Tag Archives: Indian breakfast recipes

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.

Broccoli Potato Paratha

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Broccoli Potato Paratha is one such delicious, easy and simple paratha that can be made in minutes and packed in lunch box for kids. It goes out well with pickle, curd or raita or tomato ketchup. A healthy, easy, simple and delicious breakfast idea for kids.

CLICK HERE for more paratha and breakfast recipes. Let me share the recipe…

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Broccoli Potato Paratha – Breakfast Recipes

Ingredients:

  • Broccoli – 1 head
  • Boiled potato – 300 gms
  • Cumin powder – 1 ½ tsp
  • Green chilli – 1 no
  • Wheat flour – 3 cups
  • Oil – 4 tbsp
  • Salt to taste

Making of Broccoli Potato Paratha –

 

Preparation:

  • Separate the florets of broccoli, coarsely grind it in a mixier.
  • Take wheat flour, salt in a bowl, make a well in the centre, pour water and knead it to dough.
  • Pour 2 tbsp of oil and knead the dough for few mins and let it rest for 15 mins.
  • Meanwhile, heat a kadai, add the ground broccoli, saute for 2 mins.
  • Add cumin power, salt and cook for 2 mins.
  • Add the boiled potatoes, mash it well and mix it to the broccoli. Remove from fire and wait until it comes to room temperature.
  • Dust the flour in the working space, take a small portion of the dough, roll it (thick) and place a tsp of broccoli potato mixture in the centre.
  • Roll it all together to a ball, again dust the working space and gently roll the dough.
  • Meanwhile heat a tawa, drizzle little oil, gently transfer the rolled dough to the tawa.
  • Cook on both sides, by swapping them in regular intervals and drizzling little oil along the sides of the paratha.
  • Remove it from fire.

Serve hot with pickle, curd or raita or any dips.

Appam / Hoppers / Kerala Style Appam with Video

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Appam is a type of south Indian pancake made with fermented rice batter and coconut known as Hoppers. It is a most popular dish in Kerala and southern most part of TamilNadu. It is eaten most frequently for dinner and breakfast. Appams are soft and spongy in the centre and has a lacy border. It is very good for babies as it does not require much oil. Appam can be made only in the pan which is made for making appam.

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Appam / Hoppers

Ingredients:

  • Appam Batter – 2 cups
  • Water – 1/4 cup (optional use only when your is thick).

Making of Appam –

How to make Appam:

  • Pour the batter in the centre of the pan.
  • Then turn the whole pan with your hands to a round shape, so that the batter will stick to the sides of the pan.
  • Cover with the lid and wait till the side changes to golden brown colour.

Serve appam hot with coconut milk or vegetable stew or chicken stew.

Note: The batter should be thin, so that the sides would turn brown.