TIRANGA SOUP

This is a three coloured soup which I am sure all of u will like.I read the recipe in some book.Would like to share with u as it has always been appriciated whenever I have made it.

                                   TIRANGA   SOUP

FOR WHITE SAUCE                             FOR RED SOUP 

1 tbsp Maida                                                                           6-8 ripe Tomatoes

1 tbsp.Butter                                                                            2-3 Garlic Flakes

1 tbsp. grated Cheese                                                          1/4 Beetroot

1 cup Water                                                                            1 cup White Sauce

1 1/2 cups Milk                                                                       2 cups Water

                                                                                                 Salt & Pepper as reqd.

                        FOR     GREEN    SOUP

                1 bunch Palak                                                       1 cup White Sauce

                1 large Onion                                                        2 cups Water

                2-3 Garlic Flakes                                                 3 Green Chillies

                2" Ginger                                                              Salt as reqd.   

               

      

                                   1/2 cup Fresh Lightly Beaten Cream

WHITE SAUCE

Take butter in a heavy bottomed pan, heat  & add maida and stir till it turns light brown.

Mix milk & water and add to the pan stirring so that no lumps are formed.

Add grated cheese  and stir till the sauce thickens. Remove from fire and keep aside.

RED  SOUP

Boil tomatoes, beetroot  and garlic with 2 cups water. Blend and strain.

Put on fire, add white sauce, salt & pepper.Simmer for 3-4 minutes, mix well & keep aside.

GREEN   SOUP

Boil palak, onion, garlic with 2 cups water. Add chilies & ginger, blend and strain.

Add white sauce and salt. Simmer for 3-4 minutes, mix well & keep aside.

Place a spoon in soup bowl. Fill  ladles of green and red soup in both hands & pour simultaneously in soup bowl. Slowly remove the spoon from the bowl taking care that soups do not get mixed up. With a tsp. slowly add cream in such a way that three different colours can be seen. You can use icing cones and make a smiley with cream on the two colours.

 many of my friends who have joined me recently do not know that i have a blog (seema's collection). I too have been off from my blog due to no special reason. But now i will try to be more regular (last time also i promised ) but i hope this time i will be able to keep my promise with some new recipies. 

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