I love using orzo pasta. It looks like rice and mixes well with a whole bunch of stuff. The mushroom basil version is my fav. Also, this is an easy meal ideal for the lunch Box.Takes about 10 mins. You can make saute the vegetable mixture while cooking the pasta.

Ingredients -

Orzo - 1 cup

Onion - 1 small (sliced)

Garlic - 2 cloves (diced)

Mushroom - 5 cups of slices (This way you can add the much needed fiber and protein to create a balanced meal)

Chilli flakes - to taste

Basil - 1/2 cup roughly chopped (you can add other herbs such as oregano)

Cook the orzo. (Just like any other pasta. Takes upto 10 mins)

Heat olive oil in a pan.

Saute the onions and garlic (till transparent)

Add mushrooms and saute well.

Add basil and chilli flakes and seasoning (salt).

Once basil is mixed, add the orzo and mix well.

This is a whole meal by itself. You add chicken or shrimp to make it more heartier.

I love this one..

I love the enthusiasm and the passion of the blog spot saffron trail.
The passion and definite & distinct south Indian flavor make it a huge hit with me and many others.
Check it out at

SaffronTrail.blogspot.com

Bell pepper Tuna melt

This is a meal that is filling, low in calories and carbs (all from veggies).

Ingredients

Tuna - 2 cans
Onions -3 (Chopped finely)
Green chilies (Thai) -3 or Jalepneos -2
Garlic -3 cloves
Cumin powder- 1/2 tsp
Cayenne pepper - 1/2 tsp
Ground Black pepper - 1/2 tsp

Bell pepper - 3 nos
Mozzarella Cheese- 1/2 cup (I like to use a taco blend for more flavor)

Preheat oven to 400 deg F

Heat oil in a pan. Saute the onions, green chilies and garlic (till onions are transparent).
Add the tuna. Add the turmeric powder, salt, black pepper and cayenne pepper.
Saute the mixture well (till it starts browning).

Cut the bell peppers in half( horizontally). Remove the seeds and stalk.
Fill up tuna stuffing. Top up cheese.

Bake in the oven for 30- 40 mins. ( The bell pepper must be cooked and the cheese melted).

I served it with roasted broccoli sprouts - http://www.recipezaar.com/56103
which can be cooked in the oven simultaneously (Hence no added work).

Lamb Chop a la Chettinad

I have always wanted to make a good lamb chop. This is my attempt to add an Indian touch. It was well appreciated by my dear (meat loving) hubby. So here is the recipe.

Ingredients

Lamb Chops - 3-4 trimmed lamb chops

For Spice Rub

Ginger - 1 inch
Garlic - 3-4 cloves
Red Chilies - 2-3 (I recommend Indian Chillies)
Cinnamon Bark - 1/2 inch piece
Black Pepper - 1-1.5 teaspoons
Saunf/Fennel - 2 teaspoons
Coconut - 1 tablespoon

Method

Dry roast the spices with the ginger and garlic.
Dry roast the coconut seperately.
Grind both together.
Rub the spice mixuture on the lamb chops.
Marinate for 3-4 hours.

Sear the two sides of the lamb chops either on a grill or on a frying pan.
Preheat the oven to 375 F. Cook the lamb in oven till well done (35-45 mins).

Serve with lightly flavored rice or baked potatoes.

Mint Chutney

My friends were over the other day and they loved this chutney that I had made for them.

Fresh Mint leaves - 4 tbs
Fresh coriander leaves- 3 tbs
Urad dal- 3 tsp
green chilies- 2 nos
Kashmiri red chilies- 1 no
Salt- to taste (watch out for the extra salty black salt that you are gonna add)Black Salt- 1/2 tsp
Amchur Powder- 1/2 tsp
Yoghurt- 4 tbs

method:saute the first five ingredients (this is to remove the raw flavour of the herbs)then grind in a blender to fine paste.add the yoghurt and then season with salt, black salt and amchur powder.this is great combo with chicken tikka

Chicken Tikka

This is my fav recipe. It is easiest to make and the easiest to impress people with.

Chicken Drumsticks- 12-15( serves 2 per person)
Skin the drumsticks, wash and drain water.

Masala/Marinade
Ginger Garlic Paste- 1-2 tbs ( Make using equal quantities of ginger and garlic ,add 4 green chillies and 1 tsp of Saunf and grind to paste)
Chilli Power- 1- 1/2 tsp
turmeric powder- 3/4 tsp
Ready made Tikka Masala- I used Shah ( one Pkt for the above qty)
Lime Juice- 1/2 cup
Besan powder (lentil powder) - 1 1/2 Tbs
Kasoori Methi (dried methi leaves)-2 tbs
Yoghurt- 2- 2 1/2 cups
salt - to taste
oil- 1/2- 1 cup


Mix marinade throughly.Check taste.Correct seasoning if required.Add the chicken and marinate over night.(12-24 hrs) in refrigerator.

Cooking:

Arrange Tikka in a foil lined tray. Spray with oil and then Bake tikka pieces in oven at 350 deg F for 40 mins(make sure to turn over after 20 mins)
check if done.(pierce kinfe and if it hits bone wihtout resistance its done)cook further if required.

Before serving Brown tikkas by broiling in oven for 5-7 mins on each side

Serve with lemon wedges, Onion rings and Mint Chutney.

The Spicy Salmon with Lemon Basil Rice

It is a simple meal combining two classical tastes of Seafood and lemon , adding a touch of Kashmiri Red Chilli, bringing two flavors of lime and basil to complement.It is an easy to make dinner too.

Marinate salmon filet with chilli powder of your choice... my pick is the kashmiri red chilli powder with some turmeric and salt in olive or seasame oil.referigirate for 3-4 hrs.

One hr before dinner bake it oven (350 f) 20-25 min and broil for last five minutes.

For the lemon rice: heat seasame oil in a pan.when hot add shelled peanuts , fry till golden brown. add mustard seeds and wait it you they start crackling.Add the chopped basil and chopped green chilies ( 3 thai chillies ) and 2 red chillies (kashmiri) and saute, add turmeric and salt and fry for a couple of minutes. turn off heat and let it cool.Once cooled add juice of two lemons. then add rice and mix throughly.

Presentaion:serve salmon with rice on the side.garnish with a slices of lime and fresh basil .

accidental discoveries

It is unsual .. that the most significant finds in are accidental By accidental I mean chance discoveryRaji... is one such discovery. I was just rushing out the library the other day and this book Raji Cuisine caught my attention.With the library closing in a couple of minutes I had no time to read the book there and so decided to check it out.When I read the book later at home...........I realized immeditely that I had discovered what is going to be one of the greatest inpsiration of my life.Raji... She was a micro biologist turned chef. And in her work I found the answer to my long time question. Through her simple and brilliant fusion cuisine she gives both ,the reason for the relative non prominence of Indian cuisine in the world food scene and the right way to package it for an international audience.In the introduction to her book she points out the how Indian food if presented the way it is would overwhelm an international audience. She identifies the strength of Indian Cuisine... its flavors and quite beautifully marries them to french and other western ingredients and most importantly presents them the way a western audience would understand it.Herein lies the real beauty of her work.I have always wondered why not make a tandoori t bone steak or grilled salmon with Indian spices and many more such combinations.In Raji's work I found that it was possible and it was much accpeted and appreciated as well.

Back to blogging

I have been reading some of the blogs posted by fellow food enthusiasts. These blogs have just inspired me to get back to my own blogging.

So without much ado... I start my babbling :-)