Penne Pasta Polo(Penne Pasta in Chicken)

This was the first ever recipe i cooked or made.It goes back to 2003-04 when i first started kitchen experiments.It took several turns to try and test this one.This is one of the hot favorites among our gals esp mo n naina as well as among my Mom-dad.Didi-Jiju and all my close frds:)

Ingredients

Olive oil(Prefer Extra Virgin)
Onions finely chopped
Ginger garlic paste
Vegetables of your choice mushroom broccoli ,baby corn ,bell pepper,sun dried tomatoes
Boneless chicken boiled
Chili flakes
Italian herbs Oregano,Basil,Rosemary,Thyme,Parsley
Milk
Cream
Butter
Cheese
Cornflour
Penne pasta
Salt n Pepper to taste

Procedure:
Take a pan put the Extra virgin olive oil let it heat a while
Add chopped onions let them fry till slightly pink.Now add ginger garlic paste n let it cook a while.
Add all the finely chopped veges and chicken.Cook it well and add salt,pepper

Now add chili flakes depending on how spicy u want it.

In another pan mix cornflour water and milk n heat.Add butter.Stir it continuously so that no lumps are made Once it blends add this to the cooked veges n chicken

Now separately in a vessel add penne pasta +water+vegetable oil.Cook till it is soft n edible.Now discard the water and add it to our cooked veges + chicken
Top with the Italian herbs

Finally add cheese and heat till it melts.You can either put in Microwave or even your normal pan

Now it is ready to serve..Serve with garlic bread!!


Chef's Tip:Incase you want to make it in red sauce, add tomato puree to the white sauce ,ade and add it to mixture.Rest all procedure remains same

Bon Appetit
Ash

Potato Mint Kebabs

My mom-in-law saw this on a Marathi cookery show, and we of course made our own additions / changes to it.. This one also goes to Simple Indian Food fried snacks event!

4 medium boiled and coarsely mashed potatoes

1/3 cup gram flour

2-3 tbsp corn flour

Dried mint leaves crushed

Ginger-garlic paste 3/4 tsp

1 green chilli (paste / ground)

1 1/2 tsp chat masala

100 gms crushed paneer

Salt to taste

Mix all the ingredients in a vessel. Roll into kebabs and deep fry on medium heat. Serve hot!

Forgot to take a pic :( Will make it again and post a pic soon

-Naina

P.S.: You can use crushed Kasuri Methi instead of dry mint leaves.

Microwave Dhokla

This one's really simple and quick! Got inspired by my mom's recipe (she steams this in a cooker, without the whistle for 10 mins), and also from an entry on Easy Indian Food
This goes to the steamed treats event at When I Play Chef


1 cup rawa
2-3 tbsp curd
1/2 tsp ginger garlic paste (optional)
1/2 tsp mustard seeds
1 green chilly chopped
1 tsp Eno fruit salt
Water
Salt to taste

Mix all the above ingredients (except eno) in enough water to make a batter of consistency similar to any dhokla or idli you would make.
Add eno and mix again. Immediately transfer to a greased microwavable dish (but not plastic). Microwave on high for 4 mins, and its done.
Let it cool, cut in pieces and serve with chutney.

-Naina

Mircovawe Sevai Kheer

It's nice having hot kheer in the rains! This one ended up being very nice.. actually made it in office!


This one's going to Microwave Easy cooking Potluck Party



1/2 cup roasted vermicelli
1/2 tsp ground cardamom
3-4 cups milk
3-4 tbsp milkmaid (no need to add sugar)

Mix all the ingredients and microwave on high for 4-5 minutes. Keep stirring after every minute. Check if the vermicelli is cooked, and it is ready to serve.. Quick and tasty.

-Naina

Pizza

This is a little different method for making pizza having toppings with white sauce.

What you need:
Pizza base
Corn flour
Milk, cream (depending on how health conscious you are)
Cheese (optional for health conscious people)
Vegetables of your choice for the toppings chopped (Baby corns, or sweet corn, red or yellow bell pepper, capsicum, French beans, carrot, cherry tomatoes)
Italian herbs
Pepper powder
Tomatoe Ketchup

Method:

Preferably, take a nonstick pan for making the topping. Pour milk in the pan add corn flour keep stirring to thicken it evenly, add cream, cheese let the cheese melt. After all the ingredients have properly melted add the chopped vegetables to it. Let all the vegetables cook well. Add Italian herbs, salt to taste and pepper powder to it.

Roast the pizza base on a separate pan and apply a layer of ketchup to it. Pour the toppings cooked in white sauce over it . Serve hot.

Tip: You can even make this over garlic bread as a starter, instead of meal.

Guten Appetit!
Monica

Beetroot Soup

This is an easy to make nutritious soup which can be eaten with rice or simply as an evening snack to overcome not so major sham ki bhook.
Click here for pic..
What you need is:

1 beetroot
5-6 Tomatoes
Ginger
Garlic
Curry leaves
Mustard Seeds
Cumin Seeds
Salt to taste
Chilly powder
Asafoetida

Method:

Cook beetroot in cooker, peal it and blanch tomatoes . Blend beetroot and tomatoes together, you can sieve the puree if you want..(if health conscious let the fiber be there ) Add chilly powder and salt to it.
In a separate utensil ,for tempering, add little ghee to it add mustard seeds , cumin seeds, crushed garlic and ginger (garlic 4-5 pods, ginger 1/2inch) , curry leaves. After this has turned brown add asafoetida and then the tomatoes and beetroot puree.

Any soup can be thoroughly enjoyed in this season! At the window sipping the soup while seeing the rains. 

Guten Appetit!
Monica

Italian food

It often happens when we reach an Italian restaurant even in Bombay,we are amazed by the menu and do not know what to ask for and in which order.Our second part of Italian cuisine series deals with the various courses of Italian food and in what order it is to be eaten

Italians are very systematic and particular about their food. Usually their food is broken into several courses usually balancing proteins carbohydrates and drinks.Their food is usually broken into 7-8 courses and they relish each n every one.Lets discuss each in brief

1.Aperitivo

Apéritif usually enjoyed as an appetizer before a meal, includes Alcholic drink like Vermouth.

2.Antipasto

A meal in Italy usually begins with an antipasto (starter), a sort of "warm up" dish before the real meal begins. It includes hot and cold appetizers such as crostini, bruschetta sometimes even typical thincrust pizzas and garlic bread

3.Primo

"First course", usually consists Carbohydrates .Its usually consisting of pasta, minestrone, risotto, or zuppa (soup) or lasagne. It is often served in bowl

4.Secondo

"Second course", the main course, usually Meat/Fish often meat, poultry, game, or fish. This is often the bulk of proteins in the food

5.Contorno

"Side dish", may consist of a salad or cooked vegetables.

A traditional menu features salad along with the main course vegetables such as melanzane (eggplant), spinaci (spinach), or insalata mista (mixed salad also includes /asparagus/broccoli)

6.Formaggio e frutta

Literally means "cheese and fruits"

7.Dolce

Its the “dessert," which includes such favorite sweets as tiramisù, gelato,granitto,bisotti,cheesecakes, crostoli and fritole

8.Caffè

Coffee. They have many types of coffees .Italians are known for their varieties of coffees

9.Digestivo

These are "digestives” Ammazzacaffè, a common Italian custom, especially after a generous meal.

10.Wines

Red wine in the Veneto region such as Cabernet and Merlot is often served as table wine, while white wines like Prosecco and Moscato are more common for dessert wines.

So next time you go to an authentic place don’t forget to taste each n every course in petit portions:)

Bon Appetit

Ash

Rasam

My mom landed up at this after asking a dozen friends.. and lots of experiments I guess..

Ingredients:
For the rasam Powder:
8-10 Kashmiri red chillies
2-3 tbsp jeera
2-3 tbsp dhaniya seeds
1 tbsp black pepper
1 tbsp roasted channa dal
1 tbsp roasted urad dal
1/4 tsp methi seeds
For the dal and tempering:
1 cup tur dal
Lots of water
Tamarind paste (as per taste)
Jaggery (as per taste)
Salt to taste
Mustard seeds
Curry Leaves
Hing powder

Method:
For the rasam Powder: Roast and powder all the ingredients. Use 2-3 tbsp for the rasam, store the rest for later. (Can also use this powder for making your vegetables taste different, instead of using your normal garam masala)

Pressure cook the dal. Add lots of water to it, and beat it to form a very watery liquid. Let it boil. While it is boiling, add tamarind, jaggery, salt and rasam powder.
In a seperate vessel for the tempering, add all the remaining ingredients in hot oil, and pour it on the dal. Let it boil for 15-20 mins. A very refreshing appetizer.
-Naina

Instant Microwave Rice Sevai

I was looking up the packed food stored in my kitchen and came across this pack of Rice Sevai I'd bought several months ago.. This is what it looks like...















Its basically an almost ready to eat thing. The packet had the instructions on how to cook it... Just put it in hot/boiling water for 5 mins, and drain the excess water.. Thats it!! Then you can add vegetables/ seasonings / takda of your choice.


I decided to try it out in the office microwave... Using the hot water outlets that we have in offices, I immersed it in a bowl of hot water for 5 mins. Then microwaved it for a minute.

And for the seasoning.. I used Maggi Magic cubes..















And it turned really tasty.. Its simpler and healthier than instant noodles :)
Here's a pic



- Naina

Butter Chaat

Ingredients : 2 Big Butter (see image)
1 small potato
2 tbsp chopped onion
2 tbsp chopped tomato
2-3 spoons of sev
2-3 drops of lemon juice
Chaat masala
Red chilly powder
Slat as per taste

Method:
1. Boil potato, cool it , peel off, smash a bit and keep it aside
2. Soak 2 butters in water for about 3-4 mins, butter will become soft as you soak it in water.
3. Squeeze water and smash it not too much just a little so that it gets spread out on the plate. Sprinkle smashed boiled potato, onion and tomato over. Sprinkle salt , red chilly powder, lemon juice mix well with spoon. Sprinkle Chaat masala.
4. Garnish with Sev and serve immediately
Enjoy the yummmyy chaat!!
~Kanchan

Tip: You can even add green chutney or sweet chutney to make it more tasty.

Can a bowl of soup taste really really yummy????? Yes it does at……. ‘The Soup Bowl’ & 30 different varieties!!!

Nearest location: Inorbit food court

Range: Rs.65-75

Quantity: With an additional scoop of veggies it is just enough for you! 

Quality: Yummmmmmmmyyyyyyyyyyyyyy………..

Must try: (I have tried only veg) ….. Cream of Broccoli, Cream of Mushroom,
Cream of Corn, Cream of Spinach….mmmm… too good must say.

Optional: You can also choose toppings of a scoop of regular veggies
(corn, peas, carrot,capsicum) or
exotic veggies (broccoli, mushroom, corn, peas)
& also a variety of breads & breadsticks…..

Branches: one at Oshiwara
http://www.mid-day.com/whatson/2009/mar/190309-Oshiwara-Mall-31-soup-varieties-Whats-on-Mumbai-Soup-Bowl-Megal-Mall-Food-Court.htm

Akki

Green Moong Dosa….

Dosas have always been a favorite breakfast, so here is a quicky type of *yummy*

“low calorie”, yet tasty Dosa!!!! …

Green Moong Dosa….

You need:

1 cup Moong (green)

1/2 cup Udid Dal

2-3 table spoon Rava (only if needed)

An inch of Ginger, Chillies (3green & 2red), Salt to taste

Method:

Soak Moong & Udid Dal for at least 5 hours. Grind well with Ginger & Chillies to form a thick batter (not too thick not too watery).. Your batter is ready!!

Note: You should apply little oil on the tava before taking out the dosas ….

also this dosa is a little thicker in nature (not thin like sada dosa) (see in pics)

Tip: Pre adding of salt may result in turning the batter sour if you wanna have it the next day…. So add Salt just when you are making the dosa…

Optional: You can add little Rava in order to make the dosa a little crispy!

You can njoi it with tomato sauce or green chutney or just plain!!!

I’m sure you’ll love it!!

Akki

Sindhi Pakora (Sanna Pakora)

This one's for the rains!! Inspired from the event hosted at Simple Indian Food.


1 medium cup channa atta
2 medium onions chopped finely
Handful green coriander
2-3 green chillies chopped finely
1 tsp chopped ginger
1/2 tsp jeera
1 tsp coriander seeds
1/4 tsp sweet soda
2 pinches haldi powder
salt to taste
red chilli powder (optional)
1 tbsp hot oil

Mix all ingredients (except hot oil) to form a bhajiya batter, using enough water. Add hot oil and mix again.
Fry Bhajiyas till half done. Remove from oil and break each into 2 pieces. Fry again . This is the speciality of Sanna Pakoras. This makes it very crispy and tasty.

Serve with green mint chutney or any sauce / chutney of your choice.

Here are 2 pics.. one is the semi cooked one before breaking..

And this ones complete.. ready to eat






Enjoy!!

-Naina

Shepherd's Pie

Here's the Shepherd's Pie recipe (Courtesy.. my mom):

Posted this, and saw the event on Bombay Foodie. This one's a British AWED event.

Ingredients: 1/2 Kg minced meat (or soyabean granules for the vegetarians)
100 gms green peas, 100 gms boiled macroni, 2 medium sized capsicums, one teaspoon each of crushed ginger & garlic, 1/2 tblsp salt, 2 medium sized onions grated or finely chopped, 1/2 tsp pepper, 1/2 tsp chilli powder (opt), 2 tblsp wooster sauce, 3 tblsp tomato ketchup, 4-5 tblspoi. 50 gms butter, 4 tblsp milk.

Method: In a cooker heat oil. Add onions and fry onions to a golden brown color. Add minced meat. Fry well. Add peas, (peas may be sauteed in butter/oil and added later) salt, chilli powder ginger, garlic and 2-3 cups water. Cook under pressure for 10 minutes or so. Cool and mix in sliced capsicum, macroni, wooster sauce and ketchup. Here's what it looks like..

Mash the boiled potatoes. Add salt, butter and milk to the potatoes & keep mashing them till light and fluffy. This makes the covering for the pie.

In an oven-proof baking dish arrange the cooked minced meat mixture and spread the mashed potatoes on top, The mashed potato layer should be aprrox. half an inch thick.
(At this stage the dish can be kept in the fridge for 2 hrs or so) Bake at 375 Fah. for 20 minutes ro so till the potato layer has turned light brownish. Serve with tobasco sauce & a soup of your choice.

Enjoy!!
Naina