U need:
Ready to cook spaghetti: 1/2 packet
cherry tomatoes: 1 cup slit to two pieces+ 6 whole cherry tomatoes
big tomatoes: 4
red capsicum: 2
garlic pod: 3
onion: 1 medium minced fine
mixed dried herbs: 1 tsp
chilli flakes or chilli powder: 1 tsp
butter: 1 tablsp or olive oil: 2 tablsp
Parmesan cheese: 1/2 slice
cheddar cheese: 1/2 slice
salt and pepper to taste.
dhaniya powder: 1 tsp
jeera powder: 1/2 tsp
tomato sauce: 1/2 cup
Dried basil: 1/2 tsp
Method:
For the sauce:
1. Roast the red capsicums till the skin is lightly charred.Scrape the charred skin lightly and cut to pieces. Make slits in the tomatoes and blanch in hot water.Cool and peel the skin.
2. Put the capsicum and tomato pieces and grind to a smooth paste. Using 1/2 cup water strain the paste in a bowl. Use the back of the spoon to press and extract maximum juice.
3. Mince garlic. Heat butter or olive oil in a pan. When hot add dried basil, minced garlic and saute quickly,Add chopped onions and 1 cup of sliced cherry tomatoes..Fry on medium heat till the onions are slightly brown. Now add dhaniya powder, chilli powder or flakes,1/2 tsp mixed dried herbs and salt.Saute well for few mins.
4. Add the strained sauce to the frying onions and simmer gently with another 1/4 cup of water.Simmer till the sauce starts thickening.
5. Meanwhile cook the spaghetti according to the instruction on the packet. Drain the hot water and put the spaghetti in cold water.After 5 mins drain the cold water.Add 1 tsp oil and toss the spaghetti well.This prevents the spaghetti from sticking to one other. Set aside.
6. When the sauce starts to thicken add the tomato sauce.and the cheddar cheese.
7. Add the spaghetti and toss well.Add chopped coriander leaves, pepper powder and toss again.
8.To serve: Transfer the spaghetti to a serving plate.Garnish with whole cherry tomatoes,grate the Parmesan cheese and sprinkle with the balance mixed herbs.
9. Toast dinner rolls.Apply with green chiilies-coriander flavoured butter and serve with spaghetti a la desi.
Note: Only one word super delicious , this desi version of the original recipe is simply super yummy especially when you have it with toasted buttered rolls!!!! Just go for it!!!!
Chilli powder can be adjusted according to one's taste.You can also add pieces of ricotta cheese i you like.
Bonn!!!Appetite!!!!
U need:
Potatoes: 4 medium sized
Ginger julienne: 3 tsp
Tomatoes: 2 small mashed well
Beaten curd: 1/2 cup (Fresh curd)
Bay leaf : 1
cardamom : 2
roasted white sesame seeds: 1 tsp
Chilli powder: 2 tsp
Turmeric powder: 1 tsp
Jeera powder: 1 tsp
Dhaniya powder: 2 tsp
salt to taste
coriander leaves: 1/4 bunch cleaned and chopped fine
Ghee: 2 tabslp
Method:
1. Clean,peel and dice potatoes to medium sized cubes.Boil in 3 cups water with turmeric powder till just done. Drain the water in a small bowl and set aside the drained potatoes in a plate.
2. Heat ghee in a cooking pan. When hot,off the stove..Add bay leaf,jeera,dhaniya powder,jeera powder,sesame seeds,cardamom pods and chilli powder. Saute well. Switch on the gas and stir well for 1 min.Add tomato puree and continue stirring for few mins. Lower heat and add the beaten curd and continue stirring till the curd is well blended with the masalas.
3. Add the semi cooked potatoes ,salt and continue stirring. Add half of the drained water and simmer gently till the potatoes are cooked and the gravy is semi thick. Add ginger julienne and finely minced green coriander leaves.Simmer for few mins .
4. Serve hot with puris.
Note: This super yummy dish was taught to me by my landlady in Kanpur and even today I thank her for sharing this super recipe.
Bonn!!Appetite!!!
U need: Dry roast and powder:
Potatoes: 3 big washed and boiled coriander seeds: 2 tablsp
Beetroot: 1 washed,peeled,grated saunf: 2 tsp
ginger paste: 3 tsp jeera: 1 tsp
green chillies: 3 minced fine red chillies: 2
red chilli powder: 1 tsp Bay leaf: 1
carrots: 2 medium washed and grated cloves:3
peanuts: 3 tablsp cinnamon: 1 medium
oil : 2 tablsp green cardamom: 3
oil to deep fry
coriander leaves: 2 tsp minced To bind:
salt to taste gram flour: 2 tablsp
sugar: 1 tsp bread crumbs: 3/4th cup
water: to mix
METHOD:
1. Peel the boiled potatoes while they are still warm and mash well in a bowl till there are no lumps.Set aside.
2. Heat oil in a frying pan. Lower the heat .Fry the peanuts to golden colour. Remove from oil and keep in a plate . Now add the minced green chillies.Saute.Add ginger paste and continue stirring. Now add the grated beetroot,grated carrots and saute further.
3. Add red chilli powder,the powdered special masala and stir well.After 5 mins add the mashed potatoes and mix well. Add salt,sugar,coriander leaves and the fried peanuts.Mix well.Off the stove and cool the mixture.
4. Make medium sized croquettes/chops from the vegetable mixture(about 15 croquettes can be made)
5. Mix the gram flour and water in a bowl and make a thin batter,thinner than bhajiya batter. For people who use eggs you can beat an egg in a bowl. Dip each croquettes in the thin gram flour batter or beaten eggs,roll in the bread crumbs. Keep on a plate and rest for 10 mins.
6. Heat oil for deep frying in a pan. Roll the croquettes once again in breadcrumbs and deep fry 4 to 5 pieces in medium hot oil till brown in colour. Remove from oil and drain excess oil with a kitchen tissue.Deep fry the rest of the croquettes the same way.
7. Serve hot with tangy mustard sauce or any dip of your choice.
Note: These absolutely delicious croquettes or chops as they are popularly called in India take a little time to prepare but once they are ready they taste divine.So go ahead and try making them.
Bonn!!!Appetite!!!!!
U need:
Refined flour( Maida) : 1&1/2 cups
oil: 2 tablsp
salt to taste
Eggs: 4
grated beetroot: 1/2 cup
finely sliced onions: 1/4 cup
minced green chillies: 4
coriander leaves: 2 tsps
oil to cook the egg chapattis
Tomato sauce
Chilli sauce
Lemon juice( optional)
Method:
1.In a bowl put the sifted flour,salt 2 tablsp oil and make a firm pliable dough with some warm water.Cover and let it rest for half hour.The dough should be firm.
2. Take some dough of medium size and roll into a fairly thin chapatti.
Roll 4 more chapattis the same way.If there is left over dough wrap it up in a cling film and keep it in the fridge.You can use it later for more egg rolls or make layered parathas.
3. Heat a tava. Using a little oil cook the 4 chapattis one by one and keep them on a plate.
4. In a bowl break an egg,add pinch salt and whisk well.Pour this beaten egg into the tava adding a little oil and then take a chapatti and place it on the cooking egg,pressing gently.Cook for 1 mins and then flip the egg chapatti to the other side .Add some oil and cook on both sides till done. Ensure the eggs are cooked well Do the same with the other chapattis and the eggs,Thus you get 4 egg parathas.( 1 chapatti-1 egg)
To serve:
5. In a plate put one egg chapatti. Into this put 2 tsp of grated beetroot,some sliced onion,some minced green chillies,1 tsp of tomato sauce,1 tsp of chilli sauce,some minced coriander leaves ,squeeze a little lime and roll the chapatti gently to a cylindrical shape.Do the same with the other egg parathas. Cut the rolls into two and serve hot as an evening snack or Sunday supper.
Note: A great street meal by itself this yummy egg rolls are mouthwatering and one of the most famous snack in the streets of Kolkatta.
For vegetarians: Avoid egg,instead make a nice potato masala and use this as a filling in the chapatti,adding the beetroot,onions and green chillies and the sauces for added taste.The sauce can be added more as per your taste.
Bonn!!Appetite!!!!
U need:
Ready to eat Pizza base: 2
Grated fresh paneer: 2 cups
Tomatoes: 8
Tomato ketchup: 1/4 cup
green chillies: 4 sliced fine
garlic minced :2
yellow capsicum : 2( you can also use red and green capsicum)
onion: 1 mediums minced fine
dhaniya jeera powder: 2 tsp
chilli powder: 1 tsp
basil leaves: 3
oregano ( dried): 1/2 tsp
mozzarella cheese ( grated): 2 cups
cheddar cheese (grated): 1 cup
hung curd : 2 tabslp ( 1 tablsp per pizza)
roasted jeera powder or chat masala: pinch
oil : 2 tablsp( preferable olive oil or any veg oil)
salt to taste
Method:
To make the desi tomato sauce:
1. Wash tomatoes and make slits on it.Blanch in hot water for 10 mins.Cool and peel the skin and mash well.Set aside. Cut capsicums to strips.
2. Heat oil in a pan. When hot add the minced garlic and saute on medium heat.Add the green chillies.Toss well.Add the finely chopped onions and continue stirring. Add basil leaves and oregano.Now add chilli powder,dhaniya-jeera powder and pinch salt. Stir well Add the tomato puree,grated paneer and simmer on medium heat till the sauce becomes thick.
3. Mix in the tomato ketchup. Switch off the stove.Cool the sauce.
4. In a tablsp spoon of oil toss the capsicum stripes for 1 min.Cool
To make the pizza :
1. Pre heat the oven for 5 mins at 150 degree Celsius. On a plate put one pizza base. Spread 1 tablsp of hung curd. On top of this spread generously the tomato -paneer paste.Arrange a few strips of the capsicum on top of the paste.Sprinkle generously cheddar and mozzarella cheese.Sprinkle with a pinch of roasted jeera powder or chat masala. Repeat the same with the other pizza base too.
2. Put the pizza in the hot oven and bake till the cheese melts( about 7 to 8 mins)
3. Serve this hot chatpati desi pizza with mustard and tomato sauce.
Hung curd: Take about 2 cups of fresh thick curd.Put this in a thin muslin cloth and hang till all the water gets removed.Your hung curd is ready.
Note: Pizza the eternal favourite with everyone. This very Indian topping tastes YUM. Make and Enjoy!!!!!!Wish you happy eating.. Salt can be added to one's taste.But less is better.
Bonn!!!Appetite!!!!!
U need:
Fresh small baby corns: 250 gms
garlic pod: 2
whole pepper corns: 2 tsp
green chillies:3 slit very fine( optional)
ginger:2"piece
saunf: 2 tsp
chilli powder: 1 tsp
dhaniya jeera powder: 2 tsp
rice powder: 2 tsp
besan: 2 tsp
salt to taste
chat masala: 1/2 tsp
lemon juice: 1 tsp
curry leaves: 2 tsp
oil to deep fry
Method:
1. Coarsely pound peppercorns,saunf,garlic,salt and chopped ginger. To this add chilli powder and dhaniya jeera powder and lemon juice. Transfer this masala to a mixing bowl.
2. Chop baby corns to two pieces. Cook for 2 mins in 2 cups water till just done.Drain the water and add the blanched baby corns to the pounded mix.Toss well so that the masala coats the baby corn well.Cover and marinate for 20 mins.
3. Heat oil in a frying pan. Just before frying add the rice powder and the besan to the marinated baby corns and toss well .
4. Deep fry in batches the marinated baby corns till golden brown. Once the baby corns are fried, arrange them on a serving plate.In the same oil deep fry the curry leaves ,slit green chillies and drain oil.Add the fried curry leaves and the fried green chillies to the baby corn fry . Sprinkle some chat masala before serving.
5. Serve as starters along with a drink of your choice.
Note: Beer/or tangy lemonade and Chettinad pepper baby corn.....too good!!!!!!!!!!!!!!!!!!!
This starter when served for friends and family disappears in a jiffy so keep some extra baby corns in stock!!!!!
Instead of rice powder you can use cornflour 2 tsp.
Bonn Appetite!!!!!!
U need:
Basmati rice: 1 cup
Potatoes: 3 medium sized cleaned and boiled
green chillies: 2 slit fine
red chilli powder: 1 tsp
dhaniya jeera powder: 2 tsp
onion: 1 medium sliced fine
garam masala powder: 1 tsp
turmeric powder: 1/2 tsp
bay leaf: 1
mustard seeds: 1 tsp
cinnamon: 2 sticks
cardamom: 3 pods
cloves: 3
salt to taste
ghee: 3 tabslp
sugar pinch
mint leaves: few
coriander leaves: 2 tsp
Method:
1. Clean and soak rice for 10 mins. Pressure cook the rice with 1 cup water. Transfer the cooked rice to a plate and allow to cool.
2. Peel the skin of the potato and just crumble to big pieces.
3. Heat ghee in a cooking pan,add the bay leaf and saute.Add the cinnamon sticks,cardamom and cloves. Now add the mustard seeds and sputter. Add the slit green chillies and continue stirring.
4. Add the sliced onions and continue stirring till onions turn light brown.Add turmeric,chilli powder,dhaniya-jeera powder and garam masala,mint leaves and saute well for 2 mins.
5. Add the crumbled potatoes and salt and toss well for 5 to 6 mins. To this add the cooked rice and toss well. Add coriander leaves and stir well for 2 mins.Add pinch sugar and switch o
off the stove. Cover the podimas rice with a plate and rest for 5 mins.
6. Serve hot with a pineapple or cucumber raita.
Note: Quick to make and mouthwatering to eat this podimas rice can be made with left over rice too. To have a richer taste,fry a few broken cashews in ghee and garnish the podimas rice before serving.
Bonn!!!Appetite!!!!!!!
