Geetika's Recipes!

a collection of practical recipes

General

Bean Pasta

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Ingredients
3/4 cup cooked whole wheat penne
1/4 cup soaked and boiled rajma
2 tsp butter
2 to 3 black peppercorns
1 bayleaf
1 tsp finely chopped garlic
1/4 cup finely chopped onions
1 cup finely chopped tomatoes
2 tbsp tomato ketchup
1 tbsp fresh cream
salt to taste

Method

1. Heat the butter in a broad non-stick pan, add the peppercorns, bayleaf and garlic and sauté on a medium flame for a few seconds.
2. Add the onions and sauté on a medium flame for 1 to 2 minutes or till they turn translucent.
3. Add the tomatoes, mix well and cook on a medium flame for 2 to 3 minutes, while mashing with the back of the spoon.
4. Add the rajma, mix well and cook on a medium flame for 1 minute, while stirring continuously.
5. Add the tomato ketchup, mix well and cook on a medium flame for 1 minute, while stirring continuously.
6. Add the cream, mix well and cook on a medium flame for 1 minute.
7. Add the salt and mix well
8. Add the penne, mix well and cook on a medium flame for 2 more minutes, while stirring occasionally.
9. Remove and discard the bayleaf and peppercorns. Serve hot.

Potato, Red Pepper, and Feta Frittata

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1 large onion, diced
6-8 small red potatoes (about 12 ounces), diced
2 red peppers, diced
1 teaspoon fresh thyme, or 1 1/2 teaspoons dried
6 eggs, lightly beaten
4 ounces feta, crumbled

Preheat the oven to 400°.

Place a 10- to 12- inch oven-safe skillet (or sauté pan!) on the stove over medium-high heat. Coat the bottom with olive oil. When the oil is hot, add the onions and a pinch of salt, and sauté until the onions are translucent and starting to turn brown. Add the potatoes and another pinch of salt, and cook, stirring every few minutes, until the potatoes are browned and cooked through. Add the red peppers and the thyme – I like the red peppers still crunchy, but cook them for longer if you like softer peppers. Taste to adjust the seasonings.

Pour the eggs into the pan and stir the vegetables until the eggs are evenly distributed. Sprinkle the feta over the top of the frittata. Cook without stirring for 3-5 minutes until the eggs are set on the bottoms and sides, but the middle is still runny.

Put the entire pan in the oven and bake for 5 – 10 minutes until the eggs are completely set and beginning to pull away from the sides. Let the frittata cool for a few minutes and then slice it into wedges.

We like to serve frittatas with a simple green salad and a crusty piece of bread.

Potato and Spinach Salad

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Ingredients

For the garlic dressing
1 tbsp finely chopped garlic
1 tsp lemon juice
2 tbsp low-fat curds
1 tsp milk powder
1/2 tsp mustard powder
salt and black pepper  powder to taste

Other ingredients
1 cup shredded spinach
2 cups boiled baby potatoes
salt to taste

Method

For the garlic dressing

Combine all the ingredients together in a bowl and whisk till smooth. Refrigerate to chill.

How to proceed

  • Put the spinach in ice-cold water for half an hour.
  • Drain and refrigerate till ready to serve.
  • Refrigerate the potatoes.
  • To serve, combine the spinach and potatoes.
  • Sprinkle a little salt over them.
  • Pour the dressing on top and toss well.
  • Serve immediately.

 

Protein rich lentil soup

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Ingredients
2 tbsp masoor dal (split red lentil)
1 cup onions, sliced
3/4 cup chopped tomatoes
2 garlic cloves, crushed
1/2 tsp chilli powder (optional)
1 tsp oil
salt to taste

To Serve
lemon slices
1/4 cup cooked rice

Method

1. Heat the oil in a pressure cooker and fry the onions for a little time.
2. Add the crushed garlic and chilli powder. Fry again until it releases a nice aroma.
3. Add 2½ cups of water, the tomatoes and the washed masoor dal and cook in a pressure cooker (3-4 whistles).
4. When cooked, pass the mixture through a sieve.
5. Boil for 15 minutes. Add salt.
6. Serve hot with cooked rice and slices of lemon.

DOODHI MUTHIA

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Cooking Time : 30 min.
Preparation Time : 10 to 15 min.

Serves 4 to 6.

Ingredients

For the muthias
2 cups white pumkin (lauki), grated
1 onion, grated (optional)
1 cup whole wheat flour (gehun ka atta)
3/4 cup semolina (rawa)
1/2 cup Bengal gram flour (besan)
2 tablespoons green chilli-ginger paste
1/2 teaspoon turmeric powder (haldi)
1/2 teaspoon garam masala
1/2 teaspoon cumin seeds (jeera)
1/2 teaspoon fennel seeds (saunf)
juice of 1 1/2 lemons
2 tablespoons sugar
2 tablespoons chopped coriander
4 tablespoons oil
1/2 teaspoon soda-bi-carb
1/2 teaspoon asafoetida (hing)
salt to taste
For the tempering
2 teaspoons mustard seeds
1 tablespoon sesame seeds (til)
1/2 teaspoon asafoetida (hing)
4 tablespoons oil
For the garnish
2 tablespoons chopped coriander
2 tablespoons grated coconut

Method

1.     For the muthias
2.     Strain the water out of the grated pumpkin and onion, keeping liquid aside to use if required to knead the dough.
3.     Combine all the ingredients for the muthia in a bowl and form a soft dough adding the strained vegetable liquid if required.
4.     Using oiled palms, divide the mixture into 3 parts and roll out into cylindrical shapes 200 mm. (8″) long.
5.     Steam for 25 to 30 minutes till done.
6.     Cool and slice into 20 mm. (3/4 “) long pieces and keep aside.
How to proceed
1.     Heat the oil and add the mustard seeds. When they crackle, add the sesame seeds and asafoetida.
2.     Add the sliced muthia and stir for 5 to 10 minutes till they are light brown in colour.
3.     Garnish with coriander and coconut.
4.     Serve hot with green chutney.