Pineapple Raita

We had chicken briyani the other night and it was so spicy. If the food is so spicy for me, then it would be way too spicy for hubby.  So before the dish is served, I decided to make some simple raita at the eleventh hour. :)) Well, raita is perfect and refreshing Indian condiment for any hot and spicy dishes. There are different types but I chose pineapple. Fresh pineapple taste terrific but I had some canned ones in hand. So here is my pineapple raita.. :))

Pineapple Raita

Ingredients:

1 cup pineapple chunks

2 cups plain yogurt

1-2 tsp sugar (or you can use the 1 tsp of the pineapple syrup)

1 tsp cumin powder

chopped coriander leaves or mint leaves (optional)

a dash of salt

black pepper to taste

In bowl, beat the yogurt till smooth. Add sugar and dash of salt. Stir well. Add the pineapple chunks, black pepper to taste and chopped coriander leaves. Transfer mixture into a serving dish and chill before serving.

Garlic Shrimp with Pasta

The days are slightly warmer now. I could hear the birds chirping away in the morning. Many flowering plants are starting to bloom. But one thing I do not like about springtime is the unstable weather. Its that time of the year again, tornado season. :( 

Anyway yesterday, as I flipped through the latest issue of the Woman's Day magazine, I saw this recipe. It was quick, easy and tasted so good. I love the lemony taste. Next time, I'm gonna use the angel pasta. :)

Garlic Shrimp with Pasta (Garlic Shrimp with Angel Hair)

Ingredients:

12 oz angel hair pasta (used spaghetti)

2 1/2 Tbsp butter

2 tbsp olive oil

2 cloves garlic, finely chopped

1 lb peeled, deveined large shrimp, thawed if frozen (cut into smaller pieces)

1 Tbsp grated lemon zest

1/4 tsp crushed red pepper

Kosher salt

1/4 cup fresh lemon juice

1/2 cup fresh flat-leaf parsley, chopped

Directions:

Cook the pasta according to package directions. Reserve 1 cup of the pasta water. Drain the pasta and return it to the pot.

Meanwhile, heat 2 Tbsp of the butter and the oil in a large skillet over medium heat. Add the garlic and cook, stirring until fragrant, about 1 minute.

Add shrimp, lemon zest, crushed red pepper, and 1/2 tsp salt and cook, stirring occasionally, until the shrimp are opaque throughout, 3 to 5 minutes; stir in the lemon juice

Toss the pasta with the parsley, remaining 1/2 Tbsp butter and 1/2 cup of the reserved pasta water (adding more if the pasta seems dry). Serve with lemon wedges, if desired.

Source: womansday.com

Fried Macaroni

The weather is quite upsetting these days. Cloudy days, rain with thunderstorm is no fun at all... I hope the weather gets better soon.. Anyway, it's been a while since I cooked fried macaroni. A friend on mine who is located in Korea shared this recipe with me. The caramel sauce or sweet sauce will add texture to the food but you can use sugar in replacement. Be sure to turn on your kitchen range hood/ventilation fan, open up your windows and put those candles or scented oil to work because while frying the paste, your place is gonna smell for a while.. hehe.. Although the smell is strong, but trust me the fried macaroni will turn out great!! :))

Ingredients:

500g macaroni - boiled until al-dente, drained
250g chicken meat - cut in small cubes

mixed vegetables (your choice of vegetables)

slices of mushrooms

oil to fry

To grind until become a paste:

4 cloves garlic

1 onion

3-4 tbsp blended dried chilli (I used 2 tsp of chilli powder)

2 tbsp dried shrimps, soaked with water until soft, drained

Seasonings:

1 tbsp light soy sauce

1 tbsp heavy salt-soy sauce

2-3 tbsp sweet sauce or caramel sauce

1-2 tbsp sweet soy sauce

ground white pepper

1 tsp sesame seed oil

salt to taste

Garnish:

slices of omelette

fried shallots

chopped green onions

chopped cilantro

Method:

Heat some oil in the wok. Fry the grinded paste until totally cooked. Add chicken meat, vegetables and mushrooms. Cook until the chicken is cooked and vegetables is soften. Then add the seasonings. Stir for about 1-2 minutes then add the macaroni. Add salt to taste (if required). Stir well and remove from heat. Serve hot with slices omelette, chopped green onions and chopped cilantro for garnishing.

Thank you Mrs. D.B. for the recipe. :))

Oven-baked potato wedges

Oven-baked potato wedges.. I like to flavor them any way I want. This is a simple and no mess recipe. Feel free to spice them up.. :))

I used 6 russet potatoes (or potato type of your choice). Wash and pat dry. Place the whole potatoes (do not poke) into microwave-safe covered dish. Microwave on HIGH for 3 to 4 minutes. Let them cool before you cut them. Then cut each potato lengthwise into 8 even wedges. Coat wedges with 5-6 tablespoon of olive oil.

For the seasonings, I have chosen; 1 teaspoon garlic powder, 1 teaspoon dry basil, 1 teaspoon dry thyme, 1/4 teaspoon cumin powder. Salt and freshly ground pepper to taste. Mix with 1 teaspoon of cornstarch. You can use fresh herbs if you like. I do not have fresh ones so the dry ones works. Then coat the wedges with the seasonings.

Arrange the potatoes and garlic in a single layer on a baking sheet. Do not let the fries touch while on the baking sheet, let some space between them, otherwise they will steam and become soggy.

Bake for 10 minutes in a preheat oven at 400 degrees F until the potatoes are crisp, rotate and cook an additional 10 minutes until dark golden brown on all sides.

Transfer to a plate and serve with mayo or any dipping of your choice. :))