Add Italian seasoning, maida to milk. Add pepper and salt and mix well.

Set aside. Heat oil, add ginger garlic paste, onions.

Saute till onions turn slightly brown. Then add the milk pepper mixture, once it starts to boil add cooked macaroni, mix well till all is combined and look creamy.

Your peppery milk macaroni is ready to serve. Note: The milk tends to get absorbed soon so serve it straight from the stove.

Recipe: Sharmis Passions RELATED RECIPES Chow chow kurma Spinach thokku (pickle) Kuska biryani Vazhaipoo Vadai Corn polenta upma Ingredients: 1 cup - macaroni 1 and 1/2 cups - milk 1/2 tsp - pepper 1 tsp - Italian seasoning 1 - onion, chopped fine 1 tsp - ginger garlic paste 1 tsp - olive oil Salt to taste (less)

Add Italian seasoning, maida to milk. Add pepper and salt and mix well.

Set aside. Heat oil, add ginger garlic paste, onions.

Saute till onions turn slightly brown. Then add the milk pepper mixture, once it starts to boil add cooked macaroni, mix well till all is combined and look creamy.

Your peppery milk macaroni is ready to serve. Note: The milk tends to get absorbed soon so serve it straight from the stove.

Recipe: Sharmis Passions RELATED RECIPES Chow chow kurma Spinach thokku (pickle) Kuska biryani Vazhaipoo Vadai Corn polenta upma Ingredients: 1 cup - macaroni 1 and 1/2 cups - milk 1/2 tsp - pepper 1 tsp - Italian seasoning 1 - onion, chopped fine 1 tsp - ginger garlic paste 1 tsp - olive oil Salt to taste (less)

Powder the dal, red chillies, pepper corns and cumin then add other ingredients and coarsely grind. This can be used according to your taste.

Leftover can be stored in the fridge for later use. For rice: Heat oil in the pan, splutter the mustard.

Add the steamed sprouts. Saute until the waters are absorbed.

Now add the cooked rice. Add the spice mixture, salt and mix until well blended.

When the rice becomes hot, put off the flame and garnish with coriander leaves. Serve this with your favourite chips and onion raita.

Note: Steam the sprouts in a pressure cooker or microwave. Don`t over cook, as it has to be half cooked only.

RELATED RECIPES Fish fried rice with veggies Pulikachal Crispy Puffed Rice Snack Bisi bele bath Sakkarai pongal Ingredients: 1 cup - cooked basmathi rice 1/4 cup - sprouts steamed 1/2 tsp - mustard Coriander for garnishing Enough salt and oil For spice mixture: 8 - shallots (small onions) 8 pods - garlic 1/2 tsp - urad dal 1/2 tsp - channa dal 8 - red chillies, or according to your spice level Curry leaves, a few Asafoetida, a little 1/4 tbsp - tamarind 1/4 tsp - pepper corns 1/4 tsp - cumin seeds Turmeric, a little (less)

Melt the butter in the microwave; add the minced garlic and salt mix well. Add 1&1/2 tbsp of stuffing to one side of the bread roll it and keep it in the baking tray.

The end part of the rolled bread should be in the bottom otherwise it might open. (Insert a toothpick in the middle if it opens) Now brush all the rolls using the garlic butter.

Preheat the oven to 350 F and bake them for 15 minutes or until nice and crispy golden color. Note: You can also use the oil instead of butter if you`re very conscious about your weight.

Oven time can vary according to the bread and different ovens. Dishes from My Kitchen RELATED RECIPES Spicy Goan Baked Fish Bread cutlet Vegetable Masala Sandwich Chocolate chip cookies Eggless jam biscuits Ingredients: White or wheat bread, as needed 1 tbsp - butter 1 - garlic pod, minced 2 pinches - salt Soya chunks vegetable curry, as needed (less)