Spicy Chipotle Pasta

Chipotle peppers are found in the Southern parts of Mexico and South America. Basically jalapeno pepper that are left to dry  become red in colour. Later they are processed and given a smoky flavour .When added to the pasta sauce , this Adobo chipotle pepper sauce  adds a kick to the dish with its spicy flavours.
We have tasted  Spicy Chipotle pasta dish  at Cheese Cake Factory, a restaurant close by, and it is an absolute favourite. Till my daughter experimented  this recipe and made this dish at home and its now a favourite for all of us.

Last weekend we planned a get away with 2 other family friends. We booked a vacation home, in Sonoma county for a 2 day get together. We decided to cook there and the dish my daughter made is this Spicy Chipotle Pasta, it turned out so good  everybody loved it's taste and wanted to know how to prepare this dish. Here you go.. enjoy making it with love and have a good time with friends and family.
Talking about this place where we went its close to Russian River in Sonoma county, up in the hills with stunning views of the the valley below and the pretty starry nights as the sun sets. Oh yes and the rising sun was very peaceful too.
We took lots of pictures , very scenic and the got the opportunity to star gaze at night time!! It was magnificent and magical views !!!
The kids, enjoying kayaking in the river,  was a great trip.

Ingredients
1  pound box Penne Pasta 
2 medium bell pepper's ( red and yellow preferably)
1 medium white onion (diced in tiny cubes)
1/4 cup olive oil
1 tbsp butter
1 small can  ready chipotle peppers in Adobo sauce (store bought)
Salt to taste
2 tspn Honey
4 cloves garlic ( don't worry we won't use all  the garlic in the sauce, save some for later,will let you know )
2 cups heavy cream
1 cup frozen peas
1 cup shredded parmesan cheese 
1/4 cup fresh cilantro chopped finely for garnish
1 packet tortilla strips colourful for garnish (available in American grocery stores)

                                                

Saute onions

Add veggies

Bake asparagus

 Pasta sauce 

Party time with spicy pasta 

                                         
Method: 1. Using a chopping board, dice onions into tiny cubes, next dice both the bell peppers, keep aside. Finely chop cilantro , and keep aside. Remove the outer skin of 4 to 5 cloves of garlic and finely chop.
Clean, and trim off the heads of the asparagus  and chop the asparagus into medium size pieces.Using a a mixing bowl,add olive oil 2 tspn, add salt, black pepper and the asparagus. Stir and keep aside.
Pre heat oven to 350 degrees, and lay the cut asparagus on an oven tray, and allow to bake for about 15 to 20 minutes.
2. Take a large boiling pot, fill with 1/2 water,add 1 tspn salt, 1/4 tspn oil and allow  water to boil. Add in  pasta and cook for about 15 to 20  minutes,making sure the pasta are well done :) Strain and keep aside. 
3. For preparing sauce, heat a medium sauce pan on medium heat,add in butter and olive oil, add in the diced onions, as they begin to appear translucent add the finely chopped garlic, cook for another 30 seconds till the onions and garlic appear well mixed. Add in 2 tspn honey. Next add the diced bell peppers, and stir to cook the peppers for about 4 to 5 minutes, add 2 to 3 tbsp of  adobo sauce(for that smoky flavour)
4. Now add in peas, continue stirring for about a minute. Check for salt, and add 1/4 tspn if required.  Reduce heat and stir in  2 cups of heavy cream. This will give a softness and richness to the sauce. Add the pasta, next add parmesan grated cheese and allow the sauce to cook for another 4 to 5 minutes as it thickens, close the burner.
Serve warm pasta , garnished with freshly chopped coriander leaves and tortillas strips.


With  the remaining garlic pods I have another interesting side dish to go along.
3 to 4  remaining garlic pods
2 tspn olive oil
2 tspn balsamic vinegar
1 tspn salt 

Method:
Simply cut off the top of  whole garlic's, drizzle a few drops of  olive oil, on each garlic, wrap it in foil and bake on a baking sheet for about 20 to 30 minutes at 350 degrees, till garlic appears soft and little browned in colour.Open the foil and sprinkle each cooked garlic pod with balsamic vinegar and enjoy this cooked garlic with toast or bread 
A complete dish , have fun with friends, over a glass of white/red wine......enjoy:) Will post some pictures of baked garlic soon

Kala Chana Curry

Kala chana or black chick peas, is an Indian curry dish. These  nutritious legumes are packed with nutritional protein.They can be cooked out of a can or soaked overnight. If you plan to use the can beans ,try to use the less salt ones as the salted ones are too high in sodium.
1 cup of cooked chana gives 15 gm protein and 13 gm of fibre, these chana's and other types of beans, legumes, vegetables, nuts are all excellent source of fibre.
 These can be prepared dry or with a curry, the recipe below is the Indian curry Kala chana, that is a famous dish in Northern part of India.

Ingredients
500 gm uncooked chana
2 cups water to soak chana overnight
4 cups water to pressure cook soaked chana
1/2 cup ready curry paste (recipe available in Flavors of India book) or instead use grated onion, and tomato as shown below
1 medium size red onion grated
1 medium size tomato pureed
2 to 3 cloves
1 inch stick cinnamon
1 small bay leaf
1/4 tspn cumin seeds
1 tspn turmeric
1 tspn red chilli powder
2 tspn salt or as per taste
1 tspn ginger ,garlic paste
3 to 4 green chillies
1 tspn grated ginger
Vegetable Oil

Kala Chana 

Method 1.Rinse and soak the channa  overnight. Next day pressure cook the chana's in 2 cup of water. Add 1 tspn salt, 1 tspn grated ginger. Pressure cook for about 20 to 30 minutes, later check to see if the chana are cooked properly, strain and keep aside.
2.In a pan heat oil,add cumin seeds, cloves,bay leaf,cinnamon stick and add ginger garlic paste and green chillies .
3.Add in  onions, allow to turn golden in colour, add in tomatoes and stir together allowing the tomatoes to soften and add in salt, red chilli powder, turmeric, coriander powder, mix to form a curry paste.
4.Next add in the strained chana  to prepared curry and after stirring for about 3 to 4 minutes, add in 1 cup water and cook covered on low to medium heat another about 10 minutes. serve hot with rice or roti.

Quinoa salad

Quinoa is a seed, that has grown in popularity because of its high protein and nutritional value. It comes in different colours like white, black and red, though the white variety is more liked and easier to cook. Also the white quinoa has a nutty flavour and fluffs well after it is cooked. Quinoa can be prepared easily and takes only about 20 minutes of cooking time, you can have quinoa as salad , or have it like rice, you can use quinoa to prepare sweet dishes.

1 cup cooked quinoa has 8 gm protein and 5 gm fibre,also quinoa is good for lowering cholesterol and it is gluten free food. 

Ingredients 

1 cup quinoa uncooked

2 cups water

1/4 cup olive oil

1 tspn salt

1 tspn black pepper
2 tspn lemon juice freshly squeezed 

1 tsp sunflower seeds

1/4 cup chopped cucumber

1/4 cup chopped tomatoes

1/4 cup chopped red onions

1 tsp

freshly chopped coriander leaves
1/4 cup yellow or white corn
1/4 cup chopped bell pepper 

Quinoa Salad 

 Method

1.Wash the Quinoa grains , to remove any little bitterness. Boil in a sauce pan with 2 cups water over low heat, with 1/2 tspn salt for about 20 minutes , till all water is soaked and quinoa is cooked. Cover for 5 minutes , and then using a fork lightly fluff the cooked quinoa. Keep aside.

2. In a separate bowl, prepare a dressing by mixing together, olive  oil, salt, pepper, lemon juice and you can use secret ingredient, I like to use fat free  Italian vinaigrette, as it has vinegar and garlic that adds flavour , but if for some reason you don't use it its fine , just use some garlic powder instead and balsamic vinegar , 1 tspn , whisk together to make a dressing to pour over cooked quinoa.

3.In a serving bowl, add in quinoa, add all chopped vegetables and nuts, fruits, and pour the prepared dressing and mix together , garnish with cilantro leaves and serve as a refreshing salad. Its perfect for a family or for a having with friends at a get together. 

Paneer Makhani

Paneer Makhani

Don't kids just love eating this ,like their favourite dish at a party, and adults  include this dish in their list of entertaining dishes.
Also, we love eating  this dish  but fear from the hassle !! I have a recipe to share with all that will not only eliminate the laboriousness work but also give it that party look and taste.
Just follow these simple easy steps and enjoy home made but party looking dish!!

Paneer Makhani 

Ingredients
4 medium sized red tomatoes pureed or use a 8 oz can of pureed tomatoes
500 gm Paneer (cottage cheese) cut in inch cubes, available in Indian stores
1/4 cup powdered cashews
2 tspn freshly grated ginger
1/4 tspn green chillies chopped finely
Salt to taste
1 tspn red chilli powder
2 tspn butter
2 tspn cooking oil
1 tspn honey
1/4 cup full cream (can also use half-and-half)
2 to 3 cloves,1/4 tsp cumin seeds, 1 inch cinnamon stick,3 to 4 green cardamoms seeded
2 tspn garam masala powder (Indian spice mix)
2 tspn freshly cut coriander leaves for garnish

Paneer Makhani

1.Heat a medium sized pan over low to medium flame for 2 to 3 minutes, add oil and then butter.
Next add in cloves,cumin seeds,cinnamon,cardamom seeds. Add ginger and green chillies.
 For seasoning add salt, red chilli powder and stir in cashew powder., allow it to turn slight golden brown for a minute, Next stir in  the tomato puree.Cover and boil over low to medium heat, allowing the curry to sizzle for a few minutes,
2. Add in paneer cubes and continue to cook another  10 minutes. Lower the heat and add in  full cream and garam masala, and honey. Cook for another 5 minutes.Garnish with dried fenugreek leaves (available in Indian store) or garnish with freshly chopped coriander leaves.
And there you have it , restaurant style creamy and silky smooth paneer makhani. Enjoy hot with Indian bread or rice.

Cottage cheese (Paneer cubed)

Canned Tomato puree and whole spices 

Heat oil add the whole spices

Grind cashews to powder

Add cashew powder to kadai 

Add tomato puree , spices and cream to form gravy

Mix Paneer with the gravy

Allow to cook

Makhani paneer ready

Chole Puri

Chole Puri


Chole Poori has been on my list to make for quite some time and on popular demand from my family members, I decided its high time that I make it. This recipe is simple and the result a mouth watering dish,prepared at home and loved by all. Chole poori is a  popular dish  in the Northern part of India.
Chole is  garbanzo beans,cooked with spices and tomato's to give it that mouth watering taste.It is enjoyed with hot pooris (Indian puffed bread)

Chole
Ingredients 
2 tins  garbanzo beans (chole) (Open tin, drain out the water and keep aside)
1 medium onion chopped finely
2 medium tomatoes pureed
1 tsp ginger and 3 to 4 green chilies diced fine
3 to 4 cloves of garlic minced 
2  tsp salt
1 tsp red chili powder
1/4 tsp turmeric powder
1 tsp Chole masala powder (available at Indian grocery store) Badhshah or  MDH or any brand
1/2 small lemon freshly squeezed
1/4 tsp cumin seeds,1 bay leaf, 2 to 3 cloves, 1 inch cinnamon stick. 
1/4 cup freshly chopped coriander leaves for garnish.
4 tbsp cooking oil.

Method:

1. Heat oil in  a medium pan, add onions , add cumin seeds, saute till they appear golden brown.
2.Add in fresh ginger , garlic and green chilies. Next, add store bought chole masala powder.
Continue to stir on medium heating, adding tomato puree 
3. Add in  salt,red chili powder,turmeric and lemon juice.Add the strained chole. Allow to cook on low heat,adding 1 cup water. Cover and cook for another 10 to 15 minutes,till the chole appear well cooked, check for spices. 
Garnish with freshly chopped coriander leaves and serve hot with pooris. 

Chole Poori

Poori
2 cups wheat flour
1/4 cup oil
1/2  cup water, mixed with 1/2 cup milk to knead dough
16 oz vegetable oil for frying
1.Using a medium bowl, sieve wheat flour,add in 1/4 cup oil and slowly keep adding milk and water to knead a medium ,yet slight hard poori dough.
2. Divide the dough to make 25 to 30 golf sized balls.
3.Using a flat surface and medium rolling pin,roll out round 2 inch discs.
4.Heat 16 oz vegetable oil in a deep frying pan. As the oil gets hot,very carefully dip 3 to 4 rolled out poori into the oil and using a spatula lightly press on each poori,so they rise and deep fry on both sides ,for about 2 to 3 minutes till they appear crisp and golden color.

Pooris

5.Strain and remove onto a paper towel.

Enjoy hot poori's and  chole with friends and family~

Gobi masala

Gobi Masala

Ingredients

1 medium size cauliflower (cut into 1/4 inch florets)
1 onion chopped small
1 tsp ginger garlic paste
3 to 4 green chilies chopped fine
1 tsp salt
1/2 tsp red chili powder
1/2 tsp turmeric
2 to 3 cloves
1 inch cinnamon stick
2 bay leaves
1/2 tsp cumin seeds
1/2 tsp coriander seeds
1/4 cup chopped tomatoes
2 tsp freshly chopped coriander leaves



Method:
1.Boil the  florets in 1/2 cup water for about 10 minutes,drain and keep aside.
In a wok, heat oil.Add the onions, saute until  light golden in color.Add in cumin seeds, coriander seeds,ginger garlic paste,green chilies,cloves, bay leaves and cinnamon.Next add the tomatoes and keep stirring till the oil appears on the sides of the wok.
2.Add salt,red chili powder, turmeric and cauliflower florets, continue to cook over low heat,covered for another about 10 minutes, until the cauliflower florets appear done.  .Garnish  with  freshly chopped coriander leaves.Serve warm with Indian bread.

Pooran Poli for Holi feast

Pooran Poli is a sweet stuffed Indian bread. It is usually had during occasions and celebrations like Diwali,weddings, holi. They are so soft and delicious that they could be enjoyed any time. It is also relished with potato subzi and gujarati daal.

There are two ways to make this dish. The Maharashtrian  way is to use  gram lentils (Channa dal) . The Gujarati way is to use Toor daal . The recipe I am giving is Gujarati way.

Pooran Poli

Ingredients

3 cups Toovar dal

2 cups water

1 tsp oil

2 cups sugar

2 tsp cardamom powder

1 cup wheat flour

100gm clarified butter

1/2 cup water for kneading dough

1. Wash and pressure cook the lentils, till they appear well done and soft.Mix the lentils with a whisk and add 2 cups sugar.Cook on low heat, stirring with a spoon for about 15 to 20 minutes and till the water bubbles are not there.

2. Add the gram flour and keep stirring,add in the cardamom powder ,continue to cook further till the mixture get thickened and coats the back of the spoon.

Cool the mixture in the refrigerator for 30 minutes.

3. Take the flour in a medium mixing bowl, add water and knead to form a dough that is of medium consistency neither too hard or too soft. Divide the dough into equal sized round balls.Flatten each ball and using a rolling pin roll out, 3 inch diameter disc which are 1/2 inch thick. Fill the center of the rolled dough with 2 tsp of the prepared mixture,bring together sealing the mixture in the center.Flatten the top a little with the palms of your hand and roll again to 1/2 inch thickness and 5 inch diameter.

4. Heat a griddle to cook the rolled pooran poli on both sides,and they appear light brown. Remove from griddle,smear a little of clarified butter on top of the cooked pooran poli and enjoy them hot.

 

Crunchy karele ki subzi with cashews

I Know I know what your thinking ... its bitter its bitter!!! I felt that too until I tried out this recipe at my mom's place. So go ahead give it a try, its super easy to prepare and tastes yum!!




Ingredients:
250 gm karela (approximately 4 to 5 medium size karela)
1 small onion sliced thinly
1 tsp salt
1/2 tsp turmeric powder
1/2 tsp coriander powder
1 tsp red chili powder
1 tsp cumin seeds
50 gm cashew and raisins
1 tsp jaggery (Gur)
4 tsp oil

Crunchy Karele

Method:
1.Using  a peeler scrap the outer green skin of  all the karela gently, wash  well and slice them into 1/2 '' thin  round slices .Apply salt and turmeric and leave it for about an hour.Allow the karela to sweat ,after an hour squeeze out the water from the karela's. This will help to take out the bitter taste from karela.
2.Heat 4 tsp  oil in a wok, add cumin seeds, allow them to crackle, add the sliced onions,allow them to turn slightly golden brown , then add in karela, stir and cover to cook  them on low heat  for 10 to 12 minutes. As they soften add in cashews and raisins..

3.Continue cooking on medium heat till the karela appear lightly browned and crisp.Add 1 tsp jaggery and coriander powder,stir for 5 minutes and close burner.Serve them along with Indian bread as aside dish.

Family Favorite- Rajma

Rajma a popular dish  in all North Indian homes,but now it is also enjoyed by everyone. At my place we like to  eat this dish with plain rice, and usually prepare it on a Lazy Sunday afternoon .
Rajma is prepared by using Red  kidney bean, it is full of protein and good for health. The tip to cooking Rajma is to plan ahead and soak the beans overnight and cook it the next day.

Rajma

Ingredients:
200gm red kidney beans
2 cups water for soaking beans overnight
1 medium sized onion chopped fine
1 tsp ginger garlic paste
2 to 3 green chili chopped fine
2 tsp salt
1 tsp red chili powder
1/2 tsp turmeric
4 tbsp oil
1 tsp freshly ground garam masala (dry roast tin a skillet for 4 to 5 minutes, 2-3 cloves,1 cinnamon stick,2 bay leaves, 1tsp coriander seeds, 2 to 3 peppercorns and 1/4 tsp cumin seeds)on cooling grind to powder.
1 medium size tomato grated
Method:
1. Wash thoroughly and soak overnight the red kidney beans,next day pressure cook the beans using  2cups water ,add  1 tsp salt,red chili powder and allow the beans to  pressure cook for  30 to 40 minutes or  till they are soft and cooked. Keep aside.
2. Heat oil in a pan,add ginger garlic paste,add onions, stir till onions appear golden in color,add in green chilies,turmeric and tomatoes.Continue to cook another 5 to 10 minutes, add in  boiled kidney beans(along with the water) continue to  cook another 10  minutes, check for salt ,add 1 tsp, if less salt.Add freshly prepared garam masala powder,boil another 5 minutes ,till the gravy appears thick.Serve hot with steamed rice or Indian bread.

Participating in Srav's event Vegan diet


http://sravscc.blogspot.com/2012/03/announcing-cooking-concepts-8-vegan.html