Chicken Pasta ~ Fusion Style

Chicken pasta is a filling and delicious pasta made with boneless chicken and pasta with Indian spices. The chicken pieces are shallow fried and added to a masala mix, making it a quick dinner option.

Adding oregano and chilly flakes is optional, if you would like to taste the fusion style. You can make this simply desi style with the Indian spices. Adding cheese cubes is topping up to add more taste and flavour. The pasta just tastes yum without that too. Do give this a try and enjoy !!

Preparation time ~ 15 minutes

Cooking time ~ 15 minutes

Serves ~ 2

Author ~ Julie
Ingredients 

to marinate

chicken 250 g

hot chilly powder 1/2 tsp

pepper powder 1/2 tsp

salt to taste

lemon juice 1/2 tsp

veg oil 5-6 tbsp (shallow frying)

to cook pasta

fusilli pasta 1 cup heaped

salt 1/2 tsp

oil 1tsp

water 1 liter

for making chicken pasta

onion 1 large chopped

tomato 2 medium or 1/2 cup (puréed)

ginger-garlic paste 2 tsp

kashmiri chilli powder 1/2 tsp

turmeric, a good pinch

garam masala 1/4 tsp

chilly flakes, 1 tsp (optional)

oregano 1/2 tsp (optional)

cheese 2 cubes (grated)

salt to taste

cooked pasta water 1/4 cup

 Watch on YouTube -

Method

• Clean the chicken and rinse the chicken. Drain the water, marinate the chicken using pepper powder, salt and lemon juice. Keep for 1/2 an hour.
• Heat a pan and add oil. Shallow fry the chicken pieces as a single layer. Flip the chicken pieces and fry evenly. Drain from oil when the chicken is just fried and not very crisp, keep aside.
• Heat water in another pan and add oil, salt. Add the pasta to boiling water and boil till done. Drain water and add cold water to the cooked pasta.
• Heat the fried chicken oil, add ginger-garlic paste. Add the chopped onions and sauté until translucent. Add the spice powders on low flame and sauté till raw smell disappears.
• Add the tomato purée, salt and give a quick mix. Cook covered till oil separates. Add the fried chicken pieces. Give a quick mix, cook another 2 minutes. Switch off the flame till pasta is cooked, or cook pasta simultaneously on another flame to get ready by this time.
• Boil water in another pan, add salt and oil as listed. Add the pasta to cook. Boil for 5–6 minutes, or till cooked. Drain from water and add cold water.
• Heat the chicken masala if you put off the flame, add the cooked pasta to the chicken masala. Give a quick mix. Add the cooked pasta water, combine well.
• Finally, dry up any moisture for another minute. Switch off the flame.
• Garnish with grated cheese and serve warm.

NOTES

* You can use any pasta of your choice for this recipe.

* Adding oregano and chilly flakes is optional, just adds a fusion flavour. You can make this simply desi style with the Indian spices.

* Adding cheese cubes is topping up to add more taste and flavour. The pasta just tastes yum without that too.

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Masala Roasted Cashews (Pepper Roasted Cashews)

Festive season is the best time to enjoy all these quick snacks and delicacies. Pepper roasted cashews is one of the premium sold cashews when you buy from outside. How about preparing this quickly at home with whole cashews? 

This is a very simple to do recipe, that you can prepare in no time and enjoy with friends and family. You can add chilli powder instead of pepper powder for a slightly different variation. You can try many other spice combos too. We love this pepper roasted cashews, so just sharing this here. There is no hard and fast rule of adding spices, modify as per tastes. I generally follow these measures. Give this a try and enjoy. 

Here is a YouTube #shorts on the masala roasted cashews, check out here.

Preparation time ~ 5 minutes

Cooking time ~ 5 minutes

Author ~ Julie

Serves ~ a small bowl

Ingredients

cashews 250 g

oil 3 tbsp

regular salt 1/2 tsp

pink salt 1/2 tsp

pepper powder 1/2 tsp

chat masala 1/2 tsp

amchur powder (dry mango powder) 1/4 tsp

                                           

Method

• Heat oil in a pan and add the cashews. Roast for 2 minutes, until lightly browned. Drain from oil and place on paper towels. Add salts, pepper powder, amchur powder and chat masala. Give a quick mix and serve.

 NOTES

* Add more pepper powder as per tolerance.

* You can add chilli powder instead of pepper powder.

Afghani Paneer | Paneer Afghani

Paneer Afghani is a delightful recipe famous in restaurants and is very simple to prepare unlike other restaurant style paneer recipes, this is quick. How about making this at home with some basic ingredients with the same tastes in no time. The subtle flavours of the gravy elevate your taste buds to a next level and is perfect to serve with naan, kulcha or even phulkas. The lighter shades of green gravy make this paneer recipe stand out with the lightly fried paneer pieces floating on top. A must-try for a kitty party pot lucks or get together for vegetarians, am sure everyone will love this. Check this out.

Preparation time ~ 10 minutes

Cooking time ~ 20 minutes

Serves ~ 4

Author ~ Julie

Ingredients

for marination 

paneer 200 gms

ginger garlic paste 1/2 tsp

pepper powder 1/2 tsp

hing (kayam podi) a pinch

salt 1/2 tsp

oil 2 tbsp (shallow fry)

for grinding

onion 1 large, cubed

coriander leaves a small bunch

ginger 1' piece

garlic 4–5 cloves

green chillies 3

yogurt / curd 3/4 cup

coriander powder 2 tsp

garam masala 1/2 tsp

roasted cumin powder 1/4 tsp

turmeric powder 1/4-1/2 tsp

salt to taste 

for gravy

cinnamon 1' piece

bay leaf 2

oil 2 tbsp

for garnish

kasoori methi 1 tsp

coriander leaves 1 tbsp

Watch on YouTube -

Method

• Cut the paneer in long slender pieces. Add the ginger garlic paste, pepper powder, salt and hing. Mix this well in the paneer pieces and leave for marination-30 minutes.
• Then heat a pan and add the paneer pieces as a single layer. Shallow fry until lightly brown both sides. Drain from oil and place on a plate, keep aside.
• In the same oil, add the ginger, garlic, green chillies, coriander leaves. Add the cubed onions and sauté on high for a minute, don't wait for the onions to change colour. Cool lightly and add the yogurt. Blend to a smooth paste.
• To this paste, add the coriander powder, cumin powder, turmeric powder and garam masala. Mix well without lumps and keep aside.
• In the same pan, add 2tbsp oil. Add bay leaves and cinnamon. Then add the ground paste, add water (1/4 cup) to the residue in the jar. Add to the pan, bring to a boil and add salt.
• Cook covered for 3–4 minutes till the gravy is nicely cooked reduced and oil floats. Finally, add 1/2 cup water and simmer covered for 2–3 minutes until the desired consistency is achieved.
• Switch off the flame, serve the gravy warm with the fried paneer pieces and garnish the crushed kasoori methi and coriander leaves. Enjoy !!

NOTES

* The only spice is green chillies  & pepper powder in this recipe, so add as per tolerance. This is a mildly spiced version as I used only 3 green chillies. Modify numbers as per tastes.

* You can add 2 tbsp of fresh cream to make it richer, I haven't added as the gravy is tasty without that too.

* You can fry the paneer pieces at the end too after making gray but in that case the fried oil from paneer is wasted, so I opted to do this way. 

* You can use ghee instead of oil when making gravy for richness and flavour.

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Dates Bournvita Milk Shake

Dates bournvita milkshake is a healthy milk shake that can be whipped in no time. Bournvita is an extra addition which you can omit or use. Adding bournvita adds a chocolaty flavour to the drink. Cashew and almonds are added to enhance the richness of the milkshake. Adding sugar is strictly optional but adding a little improves the taste considerably. Do give this a try and enjoy !!

Preparation time ~ 10 minutes

Cooking time ~ nil

Author ~ Julie

Serves ~ 2 glasses

Ingredients 

chilled milk 1/2 liter 

dates 10-15 pitted 

cashews 10-12 (soaked)

bournvita 2 tbsp

sugar 1 tbsp

almonds sliced 2 tbsp

ice cubes

chocolate syrup (optional)

Watch the YouTube #shorts on this recipe.

Method

• Add the dates to a blender jar along with cashews. Pulse once or twice to grind the mix. Then add bournvita, sugar and chilled milk. Blend again until smooth.
• Pour chocolate syrup in glasses and add ice cubes. Pour the milk shake, garnish with almond slices and enjoy.

NOTES

* Use soft dates for preparing, else soak the dates in hot milk and then grind.

* Soak cashews in warm water to speed up the soaking process.

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