Homemade Chana Dhal & Chinese Spinach

In project collaboration with  Food Around The World Project

Homemade Chana Dhal & Chinese Spinach
Author: 
Recipe type: Side Dish
Cuisine: Italian
 
We love Indian food. At home, it is very unusual if we don’t have Indian food at least once a week. The aromas, the textures, the spicy flavours of this wonderful culture, delight our guests, as well. But, let's talk about the Dhal. Dahl, which is also often spelled daal, and dal, is essentially a thick South-Asian-inspired lentil stew, which is often prepared with ghee or clarified butter. This recipe uses a little sesame oil for depth and flavour instead of ghee, and to make it vegan as well. There are actually a wide range of dahls made from many different types of lentils and other vegetables called "pulses." Dried and split, they are cooked with various different spices, meats, and vegetables. Options include red and yellow lentils, mung beans, lobiya (black-eyed peas), and chickpeas among others. It's easy to modify a dahl to make it mild or spicy, or to create a full dah-based meal, or a side dish. This simple dahl is one of my favourite go-to recipes as it is easy to prepare with pantry staples, and quick to make in one pot. It can also be doubled or tripled when you have a lot of mouths to feed for a large family gathering or a party. It is also a great to-go leftovers lunch that can be served with naan and tea.
Ingredients
  • • 1 tbsp. sesame oil
  • • 1 red onion, finely chopped
  • • 1 garlic clove, crushed
  • • Thumb-sized piece ginger, peeled and finely chopped
  • • 1 red chilli, finely chopped
  • • 1 red tomato, peeled and cut into cubes
  • • 1½ tsps. ground turmeric
  • • 1½ tsps. ground cumin
  • • 1 ½ tsps. Garam Masala
  • • 2 sweet potatoes (about 400g/14oz), cut into even chunks
  • • 250g Chana Dhal
  • • 600ml vegetable stock
  • • 80g of Chinese spinach
  • • 4 spring onions, sliced on the diagonal, to serve
  • • 1 tbsp. ginger, sliced finely, to serve
  • • 1tbsp. green chilli, finely chopped, to serve
  • • ½ small pack of Thai basil, leaves torn, to serve
  • • Cooked rice, as side dish
  • • Sour cream
Instructions
  1. Heat the oil in a wide-based pan with a tight-fitting lid. Add the onion and cook over a low heat for 10 mins, stirring occasionally, until softened. Add the garlic, ginger, tomato and chilli, cook for 1 min, then add the spices and cook for 1 more min.
  2. Turn up the heat to medium, add the sweet potato and stir everything together, so the potato is coated in the spice mixture. Tip in the dhal, stock and some seasoning. Bring the liquid to the boil, then reduce the heat, cover and cook for 30 mins or until the split chickpeas are tender and the potato is just holding its shape.
  3. Taste and adjust the seasoning, then gently stir in the spinach. Once wilted, top it with the spring onions, chilli, ginger and basil to serve.
  4. Serve with rice and sour cream as you like.
  5. Enjoy!!

 

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Spinach N Cottage Cheese Pasta

Spinach N Cottage Cheese Pasta
Author: 
Recipe type: Main
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Homemade freshly cooked pasta with spinach and cottage cheese recipe follows a trendy and healthy line of Italian love for incorporating simple seasonal ingredients in their everyday food preparation. Here edible nutritious mustard flower is added, as it is available now in our local market and can best paired with a new twist for colour garnishing. Enjoy with your whole family for weekdays dinner.
Ingredients
  • 2 cup Pasta
  • 3 cups Baby Spinach Leaves
  • 11/2 cup Homemade Tomato Puree
  • 2 teaspoon Tomato paste
  • 1 cup Onion chopped
  • 5 Garlic pods chopped
  • 1 teaspoon Italian Herbs
  • 1 teaspoon Black Pepper
  • Few Basil Leaves chopped
  • 4 tablespoon Parsley chopped
  • 1 teaspoon Butter
  • 2 teaspoon Extra Virgin Olive Oil
  • 1 cup Homemade Cottage Cheese
  • Few Edible Mustard Flowers
Instructions
  1. At the very beginning of this recipe, cook the pasta in salted boiling water as per package. Reserve some boiling water for later use for later addition in case the pasta gets too dried .
  2. Chop the parsley, basil, onion and garlic.
  3. Heat a medium saucepan with oil and melted butter, add the italian herbs.
  4. Fry the garlic and onion for 3 minutes.
  5. Add the tomato puree and cook till three fourth of the quantity is left.
  6. Season with salt and add the tomato paste
  7. Add the pasta and coat well with the sauce for a minute.
  8. Mix the spinach and stir for 4 minutes or less.
  9. Garnish with crumbled cottage cheese, pepper, basil and parsley on top.
  10. Serve hot on pasta platter with numbers of mustard flower of your choice.

 

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Balsamic Glazed Eggplant Feta Rollatini

Balsamic Glazed Eggplant Feta Rollatini
Author: 
Recipe type: Appetizer
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 5-6
 
Eggplant Rollatini is an Italian inspired vegan dish, made with feta cheese and marinara sauce. This dish is easy to prep and even quicker to prepare. A traditional rollatini is oven roasted, but in this recipe we are pan frying the eggplant to cook it. We have also added tomatoes and olives as a stuffing along with the feta cheese to make a more interesting dish.
Ingredients
  • 2 Eggplant (Brinjal)
  • 100 grams Feta Cheese
  • ½ cup Marinara sauce
  • ¼ teaspoon Dried oregano
  • 1 tablespoon Garlic , chopped
  • 1 Basil leaves , chopped
  • 1 Tomato , chopped
  • 2 Red Radish
  • 4 teaspoons Extra Virgin Olive Oil
  • 2 teaspoons Balsamic Vinegar
  • 3 Black olives , chopped
  • Sea salt , to taste
Instructions
  1. To begin making make Balsamic Glazed Eggplant Feta Rollatini Recipe, wash the eggplants and cut lengthwise into thin long stripes. Use only the slices of equal lengths.
  2. Take a platter, lay the slices and sprinkle 1 teaspoon oil, oregano and sea salt. Rest for 10 minutes.
  3. In another bowl crumble or grate the feta cheese and mix with chopped black olives.
  4. Now heat a pan with some oil and carefully fry both sides of eggplant slices on low flame for 3-4 minutes until it cooks and lay it back on the platter. Switch off the flame.
  5. Spread equally the feta cheese and marinara sauce on all the slices along with chopped basil leaves and tomato. Roll the eggplants into a cylinder.
  6. Heat a frying pan and fry for few minutes on both side on low flame. Add a few drops of Balsamic Vinegar on top of the eggplant slices.
  7. Slice fresh radish and sprinkle some sea salt on it.
  8. Lay on serving platter with garnished radish salad on sides and serve it warm.

 

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Roasted Tomato And Mozzarella Caprese Salad With Basil Balsamic Vinegar Recipe

Roasted Tomato And Mozzarella Caprese Salad With Basil Balsamic Vinegar Recipe
Author: 
Recipe type: Salad
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 1-2
 
Caprese is a word refers anything that imitates the style of an Italian island, Capri close to Naples. Italians are passionate for using tomatoes and all kind of cheese in their meals.This recipe is an absolute example, since their breakfast too is totally inspired similar with these ingredients with blended special herbs and vinegar for ultimate health and protein balance.Try this traditional Italian salad recipe at home, you will be amazed how easy it is to make and believe, taste rules till the end.
Ingredients
  • 6 Tomatoes
  • 100 grams Mozzarella cheese
  • 10 Basil leaves , chopped
  • 1 sprig Rosemary
  • 5 cloves Garlic
  • ½ teaspoon Lemon juice
  • ½ teaspoon Black pepper powder
  • 1 teaspoon Paprika powder
  • 2 Tablespoon Balsamic Vinegar
  • 2 teaspoon Extra Virgin Olive Oil
  • Sea salt , to taste
Instructions
  1. To begin making the Roasted Tomato And Mozzarella Caprese Salad With Basil Balsamic Vinegar recipe, at the very beginning marinate the tomato halves in ½ teaspoon of oil, salt, pepper, paprika, brown sugar, basil and lemon juice for 10 minutes.
  2. Cut the cheese into 5 thick slices. Meanwhile heat oil in a roasted pan and add garlic, fry for a minute.
  3. Arrange the tomatoes in circles on the pan, insert cheese slices in between tomatoes with gaps, lay the rosemary sprig on top.
  4. Drizzle balsamic vinegar. Cook till the cheese melts and tomatoes are done for about 8 minutes approximately.
  5. Check for salt and pepper seasoning. Serve hot on plate.
  6. Serve Roasted Tomato And Mozzarella Caprese Salad With Basil Balsamic Vinegar along with French Onion Soup for weekday dinner.
  7. Published in Salads

 

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Prawn And Beans Orzo Pasta Recipe

Prawn And Beans Orzo Pasta Recipe
Author: 
Recipe type: Dinner
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 1-2
 
In this recipe, arzo pasta is the main ingredient in making the dish. Risotto rice is not used here instead the pasta that is in the shape of the rice grain is cooked which is also called as Arzo Pasta. Full of healthy goodness is served along, as green beans and prawns.The use of chicken broth to boil the pasta enhances the extra flavor. Exceptionally, a light meal that can be served for lunch box or for dinner. Here tomato and almonds are used to make the red pesto, an addition of more oil will make it tastier.
Ingredients
  • 1 cup Orzo pasta
  • 2 cups Chicken stock
  • 100 grams Green beans (French Beans) , chopped
  • 6 Prawns
  • 1 Onion , chopped
  • 1 teaspoon Sundried tomatoes , paste
  • 10 Almonds
  • 6 cloves Garlic
  • Basil leaves , Few
  • 1 teaspoon Lemon juice
  • 2 Tablespoon Extra Virgin Olive Oil
  • Parsley leaves , as required
  • Salt , to taste
Instructions
  1. To begin making the Prawn And Beans Orzo Pasta recipe, At first, clean the prawns and season with lemon, salt, and chopped parsley. Keep it aside.
  2. Heat a saucepan with chicken broth and add pasta, beans, and a little oil. Strain once pasta is cooked.
  3. Use a blender to coarsely blend garlic, almonds, tomato paste, basil and half oil. Reserve in a small bowl.
  4. Take a medium frying pan and heat rest of the oil, and fry the prawns till cooked. Once cooked, remove from the pan and keep it aside.
  5. Into the same pan, add onions and cook for about a minute. Add the tomato paste and cook for about 3 minutes.
  6. Now pour all the pasta and stir well to coat in red pesto. Check for salt seasoning and drizzle lemon juice.

 

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Smoked Barramundi Carpaccio Recipe

Smoked Barramundi Carpaccio Recipe
Author: 
Recipe type: Appetizer
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Here is one completely different continental appetizer recipe, tried from traditional Italian cuisine.The name is inspired by the famous painter, Vittore Carpaccio for his use of the colour red in his work, just like raw beef or tuna. Later much-adopted ingredients are used to recreate the recipe using fish and salad leaves with creamy vinaigrette dressing because of its simplicity and scope for the art of food plating by our renowned chefs all over the world. I have used Barramundi fish with little smoky paprika flavor and light steaming but kept the usual red colour using beetroot and horseradish dressing.You may use tuna and smoked salmon for variations.
Ingredients
  • 200 grams Fish fillet , Barramundi
  • 1 Beetroot , cooked
  • 1 Orange
  • 1 teaspoon Lemon juice
  • Paprika powder , A pinch
  • 2 teaspoon Olive Oil
  • 1 teaspoon Horse radish sauce
  • 2 teaspoon Fresh cream
  • Sea salt , to taste
Instructions
  1. To begin making this Smoked Barramundi Carpaccio recipe, first pick a fancy platter for plating your ingredients.
  2. Clean the fish and dry it. Mix oil, salt and paprika, and rub on both sides of fillet. Steam using a steamer for 8 minutes or so. Keep it aside.
  3. Boil the beetroot slices for few minutes in boiling water. Slice the fillet as thin as possible and refrigerate it.
  4. Slice the beetroot and clean up the orange segments. Take a bowl and mix the horse radish sauce and cream.
  5. Place the fish slices in the middle of the platter, arrange the beetroot and orange segments with dressing in between by the sides. Drizzle lemon juice and olive oil. Serve cold with some salad leaves as an appetizer.

 

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Italian Jumbo Prawn Roast Recipe With Basil, Tomato & Cottage Cheese

My winning recipe in Non -Veg category @archanaskitchen.com

Italian Jumbo Prawn Roast Recipe With Basil, Tomato & Cottage Cheese
Author: 
Recipe type: Main Course
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Italian Jumbo Prawn Roast Recipe With Basil, Tomato & Cottage Cheese is a simple Italian dish for a special event. The wine and almond powder is a nice dress-up touch for these pan roasted Jumbo Prawns. The richness of cottage cheese and pasta sauce especially flavoured with strong, sweet aromatic basil leaves and garlic that is so important in Italian cooking. These prawns and sauce is cooked separately to retain its own distinctive flavour. I have pan roasted the prawns but you can use any cooking method like boil and then roast or just broil or grill for health factors suitable for you with saltwater shellfish you use.
Ingredients
  • 4 Jumbo Prawns
  • 2 teaspoons Red wine vinegratte
  • 1 teaspoon Almond Meal (Powder)
  • Salt , to taste
  • ½ cup Paneer (Homemade Cottage Cheese)
  • 2 tablespoons Del Monte Pizza and Pasta Sauce
  • 1 teaspoon Paprika powder
  • 20 Basil leaves
  • ¼ cup Milk
  • 4 tablespoons Extra Virgin Olive Oil
  • 2 Fresh Red chillies , slit
  • ½ teaspoon Lemon juice
  • 10 cloves Garlic
Instructions
  1. To begin making the Italian Jumbo Prawn Roast Recipe With Basil, Tomato & Cottage Cheese, first clean the prawns and dry it.
  2. To avoid curling of prawns. Skewer them on wet wooden skewer sticks.
  3. Marinate the prawns with half of the red wine vinaigrette and salt for 5 minutes.
  4. Add the almond powder to coat the flesh of prawns and keep for 5 more minutes.
  5. Heat a large grill frying pan with a little oil and roast both sides of prawns turning once for 15 minutes.
  6. Meanwhile heat a small heavy bottomed sauce pan with oil enough to fry the garlic pods. Add and fry the garlic pods for a minute.
  7. Add pasta sauce, milk, cottage cheese, rest of the red wine vinegar and paprika to pan.
  8. Whisk together for about 5 minutes on low-medium heat and then add the basil leaves and slit red chillies.
  9. Let stand for 5 minutes.
  10. Check the prawns until cooked through.Sprinkle lemon juice on prawns .Turn off the heat.
  11. Discard the skewers from prawns carefully.
  12. Place the prawns on platter, spoon the sauce over on side. Garnish with fresh basil leaves and serve immediately.

 

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