Sprouts Pasta Cocktail

Ingredients

Pasta         : 1/2 cup 
Moong dal sprout   ; 3 tbsps 
Chopped onion  : 2 tbsps
Chopped carrot   : 1 1/2 tbsp
Chopped capsicum  : 2 tbsps 
Olive oil                   : 1 tbsp + 1/4 tsp 
Chopped tomato       : 1 tbsp
Pepper powder          : 1/4 tsp
Tomato sauce            : 1 tsp
Basil leaves               : 2 
Salt

Method

Boil pasta in enough water with little salt.

              


Drain it  and add 1/4 tsp olive oil to the pasta to keep it from sticking.

Heat olive oil in a non stick pan,

Add chopped onion, fry till it turns golden brown.

Add chopped tomato,

                               

chopped carrot, 

sprouted moong dal, 

Chopped capsicum and stir fry for few minutes.

Then add tomato sauce,

Pepper powder, 

salt and mix everything well.

add cooked pasta,  lower the flame and let it cook for 3 to 4 minutes. 

Finally add  roughly chopped basil leaves , mix well and switch off the flame.

Serve hot..
Servings       : 2 nos
Preparation time : 20 minutes

Potato Kofta in Almond Gravy

Ingredients for kofta

Boiled potato : 3 nos
Bread slices : 2 nos
Red chilly powder : 1 tsp
Garam masala powder : 1 tsp
Coriander leaves : 2 tbsps
Grated ginger : 1/4 tsp
salt

In a wide bowl,add the mashed potato,bread pieces,red chilly powder,garam maslala powder, rated ginger,salt , mix together well,make small balls, fry in hot oil and keep aside. 

Ingredients For the gravy 

Almond / badam       ; 10 nos

Onion                        : 3

Green chillies            : 3 + 2

Ginger - garlic paste   : 1 tsp 

Milk                            : 1/4 cup

Cloves                         : 3

Cinnamon stick           : 2

Sugar                           : 1 tsp 

Kasuri methi                : 1/2 tsp

Oil

Salt

Coriander leaves 

Method

Soak almonds in warm water for 15 minutes.

Grind onion, ginger garlic paste,soaked almonds, 3 green chillies, cardamom to a smooth paste.

Heat oil in a pan, fry cloves,cinnamon stick , and chopped remaining green chillies.

Add the pureed paste , salt,and cook on low flame for 8 to 10 minutes till oil separates. 

Add 1/4 cup milk, kasuri methi and mix.

Cook for further 2 minutes and remove from fire.

At the time of serving,heat the gravy,and add the koftas.
Garnish with coriander leaves and serve hot.
Enjoy..

Tomato & Garlic Pasta

Ingredients

Pasta              : 1 cup
Chopped onion   : 1/4 cup
Chopped tomato  : 1/4 cup
Tomato puree      ; 2 tbsps
Chooped garlic    : 1 1/2 tbsps
Roughly Chopped Basil leaves  : 1 tsp 
Chilly sauce                 : 1tsp
Mixed herbs                 : 3/4 tsp
Salt
Olive oil                      : 1 1/2 tbsps + 1/4 tsp 


Method


Boil pasta in enough water  with little salt.

Drain and add 1/4 tsp olive oil to the pasta to keep it  from sticking.

Heat olive oil in a non stick pan,

Add the chopped garlic and fry well .

Add chopped onion, fry till it turns golden brown.

Add chopped tomato, 

salt and mix. 

Add mixed herbs,

Chilly  sauce, 

Tomato puree,

Roughly chopped basil leaves,

Cooked pasta and mix everything well.

Stir well and cook on  low flame for few minutes.

Serve hot with Grated parmesan cheese.

Pathir Pheni - 600 th Post

This is the 600th Post at vidhu's kitchen. Feeling very happy to share with you all.. Thanks to all my friends and readers who have been encouraging and Supporting me... 
                                       Thanks ...

Ingredients

Rava / sooji           : 1 cup 
Maida                    : 1/2 cup
Ghee                      : 2 1/2 - 3 tbsps
Salt                        : a pinch
Oil                          : for frying 
Water

For the paste

Rice flour                : 3 tsp
Ghee                        : 3 tsp

Method

In a bowl mix the maida,rava,ghee,salt and crumble well.
Slowly add required water and knead to a soft dough.
Close with a lid and keep aside for an hour.
Mix the ghee and rice flour ,beat well as a smooth paste.
Divide the dough into 6 equal portions, roll it into a thin circle.
Apply rice flour paste on top of the rolled out circle, place another rolled out circle on top.
Place one over another rolled puris.
Roll the layered puris tightly into a log.
Cut the log into 1 inch pieces.
Again roll out each pieces into a thin puri .
Heat oil in a frying pan on low medim flame.
Fry them until they get fried.
Drain on paper towls.
While serving sprinkle powdered sugar .
Enjoy..

Maida poori / Puri

Ingredients 

Maida      : 1 cup
Rava / sooji    : 1 tbsp
Curd               : 2 tbsps
Sugar              : 1/2 tsp
Salt
Oil

Method


Mix maida, rava, sugar, salt ,curd,  little water and knead into a soft dough.
Keep aside for 1/2 an hour.
Take a small lemon size ball from the dough and roll it into circles.
Meanwhile Heat oil in a pan.
Drop poori and fry them on medium heat.
Flip to the other side and fry.
Serve with any side dish.
Enjoy 

Senai kizhangu curry / Elephan yam dry fry /சேனை கிழங்கு கறி

Ingredients 

Elephant yam / senai kizhangu            : 1 (small)
Red chilly powder                                 : 1 tbsp 
Turmeric powder                                   : 1/2 tsp
Oil                                                          : 2 tbsps
Salt
Curry leaves 
Mustard seeds 
Asafoetida

Method

Peel the skin of the yam , wash well.
Chop into small pieces and boil with required water,salt and turmeric powder.
Cook for 15 minutes or until the they are tender.
Drain and keep aside.
Heat oil in a kadai, splutter the mustard seeds and add curry leaves and asafoetida.
Add cooked yam, red chilly powder , little salt and sprinkle very little water and mix well.
Lower the flame and let it cook for 5 minutes or till it becomes crisp.
Serve .

Aadi 18 / Aadi perukku special recipes

1. Kalkandu Pongal recipe 

http://www.vidhuskitchen.in/2013/10/kalkandu-pongal-navarathri-recipes.html

2. Temple Puliyodharai / கோயில் புளியோதரை recipe 

http://www.vidhuskitchen.in/2014/03/temple-puliyodharai.html 

3. Raw mango rice recipe 

http://www.vidhuskitchen.in/2012/06/raw-mango-rice-mangai-satham.html 

4. Thengai sadam / coconut rice recipe 

http://www.vidhuskitchen.in/2010/04/coconut-rice-thenga-satham.html 

5.Karuveppilai sadam / Curry leaves rice recipe

http://www.vidhuskitchen.in/2015/08/karuveppilai-sadam-curry-leaves-rice.html 

6. Curd rice recipe 

http://www.vidhuskitchen.in/2012/11/curd-rice-thayir-sadam.html

For Recipe Videos - Click here 

Karuveppilai sadam / Curry leaves rice - Aadi perukku recipes

Ingredients

Cooked rice        : 1 cup
Curry leaves : 2 cups
Black pepper : 2 tsps
Toordal : 2 tbsps
Urad dal : 2 tbsps
Red chillies : 5 nos
Salt

To temper 

Mustard seeds   : 1/2 tsp

Urad dal            : 1tsp

Red chilly         : 1

Cashewnuts      : few

Method

Spread the cooked rice  in a wide plate with 1 tsp of sesame oil and keep aside.

Wash and dry the curry leaves for 1/2 an hour.
Dry roast toor dal,urad dal , pepper separately until they turn golden brown and let it cool.
Dry roast red chillies on low flame and keep aside.
You can dry roast curry leaves in a kadhai, or in microwave oven till crisp & allow it to cool.
First grind the dal,pepper , then add curry leaves ,salt .
Grind it to a smooth powder.

Temper the items given under "to temper ' table and add it to the rice.

Add the powdered curry leaves powder and mix well.

Serve ..

Corn flour Halwa - Easy sweet recipe

Ingredients 

Corn flour  : 1/4 cup
Sugar         : 3/4 cup
Water         : 1 cup
Ghee          ; 2 tbsps
Orange Food colour ; a pinch
Cashewnuts   ; few

Method

Fry the cashewnuts with little ghee till golden brown and keep aside.
Grease a plate with ghee and keep aside .
Mix corn flour with 1/2 cup water and food colour  without lumps. 
Heat  a heavy bottomed pan, add  sugar and the remaining water .
Let the sugar gets dissolved, lower the flame.
Add the corn flour mixture slowly and keep stirring .
Keep stirring till the whole mixture turns glossy.

Add ghee and mix.

When the mixture is becomes thick add the roasted cashews and mix.

When the halwa starts leaving from the sides of the pan , transfer to the greased plate and let it cool for an hour.

Cut into small  pieces and serve.