Pasta with Mushroom, Rosemary & Lemon | Vegan Pasta Recipes

It was one of those afternoons when it was just me for lunch. It was the week before Diwali and I was busy preparing sweets. So I did not want to make an elaborate lunch. I had made carrot dhal rice for Kavin and was thinking of making some quick pasta dish for my lunch. A quick fix for lunch just for me would be some whole grain pasta with some vegetables thrown in with few other simple flavours. This time it was Pasta with mushrooms and herb infused olive oil. Rosemary, garlic and lemon are those simple ingredients which I used to lift up my mood and gear me up for the whole afternoon of diwali snacks-making.

Ingredients:
Serves - 1; Total time - 15 minutes
Soba Noodles / Whole Grain Spaghetti - 1 bundle/ 2 oz
White Whole Mushrooms - 10 - sliced thick
Extra Virgin Olive oil - 1-1/2 tbsp
Fresh Rosemary - 1 tbsp - chopped
Garlic - 1 clove - smashed
Lemon juice - 2 tsp
Salt & Pepper to taste

Method:
Cook the pasta/noodles according to package instructions. Heat oil in a wide saute pan and add the smashed garlic and chopped fresh rosemary. When the garlic is cooked (but not burnt), remove it from the oil. Add the sliced mushrooms and saute until it is almost cooked. Add required salt and pepper. Add the cooked drained pasta, lemon juice and toss well in medium heat. Remove from heat and serve hot garnished with a small piece of rosemary.

Linking this up to PJ's Herbs and Flowers - Season 2.

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Semiya Upma / Vermicelli Upma | Indian Breakfast Recipes

This semiya upma recipe is dear to my heart. You may ask what is so special about this simple semiya upma. There is! It was during our college days when I and my friends were in Bangalore for our project work. The place where we did our project had various shift timings and ours was the first in the day 7 AM - 3 PM. So most of our days we will skip breakfast and be starving and waiting for the lunch hour which was 11.30 AM. It was during weekends when we ever got a chance to cook and eat breakfast. With the minimal kitchen gadgets we had, this upma was our go to choice for Saturday breakfasts. Semiya upma and pickle (Mango Ginger was our favorite) is the delectable combination we relished to the core.

Ingredients:
Serves - 2
Semiya / Vermicelli - 2 cups (rice cooker cup) - I used MTR brand vermicelli
Onion - 1/2 of a big one - sliced thin and halved
Green chillies - 2
Curry leaves - a few
Ginger Garlic paste - 1/2 tsp
Carrot - 2 - chopped
Peas - 1 handful (I used frozen)
Oil - 1 tsp + 2 tbsp
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Chana dhal - 1 tsp
Water - 3 cups

Method:
Heat 1 tsp of oil in a non-stick pan and roast the semiya until light brown. Remove to a plate and allow to cool. Cook the vegetables in MW for about 1-2 minutes. Heat the remaining oil and splutter the mustard seeds, chana dhal, urad dhal and curry leaves. Add the slit green chillies and onion. Fry until the onions are soft and can be cut with a spoon. Add the ginger garlic paste and saute for a couple more minutes. Add the pre-cooked veggies, salt and water. Cover and cook until the water is boiling. Reduce the heat to medium and add the roasted semiya while continuously stirring with a big spoon. Cook until all the water has been absorbed. Serve hot with a dollop of pickle. Another crazy combination we loved was with yogurt.
I am linking this up to Vardhini's event Dish It out, happening in my space with the theme - Onions & Chillies and Friends Forever event.

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Chapathi Upma | Upma Recipes

This one is not much of a recipe per se, but an idea for a quick and healthy snack with leftover chapathi. If you want a colorful and healthy makeover for otherwise regular chapathi try this one. I also have another makeover recipe for chapathi which I will post soon. Now for the recipe.

Ingredients:
Leftover chapathi - 4
Onion - 1 cup - chopped fine
Green Bellpepper/Capsicum - 1/2 of a big one, any quantity of fresh vegetables can be added to make this dish more colorful and nutrient rich
Tomato - 1/2 - chopped fine
Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Chana dhal - 1/2 tsp
Chilli powder - 1/2 tsp or to taste
Salt - to taste
Curry leaves - few (optional)

Method:
To reheat leftover Chapathi:
Wrap the chapathi in a wet kitchen towel and microwave for about 30 secs to a minute. Hot fresh chapathis ready.
Cut or tear the chapathi into small pieces. In a kadai heat oil and splutter the mustard seeds. Add urad dhal, chana dhal, curry leaves and onion. Saute until the onions turn soft and add the bell peppers. Fry for about a minute and add the chopped tomatoes with chilli powder and a pinch of salt. When the tomatoes are almost cooked add the cut chapathi pieces and mix until the vegetable mixture coats well on the chapathi. Serve hot for evening snack.

Sending this to Srivalli’sKid’s Delight event hosted by Pavani.

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Cucumber Raitha / Vellarikai Thayir Pachadi / Cucumber Yogurt Dip

Raitha is a most commonly served condiment with spicy Indian food. All yogurt lovers love raita. It is a palate cleanser and aids in digestion. There are practically number of types of raita one could prepare, the most common being carrot raita, cucumber raita, onion raita and tomato raita. Raita is the best accompaniment for briyani and kebabs. This is not much of a recipe but there are certain tips to serve perfect raitha. I made a simple Cucumber Raitha to go with my Bisi Bele Bath (recipe coming soon). 

Ingredients:
Serves - 3-4
Curd / Thick Greek Yogurt (plain) - 1 cup
Grated Cucumber - 1 cup
Salt / Chaat Masala* - to taste

Method:
Beat the yogurt with a spoon until it is creamy and smooth. Add the grated cucumber and mix well. Store in the fridge until the time of serving. When ready to serve mix in salt or chaat masala to taste and serve.
Note: 
1. If using Chaat masala skip salt since it already has salt in it.
2. Chaat masala has a tang to it, so you can skip and add just salt if interested.
3. For any kind of raitas, it is important that salt is added just before serving, since it reacts with yogurt and dilutes it.
*Chaat masala can be found in Indian Grocery Stores.

I am linking this to the Serve It - Raw event happening at my space and Denny's.

I am also linking this to Srav's CC-Splash into Summer; Summer Cooler; Fun in the Sun; Jump & Jive @ IcyPritz.

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Spinach Broccoli Cream Soup | Soup Recipes

I am trying to include Spinach to my diet atleast twice or thrice a week. But I get bored with the regular Spinach with dhal curry. So I am trying many ways to include spinach which is interesting too. Spinach chapathi, Spinach basil pesto, Spinach chutney are few of the many ways I try them. The recent addition to the list is this Spinach Broccoli cream soup.

Ingredients:
Serves -2
Fresh baby spinach - 2 cups - tightly packed
Broccoli - (fresh/frozen) - 1 cup - steamed
Chopped onions - 1/2 cup
Garlic - 1 clove - halved
Vegetable stock - 2 cups - Homemade or Store-bought
Cooking cream - 1/4 cup (optional)
Pepper powder - 1/2 tsp or to taste
Salt  - to taste
Olive oil - 1 tbsp

Method:
In a wide sauce-pan heat olive oil. Saute the onions and garlic until it becomes soft. Add the steamed broccoli and fry for a minute. Add the spinach and saute until it wilts. Add pepper and the vegetable stock. Allow it to boil and remove from heat. When it is slightly cool, puree in a blender in batches or using an immersion blender. Return the puree to the sauce-pan and heat slightly. Add the cream and whisk until it is well mixed. Add salt to taste but remember the store-bought stock may already have salt in it. Remove from heat and serve warm or cold. It tastes good either way.

Sending this healthy and tasty soup to Healthy Morsels - Pregnancy and also to CC-Spring Seasonal Food.

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Quinoa Bahala Bath / Mosaranna / Quinoa Thayir Sadham | Indian Quinoa Recipes

Happy Ugadi everyone!! Hope you all are celebrating Ugadi in a traditional way with your family. As for me, I miss the Bevu Bella/Ugadi Pachadi very much. I made this Karnataka special recipe Bahala Bath (curd rice) to celebrate Ugadi. Enjoy!
I can't stop cooking with Quinoa (pronounced keen-Wah) and I make sure I do so atleast twice in a week. I may sound redundant but quinoa is an excellent alternative for rice dishes and above all you would not miss rice at all. After trying Quinoa Bisi Bele Bhath, Pumpkin Quinoa pulao, I tried my hand at this simple Quinoa Bagala Bhath which I totally fell in love with. This one is totally guilt-free since I have used Quinoa - a whole grain, source of complete protein, dietary fiber and gluten-free; milk and yogurt - the best sources of calcium. Tempered it in Indian way to spice it up.

Ingredients:
Serves - 2
Quinoa - 1/2 cup
Water - 1 1/4 cup
Fat free or Reduced fat milk - 1 1/2 cup
Curd/Low fat greek yogurt - 2 tbsp
Salt - to taste
For Tempering:
Oil - 1 tsp
Mustard seeds - 1/4 tsp
Urad dhal - 1/4 tsp
Chana dhal - 1/2 tsp
Dry Red chilli - 1 broken
Curry leaves - 2
Ginger - minced - 1/2 tsp

Method:
Pressure cook quinoa with water and salt for 4 whistles. When the pressure is released, lightly mash the quinoa and add milk. Allow it to simmer until most of the milk is absorbed and the quinoa looks creamy. Remove from heat and mix the yogurt. Prepare the tempering by heating oil in a small pan. Add the ingredients for tempering to the oil and fry in medium heat until the chana dhal becomes light brown. Pour the tempering over the prepared bagala bhath and mix. Serve with pickles, papad or any vegetable side dish. I had it with an omelet with vegetables to make it a wholesome meal.

Also Check out my Vegetable Clear soup with Quinoa and Quinoa Savory Pancakes.
Sending this healthy and delicious dish to the following events..
Kitchen Chronicles #7-Summer Splash by Kalyani; Healthy Morsels - Pregnancy; Summer Spirits; Only - South Indian Food;
 

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Bridal Shower for Nithya - Badam Kheer / Almond Milk

What is a celebration without a traditional drink. Badam Kheer!! This is an easy to make Almond drink which tastes great when warm and still better when served chilled. And what are we celebrating?? Nithya's (virtual) Bridal Shower. I bet you would very well know Nithya of 4thsensecooking. For those of you who don't, Nithya is a lovely blogger and an excellent photographer. Do check out her space for some beautiful food clicks. 
We are celebrating this joyous occasion by having a bridal shower. And what better way to celebrate than to cook up, and by cook up we mean literally with food our common interest. To make it even more interesting we decided to make dishes from her space itself. I am bringing Badam Kheer and Tollhouse Cookies. Do check out Nithya's recipe here.
Also do check out who else are participating in the celebration. And for you come join the fun!!

Ingredients:
Serves - 4
Milk - 500 ml (approx 2 cups)
Almonds/Badam - 20 to 25
Sugar - 4 tbsp
Saffron strands - 5-6
Hot water - 1 cup

Method:
Soak the almonds in hot water for an hour. Peel the almonds by just pressing hard with the thumb and index finger. The skin would just come off easily. Puree the almonds in a mixer using little water until it becomes a smooth paste. Heat the milk and sugar until it boils. Take about a tbsp of hot milk and add the saffron strands. Reduce the heat to low and simmer for about 15 minutes. Add the ground almond paste and allow it to boil for another 5 mins. Remove from heat and add the saffron milk. Serve warm. You can also refrigerate for 2-4 hrs and serve chilled. 

Also do check out the virtual bridal shower party also being hosted at:

Anamika - Taste Junction
Archana - Mad Scientist's Kitchen
Priya Mitharwal - Mharo Rajasthan Recipes
Priya Mahadevan - Priyas Now Serving
Priya Suresh - Priya Easy n Tasty Recipes
Priya Sreeram - Bon Appetit
Radhika - Tickling Palates
Radhika Vasanth - Food for 7 stages of life
Reva - Kaarasaaram
Rupali - Recipe Grab Bag
Sanjeeta - Different Strokes
Vardhini - Zesty Palette

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Tofu Golden Triangles with Hot and Sweet Dipping Sauce | Easy Tofu Recipes

We love to go to Asian restaurants. But whenever we go we have very few options for vegetarian appetizers. DH being a hard-core vegetarian, would mostly prefer to order this one next only to Spring Rolls. He is not a big fan of tofu and never like it when it is mild. But when it is made crunchy or spicy he is totally a different person and can't resist. I mostly grill or make Thai curry/Rice with Tofu. When I picked up tofu this time during my grocery shopping, DH was telling (more of complaining) that I never make his favorite appetizer. So one fine evening I surprised him my making his favorite tofu dish. It takes less time to put together this one. I am not kidding when I say it took less time for me to prepare this than to write this recipe.

Ingredients:
Setting time - 30 mins; Preparation time - 10 mins
Tofu - 1 Pack - Firm or Extra Firm
Oil - For deep frying
Salt - for seasoning
Method:
Drain the water in the tofu and dry excess water. Place the tofu wrapped up in a kitchen towel and place a heavy pan over it. In about 15-30 mins all the water would be absorbed in the kitchen towel. Cut the tofu into small pieces. Deep fry the tofu pieces in a oil heating over med-high heat. Fry until golden brown and drain in a tissue paper. When it is still hot sprinkle little salt over 
the tofu. Serve with Hot and Sweet Dipping Sauce.
Note: Like any deep fried item, Tofu absorbs more oil if it has more water inside it. So try to get the water out as much as possible before frying.
Oven Bake Method:
Preheat the broiler. Place the oven rack in the center of the oven. Line a baking sheet with aluminium foil and spray oil. Arrange the cut tofu pieces in the pan and broil for 12-15 minutes. Remove every 4 minutes and flip the pieces over. It only takes moments to go from baked to burnt when set in broil mode. So keep a watchful eye after 8 minutes.

Hot and Sweet Dipping Sauce
Ingredients:
Preparation time - 5 mins
Red chilli paste - 1 tbsp plus more if you wish
Sugar - 2 tbsp
Water - 2 tbsp
Vinegar or Lemon juice - 1 tbsp
Crushed peanuts - 1 tbsp (optional - I did not add)
Method:
Mix water and sugar until it is dissolved. Heat all the ingredients until warm. This enables better infusion of the flavors. Allow to cool and serve.

Sending this to 100 Day Global Food Festival event, CC-What's For Friday Dinner, Kid's Delight - Party and to Flavors of Indonesia event by Nayna.

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Szechwan Vegetable Noodles - Quick and Easy Recipe

Szechwan (Szechuan/Sichuan) is a province in South Western China. The Sichuan cuisine is known for its bold and spicy taste and hence the name of the dish. This is a simple and easy to make one-pot meal but very elegant for a great meal. I used left-over refrigerated spaghetti to make this. To revive leftover pasta, drop them in a pot of boiling water with a pinch of salt and drain after 2 mins. Be aware of the heat going into this dish because it is super-spicy.

Ingredients:
Serves: 2-3
Thin Spaghetti or any noodles - 1/2 lb
Vegetables - 2 or 3 cups - I used julienned Carrots, Red Bell pepper, Green Bell pepper - You could use Broccoli, Cabbage, Cauliflower and String beans
Soy Sauce - 2 tbsp (I used low-sodium variety)
Lemon Juice - 1 tbsp
White/Brown Sugar - 1 tsp (to counter the spice)
Salt - to taste
Fresh Ground Pepper - 1/4 tsp (If you dare)
Scallions/Spring Onion Greens - For garnish
Sesame oil - 2 tbsp
Spice Mix:
Dry Red Chillies - 3 or 4 (depending on spice level)
Ginger - 1" piece
Garlic - 3 cloves

Method:
Cook the noodles/pasta according to the package directions. Coarsely grind the ingredients under spice mix in a mortar and pestle or a mixer grinder. In a wide skillet, heat the sesame oil in high heat. Add the carrots and bell peppers (and any vegetables) and saute in high heat for 2 to 3 mins. The vegetables would be half cooked but still maintain their crunch when cooked this way. Add the ground spices and mix for about a minute. Add soy sauce and the cooked noodles. Mix well and add salt and lemon juice to taste. Serve hot garnished with spring onions.
Note: I did not have any spring onions at hand so I did not add. You could add 2 eggs to the noodles if desired. Adding black sesame seeds to finish would also give a beautiful touch. The traditional szechuan sauce calls for using vinegar which I substituted with lemon juice.

Sending this to CC-What's for Friday Dinner; Kid's Delight - Party and 100 day Global Food Festival.



And also to Presto Pasta Nights - #234.

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Beans Poriyal / Beans Thoran / Easy String Beans Stir-Fry - South Indian Style

As I had promised in my Bread Upma post I have been posting few recipes regularly on the tag "Quickies/Bachelor Cooking". There are 20+ recipes under this label currently which enables newbies in the kitchen to whip up tasty dishes. These are easy to make for anyone who is running against time. So here is my new addition in the tag. Beans Poriyal/Thoran here is a basic easy to make thoran for beginners in South-Indian cooking. I have made two types of poriyal. One with a simple tempering and garnishing with coconut and the second one seasoned with spice powders. The first method can be taken as the basis of most of the vegetable poriyals. One could substitute Carrots, Beetroots, Cabbage, Long Beans, Broccoli, Spinach in the place of beans, except that the pre-cook time of the vegetables vary. 

Type 1: Beans Thoran / Beans Poriyal
Preparation time: 15 mins; Serves - 2
Ingredients:
Beans - 1/2 lb - Chopped fine - 1 1/2 cups
Oil - 1 tsp
Mustard seeds - 1/4 tsp
Urad dhal - 1/2 tsp
Chana dhal - 1/2 tsp
Green chillis - 2
Curry leaves - 2
Grated coconut - 1 1/2 tbsp (Can substitute unsweetened dry coconut powder)
Salt - 1/4 tsp or to taste

Method:
Steam the chopped beans until tender. Aternatively it could be cooked in microwave with a tsp of water for 2 mins. Heat oil in a non-stick pan and add the mustard seeds to splutter. Add the mustard seeds and chana dhal and cook in medium heat until the chana dhal is roasted and changes to light brown in color. Add the split green chillis and curry leaves. Throw in the cooked beans and salt and mix well. Heat for about 3 to 4 mins in medium-high heat. Remove from heat and mix the grated coconut. The whole stove-top process takes a maximum of 10-12 mins.
Note: Use of coconut is optional in this recipe. But I strongly suggest not to skip since it gives the authentic taste.

Type 2: Beans Mezhukupuratti
Preparation time: 20 mins; Serves - 2
Ingredients:
Beans - 1/2 lb - Chopped fine - 1 1/2 cups
Oil - 1 tbsp
Mustard seeds - 1/4 tsp
Urad dhal - 1/2 tsp
Chana dhal - 1/2 tsp
Curry powder - 1 tsp - Available in Indian Grocery Stores
Coriander powder - 1/4 tsp
Chilli powder - 1/4 tsp
Curry leaves - 2
Salt - 1/4 tsp or to taste

Method:
Heat oil in a non-stick pan and add the mustard seeds to splutter. Add the mustard seeds and chana dhal and cook in medium heat until the chana dhal is roasted and changes to light brown in color. Add the curry leaves and add the chopped beans. Cook for about 4 to 5 mins in med-high heat stirring occasionally. Add the chilli powder, curry powder, coriander powder, salt and mix well. Add about a teaspoon of water and continue to cook for another 7-8 mins in medium heat until the beans are cooked through and the spices are well infused. 
Note: Sambhar powder can be substituted for curry powder in this recipe. Just play around with the proportion of the spice powders used here.
I am sending this to Flavors of South India event by Nayna and to Life is Green event by Shilpa.

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