Stuffed vegetables

This stuffing can be used for different vegetables like Okra, Big Green Chillies (bhajia chillies), Potatoes, Brinjal etc..

Stuffing :
Besan (Kadalamav, Chickpea flour) - 5tbsp
Coconut Grated - 3tbsp
Salt
Turmeric Powder
Chilli powder - 2tsp
Coriander powder - 1 tbsp
Cilantro leaves - 2tbsp
Lime juice - 4tbsp
Asafoetida - 1tsp
Sugar - 2 tsp
Oil - 1tbsp

Mix all the above and stuff the vegetable . Steam well.

Okra need not be steamed.

Splutter Mustard - 1tsp, Jeera - 1tsp , Dried red chilli - 2no:s and a pinch of asafoetida in about 3 tbsp of oil. Fry the steamed vegetables till they brown a bit.

Pasta with lemon

Pasta - 4 cups ; uncooked
Garlic - 10 pods
Tofu - 1 packet
Tomato - 3 large
Mint leaves - 7
Juice of 1 lemon
(opt) lemon rind - 1 tsp
Oregano - 1/2 tsp
Parsley - 1 tsp
Chilli flakes - 1/2 tsp
Pepper corns - 8 - crushed
Salt
Olive oil - 3 tbsp

1.Cook Pasta al dente in plenty of water. Drain . Coat with a tbsp of olive oil and keep aside.
2.Heat the rest of the olive oil and fry 9 garlic pods till golden brown and add half the chilli flakes. Move the garlic aside for garnishing.
3.In the same oil, fry the crumbled tofu and 1 garlic until light brown. Now add the rest of the chilli flakes.
4.Add the tomato to the tofu. Fry for about 3 minutes.
5.Add tofu, spices and  lemon juice to the cooling Pasta and mix well.
   Garnish with fried garlic and mint leaves.

Chole -1

Channa (Chick peas) - 1 cup soaked over night

Tomato - 2 large pureed
Ghee + Oil - 4tbsp
Mustard - 1 tsp

To be ground:
Onion - 1 large
Cloves - 2
Red chillies - 3
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
cardamom - 3
cinnamon stick - 3 pieces of 1 inch
peppercorns - 6
jeera (cumin seeds)- 1 tsp
garlic - 4 pods
ginger - 2 inch piece
opt:
Curry leaf - 4
Coriander (cilantro) leaf - 1/2 cup

Pressure cook the Channa till it is cooked. ( 2 whistles and 10 minutes)
Heat fat in a large pan. Splutter the mustard.
Add the ground paste and saute till the raw smell of onion is gone.
Add the tomato paste and cook till oil floats on the side.
Add the Channa with the water. Add salt to taste.
Add a little more water and cook on low flame till gravy is thick and salt gets absorbed.
Decorate with some onion rings and cilantro.

Pulav

Rice (basmati or any small grain white rice) - 1 1/4 cup
Onion (minced) - 1
Potato - 1
Carrot - 1 large
Beans - 4 long ones
Cauliflower - 3 large flowerets
Peas - 1/2 cup
Ghee - 2tbsp
Salt
Chilli powder - 1/2 tsp
Ginger- garlic paste -1 tbsp

Spices :
Pepper - 6 corns
Cardamom - 2
Jeera - 1 tsp
Cinnamon stick - 1 inch pieces - 3
Cloves - 4
Bayleaf - 1 - broken

Vessel : A flat pan with tight lid.

Wash and soak rice in water for 10 minute.
Cut vegetables into small or big cubes depending on preference.
Heat ghee in the pan.
Add the spices to the hot ghee. Once they splutter, add the rice.
Fry for 2-3 minutes. Add salt and turmeric powder.
Boil 2 cups of water separately and add to the rice. Cover with lid. Reduce flame and cook for exactly 10 minutes. Do not open after turning off the flame. Wait till the vessel cools down.
Transfer to serving bowl.

Heat a little oil. Fry onions till transparent. Add the ginger garlic paste and fry for 2 more minutes. Add to the rice.

Boil the vegetables with a little salt. Once cooked add the chilli powder and boil till all the water has evaporated. Add to the rice.

Mix the onions and vegetables well with the rice.

You may garnish with fried cashew nuts and raisins.

Serve with raitha or mixed vegetable salad.

Pasta with Mushrooms and white sauce

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.

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.

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.