Spicy Coleslaw with Orange Chilli Vinagrette Dressing

Spicy Coleslaw

For the Dresing:- Orange Chilli Vinagrette


A tsp of Orange Zest
2Tbsp Lime Juice
2tsp Sugar
1/2 cup orange juice
1Tbsp Dijon Mustard
2Tbsp Chilli OIl
1/3 cup Olive Oil
1/2tsp of cumin powder
1/4 tsp salt and pepper

Blend all these into a blender ( if your blender permits add oil in batches while the other ingredients are blending)
This might be thin, but not to worry
Store this in the refrigertor so that the Ingredients are allowed to marry themselves

This can be prepared in advance



1 Red Belll Pepper diced into small cubes
1 Pack pre shredded cabbage pack ( or combine green and red cabbage,carrot and green bell peppers - all shredded)
1 Jalepeno ( de seeded) and diced into small cubes

Combine all ingredients and add the dressing

Enjoy with your fav salad and fries

Momo's

Hello readers... Its a very creepy weather out here in NYC....So I badly wanted to have momo's ...wanted to experiment if I could come across with something new..and I came across this website - http://nepalicooking.tripod.com/momo.htm#Nepali_Vegetable_MOMO

Guess you can try making once of these or await for my next experiment

PJ

Types Of Pasta - The Pasta Dictionary

Pasta can look as mundane as long  thin rods or it could be ingenuity  personified looking like stuffed hats,  snails, shells, wheels and even  cock’s comb! There are two basic types of pasta, pastasciutta (dried) and pasta fresca (fresh). What follows is a mini dictionary of names of pastas, with their varied shapes and sizes.

Agnolotti: Or Priest’s cap- Crescent-shaped, meat-filled ravioli.

Anellini: The smallest pasta rings used for soup.

Angel’s hair: The finest of all pasta. Very thin strands also good in soups.

Bucatini: Short, straight macaroni. Long medium tubes used for basic pasta dishes.

Cannelloni: Large, round tubes, for stuffing large tubular noodles. Serve stuffed with cheese and/or meats, cover in sauce and bake.

Creste Di Galle: ‘Cocks’comb’.

Cappelletti: Stuffed ‘hats’.

Conchigle: ‘Conch shells’. Ridged tiny shells the size of lentils.

Cavatelli: Short, crinkle-shaped edged shells.

Eliche: Loose spirals.

Farfelle: ‘Butterflies’, bows.

Fettuccini: ‘Narrow ribbons’ of egg noodles. Medium ribbon.

Fusili: ‘Little sprigs’, spindles or spirals. Long twists.

Gemelli: Two pieces wrapped together to look like twins.

Gigli del gargano: Ruffled-edged, cone-shaped pasta.

Gnocchi: Italian for ‘dumplings’, gnocchi can be made from potatoes, flour, eggs or cheese. They are generally shaped into little balls, cooked in boiling water.

Lasagne: Extra broad noodles, about 2 inches wide, smooth or ripple-edged. Sheets of flat rectangular pasta.

Lumaconi: Big shells often used for fillings.

Linguine: ‘Little tongues’, thick, narrow ribbons, long flat ribbons similar to fettuccini.

Lumache: ‘Snails’, shell-shaped.

Macaroni: An American favourite, small, hollow, tube shaped.

Mafalda: Broad noodles, rippled on both sides, wider than fettuccine.

Maltagliati: Irregularly cut shapes.

Maccheroni: Macaroni of all types: hollow or pierced. Long or short cut tubes, a favourite with cheese sauce.

Orzo: Rice-shaped or barley-shaped pasta.

Orrecchiette: ‘Little ears’, ear-shaped.

Papparadelle: Broad noodles, traditionally served with game sauces.

Penne: ‘Pens’ or quills, tubes cut diagonally at both ends Quill shaped small pasta.

Pansotti: Italian for ‘pot-bellied’, triangular-shaped stuffed pasta with pinked edges.

Quadrettini: Small flat squares.

Ricciolini: Little curls.

Route: Spiked wheels with hubs.

Ravioli: Pasta squares filled with meat, cheese and/or vegetables.

Rigatoni: Large grooved macaroni. Thick-ridged tubes.

Rotelle: ‘Small wheels’.

Spaghetti: Variety of long thin rods, including capellini (very, very thin), spaghettini (thin), and spaghettoni (the thickest). Fine or medium rods.

Stellete: Italian for ‘stars’, stelle is pasta shaped like stars; stellini are little stars.

Tubetti: ‘Small tubes’, hollow.

Tagliarini: Thin ribbons.

Tagliatele: Family of egg noodles similar to fettuccine, broad ribbons.

Tortellini: Small, stuffed pasta similar to cappelletti.

Tripolini: Small bow tie shaped pasta with rounded edges.

Vermicelli: Very fine spaghetti, fine pasta, usually folded into skeins and stuffed/filled.

Ziti: ‘Bridegrooms’, slightly curved large tubes.

HUMMUS

Hummus is a Levantine Arab food dip or spread made from cooked, mashed chickpeas, blended with tahini, olive oil, lemon juice, salt and garlic.It is popular throughout the Middle East and in Middle Eastern cuisine around the globe


1 cup Chickpeas ( soaked overnight and boiled and drained well)

2 Tsp Tahini Paste
2 - 3 cloves of chopped garlic
1/2 cup olive oil

Salt to taste
1Tbsp Lemon Juice


Blend all these ingredients to form a fine paste

Now add salt to taste and 1Tbsp lemon juice

Mix well and plate it in a wide mouth plate / bowl

For garnish use Olive oil and some cooked chickpeas ( each chickpeas coated in chilly powder and cumin powder individually)

Serve with Pita Bread

Note: DO not use water for blending

Why so much of Olive oil? - Chickpeas are very dry by nature, so Addition of olive oil help to keep it moist... so if you feel the above quantity is not enuf... add more to your choice .

Tahini Paste

1cup seasme seeds
1/4 cup olive oil

Heat a pan and dry roast the seeds to a slight brown color

Once cool , blend this with Olive oil
This can be refrigerated in a clean jar for upto 2 - 3 weeks'

SORRY !!!!

Dear Viewers.....

 I Know recently that I have not been very active in posting/blogging/blog hopping, reason being many  (travel to India - the main reasonothers behind all ). Will be back in action soon

Roasted Garlic and Cumin Raita

Check this very different raitha ......this can be served with your favorite Fried rice or briyani

2 garlic cloves, peeled
1 tablespoon olive oil
250g Greek yoghurt
1½ teaspoons cumin seeds, roasted and coarsely ground
a pinch of sugar (optional)
salt

Put the garlic cloves in a small ovenproof dish, drizzle over the oil and place in an
oven preheated to 180°C/Gas Mark 4
Roast for 6–8 minutes, until tender and golden, then remove and leave to cool.
Lightly whisk the yoghurt in a bowl
Crush the garlic, then gently mix it into the
yoghurt with the cumin and salt. Taste and add the sugar if necessary.