Wednesday, December 16, 2020

Masala Macaroni | Indian Style Macaroni Pasta Recipe | Pasta Recipes | Lunchbox Recipes |Kids Recipe

Masala Macaroni is an Indian style pasta dish recipe. This recipe is a little spicy and loaded with cheese and it is perfect for a lunch box and dinner recipe. It is easy to make and delicious to eat. It's perfect for this chilly weather.


This recipe is also called desi macaroni - an Italian dish with Indian flavors. It is super easy to make. Just boil the macaroni, saute the onion and the veggies, spice powders and then add the pasta and add grated cheese as much as you want and serve hot.

If you are looking for a fusion pasta recipe then try this pasta dish that can be made in under 30 mins.

Scroll down for the step by step pics and video recipe.


Ingredients
  • 2 cups of Macaroni
  • 1 large Onion, chopped
  • 2 Tomatoes, chopped finely
  • ½ tbsp finely chopped Garlic
  • ½ tbsp finely chopped Ginger
  • 1 Green chilly chopped
  • ½ cup Carrot, chopped
  • ½ cup Capsicum, chopped
  • ½ tsp Red Chilly powder
  • ½ tsp Coriander powder
  • 2 tbsp Tomato Ketchup
  • 1 tsp Pepper powder
  • Salt to taste
  • Oil
Method:
  • Boil 2 liters of water in a saucepan. When the water starts boiling add 1 tsp of salt and few drops of oil and give a stir.
  • Bring the water to a rolling boil. Now add the pasta and give a stir. Cook until done say about 10 mins. Once done, drain the water and rinse under cold water. Keep aside. ( Do not overcook the pasta )
  • Heat oil in a wide heavy-bottomed wok / kadai. When the oil is hot enough, add chopped garlic, ginger, green chili, and fry for few secs.
  • Next, add the chopped onions and fry till it becomes light brown in color on medium heat.
  • Then add the tomatoes and little salt. Cook for 2 mins on medium heat.
  • Add the chopped veggies - carrot and capsicum. Mix well and stir-fry the veggies till it is ¾ th cooked.
  • Next add chilly powder, coriander powder, and tomato ketchup/sauce. Mix well and saute for 3 mins on medium heat.
  • Add 1 tsp pepper powder and combine well.
  • Then add the cooked macaroni, required salt, and gently mix it to coat with the mixture.
  • Add some chopped coriander leaves and mix it.
  • Grate some cheese cubes as per your liking and mix. Serve hot.

Step By Step pictures of how to make Indian style macaroni pasta

Boil 2 liters of water in a saucepan. When the water starts boiling add 1 tsp of salt and few drops of oil and give a stir.

Bring the water to a rolling boil. Now add the pasta and give a stir. Cook until done say about 10 mins. Once done, drain the water and rinse under cold water. Keep aside. ( Do not overcook the pasta )

Heat oil in a wide heavy-bottomed wok / kadai. When the oil is hot enough, add chopped garlic, ginger, green chili, and fry for few secs.

Next, add the chopped onions and fry till it becomes light brown in color on medium heat.
Then add the tomatoes and little salt. Cook for 2 mins on medium heat.

Add the chopped veggies - carrot and capsicum. Mix well and stir-fry the veggies till it is ¾ th cooked.

Next add chilly powder, coriander powder, and tomato ketchup/sauce. Mix well and saute for 3 mins on medium heat. Add 1 tsp pepper powder and mix well.

Then add the cooked macaroni, required salt, and gently mix it to coat with the mixture.
Add some chopped coriander leaves and mix it.

Grate some cheese cubes as per your liking and mix. Serve hot.

Click here for the video recipe


Thursday, October 29, 2020

Ennai Kathrikai Kulambu | Brinjal Gravy | Popular dish from Tamilnadu | Step By Step Pics | Simple and Yummy Recipes

Ennai Kathrikai Kulambu with step by step pics. Ennai kathrikai kulambu is a spicy and tamarind based brinjal gravy recipe from the Tamilnadu Cuisine. It is a very popular recipe in Tamilnadu. Ennai means oil and kathrikai means brinjal. Here the brinjals are sauteed in oil first and then added to the gravy. Hence the name ennai kathrikai kulambu.


There are so many methods and variations of making this gravy. Here I will show a simple version of making this South Indian brinjal gravy. This is how I usually do this gravy. For ennai kathrikai kulambu always choose small and tender brinjals

 Ingredients
  • 500 gms Brinjal
  • 1 Onion, medium-sized, chopped
  • 1 Tomato, chopped
  • 1 large lemon-sized Tamarind ball
  • 1 Green chilly
  • 8-10 Garlic cloves
  • 1 tbsp Sambar powder
  • 1 tsp Red chilly powder
  • ¼ tsp Turmeric powder
  • ½ tsp Fenugreek
  • ½ tsp Cumin seeds
  • 1 tsp Mustard seeds
  • Few Curry leaves
  •  cup Coconut paste
  • 3 tbsp Oil
  • Salt as required
Method:
  • Soak the tamarind in 1 cup of warm water and allow it to soak for 30 mins. After 30 mins squeeze and extract the tamarind pulp and discard the fiber and the seeds. Reserve the tamarind extract/ juice and keep aside. Wash the brinjals and make a criss-cross cut from the base to the stalks, but make sure the stem/ stalk is intact with it.
  • Heat 2 tbsp oil in a heavy-bottomed kadai, when hot add the brinjals and cook the brinjals in low heat stirring it now and then. When the brinjals are half cooked remove from the kadai and keep it aside.
  • To the same pan, add 1 tbsp of gingelly oil, when hot add, add cumin seeds, fenugreek seeds, mustard seeds and allow it to splutter. Then add the garlic cloves ad fry for few seconds.
  • Next add onions, curry leaves, and green chilly. Saute the onions till it becomes light golden brown in color on medium heat.
  • Next, add the tomatoes and little salt to it. Saute till the tomatoes become mushy and soft on medium heat.
  • Then add the tamarind extract, chilly powder, turmeric powder, sambar powder, and mix well. Saute for 3 mins on medium heat.
  • Next add 2 cups of water, salt, and mix well. Cook for 5 mins on medium heat.
  • Then add the coconut paste and mix well. Bring the gravy to a boil.
  • Now add in the brinjals one by one and give a good mix. Cover and cook the gravy for 10 mins on medium heat.
  • Serve it with piping hot rice and papad.
💥 Step By Step picture of how to make ennai kathrikai kulambu
Soak the tamarind in 1 cup of warm water and allow it to soak for 30 mins. After 30 mins squeeze and extract the tamarind pulp and discard the fiber and the seeds. Reserve the tamarind extract/ juice and keep aside. Wash the brinjals and make a criss-cross cut from the base to the stalks, but make sure the stem/ stalk is intact with it.

Heat 2 tbsp oil in a heavy-bottomed kadai, when hot add the brinjals and cook the brinjals in low heat stirring it now and then. When the brinjals are half cooked remove from the kadai and keep it aside.
To the same pan, add 1 tbsp of gingelly oil, when hot add, add cumin seeds, fenugreek seeds, mustard seeds and allow it to splutter. Then add the garlic cloves ad fry for few seconds.

Next add onions, curry leaves, and green chilly. Saute the onions till it becomes light golden brown in color on medium heat.
Next, add the tomatoes and little salt to it. Saute till the tomatoes become mushy and soft on medium heat.
Then add the tamarind extract, chilly powder, turmeric powder, sambar powder, and mix well. Saute for 3 mins on medium heat.
Next add 2 cups of water, salt, and mix well. Cook for 5 mins on medium heat.
Then add the coconut paste and mix well. Bring the gravy to a boil.
Now add in the brinjals one by one and give a good mix. Cover and cook the gravy for 10 mins on medium heat. 
Serve it with piping hot rice and papad.

Wednesday, October 14, 2020

Spicy South Indian Chicken Curry | Yummy Chicken Curry Recipe | How to make South Indian Chicken Curry Recipe | Sidedish for Ghee Rice | Simple and Yummy Recipes

South Indian Chicken Curry - this recipe is packed with full of flavors from the ground spices. This is made with a special blend of roasted spices. This recipe almost goes with all the main course dishes like rice, idli, dosa, roti, naan, chapathi, etc. I like to have with ghee rice. A perfect non-veg side dish for ghee rice.

If you are a vegetarian then try this masala paste with potato and mushroom. This spice blend perfectly goes well with potato and mushroom. Also, you can try this with yam.

Ingredients:
  • 1 Onion, large-sized, chopped
  • 2 tbsp Oil
  • Few Curry leaves
  • Salt to taste
To Grind:
  • 1 tbsp Coriander seeds
  • 4-6 Dry Red Chilies
  • ½ tbsp Pepper
  • 8-10 Garlic cloves
  • 15 gms Ginger
Method:
  • Grind the spices in a mixie jar to a smooth paste by adding some water and keep aside.
  • Heat oil in a heavy-bottomed kadai, when hot add the onions, and fry till it becomes translucent on medium heat
  • Next, add the ground spice paste and a little salt to it. Mix well and saute for about 5 mins on low heat.
  • Next, add the chicken pieces and the required amount of salt to it. Mix well. Cover and cook the chicken for 5 mins on medium heat.
  • After 5 mins open the lid and give a good mix. Add 1 cup of water and mix well. Bring it to boil on high heat.
  • Cover and cook the chicken for 15-20 mins or till done on medium heat. Stir in between occasionally.
  • When it is completely cooked add some curry leaves and saute for a minute and switch off the flame. Serve hot with roti.
💥 Step By Step picture of how to south indian chicken curry

Grind the spices in a mixie jar to a smooth paste by adding some water and keep aside.
Heat oil in a heavy-bottomed kadai, when hot add the onions, and fry till it becomes translucent on medium heat.
Next, add the ground spice paste and a little salt to it. Mix well and saute for about 5 mins on low heat.
Next, add the chicken pieces and the required amount of salt to it. Mix well. Cover and cook the chicken for 5 mins on medium heat.
After 5 mins open the lid and give a good mix. Add 1 cup of water and mix well. Bring it to boil on high heat.
Cover and cook the chicken for 15-20 mins or till done on medium heat. Stir in between occasionally.
When it is completely cooked add some curry leaves and saute for a minute and switch off the flame. Serve hot with roti.

Watch the making here

Wednesday, September 30, 2020

Mixed Vegetable Sabzi | Mixed Vegetable Curry | Healthy Side-dish for Roti | Simple and Yummy Recipes

Today's recipe is a simple, delicious, and healthy mixed vegetable sabzi. It is perfect for any Indian bread like roti, chappathi, naan, etc. This vegetable sabzi is rich, creamy, and loaded with lots of vegetables which makes it a super healthy recipe. I have added panner also to this recipe, so this curry is loaded with protein too.

I have used carrot, beans, potato, capsicum, peas, and paneer in this recipe. You can substitute vegetables according to your choice. I love to have my roti with a good side dish. This one is perfect at the same time it is healthy too.

I have already shared some mixed vegetable sabzis before. Have a look here
Ingredients:
  • 50 gms Paneer
  • 1/3 cup Carrot, chopped into small pieces
  • 1/3 cup Beans, chopped into small pieces
  • 1/3 cup Potato, chopped into small pieces
  • ¼ cup Capsicum, chopped into small pieces
  • ¼ cup Green Peas
  • 1 or 2 Cinnamon stick
  • 4 Cloves
  • 1 large Onion, finely chopped
  • 2 medium-sized Tomatoes, pureed
  • ½ tbsp Ginger Garlic paste
  • 1 tsp Red Chilly powder
  • 1 ½ tsp Coriander powder
  • 1 tsp Kashmiri Chilly powder
  • ¼ tsp Cumin powder
  • ½ tsp Garam masala powder
  • ¼ tsp Turmeric powder
  • 1 ¼ cup Water
  • ½ tbsp Dry Fenugreek leaves / Kasthuri Methi ( optional )
  • 1 tbsp Fresh Cream ( optional )
  • Salt as required
  • 3 tbsp of Oil
Method:
  • Heat 1 tbsp oil in a small frying pan. Fry the paneer till golden brown and keep aside.
  • Next heat 1 tbsp of oil in a heavy-bottomed kadai or wok. When hot enough add all the chopped vegetables and salt to it. Saute the vegetable for 10 mins on low heat. Then transfer to a bowl and keep aside. ( If needed sprinkle some water to the veggies so that it doesn't stick to the bottom of the kadai. )
  • To the same kadai, heat 1 tbsp oil and add the whole spices ( cinnamon and cloves ) and fry for a few seconds.
  • Next, add the chopped onion and fry till it becomes golden brown on medium heat.
  • Then add the pureed tomato and add all the spice powders one by one. Then add the salt as required and mix well. Saute and cook the mixture on low heat till the oil separates.
  • Then add the vegetables and give a good mix. Next, add the paneer pieces and mix well until combined.
  • Then add 1 ¼ cup of water and mix well. Bring it to a boil. Cover and cook the sabzi/ curry for 10 - 15 mins on medium heat.
  • After 10 mins open the lid and give a good mix.  Then add the dried fenugreek leaves and mix well.
  • Next, add fresh cream and few coriander leaves to it and mix well. Switch off the flame and serve hot with roti, chappathi, naan, etc.
💥 Step By Step picture of how to make mixed vegetable sabzi

Heat 1 tbsp oil in a small frying pan. Fry the paneer till golden brown and keep aside.
Next heat 1 tbsp of oil in a heavy-bottomed kadai or wok. When hot enough add all the chopped vegetables and salt to it. Saute the vegetable for 10 mins on low heat. Then transfer to a bowl and keep aside. ( If needed sprinkle some water to the veggies so that it doesn't stick to the bottom of the kadai. )

To the same kadai, heat 1 tbsp oil and add the whole spices ( cinnamon and cloves ) and fry for a few seconds. Next, add the chopped onion and fry till it becomes golden brown on medium heat.
Then add the pureed tomato and add all the spice powders one by one. Then add the salt as required and mix well. Saute and cook the mixture on low heat till the oil separates.
Then add the vegetables and give a good mix. Next, add the paneer pieces and mix well until combined.
Then add 1 ¼ cup of water and mix well. Bring it to a boil. Cover and cook the sabzi/ curry for 10 - 15 mins on medium heat.
After 10 mins open the lid and give a good mix.  Then add the dried fenugreek leaves and mix well. Next, add fresh cream and few coriander leaves to it and mix well. Switch off the flame and serve hot with roti, chappathi, naan, etc.

Watch the making here


Wednesday, September 16, 2020

South Indian Lunch Recipes - Tamilnadu Lunch recipes | Lunch Menu #8 | Simple and Yummy Recipes

Today is another South Indian Lunch Recipe from Tamilnadu. Next to sambar and kadayal ( mashed dal ) we prepare puli kulambu - tamarind coconut based gravy for the white rice. This gravy can be prepared by using vegetables like brinjal, garlic, bitter gourd, lady's finger, sundakkai - turkey berry, shallots, etc.

South Indian Meal - Tamilnadu Lunch Recipes

Most of us usually during the weekends we have heavy meals and full of masala recipes like biriyani and non-veg items. Try to incorporate garlic in your food at least once in a week because it reduces cholesterol levels which may reduce the risk of heart diseases. And also it helps in reducing blood pressure.

Also if you have been suffering from ailments like indigestion and gastric disorders then this is especially for you. Hence we make this poondu puli kulambu - Garlic Tamaric gravy at least once in a week in our menu. A tamarind based gravy with loads of garlic called poondu puli kulambu in Tamizh. Poondu means garlic, puli means tamarind, kulambu means gravy in English. It is very easy and simple to make.

South Indian Lunch Recipe- Tamilnadu Lunch Recipes

Lunch menu
  •   Poondu puli kulambu
  •   Cabbage Poriyal
  •   Curd
  •   White Rice
Have a look at other South Indian Lunch Recipes 👉 here

Preparation time: 15 mins
Cooking time: 30 mins
Serves: 2

Poondu Puli Kulambu - Garlic gravy

Poondu Puli Kulambu

Ingredients:
  • 25 to 30 cloves of Garlic
  • 8 to 10 Shallots, peeled and chopped
  • 1 Tomato, chopped
  • Tamarind -  take 1 large lemon sized quantity
  • 2 tsp Coriander powder
  • 2 tsp Red chilly powder
  • ½ tsp Jaggery or Sugar ( optional )
  • 1 Green chilly
  • 1 tsp Mustard seeds
  • a pinch of Asafoetida / Hing
  • few Curry leaves & Coriander leaves
  • Salt to taste
  • 2 tbsp Gingelly Oil
Method:
  • First, soak the tamarind in a bowl of warm water for 15 mins. After 15 mins mash them with your fingers freeing as much of the pulp as possible from the fiber and extract the tamarind puree to another bowl and make it to measure 1 cup by adding water. Throw away the pith.
  • Next heat the gingelly oil in a kadai / wok, when hot enough add the mustard seeds and allow it to splutter. Then add a pinch of asafoetida to it and mix well.
  • Then add the shallots, green chilly and curry leaves. Saute till it becomes light golden brown in color on medium heat.
  • Add tomato, a little salt and saute till it becomes soft and mushy on medium heat.
  • Next, add the garlic cloves and saute it in the onion-tomato mixture for about 2 mins on medium heat.
  • Then add the tamarind juice, red chilly powder, coriander powder, turmeric powder, salt, and 1 ½ cups of water. Mix well and bring it to a boil.
  • Cover and cook for about 15 mins on low heat and till the gravy becomes thick. Stir in between. Finally, add jaggery and coriander leaves. Mix well and switch off the flame. Serve hot with white rice. 

Cabbage Poriyal ( Stir-fry )

Cabbage stir-fry

Ingredients:
  • 250 gms Cabbage, chopped finely
  • 1 tsp Mustard seeds
  • 1 tsp Bengal gram ( Channa Dal )
  • 2 no. Dry Red chilli
  • 1 no. Green Chilly
  • few Curry leaves
  • 1 tbsp Oil
  • Salt as required
Method:
  • Heat oil in a kadai, when hot enough add channa dal and mustard seeds. Allow it to splutter.
  • Then add dry red chili, curry leaves and fry for few seconds.
  • Next add the cabbage, green chili, salt. Mix well and saute on a medium flame for 2 mins.
  • Cover and cook for 5 mins on low flame. Stir in between.
  • After 5 mins open the lid and mix well. Cook for 2 more mins on low flame and switch off the flame.

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