Beef Rib Roast au jus

This is called prime rib when you order it in a restaurant. It's a favorite Sunday dinner for us and it's so easy to make at home. Only four steps; 1-open the oven. 2-put the meat in. 3-close the oven. 4-take the meat out. Another nice thing is that you'll have 1-1/2 hours to do whatever else you need to do for dinner and still have plenty of time to relax with a glass of wine (HERE).

 This is a small 3-1/2 lb rib roast.  It will serve 4.
It's enough for us with leftovers.

 Season it as you like. I used garlic salt, seasoned salt, pepper and thyme.

 Rub the seasonings into the meat and pop it into a preheated 450 oven and immediately reduce the heat to 350. Roast for about 1-1/2 hours, or 20-25 minutes a pound for a small roast like this. 

 The outside will be crusty brown.

Let it rest for 10 minutes while you make 

the au jus. 

Remove most of the fat from the roasting pan and

 add 2 C water (less than the package says for

 a richer flavor) to the drippings along with the 

contents of a package of au jus mix. 

Stir over heat until it comes to a boil. 

The inside of the roast will be a perfect medium rare. Slice the roast into thick slices.

Serve the au jus ladled over the the beef slices.  Pour remaining au jus into a sauce boat, 

because you'll want more.

 Serve with your favorite potato side and a fresh vegetable. We had garlic mashed potatoes, but the Cheesy Potato Casserole is very good with this.

Enjoy!

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Aval Upma / Poha Upma | Upma Recipes

Aval aka Poha is a rice flattened to light dry flakes. Aval upma is a very light, low calorie snack perfect for breakfast/dinner. The most common and known variety is Kanda poha though many varieties are still popular, like lemon flavored or tamarind flavored poha. Today's recipe is a simple aval upma flavored with roasted chana dhal and one of my MIL's specialty dishes. Trust me, this is very tasty and you would love it.

Ingredients:

Serves - 2

Flattened Rice/ Beaten rice / Poha - 3 cups (I used the thick variety)

Roasted gram dhal / Pottu kadalai - 1/2 cup

Water - to soak

Turmeric powder - 1/4 tsp

Chilli powder - 1/2 tsp

Salt - to taste

Oil - 2 tsp

Mustard seeds - 1/2 tsp

Urad dhal - 1/2 tsp
Chana dhal - 1 tsp
Green chillies - 3 or 4 slit

Curry leaves - 4 or 5 chopped
Onion - chopped finely - 1 cup

Cilantro / Coriander leaves - 6 or 7 twigs, chopped

Grated Coconut - 2 tbsp (optional)

Method:

Wash the poha with water, drain. Add turmeric powder, chilli powder, salt (1/2 tsp) and mix well and add enough water to soak it. Set aside for 30 mins to 1 hr. Soaking time may be adjusted according to the type of the poha (thin or thick variety).

Grind the roasted gram dhal to a fine powder. Heat oil in a kadai, add mustard seeds, urad dhal, chana dhal, slit green chillies. We already have added chilli powder to the poha so adjust the green chillies based on your spice level. Now add the finely chopped onions and curry leaves. Saute till the onions turn translucent. Meanwhile add the gram dhal powder to the soaked poha and mix carefully so that the gram dhal is coated all over the poha. Take care not to break. Now add the poha to the kadai and mix well. Add salt according to taste. Reduce the heat to medium and mix until the poha is cooked. Garnish with coriander leaves and coconut(if using). Serve hot with chutney of your choice. I would like to enjoy this as such.

I am sending this to Healthy Recipe Hunt - Rice flakes event by Kurinji Kathambam.

I am also sending this to Anyone can cook event by Ayeesha of Taste of Pearl city.

Sending this to Srivalli's Breakfast Mela.

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Spicy Potato Fry / Urulai Kaara kari

Potatoes are nevertheless the most favourite vegetable liked by kids and grown-ups equally and is rich in carbohydrates. Urulai Kaara kari is the regular way I prepare potatoes whenever I make them because we love this spicy version. 

Ingredients:
Potato - 2 medium sized
Onion - 1 cup - finely chopped
Ginger garlic paste - 1 tbsp
Turmeric powder - 1/2 tsp
Chilli powder - 3/4 tsp or to taste
Coriander powder - 1 tsp
Salt- to taste
Mustard seeds - 1/2 tsp
Chana dhal - 1 tsp
Oil - 2 tbsp

Method:
Boil the potatoes with salt. Peel and cut them into 1" cubes. Heat oil in a kadai and add the mustard seeds. When it splutters add the chana dhal and saute for 1 min. Adding chana dhal gives a crunchy bite to the potatoes and I love it. Add the finely chopped onions and saute them until they are golden brown color (close to caramelize). Sauteing the onions for caramelizing gives a unique taste to this fry. Add the ginger-garlic paste and saute till the raw smell disappears. Now add the turmeric powder, chilli powder and coriander powder and saute for 2 mins. Now add salt and the potato and mix until all the cubes are coated with onion mixture. Saute in medium heat until the potatoes turn to golden brown color, mixing carefully. If needed you can add 1 tsp of oil at this stage. Serve hot with any rice of your choice.  I would love this combo with curd rice/rasam rice.
Also check out my Fiestaa potatoes.

I am also sending to 'Veggie/fruit of the month - Potato' event by Priya of Mharo Rajasthan guest hosted by Divya.

Potato

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Blueberry Dates Smoothie

I was planning to send in my smoothie entry for 'Breakfast Club- Yogurt' but I completely forgot about it. I was under the impression that the deadline was on Jan 31 but suddenly remembered it was today. I initially planned to whip up blueberry nut smoothie which would be perfect for a breakfast, now also added some dates to reduce the amount of white sugar I add and also to tweak in iron. I just made this as a single serving just for me and I loved it. It was so yummy and filling.

Ingredients:
Serves-1
Blueberries (fresh or frozen) - 3 oz
Low-fat Plain Yogurt - 1/2 cup
Dates - 5 or 6
Walnuts - 2 tbsp
Sugar or honey - 1/2 tsp or according to taste

Method:
Blend all the ingredients in a blender/mixie/food processor. Add sugar/honey according to taste. Remember the dates would already have some sweetness.
Serve chilled. This can be prepared the previous day and frozen/chilled in the refrigerator and can be grabbed as a quick breakfast to-go.

Sending this to 'Breakfast Club - Yogurt' event by Sarah of Maison cupcake and Helen of Fuss free Flavors.



I am also sending this to Smita's 'Cooking with Fruits' event.

Sending this to Srivalli's Kid's Delight hosted by Nupur of UK-Rasoi, for the month of April 2012.











Breakfast Smoothies

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Paneer Green Salad with Ginger-lemon dressing

I made this green salad for lunch today and we loved this. I added cubed and marinated paneer to bring in the protein factor and make it more interesting.

Ingredients:
Serves - 2
For the dressing:
Ginger - crushed about 2 tbsp
Lemon zest - about 2 tsp (zest of a whole lemon)
Lemon juice - 3 tbsp
Water - 1/4 cup
Salt and pepper - to taste

For the salad:
Romaine Lettuce - 8 oz
Spinach - 1 cup
Carrot - 1 cup grated
Sprouted moong bean - 3/4 cup
Paneer - 1/4 cup ~ 40 g - cut into 1/2" cubes

Method:
Pour 1/4 cup of boiling water to the crushed ginger and allow it to steep and cool. When it is cooled add the lemon zest and lemon juice with salt and pepper to taste.
Meanwhile in a big salad mixing bowl, add the lettuce, spinach, sprouted moong bean and grated carrots.
The carrots can be julienned or shredded with the big slot of the grater.
The dressing and the veggies can be prepared earlier and put together until you serve. Before serving, add the paneer to the dressing and allow it to marinate for 5 to 10 mins.
Add the dressing with paneer to the veggies and serve.

I am sending this to 'Only - Salads' event by Pari of Foodelicious and guest hosted by Prathibha.
I am also sending this to 'Food Palette - Green' event by Torview Toronto and 'MLLA # 31' hosted by Simona, brainchild of Susan.

Sending this to Srivalli's Soups and Salads Mela

Paneer

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Pasta Carbonara

This makes a nice luncheon dish or a late night supper, or just when you don't have anything in the house...like tonight.

 You probably have all these ingredients in the house. 

 If you have bacon too, your good to go. Saute the bacon in a skillet until browned and remove to a paper towel to drain and cool.

 Saute the onions in the reserved drippings. You can also use 1/2 small onion, chopped.

Add the garlic and saute another minute until fragrant. Do not let burn.

Whisk the eggs, milk, salt and pepper in a small bowl.

 Add to the drained pasta in the pot.

 Add the pasta mixture to the skillet along with the crumbled bacon and parmesan cheese. Toss and sprinkle with chopped parsley.

Sprinkle with additional parmesan if desired. 

Serve with crusty warm French baguette and a big Caesar salad.

Pasta Carbonara

4 slices bacon

2 cloves garlic, minced

4 green onions, chopped

2 eggs, lightly beaten

4 T cream, milk or half&half

1/4 t salt & 1/4 t pepper

1/4 C parmesan cheese

2 T chopped fresh parsley

1/2 lb spaghetti

Begin cooking the spaghetti in salted water. Cook about 10  minutes. Reserve 1/4 C pasta water.
Fry the bacon until crisp. Remove onto paper towel to cool, then crumble. Reserve the drippings.
Add enough olive oil, if needed to the drippings in the skillet to make about 2T. Add the chopped onions and saute until tender. Add the garlic and saute another minute. Remove pan from heat.
Drain the pasta, but do  not rinse and return to the pot. Beat the eggs with a fork and add the milk, salt and pepper. Add to the hot pasta in the pot and stir well. Add reserved pasta water if needed. Add all the spaghetti mixture to the skillet with the onions and garlic. Add the bacon and parmesan cheese and toss to coat well. Sprinkle the top with parsley and serve in warmed pasta bowl.

Serves two

Enjoy!

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Mixed Vegetable Soup | Soup Recipes

This veg soup is my MIL's specialty soup and she used to make this often for the mid-morning drink. This really is a great appetizer and a healthy soup with all the veggies. 

Ingredients:
Serves: 2 to 3
Broccoli stems - 3/4 cups
String Beans - 6 - chopped
Cabbage - chopped 1 cup
Carrot - 2 medium sized - chopped
Tomato - chopped - 2 tbsp
Pearl onions - 4 - chopped
Curry leaves - about 10 - chopped
Cilantro / Coriander leaves - 6 to 8 twigs - chopped
Cumin seeds - 1/4 tsp
Pepper corns - 1/2 tsp or to taste
Salt - to taste

Method: 
Add all the ingredients in a large microwave proof bowl with 3/4 cups of water and microwave for 10 to 12 mins, stirring twice in between. Mine was a 900 W MW. Adjust the time based on the power of your MW oven. When done, allow to cool and puree in a blender. Add required amount of water to the puree based on the desired thickness for the soup to the microwave proof bowl and reheat for 3 to 5 min. The soup is ready to serve hot.
Some facts:
Broccoli & Cabbage - high in Vitamin C and dietary fiber
Stringbeans - Vitamin A and C
Carrot - Vitamin A
Tomato - lycopene (antioxidant)
Curry leaves - rich in iron
Cilantro - high in magnesium, calcium, antioxidants 

I am sending this to 'Food palette - Green' event by Torview toronto and 'Show me your soup' event by Divya-dilse.
I am also sending this to 'Soup Recipes' event by My Culinary Creations.







Sending this to Srivalli's Soups and Salads Mela

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