Tuesday, June 18, 2013

Paruppu Pasta|Dal Pasta|Lentil’s Pasta

     

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I thought of trying pasta in desi style as I don’t like pasta Sad smiley cooking in white sauce or any other non desi style.This was running in to mind for a long while and I was amazed to see how everyone like pasta as its having a blend taste.One day when is was thinking Thinking smile about the paruppu sevai then immediately a spark came Surprised smile and thought why not to try pasta in the paruppu sevai style.First I was hesitant and then finally thought to proceed with it.Then also tried inducing color bell peppers and it gave a nice color to the pasta.The result was a yummy pasta and now slowly started liking pasta.As usual when I started cooking and started taking photos I was having enough sunlight Sun but later in the end when is was busy with my final photos as ever it became cloudy.So you can see the color difference between first and final photos.So don’t get confused.

Ingredients :

Pasta 250(app)
Toor dall 1/2 cup
Cilantro 2 fistfull
Turmeric powder 1/8 tsp
Salt Req

To Grind Coarsely :
Color capsicum 1no (medium sized)
Green chillies 2-3 nos

Seasoning :
Oil Req
Curry leaves little
Mustard seeds 1/2 tsp

Method :
1. Cook dall in a cooker and keep seperately.
2. Cook pasta as per the instructions given on the back side of the pack.
3. In a wok do the seasoning and add cooked dal,salt and 1 fistfull of cilantro(I was running out of stock) and saute for few min’s.
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4. Now add the ground capsicum to the wok and saute till the water is absorbed.
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5. Now add the cooked pasta.
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6. Mix well till the dall is coated on the pasta nicely and then garnish with remaining cilantro.
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7. Now serve hot.I served with tomato sauce.
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Notes :
1.Adding color capsicum is purely optional,but do grind the green chillies alone if not using capsicum.
2.I used shell pasta.
3. Can add even green chillie paste.
4. Can even add lemon juice at the end and give a quick mix.

Monday, June 10, 2013

Beetroot Thuvayal-Bachelors Recipe

 

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       Beetroot is one veggie which everyone from kids to elder people hate and cry Crying face to have including me.Till now I don’t know the reason behind it, in spite of having more health benefits.But this thuvayal is really tasty and delicious.When I heard this recipe from my cousin I was having doubt about the taste but after preparing the thuvayal I tasted immediately and started liking it and made a note that next time whenever im buying beetroot I will surely do this thuvayal,as its not only tasty and also very simple to prepare.I can rather say that this is perfect for the bachelors.So thought of sharing the recipe with you.

 

Ingredients :

Beetroot 1 1/4 cup(grated)
Grated coconut 3 tbsp
Tamarind pulp 1 tbsp(thick)
Cilantro 1 fistfull
Salt Req

To Roast :

Coriander seeds 1.5 tsp
Ginger 1" piece
Curry leaves little
Red chillies 2-3 nos

Method :

1.   Saute the beetroot in a pan/kadai until the water in the beetroot is absorbed the beetroot reduces in volume,color is changed.Now set aside the beetroot.

2. Roast the items given under the roast column and bring to the room temparature.

3. Now grind the beetroot,roasted items and the all the other ingredients in the mixie/blender and check the salt and spice level.

4. Serve with hot rice and ghee.

 

Notes :

1. No need to do the seasoning.

2. While adding curry leaves need to add very very little say around 3 leaves, as adding more will dominate the beetroot taste.

3. Can adjust the spice and tamarind taste