Alferado Sauce pasta

whole grain pasta ( used the egg noodle pasta ) opt penne pasta

2 tsp cream cheese

1 cup milk

3 tbsp. freshly grated Parmesan cheese

2 clove garlic

1/2 tsp. salt

1/2 tsp. pepper (more or less, to taste)

3 tbsp. dry parsley ,

Basil leaf

Red capsicum 2

spinach lf 1/2 cup
garlic butter (spread on garlic bread) 1/2 tsp

SAuce 1 tbsp all purpose flour

Heat olive oil add garlic fry till raw smells go add redcapsicum and fry well add butter spinach salt pepper.....mix milk and all purpose flour well with no lumps add to the mix boil till the sauce forms....add basil leaf parsley and pasta and mix well

pasta ready serve with garlic butter bread

yummy!!

Chicken fajitha and spinach tortilla with sour cream..

Chicken tenders - 4 to 5 cut into pieces

parika - 1 tsp

salt as per taste

pepper 1 tsp

taco seasoning mix pwd..

lime juice 1 tsp

mix all ingredients with chicken and shallow fry or grill ...

redcapsicum or green capsicum

onion grilled in pan...

serve tortilla with layer of chicken, capsicum and sourcream....

easy tortilla ready ...as they give in chillies....

extra can make black beans....and white basmati rice with little lime juice and top with corainder leaf ...rice

like chipotle..

Yummo!!!! Enjoy!!!!

happy vishu

Brinjal Fry

Brinjal - 5 to 6..

Onions 1 no

tomato 1 no

ginger garlic paste 1/2 tsp

mustard seeds 1/2 tsp

Corainder pwd 1tsp

chilli pwd 1/2 tsp

turmeric 1/2 tsp

corainder leaf few to decorate

curry leaf

oil 2 tsp

method : dice brinjal lengthwise..heat oil add mustard seeds, when crackle add onions ginger garlic paste when raw smell goes add tomatoes.. and brinjal and cook until tender...add turmeric pwd chilli pwd corainder pwd, and fry well ..at end add curry leaf and corainderleaf...

Spicy tangy taste

Avaraikai Poriyal

This recipe reminds me of my motherinlaws preparation...she makes this for sambar and i just love it...

Avaraikai Broad Beans - few as needed for sabji.....

onion 1/2 onion cut into small pieces

Mustard 1/2 tsp

Cumin 1/2 tsp

turmeric 1/2 tsp

grchilli 2 nos

coconut grated for garnishing

oil 1 tsp

Heat 1 tsp oil when hot add Mustard and Cumin and when crackle add onion, avaraikai green chilli and sprinkle water and close the lid and cook until the avarai add turmeric cook well...until soft....remove from fire and add coconut...

Best had with sambar....and rice...