Spinach Spaghetti with Tomato Sauce

This is one of the most simple recipe, nothing much to do ;)..I got this spinach spaghetti and made with tomato sauce. As you can see in the picture below these spaghetti are thicker than normal ones and takes more time to cook. So make sure the spaghetti is cooked properly before you drain the water.

Serving: For 2

Ingredients:

Spinach Spaghetti - 100 gms appr.
Tomato Sauce - 100 gms appr.
Olive Oil - 1 tbs
Garlich - 2-3 pods chopped
Onion - 1 sliced
Italian herbs - 1 tbs
Fresh black pepper - 1/2 tps (crushed)
Salt - to taste
Water - to cook spaghetti

Method:

I was tired after a long day and made this in a jiffy, just boil the spaghetti in water with 1 tps of oil and little salt. Once spaghetti is cooked strain the water and run the cooker spaghetti under tap water for a min or two.

In a pan heat 1 to 2 tps of olive oil, add chopped garlic (2-3 pods) and saute for a min. Now add 1 sliced onion and saute until golden brown. At this stage add any steam or boiled veggie/chicken [I didn't added anything].

Add 1/2 cup or appr. 100gms of tomato sauce, 1tps of Italian herbts, 1/2 tps of crused pepper, salt to taste and cook for 4-5 mins.

Server spaghetti with tomato sauce, top it up with some cheese if you wish.

And this goes to Neha's FIC - Red and Green , event started by Sunshinemom of Tongue Ticklers

Festive Food : Summer Splash

Festive Food : Summer treat

Festive Food is back with Summer Treat.  I thought of having this event just to remind ourselves again how much we love summer! (exclude the hot sun please).  When we were kids we sure did loved summer and use to wait for summer holiday...isn't that use to be fun guys? Visiting relatives, new city, new place; able to enjoy yummy mangoes.  The unbeatable process of making pickle, drying papad, chips, vathal and how can we forget the Rasana....summer means we need to prepare the I love you rasana too ....special DD summer programs...don't we miss all that!

Now this is all the event about, cook any recipe which is a must at your place (relatives, parents, in-laws or friends) during or for summer.  It can be anything as long as summer is associate with that.  You can write your lovely summer memories to share with us too.

Guidelines for Celebrating Festive Food: Summer Treat


1.Prepare a dish, which specially for summer.

2. The last date for sending your entry is 31st May 2009.

3. Bloggers
please add a link back to this event announcement, you can include Logo
too. There are no restrictions on the number of entries.

4. Send in your entries at [email protected] with below mentioned information with subject FF: Summer Treat.

* Name:

* Dish Name:

* Blog’s Name:

* Blog URL:

* Post URL:

*Picture: Please attach the picture(s)

5.
Non Bloggers no need to get upset, email your recipe along with the
picture. We will post it on your name and include it in the round up.

6. Old post are accepted, provided they are republished by linking back this event announcement along with the log

Let's enjoy this summer....

Blog Roll

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• Aathidhyam
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• Aparna's Vegetarain Cuisine
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• Indian Cuisine
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• Padam's Recipes
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• Vegetable Platter

Leftover Magic

Hello Dear All,

How you guys doing? Ya, it's same reason again this time of my disappearance: Busy with Work, along with my laziness! Well, whatever it is am here back again and this time with something which is interesting...using leftover food to make new dishes and try not to let the food rot in dustbin. Here is few of my tricks and tips which any of you might find it useful.

So lets start the magic....

Do you guys remember my beet and cabbage series , one of item was Beets and Cabbage Soup. So what to do with leftover Soup ?? Here is the tip, pour the soup in ice trays and freeze it for further use. Whenever required, heat the soup cubes and enjoy once again.

OR heat the soup cubes, mix in wheat flour and make parata/roti .....I did both of these and it taste just as good as it tasted first time.

I know this is rare but if we have some leftover Palak Paneer (more of palak gravy), then the options are add some more paneer and reheat and use it back as palak paneer OR reheat and use it as just palak saag with roti or rice OR do as I did, knead leftover palak gravy with flour and make palak parata or puri .....

And what to do with leftover Rice....one thing I always make with left over rice is Chawal ki Roti and some time Chawal ka Gatta too.

If you are in mood of making Chana Masala or Chole , boiled chickpea and having excess boiled water,. then:

1. I always use the bolied water in chana masala
2. If not again store the boiled water in ice tray and freeze it for future use like using back in any curry OR use it as vegetable stock OR heat the cubes and use while kneading flour instead of using water.

So that's all for now until I come up with some more recyle ideas :)....

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Poha

Need a breakfast or snack at jiffy? Well the answer can be Poha?? [this doesn't include so vegetable poha, if needs to cut many veggies ;) ] yummy Poha was introduced to me by one of my Gujju classmate..most of the time her lunchbox will be Poha...but at our place my mom never made this so call Poha or shall we call it Aval Upma? She always made chidwa ....so I fine day I thought of making Poha myself since I liked it very much but it was not exactly as my friend's lunchbox...never mind along the way I tried here and there and never got the perfect poha..until my DH made for me one fine day (not DH those days)...I tried same procedure as his but still no luck....so whenever I want to eat poha ...you know whom I'll look for :p....until last Sat'day; first time I tried to make Poha after our marriage!! Well, he was rushing for his class and I felt so bad to let him go on empty stomach (so kind of me isn't it?) and I gather all my courage to try Poha and boy it was so damn good ...I couldn't believe my luck more...just the perfect poha ..okie let me not get in to this & came back to the recipe.

So here presenting Poha ...

Ingredients:

Beaten Rice/Poha/Chidwa/Aval - 1 cup
Onion - 1 medium
Green chili - 3-4
Potato - 1 medium [optional]
Peanuts - few (around 1tbs)
Coriander leaves - handful
Curry leaves - few
Mustard Seeds - 1/2 tps
Turmeric powder - 1/2 tps
Salt - to taste
Oil - 2 tbs

Method:

1. Wash beaten rice/poha in running water for a min or 2 (depending on how thick is the poha), just make sure it doesn't get so much soak or mashed. Drain all the water as possible and keep aside.

2. Slice the onion, chills, cut potato in thin slices and chop the coriander leaves.

3. In a pan heat oil, add mustard seeds (I just cumin as I don't have mustard seeds till) once splutter, add onion, green chili, curry leaves, peanuts and saute for 2 mins or until onion turns golden brown. Add potato, turmeric powder and fry until potato gets cooked. [ you can add peas, carrot, beans or any other veggie too]

4. Include salt and poha mix everything well. Cook for another 2 mins and garnish with coriander leaves.

And serve ..:)

This Kids friendly (also mom's friendly ;) ) Poha goes to Trupti's Cooking for kids : Rice Event started by Sharmi of Neivedyam

Beetroot & Cabbage - Cutlet, Soup, Parata And Kalonji/Stuffed Bittergourd Revised

It has been a pinky Sunday ;)....and again it rained heavy on Sunday afternoon....well SG it's like that we can't do anything about it..can we ;)...Now moving over to Beetroot and Cabbage special today....and everything goes to Priya's FIC - Pink/Rose event started by Harini

First up is Beetroot and Cabbage Cutlet



Ingredients:

Beetroot - 1 Cup (Grated)
Cabbage - 2 Cups (Grated)
Green chillies - 4-5 (Finely Chopped)
Coriander leaves - handful (Chopped)
Curry Leaves - few (chopped)
Corn flour - 3-4 tbs
Redchilli powder - 1 tbs
Salt - to taste
Oil - for pan fry

Method:

1. Grate cabbage, peeled beetroot. Finely chop chillies, coriander leaves and curry
leaves.

2. Mix well all ingredients (except oil).

3. Heat a pan/tawa, add 1tbs of oil

4. Take small portions of the mixture and form a shape of cutlet or any other shape

5. Place one by one in pan and cook until golden brown on both the sides on low flame(apply oil little as required).


We had it with tea as evening snack and it was perfect in raining evening :)




Next up is Beetroot & Cabbage Soup

Ingredients:

Beetroot - 1/4 cup
Cabbage - 2 cups
Bay leaf - 1
Cloves - 2
Pepper Corn - to taste
Salt - to taste
Olive Oil - 1tbs
Water - 3 cups

Method:

1. Chop Cabbage and beetroot in large chunks

2. In a cooker heat oil, add bay leaf, cloves and saute for a min

3. Add the beetroot chunks and saute for 2-3 mins. Add cabbage and saute for 2 mins.

4. Add salt, few pepper corns, and 1 cup of water and pressure cook for 10mins

5. Let the cooker release pressure, make puree of the veggies (discard the bay leaf)

6. Add this puree back to the cooker with some more (2cups) water (as thick you want), bring it to boil (add more salt and pepper if required)

Soup is ready..if you wish add some milk or fresh cream...I like mine just as it is.



Final is Beetroot & Cabbage Parata

When I saw Beets parata in Priya's space it was so eye catching...so I thought of making it, though mine is little difference from hers.



I used the beet and cabbage puree (same used in soup), ajawin, salt and wheat flour to make a dough and make parata & served it with Kalonji ..it was yummy..thanks Priya for the idea :)


Now moving away from pink parade....here is one more entry to Lakshmi's Meals on Wheels is Kalonji or Stuffed Bittergourd which I made again and as this stays well upto a week if store properly. For detail recipe click here



Enjoy.....

Kathirikkai Masal/Eggplant Curry with Tandoori Roti and take part in Earth Hour

I tried Kathirikkai Masal from Solai True Chettinad Kitchen. At last started to trying things from my long list of bookmarked recipes....whenever I wish to try any of the recipes I endup lacking in a thing or two....and it was same this time too as I didn't had sambar powder but not letting that to stop me from trying I used redchilli and coriander powders and Kitchen King. For the original recipe check Solai's space, Thanks Solai for the wonderful recipe :)




Here is the recipe again with the changes:

Ingredients:

Eggplant (small) - 15-18 (appr. 300) -
Onion - 1 Large (Sliced)
Tomato - 1 Large (diced)
Garlic - 8-10 pods (sliced)
Redchilli powder - 1 1/2 tps
Coriander powder - 1 tps
Kitchen King powder - 1 tps
Cumin Seeds - 1/4 tps
Fennel Seeds - 10 seeds
Curry leaves - 10-12 leaves
Coriander leaves - handful (chopped)
Oil - 2 tbs
Salt - to taste
Water - 1/2 - 1 cup

Method:

1. In a pan heat oil, add cumin, fennel seeds and curry leaves let it splutters
2. Add garlic and fry for 1 min. Add sliced onion and fry until it turns light brown.
3. Throw in the chopped tomato and cook for 2mins, now add eggplant (cut each eggplant in 4 slices) and fry them for 3-4 mins.
4. Add all the powder masalas mix well and cook for 3-4 mins again.
5. Add salt and 1/2 cup water, cook with lid on until eggplant becomes tender. Throw in half of the chopped coriander and cook for 5 mins.
6. Garnish with remaining coriander leaves.




This was so yummy... we had it with tandoori roti...


Earth Hour
So guys most us know 28th March 2009 from 8.30pm to 9.30pm is Earth Hour. So take part in this 1st Earth Hour, switch off the lights where ever you are and cast your vote. For more details check here

Pasta with Tomato Sauce And Chickpeas Herbs Salad

Pasta in tomato sauce and chickpeas salad was Sunday lunch for me and my friend whom visited us last week from India. I was so bored of cooking every time rice, pulav, paratha for him so thought of making pasta instead for a change (perhaps more for myself ;)) One thing is he is quite a picky eater....he don't eat this and that. I really had to be very careful with what I cook.. since now I became the host ! Isn't is so difficult to think of menu for a week including breakfast, lunch and dinner?? I was running out of ideas especially when my refrigerator was empty most of times.

Chole

Yes, I disappeared again for a week and by now you guys know my reason ;) but this time I was on course for ITIL and passed the exam with good marks too ..;) I was so happy with the results ....it's kinda difficult and fun to study now .... so now not going on with this let's move on to today's recipe Chole. I always made chole/chanaa masala (with gravy) which every one liked always very much. Now that it's only two of us I thought of trying different and without gravy. So made this chole which came out so well that my DH endup eating a lot and told me this is better than my usual stuff :-)....so here comes the recipe





Ingredients:

Chana/chickpeas - 300gms appr.
Onion - 1 large
Tomato - 1 large
Green chilli - 3
Kasoori Methi - 1 tps
Redchili powder - 2 tps
Coriander powder - 1 tps
Tumeric - 1/4 tps
Chole masala - 1 tps
Oil - 2 tps
Bayleaf - 1
Ginger-garlic paste - 1 tbs
Salt - to taste

Method:1. Soak washed chickpeas/chana over night, boli in pressure cooker until done [ skip this step if you are using canned chickpeas]
2. In a pan head oil, add bay leaf, add sliced onion, sliced green chili and saute until golden brown.
3. Add all the powder masala, mix everything well and cook for 3-4 mins.
4. Add chopped tomato, mix together and cook with lid on for 5 mins or until tomato is mashed well.
5. Soak kasutri methi in little warm water with pinch of salt for 10 mins or follow the instruction on the pack (if any)
6. Add the soak methi now in the masala, boiled channa & salt . Mix together and cook for another 4-5 mins with lid on.

Chole is ready to serve with roti/paratha/rice/pulav.





Here is another closer look ;)




Enjoy your day.....

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