Spaghetti Kitchen presents "Master Class" - A unique opportunity for all to learn Italian dishes from one of the finest Italian restaurants in Bangalore.


Menu for the Master Class:

Starters:

  • Parmesan Cream Cheese Baby Potato
  • Sicilian Garlic Cottage Cheese
Pasta/Mains:
  • Cannelloni
  • Penne Vodka
  • Spaghetti Aglio Olio
  • Asparagus and Spring vegetables Risotto
Sauces:
  • Pesto
  • Arrabbiata
Dessert:
  • Tiramisu
Learn all these dishes under the guidance of the chefs of Spaghetti Kitchen live and also get an opportunity to taste these dishes. An interactive session, it helps you to clarify your doubts and demystify Italian cuisine. 

Date: 7th December
Time: 4 pm to 6 pm
Location: The Spaghetti Kitchen and Bar, Hosur Road, Bangalore.
Fees: Rs. 749/- excluding taxes.
Contact Person: Samson @ 09819601572

So what are you waiting for? Hurry, book your spot today!!!

Rava Idlis are a super fast alternative to the traditional rice/daal idlis. Since there is no soaking, grinding or fermenting involved, you can enjoy these idlis at any time without the pre-planning.

Many prefer to buy the permixed pack from MTR.  I made this from scratch.

I also read reviews about adding ENO to make the idli light and soft. I have not used. I thought the idlis came out very soft and tasty just without the ENO. If you want a very light and spongy idli, then for sure adding 1-2 tsp of ENO just before you pour the batter in the mould will make a lot of difference.


Makes 12 idlis

Ingredients:
2 cups rava or semolina,
1 cup curd, beaten,
2-3 green chillies, chopped finely,
1-2 tbsp green coriander, finely chopped,
Salt as per taste

For Tempering:
1 tbsp ghee,
1 tsp chana dal,
1 tsp mustard seeds,
8-10 curry leaves,


Method:

  1. In a heavy bottomed pan, add the ghee. Once it reaches the smoking point, add the chana dal ad allow it to become golden brown. Add the mustard seeds and allow it to splutter.
  2. Add the curry leaves and green chillies and mix well.
  3. Now add the rava and fry for 5-7 mins. Add the green coriander at the end and turn off the heat.
  4. Allow this to completely cool down.
  5. In a bowl place the roasted rava mix and add the curd. Mix well to ensure no lumps are formed. If the batter is thick, then add water to make the batter like a thick but dropping consistency. Add salt as per taste and set aside for 30 mins.
  6. Pour water into the idli container and allow it to come to a boil. Parallelly grease the idli plate with oil.
  7. Pour one laddle full of batter into each mould and allow it to steam for 15-20 mins.
  8. Remove the idli stand and allow it to cool down a little bit before removing the idlis from the moulds.
  9. Serve hot with fresh coconut chutney and sambar. 


In case you want to use cashews, then before pouring the batter place a roasted cashew on each mould and pour the batter over it. I roasted the cashews in ghee until golden brown in color. You can add more variations like grated carrot, finely chopped microwaved green beans, green peas, etc. It just adds up to a healthy breakfast.


Awesome variation to the regular idli's and a great breakfast to start a hectic day.

Enjoy :-)
Here's a round up of all the treats usually prepared in the Indian homes during the festival season. Authentic sweet and savory dishes from all over India, this is your cheat sheet to all the festive treats.

    

    

    

  


These are just some of the varieties that I have posted on my blog. I will be adding a lot more to this post as and when possible.

Click on the images to view the recipes.

Enjoy :-)
Though there are umpteen number of recipes one can prepare this salad, I simply go with the preparation of this salad with basic ingredients.

A good dash of butter gives it a beautiful lingering taste.


Serves 4
Ingredients:
200 gms sweet corn, boiled, drained,
1 medium onion, sliced,
1 tsp green chillies, finely chopped,
1-2 tsp lemon juice,
1 tbsp melted butter,
Salt to taste,
Green coriander for garnish


Method:
  1. In a bowl, mix all the ingredients together.
  2. Serve chilled.


You could add small pieces of boiled chicken, egg, or shrimps. It would taste good as well. If you want to make it spicy and tangy, you could add chat masala and red chilli powder. Small variations make a big difference.

This is my entry to my event Soups and Salads hosted by Foodie In Me and Escapades.


Read more about the event and participation details here.
Why I didn't make sour cream at home earlier, is beyond me. Most likely because I didn't realize how easy it was to do it at home.


Sometimes it seems difficult to find a quality sour cream at the local grocery store. Organic sour cream is rare in many parts of the country and even if you can find an organic option, often it has been ultra-pasteurized or has added stabilizers to thicken the product.

Thankfully, making sour cream at home is easy. To make sour cream you will need cream and a starter culture. While making sour cream takes only a few minutes of prep time, allow up to 24 hours for the sour cream to culture and cool prior to serving.


Choosing a Cream

The first step to making sour cream is choosing an appropriate cream. There are several factors to consider:
  • Whipping cream will yield the thickest sour cream.
  • Half-and-half can be used but the sour cream will have a thinner consistency than if whipping cream is used. Dry milk powder can be added to improve the consistency if desired.
  • Raw cream can be used but will yield a thinner consistency than if pasteurized whipping cream is used.
  • I have used low fat Amul fresh cream and store bought curd. 

Use buttermilk, homemade or from the store. Add 1 to 2 tablespoons of buttermilk or yogurt per cup of cream, cover lightly and allow to culture for 12 to 18 hours in a warm spot (70° to 80°F). When the culturing process is complete, place the sour cream in the refrigerator to cool.


Method:

Once you've chosen your cream, mix the cream and starter culture together. Cover the container lightly to allow any gas created during the process to escape. A towel or loose lid both work well. Place the mixture in a warm spot (generally between 70° and 80°F works best) for 12 to 18 hours. The mixture should thicken and when tipped should not run up the sides of the jar, but rather pull away from the side of the jar.

Once the mixture has set, cover the jar with a lid and place it in the refrigerator for 6 or more hours to halt the culturing process and cool the sour cream. If a thicker sour cream is desired, a small amount of dry milk powder can be added before culturing. Alternatively, prior to mixing in the culture, the cream can be heated to 185°F and held at that temperature for 30 minutes. Be sure to allow the cream to cool completely prior to adding the starter culture. This heating process will generally yield a thicker sour cream.


Serve it with salads or sides and enjoy :-)

This is my entry to my event Soups and Salads hosted by Foodie In Me and Escapades.


Read more about the event and participation details here.
Chili oil is a great way to add spiciness to your salads and soups, and bring out its flavors. Its really easy to make and tastes delicious. It can be made with vegetable oil or peanut oil too, depends on what you plan to do with the finished product. I have used garlic to make it more flavorful.

Like all hot oil infusions, the secret to making chili oil lies in getting the temperature of the heated oil just right. Too cool and the oil won’t absorb the flavors; too hot and the chili flakes will burn. For best results, use peanut or canola oil. You can also use olive oil if desired, just make sure it has a high enough smoking point. Steer clear of extra virgin olive oil.


This is a basic recipe for chili oil. Once you’ve got the technique right, feel free to jazz it up by adding garlic, ginger, cumin, sugar or other spices. To make it even hotter, add more dried chilies or reduce the oil to 1/3 cup. The chili oil can be used almost immediately, but for best results leave the oil for a day to allow the flavors to blend.


Ingredients:
1/2 cup whole dried red chilies,
1 cup peanut oil,
1 tbsp garlic, minced,

Method:

  1. Toast the chilies over medium heat for 2-3 minutes until the color changes slightly and they become fragrant. Remove from heat, and grind.
  2. Heat the oil, add garlic. After about 30 seconds, add the crushed red chilies.
  3. Switch off the heat and allow it to cool down. 
  4. Store in a jar and keep refrigerated.


Drizzle over salads and soups and enjoy :-)

This is my entry to my event Soups and Salads hosted by Foodie In Me and Escapades.


Read more about the event and participation details here.
Yes we all need a break from the Diwali sweets and savories that's been doing the rounds in every household for a few days now. First it was the preparation, then the eating, and now the final stages of finishing. Need a break now. Craving for some spicy non-vegetarian dish. Right now.

Wanted to make something spicy with chicken. Had some roasted spice powder handy, so thought of coming up with something different. I call this super spicy because its fiery. So if there is one dish you want to eat which is spicy, this should be it!!!


Chettinad cuisine has a predominant flavoring of coriander, curry leaves and the heat from black pepper. This may not be as authentic as you can get in Chettinad, however I think I did justice to it. Have it with paratha's or rice, this tastes great either ways.

Ingredients:
1/2 kg boneless chicken, washed and drained,
1 small onion, grated,
1 medium onion, finely chopped,
1 small tomato, grated,
1 medium tomato, finely chopped,
2-3 tbsp curd,
1 tsp ginger garlic paste,
8-10 curry leaves,
2 whole red chillies,
2 whole green chillies,
1 + 1 tsp turmeric powder,
2 tsp pepper powder,
2-3 tbsp roasted spice powder,(adjust as per spice intake)
2-3 tbsp oil,
Salt as per taste,


For the roasted spice powder:
1 tbsp pepper corns,
1 tbsp tsp cumin seeds,
2 tbsp coriander seeds,
4 dry red chillies,

Method: 
  1. Marinate the chicken with 1 tsp turmeric powder, a little salt and curd and set it aside for 15 mins.
  2. Dry roast all the ingredients mentioned in the roasted spice powder separately until a nice aroma comes. Grind it dry into a fine powder. Cool and store it in an air tight container. 
  3. Next, heat oil in a heavy bottomed pan, add the broken whole red chillies, chopped onions, curry leaves and saute until translucent.
  4. Add the grated onion and ginger-garlic paste and saute well on high flame.
  5. Add the chopped tomatoes and saute further on high flame. Once it comes together as as thick paste add the grated tomato. 
  6. Reduce the heat and add slit green chillies, turmeric powder, 1 tsp of black pepper powder, and 1 tbsp of the roasted spice powder. Mix well. 
  7. Once the oil separates, add the marinated chicken along with the marinade. Adjust the salt and cover and let it cook in low heat for 10-12 mins. Keep stirring occasionally.
  8. Once cooked, add 1-2 tbsp of the roasted spice powder and 1 tsp of black pepper powder. Mix well and switch off the heat. Allow it to sit for 5 mins before serving.
  9. Serve hot with rice or parathas.

Finger lickingly delicious!!!!

Enjoy :-)
There are countless versions of a potato salad: mustardy, sweet, mayonnaise, olive oil, jalapenos, yogurt and the list goes on. However, I like it with sour cream. I love sour cream. Also you could use a variety of herbs to perk up the recipe - mint, coriander or a combination of both. I decided to use dill this time. You can get experimental with the herbs of your choice as anything will taste as good as this one with dill does.

Must mention about the wine. Its delicious. A slight bitterness just at the end of very bite, makes it so drool worthy.


Serves 4

Ingredients:
200 gms baby potatoes, boiled in salted water, peeled,
1/2 cup sour cream,
6-8 cloves of garlic, diced,
1 tbsp olive oil,
2-3 tbsp white wine or vodka (optional)
1 tbsp chopped dill,


Method:
  1. In a pan, heat olive oil. Add the chopped garlic and saute.
  2. Add the potatoes and saute for some time.
  3. Remove from fire and add the wine or vodka and mix well.
  4. Put it back on low flame. Be careful, the spirit in the alcohol might catch flame. Dont worry, it will go off in a few seconds.
  5. Once the liquid gets absorbed turn off the heat and all the pan to cool down completely.
  6. Once cooled, add the sour cream and mix well.
  7. Add the dill and salt as per taste
  8. Serve warm on a bed of lettuce.

This is my entry to my event Soups and Salads hosted by Foodie In Me and Escapades.


Read more about the event and participation details here.
This simple chicken salad is the perfect salad for a lunch or dinner. The hard-cooked eggs give it nice flavor and texture, and the lemon juice and honey add the tang and sweetness to the salad.

This is a cold salad and tastes best when chilled. Make sure you have all the ingredients refrigerated before you start.


Serves 4

Ingredients:
1 cup boneless chicken, boiled,
10-12 cherry tomatoes,
3 boiled eggs,
A handful of lettuce leaves,
1 tsp soya sauce,
1 tsp worcestershire sauce,
1 tsp olive oil,

For the dressing:
1 tbsp honey,
1 tbsp mustard sauce,
1 tbsp lemon juice,
1 tbsp olive oil,
Salt and pepper as per taste,


Method:
  1. Shred the chicken into small pieces.
  2. Heat oil in a pan. Add the shredded chicken and toss well. Add the soya sauce and worcestershire sauce and mix well. Allow it to chill.
  3. Mix all the ingredients for the dressing and set it aside to chill.
  4. Cut the boiled eggs and set it aside to chill.
  5. In a serving bowl or plate, add all the ingredients and mix well. 
  6. Drizzle the dressing and season with salt and pepper.
  7. Serve immediately.

This is my entry to my event Soups and Salads hosted by Foodie In Me and Escapades.


Read more about the event and participation details here.
Post the Diwali hum drum, time to move on to shed some of the weight put on during the last 1 week. Starting off on the Soups And Salads Event this week.

This is a humble pea soup. The main flavoring comes from the roasted garlic. Roasting the garlic takes the edge off it and gives it a sweetness which makes a great and subtle base for the rest.


Ingredients:

1 whole garlic,
2 tsps olive oil,
200 gms frozen peas,
25g butter,
2 tbsps freshly grated parmesan (optional)
200 ml warm stock,
150 ml cream (I have used Amul low fat cream)
Salt and pepper as per taste,


Method:

  1. Slice off the top of the garlic so that you can see the tops of the cloves revealed in a cross section. Remove the cloves and spread it out in a baking tray. Add a little bit of salt and a little olive oil and grill for about 20 mins. This makes all the difference to the soup. 
  2. Cook the peas in boiling salted water. Drain and blend. 
  3. Squeeze in the soft cooked cloves of garlic. Add the butter, parmesan and half of the stock. Process to a creamy puree. 
  4. Pour into a saucepan and add the remaining stock. Add cream or extra stock to taste. 
  5. Heat gently, season with salt and pepper and serve. 
  6. Serve hot immediately.

This is a thick and creamy soup. The roasted garlic has a sublte taste lingering in the mouth with a tinge of sweetness to it. Awesome soup. Just right for a cold winter evening.

This is my entry to my event Soups and Salads hosted by Foodie In Me and Escapades.


Read more about the event and participation details here.
Finally a sugarfree sweet which is not only tasty but healthy too. My sister shared this recipe with me a few days back. I was actually super thrilled when I found out how easy it was to make this and so healthy.

Dates and nuts make a great paring. These Khajur Rolls make a healthy snack, a quick dessert and a great hiking/gyming companion.


Ingredients:

500 gms seed less dates,
1/4th cup almonds, chopped,
1/4th cup almonds, slivered,
1/4th cup pistachios, chopped,
1/4th cup golden raisins, washed and clean dried,
1/4th cup pumpkin seeds, (optional, I have not used)
1/4th cup cashews, (optional, I have not used)
2-3 tbsp poppy seeds, dry roasted,
1-2 tsp ghee,


Method:

  1. Chop the dates finely or run it in a food processor to make it into fine pieces.
  2. In a heavy bottomed pan, heat the ghee. Add the chopped dates and mix well.
  3. Let it simmer for 3-4 mins. Keep stirring in between.
  4. Add all the nuts and mix everything together. Remove from flame and allow it to cool completely.
  1. Divide the mixture into 4 equal portions. Now roll into 1.5 inch thick logs.
  2. Refrigerate this for about an hour. 
  3. Spread the roasted poppy seeds on to a flat surface. Roll the dates log onto the poppy seeds making sure it coats evenly.
  4. Chop the sides to get an even surface. Now start cutting the log into thin 2-3 cm slices. 
  5. Place it on a serving plate and serve. 


This stays well for a very long time. Its like a nutri-bar which can be had daily. This tastes very delicious.

So dig in guilt free....Enjoy :-)
Pongal is one of the famous South Indian delicacies and the sweet pongal is made on specific festivals. Its an important neivediyam for Lord Balaji. Our family diety being Lord Balaji, its crucial that we start all puja's with a neivediyam of Pongal and Vadai to God.

I have made this in the pressure cooker, but can be made in the traditional way by boiling rice and dal and adding jaggery to it. This is time consuming but tastes way too delicious than the pressure cooked one.


Ingredients:
1/2 cup plain rice,
1/4 cup moong dal,
1 cup jaggery, crushed,
6-8 cashews,
6-8 raisins, (optional)
1/2 tsp cardamom powder,
4 tbsp ghee,
2 cups water,

Method:

  1. Heat the cooker and add a tsp of ghee and fry the moong dal directly. Fry for a minute.
  2. Add the washed rice and water and mix well. Pressure cook in medium flame for 4 whistles.
  3. Once the pressure is released, open and mix well mashing the dal and rice together.
  4. In another vessel, add the jaggery and about 1-2 tbsp of water. Allow it to melt completely. Now using a tea strainer, pass this jaggery syurp through it into the mashed rice. This process is important because sometimes the jaggery has impurities and if added directly to the rice, it will spoil the taste completely.
  5. Switch on the stove and stir the rice mix well on a low-medium flame.
  6. Pour ghee little by little and keep on stirring till pongal leaves the  sides of the vessel.
  7. Add fried cashew and powdered cardamom lastly and mix well.
  8. Serve hot with a generous serving of ghee!!!


Another option for flavoring is to add edible camphor instead of cardamom. Just half a pinch of it is more than enough to give it a very authentic flavor.

Enjoy :-)