Spaghetti and Peanut Butter

I know the following recipe sounds weird until you try it! Kids love them.

Ingredients:

1. Whole wheat Spaghetti - 1/4 box
2. Smuckers natural Peanut butter - 1 tbsp
3. Pepper - 1/4 tsp
4. Salt - to taste.
5. Cooking oil - 1/4 tsp.
6. Frozen chopped spinach or finely shredded carrot - 1 tbsp

Method:

1. Cook Spaghetti as per the instruction in the box.
2. Cook spinach or carrot in a microwave safe bowl by adding just a tbsp of water for 1 minute.
3. Drain the spaghetti with little starchy water in it.
4. Add the peanut butter, salt, pepper, cooking oil, Spinach or Carrot when the spaghetti is hot.
5. Close it for five minutes, let it all get mixed.
6. Ready to eat.

Note:
This is not for kids with peanut allergy.This is an excellent meal for the kids who love peanuts. Carrot or spinach is good to add, since they never change the taste. Instead of pepper you can add "Curry Leaf powder" or "Sambar powder" or "Garam masala powder".

Spaghetti and Peanut Butter

I know the following recipe sounds weird until you try it! Kids love them.

Ingredients:

1. Whole wheat Spaghetti - 1/4 box
2. Smuckers natural Peanut butter - 1 tbsp
3. Pepper - 1/4 tsp
4. Salt - to taste.
5. Cooking oil - 1/4 tsp.

Method:

1. Cook Spaghetti as per the instruction in the box.
2. Drain the spaghetti with little starchy water in it.
3. Add the peanut butter, salt, pepper, cooking oil when the spaghetti is hot.
4. Ready to eat.

Note:

This is not for kids with peanut allergy.This is an excellent meal for the kids who love peanuts.

Rasam without Rasam Powder

Ingredients:

1. Tamarind (ping-pong ball size)
2. Chopped tomatoes (1 cup)
3. Pepper corns (1/4 tsp)
4. Corriander seeds (1/4 tsp)
5. Red chillies (2 nos)
6. Cumin seeds (2 tsp)
7. Garlic ( 3 cloves)
8. Methi seeds ( less than 1/4 tsp)
9. 1/4 tsp of mustard seeds, urad dal, cumin and curry leaves
10. Asafoetida
11. Corriander leaves for garnish
12. Salt to taste.

Method:

1. In a saucepan, add a tsp of oil, mustard seeds, urad dal, cumin seeds, asafoetida and curry leaves.
2. Add the tamarind water to it, allow it to boil.Meanwhile, grind the chopped tomatoes, garlic, pepper, cumin seeds, methi,red chillies.
3. As soon as the tamarind water boils, add the ground mixture , a cup of water, and allow it to boil.Look for the consistency and sourness.If it's more add more water.
4. Garnish with corriander and turnoff the stove.

Note:

Serves a family of 4.

Rasam without Rasam Powder

Ingredients:

1. Tamarind (ping-pong ball size)
2. Chopped tomatoes (1 cup)
3. Pepper corns (1/4 tsp)
4. Corriander seeds (1/4 tsp)
5. Red chillies (2 nos)
6. Cumin seeds (2 tsp)
7. Garlic ( 3 cloves)
8. Methi seeds ( less than 1/4 tsp)
9. 1/4 tsp of mustard seeds, urad dal, cumin and curry leaves
10. Asafoetida
11. Corriander leaves for garnish
12. Salt to taste.

Method:

1. In a saucepan, add a tsp of oil, mustard seeds, urad dal, cumin seeds, asafoetida and curry leaves.
2. Add the tamarind water to it, allow it to boil.Meanwhile, grind the chopped tomatoes, garlic, pepper, cumin seeds, methi,red chillies.
3. As soon as the tamarind water boils, add the ground mixture , a cup of water, and allow it to boil.Look for the consistency and sourness.If it's more add more water.
4. Garnish with corriander and turnoff the stove.

Note:

Serves a family of 4.

Rasam Powder

Ingredients:

1. Corriander seeds (2 tbsps)
2. Black Peppercorns (1tbsp)
3. Red Chillies (2 tbsp)
4. Toor dal (1 tbsp)
5. Cumin seeds (3 tbsps)
6. Methi seeds (1/4 tbsp)

Method:

1. In a non-stick pan add the ingredients according to the above order.Fry it in the low flame.
2. All the ingredients should loose its moisture.
3. Cool and grind them.
4. Store it in an air-tight container.

Note:

After using the powder, you can add or reduce the chillies in it.

Rasam Powder

Ingredients:

1. Corriander seeds (2 tbsps)
2. Black Peppercorns (1tbsp)
3. Red Chillies (2 tbsp)
4. Toor dal (1 tbsp)
5. Cumin seeds (3 tbsps)
6. Methi seeds (1/4 tbsp)

Method:

1. In a non-stick pan add the ingredients according to the above order.Fry it in the low flame.
2. All the ingredients should loose its moisture.
3. Cool and grind them.
4. Store it in an air-tight container.

Note:

After using the powder, you can add or reduce the chillies in it.

Mutton Biriyani

Ingredients:

Boiling Mutton:

1. Mutton With Bone (2lb)
2. Turmeric powder (1/4 tsp)
3. Chilli Powder (1/4 tsp)
4. Corriander Powder (1/2 tsp)
5. Garam Masala (1/2 tsp)
6. Ginger- Garlic Paste (1/2 tsp)
7. Salt (1tsp)

Mix everything in a pressure cooker, and cook for about 20 mins or wait for a whistle.
For the Gravy:

1. Basmati Rice (3 Cups)
2. Chopped Onion (3 cups)
3. Chopped Tomato (1 1/2 Cups)
4. Freshly Ground Ginger-Garlic Paste (1/2 cup)
5. Mint (1 cup)
6. Corriander Leaves (1 Cup)
7. Green Chillies (3 nos)
8. Fennel seeds (1 tsp)
9. Cloves ( 3 nos)
10. Cinnamon ( 3nos)
11. Bayleaf (1 no)
12. Cardomoms (3 nos)
13. Garam Masala (1 tbsp)
14. Chilli Powder (1/2 tbsp)
15. Corriander Powder ( 1 tbsp)
16. Turmeric (1 tsp)
17. Cooking Oil (1/2 cup)

Method:

1. Heat the pot in which the biriyani to be made. Add oil, cloves, Cinnamon sticks, bayleaf, cardomoms.
2. Add onion saute' well until it's transparent, add Ginger-Garlic paste wait till the mixture is cooked ( reduced).
3. Grind mint, corriander, green chillies, fennel seeds. Add that to the pot.
4. Add chilli powder, turmeric, garam masala, corriander powder and tomato.
5. Saute' well until the raw smell disappears.
6. Add the cooked mutton, Keep aside the cooked water ( stock)
7. Wash and add the Basmati rice, mix well with the gravy.
8. Measure the amount of stock and add that to the rice. Measurement: n cup rice = (n*2)-1 cups of water, for this recipe: 3 cup rice=5 cups water.
9. Allow it to boil, Stir occasionally until the rice and water are the same level.Close the lid.Cook in simmer flame for about 15 mins.
10. After 15 mins, add the juice of 1 lemon.Mix well.
11. Turn off the stove.Close the lid. Wait for 15 more mins.Before you serve.
12. Serve with Raita.