Main Course (Western)

Spinach pasta

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Spinach Pasta.JPG

Spinach pasta :Fusilli (Twisted Pasta curls)

Pasta: A dish originally from Italy consisting of dough made from durum wheat and water, extruded or stamped into various shapes and typically cooked in boiling water.

Hi friends! Spinach Fusilli: (Twisted Pasta like curls) pasta is a delicious. The boiled Fusilli is tossed with spinach, and served hot, with garlic bread.

Main Ingredients: Fusilli: Twisted Pasta like curls, white sauce, pureed spinach

 Cuisine: Italian

Course: Noodles and Pastas

Cooking Level :Easy

Preparation Time: 25-30 minutes

Cooking Time: 15 minutes

Serves: 4

Ingredients:

  • 200 gms Fusilli pasta(Twisted Pasta curls )
  • 3 tcups finely chopped fresh spinach
  • 1 tsp Oregano

For white sauce:

  • 3 cup milk
  • 3 tbsp all purpose flour / Maida
  • 50 gms butter
  • 4 cubes processed cheese, finely grated
  • 11/2 tsp salt or / salt to taste
  • 1/2 tsp black pepper powder
  • 1/4 cup Olive oil

Method :

Step 1.

In a sauce pan boil 500 ml water, 1 tbsp oil (because of the oil the pasta doesn’t stick together after boiling), when the water starts boiling, add Fusilli/ Twisted Pasta curls, let it boil for 14-15 minutes (pasta is approx. 90% cooked). drain and keep the pasta aside.

Step 2.

Take finely chopped spinach in a pressure cooker add 1/4 cup of water place pressure cooker on high flame. The moment full pressure is formed, switch off the stove.

Step 3.

Let the pressure cool down to room temperature. Open the lid and remove the steamed spinach in a bowl. Puree the spinach in a blender and keep aside.

For white sauce:

Take a heavy bottom pan heat the butter, add the all purpose flour/maida , fry on medium flame for 2-3 minutes.

Step 4.

Pour milk gently in to the pan and keep on stirring. Mix flour and milk and on medium flame continue stirring till sauce starts thickening slowly. Add grated cheese,  pepper , oregano, pureed spinach and mix well.

Step 5.

When the sauce starts to thicken and reaches to thick pouring consistency, fold in the pasta and mix well. Switch off the stove.

Step 6.

Serve hot the delicious pasta with garlic bread or potato fingers!

Health Benefits of Spinach. Low in fat and even lower in cholesterol, spinach is high in niacin and zinc, as well as protein, fiber, vitamins A, C, E and K, thiamin, vitamin B6, folate, calcium, iron, magnesium, phosphorus, potassium, copper, and manganese.

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

 

Vegetable Pasta

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vegetable pasta with mixed vegetables is a simple and delicious dish

Prep time:20 minutes

Cook time: 30 minutes

Total time:50 minutes

Recipe type: Main course

Cuisine: Fusion

Serves: 4-5

Ingredients :

  • 2 tbsp all purpose flour/maida
  • 2 cups milk
  • 1/2 cups chopped white button mushrooms
  • ½ cup green peas
  • 1/2 cup French beans, finely chopped
  • 1 medium potato, finely cubed
  • 1/2 cup carrot, finely chopped
  • 1 Capsicum, finely chopped
  • 2-3 baby corns, Sliced vertically through the centre
  • 1 onion medium size, finely chopped
  • 2-3, cloves of Garlic, finely chopped
  • ½ tsp oregano
  • 1/2 tsp basil
  • 2 tbsp butter/ clarified butter
  • 2 tbsp grated cheddar or powdered cheese (optional)
  • 1 tsp salt or/ salt to taste
  • 1/2 tsp black pepper

Method:

Step 1.          

In a pressure cooker, but for capsicum add all the chopped vegetables, 1/4 cup water and 1/4 tsp of salt. Switch off the heat after one whistle. Let it cool and keep the steamed vegetables aside.

Step 2.

In a sauce pan boil water with salt add the pasta and cook the pasta for three minutes or till it is well cooked. Add a tsp of cooking oil in the pasta when it is getting cooked. Drain the pasta rinse with running water and keep aside.

Step 3.

In a pan heat butter on a low flame, add onions and garlic. Saute till the onions become translucent.

Step 4.

Add the chopped capsicum and saute till they are softened and almost cooked.

Step 5.

Add the chopped steamed veggies and stir well. saute for a minute. Switch off the stove, keep aside the sauteed mix vegetables.

Step 6.

For white sauce:

Take a heavy bottom pan add the all purpose flour/maida , dry roast on medium flame for 2-3 minutes.

Step 7.

Pour milk gently in to the pan and keep on stirring. Mix flour and milk and on medium flame continue stirring till sauce starts getting thickened slowly. Add salt, pepper and oregano, basil, dry mint powder, chili flakes and mix well.

Step 8.

When the sauce starts to thicken and reaches to thick pouring consistency, fold in the pasta and sautéed vegetables mix well. Switch off the stove.

Step 9.

Serve vegetable pasta hot garnished with little grated cheese or powdered cheese.

 

Note: As an accompaniment to the pasta, serve garlic bread and tomato soup.

 

Tomato Macaroni pasta

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tomato Macroni.jpg

Tomato Macaroni pasta

Tomato macaroni is a delicious and simple Indian way of enjoying macaroni with few select spices and fresh tomatoes and onions . The boiled macaroni is tossed with onion, tomato, and served hot, with garlic bread. It is a fusion cooking.

Main Ingredients: Macaroni, tomatoes, onions

Cuisine: Fusion, Indian / Italian

Course: Noodles and Pastas

Cooking Level :Easy

Preparation Time: 25-30 minutes

Cooking Time: 15 minutes

Serves: 2

Ingredients:

  • 200 gms shell macaroni
  • 5 ripe big sized tomatoes / 1/2 kg tomatoes
  • 4 medium sized onion, finely chopped
  • 1 tsp Oregano
  • 1/2 tbsp Chili Flakes (optional)
  • 3 cup milk
  • 3 tbsp all purpose flour / Maida
  • 25 gms butter
  • 4 cubes processed cheese, finely grated
  • 11/2 tsp salt or / salt to taste
  • 1/2 tsp black pepper powder
  • 1/2 tsp chili powder
  • 1 tbsp Tomato ketchup
  • 1/4 cup Olive oil

Method :

Step 1.

In a sauce pan boil 500 ml water, 1 tbsp oil (because of the oil the macaroni doesn’t stick together after boiling), when the water starts boiling, add macaroni, let it boil for 3-4 minutes (macaroni is approx. 90% cooked). drain and keep the macaroni aside.

Step 2.

Heat oil in a heavy bottom pan, add finely chopped onions, sauté the onions till light golden in colour.

Step 3.

Add pureed tomatoes, chili powder , salt and cook till tomatoes are well cooked (approx. 10-15 minutes on low flame) and well blended.

For white sauce:

Take a heavy bottom pan add the all purpose flour/maida , dry roast on medium flame for 2-3 minutes.

Step 4.

Pour milk gently in to the pan and keep on stirring. Mix flour and milk and on medium flame continue stirring till sauce starts getting thickened slowly. Add grated cheese,  pepper and oregano, chili  flakes and mix well.

Step 5.

When the sauce starts to thicken and reaches to thick pouring consistency, fold in the pasta and sautéed vegetables mix well. Switch off the stove.

Step 6.

Add chili flakes, Oregano , add tomato ketchup cook for few minutes more. Fold in boiled macaroni gently and add prepared white sauce, mix well till gets blended well . Switch off the stove.

Step 7.

Serve hot the delicious pasta with garlic bread or potato fingers!

Mixed Vegetable Bake

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Baked vegetables 

Ingredients:

For white sauce:

  • 2 tablespoon Fine flour / all purpose flour/maida
  • 2 tablespoon Butter
  • 2 teacups Milk
  • 1/2 tsp Salt/or salt to taste
  • 1/4 tsp Black Pepper powder

Vegetables & cheese-

  • 200gms Pizza cheese (Mozzarella cheese-shredded)
  • 200 gms Potatoes (Boiled)
  • 100 gms. French beans (Finely chopped)
  • 100 gms. Carrots (Peeled and diced)
  • 100 gms. Capsicum (Cut into small pieces)
  • 100 gms. Peas (Shelled)
  • 100 gms. Cauliflower (Florets cut into small pieces)
  • 1 level tsp Salt/ or salt to taste
  • 1/4 tsp Black pepper powder
  • Knob of butter

 Method:

 For the white sauce

 Step 1.

 Melt the butter in a heavy bottomed pan. Add the flour. Cook for few minutes without browning the Fine flour / all purpose flour/maida, stirring throughout.

Step 2.

 Remove from the heat and gradually add the milk. Mix until well blended.

Step 3.

 Return to heat and cook slowly, stirring throughout until the sauce thickens. Add salt, pepper. This sauce is used with the vegetables.

For Vegetables:

 Step 1.

Take all the fresh vegetables in a pressure cooker, add 1/4 cup of water & ½ teaspoon of salt. As the pressure is formed in the cooker switch off the gas open the pressure cooker and strain out the vegetables & keep aside

Step 2.

 Take the steamed vegetables, put in white sauce, mix well.

Step 3.

 Take a greased baking dish, put in one portion of mixed vegetables in white sauce in the baking dish. Cover it with little bit of shredded cheese. Put in a second layer of mixed vegetables on it, Cover it with little shredded cheese.

Step 4.

Finally, put the layer of coarsely mashed potatoes with a knob of butter and cover with the remaining shredded cheese.

Step 5.

Bake in moderately hot oven till the top layer is golden and the cheese has melted.

Step 6.

 Serve hot with garlic bread slices or dinner rolls and tomato soup.

 

Mushroom Pie

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Pie Mushroom

Ingredients:

For short crust pastry:

  •  Fine flour (maida) – 250 gms
  • Cold butter – 150 gms
  • Salt – A pinch

For pie filling:

  • Fine flour (maida) – 2 tablespoon
  • Butter – 2 tablespoon
  • Milk – 2 teacups
  • Salt & Pepper – to taste
  • Mushrooms – 2 packets (finely chopped)

 Method:

 For pie filling:

 Step 1.

Take a heavy bottomed pan. Cook mushrooms in two tablespoons of butter for approx 10 minutes. Keep aside.

Step 2.

Melt the butter in a heavy bottomed pan. Add the flour. Cook for few minutes without browning the maida, stirring throughout.

Step 3.

Remove from the heat and gradually add the milk. Mix until well blended.

Step 4.

 Return to heat and cook slowly, stirring throughout until the sauce thickens. Add salt, pepper and mushrooms and mix well. This filling is used for the pie.

For short crust pastry:

 Step 1.

 Sieve the flour and salt together. Rub the butter into the flour with fingertips until it looks like breadcrumbs.

Step 2.

Gradually add enough ice-cold water to make the dough into a rolling consistency. (For best results, keep the dough in the refrigerator for 10 mins.)

Step 3.

Divide the pastry into two parts. Roll the pastry on a lightly dusted board.(to 1/4th inch thickness.)While rolling, keep lifting and turning the pastry to keep it light.

Step 4.

Like the first portion, roll out the second portion of the dough and keep aside.

Step 5.

 Place the pastry in the pie dish, prick the rolled pastry with a fork and line the pie dish with the first rolled portion. Put the filling in the pie dish on the pastry.

Step 6.

Cover the filled pastry in the pie dish with the second rolled portion of the pastry. Seal of the edges with the tip of a fork.

Step 7.

Bake in a hot oven at 450 degree Fahrenheit until the pastry is light golden. Cut in to triangular pieces and serve hot.