Pasta Primavera is basically pasta with lots of colourful and fresh vegetables.Hence, needless to say, it’s a very healthy and nutritious dish. Not to mention, that it’s also very quick and easy to prepare.
Basically, for Pasta Primavera, we don’t need to follow any rigid recipe in terms of ingredients. Pasta and Vegetables are the core ingredients. So I generally use whatever vegetables I have currently stocked in the fridge. At the time I cooked this, I had cherry tomatoes, frozen sweet corn and some mushrooms. You can also use broccoli, carrots, peas and bell peppers. Also feel free to use any protein elements that you may have, eg shredded chicken or sausage slices.
For this dish, boil some pasta (spaghetti or macaroni) in salted water until it’s al-dente. In a pan, take some olive oil and butter and fry off the veggies, either separately or together. Season the veggies with salt, black pepper and Italian herbs (basil, parsley, oregano, chilli flakes etc.). Next add some Amul cream (if it’s too thick, then dilute with little milk). Finally mix in the pasta and sprinkle some grated cheese of your preference.Garnish with a twig of parsley and serve hot
I hope you would have as much fun cooking this dish as you have in eating it. With this simple pasta preparation, you can enjoy Italy on your plate in the comfort of your home
I have only recently started playing around with paneer, and this dish is the first of my experiments . Mostly, I have observed matar-paneer dishes having a liquid like consistency. However, I personally prefer the gravy to have a thick creamy consistency. Though having a few shortcomings, the dish turned out to be good enough to be eaten . And yes, even though you probably can’t find the matar in the picture above, it is still a Matar Paneer dish
Well, as in most paneer dishes, the gravy is the star. For the gravy, I have used onion-cashewnut paste, tomato puree and beaten curd (make sure it’s not too sour). Start off by heating oil in a pan and add some whole spices (green cardamom, bay leaves etc.). Now add the onion-cashewnut paste and ginger-garlic paste and cook until done. Next add tomato puree and beaten curd and cook until it’s properly incorporated in the gravy. Season the gravy with powdered spices (garam masala, red chilli powder, coriander powder, salt) and dry kasuri methi (fenugreek) leaves.Then add the frozen green peas (if you are using peas directly from the pod, then you may have to cook longer) and fried paneer cubes and cook for 5-8 minutes.For extra richness, you can add either cream or butter. Garnish with fresh coriander leaves before serving.
Matar Paneer goes fantastically well with puri or luchi. It’s one of those dishes which you can prepare when you have guests coming over. It’s truly pet-wasool .
Dessert @ Khansama, Bangalore
Kheer, vanilla ice-cream, marshmallows, some white cake, chocolate brownie, chocolate sticks, gajar ka halwa and fresh fruits
Dessert @ Chutney Chang, Bangalore
Vanilla, butterscotch and strawberry ice-cream, custard with jellies, lauki ka halwa, watermelon slice, jalebi, date filled wontons, something sweet to munch on, chocolate stick, some fruits, chocolate brownie and some cake
Sevai ka Halwa
Sevai is one of those delicacies without which the festival of Eid is not considered complete.Almost every Muslim household has it’s own ancestral way of preparing Sevai. Even the dry form of sevai is available in different textures, hence leading to a variety of sevai preparations.The most popular Sevai recipe is of course Sheer Korma, in which Sevai is cooked in milk. The recipe which I am going to describe in this post, is how my mother prepares it every Eid
Sevai ka Halwa, as the name suggests, is nothing but vermicelli cooked like a halwa.Like any festive dish, it has quite an elaborate preparation. The dish is very rich, has lots of nuts and if cooked in ghee, lasts for a week.
Before we actually start cooking the dish, a few prep work needs to be completed. Take some cashewnuts and pistas and coarsely grind them. Fry off these cashewnuts, pistas and raisins in a pan with some ghee. Soak some almonds in warm water, peel them and cut them into thin slices. Fry off some fresh and good quality khoa in ghee until it turns light brown. Finally make a sugar syrup of two or three thread consistency.
Now take a large kadhai and add a generous amount of ghee. Once the ghee melts, add the sevai and cook it until it’s colour changes to dark brown.This recipe requires the roasted whole wheat thin and long sevai which is generally sold in the markets only on the occasion of Eid. Now, add some warm milk and cook the sevai until the milk is completely absorbed. At this stage, add the browned khoa and mix it well into the sevai. Now add the sugar syrup in appropriate quantity, according to your personal preference. Finally mix in the fried nuts. For more flavour, you can add cardamom powder and rose essence.Garnish with the sliced almonds.
Well, sevai is the first dish that we prepare on the day of Eid and also the first dish that we serve. The meat dishes only take second priority . I hope you will try out this recipe in your home and that you will love it as much as my family does . Eid Mubarak!!
Creamy Mushroom Pasta
Well, sometime back one of my favourite home delivery orders used to be the Mushroom Pasta in White Sauce from Pizza Hut. Sadly, they no longer offer this on their menu . Nevertheless, I have been reformed into a lifelong fan of mushroom pasta. And in fact, pasta is the only dish in which I like to use mushrooms.
Mushroom Pasta is one of those jhatpat recipes and has great ROI in terms of taste . For this, cook the pasta in boiling water with salt, until it’s al-dente. Mushroom goes best with macaroni pasta, and that’s what I have used in this recipe. In a pan, heat some oil and fry off some sliced onions. Next, remove the onions from the pan, add a generous dollop of butter and fry off the sliced button mushrooms. Add salt, black pepper and parsley for seasoning, and cook for 5 min. Now, add Amul cream, the fried onions and the cooked macaroni pasta. Adjust the seasoning and mix well. To make the dish creamy, add any grated cheese of your choice. Optionally, if you want to give the dish a crumbly texture, you can use fresh bread crumbs. Also, if you don’t like your pasta too dry, you can add a few tbsps of milk.
Try out this wonderful recipe in your home, and enjoy it with your friends and family. It’s the perfect comfort food. Bon apetite
As a kid, I never used to like parwal . Whenever parwal curry was prepared in my home, it was always accompanied by hysterical tantrums from my side. But now that I have grown up,I am trying to find ways in which I can become friends with this vegetable .The dish I describe here is one such attempt.
Parwal Aloo can be made both as a curry as well as a dry dish. Since I have not yet mastered the art of preparing curries, I am going to describe the dish in it’s dry form.
To make Parwal Aloo, first cut both the vegetables lengthwise. Next heat oil in a kadhai and season the oil with coriander powder, red chilli powder and turmeric. Make sure the spices do not burn.Next, quickly add the parwal and aloo and give a proper stir.Cover the kadhai and let it cook for 10-15 min. Keep stirring in between to make sure that the veggies do not stick or burn.If at any time the dish gets too dry, then add some water. Finish the dish by seasoning with salt and amchoor (dry mango powder).
This is only the beginning of my experimentation with parwal. Next I would like to attempt parwal curry and stuffed parwal. And I hope that my fear of parwal dies forever
This dish was introduced to me by a friend. Until then, I had neither heard of it nor seen it.It’s a slightly hatke egg preparation which just tastes YUMMM . It’s one of those not-to-miss dishes!
Well, the picture you see above is my first ever preparation of egg kheema. So there’s a lot which can be done to improve it .
To prepare egg kheema, the core ingredient is hard-boiled eggs. These eggs are either grated or just cut into small pieces. Then they are mixed into a traditional Indian curry. To prepare the curry, heat oil in a pan and flavour the oil with some whole spices like green and black cardamom, cloves and bay leaves. Next fry off some onion paste, ginger paste, garlic paste and tomato puree (or even diced tomato is fine) until the oil starts to separate from the sides. This indicates that the curry is cooked. Season the curry with salt, turmeric powder, red-chilli powder, coriander powder and garam masala. This is also where you can control the colour of the curry. Turmeric imparts a yellow colour, red chilli imparts a red colour and garam masala imparts a dark brown colour.Finally mix in the egg and finish off with coriander leaves, kasuri methi and a dash of lemon juice.
Serve Egg Kheema hot with paratha. Since it’s a very rich dish, you can prepare this on any special occasion or whenever you have guests coming over. Enjoy
Indian Style Macaroni
Italian cuisine is still a relative newbie in the Indian culinary scene. And sometimes our Indian taste-buds may not easily adapt to the subtle sauces that form the core ingredient of most Italian dishes. We are used to having sauces only by means of spicy curries and gravies. Hence, dear readers, Indo-Italian fusion food should not sound as a surprise .
Today’s recipe is Indian style Pasta. For this boil macaroni in salted water till it’s al-dente. Parallely finely dice onions, potatoes, carrots and green bell pepper. You can also use any other veggies of your preference, just make sure they are chopped finely. Now in a pan heat some oil and add mustard seeds for tempering. Once the mustard seeds stop popping, add in the veggies and season with whatever spices you have handy. I have used salt, turmeric powder, coriander powder and garam masala. Once the veggies are cooked, mix in the drained pasta and add a dash of lemon juice. Optionally, you can also add chopped coriander leaves for better flavour.
If you are new to Italian cuisine, and are wondering what to do with that packet of macaroni, then well, this would be the ideal dish to begin with. You can have this as breakfast or snack and trust me, kids would just love it . So try out this dish and step into the exciting world of Italian cuisine .
There were times when as a kid I used to love devouring noodles from my friend’s tiffins . There were times when I used to love watching the road side vendor tossing with great finesse those never-ending strands of noodles. There were times when the noodle counter would be my first stop in a marriage reception party . And there were times, when noodles recipes, each with a different twist, were exchanged and debated over girly chatter.
Well, Noodles is what I learnt to cook after Tea . And one of the simplest noodles preparations is Egg Noodles. This requires only 3 core ingredients – noodles, egg, soya sauce.And the cooking time is short enough to fit within a commercial break on TV.In short, a direct competition to everyone’s favourite Maggi .
To make egg noodles, first boil some noodles in salted water with a few drops of oil to prevent sticking. This should not take more than 3-4 minutes because the recipe requires the noodles to be still firm. While the noodles is boiling, scramble 1 egg in a pan, season with salt and cook for 1-2 minutes. Now take out the egg and in the same pan, heat some oil. When the oil starts to get warm, add the 3 mother sauces (soya sauce, chilli sauce, tomato sauce). Maintaining a balance between the 3 sauces is important. Chilli sauce adds heat, tomato sauce adds tanginess and soya sauce adds colour and a salty, fermented flavour. Personally I use soya sauce, tomato sauce and chilli sauce in the ratio of 4:2:1, but feel free to tweak it according to your own preference. Optionally, you can also add a dash of white vinegar or lemon concentrate. Remove the pan from heat if the oil sputters too much while adding the sauce. Finally mix in the noodles and the egg and cook on high heat for 1-2 min, tossing and stirring continuously.
Egg Noodles can be had as a snack or as breakfast and can even be served as a tiffin item for kids. Given it’s superb flavour and simplicity and ease of preparation, it is an ideal recipe to be considered as anyone’s comfort food . Enjoy it!!
Veg Fried Rice
Veg Fried Rice, though having chinese origins, has over the years been re-invented in so many different ways, that it would be totally justified to call it an Indian dish . The recipe I describe here is something I had when I first came to Bangalore some 10 years ago. Needless to say, it was delicious enough to leave such a lingering impact on my taste buds .
For veg fried rice, one needs to keep two rules in mind. Firstly use fresh, colourful veggies and secondly, dice them very fine and uniform.I have used beans, carrots, red bell pepper, and corn kernels.Also for enhanced flavour, I have used Basmati rice.
Once all the prep is done, heat some oil in a kadhai. Brown off some onion slices and then add the chopped vegetables. Cook for around 5 minutes, and then mix in the boiled rice. Toss well over high heat so that the veggies are well incorporated into the rice. Season with salt, black pepper, white pepper and a dash of lemon juice. Optionally, you can also add 1 tbsp of soya sauce.Cook for another 5 minutes, and then serve hot garnished with coriander leaves.
You can have fried rice with any curry accompaniment. However it would be paired best with veg manchurian. Whatever your preferences, try out this simple recipe in your kitchen and enjoy it with your friends and family .