Spaghetti With Chicken Ball Sauce

Ingredients :

Dried Spaghetti pasta - 1 pound
Ground chicken meat - 1 pound
Plain dried bread crumbs - 1/4 cup
Eggs lightly beaten - 2 large
Whole milk - 2 tablespoons
Grated Romano or Parmesan cheese - 3/4 cup
Cilantro - 1/4 cup chopped
Red chili powder – ½ teaspoon
Coriander powder – 2 teaspoon
Garlic paste – ¼ teaspoon
Garam Masala Powder – ¼ teaspoon
Salt as required
Oil – ¼ cup
Marinara sauce – 5 cups (Recipe is given below)

Procedure :

1. In a large bowl, add bread crumbs, eggs, milk, 1/2 cup cheese, cilantro, red chili powder, coriander powder, garlic, garam masala powder and salt and mix well.

2. Add chicken and gently combine, being careful not to overwork the meat.

3. Make into small size balls.

4. In a large skillet heat the oil over medium high heat.

5. When almost smoking, add meatballs and without moving or turning the meat, allow it to brown for about 3 minutes.

6. Turn meatballs and brown other side. Continue to cook until all sides are golden
brown, about 8 minutes total.

7. Add tomato sauce and bring to a boil. Lower heat and allow meatballs to simmer for 5 minutes.

8. Turn off heat and keep warm on stove.

9. Be careful not to over handle the meatballs since they are soft.

10. In a large pot, bring to a boil 3 liters of salted water.

11. Add pasta and cook for about 8 minutes.

12. Drain pasta.

13. Pour the meat ball sauce over the pasta and garnish with coriander leaves and cheese.

Marinara sauce

Ingredients :

Extra-virgin olive oil - 1/2 cup
Onions finely chopped - 2 small
Garlic cloves, finely chopped - 4
Celery, finely chopped - 2 stalks
Carrots, peeled and finely chopped - 2
Salt - 1/2 teaspoon
Pepper powder - 1 teaspoon
Can crushed tomatoes – 2 (32 ounce)
Dried bay leaves – 2

Procedure :

1. In a large pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes.

2. Add the celery, carrots, and 1/2 teaspoon of salt and 1 teaspoon of pepper. Saute until all the vegetables are soft, about 10 minutes.

3. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour.

4. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

Strawberry Milkshake

Ingredients :

Milk – 1 cup
Strawberry ice cream – 1 cup
Fresh or frozen strawberries – ½ cup
Sugar – 2 tablespoon
Crushed ice – ½ cup

For Garnishing :

Fresh strawberry – few
Strawberry ice cream – few dollops

Procedure :

1. Combine all the above ingredients in a blender.

2. Blend the mixture until it becomes thick.

3. Pour it in a glass and decorate it as we wish.

Handy Tips :

1. To make the milk shake more thickly, ½ cup cream can be used.

2. To make a fat free milk shake, low fat milk and sugar free sweetener can be used.

Pineapple Wonder

Hi.. every one.......

Pineapple is an wonderful fruit, which is famous for its vibrant colour and flavor. I have made "pineapple wonder". It is an pineapple cake with Pineapple Glaze on the top. So basically it is an double pineapple cake. This is my family's favorite cake.

My first contribution to AFAM event! "PINEAPPLE" this month fruit.

Ingredients :


All-purpose flour (Maida) - 1 ½ cups
Superfine sugar - 1 cup
Baking powder - 1 teaspoon
Baking soda - ½ teaspoon
Unsalted butter - 1 ½ sticks
Large eggs - 2
Crushed pineapple – 1 cup (I have used 28 ounce can pineapple)
Sour cream - 2/3 cup
Salt – ¼ teaspoon

Special equipment:
2 (each 8-inch diameter) layer round cake pan, buttered.
(I have used a pineapple shaped mould.)

Pineapple Glaze:

Unsalted butter - 1 tablespoon
Powdered sugar - 1 cups
Pineapple juice - 2 tablespoon (more or less will be needed according to the thickness of the glaze)
Cream cheese – 3 ounce
Food colour (optional) – 4 drops (I have used yellow and green)
Colour sugar (optional) (I have used multi colour sugar)

Procedure :

1. Take everything out of the refrigerator so that all ingredients can come room temperature.

Preheat the oven to 350 degrees F.

2. Cut the pineapple into small cubs.

3. Sieve all the dry ingredients: flour, baking powder, baking soda, salt. Keep in a separate bowl.

4. Cream the sugar and butter in a separate bowl. After the butter and sugar becomes light and fluffy, add eggs, sour cream. (wet ingredients) Mix well.

5. Now add the dry ingredients to the wet ingredients and mix until both are mixed together. Do not over mix after adding the dry ingredients.

6. Fold in the cubed pineapple into to the batter.

7. Divide the batter in both of the buttered pans (I have used pineapple shape moulds).

8. Now bake it for 25mins or until the cake tester comes out clean in 350 degree.

9. After it bakes, take the cake out the oven, let it cool and removes it from the cake pan or mold.

10. Don’t worry about any cracks as they will easily be covered by the frosting later.

Glaze :

1. Sieve the powder sugar and add all other ingredients expect the food colour.

2. The glaze must be in correct consistency. It must not be either very thin or very thick. If it is very thick add little pineapple juice, if it is very thin add more powder sugar.

3. Now add the desired colour to the glaze. (I have taken 1/4 of the glaze and added green colour and yellow to the remaining glaze).

4. Now drizzle the glaze on the cake and then transfer it to the plate.

5. Sprinkle the colour sugar.

Handy Tips :

1. Oven temperature may vary according to the brands. So the baking timings may vary from 25 to 30 mins.

2. After the glazing is done, we may decorate it with sugared flower candies or with colour sugar crystals.

Roasted Pears With Vanilla Ice Cream

Ingredients :

Pears - 3 peeled, halved, cored (about 1 pound)
Apple juice or water - 1/3 cup
Firmly packed brown sugar - 1/3 cup
Unsalted butter - 3 tablespoons
Vanilla ice cream, for serving

Procedure :

Preheat the oven to 400 degrees F.
1. Peal the pears and remove the core and cut in half.

2. Arrange the pears cut side up on a heavy baking dish.

3. Whisk the apple juice or water (I have used water) and sugar in a small heavy
saucepan over medium-high heat until the sugar dissolves. Whisk in the butter.

4. Pour the sauce over the pears.

5. Bake until the pears are crisp-tender and beginning to brown, about 35 minutes.
6. Spoon the pears onto plates. Top with ice cream. Drizzle with the remaining juices and serve.

Handy Tips :

The pears can also be served frozen. To do so, cool the pears, then place them in the freezer until frozen solid, about 8 hours.

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