Recipes

Corn Vada**New Paruppu Vusuli Anapakaya Curry Carrot Rice Pasta

Recipes

Although it is just one year that I started cooking, now I am able to cook a variey of dishes, both Indian and Italian(pasta). In this section I will be coming up with easy to cook and tasty dishes(100% vegetarian + occasionally egg) First dish which I would like to give, is the one I cooked today.

My friend, Kalyani has sent an excellent tea time snack. Why don't you to try it to believe it? Here it goes..

Corn Vada by Kalyani

Ingredients Corn Kernels - 2 1/2 Cups
Corn Flour - 2 Cups
Green Chillies 4
Fennel seeds 1/2 Tsp
Medium Size Onion - 1 Chopped
Curry leaves - coarsely chopped Turmeric Powder, Salt and red chilly powder according to taste

Grind coarsely green chillies & corn kernels. Add the rest of the ingredients and mix into thick batter using little water. Make into patties and fry in hot oil. Serves as a good tea time snack!
Enjoy!

Pasta

Pasta(made from wheat) is an famous Italian dish which I learnt cooking after coming to UK. It is very easy dish to prepare and it is great to taste. Ingredients Pasta - 1 and half cups(or as required) Pasta sauce (my favourite goodman's tomato dried) Boil pasta(noodles) in water after adding a teaspoon of oil(preferably olive oil) till it becomes soft (or as per instructions )
Then drain water and immediately transfer it to a tava after adding little olive oil. Fry for sometime (1 or two minutes) and add the tomato sauce.
After adding sauce heat till the pasta is cooked. Add salt if required. Some sauces have salt in it. Some don't have. So add salt accordingly. Serve hot.
Pasta bake
If you have an oven, you can bake the pasta. Transfer pasta to a porcelain dish and top it with Mozarella cheese and bake for 8-15 minutes. (preferably till the top layer becomes crisp and mozarella melts).

Paruppu vusuli.

Ingredients

Rice - 1 cup

Moong dall - 1/2 cup

Red Chillies according to taste (2 or 3)

Little oil for seasoning

Salt according to taste

little quantity Urud dhall for seasoning

little quantity Mustard

little quantity cumin seeds

Procedure Wash rice and moong daal together and keep it in Microwave for 20 minutes(depends on the type of rice you are using and the microwave capacity. ) After it is cooked, season it with dry red chillies, mustard, cumin seeds and urud dhall. Add appropriate amount of salt. Mix it with the rice you prepared and put in a tava and put grated coconut and mix it and continue heating for one minute. Eat this with ginger pickle or mango pickle.

Bottle Gourd (Anapakaya or Sorakai) Curry

Ingredients

Sorakai - 1

Onion

Little Tamarind

Mustard, cumin seeds, dry chillies, urud dhall and little oil for seasoning

Procedure Cut Sorakai and onion into small pieces. Put tava on stove and after it is heated put seasoning and then put onion. Fry onion till it is becomes golden color. After that put soraikai pieces and pour little tamarind water and let it boil till the sorakai becomes soft. Before taking from fire add required amount of salt.

Carrot Rice

Ingredients

Carrots(big) - 2

Rice - 1 and half cups

Onion - 1

little oil, mustard, cumin seeds, urud dhall and dry chillies for seasoning

Salt according to taste

Procedure Put rice in cooker or microwave. Grate carrot. Cut onions into small pieces. Put a roundbottomed tawa on stove, when it is heated, put oil and when it is hot, add mustard. when mustard starts cracking add cumin seeds, urud dhall and dry chillies cut into small pieces. When urud dhall becomes little golden in color add onions and fry till it becomes soft then add the grated carrot. After the rice is ready, just mix the rice with this mixture and add salt to taste. You can add fried paneer pieces or some pulao mix(before bringing it down from fire) if required. Tasty Coconut rice is ready.

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