Pasta - 4 cups
Mushroom - 1 pkt
Carrot - 3 tbsp
Onion - 1 big
Garlic - 3 large pods
Mozarella cheese - 100gms
Olive oil
White sauce - 3 cups
salt
thyme
pepper
chilli flakes
1. Boil pasta al dente
2. Mince the garlic , onion and carrot into fine pieces
3. Cut mushroom into thin slices
4. Heat olive oil in a sauce pan and add garlic. Next add the onions, carrots and mushrooms. Saute uncovered on slow flame and add salt, pepper, thyme and chilli flakes. Add this to the white sauce.
5. Take an oven proof vessel. Grease with olive oil. layer pasta then white sauce. Add the shredded cheese on top and microwave high for 4 minutes.
6.3.08
Pasta with Tofu and Spinach
Pasta (any shape) - 3 cups
Onion - 1 small
Garlic - 1 large pod
Tofu - 200gms
Mushroom - 100gms
Spinach - 1 handfull
Sundried Tomatoes - 5
Olive oil - 4Tbsp
1. Boil the pasta al dente. Drain and coat with olive oil
2.Slice the onion lenghtwise.
3.Chop the garlic finely.
4. Cube the tofu.
5.Chop the mushroom into half or large segments.
6. Tear the spinach and cut the tomatoes into small pieces.
Procedure:
1.Heat the olive oil and add the garlic, onion, tofu and mushroom. Stir fry for about 4 minutes or till onion is transparent.
2. Add the spinach and the sun dried tomatoes and heat until the former wilts.
3. Add the Pasta . Mix well and serve hot.
Salt is not added extra as the sun dried tomatoes are usually very salty.
Onion - 1 small
Garlic - 1 large pod
Tofu - 200gms
Mushroom - 100gms
Spinach - 1 handfull
Sundried Tomatoes - 5
Olive oil - 4Tbsp
1. Boil the pasta al dente. Drain and coat with olive oil
2.Slice the onion lenghtwise.
3.Chop the garlic finely.
4. Cube the tofu.
5.Chop the mushroom into half or large segments.
6. Tear the spinach and cut the tomatoes into small pieces.
Procedure:
1.Heat the olive oil and add the garlic, onion, tofu and mushroom. Stir fry for about 4 minutes or till onion is transparent.
2. Add the spinach and the sun dried tomatoes and heat until the former wilts.
3. Add the Pasta . Mix well and serve hot.
Salt is not added extra as the sun dried tomatoes are usually very salty.
14.1.08
Lasagne
Lasagne sheets - 6
Olive oil - 2tbsp
Onion - 1 large, minced
Garlic pods - 4, minced
Celery - 1 stick , minced
Tomato - 2 medium, diced
Brinjal - 1 large, diced
Tomato ketchup - 2 tbsp
Pepper - 2 tsp
Oregano -1/2 tsp
Thyme - 1/2tsp
Red chilli flakes - 1/2tsp
Salt
White sauce - 1 cup
Cheese grated - 1/2 cup
Heat olive oil and fry the garlic, onion and celery in it till transparent.
Add the brinjal and cook covered on a slow flame till brinjal softens.
Add the tomato with the salt and pepper. Cook till pulpy.
Add the tomato sauce and the spice mixture.
Taste and add some sugar if necessary.
Cook the lasagne sheets as instructed and store on greased baking sheets.
Take an oven proof vessel. Grease with olive oil.
Put a sheet of lasagne and then a layer of brinjal mixture.
Repeat till all the sheets are exhausted.
End with a layer of brinjal on top.
Over the white sauce over this.
Top with the grated cheese.
Bake in a preheated oven at 200C for about 10-15 minutes.
Olive oil - 2tbsp
Onion - 1 large, minced
Garlic pods - 4, minced
Celery - 1 stick , minced
Tomato - 2 medium, diced
Brinjal - 1 large, diced
Tomato ketchup - 2 tbsp
Pepper - 2 tsp
Oregano -1/2 tsp
Thyme - 1/2tsp
Red chilli flakes - 1/2tsp
Salt
White sauce - 1 cup
Cheese grated - 1/2 cup
Heat olive oil and fry the garlic, onion and celery in it till transparent.
Add the brinjal and cook covered on a slow flame till brinjal softens.
Add the tomato with the salt and pepper. Cook till pulpy.
Add the tomato sauce and the spice mixture.
Taste and add some sugar if necessary.
Cook the lasagne sheets as instructed and store on greased baking sheets.
Take an oven proof vessel. Grease with olive oil.
Put a sheet of lasagne and then a layer of brinjal mixture.
Repeat till all the sheets are exhausted.
End with a layer of brinjal on top.
Over the white sauce over this.
Top with the grated cheese.
Bake in a preheated oven at 200C for about 10-15 minutes.
Vegetarian Coleslaw
Making Coleslaw at home is very easy.
Ingredients:
Cabbage shredded - 1 cup
Carrot slivers - 1/4 sup
Eggless Mayonnaise - 3/4 cup
Sugar powder -1/2 tsp
Method:
Mix all the above ingredients well and serve chilled.
Ingredients:
Cabbage shredded - 1 cup
Carrot slivers - 1/4 sup
Eggless Mayonnaise - 3/4 cup
Sugar powder -1/2 tsp
Method:
Mix all the above ingredients well and serve chilled.
Potatoes with oregano
Potatoes - 4 (cut into thick wedges)
Olive oil - 2tbsp
Garlic paste - 1tsp
Salt -1tbsp
Oregano - 2 tsp
In a thick bottomed vessel , add all the above ingredients. Toss well. Cover with aluminium foil and top with a thick tight lid. Reduce flame to minimum and cook for about 20 minutes. Stir once in between. Serve hot.
Olive oil - 2tbsp
Garlic paste - 1tsp
Salt -1tbsp
Oregano - 2 tsp
In a thick bottomed vessel , add all the above ingredients. Toss well. Cover with aluminium foil and top with a thick tight lid. Reduce flame to minimum and cook for about 20 minutes. Stir once in between. Serve hot.
2.1.08
Vegetable Biriyani
This was one of my first Biriyani. It is heavy in masala with all the mint and cilantro leaf ground. The house gets over-powered with these fragrances!
I would advice you to try some of my newer biriyani recipes if you like things milder and more sophisticated like the Baluchi Biriyani or the Kozhikode Vegetable Biriyani.
Ingredients:
Basmati Rice - 1 1/2 cups washed and soaked
Oil/Ghee - 4tbsp
Clove-2
Cardamom - 2
Cinnamon stick - 1inch broken into pieces
Cumin seed (jeera) - 1/2tsp
Ginger paste - 1/2 tsp
Garlic paste - 1/2 tsp
Tomato -2 medium - ground into pulp
Salt - 1 tbsp
Vegetables (Carrot, beans, cauliflower, potato) - 4 cups - cut into big chunks and parboiled with a pinch of garam masala
To be ground into paste (masala)
Mint leaves - 1 cup
Coriander leaf/Cilantro - 1 cup
Onion - 1 large
Red chillies - 2
Turmeric powder - 1/2 tsp
Cloves - 3
Pepper - 6
Cardamom - 2
Star anise - 1/2 star
Cinnamon - 1 1/2"
Cumin seed - 1tsp
Ginger - 2 "
Garlic - 6 pods
Garnish:
Onion - 1 big sliced into thin strips and fried till brown/crisp
Cashewnuts- 2 tbsp fried
Raisins - 1 tbsp fried
Milk - 1/2 cup
saffron - 1 pinch
Method:
Boil 2-3/4 cups of water with a tsp of salt in another vessel and add to the former. Cover and reduce flame to minimum. Turn off after 10 minutes, but DO NOT OPEN lid.
After about 20 minutes, open lid and fluff up the rice with a fork.
Heat the oil/ghee in a thick bottomed vessel with heavy tight lid. Saute the whole spices till aromatic. Add the masala paste to this and fry on medium flame till raw smell goes.
Then add the tomato pulp with salt.
Cook till fat separates.
Add the parboiled vegetables .Cover and cook on slow flame till the vegetbles are done well, but do not lose shape. Taste for salt.
Layering:
In the heavy bottomed deep serving dish melt a tsp of ghee.
Layer half the rice on this. Press down and top with vegetable curry.
Top with rest of the rice. Press down slowly.
Drizzle the milk mixed with saffron evenly over the rice.
Garnish with a pinch of garam masala and some of the fried onion, cashew and raisins.
Cover tightly and put over the stove on the lowest flame. Cook for about 20 minutes till heated through and the lid feels hot.
Garnish with the rest of the fried onions, cashew and raisins.
Serve hot with Raitha, Pappad and Salaan.
I would advice you to try some of my newer biriyani recipes if you like things milder and more sophisticated like the Baluchi Biriyani or the Kozhikode Vegetable Biriyani.
Ingredients:
Basmati Rice - 1 1/2 cups washed and soaked
Oil/Ghee - 4tbsp
Clove-2
Cardamom - 2
Cinnamon stick - 1inch broken into pieces
Cumin seed (jeera) - 1/2tsp
Ginger paste - 1/2 tsp
Garlic paste - 1/2 tsp
Tomato -2 medium - ground into pulp
Salt - 1 tbsp
Vegetables (Carrot, beans, cauliflower, potato) - 4 cups - cut into big chunks and parboiled with a pinch of garam masala
To be ground into paste (masala)
Mint leaves - 1 cup
Coriander leaf/Cilantro - 1 cup
Onion - 1 large
Red chillies - 2
Turmeric powder - 1/2 tsp
Cloves - 3
Pepper - 6
Cardamom - 2
Star anise - 1/2 star
Cinnamon - 1 1/2"
Cumin seed - 1tsp
Ginger - 2 "
Garlic - 6 pods
Garnish:
Onion - 1 big sliced into thin strips and fried till brown/crisp
Cashewnuts- 2 tbsp fried
Raisins - 1 tbsp fried
Milk - 1/2 cup
saffron - 1 pinch
Method:
Boil 2-3/4 cups of water with a tsp of salt in another vessel and add to the former. Cover and reduce flame to minimum. Turn off after 10 minutes, but DO NOT OPEN lid.
After about 20 minutes, open lid and fluff up the rice with a fork.
Heat the oil/ghee in a thick bottomed vessel with heavy tight lid. Saute the whole spices till aromatic. Add the masala paste to this and fry on medium flame till raw smell goes.
Then add the tomato pulp with salt.
Cook till fat separates.
Add the parboiled vegetables .Cover and cook on slow flame till the vegetbles are done well, but do not lose shape. Taste for salt.
Layering:
In the heavy bottomed deep serving dish melt a tsp of ghee.
Layer half the rice on this. Press down and top with vegetable curry.
Top with rest of the rice. Press down slowly.
Drizzle the milk mixed with saffron evenly over the rice.
Garnish with a pinch of garam masala and some of the fried onion, cashew and raisins.
Cover tightly and put over the stove on the lowest flame. Cook for about 20 minutes till heated through and the lid feels hot.
Garnish with the rest of the fried onions, cashew and raisins.
Serve hot with Raitha, Pappad and Salaan.
28.12.07
Garlic Rasam (Tamil Nadu)
This rasam has a most heavenly appetizing aroma. This is a recipe from my neighboring state Tamil Nadu, given tome by my old maid, Mrs.Valliammal Das. You will find another version of garlic rasam in Kerala.
To be ground:
Coriander seed - 1/2 tbsp
Dry red chillies - 2 no:s
Pepper corn - 6 no:s
Cumin seed - 1/2 tbsp
curry leaf - 6 no:s
Garlic - 4 large pods (must yield 1 tbsp heaped of garlic paste)
Tamarind - a small lime sized ball, soaked in warm water
Tomato -2 no:s , finely chopped
Coriander leaf / Cilantro - 3tbsp, finely chopped
Salt - 1 tsp, you can add more later, if necessary
Turmeric powder - 1/2 tsp
Asafoetida - 1/2 tsp
To splutter:
Ghee (clarified butter) - 1tbsp
Mustard seed - 1 tsp
Pound the spices together into a coarse paste.
Remove 2 cups of tamarind pulp from the tamarind.
Add all the ingredients (ground spices, tomato, coriander leaf, salt, turmeric powder and asafoetida) to the tamarind pulp. Mix well.
Put this mixture on the stove and keep on a low flame. Do not stir.
When it gets frothy, turn of the flame. DO NOT BOIL. Taste and add more salt if necessary.
Heat ghee. Add mustard seed. When it splutters, add to the rasam.
Serve hot.
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