Aglio e Olio

Ingredients

Whole wheat thin spaghetti-a small bunch

(Cooked with little oil & salt)

Salt & Pepper to taste

Chopped garlic-3

Chopped ripe red chillies-2

Olive oil-2tsp

Dry parsley-1tsp

Method

Heat oil in a pan fry the chillies & garlic till nice flavor comes out.Switch off the stove add the spaghetti,seasoning & parsley.Toss it well & serve it hot.

Simple Mushroom & Red Bell Pepper Fry

Ingredients
Mushroom (8oz pck)-1
Chopped red bell pepper(Capsicum)-1 small
Chopped onion-1/2
Chopped tomato-1
Salt to taste
Curry powder-1tsp
Ginger & Garlic paste-1/2tsp
Curry leaves -to garnish
Oil-3tsp
Method
Heat oil in a pan saute onion & curry leaves till light brown.Add the tomato,mushroom,bell pepper,ginger & garlic paste fry till raw small disappears.Add the dry masala powders,sprinkle very little water.Cover & cook till dry.Serve it with roti...

Khara Buns / Savoury Buns

Ingredients
Maida/all purpose flour-1 cup
Wheat flour-1/2 cup
Dry yeast-1tbsp
Warm milk-1/4 cup + 1tbsp
Warm water-1/4 cup + 1tbsp
Olive oil-1/8 cup
Sugar-1/2 tbsp
Salt-3/4 tsp
Chopped garlic-1tbsp
Chopped coriander leaves-1 tbsp
Chilly flakes-1tbsp
Method
Mix the flours,chilly flakes,salt,garlic & coriander leaves in a wide bowl.Mix the sugar & yeast in warm milk & water,keep it for 5 minutes.Now pour this mixture into the flour,add oil & knead it to a soft dough.apply some oil on top of the dough,cover it with a wet cloth & leave it for 1 hour.Punch the raised dough.Form it into small balls & place it on a greased tray.Brush the top with some milk & sprinkle some sesame seeds(optional).Bake these buns at preheated oven for 12 minutes at 325 deg. or till done.Remove from oven & brush the warm buns with butter & serve.
Courtesy:Rakskitchen...

Badam/Almond Burfi In Microwave

Ingredients
Badam/Almonds-1/2 cup
(soak it in hot water for 30 minutes,then remove the skin)
Milk-3/4 cup
Sugar-1 cup
Saffron-little
Ghee-3tsp
(add 1 or 2 tsp of ghee to your burfi, if you think its getting dry)

Method
Grind badam with milk to a smooth paste.Pour this in a microwave safe bowl,add the sugar &saffron.Cook this mixture in microwave for total 13 minutes.For every 2 minutes remove,mix & keep it again.After 10 minutes,(for remaining 3 minutes)remove the bowl add 1tsp of ghee mix & cook again & remove it for every 1 minute & mix (3 times).The mixture will look like a soft dough.Grease a plate spread this evenly,cut it while still warm....

Note: Each microwave power is different,the time of cooking may vary.

Happy Halloween

Ingredients used are -Apples & Cereal bits.

When witches go riding
and black cats are seen,
the moon laughs and whispers,
'tis near Halloween

Wishing you a Happy Halloween

Quinoa Murukku

Ingredients
Rice flour-1 & 1/2 cup
Slightly dry roasted & powdered quinoa-1/2 cup
Besan-1/2 cup
Salt to taste
Red chilly powder-1/2tsp
Cumin seeds-1 tsp
Hing-1tsp
Water-required amount to make a soft dough
Hot oil-1tbsp
Oil-to deep fry

Method

Pour water little by little & make a soft dough with all above ingredients.Heat oil in a pan,fill some dough in the murukku press/mould.Press directly into the hot oil.Deep fry in medium flame till light brown on all sides & crisp .Remove on a kitchen paper. Cool & store in a air tight container.

Brown Rice Vermicelli Upuma /Brown Rice Semiya Upma / Semiya Upma - South Indian Breakfast Recipe

Brown Rice Semiya Upma

Ingredients to temper
Oil-4tsp
Mustard,Urad dhal,Channa dhal-each 1tsp
Jeera/cumin-1/4tsp
Red chillies-4
Peanuts-a handful
Curry leaves-little
Chopped onion-1/2
Chopped tomato-1
Salt to taste
Other ingredients
Brown rice vermicelli-300gms packet
(cook it according to the direction on the pack)
Coriander leaves for garnish
Method
Heat oil in a pan and temper it with above ingredients.
Fry the onion & tomato till light brown.Reduce the heat & add the vermicelli & salt.Toss it well ,garnish it with coriander leaves.
If you wish you can also squeeze some lime juice after switching off the flame.
Mix & serve it hot with pickle or chutney.

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Semiya Vegetable Upma

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Pear & Mint Raita

Ingredients
Chopped pear-1
(do not use too ripe pear)
Chopped mint leaves-10
Beaten curd-1 cup
Salt & Pepper to taste
Roasted & powdered jeera/cumin-1tsp
Method
Mix all above ingredients together & serve it cold.Sprinkle some chilly powder on top(optional).

Sago Bonda Recipe / Sabudana Bonda Recipe / Saggubiyyam Bonda Recipe / Javvarisi Bonda Recipe

Sago Bonda

Ingredients
Sago / Sabudana -1/2 cup
Semi thick curd-1 cup
Rice flour-1/3 cup
White rava/sooji-1/4cup
Chopped onion-1/4
Chopped green chillies-2
Chopped coriander & curry leaves-1tbsp
Salt to taste
Jeera/cumin seeds-1tsp
Cooking soda -a pinch
Oil-to deep fry
Method
Soak sago with the curd for 8 hours or overnight for the sago to get bloated.
Mix all above ingredients,if needed add very little water to make a thick dropping consistency batter.
Before dropping into the oil mix the cooking soda.
Heat oil in a pan drop the batter using a spoon.
Fry in medium low heat till crisp & light brown on all sides.
Serve it with any dip you like.

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Oats Bisibelebath / Bisi Bele Bath With Oats / Savoury Oats Porridge Recipe

Ingredients
Quick oats-1 & 1/2 cup
(slightly dry roasted)
Toor dhal-3/4 cup
(Cooked with turmeric & mashed well)
Salt to taste
Mixed vegetables-2 cups
(Carrot,peas,zucchini,potato,beans,drumstick or any vegetable of your choice)
Red chilly powder-1/2tsp
Hing-1/2tsp
Curry leaves-little
Tamarind juice-1 cup diluted
Tempering
Oil-2tsp
Mustard,Uraddhal,Jeera,Methi-little
Small onions whole-1/2 cup
Chopped tomato-1
Fry till light brown in 1/2tsp of oil & make a powder
Channadhal-1 & 1/2tsp
Coriander seeds-2tsp
Jeera-1/8tsp
Methi-10 seeds
Hing-1/4tsp
Coconut-2tsp
Cloves-2
Cinnamon-a small piece
Garnish
Ghee-1tbsp
Red chillies-2
Curry leaves little
Cashew nuts-a handful
Method
Heat oil in a pan temper it.Fry onions & tomatoes till light brown.Add the vegetables,dry ingredients & tamarind juice.Cook till the vegetables are cooked,add the cooked dhal, ground masala powder & enough water to cook the oats,give a nice boil.Add the oats & cook in low flame till done.Garnish & serve it hot with appalam & raita