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.