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Spicy Pasta-as usual with an Indian touch

Nowadays,I could not post much,though I cook and click whenever possible.This is one such dish which was clicked long back :).This is a recipe from my friend Jabeen.She has some wonderful recipes,which I will try to post very soon.

There are many varieties of Pasta .Click here to know about Pasta and the different varieties of Pasta.

Now,lets go to the recipe

Ingredients1 pack rotini(or pasta of your choice)
1 onion chopped roughly
1 tsp ginger garlic paste
1 diced green pepper
a small pack of thin sliced mushrooms
red chilli powder(as per taste)
1 cup boneless chicken breast small cubes(optional)
1 1/2 tsp soy sauce
ground black pepper(as per taste)
Pasta sauce(as needed-optional)
Salt(as per taste)

1.Heat a pot(or pasta cooker) full of water .Add 1/4 portion of the salt needed and some cooking spray or oil into the water.Once the water is hot, add the pasta and allow it cook.Make sure that its not overcooked.So, check once in a while
2.Once its cooked,drain using a colander and spread and keep it aside.
3.In a pan,heat some oil.Add the onions and saute until translucent.Add ginger garlic paste and saute until the raw smell fades away.
4.Now throw in the veggies and chicken(if used),soysauce,red chilli powder,salt and saute at low medium heat until they get cooked.
5.Now add the cooked pasta and mix well with the prepared sauce and drizzle some black pepper.
6.U can also add pasta sauce while serving(I prefer old fashioned pasta sauce-ragu brand) and Garnish with basil leaves(optional)
Read the entire recipe here

Bonda with left over Idly/Dosa Batter

I came to know about this recipe through a friend's MIL,who visited them two years back.A very easy and quick recipe and sure you all gonna love it.

1 cup leftover Idly/Dosa batter
1/4 cup All purpose flour(Maida)
1 Small onion finely chopped.
3 to 4 green chillies finely chopped.
few curry leaves finely chopped.
few coriander leaves finely chopped.
Salt(as per taste)
Oil(for deep fat frying)
water(if needed)

1.Mix all the ingredients together except water.The batter consistency should be thick.It should not become watery.So, add water(if needed)little by little.
2.Heat oil enough for deep frying and drop in small balls of this batter one by one when the oil really hot.Once the bondas turn crispy,remove from oil and place it in the paper towels to absorb excess oil.Serve them hot with ketchup or your favorite sauce.

You can also add shredded carrots to the bonda mixture.

These Bondas go directly to Savoury event hosted by Sri.
Read the entire recipe here

Udaithu Oothiya Muttai Kuzhambu-Eggs cooked in Creamy Tamarind Sauce

Yet another favorite curry!.Love it so much that I have it with rice,idly,dosa, roti and even as such :).I normally change the preparation of the curry from the traditional way.

3 large Eggs.
1 medium size onion finely chopped.
1 medium size tomato finely chopped
1 cup thin coconut milk.
1/2 to 3/4 cup water.
1 1/4 tsp tamarind paste.
1 tsp jeera
1 tsp mustard seeds.
3 to 4 dry red chillies.
few garlic cloves peeled.
few curry leaves.
1 tbsp Sambhar powder.
1/2 tbsp coriander powder.
1/4 tsp turmeric powder.
Salt(as per taste)

1.Heat a pan and add oil.Once its hot, add the redchillies,mustard seeds and jeera.Once the mustard seeds starts spluttering,add the onions,garlic,curry leaves,turmeric powder and saute until the onions becomes slight brown in color.
2.Now add the tomato and saute until it turns mushy.
3.Add the coconut milk,water,sambhar powder,coriander powder,salt and tamarind paste.(fresh tamarind juice gives real good taste).
4.Close the lid and let it boil at low medium heat until the tangy taste is well absorbed and until you could see hot bubbles on the top.
5.Now,remove the lid,break the eggs and directly add to the curry one by one.Make sure that you dont stir.Close the lid and let be it be there until the eggs gets cooked.Garnish it with chopped coriander leaves.
6.Serve it hot with rice.
Read the entire recipe here

Ven Pongal (Electric Rice Cooker way)

Here is my way of making venpongal using electric rice cooker.I dont prefer this cooker for anyother rice cooking.But,u can get excellent pongal by cooking in it :).It takes a lot of time and also need to add more water,when compared to the pressure cooker,but if you try once,then sure you will always prefer this method.
1 1/4 cup Ponni Raw Rice.
1/2 cup Split moong dhal.
8 or more cups of water.
3 tsp Jeera.
a fistful of curry leaves.
a small piece of ginger finely chopped.
a fistful of cashews.
1/4 cup ghee/Vanaspathi(ghee is my choice).
1.Wash and soak rice in water for 1 hour.(You can skip the soaking process)
2.Fry the moong dhal in a pan without oil until it becomes slight brown in color.allow it to cool.Soak in water for 10 minutes.
3.In a electric rice cooker,add the rice,moog dhal,water,jeera,ginger pieces and salt.Initially you can add upto 5 cups of water and in the mid of the cooking process,add the remaining water.
4.In a kadai,heat the ghee and add the cashews,curry leaves and whole peppercorns to it.Fry until the cashews become golden brown.Add this to the cooked rice mixture and stir well.
5.Serve it hot with onion sambhar and coconut chutney(Awesome combination!).

You can substitute the electric cooker with pressure cooker,for cooking the rice and dhal.Add only 5 cups of water in case of using the later.

This recipe is off to Sankranti even hosted by Priti.
Read the entire recipe here

Ragi(Finger Millet) Pakoda

A healthy Snack,quite easy to prepare.I always love to have this snack,way back in India from Stores.Today,I am very happy that I am able to make it.I found this recipe in arusuvai.Mildly changed the way by including Dalia,butter and hot oil.
2 cups Ragi
1 cup Besan(kadalai maavu)
1/4 cup dalia powder(pottukadalai)
1 tsp minced garlic
1/4 cup butter(melted)
1 tbsp hot oil
Red chilli powder
Water(Enough to bind)
1.Sieve the gram flour and ragi together.
2.Now add the red chilli powder,dalia powder and salt.
3.Then add the minced garlic,butter and mix well.
4.Add enough water to the mixture to form a dough like consistency.
5.Heat the oil in a kadai and once its really hot,take some oil and add it to the dough and mix well.
6.In the farsan maker,fix the proper mould needed for ribbon pakoda,apply non stick cooking spray or oil on the sides of the farsan maker(for easy flow of dough).Add enough batter and deep fry the ribbon pakoras in batches.
7.Drain the excess oil in napkin and store the ribbon pakoras in airtight containers.
Adding Dalia powder will make the murukkus crispy.So,my mom's idea is to dry roast the dalia and powder it.But as am a lazy bug,I just powdered it without roasting.
Read the entire recipe here
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