Related Posts Plugin for WordPress, Blogger...

Refreshing Pasta Fruit Salad


Category :

I was so bored of eating fruit salads and wanted to make it special this time, so added pasta to it and it made a world of difference. I used 2 kids of pastas: Ditalini and Campanelle. You can typically use any kind of pasta and any variety of fruits.

1. Ditalini Pasta - 1 cup
2. Campanelle Pasta - 1 cup.
3. Apple - 1
4. Pear - 1
5. Mandarin Orange fruit cup - 1
6. Blueberry - few
7. Raisins - few
8. Walnuts - few
9. Almonds - few
10. Pepper
11. Salt
12. Sugar - 1 teaspoon.
13. Raspberry vinaigrette - 1 tablespoon (You can use any dressing)
14. Strawberry - few
15. Grapes - few

Cook the pastas as per instruction and let it cool for at least 1/2 hour. To the Pasta add the rest of the ingredients and mix well. Server chilled.

Tried this recipe as a main dish for the Chettinad chicken gray and it turned out to be great!

Ingredients to grind
1. Coconut - 3 tablespoons
2. Green Chili - 10 to 15. (Thai Red hot peppers)
3. Mint leaves - 1 bunch.
4. Garlic - 4 pods
5. Ginger - 2 inch piece.
6. Red Chili Powder - 1/4 teaspoon.
7. Coriander Powder - 1/2 teaspoon.

Grind the above to a smooth paste.

Other Ingredients
1. Basmathi Rice - 2 cups
2. Ghee to fry - 1/2 teaspoon (Clarified butter)
3. Turmeric Powder - 1/4 teaspoon.
4. Onion - 1 large finely chopped

Garam Masala Spices
1. Bay leaf - 1
2. Cinnamon stick - 1
3. Cloves - 4
4. Cardamon - 2.

Soak Basmathi rice for 1/2 hour. In a flat bottom pan add ghee and the soaked basmathi rice and fry for a few minutes and set it aside. In the same pan add a little oil and the whole garam masala spices and fry well. To this add the chopped onions and fry well. Then add the chicken and turmeric powder and fry for a few minutes and then add the grinded masala along with necessary salt. Cook the chicken until it is completely done. To this add the fried rice and add 4 cups of water. You can either cover the pan with a lid until the rice is cooked or transfer it to a Rice cooker and then cook the biryani. I used the rice cooker this time and it took about 10 minutes for the rice to be cooked.

Served with Chettinad Chicken Gravy.

This is typically my style of cooking chicken. Very quick, less work, simply delicious and always appreciated! Doesn't this sound good. Try it out and let me know!

Ingredients for the Masala
Red Chilli - 10 nos
Corriander seeds - 1 tablespoon
turmeric powder - little
cloves - 3
cinnamon - 1 inch piece
cardamon - 2
ginger - 1 inch piece
garlic - 3 pieces
Sombu - 1 teaspoon
Jeera - 1 teaspoon
kus kus - 1 teaspoon
pepper - 2 teaspoon or more as per taste
small onions - 10
Curry leaves - few
coconut - 1/2 cup

Fry the above ingredients in ghee and grind them into a smooth paste. I call this the brown masala and make them in batches and freeze them. Once this is ready, you can cook this curry with no effort ;-)

Other ingredients
Chicken - 2 pounds (with the bones)
Mustard seeds
Urad dhal
curry leaves
big read onion - 1
very ripe plum tomatoes - 1
turmeric powder - a pinch
chilli powder - a pinch

In a non-stick pan, add mustard seeds, urad dhal, curry leaves, finely chopped onions and tomatoes. Fry well and then add the cut chicken pieces with some turmeric and salt. Fry well for a few minutes, then add a pinch of chilli powder. When the chicken is about 3/4th cooked, add the grinded masala and cook for another 15-20 minutes!

The Chettinad Chicken Gravy served with Mint Chicken Biryani!!