Romaine Lettuce Salad

Salads are a favorite amongst many and it can be served either as an appetizer,side,main course or even as a dessert.As a child,salads were a definite part of our weekend lunch menu...usually cut veggies tossed with salt and pepper. Traveling across a bit,exposed me to the various kinds of salads available. I must admit, even now I can't have salad for a meal :)

My husband is a salad freak and i try to make some fresh salads for him at home whenever i can. That said,there is no big list of must have to make a salad. Feel free to toss the veggies,lettuce,spinach,nuts,fruits,raisins etc with a simple dressing of lemon juice,salt and pepper.

Here is my version of salad.

Time:Making Time (10 mins)

Difficulty level:Very easy

Ingredients:

• Romain lettuce - 1 chopped 
• Craisins - 1 tsp (dried cranberries)
• Walnuts,almonds  - 3-4 finely chopped
• Croutons - 1 tbsp ( * I used Garlic flavoured)
• Raspberry Vinaigrette Salad Dressing - 1 tbsp 
• Black Pepper Powder - 1/2 tsp
• Feta or Goat cheese - 1/2 tsp for garnish (optional)
• Salt to taste

Preparation:

1. In a large bowl, mix the lettuce,craisins,chopped nuts,croutons and toss them well.
2. Now add the salad dressing, salt,pepper to this and mix well. Toss the salad to make sure the ingredients and the dressing is mixed well.
3. Garnish it with some Feta or Goat cheese, if you like. Salad is ready.

Chef's Tip :

- Serve the salad immediately else the croutons won't be crunchy for long.
- I used Raspberry vinaigrette dressing from Trader's joe. A simple alternative is to use olive oil,lemon juice,salt and pepper.Tastes equally great.
- You can even add fruits like Apples,oranges etc to this

Romaine lettuce Salad served with Raspberry Vinaigrette 

Butternut Squash Soup

I have never tasted Squash while being in India. Thanks to my husband, I am now getting to try different,seasonal types of fruits and veggies.From early Fall through Winter,Winter Squashes are aplenty and at their best too.Butternut Squashes have a hard rind and a golden orange flesh. When I was wondering how to use the Squash, I decided to try making a soup out of it.

It turned out to be tasty enough...though I was initially not sure how it would taste :)

Here is the recipe to make Butternut Squash Soup

Time: Making Time (20 mins)

Difficulty level: Easy

Ingredients:

• Butternut Squash - 1 peeled and cubed
• Onion - 1 medium sized
• Garlic - 3 flakes finely chopped
• Ginger - 2" piece finely chopped
• Butter - 2 tsp
• Water - 3 cups
• Salt - to taste
• Pepper - to taste
• Mint leaves/Basil - to garnish (Optional)

Preparation:

1. In a pan,Heat the butter and add the chopped Onions and fry till the onions turn soft pink.
2. Add the chopped Ginger and Garlic,cook until fragrant for about a minute.
3. Now Add the cubed Butternut Squash to this along with 3 cups of water and bring it to a boil.
4. Add a little salt to taste and simmer until the Squash gets cooked well. 
5. Once cooled, blend it in a mixer to a fine puree.
6. Now return the soup to the pan,Add salt and pepper to taste and simmer for 3-5 mins.
7. Garnish with Mint leaves/Basil.Serve hot.

Cream of Carrot Soup

Wondering what to do with Carrots?? Wanna try something new...Try out this simple,healthy Carrot soup.There is nothing like having a hot bowl of soup on a rainy day with some snacks to go along with it ;)

Time: Making Time (20 mins)

Difficulty level: Easy

Ingredients:

• Carrots - 1 cup
• Green peas - 1/2 cup
• Onion - 1/2 finely chopped
• Garlic - 2 or 3 flakes (Optional)
• Milk - 1 small cup
• Butter - 2 tsp
• Maida - 1 tbsp
• Water - 1 cup
• Salt - to taste
• Pepper - to taste
• Mint leaves/Basil - to garnish (Optional)

Preparation:

1. Boil the Carrots in water until they are cooked. Once cooled, blend it in a mixer to a fine paste.
2. In a pan,heat the butter and fry the chopped onions until it turns pink. If you like the flavor of garlic,add 2-3 crushed flakes to the onions and fry.
3. Now make a fine paste with the maida flour and a little milk. 
4. Add this paste and rest of the milk to the fried onions along with the Carrots and Peas.
5. Mix well and simmer until the raw smell disappears.
6. Add salt and pepper to taste.
7. Garnish with a little cream or grated cheese and Mint leaves.Serve hot.

Chef's tip - The water used to boil the veggies can be used to make the soup. Adding maida & milk helps in giving the creamy texture to the soup,skip it if you don't like.

 

 

Egg Roast

Egg has always been a favorite of mine. Here is a simple yet very tasty variation that you could make with Egg and does not need a lot of ingredients.This dish makes a great combination when served with hot Rasam Rice or any Kozhambu :)

Time:Making Time (20 mins)

Difficulty level:Easy

Ingredients:

• Boiled Egg - 3-4 
• Ginger,Garlic Paste - 1 tsp (Optional)
• Red Chilli Powder - 1 tsp 
• Turmeric Powder - a pinch
• Salt to taste
• Oil/Butter - 2 tbsp

Preparation:

1. Boil 3-4 eggs and Cut them into half and keep aside.
2. In a small cup, add Ginger-Garlic paste (optional),Red chilli Powder, Turmeric Powder and Salt to taste. Mix all of them together with 1 tsp of water to make a smooth paste.
3. Now coat the Sliced Eggs with this paste and keep it aside for 5 mins.
4. In a pan, add 2 tbsp of Oil and simmer till the Oil is hot enough.
5. Now carefully place the coated Egg slices onto the pan and allow it to cook for 3-5 mins.
6. Once the Egg starts turning golden brown, change the sides and simmer for another 2-3 mins.
7. Garnish it with little chopped coriander on top
8. Serve with Hot Rice  

Chef's Tip - Take care not to overcook the Eggs in the pan. As it tends to become more dry.
Also, make sure to cook on Low flame with the pan slightly covered with a lid as the Egg tends to splutter at times.

Cabbage Pakoda

Are you looking to make something different with Cabbage Leaves?? Then this recipe is a must try!. I love the crisp texture and flavors that go into its making.The green chillies and ginger are the main ingredients that set everything off.

It is a snack that is super easy,quick to make and a definite crowd-puller :) 

Time:Making Time (20 mins)

Difficulty level:Easy

Ingredients:

• 2 cups of chopped Cabbage
• 1/2 cup finely chopped Onions (Optional)
• 1 1/4 to 1 1/2 cups Besan/Chick pea flour
• 2 1/2 tbsp Rice Flour
• 1/2 tap Red Chili Powder
• 1/2 tsp Roasted Cumin Powder
• 1/2 tsp Garam Masala Powder
• 2-3 finely chopped Green Chilies (adjust)
• 1 tsp Ginger-Garlic paste
• 10-12 Mint(Pudina) leaves finely chopped - Optional
• 2 tbsp finely chopped fresh coriander leaves
• 2 tbsp Hot oil
• Water as required
• Salt to taste
• Oil for deep frying

Preparation:

1. Mix all the above ingredients adding salt as required and 2 tablespoons hot oil. 
2. Add very little water and mix well.The batter should just coat the Cabbage and it should not be a flowing batter but a stiff batter. [Start with few tbsps of water and keep adding till the batter just coats the spinach leaves]
3. Heat oil in a deep frying or heavy bottomed vessel. Once the oil is piping hot, reduce flame to medium and drop a little mixture of the batter to form fritters. Deep the pakodas to a golden brown color. Do not over crowd the vessel.
4. Serve crispy hot Pakodas  with Mint Chutney or Tomato sauce.

Chef's Tip - Before mixing the ingredients together, add a spoon of ghee with a pinch of baking soda(Optional) and coat the vessel. This helps in making the pakodas more crispy.

*These pakodas can be stored in an air tight container for 2-3 days.

Palak Onion Pakoda

When you have a bunch of Palak left over and if you are wondering what to do, try and make this North Indian style snack - Palak Pakoda. I love the crisp texture and flavors that go into its making.The green chillies and ginger are the main ingredients that set everything off.

It is a monsoon snack that is super easy,quick to make and a definite crowd-puller :) 

Time:Making Time (20 mins)

Difficulty level:Easy

Ingredients:

• 3 cups of chopped Spinach leaves(Palak/Methi)
• 1 cup finely chopped Onions
• 1 1/4 to 1 1/2 cups Besan/Chick pea flour
• 2 1/2 tbsp Rice Flour
• 1/2 tap Red Chili Powder
• 1/2 tsp Roasted Cumin Powder
• 1/2 tsp Garam Masala Powder
• 2-3 finely chopped Green Chilies (adjust)
• 1 tsp Ginger-Garlic paste
• 10-12 Mint(Pudina) leaves finely chopped - Optional
• 2 tbsp finely chopped fresh coriander leaves
• 2 tbsp Hot oil
• Water as required
• Salt to taste
• Oil for deep frying

Preparation:

1. Mix all the above ingredients adding salt as required and 2 tablespoons Hot oil. 
2. Add very little water and mix well.The batter should just coat the palak leaves and it should not be a flowing batter but a stiff batter. [Start with few tbsps of water and keep adding till the batter just coats the spinach leaves]
3. Heat oil in a deep frying or heavy bottomed vessel. Once the oil is piping hot, reduce flame to medium and drop a little mixture of the batter to form fritters. Deep the pakodas to a golden brown color. Do not over crowd the vessel.
4. Serve crispy hot Palak Pakodas  with a cup of Masala chai or Coffee :) 
5. The pakodas can be stored in an air tight container for 2-3 days.

Chef's Tip - Before mixing the ingredients together, add a spoon of ghee with a pinch of baking soda(Optional) and coat the vessel. This helps in making the pakodas more crispy.

Mixed Vegetable Soup

Most of us prefer to start off with an appetizer,whenever we dine out.Soups are the best appetizers to start with.There is nothing like having a hot bowl of soup on a rainy day with some snacks to go along with it ;)
This particular recipe is for my favorite Vegetable soup.

Time: Making Time (15 mins)

Difficulty level: Easy

Ingredients:

• Finely chopped mixed veggies - 1 cup (Carrots,Cauliflower,Green peas,Beans,Potato)
• Onion - 1 finely chopped
• Garlic - 2 or 3 flakes (Optional)
• Milk - 1 medium-sized cup
• Butter - 2 tsp
• Maida - 1 tbsp
• Water - 1 cup
• Salt - to taste
• Pepper - to taste
• Mint leaves - to garnish

Preparation:

1. Boil the vegetables in water until they are cooked. Add a pinch of salt to it, as it helps cook faster.
2. In a pan,heat the butter and fry the chopped onions until it turns pink. If you like the flavor of garlic,add 2-3 crushed flakes to the onions and fry.
3. Now make a fine paste with the maida flour and a little milk. 
4. Add this paste and rest of the milk to the fried onions along with the other cooked veggies.
5. Mix well and simmer until the raw smell disappears.
6. Add salt and pepper to taste.
7. Garnish with a little cream and Mint leaves.Serve hot

Chef's tip - The water used to boil the veggies can be used to make the soup. Adding maida helps in giving the creamy texture to the soup,skip it if you dont like.