Indian Pasta

Ingredients:

 

Pasta                               - 200gms

Tomato                           - 3 big

Onion                              - 2 large

Curry leaves                    - 2 pinch

Coriander leaves              - to garnish

Cumin seeds                    - 1 tspn

Urad dhal                        - 1 tspn

Salt                                 - on your requirement

Red/green chilli               - 2 large

Coriander powder            - 1 tspn

Garam Masala                 - 2 tspn

Oil                                  - 5 tspn

 

Step-wise preparation:

 

·        Heat water in a large pan and once the water starts boiling add the 2 tspn of salt and pasta into it and let it cook for 2 mins.

·        Dry down the water and add cold water to the pasta and let it be for 2 mins.

·        Dry down the water and keep the pasta aside.

·        Chop the onions, chilli and tomatoes into smaller pieces.

·        Add oil to a pan and add the cumin seeds and urad dhal.

·        Once its done add the onion, chilli and tomato slices and sauté them for 5 mins until its cooked well.  

·        Add the coriander powder, garam masala powder and 1 tspn of salt and sauté well.

·        Add the pasta to the mixture and add 3 tspns of oil and sauté the pasta well until it blends well with the mixture for around 3 mins. 

·        Add the coriander leaves and switch off the flame.

 

Note:

You can also add vegetables like carrot, beans, cabbage and peas to it along with the onion to make the dish healthier.

 

Cabbage pakkoda

Ingredients:

 

Cabbage                - ¼ kg

Bhujji mix             - 100 gms

Kadalai maavu       - 100 gms

Salt                       - on your requirement

Coriander leaf        - to garnish

Oil                        - to fry

Step-wise preparation:

 

·        Cut the cabbage length wise into finer pieces.

·        Mix the bhujji mix and kadalai maavu with a cup of water.

·        Add the cabbage to the mixture and leave it to marinate for 10 mins.

·        Add oil in a deep pan for frying.

·        Once the oil is heated add the cabbage mixture little by little by sprinkling it in the oil evenly.

·        Once it turns slightly brown take it from the oil.

·        Add the coriander leaves and serve hot.

 

Note:

You can also add vegetables like carrot, cauliflower, onion to make different pakkoda’s. It is healthy and an easy snack for all. 

Tomato sevvai

Ingredients:

 

Tomato sevvai                 - A packet

Onion                              - 2 large

Curry leaves                    - 2 pinch

Cumin seeds                    - 1 tspn

Urad dhal                        - 1 tspn

Salt                                 - on your requirement

Red chilli                         - 2 large

 

Step-wise preparation:

 

·        Take the sevvai out of the packet and wash it once in cold water.

·        Add the sevvai to the idli cooker and allow it to cook for 7mins as like how you do cook for idly.

·        After it has been cooked take it and keep it in a plate.

·        Add oil to the pan and add the cumin seeds to burst.

·        Once it got burst add the urad dhal and add the onions and curry leaves.

·        Saute it until the onion turns brown.

·        Then add the sevvai to the mixture and add salt as per your need and sauté for 3 mins.

·        Add the coriander leaves and switch off the flame.

 

Note:

It will be available in grocery shops & super markets in variety of flavor. U can use any flavor you like to.

You can also add vegetables like carrot, beans, cabbage and peas to it along with the onion to make the dish healthier. 

Potato gravy (Araicha kulambhu)

Ingredients:

 

Potato                    - ½ kg

Small onion           - 1 cup

Tomato                 - 2 large

Kadalai paruppu    - 2 tspn

Pepper                   - 1 tspn

Red chillies           - 2 /3 big

Curry leaves          - 2 pinch

Sliced Coconut      - 1 cup

Coriander powder  - 2 tspn

Salt                       - on your requirement

Oil                        - 3 tspn

Coriander leaves    - To garnish

 

Step-wise preparation:

 

·        Clean the potatoes and boil it under pressure-cooked for 5 mins.

·        Take the potatoes and peel off their skin and cut them into fine cubes as shown in the picture.

·        Add 1 tspn oil to a pan and add the onions, kadalai paruppu, red chillies, curry leaves, pepper, sliced coconuts and coriander powder and sauté it till the mixture turns brown.

·        Leave the mixture to cool for around 10mins.

·        Grind the mixture leaving some water and make it into a paste.

·        Cut the tomato’s into smaller pieces.  

·        Add 2 tspn of oil to a pan and add the tomato and potatoes and sauté for a min.

·        Then add the ground paste and saute it for around 1 min and add a cup of water to it to make it into gravy.

·        Let the gravy boil for around 10 mins. Saute the gravy frequently to avoid it getting burnt down.

·        Finally add coriander leaves and off the flame.

·        Serve it hot with rice or chapattis.

 

Note:

You can also add the potato directly to the gravy without boiling it. But it takes a bit long time as the potato needs to get boiled well. But for better and quick result boil the vegetable prior to it. 

Wheat rotti

Ingredients:

Wheat flour           - ½ kg

Salt                       - 1 tspn

Big onion              - 2 medium sized

Curry leaves          - A pinch

Coriander leaves    - A pinch

Oil                        - on your requirement

 

Step-wise preparation:

 

·        Chop the onions, curry leaves and coriander leaves into smaller pieces.

·        Mix the flour, chopped onions, curry leaves and coriander leaves with enough of water (around 1 cup) to make it into a semi-solid state. Do not make it too watery or too hard.

·        Leave it for half an hour.

·         Take a dosa tava and add oil all over the tava. Wet your hands in water and take a handful of mixed flour and spread it evenly over the surface of dosa tava.

·        Add oil to it and leave it to get boiled on medium flame for around 5 mins and do the same by turning it upside down.

·        Once the raw smell of the flour leaves and the aroma of the wheat rotti comes up you can take it off the flame.

·        You can serve it with coconut chatni or pickle or raita.  

 

Note:

1. You must wet your hands again if you find the flour sticking to your hands while spreading it evenly.
2. You can also add some other vegetables like cabbage, carrot, beans or peas and also green leaves to it which makes it a healthier recipe.

Bitterguard porial

Ingredients:

 

Bitterguard            - ½ kg

Big onion              - 2 medium sized

Curry leaves          - On your requirement

Coriander leaves    - On your requirement

Cumin seeds         - 1 tspn

Urad dhal              - 1 tspn

Turmeric powder   - ½ tspn

Chilli powder          – 1 tspn

Grated coconut      - ½ a bowl

Oil                        - 1 tspn

Salt                       - On your requirement

 

Step-wise preparation:

 

·        Cut the bitterguard into small cubes and keep it under the sunlight for about an hour. This is done to make the bitterguard taste a little bitter.

·        Clean the bitterguard in water and keep it aside. Chop the onions lengthwise.

·        Add oil to the pan and once it is heated add the cumin seeds and wait till it bursts out.

·        Add urad dhal and add the onions and curry leaves and sauté it for around 5 mins until the onion turns slight brown in color.

·        After that add the cleaned bitterguard and sauté it.

·        Add the salt, turmeric powder and chilli powder and sauté it for more than 10 mins in medium flame.

·        You can add water for the vegetable to get boiled sooner if you prefer.

·        Add the coriander leaves and the grated coconut to theis and sauté for a minute and switch off the flame, And your bitterguard porial is ready.

 

Note:

Bitterguard will be bitter in taste to eat and it you don’t want it to be bitter you must fry the bitterguards in oil after washing it and continuing the further steps.