Ingredients:
Orzo pasta -1 cup
Sun dried tomatoes - 5 (chopped finely)
Butter - 1 ounce
Garlic cloves - 3 chopped
Salt to taste
crushed pepper corns -1 tsp
White wine - 2 ounces
Cilantro - chopped 1/4 cup
Corn starch - 1 tbsp
Method:
1) Boil the paste until just past al dente
2) While the pasta is boiling in a medium non stick sauce pan add butter and let it melt
3) Add chopped garlic and saute till golden brown
4) Add chopped sun dried tomatoes and fry well for 5 minutes
5) Add white wine stirring as you pour
6) After 2 minutes add corn starch and stir well to thicken the sauce
7) Add salt as needed and crushed pepper corns to the pan and stir
8) Drain pasta into mesh colander and toss it into the sauce
9) Serve hot as is or can be served as a side for baked or pan seared fish
Ingredients:
Ripen Mango-1(cut into cubes)
Finely chopped onions -1/2
Red bell peppers -1/2
Cilantro chopped -1/2 cup
Lime juice -1 tsp
Salt to taste
crushed pepper - 1 tsp
Method:
1) Combine all ingredients in a large bowl and mix well
2) Cover and chill 2 hours before serving
3) Can be served as a side with baked fish, shrimp skewers or can be eaten as is
Ingredients:
Cooked rice - 1 cup
Cooked vegetables( carrots,peas,bell pepper,snow peas) -2 cups
Bay leaves - 2
Finely chopped Onions -1
Ghee -2 tsp
Salt to taste
Pulao masala - 2 tsp
Ginger garlic paste - 1 1/2 tsp
Lemon juice - 1 tsp
Method:
1) Cook rice ensuring each grain is separated and keep aside
2) Cook vegetables and keep aside
3) Heat ghee in a pan and add bay leaves, onions and fry till golden brown
4) Add ginger garlic paste and fry well till the raw smell goes away
5) Add cooked vegetables and pulao masala,salt and cooked rice and mix well
6) Add lemon juice and serve hot
Ingredients:
Drum stick leaves - 1 big bowl
Boiled toor dal - 3 tbsp
Roasted Peanuts - 1 cup
Coriander seeds - 1 tsp
Red chillies - 4
Oil - 3 tbsp
Garlic cloves - 4
Dried coconut powder- 1/2 cup
Mustard seeds - 1 tsp
Cumin seeds -1 tsp
Urad dal - 1 tsp
Hing -1/4 tsp
Salt to taste
Water -1/2 cup
Curry leaves - few
Method:
1) Wash drumsticks leaves well and keep aside
2) Cook toor dal half way and keep aside (1 whistle)
3) Heat oil in a pan and add curry leaves, mustard seeds, cumin seeds and urad dal and fry well
4) Add hing and mix well
5) Add washed leaves to the pan ,close the lid and let it cook for 5 minutes
6) While the leaves cook in a blender add roasted peanuts,garlic cloves, coriander seeds, red chillies,dried coconut powder and make it to fine powder and keep aside
7) Open the lid and add water to the pan and close the lid and let it cook for another 5 minutes
8) Once the leaves are 3/4th cooked add salt and mix well
9) Now add half boiled toor dal and mix well and sprinkle peanut powder and mix well
10) Close the lid and let it cook for another 5 minutes and serve hot with roti or rice
Ingredients:
Pillsbury Croissants
Semi sweet chocolate chips - half cup
Cookie sheet
Method:
1) Preheat oven to 375°F
2) Separate dough into 8 triangles
3) Spread chocolate chips on to the triangles and roll up each starting at shortest side of triangle and rolling to opposite point
4) Place rolls, point side down on cookie sheet and bake for 10 to 13 minutes till golden brown and serve warm
Ingredients:
Boiled Potatoes - 2
Boiled peas -1/2 cup
Boiled corn - 1/2 cup
Green chillies - 3
Cilantro/coriander leaves - handful chopped
Salt to taste
Bread crumbs - 1/4 cup
Oil -2 tbsp
Turmeric powder -a pinch
Chilli powder -1/2 tsp
Garam masala -1/2 tsp
Aamchoor powder -1/2 tsp
Method:
1) Mash boiled potato in a bowl and add all ingredients except oil and mix well with hand
2) Taste and adjust the seasoning as required
3) Divide into equal portion and shape into 3/4 inch patties and chill for few minutes to help them firm up
4) Heat oil in a pan and add patties and fry them for 1-2 minutes before flipping over
5) Cook for 1 minute periods on each side until they are golden brown and crisp on the outside
6) Serve them with green dipping chutney or place them in burger buns with some onions and lettuce and enjoy
Note: You can add more veggies too like carrots, beans etc
Ingredients:
Custard powder (Vanilla flavor) -2 tbsp
Milk - 2 cups
Elaichi powder - 1/4 tsp
Fruits - Banana, apple, grapes (sliced)
Sugar - 2 tbsp
Honey - 1 tbsp
Method:
1) Add 2 tbsp of custard powder to a bowl
2) Add 1/4 cup milk to the bowl and mix well to form smooth paste
3) Boil remaining milk with 2 tbsp sugar, 1 tbsp honey and elaichi powder
4) Remove from heat and add the paste and cook again for 2 to 3 minutes, stirring continuously to avoid burning
5) Let it cool then add the sliced fruits and put it in refrigerator to chill
6) ladle to a bowl and enjoy it cold
Ingredients:
Green beans - chopped 1 1/2 cup
Spinach leaves - 1 cup
Garlic clove - 1
Oil - 2 tbsp
Mustard seeds - 1/4 tsp
Curry leaves - few
Salt to taste
Water - 1/4 cup
Masala powder:
Cumin seeds - 1 tbsp
Dry red chillies - 6
Roasted peanuts -1 cup
Heat 1 tbsp oil and fry cumin seeds and red chillies and set aside to cool
Grind roasted peanuts,cumin seeds and red chillies into fine powder
Store it in a air tight container. This powder can be used in various dishes
Method:
1) Heat 1 tbsp oil in a pan and add curry leaves, mustard seeds
2) Once mustard seeds splutter add chopped garlic and fry till golden brown
3) Add chopped green beans to the pan and toss them
4) Fry them by tossing and add salt and water, close the lid and let it cook for few minutes
5) Add spinach leaves toss them and close the lid and let it cook for 3 minutes
6) Open the lid and check if the beans are cooked, they should not be bit crispy
7) Sprinkle the masala powder and serve hot with roti or rice
Ingredients:
Dosa batter - see recipe for dosa batter (http://lathikascooking.blogspot.com/search?q=dosa)
Onions - finely chopped -1 cup
Green chillies -chopped (4 to 5)
Grated carrot - 1/2 cup
Cilantro/Coriander leaves - handful chopped
Oil - 1 or 2 tbsp
Method:
1) Spoon 1 & 1/2 ladle full of batter in hot greased dosa pan
2) Sprinkle generously the chopped Onions,chillies,coriander leaves and grated carrot
3) Drizzle a tsp of oil or ghee
4) Cook on medium flame and after a minute or two flip the uttapam and let it cook on low flame for 2 minutes or until the onions turn golden brown
5) Serve hot with any chutney or can be eaten as is.
Ingredients:
Infused Oil:
Olive Oil - 1/2 cup
Garlic clove - 1 minced
Lemon zest - 1 tbsp
Dried chilli flakes - 1 tsp
In a sauce pan add above ingredients and let them boil for few minutes until fragrant.Remove from heat and set aside.
Zucchini Pasta:
Spaghetti - 6 oz
Zucchinis - 2 (thinly sliced rounds)
All purpose flour - 2 tbsp
Salt and pepper to taste
Oil for shallow fry
Cilantro -chopped handful
Mozzarella or Parmesan cheese - 1/2 cup
Basil paste - few dabs
Red bell pepper - 1/2 sliced
Method:
1) Boil pasta in salted water according to package instructions and drain them and keep aside. Reserve 1/2 cup of pasta water before draining.
2) In a zip lock bag add flour,salt and pepper and mix well.
3) Add zucchini to the bag and toss until they are coated
4)In a medium non stick frying pan add 2 tbsp of oil and add zucchini slices in batches and fry them till they are golden brown for about 2 minutes.
5) Remove from pan and drain on paper,sprinkle little bit of salt immediately
6) In the same pan add little more oil and fry bell pepper for few minutes and set aside
6) In a large bowl, combine cooked pasta, 2 tbsp of pasta water, 3 tbsp of infused oil,cilantro,cheese,basil paste and bell peppers and toss them.
7) Adjust salt and pepper as required by tasting
8) Add fried zucchini and serve hot
Ingredients:
Spinach leaves/Palak - 1 cup
Finely chopped Onions - 1 cup
Chopped green chillies -2 tbsp
Cilantro/Coriander leaves - handful(chopped)
Besan/Bengal gram flour - 1 cup
Rice flour - 1/2 cup
Salt as needed
Chilli powder - 1 tsp
Fennel seeds - 1 tsp
Ginger garlic paste -1 tsp
Hot oil - 2 tsp
Oil for deep fry
Method:
1) In a bowl mix together chopped Onions and salt.
2) Add 2 tsp of hot oil and mix well with hand
3) Onions will ooze water, now add chopped palak,coriander leaves,fennel seeds, ginger garlic paste,besan, red chilli powder,rice flour and mix well with hand
4) Do not add any additional water, the moisture in palak and onion leaves are enough
5) Heat oil in a kadai and once hot reduce the flame to medium
6) Drop roughly shaped balls into the oil and fry them till golden brown
7) Remove pakodas from oil and drain them on a paper towel
8) Enjoy with a steaming cup of coffee or tea
Ingredients:
For Crapes:
All purpose Flour -1 cup
1 % Milk - 1 1/2 cups
Egg Whites - 1/3 cup
Whole Egg -1
Oil - 1 tsp
Non stick Oil spray
Powdered Sugar
For Filling:
Strawberries - 1/2 cup(cut in quarters)
Blue berries - 1/2 cup
Greek yogurt - 1 cup
Sugar - 2 tbsp
Method:
1) In a bowl combine all filling ingredients and set aside for 15 minutes
2) In a blender blend flour,milk,eggs and oil until smooth
3)Heat a non stick pan on medium low heat
4) Once the pan is hot spray cooking oil to coat the pan
5) Pour 1/4 cup crepe mixture into pan, swirling pan slightly to make crepe thin and smooth
6) Cook for 1 to 2 minutes or till bottom of crepe is golden brown
7) Repeat the same with remaining crepe mixture
8) Spoon the filling mixture into center of each crepe and fold each edge of crepe over filling
9) Sprinkle powdered sugar and serve warm
Ingredients:
Ripen Avocado - 2
Onions - 1/2 finely chopped
Salt to taste
Tomatoes - 1/2 finely chopped
Garlic - 1 clove chopped
Lime Juice - 1 tbsp
Jalapenos - 1/2 seeded and minced
Cilantro - 1 tbsp
Method:
1) Scoop avocado into large bowl and add lime juice
2) Add remaining ingredients to the bowl and mash it using potato masher
3) Let sit at room temperature for 30 minutes and serve with chips
Ingredients:
Karela/Kakarakai (Bitter gourd) - 4
Onions - 1 (finely chopped)
Ginger garlic paste - 1 tbsp
Salt to taste
Turmeric powder -1 tsp
Chilli powder -1 tbsp
Oil - 2 tbsp
Jaggery or Sugar - 1 to 2 tsp
Besan (Bengal gram flour) - 2 tbsp
Cumin seeds -1 tsp
Amchoor powder - 1 tbsp
Fennel - 2 tsp
Coriander leaves - handful
Method:
1) Scrape the rough edges of bitter gourd and slit them at the middle and remove the seeds and make a pocket and keep aside
2) Chop the seeds and keep aside.
3) In a kadai heat oil and add cumin seeds,fennel seeds,Onions and fry till golden brown
4) Add ginger garlic paste,turmeric powder, chopped seeds and fry for few more minutes.
5) Add chilli powder, besan powder and mix well and fry till the raw smell of besan is gone.
6) Sprinkle little bit of water if its too dry
7) Finally add amchoor powder, jaggery and mix well
8) Take the stuffing aside and let it cool a bit
9) Now take the bitter gourd and stuff it with the prepared stuffing
10) Tie them with twin thread as shown in picture so that the stuffing does not come out
11) Shallow fry in medium heat changing the sides till well cooked and crispy.
12) Enjoy with rice.
Ingredients:
Shrimps- 3/4 lb (fInely chopped)
Finely chopped Onions -1/2
Finely chopped garlic - 2 clove
Eggs- 2 (lightly beaten)
Finely chopped cilantro - 1/2 cup
Thail chillies - 2(finely chopped)
Salt to taste
Pepper powder -1 tsp
Red chili powder -1/2 tsp
Lime zest -1 tbsp
Lime Juice - 2 tbsp
Panko crumbs- 1 1/2 cup
Cream cheese- 2 tbsp
Olive Oil for shallow fry
Method:
1) In a bowl, combine the shrimp, eggs, cream cheese, garlic, salt, pepper,red chili powder,thai chillies,lime zest and lime juice until well mixed.
2) Mix in the Panko crumbs,onions and cilantro.
3) Heat oil in a pan and make round patties of shrimp mixture and add them to pan in single layer and cook untill golden brown on each side.
4) Serve with hot sauce.
Ingredients:
Tortilla chips
Jalapenos
Black beans drained and washed
Parmesan Cheese grated
Cheddar cheese grated
Finely chopped tomatoes
Tabasco red sauce
Black Olives
Mashed avocado
Method:
1)In a bowl arrange tortilla chips.
2) Sprinkle the toppings one by one (Black beans,chopped tomatoes,olives, avocado,jalapenos) on top of chips.
3) Sprinkle grated cheddar cheese
4) Place the bowl in microwave for the cheese to melt for 1 minute.
5) Sprinkle some Parmesan cheese and Tabasco sauce on top of it.
Ingredients:
3 inch piece- Ginger, chopped to small pieces
1 tbsp Coriander seeds
1 tbsp Urad dal
1/4 tsp Methi seeds
4 to 6 dry red chillies
2 tbsp grated jaggery
2 cloves of garlic chopped
1 lime size Tamarind
Salt to taste
1 tbsp Oil
Seasoning:
1/2 tsp Mustard seeds
1/2 tsp Urad dal
1/2 tsp Channa dal
1/4 tsp Cumin seeds
Curry leaves - few
2 pinches of Hing
- Soak tamarind in little water and make it soft and keep aside.
- Heat oil in a kadai and add urad dal,coriander seeds,methi seeds and fry on low heat.Add red dry chillies and fry lightly.
- Drain the fried ingredients out of oil and transfer into a blender and make powder of the ingredients.
- In the same kadai add ginger,garlic and fry lightly,till the raw smell goes away.Transfer ginger and garlic to the blender.
- Add soaked tamarind and jaggery into the blender.
- Grind all ingredients together to a smooth paste.Add salt tot taste and little water to just make the blender move.
- To season, on a low flame, heat oil in a kadai and add mustard seeds and let them pop.
- Then add urad dal,channa dal and fry till golden brown.
- Add cumin seeds, hing and curry leaves.
- Add grinded chutney and mix well.
- Serve with dosa, idly or undrallu.
Ingredients:
1 cup Rice
2 tbsp Channa dal
1/2 tsp Cumin seeds
1/2 tsp salt
2 cups water
2tbsp grated fresh coconut
Method:
- Wash rice well and drain all the water.
- Spread on a paper towel and let it dry for an hour for the rice grains to become fully dry.
- Grind the rice grains in a blender to ravva consistency.
- Place a round bottomed pan on stove with water,channa dal,cumin seeds and salt and bring it to boil.
- Reduce heat to medium and pour the rice ravva slowly into boiling water and keep stirring till all the water gets absorbed by the rice ravva.
- Add grated coconut and stir in well. turn off the stove and cover with a lid.
- After 15 minutes, spread on a lightly greased plate.wet your hands with water and make small balls.
- Sprinkle some water if the ravva is too hard or breaking.
- Use a idly steaming stand to steam the balls. Place rice balls as shown in picture.
- Place idly stand in idly cooker or pressure cooker with little water to steam for 10 minutes.
- Serve hot with Ginger chutney (For recipe check blog)
Ingredients:
Boiled potatoes- 2
Boiled green peas -3/4 cup
Finley chopped carrot - 1/4 cup
Finely chopped Onions - 1
Finely chopped green chilies -4
Ginger garlic paste - 1/2 tsp
Coriander powder -1 tsp
Red chili powder -1/2 tsp
Turmeric powder- 1/4 tsp
Curry leaves - few
Coriander leaves - few
Salt to taste
Mustard seeds -1/4 tsp
Olive Oil -1 tbsp
Puff pastry sheets -3
Baking sheet -1
Method:
1) Heat oil in a pan and add curry leaves and mustard, once mustard start to pop add green chilies,ginger garlic paste and Onions and fry till golden brown.
2) Add chopped carrots and salt to the pan and fry till carrots become tender.
3) Add boiled peas and potatoes (mashed) to the pan and fry for another 3 minutes.
4) Add turmeric powder,red chili powder, coriander powder and fry them for another 4 minutes.
5) Add coriander leaves and mix well and keep aside to let it cool.
6)Take out the packet of puff pastry sheets about 2 hours before you want to use it.
7) Place it on a floured surface and roll it out firmly to about 1/2" tthickness
8) Cut out into long rectangles for puffs.
9) Take a rectangular strip of rolled out puff pasty sheet and spoon in some filling on one end, leaving enough space on all sides to seal the puff.
10) Bring in the other end and seal off the sides.
11) Make a couple of them and place them on a baking sheet.
12) Bake in a preheated oven at 350 F for 30 mins until the top is golden brown.
