PENNE PASTA IN WHITE SAUCE !!!!!!

My today's recipe is inspired from food blog LILY LUNA. I skipped few ingredients like chicken broth etc & substituted milk instead of it. & used italian seasoning which comes with Dominoz pizza instead of  dried parsley. An ideal dish for Potluck, kitty parties, kids bday parties. & i used button mushrooms & frozen green peas too.

INGREDIENTS:-

1 Lb penne pasta
3 tblsp butter
3 tblsp all purpose flour
2 cup milk
1/2 cup grated amul cheese
8 sliced button mushrooms
1/2 cup frozen green peas, boiled
2 tsp minced garlic
1 or 2 tsp Italian seasoning
salt & pepper to taste

METHOD:-

1. Cook pasta according to package directions.
2. Melt butter in a medium sauce pan & add garlic. Cook for 1 minute over medium heat.

3. Add sliced mushrooms & cook over low/medium flame for 2 mins(close lid)

4. Add flour & cook for an additional minute stirring contantly.
5. Add milk stirring constantly until sauce boils & thickens. Add boiled green peas.
6. Add italian seasoning & parmesan cheese, Add desired quantity of salt & pepper. Stir continuousely until cheese melted.
7. Pour sauce over pasta & serve. OR mix boiled pasta in sauce well & serve.

HAPPY COOKING :)))))

ALMOND VEGETABLES !!!!!

Its a chinese dish & i first tasted this dish at restura Ocean pearl, Udupi when we went to celebrate our son's 12th reults. I fell in love with dish as i like almonds, chinese cuisine & non spicy dishes very much. It looked very much easy to prepare at home for me. When i was searching for this recipe in google, i saw Master chef Sanjeev kapoor's recipe  & decided to try it. Ofcourse i skipped few veggies & added few veggies what i had in my fridge . & I added black pepper powder instead of white pepper powder , hence the colour :P 

INGREDIENTS:-

Almonds, blanched & peeled - 20
carrots, cut into round - 1 medium
babycorn, cut into round - 4-5
french beans, cut into 1 inch diamond shape - 4-6
green capsicum, cut into 1 inch 1 inch diamonds - 1 medium
butten mushrooms quartered - 6-8
cornflour/corn starch - 2 tblsp
oil - 2 tblsp
ginger , finely chopped - 1/2 inch piece
garlic, finely chopped - 3-4 cloves
onion, roughly chopped - 1 medium
vegetable stock - 2 cups
salt to taste
black/white pepper powder - 1/4 tsp
chilli flakes -1 tsp
fresh coriander leaves, chopped - 1 tblsp fpr garnishing

METHOD:-

1. Mix cornflour in 1/4 cup of water. Heat oil in a wok, add ginger, garlic & stir fry for half a minute.Add chilly flakes & fry for half minute. Add carrot, french beans, babycorn, mushrooms & stir fry for 2 minutes.
2. Add vegetable stock & bring it to a boil. Reduce heat & simmer for a couple of minutes. Add almonds, onion, capsicum, pepper powder, salt & mix well. 
3. Stir in the cornflour mixture & cook on high flame for about 2 minutes or until the sauce thickens, stirring occasionally. 
4. Garnish with chopped coriander leaves & serve hot.

HAPPY COOKING :)))))

Note :-

1. You can add other veggies like brocoli, cauliflower, paneer etc.
2. Instead of chilli flakes, u can use chilly oil too.
3. I skipped adding MSG in this recipe as it is not good for health.

VEG BUTTER GARLIC RICE !!!!!

I got this delicious recipe from my gorgeous & dear friend Mangala. She doesn't believe in clicking pics & posting them, but an ace cook & dedicates most of her time to her family which makes her ideal woman. This is a stomoch filing healthy & tasty  dish & perfect for lunch box/lunch/dinner/parties.

INGREDIENTS:-

Cooked basmathi rice- 1 cup
garlic chopped - 4 pods
spring oinions, chopped & white & greens seperated - 2
button mushrooms, chopped - 1 cup
Mixed bell peppers(to look colourful), chopped - 1 cup
byadgi chillies - 1 or 2( you can more just to get a little flavour)
salt to taste
butter - as required

METHOD:-

1. In a pan heat butter, add chopped garlic& fry until it becomes little reddish & then add chillies & fry for a minute or two.
2. Then add whites of onion & cook till transparent.
3. Then add chopped mushrooms & bell peppers & cook on medium flame till ust done(not too soft)
4. Add salt & mix well.
5. Now mix cooked basmathi rice & mix well on low flame for few minutes.
6. Garnish with spring onion greens & serve hot with gravy.

HAPPY COOKING :))))))

LEHSUNI METHI DAL !!!!!

I got today's recipe from my dear friend SHUBHA BHANDARKAR. This recipe goes well with rice/rotis. Flavour of methi leaves & garlic is main attraction of this dish. Both are good for health also. Original recipe demands for jeera powder, hing & lemon juice. But i skipped these 3 & it still tasted good. Next time will definately add these 3 & try.

INGREDIENTS;-                                                          

Toor dal - 1 cup
onion, finely chopped - 1
methi leaves, chopped - 2 bunch
tomato, finely chopped - 1
garlic - 2 pods
long red chilles - 4
green chillies - 3
jeera - 1tsp
red chilly powder - 1tsp
turmeric powder - 1/2 tsp
sa;t to taste
coriander leaves, chopped - 2 tblsp
ginger-garlic paste - 2tsp
ghee - 2tsp

METHOD:-

1. Pressure cook toor dal & keep aside.

2. Heat little oil in kadai, add jeera, when it spluters add finely chopped green chillies& let it fry till brown.

3. Add gimger garlic paste & saute it.

4. Now finely chopped onion+chopped methi leaves+finely chopped tomato.

5. Mix it & saute it & cover it till tomato is mushy & methi leaves are cooked.

6. Add red chilli powder+turmeric powder+little jeera powder+hing powder. & saute for a while.

7. Then add cooked toor dal & salt to taste.& mix well.

8. Bring it to boil & switch off the burner.

9. Squeeze 1/2 lemon & cover.

10. For tadka, heat a tsp of ghee & add chopped garlic+2 whole red chillies(guntur) or 4 long red chillies & put it in on the cooked methi dal. Gives very nice lehsuni aroma. 

11. Serve it with rotis/rice.

HAPPY COOKING :)))))))