Category Archives: Lunch|Brunch


Master chef calls for challenge

Domestic looks for balance

Testing recipes, call for a duel

To which, day-to-day fire may not fuel

Thuvaiyal‘ – minced spiced veggies with lentil

Stock on table, is fundamental

Back in times, it was hand ground

On an Indian stone mortar pestle, all around

Old school chefs, still vouch by the flavour

Of the energetic, manual labour

However, modern world surrender

To the electric blender

Pothina thuvaiyal

Prep time : 5 mins ; Cooking time : 10 mins ; Serves : 4

Ingredients  :

  • 1 bunch of Pudina or Mint leaves
  • 3 whole red chilies (small round variety)
  • 1/4 tsp whole pepper (optional)
  • 1/4 tsp mustard seeds
  • 1 tbsp udad dal | Black gram lentil
  • 1 tsp thuvar dal | Red gram lentil
  • a marble size¬†piece of tamarind
  • salt to taste
  • 11/2 tsp sesame oil / cooking oil of choice

For tempering (optional) :

  • 1/4 tsp mustard seeds
  • 1/4 tsp¬†udad dal | Black gram lentil
  • 1/4 tsp asafoetida
  • a red chilly (small round variety)
  • few curry leaves
  • a tsp of sesame oil / cooking oil of choice

Method :

  1. Pinch out the mint leaves, discarding the stems. Wash, drain and scald them on a pan, with half a tsp of oil.
  2. Fry in a tsp of oil mustard seeds, red chilies, pepper, black gram lentil, red gram lentil and tamarind, till the lentils are golden brown.
  3. Grind them coarsely in a mixer jar with salt and scalded mint leaves. If required sprinkle little water to ease the grinding process.
  4. Fry ingredients given under tempering, in a tsp of oil and temper the ground thuvaiyal. This step is optional.
  5. Serve mint thuvaiyal as an accompaniment, along with steamed ghee rice. It can also be used as pesto or spread, on different types of bread.

Variation :

The list of thuvaiyal / thogayal, among many more, which one can prepare in a similar fashion are with coriander leaves, curry leaves,  finely chopped coconut, Kamala orange peels, onions, garlic, brinjal, ridge gourd (peerkangai), chayote (chow-chow), ginger, sesame seeds, coriander seeds and red gram lentils .



Paruppu Usili


Home folks willing support, in sucession

Weekday or weekend, is the discussion

Paruppu usili‘, veggie rich string of superlatives

A Sunday special, one off, childhood prerogatives

Vaizhapoo paruppu usili‘, though arduous ‘n’ labourious

Totally worth it, oh! so glorious ‘n’¬†scrumptious

Broccoli paruppu usili, a twist to the traditional tale

The gamut now notched up, the wellness scale


Broccoli Paruppu Usili


Prep time : 1 hr; Cooking time 30 mins; Serves : 4 Р6
 Ingredients :

  • 350 gms Broccoli¬†
  • 1/2 cup Thuvaram paruppu / Red gram lentil
  • 1/2 cup Kadalai paruppu¬†/ Bengal gram lentil
  • 3 – 6 Red chilies
  • 1/2 tsp Milagu / Black peppercorns (optional)
  • 1/2 tsp Jeeragam / Cumin seeds (optional)
  • 1/2 tsp Manjal / Turmeric powder
  • 1 tsp Kadugu / Mustard seeds
  • 1/2 tsp Asafoetida / Perungayam powder
  • 1 sprig Curry leaves (optional)
  • Salt to taste
  • 3 – 6 tbsp Sesame Oil / Coconut oil / cooking oil of choice

Method :

1. Chop the broccoli into small florets. Steam cook them in a vessel with turmeric and a pinch of salt. Set aside.
2. Wash and soak Thuvaram paruppu and kadalai paruppu together for about an hour. Drain out completely.
3. Grind red chilies, peppercorns, cumin seeds and asafoetida in mixer jar, then add the drained out lentils. Coarsely grind them all.
4. Steam cook in a pressure cooker or steamer, the coarsely ground  lentil mixture on an oiled idli plate or vessel, for about 15 minutes.
5. Once cooked, roughly crumble the lentil mixture into small pieces, with a fork or spoon.
6. Heat oil in a wok or a wide base pan, add mustard seeds, once they splutter, add the curry leaves, the crumbled lentil mixture and roast well for about 10 mins. Then mix in the cooked broccoli florets and salt. Roast the curry for about 15 Р20 mins, till the lentils are golden brown and crispy. Serve hot with steamed rice and Goddu Rasam and/or  Moar kuzhambhu and/or Menthi khuzhambu.
Variations :
1. Vegetables like French beans, Broad beans, Cluster beans (Kothavarangai), Carrots, Cabbage and Plantain flower (Vaizhapoo) are used to make this preparation.
2. Green chilies can be used instead of red chilies.
3. Red chilly powder, pepper powder and cumin powder can be added instead of grinding the whole spices with the lentils.
4. Paruppu usili can also be prepared using only red gram lentil.
Plantain flower curry or Vaizhapoo Paruppu usili 
A classic heritage dish, where we need some additional steps to prepare the florets.
 Directions to prepare the Plantain flower ( also refer pic below ) :
  1. Oil the cutting board, knife and your hands, to avoid staining.
  2. Peel open the outer petal, to discover a bunch of florets inside.
  3. Remove the stamen out of each floret.
  4. Chop all the florets after removing the stamen.
  5. As you keep peeling off and discarding the petals, at one stage, the florets will be so small that you do not have to remove the stamen as they will be very tender, then chop it, as such.
  6. Soak the chopped florets, in bowl of water, to which a spoon of buttermilk is added to avoid discolouration, until you steam cook them in a pressure cooker or a pan.
Vazhaipoo Paruppu Usili







“Chinese fried rice” named as a matter of fact

 Oriental terrain knows it is not infact

‘Indo Chinese fried rice’ phenomenal tact pact

Its claim to irrefutable fame

Tickling taste buds is thy game

Pointless playing by thy name

 Balancing the ying and yang

 Sweet ‘n’ sour tastes boomerang

Hot, pungent, warm ‘n’ cold

Plants energy Qi ‘n’ roots the soul

 Family’s touch is always welcome

Magical is the outcome

Creating a beckoning array

It was one such fine day!


ūüéľ Standing in the Hall of Fame  And the world’s gonna know your name ‘Cause you burn with the brightest flame  And you’ll be on the walls of the hall of fame – The Script – “Hall of Fame” (feat.

Prep time : 15 min; Cooking time : 30 mins; Serves : 4

Ingredients :

  • 3 cups Basmati | any long grain rice
  • 1/4 cup thinly sliced Spring onion bulbs | Scallions
  • 1/4 cup thinly sliced Celery (optional)
  • 1/4 cup  thinly sliced Capsicum | Bell Pepper
  • 1/4 cup  thinly sliced Green Beans
  • 1/4 cup thinly sliced Carrots
  • 1/4 cup thinly sliced or shredded Cabbage
  • 1/4 cup sliced Mushroom | Tofu | Baby corn (optional)
  • 1 1/2 tbsp  Soy Sauce
  • 1 tsp Green chilly sauce (optional)
  • 1 tsp  Red chilly sauce (optional)
  • 1 1/2 tsp Tomato ketchup sauce (optional)
  • 1 tsp Vinegar (optional)
  • 1/2 tsp brown sugar
  • Salt to taste
  • 2 – 3 tbsp Sesame Oil

To be ground into a paste :

  • 1 bulb of Garlic, peeled
  • 1 inch Ginger, peeled
  • 1 – 2 green chilies
  • 1 – 2 whole red chilies
  • 1 – 3 whole peppercorns (optional)

Ingredients for garnish :

  • 1/4 cup thinly sliced spring onion greens

Method :

  1. Rinse well and soak the rice for about 15 mins in 4 1/2 cups of water. Cook in a pressure cooker up to 1 whistle or cook in a vessel filled with water and then drain out once cooked. Make sure the grains are separate and not mushy. Set aside.
  2. Thinly slice all the vegetables and mushroom, tofu (if added) . Set aside.
  3. Grind the ingredients under  ‘To be ground into a paste’ in a mixer. Set aside.
  4. Heat the sesame oil in a large wok, preferably on a medium or high flame, with all ingredients close at hand. Fry the ground paste. Add the vegetables and salt. Saute them for a few minutes, when the vegetables are slightly cooked and crunchy, add the salt, sugar, soy sauce, vinegar and other sauces (if used). Cook for a few more minutes. Check the seasoning.
  5.  Next add the cooked rice and toss things around like a pro, taking care not to break the rice grains and making sure all the grains are evenly coated with the gravy. Switch off heat.
  6. Garnish with spring onion greens and serve hot, as is or along with a Manchurian gravy or your choice of sides.CF2

    Indo Chinese Vegetable fried rice


“Maa,  Shreenidhi got her classic sabzi again today for lunch and guess what?!” hollers my older one.

“WHAT?!” apprehensive me, hollering a notch above her, gearing up to dodge a googly that might come next.

“It is Sorrakkai (tamil word for Bottle gourd) curry!” she exclaims.

“DON’T TELL ME!” A relieved me also exclaiming with disbelief, albeit on a note higher but clearly, she had me all ears.

The credits for this Bengali cuisine style recipe go to Shreenidhi’s mother, who not only shared her recipe but also a sample of Nigella seeds, as we do not use these commonly in our day to day cooking – a sweet and thoughtful gesture on her part.

Our way of saying a ‘Big Thank You’ in appreciation of both Shreenidhi and her mother was naming this lip smacking dish ‘Shreenidhi Sabzi’ in our home. Forever!

A great way to introduce any vegetable!SS2Prep time : 15 mins; Cooking time : 25 mins; Serves : 4

Ingredients :

  • 1 large Bottlegourd/Dhoodhi/Sorrakkai
  • 2 -3 onions (optional)
  • 1 -2 tomatoes
  • 1 – 2 green chilies
  • 1/2 inch ginger
  • 1 tsp Panch phoran made of the following 5 ingredients ( 1/4 tsp mustard seeds + 1/4 tsp cumin seeds+1/4 tsp fennel seeds+1/4 nigella seeds + 1/4 tsp fenugreek seeds /methi seeds)
  • 1/4 tsp turmeric powder
  • 1 tsp red chilly powder
  • 1 tsp corn flour (optional)
  • 1 – 1 1/2 tsp Kitchen king masala or garam masala
  •  salt to taste
  • 1 – 1 1/2 tb.sp Mustard oil | any cooking oil of choice
  • 3 sprigs of coriander leaves

Method :

  1. Peel and chop the bottle gourd in 1 inch square pieces and finely chop onions, tomatoes, green chilies. Grate the ginger. Keep them ready.
  2. Heat oil in the frying pan. Temper with ‘Panch phoran’ till the mustard seeds splutter and rest of the seeds are aromatic and well roasted. Now add the grated ginger, finely chopped green chilies and onions. Saute till cooked. Now add the tomatoes. Scald some more and then add the chopped bottle gourd.
  3. Throw in the seasoning powders – turmeric powder, red chilly powder, kitchen king masala or garam masala and salt. Mix  the corn flour well, in 1/4 glass of water and add it if required, to thicken the gravy. Close with a lid for 5 – 10 mins. Cook till vegetables are well done and check the seasoning. Switch off heat. Garnish with coriander leaves.
  4. Serve hot with Rotis, Parathas or steamed rice.

Variations :

  1. This gravy can be made with a medley of vegetables like potatoes, carrots, peas – to name a few.
  2. Instead of corn flour, 1 boiled and mashed potato can be added to thicken the gravy.
  3. A paste of ginger, garlic and green chilies can be added instead of finely chopping them.
  4. Juice of half a lemon can be added at the very end, if a tangy version of the gravy is desired.

Note :

Larger quantities of ‘Panch phoran’ can be prepared by taking equal propotions of the 5 ingredients i.e equal quantities of mustard seeds, cumin seeds, nigella seeds, fenugreek seeds and fennel seeds.



A year back, the main intent of starting this blog, was to note down recipes for my girls. Along the way, am happy to find it being appreciated by many!

“Maa, you’ve surpassed yourself!” exclaimed, my older one after having ‘Moar kuzhambu’. Woah! Mammoth compliment, elevating me right up to cloud nine.

‘Moar kuzhambu alias Butter Milk Stew’¬†is a mildy spiced stew. Loved by all in the¬†family, this blog would be incomplete without it. Landed and firmly grounded back to earth, I’m now busy jotting down the recipe. Voila!

Moar Khuzhambu

Prep time : 5 – 10 mins; Cooking time : 30 mins; Serves : 4

Ingredients :

  • 3 1/2 cups ¬†buttermilk (thick and slightly sour would be preferable)
  • 1/2 cup cut vegetables like ¬†Lady’s finger (okra), Brinjal ( egg plant) or Capsicum (bell peppers)
  • 1 tsp turmeric powder
  • salt as per taste

For grinding into a paste:

  • 1 1/2 tsp bengal gram dal / channa dal
  • 1/2 tsp raw rice
  • 3 – 5 green chilies
  • 1/4 tsp cummin seeds
  • 1/2 tsp red gram lentil / thuvar dal (optional)
  • a handful of coconut scrapings

For seasoning :

  • 1 tsp mustard seeds
  • 2 – 3 broken red chilies
  • a few curry leaves
  • 2 – 3¬†tsp Sesame seed oil

For garnishing (optional) :

  • a few fresh coriander leaves

Method :

  1. Soak the dals and rice for a few minutes. Grind all the ingredients given under the list for grinding, into a smooth paste. Keep it ready.
  2. Chop Lady’s finger, Brinjal or Capsicum into 1 inch large pieces and scald well in a tsp of oil. Set aside.
  3. If you are using curd then churn it into smooth buttermilk and also make sure it is at room temperature. Add the ground paste, turmeric powder, salt and mix well. Boil it on slow fire in a large wok,stirring continuously to avoid curdling.
  4. Once it starts boiling. Add the scalded vegetables and let it boil for a few more minutes, then switch off the flame.
  5. Heat sesame oil for seasoning, throw in the mustard seed. Once they splutter, add the red chilies and curry leaves. Scald and pour the seasoning over the buttermilk stew.
  6. Garnish with finely chopped coriander leaves. Enjoy along with hot steamed rice and dry vegetable curries.

Variations :

  1. Vegetables like Ash gourd, Chayote squash (Chow Chow), Cucumbers, Potatoes and Colocasia  can be peeled, cut into large bits, boiled and added to the stew. Inch long chopped bits of Drumstick too, can be added.
  2. Dried and salted Manaithakkali, Chundaikai can be fried and added to the stew.
  3. Fried small round balls made with [(equal measures of soaked bengal gram dal+red gram dal+black gram dal) + salt+ red chilies] can also be added to the stew.
  4. 1/4 tsp of coriander seeds can be included in the ingredients for grinding into a paste.
  5. 1/4 tsp of Thymol or carom seeds / Ajwain may be added while seasoning, if one likes the taste.
Lady’s finger Buttermilk Stew




Up, Up Uppuma! Indian chef, Floyd Cardoz wins $100,000 prize in New York Рmade news in the year 2011.

In the final round of the Top Chef Masters contest in Los Angeles, contestants were asked to prepare a dish based on personal food memories.

Cardoz whipped up an Uppuma of semolina and mushroom to beat two other favourites and win the top prize. The unpretentious, humble Uppuma shot into international culinary limelight, in New York.¬†Cardoz named his prize-winning version ‚ÄėWild Mushroom Uppuma Polenta with Kokum & Coconut Milk‚Äô.

Heartening  to see the world sit up and take notice of how a simple dish, not even on the menu of most gourmet restaurants in India, could prove to be a jackpot winner.

A popular South Indian traditional breakfast or a ‘tiffin’ staple, name it semolina pudding, or an Indian version of the Italian polenta.
In Tamil the word uppuma means [uppu (salt) +¬†maavu (flour)], hence uppuma(vu). Down to earth in origin and utterly plebeian; something ‘Maamis’ crank out as fast food, there’s nothing uppity about Uppuma, except maybe win some lucky bloke the Top Chef Master title along with a mere $ 100,000!
Vegetable Uppuma with  pickle and buttermilk
Prep time : 15 mins; Cooking time : 30 mins; Serves : 4
Ingredients :
  • 2 cups¬†of Semolina | Rava
  • 4 – 4 1/2 cups of water
  • 1 onion (optional)
  • 1 tomato
  • 1 cup of finely chopped assorted vegetables like carrots, peas, cauliflower, potatoes or any vegetable of choice
  • 1 tsp mustard
  • 1 tsp black gram lentil | udad dal
  • 1 – 2 red chilies whole or broken into halves
  • 1 – 3 green chilies
  • 1 inch ginger finely chopped or grated
  • 9 – 10 Cashewnuts
  • a few curry leaves
  • a pinch of asafoetida (optional)
  • salt to taste
  • 3 tsp ghee (skip for Vegan version)
  • 1 tbsp coconut oil | sesame oil | cooking oil of choice
Semolina Vegetable Uppuma  Polenta

Method :

  1. Roast the Rava in a bandli | wok till aromatic and lightly golden brown in colour.
  2. Chop all the onions, tomatoes and other vegetables finely. Cut the green chilies into thin long strips. Grate the ginger. Keep them ready.
  3. Heat oil and ghee in the frying pan. Season with mustard, black gram lentils, cashew nuts, broken red chilies, asafoetida, ginger, green chilies, curry leaves, onions, scald and then add the tomatoes and other chopped vegetables. Scald some more and then add the measured amount of water. Now add the required amount of salt for the uppuma into the water.
  4. When the water boils vigorously, check whether the vegetables have cooked then fold in the roasted Rava and keep stirring continuously to prevent lumps. Cook till the rava is done. Switch off heat. Close with a lid for 5 – 10 mins.
  5. Serve hot with coconut chutney, sambar, buttermilk, pickles or even sugar!

Variations :

1. For Gluten free version use broken rice rava or millets like Kuthiravaali | Barnyard Millet , Thinai | Fox-tail Millet , Varagu | Kodo Millet and Samai | Little Millet, instead of Rava and proceed with the above method to make rice or millet uppuma. If the millets seem uncooked then add upto 1/2 to 1 cup more water and cook till well done.

2.Broken wheat can be used instead of Rava and the above method followed to make Broken Wheat uppuma.

3. Vermicelli can be used instead of Rava to make Vermicelli or Semiya uppuma.
4. Basic Uppuma can be made without any vegetables and had along with mixed vegetable Sambar for making it a complete meal.
5.  At the end, one can blend in the juice of a lemon (Vegan version) or 1/2 cup buttermilk to the uppuma.
Rava Upma





‚ôß PASTA ‚ôß

Italian cuisine, swoop up the world and my country!

Deftly chiselling and carving its niche!

Italian ingredients, need stocking up in the pantry!

Arrives with an olive branch, now well within reach!

Pasta, distinguished, diverse in shapes and varieties, makes a gallant entry!

Surprise and sneak veggies, into the sphagetti!

Discover with glee, children fancy more and are hungry!

Gains approval, with complete unanimity!

Why bother searching ‘Ristorante’ up on Zomato?!

Make it at home, creamy, cheesy, flavourful with olive oil, oregano and tomato!

Wine and Dine! Divine!



Prep time : 5 mins; Cooking time : 30 mins; Serves: 4

Creamy white sauce with veggies

Ingredients for preparing the Alfredo sauce | Béchamel sauce  (organic and natural) :

  • 1 1/2 tbsp ¬†butter
  • 1 1/2 tsp plain flour or corn flour (for gluten free version)
  • 3 – 4 cups milk
  • 25 gms or 1 tbsp grated¬†parmesan cheese | cheddar | cheese of choice
  • 1 bay leaf
  • 2 – 3 cloves
  • 1/2 tsp pepper powder
  • 1/4 tsp grated nutmeg powder
  • salt to taste

Ingredients for preparing the white sauce (organic and natural) :

  • 1 onion
  • 6 – 9 cloves of garlic
  • 1 1 /2 cups of finely chopped vegetables (an assortment of coloured capsicum, green or black olives, corn, peas, broccoli, zucchini, carrots, a few spinach leaves, a sprig of parsley or coriander leaves, mushrooms)
  • 1 tsp red chilli flakes
  • 11/2 to 3 tsp Italian herb mix seasoning (a blend of rosemary, thyme, basil and oregano)
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 50 gms or 1 1/2 – 3 tbsp grated parmesan cheese | ¬†cheese of choice
  • salt to taste

Ingredients to prepare the Pasta (organic and natural) :

  • 500gms whole wheat Pasta or gluten free pasta made with rice flour | millet flour | buckwheat flour (for the gluten free version)
  • ¬†2 tsp salt or as required
  • large pot of water for boiling the pasta

Method :

  1. Grate the cheese block and set aside.
  2. First  prepare the creamy Béchamel sauce. Melt butter in a skillet, add the flour and roast it for a couple of minutes. Poke and secure the cloves onto the bay leaf and add it in. Stir for about 2 Р3 mins then add milk and cook for about 5 Р7 mins till it thickens. Remove out  the secured bay leaf and cloves and discard. Mix in the grated cheese. Switch off heat. Grate in the nutmeg, add pepper powder and salt. If the sauce is too thick, stir in another 1/2 Р1 cup of milk. Set aside.
  3. Peel and crush the garlic and make a garlic paste. Peel and finely chop the onion. Finely chop, rest of the vegetables.
  4. Melt the butter in a skillet, add the crushed garlic paste and saute for a 1 -2 mins, till done. Now add the olive oil and throw in the onions. Add the salt and saute them till translucent, then toss in the assorted veggies, except spinach or any other greens and olives. Fry them for about 5 – 10 mins till lightly cooked and crunchy.
  5. Fold in the prepared Béchamel sauce, then add the seasonings, first the red chilli flakes, italian herb mix. Mix well and cook for about 2 -3 mins. Now add the spinach, parsley, any other greens (if added) and olives. Mix well. Alfredo white sauce is done. Switch off the heat.
  6. Bring a large pot of salted water to boil. Once the water is boiling, add the pasta and cook until al dente. 10 – 15 mins for regular pasta and about 7 – 10 mins for gluten free pasta or as per the instructions on the packet.
  7. Pour the sauce over the boiled pasta or vice-versa. Top with grated cheese and serve hot.


Prep time : 5 mins; Cooking time : 1 hr; Serves: 4

Spicy tangy red sauce with tomatoes

Ingredients for preparing the red sauce | Marinara sauce (organic and natural) :

  • 1 kg tomatoes (preferably sweet roma ones)
  • 1 green capsicum
  • 9 – 12 garlic cloves
  • 1 1/2 tsp sugar (optional, if the tomatoes are not sweet enough)
  • 1 1/2 tsp fennel seeds
  • 11/2 to 3 tsp Italian herb mix seasoning (a blend of rosemary, thyme, basil and oregano)
  • 1 tsp red chilli flakes
  • 1/2 tsp pepper powder
  • 3 – 4 basil leaves | tulsi leaves
  • salt to taste
  • 1/2 tbsp butter
  • 2 – 3 tbsp olive oil
  • 50 gms or 1 1/2 – 3 tbsp grated parmesan cheese | ¬†cheese of choice

Ingredients to prepare the Pasta (organic and natural) :

  • 500gms whole wheat Pasta or gluten free pasta made with rice flour | millet flour | buckwheat flour(for the gluten free version)
  • ¬†2 tsp salt or as required
  • large pot of water for boiling the pasta

Method :

  1. Make a few gashes or slits across all the tomatoes. Bring a large pot of water to boil and blanch the tomatoes for 2 minutes. Drain and shock them in cold water and then peel all of them.
  2. Puree half the quantity in a blender and finely chop the rest. Finely chop the capsicum, garlic and basil leaves.
  3. Take butter in a skillet and roast the garlic for about 3 mins, then pour in the olive oil. Add in the tomato puree, finely chopped tomatoes and capsicum. Cook covered for 5 mins. Open the lid stir well and cook covered, for atleast 30 mins. The longer you cook the tomatoes, the tastier the sauce.
  4. Roast the fennel seeds and powder them in a dry grinder.
  5. Then add the sugar, fennel seeds powder, Italian herb mix, red chilli flakes and pepper powder and cook for about 5 mins. Add the finely chopped basil leaves. Marinara red sauce is done. Switch off heat.
  6. Bring a large pot of salted water to boil. Once the water is boiling, add the pasta and cook until al dente. 10 – 15 mins for regular pasta and about 7 – 10 mins for gluten free pasta or as per the instructions on the packet.
  7. Pour the sauce over the boiled pasta or vice-versa. Top with grated cheese and serve hot.


Prep time : 5 mins; Cooking time : 1 hr; Serves: 4

Mixed sauce of both white and red.

Ingredients for Mixed sauce of White and Red :

  • Prepared White Sauce
  • Prepared Red Sauce
  • 500 gms Prepared and boiled al dente pasta
  • 50 gms or 1 1/2 – 3 tbsp grated parmesan cheese | ¬†cheese of choice

Method :

  1. Mix the freshly prepared white sauce and red sauce together
  2. Pour the mixed sauces over the boiled pasta or vice-versa. Top with grated cheese and serve hot.
Pasta in mixed sauce of red and white. This one gets the highest vote @ home!


Prep time : 5 mins; Cooking time : 30 mins ; Serves : 4

Baked pasta. Goey goodness!

Ingredients :

  • Freshly prepared Pasta in white sauce pasta | Pasta prepared in red sauce ¬†| Pasta prepared in a mixed sauce of White and red
  • 100 – 150 gms parmesan cheese block | ¬†cheese of choice
See this is what I mean?!

Method :

  1. Grate the cheese.
  2. Make alternate layers of  prepared pasta and grated cheese or pour in the prepared pasta and cover only the top layer with grated cheese, in an oven proof baking dish.
  3. Bake at 170 C for about 30 mins or till the cheese layer on the top melts and bakes to a golden brown colour. Serve hot.
A Yum!