Pasta Delight - Penne Arrabiata

One of the most loved pasta! Simple delightful Penne Arrabiata simmered in rich flavourful tomato sauce served with tasty garlic bread.

This is my version of Penne Arrabiata.

Ingredients:

• 100 gms Boiled Penna Pasta

• 2 tbsp Oil

• 4 Garlic Cloves finely chopped

• 1 Medium Sized Onion finely chopped

• 200 gms Tomato Puree 

• 3 tbsp Tomato Ketchup

• 1 tbsp Oregano

• 1 tbsp Chilly Flakes OR use Mixed Herbs

• 1 tsp Crushed Black Pepper Powder

• 1 Cup Grated Cheese 

• 1/4th tsp Sugar

• Salt to taste

• Water as per requirement

Method:

Boiling of Pasta:

• In a big sauce pan, add water till the pan is half filled and bring it to boil. Add salt to the boiling water. Now add penne pasta. Cook pasta on high flame and keep on stirring occasionally for about 10-12 minutes or as per instructions given on the pasta pack. Before draining the pasta check whether it is cooked to your liking.

• Normally cook the pasta till "Al Dente" where you will feel slight resistance when you give a bite to it.

• Keep 1 cup of pasta water aside as we will need it later. 

• Drain the water from pasta using sieve and run it under cold water to stop it from over cooking. Now drizzle 1 tbsp Oil over the pasta immediately so avoid sticking. 

For Sauce:

• In a pan heat oil. Add finely chopped garlic and saute for a minute, do not brown the garlic. 

• Add finely chopped onions and saute till translucent. Now add tomato puree (I normally used store bought tomato puree for this preparation as it gives an extra kick to this dish), tomato ketchup and mix well. 

• Cook the tomato puree till oil separates from it. Now add mixed herbs, crushed black pepper powder, salt and sugar. Adjust the salt as the pasta and ketchup already has salt in it.

• Once the sauce is cooked add the boiled penne pasta and mix gently. Add 1/4th cup of pasta water if your pasta feels too dry and simmer the pasta for 5 minutes on low to medium flame.

• Lastly add grated cheese over the pasta and mix well. (I use normal processed cheese mainly Amul brand, you can use cheese of your choice)

• Penne Arrabiata is ready.

• Garnish with grated cheese.

• Serve hot with garlic bread.

Egg Curry

Amazingly delicious comfort meal in itself! Hard boiled egg cooked in spicy masala gravy enjoyed with bhakri, bread or garma garam rice. This is my take on this spicy dish.

Ingredients: (Serves 2)

• 4 Hard Boiled Eggs

• 1 Cup Dry Shredded Coconut

• 1/2 Cup Coriander Leaves

• 1 tbsp Cumin Seeds

• 2 Inch Long Cinamon Stick (Dalchini)

• 1 tbsp Ginger Garlic Paste

• 1 Green Chilly

• 2 Medium Sized Onion finely chopped

• 1 Medium Sized Tomato finely chopped

• 1 tbsp Red Chilly Powder

• 2 tbsp Coriander Powder

• 4 tspn Chicken or Mutton Masala of your choice

• 1/2 Lemon Wedge

• Salt to taste

• 2 tbsp Oil

Method:

• Dry roast shredded coconut and cumin seeds together till the coconut changes colour to light brown. Keep this mixture aside to cool down. 

• Once cooled, grind the coconut mixture along with 1/2 cup coriander leaves to a fine paste. Do not add water. Keep this paste aside.

• Meanwhile in a pan heat oil. Add cinnamon stick (Dalchini), 1 slit green chilly and finely chopped onions and saute till onions are translucent. Do not brown the onions.

• Now add ginger garlic paste and saute the mixture till raw smell of ginger garlic fades away. Add finely chopped tomatoes and cook till tomatoes are tender.

• Once onion & tomato mixture is cooked, add the coconut coriander paste that we blended and 1/4th cup of water. Mix well. 

• Cook till oil starts separating from the coconut paste mixture. Now add red chilly powder, coriander powder, chicken or mutton masala and salt. Mix well

• Check for seasoning at this stage. 

• Add 3 cups of water or as per your preference depending on how much thick curry you require.

• Boil this curry for 5-7 minutes on medium flame. Once the oil starts to appear on surface of the curry add hard boiled eggs. ( If you want slit eggs into 2 halves, do not cut all the way thru, just till center of the egg is enough so that the curry can sweep into it).

• Atlast let the eggs simmer in the gravy for 5-7 minutes. Keep on stirring occasionally.

• Egg Curry is ready!

• Garnish with finely chopped coriander leaves and serve hot with Roti, Rice or Bread.

• While serving squeeze little lemon juice in the egg curry.

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Coriander Chutney

A delicious, finger-licking chutney which can be in jiffy and relished with your favourite snack.

Ingredients:

• 2 Cups Fresh Coriander Leaves

• 2 Green Chillies

• 1 Medium Sized Onion Roughly Chopped

• 1 Garlic Clove (Optional)

• Salt to taste

• Pinch of Sugar (Optional)

• Juice of 1/2 Lemon

• Water as per requirement

Method: 

• Wash coriander leaves and roughly chop them.

• In a blender add all the above ingredients & blend to a fine paste.

• Add little water to get the consistency of the chutney as per your requirement.

• Adding small pinch of sugar will enhance the taste of chutney without making it sweet.

• Adjust the taste by adding more or less of  lemon juice as you like.

• Coriander Chutney is ready.

• Relish this chutney with your favourite snacks. 

• This chutney can be used in chats, just eaten with Roti or Nan, or enjoyed as a dip.

Green Chilli Pickle

Pickles are the integral part of any Indian thali. Storebought pickles have lots of salt and sugar, when it comes to taste, believe me nothing beats homemade pickles! 

This quick, easy, sour and spicy Green Chilli Pickle is our all time favourite made by My Mother.

Ingredients:

• 50 gms Fresh Green Chillies

• 4 tbsp Mustard Powder 

• Salt as per preference

• Pinch of sugar (Optional)

• 2 Lemons

• 4 tbsp Oil

• 1 tbsp Mustard Seeds

• 1 tsp Hing (Asafoetida)

Method:

• For preparing this pickle try to use chillies that are mildly spicy, fresh and unwrinkled.

• In a mixing bowl, add roughly cut chillies, mustard powder, salt, pinch of sugar (optional) and juice of 2 lemons. Mix well.

• Now in a small kadhai / pan add 4tbsp oil. When oil is hot add mustard seeds. When mustard seeds crackle switch off the flame and immediately add hing (asafoetida)

• Keep this tempering aside to cool.

• Transfer the chilli mixture into an air tight container, make sure the container is dry. 

• Pour the tempering over it chillies and mix well.

• Keep this pickle in a warm place for a day so that all the spices are well absorbed by the chillies and they become tender.

• After a day keep this pickle in fridge as we have not added any preservatives as such.

• Green Chilli Pickle is ready.

• Serve with Indian meals, parathas, thepla's etc.

Tip: Make this pickle in small quantities so that it remains fresh and crisp. 

Rava Dhokla - Savoury Semolina Cake

Soft, spongy, instant rava dhokla which can be relished at breakfast or evening snack with a hot cup of tea or coffee.

Ingredients:

• 2 Cups Fine Rava / Sooji (Semolina)

• 2 tbsp Yogurt

• 1 tbsp Eno / Fruit Salt

• Salt to taste

• 2 Green Chillies Crushed (optional) 

• 1-2 tbsp of Crushed Black Pepper Powder

• 3/4th Cup Water OR as per requirement

• 2 tbsp Oil

• 1 tbsp Mustard Seeds

• 1 tsp Hing (Asafoetida)

Method:

• In a mixing bowl add rava / sooji (semolina), yogurt, crushed green chillies (optional), salt and water. Make sure to add water only till rava (semolina) is completely immersed, do not add extra water. We need to make this batter into thick dropping consistency for this rava (semolina) dhokla.

• Mix all the ingredients well and keep aside for 20 minutes. 

• Now grease the tin with little oil in which you will pour this dhokla batter. 

• Just before steaming add eno / fruit salt and add 1 tbsp of water over it. When you see the bubbles forming, mix the batter gently.

• Immediately pour this rava (semolina) batter into the greased tin and spread the batter evenly with the help of spoon or just tap the tin.

• Now sprinkle crushed black pepper powder all over the dhokla batter and  steam in steamer or pressure cooker for 20 mins.

• By the time dhokla is cooking, prepare the tempering.

• For tempering: In a small kadhai / pan add 2 tbspn oil and mustard seeds. When mustard seeds begins to crackle, switch off the flame and add hing (asafoetida).

• After 20 minutes remove the cooked dhokla from steamer and sprinkle the tempering over it.

• Now cut the dhokla into dimond or square shaped pieces.

• Rava (Semolina) Dhokla is ready.

• Serve with green mint chutney or enjoy as it is!!!

Sugar Free Gajar Halwa - Carrot Pudding

King of all Indian Sweets!!! as its called Gajar Halwa (Carrot Pudding) is one of the most popular dessert all over India. Rich Indian dessert made specially in winters with fresh red tender carrots, milk, sugar and ghee (Clarified Butter). 

The Gajar Halwa shown here is a sugar free version made using sugar substitute. Best for Diabetics and Weight watchers! 

Ingredients: ( Makes 3 servings)

• 250 gms Red Carrots

• 4 tbsp Ghee (Clarified Butter)

• 100 gms Khava / Khoya (optional)

• 2 tbsp Milk

• 10-12 spoons of Sugar Free Natura Powder (Used spoon that is provided with this powder)

• 1 tbsp Sliced Almonds

• 4-5 Cardamon Pods

Method:

• In a pan add 1 tbsp ghee and khava / khoya. Saute khava / khoya for 5 min on medium flame till its raw smell fades away. Transfer onto a plate to cool down.

• In the same pan add rest of the ghee, peeled & grated carrots and cook on low to medium flame. Keep on stirring occasionally. 

• After 5-10 minutes add 2tbsp milk and cook for another 5-7 minutes till the carrots are tender and raw smell fades away.

• Add roasted khava / khoya and mix well till its nicely incorporated into the carrots.

• When carrots are almost cooked, add sugar free natura powder. Adjust the sweetness as per your preference. 

• Add sliced almonds and lightly crushed cardamon seeds and mix well.

• Gajar Halwa (Carrot Pudding) is ready!

• Garnish with sliced dry fruits of your choice.

Khajur - Imli Chutney - Sweet & Sour Dates Tamrind Chutney

Chats,samosa, vada pav or pakodas all we need to have is a sweet tangy chutney! Dates & Tamrind chutney is one of the most loved chutney's when it comes to Indian condiments. Healthy in itself with finger-licking deliciousness.

Ingredients:

• 1 cup deseeded Khajur (Dates)

• 1/4th cup Chincha / Imli (Tamrind )

• 1table spoon Gul (Jaggery)

• 1 tsp Red Chilly Powder

• 2 tbsp Roasted Cumin Seeds Powder

• 2 tsp Black Salt

• Salt to taste

Method 1:

• Soak khajur (dates) & tamrind seperately in water for 6 hours.

• After soaking for almost 6 hrs blend khajur (dates) to a fine paste by adding little water. Transfer this paste into a sauce pan to cook on a medium flame for 15-20mins.

• Make tamrind pulp by just pressing out the juice from soaked tamrind.

• Now add gul (jaggery), red chilly powder, cumin powder, black salt, salt & tamrind pulp into the khajur (dates) mixture and let this chutney come to a boil.

• Keep on stirring occasionally.  Add water as per your requirement. Adjust the sweetness & sourness at this point of time as.

• Khajur Chinch Chutney is ready. 

• Enjoy this chutney with any snack or in chat recipes.

Method 2:

• In a sauce pan add deseeded khajur (dates), Chincha (Imli/Tamrind) and 2-3 cups of water. 

• Cook these on a medium flame for about 15 mins. Now add all the rest of the ingredients and let this khajur chincha (dates & tamrind) mixture cook for further 5 mins. Switch off the flame and keep this mixture aside to cool down. 

• Once this khajur (dates) mixture is cooled enough, blend this mixture in batches to a fine paste. Add water as per your requirement if the paste is too thick. Strain this mixture using a strainer.

• Khajur Chinch Chutney is ready.

Coconut Chutney

Can you imagine Medu Vada, Idli, Dosa, Uttapa without Coconut Chutney? Well I can't!!! Coconut Chutney is a great accompaniment for many South Indian dishes! There are various methods in which this chutney is made all over India. Some add chana dal, peanuts, coriander leaves and so on. I like to keep it very simple with less ingredients as possible. 

Ingredients:

• 1 Cup Scraped Coconut

• 2 Green Chillies

• 1/2 Inch Ginger

• 1 Garlic Clove

• Salt to taste

• Pinch of Sugar (Optional)

• 2 tsp Curd

Tempering:

• 2 tbsp Oil

• 1 tsp Mustard Seeds

• 1/2 tsp Urad Dal (Skinned Split Black Gram)

• 1 Dry Red Chilly

• 1/4th tsp Hing (Asafoetida)

• 5-6nos. Curry Leaves

Method:

In a blender add scrapped coconut, green chillies, ginger, garlic clove, salt, sugar(optional) & curd. Add a tablespoon of water to help grind coconut into smooth paste.

Transfer the coconut chutney into a bowl. 

For tempering: 

In a small kadhai / pan add oil and mustard seeds. When mustard seeds begins to crackle add urad dal ( skinned split black gram), dry red chilly (torn into two halves or whole as per your preference), curry leaves & hing (asafoetida).

Pour this tempering over the coconut chutney and mix well.

Mildly spicy, sweet & tangy Coconut Chutney is ready.

Enjoy it with your favourite snacks. 

Note: You may also add  1 tsp of cumin seeds in tempering aswell. I personally don't like the taste of cumin seeds hence I never use it in this chutney.

Bhindi Coconut Masala - Okra Coconut Masala

Simple, flavourful stir fried bhindi (okra) in a spicy coconut paste is what we prepared today for our sunday special lunch. Best served with dal rice.

Ingredients: (Serves 3)

• 300 gms Bhindi (Okra)

• 5 tbsp or 50gms Shreded Coconut

• 1 Medium size Onion finely chopped

• 2 tsp Red Chilly Powder

• 1 tsp Mustard Seeds

• 1/4th tsp Hing (Asafoetida)

• 1/4th tsp Turmeric Powder

• 2 tbsp Goda Masala OR Garam Masala ( use coriander-cumin seeds powder if you don't have goda or garam masala)

• 1tsp Sugar (Optional)

• Salt to taste

• 2 tbsp Oil

Method:

• First we need to make a coconut paste, for that in a blender add shredded coconut & red chilly powder. Without using water blend coconut to a fine paste. Coconut paste is ready.

• Wash and dry bhindi (okra). Cut both the edges and give a slight shallow slit across the bhindi (okra) on one side. Now cut into atleast 2cms pieces and not very fine.

• Click the below video link to see how to exactly cut the bhindi (okra) for this dish.

https://www.youtube.com/watch?v=DMzjyqb7dnI

• Now in a pan add oil and mustard seeds. When mustard seeds begins to crackle add hing (asafoetida), turmeric powder and finely chopped onions. 

• Saute onions for 2-3 mins. Now add chopped bhindi (okra) and saute on medium flame for about 10 mins. Cook this bhindi (okra) in open pan, do not cover the pan with lid.

• After 10 mins add coconut paste and mix well. Now add goda masala or garam masala or coriander-cumin seeds powder, sugar (optional), salt. Mix well and check for seasoning. 

• Addition of sugar will enhance the flavour of this dish.

• Cook the bhindi (okra) till its tender and all the spices are properly incorporated.

• Bhindi (Okra) Coconut Masala is ready. 

• Serve with dal rice, roti, phulka or any flat bread of your choice. 

Tip: You can add 1 tbsp of Amchur Powder (Raw Mango Powder) to make it little tangy.

Besan Laddoo

Diwali celebrations have begun with a sweet dish of Besan Laddoo. A rich heavenly dessert prepared specially during this festival. 

At my home all the Diwali Faraal is prepared by my Mom so all credits goes to Her :) !!!

Wishing you all Happy Diwali. 
 

Ingredients:

• 1 cup Coarsly grinded Besan (Gram Flour)

• 3/4th cup Powdered Sugar

• 3/4th cup Ghee (Clarified Butter)

• 1/4th cup Dry Fruits - Cashew & Rasins

• 1tbspn Velchi (Green Cardemon) Powder

Method:

• In a kadhai add Ghee (Clarified Butter) and bring it to a boil. 

• Once the Ghee (Clarified Butter) gets hot add besan (gram flour) and mix. Stir continuously on a low flame till colour changes to golden brown and nice aroma starts to come.

• Transfer the besan (gram flour) mixture onto a plate to cool down.

• Once the besan mixture cools down add powdered sugar, velchi (green cardemon) powder and dry fruits. Keep some raisin aside for decoration.

• Mix all the ingredients well into the besan mixture and make the laddoos.

• Decorate each laddoo with a raisin on top.

• Besan Laddoos are ready.