Tag Archives: Dinner

Spaghetti in Pesto Sauce

Spaghetti in Pesto Sauce. Amazing Bright Colors
Spaghetti in Pesto Sauce. Amazing Bright Colors
Spaghetti in Pesto Sauce
Spaghetti in Pesto Sauce

Hi Friends,

Wishing all my readers a very Happy & Prosperous New Year..!!!

Spaghetti in Pesto Sauce
Spaghetti in Pesto Sauce

It’s Holiday Season all around with Christmas just gone by & New Year around the corner, arriving soon. I hope you all enjoyed the journey of Advent Calendar as much as I did. A total of 23 bloggers from all over the world shared their holiday recipes, ranging from side dishes to main course to desserts to cakes & cookies. I would definitely be trying some of the recipes from that treasure very soon; but today I am here to share my own holiday season recipe for your New Year’s celebrations – “Spaghetti in Pesto Sauce with Cherry Tomatoes”.

Spaghetti in Pesto Sauce
Spaghetti in Pesto Sauce
Spaghetti in Pesto Sauce
Spaghetti in Pesto Sauce

This recipe is originally not mine but my cousin’s, who made this amazing Pesto for this dish. My cousin was recently in city from London & he makes very good dishes, especially Pasta. So, one night we decided to have a Pasta dinner & since I had been craving for a nice spaghetti for very long, we decided to make spaghetti in freshly made Pesto. Trust me guys, I have not had a better Pesto till date & the pasta turned out simply delicious.

Spaghetti in Pesto Sauce
Spaghetti in Pesto Sauce
Spaghetti in Pesto Sauce
Spaghetti in Pesto Sauce

For making the Pesto, you’ll need:

Preparation Time: 20 mins
Cooking Time: 15 mins
Yields: 7-8 servings

Ingredients for Spaghetti in Pesto Sauce:

  • Extra Virgin Olive Oil – 5-6 tbsp
  • Garlic – 4-5 cloves, finely chopped/grated
  • Pesto – as per personal preference for the quantity of sauce. I used almost all the Pesto I made using about 500 grams of basil. (I prefer my pasta to be more saucy)
  • Fresh Cream – 6-7 tbsp
  • Parmesan Cheese – as per preference & for garnish
  • Spaghetti – 500 grams, boiled
  • Cherry tomatoes – 7-8 nos., cut into halves
  • Salt & Pepper to taste
  • Extra Virgin Olive Oil – 2 tbsp to drizzle on top

Ingredients for Pesto:

  • Sweet Basil – 500 grams, washed thoroughly
  • Extra Virgin Olive Oil – 125-150 ml or accordingly lesser as per preference
  • A big handful of Pine Nuts, roasted
  • Grated Parmesan Cheese as per preference
  • Salt & Pepper to taste

Preparation Method for Pesto:

  1. Dry roast the pine nuts lightly in a non-stick pan and keep them aside to cool.
  2. Grind the washed basil in a food processor till coarsely ground and start pouring olive oil slowly in the food processor.
  3. Add pine nuts & Parmesan cheese, salt & pepper & grind again till you get the desired consistency of the sauce.
  4. Store the Pesto in refrigerator in an air-tight container with a layer of olive oil on top. Use as & when required.
Spaghetti in Pesto Sauce..Look at the gorgeous colors
Spaghetti in Pesto Sauce..Look at the gorgeous colors

Preparation Method for Pasta:

  1. Boil the spaghetti in salted water till cooked Al dente. If you don’t like it Al dente, boil till you get your preferred chewiness.
  2. Drain the spaghetti & keep aside.
  3. Heat olive oil in a pan, add chopped garlic and saute.
  4. Add pesto and saute for a minute, add cream and mix well.
  5. Add the grated Parmesan cheese. Mix well. Add the drained spaghetti & mix till gets coated with the sauce properly.
  6. Do the taste test, and add salt & pepper to taste.
  7. Take out the spaghetti in a serving bowl, drizzle olive oil, add cherry tomatoes & grated Parmesan cheese on top before serving.
  8. Serve it hot with a glass of chilled white wine.
Spaghetti in Pesto Sauce
Spaghetti in Pesto Sauce
Spaghetti in Pesto Sauce
Spaghetti in Pesto Sauce

Thanks for reading…!!

Paneer-Stuffed Spinach Kofta in Makhani Gravy

Paneer Stuffed Spinach Koftas in Makhani Gravy
Paneer Stuffed Spinach Koftas in Makhani Gravy

Hello Everyone..!!

Here’s wishing all the readers HAPPY 68TH REPUBLIC DAY..!!

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See the beautiful colors

This day inculcates a lot of patriotism in our hearts. I have fond childhood memories of watching the Republic Day Parade on TV with my dad & my mom would make yummy brunch for us. Being a National holiday, we usually used to be very laid back and used to relax and eat yummy food made by mom. So on this Republic Day, I thought of posting a dish with the wonderful colours of our National Flag – Orange, White & Green. On thinking of these colours, only one very famous dish comes to my mind which beautifully portrays these three colours – Shaam Savera by MasterChef Sanjeev Kapoor.

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So, today I am bringing you a dish which is inspired by the original Shaam Savera recipe – “Paneer Stuffed  Spinach Koftas in Makhani Gravy. I have made some changes to the original recipe according to the taste buds of my family. This dish is not only beautiful to look at but also very delicious to eat. The koftas are so soft that they literally melt in your mouth & the rich creamy gravy has a perfect texture to go with the soft koftas. Do try making this recipe and share your feedback with me.

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Moving on to the recipe, you’ll need:

Preparation Time: 15-20 mins.
Cooking Time: 30 – 40 mins.
Serves: 4-5 people

Ingredients:

For Koftas:

  • Spinach – 1 kg
  • Boiled potatoes – 2, mashed finely
  • Paneer – 200 gms,crumbled
  • Gram Flour/Besan – 2 tbsp
  • Oil – 1-2 tbsp
  • Jeera – 1 tsp
  • Garlic – 3-4 cloves, finely crushed
  • Salt & Black Pepper to taste
  • Cornflour to coat the koftas
  • Oil for frying the koftas

For Makhani Gravy:

  • Oil – 2-3 tbsp
  • Jeera – 1 tsp
  • Cloves – 3-4
  • Whole Black Pepper – 3-4
  • Bay leaf – 1
  • Cinnamon – 1 small stick
  • GInger – 1 small piece, chopped coarsely
  • Garlic – 5-6 cloves,  chopped coarsely
  • Onions – 3 medium, chopped coarsely
  • Tomatoes – 5 medium, chopped coarsely
  • Cashews – 5-6 pieces
  • Almonds – 5-6 pieces
  • Butter – 1 tbsp
  • Salt to taste
  • Red Chilli powder/Degi Mirch – 1/2 tsp
  • Turmeric powder – 1/4 tsp
  • Shahi Paneer Masala – 1 tsp
  • Honey/Sugar – 1-2 tbsp
  • Kasoori Methi – 1 tbsp
  • Cream – 4-5 tbsp
  • Milk/Water to adjust the consistency
  • Coriander powder – 1 tsp
  • Garam Masala powder – 1 tsp

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Preparation Method for Spinach Koftas:

  1. Separate the spinach leaves and blanch them in boiling water for 4-5 mins. and then immediately transfer them to a bowl of ice water to stop the cooking process.
  2. Once cooled, finely chop the spinach leaves.
  3. Heat oil in a non-stick pan, add jeera and garlic. Once they brown, add besan and cook it for 2-3 mins. till raw smell goes away.
  4. Add chopped spinach leaves and cook till the mixture is dry and leaves the sides of the pan.
  5. Till the spinach mixture cools down, in a separate bowl, add salt & pepper to taste in crumbled paneer and mix well. Make equal sized balls of the paneer mixture and set aside.
  6. Now take the spinach mixture in a separate bowl and add mashed boiled potatoes, salt & pepper to taste and make a dough like mixture. The dough will be a little sticky but do not make it too sticky. If it is too sticky, you may add more potatoes, but that will affect the softness of the koftas.
  7. Take a little amount of spinach dough in your palms, flatten it, place the paneer ball in the dough and cover it from all the sides with the spinach dough. Likewise, make all the koftas and keep aside.
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Prepared Koftas

8. Heat oil in a wok and fry koftas till golden brown and keep aside.

Note: You can test fry one kofta in oil, if it splits you can coat and dust the koftas with a little cornflour and then fry them.

Preparation Method for Makhani Gravy:

  1. Heat oil in a pan. Add jeera, bay leaf, cloves, whole black pepper and cinnamon stick. Once it crackles, add ginger, garlic and onions.
  2. Saute onions till light pink in colour and translucent, and the raw smell of the ginger and garlic goes away. Add chopped tomatoes.
  3. Add cashews and almonds and add little water and cover the pan with a lid. Switch the flame to low and cook till the tomatoes and onions are tender. Do not let the masala dry completely. We need a little watery mixture to make a smooth puree.
  4. Once the masala is cooked and cooled, grind the masala in a blender to a puree. Strain the puree through a sieve to get a smooth silky gravy.
  5. Heat butter in a pan, add the gravy and add salt, chilli powder, turmeric powder, shahi paneer masala, and cook for 5 mins.
  6. Add sugar/honey and adjust the seasoning as per preference. Add kasoori methi, and cream and mix well.
  7. Add water/milk to adjust the consistency of the gravy and add coriander powder and garam masala powder and cook for 5-10 mins on a low flame.
  8. Add a few coriander leaves and serve the gravy piping hot.
  9. For serving, cut the koftas in 2 halves and heat them in the microwave for 20 secs. Pour gravy in a serving dish, place the cut koftas on the gravy , garnish with fresh cream and enjoy with rice, roti, naan or paranthas.

Note: You may also make the makhani gravy with the recipe which I had shared earlier in my Soya Chaap recipe.

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Thanks for reading..!!

Cream Cheese & Walnut Dip

 

Cream Cheese & Walnut Dip on the right
Cream Cheese & Walnut Dip on the right

 

Hello Everyone…!!

This post is in continuation of my previous post about the Hung Curd Dip. This post is about a yet another party pleaser dip using very unique ingredients, Cream Cheese & Walnuts.

This dip is little tangy in taste as the main ingredient is cream cheese and has a little added crunch because of walnuts. Like the Hung Curd dip, this dip also goes well with all types of finger foods, chips and appetizers. I had made both of these dips for the same party and the reviews I got for these dips were great.

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For this tangy & crunchy dip, you’ll need a few ingredients and only 5 minutes in the kitchen.

Ingredients:

  • 1 packet Britannia Cream Cheese
  • 1 small onion, chopped very finely
  • 1 small cucumber; grated very finely and squeezed to get rid of water
  • 1-2 tsp very finely chopped walnuts
  • Salt to taste
  • Black pepper powder to taste
  • 1/2 tsp Oregano seasoning
  • 1/4 tsp red chilli flakes seasoning
  • 1-2 tsp Amul fresh cream
  • Fresh coriander, chopped finely

Method:

  1. Beat cream cheese for a minute to make it smooth and creamy.
  2. Mix everything together except cream till consistent and creamy.
  3. Add Amul cream to adjust the dip’s consistency.
  4. Garnish with chopped coriander leaves and serve chilled with vegetable sticks, crackers, nachos, potato chips, or potato wedges.
Note: Make sure onion is chopped really finely and should not be chunky. Grated cucumber should also be squeezed well to get rid of all the water. You can chop the cucumber also very finely in case you prefer it chunky.
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Thanks for reading..!!

Hung Curd Dip

Healthy Hung Curd Dip
Healthy Hung Curd Dip
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Hung Curd Dip on the left..!!

Hello Folks..!!

Till date I have only posted about desserts or savoury dishes, but this post is different from all my previous posts. Today, I will be sharing the recipe for a super simple dip using a very healthy ingredient, our very own HUNG CURD. I will be sharing the other dip in the pic shown above in the next post for Cream Cheese & Walnut Dip.

This dip is a great party pleaser and is perfect for your potluck parties, tasting parties, dinner parties and all sorts of get-together. This dip can be made well ahead of time and stays good for 1-2 days in the refrigerator. The dip goes well with all sorts of finger foods, nachos, chips, kebabs, and cutlets. I have made this dip a lot of times till now and this dip has never ever failed me in front of my guests. I had made this dip a few months ago for a party hosted by my brother for his friends; and believe me you, this dip was an instant hit at his party and his friends polished off the entire bowl of this dip in no time.

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For this recipe, you’ll need:

Ingredients:

  • 1 cup hung curd
  • 1 small onion, chopped very finely
  • 1 small capsicum, chopped very finely
  • Salt to taste
  • Black pepper powder to taste
  • 1-2 tsp Amul fresh cream

Method:

  1. Beat hung curd for a minute to make it smooth and creamy.
  2. Mix everything together except cream till consistent and creamy.
  3. Add Amul cream to adjust the dip’s consistency.
  4. Garnish with few coriander leaves and serve chilled with vegetable sticks, crackers, nachos, potato chips, or potato wedges.
Note: Make sure onion and capsicum are chopped really finely and should not be chunky. Hang the curd in a muslin cloth for 2-3 hours to get rid of all the water and your super creamy hung curd is ready.
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Thanks for reading..!!

Moong Sprouts Salad

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Healthy Moong Sprouts Salad
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Bowl full of health..!! Vibrant colors..

 

Hi Friends..!!

I know I am posting after a very long time & I have not been able to make a post regularly, as my writing had taken a back seat for a while and there was some technical glitch with my blog. I was not able to upload the pictures on the posts. I really apologize for the same and I will try to be more regular with my posts.

Today I am back with a recipe for a very fresh summery salad made with Moong Sprouts. This salad is a great crowd pleaser, so go and make it for your potlucks, dinner parties or lunch parties. This salad is so versatile that it goes well with almost everything and at any time of the day whether you serve it in breakfast, lunch , dinner or with drinks as well. I had made this delicious sprouts salad for a get together of our friends at my mom’s place.

This salad is super simple to make and and no oil in this salad makes it super healthy to eat. You can make this salad with ready made sprouts or you can make your own sprouts at home. I made the salad with the ready made ones. For this salad, we will steam or boil the sprouts till they are tender, but if you like a little crunch, you can leave them half cooked. This salad has its own freshness and crunchiness from all the veggies we add to it. You can get creative and add as many veggies you want & like, but I will be sharing my version here.

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Serves: 4-5 people
Preparation Time: 10 mins
Cooking Time: 10 mins

For the recipe, you will need:

Ingredients:

  • 2 cups Moong Sprouts
  • 1 Tomato, finely chopped
  • 1 Onion, finely chopped
  • 1 Boiled Potato, diced into small cubes
  • 1 Cucumber, finely chopped
  • 1 Green Chilli, finely chopped (optional)
  • Juice of 1 lemon
  • Salt to taste
  • A pinch of black pepper powder
  • 1 tsp Chaat masala
  • 1 tbsp Chopped coriander leaves for garnishing
  • A few Lemon slices for garnishing

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Method:

  1. Steam/Boil the sprouts in the microwave for 4-5 minutes till they are tender. We have to make them tender for this salad. Strain them and keep them in the strainer and let them cool.
  2. In a bowl, mix all the salad ingredients and give them a nice toss. Do a taste test and adjust seasoning and lemon juice. Garnish with coriander leaves and lemon slices.
  3. Your super simple and healthy salad is ready. Serve it chilled or at room temperature.
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Sprouts Salad..!!

Thanks for reading..!!!

Soya Chaap in Makhani Gravy

Soya Chaap in Makhani Gravy
Soya Chaap in Makhani Gravy

 

Hi friends..!! Today, I have come up with a protein rich dish for all the vegetarians out there. This dish is the healthy & tasty substitute for those meat and chicken gravies.

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Soya is a rich source of protein and the most delicious way to eat soya is in the form of soya chaap. Soya Chaap is the most effective substitute for meat for vegetarians, actually, it is practically a vegetarian’s chicken. The recipe I am going to share with you all today is for the preparation of Soya Chaap in a silky & smooth makhani gravy. It is super soft & has a melt-in-mouth texture. My husband totally loves soya chaaps, soya chunks and soya granules. I make one of these for him every week in some way or the other, sometimes in dry masala and the other times in gravy. He likes soya dishes in all the forms but this one he totally loves & relishes. I will be sharing the other methods & soya dishes in the coming few weeks.

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The makhani gravy I make for this dish is a multi-purpose gravy. (P.S.: I will be making a separate post for the gravy as well). This gravy can be made and stored in advance & can be used for dishes like Butter Chicken, Butter Paneer, Shahi Kofta, Egg Curry, Dum Aloo etc. Wait to see my post on yummy masala pooris which I made from the residual mixture obtained after straining the gravy. Trust me you on this..they were most amazing and crispy pooris I have made so far.

Returning to the Makhani Soya Chaap, this is a perfect dish to serve with jeera rice, pulao, roti or lacchha parantha. A perfect dish to impress all the guests in all those dinner parties you people host.

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Serves: 6-8 people

Preparation Time: 20 mins.
Marination Time: 3 hours
Cooking Time: 30 mins.

For the recipe, you’ll need:

Ingredients:

For marination of soya chaap pieces:

  • Curd: 5-6 tbsp
  • Salt: ½ tsp
  • Degi Lal Mirch Powder: 1/3 tsp
  • Turmeric powder: 1/4 tsp
  • Garlic-garlic-green chilli paste: 1/2 tsp 
  • Everest Tandoori chicken masala: 1/4 tsp
  • Everest Kitchen King Masala: 1/2 tsp
  • Everest Shahi Paneer/Butter Chicken Masala: 1/3 tsp
  • Soya Chaaps: 1 packet (500 gms) containing about 8-10 pieces.

Method:

  1. Boil the soya chaaps in water with ¼ tsp salt for 5-10 mins till they are soft and tender. DO NOT THROW THIS WATER.
  2. Cut the soya chaaps into small pieces. Marinate the boiled soya chaaps with all the above ingredients for 1-2 hours, and keep them aside. DO NOT THROW THE REMAINING MARINADE.

Ingredients for Gravy:

  • Oil: 5-6 tbsp
  • Garlic-garlic-green chilli paste: 1 tsp 
  • Jeera: 3/4 tsp
  • Bay leaf: 1 piece
  • Moti elaichi: 1 piece
  • Cloves: 3 pieces
  • Whole black pepper: 2 pieces
  • Cinnamon stick: 1 small one
  • Onions: 3 chopped coarsely
  • Tomatoes: 5 chopped coarsely
  • Carrots: 2 chopped coarsely
  • Cashewnut powder: 4 tsp
  • Turmeric powder: 1/4 tsp
  • Red Chilli powder : 1/4 tsp
  • Garam masala: 2/3 tsp
  • Coriander powder: 1/3 tsp
  • Kasoori methi: 2/3 tsp
  • Amul Cream: 4-5 tbsp (optional)
  • Milk: 5-6 tbsp
  • Salt to taste
  • Fresh coriander for garnishing
  • Honey: 2-3 tbsp
  • Sugar: 1 tsp

Method:

  1. Heat oil in a pan and add jeera, bay leaf, moti elaichi, cloves, whole black pepper and cinnamon stick. Once it crackles, add ginger-garlic-chilli paste and onions.
  2. Saute onions till light pink in color and translucent, and the raw smell of the ginger paste goes away.
  3. Add tomatoes and carrots. Add red chilli powder and turmeric powder. Mix well.
  4. Add cashew powder and add water and cover the pan with a lid. Switch the flame to low and cook till the tomatoes and carrots are tender. Do not let the masala dry. We need water to make a smooth puree.
  5. Once masala is cooked and cooled, grind the masala in a blender to a puree. Strain the puree through a sieve to get a smooth silky gravy. (If you want to make use of the residual mixture, you can store it and knead it into wheat flour dough and make awesome masala pooris/paranthas)
  6. Heat 1 tbsp butter in a pan, add the marinated soya chaaps along with all the marination in the pan and cook for a min.
  7. Add the prepared gravy in the soya chaaps and mix well. Add salt to taste, kasoori methi, sugar, milk and honey. Mix well and cover the pan with a lid.
  8. Switch the flame to low and cook the chaaps in gravy for 5-10 mins. Add garam masala and coriander powder.
  9. Switch off the flame and garnish with fresh coriander and a hint of cream. Serve hot with roti or lacchha parantha.

Notes:

  • The above quantity of ingredients may give you more gravy than what you may require for the dish. Add the quantity of gravy in the chaaps as per your preference. Extra gravy can be stored in the fridge and can be used later as per your preference and creativity.
  • You can replace oil with butter to make it more buttery in taste.
  • This gravy is more or less very forgiving and you cannot go wrong with it, only adjust spices as per your liking.
Yummilicious..!!

 

 

 

Spinach & Carrot Rice

Spinach & Carrot Rice
Spinach & Carrot Rice

 

Hi friends..!! Thanks for your wonderful response on my first post for the Double Chocolate Cake. After the success of my first post, I am back with my second post on the blog; this time I thought of sharing a recipe for a savoury dish. This dish is a one-pot meal and a perfect recipe for those days when cooking seems to be a task.

All you want to do on lazy days is whip up a quick one-pot meal for yourself & laze around in your pyjamas. If you are married, you can spend the time saved from cooking with your spouse. This was one such day when I was too lazy to cook an elaborate meal and was bored of regular subzi. I was craving for something spicy, so I took out my recipes’ collection, and stumbled upon this really old recipe, which has been with me since my school days. I had learnt this recipe in one of my cookery classes which I used to join in my school vacations.

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I checked the ingredients in the recipe and realized that it can be made with readily available ingredients; so I went straight into the kitchen & gathered all the ingredients to make this super simple & super spicy rice. (Spices can be adjusted though, but I made it really spicy as was craving for it 😛)

This dish is a perfect meal option for lunch, dinner and is a tiffin friendly recipe for your kids or spouse. This rice can be made in 2 ways: with boiled rice (fresh or leftover) and with soaked rice as a one-pot dish. Hence, it can be made to use up all those leftover plain boiled rice kept in your fridge ☺️😀). Here, presenting you my version of “Spinach & Carrot Rice”.

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Serves: 6-8 people

Preparation Time: 15 mins
Cooking Time: 30 mins

For the recipe, you will need:

Ingredients:

  • 1 3/4 cup rice, soaked in water for an hour; or boiled rice, cooled at room temperature
  • 3 spring onions, chopped without the greens
  • 1 medium onion, chopped
  • 3 tomatoes, chopped finely
  • 1 capsicum, chopped finely
  • 2 carrots, grated
  • 1 cup spinach, chopped and washed
  • 6-7 tbsp oil
  • 1 tsp jeera/cumin seeds
  • 1 tsp mustard seeds
  • 1 tbsp ginger garlic chilli paste
  • 2 tsp chopped mint leaves, fresh or dried
  • 2 tbsp sambhar powder
  • 1/2 tbsp red chilli powder
  • 1/2 tsp haldi/turmeric powder
  • 1 tbsp pav bhaji masala
  • Salt to taste
  • 1/2 tsp garam masala powder 
  • 1/2 tsp dhania powder/coriander powder
  • Spring onion greens for garnishing

Method:

  1. Heat oil in a wok. Add cumin seeds and mustard seeds. Once they crackle, add chopped spring onions and chopped onions and ginger garlic chilli paste. Saute till pink and translucent.
  2. Add chopped tomatoes, capsicum, grated carrots and spinach leaves. Add salt, red chilli powder, turmeric powder, sambhar powder and pav bhaji masala. Add 5 tbsp water and cover the wok with a lid for about 5 mins till veggies are little tender.
  3. After a few minutes, add the soaked rice without water and mix everything well. Than add about 1 cup water and cook on high flames till bubbles appear on the surface of the rice.
  4. Once you see the bubbles, add mint leaves, garam masala and dhania powder and switch the flame to low and cook the rice with the lid on till the rice is cooked. You can add more water in case required.
  5. Serve hot garnished with chopped spring greens and mint leaves. Serve with raita and mint chutney for a wholesome experience.
    Method for the boiled rice version:

    Boil the rice in sufficient water separately and cook the veggies separately as mentioned till Step 2. Once the veggies are cooked and water is evaporated from the veggies, add mint leaves, garam masala and dhania powder. Mix well and then add boiled rice and mix with light hands so that rice grain does not break. Serve hot garnished with spring greens.

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    Thanks for reading..!!!