April 27th, 2007 by alice
Tags: Farfalle, Many, Mushrooms
INGREDIENTS
- 2tablespoonsextra-virgin olive oil
- 1tablespoonbutter
- 2lbs mixedmushrooms, cleaned,stems removed,and sliced
- 1teaspoonsalt
- fresh ground black pepper, to taste
- 6clovesgarlic, finely minced
- 1/4-1/2teaspoonred pepper flakes(very good)(optional)
- 4tablespoonsfresh parsley, finely chopped
- 1/2cupdry white wine
- 2tablespoonssalt
- 1 (1 lb)boxfarfalle pasta(or any pasta you prefer)
- 1-2tablespoonbutter (optional)
- gratedparmesan cheese, for serving
DIRECTIONS
- Place a large pot of water over high heat and boil for the pasta.
- Meanwhile, heat the olive oil and butter in a large skillet.
- Add the mushrooms and saute over high heat for about 5 minutes, until the mushrooms start to brown around the edges; toss occasionally with a metal spatula or spoon.
- Season the mushrooms with salt and pepper; lower the heat to medium, and add the garlic, red pepper flakes, parsely, and white wine.
- Stir well and cook for 5 minutes more; taste for seasoning, adding more salt and pepper if necessary.
- Remove pan from heat; keep warm.
- When the pasta water comes to a boil, add the 2 Tbsp.
- salt and the farfalle.
- Cook for 8-10 minutes, tasting for doneness at 7-8 minutes, until the pasta is al dente.
- Drain water from pasta; scoop the pasta directly into the mushroom sauce.
- Let some of the cooking water mix in with the mixture, about 1/4 cup.
- Increase the heat to high under the skillet and toss the pasta with the sauce; add 1-2 Tbsp.
- butter at this point, if using.
- Serve immediately; top with Parmesan cheese.
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April 27th, 2007 by alice
Tags: Beans, Green, Olives, Redion
INGREDIENTS
- 1/4cup mincedred onions
- 2teaspoonsbalsamic vinegar
- 1/4teaspoonsalt, to taste
- 1tablespoonolive oil
- 8ouncesgreen beans, trimmed and snapped into bite-sized pieces
- 5kalamata olives or other brine-curedblack olives, pitted and sliced thinly
DIRECTIONS
- Mix the onion, vinegar,salt and olive oil; set aside.
- Steam beans until just tender; add to onions while still hot and toss with olives.
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April 27th, 2007 by alice
Tags: Chickpeas, Deliciousdian, Pulao
INGREDIENTS
- 1/2cupchickpeas
- 1cup long-grainbasmati rice, cleaned and washed
- 2onions, sliced lengthwise
- 6 freshcurry leaves, washed
- 1tomato, peeled and chopped
- 2tablespoonsoil
- 1tablespoonghee
- 1/2cupcoconut, grated
- 8red chilies
- 1/2teaspoonturmeric powder
- 3/4teaspooncumin seeds
- salt
- 1/2teaspoonmustard seeds
- 1lemon
- 2tablespoons rawmangoes, grated
- 2tablespoonsfresh coriander leaves, washed and finely chopped
DIRECTIONS
- Wash chickpeas in plenty of water and soak overnight in a bowl filled with water or for about 8 hours (overnight is what we do).
- The next day, when you want to prepare this pulao, soak rice for 30 minutes in water after cleaning and washing it in plenty of water.
- Cook rice in 2.
- 5 cups of water, on low-medium flame, partially covered, until all the water has been absorbed by the rice.
- Spread the cooked rice out in a broad plate.
- Allow it to cool.
- Now, pressure cook the chickpeas till it becomes soft.
- In a wok, heat oil on medium flame.
- When hot, add the mustard seeds and curry leaves to the oil and allow the seeds to splutter.
- Once they stop spluttering, add the sliced onions.
- Fry till the onions turn brown.
- Add the chopped tomato and stir-fry for a minute or two.
- In the meantime, grind the coconut, red chillies, turmeric powder and cumin seeds with water (as required) to make a smooth and fine paste.
- Add this paste to the wok.
- Stir well and allow to cook for 4 minutes till the oil starts to come out at the sides of the wok.
- Now add the cooked chickpeas.
- Add salt as required and allow to cook for 5 minutes on medium flame.
- Remove from flame.
- Add this chickpeas mixture to the cooked rice.
- Mix well.
- Add salt if required and the juice of a lemon.
- Garnish with corriander leaves and grated raw mango.
- Serve hot on its own or with plain yoghurt.
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April 27th, 2007 by alice
Tags: Curry, Manglorean, Sardine
INGREDIENTS
- 10-12sardines
- 10-12red chilies
- 1/2cupfresh coconut, grated
- 2tablespoonscoriander seeds
- 2tablespoonscumin seeds
- 7-8fenugreek seeds(methi)
- 7-8wholeblack peppercorns
- 1smallonion, chopped
- 4-5clovesgarlic, chopped
- 2tablespoonstamarind pulp
- 5-6green chilies, washed,de-seeded and slit lengthwise
- 1 of maggivegetable stock cube, with onion
- 1inchfresh ginger
- salt
- 1tablespoonoil
- 3tablespoonsfresh coriander leaves, finely chopped
DIRECTIONS
- Heat a tbsp.
- of oil in a pan.
- When the oil is hot, add red chillies, corriander seeds, cumin seeds, fenugreek seeds and black peppercorns.
- Roast on slow flame.
- Cool the roasted masala.
- Add coconut, onion, tamarind and garlic to it.
- Mix well and put this into a grinder/blender bowl.
- Grind this well in it.
- Put the ground masala into the pot in which you will be cooking your Sardine curry.
- Add the required quantity of water to make the curry.
- Add salt to taste.
- Add green chillies and 1 cube of Maggi vegetable stock with onion.
- Mix well and bring to a boil.
- Make sure that the stock cube has completely dissolved.
- When the curry has boiled for about 10 minutes, add the sardines and allow to simmer for 5 minutes.
- Remove from flame.
- Garnish the curry with corriander leaves.
- Serve hot with rice!
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April 27th, 2007 by alice
Tags: Breasts, Glazed, Orange, Turkey
INGREDIENTS
- 3teaspoonsolive oil
- 680gturkey breast
- 3/4teaspoonsalt
- 1/3teaspoonground black pepper
- 1/2cuporange marmalade
- 3tablespoonsred wine vinegar
- 1 1/2tablespoonsfresh ginger, peeled and grated
- 1largenavel orange, cut into wedges
- 1 1/2teaspoonsparsley
DIRECTIONS
- Heat oil on medium flame in a non-stick skillet until hot.
- Add turkey breasts to the skillet.
- Sprinkle with salt and pepper.
- Cook turkey until slightly browned on the outside and till it has lost the pink colour on the inside.
- This takes about 4 minutes on each side.
- While the turkey is cooking, mix marmalade, vinegar and ginger in a small bowl.
- Add to the skillet.
- Bring to a boil.
- Garnish with the orange wedges and parsley.
- Serve hot!
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