Spaghetti and peanuts savoury loaf

The kind people who have been following my blog regularly are sure to notice my inclination towards savoury loaves. We all have are favourites and mine are savoury loaves , not just because they can be made in advance , but also because the ingredients can be altered to suit our individual tastes as long as you know the texture of the uncooked batter , and also because they go along with the main course and just gell in with the other served dishes beautifully. Well that’s how I feel about them.

      Quite recently I had put a post on spaghetti with tangy fiery sauce . I had about two cups of spaghetti left . Its begun to be a little warm in these parts and the family was in a mood for a chilled salad with mint yogurt dressing ( check out the post on the “hung curd dip “ for the recipe) and I was in no mood to cook. So a spaghetti peanut loaf was the best choice for a quick and healthy breakfast. Well if the idea doesn’t appeal to any of you , just give it a try and I am sure you will like it.

 Ingredients:

1.   Two cups heaped leftover cooked spaghetti

2.    225 grams roasted and ground peanut powder

3.   50 grams or two slices of fresh whole wheat bread crumbs ( you could use white bread too )

4.   Three tablespoons canned tomato puree

5.   Half a teaspoon of dried thyme

6.   One level teaspoon black pepper powder

7.   One and half teaspoon salt or to taste

8.   Five generous tablespoons of olive oil

9.   Two large onions diced fine

10.  Two large eggs

Method:

1.   Stir fry the onions on medium flame in the oil for 5-7  minutes till they turn pink.

2.   Turn the gas off and while the onions come to room temperature assemble the rest of the ingredients in a mixing bowl.

3.   Add the onions and mix well and put the mixture into a one litre capacity loaf tin and pat well.

4.   Cover with a aluminium foil and place in a preheated oven at 180° for one hour and another 5-7 minutes after removing the cover.

5.   Cool for ten minutes before slicing into thick slices. Tastes best if served warm and straight away.

egg.· peanuts· savoury loaves· spagetti

Spaghetti and peanuts savoury loaf

The kind people who have been following my blog regularly are sure to notice my inclination towards savoury loaves. We all have are favourites and mine are savoury loaves , not just because they can be made in advance , but also because the ingredients can be altered to suit our individual tastes as long as you know the texture of the uncooked batter , and also because they go along with the main course and just gell in with the other served dishes beautifully. Well that’s how I feel about them.

      Quite recently I had put a post on spaghetti with tangy fiery sauce . I had about two cups of spaghetti left . Its begun to be a little warm in these parts and the family was in a mood for a chilled salad with mint yogurt dressing ( check out the post on the “hung curd dip “ for the recipe) and I was in no mood to cook. So a spaghetti peanut loaf was the best choice for a quick and healthy breakfast. Well if the idea doesn’t appeal to any of you , just give it a try and I am sure you will like it.

 Ingredients:

1.   Two cups heaped leftover cooked spaghetti

2.    225 grams roasted and ground peanut powder

3.   50 grams or two slices of fresh whole wheat bread crumbs ( you could use white bread too )

4.   Three tablespoons canned tomato puree

5.   Half a teaspoon of dried thyme

6.   One level teaspoon black pepper powder

7.   One and half teaspoon salt or to taste

8.   Five generous tablespoons of olive oil

9.   Two large onions diced fine

10.  Two large eggs

Method:

1.   Stir fry the onions on medium flame in the oil for 5-7  minutes till they turn pink.

2.   Turn the gas off and while the onions come to room temperature assemble the rest of the ingredients in a mixing bowl.

3.   Add the onions and mix well and put the mixture into a one litre capacity loaf tin and pat well.

4.   Cover with a aluminium foil and place in a preheated oven at 180° for one hour and another 5-7 minutes after removing the cover.

5.   Cool for ten minutes before slicing into thick slices. Tastes best if served warm and straight away.

Cauliflower spinach slice

  I have a great liking for baked vegetable slices. I love the whole idea of assembling all the ingredients , transferring them into a loaf tin and then just putting them into the oven to bake and lo- behold we have a healthy all time snack as well as an accompanimet to the main course, which can be refrigerated and  then reheated in the microwave or toasted on a griddle whenever one feels like munching some.

    Here is another vegetable slice which again can be altered to your own personal liking. Here is how I like it best.

Ingredients:

1.   400 grams or four heaped cups of grated cauliflower ( you could use the food processor here)

2.   100 grams of spinach chopped coarsely

3.   5 - 6 tablespoons of  refined oil ( I have liberally used olive oil here)

4.   One teaspoon cumin seeds

5.   50 grams toasted and powdered peanuts

6.   Half a teaspoon each of garam masala and dry ginger powder

7.   2 teaspoons of black pepper powder

8.   Salt to taste or like I put one and a half teaspoonful

9.   Four tablespoons of spicy tomato ketchup

10.        100 grams quick cooking oats ( I have used quaker)

11.        Two eggs

12.        One teaspoon sesame seeds

Method:

1.  Stir fry the minced cauliflower in two tablespoons of oil for about five minutes on medium flame.

2.   Transfer into a mixing bowl and in the same pan put two to four tablespoons of oil and add the cumin seeds.

3.   The moment the cumin seeds change colour add the chopped spinach and stir fry on medium flame for just about five minutes.

4.   Transfer the spinach into the same mixing bowl.

5.   Add the rest of the ingredients except that out of the two eggs , keep aside the egg yolk of one of the eggs to use as an egg wash over the loaf.

6.   Gently mix all the ingredients and pat the mixture into a 8 inch loaf tin.

7.   Brush the egg yolk over the loaf and sprinkle the sesame seeds.

8.  Cover with an aluminium foil and place in a preheated oven at 180° for fifty minutes and another ten minutes without the foil.

9.   Cool and slice.

cauliflower· international· oats· peanuts· savoury loaves· spinach

Cauliflower spinach slice

  I have a great liking for baked vegetable slices. I love the whole idea of assembling all the ingredients , transferring them into a loaf tin and then just putting them into the oven to bake and lo- behold we have a healthy all time snack as well as an accompanimet to the main course, which can be refrigerated and  then reheated in the microwave or toasted on a griddle whenever one feels like munching some.

    Here is another vegetable slice which again can be altered to your own personal liking. Here is how I like it best.

Ingredients:

1.   400 grams or four heaped cups of grated cauliflower ( you could use the food processor here)

2.   100 grams of spinach chopped coarsely

3.   5 - 6 tablespoons of  refined oil ( I have liberally used olive oil here)

4.   One teaspoon cumin seeds

5.   50 grams toasted and powdered peanuts

6.   Half a teaspoon each of garam masala and dry ginger powder

7.   2 teaspoons of black pepper powder

8.   Salt to taste or like I put one and a half teaspoonful

9.   Four tablespoons of spicy tomato ketchup

10.        100 grams quick cooking oats ( I have used quaker)

11.        Two eggs

12.        One teaspoon sesame seeds

Method:

1.  Stir fry the minced cauliflower in two tablespoons of oil for about five minutes on medium flame.

2.   Transfer into a mixing bowl and in the same pan put two to four tablespoons of oil and add the cumin seeds.

3.   The moment the cumin seeds change colour add the chopped spinach and stir fry on medium flame for just about five minutes.

4.   Transfer the spinach into the same mixing bowl.

5.   Add the rest of the ingredients except that out of the two eggs , keep aside the egg yolk of one of the eggs to use as an egg wash over the loaf.

6.   Gently mix all the ingredients and pat the mixture into a 8 inch loaf tin.

7.   Brush the egg yolk over the loaf and sprinkle the sesame seeds.

8.  Cover with an aluminium foil and place in a preheated oven at 180° for fifty minutes and another ten minutes without the foil.

9.   Cool and slice.

Nutty sesame cauliflower stir fry

This cauliflower preparation is with a bit of a twist. Along with the regular masalas there are some peanuts and sesame seeds as well, which jointly impart a rich flavor to this simple stir fried recipe .

Ingredients:

1.        One medium cauliflower about 500 grams

2.        Two medium onions sliced long

3.         Quarter cup peanuts

4.         Two tablespoons sesame seeds toasted

5.         One teaspoon ginger garlic paste

6.         ¼ teaspoon turmeric powder
7.   one eighth cup water

8.         ½ teaspoon red chilli powder

9.         1 teaspoon cumin seeds

10.     3-4 cloves

11.    4 -5 tablespoons oil

Method:

1.         Make walnut sized florets of the cauliflower.

2.         Toast the peanuts , pound them to small pieces and remove the husk  and then powder them.

3.         Toast the sesame seeds in the same pan and keep aside.

4.         Take oil in a heavy bottomed pan and when it gets warm , add the cumin seeds and cloves.

5.         The moment they change colour in a few seconds add the sliced onions and stir fry till just turning golden brown.

6.         Add the ginger garlic paste , stir for two – three minutes .

7.        Add the peanut powder and give a stir and follow with the turmeric and the red chilli powders , stir a bit and then tumble in the cauliflorets.

8.         Add about one eight cup of water and sprinkle the salt, toss the vegetables so that they get evenly coated with the masala and cover.

9.         Toss the florets in between the cooking so that they get evenly cooked.

10.    When the florets are completely  cooked, sprinkle the toasted sesame seeds, give another toss and serve with rotis or plain paranthas.

cauliflower· peanuts· sesame seeds· stir fry· vegetables

Nutty sesame cauliflower stir fry

This cauliflower preparation is with a bit of a twist. Along with the regular masalas there are some peanuts and sesame seeds as well, which jointly impart a rich flavor to this simple stir fried recipe .

Ingredients:

1.        One medium cauliflower about 500 grams

2.        Two medium onions sliced long

3.         Quarter cup peanuts

4.         Two tablespoons sesame seeds toasted

5.         One teaspoon ginger garlic paste

6.         ¼ teaspoon turmeric powder
7.   one eighth cup water

8.         ½ teaspoon red chilli powder

9.         1 teaspoon cumin seeds

10.     3-4 cloves

11.    4 -5 tablespoons oil

Method:

1.         Make walnut sized florets of the cauliflower.

2.         Toast the peanuts , pound them to small pieces and remove the husk  and then powder them.

3.         Toast the sesame seeds in the same pan and keep aside.

4.         Take oil in a heavy bottomed pan and when it gets warm , add the cumin seeds and cloves.

5.         The moment they change colour in a few seconds add the sliced onions and stir fry till just turning golden brown.

6.         Add the ginger garlic paste , stir for two – three minutes .

7.        Add the peanut powder and give a stir and follow with the turmeric and the red chilli powders , stir a bit and then tumble in the cauliflorets.

8.         Add about one eight cup of water and sprinkle the salt, toss the vegetables so that they get evenly coated with the masala and cover.

9.         Toss the florets in between the cooking so that they get evenly cooked.

10.    When the florets are completely  cooked, sprinkle the toasted sesame seeds, give another toss and serve with rotis or plain paranthas.