Creamy Tomato Pasta with Veggies

This recipe is contributed by Kulsoom. She made this in her cooking class at school and then again for a party at home. Turned out really good.

Ingredients:

1 T. unsalted butter

1/4 red onion, diced

2 garlic cloves, minced

1/2 carrot, diced

1/2 zucchini, diced

1/4 red bell pepper, diced

1/4 fresh basil, chopped

2 fresh tomatoes or 5 canned tomatoes, diced

2 T. tomato paste

1/4 C. light or heavy cream

1/4 C. chicken or vegetable broth 

1/2 lb. pasta (any medium-size shape), cooked according to package directions

1/4 C. fresh flat-leaf parsley, chopped

1/4 C. finely grated Parmesan cheese

Directions:

Cook pasta until al dente and set aside.

Place a large skillet over medium heat, when it is hot, add the butter. Add the onion, garlic, carrots, zucchini and bell pepper. Cook until soft and golden, about 5-7 minutes. Add the tomatoes and cook until softened, about 3-5 minutes.

Gradually add the tomato paste, cream and broth, stir and bring to a boil. 

Add the cooked pasta, parsley, basil, and Parmesan cheese and stir to combine and serve.

Serves 4 to 6.

Kale & Brussels Sprouts with Almond Salad

I was recently introduced to this salad by Farhan and Andrea ( My sis-in-laws bro & his wife) because of its high nutrient value. On hearing the ingredients I was quite skeptical as I was not a big fan of Kale.

But once I tried this salad it was an instant hit with both my husband and me and recently even my eleven year daughter has  developed the taste. So I must share this recipe because not only it taste good this salad is nothing short of a nutritional powerhouse.

I have since found out that kale is among the most nutritious veggies out there. Like Brussels sprouts, kale is a cruciferous vegetable and has been associated with decreased blood cholesterol and risk of some cancers due to its high nutrient content including vitamins A, C, and K, as well as bioactive components like flavonoids and glucosinolates. It’s also a reasonable source of calcium. The nuts and olive oil are great sources of healthy monounsaturated fats; almonds are also a rich source of minerals and fiber that also have been shown to lower cholesterol and risk of heart disease. 

Ingredients

* 1/4 cup fresh lemon juice

* 2 Tbsp Dijon mustard

* 1 Tbsp minced shallot

* 1 small clove garlic, finely grated

* Salt and pepper to taste

* 3 Tbs olive oil

* 1 bunch Tuscan kale

* 12 oz. Brussels sprouts

* 1/3 cup almonds with skins, coarsely chopped 

* 1/3 cup grated Pecorino, Romano  or  Parmesan cheese

Directions

Dressing:

Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 tsp. salt, and a pinch of pepper in a small bowl. 

Stir to blend; set aside to let flavors meld. 

Salad :

Wash Kale & Brussels sprouts thoroughly.

Discard the center stem of kale and slice leaves thinly

Trim & shred the Brussels sprouts thinly

Lightly spray the almonds with oil and toast them in a pan or oven 

Mix the thinly sliced kale and shredded Brussels sprouts in a large bowl.

Slowly whisk remaining olive oil in cup into lemon-juice mixture. 

Season dressing to taste with salt and pepper.

Add the dressing, cheese and almonds to the Brussels sprouts and kale mixture and toss to coat. 

Season lightly with salt and pepper and serve.

Served here with rice medly

Khade Masale ka Gosht (Goat Stew)

This blog is becoming too inspired with meat recipes, I need to put some more vegetarian dishes.

This is not really a new recipe but it is one of my family's favorite and Haroon wanted me to put this recipe up. It is a slightly different interpretation of the good old stew. This can be made with either goat or chicken.
I cook it in Indian pressure cooker, so the cooking time is much less than if I were to cook it in open pot.

Ingredients

1 Lbs Mutton (Goat)
3 medium /350gm Onion chopped
8 cloves Garlic
2 Tbs chopped Ginger (2" piece)
3 medium Tomatoes
1/2 tsp cumin seed5-6 cloves
8 black pepper corn
3 green cardamom
1" cinanmon
3 tbs dahi/ yoghurt
1 tsp Salt
3-4 Red chilli
1/2 Cup oil (can put less per preference)

1/2 cup water

Green chilli & Cilantro for garnishing

Method

Roughly Chop Onion, Ginger & Garlic.

Heat Oil in the pressure cooker and add Onion & red Chilli and  fry it for 1 min

Add Ginger Garlic, Meat, Tomato 

Add remaining spices and Fry it for 2 min 

Add water and pressure cook till meat is tender but not completely done.

 

Open the pressure cooker when all the steam has been let out.

Add Dahi  and mix well and cook( Bhooney) till oil separates.

Garnish with Cilantro and green chilli

Buffalo Bites

(Another recipe courtesy of Shireen Anwer)

This is a great appetizer and a big hit with kids. It can be made in advance and the last step of mixing the sauce can be done at the time of party. I made this for my daughter's party once and there were quite a few concerned looks at the table, and comments like oh we will only take pizza.  I asked them to try one each and see what they thought and before long I had to make a second batch :) I am still getting requests from her friends to please make it again.

Ingredients

For Marination

1 lbs boneless Chicken cubecut

1/2 cup maida (all purpose flour)

2 Tbs Corn flour

1 tsp Baking powder

1 egg

1 tsp salt ( or to taste)

1/2 tsp chilli powder (can add more if you want spicier)

Ice Chilled Water

Buffalo Sauce

2 Tbs Chilli Oil ( Can be store bought or made at home )

1 Tbs crushed Garlic 

4 Tbs Hot & sweet sauce 

2 Tbs Honey

2 Tbs Tomato ketchup

1/2 cup Oil For Frying chicken

Mix all the ingredients for marination in ice cold water

Add Chicken and set aside for at least 30 mins

Heat Oil in a wok  and fry chicken on high flame
Remove and set aside (this can be done  a few hours earlier)

Sauce

Heat Chilli oil and fry crushed garlic till it is aromatic

Add Hot & sweet sauce, honey and ketchup and mix well.

This can be made and set aside  .

Mix Chicken bites and Buffalo sauce in the wok and serve with on tooth picks.

Bon Appetite.

How To make chilli oil at home :

Take about 4 TBS crushed red pepper in a bowl

Heat 1/2 cup canola /corn Oil and por on top of the crushed pepper

Let it sit for 1 hour

Strain the oil and discard pepper and keek the chilli oil in a bottle for future use

Quick Alternative: 

If you want a quicker and healthier alternative you can use  Kraft Shake N Bake Chicken seasoning Mix and  Store bought Buffalo sauce.

Mix Chicken cubes in Kraft  Shake N bake bag of seasoning shake it well so that it gets coated on all sides.

Place it in a tray in oven and bakeas  per instructions on the box.

Mix with Buffalo sauce.

Ginger Chicken

This is a quick chicken dish, very popular with my family.
( Courtesy : Sheerin Anwer)

Ingredients:

• 1lbs Boneless chicken 
• 2+1 Tbs julienne style Chopped ginger:
• 2-3 Tomato depending on size ( make paste in a blender)
• 2 tbs Youghurt/ dahi
• 2-3 Green chillifor garnishing
• 2 tbs Chopped Mint Leaves
• 1/4 cup Milk  I use 2% or (1-2 Tbs creme for a richer dish)
• 1 tsp Salt or to taste
• Red Chilli as per taste
• 3 TBS Oil( can add more if you want )
• 1/4 cup Water

   Heat Oil and add 2tbs chopped ginger, fry for 1 min till it starts to  give aroma just before changing color.

Add blended Tomatoes and keep frying  for 2- 3 mins.
Add Chiken, Salt, Chilli and keep frying till oil separates.

Add dahi and mix well.
Add  a little water and let it cook on low heat till the meat is tender.
Add milk, mint leaves, and green chilli let it simme for a few mins.
Garnish with remaining ginger and .

Serve with roti or naan and enjoy

CRISPY BHINDI (OKRA)

This is a new twist to the Masala Bhindi. I tried it a little while ago and everyone loves it in my family. The recipe uses a lot of oil but can also be made with less oil in a good non stick pan.

BHINDI THINLY SLICED	1 lbs
BESAN	2tbs
BHUNA ZEERA	2 tsp
BHUNI DHANIA	2 tsp
CHILLI POWDER	½ tsp
HALDI POWDER	½ tsp
SALT	1 tsp
OIL	¼ cup

Thinly slice the Bhindi as shown in picture.

Add all the ingredients: Besan, Salt, Zeera, Dhania, Haldi and Chilli powder to the sliced Bhindi.

Keep aside for 5 - 10 mins.

Heat oil in a pan and add the marinated Bhindi to this.

Keep frying it on high flame till the Bhindi's are crispy.

And they are ready to be served.

MINCE MEAT BUNS

These buns go really well as dinner rolls with western food. They can also serve as snack and go really well kids school lunch

Dough (Table 1)

Maida / All purpose flour	2 cups
Egg	1
Lukewarm Water	½ - 3/4 cup as required
Sugar	1 lbs
Salt	1 tsp
Yeast	1 ½ tsp
Oil	2 tbs

Mince Meat (Table 2)

Qeema ( beef / Chicken)	I lbs
Onion chopped	1 small
Spring Onion	I bunch
Green Coriander	½ bunch
Ginger garlic paste	1 tsp
Salt	1 tsp
Black pepper	½ tsp
Garam masala / all spices	½ tsp
Chilli powder	½ Tsp
Oil	3 tbs

Make dough using all the ingredients from table1.

Knead the dough till it become soft and then put it on a hard surface and hit it 10-12 time.

Now put it in a greased bowl and cover the dough with soaked kitchen towel, then cover the bowl with cling wrap and set aside for 1 hour.

(I used my bread machine to make the dough. I set it on Dough setting for dinner rolls. It took 1hr 30 min for this process.)

Prepare filling while the dough is rising.

Heat 3 tbs oil in a saucepan and chopped onion and sauté it till it soften.

Add mince meat, salt and ginger garlic paste and fry this for a while.

Then add black pepper, chili powder & garam masala add some water let it cook till tender.

Add green onion and green coriander and green chilli let it simmer for few

more minutes.The filling is ready.

Place the risen dough on lightly floured surface and divide in equal parts. I made 12

Make balls and then stretch each one out a little and add 1 tbs mince filling.

Now bring the edges together and make a ball again, repeat the process for all the balls.

Set aside for 30 mins

Preheat the oven to 350 F and place the dough balls on a greased baking pan.

Beat 1 egg and baste the buns with egg using a brush. (sesame can be added on this too)

Bake for 20 mins

Voila mince meat buns are ready.