spaghetti ~ Tamalapaku

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Sweet And Sour Noodles

BM #105 Week 2 Day 1 -

These Sweet and Sour Noodles will be loved by kids. In fact most kids in general like any kind of noodles and so any party catering to kids tends to have noodles in some form or the other.

My kids would live on noodles if I were to make them everyday. So as my kids say, "what party is it if there aren't any noodles?" So this post goes straight to Srivalli's Kid's Delight - Anniversary Party.

Ingredients -

Noodles/Spaghetti 3-4 servings
Sesame Oil 2 Tbsp
Ginger and Garlic grated 2 tsp
Onions sliced 2 Tbsp
Spring Onions chopped 2 Tbsp
Cabbage julienned 3 Tbsp or more
Carrots julienned 2 Tbsp or more
Salt, pepper and soy sauce as needed
Sweet And Sour Sauce 1/4 cup + more to taste

Method Of Preparation -

Boil 6-8 cups of water with salt. Cook the spaghetti/noodles al dente as per the instructions on the package. Drain and set aside.

In a heated wok, add sesame oil. Saute ginger, garlic, spring onions and onions.

Add in the julienned cabbage and carrots. Let them cook but still retain the bite.

Pour in the sweet and sour sauce, salt, pepper and soy sauce. Let it come to a boil.

Toss in the drained noodles/spaghetti. Cook on a low heat until the sauce is all absorbed. Remove from heat. Cover and allow the flavors blend.

Serve warm with a garnish of spring onions and sesame seeds. [I skipped sesame seeds this time].

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#105.

Preparation Time 30 minutes
Serves 3-4

Posted by Harini R on Thursday, October 10, 2019

9 comments

categories: Blogging Marathon, Cabbage, Carrots, Grains and its Products, International Recipes, Kid Friendly Recipes, Onions, spaghetti, Vegetables | |

Butternut Squash Pasta Sauce

BM #100 Week 2 Day 1 -

The pasta sauce here is made with butternut squash and spiced up with onions, garlic and chilies. It is thick and creamy with the addition of milk and cheese. It is kid-friendly for sure.

This week I have chosen to highlight some family favorite recipes which start with the letter 'B'. Butternut squash happens to be my older one's favorite vegetable and so I tried making the pasta sauce with it and she prefers this sauce over any other store bought sauce.

Ingredients -

Butternut Squash peeled, seeded and cubed 2 cups
Onion sliced 1/2 cup
Garlic 3-4 cloves
Salt as needed
Olive Oil 2 Tbsp
Crushed Pepper Flakes and/or Green chilies as needed
Water or Vegetable Stock 2 cups
Cream or Milk 1/2 cup
Cheese as needed
Spaghetti 3-4 servings

Method Of Preparation -

In a heated pan, add oil and saute onions, green chilies (if using) and garlic. After the onions are golden brown, add the butternut squash and 2 cups of water/vegetable stock.

Cover and allow the squash to cook for about 15-20 minutes. I cooked the squash separately in the microwave to make it faster.

After the squash is cooked through, remove from heat. Allow it to cool for 10 minutes and then puree the mixture adding cream/milk and shredded cheese as needed.

The sauce is ready to use or store for later. I refrigerate it for upto a week.

The pictures in this post feature the sauce with spaghetti. Just boil spaghetti as per the instructions on the box, drain and mix in the sauce, sprinkle cheese and garnish with spring onions. Serve warm.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#100.

Preparation Time 30 minutes
Makes 2 1/2 cups of sauce

Posted by Harini R on Friday, May 10, 2019

9 comments

categories: Blogging Marathon, Butternut Squash, Cheese, Dairy Products, Grains and its Products, International Recipes, Milk, spaghetti, Vegetables | |

Garlic Butter Noodles

BM #100 Week 1 Day 1 -

After a month long Biryanis/Pulaos/Khichdis, we are back with the regular, comfortably paced blogging. This week I have taken up the theme '3 ingredient recipes'. I am taking salt and any other seasoning as a freebie :).

One of the easiest type of noodles and trust me the kids will love the simple flavors. I served it with a side of Honey glazed carrots and steamed broccoli. My little one says comfort food at its best :)

Ingredients -

Spaghetti 2 servings
Butter 2 Tbsp
Garlic grated 1-2 cloves
Salt and Paprika as needed

Method Of Preparation -

Boil the spaghetti in salted water as per the instructions on the package. Drain and set aside.

In a heated pan, add butter and saute grated garlic.

Sprinkle salt and paprika as needed and toss the spaghetti.

Cover for a few minutes letting the flavors to blend well.

Serve warm.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#100.

Preparation Time 20 minutes
Serves 2

Posted by Harini R on Friday, May 3, 2019

10 comments

categories: Blogging Marathon, Garlic, Grains and its Products, Herbs and Spices, International Recipes, Kid Friendly Recipes, spaghetti | |

Zucchini Ribbon Pasta

BM #96 Week 3 Day 1 -

This week I shall highlight some kid friendly lunch box ideas.

When I run out of ideas, my kids are a great source of ideas. In this digital age, kids are so aware of possibilities and ideas mostly gathered from social media. So inspiration for this recipe is my little one.

I asked her what she new thing she would like to see in her lunch box and she suddenly jumped up and said if I could make Zoodles. I told her that we were yet to invest in the Spiralizer but I could make them as ribbons. She loved the idea and was willing to give it a shot.

My older one was a little skeptical as she doesn't like to experiment in her lunch box. She would first try it at home. If she likes, then the recipe is approved for lunch box. But thanks to the tons of recipes on her social media feed, she grudgingly agreed to experiment this for her lunch box.

I just seasoned based on what my kids like. Please feel free to play around with seasonings for a variation. I found making ribbons was very easy. It took me about 5 minutes for the 2 medium zucchini I used.

Ingredients -

Spaghetti 2 servings
Zucchini 2 medium sized
Salt, Garlic, Pepper, Lime zest and Lime juice as needed
Pasta Sauce 1/2 cup or more as needed
Shredded Cheese as needed

Method Of Preparation -

Cook Spaghetti al dente as per the instruction on the packet.

Meanwhile, chop the end of the washed zucchini and peel into ribbons. [See Picture]

For ease of use I sliced them into half vertically. Sprinkle some salt and leave it in a colander for a few minutes.

In a heated pan, add oil and saute grated garlic until translucent. Sprinkle lime zest, pepper, lime juice and add the zucchini ribbons.

Add the drained spaghetti, toss them well and let them absorb the flavors for a minute and remove from heat.

In a serving plate, arrange the spaghetti along with the zucchini ribbons, top it with the pasta sauce and grate some cheese. Serve warm.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#96.

Sending this to Srivalli's Kid's Delight event, guest hosted by Bhawana themed on Lunch Box Dishes In 30 Minutes.

Preparation Time 30 minutes
Serves 3-4

Posted by Harini R on Thursday, January 17, 2019

9 comments

categories: Blogging Marathon, Grains and its Products, International Recipes, spaghetti, Vegetables, Zucchini | |

Tofu Stir Fry

BM #96 Week 1 Day 1 -

Welcome to the New year 2019.

This year the first week of BM, I have chosen to highlight some easy dinner time dishes which are popular with my family.

In fact these days, any noodles/spaghetti which is served at home is being cooked by my older one. She has started enjoying cooking and she says it is a stress buster for her. Good for me, right?

the same stir fry can be served on a bed of steamed rice but my kids love it with noodles and so that is how I am presenting it here.

Recipe Source
Ingredients -

Coconut Oil / Sesame Oil 2 Tbsp
Tofu, cubed 14 oz
Carrots, sliced 1 cup
Onions, thinly sliced 1/2 cup
Salt as needed
Noodles/Spaghetti 3-4 servings
For the Sauce -
Garlic grated 2 cloves
Ginger grated 1 inch
Honey 2 tsp
Sriracha as needed (I added Tomato Chili Sauce and Hot Chili Sauce)
Lime juice 2 tsp or as needed
Soy Sauce 1/4 cup (I used the reduced sodium one)

*Serve the stir fry with noodles.

Method Of Preparation -

Boil water and cook the noodles/spaghetti as per instructions on the package. Drain and set aside.

In a heated wok, add a tablespoon of oil and saute onions until till translucent. Add in the carrots and saute until they are tender but crisp. Remove the sauteed onions and carrots onto a plate.

Reheat the wok, add another tablespoon oil and saute the tofu until all the cubes are evenly browned.

Add in all the ingredients listed under 'For the sauce', transfer the sauteed onions and carrots into the wok. Sprinkle salt, mix well and let the flavors blend in.

Remove from heat. toss in the noodles and mix well before serving.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#96.

Preparation Time 30 minutes
Serves 3-4

Posted by Harini R on Thursday, January 3, 2019

13 comments

categories: Blogging Marathon, Grains and its Products, International Recipes, Soy Products, spaghetti, Tofu, Vegetables | |

Hummus Pasta - Vegan

BM #95 Week 4 Day 1

This week I shall showcase some cherished recipes as they have been directed by my kids. These are some of the recipes which have been fished out by the kids and they loved them and loved the process as well.

These recipes prove to me that my kids are growing and their palates are changing as well. As we bid adieu to yet another year, I note that the kids are growing faster than we think.

Recipe Source - social media feed
Ingredients -

Spaghetti 2-3 servings
Salt, Pepper, Red Pepper Flakes as needed
Spaghetti water [The water after the spaghetti has cooked] 1/4 cup
Hummus 1/2 -3/4 cup [or as preferred]
(Oil 2 tsp, Onions sliced 1/2 cup, Garlic Grated 2 cloves)

Method Of Preparation -

Cook Spaghetti al dente as per the instruction on the packet.

In a heated pan, add oil and saute grated garlic until translucent. Saute the sliced onions as well until translucent.

Add in the hummus and the spaghetti water, mix well and add the salt and pepper.

Let it cook well for a minute or two. Add in the drained spaghetti, toss well until the flavors are blended and remove from heat.

Sprinkle crushed red peppers as needed before serving.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#95.

Preparation Time 25 minutes
Serves 2-3

Posted by Harini R on Monday, December 24, 2018

10 comments

categories: Blogging Marathon, Grains and its Products, International Recipes, spaghetti | |

Garlic Noodles

BM #94 Week 3 Day 2 -

These noodles are comfort food for my kids and my older one makes them all the time. She cooks as a way to relieve stress and these noodles are relatively easy and quick to make.

She makes about 3-4 servings, shares them with her sister, and packs away the rest for their lunch boxes for the next working day. I was surprised the other day when she made these in the middle of the night and left a note for me that I needn't worry about their lunch boxes the next morning. Would I be a bad mom to feel relieved? I honestly don't think so :).

If I were to make these noodles, I would definitely add grilled tofu to the side and some salad too.

Recipe Source my older one's social media feed
Ingredients -

*Noodles 3-4 Servings
Cabbage and Carrot julienned 2 cups
Onions sliced 1/4 cup
Sesame Oil 2 Tbsp (Any cooking oil is fine)
Garlic, grated/crushed 2-3 Cloves
Salt as needed

For the Sauce -
Soy Sauce 3 Tbsp
Brown Sugar 2 Tbsp
Garlic Salt 1/4 tsp
Salt as needed
Pepper as needed
Paprika as needed
Red Chili Powder/Flakes as needed
Lime/Lemon Juice 1-2 tsp
Pasta Water 1/2 cup (Reserve the water after the spaghetti/noodles are cooked al dente)

* I use spaghetti most of the times.

Method Of Preparation -

Boil the noodles/spaghetti al dente as per the instructions on the package. Reserve 1/2 cup of the pasta water and set aside.

In a mixing bowl, add all the ingredients listed under the 'For the Sauce' and whisk until the brown sugar is dissolved.

In a heated wok, add oil and grated garlic. Saute until golden brown. Add in the onions and saute until translucent.

Toss in the cabbage and carrots, stir fry for a few minutes making sure the vegetables retain a crunch.

Pour the prepared sauce, mix well and toss in the drained noodles/spaghetti.

Toss all of them so the sauce is absorbed well by all the spaghetti/noodle strands.

Remove from heat and serve immediately.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#94.

Preparation Time 25 minutes
Serves 3-4

Posted by Harini R on Sunday, November 18, 2018

11 comments

categories: Blogging Marathon, Cabbage, Carrots, Grains and its Products, International Recipes, Onions, spaghetti, Vegetables | |

Spaghetti Nests

Day 3 Week 3 of BM #55 -
These nests were a delightful surprise for us. I was very skeptical about baking spaghetti as I thought it would form a dried crust and would spoil the flavor. But it didn't happen that way and I am so glad I took the risk.

My kids have been pestering me to bake these again and again. I love the addition of cottage cheese and I think I will pack in some veggies as well. I served these nests with some steamed broccoli which doesn't figure in the pictures :).

Recipe Source here
Ingredients -

Spaghetti 10 oz
Salt as needed
Pepper as needed
Red Chili powder as needed
Garlic Powder as needed
Shredded Cheddar Cheese 1/2 cup
Cottage Cheese 1 cup

Method Of Preparation -

Cook spaghetti as per instructions on the box. Set aside 1/2 cup of the water before discarding the water. I add a spoon of oil and a spoon of salt while spaghetti is cooking.

Meanwhile, mix shredded cheese, cottage cheese, the water set aside from boiling the spaghetti, salt, pepper and red chili powder. Mix well until well blended.

Preheat the oven to 425 °F. Grease a muffin pan and set aside.

Toss in the cooked spaghetti in the cheese mixture and mix well until all of the spaghetti is coated with the cheese.

Twirl a fork and fill in each of the muffin cups making sure it appears like a nest.

Bake in the middle rack for about 10 minutes. Remove and let it stand for about 5 minutes.

Using a ladle, scoop out the spaghetti from the muffin pan and enjoy.

The adults had an extra sprinkle of crushed red pepper while the kids loved it as is.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 55.

Preparation Time 15 min + 10 baking time
Makes 12 nests

Posted by Harini R on Wednesday, August 19, 2015

7 comments

categories: Baking, Blogging Marathon, Cheese, Cottage Cheese, Dairy Products, Grains and its Products, Kid Friendly Recipes, Savory Bakes, spaghetti | |

Spaghetti with Marinara Sauce

Here is another simple recipe for Day 2 of the BM #25. This happens to be one of the little one's favorites for the lunch box. On the rare occasion when I run out of store bought marinara sauce, I substitute with regular ketchup or Home Made Pizza Sauce adjusting the taste to suit her sensitive palate.

Spaghetti with Marinara sauce, Juice and Salad

Posted by Harini R on Monday, February 4, 2013

15 comments

categories: Blogging Marathon, Cheese, Dairy Products, Grains and its Products, International Recipes, spaghetti | |

Vegetable Spaghetti

Spaghetti is one of those items which the kids love to eat at home. I like to sneak in some veggies and herbs too. I sometimes also sneak in some whole wheat spaghetti. This also makes way into my 8 year old's lunch box. Initially I was hesitant to pack spaghetti in her lunch box as I thought it would become cold and not so easy to eat. But my daughter says she like spaghetti cold. So I was relieved to note that I have one more choice for her lunch box. Here is how my kids love ..

Ingredients -

Spaghetti 1/2 cup

Mixed Vegetables chopped 1 cup

Italian herb seasoning a dash

Shredded cheese 2 Tbsp

Pasta sauce or tomato ketchup 2 Tbsp

Olive Oil 1 tsp

Salt as per taste

Method Of Preparation -
Boil Spaghetti as per the instructions on the package.

Boil the mixed vegetables separately.

In a sauce pan, heat olive oil, add pasta sauce and after it simmers, add the boiled mixed veggies.

Mix in some shredded cheese and salt as per taste.

Add the boiled spaghetti and mix well and sprinkle the Italian herb seasoning.

PS - I would like to change the seasonings if I were eating it, by adding green chillies, coriander leaves, coconut powder/paste either in addition to the Italian seasoning or instead of it.

Serves 1 kid

Preparation Time 25 min

Posted by Harini on Tuesday, September 21, 2010

1 comments

categories: Carrots, Cheese, Corn, Dairy Products, Grains and its Products, International Recipes, Peas, spaghetti, Vegetables | |

Tamalapaku

Sweet And Sour Noodles

Butternut Squash Pasta Sauce

Garlic Butter Noodles

Zucchini Ribbon Pasta

Tofu Stir Fry

Hummus Pasta - Vegan

Garlic Noodles

Spaghetti Nests

Spaghetti with Marinara Sauce

Vegetable Spaghetti

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