Moong Dal Pakodas

Its like a must must during the rains espclly the Amchi Mumbai rains......

Serves  2

Ingredients

• 1 ½  cup Moong Dal (Chilta wala) 
• ½ cup Moong  Dal(yellow) 
• 2 cloves garlic 
• 2 green chillies,chopped 
• ½  tsp jeera 
• ¼ inch ginger 
• 1 onion,finely chopped 
• little Coriander 
• Salt to taste 
• ¼ tbsp Turmeric powder

Method

1.Soak both the dal in water for 4 hours.

2.Drain the water and put the dal in the mixer alongwith all ingredients do not add water.

3.Grind them coarsely not into a fine paste.Cut 1 onion and little coriander finely chopped mix in the batter and keep for 10mins.

4.After 10 mins set oil for frying and deep fry the pakodas.

Homemade Pasta Sauce

Makes 3 cups

Ingredients

• 1 tbs olive oil
• 1 clove garlic, crushed
• 1 onion, sliced
• 1 tbs tomato paste
• 2 x 400g cans chopped peeled tomatoes
• salt and ground black pepper
• 1 tsp sugar
• 1/2 cup chopped basil
• 1/3 cup chopped flat leaf parsley

Method

1. Heat the oil in a large saucepan over medium heat. Add the garlic and onion and cook for 3-4 minutes until softened but not browned.
2. Add the tomato paste and cook, stirring constantly for 1 minute (this 'cooks off' the paste, giving it a richer more intense flavour).
3. Add the peeled tomatoes, reduce the heat and simmer for 8-10 minutes, until thickened.
4. Stir through the salt and pepper, sugar, basil and parsley, adjusting the seasoning as required.

Ratatouille

Ingredients (serves 12)

• 125ml (1/2 cup) olive oil
• 2 brown onions, coarsely chopped
• 6 garlic cloves, finely chopped
• 2 large (1kg) eggplants, cut into 2cm pieces
• 2 red capsicums, halved, deseeded, cut into 2cm pieces
• 10 sprigs fresh thyme
• 2 tbs chopped fresh oregano
• 4 medium (500g) zucchini, halved lengthways, cut into 2cm pieces
• 2 x 250g punnet cherry tomatoes
• 250ml (1 cup) passata (tomato pasta sauce)

Method

1. Heat the oil in a heavy-based stockpot or large flame-proof casserole dish over medium heat. Add the onion and garlic and cook, stirring, for 3 minutes or until the onion is soft.
2. Add the eggplant, capsicum, thyme and oregano. Season with salt and pepper. Stir until well combined.
3. Reduce heat to medium-low. Cover and cook for 5 minutes. Add the zucchini, tomatoes and passata. Cook, covered, for 20-25 minutes or until the mixture thickens.

 

Spaghetti with garlic bread

 

Cooking Time

15 minutes

Ingredients (serves 4)

• 500g dried spaghetti pasta
• 1/3 cup olive oil
• 2 garlic cloves, crushed
• 1 1/2 cups fresh breadcrumbs
• 1/2 cup chopped fresh basil leaves
• 1/2 cup basil pesto
• 1 teaspoon dried chilli flakes
• baby basil leaves and shaved parmesan, to serve

Method

1. Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Return to pan.
2. Meanwhile, heat oil in a large frying pan over medium-high heat. Add garlic. Cook, stirring, until fragrant. Add breadcrumbs. Cook, stirring, for 2 to 3 minutes or until golden. Remove from heat.
3. Add half the breadcrumb mixture, basil, pesto and chilli to pasta. Season with salt and pepper. Toss to combine. Serve pasta topped with remaining breadcrumb mixture, baby basil leaves and parmesan.

 

Broccoli Soup

Preparation Time

15 minutes

Cooking Time

25 minutes

Ingredients (serves 4)

• 1kg broccoli
• 1 tbs olive oil
• 1 tbs butter
• 1 garlic clove, finely chopped
• 1.25L (5 cups) chicken or vegetable stock

Method

1. Thinly slice the broccoli stems and break the heads into even-sized florets.
2. Heat the oil and butter in a large saucepan over medium heat. Add the broccoli stem and garlic, and cook, stirring often, for 1 minute or until tender. Add the florets and stir until well combined.
3. Add 1L (4 cups) of stock. Increase heat to high. Bring to the boil. Reduce heat to medium. Cover and cook for 15 minutes or until broccoli is soft but still green. Uncover. Set aside to cool slightly.
4. Transfer half the mixture to the jug of a blender with half the remaining stock. Blend until smooth. Return to the pan. Repeat with remaining mixture and stock. Place over medium heat. Stir until heated through. Season with salt and pepper. .
5. Ladle the soup among serving bowls. Season with pepper. Serve hot

 

 

Spicy Corn and Carrot Fritters

Ingredients (serves 4)

• 2 tablespoons korma curry paste
• 1 cup self-raising flour
• 3 eggs, lightly beaten
• 2 corn cobs, kernels removed
• 1 medium carrot, peeled, grated
• 2 tablespoons oil

Method

1. Process curry paste, flour, egg and half the corn kernels until combined. Transfer to a bowl.
2. Squeeze excess liquid from carrot. Add carrot and remaining corn to curry paste mixture. Season with salt and pepper. Stir to combine.
3. Heat half the oil in a large, non-stick frying pan over medium-low heat. Add 2 heaped tablespoons mixture to pan. Spread slightly . Repeat to make 4 fritters in total. Cook for 3 to 4 minutes each side or until golden and cooked through. Transfer to a plate. Cover to keep warm. Repeat with remaining oil and mixture to make 12 fritters. Serve.

 

Vegetarian Pad Thai

Cook  5 mins

Ingredients (serves 4)

• 250g rice stick noodles
• 2 tablespoons Rice Bran Oil
• 2 eggs, lightly beaten
• 1/3 cup pad Thai paste (Look in for the recipe in the blog or you can use the readymade sauces)
• 250g firm tofu, diced
• 3 green onions, trimmed, finely sliced
• 100g beansprouts, trimmed
• 2 tablespoons chopped peanuts (optional)
• lime wedges, to serve

Method

1. Place noodles in a heatproof bowl. Cover with hot water. Stand for 10 minutes or until just tender. Drain. Set aside.
2. Heat 1 tablespoon of oil in a large frying pan over medium-high heat. Add egg and swirl to coat. Cook for 2 minutes or until egg is set. Remove to a plate. Roll up and roughly chop.
3. Heat remaining oil in pan. Add paste and tofu. Cook, stirring, for 1 minute or until aromatic. Add noodles. Cook, stirring, for 1 minute or until noodles are warmed through. Remove from heat.

Pad Thai Sauce

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients:

• MAKES 2/3 cup Pad Thai Sauce (enough for 1 to 2 batches of pad Thai, depending on how many you're cooking for)
• 1/2 cup hot water
• 1+1/2 Tbsp. tamarind paste (available by the jar at Asian/Indian food stores)
• 5 Tbsp. fish sauce (available in tall bottles at Asian stores) - substitute 6 Tbsp. soy sauce if vegetarian
• 1 fresh red chili, minced, OR 1/2 to 1 tsp. cayenne pepper, OR 2-4 tsp. chili sauce
• 5-6 Tbsp. brown sugar

Preparation:

1. Pour the hot water into a small mixing bowl or glass measuring cup. Add the tamarind paste and stir well to dissolve.
2. Add the other ingredients and stir to dissolve. (Note that you will need all the sugar to balance out the intense sourness of the tamarind.)
3. The sauce should taste tangy - a balance of sour, sweet, spicy, and salty. If it's still too sour for your taste, add a little more sugar. Remember that once it's distributed throughout the noodles, the sauce will no longer be so spicy or strong-tasting.
4. Your pad thai sauce is now ready to be used, or store it in the refrigerator until you're ready to made pad thai noodles. The sauce will keep in a covered jar for several weeks.

• Pad Thai Tips: For authentic-tasting pad thai, be sure to soak your rice noodles (instead of boiling them) until they are softened but still firm and little bit "crunchy", then fry them up with the sauce.

Curried Vegetable Burger

Ingredients (serves 6)

• 2 tbs olive oil
• 1 onion, finely chopped
• 1 garlic clove, crushed
• 2 cucumber, chopped
• 1 large carrot, grated
• 100g (about 4 slices) wholemeal bread, crusts removed
• 400g canned chickpeas, rinsed, drained
• 3 tsp mild curry paste
• 3 tbs crunchy peanut butter
• 1 egg yolk
• 3 tbs chopped coriander leaves, plus extra leaves to serve
• 6 bread rolls (used cape seed or alternative burger bread)
• Mayonnaise, chutney, lettuce and tomato, to serve

Method

1. Heat half the oil in a large frypan over medium-low heat, add the onion and cook for 5 minutes or until softened.
2. Add the garlic, cucumber and carrot, then cook, stirring, for 2-3 minutes until wilted and softened. Drain off any liquid.
3. Place bread and chickpeas in the bowl of a food processor and pulse to combine.
4. Add softened vegetables, curry paste, peanut butter, yolk and coriander. Process until mixture comes together.
5. Form the mixture into 6 patties and chill for 10 minutes. Heat the remaining tablespoon of oil in a non-stick frypan over medium heat and cook the burgers, in batches if necessary, for 1-2 minutes each side until golden.
6. Serve in rolls with mayonnaise, chutney, lettuce, tomato and extra coriander leaves.

Asian-style chopped salad

 

 

 

 

 

 

Ingredients (serves 6)

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon lime juice
• 1 baby cos lettuce
• 1 small carrot, peeled, grated
• 2 green onions, thinly sliced
• 1 cup beansprouts, trimmed
• 1/4 cup fresh mint leaves
• 1/4 cup fresh coriander leaves
• 1 long red chilli, chopped
• 2 tablespoons chopped roasted salted peanuts

Method

1. Place oil and lime juice in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.
2. Remove outer leaves and core from lettuce. Separate leaves. Wash and pat dry with a tea towel. Roughly chop. Place lettuce, carrot, onion, beansprouts, mint, coriander and chilli in a bowl. Add dressing. Toss to combine. Sprinkle with peanuts. Serve.