Veg Lasagne

Veg Lasagne - Preeti Prasad

Recipe :

Ingredients :

• 3 lasagne sheets
• 1 cup corn 
• 1cup chopped capsicum
• 1cup grated paneer 
• 1 cup mozarella cheese 
• pasta sauce 
• Sriracha sauce 

Method

• Take a pan. Add 2 tsp of oil and shallow fry all the veggies and paneer except cheese.Fry for 5 mins.
• Add the sriracha sauce and salt to taste and switch off the flame. Take a oven safe glass dish.Grease the bowl. 
• Spread pasta sauce generously.Place a lasagna sheet on top. Add one layer of veggies. Place another lasagne sheet on top. add all the veggies on the top. 
• Place the lasagne sheet.Spread the pasta sauce generously. Sprinkle the cheese on top. Pre heated oven at 180C for 10 mins. 
• Place the dish in the pre heated oven and bake for 30 to 35 mins. Insert a fork to check.If the sheets are softened they come out clean.If not keep it for another 5 to 10 mins. 
• The pasta sauce i used had chuncks of tomato and mushroom. So i have not added tomato to the veggies. Enjoy.

Pasta With Corn and Capsicum

Pasta With Corn and Capsicum - Suman Bhat

Boil pasta...drain and let cool ( I cook for 20 mins in boiling water) .Take Oil in kadai....keep on high flame and keep putting one after other ...garlic and red chilli paste then roughly chopped onions then tomatoes...cook till mushy ...last added frozen corn kernels and capsicum diced and once all mixed well...added salt pepper to taste and coriander leaves and haldi for lil color and once done....added the boiled pasta and mixed well.I put a few cheese triangles cut into cubes.....u can put spread cheese or any cheese of ur choice...I dont melt it much as it melts in kids tiffin by the time they have it

Spinch-Corn Pasta

Spinch-Corn Pasta - Rekha Vishwanath Nayak

IngredientsPasta - 2 cups (You can use any kind of Pasta. I used Bowtie pasta)
Spinach Puree - 2 cups (I blanched two bunches of spinach and blended it with little water to get a puree of thick consistency)
sweet corn - 1 cup
Onion - 1 medium
Garlic - 5-6 pods
Butter - 2-3 1-inch sized cubes
Italian Seasoning - 2-3 tsp
Red Chilli Flakes - 2 tsp
Olive Oil - 1/2 tbsp
Cheese - 1 cube(i used 2 tbsp Amul cheese spread here)METHOD:-
Cook the pasta as per instructions in the packet. Strain and keep aside.
In a m/w safe bowl add sweet corn & 1 cube butter & m/w it for 3 mins.
Slice the onions and crush the garlic pods. If you have a garlic crusher, use that, else just finely mince it using the knife.
In a pan, heat olive oil and toss in the garlic and onions. Saute till they turn light brown.
Pour in the spinach puree and sweet corn & amul cheese spread & mix well.
Add salt, Italian seasoning and red chilli flakes. Keep the pan covered and allow the mixture to cook for about 1 minute.
Now, add the cooked pasta. Gently combine all the ingredients and allow to cook for a minute or two more on low flame.
Serve hot.

Bolognese Pasta

Bolognese Pasta - Poornima Shenoy
Ingredients : 

2 tablespoons olive oil
1 large onion, minced
2 clove garlic, crushed ( traditional bolognese sauce doesnt contain garlic)
1 pound ground lamb
400g can peeled tomatoes
1/3 cup tomato paste
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1 teaspoon dried thyme leaves
4 cups water
pinch of ground pepper
grated parmesan cheese

Method :

Heat oil over medium heat and saute onion and garlic until browned.
Add lamb mince until brown without any lumps. Stir in tomatoes, tomato sauce, basil, oregano, thyme, salt and pepper along with water. Cover, reduce heat and simmer for about one hour until cooked, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until done; drain.
Serve sauce over hot pasta.

Saucy Sausage Pasta

Saucy Sausage Pasta - Poornima Shenoy
Ingredients:

1 tbsp olive oil
1 packet of sausages (chicken) cut into chunky pieces
1 large onion , chopped
2 garlic cloves , crushed
1 tsp chilli powder
1 bell pepper diced
2 tbsp tomato paste (tomatoes blanched, made into paste, cooked and reduced in some olive oil and salt)
300g short pasta such as fusilli or farfalle (just over half a 500g bag)
Italian seasoning - Tomato flakes, red chilli flakes, thyme, oregano, basil

Method:

Put a large pan of water on to boil. Heat the oil in a large frying pan and fry the sausage chunks on a fairly high heat until they are golden brown all over. Now turn the heat down and add the onion, garlic and bell pepper cooking them until they have softened.
Stir in the chilli powder and tomato paste with the sausages, add little water and bring the sauce to the boil then turn the heat down and let it bubble for about 10 minutes while you cook the pasta.
Drop the pasta into the pan of boiling water and cook according to the pack instructions. Drain the pasta, then tip it into the frying pan with the sausage sauce, add italian seasoning, mixing well to coat. Dish up immediately with crusty bread.

Alferado Chicken Pasta

Alferado Chicken Pasta - Vrinda Shenoy

Ingredients:
1 (16 ounce) jar Alfredo-style pasta sauce
1 (16 ounce) package pasta
2 pounds fresh shrimp, peeled and deveined or chicken
1 cup butter, melted
1/2 small green bell pepper, diced
1/2 small red onion, finely chopped
1 teaspoon garlic powder
1/2 teaspoon ground cumin

Directions

In a saucepan over low-temperature, heat the Alfredo sauce. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain. Boil chicken in a large pot of water until they turn orange. Then place in bowl with melted butter. Let chicken marinate for 15 to 30 minutes; remove. In a large skillet over medium heat, saute the green pepper and onion in a small amount of oil.
Mix together the cooked pasta, shrimp, pepper-onion mixture and Alfredo sauce. Season with garlic powder and cumin.

Pasta Pulav

Pasta Pulav - Suman Bhat
Recipe:

Cook half pac pasta/macroni shells ( this is enough for 4-5 full plate eating members) so adjust accordingly. I put pasta in hot boiling water and let cook for exactly 20mins. Drain out hot water rinse with cold water and keep aside .For masala....Chop 3-4onions length wise 1 carrot into bite size...2 small capsicum same length as carrots . and1 big tomato cubed .2 tbsp ginger garlic and green chilli paste.Take oil in kadai...add ginger garlic green chilli paste saute till light brown ...then add the onions and fry till light brown then the carrots tomatoes and fry till half cooked ( Tastes nice when crunchy) last the capsicum and saute on high flame just a few seconds.Last add Pasta sauce ( ready made in markets 3Tbsp)...alternatively u can add chilli and tomato sauce same amount .Salt pepper to taste.Add cooked pasta and lil water so that it mixes nicely with the masala and let it cook for just 2-3 mins.Last garnish with 2 tbsp cheese spread ( I used puck cheese spread...veg cheese) and coriander leaves mix it all one last time with light hands...and serve hot.

Macroni Salad

Macroni Salad - Prathiba Maller

Recipe:

200gms of macroni bought from store or any pasta of your choice
One large tomato
One cucumber
One green chilli for spicyness
One onion
Handful of chopped coriander leaves
Salt n pepper

Boil pasta or macroni till cooked
Mix all veggies which are chopped shown in the pic above
Sprinkle salt n pepper for taste

Enjoy !

Tomato Cream Pasta

Tomato Cream Pasta - Vrinda Shenoy

Method:

Take one onion, cut finely, take 3-4 pods of garlic chop fine, two cans of tomato sauce. You can use marinara sauce if you’d like. But this is simple. In a large skillet, heat equal parts olive oil and butter. Add onion and garlic chopped to it and then pour in the tomato sauce. Stir it around and let it cook for 20 to 30 minutes over low heat. Add in a little salt, a little pepper, a little sugar if the sauce tastes a little acidic. You can also add crushed red pepper flakes if you’d like! This is about 25 minutes later. It’s thick, deeper in color, flavorful. Done. Remove the sauce from the heat and let it sit for a minute or two, then pour in a cup of cream. Yes, I said a cup of cream. And watch it slowly turn to a light orangish-red. Drain pasta and reserve pasta water a cup or so. Then add Ramano or Parmesan cheese and then the pasta, toss gently and add basil leaves and sprinkle a little cheese if u like over all this.

                                     

Chicken Masala Pasta / Spicy Masala Pasta- Indian Style

Chicken Masala Pasta / Spicy Masala Pasta - Indian Style-Poornima Porchelvan

Ingredients:

Macaroni pasta - 1 cup
Chicken - 150 grams( cut into bite size pieces)
Onion - 1( finely chopped)
Tomato - 1 (finely chopped)
Ginger&garlic paste - 1 tsp

Red chilli powder - ½ tsp
Coriander powder - ¾ tsp
Garam masala powder - ½  tsp

Turmeric powder - ¼ tsp
Tomato Ketchup - 2 to 3 tsp(optional)
Coriander leaves - 2 tsp ( finely chopped)
Oil - 1 or 2  tbsp

Salt - to taste

Directions:

To cook pasta:

Add water, salt and oil in a  shallow pan and allow to boil. Once it starts boiling, add the pasta to it and cook till it becomes soft.  Once it is done; drain and keep aside.

Heat oil in a kadai; add the onions. Sauté till the colour changes and then add ginger garlic paste, tomato, all the spice powders and salt.

Fry till the tomato melts.  Now add the chicken pieces and mix well .

Add water and close the pan with the lid; allow to cook till the chicken is done.

Once the chicken becomes soft and when the mixture is in thick gravy consistency, add the pasta and mix well.

At last add tomato ketchup and coriander leaves.  Mix well and serve hot.

Note:

You can use any pasta variety for this dish.

Adjust the water quantity and spice level according to your taste. 

Vegetarians can add paneer, vegetables or soya instead of chicken.

If you want to add egg to this recipe; scramble it separately and add at last.

For more healthier version, try it with whole wheat pasta.

Aletria (Goan Pudding)

Aletria (Goan Pudding) - Hilda Mascarenhas

Ingredients:

125 gms. Angel Hair Pasta (I used Italian Pasta)
 1 Litre Milk (I used Chitale’s)
½ cup Water
100 gms. Sugar or to taste
2 Egg Yolks
½ Lime or Lemon (only Peel) (I used Lime Peel)
1 tbsp. Butter
1 fairly large Cinnamon Stick
¼ tsp. Salt
Garnishing :
Cinnamon Powder

Procedure :

Lightly grease with butter a 7 x 10 inch glass baking dish with butter.
Break the pasta into reasonably small pieces.
Reserve ½ cup milk and blend in the egg yolks. Set aside.
In a sufficiently wide and deep saucepan; preferably non-stick, combine the remaining milk, water, sugar, butter, cinnamon stick, lime/lemon peel and salt and bring to a boil. Give it a stir.
Reduce heat and let it simmer for about 5 to 7 minutes so that the flavors are infused. Use a slotted spoon to discard the cinnamon stick and lime/lemon peel.
Stir in the Angel Hair Pasta and again bring to a boil.
Reduce heat and cook the pasta/vermicelli/noodles until just tender.
If the mixture is thickening too quickly add enough milk so that the pasta cooks until tender.
Take the saucepan off the heat and then stir in the reserved egg yolk mixture in a stream to combine well.Make sure you stir briskly so that the mixture does not curdle or scramble.
Stir continuously and briskly on medium high heat to cook for a few seconds. This step is optional.
Pour out the Aletria in a sufficiently large, wide and deep bowl. Let it cool completely.
Decorate the top of the Aletria with cinnamon powder as desired into beautiful patterns using a cookie cutter or with the rim of a glass, cup or bowl or in a crisscross pattern with the help of your fingers or lightly sprinkle cinnamon powder.
Place the bowl/dish in the fridge to chill and firm up.
To serve, slice the Aletria into desired shapes or portions.
Enjoy this delicious Portuguese/Goan Vermicelli Pudding/dessert.
To create the design I have created on the Aletria :
Place normal room temperature water in a saucer.
Each time, briefly moisten the cookie cutter rim in water.
Dip the moistened rim into a saucer of cinnamon powder and emboss the design at intervals on top of the Aletria.

Hilda Mascarenhas' Blog

Pasta Macroni In White Sauce

Pasta Macroni In White Sauce - Vidya A Nayak 

Recipe

Cook macroni with salt and a little oil in water till done. then drain the water.
in another pan, take some oil, add chopped spring onions, then capsicum, carrots, mushrooms ( all finely chopped, can add any vegetable of your choice). add salt, chilli flakes and pepper powder as per taste. then add a little milk and grated cheese ( i used britannia cheese which i generally have at home) and cook till the milk thickens. add the cooked macroni and mix well. add oregano and adjust seasoning.
then take in a bowl and grate cheese on top and bake at 180 deg till the cheese melts

Spinach and Mushroom Pasta

Spinach and Mushroom Pasta - Nandita Pai Shirali

Ingredients 

Pasta - 2 cups (You can use any kind of Pasta. I used Penne)
Spinach Puree - 2 cups (I blanched two bunches of spinach and blended it with little water to get a puree of thick consistency)
Button Mushrooms - 1 cup, sliced into 'T' shape.
Onion - 1 medium
Garlic - 5-6 pods
Butter - 2-3 1-inch sized cubes
Italian Seasoning - 2-3 tsp
Red Chilli Flakes - 2 tsp
Olive Oil - 1/2 tbsp
Cheese - 1 cube


Method

Cook the pasta as per instructions in the packet. Strain and keep aside.
Heat two cubes of butter in a pan and saute the sliced mushroom in it till they turn light brown. Keep aside.
Slice the onions and crush the garlic pods. If you have a garlic crusher, use that, else just finely mince it using the knife.
In the same pan, heat olive oil and toss in the garlic and onions. Saute till they turn light brown.
Pour in the spinach puree and mix well.
Add salt, Italian seasoning and red chilli flakes. Keep the pan covered and allow the mixture to cook for about 1 minute.
Now, add in a half the mushrooms into the puree and also the cooked pasta. Gently combine all the ingredients and allow to cook for a minute or two more on low flame.
Oh, I have already told you how yummy butter mushrooms taste. So, dont forget to keep some mushrooms aside to place over the pasta for that YUM flavor!
Take off the stove, sprinkle grated cheese over and the remaining butter sauteed mushrooms on top and serve!
Your own plateful of guilt-free YUMMINESS is ready!!! :) Enjoy!

Alferado Pasta

Alferado Pasta - Brenda Shenoy

24 ounces any pasta
1 cup butter
3/4 pint heavy cream
salt and pepper to taste
1 dash garlic salt
3/4 cup grated Romano cheese
1/2 cup grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until cooked and then drain.In a large saucepan, melt butter into cream over low heat.(take butter in a smaller container and taking pipping hot water in a slightly larger one like double boil, now i dont let any steam to go out as the top container fits tight on the below. We get pasta pans here so it is easy then u keep stirring till it melts take a wired spatula and keep mixing till u get froth...I use to do it this way when i use to not have pasta pans)
Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce. Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.

Bolognese Pasta

Bolognese Pasta - Poornima Shenoy

Ingredients :

2 tablespoons olive oil
1 large onion, minced
2 clove garlic, crushed ( traditional bolognese sauce doesnt contain garlic)
1 pound ground lamb
400g can peeled tomatoes
1/3 cup tomato paste
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1 teaspoon dried thyme leaves
4 cups water
pinch of ground pepper
grated parmesan cheese

Method :

Heat oil over medium heat and saute onion and garlic until browned.
Add lamb mince until brown without any lumps. Stir in tomatoes, tomato sauce, basil, oregano, thyme, salt and pepper along with water. Cover, reduce heat and simmer for about one hour until cooked, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until done; drain.
Serve sauce over hot pasta.


www.facebook.com/GoodieFoodies

Saucy sausage pasta

Saucy Sausage Pasta - Poornima Shenoy


Ingredients:


1 tbsp olive oil
1 packet of sausages (chicken) cut into chunky pieces
1 large onion , chopped
2 garlic cloves , crushed
1 tsp chilli powder
1 bell pepper diced
2 tbsp tomato paste (tomatoes blanched, made into paste, cooked and reduced in some olive oil and salt)
300g short pasta such as fusilli or farfalle (just over half a 500g bag)
Italian seasoning - Tomato flakes, red chilli flakes, thyme, oregano, basil

Method:

Put a large pan of water on to boil. Heat the oil in a large frying pan and fry the sausage chunks on a fairly high heat until they are golden brown all over. Now turn the heat down and add the onion, garlic and bell pepper cooking them until they have softened.
Stir in the chilli powder and tomato paste with the sausages, add little water and bring the sauce to the boil then turn the heat down and let it bubble for about 10 minutes while you cook the pasta.
Drop the pasta into the pan of boiling water and cook according to the pack instructions. Drain the pasta, then tip it into the frying pan with the sausage sauce, add italian seasoning, mixing well to coat. Dish up immediately with crusty bread.

www.facebook.com/GoodieFoodies