Aglio Olio

Italian cuisine is something which my hubby introduced to me. However till we were in India I have tasted pasta very few occasions that too in some high end restaurants. I was not a big fan of maggi instant pastas too. Again in Singapore it was my hubby who used to make pastas in home initially and after sometime I learnt from him. We usually make red sauce or white sauce pasta and I was bit skeptic about Aglio Olio as I felt it might taste blunt. But when I tasted it in Pastamania I know I was totally wrong!! Nowadays this is undoubtedly my most favorite pasta (scores taste wise as well as the ease in which it can be made). Hence I decided to post this as my first recipe in Italian cuisines. Hope you guys like it :)    

Aglio Olio

Cuisine: Italian Category: Breakfast/dinner Difficulty level: Easy Prep Time: 5 mins Cook time: 20 mins Servings: 4-5

Ingredients Spaghetti 1 pack Garlic 12 small flakes Salt 1 teaspoon Olive Oil 4 tablespoon Italian Seasoning 2 teaspoon Chili Flakes 2 teaspoon Preparation     1.     Chop the garlic flakes very finely and assemble all the ingredients.

Method            1.     Boil 3 cup water and add salt to it. Add the spaghetti. At first it may not fit into the vessel but eventually will become soft and get immersed. Once it becomes soft drain the excess water and wash with cold water.     2.     In pan add olive oil and once it becomes hot enough add the chopped garlic. Add the pasta along with chili flakes and seasoning. Stir in medium flame for few minutes and serve hot!!

Notes       ·         Olive oil, garlic both are important to get nice flavor and taste.      ·          Always stir in medium flame in order to avoid garlic getting over burnt and spaghetti getting sticked to the pan.       ·         Adjust spice level according to your taste.

Taste bhi, health bhi, khushiyan bhi!!! 

Simple Pal Kozhukattai & Ammini Kozhukattai

Pal Kozhukattai is a very delicious, filling and very healthy snack loved by all. However since the authentic method is bit tricky and time consuming most of us hesitate to make it at home. Hence I thought of posting this simpler version first. Perfect for a weekend evening snack. You can make simply the sweet kozhukattai or salty one alone . But since most of steps are same I usually make both together and posted the same! Do try it and share your feedbacks :)

Pal Kozhukattai

Cuisine: Indian Category: Snacks Difficulty level: Medium Prep Time: 15 mins Cook time: 30 mins Servings: 4

Ingredients Rice Flour 1 Cup Milk 3/4 cup + 1 Tsp Jaggery 1/2 Cup Cardomom Powder A generous pinch Gingelly oil 4 Teaspoon Salt A small pinch Thick Coconut milk 1/4 cup

Method            1.     Heat 1.5 cup water for a minute. The water need not boil it should be lukewarm. Mix 1 teaspoon milk and salt to the water. Add rice flour and make a thin batter as shown.     2.     In pan heat 2 tsp gingelly oil and pour the batter. Keep stirring in medium flame. At one stage the batter will start thickening.      3.     Keep sautéing till the flour gets cooked. If we touch the flour with wet hand it should not stick. Switch off flame, transfer the flour and cover it with moist cloth for 5 minutes.      4.     Once the flour becomes cool kneed it well. Add a spoon oil if needed. Make small balls out of the flour.     5.     Heat jaggery along with 1/2 cup water. Once it melts completely filter if needed and add the balls.      6.     Boil without stirring for few minutes. Once the kozhukattais gets cooked their color changes and they will become soft. Switch off flame, add milk, coconut milk and cardamom powder.      7.     Enjoy the yummy, flavorful pal kozhukattai :). Ammini Kozhukattai Ingredients Rice Flour 1/2 cup Salt A small pinch Oil 3 Teaspoon Mustard 1/2 Teaspoon Urad dal 1/2 Teaspoon Asafoetida A generous pinch Curry leaves 1 spring Sundal powder (or) Sambhar Powder 1 Teaspoon Grated coconut 2 tbsp

Method     1.     Prepare the dough as mentioned above. Steam the balls in idly mould for 5 minutes.     2.     Temper in oil with mustard, urad dal, asafetida and curry leaves. Add kozhukattai along with sundal powder.    3.     Check for salt and add if required. Finally add grated coconut.   Notes       ·         Do not add more water to the batter. If batter is too thin the dough may become more sticky and loose.      ·         You can add fully milk or coconut milk for sweet kozhukattai. Tastes nice in any proportion:).        ·         Stir in medium flame to avoid any lumps.        ·         Do not stir the kozhukattai much.        ·         You can even add chili powder for the salt version.

Easy and yummy kozhukattais :)

Easy Vendhaya Kuzhambu

As the title suggests this is really a very easy gravy which even beginners can make . And the best part is it is delicious too and goes well with any vegetable stir fry, upma or even dosa!! "Sometimes less is more" and this gravy justifies the statement as we require very less ingredients, effort to make this yummy dish. There are indeed many variations in making this kuzhambu and today I share my MIL's version. 

Vendhaya Kuzhambu

Cuisine: Indian Category: Main Course Difficulty level: Easy Prep Time: 15 mins Cook time: 10 mins Servings: 4

Ingredients Tamarind 1 small lemon sized ball Rock Salt 1 heaped Teaspoon Turmeric A generous pinch Sambhar Powder 1.5 teaspoon Rice flour (optional) 1 Teaspoon Coriander leaves 1 spring To Temper Gingelly oil 3 Tblsp Mustard 1 Teaspoon Urad dal 1 heaped teaspoon Fenugreek seeds 1/2 Teaspon Channa Dal 1 heaped teaspoon Dry red chilies 2 Asafoetida 1/2 Teaspoon Curry leaves 1 Spring Preparation      1.     Immerse the tamarind in hot water for 15 minutes and extract the juice. Keep the tempering ingredients ready.

Method            1.     Add oil to the pan and once it becomes hot add the ingredients mentioned for tempering in the same order. Sauté in medium flame till the dals turn golden color and nice aroma arise.      2.     Add tamarind extract along with salt and turmeric powder and bring the mix to boil. Once the raw smell of tamarind goes off add the sambhar powder.     3.     Mix the powder evenly without lumps and boil. Mix rice flour with water to form thin batter and add. Garnish with chopped coriander leaves finally and serve.                                             Notes

·         I didn't add rice flour as I prefer vendhaya kuzhambu to be bit thin consistency. You can use any cooking oil but gingelly oil tastes best and highly recommended!

Tastes divine with any kootu or usili :)