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PASTA ALLA NORMA
Actually I showed this recipe in her blog and left it for my girls to recreate as my second daughter loves making pasta, both said they would do it!, I helped them to make pasta by just adding the seasonings so I will not be able to write the exact measurments as she always makes quite large quantities and loves keep eating them!!. I have written the exact replica what she has posted in her blog!. Please do check any more details in her blog.
The only thing I changed in this recipe was adding fresh Tomatoes pureed in a mixie which is what I have written in italics, The original recipe is in the Normal font.
INGREDIENTS:
2 Cup Penne Rigatte
1 tbsp Olive oil
1 Small Red Onion
1 or 2 cloves Garlic
1 medium Eggplants
1/4 cup Tomato Puree
1/4 cup Ricotta Cheese
1 and 1/2 cup Fresh Tomatoes pureed in a mixie
Fresh Basil leaves few
Salt as per taste
SEASONING:
A pinch of Dried thyme (I used 2 to 3 sprigs of fresh thyme)
1/2 tsp Red Pepper flakes
1/2 tsp Pepper
1 tsp of Italian dried spices
METHOD:
Chop the onions, garlic, eggplant and keep aside. Take a wok heat olive oil then add garlic, Once it browns, remove them from the wok add chopped onions and stirfry then add the chopped eggplant (she says add salt to the chopped eggplants prior and keep aside for 15 minutes, this helps in removing the bitternes if any but as I had no time to feed my 3 M's I just chopped and fried in the wok) Once they get cooked add tomato pureed in a mixie (I tweaked a little bit I added nearly 300 to 400 gms of Tomato as I had loads of tomatoes which had to be used and I used the tomato puree as said in the reicpe) Yup, quite a lot of tomatoes I added.
Now cook until the raw smell of the tomatoes disappear, and is well cooked, add all the seasonings and cook for few more minutes now the sauce is ready.
Meanwhile when the sauce is getting ready cook pasta as per the packaged instructions till al dante (firm but not hard).
Now add the pasta to the sauce with ricotta cheese and garnish with basil leaves and serve.
My pasta has different look than hers as I added more tomatoes and the kids added lot of cheese it turned into white in colour!!
Anyways the kids just loved it!! as I am not a big fan of pasta, I just tried a little bit (may be I could have more if there was not more cheese in it!!).
Thanks to curry leaf for this lovely delectable pasta just enjoyed both her recipes.
This is another recipe I tried from Tasty curry leaf as she says the combination of chocolate chip and ginger is heavenly which she tried from Chocolate chips and Candid Ginger Muffins from Baking bites, which I tried and was really delicious!!. She even says that this recipe was made with Eggs and she made it eggless so here goes the recipe.
CHOCOLATE CHIP GINGER MUFFINS
INGREDIENTS:
1 and 1/4 cup All purpose flour
1/2 tsp Powdered Ginger
9 tbsp Sugar
1 tsp Baking powder
1/4tsp Baking soda
1/4 tsp Salt
Wet Mix:
3tbsp Butter, unsalted and melted and cooked
1/2 cup Butter milk
1/4 cup Milk
1/2 tsp Vanilla extract
1/2 cup Chocolate Chips
3 tbsp Candied/Crystalline Ginger chopped into fine pieces
METHOD:
In a big bowl, whisk together all the dry ingredients of flour, sugar, salt, ginger powder, baking powder and soda.
Then in an other bowl mix together all the wet ingredients.
Make a well in the centre of the dry mix and pour mix and pour in the wet mix. Mix everything together to obtain a thick batter, fold in the choc chips and chopped ginger into the batter, as she says do please refer the original recipe if you wish to add eggs, the original recipe says it uses 1 egg and as she had halved the recipe she replaced with the required quantity of yogurt.
Pour this batter into the muffin cups, I filled 3/4th of my muffin cups and baked them in a preheated oven at 375F/190C for 20 to 25 minutes until done that is when you insert a toothpick comes out clean.
Please do check both their blogs for any more tips and instructions.
Thanks curry leaf enjoyed the muffins particularly my friends than my kids as they were not happy with the ginger!!! :(( :))
Graffiti art on the wall of illusion
Labels: Graffiti Art, Graffti Illusion
Graffiti street art of creating illusion. Original paintings on the street is similar in nature
Labels: Graffiti Street Art, Graffti Illusion
Labels: New Designs, Summer Designs
Labels: Graffiti Stack, Graffiti Street Art
Labels: 3D Illusion Graffiti, Graffiti creator
Labels: 3D Graffiti, Graffiti Street Art
Labels: 3D Graffiti Alphabet, Graffti Illusion
Labels: Cultural, Saree Style
Labels: Summer Designs
Graffiti 3D illusion above is from Japan. 3D graffiti is graffiti art as an example of interior design houses, graffiti on the illusion of design created by Yasuhiko Hayashi and Yusuke Nakano.
3D Graffiti Art
Labels: 3D Graffiti Art, Graffti Illusion
I love fenugreek leaves, If you haven't tried you must, I say so to lot of my friends here, when you cook them, the whole house smells so great!, My kids always notice the smell when I cook methi !.
It's a simple Dry Curry but I have used Dhaniyaalu Podi as the masala which gives such a great taste, As I have always said, I love the spiciness of Andhra dishes, the taste buds tickle, the nostrils flare, eyes start watering !, with a Glass of water in the left I just devour the delicassies of the Andhra delights!, Mmm.., when swapna's mum visited this was an other podi I learnt, earlier (long back) I had a posted a recipe learnt from her, which my friends and family tried and said it was great!!, swapna is right now in India and I am hoping she would get me more authentic delights from her mom's kitchen as promised :), and I will definitely pass it on to you!. When I visited them she made carrot dry curry with this podi, I just added methi leaves to it, and it was good, Now I add this masala podi with lot of my dry curries, which gives a wonderful aroma, which the family really enjoy, thanks to swapna and her mom.
CARROT AND FENUGREEK STIR FRY
The Dhaniyaalu podi recipe I have already posted.
Labels: Carrots, Coriander seeds, Dry Curries, Fenugreek leaves, Garlic, side-dish, South Indian, stir-fry, vegan, vegetarian