Cheesy Red Sauce Pasta

 

Ingredients:

Spiral pasta - 1 cup

Tomato - 2

Garlic - 2 (fine chop)

Unsalted butter - 1/2 tbsp + 1/2 tbsp

Onion - 1 (fine chop)

Dry Basil - 1/4 tsp

Chilly flakes - 1 tsp

Olive oil - 1 1/2 tsp

Grated Cheese - 1/2 cup

Oil, Salt, Water - As reqd

Method:

• Boil water in a pan and add tsp of oil.
• Add in salt and pasta and cook for 7 mins.
• Strain and set aside.
• Make 4 cuts on top of tomato.
• Add into to boiling water.
• Blanch it for 2 mins.
• Once done, peel the skin and remove seeds.
• Puree it. Don't add water.
• Heat olive oil in pan.
• Add in garlic and saute in low flame.
• Add in butter and mix well.
• Add in onion and saute.
• Add in puree, dry basil and chilly flakes.
• Add in required salt and mix well.
• Add in cooked pasta and mix well.
• Cook for 2 mins and then add in 1/2 tbsp butter.
• Add in grated cheese and mix it.
• Let it cook for min.
• Serve hot by topping it with grated cheese.
  
  

Coconut Cookies #2

 

Ingredients:

Unsalted Butter - 30 g(melted)

Powdered sugar - 25 g

Grated coconut - 25 g

Maida - 50 g

Baking powder - 1/4 tsp

Milk - 1/2 tbsp

Elaichi powder - 1/4 tsp

Tutti Frutti - 38 g

Method:

• In a bowl add in melted butter.
• Add in powdered sugar and whisk well.
• It will be thick and creamy.
• Add in fresh grated coconut and whisk well.
• Add in flour, elaichi powder and baking powder.
• Mix this well.
• Add this to wet ingredients and add tutti frutti.
• Mix well with spatula.
• Add milk and gather the dough.
• Brush the baking tray with butter and dust it with flour.
• Make small balls and press it gently and arrange in tray.
• Bake this in a preheated oven (OTG) at 180℃ for 20 - 22 mins.
• Yields 11-12 cookies.

Idly #65

 

Ingredients:

Ginger - small piece (crush)

Garlic - 2 (crushed)

Fennel powder - 1/4 tsp

Coriander powder - 1/2 tsp

Kashmiri Chilly powder - 1/2 tsp

Cumin powder - 1/4 tsp

Turmeric powder - 1/2 tsp

Curd - 2 tbsp

Dry Red Chilly - 3 (deseed)

Mustard seeds - 1 tsp

Curry Leaves - a sprig

Oil - As reqd

To Fry:

Leftover Idly - 4-5

Salt - 1/8 tsp

Kashmiri Chilly powder - 1/4 tsp

Red Chilly powder - 1/4 tsp

Cumin powder - 1/4 tsp

Rice flour - 1 tbsp

Curd - 2 tbsp

Method:

• Refrigerate idly for 30 mins.
• Now cut into cubes.
• Add this to bowl, add in salt.
• Add in chilly powder, cumin powder and chilly powder.
• Add in rice flour and mix.
• Add in thick curd (2 tbsp) and mix gently.
• Heat oil in pan and fry these idly cubes.
• Heat oil in pan and add mustard seeds.
• Add in ginger and garlic and saute for a while.
• Add in curry leaves and dry red chilly.
• Add in fennel powder and cook in low flame.
• Add in 2 tbsp of curd and mix it.
• Cook in low flame.
• Add in spice powders and mix well.
• Add in fried idly and toss well.
• Serve hot.

 

Sour Cream

 

Ingredients:

Fresh Cream - 240 ml

Milk - 60 ml

Lemon juice - 1 tbsp or Vinegar - 2 tbsp

Method:

• In a glass jar add in room temperature milk.
• To this add lime juice or vinegar.
• Close it with lid and shake well.
• Now add in room temperature fresh cream.
• Close the lid and shake well.
• Cover with muslin cloth and let it sit for 24 hours.
• After the desired time, you will have a thick sour cream.
• Now your homemade sour cream is ready to be used in recipes.

Avarakaai / Broadbeans poreyal/masala

 

Ingredients:

Avarakaai - 10

Onion - 1(fine chop)

Tomato - 1 (fine chop)

Turmeric powder - 1/4 tsp

Sambar powder - 1 tbsp

Mustard seeds - 1 tsp

Urad dal - 1/2 tsp

Dry Red chilly - 1

Curry Leaves - a sprig

Salt, Oil, Water - As reqd

Method:

• Peel the nerve and chop the avarakaai and set aside.
• Do check if any worms and discard.
• Boil water in pan and add avarakaai pieces.
• Cover and cook for 5-6 mins.
• Then strain and set aside.
• Heat oil in pan and add mustard seeds, urad dal.
• Add in curry leaves and dry red chilly.
• Add in onion and saute for a while.
• Add in tomato and cook till it turns mushy.
• Then add turmeric powder, sambar powder and salt.
• Mix well.
• Add in boiled avarakaai and mix well.
• Cook in low flame for 3 mins.