SPAGHETTINI POMODORO

This is a recipe for a fresh, healthy Italian meal that is light and simple and takes only minutes to make. It's similar to Olive Garden's or Macaroni Grill's capellini pomodoro, if you're a fan of that dish.

Ingredients

serves 4

12 ounces Spaghetti pasta

2 pounds fresh peeled and diced tomatoes

3 cloves garlic, minced

1/4 teaspoon freshly ground black pepper

2 cups fresh chopped basil leaves

1/3 cup extra virgin olive oil

1/2 cup grated Parmesan cheese

How to make it

Bring a large pot of salted water to a boil. Add pasta. Cook approximately 10 minutes, or to desired firmness. Drain.

While pasta is cooking, Add a few tablespoons of olive oil to a deep skillet and turn heat to medium. Finely mince garlic and add to skillet, being careful not to burn.

Dice tomatoes and reserve juices. Add to skillet and turn heat to low. If using canned tomatoes, add tomatoes and juices to pan. Add salt and fresh ground pepper. Cook on low about two minutes, or until tomatoes are heated.

Add drained pasta to tomato mixture. Toss well. Add 1/2 cup fresh torn basil leaves to pasta. Serve with parmesan cheese and additional ground pepper.

p.s. - I added a small amount of cut Zuchini since I din't want tomatoes as the only veggie ;)

KAIMA IDLI

I know, there are many die-hard fans for Saravana Bhavan Kaima Idlis. These Kaima Idli's are real sinful idlis as they are deep fried even after cooked. Sin once a while is excused, I hope.

Ingredients

serves 2

Left Over Idli's: 4 [Cut into Square shape]
Onion: 1 [Finely Chopped]
Garlic: 4 [Finely Chopped]
Green Chili: 1 [Finely Chopped]

Mustard seeds - 1/4 tsp
Green Capsicum: 1/2
Curry Leaves: 6
CorrianderLeaves: 2tsp [Finely Chopped]
Oil: 1 Cup [To Deep Fry the Idli's]
Oil: 2 tsp [To Saute the vegetables]
Chilly Powder: 1/4tsp [Adjust according to your Spice]

Red chillies - 2
Salt: 1/4tsp
Lemon: 1/2 [juice]

How to make it

Cut the Idli's in square shape, as shown in picture and Deep Fry Them. If you have refrigerated the left over idli's, you have to get back those idli's to the room temperature before frying.

In a Pan, heat oil, add mustard and let it pop. Now add Finely Chopped Garlic pod's and Curry Leaves.

Add the onion and add salt, turmeric powder and mix well.

Now add the capsicum and mix them well. add the chilli powder.

Add the fried Idlis and mix well with the masala's. add coriander leaves, before switching off the flame.

Serve by adding lemon juice over the kaima idli's.

Tastes best with onion and cucumber Raita.

TOMATO VATHA KOZHAMBU

Vatha Kozhmabu is one of the most famous recipes in tam brahm traditional cooking. I got to learn this wonderful recipe from my MIL who has a magical hand when it comes to cooking. This is not at all difficult. Here it goes

Ingredients

serves 2

Tomatoes - 4 medium sized or 2 if its big

Tamarind - make a ball to the size of a lemon saoked in a cup of water for a while or 3 tsp if using a paste

Vathal (manathakaali) - 1/2 a cup

Sambhar powder - 1 tsp

Red chilli powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Hing - a small pinch

Mustard seeds - 1/4 tsp

curry leaves - a few

oil - 2 tsp

Salt - to taste

How to make it

Grind tomatoes, tamarind to a medium watery consistency

Heat oil in a pan, temper mustard seeds, curry leaves.

Add Vathal and Hing and fry for about 2-3 minutes.

Add the tomato paste, sambhar powder, turmeric powder and red chilli powder.

Let it boil for 5-6 minutes and turn color. Add salt to taste. Serve it with Hot rice

p.s. - For a thicker consistency, mix a small amount of rice flour and pour it.

TOMATO SOUP

This is one of the easiest and definitely much simpler yet really tasty and filling.

Ingredients

serves 2

Tomatoes - 4 medium sized (or 2 if big)

Garlic, crushed - 4 cloves

White pepper - 2 tbsp

Salt - to taste

Sugar - one pinch

Butter - 1 tsp

Cheese of your choice - for garnishing

How to make it

Puree the tomatoes with salt.

Heat a kadai and add the butter. When it has melted, add the garlic, pepper stir well for 10 seconds.

Add the pureed tomatoes and cook for some time, partly covered.

Adjust salt and spice and garnish with slight cheese( I used grated Mozzarella) on the top and serve hot.

p.s. - I added a little amount of rice flour mixed in water to get a thicker consistency. Just the same method of use as we do for sambhar.

BEANS USILI

Vj loves usili. Its one of the first dishes I cooked for him back in the initial days after coming to US. Usili is made with other combos too. Eg, Capsicum, Cluster beans. But French beans remains the evr classic paruppuusili.

Ingredients

serves 2

French Beans- 1.5 cup, cut into 1" pieces and par boiled in boiling water for 3 mins

Toor dal / tuvaram paruppu - 1/2 cup

Channa dal / kadala paruppu - 1 tbsp

Urad dal / Ulutham paruppu - 1/2 tsp

Mustard seeds - 1/2 tsp

Dried red chillies - 3 to 4

Hing/asafoetida (kayam) - 1/4 tsp

Turmeric powder - a pinch

Oil - 2-3 tbsp

Salt - to taste

How to make it

Wash and soak the toor dal and channa dal (you can put them together) for about 1 hour

Once soft, grind this coarsely with red chillies, turmeric, some salt and hing and as little water as possible (Sprinkle a few drops so the mixture comes together a bit).

The next step is to cook this dal mixture with the asparagus. Its really that simple. There are different ways to cook the dal.

Pour copious amounts of oil (you need atleast 3-4 tbsp) into a pan and stir-fry the dal mixture. This will take anywhere between 7-10 minutes

Once the dal mixture breaks into small pieces and is not sticky anymore, empty it into a cup and keep it aside.

In the same pan, pour required oil, add mustard seeds. When it splutters, add urad dal.

Add the beans. Once its cooked add the fried dal mixture and keep it for about 5 mins. Check on salt

SEMIYA OR VERMICELLI UPMA

I have a blissful relationship with ‘vermicelli’ – always there to comfort me during crisis times. Doesn’t need much to work on, just add vegetables for some nutrition and you have a one pot meal ready for lunch or dinner in less than 20 mts. For those of you who dislike vermicelli, maybe it’s time to give the attention it deserves.

Ingredients

serves 2

1.5 cup(rice cup) vermicilli

1 finely sliced large onion

2 red chillies

1/2 tsp of ginger paste or finely chopped

1/2 tsp of garlic paste (optional)

1 medium sized tomato, chopped

1 medium sized capsicum chopped

5-6 beans chopped long

1/2 cup of carrots chopped

1/2 cup of peas

1 tbsp chopped coriander leaves (optional)

1/2 tbsp oil

1 tsp urad dal

1 tsp mustard seeds

5-6 curry leaves

salt to taste

How to make it

Roast the vermicelli in a pan (non stick is good) till it turns golden brown. (oil not necessary)

Heat oil in another pan, add the mustard seeds and let them splutter. Add urad dal, red chillies and curry leaves, cilantro and saute them till the dal turn slightly brown

Add the sliced onions, giner, garlic saute till onions turns transparent.

Add the tomatoes, saute for 2-3 mins and add the rest of the veggies.

Close the pan for 3-4 mins until the veggies are cooked and add 3 cups of water and salt to taste

As soon as the water boils, put in the roasted vermicelli, see to that no lumps are formed and close it again for 3 mins.

Once its cooked, garnish with coriander and enjoy it with pickle and yogurt.

p.s. - I added a pinch of home made curry powder and it was good :)

CORN SOUP

Here is my simple corn soup, that comes to my rescue , when I am too lazy to cook, and when I feel I should have something light and healthy yet filling.

Ingredients

serves 2

1.5 cups corn

About 1 cup finely chopped cabbage

8 to 10 string beans

1 small carrot

1 tablespoon cornstarch

1 teaspoon oil

1/2 teaspoon black pepper

1 teaspoon salt (adjust to taste)

How to make it

Chop cabbage, carrot, and string beans into very small pieces.

Boil the corn in about 1-1/2 cups of water until the corn is soft. Remove 1/4 cup of corn and set aside.

Blend the rest of the corn into a paste and strain.

Mix the cornstarch with 1/4 cup of water and set aside.

Heat the oil in a saucepan. Add the carrot, cabbage, beans and cook the vegetables on medium heat until they are tender.

Next, add the corn paste, corn, cornstarch mixture, and 1 cup of water to the vegetables. Bring the soup to a boil and lower the heat to medium low. Let the soup cook for another five minutes.

I am always satisfied after a bowl of this. I know many of you there out are seasoned cooks, so all suggestions to make this better are welcome