Red and white sauce Pasta

Prep Time : 10 mins

Wait Time: nothing

Cooking Time : 30 mins

Serves 4 people.

Ingredients:

For White sauce : butter 1tbsp, all purpose flour (maida) 1 tbsp, cold milk 1 cup, pinch of salt, pinch of red chilly flake.

For Red sauce : olive oil 1 tbsp, blanched 3-4 medium sized tomato, chopped garlic 4-5 cloves, onion chopped 1 medium, basil dried 1tsp or fresh basil 3-4 chopped, oregano 1tsp, salt and pepper to taste, sugar 1tsp.

Other ingredients : penne or fusilli pasta around 200 gm, broccoli, mushroom, spinach, corn, cheese( preferably Parmesan and mozzarella).

Note:

  • Blanched tomato: boil the tomatoes in hot water for 8-10 minutes.

  • Other veggies like carrot, zucchini, etc can be used.

  • you can make the pasta either with white or red and mix up both for variants.

  1. Boil the pasta as instructed in the packet. Usually 10-12 mins. Strain and retain some pasta water.
  2. Chop the vegetables. Broccoli medium sized, mushroom in quarters, spinach chopped.
  3. white sauce : In a sauce pan, over a medium heat, add butter and all purpose flour, keep stirring for about 20 secs, do not brown, add cold milk and stir it continuously to form a semi thick sauce. Add salt and chilly flakes. Keep aside.
  4. Blanch the broccoli and corn and keep aside.
  5. Stir fry mushroom and spinach in tsp of oil. Keep aside.
  6. Purée the blanched tomatoes.
  7. Red sauce: In a sauce pan over medium heat, add olive oil, garlic, chilly flakes, onions and fry till translucent, do not brown, add tomato purée. Add sugar salt pepper basil and oregano. Cook till it looses all the water and dries up. Add pasta water for desired consistency.
  8. Add the white sauce and stir continuously for the sauce to not split. Add the veggies and mix it properly. Add the cheese and mix.
  9. Serve as it is or with delicious garlic breads.
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Vegetable cutlet

Prep Time : 60 mins

Wait Time: 30 mins

Cooking Time : 20- 30 mins

Makes 35 medium sized cutlets

Ingredients:

For Cutlets : Potato medium sized – 3 (boiled and peeled), carrot – 2 ( grated), beet root – 1 (grated), cauliflower- 2 floret pieces (grated), beans – 4/5 chopped, fresh green peas(handful), peanuts(handful), ginger -1″ chopped, garlic -3 cloves chopped, onion – 1 chopped, green chilly- 1/2 chopped, coriander leaf chopped, salt to taste, chilly powder – 1Tbsp, turmeric powder-1 tsp, cumin powder- 1 tsp, coriander Powder – 1Tbsp, amchur powder -1Tbsp, Garam masala powder-1 tsp, pepper powder-1tsp, maida-2Tbsp, bread crumbs -1.5cups, oil for frying +2tsp, cumin+mustard seeds for tempering.

  1. Boil the potatoes and then peel and grate/mash it. Grate carrots, beet root,cauliflower and keep aside.
  2. Chop rest of the vegetables beans, onion, green chilly, coriander leaf.
  3. In a pan, add 2 tsp of oil, add jeera and mustard seeds, add chopped green chilly, ginger, garlic, onion and peanuts and fry till lightly brown. Add all the grated vegetables and cook them till moisture in the vegetable dries up.
  4. Then add all the masalas, cook for 2 minutes. Add salt to taste. Then add mashed potatoes. Mix till well combined. Remove from heat and leave it to cool, add coriander leafs.
  5. Make small tikki’s or round balls, keep aside.
  6. Prepare a batter of maids+water+ pinch of salt and pepper( pouring consistency). Put the bread crumbs in a plate. Dip the tikki’s in the batter and drop it in bread crumbs to coat it completely. Shake the tikkis lightly in your hands to remove extra bread crumbs. Refrigerate the tikkis for 15 mins and repeat the coating process. After this refrigerator the tikkis for 30 mins.
  7. In a frying pan, put oil for frying and heat it to medium. Fry till it turns golden brown. Serve hot With tomato ketchup.

P.S.

  1. The uncooked tikkis can be stored in refrigerator for 2-3 days covered .
  2. The masalas can be increased or decreased to ur taste.
  3. Except potato, beet, carrot, beans and peas all other vegetables are optional. You can even add capsicum and sweet corn.

Cinnamon Rolls

Annoyingly nice and decadent for the taste buds… Cinnamon Rolls

IMG-20161118-WA0014

Prep Time : 30 mins

Rest Time: 2 hours + 1 hour 30 mins

Cooking Time : 25-30 mins

Bake Temp : 350 F

Makes 14-16 rolls.

Ingredients:

For dough: Warm Water 1/4 cup(115 degree), Dry Active yeast 1 pkt, Whole milk 3/4 cup, Granulated sugar 1/4 cup, Vanilla extract 1/4 tsp, Eggs 1, Unsalted butter 1/4 cup, Salt 1tsp, All purpose flour 4 cup, Melted butter to brush over the top for baking 1/4 cup.

For filling: Brown sugar 3/4 cup, Unsalted Butter 1/3 cup, Granulated sugar 1/4 cup, Ground Cinnamon 1 1/2 Tbsp.

For Glaze: Cream cheese 1/4 cup(room temp), Butter 1 Tbsp, Powdered sugar 1 1/4 cup, Vanilla extract 1/2 tsp, Warm Milk 2-3 Tbsp.

  1. Preheat the oven to 350 F.
  2. Add yeast to warm water along with sugar(1 tsp), mix and rest for while till it froths(takes 5-10 min).
  3. Mix the yeast mixture to 2 cups of flour along with egg, milk, salt, sugar and melted butter.Mix till incorporated, then add slowly 2 more cups of flour for 7-10 min forming a smooth dough.
  4. .Oil a large bowl and keep the dough covered in a warm place for 2 hrs to rise.
  5. In a small bowl mix the filling ingredient except butter and keep aside.
  6. After the dough doubled in size, punch the dough And roll to a flat bread making a circle. Spread the soft butter and sprinkle the cinnamon mixture evenly.
  7. Start rolling the dough tightly starting from one of the long ends. cut into 14-18 even slices and place the cut ends down in a 9*13 baking pan.
  8. Cover with plastic wrap and put at a warm spot for 1 1/2 hours.
  9. Once risen, brush with butter and bake it at 350 F for around 30 minutes or until golden brown.
  10. In the mean while prepare the glaze. Mix all ingredients of glaze except milk, once all are mixed, slowly add milk to get running glaze consistency..
  11. Immediately pour the glaze over the rolls and enjoy it at breakfast or any time of the day.