Indian Style Tomato Spaghetti Recipe – Vegetarian Spaghetti Recipe With Video

This is my second post on vegetarian spaghetti recipe. I started trying out spaghetti based recipes recently and my first recipe was easy garlic spaghetti. We loved that a lot. So Raksha & Sendhil asked me to try some varieties of spaghetti recipes for breakfast. Last Sunday I made this easy, Indian style tomato spaghetti recipe with very simple ingredients. I browsed many vegetarian spaghetti recipes and tried it finally with my own twist. It came out really well and we all loved it. 

Raksha took 2 servings which made me very happy. For Raksha, I used red chilli flakes, pepper powder in little quantity for less spicy taste and added more cheese whereas for myself & Sendhil, I added more spices, used Italian seasoning and made it without cheese. It was tasting great and packed with full flavor. 

Friends, do try this easy, yummy tomato spaghetti recipe for your kids and family.Adjust the spice level based on their taste buds. I am sure they will love it. Lets see how to make this easy, Indian vegetarian tomato spaghetti recipe with step by step photos and video !

Tomato spaghetti recipe - Indian vegetarian spaghetti recipe

Easy tomato spaghetti recipe - Indian vegetarian style recipe for breakfast & dinner !

Cuisine: Indian

Category: Spaghetti recipes

Serves: 3

Prep time: 20 Minutes

Cook time: 15 Minutes

Total time: 35 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Spaghetti -  150 gms Water - 8 cups Cooking oil - 1 tsp Salt - 1 tsp To Saute Cooking oil or olive oil - 2 tbsp Garlic cloves - 7 nos ( Finely chopped) Big onion – 2 nos ( Finely chopped) Grated Cheese – 2 tbsp ( I used Mozzarella) Capsicum - 2 tbsp ( Finely chopped) Ripe Tomato - 5 nos ( small) Red chilli flakes - 1 tsp Pepper powder - 1 tsp Salt & water - as needed Italian seasoning - 1 tsp ( optional) Sugar - 1/2 tsp

METHOD

Boil 8 cups of water in a wide bowl. Add 1 tsp of cooking oil or olive oil, add 1 tsp salt. Put the spaghetti and let it cook till half done. Now add the whole tomato in spaghetti water and let it cook. Remove the tomato to a plate after its skin gets cracked ( blanched) . But keep cooking the spaghetti in medium flame for 20 minutes till it turns soft yet firm. i.e Cook Al dente.  If you cover & cook, water may spill. So cook it in medium flame till 3/4 th of the water is absorbed.Then cover & cook for 10 minutes to become soft. Take one spaghetti and check it. Break it with your fingers. Taste one. If  its soft and slightly chewy,  spaghetti is done.  Please check THIS LINK for cooking spaghetti in detail ! Peel the skin of tomato and grind it to a puree. Set aside.Transfer the cooked spaghetti to a colander and drain the excess water. Wash the spaghetti in the running tap water so that it remains firm. Keep aside.   Heat oil in a kadai and saute the finely chopped garlic cloves. When it starts to turn golden, add the finely chopped onion and capsicum. Saute till onion turns transparent. Now add the tomato puree, salt,  red chilli flakes, pepper powder , sugar and Italian seasoning ( If  using). Mix for a minute and then add the cooked spaghetti. Toss well till the spaghetti is evenly coated with the sauce.Switch off the flame and add the grated cheese. Mix well, remove and serve hot ! Enjoy !

Note

Spaghetti takes more time to cook. It took nearly 25 minutes in medium to high flame. I covered & cooked it for the last 5 minutes. Washing the cooked spaghetti in running water helps to keep the spaghetti stay firm. You can cook the spaghetti and keep in advance if making for guests or parties. You can add canned tomato puree too. Adding Italian seasoning is purely optional. But it gives a nice flavor to the dish. If you have fresh or dried basil, you can add that too.

Try this yummy, tomato spaghetti recipe at home for breakfast/dinner !

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Paneer Puri Recipe – Stuffed Paneer Poori - Poori Varieties

During weekends, I am making varieties of poori for our breakfast and I have been sharing the same in my blog. Last Sunday I prepared this paneer poori (Indian cottage cheese in English) for our breakfast with the leftover paneer cubes. Its a stuffed paneer puri recipe. So you just have to add grated paneer to the wheat flour and make dough with it. Its so simple. 

When I was searching for different types of puri recipes, I saw this one in Ramki’s one page cookbook. I liked the idea of paneer stuffed poori and tried this recipe in my own way. It came out really well, puffy and soft. Even though it tastes like masala poori, Paneer gives an additional softness to it and make it healthy too. Semolina/ Rava helps to keep the poori puffy and hold its shape for long time. So kids would love it for sure. 

Do try this different type of poori during this vacation for your kids and family. Enjoy the breakfast ! I made masala raita and onion masala as side dish for this poori. It was a good combination. You can make tomato bhaji, potato masala or even chana masala as a side dish.  Ok, Lets see how to make yummy, soft paneer poori with step by step photos and a video !

Paneer Poori Recipe - Poori varieties

How to make masala poori with paneer - Paneer puri recipe

Cuisine: Indian

Category: Paneer Recipes

Serves: 12 nos

Prep time: 10 Minutes

Cook time: 2 Minutes

Total time: 12 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Grated paneer - 3/4 cup Atta/Whole wheat flour - 1.5 cups Besan flour - 1 tbsp Rava/Semolina - 1 tsp Red chilli powder - 1 tsp Garam masala powder - 1 tsp Ajwain or cumin seeds - 1/2tsp Coriander leaves - 1 tbsp( finely chopped, optional) Salt & water - as needed Cooking oil - to deep fry

HOW TO MAKE PANEER PURI - METHOD

Grate the paneer using a grater and measure 3/4 cup from it. Keep it aside. In a wide bowl or plate, take the wheat flour, besan flour, rava, salt, red chilli powder, garam masala powder, ajwain/Omam OR cumin seeds and grated paneer. Mix everything well without adding water. Mixture looks crumbly. Now add water gradually and make a smooth dough. Dough should not be too hard or too sticky. Knead it for 5 minutes. Make poori immediately. Keep the remaining dough covered while rolling the poori. Take a portion of dough and make uniform sized balls. Dust the ball in wheat flour and roll into small thick poori. Remember thin poori won’t puff up. So roll it thick. Refer picture below for thickness.  Heat oil in a kadai to deep fry. Check its temperature by dropping a pinch of dough. If it rises to the top immediately, oil heat is just right. If the heat of oil is less, poori won’t puff up. So check it before deep frying. Reduce the flame to medium and take one rolled poori. Pat it between your palm to remove the excess flour.  Drop the poori in oil. When it starts to come up, press the poori with a ladle gently. It puffs up well. Now flip the poori and cook for a minute till bubbles cease. Remove & drain in a tissue paper. Serve hot with masala raita and some bhaji/Poori masala. TIPS:  Increase the flame to high till you drop the next poori. Reduce the flame to medium as soon as u drop it. You can follow this to maintain the heat throughout deep frying. If oil becomes smoky hot, switch off the flame for few minutes. After the oil comes to desired temperature, fry the poori. Enjoy !

Note

Do not make the dough too sticky or soft. No need to rest the dough. Make poori immediately to prevent oil absorption. Thickness of poori is very important to puff up. So roll it small and thick. Heat of oil is also an important factor for puffy poori. Check its temperature. Oil should not be smoky hot.

Try this yummy paneer poori at home for your weekend breakfast and enjoy !

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How To Make Chocolate At Home Without Coconut Oil – Homemade Chocolate Recipe With Cocoa Powder

Easy homemade chocolate recipe using milk powder and cocoa powder with step by step photos and video !
Wish you all a very happy Valentine’s day !!. When I was looking for some interesting Valentine’s day special recipe, homemade chocolates came to my mind. Long back I have shared a Vegan version of chocolate recipe using cocoa powder,honey and coconut oil. Though it is an easy, perfect and fool proof recipe for homemade chocolate ,the flavor of coconut oil would be dominant which many people don’t like it. Many of my readers who had tried that recipe requested me to share an alternative for coconut oil. I tried it with butter and even with dalda but it didn't work.So I was looking for a chocolate recipe that uses butter and cocoa powder. 

I came across this homemade chocolate recipe without oven in YouTube video . I just halved the quantity of ingredients and tried it today. It came out really well but not tasting like silky smooth Dairy milk. It was pretty good in taste like Five star chocolate with a mildly chewy, fudgy kind. But its quiet addictive to eat :) To make Dairy milk kind of chocolate, we must use cocoa butter to achieve the silky texture. In India, cocoa butter is not easily available and its very costly to buy online too. 

Another easiest option is to melt dark compound or white compound chocolate either in microwave oven or stove top ( Double boiling method) and make chocolates. It tastes really good equal to the store bought ones. Soon I will make a detailed post on that. But this chocolate recipe is made with 4 simple ingredients like milk powder, sugar, cocoa powder, vanilla essence and Butter ( clarified ghee). Cooking procedure is also easy. You don’t need to check for one string consistency sugar syrup. Its just mixing and freezing. Homemade Chocolates would be ready ! Now anyone can make chocolates at home using this recipe. 

This chocolate tastes the best when served chilled. But it stays good for an hour without refrigeration. So you can make this ahead and serve kids for birthday parties. Kids would love this chocolate for sure. Do try this easy homemade chocolate recipe for this Valentine’s day and have a great celebration. Surprise your Husband and Kids with this lovely chocolates this evening. Soon I must try Raksha’s favorite Milk chocolate/ white chocolate as well by replacing cocoa powder with milk powder. Now lets see how to make chocolate at home using cocoa powder and milk powder with step by step photos and a video for better understanding ! Hope you will try and like it.

Easy homemade chocolate recipe - How to make chocolate at home with cocoa powder

Easy homemade chocolate recipe - How to make chocolate at home with cocoa powder with step by step photos and video !

Cuisine: Indian

Category: Chocolates

Serves: 12 Pieces

Prep time: 5 Minutes

Cook time: 60 Minutes

Total time: 65 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml ; 1 tbsp – 15ml ( 3 tsp) Milk powder - 2.5 tbsp ( I used Nestle Everyday milk powder ) Cocoa powder - 1.5 tbsp ( I used Kwality brand) Icing sugar or powdered sugar - 4 tbsp Vanilla extract - 1/2 tsp Butter – 3 tbsp ( Soft, at room temperature) Chopped Nuts & raisins - As needed ( optional) Boiled milk at room temperature - 1 to 2 tbsp ( optional, use only if needed)

HOW TO MAKE CHOCOLATE WITH COCOA POWDER

In a bowl, mix milk powder and cocoa powder. Set aside. Boil 5 cups of water in a wide bowl or kadai. Allow it to roll boil well. Switch off the flame. Take a bowl that fits in the kadai. Add 3 tbsp soft butter to it. Keep the bowl inside the hot water kadai. Mix the butter and melt it completely. Keep the bowl inside the hot water throughout the procedure. Add icing sugar or powdered sugar to the melted butter.Mix well. It will resemble a creamy paste. Add milk powder + cocoa powder mixture to this and mix well. It will become a thick paste by absorbing all the butter. Lastly add vanilla essence, mix well. (IF YOU FEEL THE MIXTURE IS TOO THICK, ADD 1 TO 2 TBSP MILK TO LOOSEN IT).  Take a chocolate mould ( Either plastic or silicone mould) and fill the chocolate mix. Pat it  well to level the chocolate. Excess butter may ooze out. Don’t worry. Just fill the mould and freeze it for one hour. Remove the mould and rest it for 5 minutes. Remove the chocolate and enjoy !! Enjoy this Valentine’s day with this simple homemade chocolate recipe !

Note

Butter should be soft at room temperature. So keep it outside for few hours if its hard or soften the butter in microwave for a minute. For variations, you can add finely chopped nuts or raisins to the chocolate batter. Water should be very hot so that butter can melt easily. Remember to keep the bowl inside the hot water throughout the cooking procedure. It helps the chocolate to set well. For making milk chocolate/white chocolate, just replace cocoa powder with milk powder. I used light cocoa powder. If you use dark colored cocoa powder, chocolate tastes like dark chocolate with mild bitterness. You can try to add equal amount of milk powder and cocoa powder i.e 2 tbsp each for more chocolaty taste.

Try this easy, simple chocolate at home and enjoy the occasion !!

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Easy Peanut Ladoo Recipe With Skin |Groundnut Laddu Recipe – Ladoo Varieties

Peanut ladoo recipe with skin adding jaggery / sugar. Last year I tried Kadalai urundai( Kadalai mittai/Peanut chikki) for Karthigai deepam festival. But it wasn’t up to the mark.When I was telling about this to my friend Shalini, she suggested me to try this easy peanut ladoo which was her favorite childhood snack. She shared her recipe with me and told it is called as “Palli laddu / Verusenega pappu ladoo” in Telugu. In other languages, it is Nilakadalai/Verkadalai laddu or kadalai podi urundai in Tamil, Kadalekai unde in Kannada, Shengdana ladoo in Hindi (Marathi).This is an easy ladoo recipe with just 2 ingredients and amazing health benefits.If you have roasted peanuts in hand, you can prepare this ladoo in the next 5 minutes.Ghee is not used in this recipe. So its a low calorie ladoo when compared with other ladoo varieties. Roasted peanuts with Jaggery is a good source of protein & iron. Kids would love this very much. It can be packed for their school snack box. If your kids don't like jaggery, you can add sugar too. Generally this laddu is made by removing the skin of roasted peanuts but I ground the peanuts with skin. So my job has become even more easy. I din’t find much difference in taste or flavor. Sendhil is a big fan of peanut recipes. So he loved this ladoo very much. The same procedure can be used to make till ladoo/Sesame seeds laddu( ellu urundai) as well. Do try this easy, healthy peanut ladoo for your husband and kids evening snacks, reap its health benefits during this winter season.Ok,  Lets see how to make easy peanut laddu with step by step photos !

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Crispy Corn Cheese Balls Recipe – Indian Party Snacks Recipes

Long back I have shared a recipe for Masala corn cheese balls in which all the spice powders, ginger-garlic paste are used. Its purely of our Indian style with all the masala flavor in it. Its made without potato. Cheese and sweet corn are the major ingredients.I used to make it for my guest and kids parties at home. Recently I came across this video of Corn cheese balls with Oregano & chilli flakes. I got tempted and tried it last Sunday for evening snacks. I followed my Aloo patties( Burger) recipe technique, coated the balls twice in maida paste and bread crumbs to get super crispy exterior. It came out very well. Use Panko crumbs for best result. Raksha liked it very much but she wanted the Indian masala flavor instead of Oregano. Then I made few balls adding garam masala powder.Overall this recipe is a big hit in home. Friends, do try this recipe either with Indian masala or Italian seasoning based on your kids liking. Follow the same procedure and make this yummy, crispy corn cheese balls to celebrate kids birthday party, get together, kitty parties to serve as a starter. The dough can be made in advanced and refrigerated till use. All the kids would easily fall for this cheesy snack. For variations, these balls can be made like nuggets. Ok, Lets see how to make this easy corn cheese balls with step by step photos, tips and tricks and a video !

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Potato Poori – Aloo Puri Recipe - Alu Ki Puri

Potato poori / aloo puri in Hindi is an interesting kids friendly puri recipe. Poori would be our Sunday breakfast mostly. So I started exploring varieties of poori for a change. I have already shared Palak Poori, Masala poori, Beetroot poori, Tomato poori, chola poori recipes. This Sunday I tried potato poori ( Alu ki puri in Hindi) for the first time. I made the poori dough by mixing wheat flour with boiled, mashed potato and spice powders. 

Puri came out super soft with awesome masala flavor. It stays soft for hours together. So it can be packed for lunch box and ideal for travel as well. Side dish is not required for this puri recipe. Still I served it with tomato sabji and onion raita. Mixed veg kurma also goes well I guess.We loved it a lot. Its a winner recipe in my house. Do try this potato poori recipe for your kids and family. They will love it very much. 

Next I am planning to make methi poori and mint poori. Friends, If you know any other interesting poori varieties, do share them in the comments section. I will make it. As I say in all my poori posts, thickness of poori while rolling and the proper temperature(heat) of oil is the secret to get nicely puffed up poori. I have shared those points below in detail. If you are a beginner, It will sure come by practice. Ok, Lets see how to make Aloo Poori recipe with step by step photos and a video !

Potato Poori - Aloo Ki Poori Recipe

How to make aloo ki puri / Potato poori recipe with step by step photos and video

Cuisine: North Indian

Category: Breakfast

Yields : 12 nos

Prep time: 10 Minutes

Cook time: 2 Minutes

Total time: 12 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Whole Wheat flour / atta - 1 cup ( I used Aashirvad) Medium sized potato - 2 nos Cumin seeds or Ajwain - 1/4 tsp Red chilli powder - 1 tsp ( I used Kashmiri chilli powder) Dhania powder - 1 tsp Garam masala powder - 1/2 tsp Coriander leaves - 2 tbsp ( finely chopped) Crushed kasoori methi – 1 tsp Salt - as needed Water - as required ( I added 1/3 cup)

METHOD

Wash and pressure cook potato in required water in very low flame for 2 whistles.Open the cooker and remove the potato. Peel the skin. Place the potato in a wide plate or bowl and mash it. To the mashed potato, add turmeric powder, red chilli powder, dhania powder, cumin seeds, garam masala powder, salt, finely chopped coriander leaves, crushed kasoori methi, wheat flour and mix well without adding water. Add wheat flour and mix well without adding water. Now add water little by little and make a smooth, non-sticky dough. No need to rest the dough. Roll immediately. Grease your hands with oil. Take a portion of dough.Knead for a minute. Make balls roughly. Keep the remaining dough closed till use. Take one ball, roll it well and flatten it. Dust in wheat flour once and roll the poori slightly thick. Make sure corners are thick. Remember it should not be rolled too thin like roti. It won’t puff up. Roll all the poori and arrange in a plate without overlapping each other. Heat oil in a kadai and when it gets heated , put a pinch of dough. If it rises immediately to the top, oil temperature is right. It should not be smoky. Pat the excess flour in the poori and drop one in the oil. Let it rise to the top. When it comes to top, pat it gently with the ladle. It will puff up nicely. Flip it after the bubbles cease. Cook the other side too.Press with the ladle for uniform cooking. Drain in a tissue paper and serve hot with raita or any sabji. Do not make any side dish with potato. U can make tomato sabji or mixed veg kurma for this poori. Enjoy !

Note

Poori gets puffed up only if its rolled thick evenly and properly. Oil temperature should be perfect. If its rolled thin, it comes like a papad. If the oil temperature is less, poori absorbs lot of oil and it won’t puff up. At the same time, oil should not be smoking hot. Poori will become dark golden. So after you deep fry one poori, reduce the flame completely low. After dropping the next poori, increase the flame to high. By doing this way, heat of the oil can be maintained. If oil becomes smoky hot, switch off the stove for sometime. When the oil comes to right temperature, deep fry again. As I have added Kashmiri red chilli powder, color of my poori was red. If you like white colored poori, add finely chopped green chilli instead of red chilli powder. Do not rest the dough for long time. Poori may drink oil while frying.Try to make puri as soon as u make the dough. No side dish is required for this poori. If you want to make it , mixed veg kurma and tomato onion sabji would be some good options.

Enjoy this soft, masala flavored Potato Poori at home with raita and sabji !

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Masala Peanuts Recipe – Masala Kadalai (Microwave & Deep fried Versions)

When I was young, my dad used to buy this besan coated, red colored, deep fried, spicy, dry masala peanuts( masala kadalai in Tamil) and roasted green peas ( Kara Pattani ) that is sold in small packets along with cone ice cream in cinema theatres to munch on during interval time Nowadays we could find mostly popcorn & boiled sweet corn ( butter cup corn) in most of the theaters which I am not fond of. So we buy it only for my daughter Raksha. She likes Haldirams masala peanuts and moong dal as well. But I feel the quantity of salt is high in it. So I started making them at home either in microwave or by deep frying in oil depending on the time in hand. Mostly I make it for Raksha’s school snack box or for her evening snacks after coming back from school. Yesterday I prepared this masala peanuts for our teatime. I took a video recipe by making one batch in microwave and deep frying the other batch. Both came out really well, equally crunchy and tasty. Kids would like the deep fried version more than microwave ones. For people under diet or calorie conscious, you can opt for baked version in oven to cut down the calories.I have shared both of them with step by step pictures and a video below. Do try this easy, quick and yummy evening snack for your kids & elders in your family. Enjoy your teatime ! Now Lets see how to make this yummy South Indian Masala peanuts / masala kadalai at home.

Masala Peanuts Recipe - Microwave & Deep Fried Versions

How to make besan coated masala peanuts - Deep fried version & microwave versions !

Cuisine: Indian

Category: Snacks

Serves: Serves 2-3

Prep time: 20 Minutes

Cook time: 20 Minutes

Total time: 40 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Raw peanuts - 1/2 cup Besan flour / Kadalai maavu - 3 tbsp Rice flour - 1.5 tbsp Red chilli powder - 1 tsp ( Add 1.5 tsp for spicy taste) Garam masala powder - 1 tsp Ginger & Garlic Paste - 1/2 tsp Salt & water - as needed Asafetida/ Hing – 2 pinches Cooking oil - 1 tsp ( to mix in the batter) Cooking oil - to deep fry

METHOD

Wash and soak raw peanuts in water for 15 minutes. Soaking helps to skin to remain intact with peanuts while frying. The masala won’t come off with the skin after frying. After soaking drain the soaked water completely. Take them in a wide bowl and add the besan, rice flour, red chilli powder, Garam masala powder, Ginger & garlic paste, hing and required salt. Mix well. Then add water little by little and mix well till all the peanuts are well coated with the masala. Do not make the batter too thick or too thin. Now add 1 tsp of cooking oil all over the batter. Mix well and set aside. For deep frying : Heat cooking oil to deep fry and drop a pinch of batter to check its temperature. When its hot, it will rise to the top immediately. Now sprinkle the masala coated peanuts in oil and deep fry till it becomes golden in color and crunchy. Cook in medium flame and toss them in oil whenever needed, cook till bubbles cease. Remove in a tissue paper. For microwave version : Grease a microwave plate with oil and spread the masala coated peanuts in the plate.You can spread them directly on the glass plate inside the microwave.  Microwave in high power for 6-7 minutes and cook till its roasted. Keep an eye to avoid burning of peanuts. You should remove the plate once in the middle( after 3 minutes) and flip them to cook the other side as well. Again microwave for 3-4 minutes. Mine took totally 7 minutes in 800w power. Roasted Peanuts will be soft to touch when hot. But it will become very crispy once it cools down. So let it cool down completely before you munch. Serve with tea ! Enjoy !

Note

Adjust the quantity of spice powders as per your taste buds. If you don’t have enough time for soaking, just wash the peanuts and mix all the flours in the wet peanuts and proceed as given above. Timings in microwave depends on the power of microwave. So please keep an eye. It will burn off suddenly.

Enjoy this crunchy masala peanuts for your teatime !

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