About a year ago or so, somewhere on this blog I had mentioned that we both love pastas. So Gowri sent me this recipe. Thanks a lot Gowri.
I am not very fond of soya products even though I know it is good for health. Something about it’s taste used to put me down. (But for next few days it is one thing I want to work on. I will be cooking more with soy products). I ignored it for a long time and now I am kicking myself for this. I tried this yesterday. I was very hungry, tired and wanted something quick and easy. So I tried this and we both absolutely loved it. Note to self, “don’t judge any dishes, give it a try”. I will be making this more often now.
I didn’t have soy-crumbles with me. So I cooked some soya chunks and chopped them to tiny pieces. I topped it with some fresh basil from my vegetable garden and red chilli flakes. Gowri suggests to use soy crumbles ( Morningstar Farms® Meal Startersâ„¢ Grillers® Recipe Crumbles).
I am sending this to Grow your own event by Jugalbandi.
Ingredients: 1 and 1/2 cups elbow macaroni 1 ½ cup roughly chopped cabbage 2 cloves of finally chopped garlic ½ tbsp crushed black pepper Olive oil 1/2 cup soy crumbles or soya chunks ½ tbl spn pizza seasoning or 1 tbl spn chopped fresh basil Chilli flakes(optional) Salt Parmesan cheese (optional)
Method: Cook pasta according to packet direction. Heat olive oil. To this add chopped cabbage and garlic. Fry for few seconds (keep cabbage crunchy). Now add soy crumbles(if using soya chunks, cook them separately and then add) and cook for 2-3 minutes. Add rest of the ingredients (except cheese). Cook for another 5-7 minutes. Take off the heat and sprinkle pizza seasoning ot basil. Serve with grated dry parmesan cheese, chilli flakes(optional).
Serves : 2 Preparation time : 15-20mins
Menthe hittu (Kannada) – fenugreek powder, is a spicy powder prepared by grinding a variety of spices and lentils. This is served with hot rice and a spoonful of ghee . The Marathi version of this is called Metkoot .
Menthe hittu saves a lot of time many times, when you want to serve something very fast and have no time to cook some gravies/curries. Since it is a powder, it is also good for travel. For those people who are accostomed to curries, it looks little odd. I too felt so, when my mother served rice and mente hittu during my childhood. My husband and son both love this powder.
It is rich in protein and the fenugreek seeds used in this are highly recommended for diabetic patients.
Ingredients: 2 cups chana dal 1 cup toor dal 1 cup urad dal 1 moong dal 1/2 cup coriander seeds 2 tea spns cumin seeds 1 tea spn fenugreek seeds 1/2 tea spn pepper 2-3 red chillies 1/4 tea spn asafoetida 1 tea spn dried ginger pieces (or use fresh but fry well) 2 tea spn(approx) salt 1/2 tea spn turmeric powder 1/2 tea spn mustard seeds 4-5 drops oil
Method: Dry roast all the ingredients (except mustard seeds, oil and salt). Heat oil in another pan and add mustard seeds. When they pop up, take off the heat. When everything comes to room temperature, grind to a powder along with salt. Store in an airtight container. This remains good for about a month. Serve with hot rice and ghee .
