Tuesday, 22 April 2014
Vegetarian sausage stir fry (Masala Quorn Sausage)
I grew p as a vegetarian and have never tasted non vegetarian food so there is nothing I miss really. However, I guess it is not the case in this part of the world and there is a desire to replicate the non-vegetarian content and make meat substitutes. A variety of such ingredients is made by Quorn. They apparently use a form of fungi to make the meat substitutes. I found no reason to use them in my regular cooking but my kids are used to having them a school or day care as they try to make vegetarian and non veg dishes look similar. My son started asking me for sausages (vegetarian, ofcourse) at home and that is why I buy them now and then. This dish is incredibly simple to make and can be had as a quick snack. You can also use this to stuff inside wraps. The sausage itself, being processed food, has salt in it so I tend not to add any more. I usually add very little salt in my cooking anyway so if you need a bit more, feel free to add.
1 pack quorn sausage
½ teaspoon ginger garlic paste
½ teaspoon coriander powder
½ teaspoon cumin powder
Dash of chat masala
1 spring onion, chopped
Heat some oil preferably in a non stick pan and cook the sausages as per pack instructions. Once done, let it cool and then slice into bite size pieces
Heat bit of oil and add the spring onions, ginger garlic paste, turmeric powder and sauté for couple of minutes until raw smell goes off.
Add the sliced sausages, the masala powder and sauté for couple of minutes and it is ready to serve.
Friday, 4 April 2014
Pasta in Roasted Butternut Squash Sauce
I had not planned to post two pasta recipes back to back but it just so happened. These days I do not go back to my huge list of draft but rather post as and when I make something exciting (atleast for me). I made this dish for the kids today and they seemed to like it. I tasted the sauce only as I am not a pasta person and I must say that if you do not thicken to sauce consistency, it can be had as a yummy soup. You could make it as soup for yourself and thicken it as sauce for kids so they get to eat pasta. I had ordered chopped butternut squash, infact it is the only vegetable I order processed as it is quite a task chopping the squash. Instead, full squash was delivered and I failed to read the substitutes properly so am stuck with them. I managed to chop one up thought I will use them fresh for the kids. There is no reason why only they should enjoy this, ofcourse, grown ups can have it as well. If you run out of time, skip the white sauce, just use the roasted squash puree and a bit of milk to make it little creamy.
Pasta for 2-3 adults, cooked as per package instructions
2 handful of butternut squash, cubed
1 onion, diced
3 cloves garlic
1 tablespoon all purpose flour
1 tablespoon butter
Salt to taste
Oregano or other dried herbs to taste
½ cup milk
In an oven proof dish, put the butternut squash, onion and garlic, drizzle few drops of oil and roast at 170degC for 30 minutes, until cooked. Sprinkling very little salt will help speed up the process and enhance flavour. The squash should become tender
Cool and grind this to a fine paste
Heat the butter in a heavy bottom pan and add the all purpose flour and keep stirring until raw smell goes and it just begins to brown, keep the heat low
Add milk and keep stirring else it will form lumps and still keep on low heat
The white sauce will be ready when it becomes thick but nice and shiny. Now add the squash onion paste, oregano, salt to taste and some water as well and bring to boil stirring now and then.
Add cooked pasta and let it boil once. Sprinkle some cheese and serve!
Thursday, 13 March 2014
Pasta in Lentil sauce
I have the routine of making red pepper sauce on Thursdays and spinach sauce on Fridays for the kids. Apart from the fact that I was running out of red pepper today, I thought I should make something more different today. I was going to make lentil with spinach for us so decided I will make a lentil based sauce for pasta for kids. I must say that the Indian dish, dal dokhli, was an inspiration to come up with this dish. I quite liked how it came out and was satisfied that good quality protein is going down tiny tummies.
1/3 cup moong dal or red lentils, well cooked
1 onions, chopped
2 tomatoes, chopped
Dried oregano and basil as required to flavour
Dash of turmeric powder
3 cloves garlic, chopped
Salt to taste
Pasta to serve about 2-3 people
Heat a skillet and add oil. Once oil is hot add the garlic cloves and onions and sauté for couple of minutes
Along with the cooked lentils, grind the onion tomato mixture into fine paste and put back in skillet. Add the dried herbs and required salt and bring to boil.
Cook the pasta as per pack instructions and add to the lentil mixture, mix and it is ready to serve