Geetika's Recipes!

a collection of practical recipes

Main Course

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.

Lemon chicken for cold

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Ingredients

fresh chicken pieces-1/4 kgs or boneless medium bits of chicken
spring onions-2 bundles finely chopped,
carrots-2 medium sized finely chopped,
garlic pods-12, finely chopped,
badi elaichi-2,
tej patta-1,
cloves-4-5,
peppercorns-8-9,
oil-1 tablespoon-any cooking oil except mustard,
turmeric powder-1 tsp,
salt to taste
pepper powder preferably freshly ground-1 tsp,
juice of one large lemon,
coriander leaves-finely chopped,
1 tablespoon corn flour

Method

Wash chicken pieces thoroughly, keep aside.
In a cooker,put a tblsp of oil- let heat. drop in the tej patta, cloves, badi elaichi,peppercorns one after another. saute for a minute. add spring onions and garlic-saute for 30 seconds, add carrots, let fry for 1 minute. add turmeric, chicken pieces, fry for 2 mts. add one and a half cups of water, corn flour and cook it for 10 mins.

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.

Peanut butter stuffed Okra

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Ingredients;
12-15 Okra or Ladies finger
2 tbsp. peanut butter
1 small onion
1 tsp. ginger-garlic paste
1 tsp. red chilly powder
1 tsp. dry coriander powder
1/2 tsp. cumin powder
1/4 tsp. turmeric powder
1/2 tsp. dry mango powder
1 tbsp. vegetable oil
1/4 tsp. salt

 

Wash and pat dry the okra. Chop off the head and the tail part of the okra and make a slit on one side from top to the bottom end.  Make a slit lengthwise.

Filling;

Peel and chop the onion, grind the onion into a fine paste. Take a small bowl and add the onion paste, salt, ginger garlic paste, peanut butter, and all the dry spice into it. Mix well till all the ingredients are well blended.

How to proceed;

Fill the okras with about 1 tsp. of the above stuffing and keep them aside.

Heat oil in a flat skillet or pan. Add all the stuffed okras carefully into the hot oil. Cook for a few minutes on medium heat and turn the okras gently taking care not to spill the stuffing out. Cook for anther 5 minutes and turn off the gas.

 

Tips:

  •     You can try using the same stuffing for small Brinjals, Ridge gourd, and scooped out potatoes.
  •     If extra stuffing is left after filling the okras, smear it on each veggie or just add it during the cooking.
  •    Try homemade peanut butter for this recipe.

Homemade peanut butter

Peanut butter; Dry roast 100 gms. of peanuts in a wok till they are light brown in color. Take out and remove the skin rubbing them. Grind the roasted peanuts with 1-2 tsp. of olive oil and 1 tsp. of rock salt. Store the peanut butter in a glass bottle and refrigerate till use.

 

Crustless Broccoli-Cheddar Quiches

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Ingredients
Butter, for ramekins
Coarse salt
1 package(s) (10-ounce) frozen broccoli florets
6 large eggs
1/2 cup(s) half-and-half
Ground pepper
1/8 teaspoon(s) ground nutmeg
3/4 cup(s) (3 ounces) shredded cheddar cheese
Crusty bread and mixed salad (optional), to accompany

Directions

  • Preheat oven to 350 degrees. Butter four 8-ounce ramekins (or a 9-inch pie dish); set aside. Bring a medium pot of salted water to a boil. Add broccoli; cook 1 minute. Drain well; transfer to a cutting board, and blot dry with paper towels. Chop coarsely.
  • In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Stir in broccoli and cheese.
  • Place ramekins on a rimmed baking sheet. Ladle broccoli mixture into ramekins, dividing evenly. Bake until golden brown, 35 to 40 minutes. Serve with crusty bread and a mixed-green salad, if desired.