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27th January 2012, 10:41 PM
#3441
Junior Member
Regular Hubber
VEGETARIAN SPINACH LASAGNA ( Meerra )
VEGETARIAN SPINACH LASAGNA
Ingredients:
9 lasagna sheets, boiled as per direction
1 jar of marinara, or your favourite sauce
1 tsp chillie flakes
1 bunch of spinach, chopped roughly
400 grms ricotta cheese
2 tbs olive oil
2 pips of garlic minced
200 grms button mushroom sliced
1 cup of zucchini sliced
¼ tsp pepper powder
Salt to taste
1 cup grated cheddar cheese ( more if you like )
Method;
Preheat a oven to 350 F
Heat a pan, add in the olive oil.
Add in the garlic, add in the zucchini and mushrooms.
Add in salt , pepper and cook only till they are wilted.
Remove and keep aside.
Mix the chopped spinach and the ricotta cheese. Keep aside.
Add the chillie flakes to the sauce, mix and keep aside.
Spray a oven proof dish with cooking spray.
Pour about a ½ a cup of sauce to cover the bottom.
Lay 3 lasagna sheets on top, followed by mushroom mixture.
Followed by a layer of spinach and ricotta cheese mixture.
Now spoon the sauce to cover the layer.
Do this two more times, ending with the lasagna sheets.
Pour sauce to cover the lasagna sheets.
Now sprinkle the cheddar cheese covering the top.
Cover very loosely with tin foil and bake for about 50 minutes.
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27th January 2012 10:41 PM
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28th January 2012, 04:13 PM
#3442
Senior Member
Regular Hubber
Meera, I am really touched by your gesture.
You posted my request even though you were busy.
Thank you very much.
Hope you have a safe trip.
Thanks.
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29th January 2012, 08:31 AM
#3443
Senior Member
Veteran Hubber
Originally Posted by
dev
Tht's right Suvai... u can manage to cook with the usual kettle aswell but will need to be switched on n off freq...This model is very convenient and doesn't need much monitoring once u get the hold of it... Without the ready mix, I doubt if we'll be able to cook much... seasoning can't be done in the kettle I guess...never tried it so far... Actually the ready mixes are very handy...the rasam powder and upma mix is a big hit at home... I make rasam out of the instant mix atleast once a week... Sambar powder-I made a batch without the dhal... Just cook dhal, vegs,tomato(all put together in a cooker) and then add the mix and give a nice boil.. quick sambar...
dev....ivolo vishayam can be made in that kettle....apo athuku "super kettle" nu per maathidanum
really.....who would have guessed making all that in a kettle..eh!!.....amazing thaan!!!
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29th January 2012, 04:38 PM
#3444
Senior Member
Regular Hubber
Meera, thanks for all your contributions.
You did a good job in Kugan's absence.
I hope you will be active in this thread even after Kugan comes.
Please post to us all your US version of our recipes.
Have a safe trip. Give our regards to Kugan.
Thanks Gulabjamun.
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30th January 2012, 08:36 PM
#3445
Senior Member
Diamond Hubber
Can some on explain me the diff between "kal" dosa and a Normal Dosa? AFAIK Kal dosa is Jaffna style dosa?
Om Namaste astu Bhagavan Vishveshvaraya Mahadevaya Triambakaya Tripurantakaya Trikalagni kalaya kalagnirudraya Neelakanthaya Mrutyunjayaya Sarveshvaraya Sadashivaya Shriman Mahadevaya Namah Om Namah Shivaye Om Om Namah Shivaye Om Om Namah Shivaye
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5th February 2012, 01:48 AM
#3446
Senior Member
Diamond Hubber
Kugan's Kitchen Part 6
My dear friends, I am back to the forum.
It was because of my dear friends, prayers and wishes.
I am very very grateful to every one.
Give me some time and I will come back full force.
Take care my dear friends. Kugan
Chefs are just like children.
They should be seen not heard.
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5th February 2012, 01:53 AM
#3447
Senior Member
Diamond Hubber
Kugan's Kitchen Part 6
Friends, Meerra, asked me to wish you all goodbye.
She had a hectic time here visiting all the relatives.
She promised to chip in when ever time permits.
She is a very busy person.
Goes to work at 7.30 a.m. Comes home at 6.30 p.m
Has a family to take care, weekends are spent with cooking, cleaning,
shopping and taking care of children's studies.
I am very very grateful to her and rest of my forum friends,
for keeping the thread moving during my absence.
Thanks again friends. Kugan
Chefs are just like children.
They should be seen not heard.
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5th February 2012, 02:13 AM
#3448
Senior Member
Diamond Hubber
Kugan's Kitchen Part 6
My dear P.S Tamby, as to what I know,
Kal dosai is thick and spongy, where as normal dosai is thin and crispy.
Maybe they added little kal (toddy) to ferment the kal dosai
I do not know, can anyone enlighten my P.S Tamby?
Thanks. Kugan
Chefs are just like children.
They should be seen not heard.
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5th February 2012, 03:11 AM
#3449
Senior Member
Diamond Hubber
APPLE COBBLER ( Kugan )
A sweet recipe to start with.
Try it out friends, very simple. Kugan
APPLE COBBLER
Ingredients:
1 cup self rising flour
1 cup evaporated milk
1 cup fine sugar
125 grms melted butter
2 cups sliced apples, tossed in brown sugar
Method:
Preheat the oven to 180 degrees
Butter a baking dish.
Mix the flour and sugar into a mixing bowl.
Add in the milk and whish well.
Then add in the melted butter and mix everything well.
Pour the batter into the baking dish.
Arrange the apple slices all over the batter.
Bake in the oven, for about an hour or until golden and bubbly.
Remove, scoop on to a serving plate and serve.
You can serve as it is or with some cream.
I added few dried blueberries on top
NOTE: You can use any fruit and call it that cobbler.
Ripe peaches taste heavenly.
Apple Cobbler Before Baking;
After Baking:
Chefs are just like children.
They should be seen not heard.
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5th February 2012, 07:22 AM
#3450
Senior Member
Veteran Hubber
Welcome back kugan! Good to see you active again. Don't stress yourself. Post one recipe a week!
Originally Posted by
kugan98
My dear friends, I am back to the forum.
It was because of my dear friends, prayers and wishes.
I am very very grateful to every one.
Give me some time and I will come back full force.
Take care my dear friends. Kugan
" I think there is a world market for may be five computers". IBM Chairman Thomas Watson in 1943.
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