Pasta Please #10 - The Lasagne Roundup

It was a pleasure to host Pasta Please for Jacqueline this month. This is an ongoing event celebrating pasta with a different theme each time. I went with vegetarian lasagna this month because it's always a crowd pleaser and when I eat pasta, it's one of my favorite comforting ways to serve it up. Now it's time to have a look at the tempting submissions. Thanks to everyone who sent in their creative dish. Four of the submissions include squash, so I suppose it's also a lasagne roundup featuring squash.

First up is this Kid-Friendly Healthy Vegetarian Lasagna from Amy of Fit and Fabulous After 40. This dish is "just right" we are told and I have no doubt. It's also a good way to sneak in some vegetables that your kids might not ordinarily eat. Onion, courgette, carrots, basil, oregano, turmeric, soya mince and basil tomato sauce make up the vegetable base, and then comes together with a creamy béchamel sauce along with mozzarella. Lots of layers of goodness on this plate.

I'm up next with my signature Vegetarian Mushroom and Spinach Lasagna. I've perfected it over the years and it never fails to please. Homemade succulent mushroom and vegetable tomato sauce with carrots, celery, jalapenos, garlic and fresh herbs and a bit of spice nestle in with fresh noodles, lightly wilted spinach, creamy ricotta, parsley and fontina cheese; then the whole dish is topped with freshly grated Parmesan cheese. A balanced elegance and pure comfort is what you will experience when you try this, and happy diners too.

Caroline came up with a Butternut Squash and Sweet Potato Lasagna that certainly has me hungry as I imagine the layers of textures and flavors going on here. Sweet potato and butternut squash snuggle in with the noodles and a white sauce made up of Parmesan, ricotta, egg yolks, milk and nutmeg. The dish is then sprinkled with bread crumbs. I'm certainly intrigued by the idea of squash in a lasagna.

And on the subject of squash, our next submission from Shaheen of Allotment 2 Kitchen also features this mighty vegetable. Pull up a chair and consider serving this lovely Butternut Squash and Spinach Lasagna next time you want to feed a small crowd or have leftovers on hand, because leftover lasagna is fantastic. A rich bechamel sauce that includes cheddar cheese and herb and garlic tones, comes together with the noodles, squash, spinach, parsley and some additional cheese. I can almost taste it.

Yet more squash in this tempting Vegetarian Lasagna with Butternut Squash and Kale from Morgan of Peaches Please. This luscious pan of goodness won't fail to provide comfort on a cold autumn day. Squash is roasted with olive oil, nutmeg and seasoning, kale leaves are tossed with red wine vinegar, a buttery milk sauce with shallot, sage and tarragon is simmered up, ricotta is mixed with balsamic and then it all comes together with some sliced apples and Mozzarella. Such an intriguing flavor profile in this dish. Yes please.

Our final submission is from Claire of Chez Cayenne. Served up is this rich and comforting Greek Eggplant Lasagna and it's vegan too. Moussaka inspired, this creative dish includes a tomato sauce with onion, garlic, ground round, cinnamon, allspice, black pepper, and red pepper flakes and a béchamel sauce with almond milk, vegan Parmesan and nutmeg. The noodles get cozy with the sauces and slices of eggplant. I bet seconds were in demand. Serve with a crispy green salad and a glass of wine.

And that concludes the roundup. Jacqueline is hosting the event next month and the theme is going to be mushrooms, so I'm excited of course. Stay tuned for the announcement on Jac's blog.

SURYAKALA,CHANDRAKALA SWEET RECIPE–DIWALI SWEETS RECIPES

Suryakala and chandrakala are one of the fancy sweets we normally see in sweet stalls. Many people may not be aware of this sweet. Every year i wish to try some interesting sweets apart from our traditional sweets.Last year i tried Kaju lotus.This year, when i wanted to try something new , this sweet flashed in my mind. I got attracted by its shape.I love its spirals/pleats.I thought it is very difficult to prepare at home . But after i tried for the first time , i felt it very easy. This is a two in one recipe . Anyone can make it easily. The method of making this sweet is very similar to sweet samosa recipe. I was very happy with the outcome in the first try itself.I know the shape is not so perfect.Hope i’ll make it well in future.Sendhil and Raksha loved it .The color of the sweet depends on how u want. It comes out white in color.I wanted mine to be golden brown as in sweets stalls.Please have a look at “Note” section before u start making.Celebrate ur diwali with this grand sweet ..

Suryakala,Chandrakala

Suryakala,chandrakala sweet recipes - Rich & grand sweet for diwali!

Cuisine: Indian Category: Sweet Yields: Serves 4

Prep Time: 20 Minutes Cook Time: 20 Minutes Total Time: 40 Minutes

INGREDIENTS
1 cup - 200ml

To make dough All purpose flour/Maida – 1 cup Melted ghee – 1tbsp Salt – a pinch Cooking soda – 1/2 pinch Water – as needed For stuffing Sugarless Khova – 1/2 cup (in room temperature) Powdered sugar –1/4 cup Cashews – 5 nos Pista – 10 nos Badam – 5 nos Cardamom powder – 1/4 tsp For Sugar Syrup Sugar - 1 cup Water - 1/2 cup Cardamom powder - 1/4 tsp or rose water - few drops

METHOD

In a wide bowl , take maida , cooking soda and a pinch of salt.Add melted butter and make a crumbly mixture. Fat should be well distributed with the flour.. Add enough water to make a soft , non-sticky pliable dough.Knead the dough well for five minutes.Keep covered for 30 minutes. In the mean time , make the stuffing. Take the sugarless khova in a bowl in room temperature.mix well to break the lumps and set aside.Dry roast the nuts in high flame for 2 minutes. Color of the nuts should not change.Powder the roasted nuts along with sugar.Mix this powder and khova to make a thick stuffing.Set aside. After 30 minutes , make small lemon sized balls out of the dough.Roll the dough into a small poori of palm size. Make it thick in the center and thin in the corners. Keep 2 tsp of stuffing in the center and fold it like a half moon. Seal the edges by dipping ur finger with water. Once it is sealed completely , do the spirals.While making the spiral shape , if ur fingers are sticking to the dough , dip ur finger in maida and proceed.U may get some excess dough. Pinch the excess dough and set aside.Fold the corner. Please refer the below picture and video for reference. This is chandrakala/Half moon shaped sweet. For suryakala , divide the lemon sized ball into two and roll it to two small pooris. Place the stuffing in one poori and cover it with another poori.Seal the edges with water as mentioned above.Twist the corners and make spirals.Refer the video below.. Arrange the prepared suryakala and chandrakala in a plate. Cover it with a wet cloth till u deep fry. Heat oil in a kadai for deep frying. Deep fry them in batches till they turn golden brown on both sides..Drain in a tissue. Now prepare sugar syrup. Melt sugar in water and boil till frothy. Check for one string consistency. when you take the syrup and slide between your thumb and pointer finger. When you release it, it will form  a single string. Dip suryakala and chandrakala into the sugar syrup for 10 minutes till the next batch is ready.It will get a nice shine. After sometime sugar will be coated on top of it. Enjoy !

Note

Make the dough non-sticky and pliable. Add water accordingly. Most important thing is dough should be non-sticky. Another important point is “Rolling” .Roll the dough like a thick poori. It should be thick in the centre and slightly thin in the corners. If u make it very thin , stuffing will ooze out in the oil while deep frying and the oil becomes a waste .. Please be careful .I had experienced this . If u make it too thick , it takes more time to cook and spiral corners may not be cooked properly.To avoid this disaster , first make one chandrakala & suryakala , deep fry in little oil. If u get it right , proceed making the remaining ones.Else adjust the rolling and try again..This will surely help. Suppose if the stuffing ooze out in oil , immediately switch off the stove and remove the sweet. Strain the oil and reuse it. If u want white sugar coating like badusha, make one string consistency. If u just want a shiny look , make half string consistency and dip the sweets. Dipping 10 – 15 minutes is enough. This sweet will taste crisp even after dipping in the sugar syrup if u eat on the same day. But the consistency of syrup should be right.The next day it tasted soft outside.. Store in a box only after the sweet cools down completely.

Enjoy ur diwali eating suryakala & chandrakala  

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Spicy Pesto Guacamole

My tried and tested guacamole has always received rave reviews from my guests, but I wanted to step things up a notch this time around and, after seeing a few recipes for pesto guacamole, I was sold on the idea, especially as there was basil from my backyard that I wanted to use and I have never been known to turn my nose up at pesto — and certainly not at guacamole. As tends to happen in my kitchen, this one is spiced up.

Spicy Pesto

As the weather gets cooler, and we spend more time indoors and indulge in a bit more snacking, what better way to do so than with this healthy dip that goes well with any chopped vegetables, toasted pita triangles and certainly tortilla chips. It's perfect anytime of year and a patio favorite. My best friend Basil pipes up here and describes the whole experience after trying it with some healthy baked tortilla chips:

First bite begins with flavors of avocado, basil, tomato, onion and lime, followed up with a distinct transmission of salt to introduce a pepper rush, warmly tingling the palette. A lingering aftertaste of lime is later detected.

Well, make it yourself and let me know what you think.

Speaking of tortilla chips, those tortilla chips you see nestled up to the bowl of guacamole are really quite the tastiest tortilla chips I've ever had. Made with sprouted grains, sprouted legumes and sprouted seeds, and without any unpronounceable ingredients, these tortilla chips from Way Better Snacks are not just wonderfully crunchy and tasty, they're about as guilt-free a snack as you can get — check out their ingredients page. Terrific not only with the guacamole, I've enjoyed these chips numerous times for making nachos or just for snacking on as is. I did receive a sample of these chips from Way Better, but quite honestly I've added them several times to my own shopping list after finishing what was already a generous sample to begin with.

And now, not only did I get to enjoy these chips, but Way Better is also going to give THREE of my U.S. or Canadian readers a box containing FIVE different bags of their tortilla chips from blue corn, multigrain, sweet chili, sweet potato and black bean.

The contest will run until November 11th and is open to readers in Canada and the US. Entering is easy. All you have to do is leave a comment on this post and mention your favorite way to serve up tortilla chips. I also invite you to follow my facebook page, but that's not necessary to enter the giveaway. Please do leave your email address with your comment if you don't have one associated with your blog or don't have a webpage so I can contact you should you win the random draw.

Note: I received some samples of these chips for possible review and loved them. After my verdict, I worked with a company representative to offer a giveaway to my readers. The opinions expressed here are my own as is the recipe.

Spicy Pesto Guacamole

Recipe by Lisa Turner Cuisine: Mexican Published on October 28, 2013 Creamy, spicy and tangy homemade guacamole with a delightful and fragrant basil pesto Print this recipe Pesto: 2 tablespoon pine nuts, dry roasted 1/2 cup fresh basil leaves 1 clove garlic, minced 1/4 cup fresh grated Parmesan cheese (optional) 1 jalapeño, seeded and finely chopped 2 tablespoons olive oil 1/2 teaspoon sea salt fresh cracked black pepper to taste Guacamole: 2 ripe avocados, peeled and pitted 1 jalapeño, seeded and finely chopped 1 shallot, finely chopped 1/4 to 1/2 teaspoon ground cumin 1/4 teaspoon chili powder 1/8 teaspoon cayenne juice from 1 small lime (1 1/2 tablespoons) 1 medium tomato, seeded and chopped 1/2 teaspoon sea salt, or to taste fresh cracked black pepper to taste Instructions: Toast the pine nuts in a dry skillet over medium-low heat, tossing or stirring frequently, for 5 to 10 minutes or until golden brown. Combine the pine nuts with the rest of the pesto ingredients in a food processor and pulse until fairly smooth. Add more olive oil as needed. To make the guacamole, mash the avocado with a fork in a large bowl until smooth. Stir in the rest of the ingredients, including the pesto, until well mixed. Serve with raw vegetables, tortilla chips or toasted pita triangles. Refrigerate leftove guacamole for up to 3 days. Makes approximately 3 cups

More dips and spreads from Lisa's Vegetarian Kitchen you are sure to enjoy:
Kalamata Olive Tapenade
Spicy Red Pepper Hummus
Red Lentil and Toasted Walnut Tapenade with Olives and Sun-Dried Tomatoes
Corn and Pinto Bean Dip

On the top of the reading stack: the stacks are scattered about at the moment

Audio Accompaniment: A Person Disguised as People

HOW TO MAKE SUGAR SYRUP FOR SWEETS (VIDEO POST) | DIWALI SWEETS RECIPES

Hi friends ,
I wanted to make this post on "How to make sugar syrup for various Indian sweets with stepwise pictures" but i couldn't.Even this time i am doing post in the last minute.Sorry for that:(My parents are here and i was busy in attending family functions.Diwali is nearing our door steps. I hope most of u would have started trying diwali sweets and snacks. Many of u would have got it right and some people would have lost due to sugar syrup. Here is a video post for those who want to learn and see the different stages of sugar syrup. Last year i made a post on sugar syrup consistency with step by step pictures.. From that time i wanted to post a video to help beginners like me.I am happy that i could make it at least now ..

In this post , i have given 3 videos . One for “How to remove the dirt /scum from sugar” and another one for "Different consistencies of sugar syrup” and the third one for “Jaggery syrup consistency for adhirasam”.
After taking so many videos , i am satisfied with this one and posted here. As i had camera in one hand , i couldn’t use both the hands for mixing and testing the syrup.I usually check the syrup by touching the syrup from the corner or back of the ladle. Here i have not mentioned the time taken for each consistency as i switched off the flame every time to take videos for each consistency.Roughly it takes 3-4 minutes( in medium flame) right from switching on the stove to reach half string .After that it took 1-2 minutes for reaching further consistencies.I’ll try to update the timings soon. I used 1 cup of sugar and 1/2 cup of water to make the consistencies reach very slowly. But it takes lesser water than this quantity.

Thanks for watching these videos. I hope these videos are helpful for beginners to understand the consistencies to certain extent.Keep practicing. U’ll become the master ..Experts , do excuse ..

VIDEO FOR REMOVING DIRT FROM SUGAR SYRUP

Please click this link for more details with step by step pictures.I have given these videos with description. But it is not visible completely.Some part is getting cut.So please watch the video in full screen to see the description :)

VIDEO FOR SUGAR SYRUP CONSISTENCIES

Please click this link for more details with step by step pictures.

VIDEO FOR ADHIRASAM - JAGGERY SYRUP

Please click this link for more details with step by step pictures

Thanks for watching these videos. Hope it is understandable and useful ! .Keep these videos as reference and practice on ur own. U’ll get it right for sure ..
Wish u all a very happy and safe diwali

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Mushroom Masala (Succulent Mushrooms with Tomatoes and Spices)

Mushrooms of any shape and variety are welcomed with open hands and a ready fork in my kitchen, and when I spice them up, as I did in this curry, bliss enters the equation.

This happens to be an ideal curry to serve alongside some savory bites, such as samosa or pakora. It works just as well as any sauce that you might make on the side to go along with your favorite savories. Needless to say, it is also divine served as a side with dal, rice and any Indian flat bread that you might fancy. My only regret is that I didn't double the recipe. Surely this dish will now become a staple in my kitchen.

Note: The yogurt in this dish is purely optional, so this dish is easily vegan-friendly. Coating the mushrooms with yogurt does however add a nice touch and helps them brown but I don't think there would be a appreciable difference. Don't let the list of ingredients intimidate you — I assure you it's really an easy dish to prepare.

Mushroom Masala (Succulent Mushrooms with Tomatoes and Spices)

Recipe by Lisa Turner Cuisine: Indian Published on October 25, 2013 Plump, tender succulent mushrooms simmered in a colorful and flavorful tomato curry sauce Print this recipe Sauce: 1 tablespoon sesame oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 1 medium onion, finely chopped 1-inch piece fresh ginger, minced or grated 1 clove garlic, minced or crushed 2 to 3 fresh chilies, seeded and finely chopped 2 teaspoons ground coriander 1 teaspoon ground cumin 1/2 teaspoon turmeric 1/2 teaspoon Kashmiri or other chili powder 1/2 teaspoon paprika 1/2 teaspoon amchoor powder (optional) 1/4 teaspoon cayenne 3 medium tomatoes, finely chopped 2 tablespoon dried fenugreek leaves (methi) 1 teaspoon sea salt, or to taste Vegetables: 8 oz (225 g) white mushrooms 1 red pepper, seeded and diced 1/2 teaspoon turmeric 1/4 cup whole milk yogurt (optional) 1 tablespoon sesame oil fresh parsley or cilantro for garnish Instructions: Begin by making the sauce. Heat the oil in a large saucepan over medium heat. When hot, add the mustard and cumin seeds and stir for 30 to 60 seconds or until the mustard seeds turn grey and begin to splutter and pop. Add the onion and cook, stirring often, until it begins to brown — about 10 minutes. Now add the ginger, garlic and chilies, and continue to stir for another 2 to 3 minutes. Toss in the ground spices, stir for 1 minute, then add the tomatoes, fenugreek leaves and salt. Bring to a boil, reduce the heat to medium-low, and simmer, stirring often, until the sauce is thickened — about 10 to 15 minutes. Coarsely slice or chop the mushrooms (you want nice large pieces of succulent mushroom goodness!). Mix together in a medium bowl with the red pepper, turmeric and yogurt if using. Heat the oil in a large skillet over medium-high heat. When hot, add the vegetable mixture to the pan and fry, stirring occasionally, for 5 minutes until the mushrooms begin to brown. Stir into the sauce and simmer for another 5 minutes. Serve hot, garnished with fresh parsley or cilantro. Makes 4 servings

More mushroom goodness from Lisa's Kitchen:
Best-Ever Mushroom Sauce
Mushroom Curry
Mushrooms Paprika (Houby Paprikas)
Mushroom Risotto

Audio Accompaniment: Minilogue

On the top of the reading stack: The Great Vegan Bean Book: More than 100 Delicious Plant-Based Dishes Packed with the Kindest Protein in Town! - Includes Soy-Free and Gluten-Free Recipes! by Kathy Hester

Roasted Broccoli with Miso-Tahini-Tamari Sauce

Good for you? Of course, and I'll happily munch on a few raw florets or pieces of the crunchy stalk myself, but broccoli is one of those vegetables that seems to need a little help to make it more appetizing for many people. Fortunately, that's really easy to do by roasting it and dressing it with a simple sauce.

Roasting broccoli brings out a lively sweet flavor that you may never know the vegetable had — far more intense than the slightly washed out taste of steamed or broiled broccoli. And roasting it also brings out an attractive vibrant green color and pretty contrasts in the slightly charred tips that make broccoli an even more appealing vegetable to put on the plate.

A plate of roasted broccoli may be quite appealing as it is, as far as I'm concerned, but after having gone through the only very slight trouble of roasting it I like to enhance it with a drizzle of a fresh and equally trouble-free sauce, like this easy-to-make, no-cook and big flavor Asian-style made with miso, tahini and tamari sauce and spiked with fresh ginger and a little cayenne for a bit of a kick. So simple and nourishing besides, you can put the sauce together while the broccoli is roasting for a delicious and healthy plate that takes no more than 30 minutes from start to finish. I served this with pan-fried teriyaki mushrooms and cashews for a lovely and simple light dinner.

You'll also have plenty of sauce if you're relatively sparing — enough to roast a second broccoli head or a head of cauliflower to go with it later in the week, as the sauce will keep for a week refrigerated in a tightly sealed container.

Roasted Broccoli with Miso-Tahini-Tamari Sauce

Recipe by Lisa Turner Cuisine: Asian Published on October 23, 2013 Quick, easy and attractive, roasted broccoli is dressed with a nourishing and tasty Asian-style miso and tahini dressing for a great light meal Print this recipe Ingredients: 1 head of broccoli, cut into florets and 1-inch pieces 2 tablespoons sesame or coconut oil 1/4 cup sesame seeds 2 green onions, green parts, thinly sliced Sauce: 1/4 cup spring water 1/4 cup white (shiro) miso 1/4 cup tahini 1 tablespoon rice vinegar 1 tablespoon tamari (soy) sauce 2-inch piece fresh ginger, finely grated 2 teaspoons honey 1/4 teaspoon cayenne 2 tablespoons sesame oil 1 tablespoon toasted sesame oil Instructions: Preheat an oven to 425° and line a baking sheet with parchment paper. Toss the broccoli with the sesame oil and arrange on the baking sheet. Roast for 15 minutes, turning the pieces once or twice. If you prefer your broccoli to be a little more tender, roast for 20 minutes. Meanwhile, toast the sesame seeds in small dry skillet or saucepan over low heat, turning occasionally, until golden brown, about 15 to 20 minutes. Combine the water, miso, tahini, rice vinegar and tamari sauce in a mixing bowl and let the miso and tahini soak in the liquid for a while to soften up. Mix together well, then stir in the ginger, honey, cayenne, and sesame oils. Arrange the roasted broccoli on plates and drizzle sauce over each serving. Scatter the toasted sesame seeds and slices of green onion over each plate and serve. Alternately, place the broccoli, toasted sesame seeds, green onions and sauce in a large mixing bowl. Toss all of the ingredients together and serve. Makes 4 servings

Other broccoli recipes you will enjoy:
Broccoli-Cauliflower Mornay
Brown Rice and Blue Cheese Gratin with Cauliflower and Broccoli
Curry-Laced Potato, Carrot and Broccoli Soup

On the top of the reading stack: The Southern Vegetarian Cookbook by Justin Burks and Amy Lawrence

Audio Accompaniment: Reference