Cook and drain Penne pasta as per the instructions on the packet.
Heat olive oil or normal cooking oil – 3 tsp
Add – ½ cup tomato puree from tetra pack or blanch tomatoes in hot water and grind to paste use – 3 medium sized tomatoes here
½ -1 tea spoon oregano
½ -1 tea spoon dried basil
½ tea spoon thyme (optional)
OR you can also use the pizza hut sachets of Italian seasoning
1-2 tea spoon of crushed pepper black / white
Salt to taste
Boil all the above together can add in ¼ cup water to get the sauce little watery if you like a running consistency sauce
Optional Add in cherry tomatoes while the sauce making.
Add in the cooked pasta and serve topped with grated cheddar cheese / parmesan cheese. Sprinkle some fresh Italian Basil leaves if available.
Mango Tang continues…..
Instant Raw Mango Pickle – Totapuri Mango Pickle
2 – Raw mangoes , Totapuri type preferred – The mangoes should be firm, not soft or wrinkled. Wash them thoroughly and dry wipe them well to remove moisture.
Dice the mango into fine pieces
Heat Oil – for seasoning – 3 tablespoons
Mustard seeds – 1 teaspoon
Turmeric powder – 1/2 teaspoon
Asafoetida – 1/4 teaspoon
3-6 seeds -Fenugreek seeds (methi) crushed or pounded
Jaggery powder – 1 teaspoon (Optional)
1 pod of crushed garlic (Optional)
Add this to the above mixture to diced mangoes, later sprinkle 1-3 tea spoon of red chili powder depending on the desired spice level
Salt – Rock salt 3 tablespoons or to taste (check once before you final the pickle)
A drizzle of Gingely oil (Sesame oil) to finish
Ready to eat immediately.
Refrigerate to store for a week or 10 days.
Quickest Idli ever! OATS IDLI
½ Cup OATS powdered
½ Cup Semolina / Sooji Rava
½ Cup water
1 Cup curd
Pinch of sodium bi carbonate
Mix them all to batter consistency, set aside for 10 – 15 mins.
Grease the Idli cups and it should be steamed for 10-12 mins OR use the microwaveable Idli steamer then 5.5 mins in the microware mode is enough to steam the Idli quickly
Serve the hot idli with chutney / sambar/ Chutney powder/sauce of your choice.
Oats Idli Best with Ripe Mango Chutney
2 Medium sized ripe mangoes diced
3 tea spoons of oil to heat
¼ tea spoon mustard seeds
¼ tea spoon urad (black gram / black lentil with it’s outer cover removed) & channa dal (Yellow Chic pea lentil) these lentils are optional
3-4 small red chilies
1 tea spoon of salt or to taste
Few curry leaves
Once the tempering is done add in the chopped mangoes allow it simmer for 2-3 mins and it’s ready!
*Above measurement of ingredients serves 2