Pasta with Pumpkin Sauce

Ingredients:

Penne Pasta - 2 cups

Pumpkin ( yellow) - 2 cups, cubed

Red Bell Pepper - 1 medium size, roughly chopped

Garlic - 6 cloves + 4 cloves(chopped finely)

Black Pepper Corns - 5

Milk - 1/2 cup

Broccoli Florets - 1 cup

Salt & Pepper

Italian Herbs - 1 tsp

Basil Leaves or Dried Basil - 1 tsp

Cream Cheese - 1 tbspn(optional)

Parmesan Cheese - 1 or 2 tbspns for garnishing

Olive Oil - 4 tbspns

Method:

Cook pasta in the boiling water for 8-10 minutes or until al dente. Strain and keep it aside.

Heat 2 tbspns of olive oil in a pan. Add 6 cloves of garlic and saute for a minute. Add the pumpkin cubes and saute until it turns soft. Add the chopped red bell pepper and pepper corns and saute for few minutes. Let it cool completely. Now add these ingredients in a blender with half a cup of milk and grind them into a paste. Keep it separate.

Again heat 2 tbspns of oil in the same pan. Add the chopped garlic and saute for a minute. Now add the broccoli florets and saute until the veggi turns crispy. Add the cooked pasta, salt and pepper, italian herbs and some basil. Saute well. 

Now add the pumpkin paste and mix it well. Let it boil for a minute. Add the cream cheese (if you are using) and mix it well until the cream cheese melts. Let it cook for a minute.

Transfer to a serving plate and sprinkle with parmesan cheese.

Inspired from Chef Venkatesh Bhat

Peanut and Soy-Sesame Stir Fry Sauces

PEANUT STIR FRY SAUCE

Ingredients:

Rice Vinegar - 1/4 cup

Soy Sauce - 1/4 cup

Granulated Sugar - 2 tsps.

Peanut Butter - 4 tsps.

Water - 2 tbspns

Chili Garlic Paste - 2 tsps ( 2 cloves garlic and 1 medium sized chili crushed )

Method:

Combine everything together and microwave for 20-30 secs. Or heat the sauce in the pan for 3 minutes. Cool and store it in refrigerator.

SOY SESAME STIR FRY SAUCE

Ingredients:

Vegetable Broth - 1/2 cup

Soy Sauce - 1/2 cup

Rice Vinegar - 4 tsps

Sesame oil - 4 tsps

Hot Red Pepper Flakes - 2 tsps

Sugar - 2 tsps

Corn Starch - 1 tbspn dissolved in 4 tbspns of water

Method:

Combine everything together and heat it in a pan for 3-5 minutes until to get a saucy consistency.

Cool and store it in refrigerator.

BROWN RICE WITH STIR FRIED VEGGIES

Ingredients:

Brown Rice - 3 cups, cooked

Peanut Stir Fry Sauce - 4 tbspns

Soy Sesame Stir Fry Sauce - tbspns

Veggies - Sliced Onions, Sliced Peppers, Broccoli, Cauliflower, Zucchini, Baby Carrots, Green Beans approximately 3-4 cups

Oil - 1 tbspn

Salt and Pepper to taste

Method:

Heat the oil in high heat.  Add all the veggies and sauté for 5 minutes. Add some salt and pepper. Now add all the sauces and stir fry all the veggies for 2-3 minutes. Then add the cooked brown rice and sauté for a minute. Transfer to a bowl and serve hot with red chili sauce!! 

Layered Mexican Dip/Layered Salad

For the Guacamole;
Ingredients:
Avocados - 1
Red Onion - 1/4 cup, chopped finely
Tomato - 1/4 cup, chopped finely (removing the pulp)
Garlic - 1/4 tsp, minced
Salt and Pepper - to taste
Lime Juice - 2 tbpsns

Method:
Scoop out the avocados and mash it well. Add the remaining ingredients and mix it well.
Keep is aside.

For the Dip;
Guacamole - 2 cups
Sour Cream - 2 cups
Olives - 2 cups, cut into circles
Cilantro - 1 1/2 cups, chopped finely
Spring Onions/Green Onions - 2 cups, cut into circles (only the white parts)
Mozzarella Cheese - 2 cups, shredded
Salsa - 2 cups (optional)

Method:
Take a medium sized (6 cup) rectangular or square dish.
First layer the guacamole. Next layer it with olives. Third layer with the sour cream. Next layer the green onions. Then layer with cilantro and finally end with the cheese.
Refrigerate for atleast 2-3 hours. Serve it with Salsa and Tortilla Chips.

Mexican Burrito Bowl

Serves 2

CILANTRO RICE:

Ingredients:

Basmathi Rice - 1 cup

Water - 2 cups

Lemon Juice - 2 tbspns

Cilantro - 2 tbspns, chopped finely

Salt to taste

Method:

Wash and soak the rice in water for 30 minutes. Drain the water and cook the rice by adding water and salt. 

Once the rice is cooked add the lemon juice and the chopped cilantro.

ROASTED TOMATO SALSA:

Yields - 1 cup

Ingredients:

Tomatoes - 3 big

Jalapeno -1

Garlic - 2 cloves with skins 

Red Onion - 1/4 cup, chopped finely

Olive Oil - for brushing

Cilantro - 1 tbspn, finely chopped

Lemon Juice - 1 tbspn

Salt and Pepper - to taste

Method:

Cut the tomatoes and jalapeno in half. Apply olive oil all over the tomatoes, jalapenos and garlic. Broil the vegetables till you observe black spots all over the vegetables(either broil them over the stove top or broil in the oven). Place the vegetables in a bowl and cover them. Let them cool for few minutes.

Now peel the skin off the tomatoes. Scrape out the seeds and membranes (or leave them if you want the salsa extra spicy)!  Peel the garlic, and transfer it to a food processor, along with the jalapenos.  Pulse until they are finely chopped, then add the tomatoes (with their juice), and pulse a few more times to make the salsa as smooth or as coarse as you want. Pour the mixture into a medium bowl, and add the onion, cilantro, and lime juice.  Stir to combine, and add salt and pepper to taste.  Cover and refrigerate.

SAUTEED PEPPERS:

Ingredients:

Green Bell Pepper - 1 small, chopped lengthwise

Onions - 1 small, chopped lengthwise

Olive Oil - 2 tbspns

Paprika - 1/2 tsp

Salt and Pepper - to taste

Method:

Heat a skillet and add the olive oil. Add the onions and peppers and saute them over high heat. Saute till the veggies starts turning black. Add the paprika, salt and pepper. Switch off the stove.

Serves 2

BURRITO BOWL:

Ingredients:

Cilantro Rice - 3 cups

Roasted Tomato Salsa - 1 cup

Corn Salsa - 1 cup

Baked Black Beans - 1/2 cup

Sauteed Peppers - 1 cup

Guacamole - 1 cup

Lettuce - a few

Sour Cream - 1/2 cup

Method:

Take a bowl and place the cilantro rice. Then add corn salsa, black beans, roasted tomato salsa, sauteed peppers, guacamole, sour cream and garnish with lettuce.

Green Plaintain Burger

Ingredients:

Green Plaintain(boiled and mashed) - 1 1/2 cups(approx 1 big)

Potatoes(boiled and mashed) - 1/2 cup

Baking Powder - 1 tsp

Cashews - 1 tbspn(powdered)

Onion - 1/4 cup, chopped

Garlic - 1 clove, finely chopped

Green Chilies - 1, finely chopped

Red Chili Powder* - 1 tsp

Cilantro - 1 tbspn, chopped

Turmeric - a pinch

Salt as per taste

Oil - 1 tsp + more for cooking the patties

Burger Buns - 3

Lettuce - 3 leaves

Cheese Singles - 3

Cucumber - 9, cut into circles

Tomato - 9, cut into circles

*Omit this if you are using Green Chilies.

Method:

Heat a tsp of oil in a kadai and add the onions, garlic and green chilies(if using). Saute till the onions turn translucent. Switch it off. Now mix the sauteed onions, red chili powder(if using), cilantro, turmeric and salt.

Divide the mixture into 3 patties(depending upon the size of the burger). 

Heat a kadai and cook the patties with little oil till golden brown on both sides.

Toast the burger. Place the patties, cheese, cucumber, tomato and lettuce and serve it with tomato ketchup.

Broccoli Fried Rice

Serves 2

Ingredients:

Basmathi Rice - 2 cups, cooked

Broccoli Florets - 1 cup, chopped

Spinach* - 10 Leaves

Shallots - 1/4 cup, chopped finely

Garlic - 2 cloves, chopped finely

Red Bell Pepper - 1/4 cup, chopped finely

Soy Sauce - 1 tbspn

Chili Sauce - 1 tbspn

Salt and Pepper - as per taste

Olive Oil - 2 tbspns

*Optional. Spinach is added for more richer and deeper green color.

Method:

Boil 2 cups of water and add the broccoli and spinach. Let it cook for 2 minutes. Now strain the broccoli and spinach. Puree it in the mixer with little water(use the cooked water for pureeing).

It yields approximately 1/2 cup. Keep the puree aside.

In a pan add a tbspn of oil. Add the cooked rice and saute for a couple of minutes. Keep it aside. In the same pan add another tbspn of oil and add the shallots. Saute till the shallots turn golden brown. Add garlic and red bell pepper and saute for 3 minutes. Now add the broccoli puree and saute for 2-3 minutes.

Now add the cooked rice, soy sauce, chili sauce, salt and pepper. Add more sauces if you want the rice to be more spicy. Mix it thoroughly.

Linguine Pasta with Vegetables and Creamy Coconut Milk

Serves: 3

Ingredients:

Olive Oil - 2 tsps

Onions - 1/4 cup, chopped lengthwise

Garlic - 2 cloves, finely chopped

Mushrooms - 1/4 cup, chopped

Red Bell Pepper - 1/4 cup, chopped lengthwise

Green Bell Pepper - 1/4 cup, chopped lengthwise

Yellow Bell Pepper - 1/4 cup, chopped lengthwise

Spinach - 1/4 cup, chopped

Cilantro - 1 tbspn, chopped

Coconut  Milk Powder - 3 tbspns or Coconut Milk* - 2 cups

Warm Water - 2 cups

Heavy Cream** - 2 tbspns

Red Curry Paste - 2 tbspns

Linguine Pasta*** - 1/2 a packet

Parmesan Cheese - 1 tsp

Salt and Black Pepper to taste

*Omit the warm water if you are using coconut milk.

**Optional

***Any pasta can be used.

Method:

Heat 2 tsps of oil in a saute pan. Add garlic and onions and cook till fragrant. Add the vegetables(except spinach) and saute for 5 minutes or till the vegetables starts turning light brown. Set aside. Mix the coconut milk powder and warm water and then add cream. Cook on a stove till thick. Now add the red curry paste and mix it well. Cook for 3 minutes.

Now mix in the linguine pasta, sauteed vegetables, spinach and cilantro. Add the salt and pepper to taste. Toss till combined. Arrange on a platter and sprinkle with parmesan cheese.

Papad Tacos with Corn Salsa

Serves 2-3
Inspired from Nita Mehta
Ingredients:
4 medium sized papads (roasting ones) - cut each into 4 pieces with a pair of scissors

Salsa - I used Corn Salsa(any type of salsa) - Recipe below

Lettuce leaves - a few, washed, pat-dried and torn into 2” pieces

Vegetables:
Cucumber - 1/4 cup finely chopped
Cabbage - 1/4 cup finely chopped

Carrot  - 1/4 cup grated

Capsicum - 1/4 cup chopped finely

Salt - 1/4 tsp or to taste
Pepper - 1/2 tsp or to taste

Sour Cream:

Sour Cream - 1/4 cup or Fresh thick curd - 1/2 cup (100 gm) hang for 30 minutes in a muslin cloth

Salt - a pinch or to taste
Pepper - a pinch or to taste

Coriander leaves - 1 tbspn chopped
Green chili -  1/2, deseeded and chopped

Method:

Mix all the ingredients of sour cream.

Roast each piece of papad. Immediately fold the hot papad on the edges to make a cone shape. Leave aside to cool and to become crisp. You can do this well in advance and store in an air tight tin.

Mix the vegetables with sour cream to make salad. Check for the salt and pepper. Keep in a separate bowl. Put the salsa in another bowl.

At serving time, place a lettuce leaf on the papad, fill it with some salad, top with salsa. Serve immediately.

CORN SALSA:

Frozen sweet yellow corn - 1cup, defrosted and drained

Jalapenos - 1 medium sized, deseeded and chopped (leave in some seeds for more heat if desired)

Red onion - 1 tbspn, finely chopped

Fresh cilantro - 1 tbspn, finely chopped

Lime Juice - 1 tsp

Salt - to taste

Pepper - to taste

Combine all ingredients in a bowl and mix well. Season with additional salt and pepper if desired. Add more cilantro, jalapeno or lime according to your tastes!

Spaghetti with Meatless Balls

Serves 2-3

Ingredients:
1 tablespoon extra-virgin olive oil
1 cup chopped yellow onion
4 cloves garlic, finely chopped
1 cup roughly chopped mushrooms
1 cup packed baby spinach
1/2 cup bread crumbs
1 cup cooked or canned black beans, rinsed, drained and divided
1 cup cooked rice, roughly mashed
Salt
Chili Powder - 1 tsp
Coriander Powder - 1 tsp
Tandoori Masala - 1 tsp
8 ounces spaghetti
1 - 1 1/2 cup Pizza Sauce or Pasta Sauce(recipe follows)

Method:

In a large skillet, heat oil over medium heat. Add onion and garlic and cook until tender, about 5 minutes. Stir in mushrooms and spinach. Cover and cook until mushrooms are tender and spinach wilts, about 5 minutes.  In a large bowl, combine the sauteed mixture, beans, rice and all the spices. Stir until combined.

Preheat oven to 350°F. Form mixture into 1 1/2-inch balls and transfer to a lightly oiled baking sheet. Bake meatballs 30 minutes or until heated through and crisp on the outside. 

Stove top Method;

Grease a kuzhi paniyaram kal and place the balls. Drop a tsp of oil on the balls. Cook until heated and crisp on the outside(add 1 more tsp of oil if the balls are too dry).

Meanwhile, cook spaghetti according to package directions. Drain well and return to pot. Add pasta sauce and toss until combined and heated through. Add meatballs and toss very gently to combine, taking care not to break up meatballs. Serve hot.

Pizza Sauce/Pasta Sauce

Ingredients:

Onion - 1 cup, chopped finely

Green Bell Pepper - 1/2 cup, chopped finely

Tomato Puree - 2 cups( around 6-7 small sized tomatoes)

Garlic Cloves - 3, chopped finely

Tandoori Masala - 1/2 tsp

Chili Powder or Chili flakes- 1/4 tsp

Italian Seasoning - 1/2 tsp

Sugar - 1/4 tspp

Salt - according to taste

Pepper - 1/2 tsp

Olive Oil - 2 tsp

Method:

Heat the oil in a pan. Add the onions and garlic. Saute for a minute and add the bell pepper. Saute for a couple of minutes. Now add the tomato puree, spices, Italian seasoning, salt and pepper. Lower the heat and let it simmer for 20 -25 minutes. Use in the recipe as directed.

Sending this recipe to Valentine's Day Recipe Contest hosted by Priya 

Pineapple Fried Rice

Ingredients:

• 1 can(20 oz) Delmonte pineapple chunks, drained, OR 1+1/2 cups fresh pineapple chunks 
• 3-4 cups cooked jasmine or parboiled rice, preferably several days old (Tip: if fresh, leave for an hour or more in the refrigerator uncovered)
• 1/4 cup vegetable stock
• 2 shallots, finely chopped
• 3 cloves garlic, finely chopped
• 1 red or green chili, thinly sliced, OR 1/4 to 3/4 tsp. dried crushed chili (chili flakes)
• ½ cup frozen peas
• ¼ cup currants OR raisins
• ½ cup roasted unsalted whole cashews
• 3 spring onions, finely sliced
• 1/3 cup fresh coriander
• 2 tbspn olive oil
• Salt - according to taste

Stir Fry Sauce;

• 2 Tbspns soy sauce
• 2 tsp. curry powder
• optional: 1/2 tsp. sugar

Method:

Mix 1 tbspn oil with the rice. Use fingers to separate any chunks into grains. Set aside.

In a cup, stir the soy sauce together with the curry powder.

Drizzle 1 tbspn oil in a wok/large frying pan over medium-high heat. Add shallots, garlic, and chili, stir-frying until fragrant (1 minute). Whenever the wok/pan becomes dry, add a little stock (1 tbspn at a time to keep ingredients sizzling).

Add the carrot (if using) and peas. Stir-fry 1-2 minutes, adding more stock if needed.

Now add the rice, pineapple chunks, peas, currents, cashews and salt. Drizzle the soy sauce mixed with curry powder over and gently stir-fry to combine over medium-high to high heat until the rice "dances" (makes popping sounds) - about 5 to 8 minutes, or until desired lightness is achieved. 

Tip: Avoid adding any more stock from here on, or your rice will turn out heavy and/or soggy. 

Remove from heat. Do a taste-test for salt/flavor, adding a few shakes of salt or a little more soy sauce, as needed. If too salty for your taste, add a squeeze or two of lime juice.

To serve, scoop rice onto a serving platter. Top with spring onions and coriander.

Sending this recipe to The Delmonte Blogger Recipe Carnival and also link to the World Foody

Recipe Courtesy:Thai Food

Spicy Thai Noodles

Ingredients:

For the Sauce;

Yellow or Green Thai curry paste - 2 tsp

Curry powder - 1/2 tsp

Turmeric powder - 1/2 tsp

Garlic - 1 clove, minced

Coconut cream or coconut milk (creamy variety)  - 1 cup

Vegetable stock - 1/2 cup

Sugar - 1 tsp

Juice of 1/2 a lime

Oil

Vegetables

Baby Corn, cut into small chunks

Red Pepper - 1 small, chopped lengthwise

Green Pepper - 1/2 cup, chopped lengthwise

Coriander for garnish

Noodles

Thick Noodles for the filling and thin noodles for the topping

Method:

In a small bowl mix the yellow curry paste, curry powder, turmeric and garlic.

Prepare all your vegetables ready for later.

Prepare the thin noodle topping. Deep fry them in hot oil for for around 20 seconds and take them out (they burn quickly). Place fried noodles on kitchen towels and sprinkle with a little curry powder for extra flavor.

Cook the thick noodles according to pack instructions (approximately 4 minutes).

Start the sauce. In a wok add the curry paste mixture to 2 tbsp oil and fry on a high heat for 30 seconds. The curry paste is ready when the oils float to the surface. Add the coconut cream, vegetable stock, sugar and stir. Stir in the vegetables and allow to boil for 3-4 minutes until cooked and sauce has thickened.

Mix in the cooked noodles and coriander. Add the lime and taste for seasoning. 

Pour into your dish and top with crispy fried noodles.

Recipe Courtesy: Mongolian Kitchen

Spicy Peanut Noodles

Ingredients:

Noodles of your choice - 4 ounces

Olive oil

Broccoli florets - 1 cup

Carrot - 1/2 cup, thinly sliced

Peanut butter - 1/3 cup smooth

Veg broth - 1 cup divided

Soy sauce - 1/4 cup 

Vinegar - 2 tbspns

Lime Juice - 1 tbspn

Sriracha sauce - 2 tspns

Sesame oil - 2 tbspns

Fresh ginger - 1 tsp, grated

Garlic - 1 large clove, minced or grated

Sesame seeds - 2 tbspns, toasted

Cilantro - 1 tbspn, chopped

Scallions - 2 small, sliced thinly

Peanut - 1/3 cup, roasted, salted and roughly chopped

Salt to taste

Method:

Start the water to cook the noodles – follow package directions, omitting salt, and using a tablespoon of soy sauce in the cooking water instead.

Heat a tablespoon of olive oil in a large sauté pan, and add the broccoli and carrots. Stir fry for about minutes until tender crisp.

Put the peanut butter in a small bowl. Heat 1/2 cup of the broth almost to boiling, and pour over the peanut butter and stir until smooth and blended. This may take a minute, but it will come together. Once it does, add the soy sauce, vinegar, lime juice, sriracha, sesame oil, ginger and garlic, and stir together. Set aside.

When the noodles are done, add them to the pan with the broccoli and carrots, and combine. Pour the sauce over the top, along with the sesame seeds, cilantro and about half of the scallions and half of the peanuts. Stir everything together gently, and if you need to, add a bit more of the warmed broth, until you have a pleasing consistency. Serve with the additional scallions and peanuts sprinkled over each serving. 

Recipe Courtesy: Dlyynz

Black Bean Burger

Ingredients:

Burger Buns - 5

Black Beans - 1 (16 ounce) can, drained and rinsed

• Green Bell Pepper - 1/2, chopped finely
• Onion - 1/2, chopped finely
• Garlic - 3 cloves, peeled and chopped
• Corn starch* - 2 tbspns
• Chili powder - 1 tsp or according to your taste
• Cumin powder - 1 tsp
• Tawa Masala - 1tsp
• Bread crumbs - 1/2 cup or more if the mixture is loose
• Salt** - as per taste
• Oil 
• Butter - for toasting the buns

For Garnishing:

Roasted Red Bell Pepper - 1 big, chopped into slices

Cheese Singles - 5

*Egg can be substituted

**If using canned beans make sure that you add only little salt. Canned Beans contains salt.

Method:

1. In a medium bowl, mash black beans with a fork until thick and pasty.
2. Add the finely chopped bell pepper, onion, and garlic. Then stir into mashed beans.
3. In a small bowl, stir together corn starch, salt, chili powder, cumin and tawa masala.
4. Stir the mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into five patties.
5. Heat oil in a pan. Place the patties in the pan and cook till golden brown on both sides.

Apply butter on both sides of the burger and toast them. Place pattie on one side of the burger, cheese slice and a slice of roasted red bell pepper and close the other end.