Sauced Spaghetti

Preparation Time: 15 min

Cooking time: 10 min

Serves: 10

Ingredients measure:-

For Boiling:

Spaghetti : 250gm

Water: 6 cup(as req to immerse spaghetti)

Salt : 4 tsp

Maggi Masala: 1  tbsp

For Sauce:

Big Onion: 2 medium chopped

Garlic: 3 cloves crushed

Tomato Sauce : 1 Cup

Sweet Chilli sauce : 2 tbsp

Mayonnaise: 1 tbsp

Grated Cheese: 4 tbsp

Basil/Spring Onion: 2 tbsp

Olive oil : 2 tsp

Preparation:-

1)      Boil 6 cups water in a kadai.
2)      Drop in the spaghetti and spoon in salt and noodles masala.
3)      Allow it to cook completely.
4)      Drain it and keep it aside.
5)      In a kadai fry garlic and onion and drop in all the sauce and stir well until combined.
6)      Switch off the flame.

7)      Mix spaghetti in and toss well.
8)      Garnish with grated cheese and chopped bail or spring onion leaves

9)      Serve hot with any gravy.

Kashmiri Aloo Sabji (Kashmir Chilly Potato Curry)

Preparation Time: 20 min

Cooking Time: 10 min

Serves: 8

Ingredients measure:-

For pressure cook:

Potato : 4 big cut as cubes

Water :2 cups

Salt : 1 tsp

Big Onion :  3 cut lengthwise

Tomato: 4 cut lengthwise

Ginger garlic Paste : 2 tsp,

Cumin : 2 tsp

Kashmiri Chilly powder: 2 tsp

Coriander powder: 1 tsp

Turmeric: 2 tsp

Mustard seeds : 1 tsp

Curry leaves : 2 tsp

Dry Red Chilly: 3

Salt: to taste

Oil: 3 tbsp coconut oil

Preparation:-

1)      Pressure cook the items under ‘for pressure cook’.
2)      Keep it aside to the whistle to go off.
3)      Open it and mash the potato slightly to give a rich look to the curry.

4)      In a pan slightly fry chilly powder, coriander powder, cumin and dry red chillies.
5)      Grind it in a mixer to a paste form and keep it aside.

6)      In a kadai, put 2tsp oil and splutter mustard seeds and curry leaves.
7)      Put ginger garlic paste, green chillies, big onion and tomato order wise and sauté.
8)      Spoon in the grinded masala and salt.
9)      Saute it well.
10)  Dump in the mashed potato and mix well so that it blends well in the curry.

11)  Pour 1 cup water and cook.
12)  Cook until dry depending on your liking.
13)  Garnish with coriander leaves and serve with poori/roti.

Ari Pathiri (Flattened Rice Powder Bread)

Preparation Time: 8 min

Cooking time: 5 min

Serves: 10

Ingredients measure:-

Rice Powder/Pathiri Podi(Nirapara or any branded) :2 cups

Water: 2 cup(as req to knead a soft dough)

Salt : 1 tsp

Olive oil/Cooking oil : 2 tsp

Preparation:-

1)      Boil 2 cups water in a kadai.
2)      Sieve the Pathiri powder and mix salt, keep it aside.
3)      Make the flame to medium and drop in the pathiri powder part by part with continuous stirring.
4)      Make sure there is no lumps and switch off the flame when the water has completely absorbed by the dough.

5)      Wait for it to cool down.
6)      Knead the dough when its slightly warm on a flat surface or flat plate.
7)      Keep it aside for 10 mins to soften covered with a damp cloth.
8)      Make lemon sized balls with the dough.

9)      Spread it into flattened shape as in image with a chapathi spreader or presser (presser is preferred as there is a chance of breakage with a spreader).
10)  Heat a tawa and put each pathiri on to the tawa.
11)  When it rises flip the other side till its slightly golden colour as in image.

12)  Serve hot with any gravy.

Chappathi (Flattened wheat Bread)

Preparation Time: 8 min

Cooking time: 5 min

Serves: 10

Ingredients measure:-

Wheat(Atta):2 cups

Water: 1 cup(as req to knead a soft dough)

Salt : 2 tsp

Olive oil/Cooking oil : 2 tsp

Preparation:-

1)      Knead the dough with water and salt on a flat surface or flat plate.
2)      Keep it in fridge for 1 hr to thicken.
3)      Make lemon sized balls with the dough.
4)      Spread it into flattened shape as in image with a chapathi spreader.
5)      Heat a tawa and put each chapathi on to the tawa.
6)      When it rises flip the other side till its golden colour as in image.
7)      Serve hot with any gravy.

Apple Jam

Preparation Time: 15 min

Cooking time: 10min

Serves: 8

Ingredients measure:-

Apple : 4-5 medium

Sugar : 4 cups

Permitted Food colour: 1 tsp

Vanilla: 1 tsp

Cinnamon powder: ½ tsp

Fresh water: 2 cups

Preparation:-

1)      Pressure cook the chopped Apple and sugar well with 2 cups of fresh water and keep it aside to whistle to go off.
2)      Smash it so that the pieces will loosen up.
3)      Transfer it to a kadai and drizzle all the spices, essence and colour.
4)      Mix it well and keep on stirring till the mix coagulates and leaves the sides of kadai.
5)      Transfer it to a Jam container.
6)      Serve hot or chilled.

Palappam(Laced Rice Pancake)

Preparation Time: 10 min

Cooking Time: 5 min

Serves: 3

Ingredients measure:-

Sona Masoori Rice(Pachari) : 3 cups

Cooked rice: 2 tbsp

Coconut milk-3/4  cup grated- 1 ½  cup

Sugar: 1 tbsp

Active Dry Yeast: 3 tsp

Gingely Oil: 1 cup

Preparation:-

1)      Through wash first and soak (min 7 hrs) the rice in a vessel in 5 cups of fresh water
2)      Soak dry yeast in warm water with sugar for 15 mins or till the upper layer turns frothy.
3)      Grind together soaked and strained rice with coconut milk, yeast, sugar and cooked rice.
4)      Make it to a fine paste and keep it overnight for fermentation.
5)      The next morning mix 1 tsp salt and stir with a ladle.
6)      Keep it aside for 5 more mins.
7)      Heat a palappam chatti or a round nonstick kadai.
8)      Pour 1 ½ ladle of the batter and swirl the kadai in a clockwise manner by taking it of the stove.
9)      Keep it back on stove with the lid closed on slow flame.
10)  If needed drizzle some oil into the appam.
11)  When the laced sides turned out crispy take it out slowly from the sides with a flat spoon.
12)  Serve hot with spicy egg/coconut milk curry/ chicken/fish curry.

Note:- To make coconut milk- In a mixie, grind one cup grated coconut with half cup water and sieve to get the first milk. Then again grind the residual grinded coconut with two cups water and sieve to get second milk.

On pouring the first milk take extra cake to stir and cook in slow flame or else the dish will be a mess.

Carrot Thengapal Curry(Carrot Coconut milk curry)

Preparation Time: 20 min

Cooking time: 15 min

Serves: 8

Ingredients measure:-

Carrot : 5 medium chopped as cubes

Big Onion : 2 medium cut lengthwise

Tomato: 3 medium chopped

Green Chilly :  2 split lengthwise

Ginger garlic Paste : 2 tsp,

Meat Masala Powder(Any Branded one):2-3 tbsp

Salt : 2 tsp

Olive oil/Cooking oil : 2 tsp

Coconut milk-half cup grated- first punch(onnam pal)- 1 cup

Coconut milk- second punch(randam pal)- 2 cups

Preparation:-

1)      In a kadai, pour oil, splutter mustard seeds and curry leaves.
2)      Dump in Green chillies, big onions, Ginger garlic paste and tomatoes and saute till translucent.
3)      Spoon in salt as required and masala powder. Saute till half fried.
4)      Pour in the second coconut milk and carrots and  cook till done.
5)      Simmer the flame and pour the first coconut milk and cook for 2 min with stirring.
6)      Garnish with curry leaves and serve hot

Note:- To make coconut milk- In a mixie, grind one cup grated coconut with half cup water and sieve to get the first milk. Then again grind the residual grinded coconut with two cups water and sieve to get second milk.

On pouring the first extract milk take extra cake to stir and cook in slow flame or else the curry will be a mess.

Idli (Rounded Rice-Dal Cakes)

Preparation Time: 10 min

Cooking Time: 5 min

Serves: 3

Ingredients measure:-

Idli Rice(Pachari) : 3 cups

Urad Dal: ¾  cup

Cooked rice: 2 tbsp

Salt: 1 tbsp

Gingely Oil: 1 cup

Preparation:-

1)      Through wash first and soak (min 4 hrs) the first two ingredients separately in a vessel in 6 cups of fresh water.
2)      Strain the water and grind half portions one at a time with 1 tbsp cooked rice and sufficient water (water level till the rice and dal is immersed completely) in a mixer/ wet grinder.
3)      Mix with fresh water and salt and then gently fold the batter without disturbing the air bubbles much.
4)      Keep the grinded batter for one night closed in room temperature.(For cold climate places, the batter won’t ferment, so its advised to add 1 -2 tsp baking soda and keep the batter overnight to achieve the desired result).
5)      Pour 1 ¼  ladle of batter to the holes of idli cooker already drizzled with gingely oil.
6)      After filling all the holes in levels with the batter, put the setting in Idli cooker and close the lid.
7)      Cook in slow flame for 30 mins approx., alternatively you can insert a fork into the idli and it should come out clean.
8)      Serve hot with chutney/ chammanthi or sambar.

Note:- The fermentation of the batter is really important to get fluffy idlies. Take extra care to grind urad and rice dal separately. Also grind the urad dal longer to get fluffy idlies. Also remember to use fresh water, as chlorinated water sometimes destroy the air bubbles thus hindering the fermentation. Natural Fermentation is the best and yield nice taste. Try to avoid baking soda fermentation as much as possible.

Pazham Kanji (Left Over Rice In Brine)

Preparation Time: 10 min+ overnight

Cooking Time: 5 min

Serves: 3

Ingredients measure:-

Brown Rice : 2 cups

Water: Sufficient for batter

Small Onion: ½  cup crushed

Kanthari(Thai pepper): 3-4 crushed[I used normal green chilly as it was not available here]

Rock Salt: 1 tbsp

Oil : 1 tbsp

Preparation:-

1)      Crush Thai pepper and small onion.
2)      Keep it aside.
3)      Pressure cook rice with 4 cups water.(rice shouldn’t be overcooked)
4)      Wait for the whistle to go off and strain the rice.
5)      Take a earthern pot and pour 5 cups water and dump in the strained rice.
6)      Spoon in 1 tbsp rock salt and the crushed items.
7)      Leave it overnight, with the earthern pot closed.
8)      Next morning, have it with sour broken curd curry/ chammathi(chutneys)/any sour curries.

Kalleparathi(Hand Tossed sweet Wheat PanCake)

Preparation Time: 10 min

Cooking Time: 5 min

Serves: 3

Ingredients measure:-

Atta(Wheat Flour) : 2 cups

Jaggery Grated: 1 cup

Water: Sufficient for batter

Grated Coconut: ½  cup

Sugar: 1 tbsp

Oil : 1 tbsp

Preparation:-

1)      Whisk all of the above together except oil to a form a not so loose batter.
2)      Keep it aside for a while.
3)      Heat a tawa well and sprinkle some fresh water with hand to check the sizzling sound.
4)      Pour 2 ladle of batter to the tawa and toss it with a wet hand(dip hand in water and toss) as in image.
5)      Drizzle 1-2 tsp oil over the top and flip it to cook both the sides.
6)      Take it out the tawa to get Kalleparathi.

Note:-Kalleparathi is a Malayalam word which literally means spreading the batter with hand in a tawa.