Wednesday, December 13, 2017

Creamy Spinach Pasta Recipe-Conchiglie-Shell Pasta in Creamy Spinach Sauce

Conchiglie spinach pasta is very easy to make, flavorful and perfect for a quick dinner. I have actually made basic white sauce/bechamel sauce and have add few tablespoons of cream to the sauce to make it creamy. Then added finely chopped spinach to it, to make a delicious creamy spinach sauce. You can use any pasta for this but I love conchiglie pasta. What I love about this conchiglie/shell pasta is that it holds the sauce well and that tastes heavenly. Today we will learn how to make creamy spinach pasta following this easy recipe with step wise pictures. 

Creamy Spinach Pasta

Creamy Spinach Shell Pasta

Creamy Spinach Shell Pasta

 Prep Time : 10 mins
 Cook Time : 15 mins 
 Serves2
 Recipe CategoryLunch-Dinner-Pasta
 Recipe CuisineInternational
 Author:

   Ingredients needed

   Shell pasta or any pasta - 1 cup
   Spinach - 1 cup finely chopped
   Butter - 1 tbsp
   Garlic - 2 tbsp minced
   Flour - 1 tbsp
   Milk - 1 cup
   Cream - 4 tbsp

   Basil - 1/2 tsp
   Oregano - 1/2 tsp
   Pepper powder as needed
   Salt to taste

   Mozerella cheese - 1/4 cup grated


Preparations

Wash and chop spinach finely.

Bring plenty of water to boil with a little salt. Once the water starts boiling, add the pasta and stir well. Keep stirring now and then, so that it does not stick together. Turn off the heat, once the pasta is tender but not mushy. Reserve a little water and drain the rest of the water. Our conchiglie pasta is ready. (You can use any type of pasta for this recipe).

how to cook pasta

Method

Heat olive oil or butter, add finely chopped garlic and saute for a few minutes.

Add all purpose flour (maida) and cook on low heat stirring continuously for 1-2 minutes until the rawness of the flour goes. Do not brown it.

easy pasta recipe

Slowly add a cup of milk stirring continuously so that it does not form lumps. Once the milk starts to thicken slightly, add cream, finely chopped spinach, pepper powder, oregano powder, salt required and dry basil powder.

Creamy Spinach Pasta Recipe

Cook stirring on low heat until the sauce is smooth and a little thick.

how to make spinach pasta

Once the sauce it done, add hot pasta to it. If the sauce is too thick, you can add a little reserved pasta water and stir.

Conchiglie-Shell Pasta in creamy spinach sauce

Remove from heat and enjoy it warm. I am sure your family will love this.

Note - You can also use wheat flour. When the pasta is cooking, prepare the sauce in that time.

If you love pastas, check more Pasta Recipes

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Sunday, December 10, 2017

Butter Beans Kurma-Easy Butter Beans Masala Recipe

Butter beans kurma is very flavorful and easy to prepare. This is a typical Tamil Nadu style kurma. It goes well with dosa, poori and chapati. Personally I love it with chapatis and phulkas. Today we will learn how to make this easy butter beans kurma following this simple recipe with step wise pictures.

Butter Beans Kurma

Butter Beans Kurma

Butter Beans Kurma

 Prep Time : 10 mins
 Cook Time : 20 mins 
 Serves: 2-3
 Recipe CategorySide Dish
 Recipe CuisineSouth Indian
 Author:

   Ingredients needed

   Butter Beans - 1 cup (fresh)
   Onion - 1 cup chopped
   Ginger-garlic paste - 1 tsp
   Tomato - 1 cup chopped
   Coriander powder - 2 tsp
   Turmeric powder - 1/4 tsp
   Chilli powder - 1 - 1 1/2 tsp
   Coconut - 1/3 cup grated
   Salt needed

   For the seasoning

   Oil - 2 1/2 tbsp
   Fennel seeds/sombu - 3/4tsp
   Cumin seeds/jeera - 1 tsp
   Cloves - 2
   Cinnamon - 1 inch piece
   Cardamom - 1
   Bay leaves - 2
   Black stone flower/kal pasi - few pieces (optional)
   Curry leaves - a sprig

    For Garnishing

   Coriander leaves - 2 tbsp finely chopped


Preparations 

Chop onions thinly lengthwise. Chop tomatoes and keep it aside.

Grind coconut to a fine paste with little water and set it aside.

ingredients for butter beans kurma

Method 

Heat oil in a pan, add cumin seeds and fennel seeds. Once cumin seeds, fennel seeds sizzles, add the rest of the ingredients mentioned under seasoning. Saute for a few seconds and then add onions and curry leaves.

Saute until onions turn light brown. Add a little salt to speed up the process. Stir continuously for even cooking.

how to make kurma with butter beans

Add ginger-garlic paste and saute for a few more minutes.

Add chopped tomatoes, coriander powder, chilli powder, turmeric powder and salt needed.

how to make butter beans kurma

Saute until tomatoes get cooked well and oozes out oil as you see in the picture below.

easy butter beans kurma recipe

Add butter beans and mix well. Add a cup of water, mix well and check for salt. If needed add at this stage.

South Indian style kurma

Close the cooker or pressure pan and pressure cook for 2 whistles. Simmer for another 5 minutes.

Once the pressure subsides, open the cooker, mix the gravy well and cook for a few seconds on low heat.

Add the coconut paste, mix the gravy and cook for another one minute. Do not cook too much after adding the coconut paste.

Easy Kurma Recipe

Turn off the heat and garnish with finely chopped coriander leaves.

Butter beans kurma recipe

Delicious and flavorful South Indian style Butter beans kurma is ready to be served. It goes well with chapati, pooris and dosas.

Note - You can substitute butter beans with other fresh beans like double beans, red beans etc.

Check out more than 150 Side Dishes for Chapati-parathas-poori.

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Thursday, December 7, 2017

Methi Dal Recipe-Methi Dal Fry with Fresh Methi-Fenugreek Leaves

Methi dal or fenugreek leaves (vendhaya keerai) dal is a very delicious dish made with fresh methi leaves, dal and spices. Whenever methi is in season, I make this dal.  Methi dal goes well with chapati, phulkas, parathas, steamed rice and jeera pulao. Today we will learn how to make this simple yet very delicious methi dal following this easy recipe with step wise pictures.

Methi Dal-Methi dal fry

Methi Dal

Methi Dal

 Prep Time : 20 mins
 Cook Time : 20 mins 
 Serves: 3
 Recipe CategoryDal-Side Dish
 Recipe CuisineNorth Indian
 Author:

   Ingredients needed

   Fresh Fenugreek leaves/methi - 2 cups
   Tur dal - 1/2 cup
   Onion - 1
   Garlic - 4 cloves
   Ginger - 1 inch piece
   Green chilli - 2
   Tomato - 1
   Salt as required

   Spice Powder

   Turmeric powder - 1/2 tsp
   Chilli powder - 1 tsp
   Coriander powder - 1 tsp

   For the Seasoning

   Oil - 1 1/2 tbsp
   Ghee - 1 tbsp
   Mustard seeds - 1 tsp
   Cumin seeds - 1 tsp
   Red chilli - 1
   Hing/asafoetida - a generous pinch
   Curry leaves - a sprig

   For the Top Up Seasoning

   Ghee - 1 1/2 tsp
   Cumin seeds - 1/4 tsp
   Garlic - 4 cloves
   Red Chilli powder - 1/2 tsp

   For Garnishing

   Coriander leaves - 1 tbsp finely chopped
   Slivered ginger - 3-4 ginger strips


Preparation 

Pick and clean methi leaves. Rinse it 3 times in plenty of water as it contains dirt and mud. This is the only difficult part in this recipes. Once cleaned and rinsed, chop it roughly (if needed) and keep it aside.

Pressure cook tur dal with 1/4 tsp turmeric powder for 3 whistles. I normally soak tur dal in hot water for 15-20 minutes before cooking as it reduces the cooking time and dal also gets cooked to a mush. Once the pressure subsides, open the cooker, mash the dal well and keep it aside.

Finely chop onions, green chilli and ginger.

Method 

Heat oil + ghee in a pan/kadai, add mustard seeds, cumin seeds, red chilli and hing. When cumin seeds sizzles, add finely chopped garlic, curry leaves and green chilli. Saute for a few seconds.

fenugreek leaves dal

Add finely chopped onions and saute stirring continuously on medium heat until onions turn light brown. Add a little salt to speed up the process. 

easy methi dal

Add chopped tomatoes, 1/4 tsp turmeric powder, coriander powder, chilli powder and little more salt.

Cook until tomatoes becomes mushy and leaves out oil.

How to make methi dal

Add the methi leaves and cook until it wilts.

Methi Dal Fry with Fresh Methi-Fenugreek Leaves

Add the mashed dal and around 1/2 cup of water.

methi dal fry recipe

Mix well and simmer for 10 minutes. Stir in between to prevent the dal from getting burnt. Check for salt by tasting it. Add if required.

Now we will do the top up seasoning which will take the dish to a different level. This is optional but I love it.

Heat ghee, add cumin seeds, when it sizzles, add finely chopped garlic and saute until garlic turns a little brown. Turn off the heat and add chilli powder. Mix well and pour the tadka over the dal.

Methi Dal Recipe

Delicious and flavorful methi dal is ready. Serve it with plain steamed rice, jeera pulao, parathas, phulkas or chapatis.

If you love methi and dal, you will love my methi and dal recipes -

Dal Recipes 

Methi Recipes 

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Tuesday, December 5, 2017

Vangi Bhath-Karnataka Style Brinjal Rice Recipe

Vangi Bhath-Karnataka Style Brinjal Rice takes less than 30 minutes to prepare and is made with commonly available ingredients. If you have vangi bath powder ready with you, making this vangi rice is a breeze. It is perfect for a busy day. All you need is just some chips or raita to go along with it.  Today we will learn how to make Karnataka Style Vangi bhath following this simple recipe with step wise pictures.

Vangi Bhath-Karnataka Style

Vangi Bhath-Karnataka Style

Vangi Bhath-Karnataka Style

 Prep Time : 10 mins
 Cook Time : 20 mins 
 Serves2
 Recipe CategoryRice-One pot meal-Lunch
 Recipe CuisineKarnataka
 Author

   Ingredients needed
   Raw Rice - 1 cup
   Brinjal - 1/4 kg
   Onion - 1 chopped
   Turmeric powder - 1/4 tsp
   Vangi bhath masala powder - 2 tbsp
   Jaggery powder - 1 tsp
   Tamarind - small gooseberry sized ball
   Salt as needed

   For the Seasoning

   Oil - 2 1/2 tbsp
   Mustard seeds - 1 tsp
   Urad dal - 1 tsp
   Channa dal/split bengal gram dal - 2 tsp
   Hing/asafoetida - a pinch
   Curry leaves - a sprig
   Roasted peanuts - 1-2 tbsp (optional)

   For Garnishing

   Coriander leaves - 2 tbsp finely chopped
   Fresh lemon juice - 1 tbsp


Preparations

Cook rice as you regularly do and keep it ready. You can use any rice variety. 
Spread the cooked rice on a plate to cool. Refer how to cook rice, if you are new to cooking rice. 

Soak tamarind in 1/3 cup of hot water for 20 minutes. Extract thick juice and discard the pulp.

Wash and chop brinjals lengthwise. Keep the chopped brinjals in water until use, to prevent discoloration.

brinjals-chopped brinjals

Method 

Heat oil in a pan, add mustard seeds, when it splutters, add urad dal, chana dal (kadalai paruppu), hing, roasted peanuts (if using) and saute until dal turns golden brown.

ingredients for vangi bhath-brinjal rice Karnataka style

Add chopped onions, curry leaves and saute until onions turn transparent.

sauteing onions

Add the brinjals after discarding the water. Add turmeric powder, salt needed, mix well and cook covered on low heat, stirring in between for even cooking.

how to make Karnataka style brinjal rice

Once the brinjals are three fourth cooked, add vangi bhath masala powder (I have already shared in my last post as to how to make vangi baath powder), jaggery powder and mix well.

vangi bhath using homemade vangi bhath masala powder

Add tamarind extract and cook covered, stirring in between until the rawness of the tamarind goes.

how to make vangi baath

Karnataka Style Brinjal Rice Recipe

Once the brinjals are cooked well, add needed cooked rice, lemon juice and mix well. Check for salt.

Karnataka Style Brinjal Rice

Garnish with coriander leaves and serve hot with papads, potato chips or any raita of your choice.

Note - You can make this without onions also. If you like, you can add 2 tbsp of cashew nuts or peanuts roasted in oil. You can make this with store bought MTR vangi bhath powder, if you do not find time to make vangi bhath powder at home.

Check another variation of making Brinjal Rice (using tomato) or click the picture below to take you to that page.

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Sunday, December 3, 2017

Vangi Bhath Powder-Karnataka style Brinjal Bath Masala Podi Recipe

Vangi Bhath Powder is very flavorful and easy to make at home. I always prefer freshly ground homemade masala than store bought ones. Vangi baath can be make in a jiffy, if you have this vangi baath masala podi at hand. This powder can also be added to curries and other rice dishes. Today we will learn how to make Karnataka style Vangi Baath Masala powder at home following this easy recipe.

Vangi Bhath Powder-Karnataka style Brinjal rice masala powder

Vangi Bhath Powder-Vangi Bath Masala Podi

Vangi Bhath Powder-Vangi Bath Masala Podi

 Prep Time : 5 mins
 Cook Time : 15 mins 
 Yields:1 cup
 Recipe CategoryHomemade Podi/Masala Powder
 Recipe CuisineIndian-Karnataka
 Author:

   Ingredients needed

   Bengal Gram/chana dal - 1/4 cup
   Urad dal - 5 tsp
   Coriander seeds - 1/4 cup
   Dry red chillies (Byadgi chilli) - 10
   Peppercorns - 1/4 tsp
   Desiccated coconut powder - 1/4 cup
   Khus khus - 1 tsp
   Cinnamon - 1 inch piece
   Cardamom - 1
   Cloves - 4


Preparation

Keep all the ingredients ready. If you cannot get byadgi chilli, you can use regular dry red chillies (byadgi chilli gives a nice color to the dish and is not very spicy).

Vangi Bhath Powder ingredients

Method 

Dry roast khus khus (kasa kasa) on low heat for a few seconds stirring continuously. Remove it from pan and keep it aside.

Dry roast the rest of the ingredients (except dry coconut powder) on medium heat stirring continuously until the dal changes to light golden and you get a nice aroma of roasted dal.

Karnataka style vangi bath powder

Remove from pan and let it cool.

Dry roast coconut powder slightly until warm and turn off the heat. Let it cool.

brinjal rice masala powder

Dry grind all the ingredients together into a slightly coarse powder. Our homemade Vangi baath podi is ready.

Vangi Bath Masala Podi Recipe

This can be used for making vangi bath, any rice varieties like ivy gourd (dondekayi) rice, capsicum rice, Karnataka style cluster beans rice, masala bhath etc. Adding to curries gives a different taste to the curry.

Storage and Shelf life - Store it in an airtight container at room temperature for 15 days and for more than a month in the refrigerator.

I will be sharing how to make Karnataka style vangi baath in my next post. You can check my another variation of Brinjal Rice.

If you love one pot meals like me, do check my collection of One Pot Meals.

If you found this post useful, I would really love it, if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles or Instagram today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post.  Thank you!

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Thursday, November 30, 2017

Kerala Appam Recipe with Yeast-Palappam-Spongy Appams

I am a big fan of Kerala's soft, lacy, spongy appams. It is a very common and popular breakfast in Kerala. I learn't this dish from a friend and prepare this almost every week. It is a fool proof recipe guaranteed to give you soft, spongy and lacy appams which just melts in your mouth. Today we will learn how to make Kerala style appams/palappams following this easy recipe with step wise pictures.

Kerala Appam-Palappam
Spongy appams with sweetened coconut milk

Kerala Appam Recipe with Yeast

Kerala Appam Recipe with Yeast

 Prep Time : 30 mins (excluding soaking time)
 Cook Time : 2-3 mins  (per appam)
 Serves2-3
 Recipe CategoryBreakfast
 Recipe CuisineKerala
 Author:

   Ingredients needed

   Rice - 1 cup (mavu arisi or idli rice)
   Grated coconut - 1 cup (loosely packed)
   Instant yeast - 1/4 tsp
   Sugar - 1-2 tbsp
   Salt -1/2 tsp or as needed


Preparation

Wash and soak rice for 6-7 hours. I used mavu arisi which gives very soft and spongy appams. If you cannot get that mavu arisi, you can use idli rice (but mavu arisi preferable).

Grind rice and coconut to a smooth paste. (you can grind it in mixie also)

Kerala Appam Recipe with Yeast

Take a ladle of the ground batter, mix it well with a cup of water.

Kerala Appam Recipe

Cook that on low heat stirring continuously, until it becomes like a porridge. Let it cool completely.

how to make Palappam

Grind this porridge with a little rice+coconut batter.

Then mix it with the rest of the batter. The consistency of the batter should not be too thick nor too thin.

easy appam recipe

Add sugar, yeast and little salt. Mix well and leave it to ferment for another 5-6 hours.

Kerala style appam recipe

Picture below shows appam batter before and after fermentation. Mix the batter well.

appam batter

Method 

Heat an appam pan. Sprinkle little water and check if it is hot enough. If it makes a sizzling sound, the pan is hot enough to make appams.

Pour a ladle of appam batter. Hold the handle with your hands and rotate the pan in a circular motion.

Spongy Appams

Then put it back on the stove. When you find holes forming on the corners/sides, reduce the heat to low and cook covered.

How to make spongy appams

Once cooked remove the appams with the help of a spatula and serve hot with any side dish mentioned below.

Kerala style Appam Recipe

Some side dish for appams

Sweetened Coconut milk (how to extract coconut milk)

Mix first coconut milk and second coconut milk together and add needed sugar or jaggery.

Kadala curry

Vegetable stew

Potato stew (coming soon)

Tomato Kurma

Vegetable Kurma 

Sodhi  

Any spicy non veg gravy

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