Drool over these


SPANISH SPAGHETTI 
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Ingredients : 225 gms spaghetti; 1tbsp olive oil; 2cups chopped onion; 2tsp garlic (minced); 1tsp Oregano (dried); 1/2tsp Celery salt; 1/4tsp red pepper (crushed); 1/4tsp saffron threads; 1/4tsp ground black pepper; 1 and 1/2 cups Marinara sauce; 1/2cup sliced olives; 1/4 cup dry sherry; 1tbsp Capers; 1/4cup fresh parsley (chopped)
Method : —- Cook spaghetti according to package directions, omitting salt and fat, drain.  Heat oil in a large skillet over medium-high heat, add onion, sauté for 4mins or until tender.  Stir in oregano, celery salt, red pepper, black pepper and saffron.  Stir in Marinara sauce, olives, sherry, capers and 3tbsp chopped parsley.  Bring to a boil, reduce heat, and simmer for 15mins.  Add spaghetti to sauce mixture.  Cook for 2mins or until thoroughly heated.  Sprinkle with the remaining parsley and serve. —— Urvashi Rautela.
DHABA-STYLE ALOO MATAR
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Ingredients : 2tbsp oil; 1tsp cumin seed; 1 green chilli (slit); 1 onion (sliced); 1tsp ginger paste; 1tsp garlic paste; 2 tomatoes (diced); 2tsp coriander powder; 1tsp cumin powder; 1/2tsp turmeric powder 1tsp red chilli powder; 1tsp dry mango powder; 5-6 potatoes (peeled and cut into 8-10 pieces); 1cup shelled peas; 1tsp garam masala; salt to taste; 2tbsp coriander leaves.
Method :  In a wok, heat oil and add cumin seeds.  Add green chillies and onions.  Saute onions till they turn soft.  Add ginger and garlic paste and sauté for another minute.  Add tomatoes, coriander powder, cumin powder, turmeric, red chilli and dry mango powders and sauté for a minute.  Lastly, add potatoes, peas and 1/2 cup of water.  Add salt. cover the pan and cook till potatoes are soft.  Turn off the heat.  Sprinkle garam masala and cover immediately.  open after a few minutes, garnish with coriander leaves and serve. —Sakshi Tanwar.
CHICKEN KADHAI
Chicken Kadai
Ingredients : 1kg chicken; 2tsp coriander seeds; 2tsp cumin seeds; 6 whole peppercorns;; 6 dry red chillies; 2-inch piece ginger; 15 cloves garlic; 2tbsp ghee; 1 onion (chopped); 4 tomatoes (chopped); salt to taste; 2tbsp fresh coriander leaves (chopped)
Method: Dry roast coriander seeds, cumin seeds and peppercorns and grind to a coarse powder.  Grind red chillies, ginger and garlic to a fine paste.  Heat ghee and 2tbsp oil in a kadhai, add onion and sauté till lightly browned.  Add half of the coarsely ground spice powder, red chilli-ginger-garlic paste and continue for 4mins.  Add tomatoes and salt and continue to cook till the tomatoes become soft.  Put in the chicken pieces and stir.  Add coriander leaves and the remaining coarsely ground spice powder and mix well.  pour 1/2cup water.  Cover and cook on medium heat, till the chicken is done.  Serve hot. —– Mohsin Hamid (author).
1-CUP-WONDER —– BASBOOSA
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Katherene Deborah Abel says, “It’s impossible to find a less-fussier recipe than this one.  It is an Arabic dessert-cake, and since it is flourless, it works well for those who hate gluten.
Ingredients : — 1cup semolina; 1cup vegetable oil; 1cup grated coconut; 1cup water; 1cup castor sugar; 2eggs.  ———
Method : — It is as simple as throwing all these in together and whisking well enough, so there are no lumps.  Pour it into a baking tray and bake at 170degrees for about 30mins or until a fork pierced in the centre comes out squeaky clean.  The Syrup : 1/2cup sugar and 1/2cup water; juice of 1/2 a lime.—— Boil the above until a syrupy consistency and pour over the hot cake and bake at 170 degrees for another 10mins.  Bite into this hot with ice-cream or cold out of the fridge.  Top with flaked roasted almonds.
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