RAINY SEASON SPECIAL RECIPE

RAINY SEASON SPECIAL RECIPE
Kanda Bhaji

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Monday, February 2, 2015

Pasta with Olive Oil, Garlic and Crushed Pepper

Pasta with Olive Oil, Garlic and Crushed Pepper
Ingredients:
1 cup pasta
2 tbsp olive oil








  • 3 cloves garlic, minced
  • 2 cups pasta cooking water
  • ½ tsp fresh crushed pepper
  • ½ tsp chili flakes
  • Salt to taste
  • ½ cup fresh flat-leaf parsley, roughly chopped
  • 1 cup Grated cheese
  • ½ tsp mix herbs
  • ½ tsp oregano



Method:
  1. Cook the pasta according to the package directions. Reserve 1/2 cup of the cooking water and drain.
  2. Heat the oil in a large saucepan over medium heat. Add the garlic and cook, stirring, for 30 seconds, making sure it doesn't brown.
  3. Add the reserved pasta water, pepper, chili flakes, oregano, mix herbs, salt, and parsley and bring to a boil. Toss with the cooked pasta.
  4. Add grated cheese to it. Mix well.
  5. Serve Hot!


 

Mix Veg Tempura

MIX VEG TEMPURA
INGREDIENTS:
  • ½ cup tempura flour / Maida
  • ½ cup cornflower
  • 2 cups ice water
  • oil, for deep-frying
  • maida & cornflower paste for coating
  • Fresh broccoli
  • Button mushrooms
  • Cauliflower
  • Potato
  • Baby corn
  • Capsicums (Red/ Yellow & Green)
  • Carrot
  • ½ tsp pepper
  • ½ tsp chili flakes
  • Soy Sauce
  • Oil
  • Salt to taste
METHOD:

  1. Cut the vegetables
  2. Half boil the vegetables in salt water
  3. Take a bowl add vegetables to it and add salt soy sauce, pepper, chili flakes and sprinkle cornflower.
  4. Sift the ½ cup flour (maida) and ½ cup corn flower  into a bowl, make a well in the center and add the iced water. Stir with fork until just combined. The batter should be slightly lumpy.
  5. Pour the flour batter on the vegetables.
  6. Shallow Fry the Vegetables.
  7. Cook the Vegetables in batches until crisp and light golden.
  8. Drain on crumpled paper towels. Repeat with all the vegetables.
  9. Serve the tempura immediately with tempura dipping sauce or soy sauce.
          TIPS:
  • Tempura should have a very light batter and needs to be served as soon as it is cooked.
  • Be sure that the water is ice cold as this helps to lighten the batter. If you are unsure, add a few ice cubes.