Spaghetti Pasta with Spinach sauce

Here is the recipe:

Ingredients:

Spinach : 1 bunch

Garlic : 3 to 4 cloves (finely chopped)

Tomato : 2 (pieces)

Soya Sauce : 1 table spoon

Chicken : 250 grams (Fat and Skin removed - cut into 1 inch pieces)

Salt : to taste

Basil, Chilli flakes and Powdered Pepper for Garnishing

Preparation:

1. Clean the Spinach leaves and chop them roughly after washing.

2. I used a rice cooker - but you can do the same steps by bowling on gas

3. soak the chopped spinach leaves in the rice cooker container and use a separator to keep the tomatoes on top

4. Set the rice cooker to "cook" mode - the tomatoes will get cooked with the steam.

5. Clean the chicken - wash it thoroughly (ensure that there is no skin and fat attached)

6. Boil the chicken in a separate vessel with enough water to soak the chicken pieces in enough water

7. Boil the spaghetti pasta in 4 glasses of salted water. Drain and keep it separate..

8. Heat oil in a pan and add the chopped garlic.

9. Take out the boiled tomatoes from the rice cooker and put in the pan after removing the skin (it should come out easily)

10. Add the 1 tbsp soya sauce and completely cook the tomatoes in the pan (cover with a lid)

11. Add the blanched and cooked spinach to the pan

12. Add the boiled chicken pieces to the pan - leave the lid for 5 mins and let the flavors mix

13. Add the pasta and toss it to ensure all ingredients are mixed

14 serve by garnishing with pepper, basil and chilli flakes

enjoy!

Khandvi ke jalwe

On a particular sunday when i was up in the wee hours of the morning, cooking bug took over and I ended up spending quality time in the kitchen. The result? ~ Khandvi!! :D 

Here is the recipe:

Ingredients:

Gram flour (besan) : 1 1/4 Cup

Ginger    : 1 inch piece (finely grated)

Green Chillies :2 (chopped)

Yogurt    : 1 cup

Salt    : to taste

Turmeric powder : 1/2 tsp

Lemon juice    : 1 tbsp

Oil    : 4 tbsps

Mustard seeds    : 1 tsp

Asafoetida (hing)  : a pinch

Cocounut            : 2 tbsps (scraped) for garnishing

Fresh coriander leaves : 1/4 bunch - for garnishing

Preparation:

1. Sieve the besan and keep in a bowl. 

2. Grease the reverse side of a few thalis.

3. Make buttermilk with yogurt and 2 cups of water.

4. Mix the besan with ginger and green chillies, salt, tumeric powder, lemon juice and buttermilk. Take care that there are no lumps.

5. Cook this mixture till it thickens into a thick batter. Stir constantly!!

6. Quickly spread the mixture over the greased inverted thalis as thinly as possible. (take care to do it while the batter is still hot)

7. When cool, roll the layer towards you and cut into one inch pieces.

8. Heat oil and add mustard seeds. (rai) When they cackle, add hing and pour over the hot oil over khandvi pieces.

9. Serve garnished with coconut n coriander leaves.

Pancake Fridays

Pancakes have a special place in my heart. They have the potential to remind me of a sunny day even during the cold winters of Chicago or Denver.
IHOP - International House of Pancakes, shall always be my most fav place to get some grub!

And so, it was with these thoughts that I was inspired to look up the recipe and try my hand at making some pancakes.!

I start this blog, in hope, that I can keep a collection of all my favorite recipes in one place.



Serve these pancakes with butter and syrup.

Ingredients:

• 2 cups all-purpose flour, stirred or sifted before measuring
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 egg, slightly beaten
• 1 1/2 cups milk
• 2 tablespoons melted butter

Preparation:

Sift together flour, baking powder, and salt। In a separate bowl, combine egg and milk; add to flour mixture, stirring only until smooth. Blend in melted butter. Cook on a hot, greased griddle, using about 1/4 cup of batter for each pancake. Cook until brown on one side and around edge; turn and brown the other side. Recipe for pancakes serves 4.

A Few Tips:

• All Purpose flour is - मैदा
• Keep the mixture aside for 30 mins, for fluffier pancakes
• Eat it with honey or maple syrup
• consistency of the batter is less thick as compared to the dosa batter.