All about Food

A hearty meal creamy Penne with loads of vegetables in rich aromatic tomato sauce. It’s indeed drooling. 

Ingredients:

• Penne pasta 250 gms• Brocoli florets 6 nos cut in vertical halves. • Carrot 1small size, sliced. • French beans 5 nos cut in 1″ length• Button Mushroom 5 nos. Sliced• Green bell pepper 1 small diced• Chopped garlic 2 tsp• Black pepper powder 1 tsp• Virgin Olive oil 2 tbs• Butter 2 tbs• Salt to taste• Basil leaves. 2 sprigs• Grated parmesan cheese – optional.

Step 1
Boil around 2 litres of water and once it start boiling, add the Penne in to it. Pour half teaspoon of oil so that the Penne doesn’t stick each other nor stick at bottom of pan. Cook for about 10 minutes. Once it’s cooked, drain the water and allow to cool. You may preserve little water for usage while sauce preparation. 

Step 2
Boil water in a pan. Drop whole tomatoes in it and blanch. Once it’s done, peel of the skin. Discard the seeds and chop the cooked tomatoes and keep ready for sauce preparation. 

Step 3
Heat a saucepan over medium flame. Pour 1 tablespoon of oil and 1 tablespoon of butter. When it start melting, add 1 teaspoon of chopped garlic and saute until it’s light golden color. Add the vegetables and saute. Add required salt and cook for about 3 minutes. Keep tossing occasionally to get even cooking.Remove from flame, cover and keep aside. 

Step 4
Now heat a saucepan over medium flame. Pour the oil & butter. Once it’s heated, add chopped garlic and saute till it’s light golden. Add pepper powder, salt and stir well. Cover and cook for about 10 minutes. Check for consistency. If required add 1/4 cup of water. Now add the boiled vegetables and mix thoroughly. Cook for about 2 minutes and now it’s time to add the Penne. Toss it well. Ensure it’s mixed properly. Garnish with a sprig of Basil. 
Happy Cooking! 

An easy and tastey delight with goodness of crunchy vegetables.

Ingredients required:

• Egg noodle 250 gms.
• Broccoli florets 6 nos, cut in halves
• German turnip (Noolkol) 1medium size,cut in 1″ slices
• Capsicum 1 medium size, cut in 1″ slices
• Green peas 1/4 cup
• Button Mushroom 4 medium size sliced
• Olive oil 1tsp
• Butter 1 tbs
• Black pepper powder 1/2 tsp
• Salt to taste

Ingredients for tomato butter sauce:

• Finely chopped tomato 5 nos
• Chopped garlic 3 large cloves
• Chopped onion 1small size
• Basil leaves 3 nos
• Butter 2 tbs
• Black pepper powder 1/2 tsp
• Salt to taste

Heat a cooking vessel with water. Once water start boiling, pour a tsp of oil and stir well.Insert the noodles and allow to cook for about 10 minutes.
Once it’s cooked, put off the flame, strain the noodle and pass through cold water and spread it on a tray.

Blanch the vegetables and drain the water.
Heat a saucepan,add oil, butter and wait for the butter to melt.
Once melted, add the vegetables, pepper powder,salt and saute for about 2 minutes.

Heat a saucepan over medium flame. Add butter and once it’s melted, add in the chopped garlic and onion. Saute till it’s about to brown. Add now the chopped tomato and cook until tomato turns soft. Add now black pepper powder, salt and stir well.
Pour 1/4 cup of water, cover the pan and cook for about 5 minutes. Tear the Basil leaves and add.
Time to add noodles and vegetables.
Reduce the flame. Toss it properly till the sauce is mixed evenly with the noodles and vegetables.

Happy Cooking!

Kashmiri Chicken is
a Lips macking delcacy from Kashmir. It’s rich, red creamy gravy is truly delicious. 

Ingredients required:

• Boneless Chicken cubes 500 gms• Cumin powder 1/2 tsp• Turmeric powder 1/2 tsp• Garam masala powder 1 tsp• Coriander powder 1 tsp• Kashmiri chilli powder 1 tsp• Red chilli powder 1/2 tsp• Ginger paste 11/2 tsp• Garlic paste 11/2 tsp• Cashew nuts 12 nos• Raisins 20 nos• Hung curd 1/2 cup• Finely Chopped onions 3 medium size• Chopped tomato 3 medium size• Mustard oil 4 tbse• Salt to taste.

Marinating the Chicken. Wash and drain the chicken cubes. If there is excess water, try to pat dry the chicken using a kitchen towel. 

In a mixing bowl, add Curd, ginger paste, garlic paste, 1/2 tsp garam masala, 1/2 tsp chilly powder, salt and whisk the mixture nicely to form a smooth paste. Add the chicken and mix well. Cover the bowl and leave aside for about 2 hours minimum to rest. Meantime  let’s soak cashew nut and raisins in hot water and allow to soak for about an hour. After an hour, let’s grind cashew nut and raisins to a smooth creamy texture. 
Once the chicken is marinated, it’s time to get it fried. Heat a saucepan, pour 2 tbs of oil. When the oil is hot, place chicken cubes one by one and get it fried for about 2 minutes so as it get golden color. Turn the other side and sear for another 2 minutes. Remove from fire, and allow to drain if there is any excess oil. 
Heat a skillet on medium flame. Pour 2 tbs oil and once it’s hot, add chopped onion and saute. You may add a pinch of salt so that the onion release the water, and onion will turn brown quick. Now add ginger, garlic paste and saute till the raw smell is gone. Add chopped tomatoes, cumin powder, garam masala, turmeric powder, chilly powder, coriander powder and saute well. Pour in 1/2 cup of water, mix well, cover and cook for about 5 minutes. This stage, you may notice that oil get released from the mix. Now add cashew nut and raisins paste and stir well. Cook for about 5 minutes and add the fried chicken cubes in to gravy. Ensure all chicken cubes are covered with gravy.if not add required water. Check for salt. Cover and cook for another 5 minutes. 
Happy Cooking! 

Bamboo Rice 

Mulayari (Bamboo Rice) is a tiny seed which looks like wheat grain,from the Bamboo plant. Bamboo Rice is not easily available in grocery shop or in any hyper markets as it’s only the aged plants bloom and produce the Rice. Its given to understand that a plant survive more than 40 to 50 years and as it’s end life approach , it blooms and this flowering indicates that the plant is about to die.Then harvested by the tribal members and sold in market. 

The health benefits of Mulayari:
• Reduce and relieves joint pains. • Makes bones stronger. • Rich in Vitamin B6, Calcium, Potassium & Phosphorus. • Healthier option for Diabetics. • Regulate blood pressure. • Enhance Fertility. 

Since this grain is very hard, we need to soak it in water for more than 12 hours. Also, you may find other foreign particles in it as it’s gathered from forest. Therefore proper cleaning of the rice is recommend. 

Ingredients required for this one pot cooking. 

• Bamboo Rice 250 gms washed and drained. • Chopped onions 2 medium size• Green chilly 4 nos slitted• Ginger paste 1 tsp• Garlic paste 1 tsp• Carrot 1 medium size diced in 1″ length• Potato 1 medium size diced in 1″ length• Green peas 1/4 cup• Cardamom 3 nos• Clove 3 buds• Bay leaf 2 nos• Cinnamon 2″ length• Ghee 3 tbs• Milk 1/2 litre• Salt to taste

Heat a pressure cooker on medium flame. Pour in the ghee. Once the ghee is hot, add the whole spices mentioned above. Saute for a minute and add chopped onion. Keep cooking till onion starts browning. Add now the garlic  ginger paste and saute till the raw smell diminish. 
Add now the Rice and saute for about 2 minutes. Add the vegetables, salt to taste. Mix well. Now pour the milk along with 4 cups of water. Cook for about 15 minutes or until 7 whistle duration. 
An ideal healthy dish, which can be had without any accompaniment, however serving pickle or tossed salad would be purely personal. 
Happy Cooking! 

An ideal snack for the winter. The medicinal benefits of this leaves are many. • Relief from cough & cold• Fever• Asthma • Chest congestion in infants & babies.

• Ajwain leaves,washed & dried.15 nos • Besan flour (chickpea flour) 1cup• Ginger paste 1/4 tsp• Garlic paste 1/4 tsp• Black pepper 1/2 tsp coarsely grinded• Aniseed roasted & powdered 1/4 tsp• Cooking soda(Sodium bicarbonate) 1 pinch• Salt to taste• Cooking oil for frying. 
In a mixing bowl, take besan flour, add the rest of ingredients and mix well. Pour in required water to make a dripping consistency. 
Leave the batter to rest for half an hour.Heat a wok under medium flame with oil for frying. Once the oil is hot, dip the leaves one by one in the batter so that it gets a clean coating of batter. Gently insert the leaves in oil and keep frying till it’s golden brown. Keep stirring inbetween to ensure all sides are fried evenly. Remove the friend Pakoda using a slotted spoon and drain excess oil. Place then on a kitchen Towl to dry excess oul if any. 
Serve hot with a cup of hot masala chai. 
Happy Cooking! 

Shallot Pickle

An amazing pickle with shallots. Its good to be served along with any dishes as an accompaniment.

 
Ingredients required:

• Shallots cleaned, washed and dried. 1 cup• Ginger 1″ Cut in Julienne• Beetroot 1/2 of a small size cut in cubes• Green chili 5 nos cut in length• Vinegar* 2 tbs• Salt to taste
Take a clean & dry glass jar or a bottle, put shallots, ginger, chilies. Pour in vinegar and add salt. Mix well and cover with lid. You can start using it after a week time. 
Happy Cooking! 

Winter Special Salad.

A crunchy,munchy salad made out of selective ingredients which can be consumed at all mealtimes. 

Ingredients required:

• Sprouted chickpea 1/2 cup• Cucumber diced 1/4 cup• Lettuce* Choped 1 cup• Onion 1 medium size diced• Black pepper powder 1/2 tsp• Virgin olive oil 2 tbs• ACV – Apple Cider vinegar 2 tbs• Salt to taste
In a mixing bowl, put chickpea cucumber lettuce, onion and mix well. Add pepper powder, salt to taste and mix. Pour in the vinegar and olive oil. Mix well. Refrigerate for freshness covering with clingfilm. 
*Here I have used Romaine lettuce. You may use any such as butterhead, romaine, iceberg and looseleaf.  
Happy Cooking! 

Ada Dosa
A savory, protein rich pancake made out of Rice, lentils and spices. It’s a favorite of South Indians. 

Ingredients required:

• Rice 1/4 cup – Idly Rice or Regular• Chana dal 1/4 cup• Masoor Dal 1/4 cup• Moong Dal 1/4 cup You may use any type of dal. But it would be ideal using minimum 3 varities to get good quality ada. • Dry Redchilly (Byadagi /Kashmiri)3nos• Ginger 1″ length chopped• Asafoetida 1 pinch• Curry leaves 2 sprig chopped• Coriander leaves 1 sprig chopped• Shallots 5 nos finely chopped• Cumin seeds 1 tsp• Salt to taste• Ghee 2 tbs• Cooking oil for greasing the pan

Soak the rice and dal in water overnight. 
Wash the rice, lentils and drain the water. In a grinder jar, add Rice, lentils ginger, cumin seeds, dry chilly and grind to a semi coarse consistency. Add required salt and leave the batter to rest for an hour. 
Add chopped curry leaves, coriander leaves & shallots and mix well. 
Heat a Frying pan on medium flame. Grease the pan and pour a cooking spoonful of batter on to frying pan and spread it quickly to a round circle. Turn of the flame to low. Spread a teaspoon of ghee on top and flip the ada and cook it until it turns crispy and brown marks start appearing. Spread ghee and serve hot along with coconut chutney. You may also serve along palm sugar, ghee or dry chutneys ( molagapodi/curry leaves podi) 
Happy cooking! 

A very popular Indian vegetarian dish made out of Palak & Paneer. 

Ingredients required
• Paneer 250 gms cut in 1″ length cubes. • Palak. 250 gms• Finely Chopped onion 2 medium size• Chopped tomatoes 2 medium size• Ginger paste 1 tsp• Garlic paste 1 tsp• Chopped Green chili 2 nos• Turmeric powder 1/2 tsp• Chili powder 1/2 tsp• Coriander powder 1/2 tsp• Cumin 1 tsp• Bay leaf 2 small• Ghee 2 tbs• Butter 2 tbs• Cinnamon 2″ length• Green cardamom 3 nos• Cloves 4 buds• Kasuri Methi 1 tsp• Cream 1/4 cup.

Preparation:

Step 1

Blanching & Pureeing Palak. 
Wash the palak few times under running water. Boil 3 cups of water and add 1/4 teaspoon of salt. Once the water start boiling, insert the palak in to water and using a spider, lower the palak under water and let cook for a minute. Strain it unto a colander and Transfer to a bowl and pour cold water along with few ice cubesThis process allows to retain the green color of palak. After few minutes, drain the water and using a blender, puree the palak. 

Step 2

Heat a saucepan over medium flame. Pour a tablespoon of oil and allow to get hot. Once oil is hot, put the paneer cubes and toss for few minutes. Let it get cooked for few minutes till it gets light brown color. Remove the paneer from pan and soak it in salt solution for few minutes. This allow the paneer to get properly seasoned. 

Step 3

It’s time to prepare masala. Heat a skillet over medium flame. Pour oil and add the butter. Once it’s hot, add cumin seeds, and other whole spices. Once Cumin starts splattering, add the chopped onion and saute tIll it’s golden color. Add ginger and garlic paste and saute till its raw aroma goes away. Now add chopped tomatoes and cook till it turns soft and mushy. Now you can observe oil starts releasing from all sides. It’s the time for the spice powders to be added. Add turmeric powder, chilly powder and coriander powder. Stir well. Add in the pureed palak and 1/2 cup water. Check for salt. Mix well and simmer for 6 to 8 minutes. Check for the desired consistency. Now squeeze out the paneer cubes from salt solution and add in to the gravy and stir. Pour in the cream and sprinkle kasuri methi.  Stir well so as to get cream mixed properly. Use finely cut ginger Julienne as garnish also you may top it with few teaspoons of cream and serve hot. 
Palak Paneer goes well with Tandoori roti, Nan, Kulcha, Paratha. 
Happy Cooking! 

Ingredients required:

• Butter 2 tbs• Onion 3 medium size finely chopped• Yoghurt 1cup• Chicken 1/2 kg curry cut. • Garlic cloves 4 nos• Green cardamom 4 nos• Black Cardamom 2 nos• Aniseed 1/2 tsp• Star Anise 2 nos• Black pepper 1/2 tsp• Bay leaf 2 nos• Ginger Julienne for garnish• Fried onions for garnish• salt to taste.

Boil the chicken along with the spices, little salt and leave it overnight. 
Heat a pan over medium flame. Add the butter and once it’s melted, add chopped onion and once it starts light brown in color, add the yoghurt and keep stirring. Cook until it’s water content is reduced and residue gets dried. Now strain the chicken, seperate the chicken stock and add in to it. 
Stir well and let boil for about 15 minutes. Check for salt. If required add. Serve hot, garnish* with ginger Julienne and fried onions. 
* You may add shredded chicken. But it’s purely personal. 
Happy Cooking!