CREAMY FETTUCCINE ALFREDO

Hi all, I have always loved eating this dish from a local family restaurant. So this time decided to make it at home, really came out well. If you really want to make restaurant-style Italian entree at home, this would be the perfect dish I feel. The texture and the taste was just right. The family loved it. so here it is, presenting one of my favorite dishes, 

FETTUCCINE ALFREDO

Fettuccine: 1 packet

WHITE SAUCE

Onion: 1 Chopped

Garlic: 2-3 pods chopped
Habanero pepper: 1 Tbsp chopped after removing the seeds
Green pepper: 1 Tbsp Chopped
salt as required

All-purpose flour: 2 Tbsp

Butter: 2 tbsp
Milk: 1 cup

Mozzarella Cheese shredded: 2-3 Tbsp

Fettuccine Alfredo

MAKING

Fettuccine is a type of noodle, it's long and flat. The first step would be to boil water, with some salt, and cook the fettuccine as per packet instructions. Now, what I do is drain the water and sprinkle some olive oil on it to keep it separated and moist, I also cover it up with a paper towel or bowl to keep it from drying. 

Take a pan, add some butter in it, wait till it melts, add the chopped onions and garlic, saute it until it becomes translucent. Now add the chopped, habanero, and green pepper. Saute it again for 2-3 minutes with a little bit of salt. switch off the gas, set aside to cool. Grind it into a nice paste and keep aside.

The final step is to make the white sauce. Take the same pan, add some butter in it. Once it melts add the all-purpose flour ( 1-2 Tbsp), mix it well with a fork. Now add the milk, once it starts simmering, add salt, the onion-pepper mix that we ground into a paste, and finally some fresh mozzarella cheese. Keep Sauteing all the while, especially when adding the onion-pepper mix and the cheese. You will see the sauce thickening and ready.

Toss the fettuccine in the sauce, mix it thoroughly, Add fresh parsley and ground pepper for garnish and serve it hot. Delicious creamy Fettuccine Alfredo is ready to eat.

TIPS/VARIATIONS

You will only get a mild taste of the onion-pepper mix in the final outcome. if you want a stronger flavor or presence, you could just add on to the quantity when making the paste. Using Habanero was perfect, it gave the much-needed flavor, you could also use Serrano chili instead. Both these peppers have a distinct flavor and aroma to it which adds to the dish.

KEERAI MOLAGOOTAL (Spinach Dal)

Hi All,

This recipe is my favorite as I just love it. I always thought my mother's Keerai Molagootal is the best I have ever eaten and I still stick to it. I have learned this from her and am glad that my kids love it too. It's a traditional recipe from the state of Kerala. So here it goes...

KEERAI MOLAGOOTAL

INGREDIENTS

SPINACH : 3 cups Chopped
TOOR DAL: 1 cup boiled in the cooker
COCONUT: 1/4th cup shredded
RED CHILLIS: 2
JEERA: !-2 Tsp
URAD DAL: 1 TBSP
COCONUT OIL FOR SEASONING
SALT AS REQUIRED
MUSTARD SEEDS: 1 TSP
TURMERIC POWDER: A pinch or two

                         

Keerai Molagootal ( Spinach Dal)

MAKING

Boil the Spinach/ Keerai with required salt and Turmeric powder and little bit of water. Meanwhile, keep the Toor dal in the cooker and allow 3 whistles or until the dal is fully cooked. Dry roast 2 Tsp of Urad Dal until it turns golden brown and keep aside to cool. Grind the coconut, Red Chilis, Jeera, and the roasted Urad Dal and grind them into a nice paste in a blender. Now all you have to do is add the cooked Toor dal and the coconut paste to the boiled spinach and boil it for another 5 minutes. For seasoning, in a pan, add mustard seeds, 1 tsp Urad dal in 1-2 Tsp of coconut oil. Once the mustard seeds start spluttering, add it to the Molagootal and that's it, delicious Keerai Molagootal is ready. Serve it with cooked rice and for the side, any pickle / thogayal / pachadi would work

Spaghetti with Red Bell Pepper Sauce

Hi all, this one comes from my son's kitchen, he has taken up this sudden interest in cooking and every Friday, he comes up with a dinner menu. I was initially skeptical about it but you know sometimes you end up hitting the jackpot. This one that he came up with after looking at recipes online, was delicious and very tasty.

Spaghetti with Red Bell Pepper Sauce

INGREDIENTS

Spaghetti: 3/4th packet

Onions: 1 medium finely chopped

Garlic: 2 pods chopped

Red Bell Pepper: 1 big charred @500 degrees for 25 minutes

Corn starch: 2 Tbsp

Chilli Flakes: 1 Tsp

Milk: 1 cup ( full fat)

Sea Salt: As required

Fresh Parsley for garnish

Olive Oil

MAKING

First step is to boil water with salt,add in the spaghetti and cook as per the box instructions. Drain the water, drizzle some olive oil to keep it al-dente and cover the spaghetti with a damp cloth or paper towel. This will prevent the spaghetti from becoming dry. Set it aside.

Preheat the oven to 500 degreed F , place the red bell pepper in a baking tray and bake for about 25 minutes until its charred. Peel the skin off , remove the seeds and set aside.

Saute the onions and garlic until golden brown.

Now blend the charred red bell pepper, sauted onions and garlic with chilli flakes, sea salt, corn starch and milk. You will get a nice sauce consistency (not too thick or too liquid).

Toss up the spaghetti in this sauce until its all well mixed and blended.

Garnish it with some fresh parsley.

Delicious Spaghetti with Red Bell pepper sauce is ready. Believe me, it was great, the charred red bell pepper flavor was so aromatic and flavorful, even though there were not many spices, it was just enough to make it tasty.