Spaghetti Aglio Olio e Peperoncino - My Favourite Dish

Spaghetti Aglio Olio e Peperoncino - My Favourite Dish

Ingredients

Spaghetti - 250 gms

Peperoncino Chilies/ Red Chilies - 4/5

Garlic Cloves - 4/5 

Olive Oil - 1/3 Cup

Italian Parsley/ Coriander leaves - 1/4 cup

Salt - as per taste

Parmesan Cheese - Sprinkle on a top

Note: Serve it with grilled garlic bread.

Method

Boil water in a big pan with added salt. Once water is boiled add Spaghetti in to it. Boil it until it softens. Drain water once the spaghetti is boiled. Keep 1/2 cup of cooking spaghetti water reserve.

Now half the Peperoncino chilies length wise and then slice it diagonally. Peel and finely chop the garlic cloves. Chop the Italian parsley as well.

Heat the olive oil then add sliced Peperoncino , chopped garlic cloves to it. Keep it on flame, cook until garlic turns to little brown color.  Now add chopped parsley in to it. Switch off the flame. Let it cool down for 5 mins.

Add 1/2 cup of spaghetti cooking water in to the oil mixture after 5 mins. Keep it on high flame until it reduces to half. Then add boiled spaghetti to it along with salt as per taste.

Now your Spaghetti Pasta is ready to serve. While serving sprinkle grated cheese on the top.

Please share you feedback for improvement and subscribe via Email on the right side of the page for the new recipes :) 

Get in touch: "urtangled@gmail.com"
Facebook - https://www.facebook.com/Urtangledwords-670315476429725/

Chickpeas Pasta Salad with Salsa Dip

Chickpeas Pasta Salad with Salsa Dip

Ingredients

Chickpeas - 1 Cup
Pasta - 1 Cup
Chopped Onion - 2
Chopped Tomatoes - 2
Chopped Green Chilies - 2
Chopped Coriander Leaves
Salsa Dip - 4 Tbsp
Salt - as per taste
Red Chili Powder - as per taste
Red Chili Flakes - to garnish

Method

Soak chickpeas overnight. Strain water from chickpeas in the morning. Add Chickpeas and Salt in the Pressure cooker, pressure cook it for 30 mins. It will be ready as shown in Figure 1.

Figure 1

At the same time boil Pasta in separate vessel.

Add boiled Chickpeas and boiled pasta in a big mixing bowl along with chopped onions, chopped tomatoes, green chilies, salt, red chili powder and Salsa Dip (http://urtangledwords.blogspot.com/2015/09/homemade-multi-purpose-spicy-salsa-dip.html). Mix it well. Pour it in a serving bowl. Now garnish it with a chili flakes and chopped coriander leaves.

Now chickpeas pasta salad with salsa dip is ready to serve.

Please share you feedback for improvement and subscribe via Email on the right side of the page for the new recipes :) 

Get in touch: "urtangled@gmail.com"
Facebook - https://www.facebook.com/Urtangledwords-670315476429725/

Homemade Multi-purpose Spicy Salsa Dip

Homemade Multi-purpose Spicy Salsa Dip

Ingredients

Kissan Tomato Ketchup - 500 gm
Chopped Onions - 4
Chopped Green Chilies - 4/5
Chopped Coriander Leaves
Salt - as per taste
Red Chili Powder - as per taste

Method
Mix all the above ingredients together and your salsa dip is ready to serve.

It can be served along with ready to eat nachos, ready to eat chips and can also be used to prepare salad's.

Please share you feedback for improvement and subscribe via Email on the right side of the page for the new recipes :) 

Get in touch: "urtangled@gmail.com"
Facebook - https://www.facebook.com/Urtangledwords-670315476429725/

White lentil buns dipped in sweet curd

White lentil buns dipped in sweet curd

Serving - 4-5 person

Ingredients
White Lentil (White urad dal) - 1 bowl
Britannia curd 400 gm - 1 cup
Milk - as per need
Salt - as per taste
Powdered Sugar - 5-6 tspn
Eno Salt - a pinch
Oil - for fry
Tomato Slices - for garnishing.
Green Chilies - for garnishing.
Crispy Tiny balls/Cereal Balls (Boondi) - for garnishing.

Method for White lentil Buns

Wash white lentil and Soak it overnight. Strain all the water from white lentil in the morning. Blend it in mixer grinder, it would turn to a fine paste as shown in Figure 1 (Don't add any water while blending). Put the white lentil paste in to big plate. Mash the white lentil paste properly with lower part of palm for 7-10 mins. Add salt as per taste and again mash it for 5 more mins. Now in the end add pinch of eno salt. Divide the mixture in to four or five parts. Take one part of mixture with wet hands. Give it a shape as shown in Figure 2. Now fry it in preheated oil once it would turn to golden brown color as shown in Figure 2. Fry all the four/five parts. 

Figure 1                                                   Figure 2



Note: If buns are not hot then dip it in to lukewarm water for 1 hr and in case buns are hot then dip it in a normal water for 1 hr.

Method for Sweet Curd
Beat britannia curd properly in to big vessel add required amount of milk to turn the curd consistency as a cream. Add salt as per taste. Now add around 5-6 tspn of powdered sugar in to a curd. Beat it properly. Keep it in a fridge, take it out from a fridge once it will be chilled properly.

Method for White lentil buns dipped in sweet curd
After an hour take out white lentil buns from water. Squeeze water from buns with very soft hand. Dip the buns in to sweet curd and keep it a fridge for one hr. After an hour take one bun, put it in a serving bowl add curd in to serving bowl so that white lentil bun should be dipped in to curd. In the end garnish it with crispy tiny balls, tomato's and green chilies. Now white lentil buns dipped in sweet curd is ready to serve.

Please share you feedback for improvement and subscribe via Email on the right side of the page for the new recipes :)

Get in touch: "urtangled@gmail.com"
Facebook - https://www.facebook.com/Urtangledwords-670315476429725/

Sprouted healthy Green Gram Salad - Must try

Sprouted healthy Green Gram Salad - Must try

Ingredients
Green Gram - 1 bowl (Soak for 24 hrs approx)

Onion - 1 big
Tomato - 1 Big
Green Chilli - 1 big
Lemon - as per taste
Chunky Chat Masala - as per taste

Olive Oil - 1 tspn
Cumin Seeds - 1/4 tspn
Salt - as per taste.
Red Chilli Powder - as per taste.
Turmeric Powder - as per taste.

Pre-requiste: Strain water from beans, Keep it in sprout maker  - overnight. 

Sprout Maker

Mehod
Wash and chop all the vegetables except lemon and keep it aside.

Take a pressure cooker, add 1 tspn olive oil. Once oil will turn hot add cumin seeds in to it. Toast cumin seeds, now add sprouted green gram in to it along with 1/2 glass of water. Add Salt, red chilli powder and turmeric powder in to it. Pressure cook green gram with only 1 whistle on low flame. Now turn off flame. Open the pressure cooker once there will no pressure left (you can check that with the help of spoon or knife. Just lift up the whistle with spoon with very soft hand. If pressure is still there, don't open it for some more time. Repeat the step and check again.) Let the green grams cool for 30-40 mins. Now add chopped onion, tomato and green chilli in to it. Add MDH chunky chat masala. Squeeze approx half lemon in it. Mix it well. Now your Green Gram salad is ready to serve.

Please share you feedback for improvement and subscribe via Email on the right side of the page for the new recipes :) 

Get in touch: "urtangled@gmail.com"
Facebook - https://www.facebook.com/Urtangledwords-