Stuffed Jumbo Pasta Shells

An easy pasta no-stove recipe. It can be prepared before hand. You are sure to impress the guests!

Ingredients:
Approx. 6 servings

• Shredded mozzarella cheese - 4 cups
• Ricotta cheese - 1 (15 ounce) container
• Frozen chopped spinach - 1 (10 ounce) package thawed and drained
• Jumbo pasta shells - 1 (12 ounce) package cooked and drained
• Pasta sauce - 1 (28 ounce) jar
• Salt as per taste
• Freshly ground black pepper - 1 tsp

Method:

1. Cook jumbo pasta shells as directed on the package. Do not overcook them. Keep them al dente.
2. Preheat oven at 370 degrees F.
3. In a large bowl, combine cheeses and spinach; stuff into shells.
4. Line a cookie sheet with aluminum foil. Lightly grease it.
5. Apply a layer of pasta sauce in the cookie sheet.
6. Arrange stuffed shells on the layer of pasta sauce. Pour remaining pasta sauce over the shells. Cover and bake at 350 degrees F for 30 minutes or until heated through.
7. Uncover the sheet. Sprinkle some mozzarella cheese on the stuffed pasta shells and bake it uncovered for another 5 minutes, till the cheese melts and turns golden and crusty.

Enjoy warm Stuffed jumbo pasta shells with your favorite salad on the side.

Schezwan Fried Rice

Schezwan fried rice is part of Chinese cuisine. Schezwan sauce has distinct red chili and garlic flavor. Schezwan sauce is easily available at any Asian grocery store. When rice is tossed in fresh vegetables and schezwan sauce, it gets a unique spicy and tangy flavor. Enjoy this easy to follow recipe.

Ingredients:
Schezwan fried rice : For Approx. 4 servings

• Cooked rice - 2 cups
• Onion - 1/2 sliced
• Red bell pepper - 1/2 cut into strips
• Water chestnuts - 1/2 cup sliced
• Baby Corn - 1/2 cup cut in halves
• Fresh mushrooms - 1/2 cup sliced
• Fresh green beans - 1/2 cup cut in 2 inch pieces
• Cashew nuts - 1/4 cup halves
• Spring onions - 1/4 cup cut
• Schezwan Sauce - 1 tbsp
• Green chili vinegar - 1 tsp
• Salt as per taste
• Olive oil - 2 tbsp

Method:

1. In a wok or big non-stick pan, heat olive oil on medium-hot flame.
2. Add onions, water chestnuts, green beans, baby corns, mushrooms and in the very end red bell pepper. Toss together for 2-3 minutes on high heat. Now add cashews. The vegetables should be crunchy so we keep just cook, till its half done.
3. Add schezwan sauce, rice vinegar, cooked rice and salt. Add spring onion leaves and toss well.
4. Cook for 3-4 minutes and schezwan fried rice is ready to be served.

Garnish and Serving Suggestions:
Garnish with fresh spring onions and cashews. Serve hot.

Chocolate Almond Nuggets

Chocolate with nuts is a classic combination. This homemade fudge is hard to resist. Enjoy this easy to follow, simple recipe for Chocolate lovers.

Ingredients:

• Semisweet chocolate chips - 2 cups (12 ounces)
• Heavy whipping cream - 1/2 cup
• Powdered sugar - 1 cup
• Butter - 2 tbsp
• Vanilla extract - 1/4 tsp
• Roasted chopped Almonds - 1/2 cup

Method:

1. Melt chocolate over double boiler.
2. Add cream and stir in sugar. Keep stirring until it becomes smooth.
3. Add butter, vanilla extract and stir to blend well. Stir in Chopped almonds.  Mix well.
4. Butter a smooth plate. Pour the chocolate mix into the plate and refrigerate for couple of hours.
5. Cut into desired shapes. Store between parchment paper to avoid sticking.

Enjoy anytime.

Rasmalai: A melt in your mouth dessert

Rasmalai is a delicate and flavorful Bengali dessert. It is easy to prepare at home with a few ingredients. Rasmalai is milk patties soaked in cardamom and saffron flavored milk. It has very delicate flavor and is served chilled after the meal.

Ingredients:
For Rasmalai: Approx. 6 servings

Whole Milk – 1 gallon
Lemon juice – 1 tbsp OR Vinegar – 1 tbsp
Kesar (saffron) – 1/4 tsp
Almonds – 12
Pistachios – 10
Crushed cardamom seeds – 1 tsp
Sugar – 1.5 cups
Rose essence – 8 drops

Method:
Making Paneer or Cheena:

1. Squeeze fresh lemon juice in a bowl and keep aside. OR if using vinegar, add 1 tbsp vinegar to half cup water and keep aside.
2. In a heavy bottom pan, boil half gallon whole milk.
3. When milk comes to a boil, gradually add lemon juice or vinegar solution to it. Stir the milk gently and it starts curdling. Very soon the whey is separated from the curdled milk. Turn the heat off.
4. Now in a strainer, line the muslin cloth. Strain the above curdled milk from this cloth.
5. The solids on the muslin cloth are “paneer” or “cheena”. Wrap the paneer in a muslin cloth and rinse it under cold water for couple of times. Rinsing helps in taking out vinegar or lemon taste from the paneer. Squeeze well.
6. Hang this wrapped paneer to take out the excess water squeeze the cloth, or press the wrapped paneer under a heavy pan for about one hour.
7. Paneer or cheena is ready to make rasmalai.

Making the Rasmalai:

3. Take fresh paneer or cheena on a large plate or surface. Knead it for at least 5 minutes. Make soft and smooth dough of it. Kneading is one of the most important parts of making rasmalai.
4. Once the paneer becomes very soft and smooth, divide the dough into 10 equal parts and roll them in smooth balls and flatten them a bit to form small discs shape.
5. Meanwhile, on medium high heat in a large vessel, boil 6 cups of water and add 1 cup of sugar to it. Mix well.
6. Add the above paneer discs to the boiling water very gently. There should be enough room for the discs to expand. Cover the lid for 2-3 minutes. Stir gently and let it boil for 5-6 more minutes.
7. Check the rasmalai patties, as they are almost doubled in size. Turn the heat off.
8. Carefully take the patties out of the sugar syrup. Squeeze them gently. Keep aside.
9. To prepare the malai, take the remaining half gallon milk in a non stick pan and bring it to a boil. Let it simmer on low heat for 15-20 minutes, stirring occasionally. Milk reduces and starts to thicken.
10. Add half cup sugar, rose essence, cardamom and saffron. Mix well.
11. Now carefully add rasmalai patties to this milk. Let it simmer for 5 minutes.
12. Turn the heat off and let it cool completely. Keep it in the refrigerator.

Garnish and serving suggestions:
Garnish with sliced almonds and pistachios and serve chilled.