Fusilli With Tomato And Basil Sauce/Marinara Sauce

Marinara sauce is a very simple and basic sauce eaten with pasta,which can be prepared in no time yet very delicious.I am using here chopped pomodoro Italian tomato can,which is very convenient and gives the authentic taste. I recommend you to use canned tomatoes because with fresh tomatoes you won't get that exact taste.

Ingredients:
Pomodoro tomato can-1
Onion-1
Garlic-2-3
Extra virgin olive oil-2tbsp
Dried basil-1/2tsp
Fresh Basil leaves,chopped -handful(reserve few for garnishing)
Chilli flakes-1/2tsp(optional)
Salt to taste
Sugar-1tsp
Black pepper powder-1/2tsp
Bell pepper/Capsicum(diced)-1
Fusilli pasta(cooked)-2cups

Method:
1.Heat a olive oil in a pan,add chopped garlic saute for a minute then add onion fry until translucent.
2.Add a can of chopped tomatoes,salt,sugar,dried basil,chilliflakes and pepper powder,cover the lid
and simmer on a low heat for 10-12 minutes.
3.Fry the bell pepper with little oil until nearly soft and keep it aside.
4.Take a pasta in a wide bowl,add sauce and bell pepper mix well.
5.Garnish with torn basil leaves and dash of olive oil.
6.Serve hot with Garlic bread.

Note:
1.If you want to use fresh tomatoes,first blanch them,remove the skin and blend it into a smooth
paste.
2.You can use any veggies coloured bell peppers,broccoli,mushroom,courgettes,peas etc
3.It can be Prepared in advance and can be freezed for upto 1 month.
4.This sauce can also used on Pizza as pizza sauce.

Cut Mango Pickle/ Mavinakayi Uppinakayi

Spring and summer is the season for lot of exotic fruits, Mango is one of them and a popular one.No doubt it is called king of fruits.Fruits are liked by every one but raw mangoes are equally popular,some varieties are eaten as a snack with salt and chilli powder but most raw varieties that too very sour ones are used for making pickles.The tangy sour taste of pickles surely makes everyone's mouth water and simply irresistible, who can resist the combo of pickle and curd rice.Many other fruits like lemons,limes,bitter lemons(heralikayi),gooseberry and many veggies like carrot,cucumber,tomato etc are also pickled. Among varieties of  pickle,mango pickle is a popular choice. I am sharing my Grand mothers recipe with you so get set and happy pickling this summer...

Ingredients:
Raw green mangoes/Mavinakayi-7-8
Rock salt-1/3cup
Chillipowder-3-4tbsp

For Pickle Masala Powder:
Mustard seeds-4Tbsp
Methi seeds-4Tbsp

For Tempering:
 Oil-4Tbsp
Mustard seeds-1tsp
Asafoetida/Hing-1/4tsp

Method:

1. Dry roast the methi seeds and mustard seeds seperately on a low flame until they began to splutter,take out of  the flame,cool and grind into a fine powder.You need only 11/2 Tbsp of powder for this recipe.Store the rest of the powder in a airtight container for other pickle or thokku recipes.

2.Wash the mangoes thoroughly and wipe them dry,make sure they are thoroughly dry.

3.Cut them into bite size pieces and put them into a large bowl,add rock salt mix well and fill them to cleanly washed and dried glass jar.Keep it in a dark place  covered with a clean towel around the jar for 2-3 weeks.Once in 2-3days just take the jar shake it well and keep it.You need to repeat this for 2-3 weeks.

4.After 3 weeks take out the mango pieces into a clean bowl,add chillipowder and methi mustard powder ( 11/2Tbsp) mix well.

5.Heat a oil in a small pan,add mustard seeds when they began to splutter add asafoetida and take out the  heat.Completely cool the tempering,add to the mango pieces and mix well.

6.After mixing well refill the jar and keep it for one more week .when the mango pieces become tender it is ready for use.

7.Serve as accompaniment to any dish or a simple curd rice. 

Note:
1.Always choose green and firm mangoes for pickling.
2.Adjust the salt and  spices according to your preference and sourness of the mangoes.
3.Make sure that to use clean and dry spoons while taking out pickles.A little moisture can spoil the pickles very easily.
4.After the soaking time and the pickles are tender, store the jar in refrigirator.
5.Using gingelly oil/sesame oil  will give good results,I have used sunflower oil.

Badanekayi Ennegayi/ Stuffed Baby Eggplant Curry/ Ennai Kartirikai /Bharli Vangi

Badanekayi Ennegayi/Stuffed Baby Eggplants is one of the most Tasty and popular vegetable preparation in Karnataka.In Karnataka each household have their own version.In North Karnataka they use Niger seeds(ucchelu) to prepare this curry which is eaten with Jolada Rotti/Sorghum flour rotis.South Karnataka(Bengaluru,Mysore Part)people loves to eat with Akki Rotti/Rice Roti's.For this Preparation you need to choose tender round baby eggplants which is also called as Gundu Badanekayi in Kannada.You can choose green or purple baby eggplants.It is also know as Ennai kartirikai in Tamil nadu and Bharli Vangi in Maharashtra.

Ingredients:

Gundu badanekayi/baby egglants-7-8

To grind:
Coconut(grated)-1/2cup
Peanuts -handful
Sesame seeds-1Tbsp
Ginger-1" piece
Garlic-4-5 cloves
Tomato-1
Onion-1
Jeera-1tsp
Cinnamon -2"stick
Cloves-4-5
Tamarind paste-1tsp
Sarina Pudi/Sambhar Powder-1Tbsp
Salt to taste

For Tempering:
Oil-1Tbsp
Mustard seeds-1tsp
Curry eaves-2sprigs
Dry chillies-2
Onion-1,finely chopped

Method:
1.Wash the eggplants and cut x shape into 4 parts(as shown in the pictures) don't remove the stalks because that will hold the all the 4 parts.
2.Make  sure to check each eggplants so that they are not spoiled or worm infected.

3.Keep the cut eggplants in salted water until you prepare all the masala's,it will prevent egglants to turn brown.
4.In a mixer jar add all the given ingredients above  and grind it into a smooth paste with little water as possible.
5.Stuff the masala into slits of eggplants.keep it aside.
6.Heat a oil in a kadai,add mustard seeds let them pop then add dry red chillies,chopped onions and curry leaves,fry until onions becomes soft.
7.Add stuffed eggplants and fry for 2-3minutes ,cook by closing the lid on a medium flame.
8.When the masala starts sticking to the bottom, add the remaining stuffed masala and 1/2 cup of water.Cook till the eggplants becomes soft by closing the lid on a medium heat.
9.Now it is ready to serve hot with Akki rottis and it also goes well with Chappatis,dosa,Jolada rotti,and idli's.

Note:
1.I like my ennegayi to be semi dry,if you want more gravy you can add water and cook until you get the right consistency.
2.You can also add  green capsicum,it is a great combo with eggplants.
3.This recipe can be prepared with capsicums,skip the stuffing and  the rest of the method.
4.Other Eggplant/Brinjal/Aubergine recipes

Red and Green Pesto Sauces for Pasta

Basil pesto is one of the best Italian sauce among all other sauces, commonly used to spice up Pasta  or veggies like boiled potatoes,beans etc.It is very versatile sauce you can use on sandwiches or on pizzas etc..Pesto is basically a blend of basil leaves,garlic,pine or walnuts, olive oil and cheese.You can prepare so many kinds of pesto's.Pesto can be prepared with herbs like Basil,coriander,mint,leafy veggies like spinach,rocket,kale even roasted red bell pepper and sun dried tomatoes to name a few... here is my way..enjoy.

Ingredients: For Basil/ Green Pesto

Basil leaves-2 small bunch
Garlic -3-4 cloves
Pinenuts-Handful
Olive oil-1/4cup
Cheddar cheese-1Tbsp(optional)
Red chilliflakes-1/2tsp or to taste(optional)
Pepper powder-1/2tsp
Salt to taste
Lemon juice-1 or 2tsp

Method:
1.Wash  the basil leaves,Toast the pine nuts lightly on a skillet on a low flame.
2.Put everything in a blender  or a food processor and blend into a fine paste,
if needed add little more olive oil. Serve with any type of pasta and roasted
veggies.

For Sun dried Tomato Pesto/ Red Pesto
Sun dried tomatoes in oil-1 cup
Garlic-3-4cloves
Pinenuts-Handful
Olive oil-1/4cup
Red chilli flakes-1/2tsp or to taste(Optional)
Cheddar cheese-1Tbsp(optional)
Pepper powder-1/2tsp
Salt to taste
Lemon juice-1 or 2tsp

Method:
1.Toast the pinenuts lightly on a skillet on a low flame.
2.Put everything in a blender and blend into a smooth paste,if needed add little more olive oil and blend.don't use water.You can also use the oil of sun dried tomatoes.

Note:
1.I have used Cheddar cheese instead of  Parmesan cheese because Parmesan is not vegetarian.I don't use it in my cooking.
2.Above pesto sauces can be used with any type of pasta shapes like penne,fusilli,spaghetti and fettuccine etc
3.Pesto can be used for sandwiches,spice up veggies,and on pizza.
4.Pesto can be prepared in bulk and in advance and can be freezes for up to 2 months easily. 
5.Storing Pesto:Fill the moulds of ice cube trays with freshly prepared pesto and keep in the freezer for 2 hours, then after 2 hours remove from the freezer,separate the pesto cubes from the tray then store the cubes in the ziplock bag.write a date on the bag for your reference.

Mixed Vegetable Palya/Mishra Tarakari Palya

This Tarakari Palya is a very favourite dish among our family and friends.In our house we prepare this for all occasions including festivals.The speciality of this dish is the aroma of vegetables cooked with minimal spices.you can use any seasonal fresh vegetables along with choice of beans like field beans/vaal beans(avarekalu),Black eye beans(alasande) and Chickpeas to name a few.

Ingredients:
Carrots-2
Potatoes-2
Pigeon peas(Togarikayi)-1cup(I have used frozen)
Brinjal-3
Beans -15-20
Knolkhol-1
Bottleguard-1/2 (chopped)
Curryleaves-1 sprig
Onion-1
Tomatoes-2
Freshly grated coconut-1/2cup
Sarina Pudi/Sambhar pudi-1Tbsp or to taste
Mustard-1tsp
Oil-1Tbsp
Coriander for Garnish
Salt to taste

Method:

1.Wash and chop all the vegetables to bite size pieces,finely chop the onion and tomatoes and keep aside.
2.In a Pressure cooker heat oil, add mustard seeds when it began to splutter, add onion and curryleaves fry until onions become translucent then add tomatoes,cook until it softens.
3.Now add all the chopped vegetables,sarinapudi,grated coconut and salt to taste.
4.Add 1/2cup of water, close the lid and pressure cook for 2-3 whistles.
5.Garnish with coriander
6.Serve hot with Chappatis,poori  and other breads,it goes well with Akki rotti or as a side dish for dosa,idli and rice.

Note:
1.You can use as many varieties of veggies you like ridgegourd, snakegourd or any kinds of beans as you like.
2.If you don't want to use beans then use  1/2cup of soaked channadal,add it when tempering after mustard splutters.
3.If you want gravy, grind one onion,fresh coconut, one tomato and sarina pudi into smooth paste and add to the tempered veggies will makes a excellent vegetable gravy.

Red Beans Quesadilla

Preparation Time:10 minutes| Cooking Time:5 minutes |Makes:4 or 6 Wedges

Category:Snack |Cuisine :Mexican 

Ingredients:

Red kidney beans-200g (1/2Can)if using home boiled beans means 1/2cup

Spring onions-2 sticks,finely chopped

Fresh Coriander-2tbsp

Cheddarcheese-1/2cup,grated

Red chilli flakes-1/2 tsp(if preparing for small kids,use black pepper powder instead)

Oregano (dried herb)-1/2tsp
Garlic clove-2
Salt to taste

Flour tortilla's-4

Method:

!.Toast all the tortilla's lightly on a tava and keep aside.
2.In a bowl  add red beans mash it roughly and add all the other ingredients mix well and keep it aside.
3.Heat a tava place the tortilla and evenly spread the handful of mixture on the tortilla and cover the another tortilla on top and press gently,make sure that the flame is low because tortilla's will burn quickly.
4.Cook on both sides until cheese melts,cut them diagonally into 4 or 6 triangular wedges.Serve warm with sour cream or any dip of your choice.

Note:
1.You can use any variety of boiled beans and seasoning of your choice .
2.You can prepare this with chappatis too.
3.Good for kids lunch box.
4.Don't overload the stuffing on tortilla's makes it soggy,don't put more
than a Tbsp.
5.If you are cheese lover you can add more cheese if you wish.
6.Look for more Mexican Recipes and Veggie Quesadilla
7.It can be cooked in the oven too,In a preheated oven at 180'c,place the sandwiched tortilla's on a baking sheet and bake for 2-3minutes until cheese melts.