Penne with Marinara Sauce - pasta with yet another sauce ! This recipe was kindly shared by an I L ite – I profusely thank her for the same. Boiled pasta - 2 cups ( I used penne) Tomatoes - ½ kg (blanched, peeled & pureed) Onion - 1 medium size minced Garlic - 2-3 cloves minced Carrot - 1 small, minced or finely grated (optional) Basil leaves - handful or 1/2 tsp dried basil or 1 tsp italian herbs(basil, oregano etc mixed together) Red chilly powder - 1 tsp salt Olive oil - 3 tablespoons Heat olive oil in a pan, add the onion and garlic and cook over medium heat for 5 minutes. Saute finely grated carrots for another 5 minutes until tender. Add the tomato puree, salt, chilly powder, basil or dried herbs and bring to a boil and them simmer for 15-20 minutes. ( You can store this sauce in refrigerator for a week.) If using immediately, cook the pasta, drain and transfer to a large bowl, add sauce and toss to coat. Sprinkle with cheese and serve hot with garlic bread and salad.
Morkuzambu Vadai - Surprise your guests with a delicious novel dish ! To make ulundu vadais, please go to http://www.indusladies.com/forums/ask-chitvish/554-tips-tips-tips-5.html#post2922 For morkuzambu follow the recipe Medium sour curds - 1 cup Soak for 30 mts: Gram dhal - 2 tsp Red chillies - 2-3 Jeera - ½ tsp And grind fine with Grated carrot - ½ cup Green chillies 2-3 Tomatoes - 2, chopped ( sour ones are ideal, if available) Salt To temper: Oil - 1 tsp Mustard seeds - ½ tsp Methii seeds or powder - ¼ tsp Curry leaves - few Grind all ingredients to a fine paste & mix with 1 cup of water. Cook this on a low flame, stirring, till it thickens & is cooked. Add the churned curds, mix well. When it starts foaming, remove & add salt. Stir for a few mts & temper. To assemble: As soon as you fry the vadais, drop them in a big basin of cold water. After 1 hour, take each vadai, gently squeeze between palms & keep on a plate. Arrange side by side & not one over the other. Pour the morkuzambu all over. Serve at room temperature. This makes a very good dish in get-togethers.
Missi Roti - this is a famous dish with kasoori methi ! Wheat flour - 1 cup Besan - 1 cup Kasoori Methis (dry fenugreek leaves) - 1 tbsp, lightly crushed Red chilli powder - 2 tsp Salt, haldi, hing Oil to knead - 4 tsp Oil - to make rotis Add all ingredients to make a soft dough, adding enough water. Make rotis & cook on a tava using little oil, as for parathas. Serve with any vegetable gravy, dhal or pickle and curds. Here I have served with Jain Bread Curry, the recipe of which is posted in the Shakambari thread. Jain Bread Curry
Jaljira Pani - Drink plain or use with panipuri ! Jaljira Pani: Grind fine: Daes - 6 Tamarind paste - 1 tbsp Cori ander leaves - 1 tbsp, chopped Mint leaves - 1 tbsp Add 1 cup of jaggery & enough water to the above. Add Kalanamak (to taste), salt, red chilli powder, jeera powder, dhaniya powder & garam masala ( optional) all to taste. Dilute with enough water. Can be used for drinking with coriander leaves, sprinkled.
Penne with Pesto Sauce - a delicious, rich creamy dish This recipe requires basil leaves. Due to the non availability of the same, I used a mixture of tulsi + coriander leaves. Boiled pasta - 3 cups Milk - 1 cup Butter - 2 ½ tbsp Pesto Sauce: Basil + coriander leaves - 1 cup Chopped walnuts - 3 tbsp (if available use roasted pine nuts) Garlic - 2 pcs Salt, pepper Olive oil or any cooking oil - 3 tbsp Finely grated cheese - 3 tbsp Add pasta to plenty of boiling salted water with little oil till done. Drain paste, smear with oil & spread on a plate. To prepare the pesto sauce, combine all ingredients and blend till very finely chopped. Do not grind for long to a fine paste. Just before serving, heat butter & toss boiled pasta. Mix milk with ground paste & simmer to boil. Add pasta to pesto sauce & toss well. Serve hot.
Palak Toast - as colourful as it is tasty! Brown bread slices - 4 Finely chopped palak leaves - 1 cup Chopped onions - 1 tbsp (optional) Butter, salt, pepper Tomato ketchup - 4-5 tsp Grated cheese - 50 gms Tomato slices - to garnish Heat butter & sauté onion. Add palak & sauté for 2 mts till they wilt. Add salt & pepper. On each bread slice, spread tomato ketchup & on it, cheese. Spread cheese & grill till it melts. Garnish with tomato slices. Serve hot.
Coconut Chutney Varieties - these are a few of my favourite ones ! Freshly grated coconut is ideal for chutneys. Coconut powder comes only next. 1 - Coconut – fried gram chutney: This is the most popular chutney for idlis. Coconut - 1 cup Fried gram (pottukadalai) - ½ cup Green chillies - 4, 5 Salt Grind to a paste adding water. Temper as follows. To temper: Oil - 1 tsp Mustard seeds - 1 tsp Urad dhal - 1 tsp Red chilli - 1 Curry leaves - few 2 – Coconut – gram dhal chutney: Coconut - 1 cupGram dhal - ½ cupRed chillies - 4,5Oil - 1 tspTamarind paste - 2 tspSaltJaggery - little (optional)To temper:Oil - 1 tspMustard seeds - ½ tspHing - ½ tspCurry leaves - few.Heat 1 tsp oil, fry red chilles & gram dhal till golden. Switch off the flame & add coconut.When the ingredients have cooled down, grind everything together & temper as given. 3 -Peanut – Coconut ChutneyRed chillies 5 Coconut ¼ cup little tamarid peanuts 3 tbspGrind everything to a paste with salt and season with mustard. 4 – Mint – Coconut Chutney: Mint - 100gms Coconut - ½ cup Green chillies - 3, 4 ( or to taste) Salt Lime juice - to taste Grind together. No tempering is necessary. 5 - Coconut – Tomato Chutney Ripe red tomatoes - 4, chop Red chillies - 4, 5 Hing - ¼ tsp Gram dhal - 2 tbsp Oil - 2 tsp to fry the above & 1 tsp to temper Coconut - 3-4 tbsp Salt To temper: Oil - 1 tsp Mustard seeds - ½ tsp Urad dhal - 1 tsp Curry leaves - few Heat 2 tsp oil & fry red cillies first. Then add gram dhal & saute till it turns light brown. Finally add tomatoes & hing. Fry till the tomatoes become soft. Cool & grind with coconut & salt. Temper as given. 6 - MangoGinger – Coconut Chutney:Grated mongo-ginger - 1 cupRed chillies - 4,5Small onions, chopped - 3 tbspGrated coconut - 2 tbspTamarind paste - 2 tsp (or to taste)Oil - 1 tbspSaltTo temper in 1 tsp oil:Mustard seeds - ½ tspUrad dhal - 1 tspHing - ¼ tspCurry leaves - fewHeat 1 tbsp oil, fry red chillies & onions for a few mts.Lower the flame & add coconut & mango ginger lightly & switch off.Let them remain in the heat for sometime.Then grind them with salt & tamarind to a chutney.Temper as given.Since all ingredients are fried, this keeps in the fridge for 2, 3 days. <?xml:namespace prefix = v ns = "urn:schemas-microsoft-com:vml" /><v:shapetype id=_x0000_t75 stroked="f" filled="f" path="m@4@5l@4@11@9@11@9@5xe" oreferrelative="t" o:spt="75" coordsize="21600,21600"><v:stroke joinstyle="miter"></v:stroke><v:formulas><v:f eqn="if lineDrawn pixelLineWidth 0"></v:f><v:f eqn="sum @0 1 0"></v:f><v:f eqn="sum 0 0 @1"></v:f><v:f eqn="prod @2 1 2"></v:f><v:f eqn="prod @3 21600 pixelWidth"></v:f><v:f eqn="prod @3 21600 pixelHeight"></v:f><v:f eqn="sum @0 0 1"></v:f><v:f eqn="prod @6 1 2"></v:f><v:f eqn="prod @7 21600 pixelWidth"></v:f><v:f eqn="sum @8 21600 0"></v:f><v:f eqn="prod @7 21600 pixelHeight"></v:f><v:f eqn="sum @10 21600 0"></v:f></v:formulas><vath o:connecttype="rect" gradientshapeok="t" o:extrusionok="f"></vath><o:lock aspectratio="t" v:ext="edit"></o:lock></v:shapetype><v:shape id=progress_7444 style="WIDTH: 12pt; HEIGHT: 12pt" alt="" type="#_x0000_t75" o:spid="_x0000_i1025"><v:imagedata o:href="http://www.indusladies.com/forums/images/006/misc/progress.gif" src="file:///C:/DOCUME~1/user/LOCALS~1/Temp/msoclip1/01/clip_image001.gif"></v:imagedata></v:shape>
Schezwan Noodles - we are never tired of noodles! Hakka noodles - 200 gms Grated cabbage - ¼ cup Boiled peas - ¼ cup Spring onion - 6, 7 stalks Pepper powder - ½ tsp Worcestershire sauce - 1 tsp Chilli oil - ¼ cup Finely chopped carrot - ¼ cup Capsicum, finely chopped - ¼ cup Red chillies - 4, 5 Soya sauce - 2 tsp Garlic cloves - 4, 5 Ajinomoto - a pinch (optional) To make chilli oil, heat ¼ cup oil on a medium flame. Add chopped chillies & fry on aq low fire till the oil absorbs the colour & spice of chillies. Strain, after removing. This is chilli oil. Grind the red chillies with garlic. Boil noodles as per instructions, drain, apply a little oil & cool. Heat chilli oil, add cabbage, carro, capsicum & 1” long pieces of spring onions. Add ajinomoto & sauté on a high flame for 3 mts. Add both sauces, ground paste, pepper & salt. Serve hot with chillies in vinegar. It is optional to add 1 tsp sugar.
Ceylon Sambal - no tomatoes, but tamarind & coconut! Grated coconut - 1 cup Tamarind - 1 tbsp Red chillies - 5, 6 ( or more to taste) Small onions - 3,4 minced Salt Grind tamarind, salt & red chillies, fine. Add coconut & quickly give just one run in the mixi. Remove & add minced onions. Goes as a side dish with any tiffin.
Malaysian Tomato Sambal - goes with any tiffin ! First, make chilli paste, as given below and stock in the fridge for a week. Soak 15-20 bright coloured red chillies in warm water for 1 hour. Then grind as fine as possible, adding little salt and minimum water. Tomatoes - 4 medium ( chop fine) Onion - 2, chopped Garlic chopped - 2 tbsp Chilli paste - 2 tbsp Salt Sugar - 1 tsp Oil - 2 tbsp Heat oil and fry first onion and then add garlic. When well sauted, add chilli paste & sauté till raw smell goes. Add tomatoes & cook on a low fire till the tomatoes get thoroughly cooked & become mushy. Add sugar & salt.