Roasted red bellpepper penne pasta

Here the pasta made may be similar to  other pastas we  made or tasted, but an  addition of roasted bell pepper takes it another level of taste, making it magical. Also this works like a one pot dish and serving it with some  chicken salad and garlic bread is all your friends and family need :)) so do try this recipe and I tried it and liked it ,surely you may like it too.


                                        

Penne pasta in roasted red bell pepper sauce 

                                            

Saute onions,garlic in olive oil

                                                                   

                           
                                                             

Add roasted red peppers 

                                                                                  

Pureed sauce 

                                                                                     

Pasta with garlic bread and salad 

1 Jar of 12 oz roasted red bell pepper 
500 gm pasta shells , personally like Penne but you can use pasta of your choice.
1/2 cup finely chopped onion
2 Tbsp unsalted butter
3 to 4 cloves fresh garlic
Salt to taste
1 tbsp extra virgin olive oil
1/4 tsp Italian herbs
1/4 cup cream
1/2 cup broth chicken or vegetable , your choice:)
Basil leaves for garnish
Parmesan cheese 

Method :
1. Fill a medium pot with 2 cups of water, bring to a boil, add pasta, salt and drizzle of olive oil and cook over medium heat for about 10 minutes, till pasta appears done. Strain and keep aside, reserve some of that water.
2. Heat butter over medium heat, in a large skillet, add oil. Next add in finely chopped fresh garlic, onions and saute over low to medium heat. Add to the skillet , roasted bell pepper and continue to stir 3 to 4 mins.
3.Next , add this to a  mixer and make a smooth puree , add 1/4 cup water if too thick .
Pour this puree back to  skillet ,add chicken or veggie broth , keep stirring  as the sauce bubbles add in herbs , grated cheese and some cream. Season with salt after checking the taste of the sauce.
Add drained pasta to this prepared  sauce, and serve with sprinkle of Parmesan cheese and finely chopped basil leaves.

Roasted Vegetables and Tandoori Salmon

A warm summer afternoon lunch, and no body wanted to have a heavy curry dish, so I thought why not  have roasted vegetables instead.
They are so juicy and try to use vegetables that are in season,  fresh produce always tastes more flavorful.
The key to having well roasted vegetables, is begin with first baking them in oven, and later turn the option from bake to grill, for last few minutes.
My favorites, to bake  are colorful bell peppers, onions, egg plant , asparagus. But you can definitely use other vegetables of your choice, just be sure to spread them out well on the baking tray, as if they are too close they wont bake well.

Ingredients:

4 to 5 small bell peppers
2 to 3 egg plant
1 medium red onion
1 bundle asparagus
salt  to taste
black pepper
olive oil to drizzle on top of cut vegetables.
3 to 4 pieces peeled fresh garlic 
1 to 2 Fresh sprigs of herbs

Cut out vegetables and lay them on a baking tray

Drizzle olive oil, add salt, black pepper to asparagus 

Roast vegetables in the oven

Take out and then grill the vegetables back in oven

Roasted Vegetables 

Tandoori salmon

Roasted vegetables and tandoori salmon

Method:
1.Using a knife cut out vegetables, with 1 inch lengthwise or into cubes. Asparagus ends tend to be tough so you can trim them or peel them.
2. Lay them onto a baking tray, sprinkle salt and black pepper over them. Drizzle olive oil to coat the vegetables and garlic. Using a spoon stir vegetables slightly. Top with fresh herbs, like thyme, rosemary or one of your choice.( if you like herbs, or omit that step)
3. Bake initially, for about 20 minutes, till  vegetables and garlic  seemed cooked and little soft. Then grill for another few minutes. Serve hot with toasted bread sprinkled with olive oil. I served this dish with grilled tandoori salmon.

This is healthy way to eat vegetables and very easy to prepare too.

The recipe for preparing salmon is in my blog, please refer to that to prepare it.

Chicken breast with creamy mustard sauce

I wanted to try out some new chicken dish, so when I came across this recipe I knew we would like it , it's chicken breast cooked in a creamy  mustard sauce and broccoli on the side.

Let's begin by getting these ingredients.

Ingredients
2 pounds boneless skinless chicken breast
Salt to taste
2 tspn crushed black pepper
1 tspn chilli flakes for heat
2 tspn Olive oil
2 tspn Butter
1/4 cup white wine  ( used in the sauce) If you don't like wine just omit it.
1/2 cup chicken stock
1 tspn coarse mustard
1/2 tspn  Dijon mustard sauce
1/4 cup heavy whipping cream

1  pack frozen broccoli

Ingredients

Preparing mustard sauce

Cooked chicken in Mustard creamy sauce

Cooking chicken

Mustard chicken

Method
1.Wash and clean chicken breast, approx 4 medium sized chicken breast come in a pack .  Using a skillet knife , place your palm lightly on chicken breast in the middle and carefully using the knife divide each chicken breast into  2 halves , continue with the remaining chicken breast and you will have approximately 8  thinner chicken breast .
Sprinkle salt and pepper on both sides of each chicken breast , keep aside for about 10 minutes.

2. Heat  a tspn  each of  butter and oil in a skillet, add the seasoned chicken breast and cook on both sides for approximately 5 minutes each side, till they appear golden brown in colour. Continue till all the chicken breast are done. Remove and keep aside.
For the sauce
3. In the same skillet  put 2 tspn butter ( perfect for getting colour) add 1 tspn.  olive oil if needed and add crushed garlic, sauté for a minute. Next add in 1/4 cup white wine, careful while adding wine as it can flare up so reduce heat. Next add in chilly flakes for some heat and add both mustards in the skillet. Continue cooking ,stir  in heavy cream and add chicken stock and this brings the creamy sauce together.
 4. Add in cooked chicken and cover to cook for about 10 minutes . Plate this dish with 2 chicken breast placed on palate , with some hot creamy sauce on top, yummy :) and on the side add steamed broccoli . Dinner is served.
If you are using frozen broccoli, microwave for  2 to 3  minutes. Heat skillet, add 1 tsp butter, add broccoli  , sauté for a minute's add in 2 tsp  whipping cream,salt to taste , black pepper  to make the broccoli creamy (optional)  or just enjoy steamed broccoli is good too.

Paneer Makhani

Paneer Makhani

Don't kids just love eating this ,like their favourite dish at a party, and adults  include this dish in their list of entertaining dishes.
Also, we love eating  this dish  but fear from the hassle !! I have a recipe to share with all that will not only eliminate the laboriousness work but also give it that party look and taste.
Just follow these simple easy steps and enjoy home made but party looking dish!!

Paneer Makhani 

Ingredients
4 medium sized red tomatoes pureed or use a 8 oz can of pureed tomatoes
500 gm Paneer (cottage cheese) cut in inch cubes, available in Indian stores
1/4 cup powdered cashews
2 tspn freshly grated ginger
1/4 tspn green chillies chopped finely
Salt to taste
1 tspn red chilli powder
2 tspn butter
2 tspn cooking oil
1 tspn honey
1/4 cup full cream (can also use half-and-half)
2 to 3 cloves,1/4 tsp cumin seeds, 1 inch cinnamon stick,3 to 4 green cardamoms seeded
2 tspn garam masala powder (Indian spice mix)
2 tspn freshly cut coriander leaves for garnish

Paneer Makhani

1.Heat a medium sized pan over low to medium flame for 2 to 3 minutes, add oil and then butter.
Next add in cloves,cumin seeds,cinnamon,cardamom seeds. Add ginger and green chillies.
 For seasoning add salt, red chilli powder and stir in cashew powder., allow it to turn slight golden brown for a minute, Next stir in  the tomato puree.Cover and boil over low to medium heat, allowing the curry to sizzle for a few minutes,
2. Add in paneer cubes and continue to cook another  10 minutes. Lower the heat and add in  full cream and garam masala, and honey. Cook for another 5 minutes.Garnish with dried fenugreek leaves (available in Indian store) or garnish with freshly chopped coriander leaves.
And there you have it , restaurant style creamy and silky smooth paneer makhani. Enjoy hot with Indian bread or rice.

Cottage cheese (Paneer cubed)

Canned Tomato puree and whole spices 

Heat oil add the whole spices

Grind cashews to powder

Add cashew powder to kadai 

Add tomato puree , spices and cream to form gravy

Mix Paneer with the gravy

Allow to cook

Makhani paneer ready

Chicken Biryani

Chicken biryani is the queen of all biryani's. A rich rice dish prepared by using spices and of course chicken too. It is a favourite of my family, especially my husband loves chicken  biryani :))
Biryani is a perfect dish for entertaining a crowd and  for the  holiday season....

Ingredients: You will need
4 cups basmati (long grain ) rice
4 medium sized onions grated 
5 tbsp oil
3 to 4 cloves
1 tsp cumin seeds
1 cinnamon stick
2 tsp fresh garlic
2 tsp freshly grated ginger
2 tsp freshly chopped green chillies
2 medium sized tomatoes pureed
2 tsp salt
1 tsp red chilli powder
1 tsp turmeric powder
1 tsp garam masala powder
4 to 5 cardamom
4 lb chicken thighs medium sized
1 cup water
2 bay leaves
1/4 cup freshly chopped coriander leaves
1/4 cup freshly cut mint leaves
8 to 10 saffron strands
1/4 cup milk
2 medium onion sliced thinly
3 tbsp oil
Yoghurt Marinade
1 cup plain yoghurt
1 tsp ginger garlic paste
1 tbsp garam masala
1 tsp freshly lemon juice
1 tsp salt
1 tsp red chilli powder

Chicken Biryani 

Method
1. Wash and boil the rice for 10 to 12 minutes, drain and keep aside.
2. Wash and clean the chicken thighs, and add to the Yoghurt marinade and keep for about 30 minutes.
3. In a medium size bowl, mix yoghurt along with the other marinade ingredients and add the chicken.Keep aside.
4.Heat oil in a heavy bottomed pan, add cumin seeds, bay leaves,cloves,cinnamon stick and add the grated onions. Stir till golden brown,add in the pureed tomatoes,ginger,garlic and green chillies and continue cooking till oil appears on the sides of the pan.Add the spices and the marinated chicken. Stir together for about 10 minutes,allowing the chicken to mix well with the onion and tomatoes. Add 1/2 cup water and boil covered for 10 to 12 minutes till chicken is cooked in the  curry. Keep the chicken curry aside.
5. In a separate wok fry the thinly sliced onions.Add cardamom  and bay leaves. Fry the onions till they are brown and crisp. Drain over  paper towel and keep aside.
6. Microwave the 1/4 cup milk for a few seconds,add the saffron strands.
7.To start layering ,first place a layer of cooked rice in  a deep baking tray .Add a few sprinkles of saffron milk,then add a layer of the chicken curry.Next add a layer of fried onions,followed by again a rice layer,add mint leaves too , repeat these layers. Cover the baking dish with silver foil and put in the oven to bake at 350 F for about 20 to 30 minutes.

Baking  the Biryani 

Chicken Biryani

Optional:You could boil 2 eggs till hard boiled, peel the shell and slice thinly to decorate over prepared biryani, garnish with freshly chopped coriander ,fried onions, cashews and mint leaves.
Enjoy~

Hakka Noodles and Hot garlic sauce and Chinese fried rice

Hi Friends,
Loved the entertaining parties,fun time and now I am back with some recipes for my dear blogger buddies:))  One of them is my favorite Hakka Noodles with Hot chilly Garlic sauce. I also have Fried rice recipe, an evening of Chinese cooking. 
In Mumbai  my family loves the Chinese food that we get there, but we miss it so much here in USA so I decided to make some so that we all can relish.

Veg Hakka noodles 

Ingredients
1 packet Veg Noodles ( available in Indian store) 
1 medium carrot sliced thin strips
1 medium capsicum sliced thin strips
1 bunch of spring onions chopped fine
6 to 7 garlic cloves chopped fine
1 piece ginger chopped finely
3 to 4 green chilies crushed fine
50 gm cabbage sliced thin
2 tbsp soy sauce
1 tbsp white vinegar
1 tsp salt
1 tsp red chilly powder
1 tbsp tomato ketchup


Method
1.Take water and put to boil, empty the noodles packet and allow to boil in water for about 10 to 12 minutes. Strain and keep aside.
2.Heat oil in a skillet, add spring onions, stir on medium heat.Add in crushed garlic, ginger, green chilies.Keep stirring ,add in vegetables and saute for about 5 to 10 minutes.Then add in the sauces and vinegar.Next add the noodles and salt,red chilly powder,check for seasonings.Remove from heat and serve hot.


Hot Garlic Sauce
 Schezwan is the term used in chinese food for heat in the dish. This sauce is full of flavor and heat and goes great with Noodles or Rice.

Hot Garlic Sauce

Ingredients
2 tbsp Oil
6 to 7 garlic cloves crushed to a paste
1 inch ginger chopped fine
3 to 4 dried red chilly
1/2 cup of tomato puree
1/4 cup tomato ketchup
1 cup chicken stock/vegetable stock ( can use store bought Maggie cubes)
2 tbsp soya sauce
1 tbsp white vinegar
1/2 tsp salt, 1/2 tsp red chilly powder,1/2 tsp sugar 
2 tsp cornflour

Method

1.Heat oil in a non stick pan.Add broken red chilies. Next add in ginger,garlic and green  chilies. stir for 4 to 5 minutes. 
2.Add tomato puree,ketchup and 1/4 cup water,allow the sauce to cook covered. Bring to a boil.Add soy sauce, vinegar,salt,sugar. Mix cornflour in a cup with 1 tsp water and slowly add to this sauce. Boil the sauce and serve hot sauce with Hakka Noodles or Fried Rice.


Chinese Fried Rice

Chinese Fried Rice

Ingredients
2 cups rice
2 tbsp Oil
1 cup chopped carrots,peas and french beans
1 bunch spring onions chopped fine (use the green stems of the spring onions too)
2 tsp ginger garlic paste
1 tsp chopped green chilies
1 tsp salt
1 tsp red chilly powder
2 tbsp soy sauce
1 tsp chili garlic paste
2 tsp white vinegar
2 tbsp tomato ketchup
Method
1. Boil the rice in 2 cups water for about 10 to 12 minutes ,don't over boil. Strain and keep aside.
2. Heat 2 tbsp oil in a skillet.Add in the vegetables ,saute for about a minute or two on high heat. Add spring onions,continue to saute Add salt,red chilly powder,ginger garlic and green chilies.
3.Next add the sauces and finally add in the rice, stir carefully and check for seasoning.


Enjoy Chinese fried rice with hot garlic sauce.

Chinese Fried Rice with Hot Garlic Sauce

Sending these to http://foodssrilanka.blogspot.sg/2012/12/cook-like-celebrity-chef-2-and-roundup.html