Wednesday, February 29, 2012

Spicy Pasta with Sweet Potatoes

Sweet Potato - 1 large, peeled and cut into cubes
Chili Powder - 1 tsp
Penne Pasta - 2 cups
Peanut butter - 1/3 cup
Cream Cheese - 1/4 cup
Chili Sauce - 2 tsp
Soy Sauce - 1 tbspn
Onion - 1 small, cut into cubes
Spring Onion - for garnishing
Salt - according to taste
Olive oil

Place sweet potato cubes in a bowl. Toss with olive oil, chili powder and salt. Heat a pan and shallow fry sweet potato till golden brown. Keep it separate. In the same pan fry the onions.
Meanwhile cook pasta according to package instructions. Drain, reserving 1 cup pasta water.
In a sauce pan combine peanut butter, cream cheese, chili sauce, soy sauce, salt and 3/4 cup pasta water. Stir over medium heat until heated through. If too thick, stir in additional water. Stir in onions. Serve sauce over pasta and finally add the sweet potatoes. Garnish with spring onions.

Serves: 2

Thursday, February 23, 2012

Strawberry Milk Shake

Strawberry - 8 to 10
Chilled Milk - 2 cups
Sugar - according to taste
Vanilla Ice Cream - a scoop
Whipped Cream - for garnishing

Chop the strawberries roughly and blend them with milk, sugar, vanilla ice cream until frothy in a mixer.
Check and adjust the sugar. Serve them with sliced strawberries. Garnish with whipped cream and enjoy!!

Recipe Courtesy: Sharmis Passions

Sending this to Priya's Versatile Kitchen and Kitchen Chronicles

Thursday, February 16, 2012

Dal Pinni

Serves 4-6
2 tbspns yellow moong dal (split yellow gram)
2 tbspns chana dal (split Bengal gram)
2 tbspns masoor dal (split red lentil)
1/4 cup kabuli chana (white chick peas)
3 cups finely chopped spinach (palak)
1/2 cup chopped cabbage
1 tbspn ginger-green chili paste
1/2 tsp turmeric powder (haldi)
1/2 cup chopped tomatoes
2 tbspns lemon juice
1 tsp sugar
2 tbspns oil
salt to taste

To be ground into a smooth paste;
3 whole dry kashmiri red chillies, broken
1 tsp coriander (dhania) seeds
2 to 3 cloves (laung / lavang)
1 tsp poppy seeds (khus-khus)
2 tbspns finely grated coconut
2 tbspns broken cashewnuts (kaju)
2 tbspns oil

For the masala paste;
Heat oil in a pan and add all the ingredients. Sauté on a low flame till well roasted. Cool and blend till smooth. Keep aside.

How to proceed
Clean, wash and soak the dals and kabuli chana for about 2 hours. Drain. Pressure cook with 3 cups of water, turmeric powder, tomatoes, ginger-green chilli paste and salt till done. Heat oil, add the spinach leaves and cabbage and sauté for about 5 minutes. Add the cooked dal, sugar, masala paste and ½ cup of water and bring to a boil. Simmer for 10 minutes on a low flame. Add the lemon juice and serve hot.

Recipe Courtesy: Tarla Dalal

Wednesday, February 8, 2012

Chili Paneer (Dry)

Paneer - 2 cups cubed
Oil - for shallow frying

For the marinade/batter;
All purpose flour - 1/4 cup
Corn starch - 2 tbspns
Rice flour - 1 1/2 tbspn(optional)
Salt - 1/4 tsp
Black Pepper - 1/2 tsp
Water - 1/2 cup
Ginger Garlic paste - 1/2 tsp
Soy Sauce - 1 tsp

To make the batter, add all purpose flour, corn starch, rice flour, soy sauce, ginger garlic paste, salt, black pepper and water to a small bowl. Mix until  there are no lumps to a thick batter.
Add the paneer and marinate for 20-25 minutes. In a shallow large pan add about 4-5 tbspns of oil and shallow fry, till golden. Drain on kitchen towel.

For the sauce;
Oil - 1 tbspn
Onion - 1 small
Bell pepper - 1 chopped
Ginger - 1 inch piece grated
Garlic - 4-5 cloves, chopped
Green Chilies - 2 small, chopped
Black pepper powder - 1/8 tsp
Soy sauce - 2-3 tbspns or to taste
Tomato Ketchup - 2 tbspns
Chili Sauce - 2-3 tsp
Spring Onion - 4 cut
Water 1 tbspn mixed with 1 tsp corn starch
Salt - according to taste

Heat oil in a pan on medium heat. Add ginger, garlic and green chilies. Fry about a minute while continuously stirring. Add the onions and bell pepper. Stir fry for about 1-2 minutes.
Add all the sauces(soy sauce, chili sauce, ketchup) and salt. Mix well. Add the paneer and mix. Keep mixing till the paneer is evenly coated with the sauce. Add the corn starch mix and cook till thicken and no water is left. Remove from heat.
Garnish with spring onions.

Recipe Courtesy: USMasala

Thursday, February 2, 2012

Beetroot Halwa

Beetroot - 3 cups, grated
Milk - 2  cups
Sugar - 1 &1/4 cup
Ghee - 3  tbspns
Cardamom powder - a pinch
Cashew - 4 – 5 nos


Take a heavy bottomed pan and fry the grated beetroot for 3-4 minutes. Add milk and bring it to a boil.
Cook until the mixture gets thickened in medium flame and then add sugar. Mix well.
Cook until the mixture is glossy and add ghee. Continue frying until it starts leaving the sides. Garnish with nuts fried in ghee and serve hot or cold.

Do not add more sugar than mentioned as it will turn the halwa to burfi.
After cooling down, halwa will get more thickened, so switch off the flame accordingly.

Recipe Courtesy: Rak's Kitchen