Pasta Kheer

Pasta is known as Italian food. Different shapes of Pasta available in the market. Pastas are cooked with different ways with  different vegetables and cheese. Here I have tried Kheer out of Pasta. We Indians try to adopt and cook things using our own ingredients and to set it according to our life style and our taste. Preparing Kheer, using Pasta is not new. I have heard and even read recipes about it. But most of them had sugar in it.

We South Canara people prepare Paradi Payasa. (Kheer is called as Paayasa in Kannada language). But this is done with rice flour or Maida flour. Even in Kerala Adai Payasam or Adha Prathamam is famous. Adah is nothing but rice flakes. I have prepared Adha Payasa many times. We do prepare Payasa with Semiya also. Semiya is also a thin variety of Pasta. Seeing Pasta pack invited me to try this Payasa. Definitely the taste was really yemmy and finger licking. I used fresh coconut milk, jaggery and a cup of fresh milk.   

Here is a recipe of "Pasta Kheer"(Pasta Payasa) and it will surely liked by all  I am sure. 

Things Needed : 

Pasta : 1 Bowl (Small)
Coconut milk  : 1 Cup
Jaggery : 1/2 Cup
Dates : 6 to 8
Cardamom : 8 to 10 pods

Method :

1. Grate coconut and grind with little water and squeeze out milk. (Thick milk) Keep it aside separately.
2. Again put some more water and grind the same coconut and remove milk from it. Keep it aside. Keep it separately.

3. Powder cardamom and keep it aside.

4. Remove the seeds from dates and cut into small and keep it aside.

5. Now keep 3 to 4 cups of water for boiling and  put Pasta and cook.

6. When the pasta turn soft drain the extra water and keep pasta aside.

7. Now keep a big bowl and put the thinner coconut milk, boiled pasta and jaggery and cook for 2 to 3 minutes.

8. Let jaggery melt and start boiling. Now mix thick coconut milk. Let it boil for 2 minutes. (Do not boil for a long time).

9. Add cardamom and pour the Kheer to a serving bowl.

  10. Add fresh boiled milk just before serving.

Notes : 

You can use sugar instead of jaggery. You can use tinned coconut milk instead of fresh coconut milk. You can add ghee fried nuts to the Kheer.
Adding more or less jaggery is optional. Use of any type of Pasta is optional.
Time : 30 minutes
Serves : 6  (Small Servings) 
 

Bhendi - Aloo Curry

Bhendi is Lady's Finger(okra) and Aloo is nothing but potatoes. Every one normally likes Potatoes. Mixing Lady's finger and preparing a combo curry indeed a good thought.

Lady's finger, is liked by most. It is said  that "The one who eats Bendi (Lady's finger) will be good at calculation and will be definitely intelligent and also will be excellent in Maths.  I do not know whether, the above said words are really true or just some simply said promise to make the children eat this vegetable. What ever it is this particular combo Bemdi Aloo curry goes well with rice, chapati, roti, poori or even dosa and idli and it is one of the healthy side dish you can prepare quickly and easily.

Now lets see some benefits of eating Lady's Finger.
Lady's finger or Okra are rich source of dietary fiber, minerals and vitamins. It is often recommended by nutritionists in cholesterol controlling and weight reduction programs. They do not contain saturated fats and cholesterol. They contain healthy amounts of vitamin A and anti-oxidants. Fresh Okras are good source of folates. They are rich in Vitamin C, Vitamin K and B complex. Lady's finger are also good source of many important minerals such as iron, calcium, manganese and magnesium. Lady's finger juice is consumed to control the diabetics.

Here is a recipe of Bendi - Aloo Curry and I am sure all age group will surely enjoy having them.

Things Needed:

Lady's Finger : 15 to 20 ( 1/4 KG)
Potatoes : 2
Tomatoes : 3 to 4
Garam Masala powder : 1/2 Tea spoon
Rasam Powder : 2 Tea spoons (MTR)
Green Chilly : :2
Curry leaves : 5 to 6
Coriander leaves : 2 to 3 Table spoons
Jeera : 1/2 Tea spoon
Turmeric Powder : a pinch
Lemon juice : 1 Table spoon (1 lemon extract)
Oil : 2 Table spoons
Ingh : a pinch
Methi seeds : 1/4 Tea spoon
Salt : Required

Method :

1. Wash Bendi (Okra) and leave it for some time and dry the water completely. Then cut them into small.

 2. Wash and cut potatoes into big pieces .(like wedges) and cook with little water for 3 to 4 minutes.(Half cook).

 3. Wash tomatoes and remove the seeds from in side and cut them in to small pieces.
 4. Wash green chilly, coriander leaves, and curry leaves . Cut them in to small. Grate ginger and keep it aside.

 
5. Now keep a pan on the fire and heat. Put oil, jeera and methi seeds. Let methi seeds turn lightly brown.

 6. Add green chilly, curry leaves and ingh. Add cut Lady's finger and fry for 2 to 3 minutes. Add salt and turmeric powder.

7. Add tomatoes and ginger ,fry them nicely along with lady's finger.

 
 8. Now add half cooked potatoes and stir slowly and mix it well. Leave them on low flame. (Stir in between).

9. Add Garam Masala powder and Rasam powder when the potato is completely cooked. (Do not over cook).

10. Mix it nicely and cook on low flame for 2 to 3 minutes. Add coriander leaves and lemon extract.

11. Put it in a serving bowl and add a spoon of ghee.

12. Serve Bendi -Aloo curry with the choice of your main dish.

Note:

Do not over cook potatoes. It turns soft and will be smashed with the curry.
You can use tamarind instead of lemon juice. Add it when you add tomatoes and cook it nicely.
You can also use more oil and more spices.
Adding coconut is also an optional. Retaining the potato skin is optional.
Time : 20 minutes
Serves : 4