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Friday, December 31, 2021

Quick and easy pasta with béchamel(white) sauce!

    Welcome( or Welcome Back!)to mykitchenodyessey, your Central for traditional south Indian recipes! Everything is just the way you remember it, except that I'm taking over! You can expect tons of delicious recipes from all over the globe, right here in your kitchen!

Pasta with béchamel(white) sauce

    Happy new year friends! To celebrate, I will be sharing one of my favorite pasta recipes, Pasta with White Sauce! Originally from France, a mother sauce of the french cuisine, white sauce is widely enjoyed around the world. This easy pasta is a lovely meal whether eaten at lunchtime or dinnertime.  After all, good food brings people together!
So, What are you waiting for? Let's get started!

Pasta, Pasta water, All-Purpose Flour, Oregano, and salt not included in this photo


Pasta- We use about 2 cups of organic Garofalo pasta in the recipe.

All-Purpose Flour- Flour stabilizes the sauce and thickens the sauce as well. We use a very small amount in this recipe.

Garlic- Garlic makes the sauce authentic. Mince( finely chop) one clove of garlic for the sauce.

Butter- Butter fries the garlic so it can get it's ultimate taste and you don't have to eat raw garlic.

Milk- Milk is one of the original ingredients in béchamel sauce, and is vital to the sauce as well. We use about 1/2 cup milk in our white sauce.

Cheese- adjust based on preference, I used about 2-3 tablespoons of cheese.

Pasta water- We use drained pasta water to thin the sauce. It also adds flavor. Adjust the pasta water to preference.

Black pepper cloves- Freshly grind about 1/2 teaspoon black pepper cloves to use in the sauce. Adjust pepper based on preference.

Oregano(optional)- Pasta always needs a touch of oregano!

Salt- Adjust salt to taste.

Pasta with Bechamel(white)sauce!

Quick and tasty pasta- perfect for any cook, whether you are a beginner or a pro!

Cuisine: Italian     Prep time: 15 minutes  Cook time: 10 minutes

Total time: 25 minutes  Serves- 2-3 servings/ people



About 2 cups of organic Garofalo pasta
Enough water to boil

About 1 tablespoon of butter
About 1-2 tablespoons of all-purpose flour
1 clove of garlic; minced
About 1/2 cup of milk(Adjust based on preference)
About 2-3 tablespoons of cheese( Adjust based on taste)
Enough pasta water to thin the sauce( Adjust based on preference)
About 1/8 teaspoon of freshly ground black pepper
Adjust salt and oregano to taste

For pasta-

1. Fill a pot with enough water to boil them down evenly. Let the water boil.
2. When water comes to slight boil, add salt for flavor.
3. When rapidly boiling, dump the pasta into the boiling water. Cook for about 7-9 minutes till al-dente.
4. Drain pasta. Save some pasta water for the sauce.

For sauce-

5. Heat up a pan, and fry the garlic in butter until the raw smell is gone and it is fried well.
6. Add the flour and mix until the mixture reaches a sandy consistency.
7. Based on preference, use milk and water accordingly.
8. Mix well to reach a sauce consistency. Adjust the sauce based on your preference.
9. Add in the pasta. Mix the pasta and the sauce.
(Note- If you do not want the pasta to observe all the sauce quickly, toss pasta in olive oil before adding it into the sauce.)
10. Add in the cheese and mix.
11. Add all the seasonings( salt, black pepper, and oregano) and mix well. Taste and adjust based on preference. ( Note- Make sure not to add too much black pepper as it will alter the taste completely to an unlikable flavor.)
12. Serve hot and enjoy!



Sunday, December 26, 2021

Berry Best Blueberry Muffins!

Welcome back to mykitchenodessey, your Central for traditional South Indian recipes and trendy modern ones too!

Anyways, today I am going to share my most terrific blueberry muffin recipe. You will immediately fall in love with these muffins after taking a big bite of moist, cakey insides with a hint of delicious ripe blueberries at the perfect level of sweetness.

Here at mykitchenodessey, we consider our readers as family. And today, I'm going to share with my family the best blueberry muffins you will ever stumble upon. After all, good food brings people together, right?


Flour- This recipe uses all-purpose flour, but substituting it for whole wheat or gluten free flour works well too!

Sugar- This recipe calls for granulated sugar, but any other type of sugar works well!

Oil- Unlike many baking recipes, this recipe calls for oil. We use canola oil, yet any oil would work really well! Using butter, though, might not translate to tender muffins.

Milk- Milk really helps moisten these muffins  and helps the leavening agent create fluffy muffins! Whole milk works well, but non-dairy options work fine as well!

Eggs- Our little egg friend here, helps to stabilize and give structure to these muffins. Feel free to use a flax seed egg in place of a hen's egg if you are vegan!

Baking soda- Our leavening agent in this recipe is baking soda. Leaving agents are really important in baked goods because otherwise, you would end up with flat, dense goods.

Buttermilk- Since we are using baking soda in this recipe, we must use an acidic ingredient to let the muffins properly rise. If you have yogurt, you can just churn it and add a squeeze of lemon to make buttermilk.

(Note: If you have baking powder and would like to substitute it for baking soda, add x4 of the amount of baking soda added in this recipe; and exclude the buttermilk. The exact amount of baking powder ideal to make these muffins would be 2 teaspoons)

Salt- Salt adds deliciousness into baking goods. Just a pinch should be enough!

Blueberries- Fresh or frozen- pretty much any type of blueberries works in this recipe!

Vanilla extract- Vanilla extract gives that extra pizzazz, that cherry on top. It's optional, but don't hesitate to use this flavorful spice if you have it!

Berry Best Blueberry Muffins!

Cuisine: American           Prep time: 10 minutes             Cook time: 20 minutes          Total: 30 minutes


Makes about 8 big-topped muffins/ 10 standard sized muffins/ 20-23 mini muffins

1 1/2 cups all-purpose flour

3/4 cup granulated sugar

1/4 teaspoon sea salt

1/2 and 1/4 teaspoon baking soda

1/3 cup vegetable/ canola oil

1 1/2 teaspoons vanilla extract

1 large egg

1/3 to 1/2 cup of buttermilk( adjust based on preferance)

About 1 cup of blueberries


1. Preheat oven to 400 degrees. Prepare baking tray by lining the muffin cups. ( Line 8 cups for big-topped muffins; line 10 cups for standard sized muffins, or line 23 cups for mini muffins). 

2. Whisk the flour, sugar, baking soda, and salt in a large bowl.

3. In a large jug that can hold up to 1 cup; add the oil, egg and fill the milk up to the 1 cup line- and add the vanilla extract. Whisk to combine.

4. Pour the milk mixture into the dry ingredients and then use a fork to combine the ingredients. The batter will be thick; do not overmix. Fold in the blueberries. 

5. Divide the batter between muffin cups

6. Bake the muffins for 15-20 minutes at 400 degrees, or until the tops are no longer wet and an inserted toothpick comes clean with no batter remnants.

7. To store these muffins; place in a plastic bag and store at room temp. for up to 2-3 days. To freeze; place in freezer bags. These muffins last up to 3 months in the freezer.




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