Pasta Chips With Feta Cheese Dip / TikTok's Viral Pasta Chip Recipe / Pasta Chips In Air Fryer / Pasta Chips

Pasta Chips

Ingredients for pasta chips

Tube shaped paste - 3 cups

Garlic salt to taste

Olive oil - 2 tbsp

Italian seasoning - 1 tsp

Red chilly powder - 1 tsp

Mozzarella cheese - a handful

( Parmesan cheese works great for this recipe)

Method

Boil water add some salt and 1 tsp of oil add the pasta ,cook till done. Do not over cook and loose the shape. Rinse them in cold water and transfer into a bowl.

Add above mentioned ingredients and gently toss till well combined.

Arrange them in a single layer and fry them in batches in Gourmia air fryer at 400 deg for 10 minutes till crisp and light golden brown.

Make sure you shake the air fryer basket after 5 minutes for even browning.

Each Air fryer is different so temperature and frying time may vary.

Serve immediately with any dip you like.

Feta Cheese Dip

Ingredients for Feta Cheese Dip

Feta cheese - a small block ( 8 oz)

Greek yoghurt - 1/4 cup

( i use thick homemade curd)

Freshly grated garlic - 2

Salt to taste

( Feta cheese already had salt so i did not add)

Red chilly flakes as needed to sprinkle on top

Chopped coriander leaves for garnish

Olive oil - 2 tbsp

Method

Blend all the ingredients together in a food processor ,transfer into a bowl.

Sprinkle red chilly flakes on top and garnish with chopped coriander leaves.

Serve with any kind of chips you like.

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Parijatha Kashayam Recipe / Parijata Leaves Kashayam / Parijata Leaves Tea - A Medicinal Drink

Parijatham Kashayam

Ingredients

Parijatham leaves - 3

Water 1 & 1/2 cup

Sweetener as per your taste ( optional)

( You can add honey, sugar, brown sugar, etc )

Method

Boil water in a pan wash and tear the leaves and add to the water.

In low flame boil the Kashayam till it reduces to 1 cup, cover and rest for 1 or 2 minutes.

Filter the water add sweetener as per your taste and drink.

This kashayam will be slightly bitter to drink

Health benefits

In Ayurveda treatment this kashayam is widely used for treating arthritis, fever, dry cough ,worm infestation, etc. Consult a doctor for the dosage.

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Mini Milk Cookies / Mini Milk Cookies Without Eggs / Eggless Mini Milk Cookies / Easy Mini Milk Cookies Recipe

Mini Milk Cookies

Ingredients

Butter - 1 tbsp ( room temperature)

Powdered sugar - 2 tbsp

Maida / All purpose flour - 2 tbsp

Milk powder - 2 tbsp

Corn flour - 1/4 cup

Baking powder - 1/4 tsp

Vanilla essence - 1/2 tsp

Milk - 1 tbsp

Salt a pinch

Eggless Mini Milk Cookies

Method

Take a bowl cream sugar and butter well till pale.

Sieve maida, salt, milk powder and corn flour add it to the butter mixture. Pour the essence and mix well.

Add milk little by little to form a soft dough. Divide the dough into tiny crack free balls and slightly flatten.

Grease a baking tray and arrange all the cookies and bake at 325 deg. F for 15 minutes or  till light golden brown. Each oven is different so temperature and baking time may vary.

Cool and enjoy.

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Snow Pudding Recipe / Easy Pudding Recipe / How To Make Snow Pudding / Snow Pudding Without Egg

Snow Pudding

Ingredients

Whole milk - 1 cup ( 240 ml)

Sugar - 3 tbsp.

Corn flour - 1 tbsp. ( heaped)

Vanilla essence - few drops

Desiccated coconut to roll the pudding

Snow Pudding

Method

Take a pan add all the above ingredients except the vanilla essence . mix till there are no lumps.

Switch on the stove and cook this mixture in low flame till thick and glossy. Switch off the flame add the essence and mix well.

While still hot pour this mixture into a greased container and refrigerated for 4 hours.

Loosen up the sides using a knife and unmold from the container onto a plate.

Roll or sprinkle the pudding with desiccated coconut and serve immediately.

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Mor Milagai Recipe / Sun Dried Chillies / South Indian Sun Dried Chillies Recipe / Mor Milagai Vathal - Summer Recipes

Mor Milagai

Ingredients

Spicy green chilies - 12

( wash wipe and make a slit in the middle)

Thick sour curd - 1 & 1/2 cups

Water - 1/2 cup

Salt to taste ( around 2 tsp)

Turmeric powder - 1/8 tsp

Hing - 1/4 tsp

Method

Take a bowl add the curd, water, salt, hing and turmeric powder whisk well.

Add the chilies into the curd mixture and mix well and leave to soak overnight. Make sure chilies are well immersed in the curd otherwise they will be floating on top.

Next day remove only the chilies from the buttermilk mixture on  to a plate or tray and dry it in hot sun. In the evening put the chilies back into the buttermilk mixture cover and  soak it overnight.

Repeat this process till all the buttermilk is absorbed by the chilies and dried well crisp to touch and no moisture left in the chillies. Store them in a clean container or ziplock.

Fry the chilies till dark brown in oil and enjoy with curd rice.

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Ghee Mysore Pak Recipe / Mysore Pak Recipe / Sri Krishna Sweets Mysore Pak / Krishna Sweets Style Mysorepak / Soft Mysore Pak Recipe

Ghee Mysore Pak

Ingredients

Besan - 1 cup

Sugar - 1 cup

Water - 1/2 cup

Ghee - 1 cup

Oil - 1/2 cup

( use refined oil , i used peanut oil)

Method

Grease an aluminum square tray with ghee and keep it aside.

Warm ghee and oil together remove 1/2 cup ghee/oil mixture separately to add later. To this add the besan and whisk well to get a smooth lump free mixture.

Dissolve sugar and water in a non stick pan cook till the syrup reaches to an one string consistency. this will not take too long.

Lower the flame and add the besan /ghee mixture and keep mixing vigorously till combined. Once the mixture is getting to thicken add the remaining 1/2 cup ghee mixture and in medium low flame keep mixing till the mixture has started to come together like a soft ball, started to leave the sides of the pan and raw smell of the besan has completely disappeared.

Make sure the whole process is cooked in medium low flame otherwise your mysore pak will taste raw..

Immediately switch off the stove and mix the mysore pak for couple more minutes to get a glossy finish and then pour into the greased tray.

Pat the tray to even the top and wait for 30 minutes. Loosen the sides with a knife and invert the tray. While still warm cut into desired pieces and enjoy.

Courtesy: yummytummyaarthi

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Kolkata Fish Fry Recipe / Bengali Style Fish Fry / A Kolkata Street Food / Bengali Style Crispy Fish Cutlet / Fish Fry Kolkata Style

Kolkata Fish Fry

Ingredients ground to a thick paste

Chopped onions - a handful

Mint and coriander leaves together a handful

Green chillies - 8

( add according to your taste)

Ginger and garlic paste - 1 tsp

( Add all above ingredients into a mixi jar and grind to a thick paste. Do not add any water while grinding)

Other ingredients

Fish fillets - 4 ( cut into medium size pieces)

Salt and pepper powder to taste

Lemon juice from 1/2 of a lemon

Bread crumbs - as needed

Beaten egg - 1

Oil to shallow fry

Method

Take a wide plate massage the fish with salt ,pepper powder and lemon juice, rest for 10 minutes.
Add the ground paste to the fish and coat both sides well and marinate for 30 minutes.

Dip each masala coated fish into the beaten egg and roll them into the bread crumbs.

Make sure the fish is coated all sides with the bread crumbs. Repeat the process again, rest the coated fish for 10 minutes.

Heat oil in a pan and gently drop the fish and shallow or deep fry in medium high flame till light golden brown and crisp on all sides. Place the fish on a kitchen tissue to get rid of excess oil.

Enjoy hot.

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Bungalow Paniyaram Recipe / Kara Paniyaram Recipe

Bungalow Paniyaram

Ingredients

Idli rice - 1 cup

( do not use any other variety rice)

Thur dal - 1/2 cup (minus 1/2 tbsp)

Red chilies - 8

( add according to your taste)

Salt to taste

Hing - 1/4 tsp

Chopped onion - 1/4 cup

Chopped curry and coriander leaves - 2 tbsp

Oil to fry paniyaram as needed.

Method

Wash and soak rice, red chilies and thur dal together for 3 to 4 hrs, then grind to a coarse semi-thick batter. Do not grind to a smooth batter the paniyaram will absorb more oil while frying.

Transfer to a bowl and add all other ingredients mentioned above and mix well.

As I don't have the traditional Bungalow paniyaram pan today I am using a kuzhi paniyaram pan or use a kadai pour oil and shallow fry.

Heat the paniyaram pan add oil into the holes, pour a ladle of batter, and make sure the paniyaram is soaked into the oil. Fry till both sides are crisp and light brown, remove from the pan and enjoy hot as a tea time snack.

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Egg Fry Recipe / Kara Muttai Recipe / Egg Roast Recipe / Kaara Muttai Recipe / Spicy Egg Roast

Kaara Muttai

Ingredients

Boiled eggs cut into half - 4

Salt to taste

Red chilly powder - 1 tsp

Turmeric powder - 1/8 tsp

Chopped onions - a handful

Crushed garlic - 6

Curry leaves few

Coconut oil - 6 tsp

Mustard - 1/2 tsp

Method

Heat oil in a pan temper it with mustard seeds. Add the onions, few curry leaves and crushed garlic saute till light brown.

Add the red chilly powder,salt and turmeric powder, mix well, lower the flame and arrange the cut eggs on top of the masala ( cut side facing down).

Cover with a lid and in low flame cook both sides till light golden brown and well roasted.

Switch off the flame and garnish with curry leaves and serve as a side dish for rice.

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Moru Curry / Kerala Style Moru Kachiyathu / Seasoned Butter Milk / Moru Kachiyathu

Moru Curry

Tempering ingredients

Coconut oil - 1 tbsp

Mustard seeds - 1 tsp

Fenugreek seeds - 1/8 tsp

Red chillies - 2

Other Ingredients

Thick curd whisked well - 2 & 1/2 cups

Salt to taste

Turmeric powder - 1/2 tsp

Red chilly powder - 1/4 tsp

Curry leaves few

Crushed garlic - 4

Crushed ginger - 1 tsp

Chopped green chillies - 3

Chopped onions - a handful

Method

Heat oil in a pan temper it with the above ingredients.

Add the onions, curry leaves, crushed garlic, ginger, green chillies and saute till the onions are brown.

Reduce the flame add the salt, turmeric powder and red chilly powder saute till the raw smell has disappeared. Pour the whisked curd and mix it well till combined.

Do not boil and switch off the stove, garnish with curry leaves and serve with plain rice.

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