White Sauce Pasta

Savour the taste of true Italian flavours with this easy pasta recipe in its silky, smooth and aromatic sauce made from Butter, Milk and Refined Flour.

Time – 20-25 Minutes
Serves – 4

Ingredients

  • 400 gm boiled pasta Fusilli (you may use any hollow pasta of your choice)
  • 1 Tbsp butter
  • 4 Cloves grated Garlic
  • 1 Tbsp Refined Flour or 2 tsp corn flour
  • 1-1/2 Cup cold Milk
  • 1 cup boiled Frozen Sweet corn (boiled)
  • 2 pinches Black Pepper Powder
  • 1 tsp Oregano
  • 1 tsp Paprika
  • 1 tsp Thyme
  • Salt as per taste
  • 1 medium grated Cheese Cube
  • 2-3 Olives
  • Few sprigs of Fresh Parsley
  • Grated Parmesan Cheese for garnish

Method

  1. Put a pan on low flame and heat Butter in it. While the butter is melting, add the grated Garlic in it and saute for a minute.
  2. Now, add Refined Flour or Corn Flour in the pan and saute till the flour is mixed well with the garlic.
  3. Now add Milk in the pan and stir it continuously to avoid any lumps. Bring the mixture to a boil
  4. Now add Oregano, Thyme, Paprika, Black Pepper Powder along with Salt in it and mix well. Add the grated cheese into the thick mixture and let it rest for a few seconds.
  5. Now add Sweet Corn and Pasta. Mix all ingredients well.
  6. While serving garnish with grated Parmesan cheese, Parsley and sliced Olives. You may also add a few drops of Extra Virgin Olive Oil on top.
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White Sauce Pasta

Precautions

  • Stir in an equal amount of flour and cook the mixture for just 20-30 seconds.
  • Stir in milk, a little at a time, making sure to stir well so that no lumps form.
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Kaju(cashew) Curry

Cashews cooked in a creamy Onion-Tomato based curry. Perfect recipe for festivals and special occasions.

Ingredients

  • 1 cup Cashew
  • 1 tsp Oil

For Gravy

  • 1½ cup chopped Tomatoes
  • ½ cup Water
  • 1 medium Onion chopped
  • 18-20 Cashews
  • 1 Bay Leaf
  • 2 Cardamom
  • 2 Cloves
  • ½ cup Coconut Milk
  • 1 tsp ginger-garlic paste
  • 1-2 Green Chillies
  • ½ tsp Red Chilli Powder
  • 1 tsp Garam Masala
  • ¼ cup Water
  • 3 Tbsp Cream
  • ¼ tsp Sugar
  • Dried Fenugreek Leaves as required
  • Salt as required

Method

  1. Sauté Cashew till light golden and keep aside.

Preparing Gravy

  1. Heat Oil in a pan add Bay Leaf, Cloves and Cardamom. Sauté.
  2. Add Tomato and simmer till soften.
  3. Cool down this mixture and blend into a smooth paste. Keep aside.
  4. Grind Cashews.
  5. Heat Oil in a pan add Ginger-Garlic paste sauté for 30 seconds now add Onion and sauté till translucent.
  6. Add cashew powder till they turn golden brown.
  7. Add Tomato puree and Green chilli simmer on low flame.
  8. Add Red Chilli powder and stir.
  9. Add ¼ cup of Water and ½ cup of Coconut Milk. Bring to boil.
  10. Add sautéd Cashews and simmer for about 2 minutes.
  11. Add Garam Masala, Cream, Salt, Sugar and dried Fenugreek leaves. Mix well.
  12. Serve hot with steamed Rice or Naan or Parathan’s.
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Kaju Curry

Pav Bhaji

Pav Bhaji is a fast food dish from Maharashtra, consisting of a thick vegetable curry (bhaji) usually prepared in butter (I’ve used very less oil) and served with a soft bread roll (Pav). You can eat it in dinner, lunch or breakfast.

Ingredients

  • 2 Carrots
  • 2 large Potato
  • 1/2 Capsicum
  • 200 gm French beans
  • 100 gm Broccoli/Cauliflower
  • ½ cup Peas
  • ½ cup Pumpkin
  • 2 large chopped Tomatoes
  • 1 large chopped Onion
  • 2 chopped Green Chillies
  • 1 Lemon
  • 2 tsp Olive Oil
  • 1/2 tsp Mustard Seeds (rai)
  • 1 1/2 Tbsp Pav Bhaji Masala
  • 1 Tbsp Coriander Powder
  • Salt as per taste
  • Red chilli powder as per taste
  • 4-5 Whole Wheat Pav

Method

  1. Chop all the Vegetables and put them in a pressure cooker (except Onion, Tomato and Chilli aside to fry later). Add 1 cup water or whatever quantity is required to fully immerse the vegetables. Add salt, and pressure cook for about 10-12 minutes or till vegetables become soft.
  2. Mash all the cooked vegetables using a masher.
  3. In another pan heat Olive Oil in another pan, fry the Onion and then add Green Chillies and Tomatoes. Cook till soft. Add pav bhaji masala and Coriander powder, and sauté for 2-3 minutes.
  4. Add the mashed vegetables to the pan and cook on high flame for a minute. If you want thick bhaji then reduce the flame and simmer until it gets thick.
  5. Heat a nonstick tawa and put Pav on it without using oil or butter and dry roast for a minute.
  6. Serve with hot whole wheat pav and garnished with chopped Onions and  Lemon wedges.

Tips

  1. If you don’t have Pav Bhaji masala then add 2 Tbsp garam masala with 1 tsp dry mango powder.
  2. You can also grill Pav using butter.
  3. You can substitute potato with pumpkin to increase nutrition.
Pav Bhaji

Rice Chickpea Salad

A potmeal which you can enjoy with you whole family together. Packed with Chickpeas and Corn a complete and wholesome meal. Make it on a calm day and enjoy with your family and loved one’s.

Ingredients

  • 2 cups cooked Rice (any)
  • 1 cup boiled White Chickpeas
  • ½ cup Corn Kernels
  • 1 cup finely chopped Onions
  • 1-2 chopped Green Chill
  • 2 tsp Oil
  • Salt as per taste

For tempering

  • 1-2 Tbsp Oil
  • 2 tsp Black Mustard Seeds
  • 10-12 Curry Leaves

Method

  1. Heat Oil is a wok add chopped Green Chilli and finely chopped Onions. Sauté for about 2-3 minutes.
  2. Now add boiled Chickpeas and satué for 1 minute. Add Corn Kernels and satué for 30 seconds.
  3. Now lower the flame and add Rice and Salt. Mix well.
  4. Heat Oil in a tempering pan add Black Mustard Seeds and Curry Leaves and cook till they start to crackle. Pour it over prepared rice and mix well.
  5. Serve Hot.

      Tips

      • Steam the corns before using to make them soft.
      • Make sure oil for tempring is steaming hot.
      Rice Chickpeas Corn Salad

      Awadhi Vegetable Biryani with Burrani

      Aromatic Saffron Rice layered with lots of vegetables and served with burrani(garlic flavoured yogurt).

      Ingredients

      For Biryani

      • 1½ cups Basmati Rice
      • 2 medium Carrots
      • 2 medium Carrots
      • 10-15 French beans
      •  10-12 florets Cauliflower
      •  1 cup Green peas
      • Salt to taste
      • 5-6 Green Cardamom (choti elaichi)
      • 2 Black Cardamom (badi elaichi)
      • 10-15 Cloves (laung)
      • ½ inch Cinnamon (dalchini) 2 sticks
      • 1 Bay Leaf (tez patta)
      • ½ tsp Caraway seeds (shahi jeera)
      •  1 ½ Tbsp Ginger-garlic paste
      • 1 tsp Turmeric powder
      • 1 tsp Red chilli powder
      • 1 Tbsp Coriander powder
      • ¾ cup Yogurt
      • ½ tsp Rose water
      • Saffron (kesar) a few strands
      • ½ cup Fresh tomato puree
      • 1 tsp Garam masala powder
      • 2 Tbsp Fresh coriander leaves chopped
      • 2 Tbsp Fresh mint leaves chopped
      • ½ cup crispy fried Onions
      • ½ cup fried Cottage Cheese
      • 2 tsp Clarified Butter (Desi Ghee)
      • 2 Tbsp roasted Cashew
      • 2 Tbsp roasted Almond
      • 2 Tbsp roasted Raisin
      • For Burrani

      • 1 cup Yoghurt
      • 5-6 garlic cloves, crushed
      • ½ tsp Salt
      • ½ tsp chili flakes

      Method

      For Biryani

      1. Cook Rice until ¾th done with 2 Green Cardamoms, 1 Black Cardamom, 5 Cloves, ½ stick of Cinnamon.
      2. Heat a Wok. Add the remaining Green Cardamoms, Cloves, Black Cardamom and Cinnamon along with Bay Leaf and Caraway Seeds and roast. Add Onions, Carrot, French Beans, Cauliflower florets and Green peas.Sprinkle salt, cover and cook on medium heat for two minutes.

      3. Add Ginger-Garlic paste mixed with a little water and stir. Cover and cook for two minutes. Add Turmeric Powder, Red chilli powder and Coriander powder and cook.
      4. Add Tomato puree and ¼ cup Yogurt to the vegetables along with half teaspoon Garam masala powder and mix well. Simmer for two minutes.
      5. Whisk remaining Yogurt with Rose water and Saffron. Add a little Water or Milk and whisk well.

      6. Take a microwave safe deep bowl.Arrange a layer of Rice at the bottom. Over that arrange half the cooked Vegetables, Cottage cheese, roasted dry fruits and Yogurt mixture followed by half of the remaining Garam masala powder, half the Coriander leaves, half the Mint leaves, Fried Onions and half the Yogurt mixture. Arrange the remaining vegetables followed by the remaining Rice.Sprinkle the remaining Garam masala powder, remaining Coriander leaves, remaining Mint leaves, remaining Cottage cheese, fried Onions,roasted dry fruits and the remaining Yogurt mixture. On top layer add little Clarified Butter.
      7. Cover with a silicon lid and cook in the microwave oven for four to five minutes on HIGH (100%). Let it stand for five minutes. Serve hot with Burrani, sliced onions and mint chutney.

      For Burrani

      1. Whisk the Yogurt till smooth.
      2. Add remaining ingredients to Yogurt and mix well. Place in refrigerator to chill about 15-20 minutes.
      3. Serve Chilled.
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      Awadhi Veg Biryani

       

      Tips

      • I’ve used Tomato Puree but Awadhi biryani doesn’t contain tomato so you can avoid it and instead add little more Yogurt.
      • Instead of roasting dry fruits in oil you can dry roast them in a heated wok or place them in microwave on HIGH 100% for 34-40 seconds.
      • Adding clarified butter on top gives a more authentic flavour and a nice aroma you can avoid it if you want.
      • Make sure that silicon lid of your microwave safe bowl is closed properly.
      • Instead of chopping mint and coriander leaves tear them roughly using your hand

      Paneer Schezwan

      A simple spicy Indo-Chinese stir fired cottage cheese  recipe which goes well with stir fried noodles or rice.It’s always on my to-do list whenever I make Schezwan Sauce at home.

      Ingredients

      • 4 Tbsp Schezwan Sauce
      • 200 gms Cottage Cheese (Paneer)
      • 5-6 Tbsp Cornflour
      • 1 medium Onion, diced
      • 1 medium Capsicum, diced
      • 1 Tbsp Garlic, finely chopped
      • 1 tsp Sugar
      • Salt to taste
      • Oil for frying
      • 1 cup Water

      Method

      1. Dust Cottage Cheese in 2-3 Tbsp Cornflour and deep fry. Keep aside on napkin to drain excess oil.
      2. Heat 2 Tbsp Oil in a pan and stir fry Garlic, Onion and Capasicum on medium flame for a minute.
      3. Mix Schezwan Sauce and Sugar in Water and add it to pan. Bring to boil and simmer for 2 minutes.
      4. Add Cottage cheese and Cornflour mixed in water (to thicken sauce) and simmer for 1 minute.
      5. Add Salt and adjust seasoning and simmer for 1 more minute.
      6. Garnish with spring onion and Serve Hot with stir fried noodles or rice.
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      Paneer Schezwan

       

       

       

       

       

       

       

       

       

       

       

       

       

       

       

       

       

       

       

       

       

       

       

      Tips

      • To make paneer soft and juicy after frying take it out in ice cold water immediately after frying.
      • You can also buy Schezwan Sauce from market but nothing can beat home made Sauce so try making it at home i’ll share recpie soon.
      • If you want to make dry Paneer Schezwan then add 1/2 cup of water and simmer for little more time till water dries away.
      • Substitute Cottage Cheese with Prawns or boneless Chicken Breast to make different version of this recpie.

      Raw Mango Rice

      Indians love mangoes so why miss out on fresh Raw Mangoes available in market.
      Why not do something else from it apart from making Aam Panna and Chutney.

      Ingredients

      For Cooking Rice

      • 1.5 cup Rice
      • 1/2 tsp Salt
      • 1/2 tsp oil
      • Approx 2.5 cup water

      For Raw Mango Paste

      • ½ cup grated Coconut
      • 1.5 cups peeled & chopped Raw Mangoes
      • 3 to 4 Dry Red Chilies, broken and deseeded
      • 1 chopped Green Chili
      • 1 tsp White Sesame Seeds
      • 2 tsp Peanuts
      • 1 tsp Jaggery(optional) (to balance sourness of mangoes)

      Other required Ingredients

      • 3 Tbsp Oil
      • 1 or 2 Dry Red Chilies, broken and deseeded
      • 1 tsp Mustard Seeds
      • 1 tsp  Yellow Split Peas (chana dal) (optional)
      • 1 tsp Black Gram Lentil (urad dal) (optional)
      • 3 to 4 tbsp Peanuts
      • a pinch of Asafoetida
      • ¼ tsp Turmeric Powder
      • 1 Sprig Curry Leaves
      • Salt as required

      Method

      1. Cook Rice by adding salt and oil.
      2. And cool down rice to room temperature.

        For Raw Mango Paste

      3. In a Grinder Jar, add the chopped Mangoes along with Dry Red chilies (broken and deseeded), Green chili (chopped), White Sesame seeds, Peanuts, cup grated Coconut and powdered or grated jaggery.  if you don’t have dry Red Chilies then add 2-3 Green Chilies
      4. Without adding any water, grind to a semi fine paste. don’t make fine paste. keep aside.

        Procedure

      5. In a pan, add Oil and add Peanuts.
      6. On a low flame, saute the peanuts till they change color.
      7. Then bring them to the side of the pan and add Mustard Seeds. Let the Mustard Seeds crackle. You can also Yellow Split Peas (chana dal) and Black Gram Lentil (urad dal) at this step. Allow them to turn golden.
      8. When the mustard seeds crackle Curry Leaves and Red Chili. stir and saute till the Red Chilies change colour.
      9. Then add a pinch of Asafoetida, Turmeric Powder. stir well.
      10. Now add the ground Raw Mango paste.
      11. Stir and saute for 3 to 4 minutes. then season with Salt.
      12. Stir very well again. Remove from the stove top and keep aside .
      13. To the cooked Rice add Raw Mango Paste and gently mix. Serve hot with masala papad.
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      Serving Suggestions Raw Mango Rice