Tag Archives: winter

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..!!

Fruit Bread Pudding Using Condensed Milk

Hello Everyone…!!

Fruit Bread Pudding
Fruit Bread Pudding

This post is in continuation of my previous post about the “Quick Bread Pudding”. As I had mentioned in my earlier post that I will be sharing the two recipe versions of the bread pudding, this post is all about the second version made using the sweet fruit bread. This recipe for Fruit Bread Pudding is of my friend Madhu Dhawn, and uses the condensed milk instead of sugar and uses both cream and milk. This pudding comes out to be richer and creamier than the regular Bread Pudding. I sprinkled some brown sugar and chocolate chips over the pudding just before baking to get a nice crunchy texture in the final dessert.

Fruit Bread Pudding
Fruit Bread Pudding

Preparation Time: 5 minutes
Baking Time: 50-55 minutes

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Perfectly Baked

For this version of the “Fruit Bread Pudding”, you’ll need:

Ingredients:

  • 6-7 slices of Britannia fruit bread, it has tiny cake like slices
  • 1/2 cup fresh cream/malai/Amul Cream
  • 1/3 cup milkmaid, increase it if you like it sweeter
  • 1/2 cup milk
  • 2 eggs
  • 2 tsp vanilla extract
  • Pinch of cinnamon
  • 1 tsp brown sugar (optional)
  • A handful of chocolate chips (optional)

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Method:

  1. Preheat the oven at 180 degrees Celsius.
  2. Cut the bread slices into triangles or 1 inch cubes. Keep aside.
  3. Whisk together the milk, cream and milkmaid.
  4. Add the eggs and vanilla and whisk again.
  5. Grease a baking dish and arrange the cut bread slices in an overlapping pattern till all the slices are used up.
  6. Pour the milk and egg mixture over the bread. Press the bread pieces with a spatula so that the bread is easily soaked in the mixture. Let the mixture soak the bread slices for 5 minutes.
  7. Sprinkle cinnamon, brown sugar and chocolate chips over the bread before baking.
  8. Take a large oven-proof pan/tray, pour hot water and then place the baking dish in it.
  9. Bake it at 180 degrees Celsius for 40 minutes or till done. Insert a knife or skewer to check if it’s done. The knife/skewer will come out clean. Let it stand for 10 minutes before digging in.
Perfect Crispy Crust
Perfectly baked Crispy Edges & Crust
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Yummy Creamy Pudding… Crispy Outside and Custard-y inside

 

Notes:

  • The bread pudding will rise beautifully while baking but eventually will sink down upon taking out of oven.
  • You can skip milkmaid in case you want and add sugar according to your taste. You can skip cream also and make it only with milk.
Yummmm.....!!!
Yummmm…..!!!

Thanks for reading..!!

Bread Pudding

Hello Everyone..!! Welcome to the first post of 2017 by thehungrybelly.com..!!

Here’s wishing all the blog readers a very Happy New Year 2017…!!

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Bread Pudding…!!!

I thought a lot about what to post as the first thing in 2017 but couldn’t decide easily; but I knew that the first post had to be really special. My hubby is the most special person in my life right now and I suddenly realised that I will bring to you guys one of his favourite thing as my New Year post.

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Bread Pudding with dried cranberries…!!!

As you all know, my husband has a really big sweet tooth and I owe all my baking experiments to his sweet tooth. Hence, I knew I would post about one of his childhood favourite wintery dessert – delicious yet super simple to make “Bread Pudding”. He can have this dessert on all cosy winter nights and I personally love to make it for him. I usually mix all the ingredients and pop them in the oven before we sit for dinner, so that by the time our dinner is done, my hubby’s favourite hot pudding is ready to be devoured. This pudding is best when you are craving for a dessert and don’t want to spend long hours in the kitchen to make it. This dessert requires a few basic ingredients and literally takes about 5 minutes to assemble and put in the oven to bake. After the bake time is over, you will have a scrumptious dessert to gorge on.

The leftover bread in your house can easily be converted into this yummy dessert without much work, and there is a whole lot of customisation you can do to your bread pudding – make it with your regular white bread or sweet fruit bread, and consider adding fresh or dried fruit; spices like cinnamon, and cardamom; or a handful of chocolate chips or butterscotch nuts or dry fruits like raisins, almonds or walnuts before baking for a totally divine dessert. Serve your bread pudding with custard, maple syrup caramel sauce, or chocolate sauce or eat it as it is; it tastes equally delicious.

 

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I have tried this pudding several times now and it has never disappointed me and my family. I will be sharing two recipe versions for this bread pudding – one made with the regular white bread in this post and the other one I tried with the sweet fruit bread in the next related post for Fruit Bread Pudding. The first recipe is my mother-in-law’s recipe and uses all simple ingredients from your pantry; and the other recipe was given to me by my very good friend of mine – Madhu Dhawn.

Preparation Time: 5 minutes
Baking Time: 40-45 minutes

For the first version of the “Quick Bread Pudding”, you’ll need:

 

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Ingredients:

  • 6-7 slices of white bread, broken into bite size pieces
  • 1 & 3/4 cup warm milk
  • 4-5 tbsp sugar
  • 3 medium eggs
  • Pinch of cinnamon powder or about 1/8 – 1/4 tsp
  • Few chopped nuts of your choice (almonds, cashews, raisins), purely optional {I didn’t use}
  • Few dried cranberries, blueberries or raspberries as per your choice (I used dried cranberries)
  • 2-3 tbsp melted butter, to be used for greasing the baking dish and the remaining will be used in the pudding

Method:

  1. Grease the baking dish and layer it with the bread pieces till all bread pieces are done. In case, you want to have nuts and fruits in each layer, you can add them between the bread pieces.
  1. In a mixing bowl, break the eggs and whisk well with the sugar. NO NEED TO USE ELECTRIC BEATER. Normal whisk will do the trick.
  1. Slowly add warm milk in the egg mixture and keep on mixing. Make sure the milk is not too hot, else it will curdle the eggs. Now add cinnamon and mix well.
  1. Pour the above egg and milk mixture on the bread pieces in the baking dish. Keep pressing the bread pieces with the spatula so that the bread is easily soaked in the mixture. Add melted butter on the top and press again. Add nuts and fruits as the topping. Press them lightly.
  1. Bake in a preheated oven at 180 degrees Celsius for about 35-40 minutes till the top gets nicely crisp and brown and the pudding is set. Test it by inserting a knife; if it comes out clean, it’s done.

Note: The pudding will be crispy from the top and soft from inside. The pudding will rise very nicely in the oven and will deflate the moment u take it out from the oven, so no need to panic.

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Thanks for reading…!!

Note: Please excuse me for the bad photography in this post as the pics were clicked long before the blogging was on the cards.