Recipe: Cheesy pasta

<div class="stname arttitletxt" style="font-size:1.75em;line-height:28px;font-family:Arial,Helvetica,sans-serif;font-weight:bold;float:left;margin:0px;padding:10px 0px 5px 10px"><br></div><div class="photo" style="padding:10px 0px 10px 10px;font-size:0.75em;font-family:arial;color:rgb(111,111,111);line-height:14px"> <img border="0" src="http://m.timesofindia.com/thumb.cms?msid=32733796&width=283&resizemode=4" style="width: 286px; height: 209px; display: block; margin: 0px; padding: 0px; border: 1px solid rgb(0, 0, 0); float: left;"><div class="clear" style="clear:both;height:3px"> </div>Recipe: Cheesy pasta (Thinkstock Photos/Getty Images)</div><div class="storycontent_outer" style="font-size:0.91em;line-height:20px;font-family:georgia;margin:0px;padding:1px 5px"><div class="storycontent" style="font-size:16px;line-height:normal;margin:0px;padding:5px"> <em>Cheesy Pasta is a hot favorite with many.</em> <br><br><strong>Ingredients</strong> - One packet of penne - One each of red capsicum and yellow capsicum - Two tsp corn flour or plain flour (maida) - One cheese cube - One tsp dried oregano and dried thyme - Dry red chilli flakes (paprika) - One cob of sweet corn, boiled - Salt and black pepper powder to taste - Three florets of broccoli - One tbsp butter - Four big cloves of garlic, grated - Two cups milk <br> <br><strong>Method:</strong> <br><br><strong>For white sauce</strong> <br><br>1. Heat butter in a pan. Add the grated garlic and saute for a minute. <br><br>2. Once it's done, add the corn flour, and saute for a brief while. <br> <br>3. Add milk and stir it continuously to avoid lumps. <br><br>4. Once the mixture starts thickening, add oregano, thyme, salt, pepper powder and red chilli flakes. <br><br>5. Add grated cheese. <br><br>6. Keep this sauce aside. <br> <br><strong>For the vegetables</strong> <br><br>1. Boil peppers, sweet corns and broccoli together with little salt. <br><br>2. Don't over boil the vegetables. It has to be crunchy. <br><br><strong>For the pasta</strong> <br> <br>1. Boil the pasta as per the instruction in the packet. <br><br><strong>To serve</strong> <br><br>1. Put the sauce back on flame. <br><br>2. Add all the boiled vegetables and the boiled pasta. <br><br>3. At the time of serving you can add more cheese. <br> <br>4. Serve hot.</div></div>

Recipe: Cheesy pasta

Recipe: Cheesy pasta (Thinkstock Photos/Getty Images) Cheesy Pasta is a hot favorite with many.   Ingredients  - One packet of penne -...

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Recipe: Spiced beetroot

<div class="stname arttitletxt" style="font-size:1.75em;line-height:28px;font-family:Arial,Helvetica,sans-serif;font-weight:bold;float:left;margin:0px;padding:10px 0px 5px 10px"><br></div><div class="photo" style="padding:10px 0px 10px 10px;font-size:0.75em;font-family:arial;color:rgb(111,111,111);line-height:14px"> <img border="0" src="http://m.timesofindia.com/thumb.cms?msid=32734001&width=283&resizemode=4" style="width: 286px; height: 209px; display: block; margin: 0px; padding: 0px; border: 1px solid rgb(0, 0, 0); float: left;"><div class="clear" style="clear:both;height:3px"> </div>Recipe: Spiced beetroot</div><div class="storycontent_outer" style="font-size:0.91em;line-height:20px;font-family:georgia;margin:0px;padding:1px 5px"><div class="storycontent" style="font-size:16px;line-height:normal;margin:0px;padding:5px"> <em>This tasty dish is a blend of spice and sour. It's delicious, healthy and perfect as a side dish. </em><br><br><strong>Ingredients:</strong> - 200g beetroot - 1 large onion, finely chopped - 2-3 dried red chilies - 1tsp urad daal (Black Gram) - 1tsp coriander seeds - 2tbsp grated coconut - 15g tamarind - 2tsp jaggery - 1tsp ghee - Salt to taste <br> <br><strong>Method:</strong> Dry-roast the red chili's, coriander seeds and Black Gram <br><br>Blend it with the coconut, tamarind and jaggery. <br><br>In a pan heat the ghee and fry the onions until golden brown. Mix in the spices mixture and saute till all the spices are mixed well. Then add the beetroot and mix well. <br> <br>Season with coriander leaves and lemon. <br></div></div>

Recipe: Spiced beetroot

Recipe: Spiced beetroot This tasty dish is a blend of spice and sour. It's delicious, healthy and perfect as a side dish.  Ingredi...

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Recipe: Kashmiri dum aloo

<div class="stname arttitletxt" style="font-size:1.75em;line-height:28px;font-family:Arial,Helvetica,sans-serif;font-weight:bold;float:left;margin:0px;padding:10px 0px 5px 10px"><br></div><div class="photo" style="padding:10px 0px 10px 10px;font-size:0.75em;font-family:arial;color:rgb(111,111,111);line-height:14px"> <img border="0" src="http://m.timesofindia.com/thumb.cms?msid=32734082&width=283&resizemode=4" style="width: 286px; height: 209px; display: block; margin: 0px; padding: 0px; border: 1px solid rgb(0, 0, 0); float: left;"><div class="clear" style="clear:both;height:3px"> </div>Recipe: Kashmiri dum aloo (Thinkstock Photos/Getty Images)</div><div class="storycontent_outer" style="font-size:0.91em;line-height:20px;font-family:georgia;margin:0px;padding:1px 5px"><div class="storycontent" style="font-size:16px;line-height:normal;margin:0px;padding:5px"> <em>This veg delight is a hit with almost everyone.</em> <br><br><strong>Ingredients: </strong>900 gm potatoes, three-fourth cup of water, salt to taste, ghee or oil for deep frying, one cup ghee, one large onion (finely chopped), four tbsp tomato puree, 140 ml curd, four tbsp hot water, one green pepper (sliced, seeds removed), one tsp garam masala powder, four cloves, four bay leaves, six black peppercorns, four green cardamoms, one brown cardamom, one cinnamon stick. <br> <br><strong>Paste: </strong>One large onion (chopped), garlic, two tbsp ginger, black peppercorns, one tsp poppy seeds, one tbsp coriander seeds, one tsp cumin seeds, two dry red chillies, one tsp turmeric powder, ground mace, ground nutmeg. <br> <br><strong>Method: </strong>Scrape the potatoes, prick all over with a fork and soak in the water with salt for a couple of hours. Dry the potatoes on a cloth and heat the ghee/oil. Deep fry the potatoes until it becomes golden brown. Drain and set aside. Heat the ghee in a flameproof pan and fry onions with all the spices. Grind the paste ingredients to a fairly smooth paste and stir into the onions. Cook for about 10 minutes, stir in the tomato puree, curd and salt. Add the potatoes and hot water and stir over low heat for five minutes. Sprinkle the dum aloo with pepper and garam masala and cook for few minutes. Your dish is ready.</div> </div>

Recipe: Kashmiri dum aloo

Recipe: Kashmiri dum aloo (Thinkstock Photos/Getty Images) This veg delight is a hit with almost everyone.   Ingredients:  900 gm pota...

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Recipe: Russian Borscht

<div class="stname arttitletxt" style="font-size:1.75em;line-height:28px;font-family:Arial,Helvetica,sans-serif;font-weight:bold;float:left;margin:0px;padding:10px 0px 5px 10px"><br></div><div class="photo" style="padding:10px 0px 10px 10px;font-size:0.75em;font-family:arial;color:rgb(111,111,111);line-height:14px"> <img border="0" src="http://sp.m.timesofindia.com/thumb.cms?msid=32779900&width=283&resizemode=4" style="width: 286px; height: 209px; display: block; margin: 0px; padding: 0px; border: 1px solid rgb(0, 0, 0); float: left;"><div class="clear" style="clear:both;height:3px"> </div>Recipe: Russian Borscht</div><div class="storycontent_outer" style="font-size:0.91em;line-height:20px;font-family:georgia;margin:0px;padding:1px 5px"><div class="storycontent" style="font-size:16px;line-height:normal;margin:0px;padding:5px"> <em>Be it veg or non-veg, Russian cuisine has great nutritional value and taste. Here are some tips to create Borscht soup, which is served with sour cream and</em>bread... <br><br><strong>Ingredients:</strong><br>Three cups of chicken stock (for non vegetarians) or plain water (for vegetarians) <br> <br>- 1 cabbage - 4 potatoes - 2 beetroots - 2 carrots - Tomato paste - 1 small onion - 5 garlic bubblets - Parsley or dill - A cup of sour cream - Cut chicken or pork meat <br><br><strong>How to make it?</strong> This soup requires extensive cooking. Boil water/chicken stock for almost an hour along with peeled raw beetroot. <br> <br>After boiling take out beetroot and cut it into thick strips. Put it back in the pan and boil the same for half an hour. While it's being boiled, add diced potato. <br><br>In the meanwhile cut the carrot and fry it to later add into borsch. Do the same with sliced onion. Later, add tomato paste and stir it for some time. <br> <br>Garlic to be added in the fried onion-tomato mixture. <br>Add nicely chopped cabbage into the borsch pan. Make sure potato is boiled properly. And if you are adding chicken or pork make sure it's soft and tender <br> <br>Now, add fried onion and carrot to it and mix everything. <br><br>Leave the pan uncovered <br><br>It's cooked and is ready to be served. While serving borsch it's vital to have sour cream kept in a separate bowl </div> </div>

Recipe: Russian Borscht

Recipe: Russian Borscht Be it veg or non-veg, Russian cuisine has great nutritional value and taste. Here are some tips to create Bors...

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Recipe: Palak-mushroom soup

<div class="stname arttitletxt" style="font-size:1.75em;line-height:28px;font-family:Arial,Helvetica,sans-serif;font-weight:bold;float:left;margin:0px;padding:10px 0px 5px 10px"><br></div><div class="photo" style="padding:10px 0px 10px 10px;font-size:0.75em;font-family:arial;color:rgb(111,111,111);line-height:14px"> <img border="0" src="http://sp.m.timesofindia.com/thumb.cms?msid=32780164&width=283&resizemode=4" style="width: 286px; height: 209px; display: block; margin: 0px; padding: 0px; border: 1px solid rgb(0, 0, 0); float: left;"><div class="clear" style="clear:both;height:3px"> </div>Recipe: Palak-mushroom soup (Thinkstock photos/Getty Images)</div><div class="storycontent_outer" style="font-size:0.91em;line-height:20px;font-family:georgia;margin:0px;padding:1px 5px"><div class="storycontent" style="font-size:16px;line-height:normal;margin:0px;padding:5px"> <em>If steaming bowl of soup is what you love the most, Palak-Mushroom soup is something you must try. A great mix of ingredients, including healthy greens, this soup goes well with every meal.</em><br><br><strong>Ingredients:</strong><br> Chopped spinach<br>Two cups of cut mushroom<br>1 small onion<br>3 cups of water<br>1 bay leaf<br>2 garlic bubblets<br>1 cube of butter<br>Cream or mayonnaise (optional)<br>Crushed black pepper<br>Six cubes of paneer<br>Salt (as per taste)<br> <br><strong>How to cook: </strong><br>- Wash spinach/palak with hot water and then cut it nicely.<br>- Heat butter in a sauce pan on high flame and fry paneer in it. Take it out when it gets brown.<br>- After taking out the paneer, fry bay leaf for some seconds.<br> - While bay leaf is being fried, add garlic and let it get browned. Remember, in this the flame has to be low.<br>- Boil mushroom separately. This will be added later to the soup.<br>- Now, take onion and fry it. While the process is on, add chopped spinach.<br> - Start the stirring process and add black pepper and salt<br>- Now, add three cups of water. And boil the entire mixture<br>- Take it off the fire and keep it to get cold. Blend it nicely in a mixer<br>- The soup has to be thick. Now, add mushroom and paneer to it.<br> - Heat it again for some time.<br>- It's ready now. Add grated cheese and top it nicely with some cream or mayonnaise.</div></div>

Recipe: Palak-mushroom soup

Recipe: Palak-mushroom soup (Thinkstock photos/Getty Images) If steaming bowl of soup is what you love the most, Palak-Mushroom soup i...

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Chill out with this delicious ice-gola

<div class="stname arttitletxt" style="font-size:1.75em;line-height:28px;font-family:Arial,Helvetica,sans-serif;font-weight:bold;float:left;margin:0px;padding:10px 0px 5px 10px"><br></div><div class="photo" style="padding:10px 0px 10px 10px;font-size:0.75em;font-family:arial;color:rgb(111,111,111);line-height:14px"> <img border="0" src="http://sp.m.timesofindia.com/thumb.cms?msid=32783608&width=283&resizemode=4" style="width: 286px; height: 209px; display: block; margin: 0px; padding: 0px; border: 1px solid rgb(0, 0, 0); float: left;"><div class="clear" style="clear:both;height:3px"> </div>Chill out with this delicious ice-gola</div><div class="storycontent_outer" style="font-size:0.91em;line-height:20px;font-family:georgia;margin:0px;padding:1px 5px"><div class="storycontent" style="font-size:16px;line-height:normal;margin:0px;padding:5px"> <em>Ice is a dish which reminds us of our school days. Let your kids enjoy this summer recipe from your own kitchen.</em> <br><br><strong>Ingredients:</strong> <br>1. Crushed ice (a handful for each gola) 2. Molds for the candy 3. Stick to hold the candy 1 (each) 4. Sugar syrup 1 tablespoon (each) 5. Salt 1 pinch (each) 6. Black salt (kala namak) few pinches 7. Sherbet syrup of choice 2-4 tablespoons <br> <br><strong>Method:</strong> <br><br>You can grind the ice with a blender. You can do this provided you have the right blades for it. Otherwise, the manual method is to tie a few pieces of ice in a cloth and then pound it with a hammer or rolling pin. Once the crush is ready you can either mold it into a round shape buy cupping your hands or you can put it into the molds of different shapes. Compress the ice around the head of the stick as the centre to hold the candy. Now keep the candy in a bowl of similar size and pour the syrup of your choice on it. You can also pour juice concentrate or sherbet mix. Season it with salt and black salt. </div> </div>

Chill out with this delicious ice-gola

Chill out with this delicious ice-gola Ice is a dish which reminds us of our school days. Let your kids enjoy this summer recipe from ...

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Recipe: Khajoor chutney

<div class="stname arttitletxt" style="font-size:1.75em;line-height:28px;font-family:Arial,Helvetica,sans-serif;font-weight:bold;float:left;margin:0px;padding:10px 0px 5px 10px"><br></div><div class="photo" style="padding:10px 0px 10px 10px;font-size:0.75em;font-family:arial;color:rgb(111,111,111);line-height:14px"> <img border="0" src="http://sp.m.timesofindia.com/thumb.cms?msid=32784792&width=283&resizemode=4" style="width: 286px; height: 209px; display: block; margin: 0px; padding: 0px; border: 1px solid rgb(0, 0, 0); float: left;"><div class="clear" style="clear:both;height:3px"> </div>Recipe: Khajoor Chutney</div><div class="storycontent_outer" style="font-size:0.91em;line-height:20px;font-family:georgia;margin:0px;padding:1px 5px"><div class="storycontent" style="font-size:16px;line-height:normal;margin:0px;padding:5px"> <em>How to make khajoor chutney in 15 minutes</em><br><br><strong>Ingredients: </strong><br>200 gms seedless dates (khajoor)<br>50 gm raisin<br>2slabs of sweet aam papad (cut in cubes)<br>Paanch phoron 11/2 tsp (alternately use ¼ tsp of rai, kalonji, sauf and whole cumin seeds each)<br> Turmeric ¼ tsp<br>Red chillies 2/3<br>Sugar 3 tsp<br>Salt to taste<br>Ghee/vegetable oil 1 tbsp<br>Bayleaf 2<br><br><strong>Method: </strong><br>Soak the dates and raisin for 5/6 hours. In a pan heat the ghee/oil and add the bayleaf, chillies, panch phoron and let them fry till they crackle together. Now add the dates, aam papad and raisin and fry them gently in the spices mix. Add the turmeric, sugar and salt and the water in which you had soaked the raisin and dates. Let the mixture thicken. Once you have the desired consistency, allow it to cool before serving it. You can also add a dash of elaichi powder to garnish it.<br> <br>Best had with roti/paratha/poori or after your meal like a small dessert!</div></div>

Recipe: Khajoor chutney

Recipe: Khajoor Chutney How to make khajoor chutney in 15 minutes Ingredients:  200 gms seedless dates (khajoor) 50 gm raisin 2slabs o...

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Recipe: Konkani egg curry

<div class="stname arttitletxt" style="font-size:1.75em;line-height:28px;font-family:Arial,Helvetica,sans-serif;font-weight:bold;float:left;margin:0px;padding:10px 0px 5px 10px"><br></div><div class="photo" style="padding:10px 0px 10px 10px;font-size:0.75em;font-family:arial;color:rgb(111,111,111);line-height:14px"> <img border="0" src="http://sp.m.timesofindia.com/thumb.cms?msid=32718500&width=283&resizemode=4" style="width: 286px; height: 209px; display: block; margin: 0px; padding: 0px; border: 1px solid rgb(0, 0, 0); float: left;"><div class="clear" style="clear:both;height:3px"> </div>Recipe: Konkani egg curry (Thinkstock Photos/Getty Images)</div><div class="storycontent_outer" style="font-size:0.91em;line-height:20px;font-family:georgia;margin:0px;padding:1px 5px"><div class="storycontent" style="font-size:16px;line-height:normal;margin:0px;padding:5px"> <em>It is an egg delicacy that stands apart from the rest</em><br><br><strong>Ingredients: </strong>Four eggs, half cup finely chopped onion, three or four medium sized tomatoes (blanched and skin removed), one tsp chopped ginger, one tsp chopped garlic, one tsp red chilli powder, four or five curry leaves, one tsp mustard seeds, four or five coriander leaves, oil, salt, garam masala, one tsp coriander seeds, one tsp cumin seeds, one tsp poppy seeds, three or four cloves, cinnamon.<br> <br><strong>Method: </strong>Heat oil and add mustard seeds. When they start popping, add curry leaves. Add ginger, garlic, onions. Add half of the spice powder, salt, chilli powder. Chop the tomatoes and add it to the onions and fry till the tomatoes become a paste (you can just puree it and add it to the onions). Add half cup of water and cook for a minute. Break the eggs and add it to the curry. Add the remaining spice powder, close the lid and let it be. Later, add coriander leaves and serve.</div> </div>

Recipe: Konkani egg curry

Recipe: Konkani egg curry (Thinkstock Photos/Getty Images) It is an egg delicacy that stands apart from the rest Ingredients:  Four eg...

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Pudina chutney recipe

<div class="stname arttitletxt" style="font-size:1.75em;line-height:28px;font-family:Arial,Helvetica,sans-serif;font-weight:bold;float:left;margin:0px;padding:10px 0px 5px 10px"><br></div><div class="photo" style="padding:10px 0px 10px 10px;font-size:0.75em;font-family:arial;color:rgb(111,111,111);line-height:14px"> <img border="0" src="http://sp.m.timesofindia.com/thumb.cms?msid=32840008&width=283&resizemode=4" style="width: 286px; height: 209px; display: block; margin: 0px; padding: 0px; border: 1px solid rgb(0, 0, 0); float: left;"><div class="clear" style="clear:both;height:3px"> </div>Pudina chutney recipe (Thinkstock Photos/Getty Images)</div><div class="storycontent_outer" style="font-size:0.91em;line-height:20px;font-family:georgia;margin:0px;padding:1px 5px"><div class="storycontent" style="font-size:16px;line-height:normal;margin:0px;padding:5px"> <em>Mint chutney recipe for a tandoor or barbecue party.</em> <br><br>Are you planning to throw a tandoor party for your friends? Are you wondering what to serve to your guests with the scrumptious, juicy tandoori paneer, barbecued veggies, smoky potatoes and meat cuts? Well, mint is one condiment that is best for the summer season. So take out your blender and whip up a yummy pudina chutney recipe for the dinner party. Follow this simple recipe: <br> <br><strong>Ingredients: </strong>Mint leaves, coriander leaves, ginger, green chili, salt, chaat masala, curd, aamchoor powder (mango powder) and jeera poweder (cumin powder) <br><br><strong>Method:</strong> <br><br>1. Take a bowl and mix curd, chaat masala, aamchoor powder and jeera powder in it.<br> 2 In a blender, cut some coriander leaves, mint leaves and green chili and ginger. Blend it to make a rough paste. Don't blend it too finely. <br><br>3. Add salt to taste and blend the mixture into a smooth paste. <br> <br>4. Add this mixture to the curd. Whisk well. <br><br>5. Cool it in a refrigerator and serve with hot tandoor veggies!</div></div>

Pudina chutney recipe

Pudina chutney recipe (Thinkstock Photos/Getty Images) Mint chutney recipe for a tandoor or barbecue party.   Are you planning to thro...

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