Pasta in tomato sauce

Ingredients:

Delmonte Pasta- 500 gm

Onion chopped - 2 nos

Tomato - 4 nos chopped

Carrot- 1 cup chopped

Beans- 1 cup chopped

Garlic - 8 cloves

Tomato Ketchup - 1 tbsp

Soya sauce- 1tsp

Salt as per taste

Method:

In a pan, boil water by adding salt.

Add Pasta and allow it cook ( It will take more time to cook).

Grind tomato, garlic, and salt and keep it aside.

In an another pan, pour some olive oil and add the chopped onion.

Stir for a while. Once the onion turns to brownish add the chopped vegetables and cook keeping the lid closed.

Pour the grounded mixture to the cooked vegetables.  Stir until garlic smell goes.

Now add ketchup and soya sauce.  Stir till all the water gets absorbed.

Now add the pasta to it and keep the stove in sim.  Mix it nicely and transfer to the seving bowl.

Rasam - The South Indian Delicasy

Ingredients:

Red Chillies -5
Coriander seeds- 1tbsp

Pepper- 1/2 tbsp

Turmeric powder- 1/4 tsp

Jeera - 1/2 tbsp

Garlic- 4

Ginger paste - 1/2 tsp

Take the pulp of lemon sized tamarind using water

Salt to taste

Oil , mustard seeds, curry leaves, asafoetida for seasoning

Jaggery- 1/2 tsp

Method:

Grind all the ingredients except tamarind and salt.

Put the grounded mixture in a bowl and add tamarind pulp.

Add salt and check whether the sourness is enough or not. If not u can add some more tamarind pulp.

In a pan pour some oil. Once the oil is heated add mustard seeds, asafoetida, and curry leaves.

Once the mustard splutters add the prepared mixture into to it. Allow it to boil. Be careful not to boil too much.

This is a very easy way of making rasam.  To make different flavours of Rasam, you can add tomato, pineapple etc while boiling to get Tomato Rasam, Pineapple Rasam etc.

Serve it with hot rice and potato fry.  Rasam can also be used as a drink and is considered good for indigestion.

Poori with Potato Podimas

Erissery

Pavakka Aviyal (Bitter Gourd)