Home made pasta sauce|Pasta sauce using home made tomato puree

I had a busy busy weekend with every one at home the school was almost closed like for a whole 8 days thanks to Diwali and the much awaited/needed rains here in our part of the world.How was Diwali?Everyone had a blast and truck loads of sweets dripping and flooding with sugar and ghee?So try some quick pasta recipes for a lean meal.

Stuffed Ladyfingers/Bhindis

Its International Women's Day, I'd like to wish all the beautiful ladies - grandmoms,mothers,sisters,daughters a very Happy Women's Day.Hope women get more respect in all aspects in our country.Today I share this simple stuffed bhindi recipe to celebrate Women's day to celebrate ourselves.

We only need to flip through the newspapers and we can that our country is adapting the western culture with faster speed but also forgetting the dignity that women need and get.In a huge media crazy country like ours we have television soaps showing abuse of housewives daily.It hurts to think people can pen such scripts, and then we have no right to even blame any person abusing women because its all right in every sense in our country.Us women most of the time forget to eat what we cook and this ignore our health, we have to remind ourselves to eat healthy food and take care of us before we do the same to our families   

You need

Bhindis 10-12 large ones

Oil to cook the bhindis

For the stuffing

Cumin seeds 1 tsp

Onion 1 large chopped finely

Tomatoes 2 medium chopped finely

Kasuri methi 1 tsp

Salt to taste

Ginger crushed 1/2 inch piece

Garam masala powder 1 tsp

Coriander powder 1 tsp

Oil 1 tablespoon

• Chop the onions really finely i used my trusty chopped which almost minced the onions.Same for the tomatoes.
• Heat oil in a pan, add cumin seeds, add the onions next on a low flame let the onions turn translucent
• Add the crushed ginger, followed by tomatoes, add a little salt so the tomatoes break down faster.
• Once the onions and tomatoes have become mushy add the garam masala powder and dhaniya/coriander powder.
• Finally when the powders have cooked thoroughly crush the kasuri methi in between your palms and add the powder.Turn off the heat and set aside to cool.

Preparing the bhindis/ladyfingers

Cut off the top and the tails of the bhindis.Make a deep slit through the centre of the ladyfinger but be careful not to cut it through to the other side.

Using a small spoon or your hands stuff a little of the above stuffing into the slits of the bhindis.

Heat oil ( 2-3 tablespoons) to shallow fry the bhindis.

If you have remaining stuffing, once the bhindis are soft and tender slather it over the bhindis and cover and cook for 2 minutes.Turn off the heat.

Serve hot stuffed bhindis with roti or chapathis.

Stuffed Ladyfingers/Bhindis

Its International Women's Day, I'd like to wish all the beautiful ladies - grandmoms,mothers,sisters,daughters a very Happy Women's Day.Hope women get more respect in all aspects in our country.Today I share this simple stuffed bhindi recipe to celebrate Women's day to celebrate ourselves.

Scrambled eggs and bread - twist to your morning breakfast

A brand new year has arrived and Hope you are all having a good time welcoming it.While we love to indulge in some good food, breakfast needs to be a hearty affair and this one is a refreshing twist to our daily breakfasts.

Bored of your daily breakfast - eggs and bread?Try this version of the humble breakfast!

My mom used to make this often especially when we have leftover stock of bread.You can call it a remake- recipe.I simply love it and so will little kids.Especially if my mom makes it for me i can have it everyday :) Such a bliss to have someone make breakfast and tea for you!

You can make this with or without eggs (for those who want a vegetarian version) but eggs make a huge difference to this recipe.

You need

Bread 5-6 sliced chopped into small squares / as much as needed

Eggs 2

Onions 1 large sliced finely

Tomatoes 2 large chopped finely

Curry leaves 2 sprigs

Oil 1 tablespoon

Mustard seeds 1 tsp

Chilli powder 1 tsp

Garam masala powder 1 tsp

Salt to taste

Coriander leaves/cilantro a few sprigs chopped finely

• Heat oil in a large pan/vessel, add the mustard seeds let them pop.Add curry leaves, followed by onions let it fry well.
• Once the onions are nice and soft add the tomatoes and let it cook well and get mashed.Add a little salt to speed up this step.
• Add chilli powder, garam masala and fry well.
• Now add the eggs and mix well so they get scrambled.

• Next add the chopped bread and mix well.Check for salt.

• Sprinkle chopped coriander leaves and serve hot with a mug of coffee! 

Sending this to Innovative Recipes-2013@LemonKurry , Celebrating first anniversary@Siris food , Lets cook - healthy, WTML, Bon vivant#11 - Healthy appetite

Scrambled eggs and bread - twist to your morning breakfast

A brand new year has arrived and Hope you are all having a good time welcoming it.While we love to indulge in some good food, breakfast needs to be a hearty affair and this one is a refreshing twist to our daily breakfasts.

Bored of your daily breakfast - eggs and bread?Try this version of the humble breakfast!

Chicken pot fry

Who doesn't like fried food...i love it,just that i'm not having them happily,its guilty pleasure!This pot fry is one guilt-free way of making a nice thick gravy coated chicken fry (almost).
You must try this once and you'll almost never miss your fried chicken again.I must say I'm happy with this one!

My LM loves chicken and lately she's binging into fried foods, i know its not too safe and healthy.This pot fried chicken wasn't the regular 'curry chicken' to her.

To make this

1. You need to marinate the below

Chicken about half kg
Lime juice tablespoon
Pepper powder 1/2tsp
Red chilli powder 1 tsp
Dhaniya/coriander powder 1 and half tsp((half for marinade +half for gravy
Turmeric powder 1/2 tsp
Garam masala powder 1tablespoon(half for marinade +half for gravy)
Aniseed/saunf/perumjeerakam powder 1tsp
Soya sauce 1 tablespoon
Salt to taste

for about half hour.


2.For the gravy:

Coconut/vegetable oil 3tablespoons
Mustard seeds 1 tsp
Curry leaves 2 sprigs
Onion 1 medium chopped finely
Green chilli 1 (or as per your spice level)
Ginger garlic paste freshly pounded 2 teaspoons
Cloves,cardamoms 3 each , cinnamon sticks 2 1inch pieces (grind to a powder)
Lime juice 1 tablespoon

- heat oil in a pan,splutter mustard seeds, add onions and curry leaves followed by slit green chillies.
- Once the onions are soft add the ginger garlic paste and let this fry for few seconds.
- Add the marinated chicken to this and stir it about for a while in the oil.
- Cover and cook this on a slow fire until the chicken is nice and tender.
- Once the chicken is tender, there will be excess liquid standing in the pan,let the water all go away by cooking on a higher flame and stiring frequently.
- add the clove-cardamon-cinnamon powder and mix well.

- I dried off all the excess liquid to make a gravy coated fry chicken dish.
-Serve with hot chapatis or steamed rice and curry.

Sending this to Valentine Special @Anzz cafe

Chicken pot fry

Who doesn't like fried food...i love it,just that i'm not having them happily,its guilty pleasure!This pot fry is one guilt-free way of making a nice thick gravy coated chicken fry (almost).
You must try this once and you'll almost never miss your fried chicken again.I must say I'm happy with this one!

Pepper Rasam

This is what should be called comfort food :) I can have this all day everyday!Its a soup prepared with a tamarind base.There are many versions of rasams prepared but this pepper rasam should be the most prevalent.In most south indian meals, course would follow a sambar, rasam and curd rice pattern accompanied with vegetarian side dishes.

To make this rasam,do the following preliminary steps:

You would need to coarsely grind the following:
*{Pepper corns 1/2 tspn
   Cumin seeds 1/2 tsp
   Garlic 5 pods (i do no peel)
   Coriander/dhaniya seeds 1 tsp(optional)
   Dried red chillies 1(optional) }*

Puree one large tomato and soak one lime sized ball of tamarind in 1/2 a cup of water.

To temper
 Oil 1 tablespoon
 Mustard seeds 1tsp
 Curry leaves few
 Dried red chillies 2
 Asoefetida a pinch

Coriander/cilantro leaves to garnish

- Once you've done the preliminary steps.Take a saucepan/kadai, add the oil, once its hot add the tempering.Once the mustard and curry leaves splutter, add the dry pepper and garlic powder(*), fry for a minute (be careful it will burn soon).Add the asoefetida now.
- Now add the ground tomato paste and fry it until the raw tomato paste goes away.Add the tamarind water and let it boil.

- Add salt to taste and add enough water to make it like a soup(maybe a cup or more).Let this broth boil.
- Garnish with cilantro leaves :) Serve hot with rice :) or try the way I love it...have rasam rice with fried fish or chicken : yum yum :)

Pepper Rasam

This is what should be called comfort food :) I can have this all day everyday!Its a soup prepared with a tamarind base.There are many versions of rasams prepared but this pepper rasam should be the most prevalent.In most south indian meals, course would follow a sambar, rasam and curd rice pattern accompanied with vegetarian side dishes.

To make this rasam,do the following preliminary steps:

You would need to coarsely grind the following:
*{Pepper corns 1/2 tspn
   Cumin seeds 1/2 tsp
   Garlic 5 pods (i do no peel)
   Coriander/dhaniya seeds 1 tsp(optional)
   Dried red chillies 1(optional) }*

Puree one large tomato and soak one lime sized ball of tamarind in 1/2 a cup of water.

To temper
 Oil 1 tablespoon
 Mustard seeds 1tsp
 Curry leaves few
 Dried red chillies 2
 Asoefetida a pinch

Coriander/cilantro leaves to garnish

- Once you've done the preliminary steps.Take a saucepan/kadai, add the oil, once its hot add the tempering.Once the mustard and curry leaves splutter, add the dry pepper and garlic powder(*), fry for a minute (be careful it will burn soon).Add the asoefetida now.
- Now add the ground tomato paste and fry it until the raw tomato paste goes away.Add the tamarind water and let it boil.

- Add salt to taste and add enough water to make it like a soup(maybe a cup or more).Let this broth boil.
- Garnish with cilantro leaves :) Serve hot with rice :) or try the way I love it...have rasam rice with fried fish or chicken : yum yum :)

Chickpea Pasta Salad

I tried this Mediterranean Salad from a Health magazine some time back.I loved it.Salads still do not go well as the meal at my place..it just has to be a salad!

I had saved some cooked pasta.I was wondering what to do with it now....cold pasta.I didn't want to make a sauce for just that much of pasta.I came across this really nice crispy chickpea munchies recipe in the Good Housekeeping magazine.I was lazy to turn the oven on and roast the chickpeas.So I decided to let my imagination run wild.And I had this rather cool pasta salad!

You need
Chick peas (cooked and drained) 1 cup
Cooked pasta (any shape) 1 cup
Oil 1 tspn
Chilli powder 1/4tsp
Salt to taste
Cilantro 2 tablespoons finely chopped
Cube these : Tomato, Cucumber as much as you like (i used an inch size piece of cucumber and half a tomato)

- To prepare the chickpeas : In a sauce pan, add oil and throw the chickpeas and let it roast on a medium flame and then add the chilli powder and salt.Let the spices nicely coat the chickpeas about 5-7 minutes.Then let it cool.

For the dressing :

•  In a small bowl/bottle, add 1 tsp each of lime juice,vinegar,olive oil.
•  Then add salt to taste and chopped cilantro.
•  Mix well(if in a bottle put the lid on and shake away).

To make the salad : mix the chickpeas,the cooked pasta and the chopped vegetables.Add the dressing and mix well in a salad bowl.
Serve cold :)
 
Sending this recipe to Life is green, CWS started by Priya and hosted Saffron Streaks

Chickpea Pasta Salad

I tried this Mediterranean Salad from a Health magazine some time back.I loved it.Salads still do not go well as the meal at my place..it just has to be a salad!

I had saved some cooked pasta.I was wondering what to do with it now....cold pasta.I didn't want to make a sauce for just that much of pasta.I came across this really nice crispy chickpea munchies recipe in the Good Housekeeping magazine.I was lazy to turn the oven on and roast the chickpeas.So I decided to let my imagination run wild.And I had this rather cool pasta salad!

You need
Chick peas (cooked and drained) 1 cup
Cooked pasta (any shape) 1 cup
Oil 1 tspn
Chilli powder 1/4tsp
Salt to taste
Cilantro 2 tablespoons finely chopped
Cube these : Tomato, Cucumber as much as you like (i used an inch size piece of cucumber and half a tomato)

- To prepare the chickpeas : In a sauce pan, add oil and throw the chickpeas and let it roast on a medium flame and then add the chilli powder and salt.Let the spices nicely coat the chickpeas about 5-7 minutes.Then let it cool.

For the dressing :

•  In a small bowl/bottle, add 1 tsp each of lime juice,vinegar,olive oil.
•  Then add salt to taste and chopped cilantro.
•  Mix well(if in a bottle put the lid on and shake away).

To make the salad : mix the chickpeas,the cooked pasta and the chopped vegetables.Add the dressing and mix well in a salad bowl.
Serve cold :)
 
Sending this recipe to Life is green, CWS started by Priya and hosted Saffron Streaks

Capsicum Chicken Pasta

You need:
Pasta - 2.5 cups
Chicken boneless pieces chopped into small pieces about a cup
oil/Butter - 2 tbsp
Bay leaf - 1
Capsicum - 1small diced
Tomato - 2 medium chopped finely
Onion - 2 medium chopped finely
Garlic pods - 7-8 finely chopped
Coriander leaves - 1 cupful
Garam masala - 1tbsp
Coriander powder - 1tbsp
Pepper corns - crushed coursely 1 tsp
Tomato sauce , Soya sauce - 2 tbsp each
Cheese- any will do.- about 2 cubes.
Salt as reqd


Procedure :

• Put pasta in cooker, water level to submerge the pasta.Add salt half a tspn and also 1 tspn oil.(this keeps the pasta from getting all sticky), about 4-5 whistles will be needed to soften the pasta.
• In a nonstick vessel, add 2 tbsp oil and to this add chopped garlic, then add bayleaf once the garlic turns brown.
• Now add onions chopped,tomatoes chopped and pieces of chicken.Cover this and cook until chicken turns soft.
• Add soya and tomato sauces, masala powders, salt, pepper.Stir well to mix the masalas well.
• Add some water and cover to cook.
• Add the cooked pasta, cheese, capsicum. Cook till capsicum cooks.
• garnish with coriander leaves.

Capsicum Chicken Pasta

You need:
Pasta - 2.5 cups
Chicken boneless pieces chopped into small pieces about a cup
oil/Butter - 2 tbsp
Bay leaf - 1
Capsicum - 1small diced
Tomato - 2 medium chopped finely
Onion - 2 medium chopped finely
Garlic pods - 7-8 finely chopped
Coriander leaves - 1 cupful
Garam masala - 1tbsp
Coriander powder - 1tbsp
Pepper corns - crushed coursely 1 tsp
Tomato sauce , Soya sauce - 2 tbsp each
Cheese- any will do.- about 2 cubes.
Salt as reqd


Procedure :

• Put pasta in cooker, water level to submerge the pasta.Add salt half a tspn and also 1 tspn oil.(this keeps the pasta from getting all sticky), about 4-5 whistles will be needed to soften the pasta.
• In a nonstick vessel, add 2 tbsp oil and to this add chopped garlic, then add bayleaf once the garlic turns brown.
• Now add onions chopped,tomatoes chopped and pieces of chicken.Cover this and cook until chicken turns soft.
• Add soya and tomato sauces, masala powders, salt, pepper.Stir well to mix the masalas well.
• Add some water and cover to cook.
• Add the cooked pasta, cheese, capsicum. Cook till capsicum cooks.
• garnish with coriander leaves.