Though Alhamdulillah life has been busy that I couldn't put up a few important blog posts, I didn't want to miss this post which will also be the last post of this year in sha Allah. No guesses for it as today is Qatar's National Day and this year too I tried making a traditional Qatari dish. Almost 9 years in this beautiful country this indeed has become another home away home for us. The whole country is decked up and the festive feel runs in you too.. with winter holidays starting right after the joy is much.

This is my kids fav, He loves that little Alphabet Pasta with tangy tomato, He loves reading out the alphabets loud. I added Paneer to this dish, actually you wont be able to see them as Ive cubed them very small the size of the pasta. You can use anyother pasta n cube the paneer according to the size.
Sending them to Healing Foods- Tomato guest hosted by PJ event by  Siri, and to Pari's ONLY- Kid's delight and to Jay's Letz Relish-Paneer



You need:

Alphabet Pasta                      1/2 cup
Onion( medim)                       1nos(chopped fine)
Tomato ( large)                      1nos(chopped)
Paneer( cube)                        1/2cup
Ginger- Garlic Paste               1tsp
Chilli powder                          1/2tsp
Turmeric Powder                   1/4tsp
Pepper Powder                     1/2tsp
Tomato Sauce                        1tbsp
Salt
Lemon Juice ( optional)         to taste
Oil                                        1tbsp

Preparation:

Cook the pasta till Al- Dente with salt and 1tsp oil
Heat the kadai, add the oil, add the onions and fry till they turn translucent.
Add the ginger garlic paste and fry for 30 seconds. Add the masalas n Tomato n fry till oil seperates, Add the Paneer, tomato sauce, lemon juice, salt, and cook for a minute.
Add the Cooked pasta n Toss them for a minute.
Serve Them Garnished With Coriander Leaves

How time flies, its like Ive just posted my 100th recipe, today my 150th post is something special, Its the first time I made this ,n I learnt it from my little sister, who is an expert in making this. Its none other than the cheesy cheesy Lasagne. Ive always wanted to make them but never tried coz my hubby is not a great Pasta lover. Then I had a chance to make them for a party that I hosted a week back for my best friend who loves lasagna.
Lasagne is a calorie rich dish with meat n lots of cheese n Butter, though it cannot be had daily it can be had very rarely( The last time I had lasagne was a year back), You can always reduce the amount of cheese used in Lasagne according to your taste. Since I used a rectangle dish I used 9 sheets, if you are using a square one you woould want only 8 sheets, arrange  the lasagne sheets in the baking dish before cooking them n see how much you would need.
My sister makes lasagne with an Indian touch by adding Garam masala instead of Oregano n Parsely. I made little adjustments according to my taste,like I didnt make the red sauce n the filling seperately I just made Tomato Puree n Cooked them with the filling n the  n Substituted corn for Spinach, Lasagne turned out really yummy n vanished within a few minutes. For those who wants to try the Vegetarian One just substitute the chicken with Veggies n Spinach. Sorry for not taking out detailed pictures, just managed to take this one only
Sending them to Fruit/ veggie a month- Corn guest hosted by Akheela of torviewtoronto event by Priya Mitharwal



You need:

Lasagne sheets                      8- 9 nos
Mozerella Cheese                 200gms(sliced thin)
Mozerella Cheese                 200gms( shredded)
Butter                                   75gms

For Filling with Red Sauce: 
Chicken mince                       750gms
 Sweet Corn( frozen)             250gms
Tomato                                 1 1/4kg
Onion                                    2nos(chopped fine)
Ginger Garlic Paste                3tbsp
Chilli powder                         1tbsp
Oregano                                1tsp
Parsely(dried)                        1tsp
Garam masala                        1 1/2tsp
Oil                                         2tbsp 
Salt
Pepper

For White Sauce:

Milk                                      2 1/4cup
Butter                                    3tbsp
All Purposr Flour                   4tbsp
Mozerella Cheese                  1/2 cup( grated)
Salt
Freshly Ground Pepper          1/4tsp



Preparation:

For Filling with Red sauce:

Blanch the tomatoes in hot water, remove the skin, puree them n Strain
Heat oil in a pan n add the chopped onions, fry till they are translucent. Add the ginger garlic paste n fry for a minute, now add the chicken mince, corn, chilli powder n salt n fry till the oil seperates.
Add the tomato puree, oregano, parsely, garam masala, n Pepper n Cook till the sauce thickens well
If the sauce is not thick enough you will not be able to serve them in slice, A thin sauce will make the lasagne soggy, so thicken the sauce well.

For the white sauce:

Melt the butter in a saucepan add the flour n stir for a minute on low heat, add the milk, stirring continously, till the sauce thickens. Remove from fire, add the grated cheese, salt n Pepper.

How to Arrange lasagne?



Cook the lasagne sheets, till al-dente cooking one at a time, Run them n cold water. Remove n keep them in a damp cloth.

In a baking dish Smear 25 gms butter, arrange a layer of sheet(3 nos) put a thin layer of white sauce, add  half of the  filling n place 100gms of cheese slices in an even layer. Place a second layer of lasagne sheets(3)
place the remaining fillin keeping 2tbsp aside, Top it with 100 gms of cheese slices. Place the remaining layer of sheet, spread the 2tbsp filling n the prepared white sauce n the 200gms shredded cheese. Dot them with the remaing Butter n Cook the in a preheated oven @ 180*C for 25-30 minutes.

Serve Hot!!

Was in a mood to cook something different. Had babycorns in fridge n remembered bookmarking Babycorn Pulao from Priya's blog, she really has a wonderful collection of recipes. But wasnt in a mood to make rice, so wanted to try this recipe but with a change instead of rice I made this pulao with vermicelli, n I added cumin seeds( I always love to add Cumin seeds in my dishes) The vermicelli pulao was so tasty n the minute I fried the masala the aroma of the mint n other spices filled my house, really aromatic. This pulao was something different from what I used to make. next time i plan to make this pulao with paneer n mixed vegetables.
Sending this aromatic vermicelli pulao to Nupur's Blog- bites#3- adaptation  and to CWS- cumin seeds guest hosted by Sara event by Priya



You need:
Vermicelli                     11/4cup
Coconut milk                2cups
Babycorns                    7nos
Onion( sliced)               1nos
Green chilli                    1nos( slit)
Cumin seeds                 1/2tsp
Oil                            
Salt
Cardamom                   2nos
Clove                           1nos
Cinnamon                     small piece
Turmeric powder          1/2tsp

To Grind:
Mint leaves                   1/2cup
Coconut                        1 1/2tbsp
Dried Red chilli              2nos
Green Chilli                   1nos
Jeera                             1/2tsp
Garam masala                1/4tsp
Ginger Garlic Paste         1tbsp



Preparation:
Chop the baby corns in medium sized pieces n grind the items given under TO GRIND  to a smooth paste.
Heat oil in a kadai n add the whole spices n jeera, then add the onions , turmeric powder n green chilli and fry till they are translucent. Add the masala paste and fry for a minute or two till the raw smell disappears.  Then add the vermicelli and fry for 30 seconds. Add the coconut milk, salt and cook simmer till the vermicelli has absorbed all the liquid. Cook for 1 more minute. Serve hot.

You can find the original recipe here

Confused with the name Its our same old chinese noodles but this time with Fusilloni. I pretty much prefer this pasta for making this dish. When you are bored with making the same old noodles you can definitely try this dish. You can use any pasta shape . Sending this recipe to Pasta Party event by Jyoti.



You need:
Fusilloni                                   2 1/2cup
Carrot( juliened)                      1/4 cup
Cabbage(shredded)                 1/2cup
Capsicum( juliened)                 1/4cup
Bean sprouts                           2handful
Spring onions (chopped)         1/2cup
Green chili (chopped)              1nos
Ginger (chopped)                     1tbsp
Garlic(chopped)                       1tbsp
Ajinomoto                                1tsp
Salt
Coarsely ground pepper            1 tbsp
Ginger powder                           1/2tbsp
Oil                                            1tbsp

Preparation:
Cook the pasta and rinse well in cold water. Drain and keep it aside.
Heat the wok pour the oil, Add ginger, garlic, chilli and fry for 30 sec.
Add carrot, cabbage, capsicum, 1/2tsp ajinomoto required salt and fry for a minute.
Add the spring onions. bean sprouts, Fusilloni, ground pepper, ginger powder, 1/2 tsp ajinomoto and cook for a minute. check for salt. And serve with Sauce or manchurian