Taro Root/Sepankizhangu Kuzhambu ~ Vanaja Aunty

Taro root kuzhambu is very easy and simple to make with less ingredients. I learnt this recipe from my aunts .Whenever she prepares this dish it tastes so good with plain hot rice.

INGREDIENTS U NEED:
1.Taro Root/Sepankizhangu-6-8
2.Onion-1(Chopped)
3.Tomato-1(Chopped)
4.Garlic-8cloves
5.Coconut-1/2cup
6.Chilli powder-2tbs
7.Turmeric powder-pinch
8.Tamarind extarct-2cup
9.Seasoning-mustard,curry leaves
10.Salt-as needed
11.Oil

UTENSIL:
Deep bottomed pan

GRIND:
Garlic
Coconut

METHOD OF PREPARATION:

• Wash the taro root thoroughly with water and pressure cook for 3-4 whistles and when it is cool down peel the skin and chop them into medium pieces make sure u don't over cook them.
• Heat oil in a pan,add mustard when it splutters add onion and curry leaves.Saute till tender.
• Then add garlic,chopped tomato and saute them till skinny.
• Then add the veggie with all the powders and salt and saute for 2 minutes.
• Add thick tamarind extract and allow to boil in medium flame till the oil separates out.
• Fianlly add grinded coconut let it cook untill thick gravy .
• Garnish with corriander leaves before removing from the flame.

GOES WELL WITH:
    Palin rice

Curd Rice

Curd or Yogurt rice would definitely be a last meal in our lunch menu.Tamilians meal will not complete with out curd rice. We make thick home made curd from the milk which we get from our farms but here i buy the whole milk from the store and make curd out of it or u can use the store bought yogurt but use home made curd for best tastes.Here is how my MIL makes this rice yummy...

INGREDIENTS U NEED:

1.Boiled rice-2cup
2.Curd/Yogurt-3cup
3.Ginger-1inch(Chopped)
4.Turmeric powder-pinch
5.Seasoning-mustard,red chilli,curry leaves
6.Corriander leaves-to garnish
7.Salt-as needed
8.Oil

UTENSIL:
Small pan

METHOD OF PREPARATION:

• First in a bowl add cooked rice with salt,chopped ginger and turmeric powder and mix it well.
• Heat oil in a small kadai, add mustard seeds when it crackles add curry leaves and red chilli or green chillies.
• Now add the seasoning to the mixed curd rice and combine well and garnish with corriander leaves. 

GOES WELL WITH:

      Tomato Pickle

Lemon Rice

Lemon rice is very easy to cook and i quite often prepare this rice for lunch to my husband and to my daughter.This receipe is a combination of my mom and MIL.Lets go to the receipe...

INGREDIENTS U NEED:

1.Boiled rice-2cup
2.Lemon-1
3.Peanuts-1/2cup
4.Turmeric powder-1/4tbs
5.Fenugreek powder-pinch
6.Corriander leaves-to garnish
7.Seasoning-mustard,urad,chana,red chilli,curry leaves
8.Salt-as needed
9.Oil

UTENSIL:
Wide pan

METHOD OF PPEPARATION:

• Cool the cooked rice by spreading in large tray.
• Squeeze in lemon juices and salt to the cooked rice and mix it thoroughly and keep it aside.
• Heat oil in a pan,once oil is heated add mustard seeds, urad dal and chana dal ,Once they turn to light brown in color, add curry leaves, split red chilies,peanuts and turmeric powder fry for 4-5min and switch off the gas and then add a pinch of fenugreek powder.
• Then add it to the rice and slowly combine it well together and garnish it with Corriander leaves.

GOES WELL WITH:

     Potato fry ,omellete or  Pickle

Tomato Rice ~ My Version

Tomato rice is mainly a comfort food for my husband and for me for lunch.Tomato rice and curd rice are more appreciated in my home than any other rice by my husband.Consuming tomato everyday is important because it is high in antioxidant.This method is very simple to do so Lets go to the receipe...

INGREDIENTS U NEED:

1.Boiled rice-2cup
2.Tomato-3(Chopped)
3.Onion-1(Chopped Lengthwise)
4.Green chilli-3(slit into two)
5.Garlic-5cloves
6.Turmeric powder-1/4tbs
7.Seasoning-mustard,chana dhal,curry leaves
8.Corriander leaves -To garnish
9.Salt- as needed
10.Oil

UTENSIL:
Wide pan

METHOD OF PREPARATION:

• Heat oil in a pan,add mustard seeds,chana dhal and curry leaves as it starts popping add chopped onions, garlic and green chili and fry them until onions change color or becomes translucent which  takes about 6 to 7 minutes in medium flame. 
• Now to this add chopped tomato , salt and turmeric powder and cook them for another 10-12 minutes until everything cooked well. 
• At this stage add cooked rice stir for another 2 minutes or until everything get combined well and garnish with  corriander leaves.

GOES WELL WITH:

        Pickle,chips or papadam.

Kathrikai Kara Kuzhambu ~ Latha Aunty Receipe

This is my third version of making kathrikai kuzhambu which is my aunts receipe. The small round brinjals are the best for this dish.This method is very easy to prepare.Definetely try it out....

INGREDIENTS U NEED:

1.Kathrikai-6 small
2.Ginger-2inch
3.Garlic-4cloves
4.Onion-1(Chopped)
5.Tomato-1(Chopped)
6.Tamarind extract-2cup
7.Chilli powder-2tbs
8.Fenugreek powder-pinch
9.Mustard powder-pinch
10.Seasoning-mustard,cinnamon 1,cloves 3
11.Salt-as needed
12.Oil

GRIND OR CRUSHED :
Garlic
Ginger

UTENSIL:
Deep bottomed pan

METHOD OF PREPARATION:

• Cut the eggplants into small pieces and keep it in a bowl of water to prevent turning brown and bitter.
• Heat oil in a pan ,add mustard,cinnamon,cloves, crushed ginger garlic paste and onion saute it till turns light brown
• Combine chopped tomato,turmeric powder and salt with it and fry it for few mins
• Add brinjal fry it and then add chilli powder and a cup of water and let it cook for few mins
• Then add tamarind extract water and let it simmer over medium flame till it gets cooked.
• Finally add fenugreek and mustard powder and switch off the gas .

GOES WELL WITH:

   Plain rice

Fish Kuzhambu ~ Vasantha

This is yet another fish kuzhambu which i learnt it from our vasantha.This is one spicy hot curry makes really burns your tongue but it tastes really yummy with plain hot rice.This curry tastes the best next day.Here is the simple fish curry...

INGREDIENTS U NEED:
1.Fish-5-7pieces(Cleaned)
2.Tomato-1(Chopped)
3.Onion-1(Cchopped)
4.Garlic-4cloves(crushed)
5.Tamarind extract-2cup
6.Turmeric powder-pinch
7.Chilli powder-3tbs
8.Seasoning-mustard,cuury leaves
9.Salt-as needed
10.Oil

UTENSIL:

Deep bottomed pan

METHOD PF PREPARATION:

• First in a bowl mix the tamarind extract with onion,tomato,chilli powder and salt together well using hands and keep it aside
• Second wash the fish and marinate with salt and turmeric powder for 10mins and keep it aside
• Now heat oil in a pan,add mustard,curry leaves and crushed garlic saute it for few mins then add onions fry it untill translucent 
• At this stage add tamarind mixture along with little more water and cook it for 5-10mins
• Add fish pieces and cook on medium heat till the fish is cooked and serve it. 

GOES WELL WITH:
   Plain rice

Kathrikai Kara Kuzhambu ~ Vasantha

Kara Kozhambu is very typical of Tamil Nadu dish.Kara kozhambu is made using eggplants most of the time.It tastes good by making with small tender brinjals. This is one of our  favorite dish in our house,everybody loves it.It tastes good with plain rice which i learnt from our nanny vasantha .So here is the recipe.

INGREDIENTS U NEED:
1.Kathrikai/Brinjal-5-7small
2.Onion-1(Chopped)
3.Tomato-1(Chopped)
4.Garlic-4(crushed)
5.Tamarind extract-2cup
6.Coconut-1/2cup
7.Seasoning-Mustard,curry leaves
8.Chilli powder-2tbs
9.Turmeric powder-pinch
10.Salt-as needed
11.Oil

GRIND:
Coconut

METHOD OF PREPARATION:

• First mix the tamarind extract with tomato,salt,onion,chilli powder well together using hands and keep it aside
• Heat oil in a pan add mustard,curry leaves let it crackle and then add crushed garlic and onion saute untill onions are slighltly caramalized.
• Now add the eggplants and salt cook for about 5mins.
• Now add tamarind mixture and water cook until the eggplant is tender.
• Finally add grinded coconut simmer until the gravy is thickened to your desired consistency.

GOES WELL WITH:
    Plain rice

Mint and Corriander Chutney For Bajji ~ Kalyani

Mint Corriander chutney is very simple to prepare and it goes as a very good combination for most of the indian appetizers like bajji,bonda,pakoda etc. Give it a try....

INGREDIENTS U NEED:
1.Mint Leaves-2cup
2.Corriander leaves-1cup
3.Tamarind-2inch
4.Green chilli-3-4nos
5.Salt-as needed

METHOD OF PREPARATION:
   Blend all the ingredients with little water using blender untill smooth mixture.

GOES WELL WITH:
      Bajji,Bonda and Samosa

Meen/Fish Kuzhambu ~ Shermilee

Meen kuzhambu is another vesion of making this dish which I got the recipe from my friend shermilee while discussing food especially South Indian style and have pretty much used it without any change and it came out really good.This method is very easy to cook.So here is the recipe for meen kuzhambu for the pure pleasure of food.

INGREDIENTS:
1.Fish-4-5pieces(Clean it properly)
(Preferably Hilsa,Sardines,Kingfish)
2.Tamarind extract-2cup
3.Seasoning-mustard,curry leaves,corriander leaves
4.Salt- as needed
5.Oil

GRIND:
Onion-1
Garlic-2
Grated coconut-1tbs
Chilli powder-2tbs
Corrinader powder-1tbs
Turmeric powder-pinch

UTENSIL:
Deep pan

METHOD OF PREPARATION:

• First Marinate the fish well with the grinded paste in a bowl for couple of hours.
• Heat oil in a pan,add mustard, curry leaves and corriander leaves saute it for few mins
• Then add marinated fish cook it for few more mins
• Finally and tamarind extract and salt  let it boil for 1/2hr in the slow flame or untill oil seperates on top. 

GOES WELL WITH:
    Plain rice

Mor Kuzhambu ~ Latha Aunty

Morkuzhambu is also called as Buttermilk soup which is very good for the health .You can prepare mor kuzhambu with vegetables like pumpkin,mango ,pakoda etc But here i am making with okra which is from my aunt.Here goes the receipe...

INGREDIENTS U NEED:
1.Okra/Ladies finger-10-15nos(Cut into medium pieces)
2.Buttermilk/Mor-3cup
3.Onion-1(Chopped)
4.Tomato-1/2(Chopped)
5.Green chilli-3(Chopped)
6.Turmeric powder-pinch
7.Salt-as needed
8.Ginger-1inch(Finely chopped)
9.Grinded peanut-Fried and make powder
10.Seasoning-mustard,curry leaves,red chilli
11.Oil

UTNESIL:

Wide pan

Bowl

METHOD OF PREPARATION:

• First heat the oil in a pan and add okra  and fry it untill brown and keep it aside
• Mix well the curd with water is called buttermilk with turmeric powder,salt,chopped ginger and grinded peanut powder. 
• Again heat a oil in a pan,add mustard,curryleaves and red chilli let it splutter then add onion and green chilli saute it for few mins
• Then add chopped tomatos and fry it for 2mins and add fried vendakai in it and mix it alltogether and add  curd mixture leave it for few mins and switch off the gas. 

GOES WELL WITH:
     Plain rice

Hyderabadi Chicken Dum Biryani

Chicken dum biryani is our favorite meal in my home which i learnt it from my cousin sister.I make biryani pretty much every week.Anways  Making Biryani is never that easy, it is normally a multi step process like marinating the meat,fry the onions,cook the rice and layer it etc, it is a slightly complicated process but the end result is fantastic.Ready to eat here is the receipe...

INGREDIENTS U NEED:

1.Basmati rice

2.Chicken with bones-1pound

3.Yogurt-4tbs 

4.Onion-4(Thinly sliced)

5.Tomato-1(Finely chopped)
6.Green chilli -6(Slit into two)
6.Chilli powder-3tbs
7.Coriander powder-1tbs

8.Star anise-2

9.Cloves-6

10.Cardamoms-10nos

11.Cinnamon-2inch

12.Shahjeera-pinch

13.Mint leaves-1/2cup(Minced)

14.Corriander leaves-1/2cup(Minced)

15.Salt to taste

16.Red Food color-pinch

17.Oil

UTENSIL:
Deep bottomed pan with a heavy base and a tight lid.

METHOD OF PREPARATION:

• First Marinate the meat with curd,red chilli powder,Garam masala powder,cumin powder,biryani masla powder,chopped tomato,chopped onion, lemon juice, half of the chopped mint and cilantroand salt and let it marinate for 2-3hrs .
• Meanwhile Heat oil in a pan ,add the onion slices and fry till they start to brown and keep it aside.
• In a small pan heat oil,add cardamoms,cinnamon stick,cloves, staranise, mace, bay leaf and shajeera.
• In boiling water add the fried spices and cook the rice until 3/4done drain the water and set aside.
• Heat oil in a thick-bottomed pan ,add the meat mixture fry for a minute. Then add rice over it sprinkle little fried onions then layer rice and onions 
• Finally add chopped mint and corriander leaves and drizzle little saffron or red food color milk
• Cover the dish with foil and  cover with heavy lid and cook on dum for 45-1hr on slow heat and serve hot. 

GOES WELL WITH:
    Raita

Fish Kuzhambu ~ Ms.malathy

Fish Kuzhambu is a curry cooked in the tamarind juice and spices which tastes really yum with plain white rice.This receipe is from malathy.Fish curry tastes better the next day, try it out. Have Fun !!

INGREDIENTS U NEED:

1.Catfish - 3 fillets
2.Onion-1(Roughly chopped)
3.Garlic-4cloves
4.Tomato-1(Chopped)
5.Tamarind extract-2cups
6.Chilli powder-2tbs
7.Corriander powder-1tbs
8.Turmeric powder-1/4tbs
9.Green chilli-5(Slit into two)
10.Curry leaves-2strings
11.Corriander leaves-2strings
12.Seasoning-Mustard,fenugreek seeds,curry leaves
13.Salt-as needed
14.Oil

GRIND:
Garlic
Onion

METHOD OF PREPARATION:

• First wash the fish with water cleanly and keep it aside
• Heat oil in a pan,mustard,fenugreek seeds,curry leaves once they starts crackling add grinded paste fry it untill the raw smell leaves.
• Now add red chilli powder,corriander powder,turmeric powder and salt and fry for a min.
• Then add tomato and cook till mushy
• At this stage add tamarind extract juice and allow it to boil for 5-10min. 
• Add fish at the end and leave for 3-5 min. 
• Garnish with green chilli,curry leaves add corriander leaves and switch off.

GOES WELL WITH:

    Plain rice

Rasmalai ~ Megha

Rasmalai is a popular Bengali sweet or dessert which i learnt it from my friend mega.It takes some time and effort to prepare but the final result tastes great. It is a very light sweet made with simple ingredients like milk and paneer.It is very simple and easy to prepare.Try it !

INGREDIENTS U NEED:
1.Paneer-2cups
2.Milk-1/2liter
3.Sugar-2cups
4.Rose essence-2drops
5.Pista-1/4cup
6.Cardamom powder-pinch
7.Vinegar-2tbs

UTENSIL:

Bottomed pan

HOW TO MAKE PANEER:
In a large pot bring 1 liter whole milk to boil. When boiling add couple of spoons of  vinegar to make the milk curdle. Strain the curdled milk in a muslin cloth and squeeze well to remove the excess water. Add paneer( curdled milk) to the  bowl,  Divide the paneer into equal portions, grease palms with ghee. Make smooth balls and flatten into discs with palms.This is how i make paneer at home.

METHOD OF PREPARATION:

• In a deep bottomed pan add 1/2 liter of whole milk and sugar. Mix well till the sugar is well dissolved in the milk, bring the mixture to boil until the milk slightly thickens.
• Add the cardamom powder,rose essence and minced pitachio nuts and bring the milk to room temperature.
• Now add the paneer  to the  milk, allow the paneer  to soak in the milk for at least one hour.
• Finally Refrigerate the Rasmalai and serve cold.

Sambar with Okra ~ Nimi

Kuzhambu can be made with any vegetable but this time i am making with okra which tastes good with plain rice and papad.This receipe is from my friend nimi.Enjoy these recipes, and the rest of the week!

INGREDIENTS U NEED:
1.Toor dhal-1cup
2.Okra-15-20nos(cut into medium pieces)
3.Onion-1(chopped)
4.Tomato-1(chopped)
5.Green chilli-4(chopped)
6.Turmeric powder-pinch
7.Chilli powder-1tbs
8.Corriander powder-1/2tbs
9.Tamarind extract-1cup
10.Seasoning-mustard,cumin,asofoetida
11.Corrinader leaves
12.Salt-as needed
13.Oil

UTENSIL:
Bottomed pan

METHOD OF PREPARATION:

• First pressure cook toor dhal with salt and a pinch of  turmeric powder for 3-5whistle and let it cool down and mash it using masher.
• Heat oil in a pan,add mustard ,cumin,asofoedida let it splutter
• Then add onion and green chilli fry it for few mins and add tomato let it cook for few more mins
• At this stage add okra stir it and then add boiled toor dhal with  chilli and corriander powder let it boil for 5-10mins
• Finally add tamarind extract and cook it for 3-5mins and switch off the stove and garnish with corriander leaves

GOES WELL WITH:
   Plain rice

Spicy Curry with Bitterguard

Bitter gourds also known as bitter melons or pavakai in tamil have lot of health benefits.Lot of people won’t eat this vegetable because of it’s bitter taste, but i love this vegetable and especially i like this bitter gourd gravy which really taste good with plain rice because I am adding little jaggery to the gravy recipe to slightly balance the bitter taste.This vegetable are used in purifying blood tissues and helps in digestion and have lot more other health benefits too and also they are used to treat diabetics since they have insulin.Here goes the receipe

INGREDIENTS U NEED:

1.Bitterguard/Pavakai-4nos(Chopped thin round slices and remove the seeds)
2.Onion-1(Finely chopped)
3.Tomato-1(Finely chopped)
4.Tamarind -3inch
5.Tamarind extract-1cup
6.Chilli powder-1tbs
7.Corriander powder-1tbs
8.Turmeric powder-pinch
9.Jaggery-1tbs
10.Salt-as needed
11.Seasoning-mustard,curry leaves
12.Oil

UTENSIL:
Deep bottomed pan

METHOD OF PREPARATION:

• First boil the bitter guard with little water with tamarind untill cooked and drain the water and remove the tamarind in it and keep it aside.
• Now heat little more oil in a pan,add  seasoning let it splutter,add onion and fry it untill golden brown
• Then add tomatoes and fry till they become soft 
• At this stage add chilli,corriander,turmeric powder,salt and the bitterguard and allow it to boil untill oil seperates 
• Finally add jaggery and mix it well and cook it for few mins and switch off the gas.

GOES WELL WITH:

    Plain rice and Dosa

Simple Egg Fried Rice

Egg Fried rice is one of my all time favorite rice.Egg Fried Rice is fully packed with vegetables and Egg both has Protein in it.I like to eat my fried rice with Gobi Manchurian or chicken fry.It is very simple to cook and i make this is dish atleast once a week for lunch.Definetely try it...

INGREDIENTS U NEED:

1.Basmati rice-2cups cooked and cooled
2.Beans-1cup(Finely chopped)
3.Carrot-1/2cup(Finely chopped)
4.Peas-1/2cup
5.Cauliflower-1cup(cut into medium pieces)
6.Spring onion-to garnish(Finely chopped)
7.Egg -2
8.Pepper powder-1tbs
9.Salt-as needed
10.Oil

UTENSIL:
Large wok

METHOD OF PREPARATION:

• Heat oil in a pan and add the eggs.When the egg is scrambled and lightly cooked add pinch of salt and pepper and take it out and keep it aside
• In the same add little more oil and add all the chopped vegetables including green peas,add salt  and pepper powder accordingly and  fry the vegetables for few minutes until they are half cooked and tender.
• Add the basmati rice and stir the rice so that all the ingredients are spread properly.
• Finally add scrambled egg and mix it well together and Garnish with spring Onions.

GOES WELL WITH:

   Gobi manchurian

Kerala Chicken Fry ~ Reshma

Chicken fry is a good combination for  fried rice.This chicken fry is the simplest way to prepare which i got it from my friend reshma.Usually I cook the chicken in its own water till almost dry and untill thick and also this dish requires less oil, quick and tasty.Enjoy....

INGREDIENTS U NEED:
1.Chicken-1lbs
2.Ginger garlic paste-3tbs
3.Turmeric powder-1/2tbs
4.Pepper powder-2tbs
5.Chilli powder-2tbs
6.Corriander powder-1tbs
7.Onion-2(Finely chopped)
8.Corriander leaves-for garnish
9.Salt-as needed
10.Oil

UTENSIL:
Wide frying pan

METHOD OF PREPARATION:

• First clean the chicken well with water and marinate chicken pieces with gg paste,turmeric powder,pepper powder,salt ,corriander powder and chilli powder for 2-3 hrs.
• Now heat oil in a pan add onion fry in the low flame untill golden brown.
• Then add marinated chicken fry well in a medium flame untill cooked and well done untill thick and garnish with corriander leaves. 

GOES WELL WITH:
    Fried rice

Peanut Chutney ~ Vasantha

Peanut chutney is one of our whole family favorite chutney.I make this chutney in a simple way but this is how my home cook vasantha used to make it which is very yummy and delicious.It is the best combination for hot idlies and dosa. This is my most comfort food because I am addicted to its taste.Here i am sharing with all of u.

INGREDIENTS U NEED:
1.Peanut-1cup
2.Onion-1medium(Roughly chopped)
3.Garlic-2cloves
4.Green chilli-2-3nos
5.Cury leaves-1string
6.Tamarind-2inch
7.Seasoning-Mustard,red chilli,urad dhal
8.Salt- as needed
9.Oil

UTENSIL:

Small pan

METHOD OF PREPARATION:

• First heat the pan add peanuts fry it untill roasted and take it outside, remove the skin and keep it aside
• Heat oil in the same pan add onion,garlic,green chilli,curry leaves,tamarind and fry it untill brown
• Now grind the roasted peanuts with fried ingredients with salt and enough water in the blender untill smooth. 
• Now do the seasoning with mustard,urad,red chilli and curry leaves and pour into the grinded peanuts. 

GOES WELL WITH:
    Idly and Dosa

Urad Dhal Vada

Urad dhal vada is also called as Medu Vada in Tamil which is a traditional South Indian recipe that is eaten for breakfast as a side dish for pongal,idly etc or just served with chutney or sambar.In most of the indian restaurant this is served along with warm idlis and accompanied with sambhar and coconut chutney. This combination is a match made in heaven and the taste is simply divine.So definetely give it a try...

INGREDIENTS U NEED:
1.Urad dhal/Ullundhu- 2cup
2.Onion-1(finely chopped)
3.Green chilli-2-3(Finely chopped)
4.Pepper-2tbs(Crushed)
5.Salt- as needed
6.Oil-for deep fry
7.Soda-Pinch(Optional)

UTENSIL:
Deep frying pan

METHOD OF PREPARATION:

• Soak urad dal for 2-3 hrs and grind it into smooth paste without adding water by adding little water while grinding.( The ground urad dal batter should be of butter consistency like thick and should not drip from the finger when u take it )
• Now add chopped onions, green chilles, crushed black pepper, pinch of soda and required salt to the urad dal batter and mix it well with fingers.
• Heat enough oil in a kadai to deep fry the vadas.
• Now take a plastic sheet and apply oil well in the sheet and take handful of batter and shape it into ball. Place the ball in the center of the sheet and slightly press with the palm and make a small hole in the center.
• Carefully remove the batter from the sheet to your palm and slide it in the hot oil carefully..
• Turn the vadas and cook on both side until golden brown and crisp. Once the vadas are done, drain from the oil and place on the paper towel.  

GOES WELL WITH:
    Coconut Chutney and Sambar

Quick Spagheti Pasta ~ Prabha

Pasta is one of my daughters favorite food and i am also a big pan of pasta after i came to United states.U can make so many varieties using pasta and this is one of them.This dish is really very easy and simple to make with regular few ingredients so u really don't need any special ingredients to prepare this dish.Here is the receipe which i learnt it from my friend prabha....

INGREDIENTS U NEED:
1.Spagetti-1pack
2.Half and half milk-1cup
3.Butter-5tbs
4.Garlic-6cloves(Finely chopped)
5.Onion-1(finely chopped)
6.Italian seasoning-2tbs
7.Salt-as needed
8.Oil

UTENSIL:
Large heavy bottomed pan
Wide pan

METHOD OF PREPARATION:

• Fill a large heavy bottomed vessel with water,salt and 2tsp of Olive oil.
• Bring it to boil and add the pasta and keep stirring occasionally. Once cooked drain the water and Keep it aside.
• In a wide skillet heat olive oil and add chopped garlic,onions and italian seasoning and saute it for 3mins.
• Now add the drained pasta and mix thoroughly..Stir well and leave it for 2mins
• Finally add the mixed half and half milk with butter and serve immediately.

GOES WELL WITH:
        Add thinly sliced chicken breasts sprinkled with pepper  and salt to it and dip it in the flour and shallow fry in oil for few mins