Spaghetti Aglio E Olio - Easy Aglio Olio Recipe - Easy Pasta Recipes

Spaghetti Aglio E Olio is an Popular Italian Recipe made by sautéing Minced Garlic,spiced with Chilli flakes, & Garnished with Parsley or coriander leaves. Spaghetti  Aglio Olio Means Spaghetti with "Garlic & Oil ". This is an Easy Pasta recipe, made  in jiffy. Garlic lovers like this pasta  a lot.Cooked pasta when tossed with Roasted Garlic & chilli flakes, tastes delicious.As this  pasta is so mild,  kids love  to eat long strings with mild aromatic flavour.

Spaghetti Aglio E Olio

Cook Time : 25 minutes  .                   
Recipe Category:Pasta  Recipes
Recipe Cuisine:Italian
Serves:2

Ingredients

Spaghetti - 200 gms.(1/2 packet)

Garlic - 10  small cloves.

Red chilli flakes - 1 tsp.

Olive oil - 2 to 3 tsp.
coriander leaves - 2 tbsp.

Salt & water - As needed.

Preparation

• Chop the Garlic & coriander leaves finely,keep it aside. 

• Cook the pasta, as per instructions.(Take a Wide vessel, and allow water to boil, when it comes to rolling boil, add spaghetti & cook, till soft).Then drain it in a colander and keep it aside.

Method

• Heat the oil  in a pan, add chopped Garlic, when it turns light Golden brown colour, add Red chilli flakes, and saute for 20  seconds.Now keep the flame to low.

• Then add cooked pasta , chopped corainder leaves, and salt.

• Stir  for 2 - 3 minutes, to combine, and switch off. Aglio Olio is Ready!!!

Notes

• Don't break the spaghetti, use it, as it is.
• Cook the pasta till al dente (Cook pasta, with firm to bite).
• Don't over cook the pasta. 
• Instead of coriander leaves, you can add Parsley also.
• Adjust Garlic, according to your taste buds.
• you can top with little Cheese, if you wish.

Jeera Rice Recipe - Jeera Pulao - Cumin Rice

Jeera Rice is a Popular North Indian Recipe. Jeera means cumin. Jeera Rice is made with Rice and Cumin seeds so it is called Jeera Rice.It is a simple Recipe goes with any types of Gravies.my  husband likes to have with cauliflower fry so i made it. Even the rice goes well with curries.

               some health benefits of cumin includes,  Cumin helps to lower blood sugar levels and thus helps in maintaining proper blood content levels in the body. This is a great boon for people suffering from Diabetes.Cumin is healthy for women of all age groups and is known to influence healthy menstrual cycle in them.Good metabolism process helps to keep all the other body processes in check. Iron present in Cumin helps to properly maintain our metabolic activity.Enzymes present in Cumin helps to breakdown foods and thus aids in digestion.

 

Ingredients

Basmathi Rice - 1 cup.

Cumin seeds - 1 tsp.

Water - 2 cups.

cashews - 15.

Butter/ghee - 2 tbsp.

Preparation

Wash the basmathi rice with water for 2 to 3 times, and soak it in water for half an hour.

Method

• Take a pan, add 2  tbsp of butter or Ghee. When butter melts add cashews saute till it turns golden brown colour and remove it from the pan and keep aside.

 

• In a same pan, add cumin seeds, saute till it sizzles, then add rice, and saute for few seconds.

• Saute Gently so that the rice cannot be broken.

 

• Then add 2 cups of water, and salt, mix well. cook in a medium flame. 

• When water is almost absorbed, keep a flame very low , and close  the lid, and cook it covered for 5 - 6 minutes.

 

• Switch off the flame. let it rest in a pan for 12 - 15 minutes, it gets Cooked well in the heat of pan.Garnish with cashews.

• Then serve hot with any Gravies.

Instant Oats Idli - Oats idli using Wheat Rava - Oats Recipes - Oats Idli

This oats idli is very instant and we can prepare it in jiffy.This is a very healthy idli becoz we are adding wheat Rava with oats. Cracked Wheat is a excellent Source of Fiber. Oats contain soluble fibre called beta glucan, which is known to help in reducing cholesterol by the blocking of re-absorption of cholesterol when it passes through the digestive system. Regularly having oats lowers the cholesterol levels in the body.Wheat and oats are rich in fiber.So this is idli is very rich in fiber.

instant oats idli

Ingredients

Oats - 3/4 cup 

Wheat Rava/Cracked Wheat - 3/4 cup.

curd - 1 cup.

ginger - 1/4 tsp.

green chillies - 5.

mustard seeds - 1/2  tsp.

chana dal - 1 tsp.

urad dal - 1 tsp.

curry leaves - 10.

coriander leaves - 2 tbsp (chopped)

salt - to taste.

oil - to fry.

 water - as needed.

Preparation

Dry Roast the oats for 3- 4 minutes in a kadai.(till you get nice Aroma). Powder it finely in a mixie or blender.[ I used Quaker old fashioned Oats]

chop ginger, green chillies,coriander leaves into fine pieces.

Method

Heat the oil, add mustard seeds when it splutters add chanadal,urad dal, green chillies,ginger, curry leaves and coriander leaves. Saute till dal's turns golden brown colour.

Take a mixing bowl add powdered oats, wheat rava, sauted items, curd, salt and little water mix well till it reaches idli batter consisitency.(Add little water According to consistency).

Pour the batter in idli mould and steam it for 15 to 20 minutes. Till idli's are done. you can serve it with any kind of chutney's. check here for side dishes

Arisi upma - Biyyam Rava upma - Uppu pindi - Uppindi - Akkithari uppittu

Arisi upma(Biyyam Nooka upma) is a traditional recipes .This recipe is made from broken rice upma and Toor dal. This recipe is very easy to prepare.Once the rava is prepared and stored, we can easily prepare this upma  in jiffy.it is a bachelor recipe.Even the office goers can make it in no time.

Ingredients

Rice - 1 cup.

Toor dal - 1/2 cup.

water - 3 cups.

salt - to taste.

cumin seeds - 1/2 tsp.

red chillies - 2 or 3.(broken into 2)

coarse powder of pepper corns from 6 pepper corns

curry leaves - 10.

 oil - to fry.

Preparation

• Grind Rice and toor dal together to a coarse powder then keep it aside.

• If you have a rice mill near your place, you can get it ground coarsely like rava.Then store it in a container.U can use it whenever u want.

•  Powder the pepper seeds coarsely (by using mortar and pestle).

Method

• Heat the oil in a heavy bottomed vessel, add cumin seeds, when it splutters add curry leaves.then add   red chillies when it turns golden brown, add 3 cups of water.Add salt and coarse pepper powder   to it and mix well.

• When the water starts boiling, keep the flame in medium, and add the rava stir it. In meanwhile add 2 -3 cups of  water to bottom of cooker, place this vessel, & close the cooker.  

• pressure cook  for 4 - 5 whistles. When steam subsides open the cooker, stir it once, & serve.
• Serve hot with chutney or thogayal.

For more tiffin varieties visit:tiffin/breakfast varieties

Javvarisi Upma - Sabudana Khichdi - Saggubiyyam Upma

Javvarisi Upma(sabbakki Upma) is a Quick recipe.Bachelors and Office Goers can prepare this as a Tiffin recipe. Sabudana(Saggubiyyam) is full of starch or carbohydrates and is great for a quick boost of energy, and hence often served in India for breaking fasts during religious festivals.  According to "The New Oxford Book of Food Plants," traditional Indian medicine uses sago in combination with rice to cool the body. Therefore, sago can function as an herbal remedy to treat ailments resulting from too much heat, such as the production of excess bile. Sago is also used in traditional medicine outside the Indian subcontinent in Sri Lanka, New Guinea and other Asian Pacific countries.

Sago upma

Ingredients

Javvarisi(Sago) - 1 cup.(pick smaller sized pearl sago(nylon sago) )
Mustard seeds - 1 tsp.
chana dal - 1 tsp.
urad dal - 1 tsp.
curry leaves - 12.
green chillies - 5 or 6.
salt - to taste.
oil - to fry.
Moong dal - 1/4 cup.
lemon juice - 1 tbsp.(optional)
cilantro or coriander leaves.

Method

Soak the Javvarisi in Water Overnight.[Next day if there is any excess water drain it and keep it aside].
Pressure cook the Moong dal for 3 whistles or cook in a bowl with needed water till it becomes Soft.

Saggubiyyam Upma

Preparation

• Heat the oil, add Mustard seeds when it splutters add chana dal,urad dal, slit greenchillies and curry leaves.saute well.
• Now add Sago(javvarisi) and saute for 5 to 10 minutes till sago turns colour from white to some shiny texture.

• Now add Cooked Moong dal and Mix Well.
• Switch off the stove, then add lemon juice. garnish with cilantro. Serve hot.

Non sticky Ragi Semiya - Ragi Vermicilli upma - How to Make Ragi Semiya

Ragi is a rich source of Calcium, Iron, Protein, Fiber and other minerals. The cereal has low fat content and contains mainly unsaturated fat. It is easy to digest.Ragi is also a rich source of fiber and helps lower cholesterol level. Ragi is best food for weight control, diabetes and a cooling the body.Amongst cereals, ragi is particularly rich in calcium, a mineral essential for good bone health. It is a very good source of natural calcium for growing children and older adults, and helps improve bone strengthening.Now we prepare  delicious Ragi semiya.

Ingredients

Ragi Semiya - 1 packet (200 gms).

Big Onion - 2.

red chillies - 4.(break it into 2 or 3 pieces)

mustard seeds - 1/2 tsp.

chana dal - 1 tsp.

urad dal - 1 tsp.
oil - to fry.
salt - to taste.

Preparation

Empty the ragi semiya packet and Soak it in water for 2 to 3 minutes.Now drain the water from it and place it in a idli plate and steam it for 5 minutes.

Method

• Heat the oil, add Mustard seeds, When it splutters, add chana dal,urad dal when it turns golden brown, add red chillies.saute it.

• Add onions,(cut lengthwise),add salt, saute well till onions turns pink.

 

• Finally add cooked vermicelli, mix till everything combines well.serve hot.

my other semiya/vermicilli recipes: tamarind vermicelli, lemon vermicelli

Carrot stir fry - carrot poriyal - carrot sabzi - carrot pappu koora

Carrot curry(Carrot Thoran) Goes well with rice, roti and chapathi. Any curries made with lentils is called pappu koora in Andra Pradesh. So it is called also called Carrot Pappu koora. The health benefits of carrot include reduced cholesterol, prevention from heart attacks, warding off certain cancers and many others. Most of the benefits of carrot  can be attributed to its beta carotene and fiber content. This root, which has a scientific name of Daucus Carota, is a good source of antioxidant agents as well. Carrots are rich in vitamin A, Vitamin C, Vitamin K, and potassium.Both adults and children like carrots because of its crunchy texture and sweet taste.Now we prepare a crunchy carrot fry.

Ingredients

Grated carrot - 1 cup.
Moong dal -  2  tbsp.
Green chillies - 2.
Red chillies -2 
curry leaves - 1 sprig.
coconut - 2 tbsp.(grated)

To Temper

Mustard seeds - 1/2 tsp.
urad dal - 1 tsp.
oil - to fry.
salt - as required.


Preparation

• Grate the carrots and keep it aside. 
• cook the moong dal in a vessel with little water, till it soft.

 Method

• Heat the oil, add mustard seeds,when it splutters add urad dal, curry leaves, red and green chillies.
• When dals  turns golden brown colour add grated carrots, 

•  Add 3 tbsp of water, and cook it covered , till it is soft.(it takes nearly 5 minutes to cook)
• Then  add cooked Moong dal,  grated coconut and salt. 

• cook for 2 more  minutes till everything combines. Now stir fry is ready to serve.

Capsicum Carrot poriyal/Carrot Capsicum Curry - capsicum carrot subzi

   Capsicum carrot Stir fry goes well with rice and roti's.Capsicum helps in curing many diseases that include lowering blood pressure, reducing cholesterol and warding off strokes and heart attacks, speeding up metabolism, treating colds and fevers, preventing cancer and pain control.

   The health benefits of carrot include reduced cholesterol, prevention from heart attacks, warding off certain cancers and many others. Most of the benefits of carrot can be attributed to its beta carotene and fiber content. This root, which has a scientific name of Daucus Carota, is a good source of antioxidant agents as well. Carrots are rich in vitamin A Vitamin C, Vitamin K, and pottasium. Now we prepare a delicious Capsicum carrot poriyal.

 

 Ingredients

Carrot - 1.

capsicum - 1.[Medium size].

onion -1 [Medium size].
Ginger garlic paste - 1 tsp.

oil - to fry.

salt - to taste.

Mustard seeds - 1/2 tsp.
cumin seeds - 1/2 tsp.
coriander powder - 1 tsp.
Chilli powder - 1 tsp. 
turmeric powder - 1/8 tsp.

To Grind

Roasted Peanuts - 2 tbsp.

Preparation

• Chop the onion, length wise.  chop carrot,capsicum into cubes.
• Remove the skin of Peanuts, and powder it in a mixie or blender, and keep it aside.

Method

•  Heat the oil, add Mustard seeds when it splutters add cumin seeds, when it sizzles add  onion,Ginger Garlic paste, saute till  onions  turns golden brown colour.
• Add carrot and capsicum together,saute for few minutes ( 7 to 10 minutes) till 3/4th of it is cooked.

• Then add  chilli powder, turmeric powder, coriander powder,salt  and groundnut(peanut) powder,mix  well.
• Saute frequently in a medim low flame till carrot,capsicum  are cooked and it becomes soft.

• It goes very well with rice,roti, and chapati's.

vermicelli pulihora - Easy Semiya Pulihora - Lemon Semiya Upma

  Semiya Pulihora is made with Vermicelli and lemon juice.It is a Easy bachelor recipe,very handy at busy mornings.  The Ayurveda has regarded lemon as a valuable fruit and admired its properties. Lemon is sour, warm, promoter of gastric fire, light, good for vision, pungent and astringent. It checks the excessive flow of bile and cleanses the mouth. It helps in digestion and removes constipation. It prevents vomiting, throat trouble, acidity and rheumatism. It destroys intestinal worms.Lemon-juice is a powerful antibacterial. It has been proved by experiments that the bacteria of malaria, cholera, diphtheria, typhoid and other deadly diseases are destroyed in lemon-juice. It also contains some vitamin A. Now we prepare a tasty lemon  vermicilli bhath(lemon semiya).

Semiya Pulihora

 Prep Time : 5 min.

 Cook Time : 10  mins
 Serves: 2                                  
 Recipe Category: Main 

 Ingredients

 

Vermicelli - 2 cup.

lemon juice - 2 tbsp.

turmeric - big pinch.
cilantro -to garnish.
salt - for taste.
Water - 3 cups. 

To Temper

oil - to fry.

Mustard Seeds - 1/2 tsp.

Chana dal - 2 tsp.
urad dal - 1 tsp. 
Roasted peanuts - 2 tbsp.
curry leaves - 1 sprig. 
Green chillies -2.
Red chillies -2.

Preparation

•  If vermicilli is not roasted, dry roast it, till it  turns golden brown.if you bought roasted vermicilli just omit this step.

 Method

• Heat the oil,add Mustard Seeds when it splutters,add  dal's, add curry leaves,green chillies and broken red chillies, roasted peanuts, saute till dals turns golden brown. 

• Now add the water,salt,turmeric, and salt, stir well.when water starts boiling add lemon juice, mix well.
• Then add vermicelli(semiya), mix well, cook in a medium flame till vermicilli is cooked and all water in it gets absorbed and comes in  the form of upma consistency.

 

• Garnish with fresh cilantro.Serve hot.

Aval Paniyaram - atukula gunta ponganalu - avalakki paddu

Atukulu gunta ponganalu(Avalakki paddu) is a different type of kara paniyaram prepared with poha.It is prepared with poha,urad dal and raw rice. It is easy to prepare and delicious to eat.Poha is called as riceflakes or flatted rice which is rich in fibers, iron. Poha is one of healthy foods. You can have during on diet.Now we prepare poha paniyaram.

Ingredients

Raw rice - 2 cup.

poha - 1/2 cup.

urad dal - 1/4 cup.

fenugreek seeds - 2 tsp.

green chillies - 7.

salt - for taste.

Seasoning

oil - to fry.

mustard seeds - 1/2 tsp.

chana dal - 3 tsp.

chopped onion - 2. 

curry leaves -10.

Method

• Soak raw rice, in a water for 4 to 5 hrs.
• Soak urad dal, riceflakes/aval,fenu greek seeds together  in a seperate container for 4 to 5 hrs.

Preparation

• Grind raw rice,urad dal,rice flakes/aval,fenugreek seeds,green chillies salt together with a needed water to moderate consistency.
• Now  the batter is ready.Allow it to ferment for 10 to 12 hrs or over night.
• Now heat the oil add mustard seeds,when it splutters add chana dal, when it turns golden brown add curry leaves,add onion saute well till it turns golden brown.
• Add this sauted contents to batter.
• Stir well.
• Heat a paniyaram pan when it get heated add 1/4 tsp oil in each hole of a pan.Then take a ladle of batter and pour it on each hole.
• When you get holes in  a paniyaram , it got cooked , so now you can flip a paniyaram, when it turns golden brown remove it from a kadai.(To flip you can also  use spoon or knife).
• Repeat this process for all the cycles.
• It serves very well with coconut chutney and idli podi.

Puli Semiya - Tamarind vermicilli - Semiya Puliyodarai - Shavige Puliyogare

   Semiya Puliyodarai is a Tangy Semiya upma made with tamarind and some spice powders. This is a Simple quick tiffin recipe, that we can make at busy morning. it is a variant of semiya upma.it is a Easy bachelor recipe.

Semiya Pulihora

Ingredients

Vermicilli - 1 cup.
Water - 1+1/2 cups [including tamarind extract].
jaggery - 1/2 tsp.
salt - for taste.
chilli powder - 3/4 tsp.
curry leaves - 1 sprig.
tamarind - goose bery size. 
Red chillies - 2. [broken into 2].
turmeric - 1/8 tsp. 
idli milagai podi - 1/2 tsp.
Coconut Grated - 2 tbsp.
cilantro - for Garnishing.

For seasoning

oil - to fry.
Mustard seeds - 1/2 tsp.
chana dal - 2 tsp.
urad dal - 1 tsp
Roasted peanuts - 2 tbsp.

Preparation

•  Soak the tamarind in one and half  cups of  water to prepare tamarind extract, retain the water and through the pulp.
•  dry roast the vermicilli,if it is not roasted.

Method

• Heat the oil, add mustard seeds when it splutters add chana dal,urad dal,curry leaves,Red  chillies.When dals turns golden brown colour add Roasted peanuts and saute for one more minute.

• Now add  tamarind extract(which is already soaked in 1 +1/2 cups of water, so no need to add water seperately).
• Add jaggery,salt,chilli powder,turmeric  to it.

• When it starts boiling add roasted semiya, stir it, until it is cooked well,  and all the water is absorbed. Add idli milagai podi give a quick mix.

• Then add coconut mix for 2 more minutes.
• Garnish with Fresh cilantro.
•  Now delicious semiya Pulihora is ready to serve.

Notes

• Adding idli milagai podi adds additional flavour to semiya, if you don't have you could add 1 tsp of chilli powder instead.

Avalakki Upma - kobbari atukulu - Kammani atukulu - aval upma

Kammani atukulu is a simple quick breakfast or tiffin recipe. it is very easy to make at busy mornings. Poha is called as riceflakes or flatted rice which is rich in fibers, & iron. Poha is one of healthy foods. You can have during on diet. Rice Flakes also make a likely substituted for oatmeal porridge. Because of it's light nature it's been consumed for ages and recommended for dieters.

Poha Upma

Kammani Atukulu

 Prep Time : 10 min
 Cook Time : 10 mins             

 Serves: 2
 Recipe Category: Main.

  
Ingredients  

Poha - 2 cups

Roasted Chana dal(dalia) - 2 tbsp.

Grated coconut - 1/4 cup.

Red cillies - 3.
  

For Seasoning

Mustard Seeds - 1 tsp.

chana dal - 2 tsp
urad dal - 1  tsp.

curry leaves - 1 sprig.

oil - for fry.

Preparation   

• wash the poha two or three times, and drain the water completely and keep it aside for 10 - 15 minutes, till it becomes soft.

• Add the roasted chana dal(chutney dal) in a blender  and  make a  powder and keep it aside.

Method

• Heat the oil,add mustard seeds when it crackles add chana dal, urad dal, curry leaves,  & red chillies.

• When dal's turns golden brown, add grated coconut, saute, it  for few seconds, till it becomes dry and you get the good smell of  coconut.

• Now add the poha.mix well. Finally add roasted chana dal powder and salt.Then  mix it well. stir for 3  more minutes.Now upma is ready,to serve.
• you can have it with  pickle  or  Mango salad as a side dish.