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Friday, March 5, 2010

Time for a short break

Dear Friends, 
I'm on a short vacation to India for 3 months. I'm very excited and anxious to meet my family and friends. Will try to catch up with all of your interesting and delicious posts once i get settled there. Until then adieu, take care and happy blogging.


Beetroot Chutney.

Preparation time-5mins
Cooking time-10mins
Can be stored for a week under refrigeration.

Beetroot-250gms( finely chopped)
Dry Red chiles-10
Tamarind paste-1tsp
Salt to taste
Mustard seeds-1tsp
Urad dal/ Split black gram-1tsp

Grind beetroot along with dry red chiles, tamarind paste and required salt in a mixer grinder to a smooth and fine paste. Heat enough oil in a kadai, when hot add mustard seeds, when crackles add the urad dal. Now add the ground beetroot chutney and give a good stir. Cover kadai with a lid and simmer for 5 mins or until the chutney thickens and oil separates on the sides.( Stir the chutney occasionally, to avoid sticking to the bottom of kadai). When the chutney thickens and oil separates on the sides, remove from heat. Serve beetroot chutney with hot idlys or dosas.

Vegetable Pasta Biryani.

Preparation time-10mins
Cooking Time-10mins
Serves-3 to 4

Rotini pasta( cooked)-400gms
Mixed vegetables-1cup( finely chopped)
Onion medium-1( finely sliced)
Tomato small-1( finely chopped)
Green chilly-5
Garlic cloves-6
Salt to taste
Green Cardamon-2
Oil required

Cook pasta with salt as per instructions on the carton. Grind green chilly, ginger and garlic into a fine paste. Heat enough  oil in a pan, when hot add the whole garam masalas. When the aroma rises add the chopped onions and saute for few mins. Now add the ground green chilly paste and saute till raw smell leaves. Add the chopped vegetables and saute for few more mins. Add the tomatoes and cook till tomatoes are done. Add 1/4cup of water and season with salt. Bring the mixture to boil and add the cooked pasta. Give a good stir till the masala is well coated on pasta and cook till dry. Serve hot with Raita.

Glad to send the above and following entries to Pasta Party event.

Hot Garlic Eggplant Bowtie Pasta

Sauted Alphabets with Mushroom Fritters


Lima Macaroni

Angel Hair Pasta with Vegetables

Tamilnadu Chicken Curry( Masala Kozhi)

Preparation time-10mins
Cooking time-20mins
Serves-4 to 5

Onions large-2( finely chopped)
Ginger and Garlic paste-3tbsp
Tomato large-1 ( finely chopped)
Red chilly powder-2tbsp
Turmeric powder-1tsp
Salt to taste
Green cardamon-2
Curry leaves-few
Oil required

Grind the following together to a smooth paste
Grated coconut-1/4cup

Pressure cook chicken along with onions, tomato, ginger and garlic paste, red chilly powder, turmeric powder and little water for 10 mins. Heat enough oil in a pan, add cinnamon, cloves, cardamon and curry leaves. When aroma rises add the cooked chicken along with the gravy and add the ground coconut paste. Season with enough salt. Stir fry the chicken masala till dry and oil separates. Serve hot with Rice or Chapati.

Palak Paneer( Cottage Cheese in Spinach gravy)

Paneer Cubes-250gms
Spinach leaves/ Palak-1bunch
Onion Medium-1( finely chopped)
Tomato Small-1( finely chopped)
Garlic cloves-6( minced)
Green Chilly-2(+/-)
Turmeric powder-1/4tsp
Salt to taste
Cumin seeds/ Jeera-1tsp
Fresh cream-2 tbsp

Wash and chop the spinach leaves, set aside 1 tsp chopped onion, 1 tsp chopped tomato and 1 tsp minced garlic for sauteing.
Pressure cook spinach along with rest of onion, tomato, garlic and green chilly for 7 mins. Allow the cooked spinach to cool and grind to fine paste. In a large pan add butter, when slightly melts, add cumin seeds and allow to crackle. Now add 1tbsp of onion, tomato and garlic, saute for few seconds and add the ground spinach. Add paneer cubes and season with salt( if required add 1/4 cup of water to spinach gravy). Bring the mixture to boil and remove from heat. Finally add 2 tbsp of cream. Serve palak paneer with hot chapatis or roti or nan.