Red Onion Tomato And Pasta Salad

Red Onion Tomato And Pasta Salad is a healthy tasty salad for all time. Learn how to prepare Red Onion Tomato And Pasta Salad by following this easy recipe.

Ingredients:

• 1 large Onion (thinly sliced)

• 4 medium Tomatoes (quartered)

• 3 cups Pasta (cooked)

• 1 Yellow Capsicum (roasted and cut into strips)

• 2 small Zucchini (blanched and sliced)

• Salt to taste

• Fresh Basil Leaves to garnish

• 4 tbsp Olive Oil

• 1 1/2 tbsp Red Wine Vinegar

• 1 tsp Dijon Mustard

• 1/4 tsp Castor Sugar (Caster Sugar)

• 12-15 Black Peppercorns (crushed)

• 1/2 cup Fresh Basil Leaves (torn)

How to make Red Onion Tomato And Pasta Salad:

• In a large bowl, take olive oil red, wine vinegar, dijon mustard, castor sugar, black peppercorns and fresh basil leaves and mix well.

• In another bowl, take the pasta and pour the dressing into it and mix well.

• Add the capsicum, zucchini, onion and tomatoes and toss well to mix.

• Keep it aside for thirty minutes.

• Garnish with sprigs of basil and serve.

Tamarind Ginger Pickle

Tamarind Ginger Pickle is a tasty spicy tangy tamarind pickle with a dash of ginger. Learn how to prepare Tamarind Ginger Pickle by following this easy recipe.


Ingredients:
• 1/2 lemon sized ball Tamarind (pulp)
• 6 one-inch pieces Ginger (peeled, washed and cut)
• 10 Green Chillies (chopped)
• 1 tsp Fenugreek Seeds (Methi Dana)
• 1/4 tsp Asafoetida (Hing)
• Salt to taste
• 10 tbsp Sesame Oil (Til Oil)
• 1/4 tsp Turmeric Powder
• 1/2 teaspoon Mustard seeds
• 2 Whole Dry Red Chillies
• 1 tsp Jaggery (Gur)

How to make Tamarind Ginger Pickle:
• In a pan, dry roast the fenugreek seeds till brown. Remove from heat and grind it to a smooth powder.
• Add asafoetida and salt to it and keep aside.
• In a pan, take four tablespoon of oil and lightly sauté the ginger and chillies for about two minutes.
• Add turmeric powder to it and cook for some time. Remove from heat and keep aside.
• In another pan, heat the remaining oil and add mustard seeds and red chillies. When the mustard starts to splutter, add the tamarind pulp and bring it to a boil.
• Now add the powdered fenugreek and jaggery to the tamarind and simmer till the mixture thickens.
• Add the sautéed chilli-ginger to it and cook for a few minutes more, stirring continuously.
• Remove from heat and allow it to cool before storing it away on a sterilized jar

Rava Laddu

Rava Ladoo is a popular Malabar sweet. Learn how to prepare Rava Laddu by followind this easy recipe.

Ingredients:

• 3 Cups Rava

• 2 Cups Sugar

• 1 Cup Dry coconut powder

• 2 tbsp Cardamom powder

• 4 tbsp Ghee

How to make Rava Laddu:

• Heat ghee and fry rava till it turns brown.

• Mix coconut and elaichi powder and fry it for few more minutes.

• Prepare sugar syrup.

• Add rava mixture in sugar syrup.

• Keep it for cooling.

• Stir till the mixture turns thick.

• Make ladoos of this mixture.

• Rava Laddu is ready.

Muttar Mushroom

Ingredients:

• 1 cup sliced Mushrooms

• 1 cup Green Peas

• 1 Onion (sliced)

• 1 Tomato (chopped)

• Chopped Cilantro Leaves

• 1 tbsp Oil

• Salt to taste

• 1 cup Water
For Paste:

• 1/4 cup Grated Coconut

• 2 Green Chillies

• 2 Garlic clove

• 1 Ginger piece

• 1 Cinnamon

How to make Muttar Mushroom:

• Grind all the ingredients of the paste.

• Heat oil, and saute sliced onion until it turns translucent and golden brown. Add the paste.

• Add in tomato, peas, mushrooms & salt and cook it briefly.

• Add a cup of water and heat on a slow fire.

• Garnish with chopped cilantro on the top & serve hot.

Kerala Crab Curry

Kerala Crab Curry is a mouth watering recipe. Learn how to prepare Kerala Crab Curry by following this easy recipe.

Ingredients:

• 5 large Crabs (half boiled)

• 3 Green Chilies (finely sliced)

• 1½ tsp Turmeric Powder

• 4 tbsp Roasted Curry Powder

• ½ tsp Chili Powder

• 1 tsp Pepper Powder

• 1 tsp Mustard Powder

• 2 large Onions (Kunjulli) (finely grinded)

• 1 tsp Fenugreek (Uluva)

• 2 pieces Gamboges (Kudam Puli) (finely chopped)

• 1 strand Curry Leaves (finely grinded)

• 5 cups Coconut Milk (thick)

• Lemon Juice (as required)

• 2 ½ cups Water

• Salt to taste

How to make Kerala Crab Curry:

• Cut and clean the crabs and divide each into four parts.

• Over an oil heated pan at medium flame place the crab pieces gently.

• Stir it upside down then add all the spices and cover it for a minute.

• Open the lid then add mustard powder, lemon juice, coconut milk, water and salt each at a time.

• Continuously keep stirring for five minutes.

• Allow it to boil then seal it and lower the flame.

• Simmer it for fifteen minutes till tender and put it aside.

Suggestions: Best serve it with rice and veg-briyani or roti.

Vegetable Omelette

Vegetable Omelette is a very popular recipe. Learn how to prepare Vegetable Omelet by following this easy recipe.

Ingredients:

• 1 cup Gram Flour

• 2 tbsp Rice Flour

• ¼ cup Tomato (chopped)

• ½ cup Onion (chopped)

• ¼ cup Capsicum (chopped)

• 1 tbsp Cilantro (chopped finely)

• 2 Green Chilies (chopped)

• ½ tsp Turmeric

• Salt and Pepper (to taste)

• 3 tbsp Oil

How to make Vegetable Omelette:

• Combine gram flour, rice flour, salt, and pepper together in a large bowl.

• Add enough water and mix to form a thin batter. Leave aside for 30 minutes.

• Mix in remaining ingredients, except oil. Mix well and add water to maintain the thin consistency.

• Heat a griddle on medium-low heat.

• Grease with oil and pour small amount (3 tbsp) of the batter. Spread to form a round shape.

• Turn when it starts leaving the edges and takes a golden brown color.

• Drizzle some oil and cook on the other side until golden.

• Shift into a serving platter.

• Repeat the same with the rest of the batter.

• Serve warm with tomato ketchup.

Tomato Based Sauce

Ingredients:
• 500 g Tomatoes (cubed)
• 1 Onion (chopped)
• 1 Garlic Clove
• 1 tsp Cumin Powder
• Pepper (to taste)
• Red Chilies (to taste)
• 3 tbsp Oil
• 1 tbsp Butter
• Salt (to taste)
• Coriander Leaves (chopped)

How to make Tomato Based Sauce:
• Combine tomatoes, garlic, cumin powder, peppe, and red chilies, along with some water in a pan. Cook till the mixture condenses to a pulp.
• Transfer the mixture into a blender and grind into a smooth puree.
• Heat oil in a pan and shallow fry the onions. Stir in the tomato puree.
• Put in butter and cook until the puree thickens. Remove and keep aside to cool.
• Garnish with coriander leaves and serve.