PASTA SAUCES

Virtually anything & everything goes with pasta:meat,vegetables,cheese,cream,herbs n lot more. It is world's most adaptable,economic n easy to cook food. Sauces can be as quick n simple or as rich as u like.
There r no hard n fast rules about what pasta shape to serve with which sauce. But mostly long,thin pastas like spaghati, fettuccine are best suited to lighter n simpler sauces. Short,curly shapes as fusilli (spirals), rigatoni (hollow tubes), farfalle (bows) and penne will easily go with thicker,meaty sauces.


The secret to cooking perfect Pasta is not to overcook it.It is cooked until it is al dente; that is just tender, but still firm to bite.Take 3lts./12cups water for 450gms.of pasta in a big enough saucepan.




BASIC TOMATO SAUCE:   (SERVES : 4)

 700gms. tomatoes chopped

1 carrot chopped

1 onion chopped

1 clove garlic chopped

5 tbs.olive oil

a small pinch oregano

salt n ground black pepper

.Place all ingredients in a heavy bottomed saucepan n simmer for 20 mts.

.Puree the sauce in a blender.

.Return to the saucepan, correct seasoning n cook for 15mts. on slow flame.

.Pour over drained cooked pasta.

                                  SPAGHETTI  WITH  WALNUT  SAUCE

1cup walnut pieces

3 tbsp.plain bread crumbs

3 tbsp.olive oil

3 tbsp.chopped fresh parsley

1-2 garlic cloves

1/4 cup butter at room temp.

2 tbsp. cream

400 gms. spaghetti

salt n ground pepper

freshly grated Parmesan cheese to garnish

.Put nutsin boiling water n cook for 1-2 mts.Drain n coarsely chop.Keep 1/4 nuts aside.

.Take remaining nuts, breadcrumbs, oil, parsely n garlic and blend to a paste.

.Remove to a bowl,add butter n cream. Also add salt n pepper.

.Cook pasta till al dente.Drain, then toss with sauce.

.Sprinkle reserved nuts n grated cheese n serve.

                    

                                 PASTA  SPIRALS  WITH  PESTO  SAUCE

350 gms. pasta spirals (fusilli)

50 gms. fresh basil leaves without stalks

2 garlic cloves chopped

2 tbsp. pine nuts

salt n freshly ground black pepper

2/3 cup olive oil

1/3 cup parmesan cheese grated +extra for garnish

.Cook the pasta until al dente.

.To make pesto sauce, place basil leaves, garlic, pine nuts, seasoning n olive oil in a blender. Blend until very creamy.

.Transfer to a bowl n add grated cheese.

.Drain the pasta thoroughly n put in a large bowl. Pour the sauce over n toss to coat.

.Divide among serving plates, sprinkle extra cheese and serve.

                                 FETTUCCINE   IN   ARABIATA   SAUCE

200 gms. fettuccine (ribbon pasta)  boiled n drained

2 tsp. olive oil

1/2 tsp. salt

1/2 tsp. garlic paste

1/2 tsp. white pepper pwd.

1/4 tsp. orgegano

FOR ARABIATA  SAUCE:

2 tsp. olive oil

1/2 tsp. garlic paste

8 medium sized tomatoes blanched

1/2 tsp. chilli pwd.

1/4 tsp. oregano

1 or 2 basil leaves chopped

1/2 tsp. salt                1/2 tsp. sugar

.Chop the blanched tomatoes. 

.Heat oil, addgarlic paste n saute.

.Add chilli pwd., oregano, basil leaves & cook for a mt.

.Add chopped tomatoes, salt , sugar on high n cook for 5mts. approx.

.Sauce is ready.

.Heat oil,add garlic paste n stir.

.Add pasta, salt, pepper n oregano.Mix n cookfor 1mt.

.Arrange pasta in serving bowl.

.Pour the sauce over the cooked pasta.Sprinkle chili flakes n oregano.

.Serve with toasted garlic bread.

FRIED RICE

 INGRIDIENTS:


2 cups golden sela rice boiled (drained n cooled properly)
5-6 tsp. refined rice
1-2 flakes garlic crushed (optional)
2 medium sized onions roughly chopped
1 carrot chopped into strips
1 capsicum chopped into strips
1 cup peas or beans (blanched) if taking both take 1/2 cup each.
1 level tsp. ajinomoto (avoid for kids n pregnent ladies)
1/2 tsp. white / black pepper pwd./1tsp. green chilli sauce
1 tsp. soya sauce
2 tsp. vinegar
1 level tsp. sugar
2 tsp. salt
1 handfull finely chopped cabbage.


METHOD:


.Heat oil.Add garlic n saute.
.Add onions n cook for 2_3 mts. on high flame.
.Add all the vegetables except cabbage & cook for 3_4 mts. high flame.
.Add ajinomoto & pepper n mix. 
.On slow fire add soya sauce, vinegar n sugar and mix.
.Add rice, salt, cabbage and mix properly on high flame.
.Serve hot.


HOW TO BOIL RICE:


Sela rice:


.Soak for 10 mts. Boil water (for 1 cup rice take 3 1/2 cups water). 
.Add 1/2 tsp. oil n 1/2 tsp. salt.
.When starts boiling, add rice. Boil on high flame for 2-3 mts.
.Stir n cook on medium flametill almost tender.
.Remove from fire n let it stand for 3mts.
.Drain n pass through sieve.
Cool rice.


 Basmati rice:


Do not soak rice in water.Boil on high flame for 2 mts. and then on slow fire till almost done. Drain and cover for 3-4 mts. cool.

CHILLI PANEER / CHILLI CHICKEN / CHILLI MUSHROOMS

THIS RECIPE IS FOR THE ABOVE THREE

 INGRIDIENTS:


 3tsp. oil
1/4 tsp. crushed garlic (optional)
4 green chilies cut lengthwise
2 medium sized onions diced
2 medium sized capcicum diced
Paneer cubes /chicken balls /mushrooms AS Prepared
1/2 tsp. ajinomoto-avoid if making for kids or expecting moms
1/2 tsp. salt             1/2 tsp. sugar
2 tsp. vinegar
1 tsp. soya sauce
2 tsp. chilli sauce
4 tsp. tomato sauce 


 MIXING FOR ALL THREE RECIPES:
.Heat oil. Add garlic &saute.
.Add onions, capsicum & greem chilies.Cook on high flame for 2-3 mts.
.Add paneer cubes / chicken balls / mushroom balls as prepared.
.Add ajinomoto and mix all the three sauces &add on low fire.
.Add salt & sugar and mix thoroughly on high flame.
.Serve hot.


PANEER CUBES:


400 gms. paneer washed, strained &chopped in 1" cubes
 MARINATE WITH:
1/4 tsp.crushed garlic
1/4 tsp. ajinomoto
1/4 tsp. white pepper pwd. /black pepper pwd. 
1/2 tsp. soya sauce
1 tsp. vinegar
Marinate for 15 minutes. Add 4-5 tsp. maida & deep fry in hot oil till golden.


CHICKEN BALLS


 350 gms. boneless chicken washed, squeezed & pricked
 MARINATE WITH:
1tsp. soya sauce
1/4 tsp.crushed garlic
1/4 tsp. ajinomoto
1/4 tsp. black pepper
1tsp. vinegar
Marinate for 1/2 hour, add 4-5 tsp. maida. Make small balls n deep fry. While frying press balls with laddle.


MUSHROOM BALLS:


400gms. musrooms washed n prick the cap
MARINATE WITH:
1/4 tsp. crushed garlic
1/4 tsp. ajinomoto
1/4 tsp. white / black pepper pwd.
1/2 tsp. soya sauce
1 tsp. vinegar
Marinate for 1/2 hr., add 4-5 tsp. maida n deep fry till golden.




IF U WANT GRAVY CHIILI PANEER /CHILLI CHICKEN /CHILLI MUSHROOMS

After adding the sauces while mixing,add 2 1/2 cups water to it.Add 1tsp. salt. When starts boiling, add 3 tsp. full maida dissolved with 1/2 cup water. Cook on high flame for 3-4 mts. Serve hot.   

 had been away from the blog for a very long time. but now i will try my best to be punctual with new recipies n some useful tips.

today i hav some tips for dandruff. These are for Surbhi n all others suffering from it.

.Mix a spoonful of lemon juice with two spoons of vinegar n massage ur scalp with it.Wash ur hair after half an hour.

Curd helps to control dandruff n is a very good conditioner.

Apply the mixture of olive oil n almond oil to ur scalp n shampoo after half an hour.

Apply aloe Vera gel to ur scalp n leave for ten minutes.wash hair with some mild shampoo.

Soak methi dana seeds overnight. Blend n apply the paste for fifteen minutes.shampoo afterwards.

• You can also apply any oil which u use by warming it n then wrap hot damp towel over ur head.Shampoo afterwards.

Radhe Rani - Brij 80 kos yatra 5

Radhe Rani - Brij 80 kos yatra 4

Radhe Rani - Brij 80 kos yatra 3

Radhe Rani - Brij 80 kos yatra 2

Radhe Rani - Brij 80 kos yatra 1

hello friends,back after a long time.was a bit busy doing nothing. Went to Pune for a 5 days with VAANYA,my sweet one and a half years old grand daughter to meet SURBHI, my daughter. enjoyed a lot with both of them. Sur took so much care of me . it seems now the duties have changed....earlier i used to look after them,now it is the children who take care of me. i am enjoying this shuffling. as i look at each of them;i realise not a day of my life has been wasted. will be back tomorrow with some more recipies. 

SOME HEALTH IDEAS

 1.DRINK WATER AFTER SALTY SEEDS:
                  Drink atleast 2 glasses of water after eating pizzas,chips,namkins etc. to flush out excess salt.


2.DALCHINI TO FIGHT DIABETES:
            Half a tsp.of dalchini pwd. can mean a drop of 20% in blood sugar levels of diabetes. For normal haelthy adults, even 1/4 tsp. is enough-just spice up daily veggies,coffee etc. with it.


3.STOCK UP RAINBOW FRUITS & VEGIES:
            Fruits & vegies in different colours of rainbow are vital for good health. They protect U from cancer, heart diseases, diabetes etc. Violet (brinjals) ;Blue (blue berries); Green (spinach,peas,brocilli); Yellow (corns, papaya); Orange (oranges,carrots); Red (tomatoes,water melon)


4.KEEP OBESITY AWAY-DON'T CLEAN UR PLATE
            WHEN U feel U have eaten enough,just leave the rest.


5.BUTTON MUSHROOMS FOR MORE ANTI OXIDENTS:
            Add white mushrooms to your weekly quota of vegies. Replacements aretomatoes,bellpepper,carrots & green peas.


6.TELL A JOKE EVERYDAY FOR BETTER HEALTH:
             Laughter increases blood circulation by 20%. Good for arteries, abdominal muscles.


7.SQUAT INSTEAD OF BENDING AT THE WAIST:
             Next time U drop something, don't bend from waist to pick it up. Bend your knees & squat.


8.PRACTICE FOOD CONTROL:
             At a buffet, survey the entire table first. Take 2 or 3 foods which U must try. Fill the rest of Ur plate with fruits & salad and sit on a table that's farthest from the food.


9.EXERCISE WHEN U STAND: 
              Keep raising each foot by half an inch by turn.


10.SWITCH TO SKIMMED MILK


11.USE MINT IN UR FOOD
               Add mint to your lemonade, raitas, tomato based curries.


12.GAMES FOR THE OLD:
               Play chess, scrabble, crossword to improve memory in old age.


13.DRINK BETTER JUICES:
               Switch to watermelon juice to shield yourself from heart disease & cancer.


14.SILENCE IS INDEED GOLDEN:
               A 10 minutes silence in the middle of a hectic day can refresh U like nothing else. Take deep breaths for 10 mts. & watch energy flow in.


15.MINIMISE INFECTIONS_WASH HANDS:
               Wash hands with soap for 20 seconds 3-4 times a day.


16.EAT PEANUTS TO COUNTER TOOTH DECAY:
               A tsp. of peanuts when U can't brush Ur teeth after a meal, will help clear your mouth of harmful sugars & protect against plaque.


17.ADD SPROUTS TO REGULAR FOOD.


18.HAVE SOUP OR SALAD BEFORE MEALS.




  

CREAM OF MUSHROOM SOUP

100gms. fresh mushrooms sliced
25gms. spring onions grated
1/2tsp. ginger paste
1/2tsp. garlic paste
2tsp.cornflour mixed in 1/2 cup water
2tbsp. fresh cream
1tsp. butter
 3 cups water

1. Heat butter & saute onions,ginger & garlic paste.
 2. Add mushrooms & continue stirring for 1mt.
3.Add water & let it boil for 2-3mts.
4. Now add cornflour paste & stir till soup is thick.
5. Add salt, pepper along with cream.Bring one boil .
6. Serve hot.






                                    LEMON CORIANDER SOUP (makes 6 bowls )

6 1/2 cups lemon coriander stock
1tsp. salt
1tsp. ajinomoto ( avoid if making for pregnents & kids)
2 small beans ( cut in flakes )
2 big mushrooms ( strips )
1/2 carrot (-do- )
1 small floret cauliflower (-do- )
2 leaves cabbage (finely chopped )
2 palak leaves (-do-)
1tbsp. onions chopped
1/2 flake garlic chopped
2/3 cup green corriander (finely chopped )
1/3tsp.white pepper pwd. / 2 green chillies chopped
4tsp. cornflour mixed in 1/2 cup water
4tsp. fresh lime juice
1tsp. sugar / 2tsp. honey
1 carrot grated for garnishing


                              LEMON      CORRIANDER     STOCK


7cups water
few corriander stems without leaves
4-5 pepper corns
1/2 lemon peel
1/4tsp. salt
1/4tsp. sugar


Boil all ingredients for 4mts. and sieve. Stock is ready.




Method of Soup:
1.Boil prepared stock & salt.
2.When starts boiling, add all the vegies & half of the corriander. Boil for 2mts. on high flame.
3.Add ajino. & white pepper and boil for 1mt. more.
4.Add cornflour paste & keep stirring.
5.When starts boiling, add lemon juice & sugar.
6.Cook for 2-3 mts. on slow flame.
7.Add rest of the corriander & give one boil.
8.Serve garnished with grated carrots.
                                  

SOME HOT SOUPS FOR THE WINTER

                                          SWEET        CORN      SOUP

MAKES 6 BOWLS

6 cups water
1tsp. salt
2-3 beans chopped finely (green part of green onions can also be used)
1 small carror chopped finely 
2-3 mushrooms -do- (optional)
a pinch of ajinomoto(avoid if making for pregnent lady)
150gms. sweet corn cream style
6-7tsp.full cornflour mixed with 1 cup water
1 cup chopped cabbage
1/3tsp. black pepper/white pepper/1tsp.green chilli sauce
2 whites of eggs beaten (optional )
(if u want to use fresh corns; boil 1-1/2 cup corns with 6 cups water for 5 mts. high flame, 5mts. low flame.Mash the corns.)




1.Boil 6cups water with 1tsp.full salt. When starts boiling,add carrots,beans &
 mushrooms & boil for 2mts. high flame. 
2.Add ajino. & white/black pepper. Cook for few seconds.
3.Add sweet corns & mix it well. Cook for 3mts.
4.Add cornflour mixed with water to the boiling soup stirring contstantly on high flame so that no lumps are formed.
5.Add cabbage and cook on slow flame for 2-3 mts.
6.If using ,add beaten egg whites and mix well.
7.serve hot with chilli-vinegar & garlic bread.


 How  to  make  chilli garlic ?
4-5 green chillies chopped
1/2 cup vinegar (any white/black/brown)
1/4cup soya sauce
1/2tsp.salt
1/4tsp. sugar
a pinch of ajinomoto (optional)


Mix well & keep.


                               HOT AND SOUR SOUP (makes 6 bowls )
6 1/2 cups
1tsp.salt
2 beans (chopped finely)
1 carrot (-do-)
2-3 musrooms  (-do-)
1 floret cauliflower / brocelli  (-do-)
2 tsp. chopped onions / spring onions
1/2 cup shredded cabbage
1 garlic flake grated
25gm. Tofu / Soya /Plain Paneer
1/2 cup crushed noodles
1 level tsp.ajinomoto
1/3tsp. white / black pepper
1tsp. soya sauce
3 tsp.red /green chilli sauce
3 tsp. vinegar
4 tsp. tomato sauce
4-5 tsp.cornflour mixed with 1 cup water
1/2 tsp. sugar / 1 tsp. honey


METHOD


1.Boil 6 1/2cups water with salt.
2.Add carrots,beans,cauliflower,mushrooms, onions & garlic and boil for3-4 mts. high flame.
3.Add ajino. & pepper & cook for 1mt.
4.Add crushed noodles & cook till it boils.
5.Mix the three sauces,sugar with vinegar in a cup and add to the boiling soup.Cook for 2 mts.
6.Add cornflour paste and cook stirring constantly till it boils.
7.Add cabbage and paneer & boil for 1 mt.
(If U are using Tofo, add with sauces )
8.Serve hot.

Dear Winter,

Iam breaking up with U. It's not me , it's U. U make me feel miserable. I think it's time I started seeing other seasons. If I continue with U , my joints will freeze permanently in place. It.s harder to wake up in the morn. becoz of U. We are not right for each other. U are Cold & make me feel sick. So let's make this short. Now it's not U. Next month I am meeting up with SPRING and then SUMMER. I don't know how to say this but, both of them are Hotter than U.Hope U understand.                 

SHREDDED POTATOES

8-10 medium potatoes (washed, peeled & dried)
1/2 tsp.red chilli pwd.
1/2 tsp. crushed garlic
2/3 tsp.salt
1/2 tsp.crushed ginger
3 tsp.maida / cornflour
pinch of ajinomoto (avoid if making for pregnent lady)
pinch of red colour (can use liquid colour also)

1.Cut potatoes into half lengthwise.Then cut into thin slices.
2.Mix all ingredients to the potatoes & fry in hot oil atonce till crisp.
(do not keep potatoes for long after mixing or they will become watery)


SAUCE
2/3 tsp.oil
1/2 tsp.crushed garlic
1/2 tsp.ajino.
1/2 tsp.red chilli pwd.
2 tsp.red chilli sauce
3 tsp.vinegar
4-5 tsp.tomato sauce
1/2 tsp. salt
1/2 tsp.sugar / honey

1.Heat oil.Add garlic & saute.
2.Add red chilli pwd. & ajino. & mix.
3.Mix the three sauces in a cup & then add on slow fire.
4.Now add fried potatoes & honey /sugar & mix well on high flame .
5.Serve atonce.

This is the favourite dish of my youngest daughter & her gang.Our Daughters are the most precious of our treasures. They are Ur gifts to the world. Something wonderful happens when U become mother.I pity those who do not value daughters.I am really thankful to the GOD for blessing me with three daughters...Kirti, Surbhi & Shikha and also the most adorable of all...my grand daughter Vaanya.

MALAI KOFTA

250gms Paneer (or paneer made from 2lt. milk )
2 bread slices--soaked in curd
2 medium sized Potatoes boiled & mashed
2 green chillies chopped
1tsp coriander pwd.
1/2 tsp pepper pwd.
1/4 tsp baking pwd.
1 tsp. salt
50gms. malai or cream
1tsp green corriander & mint leaves-chopped
oil for frying

1. Crumble or grate paneer. Add bread, potattoes & knead well.
2. Add baking pwd. & all other ingrediants except malai. Knead till fluffy.
3. Make small balls of this dough. Put little malai in each ball. Heat oil and deep fry koftas till golden

GRAVY:

4 tomatoes (boil in water & peel the skin )
2 onions grated
1tsp ginger garlic paste
2 green chillies chopped finely
2tsp khas khas seeds
1tsp red chilli pwd.
1tsp cumin seeds
1tbsp coconut powdered
1tsp coriander pwd
1/2tsp garam masala
1tsp salt
100gm fresh / tinned cream
chopped green coriander leaves far garnishing
2tbsp ghee/oil

1.Heat ghee,add cumin seeds & let it splutter.Add onions &fry till golden.
2.Add chopped  tomatoes & rest of masalas except cream. Cook till oil seperates
3. Add enough water to make thick gravy.Boil and add cream.
4.Put Koftas in serving dish & add boiling gravy.
5.Garnish with green coriander & serve with thin chapatis..

Cooking, much likeLife, is an art. The joy of cooking is, the joy of the experience of creation. It takes a bit of persipation and lots of inspiration.
So I may say, my detailed recipies will definitely equip U with a few tricks up ur sleeve.
So welcome to the world of my cooking. I promise that the collection will help seed a different kind of love in hearts.I say seed, becoz reat is all inspiration & ur own imagination.
So lets start with some table manners today.No,I am not being rude saying U do not know them.but lets revise.


                                      MIND     YOUR        MANNERS

1.Eat with Ur silverware & not with Ur fingers.Don't use Ur fingers as pushers...use a crust of bread or Ur knife against Ur fork to capture wandering food on Ur plate.
2 Ver basic one...chew with Ur mouth closed & no burping / slurping.
3.Don't complain or be rude about food. Say thank U when being served.
4.If food is not being served buffet style, wait for everyone to be served before eating.
5.After using Knives & spoons should be placed across the side of Ur plate, instead of laying them back on the tabecloth.
6.Keep Ur elbows in when U are eating, so U don't boher the person next to U & don't put them on table also.Sit up straight & don't rock back Ur chair.
7.Don't reach for food....ask for serving dishes to be passed & pass the food left to right (anti clockwise) after U have served Urself.
8.Remember it is impolite to leave uneatten food.Take all U want but remember to eat all U take.
9.Keep Ur napkin on Ur lap the entire meal unless wiping Ur mouth. If U need to blow Ur nose; don't use Ur napkin , excuse Urself  from table.
  When meal is over,place Ur napkin loosely folded next to Ur plate.Never leave it on the chair.
10.Always express appreciation to the host / hostess by saying Thank U.
11.Never discuss subjects that will cause arguements. Discuss topics that would be of interest to everyone including Ur host.
    Talk with a quiet voice without interrupting others when they are speaking.

KHUMB LAZIZ

250gms Mushrums
 50gms Paneer 
 3/4th cup Curd(beaten)
1tb.sp.Cashew nut pwd.
2tsp.Ginger garlic paste
3 Onions grated
1/2 tsp.Red chilli pwd.
1/2 tsp.Garam masala
Salt to taste          Green corriander chopped


METHOD
1.Wash and chop mushrooms.Soak in 1/4cup milk & water mixture for 1/2 hr.Drain &dry. Fry them in oil.
2.Mix cashewnut pwd. & curd and mix paneer cubes.Leave for 15mts. to marinate.
3.Heat little oil,add ginger garlic paste & fry.Add grated onions &fry till golden brown.
4.Add mushrooms, salt, red chilli pwd. & garam masala.Fry till oil seperates.
5.Add 1/2 cup water & cook till musrooms are done.
6.Add marinated paneer with curd and mix thoroughly.
7.Serve garnished with green coriander.Serve hot.
Labels:

PANEER TAWA MASALA

400gms paneer cubed
1tsp cumin seeds
2 onions chopped
2 green chillies chopped
1 tsp red chilli pwd.
3tomatoes chopped
2 capsicum diced
a pinch of ajwain
3 tsp garlic paste
2 tsp dhania pwd.(coriander pwd.)
1/4 tsp garam masala
salt according to taste
oil to fry paneer

METHOD

1.Fry paneer till golden.
2.Heat tawa. Add cumin seeds.
3.Add onions and fry till golden brown. Add ajwain.
4.Add garlic paste, green chillies, dhania pwd., red chilli pwd., salt and fry for few seconds.
5.Add chopped tomatoes & fry till oil seperates.
6.Mix in cubed paneer,capsicum and garam masala and cook for 2 mts.
7.Garnish with chopped green coriander & grated ginger.

dear friends,wanted to connect to all of u since a long time.....to share my collection and also to learn something new from all of u....the excitement of cooking a recipe is beyond words.it is a lovely experiance.....my mom is an expert cook but before marriage i was not a good cook....my husband used to give me marks in the begining n believe me i never got more than 2 or 3.Then i started collecting cookbooks n making dishes.Sometimes the result was very good n sometimes i had to eat the dish myself.Now also i think i hav a lot to learn from all of u as I am not a very good cook; but my children love the dishes made by me...simple indian dishes.it is their love that has inspired me to start this blog.