Baked Ravioli

This recipe was a by product of my need to finish up a huge packet of frozen spincach ravioli from Costco. The first time I made it with a tomato basil base but the use of pesto for this dish, like any other, improves it phenomenally. Now my hubby loves this so much that I always make excess and it also recently won the title of "Best Veggie Dish" and "Best Comfort Food" in my office potluck. So here goes.....




Ingredients:

• Frozen or fresh spinach ravioli or any ravioli of your choice - 20/25 ravioli pieces
  
• Cherry tomatoes - 15-20
• Bell peppers julienne cut- all colors and any number you like
• Sun dried tomatoes
• Olives (chopped)
  
• Pine nuts - handful
• Pesto Sauce - 1 cup (I user Trader's Joe's pesto but you could make your own)
• Basil leaves julienne cut- 5/6 (optional)
• Mozarella cheese grated - 1 cup
  
• Parmesan cheese grated - 1 cup
• Sale to taste
• Crushed red pepper
• Crushed black pepper
• Olive oil
• Whole Garlic
  

Directions:

• Heat water with some salt and boil the ravioli until al-dente (not too soft and still has some bite left to it)
• In a pan, heat some olive oil and toast the pinenuts and garlic until brown
• Saute the bell pepper, cherry tomatoes, olives and sun dried tomatoes until semi cooked
• Add the pesto sauce, crushed black and red pepper and some salt to taste to the cooked veggies
  
• In a baking pan, layer the bottom with the ravioli. Top it with a layer of the veggies with pesto and a light layer of mozarella chese , parmesan cheese and basil leaves
  
• Add another layer of ravioli and veggies
• Top with mozarella first and then parmesan. When broiled the parmesan will harden up on the top giving a crispy crust.
• Stick the baking pan in the oven preheated at 350F for 15-20 mins or until you see a golden brown crust on top
• Serve with fresh grated parmesan cheese and chopped basil on top.

Pepper Rasam

Ingredients:

One big lump of tamarind
Pepper corns - 1 teaspoon
Corriander seeds (dhania) - 1 teaspoon
Urad daal - 1 tea spoon
Red chillies - 3 or 4
Cumin seeds - 1 teaspoon
Curry Leaves - 7 or 8
Jaggery (optional)
Ghee - 1 teaspoon
Oil - 1 teaspoon
Mustard seeds
Salt

Directions:

1) In the oil lightly roast the pepper corns, red chillies, dhania seeds and urad dal until golden brown. Grind and make a paste.
2) Grind the cumin seeds and currey leaves without roasting
3) Soak tamarind in water to make pulp and mix the above two with the pulp and a couple of cups of water
4) Bring it to a boil till the smell of raw tamarind goes away.
5) Add salt to taste and a little bit of jaggery (optional)
6) Temper mustard seeds, 1 red chilly and a couple of curry leaves in ghee and top off the boiling rasam. Serve hot as soup of with some rice.


Note: This rasam is extremely good for colds, sore throats and sinus congestions.

French Onion Soup & Spicy Asparagus

French Onion Soup

I was inspired to try this recipe after having an amazing bowl of french onion soup at a French/Italian restaurant called "The Vans on the Hill". Its a cozy little place on top of a small hill with a great view. So I did a little research online (specifically the recipe on this blog- http://foodieshope.blogspot.com/ - helped me a lot) and mixed and matched a couple of recipes to come up with this -

Ingredients:

1) One medium sized white onion (thinly sliced into 1 inch pieces)
2) A bunch of green(spring) onions (finely chopped)
3) An inch wide cube of butter (You could use margarine if you like)
4) A tea spoon of all purpose flour
5) Salt & pepper to season
6) Vegetable broth
7) Fresh thyme
8) Crushed garlic
9) A mini french baguette of any bread of your choice
10) Grated mozzarella cheese

Directions:

1) In a pan, melt the butter and saute the white onions until golden brown. For extra flavor saute until the edges are a little burnt.
2) Set some chopped green onions aside for garnishing. Add the rest of the green onions, crushed garlic and thyme and saute for 2 minutes.
3) Add the all purpose flour and let it brown for a minute.
4) Pour in the vegetable broth and season with salt and pepper.
5) While the soup comes to a simmer, cut the french baguette into slices big enough to cover the bowl that you will be serving the soup in. Place these under the browler until the edges are golden brown. Top them with the grated cheese and shove them under the broiler again until the cheese melts.
6) Dish out the bubbling soup into a bowl and top it with the slice of bread so that it is half soaked. Sprinkle the green onions set aside and enjoy!!!!

Note: If you want to spice this up a bit you could add some red chilli flakes or flavour it with a couple of drops of soy sauce.

Spicy Asparagus

This recipe was inspired by a couple of shows on food network and I have seen Rachael and Giada make amazing variations of Asparagus. This is my own version:)

Ingredients:

1) 10-15 stalks of asparagus
2) 5-10 cloves of garlic
3) Olive oil
4) Sale and pepper
5) Red chili flakes

Directions:

1) Preheat oven to 450 degrees. Break the bottoms off the asparagus stalks. A great trick suggestion by a cook on the food network is to bend the asparagus until the unwanted part splits away from the tender part.
2) Spread out the asparagus on a cookie sheet lined with aluminum foil (to make clean up easier)
3) Spray or brush olive oil to coat the asparagus and sprinkle salt, pepper, red chili flakes and finely chopped garlic on top of the asparagus.
4) Bake the asparagus for 10 minutes and flip over the asparagus stalks and bake again for 10 minutes. Serve hot and enjoy!

Note: You may season with some lemon juice before serving to get a citrus tang to the asparagus:)

I promise to make a comeback!

I am extremely excited to be back to the blog world. I look forward to trying out some exciting recipes and posting them here.....Coming soon........................:)

Vada (Aama Vadai) and Coconut Rice (Narali Bhat)

Aama Vadai

Ingredients:

1) Chana Dal - 1 cup
2) Toor Dal - 1/2 cup
3) Urad Dal - 1/2 cup
4) Ginger - 1 inch long
5) Green chillies - 5-6 (or more if you like it spicy)
6) Curry leaves - 10
7) Salt
8) Oil to deep fry


Directions:

1) Soak the toor dal and urad dal together and the chana dal separately for a few hours (overnight).
2) Grind the toor dal and urad dal together to a fine paste in the mixer along with the ginger and green chillies. The mixture should be thick with less water. Now grind part of the chana dal with this mixture and mix in the rest of chana dal as it is.
3) Chop the curry leaves finely and mix it in. Add salt to taste.
4) Heat oil and deep fry vada shaped balls of the mixture. (The shape should be flatter than what you see in the pictures, kind of like medu vada)
Enjoy this hot with ketchup or chatni!



Coconut Rice

Ingredients:

1) Basmati Rice - 1 cup
2) Jaggery - 3/4th cup
3) Elaichi pods - 3 or 4
4) Cloves - 3 or 4
5) Peppercorns - 5 or 6
6) Ghee - 1 or 2 spoons
7) Cashews - 10 to 15
8) Raisins - 10 to 15
9) Freshly grated coconut - 1 cup


Directions:

1) Heat the ghee and saute the cashews in it till light brown and keep aside.
2) Start cooking the rice separately until it is almost done but not too well done.
3) In the same ghee saute the elaichi, cloves and peppercorns. When you feel the flavour rising from them add the coconut and jaggery and saute till all the jaggery melts.
4) Add this mixture to the almost done rice, along with cashews and raisins and mix it up well so that the jaggery gels in with all the rice.
5) Steam it for 15 minutes and serve with something spicy to contrast the sweetness.


Note: I have never had the combination of vada and coconut rice together before. This was the first and they make a good combo especially if you don't have a sweet tooth. The sweet coconut rice can also be eaten with a pickle.

Tamil New Year

These are the dishes that I made for the tamill new year

1) Payasam
2) Pongal
3) Mango pachchadi
4) Neem pachchadi

Ram Namavi

What you see above is the stuff that i made for Ram Navami
1) Neer Moar
2) Panagam
3) Sundal

Bruschetta

Ingredients:

1) Fresh Tomatoes (1-2)
2) French bread / Baguette
3) Olive oil
4) Balsamic vinegar
5) Olives
6) Chopped Garlic
7) Parmesan cheese
8) Red chilly flakes
9) Chopped mushrooms
10) Sun dried tomatoes or sundried tomamto paste


Directions:

1) Preheat oven to 300F.
2) Cut the bread into 1/2 inch thick slices.
3) If you have sun dried tomato paste, spread a littls on each slice. Top the slices with the chopped tomatoes, garlic, olives, sun dried tomatoes and mushrooms.
4) Place them in the oven on a cookie sheet and let them bake for 10 minutes.
5) Top the slices with a 1/4 spoon of olive oil each and bake them for 5 more minutes. When the edges start browning, take the slices out of the oven.
6) Before serving, top the slices with a lil balsamic vinegar, parmesan cheese, chilly flakes and if you like the flavour, oregano.

Note: This is an ideal starter to have with red wine and if your main course is pasta. Really easy to make and tastes great. If you do not want the toppings to be hot, bake the slices and then add the toppings.

Gudi Padwa

Here are pics of the stuff that I made for Gudi Padwa. (Chatni with neem flowers, gulab jamun, amti, potato curry, koshimbir of tomato and onion, varan-bhat, mango rice). I am not putting up any recipes here for these, but if interested email me for the recipes.

Puran

I made this yesterday for Holi. Traditionally puran poli is made but I didnt find the time for it. Maybe next time!

Ingredients:

1) 1 cup chana daal
2) 1 1/2 cup water
3) Elaichi powder (2-3 elaichies)
4) 1 cup sugar
5) 1/2 spoon ghee

Directions:

1) Pressure cook chana daal just a little and drain excess water
2) Added sugar to chana daal and cook on low heat till the mixture starts thickening
3) Add elaichi powder and stir it in and cook some more
4) Once in the serving plate, garnish with ghee and serve hot

Credits: Again, mom's recipe and her suggestion to make it for Holi. So thanx to her for that and all the other times she has made puran and puran poli and "kata chi amti" from the excess water that comes out of cooking the chana daal. :)