Pasta (Red Sauce)

INGREDIENTS:

1 cup Pasta

2-4 tbsp Red sauce

1 slice Cheese

1 tsp Soy sauce

 Chopped black olives /jalapeno (optional) 

Salt to taste

Oil

For red sauce:

3-4 red Tomatoes

8 Red chillis ( soaked for an hour)

2 tsp ginger garlic paste

1 tsp Green chilli paste or finally chopped green cillis.

2 tsp Vinegar

1 tsp Basil leaves

Salt to taste

3-4 tbsp Olive oil

PREPARATION:

• Take 3 cups of water in a vessel and keep on flame.
• Once the water starts boiling add a tsp of salt and oil Then add pasta to it.
• Let it cooked soft not too much.
• Grind the Tomatoes and Red chillis to a smooth paste and keep aside.
• On the other hand Heat the Olive oil in a frying pan. Add green chillis or paste to it.
• Then add ginger garlic paste.After 2 mins add the tomato chilli paste to this.
• Cook for around 5 mins. then add Vinegar, salt and basil leaves.
• Cook the paste till oil leaves from the edge.
• You can store this sauce for couple of weeks refrigerated.
• Once the pasta is cooked drain the excess water and keep aside.
• Take a frying pan and melt the cheese slice.Optional jalapenos can be added here.
• Add the Red sauce to this.Then the Soy sauce.
• When the sauce and cheese mixed nicely add the pasta and mix it well so that the sauce will be coated nicely on pasta.
• Serve hot.

Baked Vegetables

INGREDIENTS:
1-2 cups Mixed Veggies( capsicum, sweetcorn, french beans,broccoli,cauliflower etc)
1/2 cup Milk
1/4th cup Butter
3-4 tbsp Maida
2 tsp Pepper poewder
2-3 cheese slices
Salt to taste

PREPARATION:

• Cook the chopped veggies with little salt. They should not be too soft.
• Now in a pan mix Maida, Butter,Milk,pepper powder.
• Now place the pan on heat and mix it well then add 2 slices of cheese to the mixture.
• Add salt as per needed.
• Once the sauce becomes little thick add cooked veggies to the sauce.
• when the veggies nicely mixed in, remove from the heat.
• Now transfer the contents to an Microwave safe container.Place a cheese slice on it.
• Now keep this container in microwave for 3-5 mins or till the cheese slice spreads nicely and covers the veggies.
• Serve hot as Main dish or as side dish to Pasta or Macaronis.

Patrode

INGREDIENTS:
3-4 Arbi leaves
1 cup Channa dal
4-5 tbsp Udad dal/black gram
1 1/2 tbsp rice flour / 3 tbsp rice
3-4 tsp Jeera
3-4 tsp Coriander
6-8 red Chillis
1" Ginger
2-3 tsp Tamarind pulp
Salt to taste
1/2 cup Oil

PREPARATION:

• Soak Channa dal for 3-4 hours.
• Dry roast Jeera,Coriander,Chillis and Rice(if u r opting for rice).Dry grind them to fine powder.
• Now mix channa dal, ground masala powder, ginger, tamarind (rice atta ,if u r using atta).
• Then wet grind the mixture (it should not be a fine paste.)
• Now take one Arbi leaf (bigger among all) clean it remove the stem carefully and place it on a flat surface upside down.
• Coat a layer of ground masala on the back of the leaf .
• Now place the cleaned 2nd big leaf on the first one.Reapeat coating masala for all the other leaves by placing one top of the other.
• Once all the leaves and masala coating is done, carefully fold both the sides inside.
• Now roll the leaves very carefully and you can tie a thread if needed.
• Now steam cook this roll for about 20 minutes.
• Once the roll is cooked cool it down ,Cut them into slices.
• All this procedure needs to be performed very carefully as its very delicate and tore off any time.
• Now heat a tawa and place those slices on it apply little oil .cook on both side till golden brown.
• Serve crispy with any chutney or sauce.

Oats Cashew nuts cookies

Oh!!!!!!
Its long back i updated my blog.....Really bad I am...... :(
              After I started baking.. i was on R n D I came out with a good cake following Chitra's  recipe but could not upload it... enjoying full time motherhood u know.... :D
Today i baked some cookies and u know what..they came out very delicious...
So i thought.... now or never... so here is the recipe... Actually i tried to follow one recipe could not happened so im modifying one common basic recipe to my comfort...

INGREDIENTS:


1 cup Oats
1 cup Whole wheat flour
8-10 Cashews / Almonds /Walnuts
1 cup powdered Sugar
1/2 cup Butter / Clarified Butter (Ghee)
1 tsp chocolate powder
1/2 tsp coffee powder
1/2 tsp Baking powder
2-3 tbsp Milk
pinch of Salt


PREPARATION:

• Dry grind Oats and Nuts for 3-5 seconds @ speed 1
• Take the mixture in a mixing bowl. Add the flour,sugar,chocolate powder,coffee powder,baking powder, salt and mix well.now add the butter part ( I used Ghee as i could not arrange butter at the moment)and mix again to get a sticky dough.
• Now add the milk part and make it proper dough. If you thing dough is too sticky can adjust with little more wheat flour.
• Now divide the flour into about 20 parts and give them shape as you require.
• Now preheat the oven @180 C and grease the cookie sheet and place the cookies an inch apart.
• bake these cookies @ 180 C for 20 mins.
• You can check them once @ 16 to 18 mins and continue if required.
• Once the cookies are done leave them for 3-5 mins for cooling before remove them from the sheet.
• Serve the cookies with a cup of tea or milk or just as  it is...

Gatte ki Sabji

INGREDIENTS:
1 cup Besan
1 tsp Haldi, Methi seeds, jeera
2 tsp red chilli powder,amchur,dhaniya powder, jeera powder and garam masala
1 onion finally chopped
1-2 tomato puree
salt to taste 
6-10 tbsp Oil to shallow fry and tadka


PREPARATION:

• Take  Besan in a mixing bowl add methi seeds, 1/2 tsp haldi, 1 tsp of all powders.
• Add little water and make a stiff dough . now devide the dough into 2 portions and roll the each portion of dough on a flat surface and make a even surfaced long pipe shape.
• Now cook this pipe shaped dough in boiling water for 15-20 mins or till cooked.
• Remove from the water and slice them in round shape.
• Heat  about 6-8tbsp oil(or little more if required) in a kadayi. put these boiled basen pieces into it and shallow fry till golden brown keep aside.Gattes are ready.
• Now put 2-3 tbsp of oil into the same kadayi .once the oil is hot put jeera.
• Now add the onion and cook till golden brown. and add Tomato puree to it.
• Add haldi to the mixture.make proper gravy. then add the rest dry masala powders and salt to taste.
• Adjust the gravy thickness by adding water.if its little watery no issues. once the gravy started boiling add the fried gattes to the gravy boil it for next 5-8 Mins.
• Serve with Rotis or Pulkas.

Note: These Gattes can be put into khadi as well instead of pakode.

Channa Masala

INGREDIENTS:

1 cup Channa

1 onion finally chopped

Coriander / curry leaves for garnishing

1 tsp channa masala powder

½ tsp amchur / lime juice

¼ tsp garam masala

Salt to taste


PREPARATION:

•  Soak the channa for 3-4 hours or overnight. Cook them in a pressure cooker till soft.
• (while cooking the channa little haldi and ½ tsp oil can be used to make channa more soft.)
• Remove the water and keep the channa in a mixing bowl.
• Add all the ingredients except coriander leaves.
• Now garnish with the coriander leaves and serve.

Mango Pickle

INGREDIENTS:
2 big size Mangoes ( max possible sour in taste)

1/3  cup salt

½ cup sesame Oil

5-6 tsp mustered seeds

4 tsp jeera

3-4 tsp red chilli powder

A pinch hing


PREPARATION:

• Wash the mangoes and wipe it properly and keep aside.
• In a frying pan take salt and fry it properly, keep aside.
• Cut the mangoes into 1” cubes and mix with the salt.
• Fry jeera and mustered( keep1/2 tsp mustered for seasoning) separately and dry grind it to fine powder.
• Mix the powder with red chilli powder.
• Now add this to mangoes and mix it very nicely.
• In a pan heat the sesame oil, once it is hot add hing and mustered seeds.
• Once the mustered started spluttering turn off the heat and let the oil cool down.
• This oil is to be added to the mango mixture.
• Mix it well and store it in a dry container with out touching for 5-8 days.
• Now the mango pickle is ready to use.

Poode /Chille

INGREDIENTS:

1 cup besan

2 potatoes medium size

2 onions medium size

3-4 Green chills

Salt to taste

Oil or ghee for cooking


PREPARATION:

•  Grate the Potato and onions in a mixing bowl.
• Put beasn to it and pour water. Mix it with a pourable consistency.
• Chop the chillis and add to it. Add salt.
• Heat the tawa put a tsp oil / ghee and the pour one ladle ful or basen batter.
• Spread it in round shape with the back of the ladle.
• Put oil/ ghee on the edges as well and cook on both sides till little brownish.
• Serve hot wit mixed  or any pickle of your choice.

Ghiya ka Raita

INGREDIENTS:

1 small Ghiya

2 cups buttermilk

1-2 tsp red chilli powder

1 tsp jeera

1 pinch hing

Salt to taste


PREPARATION:

•  Grate the ghiya and cook it with a little water
• Drain all the water and keep aside.
• Now fry the jeera in a frying pan and crush them to powder form
• In a bowl pour the buttermilk add jeera powder, hing chilli powder and salt. mix well.
• Now add the cooked ghiya to the mixer and mix well
• Refrigerate it to settle .
• Serve chilled with rotis 

Mung ka halwa

INGREDIENTS:

1 cup mung dal

1 ½ cup ghee

¾ cup sugar

2 cups milk

¼ cup crushed dry fruits

A pinch food color Or haldi Or Kesar


PREPARATION:

• Soak mung dal for 2-3 hours.remove the water and grind it to smooth paste.
• In a frying pan take 2 tbsp ghee and fry all the dryfruits.
• Heat the ghee in a heavy bottomed khadayi. And pour the mung paste into it.
• Start stirring to avoid lumps.(lumps will be formed as soon as we pour the paste into ghee but we can stir and remove those lumps)
• Add Haldi or kesar. Keep stirring until the paste cooked and ghee comes out on edges.
• Now add dry fruits, sugar and milk. Mix nicely and continue stirring.
• Continue the process until the halwa leaves the ghee on edges.
•  Serve hot as it does not taste so grate when refrigerated.