Friday, 13 January 2017

Tawa Pulao

Tawa pulao is a popular Mumbai street food. It is called tawa pulao because it is prepared on pav bhaji tawa. It is very easy to make at home like pav bhaji.



Ingredients:
  • Basmati or any long grain rice- 1 cup
  • Cauliflower florets, blanched- ½ cup
  • French beans, chopped and blanched- ½ cup
  • Capsicum, chopped - ½ cup
  • Green peas, boiled- ½ to ¾ cup
  • Carrot boiled and diced- ¼ cup
  • Onion. finely chopped- 1½ cup
  • Tomato, finely chopped- 2 medium
  • Ginger garlic paste- 1 tbsp
  • Green chili, finely chopped- 1 to 2
  • Pav bhaji masala- 4 to 5 tsp
  • Turmeric powder- ½ tsp
  • Oil- 2 tbsp
  • Butter- 2 to 3 tbsp
  • Salt to taste
  • Fresh coriander leaves, finely chopped- a handful

Method:
  • Cook rice with a pinch of salt. (Use less water than usual. The rice grains should be separate but cook properly.) 
  • Spread cooked rice in a big plate and let it cool.
  • Heat oil and butter in a large pan or wok.
  • Add the onion and sauté until pink.
  • Add turmeric powder, ginger-garlic paste and chopped tomatoes. Mix well and sauté till tomatoes become soft.
  • Add cauliflower florets and french beans. Sprinkle some water. Mix well, cover and cook for 2 minutes.
  • Add green peas, carrot, capsicum, pav bhaji masala and salt. Mix and cook for 2-3 minutes.
  • Add the rice and mix well. Cover and cook for 2-3 minutes.
  • Add coriander and serve hot with papad and raita.

Easy and Quick Vegetable Soup

Try this quick and easy soup recipe for a tasty and nutritious meal-in-a-bowl for your lazy dinner. This soup makes it easy to eat your veggies.



Ingredients:
  • Onion - 1 medium
  • Carrot, peeled- 1 medium
  • Pumpkin- small piece (optional)
  • Tomato- 2 medium
  • Potato- 1 small
  • Cabbage- 4 leaves
  • Corn kernels- ¼ cup
  • Celery -1 stalk or Coriander stems- ½ cup
  • Garlic, peeled- 2 to 3 cloves
  • Bay leaf- 2
  • Black peppercorns- 4
  • Cinnamon stick- ½ inch
  • Butter or olive oil- 1 to 2 tbsp
  • Salt - to taste
  • Chilli flakes- to taste
  • Ground pepper- to taste
  • Parsley or coriander, finely chopped- as required

Method:
  • Wash and chop all veggies. 
  • Heat a butter in a deep pan. Add bay leaf, peppercorns, cinnamon stick and saute a while.
  • Add garlic and onion. Saute till the onions are translucent.
  • Add all veggies and saute a while.
  • Add about 4-5 cups water. Cover and cook till all cooked well. You can use a pressure cooker for this. 
  • Add salt and some chilli flakes if you like.
  • Switch off the gas. Let it little cool, discard the bay leaves and blend it.
  • Pour in bowl and sprinkle chopped parsley or coriander, chilli flakes and pepper. 
  • Serv hot with garlic bread.

Thursday, 12 January 2017

Vegetable Stock

Vegetable stock is a flavoured liquid preparation. It forms the basis of many dishes, particularly soups and sauces.


Ingredients:
  • Onion - 1 medium
  • Carrot- 1 medium
  • Potato- 1 small
  • Cabbage- 4 leaves
  • Celery -1 stalk or Coriander stems- ½ cup
  • Garlic- 2 cloves
  • Bay leaf- 2
  • Black peppercorns- 4
  • Cinnamon stick- ½ inch


Method:
Take all the ingredients in a deep pan with five cups of water and bring it to a boil. Simmer for fifteen minutes and strain. Cool and store in a refrigerator till further use.

Spaghetti Aglio E Olio Funghi ~ Spaghetti Pasta with Mushroom

Classic, easy and delicious pasta recipe of Spaghetti aglio e olio, made with olive oil, garlic and Mushroom.



Ingredients:
  • Spaghetti - 250 gm
  • Garlic, sliced - 15 cloves
  • Parsley or coriander leaves, finely chopped - 2 tbsp
  • Olive Oil - 3 tbsp
  • Chili flakes - 1 tsp
  • Salt to taste
  • Parmesan cheese, grated- as required
For sauteed mushroom:
  • Mushrooms, sliced- 200 gm
  • Olive oil or butter- 2 tsp
  • Chili flakes - 1 tsp
  • Garlic, minced- 2 cloves
  • Salt and Pepper- to taste

Method:
  • Boil the spaghetti as per the instructions given at the back of the packet. Usually 2-3 minutes minus the recommended time.Keep it al-dante (slightly firm).
  • Drain and set aside the pasta, reserving a small cup of the pasta water. Do not run under cold water. 
  • Heat olive oil in a wok or a wide pan.
  • Add garlic and mushrooms. Saute a while.
  • Add chilli flakes, salt and pepper. Saute for 2-3 minutes on med heat.
  • Once mushrooms done, take out in a plate. 
  • Add olive oil and heat it.
  • Add garlic to it and fry on medium low heat for about 2 minutes, till it turns golden brown on the edges.
  • Add red chili flakes and saute for few more seconds. 
  • Add the boiled spaghetti and toss it well.
  • Add sauteed mushrooms and parsley. Toss to coat all the ingredients evenly, adding some reserved pasta water or white wine to help the ingredients bind together.
  • Sprinkle grated parmesan cheese on and serve it warm.