Chicken MeatBall Pasta (Made with Whole Grain Pasta)

 

This is my kids' favorite dish, which I make very often, especially when their friends come over. I try to use whole wheat pasta or any other whole grain pasta instead of the regular white pasta. I also use ground turkey instead of chicken sometimes.  This is a simple and easy to make dish.  The meatballs and sauce can be made ahead and stored frozen or in the fridge. I try to use it within a few days in this case.

Ingredients: 

Whole grain pasta, 1 packet.

For the meatballs:

1. Ground chicken, 1/2 kg.

2. Bread crumbs, 1 cup.

3. Ginger-garlic paste, 1 teaspoon, (optional).

4. Pepper, 1/2 teaspoon.

5. Salt, 1/2 teaspoon.

6. Italian seasoning, 1/2 teaspoon. (optional)

7. Egg, 1.

For the sauce:

1. Crushed tomatoes, 2 cups.

2. Garlic, 2 cloves, crushed.

3. Chopped oregano and basil, 1 tablespoon. This can be substituted with dry herbs.

4. Salt and pepper, 1/2 teaspoon.

5. Italian seasoning mix, 1 teaspoon.

6. Olive oil, 2 tablespoons.

Preparation:

For the meatballs, preheat the oven to 350 degrees. Then mix all the ingredients together in a bowl until it forms a dough and we are able to form the balls easily. If needed, more bread crumbs can be added. Make small balls from the dough. Arrange them on a greased baking sheet and bake them from 25 to 30 minutes until they turn brown on the outside and are fully cooked.

In a thick bottomed pot, add all the sauce ingredients with 2 cups of water and simmer it under low-to-medium flame until the desired consistency is reached. 

Add the meatballs and let it simmer in the sauce.

Meanwhile cook the pasta according to the package instructions. The pasta should not be cooked all the way.  It still has to have a bite to it. Drain the pasta and add them directly to the sauce, mix well, garnish with fresh herbs and sprinkle Parmesan cheese if needed and serve hot.

Beetroot and moong dal poriyal (stir fry)

 This poriyal combined with rice and rasam, sambar or curd makes a balanced meal. I wanted to increase the protein content in the dish, so I have been adding dals like moong dal or channa dal to my poriyal dishes. Adding dal's enhances the taste as well. For seasoning I just add mustard seeds, fennel seeds and broken dried red chilies. If preferred chili powder or green chilies can also be added.

Ingredients:

1. Beetroot, diced 2 cups.

2. Moong dal, 1/2 cup.

3. Ginger-garlic paste, 1/2 teaspoon.

4. Curry leaves, a spring. 

5. Mustard seeds, 1/2 teaspoon.

6. Fennel seeds, 1/2 teaspoon.

7. Turmeric powder, 1/4 teaspoon.

8. Salt, 1/4 teaspoon.

9. Shredded coconut, 1 tablespoon.

10 Broken dried chilies, 2.

Ingredients:

Wash the dal and soak it for 30 minutes. In a pan, heat a teaspoon of oil. Once the oil turns hot, add the mustard seeds and let it splutter. Then add the fennel seeds and broken chilies and fry for a few seconds. Then add the beetroot, moong dal, curry leaves and mix for a few seconds. Add the turmeric powder, salt, ginger garlic paste and cook for a few more minutes. Add enough water to cover everything and cook under low-to-medium flame for 15 to 20 minutes until everything is cooked and the dish turns dry,  Turn off the stove, add the grated coconut and mix well and serve.

Red Aval (poha) uppu urundai

 

This is a very easy to make dish unlike the regular preparation of uppu urundais where we have to cook the dough first and then steam them.  Any kind of aval can be used for this dish. A very healthy and filling  snack or breakfast. It can be eaten without any side dish but we like it with coconut chutney.

Ingredients:

1.  Red poha, thicker variety, 2 cups.

2. Mustard seeds, 1/2 teaspooon. 

3. Cumin seeds, 1/2 teaspoon.

3. Dried red chilies, broken 3,

4. Curry leaves, a sprig.

5. Salt, 1/2 teaspoon.

6. Hing a pinch.

7. Shredded coconut, 1/2 cup.

Preparation:

Wash the poha once and soak it with water enough to cover it for 5 minutes. Drain all the water and mash it into a dough with all the ingredients. The dough should be thick enough to roll it into small balls. If it gets too watery, a few teaspoons of rice flour can be added until the right consistency is reached. Make small balls out of them and steam for 15 minutes. I used a idli cooker for this . A regular steamer can also be used. Serve hot with coconut chutney.

Vangibath with wheat rava (cracked wheat)

 

This is a popular Karnataka dish. I tasted it at my friend's place and has been a fan of this dish every since.  She makes it with rava and bell peppers, which is my favorite. I have seen other versions with rice and eggplants. The vangibath powder is must for this recipe, which adds a unique flavor to the dish. Here I have used bigger variety of cracked wheat since I was trying it as a rice substitute. Millets or quinoa can also be used here.

Ingredients:

1. Wheat rava (big variety), 1-1/2 cups.

2. Diced onions, 1 cup.

3. Diced tomatoes, 1 cup.

4. Green

 chilies, slit into two.

5. Eggplants, any variety, 2-3, cut into long pieces. 

6. Ginger garlic paste, 1 teaspoon.

7. Mustard seeds, 1/2 teaspoon.

8. Peanuts, 1 tablespoon.

9. Channa dal, 1 tablespoon. 

10. Fennel seeds, 1/2 teaspoon.

11. Turmeric powder, 1/4 teaspoon. 

12. Salt, as per taste.

13. Vangibath powder, 1-1/2 teaspoon.

14. Curry leaves and chopped cilantro for garnishing. 

Preparation:

In a deep bottomed pan, add a tablespoon of oil. Once the oil is hot, add the mustard seeds and let it splutter.  Then add the peanuts, channa dal and fennel seeds and fry it for a few seconds. Now add the diced onions and saute until tender. Then add the tomatoes, green chilies, ginger-garlic paste and keep sauteing until everything is blended. Now add turmeric powder, vangibath powder, salt and mix everything well. Add the eggplants now and mix well. Cook under low flame for 2 minutes. Added 3 cups of water and once the water comes to a boil, add the cracked wheat and cook covered under medium flame for 10 minutes. Ghee can be added if preferred. Once the water has been absorbed, garnish with curry leaves and chopped cilantro and serve hot with raita or any preferred side dish.