Chicken Spaghetti with Mushroom and Peppers || SpiceUrSenses

Hello everyone hope you all are doing well. Sorry have been busy with work , so could not post much.. I’ll try to keep up with it.. today’s Dinner was yummy Chicken spaghetti with mushroom peppers . It was very delicious dinner to end a busy working saturday . Have a wonderful weekend guys.. x

Recipe Video Link

https://youtu.be/ifX6toof-qA

Mix Vegetable Stirfry. Chinese Style!!

Today morning I woke up and after finishing all the work and sent my hubby to office and sat to watch tv for sometime. Then all of sudden I realise that It is been a months I have even opened my blog and wrote something.. I don't know where to start or where to end. Everything seems so unreal, this blog was my identity and I use to love to write it and blog writing was my most favourite job in the world, but now I feel bore to even look at it.. But No I have to start and I'll start..

Mix Vegetable Stirfry, is the most simplest and easiest side dish to accompany with any kind for rice or noodles dish. It taste great even with roasted chicken or this veggies also can be wrapped into a rolls and serve for lunch or dinner!!

Ingredient's.

3cups of mix veggies.

(carrot, broccoli, mushroom, Brussels sprouts, zucchini) cut into medium pieces

1tbsp minced ginger and garlic

1tbsp dark soya sauce

1tbsp vegetable seasoning

1/2tsp crack black pepper

1/2tsp red chilli flakes

1tbsp olive oil

1/2tbsp sesame oil

Salt to taste.

Cooking Method.

Boil the Brussels sprouts for a minute or 2 in a hot water and set it aside.Place a wok over high heat until hot, add oil, add garlic and ginger; cook until fragrant, about 10 seconds. add carrots, zucchini and mushrooms, stir fry for 1 minute. Then add brussels sprouts, broccoli, soya sauce, vegetable seasoning, red chilli flakes, salt and sesame oil and stirfry for another minute or 2. Now sprinkle cracked black pepper and mix well.

Serve immediately.

Chicken Fajita Wrap/Mexican Style Wrap!!

Fajita is basically Mexican-style wraps. You can play with ingredients of your choice and can be made with left over vegetables or chicken. All you have do is just toss all the ingredients together and wrap with some tortillas and grill on a hot grilled pan or skillet. It make a great lunch or weekend dinner, in no time!! This was made with left over chicken I just added some veggies and fajitas seasoning and it was delicious. But I'm giving you the recipe of non cooked chicken, which I have tried several times!!

Ingredient's.

4 flour tortillas

1 cup of boneless chicken, diced

1 packet fajita seasoning

1 cup of chopped, green and red bell peppers

1/2 cup button mushroom, chopped

1 small onion, chopped

Pinch of pepper powder

Salt and Oil as per requires.

Cooking Method.

Heat the oil in a large frying pan over medium heat. add chicken and cook for 8 to 10 minutes. Then add mushroom, fajita seasoning and stirfry for 2 minutes. Now stir in the green bell peppers, red bell peppers, onion and pepper powder. Cook until the vegetables have softened, that will take about 4 to 5 minutes. and set it aside.

Mean time heat a grilled pan or skillet, onto medium heat with little oil. Then layer half of each tortilla with the chicken and vegetable mixture, then wrap the tortillas tightly and place onto a hot skillet and cook till it becomes a brown.

Serve with sour cream and salsa.

Cheese & Chicken Quesadillas.

Cheese And Chicken Quesadillas is a great recipe for parties or picnic. The succulent chicken and cooked peppers are a delight when mixed with the melted cheeses. This recipe can be made even with leftover chicken or even mix vegetables and it can be pre prepared and freeze for a later use and they reheat quite well. Quesadilla taste better with sour cream and salsa.

Ingredient's.

4 flour tortillas

1 cup of boneless chicken, diced

1 packet fajita seasoning

1 cup of chopped, green and red bell peppers

1/2 cup button mushroom, chopped

1 small onion, chopped

1 cup of shredded Cheddar cheese

Salt and Oil as per requires.

Cooking Method.

Heat the oil in a large frying pan over medium heat. add chicken and cook for 8 to 10 minutes. Then add mushroom, fajita seasoning and stirfry for 2 minutes. Now stir in the green bell peppers, red bell peppers, onion. Cook and until the vegetables have softened, about 6 to 7 minutes. and set it aside.

Mean time heat a non-stick tava or frying pan onto medium heat with little oil. Then layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese. Fold the tortillas in half and Place onto a hot tava and cook both the side untill the cheese have melted.

Serve with sour cream and salsa.

Grilled Veggie Panini/ Grilled Vegetable Sandwich.

Grilled Veggie Panini is a grilled sandwich made from bread other than sliced bread. You can add any vegetables and salami of your choice or sausage also can be used. This will make a ideal breakfast or dinner sandwich along with some chips, as this has all the goodness of veggies, cheese and meat which will make a complete meal by itself and it is very easy to make and delicious to eat. I don't have grilled pan so I used tava and the sandwich came out well. Do try and enjoy this yummy sandwich.

Ingredient's.

4 Thick Slices of Sourdough Bread

4 slices of chicken salami

4 thinly sliced Zucchini

2 Portobello Mushrooms, cleaned and sliced on a diagonal 

1/2cup shredded cheese

Extra Virgin Olive Oil

1 Tbsp of Balsamic Vinegar

2tbsp of Pesto or garlic mayo

Salt and Pepper, to taste.

Cooking Process.

Preheat a grill pan or Tava over medium-high heat.

Drizzle the mushrooms and zucchini with some olive oil and season with salt and pepper. 

Grill the veggies for a few minutes on each side on the hot grill pan or until they develop some grill marks and have softened. Remove to a plate and drizzle some balsamic vinegar on top, set aside. 

Spread 1tbsp of pesto or garlic mayo on one piece of the bread (the bottom piece) and place some shredded cheese on top. Start layering veggies and salami on top of the cheese, and top the veggies with one more of cheese, put the top bun on.

Brush both sides of the outside of the bread with a little oil and grill them either on the grill pan or in a panini press until the cheese is fully melted and the outside is nice and crunchy.

Serve hot with some potato chips.

Vegetable Fried Rice/Indo Chinese Style.

Vegetable Fried Rice. This is one of simple recipe to make and this can be made with left over rice and all you have do is just put everything together and stir fry and your fired rice will be ready in no time and it makes a very good combination with dry or gravy Manchurian. Anything Chinese food is my weakness and if it comes to my mind that I have to eat Chinese then nothing can stop me. It will be so difficult for me to stop thinking about the Chinese food and If I can't cook at home then I don't know how but my H has to get it or take me to the good Chinese restaurant. Getting it from out it is bit difficult here, because of that only I keep trying new dishes at home only. Try this simple and time saving recipe and enjoy.

Ingredient's.

2 cup boiled rice (you can use leftover rice to)

1cup vegetables finely chopped (cabbage, carrot, beans, capsicum, mushroom)

2 strand of spring onion, finely chopped

1 green chilli, finely chopped

1tsp grated ginger garlic

1tbsp soya sauce, 1tsp white vinegar

1/4tsp ground black pepper

Oil and Salt to taste.

Cooking Method

In a wok, add oil, when it is hot, add ginger garlic, spring onion white and green chilli. sauté for a minutes.

Then add all the vegetables and stir fry for a minute or 2 on a high flame. Then add the soya sauce, white vinegar and salt mix it well. Now add the boiled rice and spring onion green, mix it gently and sprinkle black pepper from top and stir fry the rice for another minute.

Serve hot with Dry or Gravy Manchurian.

Hot And Sour Chicken Soup..

Hot And Sour Chicken Soup.. This is my most favourite soup and it's must on our table when we go to restaurant. I'm a big fan of Chinese food, Soups, as I have mentioned in my earlier post that nowadays I'm not allowed to eat outside and to full fill my Chinese craving I cook at home. The weather is also very cold in Coventry (UK) and that makes it even more better to have hot hot soup any time of the day.. I have added knorr hot and sour vegetable soup to give more taste but you can skip that and use the normal process to make this delicious hot and sour chicken soup.

Ingredient's.

1/3 cup chicken (very finely chopped)

2 button mushroom (finely chopped)

2tbsp very finely chopped (carrot, cabbage, beans)

1 medium egg

1+1/2tbsp corn flour

1+1/2tbsp dark soya sauce

1/2tsp crushed black pepper

1tsp white vinegar

2tbsp knorr hot and sour vegetable soup (optional)

3cups chicken or vegetable stock

2tsp oil

Salt to taste.

Cooking Method.

In a deep pan, add oil and sauté the chicken with little salt and pepper. then in the same oil sauté the mushroom, carrot, cabbage and beans with little salt and pepper. 

In a mean time beat the egg and keep it aside and in a small bowl take little water and mix the corn flour and knorr soup and set it aside. 

Once the vegetable are slightly done, add the chicken back in to it and stir. Now add the chicken stock and bring it boil. Then add the soya sauce and corn flour mixture and keep stirring. Add the vineger, black pepper and salt.. Boil it on a medium flame for about 10 to 12 minutes.

Then take a tea strainer and pour the egg slowly from top with help of spoon and boil for another 1 minutes.

Hot and sour chicken soup is ready..

Serve hot hot with extract black pepper, soya sauce and vinegar.

Mushroom Pasta With Mint And Tomato Sauce.

Mushroom Pasta With Mint And Tomato Sauce. This is my new innovation to pasta. Pasta is something like can be cooked with any kind of sauce and with almost any ingredients, that is the most important thing I like while cooking pasta, the more you play with ingredients the tastier the pasta is. It has happened with me many time that I plan to cook some other recipe and I end up cooking something else and I don't know how it turns out to be the best dish, specially in Italian food.

Yesterday I had a plan to cook just plain tomato sauce paste, but I added mint and mushroom to and it was quite a delicious pasta, with fresh mint flavour in it.. I have just added the mint leaves, if you want to grind the mint leaves with tomato go head and try and do let me know the taste... You don't need any side dish for this, it has everything in it. So cook and enjoy.

Ingredient's.

1 cup paste (any shape pasta)

3 button mushroom (roughly chopped)

1 medium onion (roughly chopped)

1 cup tomato puree

2 green chilli

1tsp cruched ginger and garlic

Hand full of fresh mint leaves

Pinch of black pepper

Pinch of red chilli flakes

1/4tsp mixed herbs or Oregano

1tbsp butter

Salt to taste.

Cooking Method.

Boil the pasta as per the instruction on the pack and keep it aside.

In a wok, add butter, when butter melts, add crushed ginger and garlic, sautee to light brown, add onion and green chilli, sautee for a minutes. Then add mushroom and mint leaves, fry for another 2 minutes, add tomato puree, black pepper powder, mixed herbs, chilli flakes and salt, cook till the tomato has changed color to red, that will take about 2 to 3 minutes.

Now add boiled paste and mix everything nicely and sautee for another 2 to 3 minutes.. Then sprinkle some more mint leaves on top.

Serve hot hot...

Home made Mushroom Pizza With Tomato Sauce (Challenge#1 For The Home Bakers Challenge)

Home Made Pizza. There is new group challenge has been started by our one fellow bloggers Priya from a Priya's Versatile Recipes. The main aim of this group is to learn and bake together. When i saw this group on Facebook immediately i joint the group. and i was very happy to see that this group has been started by the queen of baking, there was no second thought about this. I need to thanks to Divya Prakash also for giving this month challenge as pizza, and hardly you can find people who don't like to eat pizza.

 

 

I have baked pizza many times, but never tried making every thing from the scratch at home.. Making pizza at home is real fun and when it come out from the oven, i can't say anyhting. I'm sure this month challenge has inspired many housewife's and blogger's to bake and serve happiness to their families... I enjoyed it to the core. Did you? Here goes the recipe bake and enjoy :)

 

 

Ingredients For The Pizza Base
Makes 1 Large Pizza Base
1/2 cup warm water (100 degrees to 110 degrees)
3tbsp warm milk
1/4 tsp sugar
1+1/8 tsp active dry yeast
1+1/2cups all-purpose flour, plus more for dusting
1/4 tsp salt
2tbsp oil, plus more for bowl.

 

 

For The Topping
Pizza Sauce ( recipe follows)
3 button mushroom, 1 large tomato, 1 medium onion, 1 small capsicum (thinly sliced)
12 ounces fresh mozzarella cheese, thinly sliced.

 

 

Ingredients For The Tomato Sauce
Make For 2 Large Pizza
2 tsp oil
6 large tomato's
3tbsp tomato puree
3/4 tsp Italian seasoning
3/4 tsp dried oregano
1 1/2 tsp salt or to taste
1/8 tsp freshly ground black pepper.

 

 

Directions For The Pizza Base
Pour warm water and milk into a small bowl. Add sugar, and sprinkle in yeast. Using a fork, stir the mixture until yeast is dissolved and water has turned a tan color. Let yeast stand until foamy, about 10 minutes. In a large mixing bowl, add flour and salt. Then add yeast mixture and oil. Mix until the dough comes together, adding more flour as needed until dough is smooth, not tacky, when squeezed. Transfer to clean surface; knead for 5 to 10 minutes.

 

Brush the inside of a medium bowl with oil, and place the dough in the bowl, smooth side up. Cover tightly with plastic wrap, and place in a warm spot until doubled in size, about 1hour. Remove plastic wrap, and press your fist into the center of the dough to punch it down. Fold the dough back onto itself four or five times. Turn dough over, folded-side down, cover with plastic wrap, and return to the warm spot to rise again until the dough has doubled in size, about 30 minutes.

 

Punch down the dough, and transfer to a clean surface. Knead the dough four or five turns into a ball. Lightly flour a clean surface, place the dough pat into a flattened circle, cover lightly with plastic wrap, and let rest 5 minutes. Using your fingers, begin to flatten and push the dough evenly out from the center until it measures about 7 to 8 inches in diameter. Do not press the dough all the way to the edges. Leave a slightly raised border, about a half-inch wide, around entire circumference of pizza dough.

 

In a mean time pre-heat the oven for 20 minutes at 250c.
Lift the dough off the surface, and center it on top of your fists. Hold your fists about 1 to 2 inches apart. Begin to rotate and stretch the dough, moving your fists until they are 6 to 8 inches apart and the dough is several inches larger. Then place your fists under the inside of the outer edge, and continue to stretch the dough a little at a time until it reaches about 12 inches in diameter. The dough will drape down over your forearms. At this stage, it is important to keep your fists along the inside of the outer edge and watch that the dough does not get too thin or tear in the center. At the same time, make sure to maintain the slightly raised border on the edges. The dough is surprisingly resilient and will not tear if this step is done carefully and slowly.

 

Arrange the pizza dough into a circle on top of the baking flat tray. Leaving the raised edge uncovered, pour 8 to 9 tsp of the pizza sauce onto the dough. Using the back of a tablespoon, evenly spread the sauce leaving a half-inch border of dough uncovered. Arrange half of the mozzarella slices on top of the sauce and arrange all the veggie's on top, then cover with left over mozzarella slices.

 

Bake until the crust is golden brown and crisp on the edges and the bottom, 10 to 15 minutes, turning the pizza halfway through baking. Using a pizza wheel, slice the pizza into eight pieces, and serve immediately.

 

 

Directions For The Tomato Sauce
Pour oil into a large skillet, and place over medium heat. Using your hands, squeeze tomatoes to crush them. Add to the warm oil, along with the remaining ingredients. Cook over medium-low heat, breaking up tomatoes with a wooden spoon, until the sauce is thick, 40 to 50 minutes. Allow it to cool and grind it to a smooth paste...

Sauce is ready to use, after using the sauce to pizza you can store the remaining sauce in a fridge for the next time use..

 

 

Mushroom Pulao.. (Pressure cooker version)

Pulao usually comes to my rescue when I am not in the mood of cooking and hence prefer to cook 1 pot meal. Yesterday I cooked mushroom pulao which is not just easy to make but also very tasty. Mushroom pulao is a nice variation from the usual matar pulao or vegetable pulao.
Some of my favorite Rice Items Recipe's are: Mutton Briyani, Mushroom Briyani, Soya Chunk Briyani. 

Ingredients

1 cup Basmathi Rice

1 1/2 cup of sliced mushroom, frozen peas and carrot

1/4 cup thinly sliced onion, 2 Green Chilli 

2 Cloves, 1 Stick cinnamon, 2 Bay leaf, 1 Star Anise, 2 dry red chilly

1/2tsp turmeric, 1/2tsp coriander powder and 1/2tsp garam masala

1tsp ginger garlic paste

3tbsp mint leafs

1 tbsp ghee

Salt and Oil as per taste

Cooking Method

Soak the rice in water for few minutes. Heat oil and ghee in pressure cooker. Add cloves, cinnamon, bay leaf, dry chillies and star anise. After a few seconds, add ginger and garlic paste, onion and green chilli. Saute for a couple of minutes. Add mushroom, peas and carrot, stir well. Add salt, all the masala powder and mint leafs. and cook for 2 to 3 minutes. Now add salt, rice and water, mix it well and close the lid and pressure cook for 2-3 whistles. (1 in high flame and 2 in low flame.

Serve with mint raitha or chips.

Mushroom & Mutter Gravy

Ingredient's

1 1/2 cups green peas (Mutter)

200gms mushrooms
2 onions, 3 tomatoes, 3 green chillies, finely chopped
2 tbsp ginger garlic paste
1 tbsp - Chilli powder
1 tbsp - Coriander powder
1 tsp - Turmeric
1 tsp - Garam masala powder
Oil and Salt as per req

Cooking Method

Wash and cut the mushrooms into medium piece. Heat oil in pan and add onions and green chillies fry till golden brown. Add ginger garlic paste and cook for 1/2 a minute.Add tomatoes and cook till oil leaves the sides. AddChilli powder, coriander powder, turmeric, garam masala, salt and cook for 2 minutes. now add the mutter and cook for 3 to 4 minutes or till the masala soaks in to mutter, then add mushroom and mix it well and check for the salt. Now add water as required. cook till the peas are fully cooked. Once done, Garnish with some coriander leafs. Now mushroom mutter gravy is ready to serve.

Serve with rice or roti.

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