Arrabiata Pasta Sauce Recipe | Arrabiata Pasta recipe

Arrabiata pasta is my favorite among all the pasta sauces. The reason is obvious, it’s hot and spicy! . If I have pasta in pastamania, it will be always arrabiata pasta. I have never attempted making this at home, but once tried similarly as my pasta sauce recipe with some extra ingredients I notice when I eat it at pasta mania. It’s been a long time since I tried and clicked for my monthly contribution to Kungumam thozhi tamil magazine. Now, since I am tied up with some works, thought of posting this. Its really simple to make great tasting pasta sauces at home. No complicated ingredients or method.

 

Arrabiata pasta sauce recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch/ Dinner
Prep Time: 15 mins    |  Cook time: 15 mins    |  Serves: 3

Ingredients

Tomato	3, large
Fresh ripe red chilli	3
Garlic	3 flakes, large variety
Tomato puree (tinned)	1/4 cup
Olive oil	3 tblsp
Italian seasoning	3/4 tsp
Crushed black pepper	1/2 tsp
Chilli flakes	1 tsp
Sugar	1/2 tsp
Salt	As needed

 

Method

1. In a large bowl, bring enough water, needed to immerse the tomatoes, to boil. Add tomatoes to it and wait for 30 seconds. Take it out and peel off the skin.

2. Remove the white tough spot from the tomatoes, chop roughly. In a blender, puree these tomatoes.

3. Peel and chop garlic finely. Chop the chillies into thin circles. If you want less heat, deseed it. In a pan, heat oil in medium flame and add the chopped garlic and chilli. Fry for 2 mins in low flame without changing its colour.

4. Add pureed tomatoes and tinned puree. Mix well, boil for 2 mins. Add pepper, chilli flakes, Italian seasoning and mix well.

5. Boil until thick and oil separates. If you want to dilute the pasta sauce consistency, you can add the pasta boiled water.

Notes

• You can use any Italian seasoning. I used oregano.
• Always use red ripe tomatoes.
• The red ripe chillies are highlight of this arrabiata sauce, so make sure its there in your ingredient. Green chilli will totally change the flavour, so please no.
• Tinned tomato puree gives bright colour.
• You can also add finely chopped white onion after step 3.

Super hot and spicy arrabiata sauce is ready to serve with pasta. I had with colorful fusilli pasta. My favorite pasta sauce.

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Millets in Singapore | Organic millet Singapore

Ever since I started cooking millets, I loved it and try my best to include these healthy millets in my cooking routine. But I got only very less from my parents, just to try how I like it. After coming here in Singapore, when I started posting millet recipes, I got many queries, where do we get millets in Singapore. I saw few millets in Mustafa, but it was only kept in small quantities and the stocks were not there always. Also only 2 millets were there. So I felt it would be better if we get millets somewhere here in Singapore. Only then I got a mail from Abirami, and it was like double dhamaka for me. Yes, they supply millets across the Island and more over its organic! They asked me to do a sponsored post for them to give there trade a boost. I have never said ok for sponsored posts so far, but I could not say no to this one, as I thought it would be helpful to many. This is not a paid post, but yes, I got these millets from them to try. So stay tuned for interesting millets recipes and ideas, how to include millets in our day to day cooking in our Indian cooking for breakfasts, lunch or dinner. And I found the millets sevai very interesting, can’t wait to try it out.

millet recipes

         

Now check out the benefits of Millets and other details about the distributors on their own words :

Millets are whole, unrefined grains packed with nutrition. They are an excellent source of fibre, protein, iron, phosphorus, calcium, and B-complex vitamins. 
-Millets have absolutely no gluten and non-allergenic, making it suitable for people allergic to wheat/gluten.
-Millets release lesser percentage of glucose and over a longer period of time, so the risk of diabetes is reduced.
-They reduce the risk of coronary heart diseases, cholesterol, and cancers.
The following  millets are available at Bhairavi Naturals.
 

Foxtail millet (Thinai)

 

Barnyard millet (Kuthiraivali)

 

Kodo millet (Varagu)

 

 

Little millet (Samai)

 

Pearl millet flour (Bajra\Kambu)

Bhairavi naturals also provides other organic products such as honey, organic groundnuts, organic sesame oil, pure cow ghee, organic groundnut oil, and organic jaggery. Please visit our website to know more details.

Please call 6100 2457 to place your order. 
Website: www.bhairavinaturals.sg
Facebook: https://www.facebook.com/Bhairavinaturals

Technorati Tags: millets in singapore,organic millet singapore,buy millet singapore,buy millet singapore online,organic,where do we get millets in singapore

After all those Diwali posts, Diwali celebrations and few other commitments, I gave blog a break and now thought of breaking the silence with this simple lunch menu. Its simple but really catchy is it not? This idea was given by my friend Sangeeta, after the inspiration from the KFC veg rice bowlz. Though I have not tasted this, I have seen the ad. I love the idea, looks of the veg rice bowl. I know there is nothing related to this fried rice and manchurian, yet only the name and presentation, to please your family/ kids. I can try veg rice bowl only if I happen to taste it someday :) So this is not much complicated, this post is just about presentation. I am sure you will enjoy this. I tried to post this yesterday itself as it would help you all to plan your weekend lunch, but sorry, got little busy with something else ;) Here's how I prepared this lunch menu.

Veg rice bowl - Lunch menu 49

Recipe Cuisine: Fusion   |  Recipe Category: Lunch
Prep Time: 30 mins     |  Cook time: 45 mins     |  Serves: 4

1. Kept basmati rice in electric rice cooker with water ratio 1: 1 & 1/2. I kept 2 cups rice.
2. Chop carrrot, cabbage, beans, baby corn for manchurian balls as well as fried rice. I chopped 2 carrots, 20 beans, cabbage for only manchurian ball, 4 baby corn.
3. Chop spring onion, garlic for gravy. Keep all the other ingredients like sauces, pepper powder etc; ready.
4. By now the rice would have got ready. Fluff it and keep ready.
5. First mix and deep fry manchurian balls. Then toss veggies for fried rice and mix it.
6. Lastly prepare manchurian gravy. Serve hot both rice and gravy as this tastes best when hot.

Here's links for fried rice and veg manchurian gravy.

1. Fried rice recipe
2. Veg manchurian gravy

You can also refer other manchurian side dishes - gobi manchurian dry, baby corn manchurian, chilli paneer gravy, schezwan baby potatoes.
Also check out this Chinese fried rice recipe.

Have a great day! :)

Seeni Adhirsam (Adhirasam with sugar) | Diwali recipes

This is my most awaited try for this Diwali. I always had this seeni adhirsam in back of my mind to try. My mom have made this 2-3 times just for my sake that I don’t like Jaggery those days. Now the story has changed. But seeni adhirasam tempts me very much when I even say that . So was waiting for Diwali 2014 to come. So for this Diwali its not the regular adhirsam, its this adhirsam with sugar. So don’t worry if jaggery is not available at the the place you live. Just try it with sugar. The method is very same as the jaggery adhirasam. Only the measures are different. I was so very happy when I tried and came out good. Thankful to my mom every time I eat this seeni adhirsam. Hope you all are gearing up for Diwali.

Adhirasam with sugar recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweets
Prep Time: 3 hrs    |  Cook time: 40 mins    |  Makes: 15

Ingredients

Raw rice (I used sona masoori, or maavu arisi works best)	1 cup
Sugar	1 cup
Cardamom	1
Salt	A generous pinch
Oil	To deep fry

 

Method

1. Wash and soak rice for 3 hours. Drain water completely and spread in a clean kitchen cloth to get rid off the excess water. May be for 10 mins.

2. Powder this rice, along with salt, cardamom in a mixer to powder. Make sure no grain is there unground. No need to sieve, just powder it fine. If you are not confident, you can sieve, but do it quickly without drying.

3. In a bowl, pat and keep the flour tight. Keep the flour covered. In a heavy bottomed vessel, add sugar and 1/2 cup water.

4. Dissolve sugar, bring to boil and when it reaches one string consistency, put the flame to medium or low. Keep a bowl of water and pour few drops of the sugar syrup into water. First stage, it dissolves as you drop, next stage, lays a fine thread, then comes soft ball consistency. This soft ball consistency is needed for this adhirsam.

5. Now, if you pour few drops of the syrup in water, you may able to gather with fingers without getting dissolved and form a loose ball (soft ball). Switch off the flame. Keep the flame always in low as you may easily miss the consistency otherwise. Now, make a dent in the flour and pour syrup little by little.

6. Be careful, you will not be needing all the syrup. Just 1/2 of the syrup and little more. So carefully add the syrup. The consistency of the dough should be thick and flowing as shown below. But not runny.

7. Keep aside overnight, covered. Next day, the dough will be tightened, to correct consistency. Non- sticky dough. If its too dry, sprinkle a tsp of milk and mix so that you may be able to flatten without any cracks. Make 15 equal sized balls. Keep the dough always covered.

8. I used a baking sheet to flatten, you can also use a piece of banana leaf or a zip loc cover for this. Flatten with sesame oil greased both in the sheet and your hand.

9. Heat oil in kadai. when its hot, put the flame to low and carefully peel the adhirsam from the sheet and slide to the oil. When it gets cooked and comes up, flip carefully. Cook both sides to light golden colour.

10. Squeeze the oil by pressing in between two ladles. Carefully squeeze as your hands will slip. Repeat to finish the dough.

Notes

• Sugar syrup consistency is the important, so make sure you be careful while making syrup. Keep the flame in low or medium.
• You will definitely not need all the syrup, so be careful while adding syrup, otherwise you will end up in too runny dough.
• If in case the dough turns runny, you can add store bought rice flour. But add it soon. You cannot add just before making the adhirsam. Anyways adding the rice flour makes the adhirsam crispy.
• If your syrup is past the consistency, or you add more syrup to the flour, the adhirsam dissolves in the hot oil.
• Rice flour should be made fresh. The flour should always be moist, otherwise the adhirsam will not be soft.
• Even the rice should not be spread more than 10 –15 mins. This will make the rice too dry.
• Give the dough overnight resting time. This ensures the dough to be in right consistency also makes the dough smooth.
• Also give the adhirsams standing time after frying it.
• Make the adhirsams thick otherwise it will turn too crispy.
• If in case the adhirsam turn chewy, keep it in idli pot and steam for a minute to make it soft.

So who all like this simple, seeni adhirsam and going to make for this Diwali? Happy Diwali :)

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40 Diwali sweets | Diwali sweets recipes

Diwali Sweets recipes 2014

Recipe Cuisine: Indian  |  Recipe Category: Festival recipes

40 Diwali sweets recipes from Rak's kitchen for this year Diwali 2014! All links at one place, click on the respective pictures for the recipes with step by step pictures. For sweet recipes, sugar, jaggery, Ghee are the main ingredients for most of the sweets. Preparation and cooking time varies from 15 mins to 3 hrs, depending on the recipe. I may blog 2 more recipes for Diwali, so stay tuned! Wishing you all an advanced Happy and prosperous Diwali! :)

  
                        

Technorati Tags: Diwali sweets recipes Diwali sweet recipes,diwali recipes,Diwali 2014 recipes,sweet recipes,sweets recipes,Sweets recipe rakskitchen