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Red Meat

Goan Chorizo/Pork Sausage Chilly….

Goan Chorizo/Pork Sausage Chilly

Hiya… Happy New Year to all.. !! Hope all of you have had a lovely time with family & friends this holiday season.. I’m guilty for not showing my presence around from a while now.. Back in Bangalore now. I have been getting lazy & feeling lethargic, taking a break from cooking while I was in Mangalore, at my mum’s place & feasting on home food & the other favourites from the eateries around. Spent a few days at my aunt’s place in Calicut, got pampered by her as well.. ;). Had a rendezvous in Goa for a couple of days.. all we did was drink, eat & laze on the beach… Bliss.. I had to carry back some Goan Chorizo or Pork sausages. The owner of place we stayed in was kind enough to sell us some homemade chorizo from the stash he picks up for himself.

Goan Chorizo/Pork Sausage Chilly...Goan Chorizo/Pork Sausage Chilly...

All those who love the Mexican style Chorizo will love these. A very tasty recipe this is. Hardly requires any effort & time from you; just add the staple chopped veggies used in most dish, along with some water to the crushed chorizo & you end up with a some hot, spicy, finger-licking accompaniment to go with some warm bread/pao/pav. The only effort required is to find some of these sausages in your city ;). I have found them in stores in Mangalore & friends tell me that it is available in Mumbai as well. Next time you visit Goa, don’t forget to pick some of these sausages on your way back. 🙂

Ingredients: (Serves 3)       Preparation Time: 30-40 mins

Goan Chorizo & other ingredients..
Goan Chorizo – 1 link, approximately 250 gms, shell removed & the meat broken/crushed into bits.
Onion – 1 large, chopped
Tomato – 1 large, chopped
Green chilli’s – 3, finely chopped
Potatoes – 1 medium-sized, cubed
Water – 250 ml
Salt to taste

Method:
To a deep bottom pan, add all the ingredients.

Throw in all the ingredients together...

Toss the ingredients around for a couple of minutes till they all warm up. Next add the glass of water, throw in a pinch of salt.

Add water & a pinch of salt....

Just a pinch since the sausages already have salt content. Simmer when the water begins to bubble; let the meat & potatoes cook. Should take you approximately 30 mins. You will see some oil separate out of the fat when all the water evaporates & leave you a shiny dish.

Goan Chorizo/Pork Sausage Chilly ready..

Note: If the meat & the potatoes are not cooked & the water has already evaporated, then add some more water.

Tip: If you want the meat potatoes fried a little, cook on high for a couple of minutes, once the water evaporates & the meat & potatoes are cooked. Else if you like some gravy with your chorizo add some extra water when cooking. 

The smoky aroma that builds up around your home is sure to pull in some neighbours.. ! A yummy one pot dish for sure… !!!

Best relished:
Serve hot with some warm bread/pao/pav. Such an awesome, quick recipe, sure to blow your senses away..!!

Goan Chorizo/Pork Sausage Chilly...

If you like this recipe, then you may also like – Dukra Maas – as they call it in Mangalore; the best Pork curry ever!!!Sweet & Sour Pork….Pork ChukkaBlanketed Frankfurters…Greek Souvlaki wrap with salad & tzatziki etc.


Mutton Chilli Masala……..

Mutton Chilli Masala……

Mutton on your mind? No bother if it’s not, it has been on my mind for a while now.. !A few of my friends have been waiting for me to post some Mutton recipes. Back in Glasgow I was unable to do so.I’m not a huge fan of lamb ;), hence you don’t see any lamb recipe’s :). To tell you the truth, after I started my blog, I hardly had a pang to cook lamb.. I do like mutton though, but not as much as I like my fish/chicken curry.

Mutton Chilli Masala...

Since I had not eaten mutton for close to 2 years I had a craving to eat some good mutton. Mum never cooks mutton, so dad instantly said Mutton when I asked him what he wanted me to cook.. 😉Dad sourced some mutton through a friend. Mutton is a tricky meat, well that’s my take on this meat. 

Oops, pardon me for not mentioning it earlier, Goat meat is referred to as Mutton in India. This meat like most red meat takes longer to cook, sometimes unusually long too depending on the type of breed the goat belongs to. Ya well, it took me an hour to cook this meat perfectly, under pressure in a pressure cooker. The things people do to cook & eat certain food.. 😉  What you need while cooking mutton is a whole lot of patience.

Cooking in a kitchen which is not your’s is always tough.. even if its your mum’s kitchen it still is an adventure.. Things have all changed.. it’s not how I remember it… I have to constantly nag my mum to hand me the different ingredients..With all the small tiffs & disagreements in between the cooking, on why things have been moved.. why she does not stock up on certain things anymore.. blah blah.. its sure looks like a battle..! 😉

Finally, I had to do with what she had stocked up in her pantry.. I should not really blame her now for not stocking up on certain ingredients as this new recipe would not have been born else. I won’t complain as my dad loved it.. & I second it.. 🙂 It was perfect with Dosa & with rice.. sadly my bro did not get to taste it. 😀

I’ll let you in on a secret.. this is the second time I cooked Mutton. I have cooked Lamb many times.. 🙂 Well don’t doubt my abilities though. This dish turned out to be perfect & yummy. The curry leaves have their evergreen inviting aroma that draws your hand instantly towards this dish.. the occasional bite into the green chilli bits or the black pepper leave a craving for more & the lovely onion & garlic gravy that envelopes the juicy mutton pieces are just finger-licking good.. !

Mutton Chilli Masala...

I wanted to hold a small bake sale for Christmas.. & the electrical equipment dealers in Karnataka played spoil sport. No dealer has the model in stock or have any clue about the date when they expect the shipment to arrive. Can you believe it!!!?!!. I’m so annoyed.. :(!!!! So all the baking is paused till I get my hands on what I need…

Ingredients: (Serves 3-4)  Preparation Time: 80-90 mins (Excludes time for marination)
Mutton – 500 gms with bones, curry cut, washed & drained
Cloves – 4
Star anise – half of one star
Bay leaves – 1 large leaf, torn into 2-3 pieces
Dried red chilli’s – 3-4 roughly torn, medium-spicy variety, I used the byadge variety
Onions – 1 medium-sized, finely chopped
Ginger – 1 inch piece, finely chopped
Garlic – 1 pod, skin on, bruised using a mortar & pestle
Turmeric powder – 1/4 tsp
Red chilli powder – 1 tsp
Coriander powder – 1 tsp
Freshly ground peppercorns – 1 tsp
Garam Masala powder – 1/2 tsp
Green chilli’s = 2, finely chopped
Curry leaves – 8-10 leaves
White Vinegar – 1.5 tsp
Clarified butter/ghee – 1 tbsp
Salt to taste

Method:
Marinate the mutton with turmeric, red chilli, coriander powders, salt & the freshly ground peppercorns for at least 30 mins. Heat the ghee in a pressure cooker pan. Once the ghee melts & heats up, add the dry spices – cloves, bay leaves, star anise along with the red chilli’s. Simmer & let the flavours infuse into the ghee.
Do not burn the ghee or the spices. Next add the bruised garlic & finely chopped ginger. Fry for a minute. Now add onions with a pinch of salt & fry them till they turn translucent.

Now throw in the marinated mutton pieces with any leftover spice powders left. Toss them around for a couple of minutes.
Next add about 400-500ml water, just enough to cover the mutton pieces & let the water bubble. Add salt to taste (Remember that you marinated the mutton with salt, so add accordingly).

Cover the pressure cooker with its lid & insert its weight, maintain the heat at simmer & pressure cook the chicken for at least 6 whistles. Turn off the heat & let the pressure cooker lose its pressure before you open.

Check if the meat is cooked, else close & pressure cook again for a couple more whistles.
Once the meat is cooked, place the cooker back on heat again, without the lid & simmer. There would be a good amount of water left back in the pressure cooker. Add the finely chopped green chilli’s, garam masala, vinegar & check & adjust the salt. (If you want spice up the curry some more, add more green chilli’s).

Tip: If you like a wee bit more vinegar in your food then add another tsp.

Now its your call if you need this dish as a curry or as semi-gravy. Based on your choice, let the curry simmer or turn off the heat. Throw in the curry leaves just before you turn off the heat.

Mutton Chilli Masala...

How I ate it..
Hot, as an accompaniment with boiled rice for lunch & then the left overs with some Dosa for breakfast… 🙂 slurp..! This dish will be perfect with some sanna’s or Idli’s & chapatis’ too.. Take your pick.. !

K is away with my laptop. I only managed this one pic. More to be uploaded soon.. 🙂

Tip: The leftovers taste better than the freshly cooked curry.. 😉 So make sure you have some left over for the next day.. !!! Also make sure you heat the leftover curry before you eat it, since the ghee & the fat from the meat tend to solidify.

You may also enjoy – Chicken Puli Munchi/Chicken in Tangy Hot curry- Mangalorean styleKori Ghassi/Mangalorean style chicken curryChicken Stew – Kerala StylePudina/Mint Chicken with hints of CilantroDukra Maas – as they call it in Mangalore; the best Pork curry ever!!! etc.


Dukra Maas – as they call it in Mangalore; the best Pork curry ever!!!

Dukra Maas..

Anyone born or brought up or who has something to do with Mangalore would have definitely heard about the famous Dukra Maas.. If you have not,then its a shame.. go bury your head somewhere !! I’m kidding, of course. If you have not heard of it, well then there is always a first time.. & I’m glad you did through this post on my blog. Pork lovers should definitely not miss such a delightful recipe.

Dukra Maas..

If you follow me through the Keli Paan page on Facebook, you would know that I have a terrible cold brewing up from within. A runny nose accompanied with a terrible headache & loads of crumpled tissues in my dustbin. Since we are moving back to India I have been looking into my pantry to use up the groceries I can & my eyes had fallen on the packet of Bafat powder. I knew instantly that this curry would cheer me up. 🙂 I took a walk down to the grocers despite the horrible wet Scottish weather to buy some pork. I wanted a hot bowl of soup & Dukra Maas to cheer me up. While sipping on some soup I made myself, the pork simmering away & the aroma started lifting my spirits. That was the state I was in yesterday.. I’m much better today.

Dukra Maas..

All my friends know my love for pork & I guess you would too if you have been around while I had pork dishes posted on Keli Paan! The first time I remember eating pork ever was in my Pre-University days & I was like damn.. what was I thinking of? Why didn’t I ever take a bite out of my schoolmates lunch boxes when they brought pork for lunch on Mondays to school??!!??? Guess had there been a microwave oven back then during school times my friends would have had to either carry an extra portion for me or forget their lunch. That’s how crazy I am about this meat. To top it all, this curry tastes even more fabulous the next day; as the pork absorbs all the lovely spices & flavours of the added ingredients. I also loved being invited to a Catholic wedding or a roce or any function because of the authentic dukra maas which will almost always be on the menu.

Dukra Maas..

Dukar/Dukkar is a pig in Konkani & maas is meat. This curry is like a sunday ritual in almost every Catholic home. A typical Catholic family wakes up every sunday morning, attends the mass/the service in their Parish/Church; gets back home with a stop at the butchers to pick up fresh pork; & then the family waits for the mum/wife to fix this wonderful curry. This served often with uber soft idli’s called Sanna’s. The batter for the Sanna’s is usually prepared the night before, just like the batter for any Idli/Dosa, as it needs to ferment. (Recipe of Sanna’s will be up soon as well).

The weather in Mangalore is pretty hot & sultry as it is situated in the Arabian sea coastline. Men make sure they stop by at the Wine shop to pick up some beers & that’s usually chilling in the fridge or some opened in anticipation of the pork. A beer is the best to wash down the hot & spicy pork simmering away in the kitchen & it makes the wait unbearable.. !! I know all these details because I have been invited over to many friends houses on Sundays because of my love for pork & I really mean it when I say that the wait is unbearable; the aroma is so tantalising that you just want to go tell the aunty cooking that there is someone at the door asking for you & dig into the simmering pot & get out some pork before she chides you & shoo’s you away!

Dukra Maas...

Check out the ingredients, other than the bafat powder all the ingredients are always present in any pantry. I had ready-made Bafat powder which I got along with me to the UK. Store bought of course. Many households make their own though & I have asked a friend to pass on the recipe to me. So the recipe to make Bafat powder will soon hit Keli Paan, after some wait though. But for the rest who want to try this dish out, all you need to do is pester any Mangalorean friend you have to get it for you or ask them where you could pick it up from. 🙂 It will be available in Mumbai & Bangalore for sure, in those good old Mangalorean bakeries.

Tip: Do make some extra & save some for the next day & you will not regret it, it sure is tastier the next day.

The next day...

The fat tends to thicken & form a layer on top which melts when heated up.

Ingredients: (Serves 2 – 3 )          Preparation Time: 3+ hrs (Includes time for marination)
Pork – 400 -500 gms, cubed or small pieces, I used pork belly pieces, throw away some of the fat if you want to, I like having some fat in the curry, so I leave some pieces
Bafat powder – 2.5 – 3 tbsp
Green chilli’s – 2 – 3, finely chopped
Ginger – 1.5 -2 inches piece, finely chopped
Garlic – 7-8 cloves, diced
Red Chilli powder – 1/4 – 1/2 tsp if the Bafat powder is not as spicy as you expected
Tamarind – 1/2 of a marble-sized ball soaked in some warm water
Bay leaves – 1,torn into a few pieces
Garam Masala powder – 1/2 tsp
White Vinegar – 2 tbsp + 1/2 tbsp Note: 1/2 tbsp is used to garnish in the end for that extra zing
Onions – 2 medium-sized, diced
Salt to taste

Method:
Marinating the pork:
Wash & drain the pork & keep aside. In a medium-sized pot, mix together the bafat masala, garam masala, ginger, garlic, salt,bay leaves, vinegar, green chilli’s along with the juice squeezed out from the soaking tamarind. Throw in the drained pork pieces. Mix well & let the pork marinate for at least an hour.

Marinated Pork...

Sorry about the Photograph above, clicked at night..

While the pork is marinating you can use this time to chop the onions & making some homemade bread if you wish to, because bread serves as a good accompaniment for this curry as well.

Once the pork has marinated for an hour, transfer this pot on to the stove & begin cooking the pork at low heat. Do not add any water at this stage. The pork lets out its juices & fat as times goes by & let it simmer away with an occasional stir, so that the pieces which are top also get to soak themselves in the juices.

The aroma will surely draw anyone sitting in you living room to the kitchen enquiring about what’s cooking ;), you may also have neighbours asking whats cooking.

When it’s about an hour after the pork has been simmering away, taste the curry & adjust the seasoning. Now is the time to add the extra bit of red chilli powder if you don’t find it hot enough. Throw in the diced onions & mix. Let the curry simmer away for another hour or so. Add about a cup of water. Add more if you prefer it with some gravy or curry. It’s made both ways, dry or with curry.

Go take your shower or watch your TV show. Check & adjust the salt once the onions look cooked & turn translucent. After about 2 hours, taste the pork. It should be cooked through, soft yet enough to chew on. When you begin to see the fat separate & float on top it’s nearly done. Let it simmer for another 10-15 minutes. Don’t overcook. Turn off the heat.

Garnishing: (optional)
Once you turn off the heat, add that extra 1/2 tbsp of vinegar if you wish to.

Dukra Maas..

Serving Suggestions:
Serve hot with sanna’s or bread. Shevio/Shevai/Idiappam (Freshly prepared rice noodles, famous in & around the Western coastal regions of India) also is a good accompaniment.

Dukra Maas..

If you like this recipe, then you may also like – Sweet & Sour Pork….Pork ChukkaGreek Souvlaki wrap with salad & tzatzikiSweet Pepper & Soya Sausages etc.


Sweet & Sour Pork….

Sweet & Sour Pork...

Been quite some time since I posted a recipe with pork. Since I do not have any oriental pork recipes up yet I decided to post this recipe today. Also, I had diced pork with me; perfect for this recipe.

This recipe is a pleasant change from all the hot & spicy dishes I have posted from sometime now. A perfect starter for a fun evening or afternoon. Many of my friends keep asking me to post dishes they can enjoy with their kids. This one will be a hit among all age groups. Plus you can substitute the pork with chicken or lamb or the veggies can substitute this with mushrooms or paneer/cottage cheese. Before I started blogging I had tried the same recipe with paneer & chicken; that turned out superb as well.

Sweet & Sour Pork...

The dish is as visually appealing as it’s taste. The different colours & flavours added by the peppers & spring onions. Remember there is no spice added at all. Ginger & the peppers add the subtle spice present in them. 🙂

Ingredients: (Serves 2 -3)    Preparation Time: 20 mins (Excludes time for Pork Marination)
Diced Pork – 300 gms
Chinese White Rice Wine – 3/4 tbsp

Marinate the pork...

For the batter:
Eggs – 1 beaten
Cornflour – 2 tbsp
Baking Soda – 1/4 tsp
Tomato Puree – 1/2 tbsp
Cooking oil – 1/4 tsp plus extra oil to shallow fry the pork pieces
Water – as required to form a firm batter
Salt to taste

For the stir fry:
Red Onion – 1 small-sized, cut into chunks
Garlic – 2, cloves, finely chopped
Ginger – 1 inch piece, finely chopped
Bell Peppers – 1/2 cup, cut into small cubes, seeds removed
Spring Onions – 2, cut into 1 inch pieces
Red Wine Vinegar – 1 tbsp
Tomato Puree – 3 tbsp
Sugar/Honey – 1 tbsp
Sesame Oil – 1/2 tbsp
Light Soy Sauce – 1/4 tbsp
Salt to taste

Method:
Wash the diced pork pieces & drain well. Transfer them into a small mixing bowl. Add the white rice wine some salt to taste & mix well. Set aside to marinate for 2 hours or if possible overnight in the refrigerator in a zip-lock bag.

In another mixing bowl, fold all the ingredients mentioned for the batter together, adding water gradually to form a stiff batter.

Batter to coat the pork..

Add the diced and mix well ensuring all the pieces are covered with the batter. If there is any rice vinegar left behind keep it aside.

Add the marinated pork pieces & coat them well..

Heat the oil to shallow fry the pork in a large enough fry pan. Add the batter coated pork pieces to the oil. If any batter is left in the bowl then slowly add the batter over the pieces from the top. Now fry till the batter gets crispy & the pork cooks. The pork pieces turn a light golden brown as shown. You can fry them a little longer if you want the batter to be crispier. Remove the pork from the pan using a slotted spoon and drain on kitchen towels.

Shallow fried pork...

Take off the extra oil leaving behind about 1/4 tbsp of the oil & add the sesame oil. When the oil is hot, add the ginger, garlic & sauté it for a few seconds. Next add onions and fry till they turn translucent.

Tip: If you want to spice up this dish then you can add 1/2 tsp of red chilli flakes or add some freshly chopped green chilli’s once the onions turn translucent.

Add 3 tbsp of tomato puree. Mix well. & let the raw flavour of the tomatoes fade away. Add the soy sauce, sugar/honey & red wine vinegar, mix well. Also add any rice vinegar left behind from the pork marination. Now add the fried pork pieces & toss well. Add some salt to taste, remember that the pork was marinated with some salt & the batter also has a wee bit salt. So just add the amount required for the veggies. Once the pork pieces mix well with the veggies add the peppers & the spring onions, without the greens and fry for 30 secs.Toss them around for a minute or two. Turn off the heat.

Sweet & Sour Pork ready..

Note: I have reduced the oil used hence the pork does not look as glazed with oil as most Chinese food does. You can increase the oil used to stir fry & have a nice oil glaze on the dish when you serve it.

Garnishing:
Garnish with the greens from the spring onions. If the dish is not sour enough for you then squeeze some fresh lemon juice before you serve.

Serving Suggestions:
Serve hot as a starter or a side dish along with some Fried rice/noodles.

Sweet & Sour Pork...

If you liked this recipe, you may also like – Sweet n Spicy Spinach Chicken – Chinese style, Prawn Chilli Garlic Noodles, Crabstick Soup etc.


Blanketed Frankfurters…

Blanketed Frankfurters...

Hello all..I know I just vanished without a clue… I was on a vacation.. & now I’m back with a bang.. 🙂 with fresh ideas after the holiday.. !! Still fatigued though from the trip.. was a very hectic trip.. we had so many places to visit & so little time at hand.. I still have a lot of sleep to catch up on.. ! 😛

Travelled around a few countries in Europe… ate some authentic German, French, Italian & Belgian food.. 🙂 Happy both gastronomically & with all the beautiful places I got to visit with an added perk of catching up with a good old friend from college.. 🙂

The different cultures, the history, the well maintained monuments & churches, the lovely streets filled with tourists milling around everywhere.. the tiny restaurants..with the variety of food.. smell of freshly baked waffles/croissants/crepes… was heaven..! & Yes, I tasted the original alcohol soaked black forest cake from the Black forest region in Germany… You would get a high just by smelling a slice of that cake..!

Well, I’ll keep updating you more about my trip for a while now 🙂 since there is so much to say.. 🙂 Since we were out for 15 days & all the perishables were emptied before we left for our vacation.. all I had, was a packet of frankfurters.. & I was a wee bit lazy to cut the frankfurters n fry them, so thought why not wrap them up in between an omelette after frying them… K loved them right away when I placed the plate in front of him.. Here’s how you can make yourself a yummy breakfast..

 Blanketed Frankfurters...

Ingredients: (Serves 1)  Preparation Time: 10 mins
Smoked frankfurters – 1
Eggs – 1, beaten well
Garlic – 1/2 a pod, finely chopped
Basil leaves – 1-2, torn roughly
Freshly ground black peppercorns – as per your taste
Cooking Oil – a few drops
Salt to taste

Some of the ingredients..

Method:
Heat a fry pan, set the heat to medium. Add the frankfurter & fry it till it gets cooked. Take it off the heat & keep aside.

Fry the frankfurters..

Now add a few drop of oil to the centre of the fry pan, add the finely chopped garlic & sauté it for a few seconds or till the aroma of garlic fills the room, do not let them turn brown. Spread the garlic around the centre of the pan, maybe in a diameter of 4-5 inches. Pour the beaten egg over the sautéed garlic. Sprinkle some salt evenly around the omelette, also add the torn basil leaves evenly around, over the omelette, immediately add some crushed black pepper too. Remember all this needs to be done quickly; we do not want the omelette to get cooked from the top.. else wrapping it would not be possible..

Tip: For the first time you can probably turn the heat to low after you pour the egg over the garlic.. this will buy you time.

While the top of the egg is still uncooked add the fried frankfurter on top, as shown. When the bottom of the omelette is firm enough begin to roll the omelette around the frankfurter as shown. Cook this on both sides once you have wrapped the omelette around.

Serving Suggestions:
Serve hot with plain/ toasted bread. Enjoy!

 Blanketed Frankfurters...
I would like to know your opinion & suggestions. Do add your comments once you try this recipe out. 🙂

If you liked this recipe, you may also want to check out – Herbed Mushroom Omelette..Indian Masala Omelette with Bread/ a.k.a Bread OmeletteRed pesto Egg Bomb Burgers…Egg Stumbler/ Spicy scrambled eggs tossed with bite size bread pieces etc. For more egg recipe’s check out – Egg.

 


Fiery Cheesy Tomato Macaroni Bake with Mushrooms & Frankfurters.. made using a homemade sauce…

Fiery Cheesy Tomato Macaroni Bake with Mushrooms & Frankfurters..

K & I love pasta bakes.. we normally buy ready sauces from the grocers & reserve it for those days when I don’t find time to cook.. or K wants to have something warm & cheesy..!It’s been on my mind to try out my own pasta bake sauce from sometime now.. Since I wanted a recipe that does not involve too much of chopping, I ended up preparing this today for lunch..

It turned out to be yummy..& we loved it.. Mission accomplished.. no need to buy ready sauces from the grocers as this sauce is ready in 5 minutes…No preservatives present in ready store bought sauces… When you prepare the sauce at home you can add the flavours you want..& customise it.. what more can you ask for?

I added some diced mushrooms & chopped frankfurters to the sauce before baking it.. You can add the veggies/frozen meat of your choice.. for example add some spinach/sweet corn/ courgette’s/chorizo slices/sausages/bacon bits etc.

Ingredients: (Serves 2)      Preparation Time: 45 mins
Macaroni – 80 gms
Soft Cheese – 3 tbsp
Mushrooms – 2-3 medium-sized, diced
Passata – 4 tbsp
Chilli flakes – 1/4 tsp
Onion – 1 small, finely chopped
Dried chives – 1 tsp
Frankfurter – 2, cut into small 1/2 inch rounds
Crushed black pepper – as per taste
Garlic – 2 cloves, finely chopped
Basil – 3-4 medium-sized leaves, final
Cooking oil/Olive oil – 1 tsp
Salt to taste
Method:
Preheat the oven in the baking mode..to 180 degrees if it is fan assisted else to 200 degrees.

Meanwhile when the oven is getting preheated you can start to prepare the sauce..

For the sauce:

Heat oil in a fry pan, add the garlic when the oil is hot. Make sure heat is set to medium & sauté the garlic of a minute.. add the chopped onions & as always.. add some salt to help the onions turn translucent quickly..

Once the onions turn translucent add the dried chives, fry for another minute..Next add passata… mix cook on low heat for a couple of minutes..add salt to taste…add a little extra for the pasta as well..add the soft cheese. Mix well.Turn the heat off.. Add the chilli flakes… mix well…

Sauce & the uncooked macaroni..

Add the macaroni to a bake safe dish.. add the prepared sauce on top of the macaroni. Now add a cup of water..approximately 200 ml to the saucepan/fry pan used & give it a good,slow swirl & add this water to the baking dish. Add the mushrooms & the frankfurters & mix well.

Add 200 ml water to the baking dish & mix..

Tip: If you wish to serve in the same dish you can use individual bake dishes.

Bake this for 20 minutes by placing it in the centre of the oven. Take the dish out & mix well, return the dish to the oven again for another 20 minutes. Turn off the oven. Take the dish out & let it stand for a couple of minutes.

Let the baked pasta stand for 2 minutes once out of the oven & then mix well..
Garnishing:
Garnish with basil & add crushed black pepper as per your taste.

Garnish with some crushed black pepper & basil..

Serving Suggestions:
Serve with warm garlic bread by the side.. Enjoy.. 😀

Fiery Cheesy Tomato Macaroni Bake with Mushrooms & Frankfurters..

Serves 2 people with a decent appetite.. But if your a poor eater like K & me then 3 can comfortably eat… 😉

If you like this recipe.. check some similar recipes like – Watercress flavoured Penne Pasta with PeasWhole wheat spaghetti with BaconPasta infused in tomato and mozzarella..Creamy Egg Pasta etc.

 

 


Frankfurters & pasta tossed in a hot creamy capsicum sauce!

Frankfurters & pasta tossed in a hot creamy capsicum sauce...

I’m so very excited today.. as my very own domain http://www.kelipaan.com is live today. 🙂 I apologise for not being around & posting recipe’s the last few days.. I know it’s just been 2 days.. but I feel so disconnected already.. as mentioned in my last post.. my hands been acting up.. so no cooking..hence no posting… 😦 I keep telling K and myself, that I feel much better, with all the rest..but he does not agree, he says it’s too soon so say so! Any which ways I’m not so happy with the timing of my hand pain though.. it was K’s bday yesterday… & I could not bake him a cake..!!! can u imagine.. ??!!?? I had all the plans made.. a red velvet 2 layered cake with a yummy dark chocolate frosting.. 😦 all gone down the drain..thanks to my hand.. But will definitely make up for it.. though I know it won’t be the same.. 😦

This recipe is again my very own… Since from a couple of days I haven’t been able to cook..the veggie’s and some frankfurters were lying unused.. I did not want the veggies to get wasted… as K was home.. I pulled him into the kitchen & made him prepare this.. I stood besides & asked him to carry out the way in which I wanted to prepare this recipe.

I loved the smokey flavour that the frankfurters added to this dish… the dried red chilli used infused a nice hot flavour… the onions add some sweetness & the vinegar adds some tanginess. It’s got lovely flavours.. you should try it out.. this is for those who like a little their pasta a wee bit on the hot side..

Frankfurters & pasta tossed in a hot creamy capsicum sauce...

Ingredients: (Serves 2) Preparation Time: 15 mins
Pasta – 150 gms, any shape of your choice, I used coloured fusilli
Onion – 1 medium-sized, finely chopped
White vine vinegar – 1 tbsp
Thick cream – 2-3 tbsp
Light soy sauce – 1 tsp
Frankfurters – 2, chopped into 1/2 inch rounds
Tip: the veggie’s can use mushroom or add veg sausages instead…
Olive oil – 1 tbsp
Salt to taste

for the sauce:
Dried red chilli – 1, medium spicy variety
Garlic cloves – 2, peeled
Capsicum – 1, large-sized, roughly chopped

Method:
Begin to cook the pasta as per the instructions on your pack. It should be anywhere between 10-12 minutes for most pasta’s. Add salt & a wee bit of oil so that they do not stick to each other.

Meanwhile when the pasta is getting cooked, heat a deep bottom fry pan & heat the oil. Make sure the heat is set to medium. Add the onions when the oil is hot & sprinkle some salt so that the onions fry faster. Simultaneously grind the 3 ingredients mentioned for the sauce in a blender to a smooth paste. Once the onions begin to turn translucent add the white wine vinegar & soy sauce. Mix well. Next add the chopped frankfurters & fry for a minute. In a minutes time add the freshly peppered capsicum sauce & mix well. Fry till the raw flavours fade away.

Once the raw flavours have faded away add the cream & simmer. The pasta should be ready by now. Drain the water away using a colander & keep aside. Check the seasoning in the sauce & adjust. Add the drained pasta. Mix well.

Garnishing: (Optional)
Garnish with additional crushed black pepper/chilli flakes if required.

Serving Suggestions:
Serve hot as is or with some wine & garlic bread by the side..

Frankfurters & pasta tossed in a hot creamy capsicum sauce...