Fusili pasta

Fusili is cork screw or helical shaped pasta.

Cook Fusili pasta and starin and keep it aside,

In a Pan, Add Butter saute onions, Jalapenos, soya chunks/ paneer  , corn add Chilli powder , add coriander poweder  and salt to taste.

Add Pasta to the pan and mix it well  add tomato sauce for tanginess.

Bechamel sauce Penne Pasta

When the Pasta is shaped as short wide tubes it is called as Penne. It is derived from the word penna means quill or pen.

Bechamel sauce preparation:


Add Butter, 1 tsp of Maida and 1 cup of milk . Mix nicely without any lumps and allow it to simmer till it reaches right consistency.


Pasta :

Boil Penne pasta and strain water .

In a pan , add butter sliced onions, capsicums, corn , peas and stir fry.

Add Jalapenos for that zing.

Add boiled pasta and Bechamel sauce and oregano and chilli flakes for flavour.

Viola ur pasta is ready !

Farfalle Pasta

Farfalle word in Italian means Butterfly. Farfalle pasta are ribbon shaped pasta or also called as bow tie pasta. I saw an Korean drama called Smiling Pasta, the heroine arranges 1000 or more Farfalle pasta to form a puzzle in an arrangement to fulfill her sweet heart wish to come true. They call it butterfly effect.

Farfalle pasta  Jinx style

Boil the pasta and strain and keep it aside.

In a pan , add butter diced onions , capsicums and stir fry

we can add corn , peas or panner to make it colourfull.

Add the cooked pasta to the pan.
 
Add bechamel  sauce/ white sauce to the pasta  add oregano and chilli flakes .

let it to simmer down to a consistency to switch off.

or we can add Pizza sauce to the pasta  and pasta is ready

or
 we can add Indian style masala like chilli powder (1 tsp) coriander powder (1/2 tsp)
and tomato sauce and cup of  fresh cream but be careful to see that it doesnt curdle.

Yummy Pasta is ready

Baji chilly pickle ~~ a pickle in few hours

Ingredients :

Baji Chilly

Salt

Lemon Juice

Oil


Steps:

Cut the stalk of the chilly and cut into two equal halves. Remove all the seeds from the chilly. Repeat the above step until all chillies are cut .

Add 1-2 Lemon's Juice as needed by Chilly and sprinkle salt and mix nicely. Set aside for an half an hour for marination.

After half an hour , the chillies soaked in salt and lemon are ready for stir fry.

Pour little oil in the pan and add marinated chillies and stir fry the chillies until they turn yellow and the inside are all cooked . simmer until it is dry.

voila pickles are ready to eat ....

tangy lemony chillies are ready to devour

Brinjal chutney

Brinjal 9which is rich in iron can also taste good if barbecued and seasoned with chilli and onion
yum .. yum finger licking chutney ready ...

Ingredients;

Brinjal (1 big)
onions(4-6) shallots
tamarind a pint
Green chillies(3-4)
salt



Method:

Place the brinjal on the burner of the stove after applying a teaspoon oil all over it . Heat the brinjal on all sides until blisters are formed on its skin and it has been fairly heated on all sides with skin ready to peel off.


Put the brinjal in a vessel with water and peel of the skin off the brinjal and cut it into small pieces. Saute the onions shallots and greeen chilli  and add them to brinjal pieces after it has cooled down. Grind it till its smooth   Add Salt and mix well.

Seasonings:

Add oil and put mustard seeds , urd dhall till they crackle and add little asafoetida to it and curry leaves and simper the chutney to add more flavour


ta da  yummilicious chutney ready

huamei sweet and sour dried plum li hing mui

Puliyogare

Mixture :

Red Chillies 1 cup
coriander seeds 3/4 cup
Bengal gram dhall 3/4 cup
fenugreek 1 1/2 tbsp
Peanuts 1 1/2 cups


Mixture preparation:
Dry roast the above ingredients seperately.
Grind the red chillies, Coriander seeds, Bengal gram dhall, fenugreek into semi coarse powder.
Then add peanuts and ground it with the above mixture


Base:

Tamarind  1 cup

dry orasted peanuts


Soak the tamarind in water remove the waste and get clear tamarind liquid.

turmeric powder
bengal gramm dhall -1/4 cup
red chillies - 1/2 cup  torn into 2 pieces without the stem
mustard seeds
curry leaves - handfull
tamarind water

add 2 cubes of velam jaggery


salt,
let it boil nicely and add the semi coarse misture and stir on it has the right flavour and add salt to taste.

in the end roasted peanuts