Tuesday, May 19

Pasta Arrabiata.

Pasta Arrabiata is a spicy sauce for pasta made from garlic, tomatoes, and red chilli peppers cooked in olive oil. "Arrabbiata" means "angry" in Italian. Arrabiata sauce is usually accompanied with penne pasta and serve hot with Parmigiano cheese, but I have not added the cheese as I'm not a fan of cheese and I think it tasted better without cheese.. Try out the quick and easy dish and enjoy.

2tbsp extra-virgin olive oil
5 garlic clove, crushed
1tbsp red chilli flakes 
1 can of chopped tomato or 250gram chopped tomatos
1tsp dried oregano
Salt to taste
200g penne pasta.

Cooking Method.
Heat oil in a large saucepan over medium heat. Add garlic and chillies. cook for a minute. Then add tomatoes, oregano and salt. Bring to a gentle boil. Reduce heat to low and cook till all the tomatoes are nicely cooked. that would take about 15 to 20 minutes.

Meanwhile, cook pasta in a large saucepan of boiling, salted water following packet directions, until tender. Drain pasta and set it aside. Now add the pasta to sauce, toss to combine. Cover and set aside for 5 minutes (this allows pasta to absorb sauce).
Spoon into serving bowls and serve hot with some cheese.

Monday, May 18

Coconut and Dry Red Chilli Chutney.

Coconut chutney is a very easy and common side dish made in every South Indian households and served with idli, dosa, vadai and even with upma etc. The recipe is so simple and so easy and can be made in no time, there are many variation that can be made in a basic ingredients. Almost every chutney need tempering with mustard and curry leaves, but this recipe no need of any tempering it taste very good without even tempering and this chutney can be served with hot plain rice topped with ghee. Do try out this recipe and enjoy.

1 cup chopped coconut
10 dry red chilli
3 garlic cloves
5 to 6 curry leaves
1tsp tamarind paste
Salt to taste.

Dry roast all the above ingredients.
Then blend everything together with little water to a smooth paste.
Serve with idli, dosa.

Thursday, April 16

Mix Vegetable Korma/ Coconut Base Vegetable Stew.

Mixed vegetable korma is a coconut based vegetable stew that is served as a side dish along with roti not only that, it goes well with one pot meals such as pulaos, biryanis and dosas as well. You can find this korma in almost all the vegetarian restaurants in India. There are several version of making veg or non-veg korma, but I find this is easy to cook as this requires no grinding of any masala. I have used coconut milk into this curry, you can even use freshly grated coconut to enhance the flavour. Do try this korma and enjoy with Paratha, Roti or Dosa.

2 cups of chopped mix veggie's (carrot, cauliflower, potato, green peas, beans)
1 onion, 3 green chillies, thinly sliced
2tbsp tomato paste
1/2tsp turmeric, 1tsp coriander powder, 1/2tsp garam masala
1tsp ginger garlic paste
1/2tsp mustard seeds
1cup coconut milk
1 green cardomom
1 cinnamon stick
1 star anise
1 spring of curry leaves
2tbsp oil
Salt to taste.

Cooking Method.
Boil the veggies with bit of salt and set it aside. Heat a deep frying pan with oil. Add star anise, cinnamon, cardamom and sauté till the aroma arises. Now add mustard seeds, curry leaves and let it splutter.
Add onions, green chillies and sauté till the onions turns translucent. Now add tomato paste, ginger garlic paste, turmeric, coriander powder, garam masala, salt and mix well and fry for another 2 to 3 minutes.
Now add the coconut milk and enough water to the consistency you prefer the korma to be and mix well and cook over low flame. Let it come to a boil.
Add the par boiled vegetables, give it a quick stir, check the consistency of the korma now and add more water if necessary. Close the pan with a lid and cook over medium low flame for 7-10 mins.
Serve hot with Rice, chapathi, poori or parotta.

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