Fingermillet Gnocchi Recipe (Ragi / Kelvaragu Gnocchi)

Gnocchi is a traditional italian dumpling. I've used ragi to prepare this dish. Combination of fingermillet, potato, garlic, butter and chilies was very nice. This gnocchi can be served any time.

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Ingredients for Gnocchi:
2 Boiled and Peeled Potatoes
4 Tbsp Fingermillet / Ragi Flour
3 Tbsp Whole Wheat or Maida Flour

1 Tbsp Salt

Ingredients for Garlic Butter:
1 Whole Garlic Bulb (Peeled, Washed and Finely Chopped)
8 Dried Red Chilies Broken into Halves
3 Tbsp Salted Butter

Prepare Gnocchi:

In a mixing bowl grate and add the potatoes.

Knead the potatoes into a smooth dough.

Add fingermillet flour and whole wheat flour. 

Add 1 tsp salt and gently combine the flour with potato.

Make sure not to knead the dough once well combined reserve.

Form marble size doughball, gently press in the middle and form a gnocchi.

We can use fork or a gnocchi comb to prepare a traditional gnocchi shape. 

Grease a large bowl with butter or oil.

Place a steamer or cooker with water and allow to form steam.

Add the gnocchi to the bowl and place it in the steamer to steam cook for 15 minutes on low to medium flame until well cooked.

Once the gnocchi has cooked it will be easy to touch.

Remove the gnocchi from steamer and add it to a plate, spread it in a even layer allow to cool and reach room temperature.

Heat a wok on medium flame.

Add butter, garlic and chilies fry for few minutes.

Add salt as per taste and the gnocchi.

Gently toss the gnocchi in the chilly butter and fry for 3 to 5 minutes on medium flame.

Serve the gnocchi as hot as possible. This dish tastes excellent right out of the wok...Enjoy 😀

Double Chicken Macaroni Recipe

Double chicken macaroni is a quick and easy fix meal on a busy day. This dish is an excellent option for lunch box, potluck or for picnics. I have avoided adding cheese to this recipe it can be added or left out. In my opinion tastes good without cheese.

FYI, I dont have to pack lunch or go on picnics when I like to fix such meals is after a long grocery shopping day or when I'm very busy on deep cleaning my house. Such recipes are handy, saves a lot of effort and time. Since macaroni is whole wheat I am happy my diabetic parents can also enjoy this meal without guilt.

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Ingredients:
200 Grams Macaroni(Elbow Pasta)
200 Grams Chicken Breast ( Chop into tiny pieces)
100 Grams Chicken Sausages (Chop into coins)

1/2 Onion (Roughly Chopped)
1/2 Tomato (Roughly Chopped)
3 Green Chilies (Finely Chopped)
1/4 Cup Frozen Peas
1/2 Cup Capsicum (Chop into tiny bite size cubes)

2 Tbsp Regular Tomato Soup
1/2 Tbsp Paprika Powder
1/2 Tbsp Chilly Powder
1/2 Tbsp Coriander Powder
1 Tbsp Garam Masala
1 Tbsp Italian Seasoning

1 Tbsp Ginger and Garlic Paste
1 Tbsp Salt
2 Tbsp Oil + 2 Tsp Oil
Salt as per taste
Chopped coriander, lime juice and grated cheddar cheese for garnish...

Prep Up:
Please follow package directions to cook your pasta. I used bambino whole wheat pasta and cooked it in a jiffy.

Boil 3 cups water in a heavy bottom pot on medium flame.
Add 1 tbsp salt and 1 tbsp oil, add pasta and bring to rapid boil.

Cook pasta for 3 minutes drain excess water using a colander.
Wash the pasta in cold water thrice add 2 tsp oil mix well and reserve.

Wash the chicken breast twice pat dry using a paper towel.
Cut excess fat in the chicken and discard. Chop the chicken into bite size cubes. Chop the sausages into bite size coins.

How we prepare ginger and garlic paste recipe video...

Method:
Heat a pan with 2 tbsp oil on medium flame. Add the ginger and garlic paste fry for 30 to 40 seconds or until the raw flavor reduces.

Add onions, tomato and chillies and fry until onion turns transparent the juice from the tomato will soften the onions.

Once onion softens add chilly powder, tomato soup powder, coriander powder, garam masala, paprika and chilly powder fry until raw flavor reduces.

Add the chicken and sausages along with peas and capsicum fry until chicken starts to release moisture place on low flame allow to cook. Do not add salt allow the chicken to cook and all ingredients to wilt a bit before adding salt as per taste.

If the chicken meat is lean there wont be much moisture add 1/4 cup water to cook all the ingredients. Once all the ingredients have cook and the chicken is fork tender add salt as per taste stir and place on high flame allow excess moisture to evaporate.

Add macaroni and mix well in the masala check for salt add if needed. Add Italian seasoning and mix well allow the macaroni to cook on low flame for 5 minutes. Garnish with coriander and lime juice mix well and serve hot...Enjoy!

Tricolor #Wintersalad With Mint Jubilee Tea Dressing

I'm a huge fan of fine blended teas; these blended teas can be used in many recipes. I was tagged on Facebook (Bangalore foodies club to create a recipe using tea) therefore I created this patriotic tricolor salad with mint jubilee tea dressing 😀😋

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DESCRIPTION

This one of tea box's signature blends that's both delicious and fragrant. It features locally sourced spearmint, fennel seeds and marigold petals that have been expertly blended with a high-grown green tea to produce a cup that's thoroughly refreshing.

THE EXPERIENCE

LIQUOR

AROMA

Uplifting notes of mint and fennel

APPEARANCE

Pale yellow

TASTE

The liquor is vibrant and immensely fresh tasting. A dominant note of mint persists throughout the length of the cup, enhanced momentarily, by the sweetness of fennel seeds. The tea is smooth with mellow vegetal flavors discernible in the undertone that complement the fresh notes perfectly.

COMPLEMENTS

Best enjoyed with lightly flavored foods like steamed seafood and soft cheeses.

Ingredients:
3 Heads of Lettuce or 250 Grams
250 Grams of Mixed Greens Rocket and Lollo Rosso
100 Grams Grated Cheddar
200 Grams Feta
3 Tbsp Each Melon, Cashew and Roasted Peanuts
1 Tbsp Minced or Crushed Garlic
1 Tbsp Lime Juice
2 Orange Segments or 1 Cup Orange Segments
1/2 Tbsp Chilly Powder
1/2 Tsp Pepper Powder
1/2 Dried Oregano
1 Mint or Jasmine Tea Pack from Teabox
200 Grams Chicken Breasts
1 Tbsp Butter
1/3 Cup Warm Water
2 Tbsp Olive or Sunflower Oil
Salt as required

Prep up:

Separate the lettuce and lollo rosso leaves thoroughly wash, drain excess moisture using a colander pat dry. Cut the chicken breasts into finger length strips, wash pat dry.

Heat a pan on medium flame gently dry roast cashews, melon seeds and peanuts till crunchy reserve in a bowl. Peel the orange remove the membrane and seeds reserve the segments. Grate cheddar cheese and chop feta cheese into bite size pieces reserve.

Mint Jubilee Tea Dressing:
In a mixer-jar add 1 tbsp of  each melon seeds, peanuts and cashew nuts. Add 1 tbsp cheddar cheese, lime juice, mint jubilee tea and salt grind to form a coarse paste. Add olive oil 2 tbsp with luke warm water and grind to form a smooth paste.

Method:
Heat a pan on medium flame with 1 tbsp butter. Once the butter melts add minced garlic and fry until raw flavor reduces.

Add chicken to the garlic and fry for 2 minutes. Add chilly powder, oregano, pepper powder, and salt as per taste toss and fry for a minute.

Add 1/3 cup water to the chicken cover and cook until water evaporates and the chicken is well coated in the masala. Once the moisture evaporates remove from flame and reserve.

In a salad bowl tear and add the lettuce leaves and lollo rosso into bite size pieces. top with cheddar cheese, orange segments, cashews, melon seeds and peanuts toss all the ingrdients.

Before serving top the salad with chicken and place the dressing on the side or mix all the ingredients crumble and garnish with feta serve right away...Enjoy 😊😋 

Mushroom Crostini Recipe

Crostini meaning an Italian appetizer along with bruschetta, crostini are thought to originate in medieval times when it was typical for Italian peasants to eat their meals on slices of bread instead of using ceramics.  Mushroom Crostini is a filling snack for summer. These crostinis can be served with or without cheese either ways they are yum.

The type of mushrooms used in this recipe are button mushrooms. Button Mushrooms are popular in India and are easily available at any gourmet store's vegetable aisle. Listed below are the benefits of mushrooms that we never knew.

Mushrooms are a good source of B vitamins which also play an important role in the nervous system.

Mushrooms are also a source of important minerals. Potassium is an important mineral found in mushrooms. It aids in the maintenance of normal fluid and mineral balance, which helps control blood pressure.

They help to strengthen the immune system as well. Mushrooms provide ergothioneine (which is a naturally occurring amino acid) a naturally occurring antioxidant that may help protect the body's cells.

Mushrooms are the only source of vitamin D in the produce aisle and one of the few non-fortified food sources often grouped with vegetables, mushrooms provide many of the nutritional attributes of produce, as well as attributes more commonly found in meat, beans or grains.

Mushrooms are low in calories, fat-free, cholesterol-free and very low in sodium, yet they provide several nutrients that are typically found in animal foods or grains.

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Ingredients:

1 French Baguette or We can also use Indian Bakery Rusk for this recipe.

1 Large Onion Finely Chopped

3 to 4 Pieces Sun Dried Tomatoes Chopped

3 Green Chilies Chopped

1 Tsp Thyme

1 Tsp Pepper Powder

5 Pods Garlic Chopped

2 Tbsp Olive Oil or Butter

Salt as per taste

Cheese Spreed 

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Method: Wash and pat dry mushrooms. Cut the mushrooms into quarters and reserve. Place a wok on medium flame add butter once the butter foams a bit add garlic and fry a bit add chopped onions, chilies and sun-dried tomatoes fry till the onion turns pink in color.

 Add the mushrooms and fry on low flame until the mushroom reduces a bit. Once the mushroom has reduce and cooked all the way add salt, pepper and thyme toss and fry for a minute. 

Slice and apply butter to the baguette  heat a pan and toast the slices. Arrange the toasted slices on a serving plate and apply cheese spreed top with mushroom and garnish with coriander and mint serve hot...Enjoy...:)

The mushroom masala is also excellent to prepare cheese toast and also quesadillas. The French Baguette are very tough to slice get them pre cut from the bakery...I purchased Baguette from #Moremegastore