Vegetable Pasta in Spicy Malai Sauce

Now a days pasta is one of the comfortable food for all. A big bowl of pasta with rich creamy sauce and the addition of mixed vegetables is a perfect and easy choice for dinner. Here is a quick and delicious recipe of creamy vegetable pasta in spicy and rich thick coconut milk sauce (malai sauce).

Ingredients:

1. Pasta-1 cup
2. Butter-2 tbsp
3. Thinly chopped garlic-1 tbsp
4. Thinly chopped onion-1 
5. Chilly powder-1 tsp
6. Pepper powder-1/4 tsp
7. Cumin powder-1/4 tsp
8. Salt-to taste
9. Chopped carrot-1/4 cup
10. Green pea-1/4 cup (fresh / or cooked dried)
11. All purpose flour (maida)-1 tbsp
12. Thick coconut milk- 3/4 cup
13. Chopped cilantro/ basil leaves- to garnish

Preparation:

• Cook pasta in enough boiling water by adding salt until done (8-10 minutes).
• Drain it and keep aside.
• Heat butter in a pan; add thinly chopped garlic and onion; saute for a minute.
• Add chilly powder, pepper powder and cumin powder .
• Add chopped carrots and green pea; saute 3-4 minutes.
• Then add all purpose flour and mix well on low flame for two minutes.
• Add thick coconut milk in to it and stir well.
• Cook on medium flame until the mixture starts thickening.
• When it starts thickens; add enough salt and cooked pasta in to it.
• Mix well and switch off the flame.
• Add in to serving plate, garnish on top with chopped cilantro and serve warm.

Sooji Dhokla

Dhokla is a staple vegetarian food originated from the Indian state of Gujarat. Normally it is made with the fermented batter from rice and split chick peas. Here is an easy and instant version of dhokla using sooji. The nice, spongy and savory sooji cake is absolutely delicious and and serve it along with mint chutney or itself.

Ingredients:

1. Semolina (sooji/ rava)-1 cup
2. Ginger paste- 1/2 tsp
3. Green chilly paste- 1/4 tsp
4. Asafoetida (hing powder/kayam)- a generous pinch
5. Curd-1 1/2 tbsp( or lemon juice-1 tsp)
6. Salt-to taste (little)
7. Water-to make a batter
8. Eno/ Fruit salt- 1 1/2 tsp

For Seasoning:

1. Oil- 1 1/2 tbsp
2. Mustard seeds-1 tsp
3. Curry leaves-2 spring
4. Powdered sugar-1 /4 tsp
5. Grated coconut-1 tbsp

Preparation:

• Grease a steaming pan with 1/4 tsp of oil and keep it ready.
• In a large mixing bowl; mix sooji (semolina) with ginger, garlic, turmeric powder, hing, salt and curd.
• Mix well and add water little by little to make smooth batter (little thick but running consistency like dosa batter).
• Now heat a steamer with water and switch on the flame.
• Place the greased pan on top.
• Now add eno to the sooji batter mix and give a quick good mix. Then the batter gets bubbled and increase the quantity.

• Quickly pour the batter in to greased pan.
• Cover the pan and cover the steamer also.
• Cook for about 20 minutes (insert a skewer and check whether it comes out clean; if not cook for few more minutes).
• After cools down; (run a sharp knife through the sides) invert the cooked dhokla in to a serving pan
• Do seasoning on top.
• Heat a pan with oil; splutter mustard seeds followed b;y curry leaves, green chilly and grated coconut.
• Cut the dhokla in to square pieces and spread the seasoning on top along with powdered sugar.
• Serve warm and enjoy the great taste!!

Note:

• As soon as adding eno; don't mix the batter too much; and quickly add to the steaming pan. there must be no lumps in the batter.
• Dont' over cook. As the spongy text gets harden .

Banana Bread

So my kiddos always go from loving bananas and eating them faster than I can keep them in the house to not touching them at all and then I'm left with a bunch of brown bananas. And what do you do with a bunch of brown bananas? Make a simple banana bread of course!

2 cups flour
1 tsp baking soda
1/4 tsp salt
1 egg
1 cup sugar
1/2 cup canola oil
2 tbsp milk
1/2 tsp vanilla extract
3 ripe bananas (mashed)

Heat oven to 325. Grease a loaf pan.  Combine the flour, baking soda and salt in a mixing bowl. In a separate bowl combine the egg, sugar and oil.  Stir the dry ingredients into the wet then add the milk, vanilla extract and mashed banana. Pour into the loaf pan and bake for 50 to 65 minutes or until the bread is cooked through.  Let cool in the pan for 10 minutes then remove to a wire rack to continue cooling.

Aloo Poori

Aloo poori (potato stuffed puri) is a Popular North Indian breakfast recipe. Even though the common ingredients are same; the preparation of aloo poori differs in each kitchen according to their favorite spices and available ingredients. Serve it with spicy potato masala, raitha or pickle.
Ingredients:

1. Boiled potato mashed-1 cup
2. Wheat flour-1 cup (+dusting)
3. Oil-1 tbsp
4. Cumin seeds-1 tsp
5. Chilly powder-a pinch
6. Salt-to taste
7. Chopped coriander leaves-one handful

Preparation:

• In a large bowl; add pureed potato, wheat flour, salt and chopped coriander leaves.
• Heat oil in a pan; sputter cumin seeds; switch off the fame; add red chilly powder in to it.
• Add this seasoning to the wheat flour and mix well.
• Knead to a smooth dough with it ; if necessary add water.
• Make small balls out of the dough.
• Roll each balls in to thin circle of little thickness.(by dusting little flour)
• Heat oil in a pan; when it is hot; deep fry the rolled poori's  on medium flame until nice golden.
• Serve it hot with SPICY POTATO MASALA and enjoy!!!

Related: Puffy Poori Recipe

               Aloo Paratha

Bakery-Style Cranberry-Orange Muffins

Wake up to the inviting aroma of just-baked muffins, right from your oven
Every bite is filled with the fresh flavor of cranberries and a hint of sweet oranges




These homemade, bakery-style muffins are a sure way of perking up your morning. 
Bursting with fresh cranberries and juicy oranges. Soft and delicious. Fruity and sweet. 
I really love the flavor combination of oranges and

Sour Cream Coffee Cake Muffins

Growing up my mom used to make the cinnamon muffins from a mix a lot. And I looooved those muffins. I remember devouring them as a child.  These muffins reminded me so much of that box mix but way better.  I'm pretty sure these are now my favorite muffins. This recipe is from Chef Savvy.

Muffins
2 cups flour
1/2 tsp salt
1 tsp cinnamon
1 tbsp baking powder
1/2 cup unsalted butter (softened)
1 cup brown sugar
1 cup sour cream
2 tsp vanilla extract
2 eggs

Streusel
3 1/2 tbsp butter (melted)
1/2 cup brown sugar
1/2 cup flour
1/2 tsp cinnamon

Glaze
1/2 cup powdered sugar
1 tbsp milk

Heat oven to 375. Line a muffin tin with muffin liners or grease well.  Whisk together the flour, salt, cinnamon and baking powder. In a stand mixer using the paddle attachment cream together the butter and brown sugar. Add the sour cream, vanilla and eggs until combined. Pour half of the flour mixture in and combine, scrap down the sides and add the remaining flour.  Scoop the batter into the muffin tin filling it 3/4 of the way full. In a small bowl mix together the melted butter, brown sugar, flour and cinnamon.  Sprinkle the streusel over the top of each muffin. Bake in the oven for 15-20 minutes or until the muffins are cooked through.  Remove and let cool in the pan for several minutes before removing from the tin and placing on a wire rack to cool.  While muffins are cooling whisk together the powdered sugar and milk. Drizzle with glaze and serve. 

Bread Upma

Upma is a versatile Indian breakfast choice. Semolina Upma; Oats upma; broken wheat upma etc. are common varieties among them. Here is another  quick and easy upma recipe with bread slices.

Ingredients:

1. Bread slices-5 
2. Oil-2 tbsp
3. Mustard seeds- 1 tsp
4. Cumin seeds- 1/4 tsp
5. Curry leaves-1 spring
6. Thinly chopped ginger-1 tsp
7. Thinly chopped garlic- 1/2 tsp
8. Thinly chopped green chilly-1 tsp
9. Thinly chopped onion-1 medium
10. Thinly chopped tomato-2 medium
11. Thinly chopped capsicum-2 tbsp (optional)
12. Turmeric powder-1/2 tsp
13. Chilly powder-1 tsp
14. Salt-to taste
15. Coriander leaves-to garnish

Preparation:

• Cut a slices bread in to small cubes.
• Heat oil in a non-stick pan; crackle mustard seeds followed by cumin seeds.
• Add thinly chopped ginger, garlic, green chilly and curry leaves. Saute for a minute.
• Add chopped onions and capsicum; saute another a minute.
• Add turmeric powder and chilly powder.
• Add chopped tomato pieces and saute well until all the tomato pieces get mashed and mixed well.
• Then add salt and bread pieces.
• Give a good quick mix (carefully without breaking the bread slices).
• Cook for another 5 minutes in low flame until the bread pieces gets slightly crisp (stir occasionally.)
• Switch off the flame ans sprinkle coriander leaves on top.

Sour Cream Biscuits

These biscuits were so tender and light.  They were a great addition to breakfast night and would be a good side along any meal! This recipe is adapted from Baking Bites.

2 cups flour
1 1/2 tsp baking powder
1 tsp sugar
1/2 tsp salt
6 tbsp salted butter (chilled and cut into very small pieces)
1 cup sour cream

Heat oven to 400. Line a baking sheet with parchment paper. Whisk together the flour, baking powder, sugar and salt. Using a pastry blender or two forks add in the butter until the mixture resembles coarse sand. Stir in the sour cream until the dough comes together. Knead the dough on a floured surface for 3-4 minutes. Roll out into a 1 inch thick slab.  Using a biscuit cutter, cut out the biscuits and place on the parchment paper. Bake for 17-20 minutes or until the biscuit tops are lightly browned.

Copy Cat Cinnamon Biscuits

I love Bojangles, like deep love.  And I LOVED their cinnamon biscuits. Then we moved away from the land of Bojangles and then Bojangles did away with cinnamon biscuits. It's just all sad. So when I came across this recipe I knew I had to try it out to get my cinnamon biscuit fix.  These would be the perfect Christmas morning breakfast.  This recipe is adapted from Life Love and Sugar.

Cinnamon Filling
1/2 brown sugar
1 tbsp ground cinnamon
3 tbsp flour
2 tbsp butter (melted)

Biscuits
2 cups self rising flour
2 tsp baking powder
2 tsp powdered sugar
1/2 tsp ground cinnamon
3/4 cup salted butter (very cold, cubed)
3/4 cup plus 2 tbp buttermilk

Glaze
3/4 powdered sugar
2 tbsp milk

Heat oven to 450.  In a medium mixing bowl combine the brown sugar, cinnamon, flour and butter then set to the side.  In another medium mixing bowl combine the flour, baking powder, powdered sugar and cinnamon.  Then using a pastry cutter or two forks cut the butter into the flour mixture. Once it's blended to resemble rough sand then stir in the buttermilk. Knead the dough on a floured surface several times then spread out to desired thickness. Cut your biscuits out then knead the remaining dough back together and cut remaining biscuits. Place the biscuits on a sheet pan. Make a well in the middle of the biscuit dough and fill with about 1-1 1/2 tbsp of cinnamon filling. Bake for 12 minutes or until the biscuits are cooked through.  While the biscuits are cooking whisk together the glaze. Let biscuits sit for 5 minutes then drizzle with the glaze.

Chocolate Covered Cookie Dunkers

These crazy delicious cookies are begging for a wholesome glass of milk!



This blog post is sponsored by The a2 Milk Company™ 


"Because when your milk is naturally easy to digest, life is easy to digest"






There are few simple pleasures in life that never get old, like dunking a cookie into a rich and soothing glass of milk. No matter how old you are, there is something delicious and

Easy Mini Pumpkin Cinnamon Rolls

If you just can't get enough pumpkin flavor.

These mini rolls are a yummy treat 

with your morning coffee.

Not really a recipe so mush as a few 

simple instructions. 

 You need a tube of crescent rolls, pumpkin
 butter, brown sugar, and pumpkin spice or
 cinnamon. I found the pumpkin butter at
Trader Joe's. 

 Unroll the dough and press the seams together.

Spread evenly with pumpkin butter. Sprinkle 

evenly with brown sugar and pumpkin spice. 

You really don't need to measure 

anything. Just eyeball it.

 Cut into rounds. Dental floss works great for this. 

Be sure it's unscented, of course. Put into

a greases pie dish. 

Bake until golden. Glaze with frosting if desired. 

Mini Pumpkin Cinnamon Rolls

 1 tube crescent rolls

¼ C pumpkin butter

3 T brown sugar

 1 t pumpkin spice or cinnamon

~~~~~~~~~~~~

1. Preheat oven to 375 degrees F.

2. Unroll dough into one large rectangle, 

pressing seams to close. 

3.  Spread pumpkin butter evenly over the dough. 

4. Evenly sprinkle brown sugar.

5. Evenly sprinkle with pumpkin spice or  cinnamon.  

6. Starting with short side of the rectangle roll up

 into a log. Using string, dental floss, or a serrated

knife, cut the roll into 10 sliices. Place slices, cut 

side down, in a greased in a 8 x 8 pan or a pie dish.

7. Bake 14-18 minutes or until golden brown. 

     Let cinnamon rolls cool in pan for 5 minutes.

8. While the cinnamon rolls are cooling, make the

    cream cheese frosting. In a medium bowl, stir 

    together cream cheese and butter until smooth. 

    Whisk in the confectioner's sugar, vanilla, and 

    milk. If the frosting is still too thick, add a 

    little more milk and whisk until smooth.

9. Spread frosting over cinnamon rolls and serve! 

Frosting

½ C powdered sugar

1 T butter, soft

1 T cream cheese, soft

 1 t milk (enough to thin)

a few drops of vanilla

Enjoy!

tip: You can also try this using apple butter.
Links: Between Naps On The Porch

Cottage Cheese Pancakes with Raspberry Sauce

Another favorite breakfast at our house is 

Cottage Cheese Pancakes.

These are delicious, high protein, 

and will remind you of a delicious
 cheese blintz, only these are
so much easier to prepare.

I top them with raspberry sauce, a
dusting of powdered sugar and a
dollop of sour cream. Like I would a blintz.
Yum!

Here are the ingredients.

 Whisk the eggs in a medium bowl, then
add the cottage cheese and whisk until
well blended.

 Whisk in the sugar and lemon juice.

Stir in the flour starting with ¾ C 

until it's the right pancake batter 

consistency. You may need to add a bit

 more. Don't make it too stiff. Stir just 

until the flour is blended.  

 Use about ¼ C for each pancake and flatten
then with the back of the scoop or spoon.

Fry in hot butter/oil until on MH

 heat until the edges are nice and crispy 

and the bottoms are browned. Flip to

cook the other sides. 

 For the raspberry sauce I use a
bag of frozen raspberries.

 Combine the sugar, water, lemon juice
and cornstarch in a small saucepan.
Bring to a simmer and stir until
thickened and clear.

 Add the raspberries and heat
to boiling stirring to combine.
Let cool a bit.

Spoon the warm sauce over the pancakes.
 I always serve pancakes on warmed plates.

 If I don't use all the sauce I freeze it
in small 1C containers.

I'm way ahead for the next time we 

have cottage cheese pancakes. 

 I like to garnish the plate with a few
fresh raspberries, a dusting of
powdered sugar, and sour cream

This is such a great flavor combination. 

 If you don't want to make the raspberry sauce
you can cheat and use raspberry jam
thinned with a bit of lemon juice and warmed.

That's good too.

I'm going to try it next time with my
cranberry chutney or easy cranberry sauce,
 warmed a bit. I think that would be
tasty and give it that holiday flavor.

This recipe is easily divided in half for just

 the two of us. Half the recipe will make 8 small

3" pancakes. They mix up so easily we can enjoy

them any anytime. Makes your morning special.

Cottage Cheese Pancakes

2 C cottage cheese, 16 oz container

2 eggs

4 T (¼ C) sugar

1-2 T lemon juice

¾ C to 1C flour

Whisk the cottage cheese, lemon juice, sugar 

and eggs until well blended. Stir in the flour,
just until you get the right consistency.
Use a large spoonful of batter for each
pancake and pat down to flatten a bit.

Fry in butter/oil until golden and crispy
 around the edges, turning once. Serve on
warmed plates with warm raspberry sauce
and a spritz of lemon juice, a dollop of
sour cream and a generous sprinkle
of powdered sugar. 

Quick Raspberry Sauce
12 oz bag frozen raspberries, about 2C
¼ C sugar
¼ C water
1 T lemon juice
2 t cornstarch
Combine sugar, water, lemon juice,
and cornstarch in a pan. Whisk to blend.
Add raspberries and heat to boiling
stirring often. Reduce heat and simmer
for 2 minutes until the sauce is slightly
thickened.
***********************
Here's an alternative sauce.

Raspberry Jam Sauce

Thin seedless raspberry jam with a little

lemon juice. Warm in the microwave. 

Enjoy!

Links: Between Naps On The Porch

Omelet Muffins

These individual omelet muffins mean everyone 

can have their favorite omelet fillings, and they

are all ready at the same time.

Omelet making just got easier!

 I had onion, green paper, ham, tomato,

 spinach and cheese. Use whatever you have,

leftover vegetables are good.

 First I sautéed the ham and raw vegetables 

 in a little butter until tender.

 Meanwhile I whisk the eggs.

Add the seasonings and a pinch of

baking powder. That makes them puff.

I add the tomatoes and spinach last. Stirring until

the spinach wilts. I let them cool a bit. I have extra

filling here for an omelet later in the week.

My kitchen assistant and taster 

Sofie is close by...as always. 

 Spray a muffin tin and add a spoonful of

filling to the bottom.

 Top with cheese.

 Pour the eggs on top, filling almost full.

Bake in a 375º oven for 15 minutes.

This is a good time to make whatever else

 you are serving like fruit and coffee. I love 

breakfast recipes that don't need my

constant attention.

 Bake until puffed and golden.

Aren't these the cutest?!

 Remove to a warm plate.

 Leftovers can be reheated the next day

in the oven or microwave

Omelet Muffins

4 eggs

¼ C milk

½ t baking powder

½ t oil

salt & pepper

omelet filling

shredded cheese

Spray a 6 cup muffin tin with cooking spray.

Add a spoonful of omelet fillings, your choice:

(onions, ham, green pepper, mushrooms,

spinach, tomatoes, leftover vegetables)

Add a spoonful of cheese, your choice.

In a medium bowl whisk the eggs and the 

next 4 ingredients and pour over the 

cheese until the cups are almost full.

 Bake @375 for until puffed and golden, 

about 15 minutes.

Enjoy!

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Links: Between Naps On The Porch