Zucchini "Fettuccine" With Tomato Sauce

Try this simple - healthy salad.....I have re - created this from one of the TV shows

4 Large Zucchini / Yellow Squash
Salt to taste
5 Medium firm tomatoes
1/4 cup Extra Virgin Olive oil
1/2 Clove finely chopped Garlic
1tsp Jalapeno pepper - finely chopped
Freshly ground pepper
1/4 cup chopped pine nuts

1/4 cup chopped fresh basil
1 teaspoon chopped fresh oregano or dried Oregano



Trim and peel the zucchini, then use a mandoline or a vegetable peeler to thinly slice lengthwise into wide ribbons (stop when you get to the seeds)
Cut the ribbons into 1/4-to-1/2-inch-wide strips to make them look like fettuccine.
Transfer to a colander and toss with 3/4 teaspoon salt; let drain in the sink, tossing occasionally, about 30 minutes.
Rinse well and pat dry.
Meanwhile, peel the tomatoes using a sharp vegetable peeler, then halve horizontally and squeeze out the seeds
Puree 1 tomato with the olive oil, garlic, jalapeno, and 1/4 teaspoon each salt and pepper in a food processor or blender. Transfer to a bowl
Chop the remaining 4 tomatoes and add to the bowl; add the pine nuts, basil, oregano, and salt to taste.
Divide the zucchini among bowls and top with the tomato sauce. Top with more pine nuts and drizzle with olive oil.

Dahi Tamatar Ke Kebab with Khajoor Chutney and Hormukh Phak

Planning the menu for a luncheon can be a Herculean task if you have invited over friends with an extremely diverse meal preference. And among them are ones with a bias for traditional Indian cuisine, and those with a palate for Continental or Oriental dishes.

If this is your scenario, don't lose heart and ditch the idea of rustling up a surprise in favour of calling in from a restaurant. A dash of creativity in menu planning is all it takes to please even a motley gang. Simply fuse different cuisine, and you are good to go. A traditional Indian appetizer, an Oriental main course and an Italian dessert is not a bad idea either, and will keep even a fussy foodie in perfect peace.

So here is some eclectic assortment that's just right for the occasion, and simple enough to be tried at home from chef Inder Dev of Fortune Select Excalibur, Gurgaon


Dahi Tamatar Ke Kebab with Khajoor Chutney 

Ingredients:

Tomatoes red 4 nos
Bread slices 4 nos
Butter milk 1 cup
Yellow chilli powder...a pinch
Lemon rinds 1 tsp


For filling: 

Hung curd 1 cup
Fresh cream 2 tblspns
Finely chopped green chilli 1 tsp
Finely chopped dill leaves ½ tsp
White pepper powder...a pinch
Garam masala powder...a pinch
Salt to taste
Oil for deep frying


For khajoor chutney: 
Khajoor 200 gms
Black jaggery 40 gms
Ginger 20 gms
Salt to taste
Cumin seeds 1 tsp
Sesame oil 2 tblspns

Method: 
- Take equal sized red tomatoes, wash and then remove eye by slicing the top.
- Combine all filling ingredients and mix them well.
- Fill tomatoes with the above filling and keep aside.
- Mix butter milk, yellow chilli powder and salt.
- Soak a bread slice in butter milk mixture, wrap filled tomatoes with soaked bread slice and seal from all sides. Repeat the same with remaining tomatoes and bread slices.
- Deep fry wrapped tomatoes in a medium hot oil until golden brown and crisp. Drain.
- Cut into half, sprinkle lemon rinds on top and serve immediately with khajoor chutney.


Khajoor Chutney: 
- Combine all chutney ingredients, mix well, add a cup of water and simmer until it becomes thick.
- Strain and cool.

Hormukh Phak 


Ingredients:

Mushroom 250 gms
Baby corn 75 gms
Carrots 75 gms
Zucchini 75 gms
Broccoli 75 gms
Thai red chili cut into slices 1 tsp
Basil 2-3 nos
Onion finely chopped 1 cup
Coconut milk powder 2 tblspns
Thai red curry paste 2 tblspns
Oil 2 tblspns
Salt to taste
Thai seasoning...a pinch
Tender coconut shell...to serve

Method: 
- Clean and chop mushroom, baby corns, carrots, zucchini and broccoli.
- Heat oil, add Thai red chillies and cook for a moment, then add fresh basil and chopped onion and saute until transparent.
- Add vegetables and cook until tender and water evaporates.
- Add Thai red curry paste and cook for a moment.
- Dissolve coconut milk powder and stir in the preparation.
- Mix well, adjust salt and seasoning.
- Transfer into a tender coconut shell and serve with steamed rice.

Aachari Paneer

1Cup Sliced Onions
1/4 tsp each of - Saunf (Fennel), Kalonji (Onion seeds), yellow mustard Seeds - used in pickles, Cumin seeds (Jeera), Fenugreek seeds(Methi Dana)
A pinch of Asafoetida
1tsp fresh chillies - red / green - chopped / sliced
1.5 cups of diced bell peppers
1 cup diced cottage cheese (Paneer)
1tsp Red chilly powder
1/2 tsp turmeric powder
1/2 tsp garam masala
1/2 cup beaten Curd
3Tbsp Freshly chopped coriander
2Tbps Oil
Salt to taste

In a bowl mix fennel, mustard, Fenugreek, onion and cumin seeds along with asafoetida

Heat oil in a pan and add the above mixture, once it crackles add onion and fresh chilly and saute until translucent

Now add the bell peppers and saute for a min or two
Add the paneer along with the dry masalas and mix thoroughly

Cover it with a lid and allow it to cook for 5 - 6 mins on low to medium flame
Once done add in the curd and stir it for 2 - 3 minutes

Garnish with coriander leaves and serve immediately


Note:

If you dont have the yellow mustard seeds - whole or broken , you can use the normal mustard you have
You can omit the curd and this can also be used as a filling for wraps / pies / rolls along with some shredded cheese
To make it more of a gravy consistency, add in more curd along with some water and allow it to cook

AGRA KA PETHA

INGREDIENTS

Ash gourd (petha) 1 kilogram

Sugar 750 grams

Alum powder 1 teaspoon

Lemon juice 1 tablespoons


METHOD

Cut petha into half, remove skin and seeds and cut into pieces of desired size
Prick them with a fork or any other pointed thing
Place petha pieces in a large pan and pour sufficient water so as to just cover the pieces
Add alum powder and boil for about ten to fifteen minutes
Remove from heat, drain and wash thoroughly under running water
Combine sugar with one cup of water and heat till sugar dissolves
Add lemon juice to remove scum, if any. Reduce heat to medium and add boiled petha
Continue cooking till pethas get softened and sugar syrup is of three-thread consistency
Remove from heat, remove pethas and keep the pieces separately so that they do not stick to each other
Serve when cool.

From SKapoor

Spinach Cheese Swirls with Avocado

This tempting appetizers look like they are reallyyyyy difficult to make, but guess this is one recipe that a fresher to cooking experiments can try their hands on.....and results in flaky puff with your choice of stuffing and an awesome dressing

(I am sorry for the clumsy pics, as I was in a hurry while preparing this...but next time when I bake this will post more clearer pics )

So all you require is

1 Sheet Puff pastry ( thawed)
All purpose flour to dust
Rolling pin
Oil - for brushing


Stuffing - Cheese Spinach Mixture

1/2 cup Spinach - finely chopped
3 Tbsp of fresh coriander / Parsley leaves - finely chopped
Salt to taste
1/2 tsp fresh ground pepper
2Tbsp Mozzarella Cheese - grated
1Tbsp Parmesan cheese - grated

Heat the oven to 400°F.
Sprinkle the flour on the work surface / baking tray.
Unfold the pastry sheet on the work surface and roll it out a bit

Brush the pastry sheet with oil
Mix all the ingredients for the stuffing
Top the sheet with the cheese and spinach.mixture
Starting at a short side, roll up like a jelly roll
Cut into about 20 (1/2-inch) slices
Place the slices, cut-side down, onto the baking sheet lined with parchment paper
Brush the slices with oil
Bake for 15 minutes or until the pastries are golden brown
Remove the pastries from the baking sheets and let cool on wire racks for 5 minutes



Topping / Dressing

3Tbsp Mashed  ripe avocado
1Tbsp boiled corn kernels
1Tbsp onion - finely chopped
1/4 tsp green chillies - finely chopped
1Tbsp Tomatoes - finely Chopped
Salt to taste
1/4 tsp lemon juice

Mix all the above ingredients and keep aside

Finally........In a plate place the pastry swirls and top it with the Avocado mix
Sprinkle some fresh ground black pepper over it

TIP's:


For a flavor twist, try a different cheese.  Any shredded cheese will work in this recipe
You have endless options for the stuffing's
For best results, make sure to remove as much liquid as you can from the greens before adding it to the pastry. If it's too wet, it may make the pastry soggy
For the toppings, you can also try versions such as Pesto, Hummus, Cucumber - Yogurt Dip,  mixed glazed fruits, Apple Plum Reduction

http://www.teavana.com/

For those who love tea / Chai ......guess you need to have a peek preview to this - http://www.teavana.com/

Gatte Ki Subzi

Gatte ki sabji / subzi is a popular and all-time favorite marwari / Rajasthani recipe with besan or gram flour based  dumplings simmered in curd laden tangy gravy. Enjoy the gatter ki subzi with bajra roti or rice or roti................ I ve tried it with dosa 's also.....it really tasted good :)


You would require


1 Cup gram flour / Besan
Salt To Taste
A pinch of hing / asafoetida
1/2 Tsp Red Chilly powder
1/4 tsp Turmeric powder
2Tbsp Cooking Oil + oil for smearing
Water


Combine all the ingredients to form a hard dough.
Since gram flour does not absorbs water as the regular wheat flour , add water in smaller quantity while kneading the dough 
Rub oil at intervals to avoid the dough sticking on to your palms and fingers
Divide the dough into equal portion and roll into 5 - 6 " round strips with the help of you palms

Meanwhile add 2 - 3 cups of water in a deep vessel and let it come to boil 
Once the water is boiling add the dough strips along with a drop or two of oil , which will prevent it from sticking to each other 
(Remember to boil the water well, else the dough might turn out into a paste)

Gatte in boiling water

Let it boil for 10 - 15 mins, In case you want to check , cut the strip with the help of a knife and check the middle portion of the surface of the cut , It should be of a even color...The surface might look like some pox affected skin, but that s perfectly fine

Cooked Gatte

Once done, remove the pieces with the help of a slotted spoon or tongs and keep it aside
Reserve the water




Gravy


1 cup Curd
2Tbsp wheat Flour
1/2 Tsp Red chilly powder
1/2 Tsp Garam Masala Powder
1/2 Tsp crushed Saunf / Fennel Seeds
1/2 tsp Amchoor / Dry mango powder
Salt to Taste
Water - as required


Combine all the ingredients and mix well to form a smooth paste, Add water if necessary

Curd and wheat flour

Along with the masala

After mixing all the ingredients, this is how it will finally look like

Final Process


1Tbsp Oil
1/2 Tsp cumin seeds
2 bay leaves - dry 
1/4 Tsp turmeric powder
1/2 Tsp red chilly powder
Curd Gravy
Gattae
2Tbsp dried Methi / Fenugreek leaves - Crushed




Cut the gatte strips into smaller pieces

In a pan heat oil, and add the cumin seeds and bay leaves And switch off the flame
Now add the turmeric and chilly powder and then the curd gravy, mix well and turn and switch on to low flame

Stir continuously so that it does not curdles 
Add water if required at this stage to make it a gravy consistency - use the reserved water that was kept aside after draining the gatte, and in case the gravy looks thin add more wheat flour to make it thicker 
Once it starts boiling add the gatte pieces along with methi leaves
Mix well and let it cook for another 5 - 7 mins and serve hot with rotis or rice

Let me know how did yours turn out !!!


In case you would like to add or lessen any of the ingredients, please feel free to experiment !!!