Monthly Archives: September 2013

Spaghetti with Chicken Meatballs

INGREDIENTS:

Spaghetti(cooked aldante or as per packet instruction  )- 250 gms

For the meatballs:
Ground Chicken- 2 cup
Fresh white bread crumbs- 1/2 cup
Chopped Parsley- 1 tsp
Chopped Onion- 1/2 cup
Grated Parmesan cheese- 1/3 cup
Ground black pepper- 1 tsp
Egg, beaten- 1
salt to taste
Olive oil

For the sauce:
Olive oil- 1 tbsp
Chopped Onion- 1
Minced garlic- 2 tbsp
Crushed tomatoes in puree- 1/2 can
Chopped Parsley- 1/2 tbsp
Ground black pepper- 1 tsp

METHOD:
Place the ground chicken,bread crumbs, parsley, Parmesan, salt, pepper,onion,egg,olive oil.Combine everything together.Now by using your hands,make golf ball size meatballs.Keep aside.
Pour olive oil for shallow fry into a large skillet heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don’t crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don’t clean the pan.

For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute.Stir in the tomatoes,salt, and pepper,cheese.
Add the meatballs and parsley to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through.
Now in a bowl toss cooked spaghetti with olive oil and a pinch of salt.Place it on a serving platter and Pour some of the sauce over the spaghetti and some meatballs.Serve hot top of with some of the grated Parmesan Cheese.

Orange Cake

INGREDIENTS:

Flour-1 1/3 cup
Egg- 2
Baking Powder- 2 tsp
Sugar- 1 Cup
Melted Butter- 1/2 cup
Orange essence/extract-1 tbsp
Orange Zest- 1 tbsp
Fresh Orange juice- 1/2 cup
Milk- 1/2 cupMETHOD:
Preheat your oven at 350F or 180C.
Grease and flour the baking tray.
Take a large bowl add sugar,egg,orange extract,milk,butter,orange juice and give it a good mix.
Now sift flour and baking powder in a bowl.Then add dry ingredients slowly in wet ingredients and mix it well.Now add orange zest and give it a final mix.Pour the mixture into the baking tray and bake it for 30-40 minutes or until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely and serve.

Dahi Vada

INGREDIENTS:
Dhuli Urad dal/Skinless split black lentils- 1 cup
Curd- 250 gm
Tamarind Chutney- 1/2 cup
Chat Masala – 1/2 tsp
Cumin powder- 1/3 tsp
Salt
Sugar
Luke warm water – 5 cups
Black salt

METHOD:
For the vadas :-
Wash the Urad Dal till water runs clear. Soak overnight in 4-5 cups of water – overnight would be perfect.
Next day drain the dal,and add the dal about quarter cup at a time. Avoid adding water while grinding, but if the mixer/ grinder jams, add as little water as possible. Remember to wipe off and mix back the dal that sticks to the walls. Stop once you get a smooth thick batter.Take out the batter into a container.Add salt into the batter.Keep aside.
Heat oil in a kadhai for deep frying the vadas. Check the oil drop some of the batter and if it quickly rises to top with slight bubbles its ready.
Now time to fry,Wet your hand/spoon, take golf ball size batter and gently slide it in the hot oil. Don’t fry more than 4-5 at a time.Turn them around a couple of times so that they are evenly golden on all sides. Once done, take them out with a slotted spoon and put then into the Luke warm water and after 1-2 minutes take out the vadas n drain the water as much as possible by pressing with help of two palms.Set all the vadas like this in a big flat vessel.
In a bowl whisk the curd with 1/3 tsp of salt,1/2 cup of water and 1/2 tsp of sugar.Now pour half of the curd all over the vadas and keep aside for 1/2 an hour.

For serving:-
Put some of the vadas in a serving bowl and some of the whisk curd over it.Sprinkle some cumin powder,pinch of black salt and chat masala and pour some tamarind chutney over it and serve.

Donuts

INGREDIENTS:
Sugar- 30 gms
Active dry yeast – 14 gms
Water-100 ml
Milk-140 ml
Salt- 10 gms
Egg- 2
Flour-500 gms
Butter- 30 gms
Caster sugar – 1/2 cup
Cinnamon powder- 5 tbsp

METHOD:
Take a bowl add sugar,dry yeast,water,milk,salt,egg,mix it till the sugar melts, then add all purpose flour, mix it well make in to a dough and knead it for 10 to 15 minutes and add butter again knead it for 5-10 minutes and rest it for 30 minutes in a warm place, after 30 minutes again knead it for 2-3 minutes and again rest for 30 minutes. Take the dough and with help of rolling pin roll it into ½ inch sheet and cut the doughnuts with donuts cutter, transfer in to the tray, then rest for 10 to 15 minutes to rise. Heat oil in a pan and deep fry the donuts in a slow flame till brown in color, take in a serving plate and mix some caster sugar along with cinnamon powder and coat the Donuts in it.Serve hot and fresh.

Consume within a day till its fresh and hot.

Vada Pops

INGREDIENTS:
Dhuli Urad dal/Skinless split black lentils- 1 cup
Semolina/suji – 1 tbsp
Ginger, finely chopped,- 1 tsp
Green chilies, finely chopped,- 2-3
Onions, finely chopped, 1 large
Fresh Coriander leaves, finely chopped, 2-3 tbsp
Baking Powder – 1/2 tsp
Salt, to taste
Oil, for deep frying

METHOD:
Wash the Urad Dal till water runs clear. Soak overnight in 4-5 cups of water – overnight would be perfect.
Next day drain the dal,and add the dal about quarter cup at a time. Avoid adding water while grinding, but if the mixer/ grinder jams, add as little water as possible. Remember to wipe off and mix back the dal that sticks to the walls. Stop once you get a smooth thick batter.Take out the batter into a container.
Now add the onion,coriander,green chilies,chopped ginger,salt,baking powder in the dal batter.Now add semolina and you have to whisk the batter to aerate it.Then fill a small bowl with water and drop a pinch of batter in the same. If the batter is right, it will float on top of the water and if not you have to whisk it some more and when done keep aside.
Heat oil in a kadhai for deep frying the vadas. Check the oil drop some of the batter and if it quickly rises to top with slight bubbles its ready.
Now time to fry,Wet your hand/spoon, take a small dollop of the batter and gently slide it in the hot oil.Just make sure that they are not too big. Don’t fry more than 4-5 at a time.Turn them around a couple of times so that they are evenly golden on all sides. Once done, take them out with a slotted spoon and drain on a kitchen towel.
Serve hot or warm with any chutney of your choice.

Peas Prawn

INGREDIENTS:
Prawn(Peeled)- 250 gm
Green Peas- 500 gm
Chopped Onion- 1 cup
Ginger-Garlic Paste- 1 tbsp
Chopped Tomato- 1/2 cup
Tomato Puree- 1/2 cup
Turmeric powder-1 tsp
Kashmiri red chili powder-1 tsp
Red chili powder- 1/2 tsp
Garam Masala powder- 1 tsp
Coconut Milk- 1 cup
Oil
Sugar-1 tsp
Salt to taste

METHOD:
Take a pan heat 5 tbsp of oil.Add chopped onion saute it until it becomes golden brown.Then add ginger-garlic paste again saute it till raw smell and flour gone.Now pour in tomato puree and chopped tomato into the pan.Cook it for 7-8 minutes.After that add all powdered masalas,salt,sugar and 1/2 cup of water,cook till masala releases oil.Add in prawn cook it for 5 minutes then add peas stir it well.Cook it for 10-15 minutes.Now pour coconut milk cook for another 7-8 minutes and its done
Garnish it with coconut milk and coriander.Serve hot with steam rice.

Hot n Sour Soup with Shrimp

 

INGREDIENTS:
Oil – 1 Tbsp
Garlic – 1 tsp, minced
Ginger – 1 tsp, minced
Shrimps(cleaned) – 1/2 cup
Chopped Carrots – 1/2 cup
Corn kernels – 1/4 cup
Chopped Green Beans – 1/4 cup
Chopped Cabbage – 1/2 cup
Mushroom – 1/2 cup, thinly sliced
Chicken Broth/Stock – 4 cups
Beaten Egg – 2
Soy Sauce – to taste
Red Chili Sauce – to taste
Black Pepper – to taste
Vinegar – to taste
Corn Starch – 1 Tbsp, mixed with a little cold water
Chopped Spring/Green Onions -1/2 cup
Salt to taste
Sugar to taste

METHOD:
Heat Oil in a medium sized pot.Add Ginger,Garlic and shrimps saute for 1-2 minutes.Add Corn, Green Beans,Carrots and Cabbage saute for 1-2 minutes.
Add chicken Broth, Salt,sugar,Black Pepper.Bring mixture to a boil and simmer until vegetables are half done. Add Mushrooms, 1/2 of the green onions, Chili Sauce, Soy Sauce and Vinegar and bring to a boil.Mix 2-3 Tbsp water with the Corn Starch and add it to the soup bring to a boil.
Slowly add in beaten Egg and start stirring after 2 minutes and cook for 1-2 minutes.
Garnish with Spring Onion and serve hot.

To make it vegetarian don’t use shrimp and add vegetable broth or stock instead off chicken broth.
or
If you want chicken hot n sour soup simply add shredded chicken instead off shrimps.

 

Veg Spring Roll

INGREDIENTS:

For wrappers:-
Refined Flour-1/2 cup
Corn Flour – 1/2 cup
Salt-1/4 tsp
Egg – 1

For the filling:-
Cabbage(finely cut in lengthwise) – 1 cups
Carrot (finely cut in lengthwise) – 1/2 cup
Capsicum/Bell Pepper(finely cut in lengthwise)-1/2 cup
Tomato(finely cut in lengthwise)- 1/4 cup
Onion(finely cut in lengthwise)-1 small
Minced garlic-1 tbsp
Soy Sauce-1 tsp
Vinegar- 1 tsp
Black Pepper powder- 1tsp
salt to taste
sugar – 1/2 tsp

METHOD:
For wrapper:
Mix all the ingredients in a bowl and make a paste with the help of water as required.The Consistency of the batter is required as a dosa batter when its done keep it aside for 1/2 an hour.
Now take nonstick flat pan and add few drops of refined oil.Now pour 1 spatula of the batter in the pan don’t heat the pan much keep it on medium flame.When its done flip it to the other side.This wrap needs not more than 5 minutes to prepare.Now make as much you required and keep aside.
Keep 1/2 spatula batter on a bowl for pasting.

For the filling:
Take a pan heat some oil.Add onion then garlic into it and saute it for 3-4 minutes when the onion become translucent add carrot and cook it for 3-4 minutes now add bell peppers and tomato and cook it for another 5 minutes now add cabbage,salt,sugar and pepper,vinegar and soy sauce mix it well cook it for 5 minutes when the cabbage is done.take out of the heat and let it cool in a plate.
Take a deep pan and heat refined oil for deep frying. Don’t Heat much.
Now on flat surface take one wrap and place 1 1/2 tsp of the filling and first fold it from two vertical sides and then from horizontally your side now roll it towards up and apply some of the wrap paste on the side and wrap it full then keep it aside.Now make all the rolls one by one.Now fry it in the oil don’t overcrowd the pan add maximum 4 at a time fry till rolls are golden brown.
Take out of the pan and drain it on a tissue.Now serve it hot with your choice of sauce.I prefer it with hot chili sauce.

Multicolored Fusilli in Cream Tomato sauce

INGREDIENTS:

Cooked Fusilli- 500gms(85 percent done)
Minced Garlic-2 tbsp
Chopped White Onion-1/2 cup
Tomato Puree – 1 cup
Tomato Sauce- 4 tbsp
Chili Flakes- 1 tsp
Heavy Cream -1/2 cup
Milk – 1 cup
Sugar – 1 tbsp
Salt to taste
Black Pepper Powder- 1 tsp
Paprika- 1/2 tsp
Oregano- 1 tbsp
Parmesan Cheese- 1 cup
Olive oil-2-3tbsp
Butter- 1tsp

METHOD:
Take a pan heat olive oil and butter.Add garlic saute it for a second then add onions saute it till the onions get     translucent.Then add tomato puree cook it for 5 minutes then add tomato sauce,black pepper pwd,paprika,chili flakes,salt,sugar cook it for another 5 minutes and then add boiled fusilli into the sauce mix it well in the sauce now add cream and milk cook it for 5-8 minutes.Now add Cheese n oregano mix it well.Serve it hot in a platter with cheese garnish.

Paneer Mirch Dopyaaza

INGREDIENTS:
For Paneer marination:
Corn flour- 1 ½ tbsp
Maida flour- 2 tbsp
Red chilly pwd- ½ tsp
Ginger garlic paste – 1 tsp
Paneer – 250 g

for paneer gravy:
Oil – 3 tbsp
Shahi jeera / cumin- ½ tsp
Onion – 2 or 3
Ginger garlic paste- 1 tbsp
Green chilly- 1 or 2
Red chilly pwd- ¾ tsp
Coriander pwd- 1 tsp
Tomato puree- 1cup
Capsicum small – 2
Kasoori methi leaves – 1 tbsp
Cashew nuts- 8-10
Fresh cream- 1/2 cup
Salt to taste
Fresh coriander leaves

METHOD:
For frying paneer:
Take corn flour, maida flour, red chilly pwd, ginger garlic paste and salt in a mixing bowl.
Add very little water and make a fine paste out of it.
Slice paneer to pieces as you want.
Coat paneer with the batter.Heat oil in a fry pan. Put the coated paneer in the hot pan.Fry until it gets slight color. ( keep the flame in low, or else the paneer may turn hard ).Take it aside.

For gravy:
Heat 2 to 3 tbsp of oil in a fry pan. Add shahi jeera and wait to crackle. Add finely chopped onions and salt. Cook onion in low flame for 5 mins and light brown in color.Add ginger garlic paste, slit green chilly and cook till raw smell disappears. Add red chilly pwd and coriander pwd.Add 1/2 cup of water and combine. ( take care the masala doesn’t burn )
Chop tomato and 1 bell pepper to fine slices. Put them in a blender and grind to fine paste.Add the tomato-capsicum paste and mix thoroughly. ( it gives rich flavor ) Let this mixture cook for 5 to 6 mins, so that the tomatoes get cooked and oil oozes out slightly on the side. Add little water and mix well to desired consistency. The gravy is ready.Now add cubes of onion and capsicum mix well.Add crushed kasoori methi / fenugreek leaves.
Add fresh cream to the gravy. It helps to get nice color and creamy texture of the gravy.Add cashew nuts to blender and crush them to coarse pwd.Take it aside. Sprinkle the crushed cashew nut pwd to the gravy and combine. Finally, add the fried paneer pieces.Remove from flame and garnish with freshly chopped coriander leaves.Serve hot with indian bread.