Monday, September 12, 2011

Vegetable Biryani with Low Glycemic Index Rice


My husband wanted to have something masaledaar and light. Hence, I decided to make vegetable biryani for him using basmati rice which had low Glycemic Index (www.glycemicindex.com). I also made papad to go with it along with achaar. It was quite nice and didn't make him feel sleepy as it was a workday lunch. Try it out and let me know how it turned out to be...

Serves 3

Ingredients
1 cup Low GI Basmati Rice
2 cups diced Vegetables (Carrots, Beans, Peas, Potato, Capsicum)
1 cup thick Curd
Chopped Coriander Leaves
Jeera
Salt to taste

For Masala
1/2 big Onion
3 Green Chillies
4 Cloves
1 small piece Cinnamon
1 small piece Ginger
2 tbsp dry Coconut
3 full Cardamoms
6 Cashewnuts
4 Black Pepper
2 tsp Khus-Khus
2 tsp Biryani Masala
1 Bay Leaf
1/2 tsp Ghee

Preparation
1. Wash rice and soak it for 10 minutes. Drain all the water and keep aside.
2. Heat 1/2 tsp ghee on a medium flame and add rice. Fry it for 5 minutes.
3. Grind all the masala ingredients in a mixer to coarse consistency and keep aside.
4. Heat oil in a pan. Add jeera and little grated ginger and stir-fry for few minutes.
5. Add masala paste and fry till the oil separates.
6. Then, add all the diced vegetables and fry till they are tender.
7. Take the curd and beat it nicely and add it along with one cup water (as required to cook rice) and bring to boil.
8. Add salt and friend rice, cover the lid and reduce flame. Cook till done.
9. Garnish with chopped coriander leaves.
10. Serve hot along with papad and achaar.


Note: You can also use onion and garlic. My mom wouldn't eat onion and garlic and hence I haven't added it.

Saturday, September 3, 2011

Farfelle in Cottage Cheese and Spinach



After 2 days of eating sweets in name of prasad in Ganesh Festival, was wondering what to make which is delicious in taste as well as light to eat at night. Came across this recipe which looked easy and quick to make and luckily I had all the ingredients available at home. Pooja, my sister-in-law was also in town and hence had great help and enthusiasm to try this dish. It turned out so good that my mom who doesn't like eating pasta also tried it and took a second serving. Try it and let me know....

Serves 4

Ingredients
3 cups Farfelle
3 tbsp + 2 tbsp Olive Oil
2 cups freshly pureed Tomatoes
1 tsp freshly ground Black Pepper
2 tsp Red Pepper Flakes
9 fresh Basil Leaves
1 cup Cheddar Cheese, grated
1 cup fresh Cottage Cheese
1 cup Spinach, chopped
Salt to taste

Preparation
1. Boil water in a large vessel and add salt, 3 tbsp oil and add the Farfelle. Bring back to a boil and cook until the Farfelle is just tender. Drain into colander and rinse under cold water. Set it aside.
2. Preheat oven to 200 C.
3. Heat 2 tbsp of olive oil in a medium skillet over medium heat. When hot, add tomato puree, basil, spinach, salt and black pepper.
4. When spinach becomes tender & not completely soft, remove from heat and add red pepper flakes and cottage cheese. Stir in gently.
5. Take a tart pan, place layer of cottage cheese-tomato sauce at bottom, then layer of half of Farfelle and then half of cheddar cheese. Then again a layer of sauce, then remaining Farfelle and top it with remaining cheddar cheese.
6. Cover it with aluminium foil.
7. Place in preheated oven for 30minutes.
8. Remove foil and bake open for 5 minutes.
9. Remove from oven and stand for 10 minutes.
10. Run spatula around and under for pasta to loosen.
10. Serve hot.
Note: You can add 1 clove of finely chopped garlic to the sauce before adding the tomato puree to enhane the taste.

Add more grated cheddar cheese if you need after removing the aluminium foil.