Creamy Spinach

My mom is here and this is the recipe I learnt from her during her visit. It was an instant hit with everyone at my home including the kids. So love it...

Preparation Time: 15-20 min
Cooking Time: 15-20 min
Serves: 5-6

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Ingredients: 1 tblsp self raising flour(Maida) 2 cups milk 1 tsp butter 2 bunches of spinach - cut fine 1 block (about 200-250gm) Indian cottage cheese (Paneer) - crumpled 1 large Onion - cut small 1 tsp cumin (Jeera) 2 tomatoes - cut fine 1/4 tsp turmeric (haldi) 2 tsp Kitchen King masala 1/2 tsp Garam Masala 1 tsp oil 1 tsp sugar salt to taste

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Method:

1. Roast 1 tblsp maida in 1 tsp butter.
2. Take the roasted maida in a cup and add 1/4 cup milk and mix till there are no lumps. Keep aside.
3. Heat about 1 tsp oil and add jeera. Let it splutter. Fry onions till golden.
4. Add tomatoes and fry till done. (It becomes all mushy and changes color slightly.
5. Add turmeric, Kitchen king masala, garam masala, sugar and salt.
6. Add the chopped spinach. Let it soften.
7. Add the maida-milk mixture (prepared earlier) to spinach in wok. Add 3/4 cup milk and keep stirring.
8. Add crumpled paneer. Mix well.
9. Add milk based on consistency needed. Serve with roti/parantha.

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Summer Rolls

A recipe from my friend Jaya, which I finally tried at my summer party this year. A big hit...

Preparation Time: 10 min
Making Time: 20-30 min
Serves: 4-5

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Ingredients: Rice wrap - 4 sheets - Rose Spring roll wraps(from asian/chinese store) Rice noodles - 1 block 1 Lettuce Carrots - grated Cucumber - grated Basil leaves

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Method:

1. Boil rice noodles according to instructions on packet.
2. Take hot(not boiling) water in a big dish. Take a rice wrap, soak in for a few seconds(till it is soft enough to roll) and place it on another plate. TIP: spray a little oil on this plate to avoid the wrap sticking to the plate.
3. Place a lettuce leaf, some carrots, some cucumber and noodles towards one end of the wrap, spread horizontally in a line. Remember you need to be able to roll it. Leave some space at the ends to seal from there.
4. Start rolling the wrap tightly. Seal the ends as you go.
5. Cut the roll into 3-4 pieces using a sharp knife.
6. Arrange the rolls stading up on a plate and serve with a sauce of your choice.

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Sauce options

1. Stir together lemon juice, oil, vinegar, mustard, soy sauce and brown sugar until the sugar dissolves; set aside.
2. Take crunchy peanut butter and dilute it with water, vinegar two spoons, soy sauce 5 spoons or more as needed, cut green chilies into small pieces and add them too; mix and set aside.

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Vegetable Fettuccine

I got this recipe online and noted it down. Finally today I got the chance to try it out. I modified it a little based on the ingredients I had on hand and it tasted very delicious. Quick, easy and tasty... So here goes...

Preparation Time: 10-15 min
Cooking Time: 20 min
Serves: 4-5

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Ingredients: 2 carrots, sliced thin 1 small bunch broccoli, cut into small florets 1/2 cup peas 1 box(12 oz) cooked and drained fettuccine noodles Salt to taste 1/4 tsp garlic powder 1/2 cup heavy cream Freshly grated Parmesan cheese (about 1/2 cup) 2 tablespoons extra-virgin olive oil 1 teaspoon dried or fresh basil Freshly ground pepper

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Method:

1. Heat olive oil in a pan and saute the vegetables till tender but firm.
2. Add salt, garlic powder, basil and black pepper. Add cream and cheese and heat it for about 2-3 min.
3. Add cooked fettuccine and mix well.

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