3 ingredients pasta

Ingredients:

Pasta 1 cup

Butter/Ghee/Oil 2 tbsp

Mayonnaise 3-4 tbsp

Seasoning- Oregano flakes/Chili flakes/Garlic Seasoning 

Method:

1. In a pan add about 2 cups of water and 1 cup pasta. Add salt as per taste and Boil the pasta.

2. Drain off excess water from boiled pasta.

3. In a frying pan add about 2tbsp butter/ghee/oil. Add salt as per taste, seasoning of your choice and stir it for a while.

4. (Optional)You can also add chili powder

5. Add boiled pasta and mix well.

6. Add 3-4 tbsp mayonnaise sauce and give a good mix 

Crispy Corn

Ingredients:

Sweet corn kernel - 1 cup

Oil - 2 cups

All purpose flour/Maida - 1 tbsp

Rice flour - 3 tbsp 

Corn flour - 3 tbsp

Finely chopped coriander/cilantro - 1 tbsp

Finely chopped onion - 1 tbsp

Salt (as per requirement)

Pepper - 2 tsp

Chili powder - 2 tsp

Cumin/Jeera powder - 1 tsp

Aamchur powder - 1 tsp (optional)

Method:

1. In a pan add 2 cups of water and 1 tsp salt, after it starts boiling add 1 cup of sweet corn kernel. Cook until it boils.

2. Use a sieve to drain off excess water.

3. For corn now add 1 tbsp all purpose flour/maida, 3 tbsp rice flour, 3 tbsp corn flour, pepper powder, salt, 1 tsp chili powder and gently mix such that each kernel is coated.

4. In a frying pan add 2 cups of oil and fry the corn kernels in medium flame for about a minute or two 

5. Use a kitchen towel to remove excess oil from fried corn.

6. Let it cool for about 5 minutes and fry it again until it turns golden brown.

7. Place fried corn on kitchen to remove excess oil and transfer it to a bowl.

8. For the fried corn kernels, add salt, 1 tsp chili powder, 1 tsp cumin/jeera powder,  1 tsp aamchur powder and gently mix

9. Finally add 1 tbsp onion and 1 tbsp coriander/cilantro and serve hot

Tip: Double frying makes the corn kernels more crispier

Alfredo Sauce

Ingredients:

All purpose flour/Maida -  2/3 tbsp

Butter -  2 tbsp

Milk - 1 cup

Oregano flakes (as per requirement)

Chili flakes (as per requirement)

Method:

1. Melt butter in a pan at low/medium heat.

2. Add 2/3 tbsp of all purpose flour/ maida and stir it using a whisker to avoid lumps 

3. Add milk gradually and keep stirring until it has acquired sauce consistency and no more lumps are left

4, Add salt, oregano flakes and chili flakes as per requirement 

5. Additionally cheese can also be added 

Alfredo sauce is now ready. You could use it while making pasta/spaghetti/lasanga

Click here for alfredo pasta recipe:

Alfredo-pasta

Loaded Cheesy Nachos

Ingredients:

Nachos - 1 Pack
Grated mozzarella cheese - 1/4 cup
Grated cheddar cheese - 1/2 cup
Chopped capsicum - 1/4 cup
Chopped tomato - 1/4 cup
Sweet corn - 1/4 cup 
Black olives - 5/6 (optional)
Jalapenos - 5/6 (optional)

For seasoning:
Chili flakes
Oregano flakes

Method:
1. In a bowl take 1/4 cup sweet corn and add about half a cup water. Boil the sweetcorn on a flame and let it cool down.
2. Dice black olives and jalapenos
3. In a baking pan, layer the ingredients as follows
    *Add about 3/4 of nachos for the base layer
    *Add capsicum, tomato, sweet corn, black olives and jalapenos
    *Top the veggies with 1/4 cup cheddar cheese
    *Put the remaining 1/4 of nachos
    *Finally add 1/4 cup cheddar cheese
    *Sprinkle chili flakes and oregano flakes
4.Bake in an oven at 170 degree celsius for 5-7 mins
5.Top the nachos with mozzarella cheese before serving

Spinach-Cheese Swirls Puff

Ingredients:

Pastry Sheets - 1 sheet(Pepperidge Farm Puff Pastry Sheets)
Chopped Onion - 1 cup
Finely Chopped garlic - 1tbs
Chilli flakes - 1tsp
Salt - 1/2 tsp
Chopped fresh Spinach - 6 cups
Grated Mozzarella Cheese - 1/2 cup

Method:
Stir all ingredients in a large bowl.  Unfold the pastry sheet on a lightly floured surface. Top with the cheese, spinach mixture.  Starting with a short side, roll up like a jelly roll, Apply little water at the end and seal the roll. Cut into 20(1/2-inch) slices. Place the slice, cut-side down into baking sheets.

Preheat oven to 400 degrees. Bake for 15 minutes / until golden brown.

Mango Cheese Cake

Ingredients:

Pie crust: (you can also use ready to use 6 inch graham cracker pie crust)

Graham crackers: 8

Melted butter: 3tbs

2nd and 3rd layer:

Mango pulp/puree: 3/4 cup

Cream cheese: 226g 

Condense milk: 170g

Sugar: 1tbs

Unflavored Gelatine: 1 tbs

Warm water 3/4 cup

Method:

1st layer: (you can also use ready to use pie crust)

• Crush 8 Graham crackers and mix in 3 tbs melted butter with a fork until well blended (should look like moist beach sand). 
• Pour into a greased glass bake-ware / spring-form / cheese-cake pan and press down the mixture to pack into a firm, uniform layer at the bottom. 
• Put in fridge for 15min.

2nd layer: 

• In a bowl, mix 1/2 cup Mango puree, 226g room-temperature cream cheese,  170g condensed milk(1/2 tin) in a mixer / blender until well combined. (Do not mix / blend the ingredients at high speed or for too long). 
• In 1/2 cup of warm water, mix 1/2 tbs of sugar, and 3/4 tbs of unfavored gelatine and stir with a spoon immediately not allowing lumps to form. After the gelatine solution has dissolved, pour into the Mango cheese mixture and mix / blend until well combined. (Again do not mix / blend the ingredients at high speed for, too long). 
• Pour this mixture gently over the firm 1st layer, make sure there is 1/4 cm space for 3rd layer and very gently shake the pan to prevent any air bubbles, and set in the freezer for 20 min or until this layer is set firm.

3rd layer: 

• In a bowl, take 1/4 cup Mango puree. 
• In 1/4 cup of warm water, mix 1/2 tbs sugar and 0.25 tbs of unflavored gelatin and stir until dissolved. Add this to the Mango puree and mix well until well combined without any lumps. 
• Pour this mixture gently over the firm 2nd layer, and set again in the freezer for 20 min or until set.

Bas Saaru/ Uralikalu /Ulavalu / Horse grain

Ingredients:

Uralikalu /Ulavalu / Horse grain - 1cup
Onion chopped - 1 and 1/2 cup
Garlic - 10
Red chili powder - 2tsp
Tomato - 1 medium size
Tamarind - 1 lime size
Grated coconut - 3tbs
Sambar powder - 1tsp
Turmeric powder - 2 pinch
Daniya Jeera powder - 1tsp
Chopped Drum stick leave/Methi - 1bunch(Optional)
Chopped coriander - 2tbs

Seasoning:

Mustard seeds:1 tsp

Cumin / Jeera - 1tsp

Urad Dal - 1tsp

Curry leaves: 10

Oil: 4 tbs
Red Chili - 2

Method:
Soak Horse grain for 8 to 10 hours. We can follow our own method to sprout these grain either in cloth or in stainless steel colander.  I make my sprouts using colander, keep soaked grain in colander and cover it with a lid and leave it for 10 to 12 hours.  Container can be place in oven.  We get nice long sprouts during summer.

We can also make this recipe without sprouts just by soaking Horse grain

Pressure cook Horse grain with 3 cups of water for 10 minutes or 1 whistle.  When its cool down separate water and horse grain.

Dry curry:
Make seasoning with Oil - 2tsp, mustard seeds 1/2 tsp, Cumin 1/2 tsp, Urad Dal - 1tsp, Curry leaves and red chilis.  When mustard seeds start spluttering add Onion and chopped garlic, when onion gets soft add Drum stick leaves/Methi(Optional), horse grain, turmeric, chili powder 1tsp, grated coconut 2tbs, daniyajeera powder and salt to taste, mix well and close lid and cook for 5 minutes.  

Rasam/Saaru:
Saute chopped onion 1/2 cup, garlic 2 with 1tsp oil, keep it aside and let it cool.  In a small bowl boil tomato and tamarind with 1 cup of water, when tomato gets soft turn of flame and let it cool for few minutes.  take a blender jar and add cooked onion garlic, tomato tamarind, Sambar powder, coconut tbs, chili powder and some water.  make it into paste and keep it aside.
Prepare seasoning with Oil - 2tsp, mustard seeds 1/2 tsp, Cumin 1/2 tsp, Curry leaves,  When mustard seeds start spluttering add ground paste, filtered horse grain water, salt to taste, 1 cup of water if it's too thick and let it boil for 5 to 10 minutes, turn off flame and garnish with coriander

Serve hot with rice or Ragi Or Jowar Mudde/Sangati