Chicken Fusilli Pasta

Chicken Fusilli Pasta

Ingredients :

• 2 cup Fusilli Pasta
• 3/4 cup Homemade Pizza/Pasta Sauce
• 1/2 cup olives (optional)
• 2-3 tbsp grated Parmesan cheese (optional)

To Fry Chicken :

• 250 gms Chicken B/L
• 1/4 tsp turmeric powder
• 1/2 tsp red chili powder
• 1 tsp coriander power
• 1/2 tsp garam masala
• 1/4 tsp pepper powder
• salt to taste

Method :

• Marinate chicken with all the above mentioned ingredients and keep aside for 10-15 mins. Heat 2 tbsp oil in a pan or kadhai. Fry the marinated chicken pieces till it turns golden brown. Remove from the heat and shred into pieces.
• Cook Pasta in salted water for 10 mins on low flame. Remove from the heat and drain the water completely. Heat 1 tbsp olive oil in a pan or kadhai. Add pasta sauce and stir a while. Add shredded chicken and mix with the sauce.
• Add cooked pasta and mix well so that it is coated well with sauce. Add cheese and olives. Serve hot.

Malai Poondu Oorugai / Garlic Pickle

Malai Poondu Oorugai / Garlic Pickle

Ingredients :

• 1 cup garlic flakes (15-16 Garlic pods will give 1 cup garlic flakes) - peeled
• 1/4 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/2 tsp cumin powder
• 1/4 tsp fenugreek powder
• 1/2 tsp pepper powder
• asofoetida - a pinch
• salt to taste
• 1 tsp mustard seeds
• Juice of 2 lemons
• 2-3 tbsp oil or more - according to your need

Method :

• Heat oil in a non-stick pan. Tamper mustard seeds. Add garlic flakes and saute a while. Add turmeric powder, red chili powder, cumin powder, fenugreek powder and asofoetida.
• Cook on low flame for 2 mins. Add pepper powder, lemon juice and salt to taste. Add 2 tsp oil in between if it dries up. 
• Cook it on low flame for 15-20 mins. Remove from the heat and allow to cool. Store in an air-tight container and keep it in refrigerator. Serve with any main coarse.