Lemon & Parmesan spaghetti


Spagetti – 1 packet

Light cream – 2 cups

Grated parmesan cheese – 2 cups

Lemon Zest – of 1 lemon

Parsley – 3 tbsps

Salt & Pepper – to garnish



Boil water by adding salt & add pasta. Tip: Water should be as salty as sea water.

Cook until tender.Remove & drain.

Pour drops of olive oil to keep them from sticking together.

In another pan, pour cream & bring to boil. Stir in Parmesan cheese & lemon zest.

The sauce should thicken almost immediately.

Pour the sauce over the pasta & toss.

Season with pepper, salt & freshly chopped parsley.


My Vegetable Kurma



Beans: 250 gms finely chopped

Carrot: 1 1/2 cut into small pieces

Potato: 1

Frozen Peas: 1 cup

Other ingredients:


Turmeric Powder

Coconut Milk: 1 cup

To Season:

Coriander Leaves

To fry/season seperately:

Onion: 1 thinly cut

Curry Leaves

Mustard Seeds

To fry & grind:

Cinnamon Stick: 1 medium

Sonf/Sombu: 1 tbsp

Cloves: 5 to 6

Cardamom: 5 to 6

Green Chillies: 2

Poppy Seeds: 1 1/2 tsp

Garlic: 1 large or 2 small cloves

Coconut: 1 cup

pottu Kadalai/Roasted Channa dal: 2 tbsp


Fry all of the above in little oil lightly, except for coconut, ginger & pottu Kadalai. Add coconut, ginger, pottu kadalai & grind all of them to a smooth paste. Set aside.

Boil the vegetables with salt & turmeric powder.

Once vegetables are cooked, add the finely ground mix to the boiled vegetables. Let it boil for few minutes.

Fry mustard seeds, curry leaves & Onion in little oil until onion is clear in colour. Keep aside.

Add the fried onion & seasoning to the kurma. now add coconut milk. let the kurma boil for few more minutes.

Finally season with coriander leaves.