PENNE ARRIABIATA

Ingredients:

• penne pasta - 250 gms. ( granaro )
• red tomatoes - 5-6 pcs ( make puree out of it)
• onion - 1 (chopped)
• garlic- 4-5 pods (finely chopped )
• olives( black) - 100 gms
• olive oil - 2tsp.
• Tomato sauce (Maggi hot and sweet )
• sugar( a pinch)
• oregano & red chilli flakes for seasoning..
• fresh parsley ( few sprigs)
• salt and pepper as per taste.

method:

1. boil the pasta in hot water, adding 2 tbsp salt and little bit oil ( so that pasta doesnt stick to each other)
2. once the pasta is boiled , let it cool..
3. now make the arrabiata sauce, take a pan , add 1 tsp. olive oil , add garlic and saute for 2 min then add onion , cook it till it becomes pinkish, add the tomato puree, salt  and pepper as per your taste, add a pinch of sugar and maggi hot and sweet sauce, and simmer the sauce till it attains thick consistency.
4. take another pan , add 1/2 tsp. of olive oil , add oregano and chilli flakes , now add the penne pasta with the sauce and cook it for 5 mins. 
5. serve in a pasta bowl with parsley sprig as garnish
6. serve it hot with cheesy garlic bread.

RAGDA PATTIES- A TYPICAL MUMBAI DISH...

Ingredients:
Ingredients for ragda :

• 1 cup dried white peas
• 1 small onion (finely chopped)
• 1 tsp green chili paste
• 1/2 tsp ginger – garlic paste
• 1/2 tsp mustard seed
• 4-5 curry leaves
• Pinch of asafetida
• 1 tsp red chili powder
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1/4 tsp black salt
• 1/2 tsp pepper powder
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala

Ingredients for pattice :

• 5 medium potatoes (boiled)
• 2 green chili (cursed fine)                                        
• 1 tsp ginger (grated) 
• 1 tbsp oil                                                                       
• 1 tsp corn flour
• 2 tbsp dry bread crumbs
• 1/4 tsp turmeric powder
• Salt to taste
• Oil(shallow fry patties)

Ingredients to garnish :

• 1 cup sev
• 1 tsp chaat masala
• 2 onions (finely chopped)
• 1/2 cup green coriander chutney
• 1/2 cup tamarind chutney

How to make ragada pattice:
Method for making ragda:

1. Wash and soak dried peas in water for 8-10 hours or leave it over night.
2. Drain soaked peas and transfer them to pressure cooker, add four cups of water, salt and a pinch of soda. Pressure cook it for 5 whistles, until the peas turn soft. Don’t drain the water as it can be used later.
3. Heat oil in a wok, add mustard seed, curry leaves and asafetida. When mustard seed starts to splatter add onion, chili and ginger garlic paste. Sauté for 3-4 minute, till the onions are translucent.
4. Add cooked white peas along with water that is been left from cooker. Add red chili powder, cumin powder, coriander powder, black salt, pepper powder, salt, turmeric powder and garam masala. Mix all the ingredients well.
5. Mash some peas with a back of spoon to make thicker ragda. Add 1 cup of water in it. Mix well.
6. Let the mixture cook over medium flame for 10 minute until gravy turns thick.

Method for making pattice :

1. Peel and mash boiled potatoes. Add green chili, salt, grated ginger, corn flour, salt, bread crumbs, and turmeric. Mix all the ingredients well.
2. Divide mashed potato mixture into 12 equal portions and give them a shape of round ball. Press them little using palms to make ½ inch thick flat round shape patties.
3. Shallow fry pattice on a non – stick griddle over medium flame using small amount of oil.
4. Fry until potato pattice are crisp and golden brown on both sides.
5. Place two patties on a plate, top with a spoon full of ragada over it. Then garnish it with tamarind chutney, finely chopped onion, coriander leaves and sev. Sprinkle chat masala over it.
6. Serve hot.

orangito- an awsome flavoured mojito drink... perfect for summers.....

Ingredients:

• Orange Wedges -3, diced
• Lime Wedges - 3
• Sugar - 2 tsp 
• Mint leaves - 2 sprigs, fresh
• Ice - 100 gm crushed

Method:

1. Use a big rock glass for this mocktail.  place the orange wedges, lime wedges and mint sprigs in the glass. Use a pestle or wooden spoon to slightly press or crush them until it becomes juicy and leaves aroma..
2. Add  crushed ice to it. Cover the glass with a cocktail shaker and shake vigorously. Garnish with lemon wedge and top it few mint sprigs. Chill and Serve.

Tip: If you don't have a Cocktail shaker, stir the contents vigorously until they combine well. Chill the mocktail for at least 1 minute before serving.

SESAME CRISPY CHILLI BABYCORN

Ingredients:

• 1/4 kg baby corn, cut into 1″ pieces
• 2 small onions, quartered (optional)
• 6-7 tbsps spring onion whites
• 3-4 tbsps spring onion greens
• 1 tbsp chopped garlic
• 1 tbsp chopped ginger
• 2 tsp soya sauce
• 2 tsps vinegar
• 1 tbsp corn flour + 5 tbsps water
• 1/2 tbsp brown sugar
• 1 large green capsicum, cut into thin slices
• 1 1/2 tbsps tomato sauce
• 1 tsp green chilli paste
• salt to taste
• 2 tbsps oil
• sesame seeds ( for garnish)

For marinade: (marinate baby corn with below ingredients for 10 mts)

• large pinch black pepper pwd
• 1/4 tsp ginger-garlic paste
• salt to taste
• 1 tbsp corn flour + few tbsps water (the marinade should just coat the baby corn)

method

1.  Heat 2 tbsps oil in a flat pan, place the thinly coated baby corn pieces next to one another and shallow fry till brown. Flip over and let it brown the other side. Remove and keep aside.
2.  Heat a heavy bottomed vessel, pour the left over shallow fried oil (if necessary add 1-2 tsps more oil), add the chopped ginger and garlic and saute on high flame for about 30 secs. Add the chopped spring onion whites and quartered onions and saute for 2-3 mts. Add sliced capsicum and stir fry on high flame for 3 mts. Add green chilli paste, tomato paste, soy sauce, vinegar, sugar and combine. Add the sauteed baby corn and toss for a mt on high flame. Add 1/4 cup water and adjust salt if necessary.
3.  Add the cornflour water and combine on high flame, tossing the contents, for 3 mts. You will find that it becomes thick due to cornflour.
4.  Add the chopped spring onion greens and combine. Garnish with more spring onion greens and sprinkle some sesame seeds as garnish. Serve hot as a starter/appetizer

                  

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