Cook Without Book

Prep Time:  1 minute Cook Time:  13 minutes Yield:  2 servings (serving size: 1 cup scallop mixture, 1/4 cup sauce, and 1 cup pasta)                    Ingredients 1 teaspoon   olive oil 1 teaspoon   butter Cooking spray 3/4 pound   sea scallops 2 teaspoons   capers 1/4 teaspoon   salt 1/4 teaspoon   coarsely ground black pepper 1/2 cup   dry vermouth or dry white wine 2 cups   hot cooked vermicelli (about 4 ounces uncooked pasta) 2 tablespoons   chopped fresh basil Preparation Heat oil and butter over medium-high heat in a large nonstick skillet coated with cooking spray. Add scallops; cook about 3 minutes on each side until browned and cooked through. Add capers, salt, pepper, and vermouth. Cook 30 seconds or until vermouth evaporates. Spoon mixture over pasta. Sprinkle evenly with basil. Nutritional Information Calories per serving: 389 Calorie...

Semolina and Vermicelli Idlis Semolina and vermicelli idlis are very popular in karnataka, where they make it in such big moulds that one idli will suffice for breakfast! the tempering adds to the aroma, while the cashews provide a crunchy respite in every mouthful. You can add some boiled veggies and coriander to the batter to make it more wholesome. Preparation Time:  15 mins Cooking Time:  20 mins Makes 16 idlis Ingredients 3/4 cup   semolina (rava) 1 1/2 cups   rice vermicelli (seviyan)  , broken into 1” pieces 4 1/2 tbsp   oil 2 tbsp  coarsely  powdered cashewnuts (kaju) 1/2 cup   curds (dahi) salt  to taste 2 tsp   urad dal (split black lentils) 1 tsp   mustard seeds ( rai / sarson) 2 tsp  finely  chopped green chillies 4 to 5   curry leaves (kadi patta) 1 tsp   fruit salt For Serving coconut  chutney Method Heat ½ tbsp of oil in a broad non-stick pan, add the semolina and roa...

Vermicelli and Cardamom Pudding Serves 4 2 tablespoons clarified butter 2 tablespoons raisins 2 tablespoons flaked almonds 10 ounces vermicelli broken into short lengths 1/4 cup sugar 1 teaspoon cardamom powder Heat the ghee in a pan and fry the raisins and the almonds until golden. Remove with a slotted spoon. In the same clarified butter fry the vermicelli until golden without allowing it to brown. Add the sugar and mix well. Sprinkle in a few drops of water stir and cook until soft adding a little water as necessary. Take off the heat and stir in the cardamom powder. Serve warm garnished with the fried raisins and almonds.