This is on request from Sudha :). Sudha, I hope you enjoy this recipe as much as I did few days back. Its simple and yet so full of health and comfort.
Ingredients:
For Stock:
Coriander Stalk and Leaves - 1/2 cup
few stalks of Lemon Grass
4 cups water
For Soup Vegetables:
Butter - to Saute
Carrots - Sliced in roundels - wafer thin or as thin as possible
Mushroom - sliced thinly
Beans: Sliced Thinly
Broccoli - Sliced
Scallions (spring Onions) - White & Green Portion chopped - 1/2 cup
For Soup Seasoning:
Salt - To Taste
Chili Flakes - 1 tsp
Lemon Juice - 1 tsp for each serving
Procedure: For Stock - boil all ingredients together till the stock is reduced to 3/4cups. Strain and store. Heat a teaspoon of butter in a skillet and add vegetables to it. Saute for a min or so. Add Stock and let it come to a boil. Simmer for 10 mins. Add salt and chili flakes and let it simmer for 1 more min.
Serve in soup bowls with lemon juice and chopped coriander leaves.
Wednesday, November 11, 2009
Thursday, October 15, 2009
Aromatic Potatoes
I made this dish out of sheer love for Nutmeg!!! I love this spice. It uplifts my mood and gives flavor & aroma to food. Try and I can guarantee that you'll fall in love with this simple yet tasteful recipe. Of course you have to have love for potatoes too :)
Ingredients
Baby Potatoes 500gms (par boiled and peeled)or Regular Potatoes.
Cumin (Zeera) - 1 tsp
Green Chillies - 3 chopped finely (you can adjust this to taste)
Garlic - 5 chopped finely (again adjust to taste)
Turmeric - 1 tsp
Coriander leaves - 1/2 cup shredded
Nutmeg - 3 tsp grated
Salt - to taste
Cooking Oil - 2 tsp
Lemon - 2 tsp
Procedure
Heat Oil in a wok. Add Zeera and fry till it browns lightly.
Add Garlic and Green Chilies. Fry for a min. Add turmeric, saute for few seconds. Add Potatoes. If you are using regular ones then pls cut them into medium size.
Toss them nicely so that they are well coated with the mixture. Add salt, give a toss. Let potatoes cook for 20 mins on slow flame. Keep tossing every 5-10 mins. Add nutmeg powder and let it cook for another 5 mins. Add coriander leaves and lemon juice. Toss nicely and switch off the flame. Serve with light sprinkle of grated nutmeg.
Ingredients
Baby Potatoes 500gms (par boiled and peeled)or Regular Potatoes.
Cumin (Zeera) - 1 tsp
Green Chillies - 3 chopped finely (you can adjust this to taste)
Garlic - 5 chopped finely (again adjust to taste)
Turmeric - 1 tsp
Coriander leaves - 1/2 cup shredded
Nutmeg - 3 tsp grated
Salt - to taste
Cooking Oil - 2 tsp
Lemon - 2 tsp
Procedure
Heat Oil in a wok. Add Zeera and fry till it browns lightly.
Add Garlic and Green Chilies. Fry for a min. Add turmeric, saute for few seconds. Add Potatoes. If you are using regular ones then pls cut them into medium size.
Toss them nicely so that they are well coated with the mixture. Add salt, give a toss. Let potatoes cook for 20 mins on slow flame. Keep tossing every 5-10 mins. Add nutmeg powder and let it cook for another 5 mins. Add coriander leaves and lemon juice. Toss nicely and switch off the flame. Serve with light sprinkle of grated nutmeg.
Tuesday, September 22, 2009
Healthy Tortilla Wrap with Tofu & Stir Fried Veg
I made this wrap to cut the boredom of regular menu @ home and it turned out to be nice.
Ingredients:
3 Tortilla Wraps or 3 Rotis
Zucchini - 1 (deseeded & Chopped into cubes)
Bell Peppers (Red and Yellow) - 1 each (chopped into cubes)
Onion - 1 small (Chopped roughly)
Baby Corn - 5 (chopped)
Szechuan Sauce: 2 tsp
Sesame/Olive Oil - 3 tsp
Salt - to taste
Garlic - to taste
Green Chili - To Taste
Tofu - 150 gms - Cut into 1"square and pan fried lightly
Procedure:
In a wok pour the oil and saute garlic, green Chili and Onion for couple of mins. Add all vegetables and salt. Cover to cook till half done. Add Szechuan Sauce and mix it up nicely.
Now spread this mixture on a tortilla wrap and add a layer of pan fried tofu. Roll it up and Serve.
Ingredients:
3 Tortilla Wraps or 3 Rotis
Zucchini - 1 (deseeded & Chopped into cubes)
Bell Peppers (Red and Yellow) - 1 each (chopped into cubes)
Onion - 1 small (Chopped roughly)
Baby Corn - 5 (chopped)
Szechuan Sauce: 2 tsp
Sesame/Olive Oil - 3 tsp
Salt - to taste
Garlic - to taste
Green Chili - To Taste
Tofu - 150 gms - Cut into 1"square and pan fried lightly
Procedure:
In a wok pour the oil and saute garlic, green Chili and Onion for couple of mins. Add all vegetables and salt. Cover to cook till half done. Add Szechuan Sauce and mix it up nicely.
Now spread this mixture on a tortilla wrap and add a layer of pan fried tofu. Roll it up and Serve.
Thursday, September 10, 2009
Lentil & Tomato Soup with Sweet Thai Basil
This is a thin soup and has high nutritional and health value.
This would serve 2
Ingredients:
Red Lentil (Masoor) - 50 gms
Tomato - 1 Big (washed and cut)
Ginger - 1/2" (juliennes)
black Pepper - few pods
Salt - to taste
Lemon Juice - 1 tsp for each serving
Fresh Sweet Thai Basil leaves - few sprigs Alternative: Regular Basil fresh or Dry
Water - 3 cups
Wash Red Lentil thoroughly. Put it in a pressure pan/cooker along with ginger, black pepper, tomato and salt. Give it 3 whistles and take it off the flame. Sieve it through and pour it in a pan. You can pick out the pepper and add to the soup later if you like. Bring it to a boil and add roughly shredded Sweet Thai Basil. Let it simmer for few more mins. Add Lemon Juice and serve hot.
This would serve 2
Ingredients:
Red Lentil (Masoor) - 50 gms
Tomato - 1 Big (washed and cut)
Ginger - 1/2" (juliennes)
black Pepper - few pods
Salt - to taste
Lemon Juice - 1 tsp for each serving
Fresh Sweet Thai Basil leaves - few sprigs Alternative: Regular Basil fresh or Dry
Water - 3 cups
Wash Red Lentil thoroughly. Put it in a pressure pan/cooker along with ginger, black pepper, tomato and salt. Give it 3 whistles and take it off the flame. Sieve it through and pour it in a pan. You can pick out the pepper and add to the soup later if you like. Bring it to a boil and add roughly shredded Sweet Thai Basil. Let it simmer for few more mins. Add Lemon Juice and serve hot.
Greens & Apple Salad with Honey-Mustard Dressing
I have this close friend of mine who has asked me for a Soup or Salad recipe which she would love to eat on a balmy rainy night!! Here you go Ash. This is one my fav and I hope you'll love it too. Easy to make. I will write Soup Recipe separately for you.
Ingredients:
Green or Golden Apple - 1 cored and diced Alternate - Red Apple
Cucumber - De seeded and Diced- 1
Shredded Lettuce - as much as you want :) Alternate - Finely Shredded Cabbage
Bell Pepper - 1 Optional
Dressing:
Lemon Juice - 1 lemon
Olive Oil - 2 tsp
White Pepper powder - to taste
Honey - 1 tsp
Crushed Mustard - 1 tsp
Choice of Herb (just 1) - Parsley/Oregano/Marjoram/Cilantro
Tip Shredded Lettuce/Cabbage, Apple and Cucumber in a Salad Bowl. Mix all ingredients of the "dressing" in a separate bowl and mix it nicely. Pour it over the salad and give it a decent toss. Eat as is or serve Chilled.
Ingredients:
Green or Golden Apple - 1 cored and diced Alternate - Red Apple
Cucumber - De seeded and Diced- 1
Shredded Lettuce - as much as you want :) Alternate - Finely Shredded Cabbage
Bell Pepper - 1 Optional
Dressing:
Lemon Juice - 1 lemon
Olive Oil - 2 tsp
White Pepper powder - to taste
Honey - 1 tsp
Crushed Mustard - 1 tsp
Choice of Herb (just 1) - Parsley/Oregano/Marjoram/Cilantro
Tip Shredded Lettuce/Cabbage, Apple and Cucumber in a Salad Bowl. Mix all ingredients of the "dressing" in a separate bowl and mix it nicely. Pour it over the salad and give it a decent toss. Eat as is or serve Chilled.
Wednesday, September 9, 2009
Theekhi Khatti Arbi
I discovered to be innovative with Arbi. I made pakoras out of it as well as some curry. This time i wanted to put minimum efforts and still create something that we can eat as a side-dish or snack on it. My tasters loved it :) Let me know what do you think?
Arbhi 250gms (Boiled/Peeled and Cut into bite size)
Ginger Garlic Paste 2 tsp
Green chili paste 3-4 tbsp
Amchur/Mango Powder 2 tsp
Ajwain/Oregano seeds 2 tsp
Turmeric 1 tsp
Salt to taste
Oil - little to saute
Heat Oil in a skillet. Add Ajwain seeds and wait till they turn brown. Add Ginger Garlic and green chili paste. saute for just few seconds and add turmeric. Add Arbi and coat nicely. add salt, mix it up and leave it uncovered to cook on high flame. Toss frequently till they become crispy and brown. Add Amchur, give it a nice mix. Serve Hot with Chili or Ginger Julienne garnish.
Arbhi 250gms (Boiled/Peeled and Cut into bite size)
Ginger Garlic Paste 2 tsp
Green chili paste 3-4 tbsp
Amchur/Mango Powder 2 tsp
Ajwain/Oregano seeds 2 tsp
Turmeric 1 tsp
Salt to taste
Oil - little to saute
Heat Oil in a skillet. Add Ajwain seeds and wait till they turn brown. Add Ginger Garlic and green chili paste. saute for just few seconds and add turmeric. Add Arbi and coat nicely. add salt, mix it up and leave it uncovered to cook on high flame. Toss frequently till they become crispy and brown. Add Amchur, give it a nice mix. Serve Hot with Chili or Ginger Julienne garnish.
Mixed Fruit Panacotta with reduced mango sauce
Panacotta is an italian dessert which literally means "cooked cream". I have made my own version of it. Hope you enjoy it as much as we did.
For Panacotta:
200 ml Cream
1 leaf of unflavored Gelatin soaked in little water
Sugar To Taste
Pour Cream in a skillet and add cream sugar to it. Heat it up till it is about to boil. Do not boil. Take it off flame. Add Gelatin to it and keep stirring till dissolved. Pour it in Glass Bowls or a Dessert Glasses. Put them in refrigerator for 6 hours to set.
Mixed Fruit cocktails:
Choice of fruits
Cinnamon powder - about a pinch for each serving.
Mango Sauce:
cut 1 fresh Mango and pass through sieve. Add 2 tbsp orange juice and mix it well.
Final arrangement:
Take out Panacotta servings and tip few spoons of fruit cocktail in it. Pour some mango sauce and sprinkle cinnamon powder. Serve chilled.
For Panacotta:
200 ml Cream
1 leaf of unflavored Gelatin soaked in little water
Sugar To Taste
Pour Cream in a skillet and add cream sugar to it. Heat it up till it is about to boil. Do not boil. Take it off flame. Add Gelatin to it and keep stirring till dissolved. Pour it in Glass Bowls or a Dessert Glasses. Put them in refrigerator for 6 hours to set.
Mixed Fruit cocktails:
Choice of fruits
Cinnamon powder - about a pinch for each serving.
Mango Sauce:
cut 1 fresh Mango and pass through sieve. Add 2 tbsp orange juice and mix it well.
Final arrangement:
Take out Panacotta servings and tip few spoons of fruit cocktail in it. Pour some mango sauce and sprinkle cinnamon powder. Serve chilled.
Sunday, September 6, 2009
Garden Pasta with Tomato & Cream Cheese Sauce
Created this pasta recipe today. Sharing it with you. Try it out and let me know if you liked it too.
Pasta:
Pasta (Shells/Twisted) - 2 Cups
Salt - To Taste
Olive Oil - Per Choice
For Sauce:
Tomatoes - 3 (Roasted and Peeled)
Garlic - 7 pods
Cream Cheese - 1 Cube
Olive Oil - 2 tbsp
For Vegetables:
Zucchini - Green and Yellow - 3" each
Carrots - 1 medium
Baby Beans - few
Baby Corn - 3 Pods
Capsicum - 1/2 of medium
Bell Peppers Red and Yellow - 1 each
Black Pepper (freshly crushed) - To taste
Mixed Herbs or Fresh Basil & Thyme. You can used the dried version too
Baking: Cheddar Cheese and Chilli flakes
____________________________________________________________________________________
Prepare Vegetables: Cut all vegetables. Heat a little olive oil and add all vegetables. Sprinkle some salt, black pepper and herbs. Cook till half done.
Prepare Sauce: Roughly chop roasted and peeled tomatoes. Heat little olive oil and add crushed garlic. Saute just for a min and add tomatoes. cook till almost done. Add Cream Cheese & little salt. Give it a good mix on reduced heat. Take it of the flame once you have a smooth sauce.
Prepare Pasta: as per instructions on the pack. After cooling pasta under running water toss a little olive oil so that they don't stick together.
Now, Mix all three together and put them in a baking tray. Add a thick layer of Cheddar Cheese. Sprinkle few chili flakes if you prefer. Bake it at 150C for 15 mins.
NB: If you don't want to bake it, you can enjoy it just like that. Just cook the vegetables a bit more.
Pasta:
Pasta (Shells/Twisted) - 2 Cups
Salt - To Taste
Olive Oil - Per Choice
For Sauce:
Tomatoes - 3 (Roasted and Peeled)
Garlic - 7 pods
Cream Cheese - 1 Cube
Olive Oil - 2 tbsp
For Vegetables:
Zucchini - Green and Yellow - 3" each
Carrots - 1 medium
Baby Beans - few
Baby Corn - 3 Pods
Capsicum - 1/2 of medium
Bell Peppers Red and Yellow - 1 each
Black Pepper (freshly crushed) - To taste
Mixed Herbs or Fresh Basil & Thyme. You can used the dried version too
Baking: Cheddar Cheese and Chilli flakes
____________________________________________________________________________________
Prepare Vegetables: Cut all vegetables. Heat a little olive oil and add all vegetables. Sprinkle some salt, black pepper and herbs. Cook till half done.
Prepare Sauce: Roughly chop roasted and peeled tomatoes. Heat little olive oil and add crushed garlic. Saute just for a min and add tomatoes. cook till almost done. Add Cream Cheese & little salt. Give it a good mix on reduced heat. Take it of the flame once you have a smooth sauce.
Prepare Pasta: as per instructions on the pack. After cooling pasta under running water toss a little olive oil so that they don't stick together.
Now, Mix all three together and put them in a baking tray. Add a thick layer of Cheddar Cheese. Sprinkle few chili flakes if you prefer. Bake it at 150C for 15 mins.
NB: If you don't want to bake it, you can enjoy it just like that. Just cook the vegetables a bit more.
Creamy Mashed Potatoes
For those who wanted this recipe :)
This is a new version which is loaded with calories but does wonders to your taste buds.
Potatoes (mashed) - 2 cups
Butter(room temperature) - 20 gms
Salt - to taste
Milk - 10 - 20 ml
Marjoram or Parsley - few sprigs
Pepper (White/Black) - to taste
Take mashed potatoes in a big bowl and put butter into it. Mix it with a masher. Add milk and keep mixing it till smooth. Add Salt, Pepper and chosen herb and give it a nice mix. Better the mix, creamy the texture. Enjoy!!
This is a new version which is loaded with calories but does wonders to your taste buds.
Potatoes (mashed) - 2 cups
Butter(room temperature) - 20 gms
Salt - to taste
Milk - 10 - 20 ml
Marjoram or Parsley - few sprigs
Pepper (White/Black) - to taste
Take mashed potatoes in a big bowl and put butter into it. Mix it with a masher. Add milk and keep mixing it till smooth. Add Salt, Pepper and chosen herb and give it a nice mix. Better the mix, creamy the texture. Enjoy!!
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