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Paruppu satham (Dal rice)

>> Monday, December 28, 2009


We had great holidays last weekend.  And we returned back home yesterday evening & it was little early for me to come out from my holiday mood.  Finally, I decided to make this simple & quick paruppu satham which goes good with coconut chutney.  It taste awesome !!!

Ingredients :
  1. Toor dal - 1/4 cup
  2. Rice - 3/4 cup
  3. Onion -1 no
  4. Turmeric powder - 1/4 tsp
  5. Garlic - 4 pods
  6. Green chillies - 3 to 4 nos
  7. A pinch of hing
  8. 1 small sized tomato
  9. Cinnamon stick - 1 no
  10. Cloves - 3 nos
  11. Oil - 1 tbsp
  12. Salt to taste
  13. Water - 2 cups
Directions to cook :

  Soak the toor dal and rice in the water for 1/2 hr.

#   Heat oil in the heavy bottomed pan, add cinnamon stick , cloves & onion.  Saute till golden brown in color.

#   Add green chillies, hing, garlic, turmeric powder & chopped tomatoes.

#   Drain and add the toor dal & rice.  Pour the water & salt to taste.  Cover & cook till done.


Serve with coconut chutney.

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Rasamalai

>> Monday, December 21, 2009


I want to celebrate this christmas with my favourite & delicious indian sweet rasamalai.  Rich & creamy made with paneer and nuts.  This sweets has to be served cool.  A pinch of saffron makes this dish taste & looks unique.  Wish u all merry christmas !!!!

Ingredients :
  1. Milk - 3 cups + 3 cups
  2. Lime juice - 1 tbsp (dissolved in 1 tsp of water)
  3. Water - 3 cups
  4. Sugar - 1 cup plus 1 cup
  5. Nuts (cashewnuts, almonds, pista) - 1/2 cup
  6. A pinch of saffron
  7. Cardamom powder - 1/4 tsp
Direction to cook :

£   Heat 3 cups of milk & bring it to boil.  At this point, add lime juice dissolved in water to it.  Stir it. 

£   Now, the milk starts curdling.  Immediately, switch off the flame & drain them in the cheese cloth and press it in the heavy weight.

£   After one hour, remove the weight & knead the paneer.  Make small balls & keep aside.

£   Heat 3 cups of water & add 1 cup of sugar to it.  When it starts boiling, drop the paneer balls.  Cover & cook for 20 mins on medium flame.

£   Remove the paneer balls along with 1/4 cup of sugar syrup & keep aside.



£   Heat 3 cups of milk in a heavy bottomed pan & bring it to boil.  Simmer the flame & keep stirring till the milk reduces to 11/2 cup or until it becomes thickened.  Add sugar, nuts & saffron strands.

£   Finally, add the paneer balls & simmer the flame.  Add cardamom powder & cook for 5 mins.  Refrigerate.



Serve cool.

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Rava Kesari

>> Thursday, December 17, 2009




Simple & easy dishes always taste great.  Especially for hosting the surprise guest  this delicious rava kesari is my comfort dessert.  Bright orange color with nuts & butter makes this sweet rich & yummy :) 

Ingredients :

  1. Rava / Sooji - 1/2 cup
  2. Sugar - 3/4 cup
  3. Water - 11/2 cup
  4. Butter - 1/4 stick
  5. Ghee - 1 tsp (optional)
  6. Nuts (Cashewnuts, raisins, almonds) - 1 tbsp
  7. Orange food color (kesari color) - a pinch
Directions to cook :

#   Heat butter in the pan, roast the rava till light brown & add the nuts.

  Meanwhile warm the water in a  seperate pan.

#   Add the sugar, kesari color to the rava mixture & immediately add the warm water.  Stir continously to avoid the lumps.

#   Once cooked, add the ghee & switch off the flame.



Serve warm.

Note :

After switching off the flame, cover the pan & serve after 10 mins. 

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Chicken cutlet

>> Tuesday, December 15, 2009





Chicken is our staple weekend menu.  I made plain semi-dry chicken masala (as mentioned under stuffing ingredients) on sunday but suddenly we planned to have our lunch outside.  Finally, we had the chicken masala with rotis for dinner.  And with the leftover I made this delicious chicken cutlet & enjoyed our tea time little spicy and yummy :)

Ingredients :

For stuffing :
  1. Boneless chicken - 500 gms
  2. Onion - 1 no
  3. Cinnamon stick - 1 no
  4. Cloves - 2 nos
  5. Elachi - 1 no
  6. Ginger garlic paste - 1 tsp
  7. Turmeric powder - 1/4 tsp
  8. Chilly powder - 1 tsp
  9. Corriander powder - 1 tsp
  10. Garam masala - 1/2 tsp
  11. Oil - 1 tsp
  12. Salt to taste
  13. Corriander leaves for garnishing
For covering :
  1. Boiled potatoes - 4 nos
  2. Salt to taste
  3. Egg White
  4. Bread crumps - 1 cup
  5. Oil for shallow frying
Directions to cook :

  Heat oil in the pan, add all the spices & onion.  Saute till golden brown in color.

  Add ginger garlic paste, chilly powder, turmeric powder, corriander powder & cleaned chicken pieces.  Cover and cook till tender.

#   Finally add garam masala & corriander leaves.  Keep aside.

#   Mash the boiled potatoes with salt.  Keep aside.

#   Beat the egg with a pinch of salt.  Keep aside.

#   Spread the bread crumps in a wide plate.

  Make a small ball from the mashed potatoes and stuff a spoon of chicken masala.  Seal the edges & make a flat disc shape patties. 

#   Dip the patties in the egg & immediately in the bread crumps.   Shallow fry them in the cooking oil & serve warm with tomato ketchup.


Enjoy :)

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Strawberry Milkshake

>> Sunday, December 13, 2009



Strawberries are not only most delicious fruit, but they are also nutricious.  Ideally, it should be a part of daily diet.  Addition of icecream makes it rich and creamy.  Kids will just like this.

Ingredients :
  1. Strawberry - 1/2 cup
  2. Milk - 1 cup
  3. Sugar to taste
  4. Strawberry (or) Vanilla icecream (optional)
  5. Icecubes
Direction to cook :

Slice & cut the strawberries to thin pieces & blend it together with all other ingredients. 



Serve cool.

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Semiya upma with scrambled egg

>> Friday, December 11, 2009




Most of our sunday food menu begins with this delicious yet simple semiya upma with the touch of scrambled egg for additional flavour.  Combination of cinnamon, cloves & mint leaves will bring unique taste to this dish.  It simply taste yummy :)

Ingredients :
  1. Vermicelli semiya - 1 cup
  2. Oil - 1 tsp
  3. Cinnamon stick - 1 no
  4. Cloves - 2 nos
  5. Mint leaves - 1 tbsp
  6. Green chillies - 3 nos
  7. Onion - 1 no
  8. Water - 1 1/4 cup
  9. Ghee - 1 tsp
  10. Salt to taste
  11. Egg - 1 no
  12. Black pepper to taste
Direction to cook :

#   Heat ghee in the pan & roast the semiya.  Keep aside.

#   Heat oil in the another pan, add cinnamon stick, cloves, mint leaves, green chillies & lengthwise sliced onions.  Saute for 4 mins.

#   Add water & salt to taste.  Bring it to boil.

#   At this stage add the roasted semiya.  Cover and cook till done.

#   Meanwhile break the egg in the another pan.  Add salt & scramble when it is half cooked.  Finally add the pepper powder. 

#   When the semiya is cooked, add the scrambled egg & mix throughly.  Switch off the flame immediately.



Serve warm.

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Egg pizza

>> Tuesday, December 8, 2009



Yesterday, it was really boring day may be because of the dull climate.  And no mood to cook as well.  Luckily, I had storebought pizza dough & tomato sauce.  To that I used 2 eggs with little salt and pepper.  Finally, hot and tasty egg pizza is ready & that made our dinner the best.

Ingredients :
  1. Pizza dough - 1 roll
  2. Pizza sauce - 1 cup
  3. Shredded cheese - 1/2 cup
  4. Eggs - 2 nos
  5. Black pepper to taste
  6. Salt to taste
Directions to cook :

   Unroll the pizza dough in the baking pan.

  Spread the pizza tomato sauce & bake it according to the instructions given.

#   Just 2 mins before switching off the oven, remove the pizza & crack the eggs.  Sprinkle some black pepper, salt (optional) & cheese.  Bake it for 2 to 3 mins (remaining time left).
















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Ven Pongal

>> Sunday, December 6, 2009



When it comes to south indian beakfast menus, most of us like to have venpongal with chutney and sambar.  Ven pongal are made in different manner and this is best & easiest way.  At this time, I remember my early days of marriage, we wake up very early in the morning to see the sun rise in the marina beach  and have ven pongal with spicy chutneys arround.  Those days are memorable.

Ingredients :
  1. Basmati rice (or raw rice) - 1 cup
  2. Moong dal - 1/4 cup
  3. Ghee - 1 tbsp
  4. Oil - 1 tbsp
  5. Curry leaves - 1 tbsp
  6. Ginger - 1 inch piece
  7. Cumin seeds - 1 tsp
  8. Black pepper corns - 1 tsp
  9. A pinch of hing
  10. Roasted cashew nuts - 1 tbsp
  11. Salt to taste
  12. Water - 3 cup
Directions to cook :

£   Heat oil in the pressure cooker, add cumin seeds, black pepper, curry leaves & a pinch of hing.

£   Meanwhile soak the rice and moong dal in water for 1/2 hr.

£   Add the soaked rice and dal.  Fry for 2 mins.

£   Add salt to taste & water.  Pressure cook them till done.

£   Finally, add the ghee & serve warm.



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Moong dal payasam (paruppu payasam)

>> Friday, December 4, 2009




My husband likes inviting his relatives to home frequently.  And this time he informed me just half an hour before.  Menu ideas started overflowing & finally I decided to make ghee rice, kuruma & this delicious moong dal payasam.  It never took me more than one hour for my whole preparation yet it tasted great. Moong dal can be substituted with channa dal or combination of both. Addition of condensed milk will makes this dessert more tasty :)

Ingredients :
  1. Moong dal - 1/2 cup
  2. Water - 1 cup plus  1 tbsp
  3. Jaggery - 1/2 cup
  4. Cardamom powder - 1/4 tsp
  5. Nut meg powder - 1/4 tsp
  6. Nuts (Cashewnuts, almonds, raisins) - 1/4 cup
  7. Milk -1/2 cup (depending upon the desired thickness)
Directions to cook :

#   Cook the moong dal in water.  Keep aside.

#   Dissolve the jaggery in a tsp of water & filter it.  Keep aside.

  Heat the pan, add the jaggery & allow it to boil on a lower flame.

#   Add the moong dal & milk.  Allow it to boil. (adjust the quantity of milk based on the consistency you are looking for)

#   Add the cardamom powder, nut meg powder & fried nuts.


Serve warm or cool.

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Crispy rava dosa

>> Wednesday, December 2, 2009




Most of the time, the last few scoops of dosa batter will be leftover.  By adding few other ingredients to that makes the best & crispy rava dosa.  Taste yum with spicy chutneys and sambar.

Ingredients :
  1. Dosa batter - 1/2 cup
  2. Rava - 1/2 cup
  3. All purpose flour - 1/4 cup
  4. Onion - 1 no (finely chopped)
  5. Green chillies - 4 to 5 nos (finely chopped)
  6. Curry leaves - 1 tbsp
  7. Cumin seeds -1 tsp
  8. Black pepper - 1 tsp
  9. 1 Grated carrot
  10. Salt to taste
  11. Water
Directions to cook :

Mix all the ingredients together.  The final batter should be little thin than normal dosa batter.  Heat the pan, pour 1 big scoop of batter & rotate it.  Pour some oil arround the edges.  Cook till either sides are brown and crispy.








Serve with chutney & sambar.

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Bread Masala

>> Monday, November 30, 2009




Quick and simple snack perfect for evening time.  This is one among the two dishes I cook before marriage.  And this is my hubby's  favourite snack too.

Ingredients :
  1. Bread slices - 3 nos
  2. Onion - 1 no
  3. Tomato - 1 nos
  4. Chilly powder - 1 tsp
  5. Turmeric powder - 1/4 tsp
  6. Salt to taste
  7. Oil - 1 tbsp

Directions to cook :

#   Toast the bread slices & keep aside.

#   Heat oil in the pan, add finely chopped onions.  Saute till golden brown.

#   Add finely chopped tomatoes, chilly powder, turmeric powder & salt to taste.  Saute for 5 mins.

#   Cut the toasted bread slices to small pieces.  Add them to the above masala.  Toss them till well combined.  Switch off the flame.



Serve warm.

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Vanilla icecream

>> Saturday, November 28, 2009

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I can't believe that my first attempt had turned out to be best.  Rich & creamy, taste great with gulab jamun.  I made fried icecream using this as a base.  It just taste fabulous :)

Ingredients :
  1. Egg yolks - 4 nos
  2. Milk - 300 ml
  3. Heavy cream - 200 ml
  4. Sugar - 100 gms
  5. Vanilla pod - 1 no
Directions to cook :

£   Whish the egg yolk & keep aside.

£   Bring the milk to boil on medium flame.  Take 1/4 cup of boiling milk in the seperate bowl & slowly whisk the egg yolks till well combined. 

£   Add the egg yolk mixture to the remaining boiling milk & keep stiring continously.

£   Add the sugar & vanilla seed (sliced down the middle).  Continoulsy stir till we get the thick consistency. 

£   When the custard base is cool, stir in the cream.

£   Transfer the whole mixture to the icecream maker & freeze according to the manufacturer's instructions.



Serve cool.

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Fish kuzhambu (Meen kuzhambu)

>> Thursday, November 26, 2009

Fish kuzhambu is my all time favourite dish.  I like to have this with rice and rotis, sometimes with ragi kali too.  Any kind of kuzhambu variety fish can be used for this dish.  Especially sankara meen is the ideal match for this kuzhambu.  I make this a day before I serve, it taste yum :)

Ingredients :
  1. Fish - 1/2 kg
  2. Tamarind - golf ball sized
  3. Water - 2 cups
  4. Oil - 1 tbsp plus 1 tsp
  5. Fenugreek seeds - 1 tsp
  6. Mustard seeds - 1 tsp
  7. Cumin seeds - 1 tsp
  8. Curry leaves - 1 tbsp
  9. Vadagam - 1 tbsp
  10. Garlic - 3 pods
  11. Onion - 2 nos (small sized)
  12. Tomato - 1 big sized (riped)
  13. Chilly powder - 2 tsp
  14. Turmeric powder - 1/2 tsp
  15. Jaggery - 1/8 tsp (or sugar)
  16. Salt to taste
  17. Corriander leaves for garnishing

Directions to cook :

#   Clean the fish & set aside.  Dissolve the tamarind in the water & extract the juice. Keep aside.

#   Heat oil in the pan, add fenugreek seeds, mustard seeds,cumin seeds, smashed garlic pods & curry leaves.

#   Add finely chopped onions & saute for 5 mins.

#   Add finely chopped tomatoes & saute for 5 mins.

#   Add chilly powder, turmeric powder, salt to taste & tamarind water.



  Cook till the gravy becomes thick in consistency.  Finally add the fish and jaggery.  Cook for 4 min or till done.

#   Heat 1 tsp of oil in the seperate pan, add vadagam and pour it to the above kuzhambu (After switching off the flame)

Garnish with corriander leaves.

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Idli Milagaai podi

>> Monday, November 23, 2009


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Idli & dosa are the most commonly eaten breakfast menu in the south india.  Chutneys & podi are served along with this.  Absolutely, tasty & spicy podi. 

Ingredients :
  1. Urad dal - 1 cup
  2. Channa dal - 1/2 cup
  3. Red chillies - 11 nos
  4. Poppy seed - 1 tbsp
  5. Dessicated coconut - 2 tbsp
  6. Tamarind - 1 inch round shape
  7. Salt to taste
Directions to grind :

#   Dry roast all the ingredients seperately (Do not use oil). 

#   Mix all the roasted ingredients together & cool. 

  Grind them along with the salt to the fine powder.



Store it in the air tight container.

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Potato Methi fry

>> Tuesday, November 17, 2009


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Ingredients :
  1. Potato - 3 nos
  2. Methi (or kasturi methi) - 1 tbsp
  3. Onion - 2 nos
  4. Cinnamon stick - 1 no
  5. Cloves - 2 nos
  6. Chilly powder - 2 tsp
  7. Turmeric powder - 1/2 tsp
  8. Oil - 1 tsp
  9. Salt to taste
  Directions to cook :

  Heat oil in the frying pan, add cinnamon stick & cloves.

#   Add finely chopped onions.  Saute till golden brown color.

#   Add turmeric powder, chilly powder & cubed potatoes.  Add salt.  Cover & cook till done.


#   Finally, add the methi leaves & roast them till we get the required consistency.

Serve with curd rice.

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Rava upma

>> Friday, November 6, 2009


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Ingredients :
  1. Rava (sooji) - 1 cup
  2. Oil - 1 tbsp
  3. Ghee - 1 tbsp
  4. Cinnamon stick - 1 no
  5. Cloves - 3 nos
  6. Onion - 1 no
  7. Tomato - 1/2 no
  8. Green chillies - 3 nos
  9. Mint leaves - 1/4 cup
  10. Carrot (sliced lengthwise) - 1 tbsp
  11. Hot water - 2 cups
  12. Salt to taste
Directions to cook :

  Roast the rava in 1/2 tbsp of ghee.  Keep aside.

#   Heat oil in the kadai, add cinnamon stick, cloves, green chillies, mint leaves & onion.  Saute it for 5 mins on medium flame.

#   Add the chopped tomato, carrot & saute it for 3 mins.

#   Add the roasted rava, hot water & salt to taste.

#   Once cooked, add ghee.  Switch off the flame.

Rava_upma

Serve warm with chutney.

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Coconut Chutney

>> Wednesday, November 4, 2009


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Coconut chutney

Ingredients :
  1. Coconut grated - 1 cup
  2. Green chillies - 4 nos
  3. Urad dal - 1 tbsp
  4. Oil - 1 tsp
  5. Tamarind - 1/2 tsp
  6. Salt to taste
  7. Water 
Directions to cook :

#   Heat oil in the kadai & add urad dal.

  Grind coconut, urad dal, green chillies, tamarind & salt together.

Coconut_chutney

Serve with pongal.

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Potato green peas fry

>> Monday, November 2, 2009




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Simple & easy dish will always taste great.  And this dish is the best example.  Potato green peas fry will taste yum with curd rice, tamarind rice, lemon rice & with sambar rice.


Ingredients :
  1. Potatoes - 3 nos
  2. Green peas - 1/2 cup
  3. Cinnamon stick - 1 no
  4. Cloves - 3 nos
  5. Onions - 2 nos
  6. Ginger garlic paste - 1 tsp
  7. Turmeric powder - 1/2 tsp
  8. Chilly powder - 1 tsp
  9. Salt to taste
  10. Oil - 1 tbsp
Directions to cook :

#   Heat the oil in the pan, add cinnamon stick & cloves.  Add the finely chopped onions and saute till golden brown.

#   Add ginger garlic paste, turmeric powder, chilly powder & green peas. 

#  Cut the potatoes in the desired shape & add them in the above mixture.  Add salt to taste.

#   Cover and cook till done.





















Serve warm with rice.

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Rice upma

>> Friday, October 30, 2009

Rice_upma

Ingredients :

  1. Broken rice - 1 cup
  2. Fennel seeds - 1 tsp
  3. Mint leaves - 1 tbsp
  4. Green chillies - 3 nos
  5. Cinnamon stick - 1 no
  6. Onion - 1 no (sliced lengthwise)
  7. Tomato - 1/2 no
  8. Water - 2 cups
  9. Oil - 1 tbsp
  10. Salt to taste
Directions to cook :

#   Grind the raw rice in the blender. (Do not grind it to powder, just split the rice)

#   Heat oil in the pan, add fennel seeds & cinnamon stick.  Add the sliced onions & saute till golden brown.

#   Add the tomato, green chillies & mint leaves.  Saute it for 2 mins.

#   Add the broken rice, salt & water.  Cover and cook till done.

Rice upma

Serve with coconut chutney.

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Curd Rice

>> Wednesday, October 28, 2009

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All time comfort & my favourite seasoned curd rice taste great with just pickle. I love to have this with mango pickle & with some pachidi. Very simple yet taste yummy :)

Ingredients :

  1. Cooked rice - 1 cup
  2. Curd - 3/4 cup
  3. Mustard seeds - 1 tsp
  4. Curry leaves - 1 tbsp
  5. Ginger pieces - 1 inch
  6. Corriander leaves - 1/2 tsp
  7. Butter - 1 tsp
  8. Green chilly - 3 nos
  9. A pinch of hing
  10. Salt to taste
  11. Milk - 1 tbsp (if needed)
Directions to cook :

# Cook the rice & keep aside.

# Heat butter in the pan, add mustard seeds, ginger, green chillies, curry leaves & pinch of hing.

# Smash the warm rice & mix the curd without any lumps. Add the seasonings & combine together.

# Add 1 tbsp of milk & salt to taste.

# Finally add the corriander leaves & cashewnuts if necessary.


Serve with pickles.

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Tomato pulav

>> Tuesday, October 20, 2009

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Tomato pulav is one among the south indian traditional rice variety. It taste great with potato fry & best with potato podimas. I like to serve them with onion raita too. Very simple to make yet taste great.

Ingredients :
  1. Rice - 1 cup
  2. Tomatoes - 4 large nos
  3. Cinnamon stick - 1 no
  4. Bay leaf - 1 no
  5. Cloves - 3 nos
  6. Onion - 1 no
  7. Mint leaf - 1 tbsp
  8. Ginger garlic paste - 1 tbsp
  9. Turmeric powder - 1/2 tsp
  10. Chilly powder - 1 tsp
  11. Oil - 1 tbsp
  12. Salt to taste

Directions to cook :

£ Cook the rice & keep aside.

£ Cook the tomatoes in the water. Remove the skin & grind them to paste. Keep aside.

£ Heat oil in the kadai, add cinnamon, cloves, bay leaf, mint leaf & onion. Saute it for 2 mins.

£ Add ginger garlic paste, turmeric powder, chilly powder, tomato paste & salt to taste.

£ Once cooked, add the rice & mix together till well combined.

Serve warm with potato fry.


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Idly

>> Tuesday, October 6, 2009

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Idlies are staple south Indian food eaten with sambar, chutneys & milagai podi (spicy powder). Different proportions are used in different places. I would say, only trial and error will end up in soft idlies. Intially, I never prefer making this often. After couple of times, I finally find out the right proportion for this soft & fluffy idlies.
Ingredients :
  1. Idli rice - 2 cups
  2. Urad dal - 1 cup
  3. Cooked rice - 2 tbsp
  4. Salt to taste
  5. Cool water while grinding

Directions to grind :

£ Soak the idli rice & urad dal seperately. Preferably over night or atleast 4 hrs.

£ Grind the idli rice along with cooked rice. Keep aside. Grind this little coarsely.

£ Now, grind the soaked urad dal & mix it with the rice mixture. Add the salt & mix throughly with the hand (which helps in fermentation).

£ Ferment the idly batter for 10 hrs (preferably overnight).

£ Grease the idly pan with oil or ghee. Pour the scoop of idly batter into each hole & pressure cook them until done (it takes 5 to 10 mins).

Serve them warm with chutneys.

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Potato Podimas

>> Saturday, October 3, 2009

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I love to eat & cook variety rices rather than full meals. It makes my day little simple & work free. Especially during the mornings, packing the lunch is the first thing to do. I prefer making lemon rice, tomato rice, curd rice, tamarind rice frequently with this yummy & delicious potato podimas. One among the few dishes which requires less ingredients yet taste great.

Ingredients :
  1. Potatoes - 4 large nos
  2. Turmeric powder - 1/2 tsp
  3. Chilly powder - 2 tsp
  4. Salt to taste
  5. Oil - 1 tbsp
  6. Finely chopped corriander leaves

Directions to cook :

£ Cook the potatoes in the boiling water.

£ Roughly smash the potatoes along with the turmeric powder, chilly powder & salt to taste. Set aside.

£ Heat oil in the non-stick pan, add the smashed potatoes. Cover and cook for 15 mins over low-medium flame.

£ Finally, add the finely chopped corriander leaves.

Serve warm.

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Veggie carbonara

>> Thursday, October 1, 2009

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Italian dishes is my hubby's favourite cuisine. Pasta dishes are the most popular menu among the all. Veggie carbonara is supposed to be the most tasty variety especially for those who love creamy flavour. I am not the great fan for this dish as it is rich in calorie. Addition of zucchini with garlic flavour enhances the taste.
Ingredients :
  1. Olive oil -2 tbsp
  2. Garlic cloves (Finely chopped) - 2 nos
  3. 2 Zucchini, thinly sliced
  4. 5 Scallions, cut into lengthwise
  5. 12 oz dried penne
  6. 4 egg yolks
  7. Sour cream - 3 tbsp
  8. Parmesan cheese - 1/2 cup & for garnishing
  9. Salt and black pepper to taste

Directions to cook :

# Heat the oil in a heavy bottomed pan over a medium heat, add garlic, zucchini & scallions. Stir for 4 to 5 mins until the zucchini is tender. Set aside.

# Cook the pasta in the salted boiling water according to the package instructions.

# Meanwhile, crack the egg yolks in the bowl and season with salt and pepper. Keep aside.

# Just before the pasta is ready, return the pan with the zucchini mixture to the heat. Stir in the sour cream and bring it to boil.

# Drain the pasta thoroughly, return it to the pan and immediately stir in the egg mixture, parmesan, and the creamy zucchini mixture. Stir vigorously and serve immediately with a sprinkling of grated parmesan.

Serve immediately.

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