Cakes

SPICY MACARONI

Macaroni is a variety of dry pasta made with durum wheat.  Elbow macaroni noodles normally do not contain eggs and are normally cut in short, hollow shapes, however, the term refers not to the shape of the pasta, but to the kind of dough from which the noodle is made. 

Pasta is a type of noodle and is a staple food of traditional Italian cuisine. To cook Pasta fill a large stockpot with water. The more the better - pasta only sticks when cooked in too little water.  Add salt. Salt makes pasta taste better.  Bring the water to a rolling boil. This means a boil you can't stop by stirring.  Measure the pasta you need. Pasta generally doubles in size when cooked, so 1 cup uncooked = 2 cups cooked. Add the pasta to the boiling water. Pasta will stick together if it isn't stirred during the crucial first moments of cooking. Don't add oil, because that will make the pasta slippery and the sauce won't stick to it when it's done.  he only way to tell if the pasta is correctly cooked is to taste it. It should be 'al dente' - firm, yet tender, with a tiny core in the middle.

SPICY PASTA

For cooking the pasta

2 cups Pasta

8 - 10 cups water 

Salt

Boil water (cover pan for water to boil quickly).

Add salt and Pasta and cook till done.

(can refer to package instructions)

For the Sauce

2 tomatoes (pureed)

1 onion diced

1 teaspoon each Italian herbs

2 Green Chillies finely chopped

1 flake garlic chopped fine

1 cup boneless chicken breast diced into small cubes

1 Capsicum

1/4 cup mushrooms

1 teaspoon sugar

1/4 cup fresh cream

1/4 cup grated cheddar cheese

1-2 tablespoons extra virgin olive oil

salt

Heat a heavy bottom vessel. Add oil. Once oil is hot add onions fry till slightly brown.  Add green chillies, garlic fry till you get the aroma of chilli-garlic.  Add chicken pieces, Italian herbs and toss to coat and fry till chicken is slightly cooked.  Add mushrooms, cook till mushrooms are nicely fried, add capsicum, cook for 2-3 minutes then add the tomato puree, sugar, salt and cook till the sauce thickens.  Once the sauce thickens add fresh cream and grated cheddar cheese. Mix well.  Turn off the heat.  Add the boiled pasta to the sauce and mix well till all is coated with sauce.  Serve hot.  Enjoy.....

GARLIC BREAD

Garlic bread consists of bread topped with garlic and olive oil or butter. It is then either grilled or broiled until toasted, or baked in an oven.  It is typically made using a baguette which is partially sliced downwards, allowing the condiments to soak into the loaf while keeping it in one piece. The bread is then stuffed through the cuts with oil and minced garlic before baking. Alternatively, butter and garlic powder are used, or the bread is cut into separate slices which are individually garnished.  Some variants are topped with a variety of cheeses, often mozzarella, Cheddar or feta. Some use clarified butter in place of olive oil.

I always wanted to make garlic bread at home for my kids.  I had tried various methods but finally settled down for this very simple and easy one.  Try it your family will love it.  

GARLIC BREAD
1 stick of Long French Bread
2 cloves of garlic grated fine
1/4 cup mozeralla cheese
2 tablespoon of cheddar cheese
1 tablespoon olive oil
1 tsp of dried oregano, basil or any Italian seasoning (I used oregano)
2-3 tablespoons of Butter  
Salt to taste 

Method

Cut the French bread on a slant

Apply butter on one side of the bread  

Place the side with butter facing down on the baking dish lined with either foil or baking paper

Heat a pan, add 1 tablespoon of  butter, add the garlic immediately (do not let the butter or garlic burn or turn brown).  

Once the raw smell disappears, turn off the gas.

Mix Mozarella and Cheddar cheese together, add the butter garlic mixture. Gently mix the mixture and spread on the sliced bread. 

Drizzle some olive oil on the bread slices and sprinkle some Italian herbs.

Bake till the cheese melts and is slightly brown.

TIFFIN IDEAS FOR KIDS

What to pack for breakfast for your kids tiffin.  This is one of the most difficult task not for anything else but that kids get bored of eating the same old stuff.  Wouldn't we too ? We all need a change and something different especially kids they love innovative things.  Here are few ideas with recipes for your kids tiffin.

CHEESE STRAWS

Ingredients:
150g (5 1/2 oz) grated cheese (you can use a strong cheddar, or a mixture of your left over cheeses)
100g (3 1/2 oz) plain flour
2 level teaspoons baking powder
Pinch cayenne pepper
100g (3 1/2 oz) butter
2 egg yolks

Heat oven to 350F (180C, Gas Mark 4)
Line or lightly grease 2 baking sheets

Put flour, baking powder and butter into the food processor and process until like breadcrumbs. Add the cheese and give a quick whiz, then add the egg and process into a dough.

Turn out. Flour the table and pat or roll the dough out. Cut into straws or use a small cookie cutter. Place on baking sheets and bake for 8-12 minutes until lightly browned. Allow to cool for a few minutes before moving to a wire rack.

PITA BREAD PIZZA

You will need:

Pitta bread
Tomato sauce or tomato puree
Grated cheese
Salami/sausage (optional)
Cooked veggies (optional)

Instructions:

Spread a little tomato sauce onto a pitta bread and cut into small triangular pieces. Top with a little grated cheese and place in a moderately hot oven for about 5 to 10 minutes until the cheese melts and starts to bubble.

MINI WRAPS

Tortillas (wraps)
Cream cheese
Thin sliced ham, chicken or turkey
Sliced tomato, if your kids like it

Instructions:

Lightly spread a tortilla with a little cream cheese, if using. Place one or two slices of thin ham or turkey over the cream cheese, and the tomato slices. Roll tightly and either leave as they are or cut into slices to give you small rounds (my kids prefer them this way).

You can also use sliced cheese or grated cheese, peanut butter, vegemite or marmite, grated carrots, raisins - use your imagination to put together a combination which your kids will enjoy.

GRATED CARROT/APPLE SANDWICH

Grated Carrots

Grated Apple

Cream Cheese

Ham

Sliced bread

Mix carrots/apple/cream cheese.  Season with pepper/salt.

Butter one slice, add ham, butter 2^nd bread, on top pour cheese mixture, cover and cut into squares.  Place a toothpick to secure it.

Chocolate Cupcake Recipe

This chocolate cupcake recipe is sure to please the chocolate lover in you.

 Ingredients• 2 cups all purpose flour

• 2 cups sugar

• 1/2 teaspoon baking powder

• 1 teaspoon salt

• 1 teaspoon baking soda

• 1/2 cup butter

• 3/4 cup water

• 2 large eggs

• 3/4 cup milk

• 1 teaspoon vanilla

• 4 ounces melted unsweetened  baking chocolate

Preheat oven to 350 degrees.  Line cupcake pans with paper liners.

Combine all ingredients into large mixing bowl.  Mix at low speed for 30 seconds, and scrape bowl.  Mix at high speed for 3 minutes.

Fill liners 1/2 to 2/3 full of batter.  Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.

Cool 10 minutes in pans then remove from pan, and place on wire racks to cool completely.

Frost when chocolate cupcakes are completely cool.

PAV BHAJI

Pav bhaji  is a Maharashtrian fast food spicy dish that originated in Mumbai cuisine. It is native to Mumbai and has now become popular in most metropolitan areas in India.  Pav originates from the Portuguese Pao, which means bread. Bhaji in Marathi means vegetable dish. Pav bhaji consists of bhaji (a thick potato-based curry) garnished with coriander, chopped onion, and a dash of lemon and lightly toasted pav. The origin of this dish is traced to textile mill workers in Mumbai[3] in the 1850s.[4] The mill workers used to have lunch breaks too short for a full meal, and a light lunch was preferred to a heavy one, as the employees had to return to strenuous physical labor after lunch. A vendor created this dish using items or parts of other dishes available on the menu. Roti or rice was replaced with pav and the curries that usually go with Indian bread or rice were amalgamated into just one spicy concoction, the 'bhaji'. 

PAV BHAJI

Ingredients :

3 cups Cauliflower florets

2 med. Potatoes (boiled & mashed)

1 cup Green Peas (fresh or frozen)

2 med. Capsicum (diced)

3 cups. Tomatoes (chopped)

2 cups Onions (chopped)

2 tsps. Garlic paste

1 tsp. Ginger paste

4 tbsps. Pav Bhaji Masala Pwd (I use Everest)

1 tsp. Red Chilli Pwd.

1 tsp. Garam Masala Pwd.

½ tsp. Chaat Masala pwd.

¼ tsp. Turmeric Pwd.

1 tbsp.Vegetable Oil

4 tbsp. Butter

Salt to taste

¼ cup fresh Coriander leaves (chopped)

2 Limes (cut in quarters)

Method :

Wash & boil potatoes in their jackets till soft.

Peel the potatoes & mash them so that there are no lumps.

In a pan sauté onions with vegetable oil on med. heat till soft.

Add ginger garlic paste, chopped tomatoes & sauté.

Add capsicum, cauliflower ¼ cup green peas, sauté & cook till tender. 

Cool the mix & blend in the blender till smooth.

Then heat 2 tbsps. butter in a pan on med. heat.

Pour the mix from the blender & sauté.

To this add chilli pwd., turmeric pwd., pav bhaji masala, garam masala pwd., chaat masala pwd., salt to taste & stir well. 

Then add mashed potato; keep sautéing & mashing it together till it is a smooth mixture adding water as required.(Be alert as the mixture can spurt while it boils).

Now add the remaining peas & some chopped coriander, 2 tbsps. of butter & sauté further for another 20 mins. till all the flavours are well blended.

Serve hot topped with a dollop of butter & garnished with chopped coriander leaves.

 Also serve some chopped or sliced onions & wedges of lime.

 Enjoy with buttered & toasted pav or masala pav.