Pasta Al pomodoro

"Life is a combination of magic and Pasta"

-Fedrico Fellini

I have a pasta cookbook, gifted by hubby. He knew that I loved pasta and so this book happened.
The recipes are good and somehow they turn out well even if I improvise ...simply because I don't have all ingredients at all times!

Ingredients (makes for 2)

• Onion-1 large, chopped
• Penne pasta- 250 gm, cooked in boiling water till al dante
• Garlic- 2 big cloves, crushed
• Tomatoes- 3 chopped fine (you can use ready-made paste or puree also, or sieve the tomatoes to remove seeds..I did neither)
• Parmesan cheese- 1/4 C, grated
• Kosher salt- 1 heaped tsp (you can use regular salt, but in less quantity)
• Basil leaves- 1 tbsp, chopped (you can add parsley or any other favorite herb)
• Butter- 2 spoons
• Tomato ketchup- 1 Tbsp
• Black Pepper- 1 and 1/2 tsp

How to

1. Melt the butter (I already love this!)
2. Add the crushed Garlic. Fry for a minute.
3. Add Onions, cook till soft and pink.
4. Add tomatoes, salt and pepper.
5. Cook and simmer for about 10 minutes.
6. Add Basil leaves. Add the cooked pasta. Add ketchup and mix.
7. Adjust salt at this stage. 
8. Serve , sprinkled with Parmesan cheese. Along with a nice Greek salad.

Enjoy!

Vegetable Daliya

Daliya is basically broken wheat or wheat bulgar. Its rich in fibre and also retains the most of the vitamins and minerals since it has not been processed extensively. It is made in several ways, like with milk (doodh daliya) or with jaggary (Laapsi)or maybe served like plain daliya (plain porridge). The varieties are endless.

Vegetable daliya is one of my favorites. I like it cause it's filling but doesn't gives you that heavy feeling in the stomach. Usually I make it for breakfast, but occasionally, as a light dinner, it fits the bill just fine.

Ingredients
1. Daliya- 1 cup
2. Ghee/butter- 1 & 1/2 teaspoon
3. Carrots- 1cup
4. Spring onions-1 cup
5. Capsicum- 1 medium, chopped
6. Tomato - 1 medium, chopped
7. Salt to taste
8. Water- about 1 & 1/2 cup
9. Red chili powder- 1/4 tsp
10. Lemon juice from one small lemon

Method
1. Take a pressure cooker and heat the ghee or butter in it
2. Add daliya and roast it till it darkens a little and gives a cooked aroma
3. Now add all the vegetables and salt, sauté it.
4. Pour water keeping your face away as some droplets might strike back, as the pan will be very hot
5. Close the pressure cooker. Keep it on medium high heat for a few minutes.
6. At the first whistle, turn off the heat. Let the cooker cool.
7. Squeeze the lemon over it.
8. Serve daliya with curd on the side

Serve 2 with full bowls