SPAGHETTI WITH EXOTIC VEGETABLES

SPAGHETTI WITH EXOTIC VEGETABLES

INGREDIENTS

Spaghetti	A handful
Zucchini small cubes	½ cup
Yellow squash small cubes	½ cup
Broccoli florets roughly cut into small florets	½ cup
Red bell pepper chopped	¼ cup
Yellow bell pepper chopped	¼ cup
Capsicum chopped	¼ cup
Garlic minced	2 – 3 cloves
Onion minced	1 no
Tomato blanched, peeled and chopped	4 – 5 nos
Tomato puree	3 – 4 tbsp
Celery stems finely sliced or chopped	1 tsp
Parsley	¼ tsp
Basil leaves torn	4 – 5 leaves
Salt	T.T.
Pepper pdr	¼ tsp
Mix herb	½ tsp
Olive oil	2 – 3 tbsp

METHOD:

1.       Besides these vegetables, you can also add mushrooms, baby corn, corn kernels, carrots, cauliflower.

2.       Heat olive oil, add in the garlic, toss a few seconds, do not allow to colour.

3.       Now add in the onions and saute till they turn transparent.

4.       Tip in the celery and all the vegetables from zucchini to capsicum.

5.       Stir them around for a min and add in the tomatoes and tomato puree. Tear and add in the basil leaves.

6.       Allow the vegetables to cook and the moisture to evaporate.

7.       Season with salt, pepper and mix herb. (also added in 2 – 3 tbsp of tomato ketchup)

8.       Till the vegetables sauce is getting ready heat up a large pot with water.

9.       As the water comes to a boil, season with salt and drizzle in 1 tbsp of olive oil.

10.   Add in the spaghetti and allow it to cook for a few min till it is just cooked to the bite.

11.   Drain out the water, refresh in cold water to stop the cooking process and drain in a colander.

12.   If your sauce is ready you can immediately add the drained spaghetti into the sauce.

13.   If not then drizzle over with some olive oil and toss to coat to prevent from sticking. Keep till further use.

14.   When the sauce is ready add the spaghetti to the sauce and coat.

15.   Serve immediately garnished with basil leaves and sprinkle chopped parsley.

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DAHI POHE / दही पोहे

A simple and common breakfast in Maharashtrian households ... Dahi Pohe ... 

DAHI POHE / दही पोहे 

INGREDIENTS

Patal pohe / thin poha / thin pressed rice	1 cup
Curd	¾ cup
Onion roughly chopped	½ no
Green chillies chopped	1 no
Jeera / cumin dry roasted	½ tsp
Salt	T.T.
Sugar	½ tsp
Coriander leaves chopped	2 – 3 tbsp
Lime juice (Optional)	1 tsp

METHOD:

1.       In a bowl add the onions.

2.       To them add green chillies, cumin, salt, sugar, lime juice and coriander leaves.

3.       Mix all together and allow to sit for 5 – 10 min. the onions will start to give out moisture.

4.       Sieve the poha and make sure any impurities in it are picked out. Do not wash the pohe.

5.       Add the pohe little at a time into the onion mix.

6.       Add in only as much that will fit into the onions.

7.       All the excess moisture will be absorbed by them and they will start getting a little soft.

8.       Just before serving add in beaten curd and serve immediately.

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VEG FAJITA WITH BURNT CORN

Another one from the Tex - Mex cuisine .... Veg Fajita with Burnt Corn ...

VEG FAJITA WITH BURNT CORN

INGREDIENTS

Onion sliced	1 no
Green bell pepper sliced	1 no
Red bell pepper sliced	1 no
Yellow bell pepper sliced	1 no
Tomato sliced	2 nos
Button mushrooms sliced	12 – 15 nos
Corn kernels boiled and drained	1 ½ cup
Fajita seasoning	1 – 1 ½ tsp
Garlic pdr	¼ tsp
Red chilli pdr	½ tsp
Salt	T.T.
Lemon juice	2 tbsp
Coriander leaves chopped	3 – 4 tbsp
Olive oil	2 tbsp
Tortilla  http://paripoornapaksiddhi.blogspot.com/2016/03/mexican-corn-tortillas.html	8 – 10 no

METHOD:

FAJITA SEASONING

1 tsp oregano

1 tsp garlic pdr  

1 tsp onion pdr

1 tsp chilli pdr    

1 tsp paprika pdr

1 tsp cumin pdr

Mix all together and use as required.

FAJITA STUFFING

1.       Heat 1 tbsp olive oil.

2.       Add in all the vegetables (except corn), from onion to mushrooms.

3.       Stir fry all the veggies on high heat till they are half cooked.

4.       Now add into it the fajita seasoning, salt, garlic pdr and chilli pdr.

5.       Stir fry again to mix. Switch off the flame.

6.       Add in the coriander leaves and lemon juice. Mix and reserve till further use.

BURNT CORN

7.       Heat olive oil.

8.       Add in the boiled corn kernels.

9.       Stir fry the corn kernels on high heat till they swell, start popping a little and start to change colour, burning slightly at the edges.

10.   Now season them with a little fajita seasoning, salt, garlic pdr and chilli pdr.

11.   Mix and toss. Switch off the flame.

12.   Add in lime juice and coriander leaves.

ASSEMBLING

13.   Warm the tortillas on a griddle.

14.   Lay them on a work counter.

15.   Put the Fajita stuffing in the centre of the tortilla in a straight line. Put a sprig of coriander over it.

16.   Turn the sides of the tortilla over the filling.

17.   Serve the Fajita with Burnt corn at the side along with lemon wedges.

18.   You can also serve them with Tomato Salsa, Guacamole Sour cream and Baked beans or Refried Beans.

For more Mexican or Tex - Mex recipes, check out the links below -

http://paripoornapaksiddhi.blogspot.com/2016/06/mexican-rice.html

http://paripoornapaksiddhi.blogspot.com/2016/04/mexican-quesadillas.html

http://paripoornapaksiddhi.blogspot.com/2016/03/tostadas.html

http://paripoornapaksiddhi.blogspot.com/2016/03/mexican-veg-enchiladas.html

http://paripoornapaksiddhi.blogspot.com/2016/02/home-made-enchilada-sauce-mexican.html

http://paripoornapaksiddhi.blogspot.com/2016/03/mexican-corn-tortillas.html 

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POHA LADOO / PRESSED RICE LADOO / पोहा लाडू

POHA LADOO / PRESSED RICE LADOO / पोहा लाडू 

INGREDIENTS

Jade pohe / thick pressed rice	1 cup
Wheat flour	½ cup
Roasted and powdered khopra / dry coconut	¼ cup
Ghee / clarified butter	3 – 4 tbsp
Kharik powder / dried date powder	3 – 4 tbsp
Powdered sugar	½ cup
Badam / almonds	6 – 7 nos
Kaju / cashewnuts	7 – 8 nos
Elaichi pdr / cardamom pdr	½ tsp

METHOD:

1.       Dry roast the pohe on medium heat till they are crisp.

2.       Allow to cool a little and grind them to a powder.

3.       In the same pan dry roast the almonds and cashewnuts and grind them to a coarse powder or pound them till coarse.

4.       Heat ghee, add in the wheat flour.

5.       Roast the wheat flour in ghee on low heat till it starts to give off a nice nutty aroma and turns a light pink.

6.       Make sure you continuously stir it to roast it evenly.

7.       Now add into it the powdered pohe, coarsely powdered dry fruits, kharik pdr, khopra pdr, and elaichi pdr.

8.       Mix it all together and add in the powdered sugar.

9.       Keep on stirring and mixing it together for around 3 – 4 minutes.

10.   You will notice that the mix starts to look a little moist as the sugar starts to melt a little.

11.   Switch off the flame immediately.

12.   Allow the mix to cool a little till it is warm to the touch and manageable by bare hands.

13.   Shape them into balls / laddoo with your hands.

14.   You may have to use a little pressure with both your hands while shaping it as the mix may be a little crumbly.

15.   Allow them to cool completely. Store in an air tight container.

16.   They stay good for around a month if stored properly.

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