INDIAN STYLE MASALA PASTA RECIPE (VEGETARIAN) | EASY PASTA RECIPES

This is my first post on pasta recipes. I really wonder why din’t I try a pasta recipe so far. Actually I wanted to start with pasta with white sauce or red sauce but my friend Shalini suggested me to try our Indian style, easy pasta recipe with full of masala flavours.

This recipe is very similar to Penne Arrabiata. As kids love pasta very much, I tried this recipe for Raksha’s breakfast. We too tasted some. It was very nice, flavourful and tasty. So my first attempt in making a pasta recipe was a great success. I felt very happy and I wanted to share this recipe with you all. U can make many variations in this recipe and prepare it more healthy & colorful by adding vegetables. Friends, if you are bored of making cheesy pasta recipes, try this low calorie, easy peasy pasta recipe with Indian masala. U will love it.

Indian style masala pasta recipe

Easy,Indian style masala pasta recipe for breakfast/Dinner - Tastes great !

Cuisine: Indian

Category: Pasta recipes

Serves:  3

Prep time: 15 Minutes

Cook time: 10 Minutes

Total time: 25 Minutes

INGREDIENTS
 

To cook pasta Penne pasta - 1 cup Salt - as needed Water - 5 cups Cooking oil - few drops For the masala To temper Cooking oil+ghee - 1.5 tbsp +1 tsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Chana dal - 1 tsp Cumin seeds - 1/2 tsp Big onion - 2 nos Tomato - 2 nos or tomato puree - 1/3 cup Curry leaves - few Ginger-Garlic paste - 1/2 tsp Red chilli powder or sambar powder - 1 tsp Garam masala powder-1/2 tsp Kasoori methi - 2 pinches Coriander leaves - to garnish

METHOD

How to cook pasta: Take 5 cups of water in a bowl. Add some salt and few drops of cooking oil. When the water comes to boil, add 1 cup of pasta. Mix well using a ladle to avoid pasta sticking to the bottom and cook for 10-12 minutes in medium flame. It should be soft but firm without losing its shape. Switch off the flame and transfer the pasta to a colander. Discard the excess water. Show the pasta under running water to make it firm. Set aside. Heat oil+ghee in a kadai. Splutter mustard seeds. Add urad dal, chana dal. Now add big onions and saute till transparent. Add g&g paste and saute for few seconds till its raw smell emanates. Then add tomatoes or tomato puree. Saute till mushy. Add all the powders and mix well for few minutes. Add 2 pinches of kasuri methi and let mixture boil for a minute in low flame. Lastly add the cooked pasta, toss well and switch off the flame. Garnish with fresh coriander leaves, sprinkle some lemon juice if needed and serve hot. Indian style masala pasta is ready !

Note

For variations, add sambar powder in place of red chilli powder. You can use tomato puree instead of chopped tomato. Use pav bhaji masala powder or biryani masala powder in place of garam masala powder. But adjust the spice level as per your taste. U can also add few mint leaves while sauting onions. It gives a nice flavor.

  Masala pasta and Horlicks – My daughter Raksha’s breakfast. 

Technorati Tags: Pasta recipes,easy pasta recipes,Pasta recipes Indian,Pasta recipes Vegetarian,Kids pasta recipes,Masala pasta recipe,Indian masala pasta recipe

Very good recipes Tags: Pasta recipes, Easy pasta recipes, Breakfast recipes, Kids recipes, Penne pasta, Indian pasta recipes.Indian, Indian masala pasta recipe

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CHINNA VENGAYA OORUGAI/ONION PICKLE RECIPE

Basically I love pickles a lot. I can have it with paruppu sadam and lemon rice too. I need to have minimum one pickle as a side dish for curd rice. But Sendhil is just opposite to me. He don’t like pickle as well as papad. So i always buy varieties of pickles from stores only for me. Also I never try to attempt on my own except instant mango pickle though I know pickles are very easy to prepare .

Whenever my MIL visits my place, I tell her to make some pickle for me as she is an expert in making it. She happily prepares it for me. This time I requested her to make South indian style chinna vengaya oorugai / Onion pickle (also called as Madras onion pickle or sambar onion pickle) as I love it from my childhood. She made it in no time following my friend Shalini’s recipe. 

We enjoyed with curd rice,  idli & dosa. I loved it absolutely and all the pickle vanished within two days. Try this recipe, you’ll make it often. Soon I’ll share a post for onion thokku/Vengaaya thokku which is a great side dish for roti/Chapathi. Lets see how to make this easy onion pickle recipe.

Onion pickle recipe/Vengaaya oorugai

Easy onion pickle recipe-Great accompaniment for curd rice, idli, dosa

Cuisine: Indian

Category: Pickle

Serves: 1 cup

Prep time: 15 Minutes

Cook time: 20 Minutes

Total time: 35 Minutes

INGREDIENTS

1 cup - 250ml Small onions/Chinna vengayam/Shallots - 2 cups Tamarind - Big lemon size Red chilli powder – 1.5- 2 tsp Turmeric powder - 1/4 tsp Salt - as needed Roasted methi seeds powder - 1/4 tsp Jaggery - 2 tsp (use 1 tsp for mild sweetness) Hing - 1/4 tsp To temper Gingely oil – 3 tbsp Mustard seeds - 1 tsp Urad dal - 1/2 tsp

HOW TO MAKE ONION PICKLE - METHOD

Wash and peel the small onions. Immerse in water till use. Chop them very finely and set aside. Soak tamarind in enough water till you chop the onions. Then take the tamarind extract and keep aside. Heat a kadai with gingely oil and splutter mustard seeds,urad dal. Add chopped onions with required salt. Saute well till it turns transparent and shrinks in quantity. Add turmeric powder& saute for few seconds. Now add the tamarind extract, red chilli powder, hing, jaggery and boil for few minutes till onions gets cooked well. Mash it with the back of the ladle every now and then so that onions will give a togetherness to this pickle. Pickle will thicken. Check for taste. Add more chilli powder & salt if it tastes too tangy OR add little more tamarind juice with salt if the pickle tastes more spicy. Now add the roasted methi seeds powder, saute for a minute and switch off the flame. Remove and store in a box after it cools down completely. Use a clean spoon for use. Refrigerated and enjoy for a week.

Note

Chop the onions very finely. It is mandatory otherwise pickle won't give a togetherness. Adjust the quantity of chilli powder based on its spiciness. Start with one spoon and add more if necessary. Gingely oil and mustard acts as preservative. So never skip it. Jaggery helps to balance the spicy & tangy taste in pickle. But never add more as it makes the pickle sweet.

Tastes great with curd rice,idli,dosa & roti !!

Enjoy ! 

Technorati Tags: onion pickle recipe,Onion pickle,Vengaya oorugai,Vengaya oorugai recipe,How to make onion pickle,Easy pickle recipe,side dish for curd rice

Very good recipes Tags: Easy pickle recipe, Indian pickles, Pickles, onion recipes, Side dish for rice

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MOR MILAGAI RECIPE(SUN DRIED CHILLIES)-SUMMER SPECIAL

Mor milagai is my most favourite side dish for curd rice next to maa vadu pickle.Not just with curd rice,it also tastes great with pazhaya sadam.I never thought i could make my own mor milagai in my kitchen and that too in Bangalore.Thanks to my MIL for teaching me this yummy vathal recipe.Actually i love to have sun dried chillies(mor milagai) with stalk like we see in store bought ones.When i was young,i started to like mor milagai because of those salty chilli stalks.So i love milagai kaambu very much .But my mil told me to remove the stalk and make it as it is her practice.So i followed the same but used few chillies with stalk for myself which u can see in the picture.I used long thin variety chillies(oosi milagai).But my mil said,gundu milagai(Kooda milagai) also tastes great.I have shared two methods below.Use whichever is convenient for u.

Unfortunately i couldn’t take stepwise pictures .But i am sure this recipe is easily understandable without step by step pictures as it is very simple.So lets see how to make mor milagai at home easily.Utilise this hot summer season and try this easy recipe in your home.

Mor milagai recipe

Home made mor milagai recipe ( sun dried chillies) for curd rice

Cuisine: Indian

Category: Side dish for curd rice

Serves: 18nos

Prep time: 7 days

Cook time: 2 Minutes

Total time: 9days 2 mins

INGREDIENTS

Green chillies-100gms(15-20nos) Sour thick curd - 1 cup Water- 3 tbsp  Salt-as needed

METHOD

Wash and slit the chillies in the middle slightly till half way along the end.It helps the chillies to absorb buttermilk easily.  Whisk the curd adding water and salt.Add the chillies to it,close the bottle and shake it well. Do not use ur hands at any cost. Keep it closed in your kitchen counter( no need to refrigerate).Everyday morning, open the bottle,check if there is any fungus formation.If not,close the bottle,shake it well and keep aside.U should repeat the same for 5 days.Please do not forget to do this.This step is very important. Suppose if there is any fungus formation,remove the chillies from the bottle.Spread in a tray and keep it under the sun.No need to place the buttermilk under sun.Keep it closed in ur kitchen.Let the chillies dry for a day ( from morning 9 am to evening 4pm).After the chillies are partially dry,again mix the chillies with buttermilk and keep it open overnight.Continue this process for 3-4 days till the chillies become completely dry and it should break.All these steps are necessary only if there is fungus or bacterial formation. If there is no fungus formation for 4 days,buttermilk will be mostly absorbed by the chillies.Now spread the chillies in a tray and pour the remaining buttermilk in a wide bowl.Keep them under the sun for 6-8 hours.All the water in the buttermilk will be evaporated and it becomes a thick paste. Now mix the chillies in the paste and make sure chillies are well coated by the buttermilk paste.Spread in a tray and keep it open in ur kitchen counter overnight.The next day,repeat the same process.Mostly in one or two days,chillies will be completely dry and u can break it easily. Heat some oil and fry them.Check for taste.If salt is less or if the chillies are too spicy,take sour sour buttermilk,mix the chillies in it.Leave it for a day.Again sun dry completely and use it as needed. For deep frying,heat 2 tbsp of oil in a kadai and fry 5 chillies.Keep the flame medium and keep frying the chillies till the color changes to dark brown and becomes crispy.By this way,chillies would be fried uniformly. Enjoy with curd rice !! Enjoy !

Note

The total process takes 7-8 days and maximum 10 days depending on the chillies u use. As it is summer,chances of fungus formation is very less.I followed the second method as mine did not have fungus. Do not use ur hands for mixing buttermilk and chillies initially.It may lead to bacterial or fungus formation. Do not forget to check the bottle and shake it well for 3-4 days.Its a must and should. Adjust salt as per ur need.

     Mor milgai tastes great for curd rice.But i personally like to have it with Pazhaya sadam .So here is my summer special breakfast Pazhaya sadam,Mor milagai with chinna vengayam

Technorati Tags: Mor milagai,Mor milagai recipe,Mor milagai vathal recipe,Side dish for curd rice,summer special recipes,Summer recipes.Summer special

Very good recipes Tags: Chillies, Sun dried chillies, summer recipes.Summer special, Indian recipes, Side dish for curd rice, Rice accompaniments

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INTRODUCING BLOG EDITOR WITH RECIPE MICRODATA SUPPORT FOR BLOGGER

 

Dear Blogger friends,

I am very happy to share this online blog editing tool, BLOG EDITOR for blogger platform,designed by my Husband Sendhil kumar. This tool has more features than the standard blogger editor like addition of tables,smileys,post tags (technorati) and the most important Recipe microdata support recommended by popular search engines like Google,Yahoo,Bing etc. As many of my budding blogger friends kept asking me about the blog editing tool i use for my blog,i thought of sharing this useful tool with u all. Please go through the below points for more detailed information. I am sure this tool will be much more useful and u can play with it to design ur blog posts in an attractive way.Please check out my Avocado milkshake recipe post in which i used this tool to publish the post.U'll get some idea.Thanks for visiting this post.Please use this tool and let us know how u liked it ..

Use this link to go to the tool : http://blog-editor.blogspot.in/p/blog-editor.html
Check out this post on how to use this tool : http://blog-editor.blogspot.in/2014/04/getting-started-with.html

What is Blog Editor?

Blog Editor is an online blogger blog editing tool with recipe microdata support and better post editing capabilities.

What feature does this blog editor have that official blogger blog editor does not have? Why should I use this blog editor instead of the official blogger blog editor?

• Recipe microdata
• Custom templates (Use Template Designer to design your own templates)
• Post Tags (ex: Technorati tags)
• Time Duration (Cook Time, Prep Time, Total Time) in recommended format using a UI.
• Tables
• Horizontal line
• Special Characters (Copyright, registered, pound, euro, yen etc.)
• Smileys
• Anchor - Link within the page (Ex: You can create anchor links within posts for Go directly to ingredient, Go directly instructions, Go directly nutrition information)
• Indent / Outdent
• Nested Lists using indent
• Find / Replace Text
• Subscript, Superscript support
• Insert div container
• And a few more, try all the toolbar buttons / controls

Thanks :) 

Please go through this FAQ post for more information

 

Technorati Tags: Blog editor, Online blog editor, Blogger blog editor, Recipe microdata

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EASY WATERMELON SALAD RECIPE-INDIAN STYLE

Watermelon salad is the most popular street food in India during summer. U can find people selling this salad in carts outside the schools & parks all over India. Its a very simple recipe yet I wanted to blog it. In Tamil nadu, this salad is usually served in a disposable bowl with a tooth pick. In Bangalore, I have seen some vendors serving in a small banana leaf in a more authentic way. Its a very simple but very tasty recipe with two toppings. One with salt and pepper and the other one with Chaat masala.

Recently I tasted this salad in a marriage banquet. Its taste and the simplicity of this recipe tempted me to blog it. U can make this salad for parties and get together too. Its too easy to make and the best body coolant for summer. As I mentioned in my watermelon juice post, it is always good to consume a fruit as it is without losing its fiber. So lets have this easy, Indian style watermelon salad recipe to beat this summer heat!. U can also add few pieces of cucumber to make it colorful & healthy. Sure, U will feel energetic and refreshing in this hot season.

Easy watermelon salad recipe

Easy watermelon salad - Indian style recipe for summer

Cuisine: Indian

Category: Salad

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 3 Minutes

Total time: 13 Minutes

INGREDIENTS

Watermelon - 1/2 no Salt - As needed Pepper powder - as needed OR Chaat masala - as needed

HOW TO MAKE WATERMELON SALAD - METHOD

Wash and chop the watermelon. Remove the seeds. Cut into small cubes. Sprinkle salt & pepper powder or chaat masala or mix everything as per your taste. Add little lemon juice if you like. Enjoy eating immediately !!

Check out my easy salad recipe for kids birthday parties if interested !!

Yummy,easy salad recipe - Kids would love it too !

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RAGI PUTTU RECIPE-SWEET,SPICY VERSION

 

Ragi is one of the healthiest and easily available millets all over the world. It is called as Finger Millet in English, Kezhvaragu/keppai/aariyam in Tamil, Ragi in Hindi & kannada, Ragulu, Kooralu in Telugu & Panjapulle, Moothari in Malayalam, Madua in Bengali & Nachni in Marathi. It has numerous health benefits and the most important is it is rich in calcium and fiber. 

I love to try varieties of ragi recipes. Recently I posted Ragi idli & dosa, fermentation method. Here comes yet another interesting and very tasty breakfast recipe, Ragi puttu. I learnt this from my MIL. Last time when she came here, she prepared this puttu for us without using a puttu maker. 

She prepared two versions, sweet puttu with jaggery & spicy version with onions and chillies. It was very nice and soft. She also insisted me to blog this recipe as it will help diabetic people to try a variety of ragi recipe. Procedure is little bit lengthy but its totally worthy to try. Do try this ragi puttu recipe for your breakfast. I am sure your family would love it.

 

Ragi puttu recipe-Sweet n spicy versions

Soft,healthy and tasty ragi puttu recipe without using a puttu maker !!

 

Cuisine: Indian

Category: Breakfast recipes

Serves: 4

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

 

INGREDIENTS

For puttu Ragi flour - 2 cups Wheat flour- 2 tsp Gingely oil – 2 tsp Salt -1 tsp Water - as needed chana dal or moong dal - 3 tbsp For sweet version Puttu flour - 1 cup Grated jaggery - 1/2 cup Cardamom - 2 nos (crushed) Grated coconut - 2 tbsp For spicy version Puttu flour - 1 cup Salt - as needed To temper & saute Mustard seeds - 1/2 tsp Urad dal - 1 tsp Big onion - 1 no (finely chopped) Green chillies - 2 nos Curry leaves - few Coconut oil - 2 tsp Crushed Cumin seeds -1 tsp

HOW TO MAKAE RAGI PUTTU - METHOD

Take ragi flour & wheat flour,oil in a wide bowl. Mix the required salt and little water in a separate bowl. Sprinkle the salt water on ragi flour and mix well till you are able to make a shape as shown in the picture below.  Now sieve this flour using a puttu sieve(puttu salladai-with big holes) and collect the flour.   Heat water in a idli pot. Keep a small bowl inside the idli pot and put chana dal. Cover it with required water. Grease idli plate with little oil and spread the puttu flour in the plate. Make some holes and Steam it for 15 minutes. By this time, dal will also be blossomed. Remove, discard the excess water in the dal and set aside. Remove the flour and divide into two batches.Use one cup of flour for sweet puttu and the remaining one for spicy puttu. For sweet version : Melt jaggery adding little water, strain, add cardamom powder. Add the puttu flour, half of chana dal and grated coconut. Mix well. Serve immediately. For spicy version,heat oil in a kadai and temper all the above said ingredients. Saute onions,chillies, ginger bits and add the ragi flour & cooked chana dal. Check for salt and add more if needed. Lastly add grated coconut , mix well and serve hot ! Enjoy !

Note

For variations,add sugar in place of jaggery syrup. It would be easier but addition of jaggery is healthier than sugar. U can use moong dal instead of chana dal. Keep in mind, dal should not be over cooked. It should just blossom. For spicy version, you can use big onions instead of small onions.

Healthy, tasty ragi puttu is ready for breakfast !

 

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PAAL KOZHUKATTAI RECIPE WITH JAGGERY,COCONUT MILK

 

Last monday we celebrated our 9th wedding anniversary.We had a great day with our in-laws.My MIL treated us with this traditional paal kozhukattai recipe.I had it for the first time and loved it a lot.I usually make paal kozhukattai wih sugar & milk using instant idiyappam flour.I love it so much but Sendhil is not fond of that sweet/dessert as it is with sugar.He likes only his mom’s traditional paal kozhukattai recipe with jaggery & coconut milk.On our anniversary,when she prepared this recipe,i found it interesting.While serving,she cut the paal kozhukattai into pieces like halwa and gave us.Sendhil enjoyed it a lot.As i don’t like to have in pieces, i enjoyed eating it as dumplings in a bowl which u can find in the picture.So its purely ur choice of serving.U can serve it as dumplings or as a piece like halwa..

Paal kozhukattai with jaggery and coconut milk

Traditional paal kozhukattai recipe - Rice balls cooked in coconut milk and sweetened with jaggery !

 

Cuisine: Indian

Category: Sweet

Serves: Serves 4

Prep time: 2hours 10 minutes

Cook time: 20 Minutes

Total time: 2hours 30Minutes

 

INGREDIENTS

To soak and grind Idli rice - 1 cup Salt - 1 tsp Water - as required Coconut - 1/2 no (big size) Jaggery - 1 cup Cardamom - 3-4 nos(crushed) Milk or water - as needed

METHOD

Wash and soak the rice for two hours and grind into a smooth paste thick paste.I used mixie to grind the batter.As i added more water,my batter became slightly watery.To make it thick,i wrapped the batter in a cotton towel to absorb the excess water. In the mean time.grate or cut the coconut into strands using the back of a thick ladle or kinfe.Grind it and extract the first milk using 1 cup of warm water.U’ll get around 1.5 cups of thick milk.Again grind the coconut adding 2 cups of water to extract the second milk.Add one cup of water to it and Keep aside. Take a thenkuzhal murukku press with three holes and fill the mould with batter.In a wide mouthed bowl,take the second coconut milk and allow it to boil.When it starts to roll boil,simmer the flame and press the dough directly.Stir it well and leave it for 2 minutes.Kozhukattai will be cooked and start to float on top.Again press the dough over it.No need to remove the cooked kozhukattai.Keep pressing the dough over and over.(Don’t worry,all the balls will be cooked properly). If u want,u can add some water while the balls are getting cooked.Balls should be well immersed in the coconut milk.So add water accordingly. After all the balls are cooked,add grated jaggery and mix well.Boil for sometime till the raw smell of jaggery emanates completely.Lastly add the first coconut milk,cardamom powder and mix well.If u want to serve in bowl, switch off the flame,remove and serve hot or warm. To make into pieces,stir the rice balls till all the coconut milk gets absorbed and becomes thick.Pour in a plate and spread it.After it becomes warm,draw the lines and cut into pieces after it cools down.Serve and enjoy !!

Note

For variations,u can add sugar in place of jaggery. If u find the batter too hard while pressing,sprinkle some water,make it little loose and press it.While pressing in batches,cover the remaining dough to avoid drying. Pressing in thenkuzhal mould makes the job easy.Else u have make small balls,steam in idli pot and proceed.Soon i will share a recipe with sugar and milk.

Enjoy this paal kozhukattai as evening snack.It tastes yummm !!

 

 

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Very good recipes Tags: Southindian recipes, Sweets recipes, Desserts, Traditional recipes, Traditional sweet recipes, coconut milk recipes, Jaggery

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