Rotini with Meat sauce

Ground beef             1lb
Pasta sauce              1 container I use Regu
Garlic Chopped          1 clove
Onion  Chopped       1
Basil                         1/4 tsp
Oregano                   1/2 tsp
Black pepper            1/2 tsp

Brown the ground beef well Drain the excess fat off. Be sure to stir well so that the meat wouldn't form any lumps. Add Garlic, onion, Basil, oregano and Black pepper  fry for another 5 minutes.  Add the pasta sauce to the meat cook it under medium heat for about 10 minutes. serve on top of rotini. top with shredded marble cheese and Parmesan cheese


For Pasta:

Boil pot full of water. add 1 tsp olive oil and 1/2 tsp salt.
When the water boils add the pasta. Be sure to have lots of water. so that the past wouldn't stick together. when the pasta reach your consistency drain it.

Rice and Beans

Rice              1/2 cup
Beans            1/2 cup
Coconut         1/2 cup
Geera              1/4 tsp
Black pepper    1/2 tsp
Garlic                2
Salt                    1/2 tsp
Oil                     2 tbsp

Soak the beans  over night (Optional). cook the beans with all the ingredients except the rice . Once the beans are almost cooked add the rice. the water should be 1/2 finger above the rice level. Cover and bring to boil. boil the rice for about 15 minutes.Now turn them heat  down to low. cook it until the rice is done to your consistency. Have it with moru and pappadam.

This dish is good when you don't feel like spending a lot of time in the kitchen and wants some comfort food.

Chiratta Puttu

Roasted Rice flour    2 cup

Water                           As needed

Salt                               ½ tsp

Grated coconut          ½ cup or more

Take 2 cups of rice flour in a bowl. Add a little salt. Add water little at the time and mix well with your fingertips. When you take a handful of flour and press it between your fists, it should hold its shape, when you press it again a little harder, it should crumble. That is the right consistency. The flour should be crumbly and moist without any lumps. You can blend it in a mixer for 2-3 seconds using the whip blade. Keep it aside for 15 minutes.

Take an empty coconut shell. Make a whole at one of the eye so that its sits on your pressure cooker. Layer the Chiratta (Coconut shell) first with little grated coconut then add first full of puttu flour, then add about 2 tbsp. grated coconut followed by puttu flour. Top it off with grated coconut

Now add 2 -3 cups of water in your pressure cooker cover the lid and fix the chiratta (Coconut shell) on to the nozzle of pressure cooker. Boil the water under high heat.  Once you see the steam escaping from the chirata puttu reduce the heat to medium and cook for another 5 minutes.

Turn off the heat remove the coconut shell from the pressure cooker using a towel transfer upside down in to a plate. Tap the sides with a spoon then lift the shell. Chiratta puttu is ready. Serve hot with kadala curry. Or Banana

Stir fry Karela

Stir fry Karela

Karela sliced              6

Onion sliced                1 medium size

green chilli                   2 sliced

Garlic                          2 clove

Salt                              As need

.

In a large frying pan , mix all ingreedients together cover and stem for3-4 minutes. open the lid, add 1 tbsp veg oil. turn the heat to medium. stir fry for about 15 minutes.

karela pickle

karela pickle

Karela sliced              2cup

Sesame Oil                 1/6 cup

Mustard                      1/2tsp

Fenugreek seeds         1/2 tsp

Garlic chopped            8

Ginger chopped             11/2 tsp

Green chilly sliced           6

Vinegar                         1/2 cup

Water                            1/2 cup

Salt                                2 tbsp

Heat the oil in a large bottom thick frying pan. Splatter mustard seeds and fenugreek.

Add Garlic, green chili and ginger fry until golden brown.

Add Karela and fry for about 5 minutes

 In another pan, boil water, vinegar and salt. add the salt water to karela and cover with a lid.  Transfer to a glass bottle. use as a condiment for your main meals.

Fish curry

Fish curry

Herb Baked Chicken wings

Herb Baked Chicken wings

Chicken wings            1kg

Rosemary                   2 tsp.

Parsley                        1 tsp

Thyme                         1 tsp

Cayenne pepper             1/2 tsp    Or  as per your tolerance

Salt                              as needed

Clean chicken wings well.Remove the tips. Cut in to two pieces. I used some vinegar  in the water while cleaning. 

Marinade the chicken well . Let it stay in the fridge for 2 hrs. Bake  the under 350F until done. Be sure to turn on the other side when the wings starts to brown. You can substitute Cayenne with paprika if you don't want your wings hot. also gives the the colour. serve hot with rice or baked potato.