SPICY PIRI PIRI MACARONI

It is no secret that I love pasta and thus I keep try ing to make lots of different variations of pasta every chance I get. I initially started by making Indian style macaroni, then ended up using piri piri masala and let me tell you… it was a game-changer!

Here is homemade spicy macaroni. If you are someone who wants to enjoy their pasta with your Indian spices and a touch of peri-peri, this is for you. This pasta version does not just taste buds- pleasing but also eye-pleasing because of its impressive red colour. Spice up with this delicious treat! Feel free to add more veggies to it if you would like.
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INGREDIENTS:

2 cups elbow macaroni pasta
1 onion, chopped
6 cloves garlic, chopped
1 small tomato, chopped
1 Capsicum chopped
1.5 tsp of olive oil
1 tsp cumin seeds
1/8 tsp asafetida
½ tsp turmeric powder
½ tsp red chilli powder
1 tsp cumin-coriander powder
1 tsp Piri Piri masala
½ tsp oregano
½ tsp red crushed pepper (optional)
Salt to taste
Pepper to taste
Half of lemon, juiced
5-6 sprigs cilantro, chopped (optional)
Basil leaves chopped

INSTRUCTIONS:

  1. Cook the pasta according to packaged directions.
  2. In a pan, heat some oil then add cumin seeds; once the cumin seeds start to splatter, add the asafetida then add onion and garlic immediately.wp-15899061198316731161811264240822.jpg
  3. Let it cook until the onions are translucent, around 2 minutes. Then add the capsicum and let that cook for another minute.
  4. Add tomatoes, all the remaining spices, and a splash of water. Let the spices cook for a minute, then add the cooked pasta. Add more olive oil if the pasta seems dry (you can also add a ladle of the pasta water to marry everything together.) Mix everything well.wp-15899061200247713344474381654917.jpg
  5. Turn off the heat then add lemon juice and chopped cilantro (if using)
    Serve hot!
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NOTES:

  • You can use any pasta you like or have on hand.
  • I use the  Key brand Piri Piri Masala
  • You can add cheese to this if you like.
  • Taste the salt before adding more as the Piri Piri masala and the pasta water will have salt in them.
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BLUEBERRY BASIL LEMONADE

Warm summer days mean that lemonades are the perfect refreshment for keeping cool. This blueberry lemonade is simple to make and takes the classic lemonade to the next level.
I love homemade lemonades. So refreshing in the summer and a great mocktail  So everyone from kids to adults can enjoy!! That is why I have this wonderful Blueberry Basil Lemonade for you today.
Blueberries are one of my all-time favourite fruits and they pair so lovely with basil and lemon making this Mocktail not only unique but delicious!

Made with an easy soaked dried blueberry, this lemonade is so refreshing, sweet and tangy. It’s the perfect way to cool down on a hot day!
So when life gives you blueberries, well, you make blueberry lemonade.
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INGREDIENTS :
1 cup dried blueberries(I used true elements dried blueberries here)
2-3 lemon slice
Ice
2tbsp honey
1 tsp lemon juice
1 cup water/soda
some basil leaves

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INSTRUCTIONS :

  1. Soak the dried blueberries in some water and lemon slice with 20-30 minutes.
  2. Drain the blueberries, blend it with honey and lemon juice.
  3. Add water and blend again.
  4. Pour it over 2 glasses of ice and garnish with some berries and basil leaves.
  5. Add fresh basil leaves to each glass for extra flavour.
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    NOTES:
    YOU may use frozen blueberries or fresh blueberries instead of dried once.
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WATERMELON HALWA

WaterMelon Halwa is an amazing recipe that would definitely delight your tastebuds.  Summer is here and watermelons are in the market. This summer tries out a different recipe from watermelon, other than juicing.
The white portion of the melon is nutritious but lacks taste so we often discard it. But this #halva recipe is extremely easy & uses the rind to make a mouth-watering halwa in no time. It’s colour and taste both will blow your mind.
Recipe adapted by CHEF KUNAL KAPOOR https://www.chefkunalkapur.com/

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INGREDIENTS:
Watermelon Rind – 3 large wedges
Ghee – 2-3tbsp
Suji (semolina) – 1tbsp
Besan (gram flour) – 1 tbsp
Sugar – ½ cup
Cardamom powder – ½tsp
Nutmeg Powder – a pinch
Milk – 1cup
Almonds & Pista – Handful

INSTRUCTIONS :

  1. Peel the outer thick green layer of the watermelon using a peeler.
  2. Then again peel another layer just beneath the green layer.
  3. Roughly chop the rind and add it to a grinder and make into a paste without using any water.wp-15893550784574492060036220472912.jpg
  4. Heat a pan and melt ghee.
  5. Add suji, besan and cook on low flame till they brown.wp-15893550782054504088565577949903.jpg
  6. Add the melon rind puree and cook it till it thickens up.wp-15893553677595013595800508451621.jpg
  7. This should take 15-20mins. Add sugar and cook again for 10mins approx.wp-15893550786483820024328429283038.jpg
  8. Add cardamom powder, nutmeg powder and milk.wp-15893550788391558813043988567452.jpg
  9. Cook for another 5 minutes and then remove from heat, garnish with almonds & pista and serve hot.

 

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HOMEMADE TUTTI FRUTTI / SWEET COLOURFUL CANDY WITH WATERMELON RIND

Tutti Fruity is used in making cakes, bread, sweets, desserts. Today we are making colourful Tutti Fruity with leftover Watermelon Rind. This is a very simple and useful recipe.
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INGREDIENTS:

Watermelon rind finely chopped 2 cup
1/2 cup sugar
Food colours Red, yellow, blue

INSTRUCTIONS :

  1. Remove the green and red part of the watermelon rind. Cut in small pieces the watermelon rind with a knife.
  2. Boil water and add watermelon rind pieces in boiling water and boil for 5 minutes on high flame.wp-15886921175964088813415063860207.jpg
  3. Sieve the boiled rind pieces.
  4. Add 1/2 cup of water and 1/2 cup of sugar in a saucepan. Melt sugar and add boiled watermelon rind pieces. Boil for 4,5 minutes on high flame. Switch of the flame.wp-15886921174043821883874553782503.jpg
  5. Divide the sugar boiled watermelon among three bowls with sugar syrup. Mix red, blue, yellow food colour respectively.
  6. Keep aside for 2,3 hours. After 3 hours, sieve and spread on a sieve or a cotton cloth. Sundry for a day.wp-15886921171882174085822178986715.jpg
  7. Wow! Colourful homemade Tutti Frutti is ready now. Store in a box and keep in the fridge .

    NOTES :

  • Do not throw this leftover sugar syrup, use in making summer drinks or desserts.
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MIRCHI CHA THECHA/ MAHARASHTRIAN GREEN CHILLI GARLIC DRY CHUTNEY

Mirchi cha Thecha is a Maharashtrian dish served an accompaniment. If you want the food to be more spicy, you can have this along with your regular food to lift up its taste. This chatpata Maharashtrian hirvi mirchi thecha is sure to add a lot of excitement to your meal!wp-15884418513568760601843756529010.jpg

A delectably spicy combo of green chillies, garlic, peanuts and coriander, the Green Chilli Thecha can be ground in a mixer but will taste even better if you patiently crush it in a mortal-pestle! Thecha can also be made with fresh red chillies.

My husband and I love this thecha because of its spicy taste and garlic flavour.

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INGREDIENTS:
Green chillies … about 1 cup (chopped)
Garlic ………….. 1/4 cup
Peanuts ………. 1/4 cup
Fresh coriander … 1 tbsp (chopped)
Salt ………….. to taste
Oil……….. 2 tbsps (preferably peanut oil)

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INSTRUCTIONS:

  1.  Wash the chillies and dry them with a kitchen towel. Cut them into big pieces.
  2.  Heat oil in a pan and fry the peanuts. Remove them into a bowl.If you are using roasted peanuts then you don’t need to fry them.
  3.  In the same oil tip in the chillies and saute them a little. Add the garlic pieces together with the chillies.
  4.  Remove them into a bowl and let them cool.wp-15884425159528417966500643508317.jpg
  5.  Grind all the ingredients coarsely adding a little salt to taste.
  6.  Saute the coriander leaves and add them to the ground chutney. 

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NOTES:

  • This chutney is very spicy on the first day when you make and it becomes less spicy the next days
  • If possible use light green chilies for this recipe. They are less spicy.
  • You can also remove the seeds of the chillies.
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BEST DAHI VADA RECIPE | DAHI BHALLA

This is a very popular Indian appetizer/snack – a chaat item which is extremely easy to make and very popular across all regions of the country.

Dahi vada are a craze at home and I do make them at times as they require some prep work to be done beforehand. Like making both the spicy green coriander chutney and sweet tamarind chutney, preparing the vada etc.

The North Indian dahi vada is made slightly differently than the South Indian version. In the North Indian version of dahi vada, we just add the green chutney, saunth chutney (tamarind chutney) sprinkled with some spice mixes. And the magic of its taste makes everyone’s mouth water.

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INGREDIENTS:

1 cup Urad daal (skinned and split black lentils)
1 cup Moong daal (skinned and split moong beans)
1/4 cup Water for grinding the lentils
Salt to taste
1/4 teaspoon Asafoetida
1/4 teaspoon Ginger paste optional
1/4 teaspoon Green chili paste optional
Oil for frying Vada
10-12 oz. Yogurt (use vegan yogurt for vegan version)
1 teaspoon Powdered black salt
1 tablespoon Cumin, roasted & ground
1/4 teaspoon Red chili powder
1/2 teaspoon Chaat Masala optional
2 tablespoons Cilantro, finely chopped
1/4 cup Date-Tamarind chutney (optional)

INSTRUCTIONS:

  1. Soak both the lentils overnight. If you don’t have a lot of time, do so at least for 4 hours.
  2. Coarsely grind the soaked lentils,  along with green chilies, ginger, asafoetida, and salt.
  3. Add little water if needed.
    For the above quantity, about 1/4 to 1/2 cup water should be enough. The batter should not be runny.
  4. *Key Step👇
    Beat the batter(preferably with hand) to make the batter fluffy and airy. This makes the vada quite spongy.
    The key to making soft wadas is to whisk the batter in one direction for at least 5-10 minutes.
  5. In a pan, take some oil and heat it.
    When the oil is hot, drop tablespoonfuls of batter in oil.
  6. Fry on medium heat until golden brown.  Given that the mixture is made of lentils, it’s important for it to fry enough so that the lentils are cooked.
  7. Vada when fried are crispy so, Keep a container filled with water ready.wp-1588088744160884939381668306484.jpg
  8. As soon as you take out the vada from oil after frying, dunk these in a container filled with water.
  9. Keep it in water for about 15-20 minutes, and then gently squeeze out the water by pressing the vada between your palms, making sure not to break these.
  10. Add black salt (Sanchar) to the yogurt.  Whisk it until the consistency is very smooth.  Add a little bit of water if needed to make it slightly thinner.
  11. When serving,  put Vadas on a plate, add the whisked, chilled yogurt.
  12. Add a teaspoonful of tamarind chutney (optional) and garnish with the roasted cumin powder, chili powder, chaat masala, and finely chopped cilantro. Enjoy!
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