Chilli Garlic noodles

I truly miss the enthusiasm of doing something new. Just feeling very laid back and lazy since a few days for no reasons. This space surely fosters new hopes and gathers the determination to cook something new,write what is in your mind, express yourself and it brings in a sense of happiness and satisfaction within oneself . I’m hoping to strike a balance soon, and everything should be back to normal and I can continue with my weekly schedule.

Its the last week of November already and here the air is filled with the scent of festivity and goodwill, and a feeling of blissful happiness. Sorry to say that things have been terribly sporadic around here lately, and posting was off schedule for a while. Reason is the same old one - busy with this and that. I got sidetracked with work, work, and much more work and somehow kept postponing to post.

So without wasting much time I will directly talk about today's post - a dish that I love to cook more often on a Thursday for dinner which is the onset of our weekends. This is the kind of dish you’d love having on your holiday table. It has all the right colors to kick-start the days off, is an aromatic smooth textured stir-fry, is ready in about 15 minutes, tastes like gourmet food, and oozes prettiness.

A heavenly combination of colored veggies, spicy combination of chilli and garlic,layered on a bed of crispy or boiled noodles and topped with fresh spring onions. It’s the best kind of stir-fry one dish meal that can be customized in various ways. Serve it with a fiery chilli garlic sauce. Absolutely easy,impressive, and very moreish. The perfect one-dish meal to dress up you holiday table. Best suited for cold winter nights.

Jot down the recipe as below:

INGREDIENTS:

200 gms Noodles
2 tbsp Oil
1 tbsp finely chopped Ginger
1 tbsp finely chopped Garlic
2-3 dry red Chillies broken into small pieces
1 chopped Carrot lengthwise
1 cup Cabbage shredded
2 cups colored Capsicums / Bell Peppers sliced thinly
2-3 tbsp Chilli Garlic Paste (recipe below)
Salt to taste
Sugar to taste
1 tsp Soy Sauce
Spring Onions a handful chopped finely

HOW TO MAKE:

1) Cook noodles as per directions on the package. Drain them, drizzle some oil over them and toss them well so that thy do not stick to each other.

2) Heat oil in a wok. Add in ginger, garlic and saute for a min. Add in dry red chillies and saute that too.

3) Add in the vegetables, salt and sugar. Saute for 2 minutes and then add in chilli garlic paste and soy sauce. Mix well.

4) Pour this sauce over the noodles and toss well. Sprinkle generously spring onions and mix well.

5) Serve hot

Chilli Garlic Paste can easily be made at home and stored in a clean air tight container. You can refrigerate it for future use This is how it can be made:


INGREDIENTS:

20 Dry Red Chilli
15 Garlic cloves
2 tbsp Salt

HOW TO MAKE:


1) Bring two cups of water to boil. Take chillies in a bowl, pour boiling water over it and leave it aside for 10 mins. Now drain them.
2) Take garlic and chillies in a blender and puree them using little of the drained water to a coarse or smooth mix.

3) Pour that in a bowl, add in salt and mix well.

4) Pour that in a freezer safe container and freeze.

Pizza Nachos

There seems to be a brisk freshness in the air with the arrival of November. With the gardens getting more colorful and a variety of blooming flowers whose intoxicating fragrance seems to be creating an utterly lovely feeling in you as you venture outdoors. And not to miss out on the enchanting beauty of the golden sunsets and the crashing waves at the sea side. Oh, everything seems to look so wonderful as this magical month fell on us. And not to forget that the holiday season in Oman is just round the corner, the city is decked with lights and decorations and is all set to celebrate the 45th National day and His Majesty Sultan Qaboos's birthday which falls on the 18th of this month.
 
The enthusiasm among the locals here is worth noting. Their love for their ruler is endless and the joys among them knows no bounds. There will be celebrations after celebrations till this festive month ends. Warmth, laughter and fun. Memorable days and romantic evenings, reconnecting with friends, scrumptious dinners and the overwhelming excitement of new beginnings. Oh, these days will surely whirl by quickly, but not until all the fun reaches your neck.

To make the future more memorable, I thought of posting the recently tried out evening delight which is so much fun to make. As you go through the recipe you will realize that it is a twisty tale for the popular Tex- Mex dish called the Nachos. A new take on them by jazzing them up pizza style. The great thing about these nachos is that you can make them your own way. Don’t like pepperoni? Try chicken or sausages. Don’t like olives? Try artichokes, or broccoli, or something else.   Be creative and you can create a splendid delight within minutes that your guests will love to the core.

INGREDIENTS:

FOR THE GARLIC CREAM SAUCE:

1-½ tbsp Unsalted Butter
½ tbsp Olive Oil
3 cloves Garlic, Minced or grated
½ cup Heavy Cream
¼ cup Milk
1 pinch Salt
1 pinch Cracked Black Pepper
1 pinch Red Pepper Flakes
¼ cup Cheese, grated preferably parmesan.

FOR THE NACHOS:

1 large packet Crispy Tortilla Chips
½ cup Garlic Cream Sauce
¼ cup Onion, Diced
½ cup Pepperoni, Cut Into Bite Size Pieces
½ cup Black Olives Sliced
½ whole Green Bell Pepper, Diced
1 cup Cheese, Shredded

HOW TO MAKE:

 For the sauce:
 
1)  Melt the butter along with the olive oil. Then toss in the minced garlic.
 
2)  Add in the cream and milk and keep stirring until it comes to a boil.
 
3) Toss in the salt, pepper, and chili flakes, along with the cheese, and continue stirring. The sauce will thicken and then remove from the burner, and set aside.

 

For the Nachos:
1) Preheat oven to 400ºF. 
 
2) Spread the Nachos in an oven proof dish.  Drizzle the garlic cream sauce all over the chips. Top with the onions, pepperoni, olives, and bell pepper. Layer all the chips with this in such a way that no chip is left dry.
 
3) Top with the shredded cheese. Place in the preheated oven, and cook until the cheese is nice and bubbly and the veggies are warmed through, roughly 7 minutes or so.

Nutella Milkshake

Astonishingly fantastic weather and the fag end of the year. Brisk freshness in the air and cool evenings. Spectacular sunsets and cozy blankets. Suddenly the future seems to be filled with a million new possibilities. And so much to do before the summer returns. I know it is still a long way to go. But the days fly by so quickly that you will be left wondering if you really made hay while the sun shone at you. And yes, the holiday season is also nearing. So much to look forward to.

To embrace the autumn days, I have a scrumptious treat for all the Chocolate lovers. A cool treat which will keep your spirits high to enjoy this exquisite weather. It requires only three ingredients that are to be blended together. I call it as a glass filled with pure goodness. Look down for the recipe and you will be amazed as how easy it can be.

INGREDIENTS:

1 cup boiled and cooled cold Milk

1 tbsp sugar
2 tbsp Nutella
1/4 tsp Vanilla Essence (optional)

Icecubes as needed

 

HOW TO MAKE:

1) Take everything in a blender and blend till frothy. Pour into serving glass and enjoy.

2) You can also whip up some cream and deck the top surface of the milkshake with it. Pour some chocolate sauce on it to make it look gourmet !!! Or add in banana or another fruit to enhance the flavor. Top it with crushed nuts or pistachios.

 

Filo vegetable turnovers

 Our most recent weekend was filled with visits to the beach and the parks to allow our toddler to venture into the outdoors.  It feels good to be settling into these cooler autumn days.  Now that barbeque season is upon us, the number of people carrying their picnic baskets and barbeque stands were many. We were out soon after our Friday prayers as we had decided to have a picnic lunch and then spend some quality outdoor time at the sea side. The weather was simply glorious. The breeze was heavenly and all the stuff we had cooked and carried from our homes gave us enough to make this weekend a fun affair.

Happy fall, my friends! We also have planned a barbeque shortly and I will write about it once it is done. 

Our picnic basket needed our favorite finger foods and I went on to make these filo turnovers as I had them in my mind since a while. I just used the veggies which I had in my refrigerator. You can add some meat also if you like. Feel free to play around with the shapes and the stuffing. These are something that can knock at your creativity doors. So pour in your ideas and make your meal an enjoyable affair.

INGREDIENTS:

6 sheets of Filo Pastry
100 gms butter
2 large carrots grated
3-4 leaves chopped spinach
6 large cabbage leaves chopped into ribbons
1 clove garlic , minced
1 onion, sliced
1 tbsp. flour
Salt and pepper to taste


HOW TO MAKE:

1) In a large pan, heat 25gms butter. Saute the onions and garlic in this for 2-3 minutes until they soften and start to brown.

2) Add in the spinach and the carrots and sauté for a further 3 minutes and then add some salt and pepper.

3)  Add the cabbage and cook until it is wilted and all the ingredients are mixed well together. Remove from heat.

4) Preheat the oven to 200 degrees Celsius.  Take 3 sheets of the filo pastry and place onto a lightly floured work surface.

5) Melt the remaining butter in the microwave. Take one sheet of filo pastry and brush it with butter across the whole of its surface. Lay another sheet on top and coat it with butter. Lay the third sheet also on top of this and brush with some more butter. Then turn the whole over so that the floured side is upwards.

6) Cut the filo into small circles and then fill each one with the vegetable mixture.

7) Gently roll the turnovers so they form an open ended cylinder. Repeat the same with the remaining filo. And place them on a baking tray.

8) Bake the turnovers for 15 minutes until they are golden brown and crispy. Serve them hot.

 

Pickled Cauliflower

Don’t you love the firm, glossy skin, and vivid looks of the flowery cruciferous vegetable called Cauliflower? What’s more, they actually add a healthy color to our life. Among other nutrients, these beauties are packed with vitamin K, manganese and vitamin C, both powerful antioxidants and an excellent source to keep cancer risks at bay. Just like broccoli.

 

 Cauliflowers get tender quickly during cooking so I suggest sautéing this vegetable delicately to retain that flowery look. Now this is another simple recipe here. Toss quickly this mildly spiced fresh salad, packed with nutrients, to go with your meals. This recipe adds a delicious crunch and a brilliant splash of color to your eat well goals. This, along with the heat from the pickled spices, makes it a totally irresistible stir-fry.

Result ... Spiced, Colorful, Tangy And Crunchy stir-fry with mild Indian spices. Fell free to replace cauliflower with other vegetables you like. Use firm, fresh vegetables and spices. Make sure to rinse well after cutting the florets. For a better crunch, use white cauliflower and if you are looking for a powerhouse of nutrients, broccoli can also be used in the same way. Both are actually rich sources of fiber also.

 

INGREDIENTS:

1 medium Cauliflower

1 medium onion

2 tbsp Oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1/4 tsp fenugreek seeds

1/2 tsp fennel seeds

1 tsp roasted & crushed cumin seeds

1/4 tsp onion seeds

1/4 tsp asafoetida
1/2 tsp turmeric powder
Salt to taste
2 green chillies
1 tsp each ginger + garlic paste
3/4 cup yogurt
1 tsp red chilli powder
1 tsp coriander powder
Coriander leaves for garnishing

HOW TO MAKE:
 

1)   Heat oil, add in mustard seeds, cumin seeds, fenugreek seeds, fennel seeds, crushed cumin seeds, onion seeds and asafetida.  and bring it back to flame. Sauté till the seeds splutter. 
 
2) Add onion and sauté till translucent. Add cauliflower florets, turmeric powder and salt.

3)  Chop green chilies and add. Sprinkle some water and toss to mix well.  Cover and cook on medium heat for a minute. 

4)  Add ginger paste, garlic paste and yogurt. Add red chili powder and coriander powder now. Mix well. Cover and cook till cauliflower is done. Cauliflower should be dry and covered well in the spices well.

5) Serve hot, garnished with coriander leaves which are finely chopped.

 

Schezwan Fish

We love Chinese cuisine. Everyone in my family does. Hubby, who wasn't a fan of Chinese dishes earlier now adores them. Eating nutrient rich food does not mean sacrificing on taste. We are all looking on new ideas to eating healthy, home cooked meals, without going on a diet .Sea food has amazing nutritional value that can significantly lower the risk of cardiovascular diseases, diabetes and obesity. It is protein rich, gives us strength and energy and has a good satiety factor. Off late, it has become our first choice for a value based meal. So, don’t hesitate to treat your family to the myriad sea food available and eat your way to longevity!

Boneless fish or fish fillets are so easily available in the market now without hefty price tags. They have replaced the usual fish fries that we would serve in parties as they are not as cumbersome as whole fish to eat. Besides this quality, they are soft and spongy thus making it an amazing starter for a party meal.

This Chinese type Schezwan fish is mildly flavored with a dipping sauce made at home. It is easy to prepare and can be called a meal in itself. Scrumptious and finger-licking is what I would call it.

INGREDIENTS:

200 gms boneless fish cut into finger shapes or strips or squares
1/4 cup All purpose flour
1/4 cup corn flour
2 green chillis
1 tsp coriander leaves
1/2 tsp pepper
1/2 tsp ajinamotto
1/2 tsp sugar
Salt to taste


For sauce:

1 tsp ginger chopped or powdered
1 p ginger chopped or powdered
1 tsp green chilli chopped
1 tsp coriander leaves
1 tsp lime juice
1 tsp sugar
2 tsp tomato sauce
2 tsp soya sauce (optional)
Salt to taste
1/2 tsp pepper

HOW TO MAKE:

1) Marinate fish fillets in salt for 10-15 minutes.


2) Mix all the sauce ingredients together well and keep aside.


3) Prepare a batter out of batter ingredients. Use enough water if needed. The consistency of the batter should be of dipping consistency.. not too thick and nor too thin.


4)  Heat oil in a wok . Dip these fillets in the batter and deep fry them till golden brown.

5) Serve deep fried fish along with the sauce separately in a bowl.

Spicy fish curry

I am generally not someone who opts for spicy food. But sometimes I really do not mind it if it is a dish which my senses can tolerate. And then it's also getting cold here ... huh. At least now my complaints on the heat will rest for a while. The nights are pleasant and outdoors are so much fun.

To help warm up in this weather and keep things interesting, I’m looking for perfect recipes that suit the cold days, beat the winter blues and that which tickle your senses. This time of the year is perfect to nibble on hot, spicy fritters and fast foods with a perfect cup of warm tea to go with it. Don’t you agree?

This is another no fuss recipe. Your family will enjoy the balance of flavors and textures offered by this delicious, warm fish curry. Oh, and it's healthy too—total guilt free indulgence! I hope you try it and enjoy it as much as we did.
I used Kingfish as it is very popular here. But you can feel free to try this out with any fish of your choice.

INGREDIENTS:

400 gms Kingfish
2 tsp Chilli powder
2 tsp Coriander powder
1 tsp turmeric powder
5 tbsp Oil
2 tbsp Coconut Oil (optional but it contributes heavily for that authentic flavor)
2 tsp Mustard seeds
1/2 tsp Fenugreek seeds
2 tbsp each Ginger and Garlic paste
12 Shallots finely chopped
1 cup thick coconut milk
10 curry leaves

HOW TO MAKE:

1) Mix chillli, coriander and turmeric powders with the coconut oil to make a paste.

2) Heat vegetable oil in a heavy pan. Add mustard and fenugreek seeds. Add ginger-garlic paste and stir on low heat for 3 to 4 minutes.

3) Add the prepared spice paste, season with salt and saute until oil begins to appear on the surface and the sides of the pan.

4) Add a little water to dilute the sauce slightly then add the fish. Sir gently to ensure that the fish is well coated.

5) Cover and simmer on low heat for about 25 minutes or until the fish is cooked thorough and the sauce thickens. 

6) Serve with rice, breads etc.

 

Hassleback Garlic Cheesy Bread

Once the temperatures cool and the leaves begin to fall, most people gravitate towards soups and stews for cozying up and I am no different.  We’ve already had made soups an integral part of our menus now and the pleasant days ahead do demand more comfort foods.  Sometimes however, when afternoons turn warm and those vibrant fall leaves glisten in the sunlight, I crave a crisp autumn salad with some cheesy bread.

Sometime last year during blog-hopping, I came across these hassle back breads that I could not resist to try them out. The garlic flavor is so wonderful and I especially love the combination of it with butter and cheese.  I’ve been eating them after sprinkling them with some oregano for a more Italian flavor.  This version has become my favorite. You can toss up a quick green salad as a side and enjoy these breads. Sometimes I convert a readymade bread or baguette also into a hassle back cheesy version only to enjoy the flavors.

I was tempted to bake last weekend but I must admit that I still have not piled my refrigerator with the basic baking ingredients after my recent Haj trip only because I thought of saving this month's comfort food budget and living economically . But this is only for a while. When the new month knocks at us, I will be my usual self and will get back to my cooking habit. But then this recipe that I am posting today is from my drafts. Because I had made it at least twice before I left for my Haj break.

So its cheese and garlic again. Perfect for the autumn days and the aroma that it creates is divine. I keep wondering why people crib over cheese and call it rich in fat. Low fat cheese is widely available in most supermarkets and is a great substitute for the recipes that call for a wide varieties of cheese in them. And Garlic is a popular flavor now loved by everyone which produces a gourmet taste when combined with butter or Cheese. Most recipes these days call for garlic in them whether they are breads or pizzas or pasta or curries.

The recipe for Hassleback Garlic Cheesy Rolls is as below:


INGREDIENTS:

1 tsp Instant yeast 

1 tsp honey

1 teaspoon Salt
3 cups all-purpose flour
Olive Oil, for Greasing Surfaces
1 cup White Cheddar, Or Any Other Cheese You Prefer
½ cups Garlic Butter
 

HOW TO MAKE:

 

1) In a large bowl, stir yeast, honey salt and the flour. Add warm water and mix it to form the dough. Knead well till soft but not sticky. Keep aside for the dough to rise - around 1 hour or so until doubled in size.

2) Punch down dough and knead with some more oil and then cut into two equal portions.

3) Form into two long baguettes the length of the cookie sheet. Give it some twists so that it keeps its length and doesn’t shrink. Cover with plastic wrap and rise 30 minutes.

4) Start to preheat oven to 400 degrees F and  put the bread into the oven and bake 20 minutes at 350 degrees F.

5) In the meantime, slice the cheese into thin slices and melt the butter.

6) Pull loaves of bread out of the oven after 20 minutes and brush with the melted garlic butter. Bake another 5-7 minutes or until bread begins to turn a golden brown. Remove from oven and cool 15 minutes.

7) Cut 1-inch slices 3/4′s of the way through the loaves. Brush garlic butter in between each slice and fill with a slice of cheese.

8) Bake another 3-5 minutes or until cheese is completely melted. Serve HOT after sprinkling some herbs on the tops.

 

Meat Lasagne

Hajj is one of Islam's five pillar's of faith and every Muslim who can afford it has been asked to visit the holy city of Mecca to perform this pilgrimage. After spending 20 days in devotion and reflection during our Haj pilgrimage, it feels wonderful to be back. 

For those of you who are curious about the happenings of the event, I could say that it was the most excellent form of worship that one could offer which has created a sense of renewal within oneself as it helps to provide diverse spiritual needs to us. In other words, it was a totally different world for us and an experience worth keeping.

The last 20 days have been no-cooking days for me. We were served ready food during our tour and also ate out occasionally. Sometimes I would remember and miss cooking. And sometimes I would feel that its great resting from cooking. Either way, we missed pastas, pizzas and so much because we never found their outlets around our vicinity. The most common things we ate were French fries and Shawarmas. We longed to eat our favorites somewhere, but finally got a chance to make and enjoy our homemade food after we returned. Pasta topped my "longing- to- eat" list. Lasagna was what I kept craving for and it was a pleasure digging in it.

If you have ever dreamed of settling in Italy, then lasagna is something that you should look forward to. It seems to be the most standardized form of pasta and when combined with all the meaty flavors decked with shredded cheese, it  produces a rich and wholesome dish which can be the most perfect example for a balanced meal.

It did not take me long to make this dish. I only had to spend time arranging the sheets and the meat in my baking dish. The rest was wonderfully carried out by my electric oven. The recipe is surely a keeper. The dish is a party classic and I promise that your guests will relish it.

INGREDIENTS:

For the meat sauce:

1/2 Kg minced beef or mutton
2 onions finely chopped
3 tomatoes finely chopped
1 tsp ginger-garlic paste
1 tsp red chilli powder
1 tsp Italian seasoning or Oregano                                                                                              
1/2 tsp black pepper
1 tsp Rosemary
Salt to taste
1 tbsp Olive Oil

For the Béchamel Sauce:

1 tbsp. chopped butter
3/4 cup milk
2 tbsp All-Purpose flour
1 tsp salt
1/2 tsp  each Oregano, basil and thyme
A generous pinch of ground nutmeg
1/2 cup grated cheddar cheese or any cheese you have

For the Lasagne:

10 Lasagne sheets
2 cups shredded Mozarella Cheese
1 tsp Italian Seasoning

1 tsp Parsley flakes or freshly chopped Parsley 

                                                                                                                                              

HOW TO MAKE:
 
The meat sauce:
 
1) Heat oil in a pan, add the onions and fry till soft. Then add the ginger-garlic paste and sauté.
 
2) Add the minced meat and fry it until the water in it evaporates.
 
3) Then add the tomatoes and the remaining spices and cook till it is thick. You can also add water and cook. The consistency should be a thick meaty sauce in the end.

Meat Sauce

 
The Béchamel Sauce:
 
1) Heat butter in a pan, add the all-purpose flour and sauté till light golden.
 
2)  Add milk and mix well so that no lumps are formed.
 
3) Add salt and the spices and mix well. Tip in the grated cheese.
 
4) The consistency should be thick and flowy. If not you can add more milk to maintain it that way.

 
The Lasagna:
 
1) Heat 4-5 cups water in a deep dish and bring it to boil. Add the lasagna sheets and cook them as per the package instructions.
 
2) Drain out excess water and wash them under cold water so that they do not stick to each other. Keep them aside.
 
Assembly :
 
1) In a rectangle or square oven proof dish, pour some meat sauce as a thin layer. Then place 2-3 lasagna sheets on it .
 
2) On top of the lasagna sheets, pour some béchamel sauce and again some meat sauce. Sprinkle some grated mozarella cheese on this. This way one layer is completed.
 
3) Repeat these steps for up to 3 to 4 layers. Sprinkle remaining cheese on the top layer and cover with foil..

4) Bake this in a pre-heated oven (190 degrees Celsius) for 15 minutes or until the cheese has got a slight golden color on top. Serve hot.