Basil and Tomato Pasta

Basil and Tomato Pasta

Basil and Tomato sauce is one of the famous pasta sauce in Italy .

 Ingredients:

• 3 cups Fusilli Pasta

For The Basil and Tomato Sauce

• 2 cups Tomato Puree
• 1/2 cup finely chopped onions
• 1 tbsp chopped garlic 
• Salt to taste
• 1 ½ tsp Chili powder
• 2 tsp Sugar
• 2 tbsp olive oil
• 3 tbsp fresh cream
• 12 to 15 chopped Basil
• 2 cups  grated Parmesan cheese

Method:

Pasta and Sauce Preparation:

Pasta Preparation:

• Take 1 liter water in a wok, add Fusilli pasta to it and cook it for 15 mins.

 

• After cooking drain the water completely and keep it aside.

 Basil and Tomato sauce Preparation:

• Heat the olive oil in a pan, add garlic and onions to it. Saute till the onions turn translucent.

 

• Add the tomato puree and cook till the sauce thickens.

 

• Add the chili powder, sugar, salt and ½ cup of water and bring to a boil.

• At last add the cream and basil leaves.

• Mix well and keep aside.

 Serving Pasta with Sauce:

• While serving toss the Fusilli Pasta in the Basil and Tomato sauce.
• Garnish with cheese.
• In case you are serving it after sometime reheat the Basil and Tomato Sauce and then toss the Fusilli Pasta in it. Serve hot garnished with Parmesan Cheese!

 

Tips:

• You can also add capsicum, carrot, cabbage or any other vegetable of your choice in this pasta sauce.
• You can prepare larger quantity of this sauce and freeze it for future use.

Vegetable Uttappa

Vegetable Uttappa

Nutritious Vegetable Uttappa yummy and healthy !!

Ingredients:

• 1/2 cup - urad dal
• 1 cup- rice
• 1/2 cup poha
• 1 tsp fenugreek seeds (methi seeds) 
• salt to taste
• 1/2 cup- chopped onion
• 1/2 cup grate carrot
• 1/2 cup finely chopped coriander
• 5-6 finely chopped green chilies
• 1/2 tsp- green chili paste
• 1 tbsp oil
• butter

Method:

1. Soak urad dal, rice, poha and fenugreek seeds for overnight. In morning drain the water. 

2. Put the mixture in the grinder add water to it and grind to smooth paste.

3. Now keep the mixture for fermentation for 8 hrs in warm place. It will rise double to its size after 8 hrs.

4. Take the mixture in big bowl and add onion, carrot, coriander, green chilies, chili paste and salt. Mix well.

 5. Take non-stick pan/ tawa, grease it with little oil  and pour 2 tbsp of batter and spread in round shape.

6. cook it for 2-3 mins, smear oil and flip it to other side and smear again with little oil. Cook for 1-2 mins.

7. Then remove it from the tawa and serve it hot with butter on it .

You can also serve it with chutney and sauce.

Tips: You can add capsicum, cabbage, spinach, beetroot, sprouts etc.. or any other vegetable of your choice.

Kaju Curry or Cashew Nut Curry

Kaju Curry / Cashew Nut Curry

I had been to Konkan and got this wet kaju to prepare this Kaju Curry.

Ingredients:

Kaju Curry or Cashew Nut Curry Ingredients:

•  Cashew Nuts / Kaju pieces – 100 gms (I used wet Kaju from Konkan. You can use regular dried Kaju as well)
• 
• Tomatoes – 1
• Onion – 1
• Oil- 1 tbsp
• Jeera / Cumin Seeds – 1/2 tsp
• Salt

Kaju Curry Gravy Ingredients:

• Onion – 1
• green chilli +Ginger + Garlic Paste – 1 tsp
• Red Chilli Powder – 1 tbsp
• Turmeric Powder – 1/4 tsp
• Chopped Coriander – 1tbsp
• Cumin Seeds or Jeera – 1/2 tsp
• cashew nuts 5-6

 Method:

1)      Chop the Tomato and grind the cut Tomato in a mixer grinder to prepare Tomato puree. Keep aside.

2)      Chop the Onions. Keep aside.

3)       Add all the Kaju Curry Gravy Ingredients listed above to a mixer jar and grind it in a mixer grinder to a smooth paste.

4)      Heat Oil in a pan, add Jeera. Once Jeera/Cumin seeds splutter, add chopped Onion and fry until the Onion pieces look a bit transparent.

5)      Add Tomato puree and fry till the oil separates out from rest of the mixture.

6)      Now add the ground Kaju Curry Gravy paste to the pan. Cook for 2 mins.

7)      Add water and cook for 2 mins. Quantity of water depends on how thick you want to keep the gravy.

8)       Then add Cashew Nuts and Salt and mix well.

9)      Again cook on a low flame for 5 min and then remove from the flame.

10)   Garnish with chopped coriander leaves.

Makar Sankrant Special Recipes!!

Makar Sankrant Special Recipes!!

TIL GUL GHYA GOAD GOAD BOLA

Tilgul Laadoo

 http://anjaliskitchen.blogspot.com/2009/01/tilgul-laadoo-recipe-til-gul-ghya-goad.html

Til-Gul ( Sesame- Jaggery) Vadi

http://anjaliskitchen.blogspot.com/2010/01/til-gul-sesame-jaggery-vadi.html

Gul Poli

 http://anjaliskitchen.blogspot.com/2009/01/sankranti-special-gul-poli.html

Puffed Rice Ladoo (Kurmure Ladoo) 

http://anjaliskitchen.blogspot.in/2016/01/puffed-rice-kurmure-ladoos.html   

Revadi (Til Gajak)

http://anjaliskitchen.blogspot.in/2016/01/revadi-til-gajak.html 

Dry Fruit Chikki

http://anjaliskitchen.blogspot.in/2016/01/dry-fruit-chikki.html 

Sweet Pongal

http://anjaliskitchen.blogspot.in/2016/01/sweet-pongal-recipe.html 

BREAD IDLI

Bread Idli

Dassera Special dish "Bread Idli". Quick to make and  yummy to taste :-) Try this different recipe on occasion of Dassera. 

Wish you all a very Happy Dassera 

Ingredients:

• 6 bread slices
• 1 cup curd
• 1tbsp butter
• 4  potatoes (boiled)
• 1 Chopped onion (Medium Size)
• 1 tsp coriander and cumin seed powder
• ½ tsp Garam  Masala
• Chopped coriander
• 1 green chili (chopped)
• ½  tsp red chili powder.
• ½ tsp black pepper
• Salt to taste

Method:

1. Cut the bread into round slices.
2. Mash the potatoes. Add green chillies, chopped onion, coriander leaves, red chili powder, garam masala, Coriander & cumin powder and salt. Mix well.
3. Mix salt and black pepper powder in curd.
4. Now prepare a potato mixture tikki.
5. Place tikki on one bread round slice. Place the other round bread slice on top of it.
6. Heat a little butter in a non stick pan. Now place the bread slice with tikki in the pan and cover it and cook for 2-3 mins.
7. Then flip the bread slice and cook for ½ min.
8. Server it in plate and put curd mixture on top of it. Garnish with Coriander leaves J

 

Paneer Cheese Frankie!!!

 Paneer Cheese Frankie !!!

 

This is the 1^st recipe I have prepared in “My New Kitchen” J.

 I was busy arranging the house so have not posted any recipe in between.

Paneer Cheese Frankie is very delicious and simple to make once the preparations are done. If everything is prepared in advance it is very quick to prepare and serve.

Preparation Time:  15 mins

Cooking time: 10 mins

Ingredients:

• 2 cups Gram Flour (Besan)
• ½ cup Fenugreek Leaves (Methi)
• ¼ tsp Turmeric Powder
• 2 tsp Red Chili Powder
• ½ tsp Chaat Masala
• 1tbsp Lemon Juice
• 1 onion chopped (medium size)
• 1 cup cottage cheese (Paneer), grated
• ½ cup Cheese, grated
• Oil, Shallow fry
• Salt to Taste

Method:

1. Take besan in bowl and add methi leaves (I had more so that it increases the nutrition content in it), salt, turmeric powder, red chili powder, chaat masala, lemon juice, chopped onion. Mix well.
2. Add water to it and mix well. The batter should be free flowing and not thick.  
3. Heat a tawa. Add little oil.
4. Put a ladleful of batter on it and spread it slightly.

5. Cook on low heat till done on one side. (Note: It is to be cooked only from one side.
6. Drizzle some oil round the sides and top.
7. Put some grated paneer and cheese in the center of the Frankie.

8.Sprinkle some red chili powder over it.
9. Fold the two sides over the stuffing (Paneer +Cheese).

 10. Serve hot!

Chaat - Monaco Chaat

Chaat - Monaco Chaat!

Simple and quick Chaat to try on the occasion of Independence day!!

Wish all the Anjali's Kitchen Visitors a very "Happy Independence Day!!"

Ingredients:

• Monaco Biscuits
• Coriander
• Smashed boiled potatoes
• Tamarind sauce
• Chopped onion
• Green chutney
• Shev
• Chaat Masala
• Chili powder
• Curd
• salt to taste

Method:

1. Take a Monaco biscuit. put smashed potato on it.

2. Add onion on it.

3. Add Tamarind Sauce on it.

4. Add Green Chutney on it.

5. Add curd on it.

6. Add Shev on it.

7. Add Coriander over it.