Creamy pasta arrabiata

Creamy Pasta arrabiata Recipe :

Required : 

3-4 tomatoes

Cream - 1/2 cup

4tbsp Parmesan cheese

Salt, Sugar, Pepper - as per taste!

Oregano flakes - 1/2 tsp

Chilli flakes - 1 tsp

Finely chopped onion - 1/4 cup

Finely chopped capsicum - 1/4 cup

Handful of sweet corn and peas ( If you want more veggies )

Olive oil - 5 tbsp

Jalapenos - 8-10 slices

Ginger garlic paste - 1tsp

Maida - 1 1/2 tsp

Pasta - About 3 cups ( for 3 people.. It will double. So check how much u ll need and add accordingly ) 

Procedure : 

1. Puree all tomatoes and keep aside. 

2. In about a tbsp of olive oil, fry all veggies and keep aside.

3. Add 8 cups of water, a tsp of salt, 1tbsp olive oil. Once water comes to boil, add pasta and boil until it doubles and becomes soft. Once done, strain it and keep aside.

4. Take a skillet, put the left over oil and ginger garlic paste ( to cold oil ) and then put it on flame until oil is heated well.

5. Take the skillet off flame and add maida and keep stirring until light brown. Later, put it back on flame add half cup cream, oregano, salt, pepper, sugar, chilli flakes,pepper, 2tbsp parmesan and let it boil for 2 mins. Now add tomato puree, let it boil until it becomes a little thick ( about 4-6 mins, it should be a lil thicker than dosa batter ).

6. Add veggies and heat for a minute.

7. With the flame on, add the drained pasta and cook for 1min or so! 

8. Garnish with leftover parmesan, serve hot!

Done! 

Cucumber rasam - A nice twist to the everyday rasam!

This recipe serves 4 people.

Ingredients :

1. 1/4 cup of roughly chopped cucumber ( Peel it if you want to, but I prefer eating all the fiber in the skin of the vegetable!)
2. 1 tea spoon of Dalia split or Hurigadile or Split roasted chickpea
3. 2-3 tea spoons of shredded coconut
4. 2 table spoon rasam powder
5. 1.5 table spoon jaggery
6. Less than half a tea spoon of jeera
7. 1/3 a cup of boiled dal
8. Salt as per taste
9. Half a tea spoon of tamarind concentrate
10. 1 tomato roughly chopped
11. Coriender stems ( which we would other ways throw away keeping just the leaves )
12. 4 cups of water
13. 5-6 curry leaves
14. 2-3 Coriender leaves with stem

For seasoning :
1. Mustard and jeera
2. Oil
3. Asefotida

Method:

1. In a blender/mixie, add chopped cucumber, chopped tomato, coriender stems, jeera, dal, dalia split and coconut and blend it into a paste ( need not be very fine ).

2. Add this to the vessel along with water. Add salt, jaggery , tamarind concentrate and add some curry leaves and coriender leaves along with the rasam powder. Let it boil for 7-10 mins.

3. Heat 2 table spoons of oil in another small pan for seasoning. Once the oil is hot, add jeera and mustard seeds and hing/Astefotida. Once the mustard seeds stops spluttering, add this tadka/seasoning to the rasam.

Cucumber rasam is ready!