Bowtie Pasta in Bechamel Sauce Recipe

     A pasta dish again :P so soon... Yessss Pasta mania.. That is what I am caught with.  Came across a recipe for white sauce in facebook video. It looked simply attractive with all the colorful bell peppers and olives. As the saying goes "You first eat with your eyes". This seemed to be one such recipe when I saw through the video. Though it tasted good, I felt contented only after eating one piece of dosa for the finishing touch. I wonder how kids find the pasta dishes so engaging !!! 

Prep Time: 10 mins || Cook Time: 35 mins || Serves: 2 || Category: Pasta Recipes/Easy breakfast

Ingredients:
1. Bowtie Pasta - 100 gms (any variety of pasta)
2. Coloured bell peppers - (Green, red, yellow/orange)
3. Olive oil - 2 tbsp
4. Butter - 2 tbsp
5. Flour - 1/2 tbsp
6. Milk - 100 to 150 ml
7. Salt - as required
8. Nutmeg - 2 tsp
9. Parmesan Cheese - 1 tbsp
10. Olives, herbs and basil - for garnishing (optional)

Method:
1. Cook pasta as per the instructions in the package.

2. Heat a pan and add a spoon of butter. After it melts, add a spoon of flour and mix well. 

3. After the flour and butter combine well, add warm milk and keep mixing without any formation of lumps. Add some salt and nutmeg. 

4. In another pan, add some olive oil and saute the capsicum till it is almost cooked. Transfer the capsicum to the white sauce and mix well. 

5. Add grated parmesan cheese. Mix well for a few seconds and then switch off the flame. 

Suggestions:

• Garnish with fresh basil leaves, olives and oregano or other herbs.
• Any variety of pasta can be used.
• Nutmeg can be omitted if not available. Instead mixed herbs can be added for the flavour.

Spaghetti Pasta in Tomato Sauce Recipe

     Pasta is a universal kids favorite recipe. Its been a long time since I tried pasta recipes after broccoli pasta. Every time I pass by the pasta aisle in Walmart, I will be so tempted to buy them. 
     When Mani's friends came to visit golu last year, they had so thoughtfully bought two saplings as I like gardening - one was mint and the other was basil. You may be wondering why I suddenly jumped into an irrelevant story !! Yes, there is a reason :P I could not save the basil plant from the snowstorm. I felt guilty and bought some basil seeds during spring this year. Planted them and they are growing so beautifully. I do not know much to do with the basil in cooking and at the same time I haven't tried many pasta recipes. So connecting both, I wanted to try many pasta dishes before the basil plant wilts :P
So here I come with a recipe of spaghetti pasta decorated with basil leaves!! (grown at home... hee hee..) 

Prep Time: 10 mins || Cook Time: 30 mins || Serves: 2 || Category: Pasta dishes/Kids recipes

Ingredients:
1. Spaghetti pasta - 150gm (or any kind of pasta)
2. Tomato - 3
3. Olive oil - 1 tbsp
4. Onion - 1
5. Oregano - 3 tsp (or mixed herbs)
6. Basil leaves - a handful
7. Salt - as required
8. Tomato sauce - 2 tsbp
9. Parmesan cheese - 1 tbsp (grated)

Method:
1. Slit tomatoes and blanch them in boiling water for 5 mins. Once the skin peels off, switch off the flame and drain the water. Run through cold tap water for a min and then peel off the skin from the tomatoes. 

2. Cool them and grind to a puree without adding water. In the same pan used for blanching tomatoes, add the spaghetti with required amount of water. Drizzle a few drops of olive oil and cook for 8-10 mins.

3. Cook with intermediate stirring till the pasta becomes soft and absorbs all the water. Transfer the cooked pasta to a plate. 

4. In the pan add some olive oil and throw in the onions, oregano and saute for 2 mins. Then add basil leaves and cook till the onions are translucent.

5. Add the chopped tomato and cook till it becomes mushy. 

6. Add the tomato puree and mix well. Allow it to cook for 3-4 mins. Then add the cooked pasta, salt and stir well. 

7.  Add a spoon of tomato sauce and mix well. Cook till the tomato puree has been absorbed by the pasta. Garnish with grated parmesan cheese and a sprinkle of oregano.

Suggestions:

• Regular canola oil or vegetable oil can be used in the place of olive oil. 
• If available, ready made tomato puree can be used.
• I have used spaghetti pasta here. It can be substituted with any other pasta variety like bowtie, fettucine etc
• Mixed herbs can be used to give more flavor.

Avocado Poha Sandwich Recipe

     This is one more recipe idea adapted from here - Wholegreens, my friend Sreeraksha's blog. She has a very good collection of innovative healthy vegetarian recipes. Hooked by the goodness of the recipes in her blog, I had tried Broccoli Bharta earlier and then the base idea for this sandwich. 
The avocado poha and veggie salad can be consumed as such. It tastes so yummy. Only because Mani doesn't like poha, I used the salad as a spread for bread sandwich and tricked him into eat poha !!!

Prep Time: 15 mins + 10 mins soaking time || Cook Time: 20 mins || Yields: 4 sandwiches || Category: Sandwich/Breakfast Recipe

Ingredients:
1. Avocado - 1
2. Onion - 1
3. Capsicum - 1/2
4. Carrot - 1
5. Tomato - 1 small
6. Coriander leaves 
7. Amchur powder - 2 tsp
8. Pepper powder - 2 tsp
9. Cumin powder - 2 tsp
10. Salt - as required
11. Lemon - 1 small
12. Poha (Flattened rice/Aval) - 75-100gms
13. White bread - 8 slices
14. Hing (Asafoetida) - 2 tsp (optional)

Method:
1. Wash and chop all the veggies finely. Scoop out the pulp of avocado and mash it well, adding few drops of lemon juice. In a bowl, add pepper powder, cumin powder, amchur powder, salt and avocado pulp and mix well. 

2. Wash poha twice and drain the water. Sprinkle some water and leave it aside for 10-15 mins. To the avocado pulp mixture, add all the veggies and mix well. Let it sit for 5 mins. 

3. To the mixed veggies, add the softened poha and mix well. Coat one side of a bread slice with this avocado poha spread and close it with another slice. 

4. Arrange the sandwiches on a grilling plate and cook till golden crust forms, drizzling oil or ghee on both the sides. 

Suggestions:

• Garam masala/chili flakes, asafoetida can be added if desired.
• Groundnuts can be added for a crunchy texture.
• Combination of vegetables can be altered as per taste.
• Using whole wheat bread in the place of white bread would be a still healthier option.
• The sandwich can be made in a normal dosa pan or in a sandwich maker too.
• The avocado poha stuffing can be had as such as a salt too, instead of using it as a stuffing for sandwich.

One Pot Basil Pasta Recipe

      I had this one pot pasta recipe sitting in my drafts for a longtime. Came across this one in a random post in FB. It looked so inviting to try, as the ingredients were so simple and most importantly, this being a single pot meal :P meaning less dishes to clean !!! The cherry tomatoes and the basil look so lovely in that video. Haven't tasted basil until I tried this one. Loved the unique flavor brought in by the addition of basil. So, one more recipe has got added to my list of easy breakfast items !!!

Prep Time: 10 mins || Cook Time: 25 mins || Serves: 1 || Category: International/Breakfast Recipe

Ingredients:
1. Pasta -  50-75 gm  (of any variety)
2. Basil leaves - handful
3. Onion - 1 small
4. Cherry tomatoes - 4 to 6
5. Oregano - 2 tsp
6. Pepper powder - 2 tsp
7. Olive oil - 1 tbsp
8. Salt - as required

Method:
1. Wash the basil, cherry tomatoes and onion. Chop onion finely. In a pan, add basil leaves, tomatoes, onion, pasta, oregano, pepper powder and some olive oil. Add required amount of water and switch on the flame. Cook covered for 15-20 mins. Check for doneness and add required amount of salt and stir well.

Suggestions:

• Basil/Chives/Parsley/Spinach or any green can be used.
• Chilli flakes can be added to enhance the hotness.
• Adding grated cheese on top of the cooked pasted while serving is optional.

Pinwheel Veggie Sandwich Recipe

     Every time we go to Walmart, we make sure to get a pack of white bread. Coz sandwiches make up for quick grab-and-go breakfast on busy mornings. Plus, the Sunbeam white bread is similar to the soft and fresh, right from the oven breads from Bangalore Iyengar's Bakery at Pondicherry. 
     When I was looking for new options to try with the same bread and same vegetables :P I came across this pinwheel sandwich. It caught my eye at once and as it seemed to be easy but still very much appealing to the eye, I tried it out immediately. Yet another reason is the new grilling pan that Mani had bought for me from Walmart. As Abhinav was very quiet and supportive, sleeping on his grandma's lap hearing to some sparrow stories and blinking at her, I could click a few snaps quickly when I made this sandwich for the second time in the same week :D 

Prep Time: 20 mins || Cook Time: 20 mins || Yields: 3 sandwiches || Category: Sandwich/Snack/Breakfast

Ingredients:
1. Carrot - 2 medium
2. Onion - 1 big
3. Tomato - 1 big
4. Capsicum - 1 small
5. Olive oil - 2 tbsp
6. Cumin seeds - 2 tsp
7. Split urad dal - 2 tsp
8. Pepper powder - 2 tsp
9. Salt - as required
10. Coriander leaves - few
11. Grated cheese - as required
12. Bread - 6 slices
13. Corn flour/Maida (All purpose flour) - 2 tbsp (optional)

Method:
1. Wash all the veggies and chop them finely. Heat a pan, add olive oil and fry the cumin seeds and urad dal. 

 2. Add all the chopped vegetables except tomatoes, to the fried cumin seeds and urad dal. Saute for 2 mins and then add the tomatoes, pepper powder and salt. Stir well to ensure even mixing. Cook covered for about 5-7 mins until the vegetables are cooked.

 3. Trim the edges of the bread slices. Using a rolling pin (like the one used for making chappathi) flatten the bread slices. Make a paste with corn flour and little water. Overlap the edges of 2 bread slices, stick them with the paste and make a longer slice. Spread the cooked vegetables on it. Sprinkle some cheese and coriander leaves on top of the veggies.

 4. Carefully roll the flat breads and seal the edge and the sides using the cornflour paste. Place them on a grilling pan or normal dosa pan/tawa. Drizzle with oil flipping both the sides and cook for a min or two.

Suggestions:

• Chilli flakes can be added for hotness.
• Oregano, chat masala, garam masala, coriander powder can also be added to enhance the flavour.
• Adding cheese is optional.
• Any combination of vegetables can be used, mashed potato onion, corn-spinach, peas-grated broccoli etc.
• Need not overcook the vegetables, as they are finely chopped.
• Can also use just plain water to stick the edges, instead of cornflour or maida paste.

Serve hot and crisp with tomato sauce or any dip of your choice. Sure to be a hit among kids !!!

Spinach Corn Cheese Sandwich Recipe

      Sandwiches are an easy grab-and-go wholesome breakfast with lots of variations that can be imparted in the stuffing, which make it more interesting and unique. Have been making this spinach corn cheese sandwich for a while after coming to USA. As spinach is the only tasteworthy green that is available here, it becomes inevitable to explore alternatives to include spinach in an interesting form in dishes. So, here comes an easy cheesy sandwich with the goodness of spinach :)

Prep Time: 10 mins || Cook Time: 15 mins || Yields:  4 Sandwiches (4 Triangles) || Category: Sandwich / Kids Recipe / Breakfast

Ingredients:
1. Spinach - 1 bunch
2. Olive oil - 2 tbsp
3. Oregano - 2 tsp
4. Golden corn - 4 tbsp
5. Salt - as required
6. Pepper - 1 tsp
7. Chili powder - 2 tsp (optional)
8. Mozarella cheese - 4 tbsp (grated)
9. Ghee - to smear over the sandwich

Method:
1. Heat a pan and add olive oil. Add the oregano followed by cleaned, washed and chopped spinach giving a quick stir. Saute for 2 mins.

2. Add the golden corn, salt, pepper and chili powder and give a stir. Saute for few mins until the water from spinach and corn evaporates. Once done, switch off the flame and allow the mixture to cool to room temperature.

3. Spread a layer of grated mozarella cheese on both the bread slices and spread the spinach mixture on one slice. If desired, sprinkle some more cheese in the middle and close the two slices. Smear the top and bottom sides of the sandwich with ghee and toast it. 

4. Cut the sandwich into desired size and serve warm with tomato ketchup or any dip.

Suggestions:

• I used frozen corn, as fresh corn is not available. 
• Oregano can be skipped or replaced with any other dried herb.
• The outer edges of the bread can be trimmed and toasted in a sandwich maker or in a normal tawa on stove top.

Podi Tossed Mini Idly Recipe

     A regular normal idli for a breakfast or evening tiffin might not be inviting or of much interest for many. But there is always a WOW factor associated with a mini idli. That too when it is tossed in idli milagai podi or any other colourful spicy podi. Had been waiting to try these tossed podi idlies for a while since I came here. But I had to wait for the mini idli plates, as I did not bring them with me when I started from India.  I was all excited when I got the mini idli plates from my mom along with curry leaves powder and other eatables recently :P So, the wait is over and its time for gobbling up those mini spicy treats.

Prep Time: 5 mins || Cook Time: 25 mins || Yields: 20 mini idlis || Category: Breakfast/Starter/Finger Food

Ingredients:
1. Idli Batter  - sufficient for 20 mini idlis
2. Idli milagai podi - 4 tbsp
3. Curry leaves powder - 4 tbsp
4. Gingelly oil/Ghee- 3 to 4 tbsp

Method:
1. Grease the idli plates with gingelly oil and fill with idli batter. Steam the batter for 10-15 mins, initially on high flame for 10 mins and then in low flame for 5 mins or until the idlis are cooked soft. Cool the idlis to room temp.

2. For the batch of green colored coating on the idlis, mix normal idli milagai podi with curry leaves powder.

3. In a pan, heat oil or ghee as desired and throw in the required amount of normal idli milagai podi.

4. Toss the idlis in the pan so as to get them coated with the chili powder all over. If more spiciness is required, sprinkle some dry idli milagai podi over the already coated idlis, as it would stick to them easily.

5. Similarly, repeat the process from 3 and 4 for the batch of green colored idlis with curry leaves powder. Serve by stacking two mini idlis of different flavours with a toothpick inserted at their center to keep them intact. 

Suggestions:

• Ghee or gingelly oil or any cooking oil can be used. I didnt like the ghee flavour. So, I avoided it for the green coloured batch of idlis.
• I have used the plain curry leaves (dried and powdered curry leaves) powder and mixed it with idli milagai podi. Instead, a readymade spicy Karuveppilai Podi can also be used.
• As I wanted the spiciness to be mild, I didnt sprinkle much of dry milagai podi on the coated idlis. So, the colour might not be that bright as in restaurants.
• Can also try this combination exclusively for mini idlis - 1 part urad dal and 2 parts idli rice soaked for 2 hours and ground fluffy/with granular consistency. 

Red Bean Tortilla Wrap Recipe

     This red bean tortilla wrap is a slightly lighter version of a Mexican Burrito. When I had moved in to USA, my husband got me a Burrito from Chipotle, the mexican fast food chain. I liked to have it once in a while mostly when I feel bored to cook a routine South Indian lunch. The burrito will be so big for me that I will mostly find it impossible to finish it up in one sitting :P 
     To try the burrito at home long time back, I shopped all the ingredients and made up my mind and fixed a schedule. But as the date neared, I got stuck up with an impression that it involved too much work :p and so why not make it a little simpler. Thats when evolved, this red kidney bean tortilla wrap. 

Prep Time: 15 mins || Cook Time: 20 mins + cooking time for Rajma || Serves: 3 || Category: Tortilla Wrap/ Breakfast / International Recipe

Ingredients:
1. Olive oil - 2 tbsp
2. Onion - 1 big
3. Capsicum - 2 small (Red & Green)
4. Oregano - 2 tsp
5. Pepper - 2 tsp
6. Salt - as required
7. Avocado - 1 small
8. Lemon - 1
9. Tomato - 1
10. Olives - 8 or 9
11. Mozarella cheese - 50 gms (grated)
12. Red kidney bean (Rajma) - 100 gms (pressure cooked)
13. Coriander leaves - 2 tbsp
14. Tortilla - 6 

Method:
1. Chop onion, capsicum into long thin pieces. Heat a pan with olive oil and add oregano. 

2. Add the onions and saute for 2 mins or until translucent. Then add the capsicum and pepper powder and give a stir. Saute for 5 mins and keep the lid closed.

3. Allow the vegetables to brown, so that they get a slight smoky flavor and then switch off the flame. Cut the avocado into half and scoop out the pulp, discarding the seed. 

4. Add lemon juice and salt to the pulp and mash it with a spoon. Chop the tomato, slice the olives and grate the cheese. Soak rajma overnight and pressure cook for 5-6 whistles.

5. Heat a dosa pan and warm the tortillas on both the sides. Once done, place the tortilla on a plate. Spread the sauteed vegetables; over them place the boiled kidney beans and over that spread a layer of guacamole (avocado pulp). Then top it with olives, tomatoes and a generous amount of cheese. Sprinkle a few coriander leaves. Microwave for 20 seconds for the cheese to become gooey and then serve warm.

Suggestions:

• Black bean or any other kind of bean can be used instead of red kidney bean.
• I used raw beans and then soaked overnight and pressure cooked for 5-6 whistles. Instead of that pre-cooked canned beans can also be used.
• Using olives is optional. 
• The combination of vegetables can be altered as per one's choice.
• Can also add cooked white rice or brown rice to make it more filling for lunch or dinner.
• It is advisable to mix lemon juice to guacamole (avocado pulp) and consume it at one go without refrigeration or reheating, as it will turn black if left uncovered and un-refrigerated for longtime.
• I used store-bought tortillas. They can also be home-made using multipurpose flour and water like regular chappathi/roti.