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
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
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
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
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
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
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
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
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.
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
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
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
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
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.
