Onion Cream Pasta

I tried another version of pasta with cheesy-creamy flavor. After trying this recipe,  I bet you will never buy ready made 2 min pastas. 

You Need:

4-5 Spring onion bulbs

1/4 Cup of parsley

1 Green chili

3/4 cup cheese (crated)

1 cup milk or 1/2 cup of cream ( i used milk)

Black pepper powder as per taste.

250 g Macaroni Pasta

2 Tb spoon olive oil

Method:

Boil Pasta with salt and 1 t spoon of olive oil.

Grind onions, chili and parsley in a mixer. Mixture should be fine paste. Heat oil in a pan, saute onion mixture till it releases its aroma. Add milk in the mixture, mix well. Cook for 5-7 mins, add cheese into it. Cook on simmer for next 5 min. Add pasta  and mix well. Off the flame. 

Sprinkle black pepper powder and serve hot.

I am very sure all cheese lovers will relish this. It gets cooked in no time.

Lauki ke Gatte (Bottlegourd Rolls)

In spite of being Punjabi, I always love rajasthani cuisine. Now, that I am married in a rajasthani family, my understanding towards rajasthani flavors has improved.

Gatte ki sabji is quite common in this cuisine. I tried to give this a different version and  very excited to share same with you all. 

For 4 persons you need:

3/4 Cup Wheat flour

3/4 Cup Gram  Flour

1 Cup boiled rice

1 cup crated bottle gourd(Lauki)

1 T spoon coriander powder.

Pinch hing powder

Salt as per taste

1 T spoon red chilli powder

1 T spoon pudina powder

For Curry:

2 cups of curd

2 Tb spoon oil

1 T spoon mustard seeds

4-5 Curry leaves

1 Tb spoon red chili powder

Method:

For gatte:

Mix all the ingredients and make a firm dough. Dough should not be very tight or very soft. Make 4-6 small rolls(cylindrical shape) out of dough. Heat 4 cups of water in deep wok, bring it to boil and add rolls. Boil rolls till they are cooked. Take out from water, cut into small pieces. Keep it aside. Do not drain water.

Add oil in a pan, add mustard seeds. When spluttering  starts add gatte pieces into it and saute for 5-7 mins. Sprinkle chili powder and mix well. Add curd, later add little-2 strained water into the curry as per your need for thick or thin gravy. Bring to boil. Off from the flame. Add salt to your taste.

Garnish with coriander leaves. Serve hot with roti or rice.

Creamy Soup!

Try out this creamy soup, which has creamy flavors without maida, or corn flour or cream.

Surprised!!! This soup is again all veg and lentils, in a way very healthy and filling. 

Ingredients:

3 Medium tomatoes(chopped)

3-4 Spring onion bulbs (chopped)

1/2 Cup split green moong daal

2 Cloves garlic

3-5 Curry leaves

6-7 Whole black pepper

1 Tb spoon oil

Method:

Wash and soak moong daal for 10-15 mins. Heat oil in pressure cooker, add black pepper, wait till they splutter. Add curry leaves and daal, roast for 5-8 mins, further roast onions till soft. Add tomatoes and 2 cups of water and salt acc. to taste.

Pressure cook uptill 3 whistles.

Let it cool down, blend in mixer. Add lil butter in it and serve hot.

Garlic Green Pasta!!

Another trial from my kitchen.
Garlic Green Pasta. Try once and share your experience.


Serves 4. Time taken 30 min.
Ingredients:
2 Bunch of spinach.
3 Medium tomatoes
10-12 garlic cloves (finely chopped)
6-7 Basil Leaves
1 Tb spoon oregano.
Tabasco
2 Tb spoon olive oil.
250 g Pasta (fussili, penne, spaghetti etc)



Method:
In a deep wok, boil pasta with 1tb spoon salt and 1 t spoon oil till tender.
Parallely, boil spinach in 1 cup of water with salt and lil sugar. Blend  finely in mixer. Keep aside.

Blend tomato, basil and oregano in a mixer. Heat oil in a wok, add tomato mixture and cook on medium flame for 10 -12 min. Add spinach puree and cook for another 10  min on medium flame. Add tobasco, as per your taste and oregano. Cook for another 2 - 3 min.

Add pasta. Mix well and off from flame.
 In another small pan. heat 1 tb sppon olive oil and saute garlic till they turned pink. Spread garlic over the cooked pasta. Mix well.

Garnish with grated cheese. Serve hot.

Soupy Noodles!!

My husband is very fond of soupy noodles..therefore i decided to give it a try. To make it healthy, I took rice noodles instead of all purpose flour. There were no added no preservatives to the noodles.

The resulting recipe was very tasty and nutritious. Hence, I am sharing my recipe for the same.

Serves 2 People
Ingredients:
3 Medium Tomatoes
1/4  cup shredded cabbage
1/4 cup shredded carrots
1/4 cup finely chopped beans.
1 T spoon white  vinegar
5-6 curry leaves
50 g Rice Noodles
1-1/2 Tb Spoon  olive oil
1/2 Tb spoon black pepper powder
9-10 Oregano leaves.

Blanch tomatoes and peel the skin. (if you need fiber in your soup, you can avoid the peeling).Keep them aside. Do not drain the water used for blanching the tomatoes.

Boil 1-1/2 cups of water in a deep wok. When water starts boiling add salt and vinegar. Add all the shredded   vegetables and curry leaves. Simmer on flame for 10 min.

In Parallel, boil 3 cups of water with salt and 1/4 Tb spoon of olive oil. Add noodles and simmer for next 7-10 mins. Keep it aside, lid covered for another 10 min. Drain the water from noodles and run below cold water.

Sieve the vegetable stock and keep the stock and vegetables separately.

Blend the vegetable stock and blanched tomatoes in a mixer.

In a deep wok, add olive oil. Add tomato mixture, stir on slow flame. Now, add water used for blanching tomatoes. Keep the consistency as you desire(thick or thin). I prefer thin. Let it boil on slow flame. Add vegetables and oregano leaves. Keep stirring. Add noodles in the soup.

Garnish with coriander leaves and black pepper powder.

Serve hot yummy soup. I am sure you will relish it.