Corn Chowder

Hello ladies
 
Okay so I know it's summer there but I just made the most awesome corn chowder and I had to share....
 
You need
2 medium sized onions chopped up
1 carrot chopped up
1-2 green chillies chopped up
1 teaspoon vege stock powder or 1 cube of vege stock
2 garlic cloves chopped
2 cups frozen corn kernels
1 tin lite coconut milk
1 tin trim milk
 
In a little bit of olive oil put the onions garlic carrots all together and sautee them, then add green chillies and corn...sweat them off for a while then add the coconut milk and trim milk bring to a simmer and add the stock.  Add salt to taste and keep simmering until all veges are softened and fully cooked.
 
then put everything into a blender and blend till smooth.
 
Put back on the heat add a little bit of pepper and then add a small pinch of freshly chopped corriander before serving.
 
It's soo yummy and the trim milk and lite coconut milk actually make it quite healthy.
 
Give it a go and let me know what you think....
 
xoxoxox
Meeeeee :)

Paneer Paranthas

Hey Megha

 

If you really want to make paranthas and also have paneer, what about paneer paranthas?

 

Here's a really quick recipe for it:

 

Make the paneer at home (im going to assume u dont know how and tell u  :p hehe just in case).

 

Bring whole milk to a boil in the pan and then curdle it with natural yoghurt once the curds have seperated from the water pass it through a sieve. 

 

Now put the paneer in a bowl and mix in chopped corriander and a little bit of garam masala and make sure u mix it throuhoughly so there are no huge lumps in the paneer mixture.

 

Parantha Dough:

 

Knead your atta with a tiny pinch of salt and a sprinkling of ajwain if you have iti looked it up on wikipedia and its called oma in telugu hehehe

 

The one thing to note is that your dough should be soft but not sticky or too wet or your paranthas will break. 

 

When you stuff your paranthas the best way to do it is roll out ur dough to almost a small chapati size...put the stuffing and then fully close it and re-roll....dont try and expand the ball and then put stuffing in immediately that's what makes ur paranthas break and also doesnt spread the stuffing evenly.

 

Cook paranthas in oil and serve with dahi, mango chutney and a nice cold glass of LASSI or garam garam chai :)

 

Ok im hungry now.....

 

Neeti try my parantha tip to see if yours come out better...its all in the dough tough...drier than a chapati dough but not as stiff as a poori dough ;)

 

xox

A

Spinach Salad and Smoked Salmon Salad

Ola chica's :)

 

Okay so I've been trying to eat healthy lately and here are some salad and salad dressing recipes for you guys to try

 

Spinach Salad

This is easy peasy and tastes amazing

In a bowl put in baby spinach leave, green olives, rip up slices of sun dried tomato and sprinkle pine nuts.  The oil in the sun dried tomatoes and olives will be enough so all you need to add to this is a sprinkle of rock salt and black pepper....trust me this is sooooooooo yummy I could live on it.

 

Smoked Salmon Salad

 

In a bowl take mesculin lettuce, add sliced red cabbage, red onion rings, carrot rounds,  tomato quarters or cherry tomatoes, sliced green and yellow capsicum and caper berries. 

 

You can buy smoked salmon from the supermarket so that cuts down all the work...just flake that through the salad and dress with my balsamic vinegar dressing below.

 

You can also replace the salmon with tuna...just remember to use plain tuna as the flavoured ones can over power the other flavours. 

 

Have this twice a week and your weekly requirement of omega 3's is done...I'd choose this over those horrible capsules any day hehehe.

 

Balsamic Vinegar Dressing

Ingredients:

Good quality balsamic vineagr (investing in this will really pay off)

Olive Oil

Honey

Wholegrain mustard

Salt

Pepper

 

Mix all these in a bottle....approximately you add 2 table spoons of honey for every 8 tablespoons of vinegar...oil i just put in to help coat the entire mixture so not too much.  The wholegrain mustard should be enough that the dressing becomes almost like a paste rather than runny, so my vinegar : honey : mustard ratio is 8:2:4 tablespoons.  This dressing also keeps in the fridge for upto 3 months so make a batch and keep it and that way it becomes so much easier to put dinner together. This is a really simple tangy dressing.

 

I've also got a meatball recipe and a recipe for thai fishcakes...that's coming up in the next mail...

 

Love ya lots

xox

Anch

 

 

Finally the fourth sister is here! Anchal's fancy-shmancy pasta sauce

Heheheehe I'm jealous i have no one to cook for and you girls aren't even around tsk :(

 

BUT here is a recipe for Pasta Sauce

Chop one large red onion, crushed garlic and sautee in olive oil....keep cooking this until the onions start to go a bit brown then add slices of portabello mushrooms (button mushrooms wont have the same affect) and wait till they cook right down and almost start to blacken.  Add salt and pepper to taste and then add half a cup of red wine to deglaze the pan, this should take off all the bits from the bottom (this is where all the yummy flavour is :) ).  To this add a can of chopped tomatoes....and the sauce should go to this really nice brown colour....trust me it doesn't taste tomato-ey at all, to add a little bit of richness add a tiny knob of butter and that'll make the sauce all shiny.  I usually make this with penne pasta or with spirals but you can try anything.

 

As for cooking brown pasta my tip is to heavily salt your water and not add the pasta until the water is bubbling and then just to keep the pasta moist add a tsp of olive oil or a small bit of butter....it wont let the pasta stick or dry out but it'll get taken out with the water so you wont be having fat either.

 

Ooohhh another tip I have is for cooking rice, when you cook basmati rice instead of cooking it in a rice cooker or a pressure cooker...cook it in a kadhai or an open pan....after the rice is cooked put it in a sieve and pour boiling water over it...this takes all the starch out and makes the rice nice and fluffy, you'll be amazed at how light the rice is and it doesnt leave you feeling sleepy or lathargic.

 

Those are my tips for today, quick recipes for cranberry cookies and ginger bread men coming up :)

 

Ohhh and also be careful with the choice of food processor you are using for your dosa batter, i've just recently burnt my blender because it couldnt handle the load so a food processor is a good idea and also make sure you check the wattage....i know this sounds so old fashione but the best thing i've found so far for dosa batter's is the sumeet mixi from india...they were fantastic!!!

 

okie ladies i have heaps more to share so i'm thinking do we want to start a blog of the sisterhood of the travelling kadhai?  what about sisterhoodkadhai@gmail.com as a common account and then we can just add things on the blog....what do you think??

 

love yaa

xoxoxxo

a