Farfalle Pasta in Yellow Pumpkin Purée

Farfalle Pasta In Yellow Pumpkin Purée 

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The Yellow Pumpkin a humble backyard grown vegetable, reminds us of the Hallowe’en decoration is loaded with nutrition, packed with  vitamins. Yellow Pumpkin dishes fill the stomach and at the same time it is light on the stomach too.

I had plenty of Yellow Pumpkin at home. Was just contemplating about this pasta recipe. Wow, Wow the pasta turned out yummy yummy, tasty, tasty.

Farfalle  are small pieces of pasta shaped like bows or butterflies’ wings.

I have used various coloured veggies that gave the pasta a cool, cool look.

Ingredients

Farfalle pasta – 2 handfuls ( cooked )

Peeled, cubed Yellow Pumpkin  – 1 cup ( boil it in 1 cup of water till soft and made to a thick purée )

Chopped Broccoli – 1/2 cup

Chopped Yellow zucchini – 1/2 cup

Chopped Green zucchini  – 1/2 cup

Chopped Red bell pepper – 1 cup

Chopped  Onion  –  1 cup

Garlic powder – 1/2 teaspoon

Italian Seasoning – 1/4 teaspoon

Salt to taste

Olive oil – 4 tablespoons

To Garnish

Coarsely crushed black pepper powder – 2 pinches

Chilli flakes – 2 pinches

Shavings of Parmesan Cheese – little

Method

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Heat a big pan. Add the olive oil. Add in the chopped onions. Sauté  on medium flame till transparent. Add the other chopped veggies. Sauté on sim flame for 5 minutes. Add the garlic powder and salt to taste. Add the pumpkin purée. Cook  for  3 minutes on sim flame. Add the boiled pasta and sauté on medium flame for 3 minutes. Add the Italian seasoning. Mix well. Switch off the stove. Garnish and serve hot.

Chef’s Tips

1) Do not over cook the pasta.

2) Keep the Yellow pumpkin purée thick.

3) Do not peel the zucchini.

4) Shave the Parmesan cheese with a peeler.

5) If garlic powder is not available use 2 flakes of garlic, pound and add it.

 

 

 

 

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Green Goddess Salad

Green Goddess Salad

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My first Salad recipe. Why I chose this name, you get all the goodness in one big bowl of this salad. I have used all green veggies, loaded with iron, fibre, nutrition, vitamins and minerals. I made this salad for lunch and I was so so tempted to post this recipe today. The moment I ate this salad, I felt very rejuvenated and fresh. Very filling and at the same time light on the stomach. Use fresh veggies for best results. Do not over cook the broccoli, beans and the green peas. A little crunch adds that extra taste. Do try and enjoy.

Ingredients

Steamed Broccoli florets –  3 cups

Steamed Beans ( chopped to slightly long pieces ) – 1 cup

Steamed green peas – 1 cup

For The Salad Dressing

Olive oil – 3 teaspoons

Salt to taste

Sugar – 2 pinches

Garlic powder – 1/2 teaspoon

Honey – 1 teaspoon

Lemon juice – 1 teaspoon

Coarsely crushed  black pepper powder – 1/4 teaspoon

Mustard powder – 2 pinches

Mix the  salad dressing ingredients well.

Garnish – ( 1 )

Halved fresh cherry tomatoes – 3/4 cup

Coarsely powdered peanuts –  2 tablespoons

Toasted ( Dry roasted to a light golden colour ) white sesame seeds – little

Garnish ( 2 )

Hung thick curds – 2 tablespoons

Green  chutney – ( mint & green coriander chutney ) – 1 teaspoon

Mix the green chutney and the hung curd well. Use as a topping over the salad.

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Method

Take a big salad bowl. Mix in the steamed broccoli florets, beans and the green peas. Mix in the dressing. Toss well. Garnish ( 1 )  and toss again. Garnish ( 2 ). Serve at once.

Chef’s Tips

1) Just before serving the salad mix in the dressing and the garnishes. Toss and serve. Do not mix the dressing earlier, the salad will become soggy.

2) While steaming the veggies try to retain the colour.

3) If garlic powder is not available, don’ t  worry. Use fresh garlic flakes  ( use 1 flake of garlic ) just pound them and add it to the dressing  ingredients.

 

 

Chilli 2 Cheese Soufflé

Chilli 2  Cheese  Soufflé

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You might be wondering , oh ! what is this dish.  Well, Soufflé first originated in France. Usually, eggs are used in a Soufflé. I have made a savoury version which is  Eggless. I have used a combi of 2 types of Cheese, hence the name. I have made this Soufflé little thick, you can scoop it and enjoy piping hot. The first time I tried this dish, the mix became little runny. Then I changed the recipe  and the taste was just fab.  A puffy, crunchy top crust with a very creamy, succulent  Spinach and Corn mix inside, baked to a golden colour is certainly a winner. Tastes good when served with warm Garlic Bread and a bowl of  smoking hot Soup. Happy Soufflé Making and Happy Soufflé tasting.

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Ingredients

Boiled Sweet Corn – 2 cups

Cleaned and chopped Spinach – 3 cups

Very finely chopped Onion – 1/4 cup

Very finely minced Garlic – 6 flakes

Very finely minced Green Chillies – 2

Maida ( refined flour ) – 2 tablespoons

Butter –  3 tablespoons + 1 tablespoon to grease the Soufflé  Ramekins

Boiled, cooled Milk – 1/4 cup

Coarsely crushed black pepper powder – 1/4 teaspoon

Nutmeg powder – 2 pinches

Salt to taste

Grated Cheddar Cheese – 3 tablespoons

Topping

Bread slices – 3 ( tear it with the corners and put in a blender. Use the whipper button and pulse it to a little coarse powder. )

Grated Mozarella Cheese –  1 handful

Method

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Heat a  nonstick pan. Add the 3 tablespoons of butter. When the butter starts to melt, sim the flame. Add the chopped onions. Cook on sim flame  till the onions turn transparent. Add the chopped garlic and the green chillies. Sauté for 3 minutes. Add the chopped spinach. Sauté for 3 minutes on sim flame. Next add the salt, nutmeg powder, pepper powder . Add the maida. Add the boiled corn. Sauté on sim flame for 2 minutes. Now,add the milk. Cook on sim flame till the mix becomes really thick. Switch off the stove. Mix in the grated Cheddar Cheese. Mix well.

Grease the Soufflé ramekins with the balance 1 tablespoon of butter. Fill the spinach and corn mix gently into the ramekin till the top.

Topping

Take a big plate. Add the grated Mozarella Cheese and the bread crumbs. Mix well wth your hands. Keep it aside till the time of use.

Now, top the spinach corn mix with the bread and cheese topping.

Grill in a preheated  microwave oven till the crust turns golden.  Serve hot with Hot Garlic bread and a cup of hot hot Soup.

Chef s Tips

1) Strain the boiled corn very well.   Even a little bit of extra water will make the Soufflé  mixture runny.

Murungai Poondu Gothsu ( Drumstick and Garlic Gothsu )

Murungai Poondu Gothsu

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Just thought over this preparation today,  tried it and the dish came out very well. I am very happy to share this recipe with all of you. I have boiled the drumsticks, cooled it and scraped the flesh, by this way, we can enjoy the Gothsu and it tastes awesome. The Special powder for the Gothsu  is just class. I have  divided this recipe into 3 steps, so that it will be very simple and easy to follow. Murungaikai  is Drumstick and Poondu is Garlic.

Ingredients ( Step – 1 )

Chop 3  big drumsticks to pieces and boil in 5 cups of water on medium flame till it is cooked. Drain the water into a bowl. Keep it aside. Do not discard the drumstick boiled water. Cool it and scrape the pulp with a spoon. Leave it covered till the time of use.

Step – 2 ( To make the Gothsu powder ) 

Coriander seeds – 1 tablespoon

Jeera – 1 teaspoon

Raw rice – 1 teaspoon

Black pepper – 5

Fenugreek ( methi ) seeds – 5

Toovar dhal – 1/4 teaspoon

Urad dhal – 1 teaspoon

Saunf ( aniseed ) – 2 pinches

White sesame seeds – 1/4 teaspoon

Dry red chillies – 3

Heat a pan. Keep it on sim flame. Dry roast all the above mentioned ingredients to a golden colour. Cool. Powder finely.

Step -3  ( Other Ingredients for the Gothsu ) 

Broken yellow moong dhal ( Pasi paruppu ) – 1 cup  ( wash and boil in the drumstick boiled water  with 1/2 teaspoon of turmeric powder )

Small Onion – 1 cup ( finely chopped )

Finely chopped tomato -1

Tamarind paste – 3/4 teaspoon

Salt to taste

Grated jaggery –  1 teaspoon

To Season

Oil – 2 teaspoons

Ghee – 2 teaspoons

Mustard seeds – 1 teaspoon

Urad dhal – 1 teaspoon

Broken red chilli – 1

To Garnish

Pounded garlic flakes – 6 ( fry it in ghee to a nice golden colour )

Finely chopped green coriander leaves – little

Finely chopped curry leaves – little

Method

Heat a pan. Season all the seasoning ingredients. Add the chopped small onions. Sauté on medium flame till golden. Add the chopped tomatoes. Cover and cook on sim flame till mushy. Add salt to taste  tamarind paste and jaggery. Add the boiled dhal, drumstick pulp and cook on sim flame for 3 minutes. Next , mix the Gothsu powder in little water and add to the mix. Cook  on sim flame for 3 minutes. Switch off the stove. Garnish. Serve hot with Carrot Dosai.

Chef’s Tips

1) If the Gothsu becomes little thick dilute with little hot water.

2) This Gothsu also goes well with Ven Pongal, Dosa Varieties, Rava Pongal, Vadai , Upma and Idli Varieties.

3) This  Gothsu tastes nice with Curd Rice also.

 

 

Carrot Dosai with Murungai Poondu Gothsu ( Drumstick and Garlic Gothsu )

Carrot Dosai with Murungai Poondu Gothsu ( Drumstick and Garlic Gothsu )

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Carrot Dosai

A very Mangalorean recipe. My friend Aruna Shenoy is an expert in making this dosai. Children will love it because of the colour. Loaded with vitamins and nutrition, has a great taste too. I made it for breakfast today. Best served with a blob of butter, or with thick curds and Murungai Poondu Gothsu. A complete wholesome breakfast dish. Do try and enjoy.

Ingredients

Raw rice – 1 cup ( Pachai arisi )

Parboiled ( puzhungal arisi ) – 1/4 cup

Grated Carrots  – 1 cup

Kashmiri dry red chilli – 4

Grated coconut – 2 tablespoons

Grated onion – 1/4 cup

Tamarind paste – 1/2 teaspoon

Jeera – 1 teaspoon

Salt to taste

Water –  required amount to grind the rice and carrot mixture

To Season

Oil – 1 teaspoon

Mustard seeds – 1 teaspoon

To Mix Into The Batter

Finely chopped green coriander leaves – little

Finely chopped curry leaves – little

Grated ginger – 1 teaspoon

Oil – required amount to make the dosai

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Method

Wash both the rice and soak in sufficient water overnight. Next morning, drain the rice and put it in a big blender jar  along with grated carrots, red chillies, salt to taste, grated coconut, grated onion, jeera, tamarind paste and water and blend to a fine paste. Transfer the paste to a big bowl. Mix well. Add some more water and mix to a rava Dosai batter consistency. Cover and leave it aside for 10 minutes. Next season and add it to the dosa batter. Mix into the batter chopped coriander leaves and curry leaves and the grated ginger. Mix well.

Heat a dosa tava. Grease with little oil. Pour the dosa batter as for rava dosai. Drizzle oil all around. Cook on sim flame till golden. Turn the Dosai and cook on sim flame for 3 minutes. Switch off the stove. Serve hot with Murungai Poondu Gothsu.

Chef’s Tips

1) Carrot Dosai goes well with Coconut chutney and idli chilli powder too.

2) Cook the Dosai on sim flame so that the colour of the Dosai will not change.

 

Spring Onion and Butter Beans Kootu

Spring Onion  and Butter Beans Kootu

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One of my Mother’s  special recipe, I am immensely happy to share it with you All. Kootu in Tamil means to add. Kootu generally comprises of boiled dhal, veggies and a ground paste cooked slightly thick and seasoned to perfection. This Kootu is a very rare combo. Goes well with steaming hot rice with ghee and fried pappad (appalam ). Can also serve this Kootu with hot rice and a Raitha. Goes well with puri, roti and mixed rice too.

Ingredients

Chopped spring Onion greens – 2 cups

Boiled toovar dhal – 1/2 cup

Boiled Butter Beans – 1 cup

Turmeric powder –  2 pinches

Salt to taste

Grated jaggery –  2 pinches

Water –  1/2 cup

To  roast in oil and grind to a fine paste

Oil – 2 teaspoons

Urad dhal –  1  and 1/2 tablespoons

Dry red chillies –  3

Jeera ( cumin seeds ) –  1 teaspoon

Grated coconut – 1/4 cup

Rice flour –  1 teaspoon

Water –  little

Roast the above mentioned ingredients in oil to a golden colour and grind to a fine paste with little water.

To Season

Coconut oil – 1 teaspoon

Ghee – 2 teaspoons

Mustard seeds – 1 teaspoon

Urad dhal – 1 teaspoon

Chopped curry leaves – little

Asafoetida powder – 1 pinch

Method

Heat a pan. Add 1/2 cup of water. When the water boils  add the turmeric powder and the chopped spring Onion greens. Boil on medium flame for 5 minutes. Sim the stove, add the boiled dhal, the ground paste. Cook for 3 minutes. Add the boiled butter beans, salt to taste and the grated jaggery. Cook on sim flame for 3 minutes. Season. Switch off the stove. Serve hot .

Chef s Tips

1) After adding the ground paste cook on sim flame only .

2) This Kootu also goes well with hot plain ghee parathas.

 

 

Sweet Corn Pistachio Korma

Sweet Corn Pistachio Korma

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From long time, I have been planning to make this Korma. The light green colour looks so gorgeous, the taste is subtle and the flavours are intact. Best served with Cabbage Pulao, puris, roti, phulkas, naan and jeera rice. Yummy Yummy , Tasty Tasty. Pistachio lends a unique taste.

Ingredients

Boiled sweet corn – 2 cups

Finely chopped onions – 1 cup

Finely chopped tomatoes – 1/4 cup

Salt to taste

Water – 1 cup

To grind to a paste

Green chillies -2

Pistachios –  10

Garlic – 4 flakes ( chopped )

Chopped ginger – 1/2 tablespoon

Milk powder – 1 tablespoon

Turmeric powder – 1/4 teaspoon

Chilli powder – 1/4 teaspoon

Cornflour – 1/2 teaspoon

Grind all the above mentioned ingredients  to  a fine paste with little water.

To Season

Oil – 3 tablespoons

Jeera – 1 teaspoon

Asafoetida powder – 1/4 teaspoon

To Garnish 

Finely chopped green coriander leaves –  little

Method

Heat a pan. Season. Fry the onions. Fry on medium flame till golden. Add the chopped  tomatoes. Fry on medium flame till mushy.  Add the ground paste. Fry on simflame till the he raw smell goes . Add the boiledcorn, salt to taste and water.  Cook till the Korma is thick. Switch off the stove. Garnish and serve hot.

Chef’ Tips

1) Use tender corn for best results .

2) A simple Pulao  goes well with a  heavy gravy.

Pulao and Korma

Cabbage Pulao and Sweet Corn Pistachio Korma

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Cabbage Pulao

Cabbage is loaded with Vitamins, Minerals, Zinc, Magnesium and sodium. Cabbage has a very characteristic flavour. A very humble Vegetable that joins hands with most of the veggies. Cabbage Pulao goes well with Sweet Corn pistachio korma , simple  raitha, Paneer  butter Masala and  a nice  aromatic dhal.

Ingredients ( to cook the rice )

Basmathi rice – 2 cups ( soak in water for 1/2 an hour )

Ghee – 1 teaspoon

Oil – 1 teaspoon

Coconut milk – 2 cups

Water – 1 and 1/2 cups

Salt to taste

Ingredients ( for the cabbage mix )

Thinly sliced onions – 1 cup

Thinly shredded cabbage – 1 cup

Slit green chilli – 1

To Season

Ghee  –  1 tablespoon

Oil – 1 tablespoon

Cloves – 4

Cinnamon – 3 small pieces

jeera – 1/2 teaspoon

To Garnish

Boiled green peas –  little

Method ( To cook the rice ) 

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Heat a pan. Add the ghee and oil. Add the drained rice. Add the salt to taste. Sauté on sim flame for 3 minutes. Add the coconut milk and the water. Cover and cook till done. Keep it aside.

Method ( to make the cabbage mix ) 

Heat a pan. Season. Sauté the onion on sim flame. Once the onions turn transparent, add the shredded cabbage. Cook on  sim flame till transparent. Add the slit green chilli.  Add the salt to taste. Mix well. Add the cooked rice. Mix gently. Serve hot with Sweet Corn Pistachio Korma.

Chef ‘ Tips 

1) Do not over cook the cabbage. A slight crunch is tasty.

2) Always cook the rice on sim flame .

 

 

 

Ripe Banana Curry

Ripe Banana Curry

When I made this curry for the first time, I could’nt believe my eyes. It came out so well, the taste was just perfect. Banana is loaded with dietary fibre, riboflavin and vitamins. Always available throughout the year. Goes well with puris, roti, phulkas and jeera rice.

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Ingredients

Ripe Banana (peeled and sliced) – 4 bananas

Salt to taste

Sugar – 3 tablespoons

To mix into a ghol ( to mix into a paste )

Water – 1 cup

Rice flour – 2  teaspoons

Kashmiri chilli powder – 2 teaspoons

Asafoetida powder – 1/2 teaspoon

Garam Masala Powder – 1/2 teaspoon

Jeera powder – 1/2 teaspoon

Coriander powder – 1/2 teaspoon

To Season

Ghee – 1 teaspoon

Oil – 2 tablespoons

Jeera – 1 teaspoon

To Garnish

Finely chopped green chilli – 1

Method

Heat a nonstick pan. Season. Add the sliced bananas. Sauté on sim flame for 5 minutes. Add the mixed  ghol. Sauté on sim flame for 3 minutes. Add salt to taste and sugar. Simmer for 3 to 5 minutes. Stir gently. Garnish and serve hot .

Chef’s Tips

1) If the curry become a little thick, dilute with a little hot water.

2 ) Just before serving , add the finely chopped green chillies. The taste will be super.

 

Banarasi Turi Kale Channe Ki Curry

Turi Kale Channe Ki Curry

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Turi is Ridgegourd. Kale Channe is Black Channa.  Benaras or Varanasi is one of the world’s  oldest living cities.  My trip to Varanasi  is very memorable. The winding lanes smell of ghee throughout the day. Plenty of eateries around. Food here blends with religion and culture. I was so excited to walk around the ghats and  gallis. Varanasi is famous for puri and sabzi, lassi, sweets, paan, chaats and crispy buttered bread toast. Turi Kale Channe Curry goes well with phulkas, roti, puri , parathas , jeera rice and rice with dhal.

Ingredients

Ridgegourd ( peeled and chopped to big chunky pieces ) – 4 cups

Boiled Kale Channe ( black Channa ) –  1 cup

Salt to taste

Sugar – 2 pinches

Sliced onions –  1 cup

Slit green chillies – 2

Dry roast and powder finely

Coriander seeds – 1 teaspoon

Cumin seeds ( jeera ) – 1 teaspoon

Black pepper – 4

White sesame seeds – 1 teaspoon

Kashmiri dry red chillies – 2

Dry roast the above mentioned ingredients to a golden colour, cool and powder finely.

To Season

Ghee  – 1 teaspoon

oil – 2 teaspoons

Jeera – 1 teaspoon

To Garnish

Finely chopped green coriander leaves – little

Method

Heat a nonstick pan. Season. First fry the sliced onions on medium flame to light golden colour. Add the cubed ridgegourd and the green chillies. Sauté on sim flame till the ridgegourd is cooked. Add the salt to taste and sugar. Stir gently. Add the ground spice powder. Add the boiled Kale Channe. Mix gently. Cook on sim flame for 5 minutes. Switch off the stove. Garnish. Serve hot.

Chef’s Tips

1) Do not chop the ridgegourd to small pieces. It will become mushy.

2) Make the curry powder fresh. The taste will be classy. The flavours will SPEAK.