Wednesday, November 30, 2011

Lemon Basil Pasta Salad



With the wedding season here ,I have  got sick of looking at that rich food and desserts.Italian pasta salad from Cherie's blog became my choice for this Blog Hop. Frankly I wanted to make the Creamy Choco Biscuit Trifle..I absolutely loved it.It surely will be done ,has been bookmarked!! Thanks Radhika ,the Blog Hop gives us wonderful blogs to study.
I love the Italian dressing pasta ,but I had to change it because of the oil in it!!..wanted something preferably oil free or just bare minimum oil, so have changed the dressing...

1cup....................Boiled pasta
3-4...................... flowerets cauliflower
3-4...................... beans cut into two
1...........................small carrot cut into strips
orange pulp 
bean sprouts

Dressing
2................cloves garlic
1tbsp....... rice vinegar
Juice of a lemon
3tbsp........ basil
2tbsp........ olive oil
Salt to taste
Pepper
Crush the cloves.
Whisk all the ingredients under dressing.
Chill.

Garnish
Parmesan cheese

Blanch the cauliflower,beans and carrots.
Remove pulp from oranges discarding the seeds and the extras.
Add the bean sprouts and boiled pasta.
Add the dressing .
Mix gently.
Sprinkle cheese.


You could use veggies of your choice and in any proportion...absolutely personal choice.

This salad goes to Susan's Black and White Wednesday, Kalyani's Global Food Festival


Pin It

Tuesday, November 29, 2011

Peanut Chikki


BM # 10   Day 7

 While it is dark and gloomy people just tend to eat more .We should try and eat foods that have condensed calories.Jaggery is warmth inducing and it is suggested that eating jaggery after a heavy meal helps in digestion.It contains the natural goodnessof minerals and vitamins present in sugarcane juice,still it is important to remember that gur is a form of sugar,it can cause a blood sugar spike and may not be appropriate for sugar patients. Peanuts  are packed with minerals and energy. A combination of gur and peanuts ,cooked together makes  a wonderful dessert after meals.During winters this chikki is a must in our family here is a recipe ,which is a speciality of my s.i.l.

250 gms.............. jaggery
500gms ...............salt free roasted  peanuts crushed coarsely
1tsp...................... ghee

Heat a pan .
Add ghee.
Add jaggery.
Stir constantly on full flame till it melts and the color is golden.
Test check.
Add the peanuts .mix well.switch off gas.
Spread on a greased surface ,try to make it even with a spatula.
Using both hands make it into a round.
Roll till you reach the desired thickness,but this has to be done fast.flipping it inbetween rolling is important.
Using a pizza cutter, make pieces.
Store in an airtight container.













Test Check.*..to test check if the jaggery has been cooked to the right temperature take a bowl of water and put in a few drops of the roasted jaggery.
Wait for a few minutes.
Remove these pieces from water.
If they r hard n crunchy ..it is done.else you need to cook a bit more.



This goes to Radhika's Winter Carnival Susan's MLLA 41 hosted by Briciole and Srivalli's snack mela........ do check out my fellow marathoners.
Winter Carnival



Today is the last day of this marathon .Here is a  recap of what I have posted during this week.

Pin It

Monday, November 28, 2011

Maatla Oondhiyo

BM # 10   Day 6

Oondhiyo is a winter speciality of Gujrat.The name of the dish comes from the Gujrati words Matlu meaning earthen pot(matka) and Undhu meaning upside down.Layers of particular  vegetables and beans are put in the earthen pots with green garlic ,carom and subtle spices,sealed and fired in an underground kiln.After the pot is sufficiently cooked ,it is removed and enjoyed by friends and family.These vegetables emit a sweet ,smoky taste,mingled with flavors of various spices.The commonly used vegetables are purple yam,sweet potato,potato,yam,raw banana .Among beans surati papdi,vaal dana and tuver dana are used.

Matla Oondhiyu is normally made in villages or at farm houses but since its taste is so good people here have come up with a baked version,which is simple and yet delicious.Iam not very fond of yams ,so have omitted ,but if you like you can use them.

500 gms................ surati papdi
250 gms ................tuver dana
250 gms................ vaal dana
500 gms................ baby potatoes
500gms .................sweet potatoes

Green masala
250 gms............... green garlic
250gms ................coriander leaves
6-7......................... green chillies
Few drops of lemon
Salt to taste
 1tbsp.................. oil
2tsp..................... carom seeds
Salt to taste
Few cabbage leaves





String the papdi and rip open .
Boil the tuver dana,vaal daana and papdi with salt and a pinch of cooking soda.
Boil sweet potato and potatoes.
Peel the two.
Cut the sweet potato into big cubes,
The potatoes need not be cut,unless the size is big.
Make a coarse paste of all the ingredients under masala.

Take an earthen pot.
Line it with cabbage leaves.
Heat oil in a pan.
Add hing and carom seeds.
Pour this on the cabbage leaves.put a layer of the differnt beans and dana.
Next spread some green masala.
Now a layer of sweet potato and potatoes.
Again some green masala.
You could sprinkle some red chilly pwd if you like.but purely optional.
One can make layers  in this order and then finally cover with cabbage leaves and foil paper.
Bake in oven at 250deg for about 30 mins.





Garnish
Red garlic chutney
Green chutney
Sweet tamamrind chutney
Besan sev
Lemon

Serving style
Gently plate the oondhiyo.
Pour all the chutneys.
Sprinkle sev.
Squeeze some lemon juice.
Well for those who do not have an earthen bowl..a baking dish will do.
The Oondhiyo does not need any breads to go with it,it is quite filling and enjoyed as it is.



This goes to Radhika's Winter Carnival.Susan's MLLA 41 hosted by Briciole,Smita's HCC hosted by Kavi and do check my fellow marathoners.

Winter Carnival


Pin It

Sunday, November 27, 2011

Ghobi,Gajjar,Gogdu ohar mei

BM # 10   Day 5
Pickles and Chutneys in India range from spicy to sweet,and soft to crisp and crunchy.These are just perfect partners for any meal.Pickles made in summer are different from those made  in winters. As soon as winter starts and the fresh red Carrots,Turnips come to the market I simply can’t resist making this pickle. Even though the Cauliflower is available all year round the taste of winter cauliflower is special,so combinig these three veggies here is a quick oil free pickle.This is a Sindhi pickle and in Sindhi Gajjar is carrots,while gogdu is turnips ...ohar mei means "in musturd".



2............................... carrots
2................................turnips
1................................cauliflower
4tbsp....................... musturd seeds
½ tsp....................... turmeric pwd
1tbsp...................... red chilly pwd
A small buch fresh green garlic
Salt to taste
Water

 Peel carrots  slice lengthwise.
Peel turnips,boil till soft.strain and cool.
Cut the cauliflower into small flowerets .
Wash all the veggies.
Grind the musturd to a fine pwd.
Finely chop the fresh green garlic.
Adding all ingredients together in a jar mix well.
Add water covering all the veggies.
Leave for 3 days,shaking in between atleast thrice a day.
Once the pickle is ready serve with any meal,it’s best served with some kind of rice,it’s juice is tangy and added to daals and over rice .
You could choose or minus any veggie it really does not matter.The carrots and cauliflower are crunchy while the turnips are soft.The raw Turnips could be used too but since they have a very pungent flavor its best to boil them.

 





This goes to Radhika's Winter Carnival and Blogging Marathon.


Winter Carnival

Pin It

Saturday, November 26, 2011

Kweshwe

BM # 10   Day 4

Years back when I was in college I had a friend who migrated from Burma.Her mom cooked excellent Burmese.Kweshwe was one of the dishes I remember.Very recently one of my friends made this for lunch...memories flashed back...I had not had this in the last 30 years!!...Kweshwe is a Burmese dish.One can call it a kind of bhel...or should we call it soup?...actually it is a meal by itself.Serve it piping hot,make it spicy or mild absolutely ideal in winters,giving that comfort feeling.The to do list of pre perations is rather long,but believe me it’s not cumbersome at all.

curry
¼ cup................ green peas
¼ cup................ french beans
¼ cup ................cubed carrots
¼ cup................ cubed potatoes
2 tetra packs.... coconut milk(400ml)
Salt to taste
Red chilly pwd

To be blended in a mixie.....
2....................... tomatoes
1tsp................. ginger / chilly paste
2tsp................. besan / cornflour
Just a few spoons of water
Boiled spaghetti

Garnish
Cucumber finely sliced
Tomato sliced after removing pulp
Onions sliced
Corriander leaves
Mint leaves
Fried crisp onion
Roasted / fried garlic
Fried noodles
Potato straws*
Chilly flakes
Soy sauce *
Chilly sauce*
Lemon juice

Heat oil in a vessel.
Add vegetables.Saute’.
Add water and cook till nearly done.
Add the coconut milk.
Add the blended tomato mix.
Keep stirring for a while,until thick,
Add chilly pwd .
 Add salt.switch off gas and cover the pan.

To serve
Place the steaming hot bowl of curry on the table
 Along with hot spagetti and all the garnishes in individual bowls.
Let the guest serve themselves by first putting spaghetti in their bowls ,then adding curry and finally the garnishes according to their individual taste.I did not add the starred ingredients* as I prefer it without them,but you could try, they taste awsum  as my son says!
Also be lavish with the garnishes,I have'nt been due to pics,else would'nt be able to know what goes in!!




This curry soup goes to Radhika's Winter Carnival,Kalyani's Global Food Festival  ,and Srivalli's Blogging Marathon.
Winter Carnival

Pin It