Corn N Spinach soup

Its PPCS time again. I know I'm little late but due to bad internet connection, was not able to post it on 28th. But as they say better late than never. This month I got to make Corn N Spinach soup by Nayana. Must say im really thankful to her as I thoroughly enjoyed it(even my little one). In Pune, the climate has been really cool throughout this month. So really enjoyed this simple yet healthy soup. Here's the recipe.... Hope you enjoy it... Happy cooking...

Ingredients :

Sweet corn kernels - 1 cup
Fresh Spinach leaves - 1/2 cup(finely chopped)
Onion - 1
Corn flour - 1 tbsp
Oil - 1 tbsp
Water - 3 cups + 1/4 cup
Salt to taste
Black pepper powder to taste


Method :

Heat oil in a thick bottom vessel and saute onion till translucent. Now add chopped spinach leaves and cook for another 2 - 3 minutes.

Now add the corn and 3 cups water and bring it to boil. 

Mix cornflour in 1/4 cup water and pour it in the boiling soup.
Stir continuously for 2 minutes. The soup will become thick. Season the soup with salt and pepper.

Boil fresh corn till tender and keep aside. Wash the spinach leaves thoroughly and chop them.
Heat oil in a thick bottom vessel and saute onion till translucent. Now add chopped spinach leaves and cook for another 2 - 3 minutes.
Now add the corn and 3 cups water and bring it to boil. 
Mix cornflour in 1/4 cup water and pour it in the boiling soup.
Stir continuously for 2 minutes. The soup will become thick. Season the soup with salt and pepper.

Note : You can adjust the thickness of the soup by adjusting the cornflour used.

Creamy Mushroom & Spinach Pasta

I bought this cook book couple of months back. A great book with a collection of over 100 vegetatian recipes. As soon as I went thru the book at the airport, I decided to buy it and bought it. However it is today for the first time that I actually tried a recipe from it. Made little changes as per my taste. I've never had creamy pasta and did not know whether it will please my palate(coz I love spicy food). However I was pleasantly surprised on how tasty it turned out. When my DH came home he said if I had told him that I ordered the pasta from a restaurant he would have believed it. I was thrilled to the core and have decided to make atleast one recipe a week from that book. So here's the recipe... Happy cooking...

Ingredients:

Pasta of your choice - 300 gms( I used fusilli/spiralli)
Mushrooms - 250 gms
Spinach - 150 gms/1 cup(heaped)
Dried Oregano - 2 tbsp
Lemon Juice - 1 tbsp
Cream - 8 tbsp
Water/Veg stock - 1 cup
Oil - 2 tbsp
Salt and Pepper to taste

Method:

Heat oil in a heavy bottom kadhai over medium heat. Add chopped mushrooms and cook for about 5 - 6 minutes stirring frequently.

Add oregano, stock/water and lemon juice and cook for 10 - 12 minutes or until sauce is reduced to half. 

Now add cream and spinach and cook over medium low heat for about 3 - 5 minutes.

Now add cooked pasta, season with salt an pepper and serve hot. 

Cook the Pasta in a large pan of salted boiling water according to the instructions provided in the package.
Heat oil in a heavy bottom kadhai over medium heat. Add chopped mushrooms and cook for about 5 - 6 minutes stirring frequently. Add oregano, stock/water and lemon juice and cook for 10 - 12 minutes or until sauce is reduced to half. Now add cream and spinach and cook over medium low heat for about 3 - 5 minutes. Now add cooked pasta, season with salt an pepper and serve hot. 

This recipe is off for this weeks CCC January

Gajar ka Halwa

This is the season for fresh vegetables. Carrots is one such vegetable that you find in abundance this season. I learnt this recipe from my MIL. I did not knew the difference between Delhi Gajar and English carrots. I thought they were same. It is only after marriage that i came to know the difference. This is one easy and yet tasty and a traditional dessert. Usually served with ice cream. The hard part of this is grating the carrots but if you have food processor this halwa can be made in half hour to 45 minutes. You can add more sugar if you like it sweet coz I like it little less sweet. Also I used plain khoya. So do try this one, I bet this is really easy... Here is the recipe... happy cooking...

Ingredients:

Carrots - 1 kg( peeled and grated)
Khoya(plain) - 250 gms
Sugar - 8 tbsp
Dry fruits - for garnish

Method:

Wash and peel carrots. Add grated carrots in a pressure cooker. Cook for about 15 minutes on medium flame. Turn off flame and let the steam release on its own

Transfer the content to a kadhai and let it cook for about 10 minutes.

Once the water in the carrots are all evaporated, add khoya and sugar.  Add chopped dry fruits and cook until khoya leaves ghee.

Wash and peel carrots. Add grated carrots in a pressure cooker. Cook for about 15 minutes on medium flame. Turn off flame and let the steam release on its own. Transfer the content to a kadhai and let it cook for about 10 minutes. Once the water in the carrots are all evaporated, add khoya and sugar.  Add chopped dry fruits and cook until khoya leaves ghee. Serve hot. 

Carrot Chutney

My mom makes different varieties of chutneys. She made this just once but i loved it. So the other day when I didnt have coconut to make chutney. So this chutney came to my rescue. Simple and it asks for very few ingredients but high on taste. You too should try this once.
Here is the recipe... Happy cooking...

Ingredients:

Onion - 2 big
Tomato - 1 big
Carrots - 2 Coriander powder - 1 tbsp
Red Chilli powder - 1 tsp
Cumin seeds - 1 tspSalt to taste
Oil - 2 tbsp

Method:

In a kadhai/pan add 1 tbsp oil. Add cubed onions, tomatoes and carrots.
Add coriander powder and cook till onions are translucent.
Let the mixture cool down and then grind it to a smooth paste.

Now in a kadhai, heat remaining oil. Add cumin seeds and once they splutter, add re chilli powder and the paste. Add salt to taste. Now cook till oil leaves the sides. 

In a kadhai/pan add 1 tbsp oil. Add cubed onions, tomatoes and carrots.
Add coriander powder and cook till onions are translucent.
Let the mixture cool down and then grind it to a smooth paste. 
Now in a kadhai, heat remaining oil. Add cumin seeds and once they splutter, add re chilli powder and the paste. Add salt to taste. Now cook till oil leaves the sides. 
Serve it with hot dosas and idlis.
Tips: You can use coriander seeds instead of powder.

This recipe goes to CCC January

Hariyali Subzi | Vegetables in Spinach Gravy

Happy Pongal to all... Hope you are all having a great time. After baking a lot last month, I am cooking a lot of healthy food. So sharing one such recipe which is a complete power packed meal in itself. Simple yet delicious and packed with goodness. So without wasting any more time, lets get into the recipe... Happy cooking...

Ingredients:

Mixed vegetables - (I used carrots, cauliflower, beans, potatoes)
Spinach Puree - 1 cup
Onion - 1
Tomato - 1
Cumin seeds - 1 tsp
Star Anise - 1
Cardamom - 2 pods
Ginger garlic paste - 1 tbsp
Red chilli powder - 1 tbsp
Garam Masala - 1 tbsp
Cashewnuts - 8 - 10
Almonds - 5 - 6
Oil - 2 tbsp
Salt to taste

Method:

Par boil all the mixed vegetables and keep aside.

Blend cashewnuts and almonds to a fine paste and keep aside.

Heat oil in a kadhai. Once hot add cumin seeds, star anise and cardamom. 

Add chopped onions and saute for a minute. Add ginger garlic paste and saute for couple of minutes.

Now add chopped tomatoes.

Once they are cooked, add red chilli powder.

After half a minute, add par boiled vegetables. Mix well. Cook for atleast 2 minutes.

 Then add spinach puree and garam masala. Add salt to taste.

Finally add cashewnut and almond paste and cook for about 5 minutes.

Par boil all the mixed vegetables and keep aside.
Blend cashewnuts and almonds to a fine paste and keep aside.
Heat oil in a kadhai. Once hot add cumin seeds, star anise and cardamom. Add chopped onions and saute for a minute. Add ginger garlic paste and saute for couple of minutes. Now add chopped tomatoes. Once they are cooked, add red chilli powder. After half a minute, add par boiled vegetables. Mix well. Cook for atleast 2 minutes. Then add spinach puree and garam masala. Add salt to taste. Finally add cashewnut and almond paste and cook for about 5 minutes. Serve hot with phulkas or rice. 

Paneer Mushroom Masala

Its my first post this year and first for PPCS in 2014. I made this for a family dinner of ours with friends. It was a great hit. It is simple yet different. There are a lot of healthy recipes coming this year... So hopefully I will be writing more posts soon... till then Happy cooking and lets take a look at the recipe.

Ingredients:

Paneer - 200 gms
Capsicum - 1
Mushroom - 8 - 10
Tomatoes - 2
Onion - 1
Coconut - 50 gms
Turmeric powder - 1 tsp
Chili powder - 1 tsp
Kasuri Methi - 1 tsp
Garam Masala - 1 tsp
Salt to taste
Oil - 2 tbsp
Coriander leaves for garnish

Method:

Heat a kadhai and add oil. Now saute chopped capsicum, paneer and mushroom separately and keep aside. 

Grind tomatoes, onion and coconut to a fine paste.

Now heat the remaining oil in kadhai. Add the ground paste and let it gently simmer for about 5-8 minutes. 

Now add all the dry masalas and mix well. Let it cook for about a couple of minutes. 

Now add all the sauteed capsicum, paneer and mushroom. Cook for about a minute. Garnish with coriander leaves and serve hot with roti or rice. 

Heat a kadhai and add oil. Now saute chopped capsicum, paneer and mushroom separately and keep aside. Grind tomatoes, onion and coconut to a fine paste. Now heat the remaining oil in kadhai. Add the ground paste and let it gently simmer for about 5-8 minutes. Now add all the dry masalas and mix well. Let it cook for about a couple of minutes. Now add all the sauteed capsicum, paneer and mushroom. Cook for about a minute. Garnish with coriander leaves and serve hot with roti or rice.