Bored of trying out the same old curries with Brinjal/ Aubergine. Why not have a go at making this spicy tangy Brinjal Pickle?? more

In a hurry, why not cook up this simple and tasty Tomato Rice. Goes well with any yoghurt raita. more

A nutritious dal, especially with its combination of different lentils. A perfect accompaniment with plain rice. more

Another unusual dessert. This time with bread!. Never thought bread would taste so good, in a sweet dish other than bread and butter pudding! more

A typical Maharashtrian snack, Misal Pav. Both filling and tasty too! more

 

Category Archives: PASTAS AND BAKED BONANZAS

BAKED AUBERGINES

This is what you’ll need

Aubergines: 2

Red pepper: 1 small

Green pepper: 1 small

Garlic: 4 cloves

Spring onions: 4

Corn: 100gms

Mushrooms: 4

Chilli flakes: 1/2tsp

Mustard powder: 1/2tsp

Mayonnaise: 1tbsp

Cheese: 2tbsp (optional)

Olive oil: 2tsp

Salt to taste

Let’s get cooking

1. Wash and cut the aubergines lengthwise, scoop out the inner flesh leaving a little closer to the skin. Rub oil and bake in an oven at 180- 200 deg C for 30 to 35 minutes or until soft. Remove and keep aside to cool.

2. Chop the vegetables finely.

3. Heat the olive oil in a pan and sauté the garlic lightly.

4. Add the rest of the vegetables and fry for a few minutes.

5. Add the seasoning along with salt, mix and turn off the gas.

6. Add the mayonnaise and fill this mixture into the aubergine halves.

7. Sprinkle the grated cheese on top and bake for another 15 minutes, or until cheese melts.

8. Serve hot with a side dish of your choice. I made herbed potatoes. You can also serve it with garlic bread or a salad.

Approximate preparation and cooking time: 55 minutes.

Serves: 2-3

* For those health conscious people, the cheese maybe omitted. Increase the mayonnaise to 2tbsp instead.

Dietician’s Note

1. This dish has a variety of vegetables making it a good source of Vitamins and Minerals.

2. If the cheese is omitted, baking is a good method of using less oil.

 

 

VEGETABLE PASTA DELIGHT

This is what you’ll need

Pasta: 250gms

Onions: 1 (finely chopped)

Carrots: 1/4 cup (finely chopped)

Mushrooms: 1/4 cup (sliced)

Green Pepper: 1/2 (finely chopped)

Sweet corn: 1/4 cup

Coriander leaves: 1/2 a bunch (finely chopped)

Lemon juice: 1tsp

Baked beans: 1 small tin

Flour: 1tbsp

Milk: 1cup

Cheese: 1 small cup (grated)

Butter: 2tbsp

Pepper powder: 2tsp

Salt to taste

Let’s get cooking

1. Boil the pasta, drain in cold water and keep aside.

2. Prepare the white sauce by melting 1tbsp of butter in a pan. Add the flour and mix well. Turn of the gas and add the milk mixing well. Turn on the gas again and cook on a low flame making sure that no lumps are formed. Add 3tbsp of the cheese, and salt and pepper to taste.

3. Mix the pasta into the white sauce and keep aside.

4. Prepare the vegetable mixture. Heat the remaining butter in a pan. Saute the onions until transparent.

5. Add the carrots, mushrooms, peppers and sweet corn. Add a little water,  cover and cook until almost done.

6. Add the finely chopped coriander leaves, lemon juice, salt and pepper. Bring to a boil and keep aside. This mixture should be almost dry.

7. Empty the beans in a saucepan. Add salt and pepper. Bring to a boil.

8. To assemble the paste, first spread a layer of the cheese pasta, cover it with a layer of the mixed vegetable and finally the beans. Continu once more with the pasta, vegetable and beans.

9. Add grated cheese on the top and bake in an oven at 200 deg C for 15 minutes, or until the cheese melts and turns brown.

10. Serve hot on it’s own or with garlic bread.

Approximate preparation and cooking time: 50 minutes

* In case you like it more spicy, you can add chilli flakes to the vegetables.

Dietician’s Note

Pasta is nutritious and is a good source of energy, protein, B vitamins, iron and niacin. It contains almost no fat, is very low in sodium and is cholesterol free.

Pasta has a low glycaemic index hence it does not cause the blood sugar to rise quickly.

Pasta is an excellent source of complex carbohydrates which provide a slow release of energy. Unlike simple sugars that offer a quick, yet quick boost of energy, pasta helps sustain energy.

The mixed vegetables are a good source of both vitamins and minerals, apart from providing good fibre.

Beans are a good source of protein, fibre and are also known to have cholesterol lowering benefits.

Those weight conscious people and also those suffering from diabetes and cardiac problems can omit the grated cheese on the top layer.

 

 

 

SPAGHETTI WITH PANEER KOFTAS

This is what you’ll need

Spaghetti: 100gms

Paneer: 150gms

Bread: 1 slice

Green chillies: 2

Coriander leaves: Half a bunch

Onions: 2

Tomato puree: 1 cup

Ginger: 1/2″ piece

Garlic: 3 cloves

Chilli powder: 1tsp

Turmeric powder: 1/4tsp

Garam masala: 1/2tsp

Olive oil: 2tsp

Sunflower oil for frying

Salt to taste

Let’s get cooking

1. Cook the spaghetti in boiling water to which a little oil and salt has been added. Drain under cold water and keep aside.

2. Chop the onions, tomatoes, ginger, garlic, green chillies and coriander leaves finely.

3. To prepare the koftas powder the bread slice in a mixer to get breadcrumbs.

4. Grate the paneer in a bowl. Add half of the chopped coriander leaves, green chillies, bread crumbs and salt. Knead well, shape into small balls and deep fry in hot oil. Drain on a kitchen towel and keep aside.

5. To prepare the sauce, heat the olive oil in a pan. Add the onions, green chillies, garlic and ginger. Saute until the onions turn transparent.

6. Add the chopped tomatoes, chilli powder and turmeric powder. Cook until the tomatoes become pulpy.

7. Add the salt, coriander leaves and garam masala and bring to a boil.

8. Just before serving add the paneer koftas into the suace, pour over the spaghetti and serve hot.

Approximate preparation and cooking time: 1 hour

 

 

 

CHEESY CORN SPINACH IN POTATO BASKETS

This is what you’ll need

Potatoes: 3

Sweetcorn: 200gms

Spinach puree: 2tbsp

Onion: 1

Green chillies: 2

Cheese: 3tbsp

Cream: 2tbsp

Pepper: 1tsp

Butter: 2tsp

Oil for frying

Herbs: As required (optional)

Salt to taste

Let’s get cooking

1. Wash the potatoes thoroughly and pressure cook until done. ( not over cooked) When cool cut into half lengthwise and scoop out the centre.

2. Chop the onions and green chillies.

3. Heat the oil in a frying pan and fry the potato shells until slightly crisp.

4. Drain on a kitchen towel and keep aside.

5. For the filling, melt the butter in a pan and saute the onions.

6. When transparent add the green chillies, corn, cream salt and pepper. Mix well and bring to a boil. Add herbs if you are using them.

7. Take half of the corn mixture and keep aside.

8. To the rest of it add the spinach puree and mix well.

9. Now use these fillings in the potato shells, add around 2-3 tbsp each of the filling.

10. Sprinkle grated cheese on top and bake at 180 degrees C for around 20 minutes or until the cheese melts.

11. Serve hot as a snack or a meal with garlic bread.

Approximate preparation and cooking time 45 minutes.

SPINACH AND CAULIFLOWER QUICHE

This is what you’ll need

Spinach: 150gms

Cauliflower: 4 florets

Onions: 2

Flour: 1tbsp

Milk: 1 cup

Cheese: 5tbsp

Pepper powder: 1/2 tsp

Chilli flakes: 1/2tsp

Butter: 2tbsp

Wheat flour: 6-7tbsp

Water to knead the dough.

Oil: 1tsp

Salt to taste

Let’s get cooking

1. Use the wheat flour, water and 1tsp oil to knead to a dough.

2. Spread the dough onto a quiche dish and prick  the base with a fork at intervals.

3. Bake in a preheated oven at 180 deg C for 5-7 minutes.

4. Prepare the filling, by melting the butter in a pan.

5. Add the chopped onions, spinach and cauliflower and saute until soft.

6. Add the flour and fry for a minute.

7. Add the milk, carefully checking that no lumps are formed.

8. Add the chilli flakes, pepper powder and salt.

9. Spread on the cooked base. Sprinkle grated cheese on top and bake again for 10-15 minutes in the oven at 180 deg C.

10. Remove from oven cool. Cut into pieces and serve.

Approximate preparation and cooking time:

VEGETABLES IN HERBED CHILLI AND CHEESE SAUCE

This is what you’ll need

Spring onions: 4

Carrot: 1

Pepper: 1

Mushrooms: 10

Corguette: 1

Chilli: 1

Chilli flakes: 1/2tsp

Philadelphia Cream Cheese: 2tbsp

White sauce made with 1 tbsp of butter, 1tbsp of flour and 1 glass of milk

Grated cheese: 3tbsp

Mixed dried herbs: 1tbsp

Butter: 1tbsp

Salt and pepper to taste

Let’s get cooking

1. Wash and slice the vegetables. Cut the red chilli finely.

2. Heat the butter in a pan. Add the red chilli and saute the vegetables until done.

3. Add the chilli flakes and the philadelphia cream cheese. Let it melt.

4. Prepare the white sauce, melting the butter. Add the flour and cook for a minute.

5. Remove from the gas and add the milk. Mix well taking care no lumps are formed.

6. Put it back on the gas and cook. Add the cheese and bring to a boil.

7 Season with required amount of salt and pepper.

8. Add this sauce to the vegetables along with the mixed herbs. Check salt.

9. Serve hot with garlic bread.

Approximate preparation and cooking time: 30 minutes

* Other vegetables like cauliflower, broccoli and beans can also be used.

Non vegetarians could try it with chicken or prawns too.

GARLIC AND TOMATO BREAD

 

This is what you’ll need

Baguette: 1

Tomato: 1

Garlic: 2 flakes

Red Chilli: 1

Salt and pepper to taste

Let’s get cooking

1. Cut the baguette into 2″ thick slices.

2. Grind the tomato to a puree along with the red chilli and garlic flakes.

3. Add the salt and pepper.

4. Spread a little of this puree onto each slice of baguette.

5. Heat in an oven for 5-7 minutes at 180 deg C.

6. Serve hot with pasta and vegetables

Approximate preparation and cooking time: 15 minutes.

BAKED BABY POTATOES IN GARLIC SAUCE

This is what you’ll need

Baby potatoes: 250 gms

Garlic flakes: 15

Butter: 2tbsp

Chilli flakes: 1tsp

Flour: 1tbsp

Milk: 1cup

Salt to taste

Oil: 1tsp

Lets get cooking

1. Wash the potatoes thoroughly and cut deep slits into them.

2. Chop the garlic very finely.

3. Place the potatoes in a greased baking dish.

4. Heat the butter, add the garlic, chilli flakes, salt and saute.

5. Add the flour and mix well, taking care no lumps are formed

6. Remove from flame and add the milk, again mixing well.

7. Put back on the flame and boil once. Add water if too thick.

8. Pour this mixture over the potatoes. Drizzle with oil.

9. Bake uncovered in a preheated oven at 200 deg C for 30 minutes or until tender and browned.

10. Serve hot with any bread.

Approximate preparation and cooking time: 45 minutes

Dietician’s Note 

Potatoes are nutrient dense and rich in vitamins and minerals.

They are rich in fibre which helps in lowering cholesterol and also slows down the digestion. This keeps you full for longer.

MEATBALLS IN CHEESE SAUCE

This is what you’ll need

Chickem Kheema: 200gms

Green chillies: 3

Coriander leaves: Few

Onion: 1

Cream: 250ml

Cheese : 100gms

Salt and Pepper to taste

Butter: 2tbsp

Let’s get cooking

1. Wash the kheema and drain out all the water.

2. Finely chope the green chillies and coriander leaves. Chop the onions.

3. Mix the green chillies, coriander leaves and the kheema. Add salt, knead well and shape into small balls.

4. Drop into a pan of water and boil for 10 minutes. Drain and keep aside.

5. To prepare the cheese sauce, melt the butter in a pan.

6. Add the onions and saute until transparent.

7. Add the cream and cheese . Let this boil.

8. Finally add the salt and pepper, along with the meatballs and bring to a boil.

9. Serve hot with garlic bread.

Approximate preparation and cooking time: 30 minutes

 

PALAK PASTA (SPINACH PASTA)

Our Home Science course also included Cooking practicals, which I always looked forward to once a week. On one such day the recipe sheet that was given to us had the recipe for Palak Pasta. Italian food being a favourite, I couldn’t wait to make it and like most other recipes this one turned out to be delicious.

Now, even after so many years Palak Pasta is still a favourite. Healthy, nutritious and at the same time easy to make. A complete meal in itself, something my kids and husband wouldn’t want to miss eating.

This is what you’ll need

Pasta: 200 gms

Spinach: 300gms

Garlic: 2 cloves

Onions: 2

Pepper powder: 1tsp

Green chillies: 2

Cream: 100ml

Cheese: 5tbsp

Salt to taste

Butter

Let’s get cooking

1. Wash the palak, separate the leaves form the stalk. Cook and when cool grind to a smooth paste and keep aside.

2. Boil and cook the pasta. Drain and keep aside.

3. Chop the onions, garlic and green chillies finely. Grate the cheese.

4. Melt the butter in a pan and add the onions, garlic and green chillies. Fry until transparent.

5. Add the spinach puree along with the salt and pepper and let it boil.

6. Mix in the cooked pasta, cream and grated cheese.

7. Boil again and serve hot with garlic bread.

Approximate preparation and cooking time: 30 minutes

Dietician’s Note

Spinach is a good source of vitamins and minerals.

It has antioxidants that work together to promote good cardiovascular health by preventing the harmful oxidation of cholesterol.

Spinach is low in calories, fat and cholesterol free, along with being an excellent source of iron.

Spinach is also high in fibre, and is also found to have cancer preventing properties.

 

 

Related Posts Plugin for WordPress, Blogger...