Wednesday, April 16, 2014

CLEAR SPINACH SOUP WITH CHICKEN CAPELETTI


Here is a simple and healthy soup with a little twist... No oil or butter added to it .Like the Chinese soups have wontons, I have added the capeletti patsa with chicken filling. These are tiny stuffed pasta that look like little caos.. hence the name capeletti.  You get the vagetarian ones too. Tried this soup for the first time and I really liked it. Serve with soup sticks or garlic bread.

Ingredients:
Spinach / palak .... 1/2 bunch ( 2 cups chopped - I used frozen one 4 chunks)
Water .. 2-3 cups
Milk ............ 1/2 cup ( I used low fat )
Chicken capeletti .... 8-10  ( you get them ready in the stores)
Salt .... to taste
Black pepper ..  2 pinches - (freshly crushed )

Method:
1. Chop the spinach and blanch the leaves. Grind in a mixer adding 2 cups water. Strain and set aside.
2. Pour the strained spinach in a pan and bring to a boil.
3. Add the chicken capeletti and salt to taste.
4. Simmer until the pasta is done but not overcooked.
5. Add the milk and a pinch or two of freshly ground black pepper. You may also add the dry herbs if you like,

Note : Adjust the consistency of the soup as per your preference.

Tuesday, April 15, 2014

PERSIMMON LASSI


Persimmons can be eaten fresh, dried or cooked. Their flavour ranges from firm to mushy and is very sweet. This delicate Oriental fruit is native to China. It spread to japan very long ago and later was introduces to California during the middle of the neneteenth century. Persimmon fruits are rich in health promoting nutrients such as vitamins, minerals, and anti-oxidants. Persimmon fruit pudding is a very popular dessert. I have made and posted the recipe earlier. You can refer to it HERE.
Today I have made a sweet and refreshing drink with the fruit pulp and yogurt. Select ripe ones for this and the pulp can be spooned out easily. Since the fruit is very sweet you don't need any kind of sweeteners. You may add a little honey if you wish.

Ingredients:
Persimmon pulp ... 3-4 tbsps
Yogurt / dahi ....... 1/2 cup
Water ................. 1 and 1/2 cups
Sugar or honey .. optional
Crushed ice .... 1 -2 tbsps

Method:
1. Scoop out the pulp from the fruits.
2. Churn the pulp, yogurt and water in a mixie.
3. Mix the crushed ice and serve chilled.
This makes one glass of thick lassi. You can adjust the consitency according to your preference by adding more water.

Note: I have not added any sugar or honey. You may add if you like it very sweet. The pulp can also be frozen for later use.

Information - wikipedia

Linking to :

Hearth and Soul blog Hop: 4/14/014 Simple dishes edition @ Zesty South Indian Kitchen



Saturday, April 12, 2014

AMARANTH LEAVES SABZI / CHAULI KI SABZI


Amaranth leaves are a rich source of vitamins and minerals. We can include them in our diet in many ways like making sabzis, raitas or soups. You can add them to the dough and make rotis or just add a few leaves to any other curry or dal.

Ingredients:
Amaranth leaves ... 1 bunch (2 cups )
Chana dal .......... 1/4 cup (soaked)
Onion ............ 1
Tomato ......... 1
Green chillies .. 1-2
Ginger ... 1 tsp (grated)
Garlic .... 1 tsp (crushed)
Turmeric powder .. 1/4 tsp
Red chilli powder ... 1/4 tsp (optional)
Coriander powder .... 1/2 tsp
Salt .. to taste
Oil ... 2  tbsps

For Tempering:
Mustard seeds ... 1 tsp
Cumin seeds ..... 1 tsp
Dry red chillies .. 1-2
Curry leaves ..... few
Asafoetida ...... a pinch
Oil ........... 1 tbsp

Method:
1. Heat oil in a pan and saute the sliced onion for 1 minute.
2. Add the ginger, garlic, tomato and green chillies and stir until the tomato is cooked.
3. Now tip in the chopped amaranth leaves and the soaked chana dal.
4. Add the salt and the mentioned spice powders. 
5. Add 1 cup water and simmer to cook.
6. Check to see if chana dal is cooked. It should remain whole and not mushy. Add water if needed.
7. Now heat oil in a small pan and add the tempering ingredients.
8. Stir them into the cooked sabzi.

Thursday, April 10, 2014

SAAWA CHAANWARA ( Sindhi Greens Pulao )


This is a simple pulao recipe which we call Saawa Chaanwara in Sindhi.. It is usually served with sai bhaji or methi patata.


Ingredients:
Rice ....  2 cups
Tomato .. 1
Ginger ... 1 tsp (grated)
Garlic ... 1 tbsp (crushed)
Green chillies .. 2-3 (slit)
Coriander leaves .. 1/2 cup
Methi leaves ....... 1/4 cup (or 1 tbsp dry kasoori methi )
Mint leaves ... few (optional)
Black cardamoms .... 1-2 (slit)
Cinnamon stick .. 1 inch piece
Cloves ..... 3-4
Green cardamoms .. 3-4 (slit)
Bay leaves .... 1-2
Shah jeera / caraway seeds ... 1 tsp
Salt ... to taste
Turmeric powder .. 1/4 tsp
Oil ...


Method:
1. Wash the rice and soak for 30 minutes.
2. In a pan heat 2-3 tbsps of oil and add the mentioned whole spices except caraway seeds (shah jeera)
3. When they give out aroma add the ginger, garlic and green chillies. Saute.
4. Now tip in the greens and the chopped tomato. Add salt, turmeric and chilli powder.
5. When the tomato is cooked, add the rice and saute for a minute.
6. Add 4 cups of water and bring to a boil.
7. Reduce the heat to medium and cook the rice until done.
8. Heat a little oil or ghee in a small pan. Spread the caraway seeds on the cooked rice and pour the hot oil over them.
9. Place the pan on a hot tawa / griddle for dum.

Note : You can also a few leaves of any greens available at home.

Sunday, April 6, 2014

KURKURI BHINDI


Crispy and crunchy fried bhindi is a perfect accompaniment to dal chawal  and pulaos.

Ingredients:
Bhindi / ladys fingers ..... 200 gms
Besan / gram flour ........ 2 tbsps
Rice flour ..................... 1 tbsp
Salt .................... to taste
Red chilli powder .. 1/2 tsp
Turmeric ............. 1/4 tsp
Amchoor powder.. 1/4 tsp ( add more if you like )
Chat masala ..... 1 tsp ( to sprinkle on top )
Oil .......... to fry



Method:



1. Wash the bhindi well and wipe them with a kitchen towel.







2. Chop off the edges and cut the bhindis into thin long strips.







3. Sprinkle all the ingredients except chat masala on them.







4. Stir them well to coat evenly.







5. Heat oil in a pan and deep fry the bhindi strips to a crunchy golden colour. Drain them on a paper towel and sprinkle the chat masala on top.





Linking to :

Hearth and Soul Blog Hop: Everyday Dishes Edition 4/7/2014



Saturday, April 5, 2014

PAV BHAJI ( Juhu Beach Style )


Pav bhaji is a popular street food of Mumbai. Unlike other street foods which are mostly fried, this is a healthier option as it has all the vegetables and is made with butter.


Ingredients:
Carrots ..... 1
Potato ...... 1
Cauliflower... 3-4 florets
Green peas ... handful
Green beans ... 7-8
You may add even other vegetables of your choice.
Tomato puree ..... 1 cup ( 200 gms. pack )
Onion .............. 1 + 1
Lime ................ 1
Coriander ...... to garnish
Oil ................ 2 tbsps.
Butter ......... 3-4 tbsps.
Salt ............. to taste
Red chilli powder ... 1/4 tsp. ( or more )
Pav bhaji masala ...... 1 tbsp.
Tomato ketchup ... 1 tbsp.
Pav Bread


Method:
1. Wash and cut all the vegetables into very small pieces. Boil them adding salt. Strain and set aside.
2. Cut the onion finely.
3. In a pan heat the oil and saute the onion until pink in colour.
4. Now add the puree ( you may also use the home made puree from blanched tomatoes) and all the vegetables along with the spice powders. Stir well and keep mashing the veggies. Check the salt and add the tomato ketchup.
Spoon a little bit of butter on the hot bhaji.
5. Slice the pav bread, apply butter and toast it on a griddle.
6. Serve hot with the prepared bhaji and finely chopped onions and lime juice.



Thursday, April 3, 2014

CARROT & TOMATO SOUP


This is a very simple and healthy soup with no cream or thickener added to it. Just salt, a pinch of freshly ground black pepper and dry herbs bring out the flavour. I have served it with healthy quinoa sticks bought from a store.

Ingredients:
Carrots ...    1 big or 2 small
Tomatoes ... 2  or 3 (depending on the size)
Salt .. to taste
Dry herbs like oregano and basil
Crushed black pepper

Method:
1. Clean and scrape the carrot and cut onto pieces.
2. Wash the tomatoes and cut them.
3. Pressure cook them with 2-3 cups of water. You can also cook simmering them in a pan... it takes longer.
4. Blend them using a hand blender or in a mixie.
5. Strain the soup adding a little water.
6. Bring it to a boil and add salt and dry herbs. Keep the consistency according to your preference.
7. Sprinkle freshly ground black pepper and serve.

Wednesday, April 2, 2014

KANKA JI SOOJI JO SEERO ( Wheat Semolina Sheera )


Sheera is usually prepared on festive occasions as an offering ( Prashad / Bhog ) to God. It can be prepared with various ingredients like flour, semolina, besan etc etc.. Today's recipe is made with thick wheat semolina.or sooji. The consistency of this semolina is thicker and it takes a little longer to cook. I have used jaggery to sweeten as I like it better, but you can also use sugar. It tastes better when made with desi ghee. If you feel it might be heavy you can use half ghee and half oil.


Ingredients:
Wheat semolina - 1 cup ( yield is 3-4 cups after cooking )
Jaggery or sugar .. 1 cup 
Green cardamoms . 5-6
Saffron ..... few strands
Ghee or oil .........3-4  tbsps 
Salt ...... 1/8 tsp ( 2 pinches)
Almonds and pistachios ... few chopped


Method:
1. Melt the jaggery / sugar in 2 cups water. Remove the dirt and strain it. 
2. In a pan heat ghee and tip in the slit cardamoms.
3. Add the semolina and saute with a spatula until golden brown.
4. Add  one cup water and simmer it to cook. Add a pinch of salt.
5. When it is half done add the strained jaggery or sugar syrup and saffron. Cook on low flame stirring from time to time until the semolina is cooked. 
6. Towards the end place the pan on a tawa for dum. If you wish you can add a little more ghee at this stage.
Garnish with chopped almonds and pistachios.

Note: If you like a softer consistency of sheera you can add more water.The above quantity makes a grainy consistency.Also note that the sheera becomes drier after a few hours as the wheat grains absorb the moisture. The quantity of sugar / jaggery can also be adjusted according to your preference.