Spaghetti Aglio e olio | Classic Spaghetti Pasta Recipe with Garlic and Herbs


Spaghetti Aglio e olio


Hi Supermoms,

Aglio e Olio ( Ah-lyoh ay aw-lyoh ) is a very popular spaghetti pasta recipe that has the flavours of garlic and olive oil infused in them. Every home has it's own style of making this pasta. It is so simple yet full of flavours.

Though this pasta does not require any other vegetable ( other than garlic and herbs), I have added colourful vegetables to make it more attractive for my family. The best part of this pasta is that there is no sauce involved. So, it can be made within a few minutes and all you need is handful of garlic, cheese and herbs . Of course, adding cheese is also completely optional. 

Spaghetti Aglio e olio


Spaghetti Aglio e olio :

Preparation time : 15 minutes
Cooking time : 20 minutes
Serves : 4
1 cup = 250 ml cup 

Ingredients :

handful of spaghetti pasta or 250 gm spaghetti pasta 
10 garlic pods ( finely chopped or grated)
1 teaspoon chilli flakes
1/4 cup fresh herbs ( parsley, basil , finely chopped)OR 1 teaspoon dry herbs 
1 cup vegetables ( of your choice, optional) 
1 tablespoon olive oil or 1 tablespoon butter
1/4 cup cheese ( of your choice, grated)
salt to taste



Method :

1. In a heavy bottom pan, bring  3-4 cups of water to a boil.

2. Add spaghetti , pinch of salt and cook till Al Dente ( just cooked).
3. Drain the spaghetti and set it aside.
Chef tip : Do not cook the spaghetti in advance. Start to make the spaghetti, when you are roasting garlic. 

4. Heat a wide pan with oil or butter and add the chopped garlic.

5. Once the garlic browns, add all the chilli flakes, salt vegetables and give it a quick mix over medium flame.


6. Add the drained spaghetti and mix well.

7. Switch off and add all the herbs and cheese.

Your delicious Spaghetti Aglio e Olio is now ready. You can serve it along with toasted bread. 

Spaghetti Aglio e olio

Happy Cooking !

With love,

Masterchefmom





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Rawa Idli / Semolina Idli

Rawa Idli

Rawa idli is a variation of the popular South Indian breakfast item, idli, made with rawa (semolina) or sooji. Wikipedia has some amazing story about Rawa Idli. It says that it is a speciality of the state of Karnataka in India and the popular restaurant chain, Mavalli Tiffin Rooms (MTR) of Bangalore claims to have invented it. According to Mavalli Tiffin Rooms, during World War II, when rice which is the staple item used in idli was in short supply, they experimented in making idli using semolina and created Rawa Idli. Another interesting fact is that Rawe-Idli translates to semolina-idli in the native Kannada language. It is usually found in restaurants that serve the Udupi cuisine. Rawe idli is served hot and is to be eaten along with Saagu and Coconut Chutney. A dash of Ghee poured on the top of Rawa Idli adds to the overall taste. 

Rawa Idli is one of the simplest Idli recipe that does not require labor in grinding and hours of soaking and fermentation. Infact this Idli recipe can be made with scratch. Yes, just a few ingredients that are easily available in your kitchen pantry can make these soft and pillowy Rawa Idli in just 15 mins. Healthy and diabetic friendly, you can also variate the recipe by adding grated carrots, beetroot etc to make it even more filling. Easily digestive, Rawa Idli makes an amazing lunch box option as well. Serve it with Green Chili and Coconut Chutney and serve hot.

Rawa Idli

Rawa Idli

Ingredients :

1 cup Semolina/ Rawa/ Sooji roasted

1/2 cup Thick Curd

3/4 tsp Baking Soda

1 tsp Oil

1 tsp Mustard Seeds

2 tbsp Bengal Gram/ Chana Dal

2 Dry Red Chilies, broken

1/2 tsp Asafoetida / Hing

2 sprig Curry Leaves

                                                                                   1/2 inch Ginger, grated

1 tbsp Fresh Coriander, finely chopped

1/2 tsp Ghee

1/2 tsp Sugar optional

Salt to taste

Rawa Idli

Method :

Collect all the ingredients on the kitchen counter before you start making the Idlis. Heat a non stick pan and dry roast the semolina/rawa until golden. Collect in a bowl and keep aside to cool. In the same pan, heat 1 tsp Oil and add mustard seeds, broken red chilies, asafoetida and curry leaves and wait till they splutter/crackle. Now add Bengal Gram/Chana Dal and roast till golden. Collect and keep aside. Whisk 1/2 cup thick curd and add in roasted semolina with the tempering. Combine to make a thick batter. Set aside for 30 mins so that the semolina soaks and softens. Now baking soda, grated ginger, fine chopped coriander, sugar (optional), salt to taste. Add little water and combine to make a flowing batter. I also added Ghee to get rustic flavor and aroma. Take a Idli maker stand and grease the sections with oil. Pour in the batter onto each section and steam the Idlis in a steamer for 12-15 mins. Turn off the gas and let the Idli rest for 5 mins before you take them off from the stand. Now carefully take out the Idlis by running a knife on sides. Plate the hot and fluffy Rawa Idlis in a plate and serve hot with green chili & coconut chutney.

How to make Green Chili & Coconut Chutney : Add 1/2 cup fresh grated coconut, 1 tsp cumin, 2 green chilies and some water in a blender and grind to make a chutney. Season with salt as needed. You can also add tempering by heating 1 tsp oil and add mustard seeds, curry leaves, broken red chili. Wait till they crackle and pour it all over the chutney.

Rawa Idli

Rawa Idli

Rawa Idli / Semolina Idli
Instant Rawa Idli made from scratch.
Servings12 piece
Prep Time30 minutes
Cook Time12 minutes
Ingredients
Instructions
  1. Collect all the ingredients on the kitchen counter before you start making the Idlis.
  2. Heat a non stick pan and dry roast the semolina/rawa until golden. Collect in a bowl and keep aside to cool.
  3. In the same pan, heat 1 tsp Oil and add mustard seeds, broken red chilies, asafoetida and curry leaves and wait till they splutter/crackle.
  4. Now add Bengal Gram/Chana Dal and roast till golden. Collect and keep aside.
  5. Whisk 1/2 cup thick curd and add in roasted semolina with the tempering. Combine to make a thick batter. Set aside for 30 mins so that the semolina soaks and softens.
  6. Now baking soda, grated ginger, fine chopped coriander, sugar (optional), salt to taste. Add little water and combine to make a flowing batter. I also added Ghee to get rustic flavor and aroma.
  7. Take a Idli maker stand and grease the sections with oil.
  8. Pour in the batter onto each section and steam the Idlis in a steamer for 12-15 mins.
  9. Turn off the gas and let the Idli rest for 5 mins before you take them off from the stand.
  10. Now carefully take out the Idlis by running a knife on sides.
  11. Plate the hot and fluffy Rawa Idlis in a plate and serve hot with green chili & coconut chutney.
Recipe Notes

 

Rawa Idli

If you like this easy Rawa Idli recipe made from scratch, then do give a try at home and share your feedback with me in comments below.

 

The post Rawa Idli / Semolina Idli appeared first on Spoon Fork And Food.



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Ellu urundai recipe, sesame jaggery ladoo

ellu-urundai
Easy and simple ellu urundai recipe with step by step pictures. Just two ingredients for this ladoo and very easy to prepare.
I wanted to try this simple sesame and jaggery ladoo (ellu urundai) made by just roasting and powdering sesame seeds along with jaggery. For ellu kozhukattai, we make a stuffing and keep the same as ellu urundai for offering god on Ganesh chaturthi day. That ellu urundai is made with coconut and making jaggery syrup and all. But this one is a very quick, easy one but packed with flavours and healthy too. Today I just made it with some organic white sesame seeds I had in stock, by referring the recipe here.


ellu-urundai-recipe
I have not tried stuffing this ellu urundai inside kozhukattai but it is very delicious to have as such. You can prepare the same with black sesame seeds too.

Ellu urundai recipe

Recipe Cuisine: Indian |  Recipe Category: Snack
Prep Time: 10 mins   |  Cook time: 5 minsMakes: 8  | Author:

Click here for cup measurements

Easy and simple ellu urundai recipe with step by step pictures. Just two ingredients for this ladoo and very easy to prepare. ellu-urundai

Ingredients

White sesame seeds – 1/2 cup
Jaggery, powdered – 1/4 cup

Method

  1. First dry roast sesame seeds in a pan until it pops. Take care not to burn it.
  2. Next, cool down and powder it in a mixer.
  3. Measure powdered jaggery and add to mixer, blend well. Check if you can make shape out of the mixture.
  4. Roll tightly and make ladoos out of it. You can add more jaggery powder and blend if ladoos doesnt hold shape.

Step by step pictures

  1. First dry roast sesame seeds in a pan until it pops. Take care not to burn it.method-ellu-urundai1
  2. Next, cool down and powder it in a mixer.method-ellu-urundai2
  3. Measure powdered jaggery and add to mixer, blend well. Check if you can make shape out of the mixture.method-ellu-urundai3
  4. Roll tightly and make ladoos out of it. You can add more jaggery powder and blend if ladoos doesn’t hold shape.method-ellu-urundai4
Enjoy these flavourful ellu urundai as snack, energy bite.
sesame-ladoo


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Brunch at NRI(Not Really Indian)-for Novel,Refreshing and Innovative dishes

Brunch at NRI(Not Really Indian)-for Novel,Refreshing and Innovative dishes

  NRI is a creation of Michelin-starred chef Atul Kochhar. The restaurant focuses on serving innovative fusion dishes which include preparations from the kitchens around the world with an Indian twist and also some popular Indian dishes which has travelled abroad with the NRIs. [caption id="attachment_3889" align="aligncenter" width="752"]Blogger's Table Brunch at NRI Blogger's Table Brunch at NRI[/caption] On 13th August I was invited by the FBAI for a blogger's brunch event at this restaurant.Had real difficulty in choosing from the brunch menu serving South East Asian ,European and fusion food as all of them looked equally tempting and delish. There is a feel good factor in this restaurant which will make you feel happy , the moment you take an entry.The interiors are simple but classy and very nature friendly.The dining area is flooded with natural lights where you can have a pleasant time gossiping,chatting or even talking about work. [caption id="attachment_3912" align="alignnone" width="768"]Blogger's Table Brunch at NRI Blogger's Table Brunch at NRI[/caption] The seating is extremely comfortable,luxurious and the tables were spaced out providing a relaxing private space.There is a lot of space for large families and kids can have enough space to move around.The food is excellent ,and being a seafood lover I was on cloud nine to see the varieties here.The taste was subtle with fresh flavors.I was thinking that the varieties in this eatery calls for more than one post and it is really difficult to summarize the entire experience into one page. The restaurant has both vegetarian and Non-vegetarian options .If you are a foodie and is looking for innovative new variety for your taste buds ,this is just the place for you and in case you want to bring your entire family,this place has traditional Indian food as well in the list to cater to every one's taste. The menu is dynamic and it keeps on changing but the selection of dishes and the styling reflects the creative nature and the culinary expertise of the chef and his team.Every dish was plated with perfection in style and taste. My recommended dishes categorized as below:-

Recommended Dishes:

Category :Drink

Hazelnut Espresso Martini

If you come here with a bunch of friends or on a date you should definitely try this cocktail with a blend of vodka and coffee liquor and hazelnut syrup.The taste is mild sweet with a hint of lime which has given this authentic cocktail a unique flavor.You may crave for more but I will recommend to stop at one keeping into mind the droolicious starters available. Apart from the above drink I also liked Guava Margarita- prepared with fresh guava nectar and lime. Peach bellini- combination of sparkling wine and peach puree. The place also has an amazing variety of mock-tails to lure you.The ambiance is suitable for the entire family with kids. [caption id="attachment_3904" align="alignnone" width="767"]Mocktails..brunch at NRI Mocktails..brunch at NRI[/caption]

Category:Soup

Curry mee shrimp (Non-veg)

This is a very light and delicious soup with tiny shrimps and glass noodles cooked in thin coconut milk.You will also get small bits of boiled egg whites to bite on.I found it irresistible and just perfect to start a heavy meal. You can get a vegetarian option on request in which the shrimps are replaces with cherry tomatoes. [caption id="attachment_3918" align="alignnone" width="3120"]Curry mee Shrimp soup Curry mee Shrimp soup[/caption]

Miso soup(Veg)

Miso is a Japanese style soup which consists of a base stock called dashi spiced with fermented soybeans paste.The soup was full of flavors from the miso paste and wakame ,a Japanese herb.Small pieces of silky textured tofu were added to the soup.The soup tasted just like the authentic one . [caption id="attachment_3920" align="alignnone" width="768"]Miso Soup Miso Soup[/caption]

Category :Starters(Veg)

Zucchini Tiradito

Tastes absolute divine with strips of zucchinni topped with tomatoes,onions,quinoa and goat cheese. The crunchy quinoa dressed with olive mayo with the melt into mouth goat cheese is spectacular.The flavors were clean and fresh.

Malay Butter Mushroom

These are tender stir fried mushrooms ,with the sweetness of kecap manis(An Indonasian sweet soy sauce) and kresik(toasted coconut)

Pind da hummas

Crispy Lentil fritters served on a bed of spicy hummas is a must have here,specially when its raining outside. [caption id="attachment_3899" align="alignnone" width="709"]Pind Da hummas Pind Da hummas[/caption]

Bulgar and cucumber salad

If you are aiming healthy eating don't forget to order this super delicious sweet and sour bulgar(Dalia) salad with cucumber and fresh grated coconut, with natural sweetness from the coconut. [caption id="attachment_3901" align="alignnone" width="768"]Bulgar salad Bulgar salad[/caption]

Starters(Fish and Seafood)

Ceviche

Ceviche is a classic authentic Spanish dish in which fish and seafood are marinated with lime juice till the meat is tender.This is a special fire-less cooking method where the delicate fish meat is tenderized by the acidic property of lime juice.There were two varieties of ceviche available here,one is the classic one which is simple and best .The dish was plated beautifully, garnished with raw and caramelized onions which gives an Indian touch to this dish.The chef has also used boiled sweet potato cubes very skillfully marinated in orange juice to balance the tangy taste of the lime juice..tasted divine.I loved it absolutely. The spice lovers can try the Thai ceviche where the thai chilies ,kaffeir lime flavors are used. [caption id="attachment_3914" align="alignnone" width="2952"]Classic Ceviche--Brunch at NRI Classic Ceviche--Brunch at NRI[/caption]

Calamar crostillant

The super crispy breadcrumb coated soft tender squid rings taste like heaven to the seafood lovers ,like you never have tasted before.The styling and presentation was pretty and aioli with the squid ink was tasting so delicious. [caption id="attachment_3903" align="alignnone" width="768"]Calamar fry-Brunch at NRI Calamar fry-Brunch at NRI[/caption]

Indie Brit fish

The taste was similar to the local fish kolivada full of flavor and aroma from the carom seeds(Ajwain) with British touch, keeping spices to the minimum ,served with french fries. [caption id="attachment_3902" align="alignnone" width="2716"]Fish fry with carom seeds...Brunch at NRI Fish fry with carom seeds...Brunch at NRI[/caption]

Churrasco grilled nickei prawn

The prawns looked superb, perfectly marinated with soy sauce and ginger ,slightly charred and smoked. Churrasco is a term which refers to grilled meat across Latin America and Europe and this grilling technique is appropriately applied to the seafood with very delicate flavors. [caption id="attachment_3900" align="alignnone" width="759"]Grilled prawns--Brunch at NRI Grilled prawns--Brunch at NRI[/caption]

Category:Starters(Meat)

Chicken Toastada

Spicy sweet and sour shredded chicken piled on small round crispy tortillas in the style of Mumbai street food(sev poori) .The Mexican Tinga sauce and salsa criolla (raw onions,lime juice ,peppers and micro greens)gives a tongue tickling chatpata taste like our Indian chaat. [caption id="attachment_3907" align="alignnone" width="755"]Chicken toastada Chicken toastada[/caption]

Chicken Liver masala

Chicken liver mince, cooked in indian style served on a bed of crispy toasts,tastes amazing. [caption id="attachment_3905" align="alignnone" width="768"]Chicken Liver masala..Brunch at NRI Chicken Liver masala..Brunch at NRI[/caption]

Main course(Non Vegetarian)

Nasi biryani

Personally this was not among my favorites .Being a biryani lover this seemed to be over spicy and sweet but some of my friends did like it .

Singapore chicken curry

It is a winning combination of coconut milk ,tamarind with chicken which can win any hearts when served with steamed rice.I highly recommend you go for this main course. [caption id="attachment_3911" align="alignnone" width="768"]Singapore chicken curry Singapore chicken curry[/caption]

Lamb cumin

The lamb was tender, little crunchy and tasted great with the combination of roasted cumin and the sauces.The garnish of crispy spinach and spring onions elevated the dish to a new level. [caption id="attachment_3913" align="alignnone" width="762"]Lamb cumin..brunch at NRI Lamb cumin..brunch at NRI[/caption]

Kandy pork curry

This is Sri Lankan style black pork curry spicy and tangy.I specially loved the pol sambol served as a garnish to the curry. [caption id="attachment_3908" align="alignnone" width="768"]Kandid Pork curry..Brunch at NRI Kandid Pork curry..Brunch at NRI[/caption]

Category:Indian

The Indian varieties were classy but I will not recommend you visit here to only have Indian dishes..but its great for large families with a variety of taste.
  • Paneer tikka masala
  • Chicken tikka
  • Naan
  • Dal Makhni
[caption id="attachment_3923" align="alignnone" width="768"]Nasi biryani..Brunch at NRI Nasi biryani..Brunch at NRI[/caption]   [caption id="attachment_3909" align="alignnone" width="768"]Paneer tikka masala Paneer tikka masala[/caption] [caption id="attachment_3906" align="alignnone" width="767"]Chicken tikkas Chicken tikkas[/caption]

Category :Desserts

Phirni:

Traditional phirni served in small glasses topped with nuts.The taste was good but it could have been better.

Enamorado

Baked chocolate mousse with coffee served with a crispy crumb ..tasting heavenly [caption id="attachment_3916" align="alignnone" width="779"]Baked chocolate mousse..brunch at NRI Baked chocolate mousse..brunch at NRI[/caption] What  I didn't like ? Some of the food did not suit my taste.
  1. Strawberry Margarita:The drink was lacking the flavor from strawberries
  2. Minced chicken and glass noodles salad:The dish was little too sweet to my liking.I felt it needed some spicy kick  or  a bit more tangy
  3. Phirni: The consistency was thin,I would have loved a richer one.
After such a lovely remarkable brunch at NRI ,I have come up with a new meaning to its Name ,N for Novel recipes and styling ,R for refreshing drinks and I for innovative and intriguing food.Do visit and enjoy the meal.Overall a lovely brunch experience with a talented and friendly team of bloggers. Courtsey Bloggers : http://ift.tt/2xgjBRo http://ift.tt/2wlHtqB http://ift.tt/2xfWdnm http://ift.tt/2wmhwqN http://ift.tt/2xg4zLv   [caption id="attachment_3925" align="alignnone" width="768"]Brunch at NRI Brunch at NRI[/caption]                                                      

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