Ashwini's Kitchen Unbox recipes

SPIRALI TOMATO PASTA SOUP  A delicious tomato pasta soup topped with cilantro and some Italian herbs. Cooking time - 15 minutes                 No of Servings - 2 Total Time - 30 minutes Ingredients Cooked Spirali pasta - 1 cup  Small Onion - 1 roughly chopped Carrot - 1 chopped roughly Small potato - 1 chopped roughly Red ripe Tomatoes - 4 chopped roughly Cinnamon (dalchini) - 1"  Cloves (laung) - 2  Peppercorns - 4-5 Butter - 1 tbsp Tomato ketchup - 1 tsp salt as per taste pepper powder  Italian herbs  Ground to paste Add Coriander, Pudina, garlic, little salt into a grinder and ground into smooth paste. This is for garnishing. Preparation Heat 1 tbsp butter in a cooker, add cinnamon, peppercorns and cloves saute for few seconds. Add chopped onion saute for minute until the onions turn brown. Now add carrot, potato and tomato and saute for 2 minutes. Now add 2 cups of water and salt, pressure cooker for 1-2 whistles.  Remove from heat and cool.

Cooking time: 15 mins      No of servings: 04 Over all time : 30 mins Ingredients Any sprouts - 1 cup Carrot - 2 medium chopped Potato - 1 medium chopped Peas - 1/2 cup Capsicum - 1 medium chopped Tomato - 1 medium chopped Onion - 1 sliced Beans - 1 cup chopped Cauliflower - 1 cup florets mustard and jeera - 1/2 tsp Ginger - garlic paste - 1 tsp Garam Masala - 1 tsp Kasuri methi - 1/2 tsp Turmeric - 1/2 tsp Salt to taste Oil - 1 tb sp Coriander - for garnishing Preparation Method Heat oil in a kadai, add mustard, jeera, ginger garlic paste, onions and saute for a minute till the onions are brown.  Now add all the vegetables, sprouts and stir till cooked. Now add masalas, turmeric, salt and stir well. Add little water and bring to boil. Garnish with coriander. serve hot. Tips: Roasted paneer can also be added.

CARROT GARLIC MASALA RICE wow.... this was a special simple rice that I prepared for my husband today morning... It came out well .....Try it and taste it Cooking time - 10 minutes No of servings - 2 Ingredients Cooked Rice - 1 medium bowl Fresh Carrot - 1 sliced Peas - 2 tbsp Onion - 1 medium chopped Garlic - 6-7 cloves chopped finely Tomato - 1 medium finely chopped Salt as per taste Oil - 1 tsp Butter - 1 tsp Cumin/Jeera - 1/2 tb sp Garam masala - 1 tsp Pepper powder - as per spicy Turmeric - 1/2 tsp Coriander - 1 tb sp Preparation Method Heat the oil and ghee in a pan Add jeera when it splutters add hing and garlic saute for few seconds, add onions and carrot saute for minute till soft. Add peas and tomatoes mix well. Add turmeric, garam masala, pepper powder, salt as per taste and mix well. keep aside for 2 minutes. Now add cooked rice garnish with coriander serve hot .

RAW MANGO CHUTNEY Cooking time - 10 minutes Ingredients Raw mango (grated) - 1 no Ginger Paste - 1 tbsp Garlic paste - 1 tbsp Green Chilies - 3 Salt to taste Ghee - 2 tbsp Mustard - 1/2 tsp Curry leaves - 2 tbsp Raisins - 2 tbsp Preparation method: Grind grated mango, ginger - garlic paste, green chillies with salt. Heat ghee in a pan, add mustard and curry leaves saute for a minute. Add raisins, pour over the grounded mango chutney mix well and serve.

GREEN BANANA AND COCONUT RAITA Cooking time - 5 minutes Ingredients - Green Ripe Bananas - 2 Fresh Curd - 250 ml Desiccated coconut - 3 tbsp Salt as per taste Sugar as desired Chili powder - 1/2 tsp Coriander - 1 tsp Preparation Method Cut the bananas into small pieces keep aside. Beat the curds well. Add salt, sugar and chili powder. Add cut banana pieces, desiccated coconut and coriander. Mix well and serve cold.

TOMATO CHUTNEY Preparation time: 15 mins Shelf Life: 1 week if refrigerated. Ingredients: Fresh red tomatoes - 4-6 medium cut in pieces Garlic - 6 cloves Tamarind - 2 strips Jaggary - 2 tsp Red chili powder - 2 tsp Turmeric - 1/4th tsp For Seasoning Oil - 2 tbsp Mustard - 1/4th tsp Cumin - 1/4th tsp Hing - a pinch salt - as per taste Preparation Method: Heat the oil in pan, add mustard and cumin when it splutters  add hing, garlic saute for a minute, and add tomatoes and tamarind saute for a minute, add jagarry, turmeric, red chili powder, salt and saute again for a minute till the tomatoes are cooked soft. keep aside to cool. After cooling grind it to a smooth paste.. Now the tomato chutney is ready to eat with chapati/rice/paratha..