Announcing Serve It Series - Serve It - Raw

This month's theme for Serve It series is Serve It - Raw. Summer is in full swing everywhere and all we want to eat is something light, cool and that wouldn't weigh you down. We get a lot of fresh produce in spring and summer and I love to have salads as much as I can. Salads need not be something boring or unsatisfying as that is the commonly conceived notion. Adding little protein like eggs, chicken and nuts and fruits like dried cranberries, raisins, apricots etc makes it a whole meal in itself. When it comes to salads the options are nearly unending.

Here are the guidelines for the event:
1. You may send in any entry that is raw. Starter, Main course, Dessert salads, accompaniments (like raita/dip) are all accepted.
2. The salad ingredients should be raw, although a max of two ingredients can be cooked. For e.g. Garbanzo beans, chicken, eggs.
3. Salad dressing/vinaigrette recipes also can be linked but they should definitely be accompanied by the salad in the post.
4. The ingredients can be greens, vegetables, fruits, grains, pasta etc.,.
5. Both Vegetarian and Non-vegetarian entries are allowed. But No Beef/Pork/Alcohol please.
6. Please link back to this announcement page and also to Denny's page here.
7. New entries are appreciated, however if you are sending archived entries, please re-post as latest (with a date in June 2012) and update with both the links to the announcement page and logo.
8. Usage of links and logo is mandatory.
9. Last date for submission of your entries is June 30, 2012.
10. To submit your entries, just link your entries using the linky tool below. 
11. Non-bloggers also can send their entries with a picture to the below email-id.
12. If you have a problem in linking email us your problem to serveit[dot]series[at]gmail[dot]com. We will try to resolve it.
Note: If the entries are inappropriate to the theme, we would have to remove the entries from the linky sans notification. If there are other issues like link or logo missing we would definitely notify through email.
Linky for Raw entries:

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Skillet Penne and Sausage

This dish is quick and easy because everything 

cooks in one skillet. It gets it's great flavor 

from sun-dried tomatoes

along with fresh spinach, and garlic. 

 You'll also need Italian sausage-sweet or hot. 

(I used a combo of both), milk, chicken broth,

parmesan cheese, olive oil and salt.

 Chopped onion, garlic and sun dried tomatoes.

 I like to evenly divide the penne into two jars. 

This easily measures out the 8oz.

(I use lots of these jars for storage) 

This way I'll  have another 8oz ready to go.

 Heat the olive oil in a large 12" skillet until 

shimmering. Add the onion and 1/2t salt

 and cook until softened, about 5 minutes.

Squeeze the sausage out of it's casing and 

brown, breaking it up with a wooden spoon

 until no longer pink, about 4 minutes.

Stir in the garlic and cook until fragrant, 

about 15 seconds. 

 Sprinkle on the sun-dried tomatoes. 

I will chop them next time. These were too big.

Now here's the fun  part......

 Sprinkle the penne evenly over the sausage.

No need to mess with another pot to cook 

the pasta. You could do this whole dinner in an

 electric skillet anywhere.

 Now pour 2C of chicken broth over the pasta,

 I used one small can.

 Pour the milk over. I used whole milk even 

though we don't drink it. We drink skim. 

I'll use the rest in other dishes like pancakes 

or mashed/scalloped potatoes, oatmeal. 

But you can use whatever you have.

 Bring to a simmer and cover.

 Let simmer for about 15 minutes until 

the pasta is tender, stirring occasionally.

Stir in the fresh spinach a handful at

 a time and cook until wilted, about 2 minutes.

 Stir in the parmesan cheese. 

 Taste first to see if it needs a bit more 

salt and pepper. It will depend on the sausage, 

broth and cheese that you've used.

Crusty bread and a salad are all that's needed. 

That is if you want to mess up another  bowl.

Skillet Penne and Sausage

.....a one pot dish.....

Ingredients

1T olive oil
1 onion, chopped
1/2t salt
1 lb Italian sausage, sweet or hot, casing removed
3 cloves garlic, minced
1/2 C sun-dried tomatoes, packed in oil, rinsed and chopped
8 oz penne or similar pasta
2 C low sodium chicken broth
1 C milk
1 bag fresh baby spinach, (5-6oz)
1 oz parmesan cheese, grated (1/2 C)
Directions
1. Heat the oil in a large 12" skillet over medium heat. Add the onions and salt cook until softened, about 5 minutes.
2. Squeeze the sausage from the casing and add to the pan, breaking up with a wooden spoon until browned, about 4 minutes.
3. Stir in the garlic and cook another 15 seconds until fragrant. Sprinkle the sun-dried tomatoes and the penne evenly over the sausage.
4. Pour the broth and milk evenly over the pasta. Bring to a simmer and cover. Reduce heat to medium-low and continue to cook until the pasta is tender, about 15 minutes.
6. Stir in the spinach a handful at a time and cook until wilted, about 2 minutes. stir in
the parmesan cheese and taste for seasoning, adding salt and pepper if desired.
serves 4-6

Enjoy!

Links: Somewhat Simple,
The Shabby Creek Cottage,
No Minimalist Here,
Foodie Friday, Stone Gable

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afghani cuisine

afghani cuisine

There is something special about Afghani food ,simple, colorful and tasty .

I love Afghani food  and I make these color full dishes all the time.

I remember my first Afghani dish was there rice and that’s was 12 years back ,I learn Afghani cooking from many people and the more I cook the more I feel good about it.

My best friend Sarah wardak  and their family teach me their special egg plant dish which is to die for. The rice topped with raisins and carrots and mantu   are the stars  of my table.

The creamy kofta with yellow lentils  and their yummy sweet dishes are out of this world.

Its not only food that I like there people are sweet wonderful and are friend for ever.

More of the dishes are based on meat .

Yummy melt in your mouth meat and kababs  are there everyday food along with rice and Afghani naan bread.

If you never eat Afghani food I will recommend to try their food it’s not spicy but it flavorful and yummy.

 

 Here are some picture which I took at there home ,and believe me when ever I go there I always find there table full of all these dish  even if its me alone.

This is the beautiful , unique, exotic food of my beloved Afghanistan so enjoy.

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Aloo Matar Recipe with Methi

Aloo Matar (Mutter) is a popular recipe with two key ingredients potatoes and green peas. After Aloo Gobi this is my favorite potato recipe. Here Aloo and Mattar are cooked together with spices, onions, ginger garlic paste and tomatoes. There are other versions of this recipe which have curry or gravy. This is the stir fry version.

I have added in Methi (Fenugreek) leaves for added nutritional benefit. Methi is rich in Iron, Potassium, Vitamin C and K and is also known to lower blood sugar. Only half bunch of Methi leaves are used so that the bitter taste does not overpower the other flavors. Aloo Mattar sabzi goes very well with all Indian breads including chapathi and poori or you can enjoy it along with rice dishes.

Aloo Matar Recipe Ingredients

• Aloo (Potato) - 4 medium sized
• Matar (Green Peas) - 1/2 cup
• Onion - 1/2 medium) sized
• Methi (Fenugreek) leaves - 1/2 bunch [may sound a lot but they wilt during cooking & reduce by more than half]
• Tomato - 2 medium sized
• Ginger paste - 1 tsp
• Garlic paste - 1 tsp
• Red Chilly powder - 1 tsp
• Cinnamon Clove powder - 1/4 tsp
• Mustard seed - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Few Curry leaves
• Coriander (Cilantro) leaves - 1 tbsp
• Oil - 2 tbsp
• Water - 1 cup
• Salt to taste

Prep time: 15 minutes
Cook time: 30 minutes

Preparation:

• Cook the aloo (Potatoes) in a pressure cooker for 2 whistles. Let the aloo cool down a little and then while they are still warm peel the skin and cut them into small cubes and set aside.
• Peel and chop the onion finely.
• Wash and chop the tomatoes finely as well.
• Wash both Methi (Fenugreek) and Coriander leaves under water to remove any dirt. Chop them fine. Note that with fenugreek, you need to pluck and use the leaves and discard the stem.
• If you don't have the Cinnamon Clove powder you can make it fresh by grinding 1/2 inch cinnamon and 4 cloves in a mixer grinder
• If you don't have the ginger garlic paste, you can use a blender to grind a medium piece of ginger and a few cloves of garlic into a paste.

Aloo Matar Cooking method

1. Take a pan on medium heat and add the oil.
2. When it is hot add mustard seeds.
3. Once they start popping add onion and curry leaves.
4. Sauté the onions until they are translucent.
5. Put ginger garlic paste and fry till the raw smell goes.
6. Put methi leaves and mattar (green peas) and mix well. Keep stirring the mixture for 3 minutes.
7. Now add the chopped tomatoes and turmeric. Cook till tomatoes turn mushy.
8. Now add salt, chilly powder and 1 cup water and bring it to boil.
9. At this stage you can do a taste test and if required add salt, chilly powder and cinnamon-clove powder accordingly. Note that since you are cooking with potatoes, you will need to use more salt than you're accustomed to in order to bring out the flavors in this recipe. Potatoes tend to absorb salt more than other foods. But don't overdo it.
10. Now add the aloo and mix well  Close the lid and cook for 10 minutes. In between you need to stir the mixture a couple of times.
11. After 10 minutes the water should have evaporated completely. If not cook for additional 2 minutes if required.
12. Turn off the heat and garnish the Aloo Matar with coriander leaves.

Aloo Mattar recipe with Methi is now ready to serve!

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Chicken Chukka / Easy Indian Chicken Side Dish | Indian Chicken Recipes

This is the first non-veg dish in my space, though I used to eat meat at least twice a month before marriage. My family, Grandma, Dad and Sis are experts in cooking meat and I had been always a sous-chef whenever it comes to cooking non-veg. My territory was limited to the prepping and tasting area. DH is a pure vegetarian. Having said that, I never really had an idea to cook meat at home until recently. I started with salmon initially and slowly included chicken in my kitchen. I have started with cooking basic recipes, nothing fancy and hoping to post more non-vegetarian recipes here in my space. 

Ingredients:
Preparation time - 10 mins; Cooking time - 15 mins
Serves - 2; Spice level - Medium
Chicken Breast - Boneless, Skinless - cut into 1" cubes - about 1 cup
Oil - 2-3 tbsp
Curry leaves - 4
Pearl onions / Shallots - 10 - chopped roughly - 1/2 cup or more, the more the tastier..
Tomato - chopped - 2 tbsp
Ginger Garlic paste - 1 tsp
Curry powder / Kari Masala Powder - 1/2 tsp
Pepper Powder - 1/2 tsp or to taste
Red chilli powder - 1/4 tsp or to taste
Turmeric Powder - a pinch
Salt - to taste

Method:
Heat oil in a pan and add curry leaves. When it splutters add the pearl onions and fry until it becomes light brown. Add tomato and a little salt and saute until it becomes mushy. Add ginger-garlic paste and cook for 2 minutes. Now reduce the heat to medium and add the spice powders, curry powder, pepper powder, chilli powder and turmeric powder with salt to taste. Fry for a minute, add the chicken and mix well. Cook in medium high heat for about 6-8 minutes or until done, mixing occasionally. Serve hot as a side dish.
Note: To check doneness, prick and split with a fork. If you want a more gravy like dish increase the amount of tomato and add half a cup of water at the end and boil for 5 minutes.

I am sending this simple Chicken dish to Chicken Feast event by MySpicyKitchen.

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Salmon with Spinach in a Blue Cheese Cream Sauce

This delicious salmon dinner is a favorite of ours. 

It's easy enough  for a gourmet dinner anytime, 

yet special enough for company.

If you love salmon, spinach and blue cheese,

you are in for a unique flavor combination!

You'll need fresh salmon fillets, one per person,

 a bag of fresh spinach, a small container each

of heavy cream, and blue cheese, 

garlic salt and pepper, and spaghetti or linguini.

Start boiling the salted water for the pasta. 

Generously season the salmon fillets' top sides 

with the  garlic salt and pepper.

Saute the salmon, skin side down in a hot skillet

 with a little olive oil or butter.

When you turn the salmon you will be able to

 easily pull off the skin. Season again.

Turn to brown both sides. Do not cook completely

 through. It should still be a little pink inside.

Remove from the pan and keep warm in a low heat

 oven along with your dinner plates.

Add the spinach to the saute pan; season and 

toss to cook for about 2 minutes.

Add the blue cheese.

Stir in the heavy cream and simmer gently

to heat through.

Return the salmon to the pan and spoon on

 a little of the sauce. Remove from heat.

Plate the salmon on the pasta and top with spinach

blue cheese cream sauce. 

sooooo good!

Salmon with Spinach in a Blue Cheese 

Cream Sauce~Over Pasta

2-4 salmon fillets ~ one per person

garlic salt ~ pepper ~ oil/butter

1 bag fresh spinach ~ about 9oz

1 4oz container crumbled blue cheese

1 small container heave cream ~ 1C

8-16oz spaghetti or linguini

(to serve 2 or 4)

Season the salmon with garlic salt and pepper.

Saute in hot butter or oil skin side down.

Flip and remove the skin. Season that side.

Saute until golden and flip again to lightly

brown the both sides. Do not overcook

Remove to plate in warm oven.

Add the spinach to the saute pan, season and 

toss to cook a few minutes. Add the blue cheese, 

then stir in the heavy cream. Bring to a simmer 

to heat through. Return the salmon to the pan. 

Top with a little sauce and serve the salmon

over pasta an top with spinach blue cheese 

cream sauce.

Enjoy!

Links: Savvy Southern Style,
Lady Behind The Curtain,
No  Minimalist Here,
Between Naps On The Porch,
Designs By Gollum,
My Romantic Home

P.S. Don't forget to enter my giveaway for

Tumbleweed Pottery. Click HERE.

Tumbleweed is also giving my readers a 

discount all during May for 20% off!  

Stock up on gifts!

To get the 20% discount use the 

coupon code: maydays

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Vetrilai Poondu Sadham / Rice flavored with Garlic and Betel Leaves - Guest post by Reva of Kaarasaaram

This month's guest post is by Reva of Kaarasaaram. She is one of the dearest blog buddies of me. If you have not stopped by her place you should do so now. She has a pretty and neatly laid out space with gorgeous pictures. She hails from Coimbatore - the heart of the Kongu region in South-India, which has a deep-rooted culture and history associated with it. The Kongu cuisine always uses the freshest ingredients for every meal and has its own distinct cooking methods. This recipe Vetrilai Poondu Sadham is one of her Kongu region specialties. Reva's space does not only focus on the kongu cuisine but a variety of cuisines from all over the world. She is talented in making unique flavored dishes. My favorite is the Thai Icecream with Homemade wafer cones, which uses all the flavorings of Thai cuisine. And when I say flavorings, it includes lime leaves, lemon grass and surprisingly thai red chilli. See what I mean by unique??
She is a great flower lover too.. You could see almost all of her posts has pictures of gorgeous flowers which she uses to accentuate her food clicks.


Hi everyone,

When Krithi asked me to do a guest post for her blog, I was overwhelmed at first for the simple reason that her beautiful blog is filled with traditional recipes and dishes from around the globe that are simple to make yet tastes immensely flavourful.
My favourite is Tawa Pulao with Paneer and Gobi Manchurian.. they are absolutely delicious and makes a lovely combo meal… try it sometime and you will know what I am talking about.
Krithi has the simple friendly attitude of "girl next door" and connects with the fellow blogger is an instant moment. The most outstanding thing about her is that she host a lovely events on her blog named  "Serve it Series" along with her buddy Denny which has different mode of cooking style every month but also she is the number one participant and contributor to most of the event hosted by fellow bloggers.

She lends her complete support to all her virtual friends in this blogging world in spite of her busy  schedule…. It is hard to find such a lovely dedicated person..:)
So when she asked me for a gust post, I didn’t know where to begin with. So at times of difficult decision making, it is always better to stick to the traditional recipe. I am from Coimbatore and I love Kongunad Cuisine. 
This recipe is one of the most traditional and age old recipe handed over from generation to generation. 
Truly an Ayurvedic combination of ingredients, it speaks volumes about unusual tastes and flavours but does tonnes of goodness to your internal systems. 

As you go through the ingredient list, you will understand that all are readily available in your store cupboard except for the betel leaves. This add an unusual flavor to the rice, the typical spicy betel leaf  flavor that is so refreshing.
The original recipe calls for dried turmeric stick [virali manjal] to be dry roasted and ground to a powder along with the other masala items. I had some fresh turmeric bulbs in hand and used them instead. The fresh turmeric not only tasted awesome but the aroma was wonderful and it also lent a lovely yellow tinge to the rice. 

Hope everyone enjoys this recipe from my city of Coimbatore..:))
Thank you Krithi for this lovely opportunity, it is indeed an honour to do a guest post for your wonderful blog … keep up your good work.

Vetrilai Poondu Saadham
Betel leaves: 4.
Seeraga Sambha Rice: 250 gms.
Large garlic pods: 5-6 .
Fresh turmeric bulbs: two – 1 inch pieces.
Fennel seeds: ½ tsp.
Cinnamon stick: one 1 inch piece.
Curry leaves: 1 sprig.
Special masala powder: 2-3 tbsp.
Gingelly oil: 3 tbsp.
Warm water: 450 mls.
Salt: to taste.

For the special masala powder:
Black sesame seeds: 1tsp.
Pepper corns: 1 tsp.
Ginger powder [sukku]: ½ tsp.
Red chillies: 5-6.
Method:
1. Roast all the ingredients in a dry pan on medium flame, cool and grind to a powder. Reserve until needed.
2. Wash the rice twice and soak it for ½ hour. Drain and add 1 tsp of salt and 1 tbsp of oil and water. Mix well and  cook in microwave high [850 HW] for  20-21 minutes until all the water is absorbed.
3. Remove from the oven and let the rice cool down. Once cooled very gently separate the rice with a fork. Keep aside until the masala is ready.

4. Wash the betel leaves, remove the stalk and chop the leaves finely. Peel the fresh turmeric bulbs and slice them thinly.
5. Place a large pan on medium flame and heat the remaining oil. Splutter the fennel seeds, curry leaves and add the cinnamon stick.
6. Add the garlic pods, sliced turmeric and chopped betel leaves. Fry for a minute.
7. Add the masala powder and sprinkle some water to prevent the masala powder from burning.
8. Add the cooked rice and a little salt and mix well.
9. Add just a sprinkle of water and reduce the flame to a slim flame. Cover the rice and let it sit for 5 -6 minutes on low flame.
10. After 5 minutes open the lid and give a final stir to the rice, check for salt and remove from heat.
Serve hot with some appalams and a teaspoon of pickle of your choice.

Note: It is essential to prepare the masala powder fresh as the flavours are at their full intensity. The betel leaves should not be too young nor too mature [very strong flavor edging towards bitterness] but just medium. You can add more garlic if you want.
The major contributor of flavor is the rice. If this variety is not available then use basmati rice but make sure it is not over cooked. You can also substitute ghee instead of oil.
Enjoy…
Scribbled by Reva

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