VEGGIE FARFALLE PASTA

Pasta is generally a simple dish, but comes in many varieties due to its varsality. Some pasta dishes are served as a first course in Italy because the portion sizes are small and simple. But we can use it for light lunches, such as salads or large portions sizes for dinner.  Masala pasta is an Indian based Italian pasta recipe made with cooked pasta in tomato sauce with some Indian spices. My daughters loved this version of pasta. There are many funny shapes of pasta available today. Some shapes are like long strings, such as spaghetti and linguini. There are hundreds of other different shapes including shells, ribbons, wagon whells, boe-tie[farfalle] etc. Making this pasta with some nutritious way as part of healthy diet for my family. Farfalle is one variety of pasta which is originated from Italian word Farfalla. In Italian farfalle means butterflies. Farfalle is also called bow-tie pasta because of its structure. Farfalle pasta is famous for creamy tomato recipe. I tried to cook pasta Indian style by adding some spices. You haven’t lived until you’ve roasted tomatoes with onions and garlic and tossed them with pasta! Roasting reveals a deep, satisfying flavour hidden in tomatoes. My family loves the simple rustic flavours of this dish and I’m sure yours will too. 

INGREDIENTS:

1 Cup Farfalle Pasta

1 tablespoon Oil

2 teaspoon Finely Chopped Garlic

1 teaspoon Finely Chopped Ginger

½ cup Finely Chopped Onions

1 cup Finely Chopped Tomatoes

1 teaspoon Chilli Powder

1 Vegetarian Seasoning Cube

½ Cup Finely Chopped Capsicum

2 tablespoon Tomato Ketchup

Salt to taste

METHOD:

STEP 1 – Boil enough water in a deep non-stick pan, add salt and few drops of oil. 

STEP 2 - Add pasta to it

and cook till tender. You can check if it is correctly cooked by tasting it. It should be tender yet firm. It approximately takes 8-10 minutes to cook the pasta.

STEP 3 -  Drain the pasta in a strainer, rinse the pasta under running tap water and keep the pasta aside. Keep a some drained water to use later if the pasta becomes very dry.

STEP 4 - Add 1tablespoon oil to the pasta to prevent it from sticking. 

STEP 4 – Keep your chopped veggies ready.

STEP 5 - Heat the oil in a broad non-stick pan,  add chopped onion and sauté on a medium flame for 1 minute.[here i used olive oil]

STEP 6 – Add the minced ginger-garlic and sauté on a medium flame for 2 minutes.

STEP 7 -  Add tomatoes, chilli powder, seasoning cube, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.

STEP 8 – Now cook the tomatoes well till smooth.

STEP 9 - Add the capsicum, tomato ketchup, salt and 2 tablespoon of water,  mix well and cook on a medium flame for 2 minutes, while stirring occasionally.

STEP 9 – Add the boiled pasta,

mix gently and cook on a medium flame for 2 minutes, while tossing occasionally.

STEP 10 – Serve hot.

Serve hot Farfalle pasta with some Chinese fried rice or veg manchurian.

NOTE: *Cook the pasta till al dente [cook pasta, with firm to bite]

             *Veggies can be added as per ones choice.

            *Always choose juicy tomatoes to get better taste.

CHEESE BREAD PAKODA

See the crunchy covering and yummy filling inside. Love it or hate it but definitely you can’t ignore it. Today I prepared this yummy bread pakodas with cheese, oregano and dry mixed herbs inside the bread. You don’t need much time to prepare this yummy snack. You can prepare just in 15 minutes so enjoy this pakodas with a hot cup of tea!!

In Mumbai, bread pakodas is made from pav which is stuffed with potatoes filling, coated with gram flour batter and deep fried. It is served with coriander chutney [green chutney] and dry red chutney [made with onion, garlic and red chillies]. Cheese bread pakoda is another interesting snack that goes well in the rains. My daughters love this new version of pakodas with their favourite cheese inside. Here I used cheese slice as a stuffing for bread with oregano and mixed herbs. You can also stuff potato masala with cheese. Here use grated cheese for stuffing. You could also add chopped green chillies and coriander leaves to the cheese to spice up more. Try ones and I bet you will going to make it again and again.

INGREDIENTS:

7-8 Slices of White Bread or Brown Bread

6-7 Cheese Slices (you can use grated cheese also)

2 tablespoon Green Chutney [optional]

2 tablespoon Tomato Ketchup [optional]

For Batter:

1 ½  Cup Chick Pea Flour/Besan Flour

1 teaspoon Ginger-Garlic Paste [optional]

½ teaspoon Ajwain

½ teaspoon Cumin Seeds

½ teaspoon Sesame Seeds

1 teaspoon Chilli Powder

½ teaspoon Garam Masala Powder

Salt as required

Water for mixing the paste

Oil for frying

METHOD:

STEP 1 – First of all make a batter with all ingredients of batter with water.

STEP 2 – It should not be too thick nor too thin. Add a few drops of oil to it.

STEP 3 – Now cut the bread slices into two triangles. Cut the cheese slices same like the bread slices.

STEP 4 – Now spread green chutney from one side of half of the slices.

STEP 5 – Spread tomato ketchup on rest half of the slices from one side only.

STEP 6 – Now we will make the cheese sandwich for the bread pakoras. Take one triangular slice of bread, sprinkle some oregano over it.

STEP 7 - Take a piece of the triangular cheese slice. Keep it on the triangular bread slice. Sprinkle some mixed dry herbs on the cheese slice.

STEP 8 - Cover this slice of bread with another triangular bread slice.You can also prepare them with square bread slices.

Make samdwiches and then cut them into triangular shape.

Ensure that the cheese is well covered in both the bread slices.

STEP 9 – Now heat oil in a wide vok on low medium heat. Just check it by dropping a little batter in it. If it comes up immediately means oil is ready for frying.

STEP 10 – Take the cheese stuffed bread and coat it completely in the besan flour batter.Don't keep bread in batter for a loner time.

STEP 11 – The batter has to coat all the sandwich. If not the cheese will melt while frying and come in the oil.

STEP 12 – Deep fry the cheese sandwiched pakodas in hot oil.

Fry them from both the sides well till golden brown.

STEP 13 – Put the ready pakodas on a kitchen towel to drain excess oil.

Serve hot bread pakodas immediately with green chutney or tomato ketchup or your favourite dip.

Serve hot cheesy bread pakodas with some dip. The fun is in eating the pakodas hot as you feel on your palate, the melted cheese with outer crispy layer. The bread pakodas are crisp from outside but soft from within.  

 NOTE: *Adding few drops of oil to the batter ensures that bread does not absorb more oil for frying. It also make the pakodas crisp.

              *The oil should not be too hot nor too cold for frying. If it is not enough hot, the pakodas will absorb more oil than required. If it is very hot then the pakodas will get burnt or cooked on the outside but not inside.

CHILLED LEMON PIE

The lemon pie recipe is the dessert recipe to make at home. This recipe is no cook, no bake recipe. The light, limey pie has a cheesecake feel to it and is the perfect summer dessert. The citric punch of the lime cuts down the creaminess of the filling and leaves a lingering desire for another bite. This is an extraordinarily simple, no bake recipe. Swirl a few drops of green food colouring on top for added glamour. 

This is absolutely made by elder daughter, who is taking interest in cooking recently. As her vacations are going there. 

INGREDIENTS:

1 Cup Fresh Cream

1/3 Cup Lemon Juice

6 tablespoon Butter Melted

100 gms / 15 Maaire Biscuits [right now I don’t have them so using Parle-G biscuits]

200 gms Sweetened Milkmaid/ Condensed Milk [ here I used homemade milkmaid]

Few Drops Green Food Colour

METHOD:

STEP 1 – Crush the biscuits finely in a mixer grinder.

STEP 2 - - Add butter to it and mix well. Grease a shallow glass pan with butter/ clarified butter.

STEP 3 – Now pour the biscuit mix in the pan and press this mixture. Press this mixture onto a greased plate and chill for 10-15 minutes in refrigerator.

STEP 4 – By that time whisk the sweetened condensed milk.

STEP 5 – Milk and lime juice together until thick.

STEP 6 – Whisk the cream till soft peaks form and fold condensed milk mixture, gently mix till combined.

STEP 7 – Pour this mixture onto the chilled biscuit layer and swirl the green colour through the mixture to get a marbled effect.

STEP 8 – Freeze for 1-2 hours or until set. Remove from the fridge and cut into pieces and serve.  

Serve ready lemon pie chilled, it is the best option for your parties.

NOTE: I don't have pie dish, so my daughter made it in ice cream mould.