Monday, August 4, 2008
Valaache Bhirde
I tried Valaache Bhirde exactly as per the recipe on this One Hot Stove link. Turned out to be really nice! For this I got 'kadave val' (or also surti val) from Indian stores.
Saturday, June 7, 2008
Mexican Style Pasta Bake
From http://lifestyle.msn.com/foodandentertaining/recipes/articlebhg.aspx?cp-documentid=7593824
Prep: 35 minutesBake: 15 minutes
Ingredients
12 ounces dried bow tie pasta (about 5 cups)1/2 cup chopped onion1/2 cup chopped red sweet pepper3 tablespoons butter1/3 cup all-purpose flour1 teaspoon salt1 teaspoon dried cilantro, crushed1/2 teaspoon ground cumin3 cups milk6 ounces Colby cheese, cubed1-1/2 cups shredded Monterey Jack cheese (6 oz.)1 cup bottled salsa2/3 cup halved pitted green and/or ripe olives, Chili powder
Directions
1. Preheat oven to 350 degree F. Butter six 12- to 16-ounce individual casserole dishes (or one 3-quart baking dish); set aside. In a 4-quart Dutch oven cook pasta according to package directions. Drain; return to pan. In a large saucepan cook onion and sweet pepper in butter over medium heat about 5 minutes or until tender. Stir in flour, salt, cilantro, and cumin. Add milk all at once. Cook and stir until mixture is thickened and bubbly. Reduce heat to low. Stir in Colby cheese and 1 cup of the Monterey Jack cheese; stir until cheese is melted. Pour over drained pasta; stir to combine.
2. Layer half of the pasta mixture, all of the salsa, and the remaining pasta mixture in the prepared casseroles. Sprinkle with remaining 1/2 cup Monterey Jack cheese and olives. Sprinkle lightly with chili powder. Bake, uncovered, 15 to 20 minutes or until bubbly around edges and heated through. (If using large casserole, bake in a 400 degree F oven about 20 minutes.) Let stand 5 minutes before serving. Makes 6 servings.
Prep: 35 minutesBake: 15 minutes
Ingredients
12 ounces dried bow tie pasta (about 5 cups)1/2 cup chopped onion1/2 cup chopped red sweet pepper3 tablespoons butter1/3 cup all-purpose flour1 teaspoon salt1 teaspoon dried cilantro, crushed1/2 teaspoon ground cumin3 cups milk6 ounces Colby cheese, cubed1-1/2 cups shredded Monterey Jack cheese (6 oz.)1 cup bottled salsa2/3 cup halved pitted green and/or ripe olives, Chili powder
Directions
1. Preheat oven to 350 degree F. Butter six 12- to 16-ounce individual casserole dishes (or one 3-quart baking dish); set aside. In a 4-quart Dutch oven cook pasta according to package directions. Drain; return to pan. In a large saucepan cook onion and sweet pepper in butter over medium heat about 5 minutes or until tender. Stir in flour, salt, cilantro, and cumin. Add milk all at once. Cook and stir until mixture is thickened and bubbly. Reduce heat to low. Stir in Colby cheese and 1 cup of the Monterey Jack cheese; stir until cheese is melted. Pour over drained pasta; stir to combine.
2. Layer half of the pasta mixture, all of the salsa, and the remaining pasta mixture in the prepared casseroles. Sprinkle with remaining 1/2 cup Monterey Jack cheese and olives. Sprinkle lightly with chili powder. Bake, uncovered, 15 to 20 minutes or until bubbly around edges and heated through. (If using large casserole, bake in a 400 degree F oven about 20 minutes.) Let stand 5 minutes before serving. Makes 6 servings.
Sunday, May 11, 2008
Paneer and Mushroom Wrap
From the May 10th TOI paper. A vegetarian version of the Kathi Kebab.
MAKES 5 ROLLS Chutney 225g baby spinach leaves, washed 45g fresh coriander, leaves and stalks 9 large garlic cloves, peeled 2” piece of fresh ginger, peeled and roughly chopped 6 tbs. roasted and salted peanuts 2½ tbs. lemon juice or to taste 1 tbs. vegetable oil salt and freshly ground black pepper 2-4 green chillies (optional)
TANDOORI MUSHROOMS 250g button mushrooms, cleaned, boiled for 15 minutes and cooled marinade 75ml strained/Greek-style yoghurt 2 tsp. each garam masala and cumin powder 1 tsp. each fennel seed and green cardamom powder 2 tsp. garlic paste 1 rounded tsp. ginger paste 2 tsp. gram flour Salt to taste 2 tsp. lemon juice ¼-½ tsp. red chilli powder or to taste 2 tsp. vegetable oil 2 tbs. water 300-350g paneer or to taste, cut into 1” squares 2 tbs. vegetable oil ½ small onion, thinly sliced 4 flour tortillas
Blend the marinade for the chutney to a smooth paste. Blend the marinade for the mushrooms to a smooth paste, add the mushrooms and leave for 20 minutes. Preheat the oven to 200C and oil a baking pan. Heat the oil in a large non-stick saucepan or frying pan. Add the paneer, chutney and 100ml water and cook over a moderate heat until the marinade thickens, around 8-10 minutes. Add the onions and cook for another minute or until they just start to wilt. Meanwhile cook the mushrooms on soaked wooden skewers for 20 minutes, turning halfway. Once cooked add to the paneer. Warm the tortillas in the oven or as per the packet instructions. Divide the filling into five portions. Roll up and cut on the diagonal.
MAKES 5 ROLLS Chutney 225g baby spinach leaves, washed 45g fresh coriander, leaves and stalks 9 large garlic cloves, peeled 2” piece of fresh ginger, peeled and roughly chopped 6 tbs. roasted and salted peanuts 2½ tbs. lemon juice or to taste 1 tbs. vegetable oil salt and freshly ground black pepper 2-4 green chillies (optional)
TANDOORI MUSHROOMS 250g button mushrooms, cleaned, boiled for 15 minutes and cooled marinade 75ml strained/Greek-style yoghurt 2 tsp. each garam masala and cumin powder 1 tsp. each fennel seed and green cardamom powder 2 tsp. garlic paste 1 rounded tsp. ginger paste 2 tsp. gram flour Salt to taste 2 tsp. lemon juice ¼-½ tsp. red chilli powder or to taste 2 tsp. vegetable oil 2 tbs. water 300-350g paneer or to taste, cut into 1” squares 2 tbs. vegetable oil ½ small onion, thinly sliced 4 flour tortillas
Blend the marinade for the chutney to a smooth paste. Blend the marinade for the mushrooms to a smooth paste, add the mushrooms and leave for 20 minutes. Preheat the oven to 200C and oil a baking pan. Heat the oil in a large non-stick saucepan or frying pan. Add the paneer, chutney and 100ml water and cook over a moderate heat until the marinade thickens, around 8-10 minutes. Add the onions and cook for another minute or until they just start to wilt. Meanwhile cook the mushrooms on soaked wooden skewers for 20 minutes, turning halfway. Once cooked add to the paneer. Warm the tortillas in the oven or as per the packet instructions. Divide the filling into five portions. Roll up and cut on the diagonal.
Saturday, December 8, 2007
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