Monday, August 30, 2010

Lemon Fettuccine

Its summer and light cooking always preferred and using local market vegetables are always so good.

  • 1 cup Fettuccine (cooked as per instruction on the box) 
  • 1 Fresh Lemon
  • 1 Onion (finely chopped)
  • 2-3 Garlic cloves (finely chopped)
  • 1/4 tsp Black pepper powder
  • Salt to taste
  • 1-2 tsp Olive oil
    Heat the pan with oil, add onion, garlic and saute till they turn light brown color. Add pasta, salt and pepper. Squeeze lemon juice and mix everything well.
Garnish with mint/ coriander leaves.

Tuesday, August 24, 2010

Carrot Burfi Happy Raksha Bandhan and Narali Poornima

Wishing everyone Happy Raksha Bandhan and Narali Poornima

  • 2 Carrots (finely grated)
  • Sugar( equal to the carrot grating)
  • 2-3tsp Ghee + some more
  • Few Cahewnuts (roasted)
  • 1/4 tsp Cardamom powder.
   Heat the  a heavy bottomed pan with ghee,add grated carrots and fry till the raw smell goes. 
In another pan melt the sugar and water and boil till it reaches one string consistency. Once its done add fried carrots, cahewnuts, cardamom powder and mix it well. 
Grease the serving plate with ghee and pour the carrot mixture. Cut your liking shapes.

 Serve warm or cold with Goli / Mangalore Bajji

  • Once you fry the carrot, measure and take the equal amount of sugar.
  • I had 1 cup fried carrots, so I have take 1 cup sugar and 1/4 cup water. 
  • When the carrot mixture is little hot, that time you pour on the grease plate. Other wise they may not shape properly.

Monday, August 16, 2010

Sun Dried Tomato Chutney

Sun dried tomato chutney is very simple to make. Its inspired by our regular fresh tomato chutney. The garlic, lime brings out the flavor.

  • 1/2 cup sun dried tomatoes (see the note)
  • 3-4 Garlic cloves (chopped)
  • 1 small Onion (used red onion) (chopped)
  • 1 tsp Lemon juice
  • 1/2 tsp Cumin seeds
  • 1/4 tsp Coriander powder
  • Sugar to taste
  • Salt to taste
  • Few tsp Olive oil 
  • Few Coriander leaves (chopped)
     In a blender add above all the ingredient and make coarse paste. Add  more oil if the chutney is dry. But do not add water.

Served with Chapti/ Parata / Curd Rice.

  • Used Olive oiled & herb sun dried tomatoes.
  • Before using keep them @ room temperature.
  • This chutney can stay for 1-2 days only, as it contains onion.

Tuesday, August 3, 2010

Pani Poori

I think there are many people who love this chat pata chat. This is one of my fav chat. I celebrated my friendship day with pani poori chat...:)

                     Wishing  a very Happy Friendship day to all my friends. (belated!)

  • 10-15 Pooris (store bought/ home made)
  • 1 Onion (chopped)
  • Tamarind& Green chutney
  • 1/2 cup Sev
  • 1/4 cup Coriander leaves
For stuffing:
  • 1 Potato Bolied
  • 1/4 cup Chickpeas Boiled
  • 1/2 tsp Red chili powder
  • 1/4 tsp Cumin powder
  • 1/4 tsp Chat Masala
  • Sal to taste.
For Pani (spiced water )
  • 1 tsp Pani poori malsal powder (used store bought)
  • Few Coriander leaves
  • 1 Green chili
  • Salt to taste
  • Water
1. Add the ingredients of the Pani in the blender and make smooth watery paste. Keep it a side for a while.
2. For stuffing, In a bowl add potato, chickpeas and mash them. Add all other ingredients of stuffing and keep it side.
3. How to have it? Take the poories and make a small hole on the top. Stuff the potato mixture. Drizzle some tamarind chutney, coriander chutney, sev, onion and few coriander leaves.

Dip these in to poories into above made pani and have them immediately.

  • Keep the pani ( spiced water ) in refrigerator for 8-10 minutes so you can enjoy the cold and spicy pani poori.

     And Its award time...I have received A versatile blogger award from Suja , Sayali and Deepa... Thank you so much for sharing with me. (Do check the update at award section). I would love to pass this award to all my blogger friends.
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