Coconut Ghee Rice

This is a flavorful plain ghee rice best suited with any spicy meat gravy. This special Ghee Rice is one of the famous Indian Brahmin food.

INGREDIENTS:

• Rice – 3 cup (500 gm)
• Coconut milk-2  cup
• Onion sliced -2 tbsp
• Cinnamon stick-3
• Cloves-3                                     
• Cardamom-4
• Bay leaves-1
• Sliced tomato-1 tsp
• Ginger garlic paste -1  tsp
• Ghee – 4 tbsp
• Coriander & Mint leaves – 1 tbsp each
• Salt to taste
• Water-2 1/2 cup

PREPARATION:

1. Heat the pan with ghee.Add the spices cinnamon stick,cloves and cardamon fry for a few seconds.
2. Then add sliced onion,and ginger garlic paste saute it well,till it gets slightly brown color.
3. Now add sliced tomato,followed by soaked rice and salt.Fry the rice for few minutes.You can also add peas ,corn if you want to give an added color to the ghee rice.
4. Then add 3 cups of thick coconut milk (in case of coconut powder add 3 tbsp),and 2 1/2 cups of water stir it well along with mint and coriander leaves ,close the lid.
5. In rice cooker switch off when it comes to WARM.
   In pressure cooker after 1 whistle turn off the flame.Fluff it with a spatula. 
6. Serve it with Thalcha/dalcha, mutton/chicken curry.
7. Another version of ghee rice can be made by sprinkling turmeric,roasted almonds,brown onions and some sliced red peppers.

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INGREDIENTS FOR MARINARA SAUCE:

• Medium plum tomatoes – 5     
• Garlic pods -3-4
• Onion-1
• Bay leaf – 1
• Extra virgin olive oil – 3 tblsp
• Salt – according to your taste
• Black pepper – according to taste
• Tomato puree – 1-2 tsp
• Basil leaves – 5-6

INGREDIENTS:

• Pasta – 2 cups (any shape)
• Blend of veggies [carrots,bell pepper,beans]
• Broad beans-1 tin
• Shredded Mozrella cheese – 2 tblsp
• Chopped coriander and basil leaves – 1 tblsp

PREPARATION:

For the Marinara Sauce:

1. Heat olive oil add bay leaves add minced garlic don’t burn it.
2. Slightly saute with chopped onions and sprinkle some salt .
3. When the onions get translucent add chopped tomatoes stir nicely cover with a lid and cook on low heat.
4. When the tomatoes are boiled mash it with a spaddle add in the tomato puree, and allow this to cook on slow flame for atleast 20 minutes till the sauce gets thickened.
5. Stir frequently in the end add in the chopped basil leaves and black pepper powder.Cook for 5 more minutes and let it cool.

For The Pasta:

1.  Boil pasta in water.
2.  Saute the chopped veggies and broad beans in olive oil.Stir fry
3.  Once the veggies are cooked add in the boiled pasta and the marinara sauce.
4.  Stir well  and cook for 2-3 minutes ,till the sauce and veggies are well blend with the pasta. For the non-veg version add chicken pieces along with the veggies.
5.  Now add in the cheese and mix gently . Transfer immediately to the serving plate.
6.  Garnish it with chopped coriander and basil leaves.The italian pasta is ready for serve.You can avoid cheese for Elders.
7.  You can also keep the marinara sauce refrigerated and use for 2 or more weeks.
8.  Another recipe for this sauce is you can use this marinara sauce for any type of dishes as it is tangy with all the herbs it will act as a thickener for all type of soups.

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Mushrooms are finely diced, seasoned mixed with the pancake batter prepared and cooked into thin pancakes.This is an easy breakfast recipe.

INGREDIENTS:                        

• Mushrooms-250 gm
• Diced onion-2 tblsp
• Butter-50 gm
• Garlic cloves-2
• Cumin powder-1/2 tblsp
• Turmeric powder-a pinch
• Coriander leaves a few spring
• Freshly ground black pepper
• Self-raising flour-1cup
• Buckwheat flour-2 tblsp
• Baking powder-i tblsp
• Eggs-2
• Milk-250 ml
• Salt to taste
• Oil for frying

PREPARATION:

1. Mix together the flours, baking powder and salt in a large bowl. Add eggs and milk and beat it to a smooth batter,to a consistency of single cream.
2. Cut the mushrooms into tiny bits. Melt the butter in a non-stick  pan and add the chopped garlic and mushrooms.
3. Fry over a moderate heat for a few minutes stirr frequently, until it is half cooked.Add the turmeric,cumin powder ,stir well and add salt to taste, cook until all the juices have evaporated and dry.
4. Season with black pepper. Mix this with the batter already prepared along with chopped coriander.
5. Grease a hard bottom pan with a little oil and when hot, pour small amounts of the mushroom pancake batter on to the griddle.
6. Cook for a few minutes until bubbly, a little dry around the edges, and the underside is golden and then flip over.When the other side is cooked remove and place it in a dish towel.
7. This mushroom pancake batter makes around 20 pancakes.
   Arrange the warm pancakes on a serving plate and serve with any curry or simply a salad.

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The word “cole slaw” comes from the Dutch word koolsla, meaning cabbage salad.It is a kind of salad with raw cabbage shredded finely which is a perfect side dish salad for roasted non-veg and barbecue.

It is very creamy and luxurious salad,you can make it in home which tastes the same as any fast food restaurants and KFC.

INGREDIENTS:                           

• Cabbage, finely shredded-4 cups
• Carrot finely grated-1cup
• Skim yogurt-1/2 cup
• Mayonnaise-4 tblsp
• Fresh cream-4 tblsp
• Sugar-1 1/2 tbsp
• Salt to taste

PREPARATION:

1. Mix all the ingredients in a salad bowl,mash a little with hands to enhance the flavor all over.
2. The flavors of this coleslaw  improves with time, so make it several hours in advance.
3. It’s tastes better even the next day,keep it refrigerated ,it stands for more than two days.
4. Just give it a good stir,before serving,since this fresh creamy salad  does have a tendency to separate because of the yogurt used.
5. Serve this easy ,luxurious ,creamy dressed carrot coleslaw recipe in a bowl with any barbecued or grilled dish.

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INGREDIENTS:

For the Dough:                            

• All purpose flour – 1/2 cup
• Semolina flour – 1/4 cup(Optional)
• Oil – 1 1/2 Tbsp
• Salt – 1/4 Tsp
• Lukewarm water – 1/4 cup

For the Filling:

• Potato – 2 large
• Green chillies – 1 chopped
• Green peas – 1/4 cup
• Cumin seeds – 1/2 tsp
• Coriander powder – 1 tsp
• Garam masala – 1/4 tsp
• Mango powder – 1 tsp
• Salt to taste

PREPARATION:

Dough

1. Mix flour, salt and oil together and knead to make a soft dough.
2. Cover it with damp cloth and leave it aside for 30 minutes.
3. Can also use ready made spring roll  sheets .

Filling

1. Boil potatoes and cut them into small pieces.
2. Crackle cumin seeds in hot oil.
3. Add chopped chillies, coriander powder and stir nicely.
4. Add green peas and cook till they get tender.
5. Add the potato pieces and mash it well .Cook for 5 minutes.
6. Add garam masala , amchur(mango) powder and salt.
7. Mix well and add  seasoning according to taste.

Making Spring rolls:

1. Before filling the rolls prepare a paste by mixing 1tbsp all – purpose flour and 2 tbsp water and keep it aside.
2. Knead the dough and divide them into  balls. Roll each ball into thin slices and cut it to form a rectangle.Similarly make with all the dough balls.
3. Now fill it with potato mixture and covering the both ends roll it tightly and seal with the flour mixture prepared earlier.you can also make slithers of any vegetables like cabbage, carrot,and stir fry with spices and use as filling, and also bits of chicken fried with any spices of your choice,make it sure it is dry to fill in the dough.
4. Repeat the same step with other spring roll sheets.
5. Heat oil in a pan to medium heat and when the oil is hot enough, place the rolls  in the hot oil.
6. Fry the spring rolls till they are golden brown in color and they are ready to serve with any sauce or chutney.

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