Aloo Methi

Aloo Methi

By  Chef Shantanu Gupte
From   Health Mange More

Prep: 20 minutes

Cook: 15 minutes

Method: Easy

Course: Main Course

Type: Indian

Key Ingredients:

Serve this tasty combination with paranthas and enjoy the feast

Ingredients

  • Potatoes, boiled, peeled and diced 2 cups
  • Fresh fenugreek leaves (methi), chopped 2 cups
  • Oil 1 tbsp
  • Dried red chillies, broken 2
  • Cumin seeds 1 tsp
  • Garlic, chopped 1 tsp
  • Medium tomato, chopped 1
  • Turmeric powder ½ tsp
  • Asafoetida (hing) 1 pinch
  • Salt to taste
  • Jaggery, grated 1 tsp

Methods

  • Heat oil in a non-stick pan, add red chillies, cumin seeds, garlic and tomato and saute till tomato becomes pulpy.
  • Add turmeric powder, asafoetida, fenugreek leaves and salt, mix cook till fenugreek is almost done.
  • Add potatoes and mix. Add jaggery and mix and cook till the potatoes are heated through.
  • Transfer into a serving bowl and serve hot with rotis or paranthas.

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Italian Bean and Pasta Soup

Italian Bean and Pasta Soup

By Chef Shilarna Vaze (Chinu)
By Firangi Tadka

Prep: 9 hours

Cook: 1 hour 30 minutes

Method: Easy

Course: Main Course

Type: Indian

Key Ingredients:

  • Kidney beans
  • Black eyed beans
  • Shell pasta

A bowl full of this soup and a few slices of garlic bread will fill completely satiate you on cold wintry night

Ingredients

  • Kidney beans (rajma), soaked overnight and pressure cooked with salt ½ cup
  • Black eyed beans (lobia), soaked overnight and pressure cooked with salt ½ cup
  • Shell pasta, cooked 1 cup
  • Olive oil 3 tsps
  • Medium onion, finely chopped 1
  • Garlic cloves, finely chopped 2
  • Celery, peeled and finely chopped 1 small bunch
  • Medium carrot, peeled and chopped 1
  • Medium tomato, finely chopped 1
  • Salt to taste

Methods

  • Heat oil in a non-stick pan, add onion, garlic, celery and carrot and saute on low heat for 5 minutes or till they become soft.
  • Add 4 cups water and mix. Add tomato, kidney beans, black eyed beans and salt and mix. Cover and cook for 1 hour on low heat.
  • Cool the mixture, transfer into a mixer jar and puree. Transfer the puree into the non-stick pan.
  • Heat the pureed soup, and the pasta and let it come to a boil.
  • Pour into individual soup bowls and serve hot with garlic bread.

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Spinach and Cheese Stuffed Pasta

Spinach and Cheese Stuffed Pasta

By Chef Shilarna Vaze (Chinu)
By Firangi Tadka

Prep: 40 minutes

Cook: 55 minutes

Method: Moderate

Course: Main Course

Type: Indian

Key Ingredients:

  • Spinach
  • Ricotta cheese
  • Refined flour
  • Egg
  • Tomatoes

Get the satisfaction of making the pasta yourself by following this great recipe

Ingredients

  • Stuffing
  • Spinach, blanched and chopped 2 cups
  • Ricotta cheese / cottage cheese (paneer), crumbled 1 cup
  • Breadcrumbs 2 tsps
  • Salt to ts
  • Canneloni pasta
  • Refined flour (maida) 100 gms + to dust
  • Egg 1
  • Olive oil 1 tsp + 1 tbsp
  • Salt to taste
  • Butter to grease
  • Breadcrumbs ¼ cup
  • Parmesan cheese / processed cheese, grated ¼ cup
  • Sauce
  • Tomatoes, finely chopped 1½ cups
  • Olive oil 2 tsps
  • Garlic clove, finely chopped 1
  • Dried oregano ½ tsp
  • Dried sage ½ tsp
  • Dried thyme ½ tsp
  • Dried rosemary ½ tsp

Methods

  • To make the pasta, take refined flour in a bowl, make a well in the centre, put egg, 1 tsp olive oil and salt in it. Push small portions of the flour with a fork into the well and mix till the mixture becomes crumbly.
  • Add sufficient water and knead into a dough. Stretch the dough with you palms, fold back and keep doing this till the dough is smooth. Cover with a damp cloth, so that it does not dry, and refrigerate for 15 minutes.
  • To make stuffing, take spinach, cheese/paneer, breadcrumbs and salt in another bowl and mix. Keep it in the refrigerator till it is time to use it.
  • To make sauce, heat olive oil in a non-stick pan, add garlic and saute till it turns brown. Add tomatoes, oregano, sage, thyme and rosemary and mix well.
  • Add 1 cup water and salt and mix well. Cook till the mixture gets a sauce like consistency.
  • Sprinkle flour on the worktop, keep the dough on it and roll out into a thin rectangle.
  • Cut the pasta sheet into 3x4 inch rectangles
  • Preheat oven to 200º C. Grease a baking dish with some butter.
  • Boil sufficient water in a deep non-stick pan, add 1 tbsp olive oil and salt. Slide in the pasta rectangles and cook for 3-4 minutes. Drain the pasta rectangles and put them in a large bowl of cold water to stop the cooking process, ensuring that the pasta rectangles do not tear or break.
  • Drain the pasta rectangles and place them on the worktop. Place a little spinach cheese/paneer stuffing in the centre of each rectangle and roll into cylinders.
  • Spread half the tomato sauce in the greased baking dish, place the pasta rolls over it and top it with the remaining sauce.
  • Sprinkle breadcrumbs and grated cheese on top of the rolls. Keep the dish in the preheated oven and bake for 30 minutes. Serve hot.

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Vegetable Claypot Rice

Vegetable Claypot Rice

By Chef Shilarna Vaze (Chinu)
By Firangi Tadka

Prep: 20 minutes

Cook: 15 minutes

Method: Easy

Course: Main Course

Type: Indian

Key Ingredients:

  • Kolam or Basmati rice
  • French beans
  • Carrot
  • Green capsicum

An excellent one pot dish – make this when you are feeling too lazy to cook a 3 course meal

Ingredients

  • Kolam / Basmati rice, cooked 2 cups
  • Sesame / vegetable oil 3 tbsps
  • Garlic cloves, finely chopped 3
  • Ginger, finely sliced 1 tbsp
  • Spring onions, finely chopped 2
  • French beans, cut into fine diagonal slices 4 to 5
  • Medium green capsicum, cut into square pieces 1
  • Medium carrot, peeled and cut into thin long slices 1
  • Soy sauce 2 tbsps
  • Salt 1 tsp
  • Cashewnuts, roasted lightly ½ cup

Methods

  • Heat 2 tbsps oil in a non-stick wok, add garlic, ginger and spring onions and saute for 1 minute.
  • Add beans, capsicum, and carrot and cook on high heat for 2 minutes.
  • Add 2 cups water, 1 tbsp soy sauce and salt, mix and cook for 3-4 minutes.
  • Add rice and mix well. Add cashewnuts, 1 tbsp soy sauce and the remaining oil.
  • Transfer into a serving clay dish and serve hot.

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Vegetable Feijoada

Vegetable Feijoada

By Chef Shilarna Vaze (Chinu)
By Firangi Tadka

Prep: 30 minutes

Cook: 15 minutes

Method: Easy

Course: Main Course

Type: Indian

Key Ingredients:

  • Potatoes
  • Soya granules
  • Kidney beans
  • Mexican seasoning
  • Processed cheese

Portuguese stew of kidney beans with vegetables served with rice

Ingredients

  • Medium potatoes, cut into small pieces 2
  • Soya granules, soaked 1 cup
  • Kidney beans, soaked overnight and boiled 1 cup
  • Oil 2 tbsps
  • Cumin seeds 1 tsp
  • Fresh red chilli, finely chopped 1
  • Mexican seasoning 1 tbsp
  • Fresh coriander leaves, finely chopped ½ cup
  • Salt to taste
  • Processed cheese, cut into small cubes 150 gms
  • Mexican seasoning - grind together
  • Cumin seeds 1 tsp
  • Red chilli flakes 2 tsps
  • Oregano 1 tsp

Methods

  • Heat oil in a non-stick pan, add cumin seeds, fresh red chilli and Mexican seasoning and saute for 1 minute. Add potatoes and soya granules, mix and cook for 5 minutes.
  • Add kidney beans, coriander leaves and salt and mix.
  • Lastly add cheese, cover the pan and cook for 1-2 minutes or till the cheese begins to melt.
  • Transfer into a serving bowl and serve hot.

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Char Grilled Vegetable Salad

Char Grilled Vegetable Salad

By Chef Shilarna Vaze (Chinu)
By Firangi Tadka

Prep: 1 hour

Cook: 10 minutes

Method: Easy

Course: Main Course

Type: Indian

Key Ingredients:

  • Aubergine
  • Zucchini
  • Tomato
  • Red capsicum
  • Green capsicum
  • Yellow capsicum

By grilling all the vegetables the salad gets a wonderful smoky flavour

Ingredients

  • Large aubergine (baingan), sliced diagonally into 1/2 inch pieces 1
  • Medium zucchini, sliced diagonally into 1/2 inch pieces 1
  • Medium tomato, sliced 1
  • Medium green capsicum, cut into strips 1
  • Medium red capsicum, cut into strips 1
  • Medium yellow capsicum, cut into strips 1
  • Marinade
  • Olive oil 3 tbsps + 2 tsps
  • Garlic, finely chopped ½ tsp
  • Salt to taste
  • Black pepper powder to taste
  • Dressing
  • Garlic, finely chopped ½ tsp
  • Salt to taste
  • Black pepper powder to taste
  • Balsamic vinegar / white vinegar 1 tbsp
  • Olive oil 4 tbsps
  • Sugar ¼ tsp
  • Fresh parsley, chopped 1 tsp

Methods

  • To make the marinade take 3 tbsps olive oil and garlic in a big bowl and mix well. Add aubergine, zucchini, tomato, green capsicum, red capsicum and yellow capsicum and mix everything well so that all the vegetables are well coated with the marinade.
  • Heat 2 tsps olive oil in a non-stick grill pan, place the aubergine pieces in it and grill, flipping them, so that both sides are evenly grilled. Sprinkle salt and pepper powder, drain and put into a bowl.
  • Grill the rest of the vegetables in the pan and grill. Take out the tomato first as they should not overcook and add to the aubergine pieces in the bowl.
  • Sprinkle salt and pepper powder to the remaining vegetables in the grill pan and grill till done. Put them in the same bowl as aubergine and tomato.
  • To make the dressing, take garlic, salt, pepper powder and balsamic vinegar in another bowl and whisk well. Add olive oil and whisk well.
  • Add sugar and whisk. Add salt and whisk.
  • Pour the dressing over the vegetables and mix evenly. Transfer into a salad bowl and refrigerate before serving.

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