Tuesday, May 24, 2011

Risotto with roasted Vegetables


Olive oil - 1 tbsp
Butter - 3 tbsp
Onion - 1 finely chopped
Rice - 2 cups
Roasted Vegetables - chunks of skinned potatoes, bell peppers, sweet hot peppers, eggplant
Garlic - 2 cloves finely chopped
Fresh ginger - small chunk finely chopped
Ground black pepper, Salt and Italian seasoning - per taste


1. Brush the vegetable chunks with a tbsp of olive oil, salt and Italian seasoning. Mix well and roast them until the skin becomes tender and golden. Keep aside.
2. Heat butter in a deep pan and add onions, garlic, and ginger. Cook until the onion becomes soft and starts to turn golden brown.
3. Add the rice to the pot and mix to coat in butter until translucent.
4. Gradually add the water and stir in until the rice is more than half cooked.
5. Add salt and a part of the roasted veggies to the rice, mix well and cook until the rice is soft and done.
6. Remove the risotto from heat, add some more butter, fresh ground black pepper, seasoning and salt if required.
7. Serve onto plates garnish with the remaining roasted vegetables and fresh cut cilantro.

Sunday, May 15, 2011

Maavidikaya Turumu Pacchadi

Raw Mango - 1
Dry Red Chilli - 4
Mustard seeds - 1 tb spoon
Methi seeds - 1 tb spoon
Black pepper - 1/2 tb spoon
Sesame seeds - 1/2 tb spoon
salt - taste

Seasoning: oil, mustard seeds, cumin seeds, asafoetida, urad dal

Peel and shred the raw mango, keep aside.
Dry roast the red chilli, mustard seeds, black pepper, methi seeds and sesame seeds.
Let it cool and make it into powder.
Mix the masala powder with the shredded mango, top it off with seasoning.

Friday, April 29, 2011

Vegetable Lasagna


Lasagna noodles - 9
Marinara sauce - 1 jar
Parmesan cheese - 3 cups
Shredded mozzarella cheese - 2 cups

Broccoli florets
Carrots - cut into thin slices
Bell peppers - cut into long slices
Sweet peppers - cut into long slices
Tomatoes - round cut
JalapeƱo peppers (I just added for a tangy hot taste) - cut into thin slices
You may add vegetables per your taste .. like Eggplant, zucchini, spinach etc

Olive oil - 2-3 tablespoons
Garlic - 2-3 minced
Ground black pepper
Salt - per taste
Italian herbs
Sweet Basil

Mix the Parmesan cheese and shredded Mozzarella cheese in a bowl and keep aside.
Toss all the vegetables in a big bowl, add olive oil, salt, spices and minced garlic. Mix well.
Preheat the oven to 425F and start making the baking dish ready.
Take a baking pan brush it with olive oil and start spreading the marinara sauce, topped with three lasagna noodles, spread cheese mixture, vegetables and marinara sauce.
Repeat layering while leaving lasagna noodles on top. Spread the remaining marinara sauce and cheese on the noodles.
Now tightly wrap the baking dish with two layers of aluminium foil. Place the baking dish in the oven and bake for 60 minutes.
Let the lasagna stand for 10 minutes before unwrapping the foil.