Creamy Corn Pasta with Basil (or Cilantro!)

My tweaked version of the New York Times recipe was a big hit with my family and friends this summer when corn was in season.  The sauce was easy to prepare ahead of time and could be added to the pasta just before serving.

Ingredients

12 ounces of farfalle pasta

1 tablespoon olive oil

1 bunch green onions, chopped, keeping the green and white part of the onion separate

2 cups of corn, cut from fresh corn or frozen corn (reserve 1/4 cup)

1/2 teaspoon black pepper

3 tablespoons unsalted butter

1/3 cup fresh basil or cilantro, more for garnish

1/4 teaspoon red pepper flakes

1 green or red chili, cut fine

1/2 cup grated Parmesan cheese

fresh lemon juice , as needed

Preparation

Cook the pasta according to the directions on the packet, reserve 1/2 cup pasta water.

Heat a saucepan with 1 tablespoon of oil. Saute the white part of the scallions and cook until the onions are soft and then add the corn. Add 1/4 cup water, stir for a few minutes until the corn is tender about 3-5 minutes. Transfer the corn mixture to a blender and blend till a pouring consistency, adding a little water if needed.

Heat the same saucepan with butter, add the reserved 1/4 cup corn and cook till tender about 2 minutes. Add the salt, pepper, red pepper flakes, green chili, and corn puree. Cook till the puree is heated through.

Add the pasta to the corn puree, adding some of the reserved pasta water to thin the puree if necessary. Heat through and add  Parmesan cheese, green scallions and basil (or cilantro), a squeeze of lemon before serving.

 

 

 

 

 

 

 

Advertisements

Green Masala Chicken

This dish is one of my regulars – it is quick and easy since you simply  blend the ingredients for the marinade together, and then grill. It incorporates veggies into the sauce so perfect for our family!

 

IMG_2928

 

Ingredients

1 teaspoon each, garlic paste and ginger paste
1 teaspoon salt
1/2 teaspoon turmeric
1/2 cup yogurt
1 teaspoon coriander powder
1 pound boneless chicken breast, cut in small cubes
1-2 green chillies
1/2  large green bell pepper
2 cups packed spinach leaves
1/2 cup cilantro leaves
2 tablespoons vinegar or lemon juice
1/2 medium onion, chopped, fried brown or  1/2  cup package fried onions (from the indian grocery store)
2 tablespoons cornstarch
1 lime

Preparation

Marinade chicken with the first 5 ingredients.

IMG_2924

Blend the remaining ingredients except the lime, to a smooth paste, in blender or food processor.IMG_2923 (1)

Add this to the chicken and marinade for several hours or overnight.

IMG_2926

Skewer the chicken and grill for about 3-4 minutes or each side.

Squeeze the lime over the chicken and serve with slices of onion.

Poha

Poha, also called Pohe, is beaten or flattened rice – a popular dish from the state of Maharashtra. Though traditionally eaten for breakfast or a snack, it is a super quick option for any meal.

IMG_2918

Ingredients

1 cup Pohe (raw beaten rice) – the medium to thick variety

IMG_2910

1 tablespoon oil

1 teaspoon black mustard seeds

2-3 tablespoon onion, finely chopped

1-2 small green chillies, slit

a few curry leaves (optional)

1/8 teaspoon turmeric powder

1 teaspoon salt

1 small potato, boiled and cubed (optional)

1/2- 3/4 cup frozen peas, thawed (optional)

1/2 lime

2-3 tablespoon cilantro leaves chopped

Preparation

Place the raw poha in a sieve and rinse it with water for a minute or two. Set aside.

IMG_2915

Heat oil in a saucepan and add the mustard seeds. As the seeds start to pop, add the onion and saute for a few minutes till it becomes light brown. Add the green chillies and curry leaves, and stir for 30 seconds.

IMG_2914

Add the turmeric, salt and potatoes and the rinsed poha Stir until combined and add one or two tablespoons of water, if the mixture looks dry.

IMG_2916

Cover and cook over low heat for about 3 minutes.  If adding peas, add the peas and continue to cook for another minute. Squeeze the lime  and garnish with chopped cilantro leaves.

 

 

 

 

Upuma

In the southern part of India, Upuma, a simple breakfast, snack or lunch dish is made from cream of wheat mixed with a few spices.

The cream of wheat used in this dish is of a finer variety, bought in the Indian grocery stores. The cream of wheat found in the supermarket can be used, it is just a little coarser in texture.

When my daughter was working in Atlanta I came up with this home made “upuma mix” which she could use when needed for a quick dinner.  Adding boiling water & some frozen or left over veggies,  it is also nutritious as cream of wheat has iron and some protein.

 

IMG_2878

Ingredients

Upuma Mix:

  1 cup cream of wheat

  1 tablespoon oil

  1 teaspoon black mustard seeds

  1 small red dry chilly, broken

  1 teaspoon urad dal

  1 small onion, finely chopped

  1/2 teaspoon grated ginger

  1 teaspoon salt

1 small tomato, chopped (optional)

1/2 cup cooked vegetables  (green peas, beans, carrots etc)

Preparation

Homemade Upuma Mix:

NOTE: When I’m making the mix, I typically make 4 times this recipe, and store it in the fridge. 

Heat the cream of wheat in a skillet over medium heat until it turns light brown, stirring constantly. Remove from pan and set aside.

IMG_2903

Heat oil in a skillet; add the mustard seeds and when they start to pop add the red dry chilly. Stir for a few seconds and add the onion. Cook the onion till brown, add the ginger and stir for 1-2 more minutes.

IMG_2875

Add the urad dal and nuts, if using, and stir until the dal turns brown (for a few more minutes). Add the toasted cream of wheat and salt and stir well until the cream of wheat is thoroughly mixed in.

If using as a “mix” cool and store in a container in the refrigerator.

Heat 2 cups of water to boiling, and if using vegetables add them now (I added beans that I had in the refrigerator, and a small tomato). Turn down to simmer and add 1 cup of your homemade upuma mix, stir until slightly thickened.

IMG_2877

Cover and continue to simmer for about 3-5 minutes or until the mixture is thick.  Upuma is usually served hot, with a little bit of Indian hot mango or lime pickle.

Dosa-Waffles

I have been reading lately about the many non-waffle recipes you can make in your waffle iron. There’s even a blog (waffled tofu & frozen fries!) & cookbook called “Will it Waffle” – 53 “unexpected” recipes!

I decided to experiment with a dosa recipe (Indian lentil pancakes) using green moong dal. It is quicker & easier than making dosas on the stove, one by one! I did have to add a few extra ingredients (oats & baking powder) but they turned out great.

The dosa-waffles can be served with cilantro chutney or even with a spicy ketchup (make your own by mixing regular ketchup with a little of Siracha or hot sauce). These also reheat well and can be frozen.

IMG_2479

Ingredients

1 cup whole green moong dal, (soaked for about 4 hours)

IMG_2480

1/2 small onion

2 whole green chillies

1/4 cup oat flour (you can also grind oats in a blender)

1/2 teaspoon baking powder

1 teaspoon salt

3 tablespoon oil

1/2 cup water

Preparation

Put all of the ingredients in a blender and process till smooth.

IMG_2475

Add a little more water, slowly, to get a thick pouring batter (like waffle batter!).

Preheat the waffle iron, brush the grids with a little oil, add about 3/4 cup batter (depending on the shape and size of your waffle maker) and cook them.

Remove and place on a wire rack.

Serve hot with chutney or spicy ketchup.

Spicy Grilled Salmon

I learned recently Salmon is one of the healthiest fish to eat as it is packed with omega-3s and protein. (If you’re surprised to hear me talking about salmon… no, I do not eat seafood but my family loves it so I do cook fish occasionally!)

A friend recommended a favorite recipe so I decided to try it out for a party I was having with a few friends. Some of them only eat Halal or kosher meats but enjoy seafood so I thought it would be an easy entree.

Visiting the Baltimore Aquarium this summer, I also discovered that sustainability is a major issue with most fish consumption. When shopping, ask where the salmon is from. There are several good choices – find out more here on SeafoodWatch.org.

I used to ask the butcher at my supermarket to remove the skin of the salmon for me but I later learned that there are benefits of leaving the skin on. When salmon is grilled skin side is up,  the omega-3 “good” fats melt, and moisten the fish. After the salmon is turned with the skin side is down, the skin gets crispy and it is then easy to remove.

IMG_2497

Ingredients

3 pounds salmon , cut into 2″ pieces

1 cup plain yogurt

8-10 cloves, garlic

3″ piece of ginger, (skinned and chopped)

1 tablespoon tandoori paste or powder

1 teaspoon chili powder

1 tablespoon cumin powder

1 heaping teaspoon coriander powder

1 tablespoon mustard oil (safflower or vegetable oil)

2 tablespoon methi leaves crushed (optional)

Lemon wedges and finely cut onion rings for garnish

Preparation

IMG_2488

Grind the garlic and ginger with about 2 tablespoon water to make a smooth paste

Mix all the ingredients together and add to the salmon pieces. Marinate for a 2-4 hours.

IMG_2494

Heat grill to very hot, oil the grates and cook the salmon for about 5 minutes, turn and cook again for another 3-4 minutes (depending on the thickness) .

Garnish with lemon wedges and raw onion rings.

Murgh Makhani (Butter Chicken)

Tandoori dishes originated in the northwest part of India (near the region of Afghanistan and Pakistan).  A Tandoor (clay oven) was used to make flatbread for the community – dough in the form of “tandoori roti” or “naan” was patted into flat round or tear shaped disks, moistened and stuck to the clay oven which was set over hot coals.  It was also used to cook skewered meat or chicken, with the tip of the skewers placed in the coal so the meat could be could cooked by both radiant and convection heat.

My first introduction to tandoori chicken was in Old Delhi at a very well known restaurant called Moti Mahal.  There was not much to the atmosphere but the restaurant was always packed – the food was outstanding!

Tandoori food is pretty simple to make at home if you have a grill, and even using a standard oven. I used to make Murgh Makhani using tomato puree, but came up with an even easier and tastier short cut-  using tomato soup. I have been using Trader Joe’s Tomato, or Tomato & Roasted Red Pepper soup which comes in a carton. This can also be made as a vegetarian dish substituting paneer (indian cubed cottage cheese) or tofu.

IMG_2381

Ingredients

1 pound boneless chicken, cut into 1/2″ cubes

Marinade:

1 teaspoon salt

2 tablespoons lemon juice

1 teaspoon each, garlic and ginger paste

2 tablespoons Tandoori spice mix OR the next 4 ingredients

1/2 teaspoon cayenne pepper

1/2 teaspoon cumin powder

1 teaspoon coriander powder

1/2 teaspoon garam masala

1/2 cup yogurt (non fat or regular)*

1/8 – 1/4 teaspoon orange food color (don’t use red as it will turn the marinade pink!)

Sauce:

3 cups tomato soup (if using condensed soup dilute with 1/2 can of water)

2 tablespoons butter

1/2 teaspoon cayenne pepper

1 teaspoon salt

1/2 teaspoon coriander powder

1/4 cup heavy whipping cream

Preparation

Mix all of the “marinade” ingredients together, and then stir in the chicken. Keep in the fridge for at least 4 hours or overnight.

IMG_2371

Skewer the chicken. Grill or broil on each side, about 4 minutes, until the chicken is cooked (about 8 minutes total). If using the broiler, place the rack one level from the top.

IMG_2375

Remove from skewers and set aside.

In a medium saucepan, heat the butter on low heat, till it is melted. Add the cayenne pepper, salt and coriander powder.

IMG_2372

Stir and add the tomato soup.

IMG_2373

Simmer for 5 minutes; then add the tandoori chicken pieces.

IMG_2377

When heated through add the whipping cream, simmer for 3-5 minutes.

IMG_2379

Serve with rice or Naan.

* I prefer Greek yogurt, as regular yogurt makes the marinade more watery, but I use whichever I have on hand.

Podi Gudu (Spicy Scrambled Eggs)

Podi gudu and puris were a typical breakfast of mine, growing up in Hyderabad.  For obvious health reasons, puris (fried puffy bread) aren’t the most popular breakfast item any more, and even I don’t feel like making them often because they are fairly time-consuming! I’ve found though, that this flavorful scrambled egg dish is a great lunch item  – as a wrap filling, using a chapati or tortilla- for us adults or kids. For those who do not eat eggs, using tofu is a great substitute.

IMG_2307

Ingredients

2 large eggs, beaten (OR 4 ounce tofu, drained and crumbled)

1 tablespoon oil

1-2 tablespoons onion, finely chopped

1-2 tablespoon bell pepper, finely chopped

1 tablespoon tomato, finely chopped

1-2 green chillies, finely chopped

1/2 teaspoon, each salt and pepper

1 tablespoon coriander leaves (cilantro), finely chopped

IMG_2300

Preparation

Heat oil in a small skillet. Add the onion and sauté for a couple of minutes until light brown. Add the bell pepper and continue to sauté for another few minutes or till soft. Add the tomatoes, green chillies and seasonings.

IMG_2302

Stir for 30 seconds and pour in the beaten egg or crumbled tofu.

IMG_2305

Cook on low heat for one minute. Stir until the eggs are set; add the cilantro and serve.

Indian “Tortilla”

IMG_2214

Many years ago we were invited to our Venezuelan friend’s house for dinner. Much to our surprise, the main course was Calamari. Since we’re not the most adventurous eaters and I don’t eat seafood, it was a very awkward moment!

They were, however, most gracious – the quickest item our hostess could come up with was Tortilla Espanola, probably the most common dish served in Spain. Needless to say, the “Indianized” tortilla became one of our favorite one-dish meals. Sometimes I make a quick potato omelet with a salad for lunch or dinner.  Its also a great meal to use up left over vegetables, versatile so you can serve it as a hot meal, or as a room temperature “tapa” as they do in Spain.

Notes: I prefer to use cooked potatoes as it uses less oil than if you have to saute the raw potatoes prior to making the omelet.  Sometimes I boil a few potatoes with the skin on and store them this way in the refrigerator for a few days and use them in various dishes as needed.

Ingredients

2 – 2 1/2 cups potatoes. cooked and sliced

1 medium onion, chopped fine

1 cup diced bell pepper, red or green 

2 – 3 long green chillies, chopped fine

1 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon paprika

1/2 teaspoon fresh garlic, minced

1/2 cup cilantro, chopped fine

6 -7 large eggs, beatenIMG_2205

Preparation

Heat 1 tablespoon oil in a medium size cast iron skillet (or any other skillet). Add the onions and saute for about 3 minutes until soft.  Add the potatoes, bell peppers and spices and continue to stir for another 3-4 minutes.

IMG_2210

Add this mixture to the bowl of beaten eggs along with the cilantro.

IMG_2226

Wipe the skillet and add a tablespoon of oil, and pour the egg mixture back into the skillet. Cook on low till the eggs are nearly set.

Take a large plate, cover the skillet and turn the eggs on to the plate.

Add a tablespoon oil in the skillet and slide the egg back into the skillet. Continue to cook the omelet for about 3-4 minutes.

Cut into wedges and serve.

Serves 4- 6.

Black-Eyed Peas Stir Fry

Black-eyed peas are one of the most versatile legumes to make. They are very nutritious – high in iron, Vitamin B, C, zinc, soluble fiber and protein. Down here in the South (we live in South Carolina), black-eyed peas are traditionally eaten on New Years Day as they are considered to bring “good luck” for the coming year. I use canned or dried… depending on how much time I have to prepare the meal. If using the dried beans I soak them overnight with a pinch of baking soda, which reduces the cooking time. We (and most Indian families) have a pressure cooker, which makes it even quicker to cook dried beans and lentils – black-eyed peas cook in 5 to 7 minutes with a pressure cooker, versus 45 minutes to an hour on the stove top. This recipe is very flavorful and a good one for children as well. IMG_1963

Ingredients

2 cans black eyed peas, drained and rinsed OR .. 1 cup dried black-eyed peas, soaked overnight and cooked in water for about 45 minutes till peas are tender  (just reserve about 1/2 cup of the liquid)  Cooks to about 2 cups of cooked peas. 1 tablespoon oil 1 teaspoon cumin seeds 1 small onion, chopped 1-2 whole green chilies, slit 1 teaspoon salt lemon juice 1 tablespoon cilantro leaves, chopped (optional)

Preparation

Heat the oil in a saucepan and add the cumin seeds. When they start to sizzle, add the onions and sauté for 3 minutes until light brown. Add the green chilies and stir for 30 seconds. IMG_1956 Stir in the cooked black-eyed peas and salt, stir for a minute and add about 1/2 cup water and simmer for about 3 minutes. IMG_1955 Stir in lemon juice and garnish with cilantro.

Archives

Follow Viji's Kitchen on WordPress.com
%d bloggers like this: