Sunday, November 20, 2016

Masala pasta

Pasta cooked and coated with a blend of Indian spices. No adding of cheese so it could be a good tea time snack for the entire family. It gives a taste much similar to the Indianised noodles recipe. A splash of tomato sauce on to the pasta as a final touch gives an extra hand to the much needed kids friendly version.

Ingredients :

1.Pasta - 2 cups (1 cup= 250ml)
2. Big onion(Finely chopped) - 1
3. Tomato - 2
4.Garlic - 4-5 cloves
5. Carrot(Finely chopped) - 1
6. Beans(Finely chopped) - 10
7.Turmeric powder - 1-2 tsp
8. Red chilli powder - 2 tsp
9. Pav bhaji masala - 2 tsp
10.Salt and oil - As required 
11.Coriander leaves - To garnish.

Method :

1. Bring water to a rolling boil and add salt to it.
2. Then add pasta to it and let it cook until soft and fluffy.
3. Take a pan and pour oil to it.

4. Then add finely chopped garlic. When the raw smell goes off, add onion.

5.When the onion turns translucent, add the veggies. 

6. Fry for a while and then add tomatoes.

7.When the tomatoes turn mushy add turmeric,chilli and pav bhaji powder to it.

8. Add very little water if it is too dry. And cook  for 2 more minutes.

9. Add the cooked pasta to this and garnish with coriander leaves and serve.

Tuesday, November 15, 2016

Wheat pancake

More healthier pancakes for those who are struggling with a  sweet tooth and a fitbit .I swear you would love it, if at all you liked my earlier post on fluffy pancakes. The wheat pancakes were silky soft though not much fluffy. I had been wondering as  " Is there anything in the whole world that would  be more satisfying for a  breakfast other than pancakes ????" ( yup !!! I have a sweet craving right in the morning..) 

Ingredients :

1.Whole wheat flour - 3/4 cup (100 grams) 
2.All-purpose flour - 3/4 cup (100 grams) 
3.Sugar         - 2 tablespoons 
4.Ground cinnamon - 1/2 teaspoon 
5.Baking powder        - 1 tablespoon 
6.Milk        - 1 1/4 to 1 1/2 cups (295 to                                                                  350 ml)
7.Egg        - 1 large 
8.Unsalted butter( melted )     - 4 tablespoons 
9.Vanilla extract        - 1 1/2 teaspoons 
10.Salt                                           -      a pinch

Method :

1. Combine all the dry ingredients such as wheat flour,all purpose flour, salt, sugar,cinnamon powder and baking powder in a bowl.
2. Combine all the wet ingredients (Egg,vanilla extract,butter and milk)  in yet another separate bowl.
3. Now mix the wet ingredients with the dry ones. Leave it for 10 minutes.(Just mix them so that no lumps of flour is formed. Dont beat them much ).
4. Take a dosa pan or a heavy bottomed pan.Drizzle cooking oil over it.
5. When the pan is hot, pour 1/4 th cup of batter and cook in medium flame.
6.When bubbles are formed on top , just flip it only once and cook the other side.
7. Remove from stove and serve with maple syrup/honey/whipped cream with strawberry.

Thursday, November 10, 2016

Broccoli bonda

Broccoli bonda is a crunchy and healthy snack to munch on a rainy day. Broccoli is being dipped in chickpea flour along with some other spices and deep fried . And the taste of it was similar to the well known chilli gobi. As you all might know, Broccoli is a vegetable similar to cauliflower in many ways. I hate bajjis/bondas in general. But this one is a complete exception .  And this recipe would be a sure hit in your house too.

Ingredients :

1. Broccoli         - 1 flower
2. Besan/chickpea flour - 1 cup (1 cup= 250 ml)
3. Idli/dosa batter - 2 -3 Tbsp
4. Red chilli powder - 2 tsp
5. Turmeric powder - 1 tsp
6.Cornflour         - 1 Tbsp
7.All purpose flour - 1/2 cup
8. Salt and Oil - As required.

Method :

1. Mix Besan, all purpose flour, dosa batter, cornflour, salt and spice powders together. And make into a fine paste of the same consistency as  the batter for bajji / bonda.
2. Separate the broccoli into small florets and wash them thorougly.

3. Take a pan and pour oil into it for deep frying.
4. Dip each floret into the batter and deep fry them.

5. Serve with tomato sauce or any other dip as per your choice.

Tuesday, November 1, 2016

Corn pulav

Rice being cooked with a little creamy coconut milk & milk along with the sweet corn(preferably) leads to a heavenly pilaf . And not to mention, it is a wondrous treat to your senses and tummy as well.  

Prep Time :  15 minutes
Cooking time : 20 minutes
Serves : 2

Ingredients :

1. Corn                - 1 cup (1 cup = 125 ml)
2. Big onion (thinly sliced) - 1
3. Tomatoes                 - 1
4. Rice                 - 2  cups
5. Ginger garlic paste         - 1 Tbsp
6. Green chilli paste         - 1 Tsp
7. Mint                 - 1/2 cup
8. Coriander leaves         - 3 sprigs
9. Coconut paste                 - 2 Tbsp
10. Coconut milk                 - 1 cup
11. Cinnamon stick         - 1 inch
12. Cloves                 - 2
13. Bay leaves         - 1
14. Milk                         - 1/2 cup

Method :

 1. Soak basmathi rice for 10- 15 minutes. Take a pressure cooker and pour 1 Tbsp of oil.
2. Then add cinnamon, cloves and bay leaves.
3. Add thinly sliced onion along with a green chilli.
4. When the onions turn translucent, add ginger garlic paste and chilli paste.
5. When the raw smell goes off, add tomatoes.Then add mint and coriander leaves along with corn.
6. Fry for a while.
7. Then add soaked basmathi rice and stir.
8. Now add 1 cup of  coconut milk and 1/2 cup of milk and remaining  2 cups of water .
9. Leave for 1 or 2 whistles at medium flame.
10 . Serve with raitha.