Tangy Pasta snack

I love pasta !! :) And I like to try something different with it all the time. This is a simple and versatile snack which can be had as breakfast, or as evening snack.

Enjoy!!

What do I need ??

2 cup boiled pasta (Penne, Macroni, Fusilli or any other similar type)

3/4 cup tomato
1/2 cup of onions

4-5 cloves of garlic, chopped.
1/2 cup of sliced Capsicum, carrot (any other veggies can be added too)
2 table spoon corn kernels. If they are not the frozen ones, then cook them in water for 4-5 mins.
1 1/2 tablespoon Butter
1 teaspoon oil (preferably olive oil)

1 tablespoon grated cheese
Salt to taste,
Italian Seasoning,

1/4 teaspoon soya sauce

1/4 teaspoon tomato ketchup
Chilli flakes/black pepper

What are the steps ??

1. Saute the capsicum, carrot and any other vegetables you would like to add in the pasta like broccoli, zucchini etc. in a teaspoon of butter and half teaspoon of olive oil. 

2. Add salt to taste and mix well and cover for 2 or 3 mins, giving time for the veges to get at least half cooked. Add the corn kernels and cover for a min or so. 

3. Switch off the heat. Add a little pasta herb seasoning and a bit of black pepper powder for taste. Remember, we are going to the add seasoning to the base gravy as well, so add accordingly at this stage. Once done, keep aside.

4. Puree the tomato, onion and garlic together. 

5. Heat a tablespoon of butter and oil in a pan. Add the puree.

6. Cook the puree until it leaves oil and is not runny. It should look like a dry paste and not sauce.

7. Add pasta herb seasoning, black pepper powder and/or chilli flakes as per taste. Add soya sauce and ketchup too. Mix well together.

8. Now, add the boiled pasta and veggies and toss together. Keep the heat on for another couple of mins.

9. Switch off the heat and garnish with grated cheese.

Serve as breakfast, evening snack or as an interesting lunch box dish.

Any tips ??

* Add salt and and few drops of oil while cooking the pasta.

Tomato Saar (soup)

This recipe is a different take on the tomato soup. Its called 'tamatar cha saar' in Maharashtra. Its is a very yummy soup, made in a traditional indian style, but it works beautifully with western cuisine as wel !!

What do I need ??

2 Large tomatoes
3 Green chilles
3-4 small garlic cloves
1/2 teaspoon jeera
1 teaspoon ghee
Salt and sugar to taste

What are the steps ??

1. Cut the tomatoes is big pieces and grind it coarsely along with green chillies.
2. Transfer the coarse tomato puree to a pan. Add 2 cups of water. Crush the garlic cloves slightly and add to this mixture. Add sugar and salt to taste.
3. Bring the above mixture to a boil.
4. Prepare tadka of ghee and jeera separately and add to the tomato soup.

Garnish with coriander leaves and serve !!

Any Tips??
You will come to know that the tomato mixture has got cooked when it changes color from pink-ish to orange-ish.

Cabbage and Carrot Soup

Cabbage is very stinky vegetable. Though you can prepare a lot of good recipes with it, it never really  appeals to me.
But a few days back I cooked up a very yummy soup with it and I felt good about this stinky veggie for once :)

Here is the recipe !!

What do I need??

3/4 cup finely chopped Cabbage
1/2 cup grated carrot
1/2 cup finely chopped Onion
1 teaspoon cornflour
1 teaspoon butter
1 teaspoon lemon juice
Salt and Pepper to taste
Coriander to garnish

What are the steps??

1. Heat the butter in a pan. Add the chopped onion and fry it until light pink.
2. Add the cabbage and carrot. Cook for about 3-4 mins.
3. Add Salt and Pepper and mix well.
4. Add 2 cups of water and let it simmer.
5. When the veggies are almost cooked, mix the cornflour in some water and add it the mixture to the soup. Cook for another 2-3 mins and turn off the heat.
6. Add the lemon juice and garnish with coriander leaves.

Relish the yummy and healthy soup on a cold evening!!

Any Tips??
You can skip the cornflour to make a clear soup as well.

Sprouted Matki curry

Sprouts are popular as one of the most nutritious products now-a-days. They have been widely used in Traditional Indian Cuisine from centuries. And like my Mom always says, this is one ingredient with which you can make very tasty yet healthy recipes.
  
One of the first recipes that I learnt from my mom-in-law is this unique Matki recipe. Its made using coconut which is typical to the traditional coastal cuisine.

Try it out !!

What do I need??

2 cups sprouted matki,
1/2 cup roasted groundnuts,
1/2 cup grated dry coconut,
1 big onion, finely chopped,
Chopped green chillies
2 teaspooon Tamarind paste

1/2 teapoon Jeera,
1/2 teapoon mustard seeds,
Turmeric powder,
Red chilly powder,
Jaggery to taste,

Salt to taste

How do I prepare??

1. Pressure cook the sprouts and groundnuts together with a little salt to taste. The matki should be well cooked but not too pulpy.
2. In a frying pan, heat one teapoon of oil. Add jeera. Once fried, add half the chopped onion and all of the green chillies. Once the onion is cooked, add the dry coconut and a pinch of salt. Mix well. Only fry this until the coconut turns a light pink. Cool and grind this mixture coarsely and keep aside.

What are the steps??

1.  Heat 1 teaspoon of oil and add mustard seeds. Once they have popped add the remaining onions and fry till light pink.
2. Now, add turmeric, red chilli powder and the cooked sprouts and groundnuts.
3. Add the tamarind paste, salt, jaggery. Mix well. Add some water depending on the consistency you like.
4. Wait till the mixtures starts boiling. Let it boil on medium for about 5-7 mins. Now add the coconut and onion mixture. Cook for another 3-4 mins.

Garnish with coriander and serve with roti or rice.

Enjoy a healthy meal !!