Creamy Veggies Pasta

 

Creamy Saucy pasta, with veggies. Macaroni or Pene kids love this with creamy sauce 

Pasta is easy to cook snack special when kids keep demanding it
So give it a go, my kid loves this pasta with veggies. I have used Penne Pasta

You can make this Creamy Saucy pasta even with macaroni or spaghetti which ever you like

Ingredients:

Cooked pasta: 2 cups
All purpose Flour: 3Tbsp
Seasoning: Italian seasoning
Milk: 1+1/4thcup
Pasta sauce: 2tbsp or(can use tomato sauce)
Butter: 2tbsp

Follow this easy procedure:

In a large dish add 1 liter water add salt & add pene & cook the pasta for 10min
Then drain keeping little water separately

Keep this cooked pasta in a bowl of water until use

In a pan Saute Carrots Capsicum  beans broccoli any veggies of your choice, add maggie magic masala for taste add little salt saute and remove aside

In a deep dish add butter then once medium hot add the flour & mix cook till it forms a paste
Then add Italian mixed seasoning

Now fry this for a minute once it starts changing color add the milk & stir

Keep steering till its thickened a bit then add sauted veggies and the cooked pasta with little pasta water and mix well cook 2min

Now add the tomato sauce & mix if its too thick add little more of the reserved water 

Creamy Saucy pasta is ready to serve, Kids enjoy this a lot as its creamy & tasty, You can sprinkle any cheese of your choice on the Pasta & serve

Millet Masala Dosa

 

Crispy Millet Masala dosa for breakfast, replace rice with millets for Healthy breakfast, same crispy and tasty dosas can be made with Millets try this easy recipe

Millets are traditionally important grains,Millets are gaining popularity these days because of their health benefits like high fiber content, gluten free and rich nutritional content. So replace your Rice with Millets & make all the dishes healthy & low calorie, click here for some of my Millet dishes:

South Indian special breakfast is incomplete without dosas, These crispy Dosas are made using Foxtail Millet, You can use any millet of your choice

Ingredients for Millet dosa

Urad Daal: 1 cup

Chana daal: 1/2 cup

Foxtail millet: 1+1/2 cups

Dosa Rice: 1 cup

Flattened rice(poha): 1/2 cup
Oil little to spread on dosa

Soak Urad Dal & Chana daal in a container. Then soak millet & Rice in another container for  4 hrs 

Wash & Grind Urad dal & chana daal with little water to fine paste & remove

Soak Poha just before grinding for 15-20min

Then Wash & Grind soaked millet & rice along with soaked poha & water to fine paste

Here is  daal paste & Millet Paste below

Then mix this millet & poha paste with Urad dal Paste
Add little water & make it dosa paste consistency

Keep in warm place to Ferment Overnite (6hrs)

Procedure For Millet dosa is as follows

After fermentation when making Dosa add Salt to batter & mix
Heat up the dosa pan, take a laddle full batter and spread to form thin dosa
Spread the oil to the sides & apply little ghee on top of dosa cover lid and cook on medium flame
After 2min when its slightly brown turn and cook other side for 2 min

I have sprinkled chutney powder on top and served with Red garlic chutney 

Crispy healhy Millet Masala dosa is ready to serve

Mutton Biryani

Flavourfull Mutton Biryani, with Mutton Masala  This time cooked together Rice & Mutton gives this dish extra flavor & makes it more tasty, so try this Mutton Biryani & Relish the biryani taste

Ingredients Required:

Mutton: 700 grms
Jeera Rice: 2 cups(400grms)
To marinate:

Curd: 1 cup
turmeric little

To temper:

Oil: 3-4 sps
Cloves: 4-5
Cinnamon: 1 inch
Bay leaf: 2
Onion: 4 sliced
Ginger Garlic paste : 2sps
Green chilies: 2-3
Coriender leaves: handful
Tomatoes: 2 chopped
Pudina: 1/2 bunch
Mutton masala: 1sp

Coriander powder: 1sp

Red chilli powder: 1sp

Method to prepare:

Wash the Mutton thoroughly & rinse, then Marinate with curd & turmeric & keep aside

Soak Jeera rice in water for 15 min

Chop all the rest Ingredients & keep it ready

Procedure to follow:

Heat a pressure cooker, Preferably Handi style with Nonstick coating
Add Oil & once heated add whole Garam masalas Cloves, Cinnamon, Bay leaf
Then Add Green chilies & Onions & fry then add gingergarlic paste & fry further
Now at this stage add chopped Pudina & fry
Then add Tomatoes & fry it till mushy
Add the marinated Mutton & give it a mix cook Now add coriander leaves fry nicely, add red chili powder, coriender powder &
Add the Mutton masala(or Garam masala) & mix add salt to taste and close the cooker & cook for 4-5 vissels

Once cooled open and check the water there must be at least 1cup gravy
Wash the Soaked Jeera Rice(or Normal sona masuri) & drain water add this to the cooker
Add 2 cups water(500 ml)(1:1.5 ratio) & mix bring this to a boil. As it already has 1cup water
Turn the Heat to medium or low (if its not non stick keep on sim)

Once it starts bubling close the lid & pressure cook for 2 visels
Let the Pressure Cooker Cool down completely, Then once all the pressure is released Open the lid
Wait for 2-3 min let the steam settle down, then with a fork just  fluff the biryani

Dont Over Mix it just separate with the help of fork, Then Serve Portions using a spatula
Mutton Biryani is ready serve with cucumber & curd raita

Punjabi Mutton gravy

Punjabi Mutton gravy  aromatic gravy with chunky mutton pieces

While Preparing this Mutton curry you will enjoy the Aromas of roasted spices & its very Inviting, Here is the Recipe

Ingredients:

For the marinade:

Mutton:1/ 2 kg cleaned 

Turmeric powder - a generous pinch
Red Chilli powder - 1/4 tsp
Salt - as required

To roast 

Dry Red Chillies
Coriander seeds - 1/2 tbsp
Cumin seeds - 1/2 tsp
Black pepper corns - 1/2 
Big Onion - 1 chopped roughly
Tomato - 1 chopped roughly
Ginger garlic paste- 2sp

To temper:

Oil -1 tbsp
Bay leaf - a small piece
Small Onion - 5 to 7 halved

Spice powder
Cinnamon - 1/4 inch piece
Cloves - 4
Cardamom - 1-2
Star anise,-2

Method:

•   Heat a pan and add red chillies, coriander seeds, cumin seeds, black pepper corns, fennel seeds and dry roast till slightly golden brown. Then add onion, tomato and saute till onions turn golden brown and tomatoes raw smell leaves. 

• Cool down and grind it to a fine paste after sprinkling little water. In a pressure cooker heat oil, add bayleaf, saute for a minute.

• Then add onion, fry & add ginger & garlic paste and saute for 2mins. Then add the marinated Mutton and saute it for 10mins atleast. Then add the grinded masala paste and mix well. Saute until raw smell comepltely leaves and the Mutton blends well with the masala add the spice powder of cloves, cardamom, cinnamon & star anise mix well

• Add 1/2 cup water , required salt very little(add red chilli powder if required at this stage) and pressure cook for 2 whistles in medium flame. Once pressure releases, transfer it to a kadai(in medium flame) and allow it to boil until oil seperates(this may take sometime). Garnish with coriander leaves and switch off as per your required consistency. It gets thick with time so switch off accordingly.

Punjabi Mutton gravy with all the aromatic spices is ready to serve with Roti or chapati 

Capsicum Prawns

Capsicum Prawns spicy side dish, Super easy prawns recipe which is very addictive 

Try this Capsicum Prawns for starters or Side dish with Roti

Ingredients 

Prawns: 1cup

Capsicum: 1

Onion: 1

Tomatoes: 2

GingerGarlic paste: 1sp

Red chili powder: 2sp 

Turmeric little 

Garam masala :1sp

Lemon :1/2

Coriander leaves: 1/2 cup

Salt to taste

Easy Process to follow

Clean the Prawns after deshelling and De- vien it

In a pan add Oil then add chopped Onions and fry

Add the Ginger Garlic paste saute it

Then add Capsicum chunks & fry it well

Lastly add Tomatoes & fry nicely till its mushy

Add Red chilli powder, turmeric powder, garam masala powder & salt mix well

Add the prawns & mix well cook with lid for 6-7 min. Sprinkle lemon juice & coriander 

Switch off the flame mix well

Capsicum Prawns is ready serve with Roti or Rice

Malabar Spinach Fritters

Crispy Malabar Spinach Fritters, best tea time Indian snacks.

Try these tasty fritters for crispy snacks, Malabar Spinach leaves are dipped in Batter & deep fried these fritters are usually served on a rainy day with Tea/Coffee

Ingredients:

Malabar Spinach leaves: 7-10

For batter

Besan(chicpea flour): 1 cup

Chili powder/ paprika: 2 tsp

Ajwain(caraway seeds): 1tbsp

Cooking soda:1/4th tsp

Salt to taste

Water to make thick batter

Oil for deep frying

Simple & Easy recipe for crispy fritters 

Wash the Malabar Spinach & pat it dry with kitchen towel leave it for 5 min

Make a thick batter by mixing all ingredients with water to make a thick paste, leave for 5min

Keep the Oil for deep frying on heat once heated

Add little soda/eno to the batter & mix

Dip each leaf in batter  & coat exterior well

For deep frying:

Reduce heat to medium & add leaf dipped in batter one by one. Fry till brown, remove on absorbent

Enjoy Crispy fritters, on a rainy evening with tea/coffee.

Parippu Payasam

Parippu Payasa for Onam, Easy to make healthy Sweet dish using Rice Rava( Broken Rice/Akki Tari). Along with Jaggery coconut milk & Chana Daal

Also known as Madgane in Konkani. This is wholesome sweet dish. You can add groundnuts & cashewnuts for this to make it more rich.  Try this recipe today

Ingredients
Coarsely powdered Rice: 1cup( bowl)
Chana Daal(gram daal) : 1 cup
Jaggery: 1+1/2 cup
Groundnuts: 1/2cup
Cashew: few
Cardamom powder: 1sp

To grind
Coconut: 1/2
Jeera: 1/2 sp
Turmeric little

In a Blender dry blend the Raw uncooked Rice to a coarse powder( it must resemble Rava)
Wash it and keep aside
Boil the chana Daal till cooked & keep aside
Make a paste of coconut jeera along with little turmeric

In a Pan add 4-5 cups(bowl) water to boil
Once it boils add the Rice rava & cook stiring in btwn till it softens
Then add cooked Chana Daal

Mix well and add coconut paste& cook for 2min
Add Jaggery and cardamom powder mix till it all melts

Lastly add fried destined groundnuts & cashew along with ghee.
Once it comes to boil. Switch it off

Relish this healthy Parippu Payasa for Onam