Lemon Fettuccine

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

Ingredients:

• 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

Method:

    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.

Carrot Burfi Happy Raksha Bandhan and Narali Poornima

Wishing everyone Happy Raksha Bandhan and Narali Poornima

Ingredients

• 2 Carrots (finely grated)
• Sugar( equal to the carrot grating)
• 2-3tsp Ghee + some more
• Few Cahewnuts (roasted)
• 1/4 tsp Cardamom powder.

Method

   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

Notes: 

• 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.

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.

Ingredients:

• 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)

Method:
     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.

Note:

• 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.

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!)

Ingredients:

• 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

Method:

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.

Note:

• 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.

Green / Raw Mango Chutney/ Hasi Mavinkai Chutaney

Ingredients:

• 1/2 Cup slit Check peas / Chandal / Kadale bele
• 1/2 cup Raw mango (grated)
• 1 tsp Cumin seeds
• 1/4 cup Coriander leaves (chopped)
• 1 small Onion (sliced)
• Salt to taste.

Method:

Soak the split check pea for 4-5 hrs in the water. Once they are tender drain all the water and put in mixer grinder. Add cumin seeds, grated mango, coriander leaves, salt and make paste by adding little water. (i like coarse so it not very fine paste)

Garnish with onion.

Serve with Chapati / Puran poli / Rice.

Note: This can be stored in fridge for 1-2 days without adding onion.

Variation:

1.After making the paste you can give tadaka with oil,hing , mustard seeds & curry leaves.

Spinach Hummus

This Mediterranean recipe is from  made with scratch like soaking, roasting.. Ingredients are very simple and made with easy available ingredients at home.

Ingredients:

• 1/2 cup Chickpeas (dried)
• 1/4 cup of Spinach (fresh chopped)
• 1/5 cup of coriander leaves (chopped)
• 3-4 Garlic cloves
• 2-3 Tbsp Sesame Seeds
• 1/4 cup Extra Virgin Olive Oil
• 1/2 tsp Cumin seeds (or more per taste)
• Fresh lemon juice
• Salt as Pepper as per taste.

For Garnish:

• Pinch of Red chili powder
• Pinch of Cumin powder
• Few string of Coriander leaves
• Lemon Wadges.

Method:

        Soak the dried chick peas in the water for 24 hrs. Roast the sesame seeds on low flame till they are little brown and set it aside.

In a pressure cooker,cook the soaked chickpeas , garlic with 1 whistle. Let it cool and wash the chickpeas with cold water. In a blender add these chickpeas and garlic, cumin seeds, salt, spinach, coriander, lemon juice, salt and extra virgin olive oil and some cooked water from chick pea and  blend it nice paste.(coarse or smooth as per liking)

Serve chilled or room temperature  and drizzle more oil and have with pita, fresh vegetables or just with crackers...

Note: 

• You can saute the spinach in oil (till they turn soft)before adding to the blender. 

Dahi Papadi Chat

One of the famous chats in India..As summer is hitting hard..trying to make some simple and light meals or snack.

Ingredients:

• 10-12 Papadi (used cumin flavored flat poories)
• 1 Potato (boiled & mashed)
• 1/4 cup Chick peas (boiled & mashed)
• 3/4 cup Curd (well beaten)
• 1 tsp Chat masala
• Few pinch Red chili powder
• Few pinch Cumin powder
• 1/4 tsp Sugar (optional)
• Salt to taste

For Garnishing:

• 1 Onion (finely chopped)
• 1/2 cup Sev
• Few bunches coriander leaves
• 1-2 tsp Tamarind Chutney
• 1-2 tsp Green chutney.

Method: 

     In a bowl add mashed chick peas, potato, red chili powder, cumin powder, chat masala, salt and mix every thing well.  Beat the curd with little salt and sugar and set it aside for a while.

In a serving plate place the papdi/ poories, spoon full  the above made chick peas masala on each poories. Pour curds , and  garnish with all the garnishing ingredients.

Serve immediately.

Notes:

• Keep the beaten curd in refrigerator for 8-10 minutes so that you can enjoy the cold and chat pata chat!!
• I have used home made Cumin flavored  flat poories. You can you regular papadi from the store bought.
• Adjust the curd and other maslas according to your taste.

Gobi ke Paratha (type 2)

 

Ingredients: (for stuffing)

• 1 Small Cauliflower / Gobi (shredded)
• 1 Onion (finely chopped)
• 1/4 cup Kasuri methi/ fresh methi leaves
• 1/4 cup Coriander leaves (chopped)
• 1/2 tsp Cumin powder
• 1/2 tsp Coriander powder
• 1/4 tsp Garam masala
• 1 tsp Red chili powder
• Few pinch of dry mango powder
• Salt to taste.
• Sugar as per taste (optional)
• 2 tsp Oil + more for roasting.

Ingredients: (for cover)

• Wheat flour
• Salt to taste
• Water to knead the dough.

Method:

       First knead the dough (with cover ingredients) and let it rest for 1 hrs or so. Squeeze out  all the water from the shredded gobi and place it on paper towel.

Heat the pan with oil, add onion and fry till they turn light brown color. Add shredded cauliflower and fry fro few minutes or till it turn soft. Add all malsala powder , coriander leaves, methi leaves, salt and mix everything well and cook for 5 minutes or so. Turn of the heat and let it cool completely.

Once the stuffing mix cooled  roll the atta in small circle and spoonful this above made gobi masala and close the edges.

Roll on floured surface till desired size.Heat the tava/ griddle and roast these paratha both the side with generous amount of oil / ghee.

Serve hot Gobi ke paratha with Eggplant Raita.

Mango Lasii

Ingredient:

• 1 cup Mango Pulp (fresh or canned)
• 1 cup Yogurt 
• 1/4 cup Ice cold water
• Few drops of Lemon juice
• Sugar as per taste
• Ice cubes if desired.

Method:

In a blender add all above ingredients and process until everything is smooth and creamy, frothy.

Serve immediately or Sever chilled if you are not using ice cubes.

Enjoy with Peas Puff Pastry.