Baked Pasta

Ingredients:

• 1 box of Penne Pasta
• 1/2 a tin of marinara sauce
• 1 onion
• 1 capsicum
• 1 green squash
• 1/2 cup of Swiss cheese
• 1/2 cup of Mozzarella cheese
• 1/4 cup of Cheddar cheese
• 1/4 cup of Parmesan
• 1/4 cups of Red Wine
• Chillie Flakes
• Garlic Powder
• 1 tbsp of Italian Herbs
• good Olive Oil

Directions:

• Pre-heat the over for 300 degrees. Cut the vegetables in equal size and put it on the baking sheet. Drizzle the vegetable with some Olive Oil and then add the Italian Herbs and mix well. Bake this for 15 mins so that the vegetables get toasted.
• In the mean time bring a big bowl of water to a boil, once it starts boiling well add some salt and pasta and cook for 11 mins. (Do not over cook as the rest of the cooking will happen in the oven)
• In another pan add the Marinara sauce and wine and bring it to a boil. Once the wine has evaporated turn the gas off.
• Add the cooked pasta and the grilled vegetables to this along with 3/4 of the cheese (combine all the cheese together except the Parmesan) mix it all together, if you think that the pasta is not coated with enough sauce you can add some more sauce to this.
• Put this in an oven safe bowl and add the remaining cheese on top and bake it for about 15 to 20 mins or until the cheese has melted and has a nice golden colour.

Tiramisu

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Ingredients

• 6 egg yolks
• 5 tablespoons sugar
• 1 pound mascarpone cheese
• 1 1/2 cups strong espresso , cooled
• 2 teaspoons dark rum
• 2 teaspoons sugar
• 24 packaged ladyfingers
• 1/2 cup chocolate powder, for garnish

Direction:

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• In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and 3 tablespoons of sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso and mix until thoroughly combined.
• In a small shallow dish, add remaining espresso, 2 table spoons of sugar and rum. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.
• Spread evenly 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.
• Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 24 hours for best results.
• Before serving, sprinkle with chocolate powder.

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Spicy Potato

• 4 large Potatoes
• 1 tsbp Jeera
• 4 tsbp Oil
• 2 tsbp Red Chilli Powder
• 1 tsbp Garam Masala
• 1 tsbp Jeera Powder
  
• 1 tsbp Coriander Powder
  
• 1 tsbp Haldi

Directions:

• Heat oil and add the Jeera, watch it pop.
  
• Cut the potatoes into small cubes and add this to the hot oil and fry for some time.
  
• Once the colour of the potato starts to change, add a small cup of water and cover and cook for 10 mins or till the potato becomes soft
  
• Open the lid and fry the potato for sometime until golden brown.
  
• Mix all the masala together and add this to the potato.
  
• Fry for sometime.
  

Enjoy

khus khus payasam (gagagase) with Billa Kudumu

Ingredients for the payasam:

• 1/2 cup fresh coconut
• 1 1/2 tbsp khus khus (gagagase)
• few cashew,few badam soaked in water (remove the skin from the badam)
• it comes out easily when soaked
• 1 generous pinch of kesari
• 3/4 lts or more milk
• 2 to 3 cardamoms powdered without peels (de-seed them and powder them with lill sugar and it comes fine

Directions:

• Grind coconut,badam cashew and khus khus adding a little water or milk
• In a thick bottom vessel add the ground paste and milk and mix well into a smooth consistency.(like how it is for dosa)
• Then put it on the gas and let it boil on medium for about 15 to 20 mins
• Now add the kesari and cardamom powder too
• After few mins reduce the flame and add the sugar
• Mix well and let it boil for some more time and remove from the fire
• This goes well with saarasthralu.billa kuddumu and a good drink by itsel

Ingredients for the Billa Kudumu:

• 2 tbsp of Ghee
• half a tsp of Mustard
• half a tsp of Jeera
• half a tsp Ground pepper
• 2 1/2 cups of water
• 1 cup Rice Rawa
• half a cup of coconut

Directions:

• In a cooker, heat ghee and oil, add mustard, jeera, coarsely ground pepper, curry leaves and fry. Remove this seasoning and keep aside.
• Now add 2 1/2 cups of water, salt and bring to boil.
• In the meanwhile, dry fry 1 cup of rice rawa lightly.
• When the water starts to boil, add the seasoning, grated coconut and rawa.
• Mix well, cover with the cooker lid inverted and simmer for about 15 minutes. (Optional - you can add 2 tsps of bengal gram dhal soaked in water for 15 minutes.)
• Remove lid, mix well and put off flame.. Make balls of the mixture, flatten it and steam for about 10 minutes.
• Serve this with coconut chutney and payasam which you have already made

Bus Saru

Ingredients:

• 2 cups of cooked toordal, DO NOT pressure cook, as we want the dal to be firm/separate and not mushy, with little turmuric.
• Drain the water and save it
• In the same Water cook 1 1/2cups of cut beans or chopped spinach
  

For the Bus sar:

• 1 flakes garlic
• 1 small onion
• 2 tsp sambar powder
• 1/4 tbsp tamarind paste
• a little coriander leaves
• 3/4 of the cooked dal - save very little for palya.

Directions:

For the Bus Sar

• Boil the ground paste in 2 cups of water and season with mustard, curryleaves.

For the Bus sar palya:

• Heat oil season mustard, dry whole red chilies(to taste), whole gralic and chopped onions, Do not fry till transulant, onion must have the crunch, add the drained beans or spinach and dal, salt and stir and fry well for few mts.
  

Coffee Cake with Sour Cream

Ingredients

• 12 tablespoons unsalted butter at room temperature
  
• 1 1/2 cups granulated sugar
  
• 3 extra-large eggs at room temperature
  
• 1 1/2 teaspoons pure vanilla extract
  
• 2 tablespoons of instant coffee powder
• 1 1/4 cups sour cream
  
• 2 1/2 cups cake flour 
  
• 2 teaspoons baking powder
  
• 1/2 teaspoon baking soda
  
• 1/2 teaspoon kosher salt
  

For the streusel:

• 1/4 cup light brown sugar
  
• 1/2 cup all-purpose flour
  
• 1 1/2 teaspoons ground cinnamon
  
• 1/4 teaspoon salt
  
• 3 tablespoons cold unsalted butter, cut into pieces
  
• 3/4 cup chopped walnuts, optional
  

Directions

• Preheat the oven to 350 degrees F. Grease and flour a pan.
  
• Cream the butter and sugar in the bowl for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, coffee powder and salt. With the mixer on low, add the flour mixture to the batter until combined. 
  
• For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
  
• Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.

Paneer Bhurji

Ingredients:

• 1 gallon whole milk
• 1 tbsp of vinegar
• 2 Tomatoes
• 1 large Onion
• 3 chillies
• 1 tbsp ginger garlic paste
• 2 tsp Garam Masala
• 1 tbsp Jeera Powder
• salt to taste

Method:

First bring the milk to a boil and once it starts boiling add a tbsp of vinegar or some lime juice. As soon as you add this the milk will curdle and break.

Mix for some time till you can make out the difference between the water and the panner. Put this in a tea cloth or a muslin cloth so that all the water drains out and you have only the panner.

Once that is done. Add some oil in a pan and put vagar ( mustard, jeera and some haldi).
Then add the onions and fry till golden brown, add the ginger garlic paste along with the chillies.

Now add the tomatoes, once the oil starts to separate from add the panner and the masala and mix for some time.

Garnish with some coriander leaves and serve with Chapathi