Spicy Peanuts

Ingredients
1. Peanuts or any nuts that pleases you - 100 gms
2. Chilli Powder - 2 tbsp
3. Curry Powder - 1 tbsp
4. Salt to taste

Method de preparation:
1. Shell the peanuts and microwave them for 10 mins
2. Rub them between your palms to remove the skin
3. Mix the chilli powder, curry powder, salt with some water. The consistency needs to be as light as for crepes(lighter than pancakes)
4. Mix the peanuts in them.
5. Microwave this mix. The amount of water added should evaporate on microwaving the mix.
6. Eat!as is or splutter some mustard seeds, curry leaves and add them or add them to Bhel (which is what my MIL does).

Microwave ParuppuUsilli

Ingredients:
Thovaram Paruppu (lentils) one small cup
Red dry chilli 2 nos
Salt to taste
Vegetable: any one of the following: beans, cabbage, karamani (thinner version of beans)
Kadugu
Curry powder
Asafoetida
Oil to fry

Method de preparation:
1.Soak the lentils in water for about 10 mins.
2.Drain water
3. Grind along with red chilli, some salt to taste
4. Meanwhile soak cut vegetable in water and place in microwave for 8 mins
5. Heat some oil, splutter the mustard seeds and add asafoetida and curry powder to it.
6. Toss the vegetable into this.
7. Meanwhile microwave the ground mix of lentils, chilli for 5 to 10 mins
8. The mix might be a little tight, so grind them in the mixer till they become coarse powder
9. Add this to the cooking vegetables.
10. Cook for 2 mins
11.Done!


Drain, vathamulakai, salt, mixie, microwave for 5 mins.

Karacha Maavu Dosai

This is a south indian dish spruced up by my MIL.
Ingredients:
1. Arisi Maavu: Ravai: Maida - 1: 1.5: 0.75
2. Green chillis
3. Salt to taste
4. Jeera
5. Ginger small pieces or grated
6. Oil to cook

Recipe:
1. Mix all the three flour (arisi, ravai and maida) to a thin batter consistency
2. Add finely chopped green chillis, jeera, ginger shavings and salt to taste
3. Leave aside for about 15 mins
4. Heat a tava on stove
5. Pour a ladle full of batter, let it take its own form
6. Add some oil to get some crispiness
7. Let it cook for sometime on one side, turn it over and let it cook again
8. Remove and serve hot with either coconut chutney/green chutney

The advantage of this type of snack is that there is no prior set up required. All the three types of flour used in this dish are usually available at home...what a recipe for some unexpected guests too!

Pasta sans marinara

I am gearing up to leave for a 2 week break. This means time to clear the fridge! My husband enjoys pasta, but has never liked marinara (huh? yah..). Luckily, I did not have pasta sauce yday in my pantry and we were craving some good Italian food. With not too much energy left to go out, this is something I spruced up last night and served with some delicious sidees.
Ingredients:
1. Pasta - fettucini, linguini..your pick
2. Pesto sauce
3. Mixed vegetables - carrots, beans, cauliflower florets..your pick
4. Onions and garlic (must have for Italian)
5. Italian seasoning
6. Lemon Zest

Cooking Time: 20 mins

Method:
1. Boil the pasta with a dash of olive oil. This helps the pieces of pasta stay separate without sticking
2. On another stove, boil the mixed vegetables
3. After both pasta and veggies feel rightly cooked (check if you can squish them with just right pressure, not too soft, not too hard). Add the pesto sauce to this mix
4. Heat some olive oil in and when hot, add some onions. Cook onions till brown
5. Add the pasta and the cooked vegetables in layers, one after the other. This helps the two blend in evenly.
6. Add some Italian seasoning (usually a blend of thyme, rosemary and so on).
7. Take off the heat after coupla minutes
8. Serve on a dish with some zest of lemon
9. For sides, just heat up some bread in an oven with a layer of your favorite cheese.
This usually comes out as a little dry pasta. Add some roasted/toasted pine nuts for extra kick..
Bon App!