Sunday, 26 July 2015

Bean and pasta soup

For a past few months, I have been taking more of soups and salads for dinner.I found it interesting and exciting so that I could prepare new recipes and experiment.

This in turn created a fondness for soup in my family and even the kids started to enjoy the soups. Apart from the clear soups, I prefer chunky ones and those which will make a meal by itself.

One such creation is this soup which was born out of bits and pieces of ingredients that were remaining in the freezer.

And once again this post is for Blogging Marathon #54, Week 4, Day 3, where I selected on ingredient from the list that Srivalli provided in the BM #54 announcement

I used:

Pasta - 1/2 cup
Vegetable stock - 2 cup / more
Boiled Kaala Channa - 1/2 cup
Boiled peanuts- 1/8 cup
Kitchen king masala - 1 teaspoon
Celery- 1 stalk,chopped
Garlic-2 pods, chopped
Onion-1,finely chopped
Salt to taste
Oil-1 teaspoon

Heat oil in a pan and add onion, celery, garlic and saute till the onion turns light brown. Add vegetable stock and when it comes to a boil add pasta and simmer till the pasta is done. Add more stock if needed.Now put in kitchen king masala and salt.

Add boiled peanuts and Kaala channa and simmer for a few minutes. Remove from heat and serve warm garnished with coriander leaves.

  • Water can be used instead of vegetable stock.
  • Celery is optional.
  • Any bean can be used instead of kaala channa.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#54

Bon Appetit...

Saturday, 25 July 2015

Aloo Gobi Masala | Cauliflower Potato Curry

One of the ingredients that Srivalli mentioned in the BM #54 announcement was Cauliflower.So this was the dish I wanted to post.

Potato and Cauliflower are omnipotent in my pantry.So one fine day I decided to make a curry with these two veggie and added a bit of peas that were remaining in the crisper tray..This is an easy curry that goes well with rice and roti.This is my post for BM 54, Week 4, Day 2.

I used:

Potato - 1, cubed
Cauliflower- 1,medium sized flower, florets separated
Peas- 1/4 cup
Cumin seeds- 1 teaspoon
Green chilies- 1, cut and slit
Ginger,grated- 1 teaspoon
Garlic , grated- 1 teaspoon
Curry leaves-  a few
Chili powder- 1 teaspoon
Coriander leaves- 1 teaspoon
Garam masala-1/2 teaspoon
Turmeric powder-a pinch
Salt to taste
Oil- 1 tablespoon

Heat oil in a pan and add cumin seeds. When it crackles, add onion, ginger, garlic, onion, curry leaves,green chilies and saute.Whent he onion turns translucent add turmeric powder, potato and cauliflower, peas.

Mix well and saute for a few minutes and add 1/2 cup water and salt, mix and cover and cook till the vegetables are just done but not mushy.Open the lid and mix in between a couple of times so that you can check the vegetables and also prevent them from sticking to the pan. Add a little more water to cook if needed.

Add tomato. chili powder, coriander powder, garam masala and cook on low flame for a few minutes till the tomato turns mushy.Remove from heat and serve as a side with steamed rice..

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#54

Bon Appetit...

Friday, 24 July 2015

Pasta In Pumpkin Sauce

Pasta dinners are a favorite with my kids. Earlier it used to be Cheese pasta then came saucy tomato pasta and now we have come to the stage where the kids don't mind eating pasta even if has vegetables / vegetable puree in it.

One of the experiments led me to use pumpkin puree and the kids couldn't even find out what went into the tasty dish!

So when Srivalli gave a choice of ingredients to choose from and cook, I grabbed up squash varieties to post this dish! This will be my first post for Blogging Marathon #54,Week4.

I used:

Yellow Pumpkin/squash - 200 grams
Pasta- 1 cup
Garlic, grated- 1 teaspoon
Kitchen king masala- 1 teaspoon
Oregano- 1/2 teaspoon
Salt to taste
Oil- 1 teaspoon

Peel and chop the pumpkin roughly. Take the pieces in a vessel add 1/2 cup water and pressure cook till done. You can also cook it on the stove top in a pan. Just keep adding water till it gets done. Drain and reserve the water used to cook it and puree the pumpkin.Keep aside.

Cook pasta as you usually do,drain and keep aside. I usually cook it in plenty of water adding a little salt till just done [al dente]

Heat oil in a pan and garlic.Saute till it turns pink.Add the pumpkin puree, kitchen king masala ,salt. Mix well and let it come to a boil.Add the pasta and some of the reserved liquid and mix. You may add/ omit this depending on how much sauce the pasta absorbs. Simmer for a few minutes and add oregano.  Mix and remove from heat.

Pasta in Pumpkin sauce is ready to be served....

  • You can use any masala powder of your choice like pav bhaji masala, sambar powder etc. Or leave it out and add only chilli powder / pepper powder

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#54

Bon Appetit...