Cooking ABC pasta with my sous chef daughter

ABC pasta is  light, funky and playful and my daughters favourite. Eat while you learn is my favorite statement:) . Here is a simple way to prepare this pasta and then watch your kids face light up !!!

Cooking ABC pasta from scratch with my sous chef daughter . Eat while you learn was the moto that day. The kitchen was filled with laughter and mess

 

I am a very private person when it comes to my family and i usually don’t share details on social media. This privacy also means that people on Instagram or Facebook get to see a lot of travel pics or just food / bake related pics.

Cooking ABC pasta from scratch with my sous chef daughter . Eat while you learn was the moto that day. The kitchen was filled with laughter and mess

Today i am going to introduce my daughter to you all, a chirpy, naughty and very perceptive 5 year old.  She is my one true love and she is my partner in my cooking experiments. A true foodie with a very very sweet tooth. A pasta lover, she started eating pasta at the age of 2 years and still loves it.

We bought this ABC Pasta packet during our vacation abroad and one fine Sunday couple of weeks back we made it for lunch. We had so much fun, initially we arranged the letters for A – Z (i think we didn’t find some of them), then tried to make words out of them and then we made a warm pasta dish out of it.

Making of ABC Pasta

To make this ABC pasta, we divided our responsibilities 🙂 . She filled the water for boiling the pasta, i boiled it. She washed the vegetables, i cut them finely. She ate some butter, I cooked with it. That Sunday the kitchen was filled with a laughter and mess, such a awesome time. I thank God for every thing and all the time and happiness ( i might sound philosophical but one must always count their blessings).

Cooking ABC pasta from scratch with my sous chef daughter . Eat while you learn was the moto that day. The kitchen was filled with laughter and mess
She very carefully arranged the letters in the middle with a little help from me

We picked vegetables of different colours and the end product – pasta looked like a rainbow with red, green, yellow colours.

A little note form this mommy to all other mommies, take out time from your busy schedule and spend with your kid…these are small pleasures of life 🙂

Print Recipe
ABC Pasta | Rainbow pasta for kids
Cooking ABC pasta from scratch with my sous chef daughter . Eat while you learn was the moto that day. The kitchen was filled with laughter and mess
Course Main Dish
Cuisine Italian
Prep Time 20 minutes
Cook Time 20 -25 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 20 minutes
Cook Time 20 -25 minutes
Servings
people
Ingredients
Cooking ABC pasta from scratch with my sous chef daughter . Eat while you learn was the moto that day. The kitchen was filled with laughter and mess
Instructions
  1. Boil water and cook the paste till al dente. Was the pasta in cold water o stop overcooking of the pasta. Coat the pasta with some oil so that they do not get sticky and set aside
  2. Heat oil in a vessel and add garlic to it and saute on low flame
  3. Cook all the vegetables in with the garlic (season as required)
  4. Add the seasoning to the vegetables and mix well
  5. Add the pasta and toss it nicely ( add some oil if required)
  6. Serve warm with some bread and nice soup

Vegetarian Jadoh with tofu and mushrooms

Here is my vegetarian Jadoh with tofu and mushrooms. This simple yet flavour-some rice recipe is easy to make and very healthy too.

My vegetarian Jadoh with tofu and mushrooms. This simple yet flavour some rice with ginger and bayleaf is easy to make and healthy too.

This month, us bloggers from  Shhhhh Cooking Secretly Challenge traveled to the beautiful north eastern state of Meghalaya.  Meghalaya which literally means “abode of clouds” is part of the ” seven sister states” of North East India. Psst…did you know Cherapunji, once known as the wettest place on the planet is situated in Meghalaya??

Mayuri our didi who blogs at Jikoni  gave me two ingredients, mushrooms and rice to create a beautiful vegetarian dish. Now lets think about this beautiful state for a moment, a state where most of the people are tribals like the Khasis, Garos and Jaintias.  What do they eat?? non vegetarian food of course :). So how do i, a vegetarian, cook a recipe from the cookbooks of Meghalayan Cuisine??

Adaptation or lets say, my version of the local non vegetarian recipe was the answer. I decided to make the vegetarian version of Jadoh ( Ja means rice and Doh means meat), Jatofu 😉 . I looked at various recipes online so that i could get my dish looking very similar in terms of colour, presentation and get almost the flavour.

Making of the vegetarian Jadoh with tofu and mushrooms

In a traditional Jadoh, local red rice from Meghalaya and pork is used, i used local short grained rice and mushrooms. In the original recipe, the colour (rich brown) is achieved by cooking the pork blood and rice together, i got that by browning my onions and mushrooms. The meaty part in my recipe got replaced by the firm tofu, which i marinated in soy sauce to introduce more flavour into the rice. The flavor of ginger through the rice and vegetables was to die for.

My vegetarian Jadoh with tofu and mushrooms. This simple yet flavour some rice with ginger and bayleaf is easy to make and healthy too.

The final outcome ( i used other veggies such as broccoli and capsicum  as well), was a hearty meal for Sunday family lunch. A must try for all who want to try something different, a little bland ( yup i like bland food) yet flavour-some.

My vegetarian Jadoh with tofu and mushrooms. This simple yet flavour some rice with ginger and bayleaf is easy to make and healthy too.             shhh-secretly-challenge-image

Print Recipe
Vegetarian Jadoh with tofu and mushrooms
My vegetarian Jadoh with tofu and mushrooms. This simple yet flavour some rice with ginger and bayleaf is easy to make and healthy too.
Prep Time 30 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Prep Time 30 minutes
Cook Time 40 minutes
Servings
people
Ingredients
My vegetarian Jadoh with tofu and mushrooms. This simple yet flavour some rice with ginger and bayleaf is easy to make and healthy too.
Instructions
  1. In a bowl, chop the tofu in chunks and marinate it in soy sauce for 10 minutes
  2. In a wok/ kadai, heat some oil and add the onions to it
  3. Saute the onions till pink and add the mushrooms, cook till they get a nice brown color and reduce in size
  4. Add the broccoli and capsicum and saute well
  5. Add the water and bring it to a boil
  6. Add salt, turmeric powder, pepper powder, bay leaf and ginger and mix well
  7. Add the washed rice to this water, stir well and close the lid to the vessel
  8. let the rice cook on sim to medium flame till it is about 80 % cooked ( aldente)
  9. Remove the lid, place a towel on the mouth of the vessel and now place the lid on top of the cloth (this will ensure that the rice gets cooked correctly, fluffy and the flavour does not get lost)
  10. After about 5 minutes, remove the cloth, use a fork to fluff the rice.
  11. Serve hot with stir fried vegetables..or in our case we had it with spicy banana chips

Palak Thalipeeth | Multigrain flour and spinach flat bread

Palak Thalipeeth, a multigrain flour flat bread from Maharashtra. Eat it with curd or sweet pickle and be sure to be amazed.

Step by step description on making a healthy multigrain flour palak thalipeeth (flat bread). This homemade flat bread also has the goodness of spinach

Tea With pakoras? or samosas, now is the time to try out a new snack in town. A traditional snack all the way from Maharashtra. Thalipeeth, is a flat bread made form various flours such a jowar, bajra, atta or rice flour.

Step by step description on making a healthy multigrain flour palak thalipeeth (flat bread). This homemade flat bread also has the goodness of spinach

This month, us bloggers from  Shhhhh Cooking Secretly Challenge traveled to land of Bollywood and Chatrapati Shivaji, Maharashtra. I was paired with Sujata Roy from   “Batter Up with Sujata”. She gave me ginger and turmeric as my secret ingredients and with that i came up with Palak Thalipeeth.

Step by step description on making a healthy multigrain flour palak thalipeeth (flat bread). This homemade flat bread also has the goodness of spinach

Thalipeeth, a Maharashtrian flat bread is made from various flours such as jowar, bajra, rice and whole wheat flour. The different flours used in this recipe make it highly nutritious in calcium, phosporous, protein, minerals etc.

What goes to into making a Palak Thalipeeth

Multigrain flour is the main ingredient in making thalipeeth, so let see why  these flours and some other ingredients make this flat bead so nutritious:

Jowar flour: Made from jowar / sorghum, this flour is loaded with essential vitamins, anti-oxidants, zinc etc.

Bajra flour: This flour apart from being a great gluten free option, also is rich in proteins and fiber

Rice flour: an excellent substitute for gluten free recipes, it is also helpful in helping people who might not be able to digest wheat

Besan / Gram flour: Gram flour / chick peas flour is also a source of protein and vitamins

Palak / Spinach: Palak is known to contain vitamins and iron.

Masalas:  well Indian spices / masalas just bring life to all the recipes 😀

How to make Palak Thalipeeth

Once all the ingredients are collected as per the recipe. A firm dough is made and set aside in a bowl to rest for atleast 30 minutes. After that the magic begins!!!

  • Take two sheets of butter paper / parchment papaer (A4 size )

Step by step description on making a healthy multigrain flour palak thalipeeth (flat bread). This homemade flat bread also has the goodness of spinach

  • Take a ball of the dough (cricket ball size) and place it on the oiled parchment paper

Step by step description on making a healthy multigrain flour palak thalipeeth (flat bread). This homemade flat bread also has the goodness of spinach

  • Cover with the other sheet and slowly use your fingers to spread it out

Step by step description on making a healthy multigrain flour palak thalipeeth (flat bread). This homemade flat bread also has the goodness of spinach

  • Remove the top sheet, gently turn over the flat bread directly on the oiled tawa or on your hand before placing it on the hot tawa.

Step by step description on making a healthy multigrain flour palak thalipeeth (flat bread). This homemade flat bread also has the goodness of spinach

  • Cook on both sides with a little oil.

shhh-secretly-challenge-image

I had a great time making this recipe..i hope you like it to.

 

Print Recipe
Palak Thalipeeth | Multigrain flour and spinach flat bread
Step by step description on making a healthy multigrain flour palak thalipeeth (flat bread). This homemade flat bread also has the goodness of spinach
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 20 minutes
Servings
people
Ingredients
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 20 minutes
Servings
people
Ingredients
Step by step description on making a healthy multigrain flour palak thalipeeth (flat bread). This homemade flat bread also has the goodness of spinach
Instructions
  1. In a large bowl, bring together all dry and wet ingredients
  2. Slowly add water to the bowl and bring all the ingredients to form a firm dough
  3. Cover the bowl with firm dough with a plate / cloth and set aside for 20 minutes
  4. Take 2 sheets of parchment paper, oil them and set aside
  5. After 20 minutes, form balls of the dough (cricket ball size)
  6. Place the ball on the oiled sheet and softly press it
  7. Place the other sheet on top of the dough and press the dough slowy to flatten it
  8. Flatten it till it is 2.5 - 3 times bigger than what the dough started out initially
  9. Remove the top sheet and transfer the thalipeeth on the tawa (either directly on the tawa or transfer to hand first and then transfer to the hot tawa)
  10. Make 4 - 5 holes while the thalipeeth is on the tawa
  11. Add oil to the holes ( this helps in evenly cooking the thalippeth)
  12. Cook on both sides on medium flame to get even colouring.
  13. Repeat the process till all the dough becomes a thalipeeth 🙂
  14. Serve hot with some pickle, curd and here we also some chickpea salad

Chakki Ki Sabzi | Madhya Pradesh style Wholewheat flour dumplings in sauce

This Chakki Ki Sabzi, made from whole wheat dumplings in a tangy sauce is a meal by itself.  Apart from being a meal, this spicy and tangy sabzi also goes well with rice.

Love this Chakki Ki Sabzi from Madhya Pradesh, it is made from whole wheat flour and is very similar to gatte ki sabzi for Rajasthan.

This month, us bloggers from  Shhhhh Cooking Secretly Challenge traveled to the land known as the “heart of India” also known as Madhya Pradesh.

Here are some of the famous things to see in Madhya Pradesh

  1. Sculptures of Khajuraho
  2. Wildlife at Bandhavgarh
  3. Kanha National park
  4. Temples at Ujjain
  5. The historical city of Gwalior
  6. Buddhist stupas at Sanchi

Apart from the historical sites and national parks, Madhya Pradesh is also known for vegetarian food such as poha, bhutta ka khees, palak pooris, malpua and mawa bati.

This month my partner Shobaji from Shobasfoodmazaa gave me two very simple ingredients to use and make a dish representing Madhya Pradesh. She gave me whole wheat flour and cumin seeds. The obvious thing for me to make was Chakki Ki Sabzi.

A few things to know about this recipe:

  1. The chakki / whole wheat flour dough used in this recipe is first steamed, then fried and then in gravy.
  2. Make nice and small pieces of the dough ( once it is steamed it does become big).
Love this Chakki Ki Sabzi from Madhya Pradesh, it is made from whole wheat flour and is very similar to gatte ki sabzi for Rajasthan.
Dough in an oiled utensil before steaming
Love this Chakki Ki Sabzi from Madhya Pradesh, it is made from whole wheat flour and is very similar to gatte ki sabzi for Rajasthan.
Dough dollops after steaming
Love this Chakki Ki Sabzi from Madhya Pradesh, it is made from whole wheat flour and is very similar to gatte ki sabzi for Rajasthan.
Fried dough

3. It is time time consuming to make this sabzi, but it is absolutely delicious.

4. Don’t go overboard with the spices, subtle flavours make this sabzi delicious.

It is time time consuming to make this sabzi, but it is absolutely delicious.

This recipe is similar to Gatte ki Sabzi which is a popular recipe from Rajasthan. Here whole wheat flour is used instead of gram flour (besan). The main difference is seen in the way that the Gatte and chakki are cooked. Gatte are cooked like a pasta in boiling water whereas chakki cubes are steamed, fried and then added to gravy.

It is time time consuming to make this sabzi, but it is absolutely delicious.

Some of the other recipes using whole wheat flour / atta ingredients are:

  1. Mattar ke parathe
  2. Instant healthy dosa
  3. Sattu ka paratha
  4. Burger Buns
Print Recipe
Chakki Ki Sabzi | Whole wheat dumplings in tangy sauce
It is time time consuming to make this sabzi, but it is absolutely delicious.
Prep Time 1 hour
Cook Time 35 minutes
Servings
people
Ingredients
For the dough
For the gravy
Prep Time 1 hour
Cook Time 35 minutes
Servings
people
Ingredients
For the dough
For the gravy
It is time time consuming to make this sabzi, but it is absolutely delicious.
Instructions
  1. In a bowl, mix the ingredients of the dough and knead well. (the dough should be sticky and soft).
  2. After kneading, let the dough rest for at least 15 minutes.
  3. After 15 minutes, knead for some more time till the dough does not stick to your hands and becomes soft
  4. Now form small dollops of the dough and steam them in a pressure cooker ( on an oiled plate.)
  5. Once the dough dollops are steamed, set aside and let them cool
  6. Once cooled, fry them in hot oil and drain on tissue paper.
  7. In a kadhai / wok, heat 2 tbsp of oil. Add the cumin seeds and ginger garlic paste.
  8. Saute till the paste is cooked on a low flame.
  9. Add the onion paste and cook for some time
  10. Add the masala powders and mix well
  11. Increase the flame, add curd and cook the curd on high flame (high flame ensures that the curd does not split)
  12. Once the curd is cooked, add the tomato paste and cook well.
  13. Now add the fried dough dollops and cook them for a couple of minutes at a very low flame.
  14. Garnish with coriander leaves and cook for another couple of minutes
  15. Srve hot with some jeera rice or have it as is in a bowl

Moong and cabbage Rice | A Simple one pot rice recipe

Sometimes i just want to throw all things together in a pot and get something nice to eat. This Moong and cabbage rice is exactly that, a one pot recipe filled with deliciousness. 

This moong and cabbage rice is easy and simple to make. This delicious, easy and simple to make rice can be made in one pot.

 

These days whenever we have friends over for dinner or lunch, i make this moong and cabbage rice instead of a pulao. It is easy, simple and one pot 🙂

The secret to this recipe you ask?? nothing..every time i cook this, i use whatever ingredients i have on my hand on that day or what my stomach fancies !!! Its that versatile a recipe, and makes a humble vegetable like cabbage tasty.

I have used left over rice (from previous night) in this recipe, but one can easily use freshly cooked rice for this recipe. Also this recipe can be tweaked in many ways, depending on what ingredients are available at home.

Different ways to make it more tasty and healthy:

  1. To make this version healthy, you use cooked broken wheat or brown rice.
  2. I have added peanuts, but to make it luxurious, use cashew nuts and walnuts.
  3. I have also added capsicum and carrots to it to make it colourful, you could add green onions, potatoes, peas etc
  4. Masalas : anything that you have on hand, a bit of garam masala at the end and the aroma is fabulous.
  5. Protein: I have added cooked moong , you can use kabuli channa or black channa or even cooked rajma. Another intersting idea would be to add mixed sprouts as garnish to add texture to the rice.

This moong and cabbage rice is easy and simple to make. This delicious, easy and simple to make rice can be made in one pot.

If you are in a mood for some thing simple, serve this with cucumber raita or plain curd else serve this with channa masala or rajma or even kali dal.

Here are some more rice recipes to make :

  1. Mango Rice
  2. Capsicum Rice (with mint)
  3. Sasve Kai Chitranna ( Rice with mustard and coconut)
Print Recipe
Moong and cabbage Rice |
Course Main Dish
Cuisine Indian
Keyword rice
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Indian
Keyword rice
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Heat oil in a kadhai and add mustard, jeera and curry leaves to it.
  2. Once the mustard splutters, add garlic, onions and saute well
  3. Now add the tomatoes and all the masala powder mentioned above.
  4. Once the tomatoes are cooked, add the carrots,soaked moong and sliced capsicum
  5. Stir them briefly and add the cabbage and mix well
  6. Add the required amount of salt to this mixture, stir and close the lid of the kadhai and let the mix cook for about 10 -15 minutes (stir once every couple of minutes so that the sabzi does not stick to the kadhai)
  7. Once the cabbage sabzi is completely cooked, add rice and mix well
  8. Close the rice pot with a lid and let it cook on low flame
  9. Garnish with chopped coriander and serve hot with raita or plain curd
Recipe Notes

Note:

1. While using broken wheat or red rice, try and cook them al dente or the mix would go soggy.

2. Addition of butter, cashew nuts and green chillies would make this luxurious.

3. Mint leaves also can be added to give this recipe an interesting twist.

4. Grated coconut also can be added at the end to give the recipe a slight sweet hint.

Vazhakka Thoran | Kerala Style Raw Banana Stir Fry

Vazhakka Thoran is an easy and classic dish made with Raw banana and coconut. This version of stir fry can be easily served with rice or rotis.

Vazhakka Thoran is an easy and classic dish made with Raw banana and coconut. This version of stir fry can be easily served with rice or roti

In the last few months, the state of Kerala has been in the news because of floods and devastation across the state. Many people have lost their near and dear ones. In the middle of all this devastation, news channels also  showed us resilience and positive vibe that the people of Kerala have.

As an ode to the state of Kerala and its people, for this month’s Shhhhh Cooking Secretly Challenge, us food bloggers are cooking recipes from Kerala.

This month i was paired with Anu Kollon from Ente Thattukada and she gave me coconut and raw banana as my secret ingredients. This gave me the perfect opportunity to make the traditional Vazhakka Thoran.

shhh-secretly-challenge-image

My quest to make a very traditional dish using coconut and raw banana led me to my neighbour’s (Aruni’s) house. After chatting with her on various recipes like kallan or erissery, i decided to make a simple dry raw banana preparation to go with rice last week.

Vazhakka Thoran is an easy and classic dish made with Raw banana and coconut. This version of stir fry can be easily served with rice or roti

Did you know this about Banana??

Did you know the banana plant might be the only plant where almost all parts of the plant get used and nothing goes waste?? Let me write how 🙂

  • Banana plant Stem / trunk – Also known as Vazhai thandu in tamil, this part of the plant is used in south indian cuisine to make a raita or a dry sabzi.
  • Banana leaves – The leaves which are large and water proof, are very commonly used as plates to serve food in marriages or family functions. It is also used to make eco-friendly containers in India.
  • Banana flower – In south India this part of the plant is used as a vegetable to make dry sabzis or even tasty vadas (fried lentil fritters).
  • Raw banana – Raw banana is very versatile and can be used in curries / sabzis as a vegetable or gets used to make some yummy chips.
  • Ripe banana – What can i say, that you dont know, in Banana cake, in fried bananas or had just as a fruit, so many options to eat these.

Coming back to the recipe, I made the Vazhakka Thoran as an accompaniment to sambar/rasam rice for lunch, but it can also be served with mixed rice varieties or rotis.

More recipes using Raw Banana / Vazhakka:

  1.  Gujarati Undhiyu
  2. Vazhapoo Parappu Usili ( Banana flower and coconut dry sabzi)

Mixed rice varieties:

  1. Mango Rice
  2. Mustard & Coconut Mixed Rice
Print Recipe
Vazhakka Thoran | Kerala style raw banana stir fry
Vazhakka Thoran is an easy and classic dish made with Raw banana and coconut. This version of stir fry can be easily served with rice or roti
Prep Time 20 min
Cook Time 20 minutes
Servings
people
Ingredients
To saute
To grind
Prep Time 20 min
Cook Time 20 minutes
Servings
people
Ingredients
To saute
To grind
Vazhakka Thoran is an easy and classic dish made with Raw banana and coconut. This version of stir fry can be easily served with rice or roti
Instructions
  1. Remove the skin from raw banana and chop them into small cubes (add them to a bowl of water so that they don't oxidize and turn black)
  2. Heat 1.5 cups of water in a medium sized wok / kadhai and add the chopped bananas to it
  3. Add some salt and turmeric powder and cover it for 5 - 7 minutes
  4. Once the raw bananas is par cooked ( almost 90% cooked), remove from heat, drain the water and set aside the cooked bananas in a plate
  5. Grind / pulse the ingredients given to a rough paste and set aside
  6. Heat oil in a kadhai / wok, add mustard leaves, curry leaves.
  7. Once the mustard splutters, add the ground mixture and raw bananas and mix well
  8. Cook for a couple of minutes and remove form heat
  9. Serve with hot rice and rasam or with rotis

Crumb pasta with roasted vegetables and seeds

Crumb pasta with roasted vegetables and seeds, a simple and family friendly pasta to have on a relaxed weekend. It has  the goodness of vegetables like zucchini, tomatoes, mushrooms, red bell peppers and my little twist of roasted seeds. 

Crumb pasta with roasted vegetables and seeds is a very simple kid friendly pasta recipe. The recipe has the goodness of vegetables and seeds

We as a family love pasta and are always looking at interesting recipes to try out. During one of my searches, i landed on Donna Hay’s page and there i saw crumb pasta video. The recipe was interesting, very new to me and very simple to make.

Crumb pasta with roasted vegetables and seeds is a very simple kid friendly pasta recipe. The recipe has the goodness of vegetables and seeds

I knew i had to make it and gave my own twist to it. I added some roasted veggies and some roasted seeds and voila a very yummy pasta recipe.

Crumb pasta with roasted vegetables and seeds is a very simple kid friendly pasta recipe. The recipe has the goodness of vegetables and seeds

What do you need to make the Crumb pasta with roasted vegetables

  • Pasta of your choice: Since this pasta is a little dry and needs to hold shape – Penne, spaghetti, farfelle or elbow would be a good choice for this recipe.
  • Vegetables : I have used zucchini, tomatoes, red bell peppers and mushroom. One could also use mushrooms, eggplant, yellow bell peppers or even jalapenos.
  • Seeds: This is completely optional, one can also use nuts such as almonds or walnuts. The seeds give a nice crunch to this recipe. Every mouthful has an explosion of flavour.
  • The main ingredient which brings together this entire recipe is bread crumbs.  You can buy panko crumbs or any other brand from the market or make one yourself. The breadcrumbs with a lovely basil give this crumb pasta with roasted vegetables an oomph that needs to be tasted right away.

 

This crumb pasta with roasted vegetables tastes good as a warm dish as well as a cold salad. Oh by the way, another cool thing that i tried later was to add some ketchup and put the pasta on some toast, you wouldn’t believe how yumm that turned out 🙂

Crumb pasta with roasted vegetables and seeds is a very simple kid friendly pasta recipe. The recipe has the goodness of vegetables and seeds

For other recipes similar to Crumb pasta with roasted vegetables and seeds –  visit my other pages to get recipes using similar ingredients:

  1. Nutty and Minty Pasta
  2. Pasta with creamy sauce and vegetables
  3. Roasted Tomatoes & Red Bell Pepper Soup
Print Recipe
Crumb pasta with roasted vegetables
Crumb pasta with roasted vegetables and seeds is a very simple kid friendly pasta recipe. The recipe has the goodness of vegetables and seeds
Course Main Dish
Cuisine Italian
Prep Time 40 minutes
Cook Time 20 -25 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 40 minutes
Cook Time 20 -25 minutes
Servings
people
Ingredients
Crumb pasta with roasted vegetables and seeds is a very simple kid friendly pasta recipe. The recipe has the goodness of vegetables and seeds
Instructions
  1. On a baking tray, scatter all the vegetables and drizzle some oil on top of it.
  2. Add some salt and pepper and mix them all
  3. In a preheated oven @ 200 deg C, roast the vegetables for 15 - 20 minutes or till the vegetables get a nice brown colour on them ( keep a watch, i have charred some veggies in my life)
  4. Meanwhile boil the pasta al dente and set aside
  5. Once the veggies are roasted, remove from the oven and set it to aside
  6. In the same tray, after removing the veggies, scatter the seeds and roasted them for 5-7 minutes.
  7. Heat some butter or oil in a pan and add the bread crumbs. Toss till they get a nice dry texture and gets a nutty smell
  8. Add the oregano, chopped basil, salt and chilli flakes and mix well. Once this is done, remove and set aside in a bowl to cool
  9. To assemble : add pasta to a bowl,then the roasted vegetables, seeds and then sprinkle the bread crumbs on top of pasta
  10. Mix well, adjust salt and pepper according to taste
  11. To finish : add some grated cheese on top

Bassaaru and sabakki soppu pallaya | Dill leaves and lentil curry

This traditional and authentic Bassaaru and sabakki soppu pallaya from Karnataka, was taught to me by my help. This recipe calls for multiple steps but the end result is so tasty and highly nutritious.

Step by step instruction on making Bassaaru and sabakki soppu pallaya. This Karnataka style sambar / rasam is best served with Ragi mudde

Life with Ragi

I got married in 2003 and have been in Bangalore ever since. Before i write about anything else let me give you some details of the land : Karnataka that i call home. Karnataka formerly known as Mysore state was formed on November 1, 1956. The state has something for every person. It has a rich culture, has beaches, dense forests, hills and exciting cities. Other than rice, the staple for the people of Karnataka includes Ragi (finger millet). Ragi is also used in making ragi mudde, ragi kunji, laddoos and even cakes these days

Ragi kunji was a staple while growing up, but ragi mudde was a totally new food concept for me. I mean, one is supposed to gulp the ragi mudde with saaru and not bite into it?? How is that possible?? Having said that it is all about practice and we are getting there. For the past few years, our saturday lunch has been more or less the same, Ragi mudde with Saaru, many a times we have also switched the saaru with tamil style sambar or even dal. My help Nanjamma always says “ragi thin beku sakthi barum”, which translates to “eating ragi gives one strength”.

Step by step instruction on making Bassaaru and sabakki soppu pallaya. This Karnataka style sambar / rasam is best served with Ragi mudde

Bassaaru and sabakki soppu pallaya – how to make it ??

Recently my help showed us a very different variation of saaru, Bassaru. Bassaaru also roughly translates to “drained saaru” or “drained sambar or rasam”. This saaru is the perfect accompaniment to Ragi Mudde (finger millet flour balls). Bassaaru can be made with dill leaves, spinach leaves and averekkai also. For this recipe i have made Bassaaru with dill leaves and toor dal. This recipe has a series of steps and within those steps there is a lot of interlinking steps..sounds confusing isnt it but the end product is so good that the effort is all worth it.

Step by step instruction on making Bassaaru and sabakki soppu pallaya. This Karnataka style sambar / rasam is best served with Ragi mudde

For this month’s Shhhhh Cooking Secretly Challenge, us food bloggers are cooking recipes from Karnataka. This month i was paired with Amrita Iyer from The Food Samaritan and she gave me dill leaves and toor dal as my secret ingredients. This gave me the perfect opportunity to make Bassaaru and sabakki soppu pallaya.

shhh-secretly-challenge-image

Couple of other posts that you might like to read:

1) Homemade Sambar Powder Recipe: South Indian style
2) Dantin Soppu (Greens with coconut)

Print Recipe
Ragi Mudde with Bassaru
Step by step instruction on making Bassaaru and sabakki soppu pallaya. This Karnataka style sambar / rasam is best served with Ragi mudde
Course Main Dish
Cuisine Indian
Prep Time 30 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Indian
Prep Time 30 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Step by step instruction on making Bassaaru and sabakki soppu pallaya. This Karnataka style sambar / rasam is best served with Ragi mudde
Instructions
Making the dal
  1. In a pressure cooker, add dill leaves, salt, some green chillies with 2 cups of water and pressure cook for 2 whistles (here we ensure that the dal / lentil is just cooked and does not get mashed completely
  2. Once the pressure is released, drain just the liquid part of the dal mix into a different utensil and let it cool. Remove the dry dill leaves & undercooked dal into another vessel
Making the ground mixture
  1. Heat some oil in a kadhai and add jeera, garlic, oinions and little salt. Saute on low flame.
  2. Add sambar powder, jeera powder, coriander powder and chiili powder and mix gently
  3. To this add cinnamon, cloves, half of the coconut and tamarind paste and mix well
  4. Add corinader leaves to this mixture and remove from flame / gas and let the mixture cool
  5. Once cooled, grind the mixture into a smooth paste
  6. Portion into 3/4th and 1/4th quantities in two separate bowls
For tempering
  1. Heat oil in a kadhai, add mustard seeds and let it splutter
  2. To this, add jeera, garlic, hing, curry leaves, dried red chillies, onions and sautee till the onions turn pink and soft.
  3. Remove from flame / gas and let this cool
  4. Divide this into two portions
Making the Bassaaru
  1. To the liquid portion of the dal which we have separated, add one portion of the tempering and mix well
  2. To this liquid dal mix add 3/4th of the coconut groun mixture and bring the entire concoction to a boil
  3. Simmer for a couple of minutes and transfer to the serving bowl
Making the dill leaves dry dal
  1. In a kadhai, to the remaining tempering add the 1/4th ground mixture and mix well
  2. To the above mixture add the dry dill leaves and undercooked dal and mix well. Garnish with the remaining grated coconut
To serve
  1. .Check the salt in both the dry and the liquid dal and then serve as below
  2. In a plate, keep the ragi mudde in the centre, serve the liquid dal on one side and add the dry dill leaves - dall mix to another side
  3. Take a piece of the soft ragi mudde, dip it into the bassaaru ( liquid dal), take a small portion of dry dal mix and eat