Penne Alfredo

                                                                               

This is a basic pasta recipe which is universally loved . It can be made at home without much stress or fuss.  So next time you have guests wow them with this yummy pasta as a side dish or eat alone with relish as its a complete meal.

Ingredients:

1 cup Penne pasta
2 cups  mixed vegetables ( cauliflower, broccoli, carrot, corn, capsicum )
2 tbsp butter
1 tsp oregano
1 onion
3-4 cloves garlic
1 1/2 cups milk
1 tbsp flour (maida)
Salt to taste
1/4 tsp pepper
1/4 tsp chilli flakes
3-4 tbsp cheese
1/2 cup cream

Method: Boil pasta and keep aside.  Boil the chopped vegetables ( except capsicum). Chop onion. Crush and chop garlic.

In a pan add butter.  Add the garlic and then the onion. Fry lightly.  Add the boiled vegetables. Fry for a minute and then add flour. Stir again for a minute till flour is lightly fried. Dont brown it.  Add the milk and stir till it thickens.  Add salt, pepper, chilli flakes and oregano.  Also add the penne pasta, cream and cheese(reserving some for garnish).

Pour into a serving dish and sprinkle the reserved cheese and a dash of butter. Serve hot.

In case you dont want to use cream just add an extra half cup of milk instead.  It doesnt detract from the taste.
Instead of Penne you can use any pasta of your choice.
You can add boiled chicken  along with the vegetables if you like.

Dal Makhni

This dal, originally from Punjab, has been made famous by Indian restaurants world wide.  Dal Makhni was earlier typically cooked over a wood fire stove for hours which gave it a lovely aroma. Now of course we use the pressure cooker to  save on time and effort.  However, one cant cut back on the cream and butter so generously used in this dish. Its okay to indulge once in a while, right?

Ingredients:

300 gms or 1 1/4 cup black lentils whole( sabut urad dal)
1 tsp red chilli powder
2/3 cup cream
4 tsp garlic paste
4 tsp ginger paste
salt to taste
2/3 cup tomato puree
1/2 cup white butter( unsalted)

Method: Pick, clean and soak dal for at least 3 hours, best soaked overnight.
Add 1 1/2 litres of water to the dal and cook over a low flame till dal is soft.

Now add the tomato puree, ginger and garlic paste, salt and chilli powder. Cook some more till dal is thick. Keep aside 10 gms butter and add the rest to the dal along with the cream and cook for few more mins, stirring continuously, till the fat is incorporated into dal.

Serve hot adding the reserved butter on top.

Chocolate Souffle

A favourite sister in law served us this dessert once when we were visiting her.  It was delicious and unlike anything I had eaten....very lightly sweetened, soft, creamy texture and with a rich chocolate taste. The recipe she shared with me is the one I have followed faithfully all these years and which I am giving below.

Ingredients:
3 cups milk
3 eggs
3 tsp gelatine
1 cup cream
3tsp cocoa
1 tsp instant coffee
2 tbsp sugar

Method:  Soak gelatine in a little cold water till it becomes colourless.

Mix egg yolks in milk and heat on low flame till slightly thick. Remove from flame.  Mix the cocoa and coffee with a little of the milk mixture and then add to the whole. Add the soaked gelatine also. Let the mixture now cool a bit and then add the sugar and cream. Beat the egg whites till stiff and gently fold into the mixture just before keeping in the fridge.

Allow the souffle to set in the fridge ( not freezer) before serving. Garnish with cherries, choco chips, grated chocolate....anything you like.  

Mushroom Stir Fry

                                                                         
                                                                                 

                                                                               


Growing up, mushrooms were not so commonly cooked at home.  Maybe it was not so widely available then. I learnt to appreciate and cook mushrooms only when we were based for a few years in Shimla where one could readily procure excellent quality fresh mushrooms.  Since then I have made sure to include this in our diet as I understand it is loaded with essential nutrients and are low in calories.

Mushrooms can be cooked in various ways...either alone or with other vegetables.  Here I have made a very simple mushroom recipe which is crunchy and light.

Ingredients

200 gms mushrooms cut in half
1 onion finely sliced
1 green capsicum sliced
1tsp chopped garlic
1tsp chopped ginger
1  chopped tomato
1/2 tsp pepper
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp coriander powder
salt to taste
1/2 tsp garam masala powder
2 tbsps oil to fry mushrooms, onions, capsicum
2tbsps oil to cook

Method :  Heat oil in  a small frying pan and add the halved mushrooms and lightly saute. Take out and keep aside.  In the same oil  lightly toss the capsicum for a minute and keep aside.  Lastly add the onions and fry lightly and take out.

Lets begin assembling the dish now.  Pour the remaining oil in a pan and add the finely chopped ginger and garlic. ( Can also use ginger garlic paste instead).  Fry for a minute.  Add the chopped tomato. Stir fry till tomato is soft using little water if needed.  Add all the spice powders namely salt, turmeric, chilli, coriander and garam masala. When the tomato and spices are well cooked and oil separates from masala add the fried onions, capsicum and mushroom.  Stir well and close.  Do not overcook.

Serve hot with chapati, paratha ... anything you like. Even bread.  You can serve it to guests or enjoy it alone.  It barely takes a few minutes and yet is a delicious single dish meal.

You can tweak this recipe to give it a Chinese flavour too.  Instead of the spice powders mentioned above, add soy sauce, vinegar, pepper, salt, sugar and chilli powder.

Tomato Soup

                                                                               

This is the most basic and simplest of soups. Its made in a jiffy and relished by just about everyone. It works wonders if you are not well as it is light and nourishing.  If you can make this soup at home why would you have a packaged soup?  Its always better to put in a little effort and have home made. At least you know what is going into it and there is the added pleasure of knowing you have made it yourself.

Ingredients

3 tomatoes
1/2 carrot
salt to taste
1/2 tsp pepper
1 tsp sugar
1tbsp cornflour
2-3 tbsp milk
3 cups water

Method:  Chop the tomatoes.  Grate and chop the carrot.  Add the water and put to boil till soft.  Blend in the mixer when sufficiently cool and strain.  Now place on heat again and allow to boil.  Mix the cornflour in cold milk and add to the soup. Stir till soup thickens.  Add the salt, sugar and pepper.  Check for taste and then serve hot.  The quality and sourness of tomatoes differs from season to season so make sure to add less salt at first and adjust accordingly.

This soup is often served with a dash of cream on top and fried bread squares but its just as tasty without the accompaniments.

The carrot I have added is optional.  Go ahead and make it without it if you dont have carrots at home. I just feel the carrot adds to the texture and nutrition value.

Achari Gosht

                                                                             

                                                                               

In the early nineties cable TV came to India and with it came a weekly cookery show on an Indian channel. This show, Khana Khazana, on Zee TV hosted by Sanjeev Kapoor became instantly popular. This was a new visual medium to learn recipes from. Subsequently, many of us bought Sanjeev Kapoor's books, also by the same name...Khana Khazana. This recipe is from the first book I bought of Sanjeev Kapoor.

This is  a spicy mutton dish inspired by the spices used in Indian pickles, as the name suggests. It is fairly easy to prepare and guaranteed to please.  

Ingredients: 

800 gms mutton

4 medium onions

4 medium tomatoes

4-6 whole red chillies

1 tsp mustard seeds

1/2 tsp fenugreek seeds

1/2 tsp cumin seeds

1 tsp fennel seeds ( saunf)

1 tsp onion seeds ( kalonji)

5 cloves

100 ml oil to cook.

2 tbsp ginger

2 tbsp garlic

1 tsp turmeric powder

1 tsp red chilli powder

salt to taste

Coriander leaves to garnish

1 lemon

Method: Wash and cut the mutton into 1 1/2 " sized pieces.  Peel and chop the onions. Chop the tomatoes.  Chop the ginger and garlic. Roast the whole spices ( mustard seeds, cumin seeds, onion seeds, fenugreek seeds,fennel seeds, whole red chillies and cloves) and grind coarsely.  

In this recipe mustard oil is preferable but you may use the oil of your choice.  Take a thick bottom pan and pour oil.  Add the onions and fry till browned.  Add the chopped ginger and garlic.  Mix well. Add the coarsely ground masala powder.  Cook for half a minute stirring constantly. Add mutton and cook on high heat till mutton pieces are fairly brown. Add turmeric powder, red chili powder and salt .  Cook till oil leaves masala.  Add sufficient water ( 2 1/2 cups) and brings to a boil. Cover and cook till mutton is done. ( You can use pressure cooker at this stage).  Uncover and add chopped tomatoes and cook on medium flame for ten minutes or till mutton is fully cooked.  Stir occasionally.  Stir in the juice of a lemon. Adjust the seasoning and serve hot garnished with coriander leaves.  

Kadhi

Kadhi is a very popular  dish prepared in north India.  In our family too kadhi is a favourite Sunday afternoon dish.  It makes a nice change and all the ingredients are generally available at home. Its a good option if you have run out of veggies too!

Ingredients
For Kadhi:
1 cup yoghurt
1 onion
3-4 cloves garlic
Small piece ginger
1 green chilli
1/4 tsp fenugreek seeds( methi)
1/2 tsp cumin seeds (jeera)
pinch of asafoetida ( hing)
Few curry leaves
3tbsp gram flour (besan)
salt to taste
1tsp turmeric powder
1/2 tsp red chilli powder
2 tbsp oil

For Pakoras: 5tbsp gram flour( besan), salt to taste, pinch of turmeric, pinch of  carrom seeds( ajwain)  and few tbsp water. Oil to fry.

Method:  Slice onion finely.  Chop ginger, garlic and green chilli.

For pakoras mix gram flour and water. Add water gradually to form thick paste. To check if batter is of correct consistency, drop a little in a bowl of water. If it retains its shape then its fine.  If it disintegrates, add more besan. When batter is ready, add pinch of salt, turmeric and carrom seeds.

In a  wide heavy bottom pan put few tbsps of oil.  When oil is heated drop little batter at a time to make pakoras for the kadhi. Take out when puffed and golden and keep aside. Once the batter is almost used up in the bowl,  add the yoghurt and gram flour meant for the kadhi and mix into a smooth paste.  Add 5-6 cups of water and whisk well.  I generally blend it in the mixer at this stage to avoid any lumps.

If there is excess oil in the pan in which pakoras were made take out and let just 2 tbsps oil remain. Put in the cumin seeds, fenugreek seeds and asafoetida.  Let it crackle. Add the sliced onions, ginger, garlic, green chilli and curry leaves. Stir for couple of minutes.  Do not brown.  Now add the salt, red chilli powder and turmeric powder. Immediately after this pour the yoghurt and gram flour mixture.  Keep stirring till mixture starts boiling.  Then lower the flame and let it simmer for ten minutes or so  till the kadhi is of the right consistency and raw taste of gram flour is no longer there. Close the flame and add the pakoras. Cover and leave for few minutes for the pakoras to soften.

In a small pan add oil and cumin.  When cumin starts crackling remove from fire and add pinch of red chilli powder and pour over the kadhi.  Serve hot.

The kadhi should not be too thick when you close as it will get thicker once pakoras are put in. Don't boil kadhi after pakoras are put in.  In case kadhi gets too thick add more warm water.

Green Chicken

I like recipes which have few ingredients, simple process and yet turn out great.  This one fits the bill. Its beauty lies in all the lovely herbs used which give it a unique flavour which is subtle yet amazing. Normally we use herbs to garnish but here its used in the actual cooking

Ingredients:

1 small chicken( boneless)
3/4 cup yoghurt
3-4 green chillies
2-3 onions
3 tbsps oil
3/4 cup coriander leaves
1/4 cup mint leaves
2 tbsp kasoori methi
Salt to taste

Method: Slice the onions finely.  Put green chillies, coriander leaves, mint leaves and kasoori methi in the blender with few tbsp of water and make into a paste.  In a bowl add the green paste, salt and yoghurt and mix well. Now marinate the chicken pieces with the prepared mixture. Cover the marinated chicken and keep in the fridge for some time.

In a heavy bottom pan heat oil.  Add the sliced onions and fry till browned.  Invert the chicken with the entire marinade.  Let the chicken cook on a low flame, covered with a lid.  Cook until tender and oil separates.  If you want you can even pressure cook for one whistle.

The quality of green chillies differs so alter the amount accordingly. Some are so fiery hot that even one is enough while at times  3 or 4  are needed.  Incidentally, green chillies are very high in Vit C so where possible try to use green chillies  instead of the red chilli powder.

Biscuit Pudding

                                               
                             

When I am having guests over and I am planning the menu, guess what I write down first? The dessert!! For me desserts are as important as the main course dishes.  There is nothing like a lovely sweet dish to round off a good meal.

This dessert recipe has been with me a long time.  Once while rummaging in my mom's recipe file I came across this dessert. I tried it out and bingo! I had a winner on my hands. Since then it has been a favourite.

Ingredients:

1 cup milk
1 egg
2 1/2 table spoon sugar
10 -12 Marie biscuits
1 table spoon cocoa powder
1/2 tea spoon instant coffee powder
1/4 cup walnuts
1 cup fresh cream
1 table spoon rum (optional)

Method: Break up the biscuits into small pieces( do not powder).  Mix the cocoa and coffee in little milk.

Whip the egg and add to milk and sugar. Stir over low flame till thick.  Add the dissolved chocolate and coffee mixture.  Remove from fire and allow to cool.  Add the rum and  walnuts( leaving some for garnish).

                                                                       

In the serving dish spread the broken biscuit pieces.

                                                                             

Pour the prepared chocolate custard mixture over it. Chill in the fridge for a while and then add the cream on top and garnish with walnuts. Replace in the fridge and let cool completely.

                                                                           

The biscuits will absorb the chocolate mixture and the pudding will firm up but not set. The rum gives that extra zing to the dish and I generally like to add it but you can skip it if you want.

If made over low flame the egg custard will not have lumps and will turn out very smooth but still it is a good idea to sieve the mixture once it's cooked. This will prevent any unpleasant lumps coming in the mouth.

Pepper Chicken

                                 
                                                                         

                                     

This is a gem of a recipe which I found in a cookery book I had borrowed from someone. I don't  remember the name of the book or the author as it was a long time back but, a few of the recipes that I had noted down from the book, and which I  later  tried, turned out  really well. This is one of them.

This is a fairly simple recipe that anyone can attempt. Trust me! I first made it when I was still finding my way around a kitchen. I have since made it many times and it has become a favourite recipe of mine The best part about this recipe is that it is very versatile...you can include it in any menu whether its Indian, Chinese or continental.

Ingredients

1 chicken, cut in small pieces
4  onions, finely chopped
10 cloves garlic, finely chopped
4 green chillies, finely chopped
1 inch ginger, crushed
1 tea spoon pepper, freshly ground
salt to taste
1/2 tea spoon red chilly powder
1-2 table spoon white vinegar
2 table spoon oil
1/2 tea spoon cumin seeds
1/2 tea spoon mustard seeds
pinch of asafoetida ( hing)
Whole spices: 4 cloves, 1 inch cinnamon, 2-3 black cardamom, few peppercorn

Method: Chop onions finely. Crush ginger. Chop garlic and green chillies.

In a heavy bottom pan put oil. Allow to heat and then add cumin seeds, mustard seeds and asafoetida. Also add the whole spices - cloves, cinnamon, cardamom and peppercorn.  Now add ginger, garlic and green chillies.  Next add the onions. When onions turn golden add chicken pieces.  Stir for 10 to 15 mins.  Add salt, pepper and red chilly powder.  Saute for some more time. When the chicken is well fried and oil separates from the mixture, add 1/2 cup water and pressure cook  till tender. When pressure releases, open lid and add vinegar.  If the gravy is thin, stir for a few minutes till gravy thickens. Adjust seasoning and serve hot.

You need not pressure cook if you don't want to. Just cover the pan and lower flame and let it cook till tender. Depending on size of chicken the cooking time varies.

Always remember to taste your food before serving.  Sometimes just a little addition of the required ingredient can make all the difference to a dish.  The right consistency of a dish is also important.