Wednesday, August 26, 2015

Scalloped Potatoes















Ingredients :

  1. Potatoes - 1/2 kg  ( around 5 medium sized )
  2. Milk - 1.5 cups
  3. cream - 1/2 cup
  4. butter - 1 tbsp
  5. garlic - 3 cloves
  6. crushed pepper - to taste
  7. salt - to taste
  8. cheese - 3 tbsp (optional)
 
Method:
peel and cut the potatoes into 1/4 inch rounds.
add milk in the pan and add in the sliced potatoes and garlic cloves and salt to taste and bring to a simmer , cook for 3-5 minutes until the potatoes are cooked but still firm .
drain and reserve the milk .
add cream to the milk and mix well.
butter a casserole and arrange  potato slices over it.
pour the milk /cream mixture over it and dot with remaining butter on top.
Sprinkle  crushed pepper on top.
sprinkle  some cheese on top if you wish .
Bake at 180 degrees for about 15 - 20   minutes.
remove and serve when the top is slightly golden and the sauce is bubbling .

NOTE : baking time will depend on how well your potatoes are cooked during the boiling process.

Vadukapuli Achar - white















Ingredients :
  1. Vadukapuli - 2 medium sized 
  2. Garlic - 2 pods peeled
  3. Green chilly - 10 cut into rings 
  4. ginger - 2 tbsp chopped
  5. curry leaves - 2 springs
  6. Vinegar - 4 tbsp
  7. salt - to taste
  8. mustart seeds - 1 tsp
  9. fenugreek seeds/methi/uluva - 1/2 tsp
  10. Asafoteda /Hing - 1 tsp
  11. Oil (Gingely is best) - 4 tbsp
  12. sugar - 1 tbsp 

Method: 

Place a large pan of water on the stove and add the whole vadukapuli to it , add some salt and bring to a boil.simmer for 2 minutes .turn the flame off and pick the lime from the water and keep aside to cool down.
Once it has cooled down , wipe it dry with a clean cloth and cut into small pieces along with the outer skin. you can discard the seeds.
Heat oil in a pan , splutter the mustard and methi seeds.
add the green chilly,ginger,garlic, curry leaves and hing and fry for 2 minutes.
turn the flame off.
Add the vinegar and sugar and salt to taste.
Add the chopped lime pieces and mix well.
transfer into clean dry bottles when cool.
make sure that there is a thin layer of oil on top of the pickle  before you store it .
This will say fresh for 4 weeks at room temperature if the oil layer is retained on top and you use a clean dry spoon to mix and serve .
Serve with rice . Taste best after about 1 week.

Penne Pasta with Chicken & Mushroom in Homemade White sauce
















Ingredients :

for the white sauce
  1. Butter - 2 tbsp
  2. Maida -2 tbsp
  3. Milk - 1 cup
  4. fresh cream - 1/2 cup
  5. crushed pepper - 1 tsp
  6. salt -to taste
for the Chicken and Mushroom
  1. chicken - 1 breast piece cut  into thin slices
  2. Mushroom - 8 button mushroom ,cleaned and sliced thin
  3. Butter - 1 tbsp
  4. Olive Oil - 1 tbsp
  5. Onion - 1 sliced
  6. Basil - 5-7 leaves 
  7. Oregano /Pizza seasoning - 1 tsp
  8. salt -t o taste
  9. red pepper flakes - 1 tsp
  10. garlic - 8 cloves crushed
 You also need around 3 cups of cooked and drained pasta.

Method:
Bring a large pot of water to boil , salt generously and add pasta and cook according to package directions.
stir in between , while the pasta is cooking prepare the sauce .When pasta is done drain and rinse in cool water and keep aside.

In a sauce pan melt the  butter over medium-low heat; stir in the maida and stir well until  roux is well blended and turns a slight yellow color .
At this stage add in the milk and stir  until thickened, about 3 minutes.
Add cream and salt and pepper to taste and turn the flame off and set aside .

Heat a non stick pan , add 1 tbsp butter + 1 tbsp olive oil and garlic  , stir until it has heated through, now add red pepper flakes and mix well.
Add in the chicken , mushroom and onions and salt to taste and stirfry on medium /high flame until the chicken is cooked and starts getting a golden brown color along the egdes .add in the dried oregano and stir . Taste for salt and adjust as needed .

To the same pan add the drained pasta and stir to combine. Pour the sauce over the pasta until it is coated well , once it has heated through , add basil leaves and turn the flame off. You can add cheese at this stage if you wish to.

Serve immediately .

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