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Red chili flakes

Appetizers/ Continental/ Entertaining

Spinach Mushroom with Green Garlic Sauce

I love surprises! And a surprise where I discover that I don’t have to cook after coming home from work sounds delicious to me. I do get such lucky moments occasionally when Swapnil decides to cook and I play his sous chef role. He is a great cook. He rarely follows recipes but he literally plays with his favorites vegetables and especially spices. He is very intuitive when it comes to food combinations. This spinach mushroom was a result of his experirments and it was yooummmy!!

spinach_mushroom

Spinach Mushroom with Green Garlic Sauce

Spinach Mushroom with Green Garlic Sauce

One word, Yummy!

Ingredients:

Instructions:

  1. Wash and chop mushrooms in big pieces. Wash spinach and keep it aside.
  2. Heat oil in a wide pan. Add chopped garlic.
  3. Add chopped onion and sauté it well until it turns translucent.
  4. Add chopped mushrooms and don't stir them a lot. Else they will start releasing water. Let them become softer.
  5. Add spinach, greens of green garlic and also sesame seed. Mix well.
  6. Stir in Italian seasoning and some salt.
  7. Add hot and sweet ketchup as per your taste and mix it well.
  8. Let it steam for a minute and then serve it hot!

sauteed spinach mushroom

Appetizers/ Entertaining/ Mediterranean/ Snacks

Baked Falafel with Cucumber Dip

Healthy can be Yummy!

There was a time when I had Falafel wrap from Dish N Dash at least once a week. I really miss this place. Falafel was on my list for a long time but “deep-fried” and “cleaning-after-deep-frying” were the main reasons to put it off. This weekend I decided to give it a shot and instead of frying I baked flattened falafel balls and here is the result –

It takes much less time and it’s a no-mess recipe. Definitely a keeper. I served these falafel with cool cucumber dip.

Baked Falafel

Baked Falafel

Easy, Healthy and Delicious!

Ingredients:

Instructions:

  1. I did not use canned Garbanzo beans, hence I soaked them overnight in water. Next day I cooked them in a steamer until you can smash them with a fork. Don't overcook else it will form a paster when you grind them. If you are using canned beans, skip this step and instead just drain the water and follow along.
  2. Preheat the oven to 375 degrees Fahrenheit. 
  3. In a food processor (DO NOT use grinder / blender), add chana (garbanzo beans) and roughly chopped cilantro and pulse it few times until you get roughly chopped mixture. Be careful not to over blend it.
  4. Now take the mixture in a medium mixing bowl and add all other ingredients which include finely chopped onion, finely chopped garlic and olive oil and other spices and salt to taste. Add lemon juice and mix well.
  5. Line a baking sheet with parchment paper and grease the paper with few drops of oil. Alternatively, you can use the cooking spray but it's not needed.
  6. Drop one table spoon of mixture on the sheet leaving enough space to spread the mixture.
  7. With your fingers, slightly flatten the balls on the baking sheet. 
  8. Since these are baked and not fried, only the flatten sides with become crispy so if you want go ahead and make them thinner.
  9. Bake these for 15-17 minutes until their bottom becomes golden brown. Once done, they slide out easily. 
  10. Take them out and turn each falafel and bake the other side for another 10 minutes.
  11. Serve hot with tahini, hummus or cucumber dip. 

Linking it to Foodomania’s Christmas Cook-Off Contest

Continental/ Italian

Tomato Basil Pasta

Take a short trip to Italy in the comfort of your own kitchen!

The biggest inspiration for this dish was the delicious pasta made by my friend in almost no time. I have promised him not to mention his name in public. I modified his recipe by adding some vegetables. But otherwise, it’s a very simple recipe and in fact I consider it to be a part of “maggie-league”. It’s that simple and yummy!

I used Barilla Mezze Penne pasta but you can use any other penne pasta and boil it as per the instructions given on the box AL Dante. Most of the ingredients are to taste so just follow your instincts

 

Tomato Basil Pasta

Tomato Basil Pasta

Take a short trip to Italy in the comfort of your own kitchen!

Ingredients:

Instructions:

That may look like a long list but almost all vegetables are optional.

  1. Start boiling the pasta in a pan with some salt added to the water. This is your only chance to add salt to pasta.
  2. In a medium sized pan and add some olive oil and finely chopped garlic on a medium flame. This is the most important step where we flavor the oil with garlic and then Italian seasoning and some basil powder and red chili flakes.
  3. Now add in all vegetables starting with onion, bell pepper and lastly mushrooms. Mushrooms don’t take much time to cook so make sure you add them last. Sauté all vegetables and mix them well.
  4. Stain the boiled pasta.
  5. In another bigger pan, melt some butter on a medium flame. Add the boiled pasta with some salt and black pepper. Mix it well and add the vegetables.
  6. Now it’s time to add the sauces. Vodka sauce has the real taste while Alfredo sauce gives the pasta creamy, buttery texture.
  7. Turn off the heat, add cherry tomatoes, cut in halves and some basil leaves, roughly chopped. You can add oregano and Italian seasoning if you want. The pasta is ready!
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