Wednesday, April 28, 2010

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!!












Thursday, April 22, 2010




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


Friday, April 2, 2010

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

Thursday, April 1, 2010



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...