Mutton Kofta Biryani

 

 

 

Mutton Kofta Biryani

 

Will post the recipe very soon !

 

Warm Regards,

Chemeen Roast

I know its been a while(a long one at that ;p) since my last post.Honestly its been hectic in my end of the world.Will tell you guys all about it in another post,right now I want to share with you all my all time favourite recipe of prawns.Everytime I make it ,folks at home are bound to take a third helping =).So here it goes....

 

 

Ingredients:

       1.Prawns – 500 gm

2.Ginger-Garlic Paste – 1 tablespoon

3.Green chillies – 2 / slit lengthwise

4.Onion – 2 chopped finely

5.Tomato – 2 chopped

      6.Chilli powder -11/2 teaspoon

7.Cumin-Coriander powder – 2 teaspoon

8.Turmeric powder – 1/2 teaspoon

9.Pepper powder -  1 teaspoon/coarsely ground

10.Coconut pieces - 1/4  cup

11.Coconut milk -1 cup

12.Kudam puli / Kokum – 2 small pieces

13.Coconut oil -for frying

14.Curry leaves- for garnish
15.Salt- to taste

 

 

 

Method:

Heat oil in a frying pan. Add ginger & garlic paste and stir. Add green chilli , chopped onions & saute. Once the onion turns pinkish in colour add the chopped tomatoes. When the tomato is cooked add all the dry masala powders. Saute it till the raw smell fades off. Next add coconut milk and when it begins to boil add the prawns, kudampuli, salt and the coconut pieces.Cook till the coconut milk is absorbed completely onto the prawns. Pour coconut oil and blend everything well. Garnish with curry leaves and serve it hot with steam rice.

Cook it for your family.I would love to hear your experience =).

Happy cooking folks !!

Cheers,

 

Pasta with coconut milk

This is super easy,super delicious & a must try esply. if your kids or family is fond of pasta.You can pull it off all in15 mins.Now is it not just wonderful? Now that I have your attention,lets move on to the recipe =)

Ingredients:

1. Pasta : 3 cups/ 250 gms (cooked)
2. Garlic flakes : 2 (finely chopped)
3. Unsalted Butter : 1 tsp
4. Carrot : 2 tbsp (finely diced)
5. Beens : 2 tbsp (fine juliennes)
6. Cheese : 4 slices (I ran out of the cubes ;p)
7. Fresh Cilantro : 1 tsp (finely chopped)
8. Oregano : 1 tsp
9. Red dry chilli flakes : 1/4 tsp
10. Pepper : 1/4 tsp (coarsely ground)
11. Coconut milk : 1 cup
12. Salt : to taste

Method:

Melt the butter in a saucepan.Add chopped garlic,saute till the raw smell fades away.Add the cheese & coconut milk to it and stir cotinuously till the cheese melts & blends in.Now add the carrots & beens (I boil it along with the pasta to save time).Add the cooked pasta.Season it with oregano,salt,chilly flakes.Add a dash of fresh cilantro.Pasta is ready.This tastes best when served hot.

So it is as simple as this.try it I am sure you & ofcourse your kids will love it !

NB: You could add any choice of vegetables you like.I usually add button mushrooms,brocolli,spinach & even sweet corn.I was in a hurry to pick my daughter from her school so had to do away with the hunting ;)

Do let me know how well your family enjoyed it.

Happy cooking !

Cheers,

Water amaranth / Ponnanganni keerai Rice

I love greens & love to experiment and cook them in different ways not that I don't like the traditional keerai porriyal,koothu,masayal,fry,molakosham.....Of late our in take of greens has been very limited.So I thought maybe I should try to include greens atleast once a week to our menu.My kids are not very ethu when it comes to eating greens & sadly like most moms I have to hide them by puring or mincing it.Hopefully they will grow to appreciate the goodness of greens & spare me the trouble of puring it.Till then its hiding the greens that will work for me =).

The recipe I am about to share is not just very delicious but extremely healthy.There are several greens which have loads of goodness but we tend to be shy in trying them.Today I would like to share with you the goodness of "Green gold-Ponnanganni keerai". True to its name this green is believed to be beneficial in improving eye sight,for clearer complexion,for curing piles & ofcourse for promoting hair growth.

Now that a lot of gyan has been shared lets move on to the recipe =).

 Ponnanganni keerai Rice:

Ingredients:

1. Water amaranth / Ponnanganni keerai :1 bunch (cleaned & washed well-atleast 4-5 rinses)
2. Shallots : 7-8 no's(peeled,washed & chopped finely)
3. Garlic : 3 flakes(finely chopped)
4. Tomatoes :3 (medium sized,chopped finely)
5. Cumin seeds : 1 tsp
6. Tumeric : 1 tsp
7. Red chilly powder : 1- 1 1/2 tsp
8. Green chilly : 1(uncut)
9. Tamarind pulp :1-2 tbsp
10. Mustard seeds : tsp
11. Curry leaves : 1 sprig
12. Dry red chilly : 2 no's
13. Salt : to taste
14. Oil : 2 tbsp
15. Ghee /Clarified butter : 2 tbsp
16. Cooked Rice : 3-4 cups ( amount used for serving 3 adults)

Method:

Boil about 1 cup of water in a large sauce pan.When the water comes to a boil add the greens,shallots,tomatoes,green chilly,garlic,cumin & tumeric powder.Cook it covered for about 5-8 mins.Remove and let it cool down to room temperature.Puree this when it cools and set it aside.

Now in a wok add the oil & clarified butter.Add mustard seeds,dry red chilly,curry leaves.When the mustard seeds begin to splutter add the pureed green's mix to it and cook for 5 mins.Now add salt,tamarind pulp,red chilly powder.

When the pureed greens starts emitting oil from the sides,its time to add the cooked rice.Blend everything well.The Keerai rice is ready to be served.It tastes best when eatten hot.
Vaddams / papadam /Vattal & fresh curd go very well as acompaniment with the keerai rice.The rice is quite filling one since w have been generous with the clarified butter =) but trust me your family will love every bit of it.

NB: The pureed green mix (before adding rice to it) could also be eatten as an acompaniment dish with curd rice / jeera rice / coconut rice / plain dhal rice & ofcourse parrupu podi =).

So the choice of serving it is totally your discreation.Do make it & let me know how well your family enjoyed it.

Happy cooking !

Cheers,

Malabar Pepper Chicken Fry

I know I have spoken about my dislike for too much of coconut in any dish,be it as garnish or as an indispensible ingredient in the cooking process.I often try to tweek the recipe to suit my taste.But I must admit few dishes taste best with the authentic flavouring ingredients which could be simple coconut scrappings =).This is one such dish.Thanks to Jisha this is one dish I am sure to serve at family dinners  going forward.My husband was all praise for it & it was a delight to watch the rest of my family dig into it with enthu :).So here goes my tweeked version of the recipe .....

Malabar Pepper Chicken Fry

Ingredients:

1. Chicken:1/2 kg
2. Garlic: 7-8 garlic cloves (Peeled and crushed:I used a pestle to crush it  )
3. Ginger: 2 medium sized pieces ( Peeled and crushed:I used a pestle to crush it)
4. Green chillies : 4-5 nos (Chopped finely)
5. Shallots :15 no.s (Chopped finely)
6. Tomato : 2 Medium sized (Pureed )
7. Turmeric powder : 1/2 tsp
8. Black pepper powder : 3 tsp  
9. Lemon juice : 1 nos
10. Garam masala : 1/2 tsp
11. Freshly Grated coconut : 1/2 cup
12. Coriander powder : 2 tsp
13. Fresh Curry leaves : 2 sprigs
14. Coconut oil / Cooking oil:5 tbsp
15. Mustard seeds(for tempering)
16. Salt to taste

Method:

• Marinate the cleaned chicken pieces with turmeric powder, pepper powder, lemon juice and little salt and refrigerate it till you get the other ingredients ready :).
• Heat oil in a pan/wok.Add mustard seeds & curry leaves when the mustard seeds begin to crackle add crushed ginger and garlic and fry for 2-3 minutes. Now add the finely chopped shallots,green chillies and saute till shallots turn light pink in colour. Add the coriander powder, turmeric powder and the tomato puree (Jisha in her recipe had instructed to add 3 tbsp of water,I poured 3tbsp of water to the mixie jar used for puring the tomato and added that to this.) Cook till all blends in &  gets cooked well.
• When you think its all cooked add the marinated chicken (which you have left in the refrigerator ).Check for salt; if less now is the time to adjust the taste.Cover with a lid and cook for about 20 minutes (donot add any further water,chicken will generate water while it is getting cooked). Stir well ;remove the lid & cook for another 10-15 minutes. Add black pepper powder, garam masala, grated coconut and the remaining curry leaves. Cook till all the gravy has thickened up & has coated the chicken pieces well. Your Malabar Pepper Chicken Fry is all ready to flaunt & ofcourse relish !

Happy Cooking !

Cheers,

Chutney powder/ Idlli powder

Like me; both my kids are fond of having idlli powder as an acompaniment for Idlli & Dosa.It is relatively simple to make & could be customised for individual preference.Also it comes handy while travelling or on a busy morning or like us when you just like to dip in the iddli's into them and savour it.

Ingredients:

Black Urad Dhal:1/2 kg

Red dry chillies:10

Black Whole pepper:2tbsp

Rock Sea salt: to taste

Curry leaves: handfull

Asafoetida:1tsp

Heat a large wok.Dry fry individual ingredients and keep aside to cool.I add Asafoetida to the urad after I am done frying it.This is to ensure it doesnot get burnt.After all the ingredients cools off Grind them into a fine powder.I grind the ingredients seperately & then mix them up.This provides me the freedom to adjust the hotness(chilly powder/pepper powder) & ofcourse salt.

Transfer the mixed powder into a dry container.

For serving:

Take the required amount of the powder & mix it with oil (Gingely / any cooking oil).Serve it with hot idlli's or Dosa's.

Happy cooking !

Cheers,

 

Pepper Rasam

Pepper Rasam

Rasam was never a common cusine in my house.

Cheers,

Beetroot stir-fry

Stir fries are a part of most south Indian meals.There are several benefits of having stir fries as part of our main course meal.One of the  main  health benefit being low oil consumption.Stir fries requires as less a tbsp of cooking oil.Another reason is that it gets made in a jiffy and requires very little preparation time.So today I will share with you another stir fry from my land,the beetroot stir fry !.

Ingredients:

1. Beetroot-2 large ones(peeled,cleaned & diced)
2. Green Chillies-1(chopped finely)
3. Onion-1/4 of a medium-sized onion(chopped finely)
4. Coconut-2tbsp(scrapped)
5. Mustard seeds-1tsp
6. Red dry chilly-1(ripped by hand into2-3 pieces)
7. Curry leaves-1 sprig
8. Oil-1 tsp
9. Salt-to taste
10. Water-2-3 tbsp

Method:
In a pan add one tsp of oil.Add mustard seeds,red dry chilly,curry leaves.When the mustard seeds begin to splutter add the chopped onion & chopped green chillies.Wait for the onions to turn pale pink.Then add the diced beetroot,salt & water.When the beetroot is cooked add the scrapped coconut.Transfer into a bowl & serve hot.

Happy dinning !
Cheers,

Zucchini chips with caramelised onion dip !

Snacks at tea time is a welcome fare at our home,especially when the kids are at home during vaccation.I made zucchini chips today and they tasted real nice with the caramelised onion dip.Here's the recipe for you to try.

Zucchini chips with caramelised onion dip:

Ingredients:

Zucchini: 3 medium sized( cut either like french fries or like chips)

Bread crumps: 1 cup

Mixed Itallian herbs: 1 tbsp

Cheese-grated: 1/2 cup

Salt to taste

Eggs-2 (whisked well)

Oil-for frying

Method:

Mix the bread crumps,cheese,mixed herbs & salt.Spread the mix on a platter.

Take the cut zucchini,dip it in the egg batter and then roll it in the bread crumbs mix.Do it one-by-one.Donot be in a hurry and toss them all together it will become messy.Fry the dipped zucchini in hot oil in a frying pan.Remove them onto a kitchen tissue paper to soak any excess oil.Serve the chips with caramelised onion dip(recipe later).This is sure to be a hit with the kids esply. because of the sweet dip =)

 Do try & share your experience.

Happy cooking !

Cheers,

Malabar Avoli(pomfret) meen curry

Everyone in my house relishes fish curry except for me =(  Infact my family often hurl jokes at me saying that you are indeed a very unique & rare breed malayali with a dislike for fish ! Hmm...well I donot like eating fish but that doesnot mean I cannot cook fish =) I decided to try my  hand at making some fish curry to prove more so to myself that when you enjoy cooking the ingredients should not stop you from cooking a nice dish.So here's what I made.

Malabar Avoli(pomfret) meen curry:

Ingredients:
Pomfret fish-1(the one I had on hand was a big fellow must have weighted about 2kgs easily) cleaned & cut into serveable sizes
Shallots-1 cup(peeled,chopped finely)
Garlic-8 pods(peeled,chopped finely)
Ginger-2 inch(peeled,chopped finely)
Green chillies-2 slit length-wise
Curry leaves-1-2 sprig
Corriander powder-4tsp
Red chilly powder-4tsp
Tumeric powder-2tsp
Coconut-1 grated
 Salt-to taste
Water-for cooking
 Coconut oil-4 tbsp
Kodampulli-8 flakes

Heat a pan,add abt 1 tbsp of oil.Add the grated coconut and fry till brown(fry on medium to low heat;donot burn the coconut).Remove from fire,let it cool.Grind this with a little water(2tbsp) into a smooth paste.Set aside.In another pan pour 2 cups of water.To this add salt,2tsp of tumeric powder,2tsp of corriander powder & 2tsp of red chilly powder.Cook for about 10 minutes;till the raw smell of the masala powder fades away.Add the cleaned-cut fish pieces into this gravy.Let it cook for 5 minutes.Remove from flame & set this aside.
Take another pan,add the remaining 2tbsp of coconut oil.Add chopped garlic;saute till light brown.Then add the chopped shallots,ginger and slit green chillies.Add the ground coconut paste,the remaining 2tsp of corriander powder & 2tsp of red chilly powder.Add the kodampulli & the curry leaves.Fry till oil starts to separate.Remove from fire.Now add this fried masala to the cooked fish gravy.Simmer it for 5 minutes in low flame.The malabar fish curry is ready to be served with steamed rice or cooked tappioca (the keralite favourite combination).

Green Rice loaded with the goodness of greens !

Hi my lovely readers,tell me how many of you find it difficult to make your kids eat the greens?I did =( Well like all smart mommies out there I thought to myself "darling if you want them to eat the greens then you need to be innovative there is now other way to it" ,so I made "Green Rice" for my kids and guess what they helped themselves at the table also went in for second serving.I for one pretended not to notice it at all {this is a trick with my kids that I follow....the more I fret & ask them to do something the more they test my patience but not doing just that =/ which is why I decided to IGNORE their act & surpisingly they fell for it =D.I couldn't be happier !}

Here we go at the recipe.

Green Rice:

Ingredients:

1. Greens: 1 cup(I used Mulai Keerai - Amaranth leaves) rinsed & cleaned
2. Mint leaves: few (abt 4-5)
3. Fresh Corriander leaves: a sprig
4. Fresh curry leaves: few (abt 4-5)
5. Shallots:3-4(peeled)
6. Green chilly:1 inch
7. Ginger:1 inch
8. Garlic:5-6 flakes{you can lessen/increase according to your preferrence,I used more  because my son is having a bad cold  that doesn't seem to go away =(  }
9. Cauliflower:two florets (seperated into tiny ones)
10. French Beans:3 chopped finely
11. Onion- 1/4th portion of a mid-sized onion chopped finely
12. Tomato-1/4th portion of a mid-sized tomato chopped finely
13. Cooked Rice: 2 cups (I made this only for the kids,if you want u can add more rice)
14. Mustard seeds: 1 tsp
15. Cumin seeds: 1 tsp
16. Tumeric powder: 1 tsp
17. Corriander-Cumin powder: 1 tsp
18. Butter: 1 tbsp
19. Cooking Oil: 2 tbsp
20. Salt: to taste

Method:

Grind ingredients1-8 (from the ingredients list)  in a blender finely,add a tbsp of water if needed.Keep it aside.In a frying pan add oil,mustard seed & cumin seed.When the mustard seeds begin to crack up add chopped onion and tomato & fry till the onion turns pink/ translucent.Add cauliflower,chopped beans,tumeric powder,cumin-corriander powder and salt.When the veggetable are almost cooked ;add the ground paste and cook it covered till it is done (till the raw smell of the greens & garlic disappear).Add butter.Check the taste (if you want it spicier you could add pepper/red-chilli powder).Add the cooked rice and mix everything well.Serve hot with fresh curd.

Do try and let me know how it went with your kids :)

Happy cooking !

Cheers,

Delicious Tomato soup

Its been raining continuously for the entire week.Kids are not keeping all that lively & well.Its on such days that you  want to bring down your soup pot & make something yummy for your kids to enjoy.Soups are an all time favourite with our family especially the kids.Today I made some tomato soup,it was really satisfying to  watch the kids savour it up & ask for a second helping =D.

Tomato Soup:

Ingredients:
Tomato-5 large
Onion-1/2 medium sized onion,chopped finely
Garlic-3-4 flakes,chopped finely
Tomato sauce/ketchup- 1tbsp
Salt-to taste
Mixed Itallian herbs- for seasoning
Butter-2tbsp
Cornflour-2 tbsp
Sugar-1tsp(optional)
Water- 2 cups

Method:
Make a  cross on the top of the tomatoes using a knife and let them boil  in a pot(add a cup of water).Take out the tomatoes when they have blanched.Remove the skin & let it cool.In a shallow pan add butter and saute the onions,garlic and salt.While this gets cooked,puree the blanched tomatoes in a blender.Strain the puree & transfer the puree into a bowl.In the same blender add the sauted onion & garlic into a smooth paste.Add this paste back into th shallow pan.Add the tomato puree,tomato sauce,salt,water(1 cup) & itallian seasoning.Let it cook for about 5 minutes.Add sugar.Make a running paste of the cornflour & 3tbsp of water.Add this to the soup.Let it simmer for 2-3 minutes.Remove from the stove-top.The soup is ready to serve.{I like to strain this since my kids donot like the seasonings}Transfer into soup bowls & serve them hot.

Do try it & let me know how it turned out with your family.

Have an awesome day !


Cheers,
Deepa

Handy tips

To avoid crying while chopping onions,slice the onion into half and immerse it in water in a bowl for 5 minutes.Go on chop those onions without shedding tears any more !

Handy tips

While cleaning poultry /meat / sea food,use lime as a final rinse.Not only does it ensure odour free cooking,it also removes the pungent odour from your hands  !

Coming soon.....Pav Bhaji !

Pav Bhaji !

Vada paav !

Vada paav is a favourite snack with the Maharastrians(people residing in Maharastra).I had a short stint in Pune & used ask my  husband to get some home every so now and then .So it was a regular evening snack for us.Back home in Chennai I really missed the authentic vada pav.There are several sweet shop which sell north Indian snacks but none have the authetic charm & taste.So my mom-in-law who is an awesome cook made "the vada Pav" for me.So here is the recipe for making yummy vada paav.

Vada Paav:

Ingredients:
Potato- 1/2 kg (wash & cook it in pressure cooker)
Green chilli-2 (chopped finely)
Garlic-5 flakes (chopped finely)
Fresh corriander-1 sprig
Curry leaves- 1 sprig
Tummeric powder- 1 tsp
Salt- to taste
Mustard seeds-1 tsp
Butter-100 gms  (for the paav)
Oil-2 tbsp (for tempering)
Oil- 1/2 ltr.(for frying)

For Batter:
Rice flour-1tbsp
Bengal Gram flour- 250 gms
Salt-to taste
Tumeric powder-1/2 tsp
Hing-1/4 tsp(or) 1 pinch
Cooking soda -1/4 tsp(or) 1 pinch
Water- 1 cup
Oil-1tsp

Mix the above mentioned ingredients into a batter(it should not be too running nor too thick).Set aside.

Green Chutney:
Green chilly-2
Fresh corriander leaves-1 bunch
Scrapped coconut-2 tbsp
Ginger-11/2 inch
Salt-to taste
Grind the ingredients into a smooth paste.Transfer into a bowl.

Method for making "Vada":
Peel the skin & mask the cooked potato.Heat oil(for tempering),add mustard seed & curry leaves.When the mustard seeds starts to splutter add  the chopped garlic,green chillies,tumeric powder & salt.Now add the mashed potato.Cook it for 4-5 mminutes.Remove from the stove top  & set aside.
Make medium sized balls of the potatoe mix and keep aside.You should be able to make about 14-15 mediumm sized balls.
Keep oil  for frying in a wok.Dip the potato balls into the batter and deep fry it.Strain & set aside.

Assebling the Vada paav:
Take one paav.Slice it into two.Spread butter on one side.On the other side spread the green chutney.Keep  one vada inbetween the paav slices.Do the same with the rest of the vadas.Vada paav is ready to be served.Serve them hot with masala chai.This is such a irresistable combination.I bet you can never say no to such a tasty snack.

Have a wonderful day !

Cheers,
Deepa

Keshera !

Its been few months since I made any desert.So today;I thought I would make some kesari.Kesari is a simple yet delicious sweet made in few parts of south India.It is not only easy to put together but also quick one.But guess what I goofed it up a wee bit (I added 2 cups of sugar instead of one :/).Not to worry...not all was lost.I didnot want to dump it all out after all my kids were so wanting to have the kesari.So I tweeked the recipe and guess what? the result was a refreshingly different sweet dish,which every one relished.I couldn't be more happy & thrilled.Since it was neither Kesari nor Sheera I decided to call it "Keshera" :).So here's introducing an old delight in a new packaging =D,do try it & let me know how you liked it.

Keshera:

Ingredients:

Semolina(Rava/Sooji) - 1 cup
Clarified butter / Ghee - 3/4 cup
Sugar - 1 cup
Cashews - 10-12
Liquid Food colour - 5 drops (I used pink/rose flower)

Hot water - 1 &1/2 cups

Boiled milk - 1 &1/2 cups
Crushed Cardamom / Elakka powder - 1/2 tsp

Method:

Heat 3 tbsp of ghee in a shallow pan.Add rava and fry till the raw smell of the rava fades.Add sugar & fry on low heat.At no point should  the rava over fry/ turn brown.So keep a watch over the flame.Mean while boil water in a pan.Add the hot water and milk to the pan with rava.Mix well ensure that the consistency is smooth & that there are no lumps.Add the liquid food colour and the rest of ghee and mix well.In another pan fry the cashew nuts in the remaining ghee.Fry till they turn light golden brown.When all of the water in the rava evaprates & the mix starts becoming thick, add the fried cashews and the cardamom powder.Pour the rest of the ghee on top and stir once.Remove from fire and transfer into a seving bowl.Drizzle a little ghee & serve hot.

Go on,pamper that sweet tooth of yours :)

Bon appetite !

Cheers,

Deepa

Salad

Vegetable /Green salads are a must at our home.No meal esply. dinners are ever complete without a

salad.Ofcourse we do have a favourite veggy that we dig into, in the salad bowl.Cucumbers are a common favourite :) There are the not so welcome veggys (like tomato for one-I find it very difficult to eat raw tomatoes) that finds home in the salad spread.Here I share with you one of the salad recipe.

Fresh Green Salad with Itallian seasoning:

Ingredients:

Cucumber- 1{chop into bite-size}

Carrot-1{chop into bite-size}

Tomato-1{chop into bite-size}

Capsicum- 1/4th of a capsicum (I had only the green ones on hand,you could use coloured ones too)

Salt-to taste

Olive oil-1tbsp

Itallian mixed herbs - 1tsp

Method:

In a large bowl add all the vegetables.In a small bowl,mix olive oil,salt & seasoning.Pour  this over the  vegetables & mix well.This is a nice variation to plain green  salad.The olive oil adds to a distinc flavour & taste.

http://dravidiandelights.blogspot.com/search/label/Pasta

Happy dinning all !

Cheers,

Deepa

Pasta

Pasta fantasy

Ingredients:
Pasta (any brand,I use Colavita):2 cups
Onion: 3 large,diced & pureed
Tomato: 3 large,diced & pureed
Ginger:1 inch,chopped & pureed
Garlic:8-10 flakes,chopped & pureed
Oil: 3-4 tbsp
Tumeric powder:1 tsp
Pepper powder: 1 tsp
Aachi Chicken masala:1 tbsp
Soya sauce: 1 tbsp
Itallian seasoning: 1 tbsp
Cheese: 1/2 cup(shredded/cubbed)
Salt: to taste

Method:
Boil the pasta as per the instruction on the package with a little salt.Strain & set it aside.
In a skillet add oil.To this add the onion & ginger-garlic paste.Add a little salt(this will speed up the cookingcprocess).Saute till the raw smell fades.Now add tumeric powder,pepper powder,chicken masala,salt & soya sauce.Let the masala/the ingredients cook for 2-3 minutes.Add the tomato puree,cook till oil starts separating from the sides(an indicator that the ingredients have cooked).To this add the cooked pasta.Mix in well.Season it  with mixed Itallian herbs.Sprinkle the cheese.Cook for 2-3 minutes.Garnish  with fresh cilantro leaves.

My kids relish & savour this pasta meal with great fervour.

Do try it and share your experience :)

Happy cooking !

Cheers,

Deepa

Back from a wonderful weekend getaway @ Pondicherry.The hotel we stayed at "Mango Hill" is unique in its own way.It is an environment friendly building from decor to cutleries,very french...very rustic.Enjoyed this short-quick break from the routine.

Today I am game for posting few recipes(all refreshe from the retreat ) I made this last night.Everyone liked it esply the kids.I find it complementing when my kids leave their plates licked clean  ;)

Delightfully Delicious macaroni
Ingredients:
Macaroni-3/4  packet
Onion-3 large
Tomato-3 large
Ginger-1 inch
Garlic-8 flakes
Spinach- 5-6 leaves
Green chilly-1 long one
Soya sauce-2 tbsp
Tomato sauce/ketchup-2 tbsp
Mixed Itallian seasoning-1tsp/to your taste
Pepper powder-1 tsp
Red chilly powder-1 tsp
Sausages-5 large ones(I used chicken sausage,you could use sausage of  your preference)
Salt- to taste
Oil-3 tbsp
Butter- 25 gms
Cheese- 1/2 cup shredded
Fresh corriander leaves- for garnish

Method:
Cook the macaroni till al dente.Boil/thaw the sausages for 5 mins.Cut the sausages into bite-size pieces.Grind onion & green chilly,keep aside.Then grind ginger-garlic into smooth paste.Grind the tomatoes into smooth puree,keep aside.In a wok/skillet add oil & saute the ground onion-chilly paste.Add ginger-garlic paste.Cook till the raw smell fades away.Next add the tomato puree & salt.Also add hilly  powder and pepper powder.Cook till oil  starts seperating on the sides.To this add soya sauce & tomato sauce.Let it cook for 5 mins.Add the cut sausages & spinach and cook for 2-3 mins.Add the macaroni to it.Add the butter & blend everything in.Now season it with the itallian herbs.Top it with shredded cheese.Garnish with fresh corriander/cilantro leaves.Serve hot.

This is not a spicy meal so kids with relish eating it. Mine did =).

Cheers,
Deepa