Free Imagine Things

Hi everybody, A lovely Pasta dish I tried  from this blog called ''Searching for Spice''.
It's been a long time back, I was with these group of T and C, This blogger pairs us with one of the blogs and we need to create a dish from their blog, This month I was paired with the above said blog and I made two recipes from her blog here is one of them, when I searching for something I could make, My eyes fell over this one, I knew I would try this out, as my kids love pasta and of course which Indian wouldn't love coriander, the smell is so gorgeous, that is one herb I wouldn't live without it.
When I started writing this I suddenly thought what does pesto mean ?, is it a Italian name for Basil !, check.., well Google tells you that pesto means paste. Oops I was quite happy so that is appropriate then Coriander pesto means Coriander paste.. good good I thought.
So here goes the recipe I thought hats of to corrie what a way to create and of course it tasted great..
SPIRALI PASTA WITH CORIANDER PESTO

INGREDIENTS:
350 gms of Spirali Pasta
1 Cup of fresh Coriander leaves
2 to 3 tbsp of Pine nuts
2 to 3 tbsp of Olive oil
1 Garlic clove
1 Green Chillies (use pepper powder instead)
Parmesan Cheese as desired
METHOD:
Wash and grind coriander leaves with pine nuts, chillies, 2 tbsp of olive oil and Garlic clove into a smooth paste.
Cook the pasta al dante until well cooked !, ( I usually add a drop of oil into the water I cook the pasta, which makes it not sticky when done.
Drain the water from the pasta, In a pan heat another couple of spoons of olive oil, add the ground paste to it, saute for a minute then add the cooked pasta to it, mix well, with a bit of salt to it. Garnish with more toasted pine nuts and Parmigiana cheese.
I also made little Tomato Sauce to serve with it.

FOR TOMATO SAUCE
3 Medium sized Tomatoes (1 cup Pureed)
1 tbsp of Tomato Ketchup
1 tbsp of Chiili & Garlic Sauce
1 tbsp Tomato Puree
salt as desired
1 tsp of Sugar
METHOD:
I just pureed Tomatoes, In a pan heat a tsp of oil, dump in all the ingredients boil it for a few minutes, until it reaches thickening consistency and lo! your sauce is made. (My kids liked it!)

This is to Taste and Create thanks to searching for spice, for this delightful recipe which my kids loved. I love to send this to PJ's event guest hosted by hosted by Krithi's kitchen - Herbs and flowers in my platter.

These Lentil Croquettes are very Nutritious and healthy with loads of veggies and Lentils, Make this even more healthier by baking it, I made it by frying in oil :), just for the kids as a treat on a weekend for a evening snack with ketchup and served it with some nice crispy Salad leaves.

LENTIL CROQUETTES

















Here is a picture of the lentils I have used in this recipe I have taken the photo from here









INGREDIENTS:












The Ready Roasted Soya I have used are just like these ones, I took this photo from google











METHOD:
1 Cup Red Lentils
1 Medium sized Green pepper
1 Medium Onion
2 to 3 Garlic cloves 
1'' Ginger
1/2 cup Green peas (I used frozen)
1/4 cup of grated carrot
1/4 cup of finely chopped beans
few sprigs of Coriander leaves
2 to 3 tbsp of Lemon juice
Oil to fry
MASALA
1 tsp of Coriander powder
1/2 tsp of Cumin powder
1/2 tbsp of Chilli powder
1/2 tsp of Amla powder
1 tsp Garam Masala powder
1 tsp Kitchen king masala (optional)
1/2 tsp of Turmeric powder
Salt as required
2 tbsp of oil
FOR THE COVERING:
1 and 1/4 cup of Cup of Bread crumbs (or as required)
1 cup of Ready Roasted Soya Nuts powdered (or as required)
1/4 cup of Maida/Corn flour made into a semi thin paste
METHOD:
First of all I would like to say please adjust Masala powders to your liking.
First of all cook the Red lentils exactly in 1 cup of water, which makes it exactly how we want, not too watery, mushy but it will look so fluffy and nice. (1 whistle would be enough I think)
Meanwhile chop all your veggies and keep it ready.
Next take a wok, heat oil add finely chopped onions, Garlic and ginger and saute them well, when onions turn transparent add all the chopped vegetables and cook them by sprinkling water now and then and cook them in a low flame until well done. 
When these are cooking use 2 or 3 bread slices powder them in a mixie and fry them in a dry wok for 4 to 4 minutes which gives them a crunchy touch and powder the already ready roasted Soya nuts, keep them separately ready in a plate.
Now add all the Masala powders and saute them again, for few minutes cover with a lid and leave it for an other 5 minutes so the veggies absorb all the masalas, Now try and mash the veggies a little bit so they are kind of mushed up.
Now add the cooked Lentils and salt as required which are cooked perfectly mix well and again leave it for an other 5 minutes with closed lid, Garnish with Coriander leaves.
Now every thing will be like a mass to this add a 1/4 cup of Roasted bread crumbs. 
This helps in absorbing any water in the dal mixture and makes it more firmer.
Make little balls and roll them into croquettes shape.
Dip these balls/rolls or whatever shape you desire first into the Maida/cornflour paste, then roll it on bread crumbs and then on the soya powder then roll it on a plain surface pressing them slowly so the crumbs get stuck to it nicely.
Leave it for few minutes get 2 to 3 of the ready like this and deep fry them in hot oil until golden brown in colour.
Do fry them very carefully not like bhajjis/ do not overturn them immediately leave them for few minutes then slowly roll it down and then you know they are done well, drain them on a kitchen towel and serve them with ketchup and few salad leaves. Kids will love it.
To make it HEALTHIER bake them in an oven. There you go either way it is good........... :))

MY LITTLE TIP:  They will be very soft to handle if you want them to be more firmer grind 1/2 cup of Bread Crumbs with 1/4 cup of Walnuts and mix it with the subzi. which gives a more meaty smell and makes it more firm.
Sending this to MLLA#33 of susan's hosted by Amalu's kitchen, Torview Toronto's Brown event, and only Original recipes of Pari's hosted by Nivedita. I am also sending this to Priya of Now servings ''Fast food not fat food'' event 

I keep making this Matki ki Subzi now and then, when I came back from India last time, I had been to my sister's place in pune, she keeps making this gravy and my kids liked it very much, when I came back here I found these beans in Asian shop here and always tried in her style, which is a very simple way she learnt from her Marati friend. But, as always a but.... You know by now if you are a regular reader of my blog I always want to know more about spices and I love using them in various food I make and I am always so very delighted to try them out, don't you agree, I was looking for authentic recipes, and I love Every mom's cooking! the style and the experience always matters, and here I found a wonderful recipe very authentic I thought, I love her blog her writing skills and her cool way of blogging, she doesn't blabber or doesn't have any fanciful things in her blog, so plain and beautiful that's what I like in her, someday I want to change my blog like hers.
Do believe me, I made A for Amti Masala, K for kollapuri Chutney (I did just like her mom's not her easy way out :)), Have you been to Kollapur anytime, do surely go, I love the Mahalaxshmi temple and of course my favourite Kollapur slippers, I always had a pair with me and loved to walk in it especially during summer, what a sound elegance and comfortable touch it gives you.
sorry for going away from the topic, yes I made it too, I still have some left  which I can use a few more times I suppose.
I kind of made it not as she described it as chat, I made it to go with my chapatis and pulkas.

USAL/MISAL GRAVY (MATKI/MOTH BEANS GRAVY)



First of all you need to sprout the Matki/Moth beans here is a picture of Moth Beans/Matki and its sprout :)




Soak the Matki/Moth Beans over night, drain out the water, tie it in a muslin/cotton cloth and keep something heavy on it and sprinkle water now and then within 2 days you can see the sprouts this is an old method sprouting happens depending upon the legumes you use, otherwise, buy a sprouts maker (sold in India/Bangalore which I bought for 200/-, which has two tiers and you can sprout two at a time)
Coming back to the recipe :
Recipe Source :  Nupur's - One hot stove

INGREDIENTS:
1 Cup Matki/Moth Beans (yields about 3 to 4 cups of sprouted beans)
1 tsp Cumin seeds
1 tsp Mustard seeds
1 sprig of curry leaves
1 large onion (2 medium onions)
1/2 cup Peanuts (raw/roasted)
2 Medium potatoes
3 to 4 flakes of Tamarind
1 tbsp of Jaggery
salt to taste

MISAL PASTE 
This is her mom's method of making this usal which I thought very authentic, than Nurpur's short cut method, so as she was kind enough to post it, I was quite happy using this method.
Here it is how she makes:
2 Chopped Onions
1/2 cup fresh coconut
1 tbsp Kollapuri Masala


METHOD:
Heat oil in a kadai, add cumin seeds and mustard seeds once they splutter, add onions and saute them, until they change colour, then add potatoes, Sprouts and Peanuts ( I precooked them, as I did not know how well they cooked this way).
Simmer and cook all the above said Ingredients with 3 to 4 cups of water until they are well done.
soak Tamarind in 1/2 cup of water and microwave for a minute, remove it from oven and keep it aside until you are able to squeeze the juice out of it.
Meanwhile saute onions until brown and then add the fresh coconut and kollapuri masala, grind them to a smooth paste.
Add this Masala paste to the cooking gravy with Tamarind  and Jaggery, Taste and adjust the seasonings to your taste, cook them until the gravy thickens and  the seasonings are perfect, Garnish with Cilantro (coriander leaves) and then switch off the stove.
Ready to serve with anything you wish.
If you want to turn this into a chat, all you have to do is go to her blog :)), she will tell you what to do, I will try to post it an other time, as I did not make it as a chat but had it with my pulkas!

Sending this to PJ who is hosting Flavours of Maharashtra started by Naina
I would like to send this to AWED - Indian Cuisine, hosted by Taste of pearl city

This is again an other one from Nupur's Blog, which I made sometime back when I was searching for Amti Masala for my Matki /Moth beans subzi, which I was going to prepare learnt from my sister, This is my second Matki / Moth masala subzi which I am posting my sister's way.
She told me her Marati friend taught her this quick way for making this subzi with this masala powder, I was wondering what shall I do for this masala powder and here it is in her blog. viola! :), how can I resist not making it, so here it is Labelled and stored :)), thanks dear Nupur for posting this recipe, lovely and enjoyed it.

AMTI MASALA


Can u see the little Nupur on the side :), I just named it that way so I could remember where I got this from!

Recipe source : Nupur adopts from ''Lajjatdar Masale'' by Mrs.Vaijayanti Kelkar

INGREDIENTS:
1/2 Cup Coriander seeds
1/4 cup Cumin seeds
2 tsp Shahi jeera (Black Cumin seeds)
10-12 Cloves
1'' Cinnamon

METHOD:
Dry Roast all the spices (I used a 1/2 tsp of oil) in a medium flame, until all the Ingredients change colour, cool it down and Grind it into fine powder, and store it in a cool dry place in an air tight container.

This Masala Nupur says is mostly used in making Amti Bhaat Bhaji translated as Lentil dal.
I used in making this Matki/Moth Beans subzi.

MATKI/ MOTH BEANS SUBZI














Sorry doesn't look good, but tastes good!

INGREDIENTS:
1 Cup Matki/ Moth Beans sprouted (yields 3 to 4 cups of sprouted Matki)
2 Medium sized Potatoes
2 Medium sized Tomatoes
1 Large Onion
1 tsp of Turmeric powder
1/2 tbsp of Red chilli powder
1 tbsp of Amti Masala
1/2 tsp of Amla powder

SEASONING:
1 Tbsp of oil
1 tsp cumin seeds
1 tsp Mustard seeds
few curry leaves

METHOD:
Heat a pan with oil, when hot add the seasoninngs, when they are done, add chopped onions saute, them then  add the chopped Tomatoes, sprouted Matki and cubed potatoes saute them together then add 2 cups of water, bring it to a low flame cover with a lid and allow it to get well cooked, then add all the spices mix well, allow it boil and to get it thickened, if it doesn't add a tbsp of corn flour/Rice flour, but I prefer to mash a few potatoes which are well cooked, helps the gravy to thicken, adjust your spices to your taste, don't have to use the same amount as said above, because usually the spices we use might be different from yours, Add salt as required mix well, Garnish with fresh coriander leaves and serve hot with chappatis/pulkas or with anything you wish to eat it with.

I am sending this to Flavours of Maharashtra, started by Naina and hosted by PJ, and to MLLA#33 started by Susan and hosted by Ammalu's Kitchen.

This is Kollapuri chutney or Masala which I made and used it in this recipe, I was looking for some Authentic Maharashtrian  delicacies and as always I go to her blog, I just love her blog and find her writing very interesting, and when I read that her mom has sent this to her I just fell for it.
I made half of the recipe and I have some left, which I use now and then :) in my cooking, gives a flavour and taste to the dishes you create everyday.
Here goes the recipe.
Before that don't you want to see the click here it is...........

KOLLAPURI CHUTNEY/MASALA

















INGREDIENTS:
1 Cup Red Chilli Powder (I used whole chillies 7-7 Badgi and Guntur)
1 Cup Coriander seeds
1 tbsp Cumin seeds
1/2 Copra (dry coconut)
1 tbsp Sesame seeds (white til seeds)
1/2 tbsp Black pepper corns
1/2 '' Cinnamon stick
1/2 tbsp Cloves
1 tsp Fennel seeds
1/2 Cup Onion
8 - 10 Garlic
1 Cup Cilantro
2 tbsp Oil

WHAT IT I DO ?
I made half of the recipe, I substituted Red chilli powder with 7-7 whole red chillies (Guntur-Badgi), and halved the recipe where ever possible, I used 6 Cloves, 4 Garlic, so that's it and proceeded as indicated in her blog.

METHOD:
A very simple recipe, Toast all the spices on a dry pan or skillet, except for Red chilli powder if you are using powder, as I used whole red chillies I roasted them as well with oil and keep them aside, when I was frying I used 1/2 tbsp with all the dry spices, and with the other half oil I fried Onions until well browned (do not fry it to dark) and cilantro and few minutes with Garlic.
When all is well done, leave it aside to cool and then grind them into a nice powder and store it in a airtight container for future use.

That's it well done, look for more recipe Ideas with these powders check her blog.
c u soon with an other recipe........

sending this to Flavours of Maharashtra strated by Naina, hosted by PJ