Food

Dipti’s CORN FLORENTINE

For the Florentine (Spinach)  – Spinach 2 bundles Method  1. Roughly cut the spinach 2. Boil the spinach with a pinch of soda bicarbonate and salt 3. When done pour cold water over it For the White Sauce  1 sweet corn tin 4 Tblsp Butter 4 Tblsp Flour 3 Cups milk 1/4th Cup Fresh Cream Salt pepper 1 onion finely chopped 1 Tblsp garlic finely chopped 2 green chillies half crushed Method  1. Heat the butter / olive oil add onion and fry for 5 mins 2. Add garlic, green chillies and fry for 2 mins 3. add flour and fry further 4. finally add milk and bring it a boil 5. slow the flame of gas and add the corn mix well 6. add salt, pepper, oregano. Check seasonings. 7. Remove from gas, cool and then add the fresh cream. To assemble  1. Mix the spinach mixture into the corn mixture 2. Grate 2 cubes of cheese on top of it 3. Bake at 200 degree for 20 mins or till cheese browns 4. Serve hot with garlic...

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Monika Gupta’s Yummy Pasta Recipes

Please find below 2 recipes which are my all time favorites as they are excellent to taste and easy and quick to cook as well.   *Wheat Pasta cooked with burnt garlic*  INGREDIENTS  Garlic, sliced thinly  10-15 cloves  Whole wheat penne pasta  200 grams  Olive oil  4 tablespoons  Green capsicum, seeded and chopped  1 medium  Cherry tomatoes, halved  6-8 tomatoes  Salt  to taste  Crushed red chillies  1 teaspoon  Dried mixed herbs  1 teaspoon  Broccoli, blanched  5-6 florets  *METHOD* Boil plenty of water in a deep pan and cook pasta in it till al dante. Drain and refresh. Heat olive oil in a pan. Add garlic and sauté till golden. Add green capsicum and sauté. Add cherry tomatoes and continue to sauté. Press the tomatoes with the back of the stirring spoon so that they release some juices. Add salt, crushed red chillies and dry mixed herbs and stir. Drain the pasta and add to the wok. Add broccoli and mix. Serve hot *Macaroni in white sauce and cheese* INGREDIENTS Macaroni 300 grams Processed cheese, Grated  1 cup Butter  2 tablespoons Refined flour (maida)  2 tablespoons Milk  2 cups Salt to taste White pepper powder to taste Fresh parsley, chopped  1 tablespoon          *METHOD* Boil macaroni in sufficient water till al dente. Drain and refresh under running water. Drain and set aside. Heat butter in a pan. Add maida and...

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Divya Mehta’s Spaghetti Bolognese – A Vegetarian Option!

  INGREDIENTS: 3 tbsps olive oil 3 large onions 5 large tomatoes 5-7 large cloves of garlic ¾ box of mushrooms 1 cup Nutrela’s soya granules ½ cup of red wine (this is ok to use for non-alcoholic s too as the alcohol content  evaporates from the dish while cooking) Dry herbs: Oregano & Thyme Chilli flakes Salt to taste 1 pkt Spaghetti METHOD: Preparation: 1. Grind onions to a paste 2. Cut garlic into tiny pieces 3. Blanche tomatoes, skin & puree them 4. Wash mushrooms & cut them into mini bite size pieces (remember, they will shrink so you don’t want them to get lost in the sauce) 5. Soak Nutrela’s Soya granules in hot water for 10 minutes. Drain & keep aside. 6. Boil spaghetti with salt & olive oil until ‘al dente’ Cooking: 1. Heat olive oil in a pan (not too much). 2. Add onion paste & garlic. Cook on low flame until slightly golden brown. 3. Add tomato puree & continue to cook until the water content has dried out. 4. Add Nutrela’s soya granules followed by 1 cup of water 5. After 5 minutes on a low flame, add mushrooms and continue to cook until semi dry 6. Add wine at this point and cook for 1-3 minutes.  7. Add herbs, salt & chilli flakes 8. If the sauce looks too dry,...

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Oil free cooking

Steamed bhindi with dry roasted masalas Source: Art of Living Recipe- Chop and steam bhindi in a steamer. Separately heat a kadai, add your regular masalas for bhindi. I added dhaniya, heeng, turmeric and salt. Roast till aroma emits strongly but don't let it burn. Throw in a couple of finely chopped deseeded tomatoes and cook for a bit – 5 mins or so. Add the bhindi and let it cook a couple of minutes. Not a drop of oil and...

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Paneer Carrot Bhurji Recipe

Ingredients 200 gms Paneer 1 tbsp Oil 1/4 tsp Cumin seeds 2 Green Chillies 1 Onion 1/4 tsp Turmeric Powder 1/2 tsp Garam Masala Powder or curry masala powder 1 tsp Ginger-Garlic Paste 1 medium Tomato 1 Carrot grated 1/2 tsp Salt Preparation: Chop the onions, tomatoes and chillies finely. Heat oil in a deep bottomed pan, add the cumin seeds, chopped onions and the ginger garlic paste, fry till brown. Add the chillies and tomatoes and fry till they are soft and pulpy. Add turmeric powder, garam masala powder, salt and little water so that all the masalas are well combined. Add grated paneer and fry for 5 minutes till the paneer blends into the masala. Add the grated carrot and keep on stove for 3 minutes more. Garnish with chopped coriander and serve hot along with...

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Yummy Summer Recipes: Ruchi’s Mango Pancakes

Summertime means Mango Time! The markets are loaded with different varieties and aromas of mango. Prepare this yummy and healthy dish for your little one! Mango Pancakes  Ingredients:  3/4 cup all purpose flour 1/2 cup whole wheat or ragi flour 3/4 cup milk & a little more incase your batter lacks the consistency of regular pancakes 1 egg 1/2 tsp baking soda 3 tablespoons brown sugar 1 tsp vanilla essence 1 mango chopped into small bite sized pieces Method: Take the two flours and baking soda and mix together.   Beat the egg and vanilla essence with a fork and add it to the flour.   Now add the sugar to this mixture. Slowly, pour the milk into this and keep mixing.   Let this batter stand for at least 30 minutes. Then mix it and see if it is of a pour-able consistency.   I sometimes add a tablespoon or olive oil or softened butter to the mix so that it doesn’t stick to the non-stick pan.   Now, take a ladle and pour a ladle-full of batter onto a non-stick pan. When the batter seems to be a little set add the bite-sized pieces of Alphonso or any mango that you have at hand. Carefully turn the pancake and press gently on the other side and let it cook for another 2 minutes or till the pancake is nice and browned...

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