Love Served Daily

Cooking up Smiles..Across the Miles


4 Comments

Instant Pot Beetroot (Beets) Pasta..Stovetop recipe included.

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Hello everyone. Thanks for sticking around. I know it has been a (very, very) long time since my last post. Life got a little too busy for me after my second kid was born but I have no complains. I know these days won’t come back and I am cherishing each and every moment of it. 🙂

Speaking of not coming back, there is definitely something I truly wish wouldn’t come back ever again…COVID -19. The novel Coronavirus outbreak. 2020 has been a historical year for all of us. A year that has taught us to value the little things in life, to never take anything for granted. I just hope and wish we all come out of this pandemic safer and stronger.

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And now coming on to the recipe I am sharing today. Instant Pot is my most loved and used kitchen appliance. I use it extensively to make Indian curries, daals, soups, rice, desserts, yogurt, meat and of course pasta. Once you make pasta in the instant pot, you will never make it any other way.  It practically makes itself and its ready sooner than the time it takes to boil the pasta. You can’t beat that. And the addition of Beets makes this not only healthy but also very pretty.

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Lets make this Instant Pot Beetroot Pasta…

A video recipe of the pasta can be found on my You Tube Channel here

Ingredients:

Penne or Rotini Pasta – 2 cups

Olive Oil – 2 Tbsp

Garlic Cloves – 2, minced

Onion – 1 small, chopped fine

Uncooked Beets – 1 large, chopped fine (about 1 cup)

Dried Italian seasoning/Herbs – 1 tsp

Salt and pepper – to taste

Butter – 1 Tbsp

Water or broth – 2 cups

Cream Cheese – 1/4 cup

Milk – 1/2 cup

Shredded Cheddar Cheese – 1/2 cup

Parsley or Basil – Chopped, for garnish

Method:

  1.  Turn your instant pot to sauté mode and wait till it displays hot. Once hot, add in the olive oil followed by the chopped garlic and onions.
  2. Sautee for about 2 minutes and add in the chopped beets. Mix well and let it cook for another few minutes.
  3. Add some water and deglaze the pan to make sure nothing is stuck to the bottom of the pot. This helps to prevent the dreaded BURN sign.
  4.  Turn off the sauté mode and add in the pasta, water, salt, pepper and the Italian seasonings. Mix everything well.
  5.  Close the lid. Make sure the sealing ring is well intact and set the valve to sealing mode. Pressure cook the pasta for 5 minutes followed by quick release.
  6.  Open the lid carefully and add in the butter, cream cheese and the milk. Give it a good stir. Set the instant pot again on sauté mode. This will help to thicken up the pasta sauce.
  7.  Finally add in the shredded cheese and give everything a good mix. Let it cook for a few minutes till you see a beautiful pink sauce coating the pasta.
  8.  Turn off the pasta and serve immediately with some chopped parsley or basil.

 

Stovetop Version:

To make this on the stovetop, Cook beets and chop them finely. Boil pasta as per instructions. In a pan, heat oil and sauté garlic and onion for a few minutes. Add in the butter, cream cheese, milk, salt, pepper and Italian seasoning. Once everything comes to a boil, turn down the flame and add in the chopped cooked beets. Mix everything well to form a pretty pink sauce. Finally add in the cooked pasta and mix well. Throw in the shredded cheese and stir gently until the cheese is melted and the pasta is covered in beautiful pink sauce. Turn off the heat and serve immediately with chopped fresh herbs.

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And that is how you make this pretty in pink pasta. I would love to know if you try this recipe. Thanks for stopping by.

Love,

Ritu.

 

 

 

 

 


67 Comments

Tandoori Salmon…A delicious fish recipe

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Welcome back to my page. I am so glad you have stopped by. Call me crazy but yeah this is my third tandoori recipe on my blog after Whole Tandoori Cauliflower and Tandoori Chicken. I do really like the flavors here, just marinate and bake. It doesn’t get any easier than this. Without wasting any more time, let’s make some delicious tandoori salmon. Feel free to use your choice of fish here.

Ingredients:

Salmon Fish – 1 pound

Thick yogurt – 3 tbsp

Ginger and Garlic paste – 2 tbsp.

Lemon Juice – 1 tbsp

Oil – 2 tbsp., more for basting the fish, as needed

Salt to taste

Tandoori Masala – 2 tbsp. (See notes for recipe or use store bought)

Method:

  1. Wash your fish well and soak it dry. Meanwhile, mix together the yogurt, ginger garlic paste, lemon juice, salt and the tandoori masala. Now coat the fish well in marinade. Finally drizzle 2 tbsp. oil on top and mix well. The oil helps the marinade to stick to the fish.
  2. A zip lock works best here. Just transfer the marinade and fish pieces to a zip lock, mix well and let it rest in the fridge for at least 1 – 2 hours.
  3. Once you are ready to cook, preheat your oven to 400F. Line a baking dish with foil. Carefully place the marinated fish on the baking dish and bake for 15 minutes, turning mid ways to ensure even cooking. Apply some oil, if needed.
  4. You know the fish is done when it flakes easily with a fork. Now, turn on the broil or grill mode and cook for a few minutes to get a beautiful color and crisp to your fish.
  5. Serve it hot with some mint chutney and onion rings.

Notes:

Tandoori Masala Recipe

Red Chilly Powder – 1 tsp

Coriander Seeds – 1 tsp

Cumin Seeds – 2 tsp

Nutmeg Powder – 1/2 tsp

Black pepper Corns – 1 tsp

Whole Cloves – 1 tsp

Cinnamon Stick – 1 inch piece

Paprika – 1 tsp

Red color – 1/4 tsp (optional)

Roast all these spices in a pan for a few minutes until fragrant and ground to a fine powder. Use as needed.

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So that is how I made this delicious fish. Do let me know if you give this a try.

Thanks for stopping by.

Love,

Ritu 🙂

 

 

 

 

 

 


52 Comments

Makai (Makki) ka Dhokla or Corn Savory Steamed Cake

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Hello everyone. I am sure by now you know how much I love Gujarati food. I probably have more Guajarati dishes on my blog then any other cuisine. Just in case you have missed them, here they are – Kutchi Dabeli, Aam ka Chunda, Cabbage Muthia, Microwave Khandvi and Oats Dhokla. Do check them out if you like Guajarati food as much as I do. 🙂

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For today’s post I am sharing another dhokla recipe. This one is made with maize flour or Makai ka atta and also has some corn kernels to bite into. A pure healthy delight I must say. If you are like me and have lots of Makai ka atta left from those Maki ki roti you thought but never made, here is something you can use it for. And trust me, the dhokla is so good, you won’t regret buying some maize flour especially to make this.

Without wasting anymore time, let’s make some delicious dhokla 😛

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Recipe inspired from here

Ingredients:

Maize Flour or Makai ka atta – 1 cup

Sooji – 1/4 cup

Corn Kernels – 2/3 cup

Thick yogurt – 1/2 cup

Sugar – 1 tbsp

Lemon Juice – 2 tbsp

Turmeric Powder – 1/2 tsp

Ginger paste – 1 tsp

Chopped green chili – 1/2 tsp (optional)

Salt to taste

Oil – 1 tbsp

Eno Fruit Salt – 1.5 tsp

Warm water – 2/3 cup

For Tempering:

Oil – 1 tbsp

Mustard Seeds – 1/2 tsp

Curry leaves – a handful

Seasme Seeds – 1/2 tsp

Water – 2 tbsp

Chopped Cilantro and Shredded Coconut – for garnish

Method:

  1. Mix together the maize flour, sooji, yogurt and warm water and keep it covered for 30 minutes.
  2. Now add in the corn kernels, chopped chili, ginger paste, sugar, lemon juice, oil, turmeric powder and salt and mix well.
  3. Lightly grease a 7 inch pan and bring water to boil for steaming.
  4. Once you are ready to steam, add the eno fruit salt to the dhokla mix, sprinkle some water to activate it and mix gently.
  5. Steam the dhokla on medium flame for at least 20 minutes, till a toothpick inserted in the center of the dhokla comes out clean.
  6. While the dhokla is steaming, we can make the tempering. Heat oil in a small pan and add in the mustard seeds. Once they crackle add the curry leaves, followed by sesame seeds and water. Cook everything for a few minutes and turn off the gas.
  7. Once the dhokla has cooled down to room temperature, pour this tempering over dhokla and garnish with cilantro leaves and coconut.
  8.  Cut the dhokla into desired pieces and serve with your favorite chutney.

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So that is how I made this delightful dhokla. Do let me know if you try it out.

Thanks for stopping by.

Love,

Ritu. 🙂

 

 

 

 

 

 


24 Comments

One Pot Skinny Alfredo Pasta

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Are you looking for a quick dinner that is ready in less than 20 minutes. True to its name, this pasta cooks all in one pot with its sauce and is ready to eat in half the time you will take to make it the traditional way.


Also, no butter or cream used here. Cheese – optional. Quick, easy and healthy.
You can’t beat that. 🙂

Ingredients: 
Whole milk – 1 1/2 cup
Water or broth – 1 1/2 cup
Uncooked pasta – 8 oz, use any pasta of your choice. I have used fettuccini here
Olive oil – 1 tbsp
Garlic cloves – 3, minced
Onion – 1 small, chopped
Red pepper – 1/2 chopped
Spinach leaves – 1/2 cup chopped
Salt to taste
Black pepper 1/2 tsp
Red chilly flakes – as desired, optional
Parmesan cheese – 1/3 cup, optional. I did not add.

Method:
1. Heat oil in a large skillet and add the minced garlic and onion. Cook them for a few minutes.
2. Add in the red pepper and spinach and cook for a minute.
3. Next add in the milk, water, salt and pepper and let it just come to a simmer.
4. Break the pasta and add it to the boiling milk mixture. Mix gently and let the pasta cook for about 10 minutes at medium low, stirring every few minutes.
5. Cook just until the pasta is tender and switch off the flame.
6. Finally add in the chilly flakes and Parmesan cheese and serve immediately.

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Enjoy this quick and healthy one pot version of your favorite pasta.

Thanks for stopping by. Do let me know if you try it.

 

Love,

Ritu 🙂


39 Comments

Minestrone Soup..A healthy, winter delight

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Hello everyone…Happy New Year. I wish you guys have a great year ahead. We welcomed the new year with family and friends and it was wonderful. My little one is back to school after her holiday break and we all are slowly getting into routine. What the new year also brought for us was our first snow of the season. It was all white and beautiful and my daughter absolutely loved it. 🙂

The winter is in its full swing right now with sub zero temperatures in our part of the world. We are trying our best to enjoy the cozy nights, snow ball fights, hot chocolate and of course a warm bowl of soup. Cause hey, you can’t really change the weather, all you can do is change your attitude and enjoy what life brings to you. 🙂

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I made this hearty minestrone soup on one of these cold winter nights (Temperature 9F or -13C ) and it really lifted up our spirits. Its healthy, delicious and comforting. We relished it with some warm bread and embraced the beautiful winter night. Winter or not, this soup is delicious and can be enjoyed all year around. Lets make some…

Ingredients:

Olive Oil – 2 tbsp.

Onion – 1 medium, diced

Garlic – 4 cloves, minced

Carrots – 2 medium, diced

Celery – 2 medium, diced

Zucchini – 1 medium, diced

Chopped Spinach – 2 cups

Tomato Sauce or puree – 2 cups

Vegetable Stock – 6 cups

Boiled White or Garbanzo Beans – 1 cup, (rinse and drain if using canned)

Boiled Red Kidney Beans – 1 cup (rinse and drain if using canned)

Small Shelled pasta – 1/2 cup (Use your choice of pasta)

Salt and pepper to taste

Italian Seasoning – 2 tsp

grated cheese for garnish

Method:

  1. Heat oil in a large pot, and add in the minced garlic and onions. Let it cook for a few minutes.
  2. Add the chopped carrots, zucchini and celery and cook for about 5 minutes.
  3. Next add in the tomato puree or sauce and let it cook for another 3 minutes.
  4. Finally, mix in the vegetable stock, beans, spinach, Italian seasoning, salt and pepper and let the soup cook for at least 20 minutes, on medium flame, stirring occasionally.
  5. While the soup is simmering, cook your pasta, al-Dante. I like to cook it separately, because if you add it in the soup, the pasta ends up soaking all the liquid.
  6. Once the soup has cooked for at least 20 minutes and has thickened up to your preference, give a final taste test and mix in the cooked pasta and switch of the gas. You can also mix the cooked pasta in the soup bowl to avoid thickening of the entire soup.
  7. Garnish it with some shredded cheese and enjoy this warm bowl of goodness.

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So that is how I made this delicious soup and warmed up a very cold winter night. Do let me know if you try it out.

Thanks for stopping by.

Love,

Ritu. 🙂

 

 

 

 

 


45 Comments

Microwave Pedas (or Milk Fudge)..Quick & Easy..Ready in 15 Minutes

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I cannot believe I am writing my 50th blog post. When I started this blog a few months ago, (First Post) I did not think I would go past 15 posts, but thanks to all the encouragement from friends and family, here I am still sharing some thoughts and some recipes 🙂 I would also like to take this opportunity to thank all of my readers and friends from the blogging world that I have met and connected through my blogging journey. I owe this to you. Thanks for sticking out with me. I really appreciate and value each one of you. 🙂

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For today’s post I am sharing a very easy Indian dessert – Pedas. The traditional method of making Peda is a lengthy process but this is a super easy recipe that’s done in the microwave and is ready to gobble in flat 15 minutes. I recently had to take some Indian dessert to my daughter’s school and this is what I made for her class. It pretty much resembled a milk fudge and was well liked by her non-Indian friends. But my favorite part is how quickly they get ready. So next time you need a quick dessert, try them out. Diwali is almost here and if you are still haven’t made anything, these last minute Pedas are here to your rescue.

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Lets make them together 😀

Ingredients:

Instant Dry Milk Powder – 2 cups

Sweetened Condensed Milk (Milkmaid) – 14 0z can or 395 ml

Unsalted butter or ghee – 8 tbsp. or 1/2 cup

Cardamom Powder – 1 tsp

Garnish – Colored Powdered Sugar and Cranberries (Feel free to use raisins, almonds, pistachios etc.)

Procedure:

  1. Take a microwave safe bowl and melt the butter or ghee.
  2. Next add in the milk powder and condensed milk and mix really well.
  3. My microwave power is 1100 watts. Microwave the mixture for 1 minute, uncovered. Take it out, stir and microwave it for another minute.
  4. After the second minute of cooking, take it out and mix everything well, add in the cardamom powder and put this back in the microwave but this time just for 30 seconds. We need to closely monitor the texture of the Pedas. You do not want them to dry out and at the same out they need to reach a consistency where you can form balls.
  5. After 2.30 minutes of total cooking, take a small portion in your hand and see if you can roll it like a ball. If not, microwave it for another 30 seconds. Since all microwave ovens work differently, you need to check it accordingly.
  6. Finally, mix it really well and let it cool down for a few minutes till they are still warm but being able to form into balls.
  7. Lightly grease your hands and take a small pinch of this mixture and try to form a crack free ball. Flatten it a little to give it the Peda shape and keep aside.
  8. Similarly shape all the Pedas, acting quickly before the mixture cools down. You should be able to get at least 25 Pedas from this recipe, depending on the size.
  9. Dip each of the Pedas in colored powdered sugar and place a cranberry on top. Or use your choice of garnish. 
  10. Let them cool down completely before storing them in an air tight container in the refrigerator. They are best enjoyed at room temperature.

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So that is how easy these are. I hope you will give them a try and let me know if you like them.

I wish everyone celebrating a very happy and prosperous Diwali. Indulge and Enjoy.

Thanks for stopping by.

Love,

Ritu. 🙂


36 Comments

Quinoa and Kale Patties..Two super foods in one.

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Hello everyone. Its that time of the month where I do my monthly column for the B’khush Magazine. It is an online magazine, catering to the South Asian population around the world. They write about varied topics ranging from fitness, beauty, parenting, DIY projects, recipes etc. Do check out their website – B’Khush – Upload Thoughts, Download Happiness.

My column in the magazine is called “Healthy Bites“. Through this column, I like to share such recipes that provide the nutrition, taste great and most of all you can enjoy them guilt free. Follow me here to make some easy and healthy dishes that you wouldn’t feel guilty about when you take that second serving. Just in case you have missed the previous posts for my column, here are some of the healthy dishes I had cooked up for them.

Tofu Tikka, Chocolate & Chia Seeds Pudding, Avocado Kebabs and Cauliflower Crust Pizza.

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Today I am making another healthy dish and its called Quinoa and Kale patties. This is a super healthy patty that combines the goodness of two super foods. Quinoa are very nutritional grains and pack a lot of proteins. The Food and Agricultural Organization of the United Nations (FAO), declared 2013 to be the International Year of Quinoa. Kale is another superfood very high in antioxidants and Vitamin K and Vitamin C. I enjoyed it with some poached eggs but these would just be as good as an appetizer.

And finally, let’s hop on to the B’Khush Women website for the recipe of these delicious Quinoa and Kale Patties.

Update : The B’Khush Women website is currently not working. You can find the recipe here.

Ingredients:
Cooked Quinoa – 1 cup (See package for instructions to cook quinoa)
Kale – 1 cup, shopped finely (Can substitute with spinach)
Garlic Cloves – 2, chopped finely
Onion – 1, small, chopped finely
Boiled and Mashed Potato – 1, medium (Can use sweet potato)
Oil – 1 tbsp + 1 tsp
Salt to taste
Black pepper powder – ½ tsp
Cumin Powder – ½ tsp

Method:

  1. Cook the Quinoa as per package instructions and keep aside.
  2. Heat 1 tsp of oil in a nonstick skillet or pan and add the garlic and onion. Cook for about 3 minutes till the onions get a little color.
  3. Now add in the chopped Kale and cook for another 3 minutes or so, stirring continuously. Take it off the flame and keep aside.
  4. In a mixing bowl, add in the quinoa, kale and onion mix, boiled and mashed potato, salt, pepper and cumin powder. Mix everything well. Check the spices as per your preference.
  5. Now heat the 1 tbsp of oil in the skillet and make small round patties of this mix.
  6. Let it cook for 7 – 10 minutes on each side till they get a nice golden color. Turn and cook for another 10 minutes. Make sure the flame is medium low throughout.
  7. Finish cooking all the patties similarly. Enjoy warm for whichever meal you prefer. They will taste delicious.

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Thanks so much for stopping by. I hope you will give this a try and let me know if you like it.

Love,

Ritu. 🙂


31 Comments

Mango Coconut Ladoo

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How is everyone doing..? My daughter turned three today. Still feels like yesterday we brought her home from the hospital. Its amazing how time flies. We celebrated her birthday today with all her favorite foods – black forest cake, pizza, noodles and of course jalebis. She was all smiles and that is all that mattered. Mommy its my birthday, I am a big girl now…That is all I heard all day today. I wish her all the happiness in the world. My little princess is growing up so fast. 🙂

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Mango is a family favorite fruit and we thoroughly enjoy its short lived presence in our part of the world. I make a lot of dishes with mango as both my husband and daughter loves it. These mango coconut ladoos were born as a result of an experiment and I am so glad I made them cause they turned out delicious. I have used ready made mango pulp here but fresh mangoes are best, when available.

If you are currently celebrating Ganesh Chaturthi and need a quick and delicious treat, this is for you.

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Recipe inspired from here

Lets make some yummy ladoos

Ingredients:

Desiccated or dry coconut – 2 cups

Mango Pulp – 1 cup

Clarified Butter or Ghee – 1 tbsp.

Condensed Milk – 1/2 cup

Cardamom powder – 1 tsp

Dry coconut – 1/4 cup, for rolling

Method:

  1. Take a non stick pan and heat up the ghee. Now add the 2 cups of dry coconut and roast it well for 2 minutes, on low flame, stirring continuously. You can also use fresh grated coconut in this recipe. Just make sure to cook it till it gets fairly dry.
  2. Now add mango pulp and mix well. Keep stirring it until the mixture has dried up to a great extent.
  3. Its time to add in the condensed milk. Make sure the flame is low throughout. Keep cooking till the mixture dries up completely. It should not be sticky. To test if its done, take a small piece of the mixture and let it rest for a few minutes. Try to roll it into a ball. If you are able to form a ladoo, its ready. It took me about 10 minutes to reach that stage. You are looking for a dough like consistency.
  4. Finally, add in the cardamom powder, mix well and turn off the flame.
  5. Let the whole mixture cool down a bit to make sure you can make balls out of this.
  6. Make small round balls and roll it in dry coconut powder. That’s it. Your delicious mango coconut ladoos are ready.
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Do let me know if you try them out.
Thanks so much for stopping by.
Love,
Ritu. 🙂


12 Comments

Strawberry and M&M candy Cookies..The easiest cookie recipe

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Hello guys..Hope life is treating you well. I am enjoying the best summer of my life with my parents. It is such an irony that we enjoy the worth of living with our parents only after we have stepped out of our house. Such a joy, we are trying to make the best of these wonderful days. 🙂

Today I am sharing a super easy cookie recipe with you. I made these a while ago for a library event and everyone loved it. Since I was making a large number I tried this recipe to make it from a cake box mix and was pleasantly surprised. It was as good as an original cookie recipe, just less effort. You can choose your favorite flavor of cake mix and your favorite mix in. How cool is that..!! Do give this a try and trust me you will be impressed.

Lets make some easy and yummy cookies 😛

Ingredients:

1 box of strawberry flavored cake mix – 18.25 oz

M&M candies – 1 cup

eggs – 2 large

baking powder – 1 tsp

Oil – 1/2 cup

Method:

  1. Preheat your oven to 350 F.
  2. In a mixing bowl add the cake mix and the baking powder. Gently mix in the eggs and oil. Blend everything with a whisk. Do not over mix.
  3. Carefully fold in the M&M cookies into your mixture.
  4. Now use an ice cream scoop or a rounded spoon and drop them on a baking sheet. An ice cream scoop ensures all your cookies are of the same size.
  5. Cook for 10 minutes until the edges just start to get brown.
  6. Allow the cookies to cool for 5 minutes on the baking sheet and then transfer it to a cooling rack to let it cool completely.
  7. Store cookies in an air tight container and use within a week, if it lasts that long.

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And here is a pic of the cake box mix I used, just in case you were wondering.

So that’s all for now. I hope you will try this super easy cake mix cookies and let me know if you liked them.

Thanks for stopping by.

Love,

Ritu. 🙂


26 Comments

Paneer Butter Masala..My go to Paneer recipe

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Paneer Butter masala is probably one of the most famous paneer dishes. It is pretty easy to make and tastes delicious. I make it often for my dinner parties and it is always appreciated. My version is inspired from Nisha Madhulika’s recipe. You can enjoy it with either Tandoori Roti, Naan or just with steamed rice. It will taste delicious either ways. I can assure you that.

I have already shared a Cilantro Paneer recipe with you guys. You can find it here, just in case you missed it.

Here is how I make this lip smacking delight 😛

Ingredients:

Butter – 2 tbsp

Fresh Paneer – 250 grams

Tomatoes – 3, medium

Ginger – 1 inch piece

Green chilly – 2, optional, to taste

Turmeric Powder – 1/4 tsp

Red Chilly Powder – 1/4 tsp

Garam Masala powder – 1/2 tsp

Coriander & Cumin Powder – 1/2 tsp

Salt to taste

Kasoori Methi Powder or Dry Fenugreek Leaves powder – 1 tsp

Sugar – 1/2 tsp, optional

Fresh Cream – 1/2 cup

Water – 1/2 cup

Chopped cilantro leaves for garnish

Method:

  1. Cut paneer into small cubes and keep it soaked in warm water until ready to use. This ensures your paneer will stay soft in the gravy. You can skip this step if you are using fresh home made paneer.
  2. In a blender, make a smooth paste of the tomatoes, ginger and green chilly. Add some water, if needed. I recommend straining this puree through a strainer to get a silky smooth gravy.
  3. Heat the butter in a pan and add this tomato puree. Allow it to cook for a few minutes till you see some butter separating from the masala.
  4. Now add in the dry spices – salt, turmeric, red chilly powder, coriander and cumin powder and the sugar. Mix well. Add  1/2 cup of water and let it come to a boil.
  5. Add fenugreek leaves powder and garam masala powder to the gravy. Finally add in the paneer cubes and mix everything well. Cover and cook for a few minutes.
  6. Finally, mix in the cream, cook for another minute and turn off the flame.
  7. Garnish with cilantro leaves and serve hot with your choice of Indian bread or rice.

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So that was the super easy and super delicious recipe of my version of Paneer Butter Masala.

Do give this a try and let me know if you like it.

Thanks for stopping by.

Love,

Ritu. 🙂