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Showing posts from July, 2012

Tricolour in Pasta

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Credit - Adapted from Internet but still my versions!

Quantity - 6 servings
Time - 50 minutes
Ingredients - Pasta - 600 gms. Salt - 2 tsps.For Green Sauce Spinach - 100 gms.Green peas - 100 gms.Onions - 1 nos.Garlic clove - 1 nos. Oil - 2 tb. sp.Cheese - 50 gms.Salt to taste For Red Sauce Tomatoes - 200 gmsOnion - 1 nos.Garlic clove - 1 nos.Red chilli powder - 1 tsp.Tomato ketchup - 1 tb. sp.Oil - 2 tb. sp.Cheese - 50 gms.Salt to taste For white Sauce Potatoes - 1 nos.Sweet corn - 1 cupOnion - 1 nos.Garlic clove - 1 nos.All purpose flour - 2 tb. sp.Butter - 2 tb. sp.Milk - 2 cupsCheese - 50 gms.Salt to taste
Method - Put the pasta in boiling water and add salt to it. Keep steering it from time to time.In another pot, boil the spinach and green peas together. Do not throw away the water, we would need it for gaining required consistency in the sauces.In another pot, boil the potato and corn together. Finely chop the 3 onions and garlic cloves. Sauté over oil till onions turn golden brown. Make 3…

Kukuye Sibzamini (Persian Potato Omelet Recipe)

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Credit - National Microwave/ Convention Cook Book

Quantity - 6 pieces
Time - 30 minutes
Ingredients - Potatoes - 500 gms.Onions - 120 gms.Turmeric Powder - 5 gms.Salt - 10 gms.Pepper - 5 gms.Eggs - 6 nos.Ghee - 60 gms.
Method - Pressure cook the potatoes for about 10 minutes. You can also microwave them.Finely chop the onions and add turmeric, salt and pepper.Peal the potatoes and mash them to add to the onion mixture. Whisk the eggs and add them to the potato mixture.In a pan or microwave bowl, add ghee and cook for 3 minutes. Pour in the egg-potato mixture and cook for another 8 to 10 minutes till it sets. In case of cooking range use medium-high flame.Set aside for 5 minutes to cool down before you cut the wedges.
Serve - Serve with tomato ketchup or cheese sauce.

Pumpkin Soup

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This is one of those coincidental creations that began with the weekly clearing out of my fridge. Special because its dead simple with readily available ingredients at home and very healthy!!

Pumpkin Soup

Credit - Yours truly :-) :-D

Quantity - 4-6 servings depending upon your soup bowl size
Time - 30 minutes
Ingredients - Pumpkin - 1/2 kgs.Potatoes - 2 nos. (medium size)Onions - 2 nos. (medium size)Garlic paste - 1/2 tsp.Oil - 2 tb. sp.Milk - 1 cupGround Nutmeg - 1/2 tsp.Coriander - 1/4 cup (finely chopped)Salt to taste
Method - Pressure cook the potatoes and pumpkin for 5 to 8 minutes. Do not drain the water because we will use it for blending the soup to attain required consistency. You can also boil the vegetables.Finely chop the onions and fry them with the garlic paste till they turn brown. You can do this simultaneously while the vegetables are cooking. Once the vegetables are cooked, peel the potatoes and mix the fried onions before blending the soup. You have to do it in 3-4 batches …

Chocolate Mousse (Egg less)

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Credit - Nigella Lawson

Quantity - 6 servings
Time - 15 minutes preparation and minimum 60 minutes chilling
Ingredients - Mini marsh mellows - 150 gms.Unsalted butter - 50 gms.Dark Chocolate Chips - 250 gms.Water - 4 Tb. sp.Fresh Cream (Double) - 300 ml.Vanilla essence - 1 T.sp.Bar of Chocolate (White/ Milk) - grated for garnish
Method - In a pan, mix marsh mellows, butter, chocolate and water. Heat on a simmer till it turns into a homogeneous mixture. Set aside for cooling.With a help of a blender, whisk the double cream with vanilla essence till thick and soft.Fold in the chocolate mixture into the whipped cream.Put random swirls in dessert bowls for chilling in the fridge.Just before serving, garnish with grated chocolate.Serve - Chilled with grated chocolate. Also a small dollop of cream looks very stylish!
p.s: Yes I am a chocolate lover!!!! ;-) :-D