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Monday, May 11, 2015

Cajun Chicken Pasta

Life takes a turn at times. That which interested you becomes distant and that hobby which you thought would never peak into your mind becomes a favorite passtime. I am in that phase right now. I have been blogging for 4 years now and I would never want to give that up just like that. And so I am taking my time to settle my mind and start blogging again. I was pretty busy for the past few weeks with pappu's birthday celebrations. I will write a separate post on that soon. But as for now lets talk about this easy to make cajun chicken pasta.

Pasta is one thing that I make when I am pressed for time or when we need a quick fix meal. Pappu is a sucker for mac and cheese and so I make it atleast once a month. As for pasta, I try a different recipe and that is how this cajun pasta happened. It happened and it is now a favorite.

~*What U Need*~
Boneless skinless chicken thighs - 1/2 cup, cut into bite size pieces
Linguine - 6 oz
Onion - 1/2, sliced
Mushrooms - 1 cup, sliced
Red bell pepper - 1/2, sliced, I didnt have this so skipped
Garlic - 2, chopped
Cajun seasoning - 1 tbsp
Chicken stock - 1/2 cup
Heavy cream - 2 tbsp
Coriander - 1 tbsp, chopped
Butter - 1 tbsp
Olive oil - 1 tbsp
Salt, pepper - to season

How I Made it:
Cook the pasta as per package instructions. Season the chicken thighs with the cajun seasoning and set aside. In a large skillet add the butter and cook the chick thighs for 4-5 mins. Remove to a plate. Add the olive oil, add the onions, mushrooms, garlic and peppers and cook for 5-6 mins. Add the chicken stock, reduce the heat to medium low and cook for about 10 minutes or until the sauce has reduced by half. Add the cream and season lightly with salt and pepper, toss in the cooked pasta and cook everything together for about a minute or until the sauce thickens. Add the coriander and remove.
Serve warm!!!

So thats it Folks...
With Love,

Signs off!!!

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Monday, May 4, 2015

Turkey Sloppy Joes

One protein that I got to experiment with after I moved to the US is Turkey. I got introduced to it after a dear friend of mine suggested that it was more lean compared to chicken and the taste is kinda good too. Well it didn't suit our palate, it tasted bland and substituting turkey for chicken was a big n-no to the family until I started making turkey chillis, turkey burgers and then these turkey sloppy joes and believe all these are the best and loved by my family now. As for these turkey sloppy joes, they are the best, they are yummy, they are messy and they are perfect to stuff your face into.



~*What U Need*~
Ground turkey - 1/2 lb
Onion - 1/4 cup, chopped
Green pepper - 1/4 cup, chopped
Red pepper - 1/4 cup, chopped
Barbecue sauce - 1/4 cup - 1/2 cup
Garlic powder - 1/4 tsp
Salt and pepper

How I Made it:
In a medium skillet over medium-high heat, add the onion and brown it. Add the peppers and saute for a minute. Add the turkey and brown it. Season with salt and pepper. Stir in the garlic powder and barbecue sauce. Mix thoroughly. Reduce heat to low and simmer till the sauce is reduced to the consistency desired.
Serve on buns or bread of choice.

So thats it Folks...
With Love,

Signs off!!!

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Thursday, April 23, 2015

Asparagus Stir Fry

The past one week was chaos in our house. I could even go back and say the past on month has been chaos. It first started with the kid, he got the flu, passed it over to me and then the huss took it from there. And then the second cycle started with the kid ofcourse. This time his temperatures started soaring. His birthday has come and gone with no big deal. We kept it simple with a funfetti cake and his favorite t-rex dino fondant topper. He's starting to recover and we are still not into routine. I am keeping it simple for lunch with rasam saadam for the kid and a simple asparagus or broccoli stir fry for me and the night leftovers packed for the huss's lunchbox.



~*What U Need*~
Asparagus - 1 bunch, cleaned and pat dry
Olive oil - 1/2 tbsp
Chilli flakes - 1/2 tsp
Garlic - 3 cloves, sliced
Salt to season

How I made it:
Clean the asparagus and pat dry. Break the stem till the part of the asparagus that is tender. Heat olive oil in a skillet. Add the garlic and saute till golden brown. Add the red chilli flakes and saute for 20 seconds. Add the asparagus and saute in high heat till it has brown spots and slightly tender but still crisp.
Serve with a salad.


So thats it Folks...
With Love,

Signs off!!!

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Tuesday, April 14, 2015

Quinoa, Brown Rice Turkey Chilli

The thing about chillis is that they are so damn easy to put together, they taste yummy and it is protein rich. Well the last part depends on what you put into the chilli. I make chilli atleast once in a month because that is the only way that my son and huss take beans. And also I can add all the other stuff that they hesitate to eat into it and they never complain. This chilli is kinda a leftover version. I had some quinoa and some brown rice which couldn't be made into dishes of their own and hence I made this chilli. Warm chilli on a wintery night is bliss I would say.


~*What U Need*~
Quinoa - 1/2 cup
Brown rice - 1/2 cup, cooked as per instructions
Black beans - 1 can, rinsed and drained (15 oz can)
Kidney beans - 1 can, rinsed and drained (15 oz c
Corn - 1/2 cup
Ground turkey - 1/2 lb
Olive oil - 1 tbsp
Onion -1 , chopped
Garlic - 3, minced
Diced tomatoes - 1, 15 oz can
Tomato sauce - 1/2 of a can
Chilli powder - 1/2 tbsp
Cumin powder - 1 tsp
Salt, pepper
Cilantro leaves - 2 tbsp
Juice of 1/2 lime
Avocado - 1, diced
Sour cream

How I Made it:
Rinse the qunioa and set aside. Heat oil in a large pan, add garlic and onion and cook till brown. Add the turkey and cook till almost done. Add the quinoa, brown rice, diced tomatoes, tomato sauce, chili powder, cumin, and 2 cups water. Season with salt and pepper, to taste. Reduce heat to low; simmer and cook until thickened, about 30 minutes. Stir in beans, corn, cilantro and lime juice, and heat for another 3 mins.

Serve immediately with avocado and sour cream.

So thats it Folks...
With Love,

Signs off!!!


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Sunday, April 12, 2015

Stove top Mac & Cheese

When I need cheese, I need cheese and I need the good one and when I mean good cheese, I usually mean cheddar cheese. Something about cheddar makes you want more and more. My son is a great sucker for mac and cheese and I make this atleast once every two weeks for the sake of him and me. Although I have tried the baked version, the ease of this stove top version always makes me to attempt the later every time.

~*What U Need*~
Elbow pasta - 1/2 a pack
Whole milk 3/4 cup
Flour -1 tbsp
Sharp cheddar cheese - 1 1/2 cups
Salt, pepper
Pinch of chilli powder

How I Made it:
Cook the pasta as per package instructions. Warm 1/2 cup of milk. Whisk together the remaining milk and flour until there are no lumps in a separate bowl. When the milk begins to steam, whisk in the flour mixture. Whisk until it begins to thicken, about 3 to 4 minutes. Gradually whisk in the cheese. Season well and cook till the the cheese has completely melted, add the pasta. Coat the pasta completely in cheese sauce. Serve immediately.

So thats it Folks...
With Love,

Signs off!!!

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Thursday, April 2, 2015

Tofu Masala

I am still not out of my slumber. I have an urge to blog but my laziness is way on top of that. And I still haven't got the hang of my dslr. And thats kinda depressing. Added to the fact that I hate to take pictures with my iphone now that I have a high-end dslr on hand. And then it is the whole story again. That put aside, it was a wonderful day today. The weather was at its best and I stepped out after what seems like decades in my spring clothes. It was rejuvenating. The weather is helping me and rekindling me back to form... Hope I will be on track soon.
Coming to today's recipe its a very simple one which I make often to go with our chapathis.


~*What U Need*~
Extra firm Tofu - 14 oz, drained and cut into cubes
Greek yogurt - 1/2 cup
Onion - 1
Tomatoes - 2
Ginger garlic paste - 1 tsp
Bay leaf -1 , clove - 3, cinnamon - 1, cumin seeds - 1 tsp
Coriander powder - 1 tsp
Chilli powder - 1/4 tsp
Turmeric powder - 1/8 tsp
Green chilli - 1
Kasuri methi - 1 tsp
Oil - 2 tsp
Salt
Coriander Leaves - 1 tbsp

How I Made it:
Shallow fry the tofu in a skillet. Set aside. Heat 1 tsp oil in a skillet. Add the onion and fry till transparent. Add ginger garlic paste and fry till the raw smell goes off. Add the tomatoes, green chilli and fry till it forms a masala. Add the spice powders and fry for 3 mins. ONce done cool and grind to a smooth paste. Heat remaining oil. Add bay leaves, cinnamon, cloves, star masala and fry for 1 min. Add cumin seeds and allow to crackle. Add the ground paste and fry for 2-3 mins. Set the heat to low and add the yogurt stirring continuosly. Allow to boil. Add water to bring to the desired consistency. Allow to boil. Add Add Fried tofu and fenugreek leaves and mix well. Let it boil for another 3-5 mins. Remove from flame. Add coriander leaves.

Serve with rotis or rice of choice!!!

So thats it Folks...
With Love,

Signs off!!!

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Friday, March 27, 2015

Baked Lahori Chargha | Easy Chicken Recipes

There are days when all I need is a flavor packed piece of chicken with a side salad or some baked sweet potato fries. While I am okay with that kind of food, the huss is totally opposite. He needs dosas or idlis or biryanis to keep him and his tummy happy. But one thing that we both agree on is tandoori chicken. We love it to the core and with a side dip of mint yogurt it is just the best dinner in the whole world. I follow this food group in FB and I saw this recipe there. Was totally hooked up with the flavor profile and added my own twist by baking it. This my friend is a bomb and you should definitely give this a try.



~*What U Need*~
Chicken legs - 4-5, 1 lb, with skin
Coriander seeds - 1 tbsp
Garam masala powder - 1 tsp
Ginger garlic paste - 1 tsp
Cumin powder - 1/4 tsp
Mint leaves - 1/4 cup, packed
Chilli flakes - 1 tsp
Lemon juice - 1/2 of a lemon
Salt
Eggs - 1

How I Made it
Grind everything in a mixie from coriander seeds to chilli flakes. Marinate this with the chicken, lemon juice, salt and egg with 2 tbsp oil. Marinate for atleast 2 hrs - overnight. Preheat oven to 400F. Bake in a foil lined pan for 30 mins. Turn over and bake for another 20 mins. Broil for few mints till you get the crust on the chicken.

Serve with mint chutney.

So thats it Folks...
With Love,

Signs off!!!


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