Pasta with veggies

Pasta with veggies

This recipe has been taught to me by my hubby he used to make this for tea time when he had made it for the very first time I had liked it...After that I tried by hands in doing it n now I only made it whenever I feel like having it....

Ingredients:
2 cups spiral pasta ( I hv used del monte)
1 onion
Few curry leaves
7-8 cloves of garlic chopped
1/2 tsp pepper pdr
Salt
Olive oil
1 tsp oregano n mixed herbs
1/2 tsp red chilli flakes
2-3 cheese cubes
1 1/2 cups of veggies ( I hv used red, green yellow capsicum n mushrooms)

Method:

Boil water in a big vessel add salt n little oil onces it boils add pasta n cook till it's done.
Now drain the pasta n keep the pasta under running water for few seconds drain the water compelety n keep aside....
In a pan add oil onces hot add garlic n saute it. Now add onion n saute for 3-4 mins....

Add pepper pdr n curry leaves saute it .... Add the veggies n cook for 7-8 mins add salt n cheese cubes( I hv used Britannia) mix well.... Now add pasta n toss it well....

Switch off the flame and add the herbs n flakes toss it well so that everything combines together...... Serve hot.....yummy yummy pasta.....

Methi thepala

Methi thepala

Ingredients:
1 cup methi chopped

2 cups wheat flour

1 green chili chopped

1/2 cup curd

Water to knead

1/2 tsp haldi, red chilli powder, hing, coriander pdr, jeera pdr, garam masala, salt, amchur pdr, til, ajwain, ginger garlic paste (optional)

Oil for frying n kneading

Method:

Knead the dough with water n methi now add all d dry masalas n curd n knead it a soft dough now add little oil to the dough n knead it onces again for 2 mins....

Rest d dough for 30 mins.... Take a small portion of the dough n roll it...

Place on the tava n roast it add little oil n flip to cook d other side....

Serve hot with curd or pickle.....

Babycorn Manchurian

Baby corn Manchurian

Had babycorn so with the same batter n other stuff made babycorn Manchurian also......

Ingredients:

1 pack of baby corn washed n cut in between n then into 4 PCs.

1 tsps of corn flour, besan n rice flour

Salt n 1 capsicum

2 tsp Soya sauce n red chilli sauce

1 onion chopped

6-7 cloves of garlic chopped

2 green chillies

Few curry leaves

1/2 tsp Black pepper pdr

To make the batter :

In a bowl mix all the flours n salt along with water n make a semi thick batter..

Now add the babycorns and keep for 10 mins... Meanwhile heat oil onces the oil is hot dip the babycorns in batter nicely  n put for frying on a low flame... Fry it till this cooked on both the sides...

To make the Manchurian:

In a pan add oil, garlic, curry leaves, green chillies n black pepper fry them well now add onion n fry it light in color now add capsicum n cook for 4 mins don't overcook it..... Now add salt,  soya sauce and red chilli sauce mix well n and last add the babycorns give it a quick stir.... Serve hot.....

Mushroom Manchurian

Mushroom Manchurian

This is my kiddo's fav side dish whenever we go to restaurant he wants this... So today I tried my hands n it turned out yum... Instead of maida I used gram flour( besan)....

Ingredients:

1 pack of mushroom washed n cut into two equals

1 tsps of corn flour, besan n rice flour

Salt n 1 capsicum

2 tsp Soya sauce n red chilli sauce

1 onion chopped

6-7 cloves of garlic chopped

2 green chillies

Few curry leaves

1/2 tsp Black pepper pdr

To make the batter :

In a bowl mix all the flours n salt along with water n make a semi thick batter..

Now add the mushrooms and keep for 10 mins... Meanwhile heat oil onces the oil is hot dip the mushrooms in batter nicely  n put for frying on a low flame... Fry it till this cooked on both the sides...

To make the Manchurian:

In a pan add oil, garlic, curry leaves, green chillies n black pepper fry them well now add onion n fry it light in color now add capsicum n cook for 4 mins don't overcook it..... Now add salt,  soya sauce and red chilli sauce mix well n and last add the mushrooms give it a quick stir.... Serve hot.....

Brinjal Pakodas

Brinjal Pakodas

This snack is everyone's all time fav u can have it vn it's raining or any other time along with evening tea also... This is my son's fav snack whenever he is with us while purchasing veggies this has to be along with other veggies.. He is a big fan of brinjal pakoda........

Ingredients:

1 medium sized brinjal

1 cups of gram flour

1 tsp garam masala, red chilli pdr

1/2 tsp haldi, ajwain & hing

salt for taste

How to make brinjal pakoda:

• Take a mixing bowl add gram flour, garam masala powder, red chili powder, hing , ajwain and salt. Mix all the ingredients well and with the help of little water to make a thick batter.
• Wash the baigan and cut them into pieces If there is time to serve keep these cut baingan dipped in water.
• Put two slices of the brinjal into the batter at a time. Slices should be well coated with the batter on both sides.
• Drop gently into the hot oil and fry till the pakoras begin to turn golden around the edges.
• Take them out on a kitchen towel and serve hot.

Palak Paneer

Palak Paneer

Ingredients:

for the palak puree:

• 2 bunch of fresh spinach 
• 2 green chilies, chopped
• 5 small to medium garlic roughly chopped
• ½ inch ginger roughly chopped
• 2 cups water for blanching spinach

palak curry:

• 1onion finely chopped
• 1tomato chopped
• 4 cloves of garlic finely chopped
• ½ tsp cumin seeds
• ¼ tsp turmeric powder
• ½ tsp red chili powder
• a pinch of asafoetida
• ½ tsp garam masala powder
• 1 stick of cinnamon, 4 to 5 cloves  4 to 5 pepper(kalimiri)
• 200 gms paneer
• ½ cup water as required
• 2 tbsp oil
• 1 tsp kasuri methi leaves
• salt as required

• lemon juice

Method:

How to make spinach puree:

1. Rinse the spinach leaves very well in running water then discard the stems keep only the leaves.....
2. Boil 2 cups water in a pan add ¼ tsp salt to the hot water and stir then add the palak leaves in the hot water and let the palak leaves sit in the water for 2-3 mins strain the palak leaves.
3. Immediately add the spinach leaves in a pan or bowl containing cold water this method helps in preserving the green color of the spinach allow the spinach leaves to be in the cold water for a minute.
4. Then drain the water n add the spinach in a blender  jar with chopped ginger, garlic and green chilies.Make a smooth palak puree no need to add water while making the puree. keep the spinach puree aside.

Palak curry:

1. Heat oil kadai add the cumin and let them splutter add the finely chopped onions. saute till the onions become golden then add the finely chopped garlic. saute till the raw aroma of garlic goes away.
2. Now add the chopped tomatoes. stir and saute the tomatoes till they soften then add the turmeric powder,red chili powder and hing ........stir very well.
3. then add the palak puree.........stir well.......add about ½ cup water or as required. stir again.
4. simmer for 3- 4 minutes or more till the palak or spinach is cooked. season with salt. the gravy or sauce will also thicken by now.......stir and add garam masala powder.
5. stir again and then add the paneer cubes......stir gently and simmer on a low flame till the paneer cubes become soft and succulent. about 1 to 2 minutes......... switch off the flame.
6. serve the palak paneer hot with some rotis, naan or rice you can drizzle a few drops lemon juice on top.......                

Sev Puri

Sev Puri

Sev puri a street snack of mumbai….and everyone's all time favorite street food i m missing it.....

For sev puri u need:

• 20 flat crisp puris 
• 1 cup sev
• 2 large potato, boiled and chopped
• 2onion finely chopped
• 2 tomato finely chopped
• 1 cup chopped coriander & Mint leaves
• 1 cup of mint & coriander chutney
• 2 tsp red chili powder 
• 2 tsp cumin powder 
• 1 tsp chaat masala
• 1 tsp black salt or common salt
• 1 tbsp lime juice
• 
  

For spicy green mint and coriander chutney

• 1 cup chopped mint leaves
• 1 cup chopped coriander leaves
• 3 green chili, chopped
• 2 tsp lemon juice 
• black salt

For sweet tamarind dates chutney:

• 1 cup tamarind 
• 1 cup dates
• ½ cup jaggery 
• ½ tsp ginger 
• 1 tsp coriander pdr
• 1 tsp cumin pdr
• ½ tsp red chili pdr
• 1 cups water
• black salt

Method:

Make spicy & sweet chutney:

Grind all the ingredients for the spicy chutney with very little water to a smooth paste and keep aside n for sweet chutney boil the tamarind and dates in water.

When they become soft add the jaggery and the spice powders and salt cook further till the jaggery melts switch off the burner and allow the mixture to cool.

Now grind the chutney mixture to a smooth paste.Seive the chutney through a strainer.
if the chutney becomes too thick add some water to liquidize it.

For arranging puris:

Arrange the puris on a plate now top it with chopped boiled potatoes,chopped onions and the green & sweet chutneys to it.

Sprinkle some chaat masala and red chili powder on it.sprinkle sev on top. again sprinkle some chaat masala, red chili powder n sprinkle also black salt.

Add lemon juice to the sev puri and garnish with chopped coriander leaves.Serve it immediately.