Whole Wheat Fusilli with Tomato, Oregano and Mozarella

• 
  
• Preparation Time : 15 mins
• Cooking time : 30 mins max.

Allergy Warning: 

• Lactose
• Nuts

Ingredients

• ½ cup whole wheat fusilli
• 2 teaspoons olive oil
• 4 chopped medium sized tomatoes
• 2 to 3 cloves of garlic, finely chopped
• Salt and pepper, to taste
• 2-3 teaspoon oregano plus 1 teaspoon for garnish
• 1 tablespoon toasted pine nuts 
• 1 cup shredded mozzarella, 

• Preparation
• 
  

• Cook the pasta until it is tender but firm (al dente).
• Keep the pasta aside to cool.
• Heat the olive oil in a skillet. 
• Sauté the garlic in the oil until golden but not brown. 
• Add the tomatoes, salt, and pepper.
• Remove the pasta from the water and add it to the sauce. 
• Add some of the pasta cooking water .This helps to make the sauce thicker.
• Stir in the 2-3 teaspoon oregano, pine nuts, and mozzarella. Stir to combine. 
• Garnish with more oregano and serve hot.

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Tomato Rice

This is a quick one. 

I came from a conference in the city and was quite late already to cook an elaborated dinner. I had bought a lot of tomato on the other day. When it comes to having a quick something for a meal, rice is a default option for me :D. Tomato rice has always been my favorite ever since I lived in Karnataka for a good period of my life. Without saying much, let us have a look how I made it. The result was really delicious

Tomato Rice Recipe

Ingredients

Raw rice: 2 cups

Cumin Seeds (Jeera): 1 tsp (kumminfrö på svenska)

Bay leaf: 1 (lagerblad på svenska)

Cinnamon powder: 1 teaspoon

Cardamoms: 2

Onions: 2 (medium sized, finely sliced)

Green chili-ginger-garlic paste: 1 1/2 tsps

Mint: 5-6 leaves (myntablad på svenska)

Fenugreek leaves(Kasoori Methi): 1/2 tsp (bockhornsklöver blad på svenska)

Red chili powder: 1 tsp

Cumin Powder: pinch (roasted jeera powder)

Tomato: 2 (large red tomatoes, finely chopped)

Tomato: 1 (large red tomato, blanch, peel skin and puree)

Coriander leaves: 1 1/2 tbsps (finely chopped for garnish)

Salt: to taste

Oil: 1 tbsp

Method

Heat oil in a vessel or pressure cooker, add cumin seeds, cinnamon and cardamoms and stir fry 30 seconds. Add the sliced onions and sauté till the onions become transparent. Add green chilli-ginger-garlic paste, mint leaves and fenugreek leaves and sauté for 4-5 minutes.

Add red chilli powder and cumin powder and mix. Add chopped tomato, tomato puree and salt to taste and mix. Cook  on low to medium flame till oil separates.

Reduce heat, add the raw rice, mix, sauté for a minute. Add 3¾ cups of water and bring to a boil. Reduce flame and cook till rice is done. If using pressure cooker, cook rice for 1 whistle.

Remove onto a serving bowl. Garnish with fresh coriander leaves. Serve warm with raita or any curry of your choice.

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Coming Soon....

• Banana Spring Rolls
• Many More... Keep watching

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Zucchini (Squash) Brownie

For the Brownie

Zucchini Brownie was something my Wifey dear wanted me to bake for us since I was on a baking spree for past few days. Just by looking at it and reading through the recipe was that this was a brownie which was a bit healthier (weight wise) than the usual brownies. Also, it was really easy and quick one. 

Ingredients:

100 g cooking butter 

100 ml cooking oil (I as usual used Sunflower Oil)

400 ml sugar ( I use a standard sized cup used for measuring food. Hence using ml for even sugar :D )

100 ml sour cream ( crème fraîche) 

1 tsp vanilla flavoured sugar

½ tsp salt

2 tsp baking powder

400 ml all purpose flour (Vetemjöl)

150 ml Cocoa Powder

300 ml shredded Zucchini (Also called Squash).

You can use 2 large eggs as well in case you want to include. I skipped it as I wanted to make it more versatile (consumption wise, I do not eat egg, fish meat on Thrusdays :D )

Procedure:

Preheat the oven at 150 ° C.  Mix together butter, oil, sugar, sour cream, vanilla flavoured sugar, salt and baking powder. Now, mix flour and cocoa into the mixture. Add the shredded Zucchini. Prepare an oven mould. The mould need to have high sides and should be lined with butter paper in the bottom and sides. Let the butter paper come out from the mould so that it is easy to pick up the brownie after it has  baked. Bake for 20 mins or till it stops sticking on the testing stick.

After the brownie is baked, I tried topping it up with chocolate fudge which again was prepared at home (by me).

For Chocolate fudge

Ingredients:

150 ml cream

100 ml sugar

50 ml sugar syrup ( I used the ready made one)

100 g baking chocolate

75 gm butter.

Procedure:

Mix together cream, sugar, sugar syrup in a sauce pan over medium heat. Add chocolate and let it melt along with the mixture. Keep stirring till it becomes thick and shiny. Put it aside and add butter. Mix to make it even. When it cools slightly, pour the chocolate fudge over the cake. Let it cool for sometime and serve it with whipped cream. I didn't serve it with whipped cream to save some calories ;)

Believe me, it was yumm!!! All of us liked. Kept it in fridge for 3-4 days and there was nothing to get spoiled so soon.

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Bihari Paneer Chilli: The way you like it

"The way you like it", you might be wondering why I wrote that. It is just because you can adjust the below mentioned recipe according to your convenience and to make it simple. You will see how while reading through.

Patna, my home town in India, for me is a paradise of good food. Be it the food on the street or the food at home, I have loved them all. Those school days when I used to get 1 Re everyday from Dadi (my beloved grandmother ) every morning. I used those for buying my all time favorite Samosas (yes, they are still my favorite snacks). Those favorite hang outs in the street next to Tapasya Complex for a treat of Egg Roll, Egg Chowmein or Paneer/Chicken  Chilli. Oh yes! The Paneer Dish I always missed after I moved out of Patna was Paneer Chilli. The taste of them have always been as fresh as if I had just had them yesterday. But I must mention that I have never been able to find the Paneer Chilli as delicious as the one prepared by my Ma. Never knew the secret till, one day, I bumped across one of the recipes very close to the one I suspected would be like the Bihari Paneer Chicken. Once I finished preparing it and tasted it , yumm!!!! Though it was not the same and as delicious as the one prepared by Ma,  it was close. So here goes the recipe.

Ingredients:

Paneer 400 gms, diced ( size depends on your choice)

Sunflower Oil (or any cooking oil) 4 tbsp

Onion 1 large

Garlic 2-3 cloves, finely chopped

Ginger 1 inch, finely chopped.

Cornflour 1 tablespoon

Soya sauce: 1 tablespoon

Vinegar: 2 teaspoon

Green Chilly: 2-3 Chopped.

Tomato ketchup/sauce: 2 tablespoon

Black pepper powder: to taste

Salt to taste

Instruction:

Prepare the Paneer: 10 Mins

Put 2 tbsp Cooking oil in a frying pan and let it heat. Once it gets heated up (you can check the heat by putting a very small piece of paneer in the oil and it starts frying up), put the diced paneer in small chunks to fry. Do not put the whole of it in once. It becomes difficult to fry all in once. As soon as it starts getting patches of brown, take them out and keep them aside.

Prepare the sauce: 10-15 Mins

In the oil that is left after frying Paneer, add rest of the oil and let it heat. Once it is heated, put chopped onion, ginger, garlic and green chilly. Fry them till they become tender and the onions looks transparent(ish). To the fried vegetables, add vinegar and stir for a minute. Add tomato ketchup and Soybean Sauce and let them cook on high heat/flame for around 5 mins. Keep Stirring as this sauce has a tendency of sticking to the bottom of the pan. Keep stirring till the sauce starts turning deep red. Add Salt and pepper and mix well. While the sauce is already on heat, add the fried paneer. Make the sauce envelope the Paneer. Add 1 cup of water and let it cook for 5 mins on high flame. The main secret of this recipe to taste the way it is , is the cooking of the sauce and caramelizing it. After 5 mins, add water to the cornflour so that it just dilutes. Pour the cornflour mixture into the sauce while stirring it. The sauce will get thicker while you cook for another 2-3 minutes.

You are done. Serve it hot with Roti, Tandoori Roti or Naan. They taste the best with them. No matter what people say about the combination, we have always loved it this way. So, have fun with my recipe on Paneer Chilli Bihari Style :)

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