Category Archives: dinner

Kara Chutney – 2 / Spicy Chutney – 2

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Already I have shared a Kara chutney recipe, this has the same ingredients but little different in the cooking process. Here in this version, Kara chutney consumes less time with the same flavor, I have used less number of red chilies because of my kids, but you could use 2 to 3 chilies more than this for more spiciness, as the name Kara Chutney (Kara means spicy).

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Kara Chutney / Spicy Chutney

CLICK HERE for Breakfast Recipes and CLICK HERE for Chutney Recipes.

Taking this to Fiestafriday #180 hosted by Angie@thenovicegardener.

Usually chutneys are apart each and every Tamil families, as most of the day our breakfasts and dinner are Idli and Dosa. Even we prepare thick chutney to accompany with any variety rice which is known as Thuvaiyal. Let me share the recipe…

Ingredients:

  • Onions – 2 no’s
  • Tomato – 1 no’s
  • Garlic – 5 cloves
  • Red chillies – 4 nos
  • Mustard seeds – ¼ tsp
  • Split Black lentil / Black gram – ½ tsp
  • Curry leaves – 2 sprigs
  • Salt to taste
  • Oil – 1 ½ tbsp

Preparation:

  • Peel and thinly slice the onions, keep it aside. Roughly chop the tomato and keep it aside.
  • Heat 2 tsp of oil in a kadai, add the onions, tomato and garlic cloves and cook until the raw smell goes off.
  • Transfer it to a plate, bring it room temperature.
  • Grind it to fine paste by adding required amount of salt and keep it aside.
  • Heat the leftover oil in a kadai, add the mustard seeds, split black lentil and curry leaves. Wait until they crackle.
  • Transfer it to bowl and pour in the tempered spices along with oil.

Serve with Idli or Dosai / Dosa for breakfast or dinner.

 

Tomato Pasta Recipe / Red Sauce Pasta Recipe

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My kids like pasta a lot, and so mostly for our Friday dinner we would like to have pasta, with honey chicken or grilled chicken. Usually kids like to have white sauce pasta, but this time I was longing to have something tangy and spicy with pasta, so tried out this Tomato Pasta or Red sauce pasta. Also I have already shared one more version of Red Sauce Pasta with slight difference from this.

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Tomato Pasta / Red Sauce Pasta

CLICK HERE for more dinner recipes and CLICK HERE for white sauce pasta recipe.

Tomato Pasta or Red Sauce pasta is an easy and simple dish that can be prepared in minutes. This goes out well not only for dinner, but also for lunch and brunch. I have flavored the pasta with tomatoes, red chillies and other Italian Herbs for the tanginess, little spiciness and wonderful flavor along with the loaded cheese in it. Not only kids but pasta can be everyone’s super food.

Taking this to Fiesta Friday #180 hosted by Angie@thenovicegarderner.

Also, here you can prepare the tomato sauce and refrigerate in a glass jar, which helps in saving the cooking time. This sauce stays fresh for 3 weeks when refrigerated. Let me share the recipe…

Ingredients:

  • Tomato – 5 no’s (medium size)
  • Pasta – 1 ½ cups
  • Garlic cloves – 7 no’s
  • Onion – 1 no
  • Red chilli flakes or teared Dried red chilies – 3 no’s
  • Butter or Olive oil – 1 tbsp
  • Mixed Italian Herbs – 1 ½ tbsp
  • Salt to taste
  • Parmezan Cheese or any Cheese (grated) – 1 cup

Preparation:

  • Peel and finely chop the onions and garlic pieces. Keep it aside.
  • Add the tomatoes and garlic pieces in mixer, grind it to a fine paste and keep it aside.
  • Take 3 to 4 cups of water in a heavy bottomed vessel, cover and bring it to boil, add the pasta followed by a tsp of olive oil or any vegetable oil.
  • Cover and cook until it pasta along with salt until it doubles in size and turns soft.
  • Drain the water from the pasta, run it through cold or tap water and keep it aside.
  • Meanwhile heat butter or oil in a heavy bottomed vessel, add the mixed Italian herbs, along with red chilli flakes and cook for a min.
  • Pour in the ground tomato paste, cook until the raw smell goes off or it thicken and the oil starts floating on the top of the gravy.
  • Add the cooked pasta, mix it well and cook for a min.
  • Once the pasta gets mixed well with the tomato sauce, add half the quantity of the grated cheese and mix it well.
  • Transfer it to a plate and top it with the leftover grated cheese and finely chopped coriander leaves.

Serve hot.

Mango Chicken Salad / Summer Salad / Mango Recipes

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What happens when there are so many mangoes around, my kids love to eat them as such, when it comes to me, I wanted to try some delicious recipe with mangoes (after eating it fresh). This resulted me in mango recipe collections and today it going to be Mango Chicken Salad.

CLICK HERE for more Mango Recipes and CLICK HERE for more Summer Recipes

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Mango Chicken Salad / Summer Salad / Mango Recipes

This salad takes just few mins to prepare and also very easy, even kids can prepare this. This salad has sweet, crunchy, little sour, creamy and mild spice in it, due to the ingredients used in it. Let me share the recipe…

Ingredients:

  • Mango (Alphonso) – 1 no
  • Chicken – ¼ kg (Boneless)
  • Onions – 1 nos (medium size)
  • Pepper powder – 2 ½ tsps
  • Lemon juice – 2 tsps
  • Ice-berg Lettuce – 1 head
  • Cream Cheese – 3 tbsps
  • Mayonnaise – 1 tbsp
  • Cherry tomatoes – 8 nos
  • Salt to taste
  • Olive oil – 3 tbsp

Preparation:

  • Peel and cut the mangoes to medium pieces.
  • Clean and chop the chicken to small pieces, transfer it to a bowl, add 1 ½ tsp of pepper powder, 1 ½ tsp of lemon juice, salt and mix it all together. Marinate it for 15 mins.
  • Peel and thinly slice the onions (lengthwise).
  • Take cream cheese, mayonnaise, leftover pepper powder and mix it well until soft and creamy.
  • Heat olive oil in a pan, fry the marinated chicken pieces until they turn golden brown on both sides.
  • Drain the oil and transfer it to a plate.
  • Pour the drained olive oil to the cream cheese mixture, mix it well.
  • Now separate the petals of the ice-berg lettuce, take a plate and arrange it over the plate.
  • Transfer the 2 to 3 tsps of cream cheese mixture over the lettuce and spread it over the plate.
  • Add mangoes to the top it, and then sliced cherry tomatoes.
  • Add fried chicken over it and drizzle cream cheese over the chicken.
  • Serve at room temperature.

Note: You can also substitute cream cheese with sour cream and if don’t have cream cheese or sour cream you can omit the creamy portion.