Featured post

Wednesday, 19 September 2018

Pasta Frittata - Indo Italian Style


          Frittata is basically an Italian omelette with eggs, veggies, meat, herbs and other seasonings in it. So here is my version of an Indo-Italian style Frittata with eggs, Pasta, Indian spices and few mixed veggies thrown in. 

          This is a super quick dish when you are running out of time. It can be enjoyed for breakfast, as a snack or for lunch / dinner. You can also pack for a lunch box meal too. So check for a step by step pictorial recipe.









  • 4 eggs
  • 2 tbsp. cheese, grated
  • 1/2 cup pasta, boiled al dente
  • 1/2 cup chopped mixed veggies (carrot, peas, beans, red cabbage, etc.)
  • 2 tbsp. oil
  • 1/2 tsp. cumin seeds
  • pinch of asafoetida
  • 1 onion, chopped
  • 1 tsp. ginger, grated
  • 1-2 green chilies, chopped
  • 1 tsp. sesame seeds
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1/2 tsp. coriander powder
  • 1/2 tsp. cumin powder
  • 1/2 tsp. garam masala powder
  • 1 tsp. kasuri methi, crushed
  • 1/2 tsp. red chili flakes
  • 1 tsp. flaxseed
  • 1 tbsp. fresh grated coconut
  • 1 tsp. coriander leaves, chopped









          In a bowl, whisk together eggs, cheese, red chili flakes, kasuri methi and flaxseed. Keep aside. 

          Heat oil in a pan and temper with cumin seeds and asafoetida. Then add the onion, ginger and green chilies. Saute till light brown.

          Now add the chopped veggies, sesame seed and all the dry spices. Mix well and add some water. Cover and cook till the veggies turns soft.

          Spread the boiled pasta and then pour the egg mix over it. Cover and cook on a low flame till one side is done. 

          Carefully flip it over and cook the other side too. Transfer to a serving plate and cut as desired. Serve, garnished with fresh grated coconut and coriander leaves. 




                      Whisk together eggs, cheese, red chili flakes, kasuri methi & flaxseed. 




                      Heat oil in a pan and temper with cumin seeds and asafoetida. 



                     Then add the onion, ginger and green chilies. Saute till light brown.




                      Add the chopped veggies, sesame seed and all the dry spices. Mix well 
                      and add some water. Cover and cook till the veggies turns soft.



                     Spread the boiled pasta.



                     Then pour the egg mix over it.




                      Cover and cook on a low flame till one side is done. Flip it over and cook 
                      the other side too. 



                     Transfer to a serving plate and cut as desired. 



                            Serve, garnished with fresh grated coconut and coriander leaves. 












Tuesday, 18 September 2018

Stuffed Red Cabbage Paratha


           Red cabbage is usually had as a salad, but do try it in a paratha form. It simply tastes yummy and is a healthy option to your breakfast. These cabbage parathas can be a secret treat to all, young and old alike, who are finicky about eating cabbage. Made this way, it can be relished and finished off in no time with a dollop of butter, pickles or just plain yoghurt. It is great for any lunch box meal too.












Stuffing - 


  • 1 tbsp. oil    (Makes 4-5 parathas)
  • 2 cups red cabbage, ground
  • 1/2 tsp. cumin seeds
  • pinch of asafoetida
  • 1 tsp. ginger, grated
  • 1-2 green chilies, chopped
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1/2 tsp. red chili powder
  • 1/2 tsp. cumin powder
  • 1/2 tsp. coriander powder

Paratha - 

  • 1 & 1/2 cups whole wheat flour (atta)
  • pinch of salt
  • oil to shallow fry











           Stuffing - Heat oil in a pan and temper with cumin seeds and asafoetida. Add the ginger and green chilies. Saute for few seconds.

          Add the drained cabbage and all the dry spices. continue to stir fry till the moisture has evaporated. keep aside to cool.

          Paratha - Squeeze out the juice from the ground cabbage and keep aside. In a mixing bowl, mix together flour, salt to taste and pepper powder. 

          Add required quantity of water / juice from the cabbage, little at a time and knead into a dough. Cover with a wet cloth and keep aside for 10-15 minutes.

          Divide the dough into 8-10 equal portions. Roll out each into a small disc, just like a poori, by dusting some flour. Take a poori and spread required portion of the cabbage stuffing. 

          Cover with another poori and roll out into a paratha. Make similar parathas in the same manner. 

          Heat a tbsp. of oil on a tawa / griddle / pan and shallow fry the parathas, one at a time on both sides till golden brown in colour. 

          Transfer to a serving plate and serve along with chutney, yoghurt, pickles or just plain butter.

























Monday, 17 September 2018

Pasta & Vegetable Stew


            This yummy Kerala style hearty Pasta & Veggie Stew is a must try recipe. Very easy and healthy, it is a perfect meal to be enjoyed just as it is, with appam or idiyappam. It is in fact a one-pot wonder that can be relished as a light meal too. It is very light on the tummy and the creamy texture from the coconut milk gives it a rich and an aromatic flavour with a hint of sweetness. 











  • 1 cup pasta, boiled al dente
  • 1 cup mixed vegetables (carrot, beans, peas, potatoes, etc. ) cut lengthwise
  • 2 & 1/2  cups thin coconut milk
  • 1 cup thick coconut milk
  • 2 tbsp. coconut oil
  • 1" cinnamon stick
  • 3-4 green cardamoms
  • 4-5 cloves
  • 1-2 star anise
  • 1-2 bay leaves
  • 1 onion, chopped
  • 1 sprig curry leaves
  • 1" ginger, chopped
  • 2 fresh green chilies, slit
  • salt to taste
  • 1/4 tsp. pepper powder












          Heat oil in a pan and temper with the cinnamon, cardamoms, cloves, bay leaves and star anise. Add the ginger, onion and curry leaves. Saute till the onion is translucent.

          Then add the veggies and green chilies. Give it a mix. Add the thin coconut milk, salt and pepper. Simmer on a low flame till everything is nicely cooked.

           Add the thick coconut milk and boiled pasta. Give it a stir and bring it to a boil. Switch off the flame. Garnish with a pinch of pepper powder and serve just as it is, with appam or idiyappam.



















Sunday, 16 September 2018

Chicken Balls Kadhi (Chicken Balls in Spiced Yoghurt)


          Kadhi (spiced yogurt) is very popular in most North Indian homes. They differ from one region to the other in regard to the usage of ingredients. It is made with or without some pakoras dipped in it. Kadhi being my personal favourite, I keep experimenting. 

           So treat yourself to some leftover chicken balls dunked in kadhi. It turned out very yummy. It is best had with jeera rice, plain biryani, pulao, plain steamed rice, naan, tandoori roti or chapati. 









Chicken Balls - 
  • 1 cup boneless chicken, boiled & shredded
  • 2-3 tbsp. besan (gram flour)
  • 1 onion, chopped
  • 2 tbsp. oil
  • 1" ginger, finely chopped
  • 1-2 green chilies, chopped
  • 2 tbsp. coriander roots, chopped
  • 1 tbsp. coriander leaves, chopped
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1/4 tsp. red chili flakes
  • 1 tsp. garam masala powder
  • 1/4 tsp. baking soda
  • oil to deep fry


Method - 

          In a bowl, mix together all the ingredients (except oil to deep fry). Add little water and knead into a dough.

          Form small balls out of it and deep fry them in hot oil in batches till golden in colour. Drain on a kitchen towel.








Kadhi - 
  • 1/2 cup yoghurt
  • 2 tbsp. besan (gram flour)
  • 3 cups water
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1 tsp. coriander-cumin powder
  • 1 tsp. kasuri methi, crushed

Tempering - 

  • 1 tbsp. oil
  • 1/2 tsp. mustard seeds
  • 1/4 tsp. fenigreek seeds
  • pinch of asafoetida
  • 1 sprig curry leaves


           In a bowl, whisk together all the ingredients mentioned under 'Kadhi'. Heat oil in a pan and temper with the mustard seeds, fenugreek seeds, asafoetida and curry leaves.

          Saute for a few seconds. Add the yoghurt mix and the chicken balls. Gently simmer till  it reduces to the desired consistency.

          Relish it with plain steamed rice, plain biryani, pulao, jeera rice, naan, tandoori roti or chapati.    






      














Pasta Upma


          A very simple and a yummy breakfast / snack that takes very little time to dish out. This pasta snack has the goodness of some mixed veggies and is an ideal after school snack for kids. They can also be packed for a lunch box meal too along with a sprinkle of some idli podi (gunpowder). Any other veggies other than the ones used can be added to make it more healthy and nutritious. 









  • 1 cup pasta, boiled al dente
  • 1 cup mixed veggies, cut lengthwise
  • (beans, carrot, beetroot, peas, red cabbage, potato, etc)
  • 2 tbsp. oil
  • 1/2 tsp. mustard seeds 
  • 1 tsp. urad dal (split black gram)
  • 1 sprig curry leaves
  • 1 onion, chopped
  • 1 tsp. grated ginger
  • 1-2 green chilies, chopped
  • salt to taste
  • 1 tsp. coriander powder
  • 1 tsp. sambar powder
  • 1 tbsp. coriander leaves, chopped








Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the urad dal, onion, ginger, green chilies and curry leaves.

Saute till light brown. Add the veggies and all the dry spices. Give it a stir and add 1/2 cup water. Cover and simmer till the veggies are cooked. 

Now add the boiled pasta. Stir fry for 2 minutes and switch off the flame. Garnish with coriander leaves and serve for breakfast / snack along with some chutney.
     


















Saturday, 15 September 2018

Rava Dosa (Semolina Crepes)


          Dosas are hot favourite of everyone. They are healthy, nutritious and wholesome. They can be had not only for breakfast but any time of the day. So let me share Rava dosa which is an instant version, where there is no soaking or grinding required.

          Just mix together semolina, rice flour and plain flour along with onion, ginger, green chilies and other spices and voila you have a dosa batter ready. Serve these delicious and light snack with coconut chutney and sambar for a satisfying meal. So check for a step by step pictorial recipe to prepare it.








  • 1 cup sooji (semolina)
  • 1/2 cup maida (plain flour)
  • 1 cup rice flour
  • salt to taste
  • 1 tbsp. ginger, grated
  • 1-2 green chilies, chopped
  • 2 tbsp. coriander leaves, chopped
  • 1/4 tsp. asafoetida (hing)
  • 1/2 tsp. pepper powder
  • 1 tsp. cumin seeds
  • 1 tsp. flax seed (opt)
  • 1 cup onion, chopped
  • oil to shallow fry








           In a bowl, mix together all the ingredients except oil. Add water and make a thin batter. It should be buttermilk like consistency. Keep aside for 15-20 minutes.

          Heat a non-stick tawa / griddle and rub a cut onion on the surface. This ensures easy removal of the dosa.  

          Pour the dosa batter, little at a time, around the edges first and then fill up the centre. Drizzle some oil around the edges and over it.

          Lower the flame and cook the dosa till it is done one one side for 1-2 minutes. Flip it over and cook the other side too. When done, transfer to a serving plate.

          Make similar dosas with the remaining batter and serve with coconut chutney and sambar.




                      In a bowl, mix together all the ingredients except oil. Add water & make
                      a thin batter. Keep aside for 15-20 minutes.



                      Pour the dosa batter, little at a time, around the edges first and then fill
                      up the centre. Drizzle some oil around the edges and over it.



                      Lower the flame & cook the dosa till it is done one one side for 1-2 minutes. 
                      Flip it over & cook the other side too. 






                                Serve with coconut chutney and sambar.












Related Posts Plugin for WordPress, Blogger...