Thursday, February 26, 2015

Instant Pedas (Milk Fudge Balls) and my Fifth Anniversay in the Blogging world!

Today marks the fifth anniversary of my wee little blog! I didn’t know I would last this long in the blogging world. What a fun filled and exciting journey it has been. I am amazed, overwhelmed and thankful. I am delighted to have been able to get in touch virtually with foodies around the world who have provided me with invaluable tips and support. thank you everyone for such lovely comments and words of encouragement. I look forward to many more years of sharing my love of food with you all. To celebrate today, let’s have some dessert!
Nothing gets better and instant than these pedas! Trust me, you only need 2, yes 2 ingredients to make it. And you can see the results yourself. It was mouth watering delicious.
Here’s how I made it:
Instant Pedas:
600 gms ricotta cheese
2 cans(600 ml) condensed milk
Cardamom powder for flavouring
Chopped pistachios and almonds for garnish
How to:
On medium high heat, cook both ricotta and condensed milk until mixture starts leaving the sides of the pan.
You will get solid lump in about 30 minutes.
Don’t forget to add cardamom powder now!
Once the mixture cools down enough to handle, grease your palms with melted butter and make pedas.

Sunday, February 15, 2015

Chicken Meatball Parmigiana

This is one of those recipes that saves you when you are in a what-to-make-for-dinner rut or running late and still want to place a home cooked meal on the dinner table. From start to finish, it only takes about 30 minutes. And this is really kid pleasing dish. So what more do you want?!  I know the dinner time rush as I come home from work at 5.30 PM every day and going crazy to bring the food on table in 40 minutes. I normally do prep work in the weekends like chopping vegetables, boiling pastas to al-dente and making sauces for pasta. This comes in handy because we all know that boiling water for pasta takes forever!
This dish is very hearty and is a full meal when served with spring green salad.
Here’s how I made it.
Chicken Meatball Parmigiana
2 cups cooked pasta, Penne or Rotini
3 cups marinara sauce
1 lb. frozen meatballs
1 tbsp onion powder
1 tsp garlic powder
1 tsp Italian seasoning
2 cups shredded mozzarella cheese
How to:
Pre heat oven to 400° F.
Mix all the ingredients in an oven proof dish, except cheese.
Sprinkle cheese on top of pasta.
Cover tightly with aluminum foil.
Bake in the oven for about 25 minutes.
Uncover, and bake for 10 more minutes or so until cheese is melted.

Sunday, February 8, 2015

Spinach Mushroom Omelette

There is this restaurant in the same building where I work. It serves eggs for breakfast, lunch and dinner. It’s not a diner. It’s a full scale restaurant. And I just love their omelettes. They have different pastas with eggs in them or eggs in sauces. I am not brave enough yet to try all of them. But I love the breakfast. And this omelette is what I normally get every time I am there. it’s so hearty and yummy, it keeps me full for the rest of the day! No kidding!  And it has spinach and mushrooms in it. So I have my vegetables and protein in just one dish. I know I don’t need nothing more than it. I wanted to recreate it at home and finally over the weekend, I was able to make it for breakfast. And it was totally worth it. Try to sneak in as many vegetables you can for your picky eaters. If they love eggs, you are good to go! This omelette with toasted English muffins, fruits, juice and coffee. The breakfast of the champions!
Here’s how I made it.
Spinach Mushroom Omelette
4 large eggs
1 cup baby spinach
½ cup sliced mushrooms
Salt and pepper as needed
Oil as needed
A pinch of nutmeg
How to:
Heat the skillet on medium high.
Add a tbsp oil and sauté mushrooms until just golden.
Beat eggs with salt and pepper and nutmeg in a bowl.
Add spinach and mushrooms to beaten eggs.
Add another couple tbsp. oil to the same skillet.
Pour eggs in the skillet.
Once the edges are set, push them to the centre and let the uncooked eggs run towards the sides of the skillet.
Fold over, serve.