Monday, April 29, 2013

Broccoli Fried Rice

Serves 2
Basmathi Rice - 2 cups, cooked
Broccoli Florets - 1 cup, chopped
Spinach* - 10 Leaves
Shallots - 1/4 cup, chopped finely
Garlic - 2 cloves, chopped finely
Red Bell Pepper - 1/4 cup, chopped finely
Soy Sauce - 1 tbspn
Chili Sauce - 1 tbspn
Salt and Pepper - as per taste
Olive Oil - 2 tbspns

*Optional. Spinach is added for more richer and deeper green color.

Boil 2 cups of water and add the broccoli and spinach. Let it cook for 2 minutes. Now strain the broccoli and spinach. Puree it in the mixer with little water(use the cooked water for pureeing).
It yields approximately 1/2 cup. Keep the puree aside.
In a pan add a tbspn of oil. Add the cooked rice and saute for a couple of minutes. Keep it aside. In the same pan add another tbspn of oil and add the shallots. Saute till the shallots turn golden brown. Add garlic and red bell pepper and saute for 3 minutes. Now add the broccoli puree and saute for 2-3 minutes.
Now add the cooked rice, soy sauce, chili sauce, salt and pepper. Add more sauces if you want the rice to be more spicy. Mix it thoroughly.

Thursday, April 25, 2013

Mushroom Masala Gravy

Inspired from here 
Mushrooms - 1 1/2 cups, chopped
Onion - 1 cup, chopped finely
Tomato - 3/4 cup, chopped finely
Ginger garlic paste - 1 tsp
Chili Powder - 2 tsps
Coriander powder - 2 tbspns 
Garam masala powder - 1/2 tsp 
Curry leaves - few
Coconut paste - 3 tbspns or 1/4 cup thick coconut milk
Coriander leaves - for garnishing 
Salt - as needed
Oil - 4 tbspns
Cloves - 2
Cinnamon - 1 inch piece

Heat oil in a pan, add cloves and cinnamon. When it splutters, add finely chopped onions and curry leaves.
Saute till the onions turns translucent. Then add ginger garlic paste and saute for a few more minutes. Add tomatoes and cook till it becomes mushy. Add the chopped mushrooms, chili powder, coriander powder, garam masala and salt needed and cook for a few minutes.
Then add a cup of water and cook till the mushrooms are soft. Finally add coconut paste or coconut milk, simmer and cook for another 6-7 minutes. Garnish with coriander leaves.

Monday, April 22, 2013

Sabudana Vada/Javvarisi Vadai

Inspired from here
Sabudana / Javvarisi / Sago / Tapioca* - 1 cup
Potato - 4 small numbers
Peanuts - 1/2 cup
Rice flour - 2 tbspns
Green chilies - 5 nos, finely sliced(adjust according to taste)
Coriander leaves - 2 tbspns, finely chopped
Curry leaves - 2 tbspns, finely chopped
Cumin seeds - 1/2 tsp
Salt - to taste
Oil - for deep frying

* Make sure to use good quality sago/javvarisi for making this vadai. Also make sure the sago is soft before mixing with potato.

Wash Javvarisi in the running water and drain the water properly. Sprinkle 2 tsps of water and cover it. Keep it aside for 4 to 6 hours.
Boil the potatoes. Allow the boiled potatoes to cool well. Mash it well and keep aside.
Dry roast the peanuts and peel off the skins. Put it in a food processor/mixer and make a course powder. Keep it aside.
After 4 hours, take the Javvarisi in a mixing bowl along with the mashed potato and peanuts. Add rice flour, green chilies, curry leaves, coriander leaves, cumin seeds and salt. Mix well. If the mixture is not binding properly, add little extra rice flour. Other wise, Javvarisi will come out separately while frying.
Make small round patties and arrange them in a plate. Heat oil in a kadai. Once it is ready, drop the prepared patties one by one in oil. Fry till the vadais become golden brown in color. Drain the excess oil using the kitchen towel. Serve hot.


Wednesday, April 17, 2013

Linguine Pasta with Vegetables and Creamy Coconut Milk

Serves: 3
Olive Oil - 2 tsps
Onions - 1/4 cup, chopped lengthwise
Garlic - 2 cloves, finely chopped
Mushrooms - 1/4 cup, chopped
Red Bell Pepper - 1/4 cup, chopped lengthwise
Green Bell Pepper - 1/4 cup, chopped lengthwise
Yellow Bell Pepper - 1/4 cup, chopped lengthwise
Spinach - 1/4 cup, chopped
Cilantro - 1 tbspn, chopped
Coconut  Milk Powder - 3 tbspns or Coconut Milk* - 2 cups
Warm Water - 2 cups
Heavy Cream** - 2 tbspns
Red Curry Paste - 2 tbspns
Linguine Pasta*** - 1/2 a packet
Parmesan Cheese - 1 tsp
Salt and Black Pepper to taste

*Omit the warm water if you are using coconut milk.
***Any pasta can be used.

Heat 2 tsps of oil in a saute pan. Add garlic and onions and cook till fragrant. Add the vegetables(except spinach) and saute for 5 minutes or till the vegetables starts turning light brown. Set aside. Mix the coconut milk powder and warm water and then add cream. Cook on a stove till thick. Now add the red curry paste and mix it well. Cook for 3 minutes.
Now mix in the linguine pasta, sauteed vegetables, spinach and cilantro. Add the salt and pepper to taste. Toss till combined. Arrange on a platter and sprinkle with parmesan cheese.

Friday, April 12, 2013

Avocado Parathas

Inspired from here
Serves : 12 Parathas
Ripe Avocados – 1, medium
Lemon Juice – 2 tbspns
Salt – 1 tsp or to taste
Garlic – 2 tbsp, minced or Garlic Powder - 1 tsp
Green Chilies – 1 or 2, finely chopped
Cilantro – 2 tbspns, chopped
Cumin Powder – 1/2 tsp
Oil – 1 tbspn 
Chapati Flour (Whole Wheat Flour) – 2 cups (approx)
Additional Oil – for cooking
Additional Flour – for dusting

Peel the Avocados and mash the flesh to a smooth paste with the help of a potato masher.
Mix in the lemon juice, salt, garlic, green chilies, cilantro, cumin powder and oil. Combine well. Add the flour in little at a time. Mix well to incorporate and form a soft pliable dough. You may need a little less or more than  2 cups of flour – add as needed. Drizzle a few drops of oil over the dough ball to coat. Cover and allow the dough to rest for 15-20 minutes. Once you are ready to make the parathas, give the dough one more quick knead.
Heat up a tawa/skillet on medium heat and start dividing the dough and forming balls. Take a dough ball and flatten between the palms of your hand. Dip in additional dry flour and start rolling with a rolling pin. Once the paratha is rolled out and the tawa is hot, place it on the tawa. Move the paratha and make sure it does not stick.
Allow it to cook until the parathas change color and little bubbles to appear. Flip and drizzle a little oil and smear it. Flip it again and press gently with a spatula while rotating the parathas. Flip once again and smear oil and spread it on the other side as well.  Flip once again and allow it to cook for just 30 seconds or a minute.
Take the parathas from the tawa and place it in a hot case till ready to serve. Serve hot with yogurt and pickle .

Monday, April 8, 2013

Red Bell Pepper Chutney

Red Bell Peppers -2 big, chopped into cubes 
Onion - 1 medium, chopped into cubes
Dry Red Chilies - 6(you can add more according to the spicyness level)
Garlic - 2 cloves
Peanuts - 1/2 cup unsalted
Tamarind Pulp - 1 tsp or Small lime sized tamarind soaked in half cup of warm water for about 10 minutes
Jaggery - 1/2 tbspn, powdered
Salt - to taste
Oil - 2 tbspns

Roast the peanuts until golden brown and remove the skins. Keep it aside.
Heat the oil in a skillet and add all the vegetables and dry red chilies. Roast the vegetables on high heat. The vegetables should be very well browned and soft. Remove them from heat and allow to cool.
Using the blender, grind all the ingredients to a coarse puree without adding water.
Transfer to the bowl. Goes well with all type of breakfast and lunch items.

Tuesday, April 2, 2013

Papad Tacos with Corn Salsa

Serves 2-3
Inspired from Nita Mehta
4 medium sized papads (roasting ones) - cut each into 4 pieces with a pair of scissors
Salsa - I used Corn Salsa(any type of salsa) - Recipe below
Lettuce leaves - a few, washed, pat-dried and torn into 2” pieces

Cucumber - 1/4 cup finely chopped
Cabbage - 1/4 cup finely chopped
Carrot  - 1/4 cup grated
Capsicum - 1/4 cup chopped finely
Salt - 1/4 tsp or to taste
Pepper - 1/2 tsp or to taste

Sour Cream:
Sour Cream - 1/4 cup or Fresh thick curd - 1/2 cup (100 gm) hang for 30 minutes in a muslin cloth
Salt - a pinch or to taste
Pepper - a pinch or to taste
Coriander leaves - 1 tbspn chopped
Green chili -  1/2, deseeded and chopped

Mix all the ingredients of sour cream.
Roast each piece of papad. Immediately fold the hot papad on the edges to make a cone shape. Leave aside to cool and to become crisp. You can do this well in advance and store in an air tight tin.
Mix the vegetables with sour cream to make salad. Check for the salt and pepper. Keep in a separate bowl. Put the salsa in another bowl.
At serving time, place a lettuce leaf on the papad, fill it with some salad, top with salsa. Serve immediately.

Frozen sweet yellow corn - 1cup, defrosted and drained
Jalapenos - 1 medium sized, deseeded and chopped (leave in some seeds for more heat if desired)
Red onion - 1 tbspn, finely chopped
Fresh cilantro - 1 tbspn, finely chopped
Lime Juice - 1 tsp
Salt - to taste
Pepper - to taste

Combine all ingredients in a bowl and mix well. Season with additional salt and pepper if desired. Add more cilantro, jalapeno or lime according to your tastes!