Showing posts with label fresh cream. Show all posts
Showing posts with label fresh cream. Show all posts
Sunday, 30 October 2011
Tuesday, 4 October 2011
Creamy Scrambled Eggs
Ingredients
Eggs: 4
Butter: 1 tsp
Cream: 2 tsp
Pepper powder: ½ tsp
Salt: To taste
Chopped coriander: 1 tsp
Method
Heat a heavy bottomed pan and add butter. Let it melt on a low flame. Meanwhile whisk eggs in a bowl properly. Add cream and whisk again till frothy. Add the whisked eggs into the pan and cook on a very low flame for about 10-15 minutes. Keep stirring in between to get the custard consistency. Later, the eggs will get thicker, but still will be creamy. When the eggs are dry and cooked enough, add salt, pepper and garnish with coriander and serve warm.
Monday, 26 September 2011
Cucumber Dip
Cucumber: 4 (Peeled, seeded and grated)
Cream: 1 cup
Cream: 1 cup
Yogurt: 1 cup
Chopped spring onion: ¼ cup
Chopped mint leaves: 1 tsp
Chopped dill: 1 tsp
Chopped coriander: 1 tsp
Pepper powder: ½ tsp
Salt: To taste
Method
Mix all the ingredients in a bowl and garnish with coriander leaves. This dip goes well with pita bread, chips and even with rice.
Mix all the ingredients in a bowl and garnish with coriander leaves. This dip goes well with pita bread, chips and even with rice.
Tuesday, 13 September 2011
Cavatappi Pasta
Ingredients
Pasta (Cavatappi): 2 cups
Tomato: 2 medium sized
Capsicum: 1 small size
Onion: 1 small size
Garlic: 2 cloves
Pepper powder: ½ tsp
Oregano: ¼ tsp
Basil: ¼ tsp
Salt: As per taste
Olive oil: 5-6 tsp
Fresh cream: 3-4 tsp
Cheese: 3-4 tsp
Method
Fill a large pot with lightly salted water and bring to a boil. Once the water starts boiling, add the Cavatappi pasta. Cook the pasta uncovered, stirring occasionally, until it is cooked through, but is still firm to the bite. Drain well in a colander and add a few drops of olive oil, toss it well and keep aside. Remove seeds from tomato and chop them finely. Chop capsicum, onion and garlic also finely. Heat olive oil in a pan and add onion and garlic and saute till they turn golden brown. Add chopped tomato and fry well for 4-5 minutes. Mash the tomato well so that it leaves all its juice in the pan. Add pepper, basil, oregano and salt and saute for a minute. Add capsicum and fresh cream and mix well. Add the cooked pasta followed by cheese before tossing everything gently. Transfer to serving bowl and add olive oil on top.
Note: Normally, Parmesan cheese is used in Italian pasta, but Mozzarella cheese will also do.
Pasta (Cavatappi): 2 cups
Tomato: 2 medium sized
Capsicum: 1 small size
Onion: 1 small size
Garlic: 2 cloves
Pepper powder: ½ tsp
Oregano: ¼ tsp
Basil: ¼ tsp
Salt: As per taste
Olive oil: 5-6 tsp
Fresh cream: 3-4 tsp
Cheese: 3-4 tsp
Method
Fill a large pot with lightly salted water and bring to a boil. Once the water starts boiling, add the Cavatappi pasta. Cook the pasta uncovered, stirring occasionally, until it is cooked through, but is still firm to the bite. Drain well in a colander and add a few drops of olive oil, toss it well and keep aside. Remove seeds from tomato and chop them finely. Chop capsicum, onion and garlic also finely. Heat olive oil in a pan and add onion and garlic and saute till they turn golden brown. Add chopped tomato and fry well for 4-5 minutes. Mash the tomato well so that it leaves all its juice in the pan. Add pepper, basil, oregano and salt and saute for a minute. Add capsicum and fresh cream and mix well. Add the cooked pasta followed by cheese before tossing everything gently. Transfer to serving bowl and add olive oil on top.
Note: Normally, Parmesan cheese is used in Italian pasta, but Mozzarella cheese will also do.
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