White sauce for pasta

This recipe is for the white sauce used in pasta. It is a creamy and rich sauce and lends a wonderful flavor to  pasta. It is quite easy too and requires minimal ingredients.

WHITE SAUCE FOR PASTA

Ingredients :

Plain flour ( maida ) - 2tbsp
Butter - 2 tbsp
Milk, boiled and cooled - 2 cups
Pasta spice mix or your favorite herbs - as per taste ( I added 1/2 tsp of the spice mix)
Pepper powder - 1/4 tsp
Grated cheese - 2 tbsp
Salt - to taste

Method :

1.  Melt butter in a pan . Then add the plain flour and mix them together. The mixture will turn lumpy.
2.  Now, add 1/2 cup milk in the butter-flour mixture and mix well to remove lumps. Now, pour in the remaining milk gradually stirring continuously and on low flame.
3.  Stir the mixture continuously so as not to burn the milk. Gradually the milk will thicken.
4.  Add the herbs mix, pepper and salt and mix well.
5.  Lastly, add the grated cheese on top and give a quick stir. The cheese will melt in the hot pasta.
6.  You can use this sauce immediately or store in the refrigerator for further use. But do not keep for long since it is devoid of preservatives.  Use within 2-3 days.

Here's the recipe for Penne pasta made using this white sauce.

Watermelon popsicles

Summer means sun ( of course ), summer dresses ( did I tell you that I am a compulsive shopper when it comes to clothes ), parasols, picnics, trips to the beach, swimming, shades and loads and loads of ice-cream. Nothing better to beat the summer heat than an ice-cream or a popsicle ( I enjoy eating ice creams all through the year, though…yes, even winter can't hold me back :) )

When I was a kid, I would pester mum to get me an ice-cream candy and as most  mums are, she would not fulfill my (pestering ) demands too often, for the fear of spoiling me. So, a treat it was for me, quite occasionally ! Cut to present day… I , now , stay , far away from my mum and visit her once in a year. She insists on taking me to the nearby ice-cream parlor and buying me an ice-cream …Well, its not just that…more royal treatment and pampering follows since she gets to spend time with me only for a short while…

I am a mother myself now and though my baby is too small now, I have begun fantasizing about having his friends over for a pizza / burger party when he is older..well, so much for being an indulgent mom. Imagination took the better of me and I started thinking about all things kiddy !! Stumbled upon this thought of making popsicles out of fruits, healthy as well as fun for the kids !! Had a watermelon at home, lingering at me ( rather, me lingering at it ). Bought some popsicle moulds and off I set. So, if you want to sneak in those fruits in your kid's diet, try these fun watermelon popsicles. They will be finished off in no time…And of course, you can have it too !!

So, here goes,

WATERMELON POPSICLES
Makes about 6 popsicles ( quantity will vary depending upon the mould size )

Ingredients :

Watermelon, deseeded and cubed - 3 cups
Freshly squeezed lime juice - 1 1/2 tbsp
Sugar - to taste ( depending upon the sweetness of the fruit )… I added about 2 tbsp

Method :

1.  Blend the watermelon cubes with the lime juice and sugar.
2.  Pour into popsicle moulds and keep in the freezer to set. It takes about 4-5 hrs.
3.  To unmould, hold the popsicle moulds under running water and let the sides of the popsicle loosen
     up a bit. Then gently pull the stick out.
4.  Don't wait…just enjoy it straightaway !!!

Note :
If you are using ice-cream sticks, then insert the sticks when the popsicles are partially frozen.

Sending this recipe to "Summer special mela “

Homemade curd ( dahi / yoghurt )

During my growing up years, my meals would never be complete without a glass of buttermilk and a small bowl of curd ( yes, both together ). I could finish off the whole family' share when it comes to curd. Naturally so, curd setting was a ritual mummy would follow religiously . Nothing can beat a perfectly set homemade curd.

There have been many interesting tips related to curd making floating around in the family and among friends . My father in law ( yes, he is an amazing cook and his Indo- Chinese dishes are to die for ) insists on mixing the starter curd with the milk and them pouring it into another bowl from a height and then back. Repeat this twice / thrice and this ensures that the starter curd is well incorporated into the milk and the bacteria is activated due to the warmth generated by the beating of the milk. He also advises on boiling the milk for a long time to get really thick curd ( which can be cut into pieces ) .During one visit to a friend of my husband's, I asked the wife , how she makes such perfect thick curd. She said the key lies in stirring the milk with a spoon 31 times ( or any odd number ) after adding the starter dahi. She said that it was suggested by her friend. The logic amused me then but the story stuck in my head and I found myself stirring the milk 31 times for quite sometime thereafter :) 

Well, it IS important to stir well ( not necessarily 31 times :) ) to incorporate the starter dahi with the rest of the milk. The started dahi provides the bacteria which then act to ferment the milk. The temperature and the setting time is equally important. Temperature isn't a deterrent in curd making here since Singapore is fairly warm and humid all throughout the year. But in regions where its not so warm, you can use the oven light technique to set the curd ( Just switch on the oven light and place the bowl to set in the oven. The oven light will provide the necessary warmth ). 

I am temporarily stay put in Norway and as you all know, the winters are harsh and chilling here. I usually switch on the radiator ( room heator ) and keep the curd to set near it. 

Also, the milk should be slightly warm, ( not hot, just warm enough to comfortably insert your finger in it ) before adding in the starter curd ( just to be doubly careful, ensure that the starter curd is at room temperature so as not to bring the temperature of the milk down ).

Without further ado, here's the recipe for this creamy white deliciousness, homemade dahi :)

HOMEMADE CURD

Ingredients :

Full fat milk - 500 ml

Starter curd (dahi ) - 2 tsp

Method :

Boil milk. Cool till it is only slightly warm ( you must be able to comfortably insert your finger in it and stay like that for a few seconds ). DO NOT USE HOT MILK. Transfer the milk into the bowl in which you want to set the curd in and add the starter curd. Stir well. Close with a tight fitting lid and keep to set in a warm place for about 6 hrs or overnight. If the dahi is still stringy or runny, keep for some more time until it is perfectly set .  Use this as the starter yoghurt for the next batch.

Serve chilled or at room temperature. Have it on its own or use it in a plethora of dishes . Enjoy !!!

NOTE :
1.   Take care not to move / disturb the bowl of curd during the setting period.
2.   All the factors viz., milk brand and type , temperature of the room and the milk, the amount of starter curd and setting time affect the process of curd making. So, when you fail to get that perfect bowl of curd, don't let that discourage you. Change in any one or more of the above factors might do the trick and you will be rewarded :)

Matar ( peas ) pulao

Peas are such a versatile vegetable. I add peas to a myriad of dishes including upma, mixed vegetable curries, cutlets and pulao.

Peas pulao is not a very popular dish in the family but a favorite with me. There isn't much chopping to do which, by the way, is such a relief. The one and ONLY thing I hate about cooking is chopping. So, when I am on those lazy moods ( which is more often than not ), peas pulao , it is for me !!

Peas pulao is usually served with dal fry or korma. But it tastes equally wonderful on its own too…Try it…you will know :)

So here goes:

Matar pulao 

Ingredients :

Raw Basmati rice  -  1.5 cups
Ghee / oil ( ghee gives a wonderful flavor, so try using it ) -  2 tbsp
Cumin seeds ( jeera ) -  1 tbsp
Cinnamon stick -  a  1- inch stick piece
Cloves -  3-4
Bay leaf  - 1
Onion, thinly sliced - 1 large
Green chillies , slit - 3
Ginger - garlic paste -  1 tsp
Coriander leaves ( a fistful ), chopped -  1/4 cup
Peas  -  1 cup
Salt - to taste

Method :
1.  Wash rice and keep soaked in water for about 15 mins. Drain and keep aside.
2.  In a heavy bottomed pan, heat ghee.
3.  Add cumin seeds and let them brown. Then add the spices - cinnamon, cloves and bay leaf. Stir
     until a nice aroma comes out ( do not fry too much ).
4.  Now, add the sliced onion and sauté until it turns golden brown.
5.  Next, comes the ginger - garlic paste and green chillies . Stir for a while,  then add the coriander
     leaves and mix again.
6.  Mix in the green peas and give a quick stir.
7.  Finally, add the washed rice and very gently mix it , so as not to break the rice grains. Stir the rice
     grains gently in the pan for a few seconds.
8.  Add about 2 - 2.5 cups water and salt. Bring to a boil.
9.  Then lower the heat, close the lid and let the rice cook on low flame till done.
10. The rice grains should not be overcooked and they should remain separate.

Baingan ( Brinjal fry )

Yet another post and that assures me that this time I AM dedicated to the task at hand…In fact, I even dream about food and blogs now :) ….

 
This time, its a very simple, easy and minimum ingredients recipe which can be stirred up in a jiffy. I am not a brinjal lover. But when it comes to baingan fry, I don't complain and so does my family. I don't normally get the fat round varieties of brinjal here, where I live..So, I used the small long varieties instead. This dish goes very well with dal rice and that is what we had for dinner yesterday… Dal, rice, baingan fry, pickle and yoghurt…yummylicious !!!

So, during those busy days when you are hard pressed for time but need to make some side dish or use up those limp brinjals in the fridge, baingan fry is the answer :)

Here goes the recipe:

Ingredients :

Brinjals ( preferably the round variety )  -  250 gms
Red chilli powder  - 2 tsp
Turmeric powder  - 1/2 tsp
Rice flour  -  to coat the pieces
Salt - to taste
Oil  -  for shallow frying.

Method :

1.  Wash and pat dry the brinjals. If using the round fat varieties, cut into  roundels or cut into long
     strips , if using the long varieties ( like I have )
2.  Make a paste of red chilli powder, turmeric powder and salt using little water.
3.  Rub the paste evenly over all the brinjal pieces and marinate for a while ( about half an hour )
4.  Coat the pieces with the rice flour and shake off the excess flour.
5.  Heat oil for shallow frying in a tawa / griddle. Now, add the brinjal pieces one by one and shallow
     fry on both sides till done. ( you can also deep fry the brinjal pieces ).
6.  Serve hot as an accompaniment to, well, almost any meal.

Spinach rice

Hello folks…back with yet another super easy and a one-pot recipe. I have been making spinach rice for my little one ( albeit the spices ) but never got around to make the adult version of it.

Its a favorite with my little one and makes for less war between us during mealtimes . The fact that its also healthy , naturally makes me a happy mommy !! Since last few days, I was toying with the idea of making it for us as well someday and yesterday was the day . Also, I was not in the mood to cook something elaborate. So , this was it for me !! Simple, one-pot and aromatic Spinach rice. There are many variations of it, as is with most Indian delicacies…Here is mine :)

Spinach rice

Ingredients :

Raw rice ( I used Basmati ), washed and drained  - 1.5 cups
Spinach leaves  -   from 1 large bunch or 2 small bunches
Cloves  -     3
Cinnamon - 1 inch stick
Bay leaf  -   1
Black cardamom - 1
Onion, sliced - 1 large
Tomato, chopped - 1 medium
Turmeric powder  - a pinch
Green chillies - 2
Ginger  - 1 inch piece
Garlic  -  3-4 cloves
Oil/ ghee -  1 tbsp
Salt  -  to taste

Method :

1.    Wash spinach leaves and blanch. Cool and grind it to a fine paste. Keep aside.
2.    Grind together ginger , garlic and green chillies to a paste.
3.    In a pan, heat oil. Add cloves, cinnamon, bay leaf and black cardamom. Stir only until a nice
       aroma comes out ( do not fry too much )
4.    Next, add the sliced onions and sauté until golden brown.
5.    Now, add the ginger-garlic-green chillies paste and stir.
6.    Mix in chopped tomatoes and turmeric powder and cook till tomatoes turn
       mushy.
7.    Now, comes the spinach (palak ) paste. Stir for a few seconds.
8.    Lastly, add the  rice and mix very gently so as to not break the rice grains.
9.   Add about 2 - 2.5 cups ( depending upon the type of rice ) of water and bring to a boil.  Then,
      lower the heat and let it simmer (close the  lid) on low heat till the rice is done.
10. Serve hot with raita, papad and pickle…Slurrrppp !!