Starter

Veg soup

Posted on December 28, 2010. Filed under: Starter | Tags: |

Ingredients:


1/4th cup Cauliflower (grated)
1/4th cup Carrot (grated)
1/4th cup Mushrooms (finely chopped)
1/4th cup French Beans (finely chopped)
2 tsp Amul Butter
1 tsp Ginger-garlic paste
To taste Salt
To taste Black pepper powder
½ cup Amul Curd (whisked)
1 tsp Fortune Oil
1 tsp Cumin seeds
½ tsp Lemon juice
1/4th tsp Lemon zest

Method:
1. In a frying pan, heat butter, add ginger-garlic paste, salt and pepper and sauté for a few seconds.
2. Add 1 cup water and bring to a boil. When water starts boiling, whisk in the curd and stir continuously till the mixture comes to a boil again. Mix in vegetables and cook till done.
3. Heat oil and add cumin seeds. When cumin crackles, mix into the soup and remove from flame.
4. Mix in lemon juice and zest and serve hot.

 
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Brinjal soup

Posted on December 28, 2010. Filed under: Starter | Tags: , |

Ingredients:

Method
Soup

Crostini

7. Preheat oven to 100*C. Toast the French bread slices slightly. Cut whole garlic pod in half and rub onto toasted bread slices.
8. Heat a tawa. Brush toasted bread with olive oil and toast on tawa for a few seconds.
9. Combine mozzarella with minced rosemary, salt, pepper and Slices of Eggplant &tomatoes. Spoon the mixture on each bread slice and cook till warm.
10. Serve hot with brinjal soup.
1. Stud the large brinjals with 6 cloves of garlic each. Finely chop the remaining garlic and keep aside. Also poke holes in them and stud with 1 sprig each of thyme and rosemary. Brush the brinjals using 2 tbsp olive oil and roast on an open flame till cooked. Keep turning at regular intervals to avoid burning. Keep aside to cool.
2. Peel the cooled brinjals, chop roughly and pass through a sieve. Keep aside.
3. Heat 4 tbsp butter, add chopped garlic and onions and sauté till translucent. Mix in 1 ½ tbsp maida and fry till mixture becomes golden.
4. Mix in white wine and vegetable stock and bring to a boil. Mix in the brinjal puree (passed through a sieve), whisk well and cook till mixture comes to a boil.
5. Whisk in fresh cream, minced thyme, cumin powder, salt and pepper. Keep hot.
6. Bring water to a gentle simmer in a saucepan. Beat egg-whites to a soft peak stage and poach them in hot water. Pour out soup into glasses and top with egg froth.
6 nos. Large Brinjals
1 ½ cup Garlic (peeled)
8 sprigs Fresh Thyme (2 sprigs minced)
7 sprigs Fresh Rosemary (1 sprig minced)
4 tbsp Olive Oil
100 gm Amul Butter
3 nos. Onions (finely chopped)
3 tbsp Maida
50 ml White wine
500 ml Vegetable stock
250 ml Amul Cream
1 tsp Ramdev Cumin powder (roasted)
To taste Salt
To taste Ramdev Black Pepper powder
4 nos. Egg Whites
1 loaf French bread (sliced thickly)
1 pod Garlic (whole)
200 gm Amul Mozzarella Cheese (grated)
3 nos. Tomatoes (diced)

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Christmas salad

Posted on December 28, 2010. Filed under: Starter | Tags: |

Ingredients:

1 bunch: Iceberg Lettuce (torn into pieces)
1 head: Red Cabbage (torn into pieces)
10 nos. Cherry Tomatoes (cut into half)
8-10 nos. Black Olives (cut into half)
20 ml: Olive Oil
30 ml: Balsamic Vinegar
To taste: Salt
½ tsp: Ramdev Black Pepper powder

Method:

1. Combine lettuce with red cabbage, cherry tomatoes and olives and toss in olive oil and balsamic vinegar in a large glass bowl.

2. Season with salt and pepper, toss well and serve immediately.

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BAsil spaghetti soup

Posted on September 11, 2009. Filed under: pasta, Starter | Tags: , , , |

This soup’s ready in a jiffy and its full-bodied flavours emerge beautifully with each spoonful.

Serves 2.

Ingredients
½ cup cooked spaghetti
½ cup mixed vegetables
¼ cup chopped onions
3 cups vegetable stock
½ teaspoon chopped garlic
a few drops Tabasco
1 teaspoon olive oil
4 to 6 chopped basil leaves
salt and freshly crushed pepper to taste
Method
1. Heat the oil in a pan and sauté the onions and garlic for a few seconds. Add the stock and vegetables and bring to a boil.
2. Simmer till the vegetables are tender. Add the Tabasco, salt, pepper and the pasta and bring to a boil.
3. Serve hot garnished with chopped basil.
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Curried pasta and bean salad

Posted on September 11, 2009. Filed under: pasta, Starter | Tags: , , |

Curry powder imparts a special flavour to pasta and beans.

Cooking Time : 25 min.
Preparation Time : 10 min.

Serves 6.

Ingredients
1 teacup kidney beans or haricot beans
3/4 teacup shell pasta
2 tablespoons chopped dill leaves
1 clove garlic, crushed
2 teaspoons oil
salt and pepper to taste
For the garnish
2 tablespoons chopped parsley

fried bread croutons

To be blended into a dressing
1 teaspoon curry powder

1/2 teacup creamy mayonnaise

1/2 teaspoon salt
white pepper to taste
Method
1. Soak the beans overnight. Next day, cook with salt in a pressure cooker, making sure not to overcook the beans. Drain thoroughly.
2. Put plenty of water to boil, add the oil and salt. Add the pasta and cook till just done. Drain well and plunge in cold water.
3. Mix all the salad ingredients and put in the refrigerator.
4. Just before serving, add the dressing and toss.
5. Serve cold, garnished with croutons and chopped parsley.
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Italiano salad

Posted on September 11, 2009. Filed under: pasta, Starter | Tags: , , , |

This oregano-flavoured macaroni salad is sure to please pasta lovers.

Cooking Time : 15 min.
Preparation Time : 20 min.

Serves 6.

Ingredients
1 teacup macaroni
1 tomato, deseeded and diced
1 capsicum, diced
3 spring onions with greens, chopped
2 tablespoons oil
For the dressing

vinaigrette dressing with 1/2 teaspoon oregano or curry sauce


For the garnish
5 to 6 stuffed olives, cut into halves
Method
1. Boil the macaroni in sufficient water along with 1/2 teaspoon of salt and 1 tablespoon of oil. Drain thoroughly, wash and cool.
2. Add the remaining salad ingredients and mix.
3. Put in the refrigerator.
4. Just before serving, add the dressing and toss.
5. Serve cold, garnished with olives.
Tips
With vinaigrette dressing take 1/2 teaspoon oregano or curry sauce.

CURRY SAUCE

Goes very well with pasta.

Cooking Time : Nil.
Preparation Time : A few min.

Makes 1 cup.

Ingredients
1 tablespoon curry powder

1 teacup creamy mayonnaise

salt and pepper to taste
Method
1. Mix all the ingredients in a blender.
2. Store in the refrigerator and use within 2 days.
3. Whisk well before using.
4. Serve cold.
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Shell pasta salad with pesto dressing

Posted on September 11, 2009. Filed under: pasta, Starter | Tags: , , |

A crunchy salad flavoured with fresh basil.

Cooking Time : : 10 mins.
Preparation Time : : 10 mins.

Serves 4.

Ingredients

1/2 cup cottage cheese (paneer), cubes

3 cups cooked shell pasta (conchiqlie)

To mixed into a dressing
1/2 cup walnuts, finely chopped
1/2 cup basil leaves, chopped
2 tablespoons garlic, grated
3 tablespoons lemon juice
5 tablespoons olive oil or salad oil
salt to taste
Method
1. Mix the shell pasta and cottage cheese and place in the refrigerator.
2. Just before serving, toss the pasta in the dressing.
3. Serve chilled.
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Herbal macaroni salad

Posted on September 11, 2009. Filed under: pasta, Starter | Tags: , , |

A macaroni salad with fresh herbs.

Cooking Time : A few min.
Preparation Time : 15 min.

Serves 6.

Ingredients
3 cups cooked macaroni (shell or cut)
2 tablespoons chopped dill
1 cup thick curds
2 tablespoons fresh cream
1 green chilli, chopped
1 tablespoon butter
salt to taste
For the garnishing
lettuce leaves
spring onion trees
Method
1. Heat the butter, add the macaroni and dill and cook for 1 minute.
2. Mix the curds, cream, green chilli and salt thoroughly and mix with the macaroni.
3. Surround with lettuce leaves, decorate with spring onion trees and serve warm.
Tips
For Thick Curds : Put the curds in a muslin cloth or thin cloth.
Tie and hang for 1 to 1 1/2 hours and allow the water to drain out.
For Spring Onion Trees
Select fresh spring onion. Take one onion and quickly slit the leaves upto 125 mm. length from the white bulb with the help of a needle.
Repeat several times turning the bulb so that many slits appears on all sides.
Repeat with other spring onions.
Keep in ice-cold water for at least 1 hour.
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Avocado, tomato and mozzarella pasta salad

Posted on September 11, 2009. Filed under: pasta, Starter | Tags: , , |

A stylish summer salad made from ingredients representing the three colours of the Italian flag – a sunny cheerful dish!
For Italians, the time of the year is important in determining which salad will be served. Vegetables, roots, pulses and herbs are always chosen when they are in season and at the peak of their perfection.
The avocado chosen for this salad should be ripe, so that it gives under the pressure of your finger and the seed within is loosened from its surrounding flesh. Halve the avocado, remove the stone and peel off the skin. Slice the flesh lengthwise. Apply a little lemon juice to the cut slices as they get discoloured on exposure to the air.
Add the dressing to this salad, cover and chill for at least 2 hours. You may need to add additional dressing if the salad appears too dry while serving.

Cooking Time : Nil.
Preparation Time : 10 mins.

Serves 3 to 4.

Ingredients
1 ripe avocado, cut into thin slices
1 teaspoon lemon juice
3 large tomatoes, cut into thin slices
11/2 cups cooked fusilli or bow pasta, page……
1 cup mozzarella cheese, cut into thin slices
2 tablespoons chopped walnuts
To be mixed into a dressing
3 tablespoons olive oil or oil
11/2 tablespoons lemon juice
1/4 teaspoon mustard powder
2 tablespoons chopped fresh basil
1/4 teaspoon sugar
salt and freshly ground pepper to taste
Method
1. Apply the lemon juice to the avocado slices to prevent them from discoloring.
2. Combine all the ingredients of the salad in a serving bowl, add the dressing and toss well.
3. Cover and refrigerate for about 2 hours.
4. Serve chilled.
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Pasta salad with basil vinaigrette

Posted on September 11, 2009. Filed under: pasta, Starter | Tags: , |

Sun-dried tomatoes and olives enhance this delicious pesto-inspired salad which is just as tasty served warm or cold.
When using pasta in a salad, it is important to rinse the cooked pasta with cold water and drain it well. Toss a little oil through the pasta to stop it from sticking together.
Elaborations of a pasta salad are many. You may add slivers of vegetables, a few herb leaves (particularly basil), or other refinements such as sun-drenched tomatoes or olives. Serves dressed with olive oil and lemon juice. So with a little imagination, you can create your own salad recipe!

Cooking Time : Nil.
Preparation Time : 20 mins.

Serves 4.

Ingredients
1 1/2 cups cooked fusilli, page….
1 large tomato, blanched and peeled

2 tablespoons sun-dried tomatoes(soaked and chopped)


8 to 10 black olives, deseeded.
2 tablespoons chopped walnuts
4 tablespoons mozzarella cheese or cheese, thinly sliced
Method
1. Deseed to tomato and cut into thick strips.
2. Toss all the ingredients for the salad except the vinaigrette dressing. Chill sdthe salad for at least 2 to 3 hours.
3. Just before serving, add the dressing to the salad . Mix well. Serve with garlic bread.
Tips
If you are using sun-dried tomatoes preserved in olive oil, you do not need to soak them in water.
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