Quick & Simple Zucchini Pasta Noodles blended with Indian spices

8/29/2016 Nimi 0 Comments



Zucchini is one of the low calorie vegetable isl loaded with nutrients. This is eaten in throughout the world and now available in Indian markets as well. Although we might find this only in supermarket stores.

I do not prefer eating this raw like cucumber but grill / bake or stir fry. This is another simple easy dish with little preparation time and cook time. It would be super easy if you have a slicer like I have. Although you could slice them using a knife it would eat a lot of time and the strands would not be uniform in shape and size. I have demonstrated the outcome with and without slicer for your understanding. Let's good into the recipe.

Ingredients:

  1. Zucchini - sliced like noodle threads
  2. Seasoning of your choice . I have used (crushed pepper, garlic parsely powder, granulated chicken bouillon, chili flakes)
  3. Minced Garlic from 4 - 5 medium pods
  4. Grated Parmesan cheese or powder
  5. Salt to taste
  6. Olive oil to stir fry - 2 t.spn or as needed.

Preparation:

  1. Place the sliced zucchini in a colander, sprinkle salt and mix well. Let it sit for about 15 to 30 minutes. The excess water would drain off.
  2. Bring a pot of water to boil and turn off the heat. Blanch the zucchini in this water for about a minute. Immediately transfer to ice cold water to stop the cooking process. Drain and set aside.
  3. Heat oil in a large pan and saute the garlic for few seconds. Add in all seasoning saute well. Mix the zucchini threads toss. Do not saute too much.
  4. Garnish with grated cheese and other greens like cilantro/ coriander leaves / parsley if you like.
Enjoy this noodles pasta while hot. 

Note:
- You may try curry powder seasoning instead of light spices
- You could also toss in grilled chicken pieces of cooked shrimp or cherry tomatoes 
- Just experiment with what you like and which ever works better for you.

0 comments:

Tomato Lemonade

8/29/2016 Nimi 0 Comments


Lemon Juice also known as Lemonade is all time favourite for many. I tried blending this with other fruits and vegetables guess what !!! The results are remarkable. Tomato lemonade is easy to make and do not need any fancy ingredients.


Ingredients:


  1. Ripe tomatoes - 2 large or cherry tomatoes.
  2. Lemon
  3. Mint leaves - 10 - 15
  4. Sugar as needed
  5. Chaat masala - as needed (optional)

Preparation:


  1. Cut tomatoes and remove the seed portion, chop finally.
  2. Extract juice from the lemon, use 1 lemon for 500 ml of juice.
  3. In a blender add all ingredients and blend to make a coarse paste, then add water blend well.
  4. Strain the juice using a sieve. Blend the left over with more water if needed.
Enjoy the drink with ice or you may refrigerate and serve chilled. 

0 comments:

Oven Baked Potato Wedges with Cheese and Herbs

8/29/2016 Nimi 1 Comments

Now who would not love some potato wedges, except for the ones on diet. I love french fries from McDonalds and Potato Wedges from KFC. Every time I visit one of these fast food restaurants I do not miss a regular in my order.
Baking is recently been added to my culinary skills and I am a newbie in this area as I am still exploring and experimenting.
I tried baking cauliflower, potato cubes, broccoli and the outcome was different with each of these vegetables based on the spices I used. I am going to try the above dishes once again with different temperate and cooking time. But Potato wedges came out so well. I have the list of ingredients I used to season but you are free to experiment with what you have in your kitchen counter.

Ingredients:
  1. Potatoes long medium size - 2
  2. olive oil - 2 tbl spn
  3. Maida (all purpose flour) - 3 tbl spn
  4. Corn Starch - 1 tb spn (optional)
  5. Parmesan Cheese - 3 - 4 tb.spn
  6. Chili powder - 2 t.spn
  7. Pepper powder - 1/2 t.spn
  8. Garlic powder - 1 t.spn
  9. Onion Powder - 1 t.spn (optional)
  10. Dry herbs (Parsley, Rosemary, basil) - 1 tb.spn
  11. Salt to taste
  12. Fresh herbs (Parsely, Rosemary, basil) - finally chopped.
Preparation:
  1. Preheat oven to 200°C
  2. Wash and clean potatoes to remove dirt, as we would cook with skin. Scrape any dirt if found. Cut the potatoes length wise like wedges and place in a large mixing bowl.
  3. Add the oil to the cut potatoes and mix well so that the potatoes get coated with the oil.
  4. In another bowl mix ingredients listed under 3 to 11 and mix well.
  5. Add these mixed seasoning to the oil coated potatoes and toss well, you may also use your hand to mix.
  6. In a baking tray lined with parchment or aluminum foil, arrange the potatoes with the skin part facing down.
  7. Sprinkle the fresh herbs on top and bake for 30 - 40 minutes or until it's crispy from outside and soft inside.
Note:

  • You can arrange potatoes in circle or row depending on the kind of tray you have. I have arranged them closely yet got it cooked. I had to turn some potatoes facing down in between.
  • I used only 2 basil leaves with couple of tiny sprigs of rosemary and parsley each.
  • You may use Parmesan / Mozzarella or any other cheese you have. Even powdered cheese work
  • Now the baking time, I got mine done at 35 minutes in convection. Keep checking after 25 minutes and increase the time as desired.

1 comments:

This is my new blog !!

8/28/2016 Nimi 1 Comments



This is my first post in this newly created blog. I have been posting articles to my old blog for past few years. Click here to access it now.

I will try to move all old posts slowly over a period of time here. Thank you for visiting & Happy Cooking !!

1 comments:

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