Quick and easy dish that tastes yum! Perfect for kids’ lunch box or busy weeknights..
Ingredients (Serves 2 – 3)
1. Pasta – 2 – 3 cups (8 – 10 oz)
2. Olive oil – 2 tsp
3. Chicken sausage – 3 – 4 links, sliced (I used cooked Italian chicken sausage. You can use cooked / raw sausage)
4. Butter – 1 – 2 tbsp
Garlic – 3 cloves, sliced thinly
Crushed red chilly flakes – 1/2 tsp
Onion and garlic powder – 1 pinch (optional)
5. Broccoli – 2 – 3 cups, cut into medium or small florets
6. Salt and pepper – To taste
7. Parmesan cheese – 1/2 cup, grated
8. Parsley – 1 tbsp, finely chopped (optional)
1. Heat 2 tsp olive oil in a pan over medium heat. Fry sausage pieces for a few minutes until golden (If you are using raw sausage, add to pan and break it into small pieces using a wooden spatula and stir until golden and cooked through) . Add 1 tbsp butter, garlic, crushed chilly flakes, onion and garlic powder, if using and pepper powder. Stir for a few seconds.
2. Meanwhile cook the pasta according to package instructions. Two minutes before the pasta is ready to be drained, add the broccoli florets. Cook for two minutes. Drain the pasta and broccoli and add to the chicken sausage mixture. (Reserve 1/4 cup pasta cooking water).
Add 2 – 3 tbsp pasta cooking water and toss well. Sprinkle 1/2 cup parmesan cheese and toss again. Serve immediately. Sprinkle 1 – 2 tsp parmesan cheese, while serving.
1. Pressure cook toor dal adding turmeric powder, around 1.5 cup water and 1/2 tsp oil. Cook for 1 whistle (do not overcook, it shouldn’t get mashed up). Switch off. Open the lid after 10 minutes. Add salt and 1/2 – 3/4 cup hot water, if dal is very thick.
2. Heat coconut oil in a small kadai. Fry shallots and garlic until golden. Add curry leaves and crushed chilly flakes. Stir for a few seconds and pour over the dal. Cook for a few minutes. Switch off. Serve with rice.
Kudam puli – 1 small soaked in 2 – 3 tbsp hot water
Thenga kothu / sliced coconut – 1/4 cup
Salt – To taste
2. Chemmeen / prawns – 1/2 – 3/4 cup, cleaned
3. Coconut oil – 1.5 tbsp
Garlic – 3 – 4 small, crushed
Shallots – 6 – 8, crushed
Curry leaves – A few
4. Chilly powder – 1/2 tsp
Crushed chilly flakes – 1/2 tsp
5. Salt – To taste
Curry leaves – A few
1. Cover and cook ingredients numbered 1 in a cheena chatti / kadai over medium-low heat for about 5 – 7 minutes until kovakka / ivy gourd is half cooked. Add prawns and cook for 4 – 5 minutes until the water is almost evaporated. Switch off.
2. Heat coconut oil in another kadai over medium-high heat. Add crushed garlic, shallots, curry leaves and a pinch of salt. Saute until light golden. Add chilly powder and crushed chilly flakes. Mix well. Add cooked kovakkka and prawns. Mix well. Cook for a few minutes. Switch off. Serve with rice and other side-dishes.
1. Vazhuthananga / Chinese eggplant (long green / purple eggplant preferred) – 1 small (makes about 1.5 cup), cut lengthwise into thick pieces
Green chilies – 2 – 3, slit
Salt – To taste
2. Ghee – 1 tbsp
3. Grated coconut – 3/4 cup
Turmeric powder – 1/2 tsp
Cumin seeds – 1/4 tsp
4. Yoghurt – 1.5 – 2 cup, beaten
5. Ghee / coconut oil – 1 tbsp
6. Mustard seeds – 3/4 tsp
Dried red chilies – 2, broken
Fenugreek seeds / uluva – 1 pinch
Shallots – 3, thinly sliced
Curry leaves – A few
1. Slice the eggplant lengthwise into thick pieces as shown in the picture. Put them in a vessel filled with water.
2. Grind grated coconut along with turmeric powder and cumin seeds to a very fine paste.
3. Heat ghee in a non-stick pan or cheena chatti over medium flame. Squeeze the eggplant pieces well to remove the moisture and add to the pan. Next add slit green chilies and salt. Mix everything well. Cover and cook over low heat for 1 – 2 minutes (no need to add water as eggplants get cooked very fast). Open the lid. Cook until the eggplant pieces are done (do not overcook, they should retain their shape). Add ground coconut paste and 1/2 cup hot water. Cook for 1 – 2 minutes. Add beaten yoghurt and mix well. Stir continuously until heated through.
4. Heat ghee/ coconut oil in a small pan. Splutter mustard seeds and fry dried red chilies and fenugreek seeds. Fry until reddish brown. Add sliced shallots and fry until golden brown. Finally add curry leaves and fry for a few seconds. Pour over the pulisseri. Serve with rice and other side-dishes. It tastes yum..do give it a try.
2. Grind grated coconut adding green chilly and yoghurt to a fine paste. Add it to chopped
cucumber. Add the remaining yoghurt and crushed mustard seeds (instead of crushing mustard seeds separately, you can pulse it along with ground coconut for a few seconds). Mix well. Taste check for salt.
3. Heat coconut oil in a small pan. Splutter mustard seeds and fry dry red chilies and curry leaves. Pour over the prepared perakku. Serve with rice and the other side-dishes.
2. Sausage (of your choice) – 3 – 4 links, chopped (I used Italian chicken sausage)
3. Green and red bell pepper – 1/2 cup each, chopped
Onion – 1/2 cup, chopped
4. Salt and pepper – To taste
Onion powder and garlic powder – A tiny pinch (optional)
5. Eggs – 4
Milk – 2 tsp
Salt and pepper – As required
6. Flour tortilla – 3 – 4, burrito-sized
7. Shredded cheese / cheese slices (cheddar or any cheese you prefer) – As required
1. Heat 2 tsp oil / butter over medium-high heat. Add sausage pieces and cook for a few minutes until light golden. Next add peppers and onion. You can add a pinch of onion powder and garlic powder. Cook for 5 –6 minutes until the peppers are slightly charred. Add a tiny pinch of oniuion and garlic powder, if you like. Remove to a bowl.
2. Meanwhile, whisk together the eggs with the milk and a pinch of salt and pepper,
In the same pan, heat 1 tbsp butter. Add eggs and cook, stirring, until scrambled and done. Add the cooked sausage and mix well. Taste-check and add salt, pepper if required. Switch off.
3. Warm a tortilla and lay on a plate. Top it with cheese slice or shredded cheese and the scrambled egg mixture. Wrap it, burrito style. Serve with guacamole or sour cream.
To make it extra tasty – Heat 1 tsp butter in a small nonstick skillet over medium heat and fry burritos on both sides for 1 – 2 minutes. OR Bake in oven (400 F) for 10 minutes.
1. Combine chicken with all the other ingredients numbered 1. Set aside for 15 minutes.
2. Heat vegetable oil or gingelly oil in a kadai over high heat. Fry chicken pieces for 5 – 6 minutes in 1 – 2 batches. Do not over fry, they will turn hard. Remove to a plate.
3. Heat 1/4 cup gingelly oil / nallenna in another kadai over medium high heat (you can use the leftover gingelly oil from frying the chicken). Splutter mustard seeds and fry 1 pinch fenugreek seeds until reddish brown. Add ginger, garlic, green chilies and curry leaves. Fry until golden. Switch off the flame. Add turmeric powder, chilly powder, fenugreek powder and hing/ kaya podi. Switch off. Stir for a minute until their raw smell leaves. Switch on the flame and add vinegar immediately. Bring to a boil. Taste-check for salt. Add fried chicken and garam masala powder. Mix well and cook for a minute. Switch off. Cool down completely and transfer to a clean air-tight container. Pour 1 – 2 tbsp heated and cooled gingelly oil on top (optional, done for a longer shelf life). It tastes best after one day. Keep refrigerated for a longer shelf life.
1. Dark / Light Brown Sugar – 1/2 cup
Unsalted Butter- 1/4 cup
Canned peach slices – Around 400 gm. (If the peach slice is very thick, halve it. You can use fresh peaches instead)
For the Cake
2. Plain Flour / all purpose flour – 1 cup
Baking Powder – 2 tsp
Salt – 1 pinch
3. Granulated sugar – 1 cup
Eggs – 3 medium-sized
Plain Yoghurt – 1/2 cup
Vanilla Extract – 1/2 tsp
4. Vegetable oil – 1/2 cup ( I used canola oil)
To Make the Caramel Topping 1. Line a 9 inch cake pan with parchment paper . Arrange the pineapple slices as shown in the picture below. Keep aside.
2. Place a saucepan over medium low heat and melt the sugar and butter. Once the mixture bubbles,, swirl the pan and if required, stir using a spatula and take it off the flame. Cool for 2 minutes. Gently pour it over the pineapple slices. Keep aside.
To make the Cake
1. Centre a rack in the oven and preheat it to 350 F.
2. Mix together the flour, baking powder and salt in a medium bowl.
3. In a large bowl, add in the sugar, eggs, yoghurt and vanilla extract and using an electric beater or whisk, beat it all together till well-combined. Add the dry ingredients gradually while still whisking, making sure no traces of flour is seen once you are done. Now pour the oil into the mixture and mix with whisk or spatula. Don’t mix it too vigorously. Pour the cake batter gently on top of the peach slices till about 3/4th full. Bake for about 43 – 50 (mine took 45 mts) minutes or until a skewer inserted into the center of the cake comes out clean.
4. Take it out of the oven and let it stay on a wire rack for about 3 minutes. Run a blunt knife through the edges of the cake to loosen it. Place a serving plate on top of the cake pan and gently invert the cake onto the serving plate. Peel off the parchment paper carefully, cool down and slice into wedges. Enjoy as is or with vanilla ice cream. Do give it a try..its super yum!!