Pasta with Arabiatta Sauce

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Ingredients
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· Pasta ( Spaghetti , Penne )
· Mozarella Cheese – 1 cube
· Tomato – ½ Kg
· Dry Italian Seasoning – Oregano , Basil , Parsley
· Olive Oil
· Chilli Flakes – 2 Tblspoon
· Sugar – I tsp
· Olives – 4 to 5 for Ganish
· Wine – Optional



Penne Arabiata


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Method:
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1. Pressure cook the tomatoes for 3 whistles .
2. On cooling , peal of the tomato skin and make a puree of it
3. Heat a soup pan and add olive oil
4. Once hot, add the tomato puree
5. Add the chilli flakes , sugar , salt and allow it to cook.
6. Simmer for about 15 min and the sauce will be cooked.
7. Add the Italian seasoning and wine and mix .
8. Cook Pasta in hot water and strain it. Mix it with a little oliv oil and jeep
aside.
9. Heat olive oil in pan . Put the arabiatta sauce and then the paste and toss.
10. Top it with the mozarella cheese and once the cheese starts melting switch off.
11. Serve hot and garnish with some more cheese

Vegetable Cutlet

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Ingredients
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Carrot , Bean - 2 cups Chopped into small pieces
Potato - 4
Onion - 1 finely chopped
Peas - 1/2 cup
Ginger Garlic Paste - 2 tbsp
Garam Masala
Chilli Powder
Turmeric
Bread Crumbs - 2 cups
Maida - 1 cup
Oil for deep frying
Coriander for garnishing
Salt

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Method
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1. Heat oil in a kadai
2. Add onion and fry till brown
3. Add all the vegetables , chilli powder, garam masala and salt
4. Add 2 cups of water and cook till done
5. Pressure cook the potatoes and mash them
6. Add the potatoes to the cooked vegetables and mix nicely.
7. cook for a min n switch off
8. Garnish with coriander leaves
9. Roll the prepared veg - potato mixture into small cylindrical cubes
10. Take the maida n mix it with water and salt.
11. The maida mixture should be like a paste. Shud not be very watery
12. Spread the bread crumbs in a plate
13. Dip the cubes in the maida paste. Make sure they are fully covered in the paste
14. Roll the cubes in the bread crumbs . Make sure they are fully covered in the bread
crumbs
15. Heat oil for deep fry and keep it ready
16. Deep fry the cutlets till brown
17. Serve with Tomato Sauce

Mooli Paratha

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Ingredients

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Radish - 3 Nos

Chilli Powder

Turmeric

Salt

Atta

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Method

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1. Knead the dough for chapathi and keep aside

2. Grate the radish and squizz out all the water that comes out of it
3. Heat oil in a pan.

4. Add the radish , chilli powder , turmeric and salt .

5. Saute the radhish until it is cooked

6. Roll two chapathis.
7. Take one , spread a layer of the cooked radish in the centre
8. Keep the other chapathi on top of it.
9. Fold them into a square
10. Roll into a single chapathi
11. Fry the chapathi

Badam Burfi ( Almond Sweet )

Easy to make and very tasty. Ideal sweet for a festival like Diwali

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Ingredients
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Badam / Almonds - 1 cup
Sugar - 2 cup
Ghee - 2.5 cups
Milk - 0.5 cup
Saffron - a few strands

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Method
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1. Boil water and soak the almonds in hot water for half an hour
2. Peel of the almond skin and chop it into small pieces
3. Put the chopped almonds in a blender and add the milk. Make a fine paste
4. In the kadai , add the sugar and 2 tablespoon of water and allow it to become a syrup
5. Once the sugar is completely dissolved , add the almond paste .
6. Add the ghee now and then little by little whenver the mixture seems to sticking to the kadai
7. Keep stirring continuously until the mixture starts coming off the kadai without sticking. It might take around 12 minutes to reach this consistency
8. Take a plate and spread ghee all over.
9. Pour the almond mixture and spread it evenly in the plate
10. Make pieces using the knife once the burfi cools down.
11. Store it in an air tight container and it will stay good for about a week

Pudina Chutney

This chutney goes very well with Dosa / Idli / Roti.

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Ingredients
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Mint Leaves - 100 gm
Coriander Leaves - 50 gm
One big onion - cut into big pieces
One medium sized tomato - cut into big pieces
Coconut - 1 small cup
Red Chilli - 3 to 4
Salt to taste
Oil

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Method
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1. Heat a table spoon of cooking oil in a kadai
2. Add the onion and saute them until they turn transparent
3. Add the tomatoes and red chillies and fry until the tomato is finely cooked
4. Add the mint leaves n the coriander leaves and fry them for a minutes
5. Finally add the grated coconut and fry till the coconut becomes dry.
6. Allow the ingredients to cool down and then put them in a mixer to make the chutney.

Venthaya Kuzhambu

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 Ingredients
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Sundaikkai Vatral - 10 - 12 of them

Sambar Onion - 100 gm

Tomato - 1 finely chopped

Tumeric Powder - 1/2 tsp

Hing - a pinch
Curry leaves
Mustard
Tamarind - lemon size soaked in water

For the Masala :

Fenugreek seeds - 1 tbsp
Cumin Seeds - 1/4 tsp
Thoor dhal ( Red gram ) - 2 tbsp
Dry chilli - 2 to 3
Shredded Coconut

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Method
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1. Fry all the ingredients in the masala one by one in oil and make a paste of them. Deep fry the sundaikkai vatral and keep aside.
2. Heat the kadai , add oil.
3. When the oil is hot , add the mustard seeds , hing , curry leaves
4. Add the onions n fry them to golden brown
5. Add the tomatoes and fry them until they turn tender
6. add the tamarind juice , salt and allow it to boil
7. Add the ground masala to the kadai and boil until the gravy is fully done.
8. Finally add the fried vatral nad the gravy is ready .

Pal Poli

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Ingredients:
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Cashew – 1cup
Khus Khus – 2 Tblspoon
Coconut – ½ cup
Milk – 3.5 cups
Sugar – 1 cup
Maida – 2.5cups
Salt


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Method:
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1. Soak Cashew and Khus Khus in 1 cup milk for about 1.5 hours
2. Make a fine paste of the soaked cashew , khus khus and the finely grated
coconut.
3. Heat the rest of the milk , bring it to a boil and then lower the flame . Add
the sugar and allow it dissolve.
4. Add the paste to the milk and cook in low flame for about 12 min till the kheer
is ready.
5. Mix maida with a pinch of salt and make a dough . The consistency should be same
as puri dough.
6. Make small round balls of the maida and roll them into small puris
7. Heat oil in a kadai and deep fry the rolled maida into puris .
8. Once cooked , drop the puris directly from the oil kadai to the kheer .
9. Allow it to cool .

Mushroom Dum Biryani

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Ingredients
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Mushroom – 200gm

Curd – 1 .5 cup

Garam Masala

Ginger Garlic paste

Chilli Powder

Cumin Powdder

Coriander Powder

Onion - 2 sliced

Tomato - 2 sliced

Mint Leaves - Handful

Coriander Leaves - Handful

Basmati / Jeera Rice - 1 cup

saffron - 4 to 5 strands

Atta for Dum



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Method
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1. Soak rice in water for half an hour and then cook the rice separately.

2. Spread the cooked rice on a wide plate and mix it with salt .

3. Clean the mushrooms and slice them each into 4 pieces

4. Heat oil in a kadai and now add the onions . Fry them till brown and then

add the tomatoes along with a little salt.

5. Once the tomato is cooked, add ginger garlic paste , chilli powder,

coriander powder , cumin powder , garam masala and cook till the raw smell

is gone.

6. Add the mushroom , the mint leaves and the coriander leaves and cook in

low flame until the mushroom is cooked.

7. Heat a tawa for about 10 min in medium flame and then reduce the flame .

8. Mix the saffron in 2 table spoons of hot water and keep aside.

9. Take a wide kadai . Spread a little of the mushroom gravy . Top it with

a thin layer of rice. Sprinkle the saffron water on top the rice. Now again

spread a layer of the mushroom gravy . Then a layer of rice with saffron

water topping . Repeat till the last. The top most layer should be rice.

10. Put the lid on to the kadai and seal the lid around with the atta

prepared. No steam should escape out of the lid.

11. Keep the kadai onto the tawa and leave for about 15 min in low flame.

12. Serve with raitha.



Optional - While cooking the rice , add cardamom , clove , cinnamon,pepper n

bay leave to the water itself to get more spice to the food