Friday, December 25, 2015
-500 g dried and salted cod
-1 large onion,
-4 cloves garlic
-250 g chickpeas
-6 cherry tomatoes
Put the code in cold water,one day before
Change the water 2 or 3 times.
Put the chickpeas in water the night before.
Boil code and chickpeas separately.
Cut onion, garlic and chili finely and put them to cook in a pan with olive oil.
Add the chickpeas and the code after you have cleaned beforehand spin.
Salt and pepperto taste and add the tomatoes cut in quarters and cover pan with a lid, leaving a moderate heat a few minutes.
Serve hot or cold.
Ingredients for 4 people
400g pasta (penne, fusilli)
1 large box of tuna in natural sauce
10 cherry tomatoes
1 small onion
4 tablespoons extra virgin olive oil
Salt to taste
pepper to taste
2 tablespoons grated Parmesan cheese
Chop finely the onion and sauté
Add the courgette cut into slivers or Julien
Add salt and the courgette cut and cook for 10 or 20 minutes, depending on how you cut the courgette
Once cooked pumpkin, add the drained tuna and tomatoes are cut in half and let it cook for a few minutes, stirring occasionally
Put a pot of water to a boil in abundance when water boils add salt and a lingurta it begins to boil again add pasta pasta .Fierbe time indicated on the package.
Drain the pasta and add them to the sauce, stir and sprinkle parmiggiano
Sprinkle pepper to taste
2 cup basmati rice
4 tbsp oil
5 whole red peppers
1/4 tsp asafoetida
4 tbsp lemon juice
2 tsp dried and crushed curry leaves
2 tsp mustard seeds
4 tbsp chopped coriander leaves
1 tsp turmeric
salt to taste
Pick and wash the rice and soak for at least 1/2- 1 hour.
Heat oil ... add the asafoetida, mustard seeds, curry leaves and the red peppers.
When the seeds begin to splutter, add the rice and turn a few times.
Add the turmeric, salt and 3 cups water, and bring to a boil, uncovered.
When start a boil, sprinkle a few drops of lemon, cover and lower the heat.
The rice should cook in 10 minutes
Shut off the heat, and mix in the lemon juice and half of the coriander leaves.
Sunday, December 20, 2015
2 pomfret fish, whole
2 Tbsp yoghurt (low fat)
2 Tbsp mustard paste
1 Tbsp red chilli powder
1/2 Tbsp turmeric
1 Tbsp salt
1 Tbsp mustard oil
8 Tbsp lemon juice
In a bowl, take yoghurt, mustard paste, red chilli powder, turmeric, salt, mustard oil, lemon juice and mix well.
Cut slits into the fish.
Marinate the fish with the paste.
Grill the fish till it is crispy and golden brown
Serve on a platter with lettuce and lemon wedges.
Thursday, December 17, 2015
4 cup water
8 tablespoons black tea
4 cup milk
sugar to taste
Pour water and tea into a pot and bring to a boil. If you are using sugar to sweeten your tea, add it at the beginning as well.
When the tea begins to boil, start the timer for 5 minutes. After 5 minutes add milk and bring to a boil again. For stronger tea, bring the milkened-tea to a boil at least 3 times
Strain and serve at this time if you like it hot
Wednesday, December 16, 2015
2 small potatoes (peeled and finely sliced)
1-2 Tbsp olive oil
1/2 tsp cumin seeds
1/2 green chilli finely chopped
1/2 tsp chopped garlic
1 small onion- sliced
1/2 Tbsp chopped coriander
Salt, pepper to taste
Heat oil and add the cumin seeds- allow them to sizzle.
Add the green chilli, garlic and onions. Cook fra min until softened.
Add the potato slices .and cook for 5 minutes.
Pour in enough water to come just below the contents of the pan. Cover and cook until the potato is tender and sprinkle the coriander.
Mix ingredients and level out again.
Make four indentations in the mixture, about 1/2 away from the pans side.
Break an egg into each hollow.
Cover and cook until the eggs are just set.
Tuesday, December 8, 2015
2 potatoes (boiled and slightly mash roughly to form small chunks)
1 small onion chopped finely
2 cloves garlic finely minced
1/2″ ginger finely minced
1/2 tsp red chilli pwd (to your taste )
1/8 tsp cumin pwd
1 dry red chillis
5 curry leaves
1 green chilli slit length wise
1/2 tsp jaggery or sugar
1/2 tbsp coriander pwd
3/4 tbsp oil
1/8 tsp turmeric pwd
1/4 tsp mustard seeds
1 tomatoe finely chopped
chopped coriander leaves for garnish
salt to taste
Heat oil , add the mustard seeds and let them pop, add the red chillis and curry leaves and fry for a few seconds. Add onions, ginger and garlic and saute till the onions turn light brown. Add the green chillis and all the pwds and mix
Add the tomatoes and stir fry till the oil seperates
Add the potatoes and mix and keep covered with a lid on low heat for 4-5 minutes.
Remove lid and cook further for another 5 mts stirring once in a while.
Add salt and water to cover the potatoes.
Bring to a boil and let it simmer on low heat till you get the desired curry consistency. Add the jaggery/sugar and mi. Turn off heat. Garnish with chopped coriander leaves.
Serve hot with rotis/chapatis/steamed white rice.
Sunday, December 6, 2015
1 cup tur dal
4 cups chopped and tightly packed palakura/palak/spinach
6 garlic cloves
2 onion, chopped
2 tomato, chopped
1 tsp finely chopped ginger
3-4 green chillis, slit lengthwise
3-4 cups water, approx
big pinch turmeric pwd
1 tsp red chilli pwd
salt to taste
4 garlic cloves, finely chopped
1 tsp cumin seeds
2 tbsp ghee
1 Saute in ghee the garlic clove finely sliced till lightly browned and keep aside
2 Boil the tur dal with 3-4 cups of water.If cooking over stove top ,cooking till the dal is almost cooked.and if you cook in a pressure cooker upto 3 whistles
3 Heat ghee , add cumin seeds and as they splutter, add garlic and ginger and stir fry for few seconds.
4 Add the chopped onions and saute for 4-5 mts.
5 Add red chilli pwd and turmeric pwd and combine.
6 Add the chopped palak and saute for 5 mts.
7 Add chopped tomato and saute for another 4 mts.
8 Add the cooked dal along with salt and combine.
9 Cook on slow to medium flame for 10 mts without lid or till you get the consistency of your choice. Garnish with sauteed garlic slices.
10 Serve with white rice or rotis.