Indian Style Pasta Recipe

       This Pasta recipe is prepared by traditional Indian way with selected Indian spices and Capsicum. Easy to make , Kids love this recipe especially in their lunch box. This can also be prepared with variety of vegetables.

Prep Time: 10 mins
Cook time: 15 mins
Serves: 3

Ingredients:
Pasta - 150 - 200 gms(I used snails)
Capsicum - 1 cup
Onion - 1
Tomato - 1
Green chilli - 1
Red chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Garam masala powder - 1/2 tsp
Chopped coriander leaves - 2 tblsp
Salt - As needed
Oil - 1 tbsp
Tomato Ketchup - 1 tbsp
Soya Sauce - 1 tbsp

Method:

• Boil water and add the pasta. Cook as per the package instructions.I cooked for 10 mins.Dont overcook.
• Drain the water and keep it aside
• Cut the vegetables and keep it aside.
• Heat a kadai with oil and add chopped onion,green chilli and fry until transparent. 
• Add the Capsicum and fry for 2 minutes in medium flame. 
• Add tomato, masala powders and salt and fry  it in high flame for 2 mins and in medium flame until tomatoes gets soft and oil separates.
• Add the cooked pasta, stir well fora minute, sprinkle little water &cook in medium low flame for 2 mins.

         
Garnish with chopped coriander leaves.
Pasta is ready to eat....

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Capsicum Sambar

 Capsicum Sambar as the name says its Sambar prepared using Capsicum,its a very simple recipe.Capsicum Sambar has a unique taste and easy to prepare.I have prepared this sambar using sambar powder.

Prep Time: 15 mins 

Cook Time : 15 mins
Serves : 4

Ingredients:

• Toor dal -150 gms
• 1 onion,finely chopped
• 2 tomatoes,chopped
• 2 - 3 Capsicum
• 1 1/2 tsp Sambar powder
• 1/2 tsp Chilli powder
• 1/4 tsp turmeric powder
• 1/4 cup tamarind water
• 1 tbsp oil
• Salt as required

For Tempering:

• curry leaves
• 1 tsp oil / Ghee
• 1 tsp mustard seeds
• 1/2 tsp urad dal
• 1/4 tsp jeera
• 1 or 2 Dry red chilli
• 1/4 tsp Fenugreek
• hing

Method:

• Cook toor dal with 1/4 tsp turmeric powder and hing in pressure cooker.
• Mash the cooked dal ,Cut the Capsicum into cubes and keep aside.
• Now in a kadai add 1 tbsp oil fry onions for 1 min.Add Capsicum and saute it.
• Add in tomatoes,masala,salt and fry in low flame till the tomatoes get soft.
• Add tamarind water,cooked dal and 1 or 1 1/2 cup of water.
• Allow it to boil till the required consistency.
• Finally temper the items under tempering and add it in the sambar..
• Tempering at the last gives more flavour and taste to the sambar...
• Sambar is ready to be served with Rice, Idli,Dosa etc...

You can skip chilli powder and add 1/2 tsp more sambar powder.

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Gobi / Cauliflower 65

        Gobi / Cauliflower 65 is one of the most popular Indian recipe.It very simple and easy recipe which goes well as a starter or as a evening snack or a good side dish for rice.I prepared this as a side dish for rice & Sambar....

Prep Time: 10 mins

Marination time: 10 mins

Cook Time: 10 mins

Serves : 3 - 4

Ingredients:

• Cauliflower florets - 2 cup
• Chilli powder - 1 tsp
• Rice flour - 1/2 tbsp
• Cornflour - 2 tbsp
• Plain flour - 2 tbsp
• Ginger & Garlic paste - 1 tsp
• Turmeric powder - 1/4 tsp
• Thick curd - 1tbsp
• Lemon juice- 1 tbsp
• Salt as required
• Oil for deep frying
• Green chilli - 1 or 2 deseeded(optional)
• Orange colour - 1 pinch(optional)
• Pudina,Coriander,Curry leaves (optional)

Method:

• Cut and Wash cauliflower well and put them in salted hot water for 5 minutes.
• Drain the water well and let it cool. Pat it dry.
• In a bowl,mix all the ingredients.All the florets must be coated in the masala.
• Allow it to marinate for 10 minutes.
• Heat oil and in medium low flame,deep fry the cauliflower till golden brown and crisp.
• Repeat the same with the remaining.

Gobi / Cauliflower 65 is ready to serve as snacks/starters or side dish for Rice...

Adding Curry / coriander/pudina leaves gives extra flavour.

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Aloo Paratha

       Aloo Paratha - Stuffed chapathi with spicy potato masala.Aloo masala can be prepared by adding mashed potatato with our own choice of spices as per our taste and flavor ..In this recipe I used Red chilli powder and avoided green chilli as kids can also eat it.Its very simple recipe made with the ingredients found in our kitchen....

 Prep Time: 20 mins
Cook Time: 20 mins
Serves : 2 - 3

Dough Preparation:
Ingredients:

• 1 cups whole wheat flour/atta
• 1/2 tsp salt
• 1 to 2 tsp oil
• Water as required for kneading

Method:

• Take wheat flour,oil and salt in a bowl,add water in small quantities and knead smooth and soft chappathi dough. Cover and keep it aside.

Potato Stuffing:
Ingredients:

• 4 medium potatoes boiled and mashed
• 1 tsp Chilli powder 
• 1/4 tsp Garam masala powder
• 1/4 tsp Cumin powder
• 1/8 tsp turmeric powder
• 2 tbsp finely chopped onions
• 1/2 tsp grated ginger
• 2 tbsp finely chopped coriander leaves 
• salt as required

Method:

• Boil,peel and mash the potatoes.
• In a bowl take mashed potatoes,red chilli powder,garam masala,turmeric,cumin powder, grated ginger,onion,coriander leaves and salt. Mix all ingredients properly.
• Aloo stuffing is ready.

Making of Parathas:

• Take some dough and make it as a ball.
• Now press it in the middle with fingers as shown in the picture.
• Stuff with aloo masala,bring the edges together and close it.
• Sprinkle some dry flour on rolling board,gently press the stuffed ball and roll it into a circle using rolling pin.Do not make it very thin.
• Place it on a hot tava and cook over medium flame. When tiny bubbles starts to rise on the surface, flip it.Cook for 20 seconds.
• Spread 1/2 teaspoon oil around it
• Flip it again and spread 1/2 teaspoon oil around its edge.flip again once or twice till both the sides are cooked properly and until golden brown spots appear on both sides of paratha. 
• Prepare remaining aloo parathas the same way.

Serve hot with any Veggies or Curries or Raita or plain yoghurt..

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Bread Jamun

      Bread Jamun is a easy recipe prepared with bread.It can be pepared with milk powder/thick milk/condensed milk/koya...Here i tried with condensed milk which came out well. Instead you can use milk cream or thick milk.

Prep Time:15 mins
Cook Time: 15 mins
Soaking Time : 2 - 3 hrs

 Ingredients 
For Bread Jamun:
White bread slices - 4 (corners removed)
Condensed milk - 1 tbsp( extra 1 tsp if required)
Ghee - 1 tsp
Mixed nuts - 1/4 cup(I took raisins,cashews,pumpkin seeds)
Oil / Ghee - for frying
For Sugar Syrup:
Sugar - 1/2 cup
Water-1/2 cup
Cardamom powder - 1/4 tsp

Method:

• In a bowl take bread slices,add some ghee and condensed milk and knead soft dough. Cover the dough and keep it aside for 10 - 15 minutes.
• Crush the nuts and keep the raisins ready.Stuffing for gulab jamun is ready. 
• Take sugar in a vessel with water and boil till it forms one thread consistency.
• When the syrup gets one thread consistency,add the cardomom powder and turn off the flame.Sugar syrup is ready.
• Grease your hands with some ghee and knead the bread dough again. Make small balls from the dough and do the stuffing as shown in the pic and close the stuffing nicely and roll it inbetween your palms. Repeat the same with the remaining dough.
• Take some oil/ghee in a Kadai. fry 2 - 3 balls until golden brown in color ,keep tossing while frying. Take out the fried gulab jamuns,when cooled,put them in syrup.Fry all gulab jamuns and soak them in sugar syrup.

         
Within 3 hours, gulab jamuns will soak in the syrup and it will be ready to serve....

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Eggless lemon Cupcake with Whole wheat flour

     This recipe Lemon cupcake is made using whole wheat flour. It has both sweet and tangy flavor and I have done Vanilla frosting.I have used both oil and butter,instead you can use oil alone.

Prep Time:15 mins  Cook Time:20-25 mins

Ingredients:

Whole wheat flour - 1 cup

Lemon juice - 3 tbsp

Yogurt - 1/4cup

Milk - 1/4 cup + 2tbsp extra

Vanilla Essence - 1 tsp

Baking powder - 1 tsp

Baking soda - 1/2 tsp

Oil +Butter- 1/3 cup (Or Oil alone)

Granulated sugar - 3/4 cup

Salt - a pinch

Lemon Zest - 1 tbsp

Method:

Preheat oven at 180 degree Celsius. 

Sift wheat flour,baking soda and baking powder all together and keep it aside.

Prepare lemon zest,by grating the outer layer of the lemon.

Melt butter and cool it.

Now add sugar, oil with butter in a bowl and mix it.Add yogurt, milk, lemon juice,Vanilla essence,salt and mix it well.

Now add this wet mix to the flour slowly and blend it well.If required,To make it to the flowing consistency you can add extra milk. Add in lemon zest and give a quick stir.

Grease the cupcake tin with liners.I used silver foil cups with cupcake liners.

Fill half of the liners with the batter.

Bake at 180 C for 15 minutes. Check after 15 minutes by inserting a toothpick at the center of the cake.First pic below is taken after 10 mins of baking,second one after 15 mins of baking.

 If it comes out clean, then your cake is done or else continue baking for 5 more minutes.Allow it to cool and remove from the cups.

   . 

Once it has completely cooled down enjoy the cake as such or decorate with any toppings and enjoy the cake....

                 

Frosting:

White Vanilla frosting Cream

Strawberry

Pista Crushed - 1 tbsp(Optional)

Method:

Fill the Cream in the cover with the tip cut.

Decorate with your own ideas,sprinkle some crushed pistas and add strawberry.....

Eggless lemon cupcake with Vanilla frosting is ready to serve.....

  

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