Lemony Garlic Shrimp Spaghetti Pasta with Herbs

This is a quick and easy pasta recipe if you are in for spicy hot Shrimps pasta filled with Lemon flavors. I am sorry but don't ask me for calories am bad at it, I just try a dish eat and relish.

You can experiment with the herbs of your choice and angel hair pasta too.

Ingredients (2 Servings)

1. Spaghetti Pasta as per servings. 
2. Shrimps cleaned and deveined - atleast 150 gms or 10 to 15 medium size shrimps
3. 10 - 15 garlic pods - finely chopped
4. Lemon juice from 1/2 lemon
5. Lemon zest / rind from one lemon
6. Chili Flakes as needed
7. White wine 2 tb.spn (optional)
8. Olive oil 3 - 4 tb spn
9. Herbs of your choice fresh or dried (Parsley, Rosemary, Thyme)
10. Grated Parmesan cheese for garnish
11. Salt / pepper to taste

Preparation

1. Boil pasta as per the instruction in the packet. While the pasta is half done prepare the sauce, we do not want to drain and let the pasta dry for long. 
2. In a Fry pan or wok heat the oil in lowest flame
3. Saute garlic, chili flakes for few seconds and add in the shrimp. Do not over cook. Turn the shrimps and cook on the other side we just need the color to change.
4. Immediately add lemon juice, zest/rind, wine and salt. Give a nice toss. Let them sit for 30 seconds. Add little Pasta boiled water as well.
5. Transfer the cooked pasta and mix well. Sprinkle all herbs 
6. Serve with grated cheese 

Notes:

• You may use mozzarella or other cheese you have
• Do not over cook or under cook the pasta. Keep checking once it reaches the cooking time as per the instruction
• I have used garlic parsley powder and other dried herbs. Do not use too much little pinches of each herb is sufficient. 

Raw Banana Fry / Plantain Fry with Indian spices

This is a quick and easy dish with only few ingredients. In traditional south Indian dish it would be chopped in small pieces and made as sabji/poriyal/thoran with grated coconut.  In this recipe we have the banana in thin slices, soaked in lemon water to prevent discoloring.

Ingredients:

1. Medium sized raw plantain 2 – Slice thinly as in picture. I used Peyan variety
2. Slit green chili – 1
3. A bunch of curry leaves
4. Asofoetida – 1 t.spn
5. Cumin seed – 1 tb.spn
6. Chili Flakes – 1 tb.spn
7. Turmeric Powder – ½ tspn
8. Chaat masala – ¼ tspn
9. Oil for frying
10. Salt to taste

Preparation (Entire recipe prepared in low heat)

1. Heat oil in a large pan or kadai, add Cumin seeds and saute
2. When the cumin releases its flavor add green chili, asofoetida and curry leaves; saute for few seconds. Then add in the turmeric powder and mix well.
3. Add raw banana slices sprinkle salt and let them fry for 2 – 3 minutes. Toss well in between.  
4. Add red chili flakes, chaat masala powder; saute everything. Sprinkle little water if needed.
5. Cover and cook in lowest heat for about 2 minutes.

Enjoy this with sambar/rasam rice.

Crispy Beetroot Fry

This is a quick and easy dish with only few ingredients. This is slightly different from the regular poriyal.

Ingredients:

1. Beetroot – Slice thinly as in picture
2. Slit green chili – as required. 
3. A bunch of curry leaves
4. Mustard seed for tempering
5. Cumin seed – 1 tspn or more as per the quantity of beetroot
6. Pepper powder – 1 tspn
7. Chaat masala – ¼ tspn
8. Oil for frying
9. Salt to taste

Preparation (Entire recipe prepared in low heat)

1. Heat oil in a large pan or kadai, add mustard seeds.
2. When the mustard seed splutter add cumin, chili and curry leaves saute for few seconds.
3. Add beetroot sprinkle salt and let them fry for a minute or two. 
4. Add pepper and chaat masala powder saute everything. Do not cover.
5. Check seasoning, sprinkle very little water if required. ONLY if required. 
6. Cook until it turns crispy but tender at each bite.

Enjoy this with sambar/rasam rice. When the recipe is done, curry leaves and chili would have turned crispy.

Coconut Milk Rasam / Thengai paal rasam without tomato

This awesome recipe was shared by one of my friends from School, and her name is Khalida. I would like to thank her for this. I remember my grandma and mom making a modified version of this without coconut milk when I was a kid. Not sure if it is prepared outside Kanyakumari Villages. They use to burn red chili and soak them in stone ground chutney water, add tamarind and salt to have with rice along with thuvaiyal (Chamanthi). Let me get into this recipe from my friend.

Ensure you use small onion and red chili both burnt as shown in picture. I burnt them on my gas stove top. Use thick coconut milk diluted in little water as we would not be using water for this curry. Remember we do not need tomato or other masala in this curry. I would soon post tomato rasam with coconut milk. Just can't wait to try.

Ingredients:

1. Burnt Shallots 3 - 4
2. Burnt Red Chili 1 or 2 as per your taste
3. 2 large garlic pods or 3 - 4 small pods
4. Small piece of ginger
5. Cumin + Black pepper about 1 tb.spn
6. Little Tamarind to make juice, 
7. Coconut milk 1 1/2 cups
8. Salt to Taste
9. Oil , mustard, curry leaves for tempering. 
10. Coriander leaves for garnishing - optional

Preparation:

1. Grind ingredients listed under 1 to 5 to a coarse paste without water. you may simply crush them using a mortar - Refer to pictures here.
2. In a small pan heat oil and prepare the tempering in medium heat. 
3. Add in the crushed spices saute for a minute in low heat.
4. Add tamarind juice and salt as required bring to a boil.
5. Mix in the coconut milk giving a nice stir. Switch off the flame after 30 seconds.
6. Garnish with coriander leaves. 

Enjoy with steamed rice. If you need little more rasam add coconut milk. Prefer not to add water as the dish would lose it's real flavor.

Let me know how you liked it. Did you eat an additional handful of rice :) ????

Once again thanks to Khalida. 

Mango Muffin / Mango Cupcake with pulp and mango slices

Another muffin recipe that I experimented with juicy mangoes, and applauded by all. It's been a while since I actually made the muffins, just didn't find time to write it down. This recipe calls for mango lovers with plenty of mango slices and pulp.

Ingredients (Approx makes 24 muffins)

1. Butter 1/2 cup room temp (No need to melt)
2. Regular Sugar - 3/4 cup
3. Egg 1
4. Vanilla Extract - 1/2 t.spn
5. Mango Extract - 1 t.spn (Optional)
6. Milk or Yogurt - 3/4 Cup (Room temp)
7. Flour - 2 cups
8. Baking soda - 1 t.spn
9. Baking Powder - 2 tb.spn
10. Mango Puree - 1 Cup
11. Mango slices - small pieces 1 cup

I used a hand mixer to prepare the batter. To prepare mango puree simply blend the mango slices in a blender until you get a smooth paste. Do not add water or milk. Ensure all ingredients are in room temperature including egg.

Sift the flour and mix in the baking powder and Baking soda. You may use a whisker to mix these dry ingredients and set aside.

Preparation:

1. Beat the butter in the mixer for about 10 - 20 seconds
2. Add in the sugar, beat for 2 - 3 min on medium speed
3. Add egg, vanilla & mango extract mix for couple of minutes
4. Add milk and mix for about a minute, followed by the mango pulp beat for 30 seconds.
5. Finally add the flour mixture and mix well to form the muffin batter. You may add very little milk if required if you find the batter too thick, although it would not be necessary.

The big task transferring to muffin mould. Some options here. 

 - You may simply transfer the batter to muffin mould and begin baking if you do not have more mangoes

- Add all the chopped mango slices into batter mix lightly and then fill the muffin mould

- Fill the mould half way through place mango pieces and cover again with little batter. 

You may do any of the above. Preheat the oven to 180 degree Celsius and bake for 13 - 16 minutes if you are using a 6 muffin  holder/tray. If you are using 12/24 in one shot the baking time would vary slightly. 

Check your muffins after 13 minutes inserting a tooth pick in the middle and ensure it comes out clean. Else bake for additional 1 or 2 minutes depending on your oven. 

Bake them in batches if you have smaller tray like mine, do not refrigerate the batter.

I baked mine in convection microwave oven. Happy baking !! I can't wait to try this again with a different combination.

Walnut Coffee Cake Muffin

Ever since I discovered this new chore called baking it has only pushed me more into it, with the urge of doing something every other day needless to say it does not just end with regular cake. I would like to thank few friends who inspired me to get acquainted with this new genre of cooking. So let's get into this.

Who would not love a muffin with fresh aromatic coffee. I would live with a muffin and a mug of steaming coffee for breakfast. This is one such muffin. This muffin has little bit of chocolate coffee flavours with walnuts in each bite.

We would need to divide the recipe as three parts as muffin batter, coffee/cocoa layering, crown/topping.

Ingredients for Batter(12 muffins):

1. Eggs 4
2. Flour 2 cup
3. Melted Butter - 6 tb.spn
4. Oil 3/4 cup
5. Water - 1/2 cup
6. Baking powder - 2 tb.spn
7. Salt to taste
8. Regular sugar - 3/4 cup
9. Walnuts chopped in small pieces - 1/2 cup or as desired.

For Layering

1.  Instant Coffee - 1 tb.spn
2. Cocoa - 2 tb spn
3. Sugar - 3 tb.spn

For Crown

1. Flour 1/2 cup
2. Brown sugar 4 tb spn
3. Cinnamon powder 1/4 t.spn
4. Baking powder 1/4 t.spn
5. Melted butter 4 tb.spn

Preparation:

1. Sift flour, add baking powder, salt mix thoroughly and set aside. 
2. In a large bowl break in eggs, add oil, butter, sugar and water. Whisk until sugar dissolves. No need to use hand mixer.
3. Add in the flour in 3 parts and keep mixing. Finally add the nuts and fold in gently . Keep aside.
4. In a small bowl add all ingredients for layering and mix together, set aside.
5. In another bowl mix all dry ingredients, add sugar and butter mix and set aside.
6. Preheat oven to 180 C 
7. In greased muffin mould, pour one scoop of batter then dust a thin layer of coffee mix, swirl with a knife to form a texture , fill with more muffin batter close to rim. Top with the crown mixture with hand. Repeat this to fill all muffin mould.
8. Bake for 17 - 20 minutes until it's done. 
9. Remove from oven, let it sit outside for 5 minutes. Remove from mould and cool on rack.

Note:

 - Ensure the butter is cooled to room temperature

- Eggs should be used at room temperature

- You make bake in batches if your muffin tray can do only 6 at once

- You may also add other dry fruits / nuts of your choice  

Fresh Orange Green Juice (Cucumber)

Another combo I tried last week was Orange with cucumber. It was different and yet good to my taste buds. After all it's only orange and vegetable, not poison isn't? Ha ha ha :)

Simply add chopped cucumber and orange in a blender with water, sugar or honey. You might have to peel the skin off the cucumber and then chop.

What's better than some fresh home made juice.

Blueberry Apple Smoothie

I love blueberry and always ate it as fruit when I traveled. The other day when I went to my local grocery store found a pack, and marveled of-course it's expensive and imported.  I had to pay Rs.450 for merely 125 gm of packed blueberries.

It's summer here in Kerala and yes what's better than a good smoothie for breakfast. 125 gm would hardly make one large serving of smoothie. I combined it with some sweet apple, yogurt and viola - had a breakfast and another cup at midday.

You may use apply Fuji or golden as they are sweeter than other ones.

Simply wash and use the fruit. In a blender add the fruit, finely chopped apple, honey, milk, yogurt and ice cubes. Blend to get a creamy textured smoothie.

Enjoy this for breakfast or anytime during the day.

Kiwi Lettuce Juice with Green Grapes ! All Green

Kiwi is an expensive fruit in India as they are being imported. Best to have with fruit salads or juice. Ensure you use well ripe fruit while making juice. Most of my juices are made with fruit and vegetable combination or with more than one fruit as combo.

Here I have used 2 kiwi, couple of lettuce leaves, handful of green grapes to make around 750 ml of juice. It;s not concentrated but diluted with water.

Cut kiwi in small pieces. In a juicer or blender add everything with required water and sugar or honey. Blend well to form a frothy juice. You may dilute with more water if required. Strain and serve chill. I usually store in a bottle and refrigerate consume throughout the day.

Vegetable Omelette - Made easy

Omelette is a popular dish  and consumed widely throughout the world. I just can't name types of omelette the list goes on and on. You can experiment and prepare with anything you like. Cheese, Vegetables, spices, herbs etc.

This one is made with plenty of stir fried vegetables. You may use vegetables of your choice. I picked vegetables that could be eaten raw. So it does not require full cooking, simply stir fried on high heat for less than a minute. Remember to chop your vegetables finely and not large chunks for salad.

Ingredients for 1 serving.

1. Chopped vegetables of your choice as shown
2. 2 Eggs
3. Spices - Pepper, chili flakes, oregano to taste
4. Salt
5. Water - 2 t.spn
6. Coriander leaves or Parsley - finely chopped
7. Butter / olive oil - as needed

Preparation.

1. Stir fry all vegetables except tomato and leaves on high heat for a about 30 - 40 sec.
2. Let the mixture cool down. In a large bowl, break eggs, add salt and other spices, water. Beat the eggs well.
3. Add the fried veggies, chopped tomato mix slightly.
4. Heat oil or butter  in a small fry pan pour the egg mixture. Ensure the heat is medium - low
5. Sprinkle chopped green leaves
6. Egg should be cooked in low heat, use a spatula at the edges to ensure it's not sticking
7. When almost no liquid is on top, place a plate on top of pan. Cover it and turn it over so the egg falls on to the plate
8. No wipe the pan if you find dark brown residue of oil, you may use a tissue paper.
9. Slide the egg back in the pan, and let it cook the other side for couple more minutes. 
10. Serve hot with grated cheese or with ketchup if required. This can be enjoyed hot or cold.