December 22, 2009

Tomato Bharta

I got this recipe from an online cookbook, & I dont really remember the source. I made this ages & I really really loved it. I saw it in the drafts just yesterday, & I wonder why I never made it again. ( Don't you think there are too many 'I's out there ?? )

DSC_0565

This comes in handy when there are absolutely no fancy vegetables in the pantry & you just have some basics stocked up.

You Will Need:

  • 3-4 large ripe tomatoes
  • 1 cup yogurt
  • 2 medium sized onions - chopped
  • 1/2 cup peanuts - roasted
  • 1 tbsp poppy seeds
  • 2 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp ginger-garlic paste
  • 1 tsp Garam Masala
  • Salt as per taste
  • 2 tsp oil
  • Cilantro for garnish

Method:

  • In a large bowl, whisk together yogurt, red chilli powder, ginger garlic paste, turmeric & salt.
  • Make tiny slits on the tomatoes & marinate for about 30 mins.
  • Meanwhile, gring roasted peanuts & poppy seeds in a fine paste adding a dash of water.
  • Heat oil in a heavy bottomed pan, add chopped onions & saute until pink. To this, add the tomatoes from the marinade & cook until tender.
  • Now, add the yogurt mixture & cook until the gravy thickens.
  • To this, add the peanuts-poppy seeds paste, Garam Masala & mix well.

Garnish with chopped Cilantro & serve HOT .. Enjoi !!!

Eat it with rice or Phulkas, or serve with some Jeera Rice. Either way, you will love it.

NOTE: Next time, I will add some green peas along. I think, they will add a nice bite.

December 8, 2009

Penne Pasta Salad

The other day, I was all by myself & I made this super easy Pasta Salad for lunch. This one is packed with nutrition & is very filling.

I am quite fond of penne pasta, but you can pretty much use whichever you like. I used wholewheat pasta, so the fibre part is taken care of. Next time, I might use tri-color shell pasta to add more color.

pasta salad

You Will Need:

  • 1 1/2 cups Penne Pasta - I used wholewheat pasta
  • 8-10 cherry tomatoes - halved
  • 1/4 cup cauliflower florets
  • 1/4 cup broccoli florets
  • 1 carrot - julienned
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 1/4 cup cheese
  • Salt as per taste
  • 2 tsp olive oil
  • Chopped cilantro - for garnish

How To:

  • Cook pasta as per package instructions. Drain & set aside
  • Blanch the vegetables till cooked yet firm.
  • Heat oilve oil in a pan, roast the blanched vegetables for about 3 minutes. Throw in grated cheese & toss to coat
  • Add cooked pasta & mix well. Garnish with chopped cilantro.

Serve warm & Enjoi !!!