Stir Fried Pasta

My husband wanted to have pizza yesterday for dinner but for some reasons we couldn't go out... we had to eat food that I prepared. So pitying him I made this stir fried pasta. It turned out decently good J And he has no other option anyway…

Ingredients:

                  1.      Pasta – 2 cups (I used penne)

2.      Capsicum – 3 (medium)

3.      Onion – 2 (medium)

4.      Garlic – 5 cloves

5.      Red chili flakes – 1 tsp

6.      Olives -10

7.      Cheese – 2 cubes

8.      Italian spice – 2 tsp (if you have)

9.      Crushed pepper – ½ tsp

10.  Salt to taste

11. Olive oil – 2 tbsp

Method:

Step 1: Cook the pasta according to the instruction on the pack with slightly more salt than usual because we are not going to coat them with any sauce as such. Then drain the pasta completely and toss by drizzling some oil to avoid sticking of pasta to each other. Keep this aside.

Step 2: Chop capsicum and onion in to thick slices to match the length of penne, cut the garlic finely and make wedges of olives.

Step 3: Take olive oil in a pan and add garlic, chili flakes and crushed Italian seasoning when the oil is still cool. Let the oil and spices get heated up together , this flavors the oil and also does not brown the spices.

Step 4: Now add onions and toss in high flame, add in capsicum, olives, crushed pepper and toss for 1 minute.

Step 5: Put the cooked pasta in and grate cheese cubes over it. With soft hand, mix with a wooden ladle to combine all ingredients without breaking pasta. Switch of the stove within 30 seconds to retain crunch in the veggies.

Step 6: Serve it hot or warm with few garlic breads.

                                

Banana Marble Cake

I wanted to try this banana marble cake that I hit on some blog and I liked it mainly because I don't have to do anything above it to make it look good. I was drawn by the marble design on its surface and the simplicity of the recipe itself. My neighbor complemented me for the cake and is looking forward to the blog :)

Ingredients: 

1. Maida - 1 cup Powdered Sugar - 1/2 cup
2. Baking powder - 1 tsp
3. Salt - 1 pinch
4. Coco powder - 1 tbsp
5. Butter/ oil - 1/4 cup
6. Banana pulp - 1 cup

                                

Method:

     Step 1: Sift maida and baking powder; add banana pulp, sugar, salt, oil and mix well

     Step 2: Take half the batter in a separate cup and mix coco powder

     Step 3: Preheat the oven; grease and dust the cake pan

    

                            

                               

Step 4: Now pour both the batters alternately and finally with a skewer or knife circle in the batter to get the marble design pattern
Step 5: Bake it in oven or pressure cooker for 20 minutes. Check with a toothpick before turning off heat.
Step 6: Cool it a bit before cutting and serving.

Drumstick Thokku

Day before my maid had got some drumsticks from her backyard. I kind of felt nostalgic. Kundan hates drumstick; we at home love drumstick and I'm missing it so much now, especially murungaikai sambar. It seems one of our ancestors used to say that the taste of drumstick is in its skin and the taste of brinjal is in its 'kaambu' (The green part that clutches the vegetable); of course not literally, it means we ought to consume those usually ignored parts of vegetables as well. Being from a village, I like to chew the drumstick skin like we eat sugarcane;I know it is boorish for people who want to seem sophisticated. But I would suggest, don't abandon the vegetable itself for its tough skin; drumsticks are real tasty and very healthy too. My amma makes thokku out of drumsticks and they are so so yummy and versatile; you can have it with steamed rice, curd rice, idly, dosa, parathas or any dish that goes well with spicy accompaniment. 

Ingredients:

1. Drumstick - 5
2. Gingelly oil - 5 tbsp
3. Mustard seeds - 1 tsp
4. Asafoetida - 1 pinch
5. Turmeric powder - 1/4 tsp
6. Chili powder - 1 tbsp
7. Salt - 1/2 tbsp
8. Tamarind pulp - 1 tbsp (You can also soak tamarind, extract pulp and use; this would be dilute and you would require to add 4-5 tbsp)
9. Jaggery - 1 tsp

 Method:

1. After trimming the edges, chop the drumsticks to 3" long pieces and blanch them for 3 whistles or until soft.Let it cool.
2. Now split each piece by light press, ideally it has three faces and so you'll see three strips with flesh when you split a piece. Scoop the pulp cleanly with a spoon. 
3. Now in a pan, heat gingelly oil, splutter mustard seeds, sprinkle asafoetida and add drumstick pulp. 
4. Add turmeric, salt, red chili powder and keep stiring for 3 minutes. Now stir in tamarind pulp, jaggery and mix. Check and adjust spices.
5. Simmer and occasionally stir until all moisture is evaporated. Turn off stove, let it cool completely and then store in airtight containers.

Note: Though it seems like pickle, it would contain residual moisture as it is blanched; so if you want to use for more than 3-4 days, refrigerate it in airtight containers. Try using them within 15-20 days; unlike pickles thokkus lose flavour and taste on ageing.