Pasta with Pesto Sauce

Pesto sauce is a tasteful combination of basil, garlic, pine nuts and Parmesan will surely make you feel mouth watering. Homemade pesto will taste even better. Enjoy here with pasta.

Ingredients

•   45g (1/4 cup) pine nuts
•   1 1/2 cups fresh basil leaves
•   2 small garlic cloves, halved
•   60g (3/4 cup) shredded parmesan
•   5 tablespoons olive oil 
•   Pasta ( boiled and drained) 
•   1/2 cup Heavy Cream
•   2 Tablespoons Butter
•  Salt And Pepper, to taste

 Instructions :

1. Preheat oven to 180°C. Spread the pine nuts over a baking tray. Bake in oven for 5 minutes or until toasted. Remove from oven and set aside for 10 minutes to cool.
   
   
2. Place the pine nuts, basil, garlic and parmesan in the bowl of a food processor and process until finely chopped. With the motor running, gradually add the oil in a thin steady stream until well combined.
   
   
   3. Heat cream and butter in a small saucepan over medium-low heat. Add pesto and stir.
   
   4. Drain pasta and place in a serving bowl. Pour pesto cream over the top. Toss to combine. Add diced tomatoes and toss quickly. Serve immediately.

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Thai Soup

The incredible flavor of  Thai soup will definitely  lift your spirits and brighten your mood.

Ingredients:

• 1 cup uncooked basmati rice
• 2 tablespoons unsalted butter
• 1 pound medium shrimp, peeled and defined (if you don't like shrimp, you can use chicken)
• Kosher salt and freshly ground black pepper, to taste
• 2 cloves garlic, minced
• 1 onion, diced
• 1 red bell pepper, diced
• 1 tablespoon freshly grated ginger
• 2 tablespoon red curry paste
• 2 (12-ounce) cans unsweetened coconut milk
• 4 cups vegetable stock
• Juice of 1 lime

Directions:

1. In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside.
2. Melt butter in a large stockpot or Dutch oven over medium high heat. Add shrimp( or chicken shreds, as per your choice ), salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
3. Add garlic, onion and bell pepper to the stockpot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in ginger until fragrant, about 1 minute.
4. Whisk in curry paste until well combined, about 1 minute. Gradually whisk in coconut milk and vegetable stock, and cook, whisking constantly, until incorporated, about 1-2 minutes.
5. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes.
6. Stir in rice, shrimp, lime juice and cilantro.
7. Serve immediately.
   

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Singaporean Rice

Singaporean cuisine is supposed to be a diversified and delicious cuisine as it contains elements derived from various ethnic groups. Food is a favorite topic of conversation among Singaporeans.  People from different communities often eat together and due to large variety of this cuisine, it is acceptable to all. Here we are going to share the recipe of Singaporean rice which is the most popular Singaporean dish all over the world and is highly welcomed.

Ingredients :

(For the Gravy)

1/2 kg of boneless chicken

1 inch piece of ginger

5-6 cloves of garlic

1 cup of tomato puree

4-5 tbsp of tomato ketchup

2 tbsp of Soy Sauce

1 tbsp of Worcestershire Sauce

1 tbsp of Vinegar

Salt to taste

1 1/2 tbsp of Red Chili flakes (adjust according to taste) (Farah Jahanzeb used Paprika powder instead of this)

1/2 tsp White Pepper

2 tbsp of Brown sugar

2 cups of Chicken Stock

1/2 tsp of Chinese Salt

2-3 Green Chilies (sliced)

(For the Rice)

750 gms of Rice.

1/2 tsp of Ginger Garlic paste

Green part of about 4 Spring Onions

1 Carrot

1 Capsicum

1 tbsp of Soy Sauce

1 tbsp of Chili sauce

1 tbsp of Vinegar

Salt to taste

1/2 tsp of freshly ground Black Pepper

1/2 tsp of Chinese Salt

(For the Vegetable Stir fry)

1 Capsicum

1 Carrots

1 Onions

(you can use any veges you like, like cauliflower, cabbage, corn)

(For the Mayo Sauce)

1/2 cup of Mayonnaise

1 tbsp of Chili Sauce

Salt to taste

1/4 tsp of Black pepper

Spaghetti : 1/2 packet boiled
Fry 3-4 cloves of garlic till golden.

Method : 

(For the Gravy)

Cut Chicken in cubes. Roughly chop ginger and garlic. Heat a little oil in a wok, stir fry chicken with a pinch of salt and black pepper. when cooked, take out and keep aside. In the same wok heat around 2 tbsp of oil, add ginger garlic. When fragrant, add tomato puree, tomato ketchup, alt, red chili flakes, white pepper, Chinese salt, brown sugar, soy sauce, vinegar, Worcestershire Sauce. Mix. And let cook for 2 3 minutes. Add chicken stock and the fried chicken (taste and adjust seasoning at this point). Cook till thick and delicious. In the end add sliced green chilies.

 (For the Rice)

 Boil rice. Drain and keep aside. Finely dice the vegetables. Heat about 3-4 tbsp of oil in a pan. Add ginger garlic paste. Saute till fragrant. Add the vegetable and fry on high heat for a minute. Add the sauces, salt, black pepper and Chinese salt. Add the rice and mix.

 (For the Vegetable Stir fry)

 Cut the vegetables as desired. Heat 1 tbsp of oil in a wok, add the vegetables and stir fry with a pinch of salt on high heat. 

 

(For the Mayo Sauce)

Add everything in a bowl and mix well.

Assembling: 

Fill the rice on the base in the dish in which you are going to serve. 

Than a layer of chicken gravy.

 Now stir fried vegetables.

 spaghetti.....Fried garlic....Mayo sauce.

 Top it of with crispy "sev" if you like. I like it very much.

 READY TO EAT !!!!

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Frozen Fruit Dessert (Heiss und Eis)

It is very yummy to eat, unique to present and easy to make German dessert. If you have frozen fruit and ice cream in the freezer, you can make this within minutes. Traditionally, it is made with red fruits such as strawberries, raspberries, blackberries, cherries, individually or in combination.

Ingredients:

• 2 cups frozen fruit
• 2 cups juice, see above
• 1 tbsp corn starch
• Ice cream - flavor of your choice

Instructions:

• Put frozen fruit into saucepan. Cover with juice.
• Bring to simmer. Simmer until fruit is thawed and hot. Occasionally stir gently.
• Mix cornstarch with a little water. Slowly stir just enough into simmering fruit until it is the proper consistency - like a sauce.
• Add a little lemon juice and/or sugar if needed.
• Serve hot over ice cream. Serves 4.

                                     

Hints:

• In the picture above, instead of a totally frozen fruit dessert, I used a 28 oz can of sliced peaches with its juice, 1/3 can frozen peach concentrate (to increase peach flavor), 1 cup frozen raspberries and 1 tbsp. lime juice. Delicious and pretty. 
• The leftovers, served the next day, were totally red. The peaches had taken on the red color. So, for color contrast, make just before serving. The leftovers, heated in the microwave, tasted just as good, though.

                                              

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Chocolate Mousse

This egg less chocolate mousse is made with only three ingredients. This recipe is very easy as well as delicious, you can serve it immediately, specially to those loved ones who don't want to eat eggs.

Ingredients :

1. 16 oz Cold Heavy Cream
2. 2 Tb Powdered Sugar
3. 1½ Cups Milk Chocolate Chips

Chocolate Mousse

1. Melt chocolate chips in the microwave while stopping every 30 seconds to stir.
2. Once the chocolate is melted, set aside to cool slightly.
3. Next, whip the heavy cream in your stand mixer using the whisk attachment. Whip until it thickens and peaks appear.
4. Add the powdered sugar and melted chocolate (as quickly as possible!). Whip for another 30 seconds or until the mousse is thick and fully blended.
5. Transfer to serving dishes, top with whipped cream and chocolate garnish. Serve.
6. Chocolate Mousse can also be refrigerated and served later.

Chocolate Garnish

1. Melt 2 Tb chocolate chips in the microwave, stirring every 30 seconds.
2. Cover flat plate or cutting board with wax paper.
3. Drizzle melted chocolate onto wax paper into desired shape.
4. Transfer to refrigerator or freezer until the chocolate hardens. (only takes 2-3 minutes)
5. Gently peel firm chocolate off the wax paper.
6. Serve as a garnish on top of the chocolate mousse.

Notes

1. If you don't own a stand mixer, a hand mixer can be used. Or a plain whisk and some muscle. It just will not be as EASY.
2. This recipe yields 3+ cups of chocolate mousse. It is very rich, so a little bit goes a long way!

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Burrito

 

Burritos are a traditional food of  a city in the northern Mexican state. It is consisting of a wheat flour tortilla wrapped or folded into a cylindrical shape to completely enclose the filling. In Mexico, meat and re-fried beans are sometimes the only fillings but in the United States, burrito fillings generally include a combination of ingredients such as Mexican-style rice or plain rice, beans, lettuce, salsa, meat, guacamole, cheese, and sour cream, and the size varies.

INGREDIENTS :

• 1 tablespoon olive oil
•   1 medium brown onion, finely chopped
•   2 garlic cloves, crushed
•   400g can no-added-salt red kidney beans, drained, rinsed
•   125g can corn kernels, drained, rinsed
•   1/2 teaspoon Mexican spice mix
•   200g jar mild taco sauce
•   2 green onions, thinly sliced
•   1/3 cup brown medium grain rice
•   6 burrito tortillas
•   3/4 cup grated reduced-fat tasty cheese
•   Light sour cream, to serve 

Heat oil in a large saucepan over medium-high heat. Add brown onion and garlic. Cook, stirring, for 2 to 3 minutes or until softened. Add beans, corn, spice mix, sauce and 1/4 cup cold water. Bring to the boil. Reduce heat to medium-low. Simmer for 8 minutes or until sauce has thickened. Remove from heat. Stir in green onion. Cool.

 Meanwhile, cook rice following packet directions. Drain.

 Heat tortillas following packet directions. Place tortillas on a flat surface. Place 11⁄2 tablespoons of rice along the center of each tortilla. Top rice with 1 1/2 tablespoons of cheese and 1/3 cup bean mixture. Roll up tightly to enclose filling. Serve the burritos with sour cream on the side.

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Caramel Cake

Caramel based desserts are highly likeable worldwide. Every person with sweet teeth love to eat caramel in various ways, either in candies, chocolate bars, puddings and cakes. Today I am gonna share of my all time favorite caramel cake recipe. Hope you will try it and like it.

Ingredients

Cake

• 2 cups plus 2 tablespoons sifted all-purpose flour, plus flour for dusting cake pans
• ⅛ tsp salt
• 2 cups sugar
• 2 sticks unsalted butter
• 1 cup water
• 1 tsp soda
• ½ cup buttermilk
• 2 eggs
• 1 tsp vanilla

Frosting:

• 3 cups granulated sugar
• 1 stick butter
• 1 cup half-and-half, plus a little more when frosting sets up
• Dash of salt
• 2 teaspoons vanilla

Instructions

Cake:

1. Preheat oven to 350.
2. Butter and flour then line with parchment paper in two 9-inch cake pans for thick layers or three 9-inch cake pans for thinner layers.
3. Sift 2 cups plus 2 tablespoons flour and salt into large bowl.
4. Add sugar and whisk until blended.
5. Combine butter and water in a saucepan.
6. Bring to a boil and pour over the flour and sugar. Whisk until blended.
7. Add the soda, buttermilk, eggs, and vanilla, and whisk until well blended and smooth.
8. Pour into greased and floured baking pans.
9. Bake for 20-25 minutes, checking cake after about 15.
10. Cake is done when tester comes out clean but be careful not to overcook.
11. Remove pans from oven and allow to cool on a rack for 15 minutes, then turn layers onto parchment covered racks to cool completely.

Caramel Frosting

1. NOTE: You will have two pots going while making this frosting so have everything ready to go and have a large hot pad.
2. In large saucepan, place 2½ cups sugar, butter, half-and-half, and a dash of salt. Cook on medium until almost to a rolling boil then pour in sugar syrup that you are making in another skillet. You can turn this pot on low while you're melting the sugar in the other skillet.
3. At the same time, in a small skillet, place ½ cup sugar with 2 tablespoons water and stir. Melt the sugar on medium until it becomes an amber color. You don't stir this sugar after the first time but you will need to shake the skillet every few minutes to help distribute the sugar. This is the sugar syrup that you will pour into the saucepan.
4. Once you pour the sugar syrup into the milk mixture, cook slowly on medium to medium-high, stirring constantly until almost soft ball stage or 235-240 on thermometer (thermometers may register differently).
5. Remove pot from heat, pour into a large bowl or the stand mixer bowl, stir in vanilla, and allow to cool for about 15 minutes
6. Whip on medium to medium-high speed or use hand mixer on medium and whip until the caramel becomes frosting consistency, 10-15 minutes.
7. If frosting sets too quickly or gets too thick or starts to separate, you can add a little additional half-and-half or milk.
8. Pour about ½ cup on top of each layer and the rest over the top of the cake. The frosting should run down the sides and you can spread it slightly with an offset spatula (dip in hot water.)

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Mud Cake

Mud cake is a rich flavored cake for Chocoholics !!! You will feel the rich taste of melted chocolate and cocoa powder while taking first bite. So that get ready to prepare and taste the choco mud filled  your mouth as you become "speechless" ;)

Ingredients

•   200g butter, cubed 
•    Melted butter, to grease
•   200g white chocolate, chopped
  
•   200g (1 cup, firmly packed) dark brown sugar
•   180ml (3/4 cup) hot water
•   1 tablespoon golden syrup
•   2 teaspoons vanilla essence
•   2 eggs, at room temperature
•   150g (1 cup) plain flour
•   150g (1 cup) self-raising flour
•   Icing sugar, to dust 

Method

1. Step 1
   Preheat oven to 160°C. Brush a round 22cm (base measurement) cake pan with melted butter. Line base and side with non-stick baking paper.
2. Step 2
   Place butter, chocolate, sugar, water, golden syrup and vanilla essence in a heavy-based saucepan. Stir over medium-low heat with a wooden spoon for 5 mins or until chocolate melts and mixture is smooth. Set aside for 20 mins to cool.
3. Step 3
   Add eggs, 1 at a time, beating well after each addition. Sift combined flours over chocolate mixture and stir with a wooden spoon until well combined.
4. Step 4
   Pour mixture into pan and bake in preheated oven for 50-60 mins or until a skewer comes out almost clean. Stand cake for 20 mins before turning onto a wire rack to cool. Dust with icing sugar.
   
   

   

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Hyderabadi Chicken 65

Chicken 65 as it is called has no specific reasons why it was named so. Although
there are many other recipes like Gobi 65, Paneer 65 and so on. Chicken 65 is a popular appetizer chicken. It is prepared with boneless chicken with nice spices blend. Hyderabadi chicken 65 is a little bit different than other ones. 
 Lets go ahead and see the ingredients & method  for Chicken 65.

For frying the chicken:

• Boneless chicken cut into bite size cubes – 400 grams
• All purpose flour: 1tbsp
• Rice flour: 1 tablespoon
• Corn flour: 1 tbsp
• 1 egg
• salt
• 1/2 tbsp red chili powder
• 1/4 tsp pepper powder
• 1/2 tbsp ginger garlic paste

For masala

• Mustard seeds 1/4 tsp
• 2-3 red chilies
• 2 green chilies
• 10 – 12 curry leaves
• Yogurt 1/2 cup
• Lemon juice 1 tablespoon
• 1/2 tbsp red chili powder
• Salt to taste
• 1/2 tbsp ginger garlic paste
• 1/2 cup of water
• Oil 4 tablespoon
• Pinch of red food color (optional)

Method:

Fry the chicken:

Take a medium bowl and add all the ingredients from “fry the chicken” ingredients and mix them well. Egg works excellent to bind the chicken here. It makes the chicken fry moist and juicy inside and crisp outside.
Heat enough oil in a pan. Once the oil is hot drop the chicken pieces one by one. Turn the pieces when one side is done. This way fry all the chicken pieces until golden brown. Once they are fried well, keep them on paper towel.

Gravy:

Heat 4 tbsp oil in a pan.
When the oil is hot, add  mustard seeds, red chilies, green chilies. Allow them to crackle. Add curry leaves and quickly cover the pan as it splatters a lot and hurt your skin. Also turn off the heat.
In the meantime take a bowl. Add yogurt, ginger garlic paste, red chili powder, turmeric powder, salt,  pepper powder and red food color- it is optional . Whisk well and it is ready to go in. Make sure that the flame is on before putting the mixture.
stir and cook until you see the entire masala starts leaving oil from the sides.  Then add fried chicken pieces and keep tossing  slowly without breaking them into smaller pieces. When you see that all the masala absorbed by the chicken and  you are left with almost dry chicken pieces, add some cilantro and lemon juice.  A gentle toss and take out from the flame.
Garnish as you wish..
Serve this hot, tangy and spicy Hyderabadi Chicken 65 with onion rings and lemon wedges.

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Easy Vegetable Spaghetti

 Time: 5 minutes
 Serves 4

Recipe:

Take 4  carrots and cut into thin strips.
Add black pepper and freshly chopped parsley and squeeze a lemon over it.
Saute carrots in a pan over a medium heat with a little olive oil.
Season with a little lemon, sea salt and black pepper.
Add fresh herbs of your own choice.
Divide between serving plates and serve with roasted eggplant, capsicum, Persian feta, chickpeas and baby spinach leaves.

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Cheese Cake

There are so many different types of cheesecakes in the world.Cheesecakes can be broadly categorized into two basic types: baked and unbaked. Each comes in a variety of styles determined by region: As far as the Japanese Cheese Cake is concerned, Japanese-style cheesecake relies upon the emulsification of cornstarch and eggs to make a smooth flan-like texture and almost Plasticine appearance. Here, I am gonna share you a very easy recipe of Japanese cheese cake. Hope you would like it !
                                        

                   Japanese Cheesecake

Ingredients :

1. • 9 ounces white chocolate (about 1 1/2 cups chips or chopped chocolate)
   • 8 ounces cream cheese, room temperature
   • 6 large eggs, separated, room temperature
    
2. Special equipment:
   • A 8" round cake pan
    

Preparation :

1. 1. Preheat oven to 350°F. Line bottom of 8" cake pan with parchment paper. Cut a 21x5" strip of parchment, butter or oil parchment, and line sides of pan. Center the pan on a large piece of foil and fold foil up over the sides to prevent water from entering pan.
   2. Place white chocolate in a medium heatproof bowl and heat in microwave in 20-second intervals (or set bowl over a saucepan of barely simmering water), stirring occasionally, until melted. Transfer to a large bowl and stir in cream cheese. Let cool slightly, then add yolks and stir to combine.
   3. Using an electric mixer on high speed, whip egg whites in another large bowl until stiff peaks form. Add a small portion of egg whites to chocolate mixture and stir just until lightened. Gently fold in remaining egg whites in 2 additions until just combined.
   4. Pour batter into prepared pan. Place pan in a baking dish or roasting pan and add warm water to reach halfway up sides of cake pan. Bake cheesecake until set, 40–45 minutes. Turn oven off and leave pan in oven 15 minutes, then transfer to a wire rack and let cool completely. Remove cheesecake from pan, transfer to a platter, and chill until cold, at least 4 hours or up to overnight.          

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Italian Panna Cotta

Panna cotta is the most popular dessert belonged to Italy. It is actually a molded chilled sweet dish and  is easy to make. Its appearance and taste is wonderful with ripe red fruits such as raspberries, strawberries, or sweet cherries. Enjoy !

Ingredients:

For the panna cotta

• 2 cups whipping cream
• 4 oz sugar
• 4 gelatin sheets
• ½ stick vanilla

For caramel

• 4 tablespoons sugar
• 2 tablespoons water

Preparation:

Soak the gelatin in a bowl of cold water for 10 minutes.
In the meantime, butterfly the vanilla bean using a pairing knife. Use the blade of the knife to remove the seeds.

Place the cream, sugar and vanilla seeds in a saucepan and bring to a boil while stirring with a whisk.
After the cream has come to a boil, leave it on the heat for 2 or 3 seconds, then remove from the heat and add the gelatin sheets, drained and squeezed. Stir to allow the gelatin to melt into the cream.

Pour the mixture into small panna cotta molds. If you prefer, you can first transfer the mixture into a pitcher to make the process easier. Then, place the molds in the fridge for at least 3 hours.

Just before serving, prepare the caramel:

Pour the sugar and 1 tbsp water in a saucepan and place it over medium heat. Bring to a boil, but do not stir. Once the caramel has browned to the desired color, add the remaining tbsp of water. Let boil for a minute, shaking the saucepan so that the caramel mixes together well and takes on a nice, creamy consistency.

Remove the panna cotta from the fridge and demold it by placing the molds in a pot of hot water for a second. Remove the panna cotta from the mold and place on a plate.

Garnish the panna cotta with the caramel or ripe fruits and serve immediately.

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Spaghetti Bolognese Sauce

This traditional tomato-based sauce is flavored with garlic, oregano and a hint of Worcestershire sauce. No doubt, it is an amazing taste will lot of temptation for the next time. Once you made it by heat, this  surely will become your family favorite treat. Do try !

Ingredients

For the Bolognese sauce:

• 2 medium onions, peeled and chopped
• 1tbsp olive oil
• 1 garlic clove, peeled and crushed
• 500g lean minced beef
• 90g mushrooms, sliced
• 1tsp dried oregano or mixed herbs
• 400g can tomatoes or chopped tomatoes
• 300ml hot beef stock
• 1tbsp tomato ketchup or puree
• 1tbsp Worcestershire sauce
• salt and ground black pepper

To serve:

• 350g spaghetti
• freshly grated Parmesan

 Method

1. Put the onion and oil in a large pan and fry over a fairly high heat for 3-4 minutes. Add the garlic and mince and fry until they both brown. Add the mushrooms and herbs, and cook for another couple of minutes.
2. Stir in the tomatoes, beef stock, tomato ketchup or puree, Worcestershire sauce and seasoning. Bring to the boil, then reduce the heat, cover and simmer, stirring occasionally, for 30 minutes.
3. Meanwhile, cook the spaghetti in a large pan of boiling, salted water, according to packet instructions. Drain well, run hot water through it, put it back in the pan and add a dash of olive oil, if you like, then stir in the meat sauce. Serve in hot bowls and hand round Parmesan cheese, for sprinkling on top.
   
   
   

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Upma

Upma is a very popular south Indian and Srilankan dish and is prepared in various ways.

It compliments many other dishes like Dosa etc. I found "Tomato Upma"  very tangy,
spicy and mouth watering. So, try and enjoy it !

Ingredients:
    Semolina – 1 Cup (100ml Cup)
    Water – 3 Cups (100ml Cup)
    Tomatoes – 250gms
    Onion – 1
    Green Chilies – 4 Or 6
    Ginger – Small Piece
    Curry Leaves – Few
    Black Gram – 2tsps
    Fenugreek Seeds – 3 Seeds
    Mustard Seeds – 1tsp
    Cumin Seeds – 1/2tsp

    Turmeric Powder – 1/8tsp

    Salt to Taste

    Ghee – 1tsp
    Oil – 9tsps
    Cashew Nuts – 1 1/2tbsps

Instructions:

Wash and clean tomatoes. Chop the tomatoes and keep them aside. Peel the onion and chop it finely. Wash, clean and make a coarse paste of green chilies and ginger. Chop curry leaves and keep them aside.

Method:
Heat a pan and add oil to it. When oil is hot add cashew nuts and fry till golden brown. Take out the fried cashew nuts from oil and add the fenugreek seeds and black gram. When the seeds change color then add mustard seeds and cumin seeds. Fry till the seeds splutter. Add chopped curry leaves and coarsely ground chili-ginger paste. Add turmeric powder and mix well. Now add chopped onions and fry till they become transparent. Add chopped tomatoes and little salt to cook them. Mix well and cook covered till the tomatoes are soft. Mash the mixture with the spoon and add water.  Add remaining salt and allow the mixture to boil. When the mixture is boiling add ghee. Lower the flame. Now add semolina little by little and mix with a ladle. Add some semolina, mix and then add some more semolina and mix. This way finish off the semolina and mix well. By now the mixture will be a watery mixture. Cover and cook for few minutes. Open the lid and mix once again. Add some fried cashew nuts and mix. Garnished with the remaining fried cashew nuts.

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