Mexican Chicken Spaghetti

Recently I tried this yummy Mexican Chicken Spaghetti. It looks yummy and taste also great. It’s really very easy to prepare. My son liked this very much. Hope you all like it too!

Ingredients

Spaghetti Noodles – 1 pack

Chopped Onions – 2 (big)

Chopped Tomato – 2 (Big)

Finely Chopped Garlic – 2 tsp (optional)

Oregano Powder – 1 tsp (optional)

Olive Oil – 2 tsp

Boneless Chicken Pieces – 1 cup

(Cleaned and cut into small pieces)

Cumin Powder - ½ tsp

Chilli Powder – 1 tsp

Salt and Pepper to taste

Shredded Cheddar Cheese – 1 cup

Method

In a pan, heat oil. Add the chicken pieces with little salt and fry well on low flame. Once it cooked well then adds cumin and chilli powder and roast it well. And keep aside.

In a large vessel bring water to boil, add a tsp of olive oil with little salt. And break the spaghetti into two pieces. Let it cook for 7 to 10 min. Then switch off the flame and strain the water. And keep it aside.

In a pan, heat oil and add garlic and saute well. Then add chopped onions and fry well.

Add chopped tomatoes and saute it till this becomes mushy. Then add the cooked spaghetti in it.

Add the cumin powder and chilli powder and mix well. Then finally add the fried chicken pieces on top of it. 

Sprinkle oregano, pepper, salt and cheddar cheese and serve hot.

Mixed Pulses Soup

This is a healthy soup. It is very easy to prepare. Mixed pulses are consists of some black beans, pinto beans, brown lentils, great northern beans, split peas both green and yellow, lima beans, black eyed peas, garbanzos, and red beans. It’s really a good recipe for kids.
Ingredients
Mix Pulse – 1 cup
Chopped Onion – 1 (big)
Chopped Tomato – 1 (big)
Sliced Green Chilli – 3
Dried Basil – 1 tsp
Butter – 1 tsp
Lemon Juice (As per your taste)
Salt and pepper to taste
To Temper
Cinnamon Sticks – 1
Bay Leaf – 1
Cumin Seeds – ¼ tsp
To Garnish
Chopped Coriander Leaves – few
Salt Biscuit or Toasted bread
To Mix
Corn Flour – 1 tsp
All Purpose Flour – 1 tsp
Water – ¼ cup
Method
Soak mixed pulse in bowl through overnight.
In a pressure cooker, heat butter. Then add the tempering ingredients one by one and saute it for few min.
Then add the chopped onions, green chilli and tomatoes and fry well.
Now add soaked mixed pulses with little salt and water.
Let it cook for 7 to 8 whistles. Then switch off the flame.
Once the pressure releases add the corn flour mix.
Finally add the dried basil, lemon juice and pepper powder.

Chettinad Chicken Kuzhambu (செட்டிநாடு கோழி குழம்பு)

Chettinad Cuisine is very famous in Tamil Nadu. Recently we have visited to Hot Bread (Indian Restaurant) for dinner and we had Ceylon Veechu Parotta with chettinad style chicken Kuzhambu. Then my son asked me to prepare at home. So I tried and came out very well. This goes very well with Parotta, chapatti, Naan, Idli, dosa, and steamed rice.

Ingredients
Red chili powder – 1/4 tsp
Water as required
Salt – as required

To marinate
Chicken – ½ kg
Yogurt/Curd – 2 tsp
Turmeric Powder – a generous pinch
Salt – as required

To roast and grind
Grated Coconut – 3 tsp
Dry Red Chilies – 7
Coriander seeds – 1 tsp
Cumin seeds – 1 tsp
Pepper Corns – 1 tsp
Fennel seeds – 1 tsp
Roasted gram – 2 tsp
Poppy seeds – 1 tsp
Chopped Onions – 1 (Big)
Chopped Tomatoes – 2 (Big)

To Temper
Bay leaf – a small piece
Cinnamon – 1/4 inch piece
Cloves – 2
Cardamom – 1
Curry leaves – few
Small Onion – 5 to 7 halved
Chopped Tomato – 1 (small)
Garlic – 5
Oil – 1 tsp

Method

Add chicken, salt, turmeric powder, curd in a mixing bowl and marinate for at least 30 to 45 minutes and Set aside.

Heat a pan and add red chilies, coriander seeds, cumin seeds, black pepper corns, poppy seeds, fennel seeds, roasted gram and dry roast till slightly golden brown.

Then add onion, tomato and saute till onions turn golden brown and tomatoes raw smell leaves. Finally add in coconut and saute till browned.

Let it cool down and grind it to a fine paste with very little water. In a pressure cooker heat oil, add bay leaf, cardamom, cinnamon, cloves and saute for a minute.

Then add onion, tomato, garlic, curry leaves and saute for 2 mins. Then add the chicken and saute it for 10 mins at least.

Then add the ground masala paste and mix well. Saute until raw smell completely leaves and the chicken blends well with the masalas.

Add water, required salt, red chilli powder and pressure cook for 3 whistles in medium flame.

Once pressure releases, transfer it to a kadai in medium flame and allow it to boil until oil separates. Garnish with coriander leaves and switch off as per your required consistency.

Onion Tomato Chutney with Coconut

This is simple and tasty chutney. This is very popular in Tamil Nadu cuisine. This goes very well with any South Indian Tiffin like pongal, idli, upma.

Ingredients

Grated Coconut – ½ cup

Chopped Onion – 1 (big)

Chopped Tomato – 1 (big)

Dry Red Chilli – 4

Channa Dal/Bengal Gram/Kadalai paruppu - 2 tsp

Chopped Ginger – 2 tsp

Salt to taste

To Temper

Mustard Seeds – ½ tsp

Urad Dal – ½ tsp

Coriander Leaves – few

Curry Leaves – few

Dry Red Chilli – 1 (broken)

Sesame Oil – 3 tsp

Method

In a pan, heat oil. Add dry chill, saute it for few sec. And add channa dal and roast this till gets slight brown color.

Then add chopped ginger and grated coconut and saute it well.

Now add chopped onions and keep frying well. Add tomato pieces. Let it cook well with onion and coconut.

Once it done, then switch off the flame. Let it cool down completely.

In a blender, add the roasted ingredients and grind it as with required salt and water.

In a pan, heat oil and add the tempering ingredients one by one and saute it for few sec. 

Then transfer into serving bowl. Serve with hot idli/dosa.

Milk Toast

Milk Toast is a great breakfast food. In this fast world, we don’t have enough time to spend for breakfast. This is the easiest and tastiest food. The toasted bread is dipped with white sauce. It is also a comfort food.

Ingredients

Bread Slices – 4

Cinnamon Powder – a tsp

Salt to taste

White Pepper Powder to taste

Butter – 2 tsp

White Sauce – 1 cup

Roasted Nuts – ½ cup

Roasted Raisins – ¼ cup

Method

Heat a tawa, add butter. Sprinkle salt, white pepper powder, cinnamon powder.

Then place the bread and toast it till these slightly turn into golden color.

In a plate, keep the toasted bread and apply white sauce on top of it. 

Sprinkle roasted nuts and raisin and serve hot.

Yummy Cinnamon Toast

 It makes a great breakfast. And also this is perfect snack for kid’s lunch box. This is special, comfort food especially on cold or rainy days. I love eating cinnamon toast while the sugar is still hot and delightfully crisp yet underneath the toast is wonderfully chewy. And I especially love having it with a steamy cup of hot chocolate.

Ingredients

Bread – 4 Slices

Butter – 2 tsp

Cinnamon Powder – 1 tsp

Sugar to taste

White Pepper Powder– a pinch

Method

In a bowl take cinnamon powder, white pepper powder, sugar and butter. Then mix well.

And take bread apply on both sides and keep aside.

In a dawa, apply some butter then place the bread. Let it be slightly changed in color.

Then switch off the flame and serve this cinnamon toasted bread with ketchup.

White Sauce

This is also known as Béchamel Sauce. It can be used as a base for lots dishes. We can use this sauce for making pasta, bread, spaghetti, macaroni… It is one of the mother sauces of French Cuisine.

Ingredients

Butter – 2 tsp

All Purpose Flour – 2 tsp

Milk – 1 ½ cups

Salt to taste (little)

White Pepper Powder to taste (little)

Method

In a small saucepan, over medium heat melt butter.

Add Flour and stir until the butter and flour are well combined.

Pour in milk, stirring constantly as it thickens.

Add more milk depending on desired consistency.

Sprinkle little salt and white pepper powder.

Aloo Dal Curry

Dal is almost favorite food to everyone. Especially kids love them. If we add aloo into that curry it will become tastier. It has good source of protein. And Dal curry is the backbone of Indian meal.

This goes very well with roti, chapatti, steamed white rice, Idli, Dosa, Bread…

Ingredients

Toor Dal – ½ cup

Turmeric Powder – ½ tsp

Potato/Aloo – 1 (big)

Salt to Taste

To Temper

Ghee – 2 tsp

Mustard Seeds – 1 tsp

Jeera/Cumin Seeds – ½ tsp

Hing – A pinch

Crushed Ginger – 1 tsp

Crushed Garlic – 1 tsp

Curry Leaves – few

Chopped Coriander Leaves – few

Dry Red Chilli – 3

Method

Soak Toor Dal in hot water for about 15 to 30 min. Then pressure cook it with little ghee, salt, turmeric and potato. Let it cook until the dal mashed well.

Switch off the flame and let it be for few min. Then mash it well. And remove the outer skin of potato. And make small pieces in it. Keep ready all other ingredients.

In a pan, heat ghee. Add the ingredients which are under “to temper” and saute it for few sec.

Now add potato pieces with little salt (we already added salt in dal) and mix well.

Finally add mashed dal and mix well. Then cover with the lid and let it be for 2 to 3 min. 

Then switch off the flame. Serve with hot steamed rice and melted ghee.