Thursday, June 28, 2012

Vegetable Pasta Soup

Olive oil - 2tbspns
Celery - 1 stalk, chopped
Carrot - 1 medium, chopped
Garlic - 1 clove, smashed
Onion(medium) - 1/2, chopped
Peas - 1/4 cup, frozen
Mushroom - 1/4 cup, chopped
Vegetable Broth - 2 cups or water
Parsley - 2 tbspns, chopped
Salt - to taste
Freshly Ground Black Pepper - 1/4 tsp
Curry Powder - 1/4 tsp
Pasta (Orzo, Small Pasta or any pasta of your choice) - 1/3 cup 

Heat the olive oil in a medium saucepan over medium heat; add all the vegetables, garlic and onion. Season with the salt, curry powder and cook until tender, about 6 minutes. Add the pasta and cook until slightly toasted and golden, about 2 minutes. Add broth, and bring to a boil over high heat. Cook, covered, until pasta is just tender, about 8 minutes.
Stir in the chopped parsley. Season with pepper and additional salt, to taste. 

Linking it to : Cooking with SJ announcement and simplyvegetarian777 announcement for the Soups with SS event

Tuesday, June 26, 2012

Instant Mango Pickle

Raw Mango - 1, chopped into small cubes
Mustard Seeds - 1/2 tsp
Chili Powder - 1 tsp
Hing/Asafoetida - a pinch
Salt - according to taste
Sesame Oil - 2 tbspns

Mix the chopped mango with chili powder and salt.
Heat oil in a pan. Add the mustard seeds. Once the mustard seeds splutter add the hing and switch off the stove. Add this to the chopped mangoes. Mix it well. Let it rest for at least 1 hr in the fridge.

Tuesday, June 19, 2012

Mango Lassi with Saffron and Nuts

Mango Puree - 1 cup
Yogurt - 1 cup, whisked
Milk - 1/2 cup
Crushed Ice - 1/4 cup
Cardamom Powder - 1/8 tsp
Sugar - 1-2 tbspns (adjust according to taste)
Saffron - 1/2 tsp, soaked in 1 tbspn of warm milk
Rose water - 1 tsp
Cashews/Pistachios -1 tbspn, chopped

Add all the ingredients in a blender and blend till smooth.
Pour in glasses and garnish with nuts.

Recipe Courtesy: USMasala

Thursday, June 14, 2012

Spicy Thai Noodles


For the Sauce;
Yellow or Green Thai curry paste - 2 tsp
Curry powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Garlic - 1 clove, minced
Coconut cream or coconut milk (creamy variety)  - 1 cup
Vegetable stock - 1/2 cup
Sugar - 1 tsp
Juice of 1/2 a lime

Baby Corn, cut into small chunks
Red Pepper - 1 small, chopped lengthwise
Green Pepper - 1/2 cup, chopped lengthwise
Coriander for garnish

Thick Noodles for the filling and thin noodles for the topping

In a small bowl mix the yellow curry paste, curry powder, turmeric and garlic.
Prepare all your vegetables ready for later.
Prepare the thin noodle topping. Deep fry them in hot oil for for around 20 seconds and take them out (they burn quickly). Place fried noodles on kitchen towels and sprinkle with a little curry powder for extra flavor.
Cook the thick noodles according to pack instructions (approximately 4 minutes).
Start the sauce. In a wok add the curry paste mixture to 2 tbsp oil and fry on a high heat for 30 seconds. The curry paste is ready when the oils float to the surface. Add the coconut cream, vegetable stock, sugar and stir. Stir in the vegetables and allow to boil for 3-4 minutes until cooked and sauce has thickened.
Mix in the cooked noodles and coriander. Add the lime and taste for seasoning. 
Pour into your dish and top with crispy fried noodles.

Recipe Courtesy: Mongolian Kitchen

Tuesday, June 12, 2012

Cherry Yogurt Smoothie

Banana - 1
Cherries - 1 cup, frozen or fresh(seeds removed)
Plain yogurt - 1/4 cup
Water - 3/4 cup
Ice cubes - 4
Sugar - 1/2 tsp

Add the water, yogurt, banana, cherries, ice and sugar into the blender. Blend until smooth. Serve chill.

Serves: 2

Thursday, June 7, 2012

Spinach/Keerai Vadai

Spinach - 1 cup, chopped
Green Chili -  2 
Channa dhal - 1/2 cup
Tuvar dhal  - 2 tbspns
Urad dhal - 2 tbspns
Ginger - 1 tsp, chopped
Hing - a  pinch
Salt  - according to taste
Oil for frying 

Mix all the dhals and soak them in water for 3 hours. After 3 hours filter the water and keep the dhals for 1 more hour.
After an hour, keep 3 tablespoons of the dhal separately in a bowl and grind the remaining dhal with salt and a pinch of hing without adding water. Add the above ground mixture with the 3 tablespoons of the dhals in a bowl along with green chili and ginger and keep this aside. Add the chopped spinach to the dhal mixture and mix it well.
Heat the oil in a kadai and once the oil is hot, make small rounds of ground dhal and press it in the center and put it in the oil and deep fry it. Once the vadai becomes brownish color take it out in a bowl with a paper towel to dry the oil. Serve hot.

Recipe Courtesy: Subbu's Kitchen

Tuesday, June 5, 2012

Mango Cantaloupe Cooler

Cantaloupe - 2 cups, roughly chopped
Mango pulp - 1 cup
Rose Essence - 1/4 tsp
Sugar - 2 tsp (adjust according to the taste)
Water - 1/4 cup

Place all the ingredients in a blender and blend until smooth.
Refrigerate until 1 hour or until well chilled then serve.