Pasta in Red Sauce

400g pasta of your choice
2 tbsp extra virgin olive oil
1 medium onion, chopped
3 garlic cloves, chopped
1kg/2lbs 4oz fresh tomatoes, skinned, seeds removed and roughly chopped or 2 x 400g/14oz cans chopped tomatoes in their juice
1 tbsp tomato purée
salt and freshly ground black pepper
pinch of sugar (optional)
1 bay leaf
1 sprig thyme


To serve

400g/14oz pasta of your choice, cooked according to packet instructions
150g/5oz ball Italian mozzarella (or same weight of bocconcini, small balls of mozzarella)
handful fresh basil leaves
Preparation method
Heat the oil in a wide frying pan over a gentle heat.
Add the onions and fry gently, stirring frequently, until translucent. They should be softened and not browned. Don't rush this stage - it should take about 8-10 minutes.
Add the garlic and cook for a further minute or so to soften.
Tip in the fresh or tinned tomatoes and the tomato puree and stir.
Add salt and freshly ground black pepper, sugar (if using), the bay leaf and thyme.
Bring up to the boil, then reduce the heat and simmer very gently for 20-30 minutes, stirring frequently, until the tomatoes have reduced down to a thick sauce. You may need to add a little water to prevent it from catching.
When the sauce has been simmering for 10-20 minutes, bring a large pot of well-salted water to the boil and cook your pasta according to the packet instructions.
When the pasta is cooked, drain.
When the sauce is cooked, taste for seasoning and add salt and freshly ground black pepper if necessary. (At this stage, the sauce can be cooled and then frozen in containers for several months.)
When you're ready to serve it, tear the mozzarella into chunks and add to the sauce. Tear the basil leaves and add to the sauce, then turn off the heat from under the sauce.
Remove the bay leaf and thyme.
Pour the sauce over the pasta and serve.

Source: google...

http://www.youtube.com/watch?v=yZoEeSB44PY

Video link from youtube...

Pasta in white sauce

Ingredients for 2 :- 

Penne pasta - 2 bowl full

milk - 4 tea cups full (with cream is preferred)

maida (All purpose flour) - 2 tb spoons

baby corn - 1 bowl full

oregano - 3/4th tb spoon

basil - 1/4th tb spoon

salt - to taste

black pepper - to taste

oil - a drop

butter - 1/2 t spoon  + 1/2 t spoon

Mozzarella cheese - 100 gms

So here goes the recipe! How to prepare Pasta in White Sauce!!! 

Boil milk and keep it aside to cool. Take pasta and baby corn in a thick bottom pot and add ample water to it. Add a drop of oil, a spoonful salt and black pepper to this and boil it on a medium flame. The drop of oil added to pasta will make it non sticky. Once pasta and baby corn are half cooked, remove it from flame and cover with a lid for 5/10 mins. Later drain all the water and again cover the pot with the lid.

Take butter in a pan and on a medium flame roast maida in it until light pink. Keep it aside. When milk comes to warm or lukewarm temperature add roasted maida to it and cook on a medium flame. (If milk is too hot or too cold, the maida will form lumps in it. So milk must be warm or lukewarm while adding maida to it).  Once it starts thickening, add salt and pepper to taste, oregano, basil, and mix well. On further thickening add cheese while continuous stirring and bring it to uniform consistency without lumps. White sauce is ready. Remove from flame and keep it aside.

Take another 1/2 t spoon butter in a pan and add a little salt and black pepper to it. Mix it well. Now add pasta and baby corn and toss it on medium flame so that the salt and pepper gets well coated on the pasta and baby corn. 

While serving mix white sauce and the tossed pasta and baby corn and bring it to boil for a while. Garnish it with cheese and serve with garlic bread. 

Source of recipe _ Parul.

Papad roll

raw banana,
boiled and crushed corn kennels.
coriander,
Cumin (jeera),
Garlic,
Ginger,
green chilies
Salt to taste
pinch of sugar

 I pressure cooked raw banana, boiled and crushed corn kennels. Then I mixed coriander,Cumin (jeera), Garlic, Ginger, green chilies in mixer to prepare the taste maker. The ingredients for stuffing were ready. I pealed banana and grated it. Added crushed corn kernels and mixed them well. I added above prepared taste maker, little lemon juice and pinch of sugar and salt to taste to stuffing mixture and mixed it well to form a consistent stuffing.

 Now I dipped Urad daal papad in water for few seconds and placed it on a plain flat surface then placed stuffing this wet papad and prepared a roll. Since the edges were wet they locked well. I deep fried those rolls in hot oil and served with tomato sauce.
 

Dry fruit ladoo

Kids many times dont like to eat dry fruits. Here is an easy recipe for dry fruit ladoos.

sukha khajoor (Khareek) roughly chopped 1500 gm
Almond (badaam) powder 500gms
dry coconut (sukha nariyal) 1500 gm
eduible gum powder 750gm
godambi (nut) roughly chopped 500 gm
khus khus 250gms
nutmeg (jaifal) 2 pieces powdered
Green cardamom (ilaichi) 20gm
ghee 1kg
sugar powder to taste

extra ghee is ok..

Roast dry coconut and khuskhus saperately. Keep aside. Mix rest all powders and add sugar to taste and ghee. Add roasted coconut and khuskhus at room temperature. If you find mixture is dry and laddoos are not forming, then add extra ghee.

Those laddoos last long for more than a month.
Dont add cashews as they become smelly after few days.
If you want to add cashews, then you can decorate them on the top of each laddoo just before serving.

~~ This recipe is specially for my friend Laxmi who is in US now days.

Veg Moghlaai

1 brinjal
1 potato,
2 cups of chopped paneer,
1 bowl mutter (i use frozen peas, If you dont use them, then you need to boil them, not pressure cooking, before using.)
1/2 bowl corn kennels,
few long beans (chawli chya shenga),
2 large sized onions,
1 medium sized tomato,
2 and half cup milk with full cream

Clean and chop all veg. Heat oil and fry onion.. once onion is tender add coriander and finely chopped garlic. once cooked, add chopped tomato and cook till tomato is well cooked. Now add Garam Masala, turmeric powder, red chilli powder, and kala masala (goda masala which usually is home-made masala little different from Garam masala) and a pinch of sugar. Mix well until oil is released. Remove from flame and keep aside. This masala will be used to make the gravy. The added pinch of sugar gives shine to the gravy.
Take little oil in a pan and saute chopped veg. Cover the pan with a plate and add water over the plate. (this will cook veg but wont make it watery).

Finally, take the above made masala in a mixer pot and add about 2 cups of milk with malaai. Mix well in mixer until the gravy is consistent and is without lumps. Carefully remove the plate from the pan and add this gravy to the half cooked veg. Mix well and bring it to boil. Now add salt to taste and let it boil for a while.
Garnish with coriander and Serve hot!
 

कारल्याचं पंचामृत

साहित्य:

कारलं १
हिरव्या मिरच्या ५-६
गुळ चवी पुरता
चिंच २ - ३ शेंगा
मेथीचे दाणे १० - १२
भाजलेल्या शेंगादाण्याचं कुट १ वाटी
हळद चवी पुरती
काळा मसाला चवी पुरता
मीठ
मोहरी
तेल

कृती:
कारल्याच्या गोल चकत्या करून मिठाच्या पाण्यात २ - ३ तास भिजवून ठेवाव्या. चिंच स्वच्छ करून पाण्यात भिजवून ठेवावी व थोड्यावेळाने कोळ काढून चिंचेचं पाणी तयार ठेवावं.
२ - ३ तासानी कारलं मिठाच्या पाण्यातून पिळून पाणी काढून टाकावं व एकदा साध्या पाण्यातून पिळून काढावे. शक्य तितकं पाणी काढून टाकून कोरं करावं.
कढईत जास्तीचं तेल गरम करून मोहरी व मेथीच्या दाण्याची फोडणी करावी. या फोडणीत हळद घालावी व कारल्याच्या फोडी तळून घ्याव्या. कारलं व्यवस्तीत तळल्या गेलं की त्यात मिरचीचे तुकडे घालून वाफवून घ्यावे.
मिरची वाफली की त्यात चिंचेचं पाणी घालावं. हे पाणी साधारण २ ते अडीच वाट्या होतं.
निट मिसळून घेऊन त्यात शेंगादाण्याचं कुट घालून हलवून घ्यावं. शेंगदाणे, कारलं आणि चिंचेचं पाणी निट एकसारखं मिसळून घ्यावं.
यात चवी पुरतं मीठ, काळा मसाला व गुळ घालून पुन्हा एकदा मिसळून घ्यावं.
पाणी जास्तीचं असल्यानं हे मिश्रण वरणा सारखं पातळ होतं. याला आटवत ठेवावं. अधून मधून हलवत रहावं.
शेंगदाण्याचं कुट मसाल्यात शिजलं की मिश्रणाला छान चव येते.

कांदा लसूण नसल्यामुळं आमच्याकडे हा पदार्थ घरी पुजा असली की नक्की होतो. पोळी सोबत खाण्यासाठी छान लागतं.

पाकातली पुरी

साहित्य:

रवा १ वाटी
मैदा १ वाटी
मीठ चिमूटभर
साखर १ वाटी
तेल मोहन व तळण्यासाठी

कृती:
रवा, मैदा व चिमूटभर मीठ एका भांड्यात एकत्र करून घ्यावं. तेल कडकडीत तापवून या मिश्रणात टाकून मिश्रण ओलसर करून घ्यावं. साध्या पाण्यात भिजवून ३ - ४ तास झाकून ठेवावं.
एका वाटीत मैदा व तूप एकत्र करून पातळ भिजवावे.
रवा मैदा मुरला की मिश्रण हाताला ओलसर लागतं. मुरल्यानंतर मिश्रणाचे पोळीच्या कणीकेसारखे गोळे करून घ्यावे व पोळी लाटावी. या पोळीच्या एका बाजूवर मैदा व तूपाचं मिश्रण पसरावं व पोळी बाजूला ठेवावी. दुसरी पोळी लाटून तिच्यावरही मैदा व तुपाचं मिश्रण एका बाजूला लावावं. दोन पोळ्या एकावर एक ठेवून त्याचा रोल करावा. या रोलचे छोटे तुकडे करावे. हे तुकडे लाटून यांची पूरी करावी. या पुर्‍या मध्यम आचेवर तेलात गुलाबी रंग येईपर्यंत तळाव्यात. एकावर एक अशा पुर्‍या ठेवल्यानं व रोलचे तुकडे करून त्यांची पुरी केल्याने या पुर्‍यांना पदर छान सुटतात. पुर्‍या थंड होण्यासाठी एका परातीत अथवा ताटात काढाव्यात.
एका जाड बुडाच्या पातेल्यात अथवा निर्लेपच्या भांड्यात एक वाटी साखर घेऊन तिच्यात थोडं पाणी टाकून ३ तारी पाक करून घ्यावा. त्यात हवी असल्यास थोडी विलायचीची पुड टाकावी. पुर्‍या थंड झाल्यावर या पाकात २ - ३ मिनिटं बुडवून बाहेर काढाव्या व डब्यात भरून ठेवाव्यात.
ह्या पुर्‍या १० १५ दिवस छान टिकतात.