Gudhi Padwa marks the beginning of Maharashtrian and Kannada New Year. A typical Gudhi Padwa lunch would consist of authentic, Maharashtrain traditional food, which is absolutely mouth-watering. After you devour it, an afternoon nap is inevitable.
But this time I was neck-deep in work and anyway both of us wanted to eat something different. So I decided to cook some roasted vegetable pasta and some nachos as starters.
We usually stock all the exotic vegetables as we use it often. Due to the time crunch Girish volunteered to wash and chop all the vegetables. He even cooked the pasta. So like a Head-chef, I just had to walk in, mix, stir and plate. This is how our Gudhi Padwa main course Spaghetti with Roasted vegetables looked like.
Spaghetti Pasta – 200 gms
Black olives(sliced) – 1/2 cup
Zucchini (diced) – 1 cup
Red, Green and yellow bell peppers (diced) – 1 cup
Mushrooms (diced) – 1 cup
Baby corn (cut lengthwise) – 1 cup
Salt –to taste
Oregano – 1 teaspoon
Olive oil – 1 tablespoon
For the Marinara sauce:
Onion (finely chopped) – 1 large
Garlic cloves (minced) – 3-4
Tomatoes (finely chopped) – 2 big
Tomato puree – 4-5 tablespoons
Basil – ½ teaspoon
Oregano – ½ teaspoon
Chili Flakes – 1 teaspoon
Olive oil – 2 tablespoons
Salt- to taste
Sugar – ½ teaspoon
- Cook the spaghetti to ‘al dente’ and drain and allow it to dry
- In a pan add minced garlic and onion and then add olive oil to it.
- Sauté the onion and garlic till it is tender.
- Add tomato, sugar and salt.
- Once the tomatoes are cooked add the tomato puree.
- Now at last add the herbs by crushing them. Mix well and turn off the gas.
- In a baking dish add all the ingredients mentioned under ‘for roasting’ one after another.
- Pre-heat the oven to 190 degree Celsius and then place the dish in the oven for about 30 -35 mins. Stir in between.
Assembling the final dish:
- Add the spaghetti to the marinara sauce and coat well.
- Tip in the roasted vegetables from the oven along with the sliced black olives and mix well. Serve hot.
- You may use any vegetable, odorless oil instead of olive oil.
- You may garnish the pasta with some parmesan cheese.
- Lastly you may use pasta of any shape you like.
My husband is a huge fan of this type of sambar. Every time we bought radish I used think I will make it and somewhere it used to just slip out of my mind. I would end up making muli ka paratha or may be mulyachi koshimbir. But this time when I bought radish, I had sworn that I will stick to the sambar plan.
My husband is a Kannadiga and comes from a family where his mother and most of his aunts are amazing cooks. He has been eating various types of sambar and all other authentic south Indian preparations from his childhood. So this was like a huge task for me to live up to that expectation. And I must tell you all, why so. You all must have seen the Everest Sambar masala ad, where the husband feels his wife cannot cook sambar and the sambar his wife has made using Everest Sambar masala tastes so authentic that he feels his south-Indian neighbour Mrs. Reddy has made it. We have a similar story. Girish thinks that I can cook everything but not authentic sambar. So I took the challenge.
Searching through the Google pages I found this recipe. It was easy and quick to make. Thanks to Dassana for this tasty recipe. It was so perfect that I didn’t have to make any alterations to the recipe. And it goes without saying that my husband absolutely loved it (Yesss!!!!). After the first morsel that ‘mmmm yummy’ sounds said it all. And that’s like a compliment of tallest order in my house. (Happyface !!!!) I am going to make it regularly now.
This is how it looked..
for the sambar:
- ½ cup toor dal/pigeon pea lentils
- 2 cups peeled & sliced white radish/daikon/mooli
- ¼ cup tamarind pulp – ¾ or 1 tbsp tamarind soaked in ¼ cup water for 20-25 minutes and then squeezed with the juice extracted & strained.
- 2-3 tsp sambar powder
- 1 tsp mustard
- ¼ tsp fenugreek/methi seeds
- 5-6 shallots, chopped
- 1-2 red chilies, halved or kept whole
- ¼ tsp asafoetida
- 1 sprig curry leaves
- 1 medium size tomatoes, chopped
- 1 or 1.5 cups water
- 2 tbsp oil
- salt as required
- Pick and rinse the dal well.
- Pressure cook the dal with a pinch of turmeric in 2 or 2.5 cups water.
- Meanwhile as the dal is cooking, soak the tamarind in ¼ cup water. Also chop all the veggies that are required like radish, shallots, tomatoes etc.
- Once the pressure of the cooker drops down on its own, open the lid.The dal would be cooked. If the dal is not cooked, then pressure cook again adding some water if required.Lightly mash the cooked dal with a wooden spoon and keep aside.
- Heat oil in another pan. Add the mustard and let them splutter. Now add methi seeds.
- Add the shallots. Fry till the shallots become transparent.
- Add the tomatoes and curry leaves. Fry for 2-3 minutes.
- Add the radish and turmeric powder. Stir and fry for a minute. Add water and salt. Stir and cook over medium flame till the radish slices are cooked.
- Add the tamarind pulp and sambar powder.
- Stir and add the cooked dal.
- Simmer till the whole mixture is blended well and the raw aroma of the tamarind disappears.
- If the sambar appears thick, then add some more water and simmer for a few minutes.
- Garnish with coriander leaves.
- Serve the radish sambar with steamed rice or idli or dosa.
I love Chinese cuisine, especially the one adjusted to the India palate and if it is home-cooked then it’s definitely gets my thumbs up. I have heard people saying it’s difficult to prepare Chinese at home.
I say if you prepare well in advance, have the correct ingredients, recipe, measurements ready then no recipe is difficult. There are recipes which take time, but then what’s wrong in waiting for a tasty meal.
Recipes like Gobi Manchurian, seem to take a lot of time with the large no of ingredients & steps, but believe you me… it isn’t.
We often prepare Chinese at home. I make all the preparations at home and if we are short on time or if my husband is cooking he buys fresh julienned vegetables from a vegetable seller, picks out a readymade bottle of sauce and within minutes his noodles are ready. Whichever way you do it, if its turns our good taste wise I think it’s a winner, all through the way.
One of the preparations from the Chinese menu is the Gobi Manchurian You can make it with or without the gravy. It can be made as a starter or with rice. Whichever way, it’s pretty tasty :D. I was skimming through various recipes and I found one here. Made some teeny weeny changes to the main recipe as per my need. And here it is..:D
Cauliflower florets – 2 cups
Oil – to deep fry
For the sauce:
Oil – 1 tablespoon
Onion (medium) – ½, finely chopped
Garlic – 4-5 medium cloves, finely chopped
Green chilies – 2-3 cut lengthwise
Tomato Ketchup – 1 tablespoon
Ching’s Red chili sauce – 2 tablespoons
Ching’s Soy sauce – 3 tablespoons
Vinegar – 2 teaspoons
Water – 4 – 5 tablespoons
Corn flour – 2 teaspoons
Spring onion – 2 -3 stalks, chopped
For the batter:
Maida/ All purpose flour – 4 tablespoons
Corn flour – 3 tablespoons
Salt – ¼ teaspoon
Water – ¼ cup plus 2 tablespoons
- Sauce: Heat oil in non-stick pan and add onions, green chilies, and garlic and sauté till the onions are golden brown in color.
- Add tomato ketchup, red chili sauce, and cook till oil starts to separate from the mixture.
- Add soya sauce and vinegar to it and mix well.
- In a small bowl, mix corn flour with water and add it to the pan. Cook for 1-2 minutes until the sauce starts to thicken. Keep the sauce aside.
- Batter: Add maida, corn flour, salt, and water to a bowl. Mix until there are no lumps.
- Coat the cauliflower florets well with the batter and deep fry until medium dark brown in color.
- Once fried add all the fried florets to the sauce and toss well to coat the cauliflower completely.
- Garnish with spring onion and toss again.
- Serve immediately.
- You made change the red chili sauce and green chili quantity as per your taste.
- After adding the fried cauliflower to the sauce you may heat the final dish a little in case u have made the sauce beforehand.
I scream, you scream we all scream…WE LOVE ICE CREAM!
Very First Ice-Cream Post!!!
Excitement + nervousness + anxiety = me making ice-cream for the first time. While the ice-cream was in the process of setting I felt like a kid waiting to open his birthday presents. (I am always eager to open presents even now. But who isn’t??)
This recipe is by the famous chef Sanjeev Kapoor. I never thought making an ice-cream was so darn easy. Definitely happy with my first attempt, although it has scope for improvement. I am happy that it was not crystallized. This opens a new gate to making more ice-creams. I made some teeney weeny, itsy bitsy changes to the main recipe, but made sure that it did not change the actual recipe. So here it is..tadaaaa!!!
Milk (skimmed) – 2 ½ cups
Amul Fresh cream – ½ cup
Corn flour – 1 tablespoon
Brown Sugar – 5 tablespoons
Vanilla Essence – 1 teaspoon
- Mix the cornflour in ¼ cup milk and keep aside.
- Boil the remaining milk in a pan.
- Add sugar and cornflour mixture to it and cook for 4-5 minutes on low flame. Keep stirring in between. Set aside to cool it.
- Add fresh cream and vanilla essence.
- Transfer it to a shallow container. Cover it and tip it in the deep freezer till almost set.
- Divide the mixture into two portions and blend/ churn each portion separately in a blender till smooth.
- Transfer each of the two portions into the shallow container.
- Cover it with cling film and then put the lid.
- Freeze until firm. Scoop and serve and enjoy.
- I used amul fresh cream. You may use any of your choice.
- In this recipe it wasn’t mentioned whether to use full cream milk or skimmed. I used what was available with me. For best results I feel we should use full cream milk.
- The recipe called for normal white sugar, I used brown sugar instead.
Back to blogging after all the festivities of Ganapati. I must confess I have had loads of sweets, especially modaks. Not that I am complaining but one tends to get other cravings too. So back to savory cooking!!
Sometimes there are days when I spend more time in the kitchen than I usually do and I end up making tiny bit of snacks to gobble up every now and then. There was lunch, there was gharge i.e. sweet pumpkin puris (again sweet!!!) and yet I wanted to make something for the evening snack. I usually have mushrooms in the refrigerator and saw a green bell pepper next to it. So what can be done with these things. Think think..
Actually without thinking much I started cooking what came to my mind which would need minimum efforts. And here it was. Girish and I actually ate it off the pan. Couldn’t wait any longer. Hope you guys like it too just like we did!!
Button Mushrooms – 15-18
Green Bell Pepper/ Capsicum – 1 finely sliced
Ching’s Secret Dark Soy Sauce – 1 ½ tablespoons
Ching’s Secret Green Chili Sauce – 1 ½ teaspoons
Oil – 2 tablespoons
Garlic (finely chopped) – 1 ½ tablespoons
Salt- to taste
- Roughly slice the mushrooms vertically.
- In a fry pan heat 1 tablespoon oil and add ¾ tablespoon finely chopped garlic.
- Sauté the garlic for a minute and then add the sliced mushrooms.
- Sauté the mushrooms on high heat till it starts leaving water. Strain the water and transfer the mushroom-garlic mixture back to the pan.
- On medium heat stir fry the mushrooms till they have dried up but not charred.
- Meanwhile in another frying pan add the remaining oil and garlic and stir for a minute. Add the sliced green bell pepper. Keep stirring in between.
- Till the mushrooms are ready the bell pepper slices should be done.
- Now add green chili sauce and soy sauce to the mushroom pan. Add a little salt and mix well. Stir this on a medium flame.
- Add the sautéed green bell pepper slices to the above mixture and turn off the gas.
- Mix well and serve hot.
- Always taste the mixture before adding salt, since soy sauce has good amount of salt in it. Sometimes it may not be necessary to add any.
- Even if the mushrooms sweat a lot, do not panic. It happens to be that mushrooms have lot of water and they tend to release it. Just strain the water and you are good to go.
- You may also add any other colored bell peppers.