Sunday, January 23, 2011

Gnocchi in tomato-mushroom-basil sauce

Ingredients (Serves 2):
Gnocchi 1 pack - 300g
2 tomato finely diced
10 mushrooms finely diced
3-4 sprigs of basil finely chopped
2 garlic pod - finely diced
2 Tbsp olive oil
Vinegar - 2 Tbsp (just felt like! ;))
pepper powder
grated cheese - 2 Tbs

1) Heat olive oil in a sauce pan. Add garlic and wait until it turns golden brown.
2) Add tomato and fry for a minute. Add mushroom. Fry for another minute. Cover and cook for 5 minutes on medium heat
3) Add basil and vinegar. Add pepper and salt as needed.
4) Prepare gnocchi as instructed on the packet ;) Duh! :) Mix with sauce, garnish with cheese (i skipped this) and serve!


Monday, January 17, 2011

Poori Saagu

Ingredients (Saagu):
Mixed vegetables - 2 cup boiled
1/2 onion - chopped
1/2 tomato - chopped
1/2 cup grated coconut
5 green chilli
2 Tbsp hurigadale (roasted chickpea)
1 garlic pod
2 tsp poppy seeds
5-6 sprigs of corainder - chopped
1/2 tsp garam masala powder
2 tsp coriander seeds
2 tsp cumin seeds1 tsp mustard seeds
1/2 tsp asafoetida
2-3 sprigs of curry leaves
1/2 tsp turmeric
1 Tbsp oil

1) Grind cumin seeds, coriander seeds, garam masala powder, coriander leaves, poppy seeds, green chilli, hurigadale, coconut, garlic with 1/4 cup of water
2) Heat oil in a frying pan, add mustard seeds and wait for it to splutter. Add asafoetida and curry leaves. Fry for a minute. Add onion fry until it turns translucent. Add turmeric and tomato - fry for a minute.
3) Add the grinded mix and fry for a minute. Add about 1 cup of water and the mixed veggies. Check for salt. Bring it to boil.

Ingredients: (poori)
3 cups wheat flour
4-5 Tbsp oil
Oil for deep frying

1) Mix all the ingredients with sufficient water. Check for salt
2) Take a pingpong ball size dough and roll into a circular disc
3) In a deep frying pan, once the oil is heated - gently drop the poori. Once the pooru raises, flip to the other side.

Saturday, January 8, 2011

Shavige idli

2 cups vermicelli
6 Tbsp yoghurt
1 carrot grated
1/2 onion finely chopped
3 green chilli chopped
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp coriander powder
2 sprigs curry leaves
1 pinch turmeric powder
1 pinch asofoetida
1 tsp salt
1-2 cups of water

1) Take 1 Tbsp oil in a frying pan. Roast vermicelli until it begins to turn reddish brown.
2) Take 1Tbsp oil in another frying pan. Add mustard seeds and wait for it to splutter. Add cumin seeds, curry leaves and asofoetida.
3) Add onion and chilli, fry until it turns translucent. Add grated carrot, coriander powder and turmeric powder.
4) Mix this with roasted vermicelli, water and yoghurt. Check for salt. Leave aside for 30 minutes
5) Oil the base of idli moulds and add the shavige mix. Steam to cook for 20-30 minutes until done on medium heat

Monday, January 3, 2011

Mooli(radish) paratha

4 cups grated white radish
1/2 onion - finely diced
2 green chilli - finely diced
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp grated ginger
1/2 tsp turmeric
1/2 tsp asofoetida powder
1 tsp garam masala powder
5 cups atta (wheat flour)

Method (for the stuffing):
1) Take grated radish in a frying pan to remove its moisture. Fresh radish holds a lot of water and its very important to get rid of it. Water begins to separate out and every 5 minutes drain it. Do this for 20 minutes until the radish starts to turn golden brown
2) In a frying pan(low heat) grease the bottom with 3-4 drops of oil. Fry cumin and fennel seeds. Add onion, green chilli and ginger and fry for a minute.
3) Add turmeric powder, garam masala powder, asofoetida, 1 tsp salt and mix.
4) Add radish and fry for 2-3 minutes. Check for salt

Method (for the dough):
1) Add 1 cup of water, 1 tsp salt and 3 Tbsp oil to the atta and keep aside for a few minutes. Knead the dough. Add more water to get the right consistency (as that of chapathi dough)

Method (for the paratha):
1) Take a small ball of the dough. Pat it into a small circular disc on wheat flour and roll it into a small chapathi (approximately 10cms in diameter). Make two of these.
2) On one of the chapathis - spread the stuffing (about 1-2 Tbsp). Place the other chapathi and roll again.
3) Place this on a pan(medium heat),  sprinkle a few drops of ghee. After a 2 minutes - flip to the other side. Sprinkle a few drops of ghee on this side too. Keep it on the pan until both sides are done.

Goes well with yoghurt and chilli pickle... :)