Monthly Archives: December 2013

Penne with Beef and Peas

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Ingredients:
2 tablespoons butter
1 1/2 cups Lukewarm milk
3 tablespoons flour
Salt and pepper
2 cups Cooked penne
1 cup Minced beef
1/2 cup green peas
1 Large onion, chopped
2 Big Garlic cloves chopped
1 tablespoon Olive oil
1 cup milk
1 tablespoon Parmesan cheese, shredded
Salt to taste
1 tsp Black Pepper

Method:
Melt the butter in a medium size sauce pan. Stir in flour to make a paste and cook over medium heat for 2 minutes. Stir continuously, don’t allow paste to brown. Remove pan from heat and whisk in lukewarm milk. Return pan to medium high heat and whisk continuously, especially along sides and bottom to prevent lumps.Now, season it with salt and pepper.Keep aside.

Heat the Olive oil in a large pan over, add the garlic and Onion cook it till transparency. Add beef and peas cook until Beef is tender.Season with salt and pepper,Add White Sauce mix it well.Cook it for sometime then add milk ,stir it well.When its starts to thickening remove from heat.Add Parmesan cheese give it a mix and garnish with cheese to serve.

NOTE: You can use minced chicken or pork.

Chocolate Mousse

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Ingredients:
Heavy Cream – 200-300 ml
Chocolate chip – 1 cup
Sugar- 4-5 tbsp(as per your taste)
Vanilla essence – 1 tbsp
Whipped Cream
Chopped red cherries – 1-2 tsp

Method:
Take small deep pan add water in it bring it to boil place a glass bowl on it add chocolate chips and let it melt.Take out the melted chocolate chill it in refrigerator.
Take a big bowl and Cream chilled it for 1-2 hrs in freezer.
Take that out pour the cream,chocolate,sugar,vanilla and whisk it with a electric whisker for 15-20 minutes or more.Then pour it in serving glasses n let it set overnight.You can decorate it with whipped cream n cherries or as u like.

BHAKARWADI (Marathi/Gujarati Snack)

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INGREDIENTS:

All purpose Flour/Maida – 1 Cup
Besan (chick Pea Flour)- 2 Cup
Chili Powder – 1 1/2 Tbsp
Salt To Taste
Turmeric -1/4 tsp
Hing – 1/4 tsp
Fennel Seeds – 1 Tbsp
Coriander Seeds -1 Tbsp
Sesame Seeds – 1 Tbsp
Pepper Corns -1/2 Tsp
Cumin Seeds -1 Tsp
Poppy Seeds – 1 Tsp
Sugar – 1/2 Tsp
Coconut – 1 Tsp
Amchur Powder- 1/2 Tsp
Oil For Deep Fry

METHOD:
Take a bowl add besan flour,flour, oil, hing, turmeric, salt, chilli powder, crumble the mixture before adding water. Take besan mixture add water and knead it like a stiff dough, rest it for 10 minutes.
Take blender, in this add fennel seeds, cumin seeds, pepper corns, coriander seeds, sesame seeds, poppy seeds, sugar,salt, hing, chili powder,Turmeric pwd, amchur powder, coconut and 1 tbsp of besan, blend all together make a coarse powder,take it into a bowl.
Roll the dough into thin sheet and spread the masala on top and roll the dough in to tight and seal the edge by applying water and rest it for 3 to 4 minutes, then cut them into roundels and deep fry them.
Serve them with your choice of chutney.

DRY CHILLI PANEER (indo-chinese style)

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INGREDIENTS: 

250 gms – Paneer (cut in big chunks)
1 – big Onion Sliced
1 tsp – ginger-garlic paste
1 – green capsicum/bell pepper,cut in lengthwise
1 tbsp – soya sauce
1/4 tsp – white vinegar
1 tbsp – green chilli sauce
1 tbsp – tomato sauce
5-6 – green chillies, slit (used chillies that have lesser heat)
1 tsp – Kashmiri chilli powder, for the red colour
1/2 tsp – minced garlic
1/2 tsp – minced ginger
1 tbsp – cornflour
1 tbsp – all purpose flour or maida
Salt to taste
Oil

METHOD:
Marinate the paneer with salt , flour, cornflour,red chili powder,1/4 cup of water for atleast 20-30 mins.
Heat a shallow pan with about 1/4 cup oil and lightly fry the paneer pieces until golden brown. Set aside.
In the remaining oil, add garlic and ginger saute it for 1 minute.Add the chillies and fry for 2 minutes. Next, add the onions and capsicum and fry until soft (5-8 mins). Add vinegar and mix well. Add the fried fried and the remaining quantities of ingredients used to marinate (1/2 tbsp soya sauce, 1/2 tbsp green chilli sauce,tomato sauce, salt).
Stir all the ingredients until well combined and fry for another 3-4 mins on high flame,stir it continuously . serve hot.