Cheesy Pasta In Red Sauce

Ingredients

Roast

Tomatoes - 2

Red Pepper - 1



Garlic flakes - 3 to 4

Onion - 1 big

Fresh corn kernels - 1 cup

French beans - 8 to 10

Mushroom - 8 to 10 chopped

Yellow pepper - 1 chopped

Green pepper - 1 chopped

Oregano - 1 tsp

Chilli flakes as per taste

Salt as per taste

Whole black pepper - 1 tbl.sp

Little cream and grated cheese to garnish

Cooked pasta -  250 gm



Method

Roast tomato and red pepper. When it cools down, peel the skin and blend it to a fine paste along with a tbl.sp of black pepper.

Heat 2 tbl.sp of olive oil in a pan and saute chopped garlic 3 to 4 for few seconds. Then add  chopped onion and saute till it becomes soft.

Then add corn, french beans, mushroom, oregano, chilli flakes and salt and cook for few minutes.  Add paste of red sauce, mix it well along with yellow and green pepper. Add cooked pasta, ix it well and cook for few minutes till done.

Remove it in a serving plate and garnish with cream and cheese.

Sabudana Vada / Sago Vada / Tapioca Fritter

Ingredients

Potatoes - 2 boiled

Sago/sabudana - 1 cup washed and soaked in water for an hour or two

Roasted groundnut coarsely powdered - 1 cup

Green chilli as per taste

Ginger grated - 1 tsp

Few chopped corriander leaves

Juice of half lemon

Salt as per taste



Method

Mash potatoes, and to it add all the other ingredients and mix well. Make small flat balls and deep fry in oil till golden brown in color. Serve hot with ketchup or chutney.

Sabudana Kheer / Sago Kheer / Tapioca Kheer

Ingredients

Milk - 1 1/2 litre

Condensed Milk - 1 cup

Roasted vermicelli - 1 cup

Cardamom powder - 1 tsp

Sago washed and soaked in water - 1 cup

Chopped dry nuts and raisins



Method

In a bowl heat ghee/unsalted butter and add chopped nuts and raisins, fry till raisins puff up.

Remove few for garnishing and to it add milk, condensed milk ,add soaked sago and cook till it fully becomes transparent.

Add roasted vermicelli and cardamom powder, mix it and cook till done.

Garnish with fried nuts and raisins and serve hot or cold.

Corn And Mushroom Tart

Ingredients

For making dough

Maida flour/all purpose flour -

Butter - 100 gm



For the stuffing

Garlic - 5 to 6 chopped

Spring onion bulbs-  4 to 5

Spring onion leaves

Corn - 1 cup

Red pepper - 1/2

Yellow pepper - 1/2

Green pepper - 1/2

Mushroom - 1 cup

Cream cheese - 2 to 3 tbl.sp

Eggs - 3

Oregano - 1 tsp

Chilli flakes - 1 tsp

Salt and pepper as per taste



Method

In a bowl take all purpose flour and butter at room temperature and mix it well till it froms like bread crumbs. Then add water and knead it to a dough. Refrigerate it for 10 minutes.



Heat a tbl.sp of olive oil and to it add chopped garlic and cook  for few seconds.

Then add chopped spring onion bulbs and saute till it becomes soft. Add all the vegetables , oregano, chilli flakes, salt and cook till it becomes dry.

In the end add chopped spring onion leaves, mix it and off the flame.



In another bowl beat three eggs and cream cheese, salt and pepper and mix it well.

Take out the dough and  roll it half inch thick. Cut small circle and place it in the tart. First grease the tart with oil.Prick the  tart with a fork so that it does not puff up. Bake it in the oven at 180 degree celcius for 10 minutes. Unmould it and  put the stuffing and pour a tbl.sp of  egg mixture and again bake it at 180 degree celcius till egg is cooked. Serve hot.

Rose Cookies With Egg / Achappam

Ingredients

Rice flour - 1 cup

All purpose flour - 3/4 cup

Thick coconut milk - 1 cup

Sesame seed - 1 tsp

Cardamom powder - 1/2 tsp

Egg - 1

Thin coconut milk as required



Method

In a bowl mix together rice flour, all purpose flour, sesame seed, cardamom powder, one beaten egg and thick coconut milk. Mix it all, add thin coconut milk if required. If the batter is little thin then add 1 to 2 tbl.sp of rice flour and mix it well.

Leave it to rest for 10 to 15 minutes.

Take a rose cookie mould and dip in hot oil for sometime and then dip it in the batter but not fully.

Put it in the oil and fry it as shown in the video. You can use fork or knife to remove cookie or just shake it. Fry in oil till golden brown in color. remove and let it cool down. store it in air tight container.

Sweet Potato and Beetroot Tikki

Ingredients

Sweet potato - 1/2 kg
Beetroot - 1
Red chilli powder - 1 tsp
Roasted cumin powder - 1 tsp
Turmeric powder - 1/4 tsp
Green chilli - 1
Grated ginger - 1 tsp
Few chopped corriander leaves
Cornflour - 1 tbl.sp
Chaat masala - 1 tsp
Salt as per taste

For coating 
Roasted semolina

Method
Boil and mash sweet potato, to it add grated beetroot and all other ingredients and mix it well.
Make round balls, coat it with semolina and shallow fry in oil on both the sides. Serve hot with ketchup.

Rose Cookies / Acchapam

INGREDIENTS

Rice flour - 1 cup
All purpose flour - 1/2 cup
Sugar -  1/2 cup or As per taste
Coconut milk - 1 cup
Black/white sesam seed - 1 tsp
Cardamom powder - 1 tsp


METHOD
In a bowl, put all the ingredients and to it add coconut milk and little water and make a batter. It should not be too thick or too thin. Keep it aside for 10 minutes.

Heat oil in a pan and dip rose cookie mould in it. When oil becomes hot, remove the mould and dip it in the batter, but not fully and then put in oil and deep fry. With the help of a fork or knife remove it. It will take the shape of  rose cookie mould. Fry till done Remove and let it cool down. Store it in a container.