Soyballs With Corkscrew Pasta

Ingredients :

Soy Chunks - 10-15 Count

Chili Powder - 1/2 TblSp

Turmeric Powder - 1/2 Tsp

Finely Chopped Onion - 1

Worcestershire Sauce - 1 TblSp

Ground Red Pepper(cayenne) - 1/8 Tsp

Garlic,finely Chopped - 2 Cloves

Finely Chopped Fresh Parsley - 1/4 Cup

Tomato Paste - 1/4 Cup

Dried Basil leaves - 2 Tsp

Salt - 1 Tsp + 1Tsp

Whole Tomatoes - 2-3

Cooked Corkscrew Pasta - 4 Cups

Reserve The Pasta Drained Water

Method :

1) Keep immersed the Soy chunks in hot water for 5-10 minutes.When the soy chunks absorb water and become fluffy,wash these twice in fresh water and marinate with little chili powder,turmeric and salt.

2) Keep a tawa on stove,spread 2 tbsp of olive oil and fry these soy chunks,till all sides r done well.

3) Mean while,cook the pasta in hot water with a pinch of salt.when done,fish out the pasta from the water and spread on a plate.Reserve the water for masala.

4) In a separate pan,add olive oil and all the other ingredients except pasta.Use the pasta stock as and when required to make the masala.When the masala is done,add the fried soy chunks and cook for 5 mins with the lid on.The masala is ready,you can serve the masala on the pasta and enjoy this dish or put the pasta into the masala and toss for 1 minute.Serve hot and enjoy!!!

INDIAN MACARONI AND CHEESE

This is my entry for Weekend Cookbook Challenge(WCC) #19,for the theme A Dinner and A DVD,hosted by Sara.This was our dinner and watched a DVD of Big B(Malayalam Movie) ;-)This dish is from Easy Indian Cooking by suneeta Vaswani.

Ingredient :

Olive Oil - 1 Tbsp

Cumin Seeds - 1 Tsp

Minced Peeled Ginger root - 2 Tsp

Minced Garlic - 2 Tsp

Chopped Onions - 1 1/2 Cups

Chopped Tomatoes - 3 Cups

Salt - To Taste

Butter - 2 Tbsp

Milk(warmed) - 1 Cup

All Purpose Flour - 3 Tbsp

Shredded cheddar cheese,divided - 1/2 Cup

Cayenne Pepper(optional) / Pepper Powder - 1/2 - 1 tsp

Elbow Macaroni / Any of your choice (cooked) - 1 Cup

Tomato sliced - 1

Method :

1) In a saucepan,heat oil over medium heat.Saute cumin,ginger and garlic for 1 minute.Add onions and cook until translucent for 6-8 minutes.

2)Add tomatoes and salt.Mix well.cook,covered,over medium-low heat until tomatoes break down,5-7 minutes.Mash with back of spoon.Set aside.

3) In another saucepan,melt butter over medium-low heat.Remove from heat and whisk in flour.Add milk in a slow stream,whisking continuously to make a smooth mixture.Return to medium heat and cook,stirring continuously,until sauce is thick,5-7 minutes.

4) Stir in 1/4 cup of the cheese until melted.Stir in a cayenne pepper or regular pepper.Add tomato masala and mix well.Stir in macaroni.

5) Pour mixture in to a baking dish,sprayed vegetable oil.Arrange tomato slices on top.Sprinkle remaining cheese and some pepper powder evenly on top.

6) Bake in 375 degree F until top is bubbly and lightly browned,25-30 minutes.

As there is no spice added except pepper powder,adjust the taste according to your spice level.As you can see ,I have not used much of cheese here.For those who love cheese can use the specified cheese quantity or more on the topping.

DAL FRY

Ingredients :

Cleaved split Moong Dal - 1 Cup

Onion - 1 Small

Ginger - A Small piece

Garlic - 3-5 Flakes

Green Chili - 3-5

Chili Powder - 1 Tbsp

Turmeric Powder - A pinch

Salt - As Required

Coriander Powder - 2 Tbsp

Curry leaves - 1 strand

Garam Masala Powder - 1 1/2 Tbsp

Coriander Leaves - A Handful

Olive Oil - 2-3 Tbsp

For Seasoning :

Jeera - 1 Tsp

ghee - 1 Tsp

Method :

1) Grind green chili,ginger,garlic and keep aside.In a pressure cooker pan,pour 3 Tbsp oil,when hot enough add the chopped onion and fry till transparent.

2) Add the ground paste and fry till the raw smell goes off.Now add turmeric,chili powder,coriander powder,salt and fry well.Add the washed split Moong Dal and saute for 2 minutes.

3) Put 2 slitted green chili,curry leaves and some water till everything gets immersed.Cover the lid and wait for 3-4 whistles.

4) Wait till the pressure completely goes off,open the lid,mash the Dal a little.Add some more water to it and boil for some time.Mean while check the taste and adjust it.

5) When you put off the flame,add garam masala powder and chopped coriander leaves to it.Stir well.

6) Lastly,toss jeera in ghee and put on top of the gravy.That's it,Dal fry is ready.It goes well with chapati,Roti,curd Rice etc.

Variation :

Instead of split Moong Dal,you can use Cherupayar (Green Gram Split).I have prepared the same Dal fry with Toor Dal,it tastes good too :-)

MINCED BROCCOLI STIR FRY

I have received lot of guesses from many people and it was fun to read all of them.Everyone thought it may be a chammamndi.But to all your surprise,its Broccoli!!!!!!!!!!Nobody had thought of it, right??It was Minced Broccoli :-)

As everybody knows how healthy broccoli is??It is high in vitamin C and soluble fiber and contains the multiple nutrients with potent anti-cancer properties.You can read much about it here and here.

Though I know all these good things about broccoli,I never liked it and never wanted to eat again.But when I tasted this dish(I never knew Its broccoli!!!),it was very good and wanted to know what's this and how it is made.I was really surprised to know,this is made from the vegetable which I hate the most!!@@@??? :-)) and now I prepare this regularly and enjoy the natures benefits.I'm sure all those people who hate broccoli will surely start eating it :-)
The recipe follows......



Ingredients :
Broccoli - 1 1/2 Lb
Onion - 1 Small
Ginger - A Small Piece
Garlic - 3-4
chili Powder - 1 1/2 Tbsp
Salt - As Required
Turmeric Powder - A Pinch
Coriander Powder - 1 Tbsp
Garam Masala Powder - 1 Tbsp

For Seasoning:
Mustard Seeds - 1/2 Tsp
Jeera - 1/2 Tsp
Curry leaves - 5-7 Leaves(chopped)
Olive Oil - 2 Tbsp

Method :
1) Cut the broccoli branches with its stem.Wash well.Put little by little in a crusher and crush until the broccoli is minced well.Transfer it to a bowl and keep aside.
2) In a non stick pan,add 2 Tbsp Olive oil,when it gets heated up,add mustard seeds and let it crackle.After its done,add jeera and chopped curry leaves,fry for 1 second.Then add the chopped onion and fry till its transparent.
3) Add the crushed ginger and garlic and fry till the raw smell goes off.Now put the minced broccoli and all spices.Close the lid and let it cook.
4) Keep stirring now and then.When dry and done,serve hot with rice and dal.

Variation : Broccoli can be replaced with cauliflower too.

POHA ALOO TIKKI

Ingredients :

Poha/Avil/Flattened rice - 1/2 Cup

Potato - 2 Medium

Bread - 2 Pieces

Onion - 1 medium(finely chopped)

Chili Powder - 1 Tbsp

Garam Masala Powder - 1 Tbsp

Salt - As Required

Turmeric Powder - A Pinch

Olive Oil - For frying

Method :

1) Soak the poha for 5 minute,drain the water well and keep aside.Boil,peel and mash the potatoes.

2) In a bowl add the drained poha,mashed potatoes,chopped onions,all spices and at last soak the bread in water or milk and kneed everything well to form a dough.

3)Now take a small ball from the dough and give your imaginative shape and shallow fry it in oil,add oil as and when required.When fried well transfer it on to a paper towel and have it hot with your favourite sauce.That's it,Poha Aloo Tikki is ready.

KOOTTU CURRY

Ingredients :

Black Chana Dal - 1 Cup

Raw Banana - 1

Corm/Sooran/Chena - 100 grms

Chili Powder - 2 Tbsp

Turmeric - 1/2 Tsp

Salt - As Required

Whole Black Pepper - 2-3 Tbsp

Jeera - 1 Tsp

Grated Coconut - 1/2 Cup

Curry Leaves - 1 Strand

For Tempering :

Mustard Seeds - 1 Tsp

Whole Red chilies - 2-3

Curry Leaves - A few

Grated Coconut - 2-3 Tbsp

Coconut Oil - 1 Tbsp

Method :

1) Soak the Black Chana Dal over night.Cut the vegetables in to small square pieces,wash well.

2) Pressure cook the chana Dal and the vegetables with 1 Tbsp chili powder, turmeric and water till everything is immersed.

3) Mean while grind whole black pepper,grated coconut and jeera with very little water,just enough to grind them.Please note,the you should not grind it to a smooth paste.Grind such that,the pepper gets split in to pieces and the coconut gets crushed and gets mixed with the rest of the ingredients.

4) After you remove the pressure cooker lid,transfer it in to a vessel,add salt,1 Tbsp chili powder and curry leaves,let boil for some time.

5) When boiling add the crushed mixture and boil till it becomes thick.Check for taste and add if needed anything.Remove from gas and keep aside.

6) In a pan,add 1 Tbsp Coconut oil,When the oil gets hot,add the mustard seeds.Wait until it splutters,then add the curry leaves,split whole red chilies in to 2-3 pieces and grated coconut.Fry well till the coconut turns to dark brown colour.Transfer this to the kootttu curry mixture.Mix well and serve with hot steaming rice and sambar.

MURINGA ELA PORIYAL / DRUMSTICK LEAVES STIR FRY

Ingredients :

Muringa Ela/Drumstick Leaves - 1 Bunch

Mustard Seeds - A little

Urad Dal/Black gram (split) - 1/2 Tbsp

Whole Red Chili - 1

Uncooked Rice - 1 Tbsp

Curry Leaves - A Few

Grind Together :

Grated Coconut - 1 Tbsp

Garlic - 4-6 Flakes
Salt - Little

Chili Powder - 1/2 Tbsp

Just till the garlic break and all the ingredients get mixed well.

Method :

1) Remove the leaves from the branches,soak in water for some time.Wash well,squeeze and drain out all the water and keep aside.

2) In a pan,add 1 Tbsp oil,add mustard,after it splutters,add the urad Dal,whole red chili(cut in to 2-3 pieces) and rice.

3) Fry well till the rice pops up and becomes golden in colour,add the curry leaves and fry for a minute.

4) Add the drained leaves,ground mixture and a pinch of salt.Mix well and cover and cook.Do not add any water to it.In between keep stirring and when dry transfer it to a bowl.Serve with hot rice and Dal.

This is my entry for ARF/5-A-Day #74 from Sweetnicks.

Recipe Source : My Mother

VAZHAKAI VARAVU / RAW BANANA STIR FRY

Ingredients :

Raw Banana - 1

Chili Powder - 1 Tbsp

Turmeric Powder - A pinch

Salt - To Taste

Curry Leaves - Few

Mustard Seeds - 1 Tsp

Parsley - 1 Tsp

Oil - 1 Tbsp

Coconut Oil - 1/2 Tsp

Grated Coconut - 1 Tbsp

Method :

1) Peel the edges of the banana lightly,slice it in round shape with 1" thickness.Wash well and keep aside.

2) Heat 1 Tbsp oil in a non stick pan,put Mustard seeds and wait till it splutters.Add the curry leaves,sliced banana,salt,chili powder,turmeric powder and little water.Stir a little,cover and let cook for some time.

3) Add parsley.Stir now and then,cover and cook till done.After its cooked well,remove the cover and let all the water dry out.Put the grated coconut and coconut oil,stir well and remove from gas.Banana stir fry/vazhakai varavu is ready.It goes well as a side dish with rice and Dal.

Alternative : Parsley is optional.I have used parsley as an experiment for "They Go Really Well Together #2 " and it turned out to be good.So this is my entry for the "Banana and Parsley" Theme.

HAKKA NOODLES

Here Malabar Ruchi comes back after a long break...... My first presentation after the vacation.Hope you enjoy...... :-)

Ingredients :

Egg Noodles / Rice Sticks - 1 Packet
Beans - 15 count
Carrot - 3 Medium Sized
Cabbage - A small piece
Capsicum - 2
Ginger Paste - 1 Tsp
Garlic Paste - 1 Tsp
Soy Sauce - 2 Tsp
Pepper Powder - 1 Tsp
Ajinamotto - 1 Pinch
Salt - As per Taste
Oil - As Required

Method :
1) Cut all the vegetables in to thin long pieces.Boil the noodles with a pinch of salt and 1 tsp of oil,drain and keep aside.
2) In a pan add oil and fry the ginger and garlic paste.Once the raw smell goes,add the ajinamotto and the cut vegetables and fry till the vegetables are crispy.
3) Add soy sauce,pepper powder,salt and mix well.Finally add the strained noodles and toss well.Serve hot with your favourite sauce.

INDIANISED PASTA

Ingredients :

Pasta - 400 gms
Onions - 2
Tomatoes - 4
Green chillies - 3
Ginger & Garlic paste - 2 tsp

Chili powder & salt - As Required
Tomato sauce - 5 tsp
Lemon juice - 2tsp
Jeera - 1tsp
Olive oil - 100 gms

shredded cheese - 50 gms(optional)
Coriander leaves - 2-3 strands

Method :

1) The pasta :
Take a large vessel full of water, add the pasta to it and 2-3 drops of oil,so that it will not get stuck to one another.Let it cook well for about 20 minutes.

2)The sauce :
Heat some olive oil in a pan, Add the jeera, green chillies, onions fry them well.Add the ginger-garlic paste and fry till the raw smell goes off.

3) Then add the tomatoes to it and fry till the tomatoes become soft. Add the chili powder, salt ,tomato sauce and fry for 2 minutes.

4)Fish the pasta from the water and add it tot he sauce.Add little stock also and cook for 2-3 minutes.
5)Then Finally close the flame and add the lemon juice, coriander leaves and the shredded cheese