Sunday, January 11, 2015

Kalkandu Sadam/ Pongal /Rock Crystal Sugar Rice

I am always on the lookout for an excuse for make something sweet and this weekend as I was looking for one I realized Pongal/ Sankranti is this week. Having found a reason I went ahead and started this dish. Jai was in the shower when I started with the cooking and I wanted to finish the cooking before he was out of the shower as Jai always discourages me cooking desserts, the reason being it is  not good for health. So as I was in a hurry to finish the dish and accidentally put rock salt instead of rock sugar silly me :)
I had to start over and this time around I used rock sugar. To my surprise Jai when he came out of the shower didn't say anything and as soon as it was done asked me if he can have some and even asked for seconds. I think I have managed to convert him to be a sweet lover ;)

1 cup Basmati rice/ raw rice
1 cup Milk
2 cups Water
1 cup Kalkandu/ Rock crystal sugar + 1/8 cup
4 cardamoms
2 cloves
A pinch of piece of nutmeg powder
2 tbsp Ghee for frying nuts and raisins and an additional 2 tsp
1/4 cup Raisins
1/4 cup Cashew nuts
Cook the washed rice in a pressure cooker along with the milk and water for 5 minutes till the rice is well cooked. Mean while heat the ghee in a kadai and fry the raisins and Cashew nuts,till golden brown and set this aside
Powder  one  cup Kalkandu with cloves, nutmeg and cardamom,till fine. Add the Powder into the pressure cooker along with 2 tsp ghee and 1/8 cup kalkandu mix well with the rice, till kalkandu crystals are almost dissolved.
Mix the fried Cashew nuts and raisins with rice. Enjoy while still warm.

Sunday, January 4, 2015

Easy Roasted Red Pepper Pasta

As the name suggests this is an easy pasta dish that can be put together in no time. I had a couple of bottles of roasted red peppers that was using up my pantry space I was looking for a way to use them and that is when Jai told me about the delicious pasta with roasted red pepper sauce he had a few days back. In no time I found this recipe and we had this for dinner tonight. I am planning to store more roasted red peppers for when my family have an urge for more of this delicious dish.
Recipe source:The pioneer woman
12 ounces, weight Pasta Of Your Choice
4 Tablespoons Butter
1/2 whole Large Onion, Finely Diced
3 to 5 cloves Garlic, Minced
1 to 2 tsp chilli paste optional
1 jar (15.5 Ounces) Roasted Red Peppers, Drained And Roughly Chopped
1 cup Vegetable Or Chicken Broth
1/2 teaspoon Salt, More To Taste
 Freshly Ground Black Pepper
1/2 cup Heavy Cream (more To Taste)
1/2 cup Parmesan Shavings (more For Serving)
 Finely Minced Parsley

Cook pasta in salted water according to package directions.
Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onions and garlic and saute for 2 to 3 minutes or until starting to soften. Add the chopped red peppers and cook for 2 to 3 minutes, until hot.
Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers.)
Heat the other 2 tablespoon butter back to the skillet over medium heat. Pour the pepper puree back into the skillet. Add the broth, chilli paste, salt, and pepper, and stir until heated. Splash in the cream and stir to combine. Taste and adjust seasonings if you need to.
Drain the pasta and add it to the skillet. Add Parmesan and parsley/basil, then stir it together to coat the pasta.
Serve in bowls with extra Parmesan and a sprinkling of parsley on top.
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