Red Sauce Pasta is one of the easiest dishes to be made in less than 10 minutes. My daughters favourite , I made it for her Birthday . It is filling and all time favourite for kids .
FARFALLE WITH RED SAUCE:
Farfalle with Red Sauce
Ingredients:
A quarter kilo of Farfalle pasta
Two onions, finely chopped
Three or Four garlic cloves, minced
Three tablespoons Butter
One small carton of tomato puree
Two medium tomatoes diced
Ten cherry tomatoes.
salt & pepper, to taste
Italian seasoning.. and
Grated Parmesan cheese
Method
Cook the Farfalle pasta in water with a dash of salt and oil. When it done... drain it under cold water to avoid further cooking.
In a pan add butter , when it heats up add the finely chopped onions and garlic.
To this add the cherry tomatoes... keep a bit away from it as the tomatoes splutter a bit. then add the chopped tomatoes and tomato puree.
Add the salt and pepper and the Italian seasoning to taste.
Add the grated Parmesan cheese and let it cook.
When it sends a delicious aroma add the cooked pasta and mix well , grate some cheese to garnish and serve hot.
This Snack is popular in Southern part of India. It is made of rice flour and can be stored for days and so it is an easy alternative and comes handy when there are unexpected guests at tea time.
There are lots of savoury items to go with tea time and Nippattu is one of the best. Be it a rainy day or a warm one this goes perfect in any season. I am making these again after a long time.
Nippattu/Nippittu
Ingredients
Rice Flour - 1 large tea cup (heaped)
Roasted gram powder - 2 tbsp
Roasted gram chunks - 1 tbsp
Roasted peanuts (crushed) - two spoons
Red chilli powder - 1 tsp
Turmeric - 1/2
Groundnuts - 2 tbsp
Curry leaves - a sprig, chopped lengthwise
Oil - 2 tbsp
Salt to taste
Oil to fry
Method:
In a deep bottom pan add the oil to deep fry and get it to heat. Meanwhile roast the groundnuts, de skin and crush them to coarse chunks.
Mix the Rice flour, Roasted gram powder, Roasted gram chunks, red chilli powder,turmeric, coarse groundnuts, curry leaves , salt .To this add two table spoons of hot oil and mix well adding water till it is a pliable and moist.
Take a small ball of dough . Place it on a plastic sheet fold the sheet on top of the dough and press with fingers till it gets flattened to a thin round form.
Deep fry in the hot oil till golden brown on both sides. Keep the heat in medium so that the nippattu is cooked uniformly.
Remove on a paper and let it cool. Serve with tea or coffee or just enjoy anytime of the day.
Pongal or khichdi as I had posted earlier is a one pot nutritious meal. My aunts recipe for this is a certain favourite for all my single and working friends now. Here is the recipe for the mix.
INSTANT PONGAL MIX:Though this simple dish is easy to make , this mix makes it easier. literally gets ready in 10 minutes time.
Ingredients:
2 cups rice
1cup mung dal
1 1/2 cups grated dry copra
5 tbsp ghee ( clarified butter)
1 tsp Chana dal
1 tsp Urad dal
1/4 cup cashew nuts
1 tsp mustard seeds (rai)
1tsp cumin seeds
1 tsp black pepper
3 dry red chillies (broken into pieces)
1 tsp turmeric powder
2 cloves
a sprig of curry leaves
a tbsp of coriander leaves
a pinch of hing (asafoetida) and
Salt to taste
Method :
In a little ghee fry till the mungdal is red and then add rice slowly keep frying till the rice starts turning whitish. keep it aside . In a deep bottom pan pour the rest of the ghee ,Add mustard seeds and let it splutter . Add the cashew nuts and fry till they are golden brown. Slowly add cumin, pepper,chana dal, urad dal, asafoetida (hing), Red chillies, cloves , curry leaves and coriander. Saute till the fresh leaves like coriander dehydrate in the heat
of the pan and oil. Add salt to taste. Into this pour the above rice and dry copra. Mix well on heat and then let it cool.
Store and use as and when required.
This mixture can be stored in refrigerator for more than 6 months. When you want to use.. Pour one cup of this mixture with 3 cups of water in a pressure cooker and one whistle should be enough to get quick and tasty Pongal.
Yum indeed.
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