Sunday, May 27, 2012

Spinach and Mushroom Soup


This spinach soup is quick and very simple version...I got some farm fresh mushrooms that i used for the soup...Add the salt at the end that helps to retain the color...It is not thick soup,slightly thin and mildly flavored soup..

Ingredients
Spinach-1 bunch
Mushroom-4-5 
Onion,sliced-1
Oil-1 tsp
Chopped Garlic pearls-2 tsps
Cornflour-half tsp
Water-3 tbsps
Salt to taste
Pepper to taste




Method
1.Chop the spinach leaves and grind it with little water and make it into puree
2.Heat the pan,add the oil and sliced onions
3.Add the garlic and mushroom.Saute it for few seconds and add two cups of water 
4.Bring the water to boil,then add the spinach puree 
5.Close the lid for two minutes and simmer the flame

6.Dilute the cornflour with water and pour over the soup,
7.Stir for 30 seconds to thicken the soup


To decor
I just dropped few drops of fresh cream and dragged to opposite direction with the tooth pick...



If you are planning to have it for lunch diet...A bowl of this soup,2 crackers and an apple or a bowl of salad will helps you to stay away from hunger for longer..

Stay tuned for an exciting dessert :)

Sunday, May 20, 2012

Vegetable Biryani-Pressure Cooker method


The mornings hours are always hectic,because most of the time i dont prepare or plan about what to cook...So,whenever i ask wht they want for lunch..Mostly they need sambar or rasam which is made frequently at home..Sometimes,When i had to leave home early or too busy with some work on that day,I make one pot meal and a raita or sidedish..With all the vegetables and flavors in it,No one can say no to it.. :)




Ingredients
Basmati Rice-2 cups
Water-1+half cup
Ginger-2 inches
Garlic-8 pearls
Ghee/Oil-1/3 cup
Onion, Sliced-2 ,large
Bayleaf-2,cloves-3,Cinnamon stick-2"inches
Tomato,chopped-1,small
Coconut-half cup
Cashew nuts-4-5nos
Curd-half cup
Chilli powder-1 tsp
Turmeric powder-half tsp
Mint leaves-1 cup
Coriander leaves-1 cup
Vegetables-1 cup
Salt -1+1/4 tsp


Method
1.Soak the washed basmatic rice in water
2.Peel the ginger and garlic and grained it to fine paste
3.Heat the cooker,pour the oil and some oil,followed by Bayleaf,cloves and cinnamon,Saute till it turns slight brown
4.Add the onion,saute it till it turns translucent and then add the tomato and ginger garlic paste
5.Once the tomato is well sauted,add the cut vegetables and fry it for 5-6 minutes
6.Mean while mix the curd ,chilli powder and turmeric and grain the coconut and cashewnuts
7.Add them to the cooker and saute again for 1-2 minutes
8.Drain the water from rice (dont throw it)
9.Add the soaked rice to the cooker and measure the rice water and pour it to the rice
10.Sprinkle the mint and coriander leaves on top
11.Slowly stir the rice to incoporate all the ingredients
12.Pressure cook the biryani for 10 minutes in medium flame,make sure the whistle wont release the steam out...After 10 minutes,keep it in low flame for 5 minutes and then switch off 

If you want more flavourful ,u can add a tsp of garam masala which i usually do...Drizzle some ghee on top and serve hot with raita..
I made raita with sliced cucumber and grated carrot..




Friday, May 18, 2012

Cheese Toast/Cheese Fingers


Very glad to be back in blogging..This Cheese toast is a hit among kids...It can be served as open sandwich .I usually cut this toasted bread into strips and the kids,(needless to say) finish it in no time....So,the instant cheese fingers can be served as starters for kids party and also as toast..



Ingredients
Butter-50gms
Milk-1/4 cup
Cheddar cheese,grated-1 cup
Pepper powder-1/2 tsp
Sandwich/Pizza Seasoning-1/2 tsp
Bread-10

Method
1.Mix Butter,milk,grated cheese,pepper and the seasoning
2.Apply butter over the bread and spread the cheese mixture on the other side
3.Toast the bread in tawa without fliping it..
(I just flipped it to show how crusty i made it,otherwise the cheese will stick to the pan)
4.To make Cheese Fingers,toast it crispy that goes well as starter/appetizer  and to have with any warm soup

Make it for your kids and tell me the response
Happy Weekend :)

Tuesday, May 08, 2012

No Fuss/Bake Brownies



If you are seriously carving for brownies and doesn't know to bake...This recipe will help you..These brownies are the best and equally good as the baked ones..

Ingredients
Dark Chocolate,chopped-3/4 cup
Butter-1/4 cup
Crushed Digestive Biscuits/Cookies-3/4 cup
Condensed milk-1/4 cup
Nuts-1/2 cup

Method
1.Combine the chocolate and the butter in a bowl and melt over a double boiler till it becomes smooth sauce
2.Remove from fire ,add the condensed milk and the rest of the ingredients


3.Pour into the greased tin and refrigerate till set


4.Cut into wedges


5.Garnish with nuts or pipe out the swirls of the cream and chocolate sauce mixture.



Tips
1.I used nutella for the frosting
2.If  you are using the semi sweet/milk chocolate,reduce the condensed milk into half
3.I used homemade butter cookies/nankatai, instead of digestive biscuits
4.Once removed from fridge,the brownies will be bit hard,when it turns into room temperature,
It will become soft 
5.If u are using flat pan/tray to set the brownies,make sure the chocolate mixture spreads evenly,use a greased knife to level the mixture...Once set ,cut into desired shapes


Beware these brownies are quiet addictive....I am going on a break for a week..

Till then cheers..

Wednesday, May 02, 2012

Farfella in Béchamel sauce


I been to many workshops,I luv the way italians speak english in their own accent...I luv when they say "Litherally"  for (Literally) and Wother for (Water) ..I love the cheese in Italian food ,its addictive.Certainly ,Chennai has got lot of Italian eat-outs every nook and corner...No wonder if it is included in all south indian hotels soon..Recently ,i been dragged  to a sea view cafe.Since i am dieting,i am not feasting at all.The people came with me didn't bother my diet and ordered two full plates of pasta..That was the moment i felt how tough being in diet...With the aroma of cheese and the beautiful pasta,I cant end my dinner without them... :-P.With 400 variety of cheeses ,why not we call Italy is the gujarat of the world..You must try the soft mozarella cheese with this recipe..If i say its heavenilicious,i am still understating it.
Alfredo sauce is different from Béchamel sauce...Béchamel sauce means mother of sauce
(one among the five mother sauces)..

Farfella in Béchamel sauce
For the Sauce
Ingredients
Boiled Milk-4 cups
Olive Oil/Butter-40 gms
Flour-35 gms 
Salt-1/4 tsp

Method

    Heat the butter/Oil and Sprinkle the flour and Roast them


Once,the flour absorbs all the moisture ,Add a portion of milk on the sides by keep stirring at other hand,
Stir until all the milk is absorbed by the flour 
(Do it in a quick process -Keep on stirring it  to avoid the lumps ),Finally add the salt to the sauce


Farfella Pasta
Pasta-400 gms

Boil the pasta and keep aside


In a fry pan ,add the bell peppers and basil and saute them in olive oil


To serve the pasta for a party


Mix the pasta,dried Italian Seasoning,Sauce,Vegetables and sprinkle the cheese on top
Bake the bowl for 10 minutes for 170C in a pre-heated oven before serving it
For using larger amount ,Repeat the process as layers and end with cheese


Related Posts Plugin for WordPress, Blogger...

Featured Post

Tiffin Sambar /Hotel saravana bhavan sambar

Ingredients Toor dal,cooked-3/4 cup Turmeric powder-1/4 tsp Onion-1 Tomato-1 Green chillies-3 Coriandar leaves-a few Salt to ta...