PENNE PASTA WITH SEASONAL VEGETABLES

Again this is one of my all time favourties! and a simple recipie too!
INGREDIENTS:

• 3 Cups cooked penne
• 1 tsp chopped garlic
• 1/4 cup cleaned and blanched snowpeas
• 1/4 cup broccoli florets
• 1/4 cup fresh asparagus
• 1 maggi seasoning cube
• 1/4 cup Cheese
• 1.5 cups fresh cream
• 3 tbsp olive oil
• Salt and pepper to taste

METHOD :

• Heat the olive oil in a pan, add the garlic and saute for a few seconds.
• Add the snow peas, broccoli, asparagus, seasoning cube, cream, salt and pepper and cook for 2 minutes.
• Add the penne and cook for a further 2 minutes until the penne is evenly coated with sauce.
• Remove from fire and Sprinkle cheese on top and serve hot.

CREAM OF TOMATO SOUP

INGREDIENTS :

• 4 Cups Chopped Tomatoes
• 1 Bay leaf
• 2-3 Peppercorns
• 1 tbsp refined flour
• 1.5 tbspn Butter
• 1/4 cup tomato puree
• 1-2 tsp sugar
• 1.5 tbsp Cream
• Salt and freshly ground pepper to taste

FOR SERVING

• 4 tsp cream
• 4 tbsp deep fried bread croutons

PROCEDURE :

• In a pan, combine the tomatoes, bayleaf and peppercorns with 1 cup of water and bring to a boil.
• Simmer for 10 - 15 minutes till tomatoes are soft.
• Remove the bayleaf, cool the mixture and puree it in a blender. Strain the puree and keep aside.
• Heat the butter in another pan, add refined flour and cook it over a slow flame for a few seconds.
• Add 1 cup of water and gradually and stir it continously, so that no lumps remain.
• Add the pureed tomato mixture, tomato puree, sugar, salt and pepper and bring it to a boil.
• Add the cream and mix well.
• Serve hot, garnish with a tsp of cream and topped with a tbsp of croutons.

PALAKKOORA PAPPU

Yumm!!!!!!!!!!!!!!!!!!!! this is one of my favourites!!!!!
INGREDIENTS :

• Spinach - 1 bunch
• Coriander leaves - a handfull
• Curry leaves - few
• Tamarind - small lemon sized portion
• Green chillies - 3-4
• Red Chillies - 2-3
• Methi seeds - 1/4 tspn
• Mustard seeds - 1 tspn
• Sambhar Powder - 2-3 tbspn
• Toor dal - 1 cup
• Oil - 3-4 tbspns
• Asafoetida - 1/2 tspn
• Salt - to taste

PROCEDURE :

• Wash and chop the Spinach and coriander leaves finely.
• Pressure cook toor dall. Soak Tamarind portion in water so that it becomes easier to extract tamarind.
• Heat oil in a kadai and splutter mustard seeds, methi seeds, green chillies, red chillies, curryleaves and asafoetida.
• Once they change colour saute the finely chopped spinach and coriander.
• Extract the tamarind (dilute consistency) and pour it in the kadai. Then add Sambhar powder and salt.
• Allow it to boil and once it boils and reduces add the cooked toor dall .
• Allow it to simmer for 10 minutes. Serve it hot with rice.

MUSHROOM MATAR

INGREDIENTS:

• Mushrooms - 200 gms
• Peas - 1 cup (Shelled & boiled)
• Oil - 3 tbspns
• Ginger Garlic paste - 1 tsp
• Turmeric Powder - 1/4 tsp
• Kasoori Methi - 1 tbsp
• Salt - According to taste
• Garam Masala - 1/2 tsp
• Red chilli Powder - 1/2 tsp

PASTE 1

• Onions - 2
• Cloves - 2
• Green Cardamoms - 2
• Saunf - 1 tsp

PASTE 2

• Tomatoes - 3
• Yoghurt - 1/2 cup
• Cashewnut - 2 tbspns

PROCEDURE :

• Cut Mushrooms into 4 pieces.
• Heat 2 tbsp oil add mushrooms and saute for 4 -5 minutes.
• Add Ginger Garlic paste. Cook for a minute. Remove from fire.
• Grind the ingredients of paste 1 to a smooth paste.
• Grind all the ingredients of paste 2 to a smooth paste. Keep it aside.
• For the gravy heat 3 tbspn oil. Add paste 1. Cook till light brown. Add turmeric powder.
• Add Paste 2. Stir in for 8 - 10 minutes or till dry and oil separates.
• Add Kasoori Methi and red chilli powder. Mix
• Add 2 cups of water. Boil. Add salt, Garam masala and fried mushrooms and boiled peas.
• Remove from fire and serve it with Rice or Rotis.

RUSSIAN SALAD

INGREDIENTS :

• 100 gms French beans
• 100 gms Carrot
• 100 gms Peas
• 225 gms Potatoes
• 1 Small tin Pineapples
• 2 Apples
• 100 gms Fresh Cream
• 1 Cup Mayonnaise
• 1 Small Lettuce
• Salt, Pepper and Sugar to taste

PROCEDURE :

• Cut the vegetables into small pieces and boil.
• Chop the pineapples and apples.
• Mix the fruits and vegetables and add salt and pepper.
• Mix Mayonnaise and cream.
• Mix the mayonnaise thoroughly with Vegetables. Add Salt, pepper and sugar.
• Line a salad bowl with Lettuce leaves. Pile the Salad in the Centre.
• Serve Cold.

TOMATO RICE

INGREDIENTS :

• Basmati Rice - 1 Cup
• Tomato Puree - 1 Cup
• Water - 1 cup
• Green Chillies - 4
• Red Chilli Powder - 1/2 tsp
• Small Onions - 1/4 cup
• Garlic - 6 flakes
• Fresh Peas - 1/4 cup
• Lemon - 1/2
• Salt - According to taste
• Ginger Garlic Paste - 1/2 tsp
• Coriander leaves - 1Tbspn
• Cashewnut Paste - 1 Tbspn
• Cinnamon - 1 inch
• Cloves - 3
• Cardamoms - 2
• Bayleaf - 1

PROCEDURE :

• Wash and soak Basmathi rice for 10 minutes.
• Peel Onions and Cut green chillies lengthwise.
• Grind tomatoes and strain to get uniform pulp(or else use ready made tomato puree).
• Fry rice in a 1/2 tsp of ghee till moisture is absorbed.
• Heat Oil in a pressure cooker and fry the masala spices, ginger- garlic paste, green chillies and then Onions.
• Add cooked peas with tomato pulp and water.
• When it starts boiling add salt, chilli powder, cashewnut paste, little sugar and rice.
• Mix well and reduce the flame and pressure cook for 10 minutes.
• If tomatoes are very sweet squeeze lemon juice after removing the lid, Garnish with coriander leaves.
• Serve it hot with Raita of your choice.

DRUMSTICK MASALA

This is One of My favourites tastes great with Rotis and Rice.
INGREDIENTS :

• Drumsticks - 4
• Finely Chopped Onions - 3 Tbspns
• Finely Chopped Tomatoes - 3 - 4 Tbspns
• Oil for Frying
• Turmeric Powder - 1/4 tspn
• Dhania Powder - 1.5 tspn
• Salt - According to taste
• Red Chilli Powder - 3/4 tspn

Grind together :

• Grated Fresh Coconut - 2tbspns
• Big Onion - 1
• Aniseed - 3/4 tspn

PROCEDURE :

• Cut Drumsticks into 2 " pieces
• Heat oil in a Kadai and add aniseeds, curry leaves and then chopped onions.
• Fry for a few minutes and then add chopped tomatoes.
• Stir in medium flame for 2 -3 minutes.
• Add drumsticks for 3-4 minutes.
• Add dhania powder, turmeric, salt, chilli powder, and mix well.
• Pour just enough water to cover the pieces and close with a lid.
• When it is half cooked add the ground mixture and cook till dry.
• Serve it hot with rice or rotis.

SWEET CORN SOUP

INGREDIENTS :

• Fresh corn cobs - 6 Large
• Ajinomoto Powder - 3/4 tsp
• Soya Sauce - 1/2 tsp
• Cornflour - 2tbspns
• Sugar - 1.5 tbspns
• Salt to taste
• Green chillies in vinegar and chilli sauce to serve

PROCEDURE :

• Grate Corn. Take out a few whole corns. Add 6 teacups of water and cook in a pressure cooker.
• Mix the cornflour in 2 teacups of coldwater and add the cooked corn mixture. Put to boil and add the sugar, Ajinomoto Powder and salt.
• Boil for atleast 30 minutes. Add the soy sauce.
• Serve Hot with chillies in vinegar and chilli sauce.

WALNUT HALWA

INGREDIENTS :

• Walnuts - 1 Cup
• Sugar - 1/2 Cup
• Ghee - 3tbspns
• Semolina - 1 tbspns
• Cardamom Powder - 1/2 tsp
• Milk - 1/3 Cup
• Walnuts Coarsely chopped - a handful

PROCEDURE :

• Combine Sugar and 1/2 cup of water and cook till it is one string consistency.
• Meanwhile heat the ghee in a kadai and add the rawa and saute over a slow flame for a minute.
• Add the walnuts and cook over a slow flame, stirring continously till the mixture turns golden brown.( Approximately for 15 mins)
• Add the Sugar syrup a little at a time stirring continously.
• Cook on a slow flame till the mixture becomes dry.
• Add the milk and mix well, cook on a slow flame for another 10 minutes.
• Add the Cardamom powder and mixwell, Serve hot garnished with Walnuts.

SOFT IDLIS

INGREDIENTS:

• Parboiled Rice - 4 cups
• Whole urad dhall - 1 cup
• Fenugreek seeds - 1/4 tsp
• Salt - to taste

METHOD :

• Soak Rice, urad dhall and fenugreek in water for say 6-7 hours.
• Grind rice separately and uradh and methi separately.
• Mix the rice and the uradh dhall mixture.(Use your hands to mix the mixture)
• Store the Mixture in a slightly warm area and wait till it ferments.
• You can see the Mixture risen up after which it is ready to use.
• Use idli moulds to prepare idlis and serve it hot with sambhar/Chutney.

CABBAGE MASALA

INGREDIENTS :

• Finely Cut cabbage - 2 cups
• Chopped Onions - 3 Tblspns
• Tamarind Extract - little
• Cooked Thuar Dhall - 1/4 cup
• Salt- As required
• Jaggery - Optional
• Oil for frying

Grind together:

• Red Chillies - 6 -7
• Grated Fresh coconut - 2 Tblspns
• Coriander Seeds - 1.5 tspns
• Cumin Seeds - 0.5 tspns
• Pepper - few

METHOD :

• Cook Cabbage in enough water or just steam it.
• Heat oil in a frying pan and fry the onions first.
• Add the cooked cabbage with the ground paste and fry for a few minutes till a good smell comes.
• Add Tamarind Extract, salt, cooked dhall and fry till it becomes a thick paste.
• Serve it hot with Rice or Rotis.

CRUNCHY RICE PAKORAS

Its an ideal evening snack which tastes awesome with tea. This dish would be ideal to consume on a rainy day.
INGREDIENTS:

• Besan - 1/2 cup
• Left over rice - 1.5 - 2 cups
• Onion - 1 large
• Green chillies - 2
• Coriander leaves - 2 tbspns
• Mint leaves - 2 tbspns
• Chaat Masala - 1 tblspn
• Red chilli powder - 1 tspn
• Rawa - 2 tbspns
• Salt - to taste
• Oil for Deep frying.

PROCEDURE :

• Mash the rice well.
• Mix all the ingredients well and add some water to make a thick batter.
• Heat oil in a kadai. Then add small portions of the batter into the hot oil and deep fry till light golden brown.
• Drain on a paper napkin to remove excess oil and fry once again in very hot oil briefly.
• Serve it hot with ketchup and tea.

BROCCOLI SOUP

INGREDIENTS:

• 1 cup broccoli
• 1/2 cup onions chopped
• 1 tsp cheese
• 1/2 cup milk
• 1 tbsp olive oil
• Salt and pepper to taste

PROCEDURE:

• Heat oil in a saucepan, add onions and saute till the pieces are translucent.
• Add chopped broccoli, 1.5 cups of water and simmer for 2-3 minutes.Allow it to cool.
• Puree them in a liquidiser and transfer them back into a pan.
• Add the milk and cheese and bring it to a boil.
• Finally add Salt and pepper and serve hot.

STIR FRIED VEGETABLES

INGREDIENTS:

• 1/2 cup paneer / tofu
• 1/2 cup broccoli
• 6 nos. babycorn sliced diagonally
• 1/2 cup green capsicums
• 1 cup button mushrooms
• 1 tbsp soy sauce
• 1 tsp cornflour
• 2 tbsp roasted sesame seeds
• 2 tbsp roasted peanuts
• 2 tsp oil
• Salt to taste
• Pepper to taste

METHOD :

• Heat oil in a wok and add paneer /tofu and cook till golden brown.
• Add broccoli, babycorn, capsicum, mushrooms and stirfry for 1 - 2 minutes.
• Mix the soy sauce, cornflour with 1/2 cup of water and add the vegetables stirring constantly till the sauce thickens and glaze develops.
• Stir in the sesame seeds, peanuts, salt and pepper and cook for 3 - 4 minutes.
• Serve it hot.

KHASTHA BHINDI

This is again one of my favourites!!!!!!!!!!
INGREDIENTS :

• 250 gms ladies finger
• 2 tbsps cornflour
• 1 tsp ajwain
• 1/4 tsp turmeric powder
• 2tsps chaat masala
• 1/2 tsp red chilli powder
• 1 tsp ginger-garlic paste
• 1/2 cup besan
• 1/2 tsp salt
• 1 tbsp Lemon
• Oil for frying

PROCEDURE :

• Wash and pat dry the bhindi.
• Cut the bhindi into 2 pieces lengthwise.
• Then again cut each piece further into 2 pieces lenghtwise so that you get 4 pieces from each bhindi. Place them in a plate.
• Heat oil in a kadai for frying.
• Sprinkle Cornflour, ajwain, turmeric powder, chaatmasala, redchilli powder, ginger garlic paste, besan and salt on the bhindi in the plate and mix well using both the hands.
• Sprinkle Lemon juice & mixwell to coat the bhindi with spices.
• Do not keep it aside fry them immediately.
• Fry them till the bhindi is crisp and serve it hot.

STARTER SPECIAL - MASALA PAPPAD

I always had this preconceived Notion that Entree's were always tough and elaborate to make.I also used to think "who will want to have such elaborate meals when everyone is getting health conscious these days?" That's when i came across this easy, simple starter recipie which will not take too much of my time and i was sure this would be a hit during parties and also would be a good muchie for friday night movies.

INGREDIENTS :

• Pappads (Any Variety) - 6
• Finely Chopped Onions - 1/2 cup
• Finely Chopped Tomatoes - 1/2 cup
• Amchur Powder - 2 tsp
• Salt - According to taste
• Green Paste - 2 tbsps
• Coriander - 2 tbsps for garnishing

METHOD :

• Roast the Pappads on a medium flame/microwave and keep them aside
• Combine the Onions, tomatoes, Amchur Powder and salt in a bowl and mix well.
• Arrange a pappad on a Serving plate and spread 1 tsp of green paste evenly on it.
• Sprinkle 2 tbsps of mixture on the pappad in a even layer.
• Garnish with Fresh coriander and serve immediately.

GREEN PASTE:

Combine 1 tbsp of fresh grated coconut, 1/4 cup mint leaves, 2 cups chopped coriander, 1tbsp rice flakes (poha soaked in water), 2 green chillies, 1 tsp jeera, Salt and blend it in a blender using little water.

You can store this in the refrigerator upto 3 months.

CUCUMBER AND PINEAPPLE SALAD

This is a simple and healthy salad that can be done in minutes.
INGREDIENTS :

• Cucumber - 2 cups
• Pineapple - 1 cup
• Spinach/Rocket leaves - 1 cup

TO BE MIXED INTO A DRESSING:

• Curds - 1/2 cup
• Sugar - 2 tsp
• Lemon Juice - 1 tsp
• Celery - 1/2 tsp
• Salt & Pepper - According to taste

METHOD :

• Wash & Chop cucumber and pineapple. Shred the spinach/rocket leaves.
• Combine the Cucumber, pineapple and spinach/rocket leaves in a bowl and refrigerate to chill.
• Refrigerate the dressing to chill.
• Just add the dressing before serving the salad and toss it well.
• Serve it chilled.

LEMON RASAM

INGREDIENTS :

• Toor Dal - 1/2 cup
• Tomato - 1 big
• Curry leaves - 1 sprig
• Coriander leaves - 1 sprig
• Green Chillies - 2
• Rasam powder - 1 tsp
• Hing - 1/4 tsp
• Haldi - 1/4 tsp
• Salt - According to taste
• Lemon - 1

FOR TADKA :

• Ghee - 1 tsp
• Mustard seeds - 1 tsp
• Jeera - 1 tsp

METHOD :

• Chop tomatoes, wash pat and dry curry leaves, chop coriander leaves, slit green chillies.
• Pressure cook toor dal and keep it aside.
• In a Heavy bottomed vessel add 3 cups of water, tomatoes, green chillies, curry leaves and coriander leaves.
• Add Hing, haldi, salt and rasam powder and allow it to boil.
• Once the quantity of the rasam reduces to half , add the cooked toor dal.
• Check seasoning. Prepare the tadka by spluttering mustard seeds and jeera in ghee and pour it over the rasam.
• Once the Rasam is slightly cool squeeze the lemon over it. Serve it with steamed rice.

NOTE : Do not reheat this rasam after the lemon has been squeezed in, it will taste bitter.

MICROWAVE MILK SWEET

This is the easiest and yummiest sweet that can be made in a jiffy!
INGREDIENTS:

• Condensed Milk - 1 Can
• Milk - 2 - 3 Tbspns
• Fresh Curds - 2 Tbspsns
• Ghee - 1 tspn

METHOD:

• Mix Condensed milk, Milk and the curds in an open microwave safe bowl and Micro on High for 5 minutes stirring once in between.
• Add ghee mix well and micro on high for 1 minute.
• Allow 2 minutes standing time and serve it hot.

Bonjour!!!!!!!!!!!!!!

Ahem........Ahem I have been drooling over other food blogs and food websites over last week and i decided to create a blog for myself. I promise you all that this blog will have a collection of your favourite recipies cooked to perfection which is sure to bring a smile to your face and encourage you to treat yourself and your family to more tastier, healthier and joyous meals!!!!!