Delicious cheesy spaghetti with goodness of vegetables and chunks for Sausage for a foolproof dinner on a cold winter evening. Pure bliss !!
Ingredients
- Spaghetti - 1 pack
- Carrot - 4, chopped
- Cabbage - 1/2, chopped
- Capsicum - 1, chopped
- Sausage - 5, cubed
- Cheddar Cheese - 2/3 block
- Tomato - 4, pureed
- Salt, dried herbs
- green chilli - 1
Cook the spaghetti as per cooking instruction and keep aside. Now in a oak, add oil. Then add the chopped carrots and stir fry quickly. Then add the capsicum and Cabbage, When half cooked, add the salt and dry herbs. Next goes the tomato puree and green chilli paste. Cook till the vegetables are soft. Add chopped sausages and cook for 3 more minutes.
Now toss the spaghetti in the sauce and mix so that the spaghetti is well coated with the sauce. Put it in a casserole. Grate the cheese, ( I didnot have the grater, too lazy to find any, so I chopped the cheese and sprinkle, however grating is a good option). and sprinkle all over.
Pre-heat the oven at 170 degree.
Put the casserole in the oven and bake for 20 minutes.
Enjoy hot bubbly cheesy spaghetti casserole with your loved ones.
Prepared these for my hungry monster at home, who is always for the lookout of something yummy, something different for his chicken tooth.
Ingredients
- Chicken wings / lollipops - 250 gms
- Coriander leaves - 1 cup
- Onion - 1, chopped
- Garlic paste = 2 tbsp
- Ginger paste - 1tbsp
- Green chilli paste - according to taste
- Salt
- Turmeric
- Oil
Marinate the chicken wings in some salt and vinegar for 30 minutes. Then saute them in oil till golden brown.
In the same pan, add the garlic paste followed by the ginger paste. Fry till the raw smell is gone.
Add the chopped onion and continue frying. Make a paste of coriander leaves along with green chilli and add it to the pan.
Add turmeric and salt if required. Continue frying till the coriander paste is cooked thoroughly and starts changing the green color.
Now add the fried chicken wings and fold them nicely to get evenly coated by the masala paste.
Sprinkle some water and cook covered till the chicken is cooked through and the masala is clinging to the chicken. Sprinkle some garam masala powder and you are done.
Serve hot as a side dish or as snack.
This orange cherry cake is delicious to the core, with its super citrus-y flavor. I love to bake with fruits ( and nuts !!) and you may get a complete list from here. During winter whenever I see juicy oranges in my fruit bucket, I start imagining all sorts of cakes that is possible with this. One of my popular cake is this 'Orange Apricot Cake' , which my family always relish. I am sure, this cherry version will also be liked by all. We really enjoy a slice with our morning cuppa.
Ingredients
- Eggs - 4
- Flour - 2.5 Cups
- sugar - 2 Cups
- Butter - 200 gms
- Orange - 3, zest and juice
- Vanilla Essence - 3 tsp
- Baking Powder - 3 tsp
- Milk - 3-4 tbsp
- Dry cherry - 100 gms
One of the important aspect of baking is everything should be at room temperature. I keep all my ingredients specially the eggs and butter out of fridge atleast 4 hours before I start the preparation.
Pre-heat the oven at 180 degree C.
Cream the butter and sugar ( I grind the sugar after measuring) using a hand mixer till fluffy. Then start adding the eggs one after another and beat well.
Add the orange juice and vanilla essence and mix well.
Sieve the flour and baking powder together, then start mixing them to the egg butter mixture gradually. Ensure that there is no lump. You may need to add some milk to get the right consistency.
Soak the cherry in water for 30 minutes, strain the water and sprinkle some flour onto it.
Mix the cherry and orange zest into the cake batter and fold it lightly.
Butter two cake loaf pan and line it with parchment paper if necessary. Pour the batter in both the pans till half filled. Put the pans in the pre-heated oven and bake for 40-45 minutes or till a fork comes out clean.
Enjoy the treat !!!
Quite out of the blogging world for some time now, though getting the urge every now and then to open the laptop, browse through the endless number of folders containing endless number of photos captured during many of my cooking spree but somehow not able to manage the expectations in other areas of my life effectively to get some me-time for myself to indulge into blogging.Today morning when I was working on my laptop, suddenly felt the same urge again, and this time decided to write something, post something new, how trivial it may seem, but, yes, I am having my blog mostly for myself, so why not post a simple Bombay Duck fry !
We cook Bombay duck, known as Loitya machh in this part of India, in typical bengali style too, I already have posted some here.
The recipe for this fry is taken from a Parsi cookbook. You may check my other parsi delicacies here.
Ingredients
- Bombay Duck - 8-10 pieces
- Ginger Paste - 1 tsp
- Garlic Paste - 1 tsp
- Gren chilli paste - as per taste
- Salt
- Turmeric
- Kashmiri red chilli powder
- Rice flour - as required
- Oil for Frying
Marinate the fish pieces with ginger garlic paste and green chilli paste and put some heavy weights onto the fish pieces.
Make a thick paste of rice flour, salt, turmeric, chilli powder and juice of ginger.
Heat oil in a frying pan. Dip the marinated fish pieces into the batter and fry well.
Fry carefully in batches till the outer layer is crisp. Make sure not to break the fish, since bombay duck is a very tender fish.
Serve immediately with a dash of lemon.
