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ChickenPestoPasta_Featured2
When it comes to Pastas, my heart skips a beat. I can eat pasta in any form, any sauce and even boiled 😛 But when you see an authentic Italian pasta on a platter that love transforms into madness. I made Italian Basil Pesto the other day and me and my husband were going gaga over it. We finished more than half the jar by simply smearing it on our breads and eating it. Then I gave an ultimatum to my husband that we are not eating it like this any more and that I needed to make something with this. 

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I had some chicken breast and a jar of sun dried tomatoes. Believe it or not the pasta came together in fifteen minutes. By the time I finished boiling the spaghetti, the chicken was ready. I arranged everything together and served. What an amazing dinner it was. So refreshing, light and still filling. In my unconscious mind I took a small trip to Italy <3

Directions:

1. Boil the pasta of your choice till al dente and set aside. (Learn how to Boil Pasta perfectly). Take out the sundried tomatoes from the jar. And cut them into small bite size pieces. Set aside.


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2. Cube the chicken breast. Also mince some garlic and set aside. You can always substitute Chicken with Mushrooms for the vegetarian twist.


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3. In a pan add some Olive oil and add minced garlic to the pan and give it a toss.


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4. Add Chicken and cook till it has turned white from pink. 


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5. Season with Salt and Black pepper. Turn the flame off when it’s cooked.


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6. Add the Basil Pesto to the Boiled pasta and also add the chopped sundried tomatoes.


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7. Toss them together using a set of forks.

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8. Transfer to a serving platter and drizzle some Lemon juice on it. Serve it hot or at room temperature. 

Other Pasta recipes you can try here are:  Avocado Parsley PastaHealthy Broccoli PastaItalian Chicken Meatballs with SpaghettiPasta Alla VodkaSautéed Red Bell Pepper and Olive Pasta SaladSautéed Red Bell Pepper and Olive Pasta SaladSundried Tomato Pasta SaladVegetarian Hakka Noodles

ChickenPestoPasta_Featured4[whohit]chickenPestoPasta[/whohit]

[yumprint-recipe id=’217′]

Green Ber ki Chutney I make every year because green ber is usually available at this time of the year. Yesterday was Maha Shivaratri, a Hindu festival  which is celebrated on the fourteenth day of every lunar month or the day before the new moon. It has a special significance for those who are on a spiritual path. A lot of Shaivas, devotees of Shiva observe fast on this day.  Around this time of the year the markets in India are flooded with some interesting fruits and vegetables, like the yellow ripe pumpkin, Cape gooseberry or Rasbhari in Hindi and also Ber or Indian Plum.

I have always loved eating Ber. It has a very peculiar taste not liked by everyone. This year on shivratri when I saw ber in the market I bought in abundance to munch all day long and tried to make this delicious chutney with mint. This recipe I had seen a while back and had been on my to-do list. I was a little skeptical about its taste but the end result was astonishing. Husband who doesn’t like ber also relished this chutney and asked for multiple servings with Samosa 🙂 Ha! what a happy end to ber.

Directions:
1. Wash and pit or destone the ber and  cut into pieces.

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2. Separate the mint leaves from the stem and wash them well.

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3. In a blender add the ber pieces along with mint leaves and Black Rock Salt and normal salt.


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4. Also add sugar and roasted Cumin Seeds powder.


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5. A green chilli, cashew nuts and a pinch of asafoetida


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6. Blend them together to a smooth creamy paste.

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7. Add Lemon juice and pulse again.

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8. Serve with your favourite snacks and enjoy its deliciousness. You can refrigerate the chutney for later use.

Other Chutney Dips and Salsa you can try here are: Aalubukhara ChutneyArgentine Chimichurri SalsaCoconut ChutneySweet and Sour Raw Mango ChutneyPudina ChutneySpinach Coriander Salsa| Phalahari Chutney Coriander Chutney without Onion GarlicRaw Mango Chutney with Mint and Coriander

 

[yumprint-recipe id=’196′]

MangoCocoPudding_Featured2
Summers are here and so are Mangoes. They are refreshing , delicious and everyone’s favourite, specially my father. He LOVESSSSSS Mangoes. He is a mango addict. I am not kidding! I have seen my father hunting for mangos at 2’o clock at night. Huh! My father’s pantry is often full of boxes of Mangoes. He is a diabetic but he cannot leave Mangoes. What can I say! 

So coming back to mangoes, we are surrounded by mangoes everywhere these days and making delicious mango puddings makes the experience even more exciting. I came across this Korean blogger who had made this coconut milk Mango Pudding. I was simply awestruck. I had all ingredients on hand I made it immediately. This was soo delicious!

Directions:

1. Slice one mango and cut it into cubes. Put the cubes in the serving jars or glasses.


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2. Scoop out the pulp of the other two mangoes and put them in the blender.

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3. Add Condensed Milk and Evaporated milk to the blender. 


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4. Pulse the blender to make a smoothie.

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5. In the meanwhile, in a pan add some water, Coconut milk and  gelatine or agar agar for vegetarian option. 


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6. On low heat dissolve the gelatine using a spoon. Put the flame off. Add the mango smoothie to the coconut mix and stir till well combined.


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7. Pour them in the jars or glasses with mango cubes. Give it a gentle stir and chill till set. It should take 2 hours.


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8. Serve chilled with more mango Cubes on top or may be some Pomegranate seeds.
You can even try our Orange Cake, Apple Streusel Bread, Pumpkin Cake Rolls and Persimmon Rum Cake.

MangoCocoPudding_Featured1[whohit]MangoCocoPudding[/whohit]

[yumprint-recipe id=’120′]

 

DatesLaddoo_Featured1

This post is specially for diet conscious people or people who are watching their weight. These dates ball are quick and easy to do with minimal ingredients. When you want to snack on to something guilt free or quench your mid night cravings this is a perfect treat. Store them in air tight jar and these go a long way. They look small but they are very filling, so ensure you make small sized balls.

When I made them last time I never got an opportunity to store them for they were gone by the evening. Yes me and my husband had 6 each ;). A little dieting never hurts anyone 😛

Directions:

1. Remove the seeds from the dates.

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2. Dry roast the almonds and walnuts or pecans in a pan in batches. You can use any nut of your choice. Ensure you keep tossing them for you don’t want to burn them. Coarsely grind them in a grinder leaving a few chunky pieces to give texture to the balls.


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3. In the same pan add the sesame seeds and toss them to get a slight colour and crunch on them. Roast them on a low medium flame.


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4.  Add the pitted dates in a coffee grinder or normal grinder and make a sticky paste.


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5. In a pan add little butter or ghee or if you are vegan add coconut oil or any neutral oil.

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6. Add the dates and cook them in ghee for about 2-3 minutes. The dates will absorb all the butter.

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7. Now add the ground chunky nuts and mix them to combine evenly using a spatula. Soon everything will be well combines in one thick paste.


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8. Let the mixture cool down a bit. Take a spoon full of it in your palm and make a smooth ball with it.


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9. Place all the balls in a plate and one by one roll them in roasted sesame seeds.


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 10. Store them in an air tight jar and enjoy them whenever you feel like snacking!

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[whohit]DatesLaddoo[/whohit]

[yumprint-recipe id=’101′]

BlueberryPanCakes_Featured1
Pan Cakes are my all time favourite Breakfast. And when they are with Fresh Blueberries, I don’t need anything else. They are easy and soft and ready in no time. The buttermilk makes them extra fluffy. You can make instant buttermilk at home, You don’t need to plan in advance. Just put few ingredients together and you have a wholesome healthy breakfast. You can top your pancakes with Maple syrup, Honey, Caramel Sauce or simply butter. You can even put fresh chopped fruits before drizzling the syrup.

My kiddo is just like me he likes pan cakes but loves blueberries. So the combination of blueberry and pan cakes becomes irresistible.  

Directions:

1. In a bowl put together All purpose Flour, Baking Powder, Baking Soda, Sugar and Salt. Whisk them together and set aside.


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2. In a smaller bowl dust the blueberries with few spoonful of flour mix. Set aside.

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3. Separate the egg yolk from the egg whites.

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4. In a third bowl combine egg yolk, melted butter and buttermilk. Whisk them together and set aside. You can make your own instant buttermilk at home. You can follow the recipe in link.

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5. In another bowl whisk the egg whites to make stiff peaks. You can use a hand whisker or electric whisker. 

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6. Pour the buttermilk mixture in the flour mix an whisk everything until evenly combined. Gently fold in egg whites and blueberries. You have be very gentle in folding as the egg whites should not deflate.


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7. Preheat a non stick griddle or flat bottom pan over medium high heat and brush it with butter or you can even spray with cooking oil. I used butter. Pour about 1/3 cup of batter on the griddle using a ladle.

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8. After about 2-3 minutes you will spot some bubbles on the top, specially around edges. This is the time to flip it and cook it on the other side.

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9. Cook the other side also for 2 minutes or till it has acquired golden colour.

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Serve hot with Maple Syrup or Honey or Caramel Sauce. Top it up with fresh fruits.

Also try Eggless Walnut Pan Cakes. You can even try our other Breakfast recipes like Shahi Poha, Casserole Eggs, Quick Rava Idli, Rava Pizza Bread, Soya Veggie Vermicelli or Wrapped French Toast.

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[whohit]BlueberryPanCakes[/whohit]

[yumprint-recipe id=’58’]