Boil water and cook pasta for 10 mins. Do not over cook
In another pan heat oil and saute the vegetables for 5 mins
Meanwhile mix the egg yolk, cheese and cream with a for and keep the sauce ready.
Strain the pasta once cooked and drizzle some olive oil and mix and keep aside
Once the vegetables turns soft add the fresh cream and mix well until cream is warm
Add the cooked pasta and mix well. Add salt and pepper to taste
Mix in the sauce and switch off flame and give a good toss, add more cream to adjust consistency.
Yummy and simple healthy version of pasta is ready to serve.
Happy Cooking!!
Shabana
This garlic infused paneer curry is a great recipe to try at home. Prepared in two steps, this recipe does not require any fancy ingredients yet will remind you of restaurant flavours.
Ingredients:
For tomato onion gravy
• Oil 1 tbsp
• Jeera (cumin seeds) 1 tsp
• Elaichi (cardamom pods) 1-2 nos.
• Onions 3 medium size (sliced)
• Tomatoes 5 medium size (roughly chopped)
• Garlic 10-12 cloves
• Ginger 1 inch
• Cashew nuts 10-12 nos.
• Coriander powder 1 tbsp
• Turmeric powder 1 tsp
• Red chilli powder 1 tsp
• Whole Kashmiri red chillies 5-6 nos.
• Salt to taste
• Water 500 ml
Step 2 ingredients
• Oil 2 tbsp
• Jeera (cumin seeds) 1 tsp
• Ginger 1 inch (julienned)
• Green chillies 2-3 nos. (roughly chopped)
• Onions 1 medium size (chopped)
• Garlic ½ cup (chopped)
• Freshly prepared tomato onion gravy
• Curd ½ cup (whisked)
• Sugar 1 tsp
• Salt to taste
• Garam masala 1 tsp
• Kasuri methi 1 tsp
• Paneer 500 gm (cubes)
• Fresh cream 3 tbsp
• Butter 1 tbsp
• Coriander leaves 1 tbsp (chopped)
Method
In a pan add jeera, Elaichi, onions, tomatoes, garlic, ginger, cashew nuts, coriander powder, turmeric powder, red chilli powder, whole red chillies and salt to taste,
Add water and mix well ,cover and cook for 15 minutes. Switch off the flame and allow the mixture to cool down.
Transfer the mixture to a grinding jar and grind to a fine puree. Keep aside
Low down the flame and add whisked curd, sugar and salt to taste, mix well and cook for 4-5 minutes,
Next, add garam masala and kasuri methi, mix well and them add the paneer cubes, mix well gently without breaking the paneer.
Add fresh cream and butter, you may switch off the flame at this time.
Add some freshly chopped coriander leaves, and your lip-smacking paneer lasooni is ready to be served,
Happy Cooking!!
Shabana
A fish curry which any beginner in the kitchen can try out. With very few ingredients this fish curry can be made in minutes yet be very different and unique in taste. The gravy resembles a lot to the traditional Kerala style Varutharacha meen curry but does not involve any of those difficult steps.. try this easy fish curry and impress your loved ones.
Ingredients
Fish: 500 gms ( i used mackarel)
Coconut Oil: 4 Tbsp
Shallots: 6-7 nos chopped
Chopped ginger : 1 Tsp ( Optional)
Coriander Powder : 1 Tbsp heaped
Kashmiri Chilli powder : 1.5 Tbsp heaped
Turmeric : 1/4 Tsp
Thick Coconut Milk : 300 ml
Salt to taste
Curry leaves
Pot tamarind / Kudam puli ( cambogia ): 3 small pieces
Method
Add oil to a non stick pan or kadai ( preferred not to use earthen pot) and when oil is hot add the shallots and saute until light brown
Reduce flame and add all powders and saute till oil separates ( about 2 minutes)
Immediately add the fish and coat well with masala and allow to fry in the masala for 2-3 minutes.
Now add the thick coconut milk and pot tamarind and wait for the boil. Once it starts boiling add salt, close and cook for 10-12 minutes on medium flame. Once the fish is cooked add the curry leaves and switch off flame.
Note: You can use fresh coconut milk or powder. I used about 5 tbspn of coconut milk water mixed in 300 ml of lukewarm water to make thick coconut milk. Either way tastes good.
Easy Cooking!!
Shabana
Kappa Biriyani
Ingredients
Tapioca: 1/2 Kg
Turmeric: 1/4 Tsp for cooking Tapioca
Coconut Oil: 2 Tbsp
Curry Leaves: handful
Green Chilli: 2 nos
Ginger garlic paste or crushed: 1 Tbsp
Onion: 2 medium sized chopped to small pieces
Red Chilli powder: 1 Tsp
Coriander Powder: 1/2 Tsp
Turmeric powder: 1/2 Tsp
Garam Masala: 1/2 Tsp + 1/4 tsp
Cooked Beef: 1 cup ( Cooked with turmeric and salt and water. Keep the beef ready with the water)
Egg : 1
Salt
Method
1. Cook beef with turmeric and salt and keep aside
2. Cut the tapioca into small pieces and cook with plenty of water 1/4 Tsp turmeric and salt. Once cooked drain water and smash the tapioca well.
3. Heat oil and add curry leaves, green chilli and ginger garlic paste and saute well.
4. Add the onion and saute well
5. Add all the powders and saute well and add the beef with the cooked water. Mix well and add the mashed tapioca to the masala
6. Add the egg and 1/4 more tsp of garam masala and mix well till the egg is cooked and well incorporated. Serve hot.
Spicy Cooking!
Shabana
A very different and abundantly flavoured rice which was the outcome of collaborating two famous Arabic dishes - Al Faham and Mandi. One of those best dishes I have had. Try it to believe it! The method of cooking the chicken is very similar to the way Al Faham is made and rice is a version of Mandi with my own tweaks and twists.
Ingredients
For the Chicken
Chicken : 1 Kg ( Cut into pieces)
Garlic : 10 cloves
Ginger : 1 inch piece
Green Chilli
Mint leaves : a handful
Salt : 1/2 Tsp
Vinegar : 4 Tbspn
Coriander Seeds : 4 Tsp
Garam Masala powder : 1 Tsp
Cumin Seeds/Powder : 1 Tsp
Black pepper : 1 Tbspn
Chicken Cube : 1
Turmeric : 1/2 Tsp
Dried Red chillies : 10
Coriander Leaves
Oil :2 Tbspn + 5 Tbspn
For the Rice
Oil : 2 Tbspn
Carrot : 1/2 thinely sliced
Cashews : 10
Raisins : 10
Cinnamon : 1 inch stick
Cardamom : 4
Cloves : 4
Onion : 1 sliced
Ginger Garlic Chopped : 1 Tsp each
Green Chillies : 2 whole
Peppercorns : 1 Tsp
Tomato : 1 ( Just beat in the mixie)
Salt : 1.5 Tsp
Dry lime :1
Chicken cube :1
Tomato Ketchup : 1 Tbspn
Kabsa Masala : 1 Tbspn
Water : 7 Cups
Potato: 1 Cubed
Rice : 4 Cups ( Long Grain Basmati)
Method
Take ingredients from 2 to 7 in the first list in a blender and make a paste
Marinate the chicken with this paste and rest for 1 hour
Make a fine powder of ingredients 8 - 13 and add this to the marinated chicken
Coarsely crush the dry red chillies and add this also to the chicken and marinate well along with 2 Tbspn oil
Set aside the chicken for another 1 hour if time permits else cook right away
Heat 5 Tbspn Oil and add the chicken and cook on low medium heat by flipping over in intervals. Add the chopped coriander leaves in between the cooking process.
While the chicken is cooking prepare the rice. Soak 4 cups basmati rice
Heat 2 Tbspn oil and fry the carrots and cashews and raisins for 2 mins and take it from the oil
To the same oil add the whole masala in list 2 ingredients
Add the ginger garlic and green chillies. Saute for a minute
Add the chopped onions and saute for 5 mins
Add the tomato puree and cook
Add kabsa masala, dry lime, peppercorn and chicken cube and mix well ( List 2)
Add water and allow to boil
Add the washed rice and potato
Cook until fry
Now the chicken and rice is ready
Put all the chicken pieces and masala on top of the cooked rice and dum for 5 mins by keeping a piece of burnt coal. This enhances the flavour but not necessary to do it
