Wednesday, April 28, 2010

Pasta with Pine nuts


Pasta 1 cup (fusilli or rigatoni)
Olive oil 4 tblsp
Pine nuts 1/2 cup (toasted)
Sun dried tomatoes 1/2cup
Parsley 1/2 cup (chopped)
Grated cheese 1/2 cup
Powdered pepper 1 tsp


Take a deep bottomed vessel.
Add water with little salt.
Add pasta into it.
Cook pasta until tender.
Drain pasta well.

Heat 2 tblsp of olive oil in a pan.
Add pasta and fry until it begins to get crisp at the edges.
Add toasted pine nuts and sun dried tomatoes.Stir well.
Add the remaining 2 tblsp of olive oil.Mix well.
Add chopped parsley and grated cheese.
Season to taste with salt and powdered pepper and serve.

Friday, April 23, 2010

Vegetable Manchow Soup

Manchow soup is a Chinese style soup and it is made from vegetables and
Chinese Chilly chutney.


Baby corn 1 cup (chopped)
Cabbage 1 cup (chopped)
Capsicum 1/2 cup (chopped)
Carrrot 1/2 cup (chopped)
Onion 2 (chopped)
Garlic 1 tsp (finely chopped)
Ginger 1 tsp (finely chopped)
Corn flour 1 tblsp
Powdered pepper 1 tsp
Soya sauce 1 tsp
Tomato sauce 1 tsp
Spring onion 2 sprigs
salt and oil as required
For Chinese Chilly chutney:
Red chillies 5
Onion 1 (chopped)
Garlic 1tblsp (finely chopped)
Tamarind pulp 1 tsp
Salt little

Soak dried red chillies in water for about ten minutes.
Take out the chillies and grind it along with onion,garlic,tamarind pulp and salt to form a fine paste.Keep aside.

Take a bowl.
Mix corn flour,powdered pepper,soya sauce,tomato sauce,little salt in half cup water.
Stir well and keep aside.
Heat oil in a pan.
Saute all the vegetables.
Add 1/2 or 1 tsp of Chinese chutney paste.
When it starts smelling add two cups of water into it with little salt.
Allow to boil for five minutes.
Add corn flour mixture slowly and stir constantly until it thickens.
Switch off the gas.
Garnish with spring onion.
Serve hot.


Monday, April 19, 2010

Roasted Brinjal & Yogurt Cheese Dip


Brinjal 1 (large)
Olive oil 2 tblsp
garlic 2 (peeled and chopped)
Yogurt cheese 1 cup
Lemonjuice 1 tblsp
Pepper 1/2 tsp
salt to taste


Heat oven to 400 degree.
Pierce brinjal in several places.
Put brinjal on a baking sheet and roast for 30 to 40 minutes.
Allow to cool.
Remove the skin from the brinjal.
Take out the flesh and blend well along with olive oil,garlic,yogurt cheese,
lemon juice,pepper and salt.
Beat the mixture well until smooth.
Serve with roasted pita chips.

Thursday, April 15, 2010

Drumstick Soup


Drumstick 10
Onion 1 cup (chopped)
Butter 1 tblsp
Cloves(powdered) 1 tsp
Bayleaf 1
Crushed pepper 1 tsp
salt as required

Cut drumstick into big pieces.
Cook drumstick pieces in water.
Discard the outer skin.
Keep the fleshy part in a bowl.
Heat butter in a pan and fry onion till brown.
Add the fleshy part of drumsick pieces with water.
Add powdered cloves,bayleaf,crushed pepper and salt.
Allow to boil for sometime till the gravy becomes thick.
Serve hot.

Sunday, April 11, 2010

Okra Stew with Paneer


Okra 1 cup (chopped)
Tomato 3 (chopped)
Paneer cubes 1 cup
Lime juice 1 tblsp
Bell pepper 2
Small onion 4 (minced)
Corn kernel frozen 1 cup
Butter 2 tblsp
Bay leaf 1
Basil 1/2 tsp
Green chilli 2
Salt and crushed pepper to taste

Take a bowl.Add the paneer cubes and squeeze the lime juice over it.Keep aside.
Take a kadai.Add butter.Saute the bell pepper with minced small onion for few minutes.
Add chopped okras,tomatoes,corn,basil,bayleaf and chilli.Allow to boil for sometime.
Then add salt and crushed pepper.
Finally add the paneer cubes and allow to boil for five minutes.
Remove the bayleaf and seerve hot.

Tuesday, April 6, 2010

Pineapple Pradhaman


Pineapple 2 cups (chopped)
Jaggery 1 1/2 cups (grated)
Ghee 1/4 cup
Raisins 10
Cashewnuts 10
Coconut milk 2 cups
Cardamom powder 1 tsp
Dried ginger powder 1 tsp


Chop pineapple into small pieces.
Take a deep bottomed pan and boil pine apple with little water.
Add ghee.Stir well.
Boil grated jagggery in little water and make syurup.
Add the syurup with pineapple mixture.
Add the coconut milk.
Stir well till the mixture becomes thick.
Reduce the flame.
Fry cashewnuts and raisins in ghee and add it into Pineapple pradhaman.
Sprinkle the powdered ingredients when served.

Friday, April 2, 2010

Soya Nuggets Sandwitch


Soya Bean nuggets 1 cup
Butter 2 tblsp
Bread slices 4
Onion 1 (chopped)
Ginger 1 small piece (chopped)
Green chillie 2 (chopped)
Garam Masala 1 tblsp
Red chilly powder 1 tblsp
Coriander leaves few
salt as required


Pound soya bean nuggets into crums.
Heat butter in a frying pan.
Add chopped onion,green chillies,ginger and coriander leaves.
Saute well.
Add pounded soya nuggets,half cup water,salt,red chilli powder,garam masala.
Allow to cook for ten minutes till the gravy becomes thick.
Spread the soya mix on bread and serve with tomato sauce.