Recipes for Cook

Showing posts with label spring. Show all posts

Wednesday, April 23, 2014

Spring Pea and Stellette Pasta Salad with Fresh Mint and Parsley – We’re reaching for the Stars

This simple spring pasta salad is a lesson in culinary restraint. There are so many things we could add to this, but we’re not going to do it. I want to celebrate my tender and sweet spring peas, and delicate star-shaped pasta (Stellette) in a simple salad, and I’m not going to clutter it up trying to clean out the vegetable bins. Everything about this salad is subtle. The tender peas barely get cooked by sitting in the hot pasta for a few minutes. The dressing is nothing more than some lemon and oil. I finish with some fresh mint and parsley, salt and pepper and I’m done. Just stop and back away from the salad. There are many magical food pairings, but one of my personal favorites is mint and fresh peas. There is just something about those two ingredients getting together that makes both shine above and beyond what they are capable of alone.

Sure, usually pasta salads are a great excuse to chop up and use all those forgotten veggies in the bottom of the fridge yearning to be free, but not this one. Save that one for the company picnic. Today’s recipe is you and your lover, sitting on a blanket somewhere fresh and green, enjoying this and several others of life’s simple pleasures.

Ingredients:
8oz Stellette pasta
1/2 cup spring peas
1/4 cup fresh lemon juice
1/3 cup olive oil
1 tsp salt
1/2 tsp black pepper
1.2 tsp cayenne pepper
1/4 cup chopper fresh mint
1/4 cup chopper fresh Italian parsley
*don’t forget to salt the water you boil the pasta in!

Wednesday, March 19, 2014

Homemade Spring Roll

Homemade Spring Roll

Ingredients

Flour 250 gm
Egg 1
Oil for fry
Water as required
Oil 1 tbsp
Chicken breast 2
Garlic chopped 2 – 3 cloves
Celery stick 1
Spring onion chopped 2
Bean sprout ½ cup
Capsicum 1
Cabbage ¼ piece
Salt to taste
Black pepper powder ¼ tsp
Soya sauce 1 tbsp
Worchester sauce 1 tbsp

Method
In a bowl mix together flour, egg, a little salt and water as required. Make into batter of medium consistency.Now heat a frying pan and make pan cakes with the prepared batter.Heat oil in another wok, add in chopped garlic with sliced chicken breast. Cook till chicken is tender.Now add 1 capsicum cut into juliennes, chopped cabbage, chopped celery stick, chopped spring onion, bean sprout, soya sauce, Worchester sauce, black pepper powder and salt to taste. Mix well and turn the flame off.
In a bowl mix half beaten egg with a little flour to make a batter.Now take a pan cake, spread with filling mixture, fold like a swiss roll.Seal using egg batter, then deep fry rolls till golden brown.Serve with any sauce or dip.

Monday, February 17, 2014

Spinach Spring Onions and Tomato curry

Many people have the same doubt that curry made with spinach / cabbage with tomato will cause kidney stones.
To find answer to this question click HERE.

Now proceeding with the recipe
Warning: The persons who already have to kidney stones are not advised to make this recipe. Healthy man can have it occasionally.

Ingredients:
Spinach washed and cut- 3cups
Spring onions washed and chopped-1cup
Tomato 1 large-chopped
Onions-1/4 cup chopped
Cumin seeds few
Mustard seeds few
chana dal -1/2 ts
Moon dal -1/2 ts
Turmeric-1/4ts
Chili powder
salt to taste
Vegetable oil -2ts/ you can cook without vegetable oil

Method:

Heat 2ts of oil in non stick pan and add cumin + mustard + chana + moon dal and wait until they splutter.
Add onions and spring onions and saute until they the onions become transparent. Add turmeric and cook for few min and add spinach.
Close the lid if you want to retain the color of the spinach always cook in open vessel.
When the spinach is completely cooked add tomatos and cook until they become mushy.
Add chili powder and salt to taste and cook for few more min under medium flame.
The spinach, spring onions and tomato curry is ready to serve.

Enjoy this curry with roti / pulka / rice.

Friday, January 31, 2014

An Early Spring Lunch

Today for lunch, Michele fried some sweet Italian sausage and served them on toasted, garlic-rubbed bread. Next to it was an ordinary green salad, made extraordinary with her kumquat and blood orange dressing. It was a perfect early spring lunch.

Tuesday, January 28, 2014

Spring Rolls

This Recipe is again one of favourites at iftar,the stuffing is so yum...it makes u feel like having more and more.Have made this many times with my mom,its a favorite at my mums and also at my in-laws place.,i dedicate this to my cousin nafay,who has made a special request for me to post this recipe...sorry nafay wasnt able to post this from so many days...finally here it goes..

INGREDIENTS For the Stuffing

Beans 100grms

Carrots 100grms

Cabbage 100grms

Capsicum 100grms

Chicken 100grms(boiled and shredded)

Spring Onions 50grms

Potatoes 150grms(optional)

Green chilles 10

Coriander leaves 1 bunch

Ajinomoto 1/2Tspn

Green chilli sauce 1Tspn

Finely chopped Ginger 1Tspn

Finely chopped Garlic 1Tspn

Black Pepper powder 1-2Tspn(if u want it to be spicy)

Soya sauce 2drops

Fresh Lemon juice or Vinegar 1Tbspn

Salt to taste

Spring roll Flabs or Samosa flabs will also do

Method

Chop beans,capsicum,green chillies and spring onions finely.

Grate carrots,potatoes and cabbage.

Boil the chicken and shred it.

Take a kadai add 3Tbspns of oil with ginger-garlic pieces and fry for a minute.

Add spring onions,capsicum,green chillies,beans ,carrots,cabbage,potatoes .

Add the masalas like ajinomoto,soya sauce,black pepper pwdr and chilli sauce.Also add chicken.

Fry for 5-7 minutes and add some salt.

Keep frying and add lemon juice or vinegar .

Garnish with coriander leaves and cool it.

Take a spring roll flab and put about 2Tspns of stuffing in the middle and roll it .Seal with water

Deep fry to golden Brown in colour.