Chilli Gobi (Cauliflower Recipe)

Ingredients

Cauliflower – 1, medium sized

Turmeric powder – 1 teaspoon

Ginger Garlic paste – 1 teaspoon

Ginger – 1 teaspoon, finely chopped

Garlic – 1 teaspoon, finely chopped

Red Chillies – 2

Onion – 1, cut into cube size

Capsicum – 1, cubed

Soy Sauce – 1 tablespoon

Tomato Ketchup – 3 tablespoons

Olive Oil – 2 tablespoons

Oil – for frying

Salt – to taste

For batter

Corn Flour – 6 tablespoons

Plain flour – 2 table spoons

Ginger Garlic paste - 1 teaspoon

Chilli powder – ½ teaspoon

Salt- a pinch

Steps

1. Wash the cauliflower florets thoroughly in water. Boil the florets in water with turmeric powder for 5 minutes.

2. Mix the ingredients to make batter in a little water.

3. Dip the florets in the batter and fry until golden brown color.

4. Heat olive oil in a pan and saute onions, ginger and garlic. Add red chillies and capsicum and saute well.

5. Add the sauces and salt. Now add the cauliflower florets and mix until the florets are coated well with the sauce.

6. Remove from the heat and garnish with spring onions.

7. Serve with fried rice or roti.

Long Beans Fry

Ingredients

Long beans – 2 cups, cut into thin pieces
Turmeric powder - ½ teaspoon

Onion – 1, sliced

Red chilli flakes – 1 teaspoon

Salt – to taste

Olive Oil – 3 table spoons

Method

Cut and wash long beans. Boil some water and add turmeric powder. Remove from the fire and add long beans pieces into the hot water. Cover the pan and soak for 20 minutes. Heat olive oil in a pan and saute onion. Add soaked long beans and fry for 2-3 minutes. Add salt and chilli flakes and mix well. Remove from the fire. This is a very healthy dish.

Mint Chutney

Ingredients

Mint leaves – 1.5 cups

Green Chilli – 1

Ginger – ¼ teaspoon, chopped

Garlic – 1, chopped

Chaat masala – ¼ teaspoon

Cumin powder – ¼ teaspoon

Salt – to taste

Curd – 5 tablespoons

Method

Wash mint leaves in water and drain the water. Add all ingredients to a blender and blend well. Serve with your tandoori or pakoras.

Creamy Mushroom Pasta - Perfect for vegetarians

Ingredients

San Remo Vegeroni Spiral Pasta – 2.5 cups

Mushroom – 250gm, cut into long slices

Campbell’s Cream of Mushroom with Roasted Garlic Soup – 1 can

Master Foods Italian Herbs – ½ teaspoon

Master Foods All Purpose Seasoning – ½ teaspoon

Mozzarella Cheese – 2 tablespoons, grated

Salt – to taste

Pepper powder – ½ teaspoon

Onions – 1 large, chopped

Garlic – 3, chopped

Olive Oil – 2 table spoons

Fresh parsley leaves – to garnish

Method

Cook pasta in sufficient water and keep aside. (Do not rinse in cold water)

Saute chopped onions and garlic in olive oil. Add pepper powder and salt. Add the cleaned and sliced mushrooms, stir well. Cover the pan for 2 minutes. Now the mushrooms are cooked. You can add the mushroom soup and mix well. Add the Italian herbs and all purpose seasoning. Add the grated mozzarella cheese and the cooked pasta. Combine well. Garnish with fresh parsley leaves.
Yummy pasta is ready to serve.

Prawns Curry

Ingredients

Prawns – 500 gm

Turmeric powder – ½ tea spoon

Chilli powder – 1 tablespoon

Coriander powder – 2 tablespoons

Fenugreek powder – 1 teaspoon

Mustard seeds – 1 teaspoon

Tomato - 1

Tamarind – 1 small lemon size

Ginger-garlic paste – 2 tablespoons

Coconut – 1 cup, grated

Salt – to taste

Curry leaves – a few

Coconut oil – 2 tablespoons

Water – as required

Method

Wash and clean the prawns. Mix turmeric powder, chilli powder and coriander powder in a little water and make it a paste. Squeeze tamarind in some water and keep aside. Grind grated coconut in some water and keep aside.

Heat oil in a pan and splutter mustard seeds. Add ginger-garlic paste, curry leaves and saute well. Add the chilli paste and mix well for 1 minute. Add chopped tomatoes, salt and fenugreek powder and combine it. Cover and cook until tomatoes are soft. Pour tamarind juice and add some water. Now add the cleaned prawns. Cover and cook for 10 minutes. Pour the ground coconut paste and allow it to boil for 5 more minutes. Garnish with more curry leaves. Keep it for an hour, and then you will see the thick gravy. Serve with rice or any of your favorite breakfast items.

SQUID / KOONTHAL ROAST

INGREDIENTS

Squid / kanava / koonthal – 1 kg

Onion – 1 big

Tomato – 1

Garlic – 5 nos, chopped

Ginger – 1 inch piece, chopped

Green Chillies - 2

Turmeric powder – ½ teaspoon

Coriander powder – 1 table spoon

Chilli powder – 1 teaspoon

Salt – to taste

Curry Leaves – a few

Water –  ½ cup

Coconut oil – 3 tablespoons

METHOD

Clean the squid and boil in water for 5-6 minutes. Cut the squid into round pieces. Heat oil in a pan and saute onions, ginger, garlic, chillies and curry leaves. Add all the powders and mix well. Add tomatoes and salt. Cover the pan for 2-3 minutes until the tomato is soft. Add the squid pieces and some water. Cover and cook in a medium flame for 10 minutes. Uncover and mix well until the gravy thickens. Sprinkle a little coconut oil and remove from the fire. Delicious koonthal roast is ready!! Serve with Kerala rice or appam.

Sweet Macaroni Salad

Ingredients

Macaroni – 1.5 cups

Condensed Milk (Milkmaid) – ¾ cup

Mayonnaise – ½ cup

Apple Cider Vinegar – 1 table spoon

Bell pepper (red colour) – ½ cut into small cubes

Carrot – 1, cut into small cubes

Red apple – 1, cut into small cubes

Spring onion – a few chopped

Salt – ½ teaspoon

Pepper powder – ½ teaspoon

Method

Boil some water in a large pan. Put salt and add macaroni. Stir occasionally to prevent pasta from sticking. Cook uncovered for 10 minutes. Drain and rinse in cold water to stop it from cooking any further. Combine the cooked macaroni with the cubed vegetables.

Mix mayonnaise, condensed milk, apple cider vinegar and pepper powder in a bowl. Pour the dressing over the top of macaroni – vegetable mixture. Mix it until everything is coated in the creamy dressing. Chill the salad for a few hours or overnight in the fridge. Garnish with some spring onions. This is a very yummy salad!

Notes:- You can use fresh cream instead of mayonnaise. I have tried fresh cream on another occasion and its awesome. You can replace vegetables with fresh fruits or fruit cocktail can which is available at stores.