Showing posts with label vegetable. Show all posts
Showing posts with label vegetable. Show all posts
Thursday, March 27, 2014
Spiced Lamb and Vegetable Pasta Recipe
I enjoyed eating this wonderful dish so much that I had to go back for a second serving.
The spiced seasoning paste I use for this tasty pasta recipe is absolutely delicious and aromatic.
If you love vegetables and lamb then this dish is for you, it is perfectly spiced and the combination of pasta being stirred through the dish is fantastic.
I used Buckwheat pasta spirals but you can use any pasta of your choice. This recipe is gluten free if using buckwheat pasta and also dairy free as there is no need to add cheese to this perfect pasta dish.
Considering this dish uses little oil, lean lamb, buckwheat pasta, herbs, spices and a combination of zucchini, peppers, mushrooms, Brussels sprouts and fresh spinach leaves....then this is one scrumptious very healthy recipe to cook.
Ingredients for Spiced Lamb and Vegetable Pasta
1 Zucchini (diced)
2-3 Handfuls Brussels Sprouts (sliced)
1 Red Pepper/Capsicum (diced)
1 Green Pepper/Capsicum (diced)
1-2 Large flat Mushroom (diced)
1/4 Cup Water
Rapeseed oil
1 Pack Lean Minced Lamb
2-3 Handfuls Fresh Spinach Leaves
2-3 Handfuls Buckwheat Pasta Spirals
1/4 Cup Water
For the Seasoning
1 Tbsp Tomato Puree/Paste
1 Tbsp Garlic Paste
1/2 tsp Paprika
1 tsp Cumin Powder
1 tsp Coriander Powder
1/2 tsp Turmeric
1/2 - 1 tsp Cayenne Pepper
2 tsp Dried Chives
1 tsp Dried Thyme
1 Tbsp Rapeseed oil
Pinch Salt
Picture of Jeenas Spice Paste.
Picture of fresh vegetables.
Picture of cooked buckwheat pasta spirals.
How to make Jeenas Kitchen Spiced Lamb and Vegetable Pasta Recipe
In a small bowl mix all of the spice paste ingredients together well.
Heat a large frying pan drizzle some oil and add zucchinis on a medium heat.
Heat a large frying pan drizzle some oil and add zucchinis on a medium heat.
Once the zucchini starts to soften add the lamb mince.
Chop at the mince using a spatula cook for a few minutes.
Chop at the mince using a spatula cook for a few minutes.
Add the spice paste, stir well.
Add 1/4 cup of water then red and green peppers, stir well and simmer with a lid on for 10 minutes.
Whilst the the lamb is simmering bring a small pan of lightly salted water to the boil and cook the buckwheat pasta until it has softened and almost cooked but not cooked fully, drain.
If you use wheat pasta you may need to cook the pasta for slightly longer as buckwheat pasta is quick to cook.
If you use wheat pasta you may need to cook the pasta for slightly longer as buckwheat pasta is quick to cook.
Add 1/4 cup water and the Brussels sprouts, stir well and simmer with a lid for 5 minutes.
When the Brussels have softened add the buckwheat pasta and gently stir well.
Simmer with a lid on for another 10 minutes.
Once the pasta is fully cooked stir well and sprinkle the spinach leaves on top of the pan, place the lid on a let the spinach cook for a minute or two.
Once the spinach has wilted your delicious lamb and vegetable pasta recipe is ready to serve.
You can serve this dish with the spinach left on the top or with the spinach stirred through the pasta.
Would you like to spoon some of this tasty lamb pasta onto your plate?
Enjoy Jeenas Kitchen tasty Spicy Lamb and Vegetable Pasta Recipe.
For more of Jeenas pasta recipes see Pasta Recipes Index Page
Wednesday, March 12, 2014
Undhiyu Mix Vegetable Curry for Makar Sankranti or Uttarayan Kite Festival special
The festival of Uttarayan is a uniquely Gujarati phenomenon, when the skies over most cities of the state fill with kites from before dawn until well after dark. The festival marks the days in the Hindu calendar when winter begins turning to summer, known as Makar Sankranti or Uttarayan. On what is usually a bright warm sunny day with brisk breezes to lift the kites aloft, across the state almost all normal activity is shut down and everyone takes to the rooftops and roadways to fly kites and compete with their neighbors.
Ingredients:
Kites of all shapes and sizes are flown, and the main competition is to battle nearby kite-flyers to cut their strings and bring down their kites.
Parents who normally find their children hard to get out of bed for school will find them setting the alarm for 5 am on 14th Jan., to get up and start flying kites in the ideal pre-dawn wind. The atmosphere is wonderfully festive, as whole families gather on the rooftop, special foods like laddoos , undhyu are prepared for eating over the course of the day, and friends and neighbors visit each other for group kite-flying fun. Often people look out for which of their friends has the optimum terrace for kite flying and many will congregate there. This leads to many social gatherings that would not otherwise occur, as one person’s brother’s friends meet their classmate’s cousins, because they have all gathered on the rooftop of the same mutual friend. People often find themselves marking time by Uttarayans: “I met you three Uttarayans ago, right?” is a not uncommon phrase. At night, kite fighters send up bright white kites to be seen in the darkness, and skilled flyers will send aloft their tukkals with strings of brightly lit lanterns in a long line leading back down to the rooftop. From early morning to late at night, Uttarayan provides lots of fun and beautiful sights to remember for a long time.
Since 1989, the city of Ahmedabad
(Source : Gujarat Tourism )
I have listed recipes of some mouth watering dishes, which can be easily prepared on Makar Sakranti or Uttarayan.
Festivals in India
Undhiyu (Special mix vegetable curry)Ingredients:
1. 1/2 cup green broad beans (valor) stringed and whole
2. 1 cup fresh pigeon peas (green tuver)
3. 1 cup surti papdi stringed and whole
4. 1 cup purple yam (suran) peeled and cubes
5. 1 cup potato peeled and cubes.
6. 5 - 7 baby brinjals slit (small size eggplant)
7. 2 raw bananas unpeeled
8. 2 tablespoon coconut grated
9. 1 teaspoon ginger paste
10. 1 teaspoon garlic paste
11. 4 tablespoon green chili paste
12. 1 cup coriander chopped
13. Salt to taste
14. 1/4 cup peanut crushed
15. 1 tablespoon sesame seed crushed
16. 1/4 cup oil
17. 1 tablespoon sugar
18. 1/2 cup fenugreek leaves chopped
19. 2 tablespoon chick pea flour
20. Salt to taste
21. 1 teaspoon lemon juice
Method:
1. Cut eggplant slit, cut 1 banana in 3 pieces and give slit.
2. Mix all no.8 to 14 Ingredients in order and mix well, than take 1/4 part of this masala mixture and stuff bananas and baby eggplants.
3. Another masala mixture keep aside.
For Chickpea flour dumplings (Muthiya):
Ingredients:
1. 1 cup chickpea flour
2. 1 cup fenugreek leaves chopped
3. 4 tablespoon oil
4. 1/2 teaspoon fennel seeds (saunf, varyali)
5. Pinch of baking soda
6. 1 teaspoon lime juice
7. 1 teaspoon red chili powder
8. 1 teaspoon coriander powder
9. 1 teaspoon sugar
10. Salt to taste
11. Oil to deep fry
12. Water as needed
Method:
1. Combine flour, baking soda, oil, lime juice, salt, sugar, fennel seeds, red chili powder, coriander powder and methi (fenugreek leaves) in a bowl.
2. Mix all together with your hands and whilst kneading gradually pour in the water.
3. Made a soft dough form into small oval or round shape dumplings.
4. Deep fry in hot oil until golden brown drain on paper towels so that extra oil will get soaked and keep it aside.
5. Methi muthiya is ready take aside.
6. In this hot oil deep fry yum and potato light golden brown and keep aside.
For Temparing:
1. 1/2 cup oil
2. 1/4 teaspoon asafetida
3. 1 teaspoon carom seeds (ajwain)
4. 2 dry red chili
5. 1/4 teaspoon cumin seeds
6. 2 bay leaf (tej patta)
7. 1 teaspoon turmeric powder
8. 1 teaspoon garam masala powder
9. 1 teaspoon red chili powder
10. 1 teaspoon lemon juice
Method:
1. Add in large pan heat half cup oil, add in asafetida carom seeds, cumin seeds, dry chili, and bay leaf leave 30 sec.
2. Now add potato, yum and all beans (surati papadi, valor, green peas) mix well.
3. Add salt, turmeric powder, garam masala and red chili stir well. Add 1 cups of water cover the pot and cook for 7-8 minutes.
4. Add stuffed brinjals and stuff banana into it, and another reminded masala mixture mix well.
5. Add 1 cup of water into it and cook for another 7 - 8 minutes stirring occasionally.
6. Stir properly and mix it well..Pour a cup of water and fenugreek leaves dumplings cover and simmer on a very low heat for 10 minutes.
7. Occasionally stir it and see if nothing gets stucked down.
8. Garnish with coriander.
9. Enjoy hot undhiyu with puri or rotli.
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Tuesday, January 28, 2014
Barbecue Chicken Breast and Grilled Vegetable Salad
Here is a classic example of using up whatever happens to be available in the freezer and refrigerator without having any idea of what the result will be. It was late and I had no plan for dinner, but I was leaning in the direction of a dinner salad. It was also one of the first really summer like evenings we have had so far this Spring and, having just cleaned the grill, I wanted to put it to good use. I always have lettuce and standard salad fixings available because I have some form of a salad almost every night. Boneless skinless chicken breasts are also one of the basic items I always keep in the freezer because they are incredibly versatile and very quick to thaw. The only items not normally in the vegetable crisper is this beautiful baby zucchini and the tiny super sweet peppers. I saw them in the market recently and could not resist.
To create this dinner salad, I combined lettuce, cucumber, onion and cheese in a large mixing bowl and tossed it with dressing. I grilled the chicken breast, zucchini and sweet red peppers until the chicken was cooked through, about 10 minutes per side, and the vegetables until they were tender but still had some texture. I plated the salad greens first and topped them with the sliced chicken breast and grilled zucchini and sweet peppers.
A few quick tips. When the weather starts getting warm, keep you salad greens in the refrigerator until the last possible second, just before sitting down to eat. Even if you prepare the salad in advance, store the whole thing, bowl and all, right in the refrigerator. That way, your salad is sure to stay cold and crisp and not turn into a wilted luke warm pile of icky green leaves. Secondly, when grilling boneless skinless chicken breast, or any other type of chicken, turn down the heat. Grilling over too high of a flame will result in flare ups which will torch the outside of the chicken leaving it burnt on the outside and raw on the inside. A more moderate heat will ensure even cooking while still creating that great crust that we all love from grilled food. Finally, when grilling vegetables, I find it works best to keep the vegetables as whole as possible and, if necessary, cut them down after grilling. This reduces the chances that the vegetables will fall between the grates, will also ensure a more even cooking and prevent your vegetables from burning or over cooking and turning to mush.
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