Author: quickrecipes123

I am a civil engineer by profession and food blogger by passion. My love for food has motivated me to explore this field.
PINK SAUCE PASTA

PINK SAUCE PASTA

Pink sauce pasta is a fusion of white sauce and red sauce pasta. This recipe is a must try for all the food lovers. It is super cheesy yet spicy and will leave you craving for more.

PINK SAUCE PASTA Ingredients

For White sauce

  • Butter (2 tablespoons)
  • Garlic (1 teaspoon)
  • All-purpose flour (2 tablespoons)
  • Milk (2 cups)
  • Cheese (1/4 cup)
  • Oregano (1 teaspoon)
  • Red chilli flakes (1 teaspoon)
  • Black pepper powder (1 teaspoon)
  • Nutmeg powder (1 teaspoon)
  • Salt to taste

For Red sauce

  • Tomato puree (1/2 cup)
  • Few basil leaves
  • Garlic (1 teaspoon)
  • Red chilli powder (1/2 teaspoon)

For Pasta

  • Farfalle pasta (1 cup)
  • Olive oil (2 tablespoons)
  • Onion (1/2 cup)
  • Green capsicum (1/2 cup)
  • Green zucchini (1/2 cup)
  • Yellow zucchini (1/2 cup)
  • 5-6 baby corns, chopped or sliced
  • Mushrooms (1/2 cup)

PINK SAUCE PASTA Recipe

For preparing white sauce:

  • Heat butter in a pan, add garlic and sauté for 30 seconds.
  • Add flour and stir continuously for a minute.
  • Pour the milk slowly and stir continuously. Avoid formation any lumps.
  • Cook until the mixture starts to thicken.
  • Add grated cheese, nutmeg powder, salt to taste and mix well.

For preparing red sauce:

  • Heat olive oil in a pan and saute garlic for a minute. Add tomato puree, oregano, red chilli flakes, basil leaves and salt. Mix well.

PINK SAUCE Pasta

  • Bring water to boil in a large pot with one teaspoon of salt.
  • Add the pasta and cook as per instructions on package. Stir occasionally.
  • Once cooked, drain the pasta water and reserve the water for later use.
  • Heat olive oil or butter in a pan, add chopped onions and sauté till soft.
  • Add chopped vegetables. Cook for 3-4 minutes.
  • Add a ladle full of each sauce on to the vegetables along with the boiled pasta.
  • Mix well to coat the pasta with sauce evenly. Turn off the flame.
  • Garnish with grated cheese, basil leaves, oregano and chilli flakes.
  • Serve hot.

Note:

  • Add vegetables of your choice like broccoli, corn, carrot, beans or any.
  • For tomato puree – blanch the tomatoes in hot water, remove the skin and grind. Alternatively, use store bought tomato puree.

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VEGETABLE IDLI | BREAKFAST RECIPE

VEGETABLE IDLI

Vegetable idli is not only colorful but delicious too. It is an excellent variation to the regular idlis, without much efforts. This recipe calls for limited amount of ingredients and can be made in few minutes.

VEGETABLE IDLI INGREDIENTS

Carrots -1 cup (chopped)
Beans -1 cup (chopped)
Few Coriander leaves
Idli batter – 2 cups
Oil – 2 tsp
Salt as needed

IDLI BATTER RECIPE

  • In a large bowl take 2 cup idli rice, 1 cup urad dal, 1 cup poha, thick and ¼ tsp methi. Wash thoroughly.
  • Add enough water, and soak it for 4 hours.
  • Drain off the water and transfer to the grinder. Add water as required and grind for 30 minutes.
  • Batter must be smooth and fluffy. Transfer the batter to a large bowl.
  • Cover and allow the batter to ferment for atleast 8 hours.
  • Mix it gently. Take the required amount of batter into a small bowl. Rest of the batter may be refrigerated for up to a week.

INSTRUCTIONS

  • Heat oil in a pan, add the chopped vegetables and cook till it becomes soft. You may add any vegetables of your choice.
  • Turn off the flame and add coriander leaves.
  • Add the salt to idli batter and mix well until combined.
  • Grease idli mould with generous amount of oil. Alternatively, muslin cloth can be used on the idli mould to prevent the idlis from sticking.
  • Place a teaspoon of vegetables in each mould and pour the idli batter over it.
  • Heat water in an idli cooker and place the idli plate once the water is boiling hot. Let it steam for 15 minutes on low flame.
  • Serve hot with chutney or sambar. This dish can also be served with ghee and podi masala of your choice.

NOTES

Leftover vegetable idlis can be tossed in a pan with sauteed onions, tomatoes and few spices for a quick snack.

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RASMALAI | QUICK RECIPES

RASMALAI
Rasmalai

Rasmalai is a Bengali milk based sweet. It has super soft, juicy and has almost cotton ball like texture. Mild flavor of saffron and green cardamom is what makes it so much special.

Below is the recipe which I always follow while preparing this delicacy at home. It is a bit time consuming but definitely worth the effort and a lot better than the store bought one.

Rasmalai INGREDIENTS


For making rasmalai balls and sugar syrup

  • Milk full fat (4 cups)
  • Lemon juice or yogurt (3 tablespoons)
  • Sugar (2 cups)
  • Green cardamoms pounded (3-4 nos.)
  • Pure rose water (2 teaspoons)

For making ras for rasmalai

  • Milk (2.5 cups)
  • Sugar (1/2 cup)
  • Saffron (few strands)
  • Green cardamoms pounded (3-4 nos.)
  • Pistachios and almonds (1/4 cup)

Rasmalai Recipe

  • Boil whole milk or full cream milk in a wide pan.
  • As it starts to bubbling, lower the flame and stir-in lemon juice. Mix well and keep stirring until the milk completely curdles. Once the milk curds are formed switch off the flame.
  • To separate the whey from milk solids, line a colander with two layers of cheese cloth. Pour the curdled milk into the prepared colander and keep aside.
  • Now bring the edges of the cloth together and rinse under cold water several times to get rid of any sour taste from lemon juice.
  • Transfer the milk solids to a plate.
  • Knead the prepared chenna until it turns soft and smooth. Knead for around 5-6 minutes by stretching and bringing it back until it starts to release a bit of fat.
  • Divide the chenna into 20 small balls and set aside.
  • In a deep saucepan, combine 2 cups of sugar and 4 cups water. Cook until the sugar is completely dissolved and starts boiling. At this stage add cardamom powder and rose water. Mix well.
  • Now slide the prepared ras malai balls.
  • Cover and cook until the chenna balls soak up sugar syrup and doubles in size.
  • Remove from sugar syrup gently and let cool thoroughly.

Final step

  • The final step of this recipe is to make sweetened reduced milk or ras.
  • Soak a big pinch of saffron in 1/4th cup of warm milk for 15 minutes.
  • Boil 2 cups of milk. While the milk is boiling add the saffron milk to it and mix well. Lastly, add sugar.
  • Simmer on medium flame and cook till the milk thickens and reduces to 1/3rd of its quantity.
  • Now add the chilled rasmalai balls and simmer for 2 minutes.
  • Once it reaches room temperature,
    refrigerate for at least three hours before serving.
  • Serve chilled rasmalai along with ras, garnished with sliced nuts.

Tips

  • Packaged milk can be used but only use the full cream variety.
  • Use generous amount of pistachios for garnishing.

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RAJMA PANEER 

RAJMA PANEER

Rajma paneer curry is very easy to make with basic ingredients. It is a very delicious, comforting and healthy dish. Rajma rice is a very popular dish in Northern India.
It’s a packed with nutrition which makes it ideal for vegetarians.

INGREDIENTS

Rajma (1 cup)
Ghee (2 tablespoons)
Ginger (1 teaspoon)
Green chillies (2 teaspoons)
Tomato puree (1/2 cup)
Chilli Powder (1 teaspoon)
Coriander Powder (1 teaspoon)
Turmeric Powder (½ teaspoon)
Chopped tomatoes (1/2 cup)
Salt to taste
Water (for cooking)
Paneer (1 cup)

Rajma paneer Recipe

  • Soak a cup of rajma in 4 cups of water for atleast 8-10 hours.
  • Drain the water, and add soaked rajma in a pressure cooker with 2 cups of water.
  • Cook on medium flame for 5-6 whistles and then lower the flame and cook for about 30-35 minutes.
  • Heat ghee in a kadhai and sautè finely chopped ginger and green chillies for a minute. Add finely chopped tomatoes and powdered spices. Cook this mixture on a low flame until tomatoes turn mushy.
  • Add tomato puree and cook for 2-3 minutes.
  • Add cooked rajma (along with cooking liquid), salt to taste and mix well. Mix well and let this simmer gently for 10 minutes or longer till the gravy thickens.
  • Serve hot with steamed rice!

NOTES :


• Any variety of kidney beans can be used for this recipe.
• Adding a pinch of baking soda and teaspoon of ghee while boiling the beans helps in faster cooking.
• Always pair it with the premium quality basmati rice.

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FESTIVE SEASON RECIPES | DIWALI 2021

FESTIVE SEASON
DIWALI 2021

Festive season is here and it’s time to prepare for the festival of Diwali with some delicious homemade snacks. Follow some simple steps given below and impress everyone with these traditional snacks. These are served best with a cup of hot tea. Anywhere in the world, good food is a major part of any celebration.

DIWALI 2021

FESTIVE SEASON RECIPE (PART 1) —NAMAK PARA

Namak Para is also known as Nimki in some parts of India. This easy and quick recipe can be prepared at home without investing too much time and effort.

INGREDIENTS

All-purpose flour (1 cup)
Ajwain (1/2 teaspoon)
Ghee (2 tablespoons)
Salt to taste
Warm water (1/4 cup)
Oil for frying

Recipe

In a big bowl, add all-purpose flour, crushed ajwain, salt to taste, ghee and mix everything together until the flour starts to crumble.

Add warm water and knead into a semi-stiff dough. Do not overmix, knead it just enough for binding.

Make small balls of the dough and roll them into medium sized chapatis. Cut the chapatis into small strips and keep them aside.

Heat oil in a frying pan over medium flame. Fry the namak pare on medium-low flame until they turn golden.
Drain excess oil. Serve as a snack with a cup of tea and enjoy with your loved ones.

FESTIVE SEASON RECIPE (PART 2) CHANA DAL NAMKEEN

Chana Dal Namkeen is another classic recipe very popular on the streets of Nothern India. Be it in the mornings or the evening, you cannot miss this with your hot cup of tea. You can also prepare this once in advance and store it for use in the future.

Ingredients

Chana Dal (100 gm)
Red chilli powder (1 teaspoon)
Coriander powder (1/2 teaspoon)
Chaat masala (1 teaspoon)
Asafoetida (a pinch)
Salt to taste
Oil for deep frying

Recipe

Wash and soak chana dal for atleast 3 hours.
Once soaked, drain the water using a sieve and pat dry it using a kitchen towel.

Heat oil in a pan, once the oil is hot enough. Add the chana dal and fry on medium-low flame for about 15 minutes.

Fry chana dal, stirring with a spoon till crisp and golden. Transfer the fried chana dal to a mixing bowl.

Sprinkle red chilli powder, chaat masala, asafoetida, coriander powder and salt on it.
Mix thoroughly until evenly coated.

Store in an airtight container once it cools.

Note:


Same recipe can be followed to prepare masoor dal namkeen and moong dal namkeen.


You can spread the dals over a cotton cloth if the kitchen towel is not available.


Customize the spices as per your choice.
Serving suggestion- Mix chana dal, chopped onion, tomato, green chilli, lemon, coriander leaves and sev for a street-style snack.

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HALLOWEEN 2021 RECIPE IDEAS

HALLOWEEN 2021
Halloween 2021 Recipe Ideas
HALLOWEEN PARTY RECIPE IDEAS

THE DEVIL’S BLOOD MOCKTAIL

Halloween 2021 is the perfect occasion to make “The Devil’s Blood mocktail”. It is a classic highball that’s easy to make! Featuring cranberry and jelly in soda, it’s super refreshing.

Want a drink that’s laid-back, comforting and refreshing? Try the recipe below! It looks just like its name: red, bloody and spooky, which makes it perfect for your Halloween party in 2021.

INGREDIENTS

Jelly mix (1 cup)
Water (as required)
Cranberry juice (1/4 cup)
Soda (1 cup)

HALLOWEEN 2021 RECIPE (PART 1)

Prepare jelly as per packaging instructions. Strawberry or raspberry jelly can be used in this recipe.
In a glass, pour in the jelly once it is half set, cranberry juice and chilled soda.

NOTES

IF you ARE USING unsweetened cranberry juice add 2 tablespoons of sugar syrup.

WITCH’S FINGERS

Witch’s fingers is a vegetarian snack recipe prepared with soya chunks and seasoning. It’s veg kabab delicious and healthy. Serve it at your Halloween party and your guests will surely be impressed.

INGREDIENTS


Soya Chunks – 150 gm (crushed)
Ginger-garlic paste (1 teaspoon)
Chickpea flour (1/4 cup)
Coriander powder (1 teaspoon)
Red chilli powder (1 teaspoon)
Asafoetida (a pinch)
Salt – as per taste
Almonds – 6-7 nos. (Soaked, peeled and sliced)
Edible Oil – 500 ml

HALLOWEEN 2021 RECIPE (PART 2)

Soak crushed soya chunks in boiling hot water for atleast 10 minutes. Drain the excess water after the mentioned time.

Take a bowl. Add soaked soya chunks, ginger-garlic paste, red chilli powder, asafoetida, coriander powder, salt to taste and chickpea flour.

Mix everything together until combined. Add just enough water to form a sticky dough.

Grease your hands with oil and shape a spoonful of mixture at a time to form finger like shape.

Use sliced almonds to make fake nails on the soya fingers.

Heat a tablespoon of oil on a non-stick pan and shallow fry the soya fingers until golden-brown and crisp from both sides.

Serve hot with the sauce of your choice or consider pairing it with the Devil’s Blood mocktail.

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VEGETABLE QUINOA PATTY RECIPE

Vegetable Quinoa Patty Recipe
Vegetable Quinoa Patty

Vegetable Quinoa Patty recipe is a delicious yet healthy recipe packed with nutrients of vegetables and quinoa. You can customize the recipe as per your liking but the recipe given below features the best combination of ingredients. This Quinoa patty can be served for a dinner as well, just wrap it in a tortilla or sandwich between your favourite bread.

INGREDIENTS FOR VEGETABLE QUINOA PATTY

  • 1 cup Quinoa , cooked
  • 1/4 cup Sweet corn , boiled
  • 1 Carrot (Gajjar) , grated
  • 1/4 cup Spinach , chopped
  • 2 tablespoons Corn flour
  • 1 teaspoon Black pepper powder
  • 1 teaspoon Red Chilli flakes
  • Oil , as required
  • Salt , to taste

RECIPE

  • Cook quinoa in double quantity of water on low flame with lid on in a saucepan or you may pressure cook it for 2 whistles to reduce the cooking time. Drain the excess water and keep it aside.
  • In the meantime, heat some oil in a heavy bottomed pan and saute all the vegetables. Cook until they becomes soft.
  • In a mixing bowl, add the cooked quinoa, sauteed veggies, corn flour, pepper powder, red chili flakes, salt and teaspoon of cooking oil. If the dough still feels wet and sticky, add another spoon of cornflour. Check the salt and spices and adjust according to taste.
  • Mix well and shape Vegetable Quinoa Patty Grease your hands before shaping the patty to avoid sticking.
  • Heat a pan with some oil and add the Vegetable Quinoa Patty. Shallow fry it on both the sides until crisp.
  • Serve it with a salad of your choice or stir-fried vegetables.

NOTES

  • You can prepare this dish in bulk and store in freezer for quick and easy weeknight dinners.
  • Quinoa can be replaced with any millet in case of unavailability.
  • Feel free to be creative, shape the mixture in balls instead and serve them over spaghetti as vegan meatballs.

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PANEER BUTTER MASALA | BADSHAH MASALE

PANEER BUTTER MASALA
BADHSHAH PANEER BUTTER MASALA

PANEER BUTTER MASALA BY BADSHAH MASALE

Paneer butter masala is a main course recipe from the Indian cuisine. Paneer (also known as cottage cheese) is a highly versatile asian ingredient which can be used to prepare plethora of delicacies.
Today we are preparing one of the most popular recipe from North India which is Paneer Butter Masala. It is usually a part of the order a typical Indian family makes at the family dinner.
Making the restaurant style paneer butter masala at home has never been an easy task but with BADSHAH PANEER BUTTER MASALA you can prepare the authentic recipe without going through the hassle of preparing your own spice mix.

To buy BADSHAH PANEER BUTTER MASALA ,


CONTACT : Tushar@kctl.in
OR CALL : 9650605518
Leave DM on INSTAGRAM : https://instagram.com/kctl2021?utm_medium=copy_link

This Paneer Butter Masala


✓ will surely impress your guests.

✓ has a rich creamy tomato-onion sauce

✓ is loaded with butter, cashews and cream

Ingredients

BADSHAH PANEER BUTTER MASALA ( 1 Teaspoon)
BADSHAH RAJWADI GARAM MASALA (1/2 teaspoon)
Oil (1 tablespoon)
Butter (3 tablespoon)
Green cardamom (2 nos.)
Cinnamon stick (2 inch)
Dried whole red chillies (3 nos.)
Cloves (3 nos.)
Black peppercorns (1/2 teaspoon)
Star Anise (1 no.)
Onion (1 medium sized)
Tomatoes (2 medium sized
Cashews (2 tablespoons)
Water (1/2 cup)
Red chili powder (1 teaspoon)
Turmeric powder (1/2 teaspoon)
Ginger-garlic paste (1 tablespoon)
Ketchup (1 tablespoon)
Salt to taste
Paneer ( 200 g)
Fresh cream (2 tablespoons)

INSTRUCTIONS

  • Heat oil and butter in a kadai on medium heat. Once the oil is hot, add the dried red chillies, green cardamom, cinnamon stick, cloves, star anise and saute until whole spices turns aromatic.
  • Then add the onion, garlic, ginger and saute for 2 to 3 minutes until the onion is translucent.
  • Add the tomatoes, cashews and mix. Cook on medium heat until tomatoes turn soft.
  • Remove the whole spices and let it cool completely. It’s important to let it cool down a bit before grinding to avoid splashing. Grind the masala to a smooth paste and keep aside.
  • To the same kadai, now add 2 tablespoons butter and heat on medium heat.
  • Once the butter melts, add onion-tomato paste. Now add the red chili powder, turmeric powder, BADSHAH PANEER BUTTER MASALA, BADSHAH RAJWADI GARAM MASALA and fry for few seconds.
  • Once the butter starts separating from the gravy, add ketchup, salt and 1/2 cup water.
  • Let it simmer on low flame for 30 minutes.
  • Now add, paneer cubes and cook for another 5 minutes.
  • Add fresh cream right before serving. Garnish with sliced green chillies.
  • Serve hot with roti, rice or naan.

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BEAN AND CHEESE BURRITO WRAP | JOYERS

Bean and Cheese Burrito wrap are loved by all, and is perfect for an easy weeknight dinner. They’re freezer friendly and vegetarian, with seasoned refried beans and fresh shredded cheese layered inside a tortilla and cooked until crispy.Preparing them from scratch can be time consuming, so I highly suggest getting ready to eat bean and cheese burritos from JOYERS

JOYERS BURRITO
BEAN AND CHEESE BURRITO WRAP BY JOYERS

BEAN AND CHEESE BURRITO WRAP BY JOYERS

Bean and cheese burrito wrap are one of the options that Joyers has come up with in the range of healthy instant foods with the most convenient packaging. Easy to cook, good for health and authentic taste are the main highlights of this product.

WHAT’S IN THE BURRITO?

Bean and cheese burrito wrap variant has its filling made with black beans, real cheddar cheese (not processed cheese), white rice, tomatoes and spices.
It gets its 11g of protein from black beans, and lots of cheese.
Being priced at just INR. 120, it won’t burn a hole in your pocket yet give you the experience you seek at your favourite restaurant.

HOW TO ORDER?


To place orders visit : https://eatjoyers.in/
Or email : hello@eatjoyers.in
Or call : +91 73031 48500

JOYERS BURRITO
BEAN AND CHEESE BURRITO

Cooking Instructions

Microwave method :

  • Remove wrapper
  • Place the frozen burrito in a microwave safe plate
  • Microwave on high for about 45-60 secbeach side for a total of 90-120 sec.
BEANS AND CHEESE BURRITO BY JOYERS
Tortilla filled with beans, cheese and rice

For best results :

After cooking the burrito in the microwave, finish it off on a stove top in a pan coated with very little oil to get the burrito wrap golden brown and crispy.

BURRITO BY JOYERS
Lightly grill in a pan from both sides

OVEN BAKE METHOD

  • Remove from wrapper.
  • Place the frozen burrito in a microwave safe plate or container.
  • Thaw by microwaving on High for 1 minute.
  • Remove the burrito from microwave and wrap the product in a single layer of aluminium foil and slide in the oven.
  • Bake the burrito for 15-20 minutes at 190°C
JOYERS CHEESE AND BEANS BURRITO
Serve hot!

Notes


• Let it cool before Enjoying.
• Store in a freezer all times. Take out just before cooking.
• It can be had as a delicious meal for easy on-the-go lunch, dinner or anytime snack.

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GOBHI PARATHA | CAULIFLOWER FLATBREAD

GOBHI PARATHA
Gobhi ka Paratha

GOBHI PARATHA — AN INDIAN SPECIALITY

Gobhi paratha is an Indian flatbread which is often paired with curd, pickle and tea. It is a common breakfast choice as it is made with the simplest ingredients available in your pantry. As it is made with cauliflower, whole wheat flour and healthy fats, it is a power packed recipe loaded with nutrients.

Ingredients

For the Dough

  • 2 Cup Whole Wheat flour
  • Salt to taste
  • Water for kneading the dough

For Stuffing

  • 1 Cup Grated Gobi/Cauliflower
  • 2-3 green chillies (as per taste)
  • 1 teaspoon oil
  • 1 teaspoon cumin seeds
  • A pinch of asafoetida
  • ½ inch grated ginger (about 1 tablespoon)
  • 2-3 tablespoon fresh chopped coriander
  • Salt to taste

For Making the Parathas

  • Dry whole wheat flour for dusting
  • Ghee/Oil for Shallow frying.

Instructions

Gobhi paratha Dough

  • In a bowl, mix the whole whole wheat flour and salt.
  • Knead the dough by adding water until it’s soft and pliable.
  • Soft dough helps in the stuffing spread out evenly and the outcome is best.

GOBHI PARATHA Stuffing

  • Wash the cauliflower flower in boiling hot water. You may add salt and turmeric to this water as well.
  • Grate/roughly chop the cauliflower in small bits.
  • Heat oil in a pan and add the asafoetida and cumin seeds and let it crackle.
  • Now add all the dry spices and give a quick mix.
  • Next add in the grated cauliflower, coriander and salt and mix everything.
  • Now add the green chillies and cook for 3-4 minutes.
  • Switch off and let the mixture cool completely.

Making the Parathas

  • Divide the dough into equal sized balls.
  • Usine one of dough balls, roll out a 2-3 inch circular disc.
  • Now add around 2 tablespoon of the cauliflower mixture.
  • Pull over the dough from all the sides and seal it.
  • Dip it into the dry whole wheat flour and lightly pat it between your palms so that the dal mixture gets evened out.
  • Start rolling the paratha to the desired size (4-5 inch diameter). Do not turn in between just keep on rolling the paratha. If required apply dry whole wheat flour in between to roll the paratha’s.
  • Once rolled, put it on a hot greased tawa or a non-stick pan, on slow flame.
  • Flip it after 50-60 seconds.
  • Let it cook again on a slow flame for 1-2 mins or until brown spots start appearing all over.
  • Then apply a little Ghee/oil and cook for a min. Turn, apply Ghee/oil and again cook.
  • Continue cooking on both sides until golden spots appear on both the sides and the paratha is evenly cooked.

Notes

  • Paratha dough must not be too stiff.
  • If you are not cooking the stuffing, add the salt in the mixture just before starting to make it as it will release water.

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