Pasta in two styles

It was a Friday Dinner time and I thought of making Pasta, that is when one voice at home says "I need a cheesy version" and other says "I need it spicy". This became my motivation for cooking that evening and also restart my blogging again in 2020 :).

Cheesy Carrot, Spinach Italian Style 
Ingredients:
1. Pasta - I used Penne for this recipe. You can chose any style you like - 1 cup
2. Carrot - 1 
3. Tomato - 1/2
4. Garlic - 1 clove finely chopped
5. Spinach - 1/2 cup
6. Milk - 1/4 cup
7. Salt - to taste
8. Olive oil - 2 tablespoon
9. Butter - 1 tablespoon
10. Italian spice mix - 1/2 tablespoon
11. Grated Cheese - 1/4 cup

Preparation

1. Boil 2 cups of water, add little salt and few drops of olive oil, add pasta and cook for 5 to 6 minutes and strain the water
2. Grind carrots, tomato, garlic into a coarse paste
3. Heat butter and olive oil in a pan and add the ground paste
4. When it starts cooking and the raw smell leaves, add milk and continue cooking in medium flame
5. When the sauce starts to thicken, reduce to low flame and add the herb mix and salt and the roughly chopped spinach
6. Cook for another 2 to 3 minutes and add the pasta and cheese and mix well to coat the sauce

Yummy cheesy carrot spinach pasta is ready to serve hot... Do not shy out to add more cheese :)

Carrot, Spinach Indian Style 

Ingredients:
1. Pasta - I used Penne for this recipe. You can chose any style you like - 1 cup
2. Carrot - 1 
3. Tomato - 1/2
4. Garlic - 1 clove finely chopped
5. Spinach - 1/2 cup
6. Onion - 1/4 cup chopped 
7. Salt - to taste
8. Olive oil - 2 tablespoon
9. Red chilly powder - 1/2 tablespoon
10. Coriander powder - 1/4 tablespoon
11. Garam masala - a pinch
12. Pepper powder - a pinch
13. Turmeric powder -a pinch

Preparation

1. Boil 2 cups of water, add little salt and few drops of olive oil, add pasta and cook for 5 to 6 minutes and strain the water
2. Grind carrots, tomato, garlic and spinach into a coarse paste
3. Heat olive oil in a pan and add chopped onion and saute it for 2 minutes
4. Add the ground paste and cook for 5 minutes in a medium flame
5. Add red chilly powder, coriander powder, turmeric powder and salt and cook the sauce until the raw smell leaves
6. Add garam masala, pepper powder & pasta and mix with the sauce well
7. Cook for 5 minutes in low flame

Hot spicy Carrot, Spinach pasta is ready to serve.

Barnyard Millet (Kudhiravali) Kichadi

I was planning to prepare a quick dinner for us but also wanted it to be healthy. So, I made an attempt to make a millet dish and sharing the recipe here

Preparation time: 10 mins Cooking time: 10 mins

Ingredients:
1. Barnyard millet - 1 cup
2. Onion - 1 medium sized
3. Tomato - 1 medium sized
4. Garlic - 6 to 7 pods
5. Green Bell pepper (capsicum) - 1/2
6. Green chilies - 1
7. Turmeric powder - 1/4 teaspoon
8. Salt - to taste
9. Ghee - 1 tablespoon
10. Oil - 1/2 tablespoon
11. Cloves - 2
12. Cinnamon - a small piece
13. Coriander leaves - for garnishing
14. Curry leaves - 2 to 3

Preparation:
1. Wash and soak the millet in water for 5 to 10 minutes
2. Meanwhile prepare the ingredients - Finely chop onions, tomatoes, bell pepper and slit green chilies
3. Heat oil in a pan and add cloves and cinnamon
4. When it splutters, add the onions, garlic, curry leaves and saute for couple of minutes
5. Add tomatoes and fry for another minute
6. Add turmeric powder, salt and cook until raw smell goes
7. Add the bell pepper and fry for another minute
8. Boil 1 1/2 cups of water separately and add it to the pan
9. Strain the millet, add it to the pan, mix it and close the pan with a lid. Keep it in a low flame for 4 to 5 minutes
10. Add Ghee and fluff the millet with a fork and switch off the stove and keep it closed with the lid for 5 to 6 minutes

Garnish with coriander leaves. Hot Barnyard millet kichadi is ready to be served. This didn't require any side dish.


Tips:
1. You can alter this recipe by adding any vegetable you like.