Yummy Cheesy Pasta

This weekend it was proposed by Cub that we shall have cheesy pasta for dinner. Her wish is my command (well, not always hee hee…). Here’s how I went about it…

Ingredients:

-250 grm pasta – boiles, blanched and strained. Put salt to taste while boiling
-750 ml milk
-3 table spoon maida (Refined Flour)
-3 table spoon butter
-100 g cheddar cheese (u can use more if u want)
-4 big cloves of garlic – minced
-3 – 4 tea spoon Pizza seasoning
-2 tea spoon chilli flakes
-Salt to taste
-Green and black olive slices and jalapeño slices (optional)

Method:

Sautè maida in butter till it smells of roasting. Add milk little by little so as not to form lumps. Keep stirring and bring it to boil. Add Garlic, seasonings and salt. Simmer on low flame till the mixture gets a little thicker.  Once done, add blanched and strained pasta, olives and jalapeno to this and mix well. Transfer this to a serving bowl. Garnish with shredded cheddar cheese. Heat it again in microwave for about a minute on “high”.

Yummy pasta is ready Serve hot

Ciao,

~ Sakhi

Palak Raita

I was wanting to make this raita for quite sometime now. Not only it tasted yummy but also it is quite nutricious with green leafy vegetable and curds. Have a look at it…

Want to know how I made it? Well, here’s the recipe

Ingredients:

About 250 g freah palak (spinach) leaves
500 ml curds (yogurt)
One tbsp minced ginger
One tbsp minced garlic
Two green chillies finely chopped
Two tsp roaste cumin seeds powder
One tbsp roasted sesame seeds
Two tsp oil for saute
Oil for deep fry
Rock salt, table salt n chaat masala to taste

Method:

Take half the palak leaves and blanch them in hot water and immediately in ice cold water. Drain these leaves and finely cut these blanched leaves. Keep it aside. Take oil in a pan and saute ginger, garlic and green chillies till garlic is light brown. Add finely chopped blanched leaves to saute for a while. Add a little salt to taste and also roasted cumin seeds powder to this. Keep this aside.

Now whisk curds to smoothness. Add chaat masala and rock salt to taste. Remember you have already added salt to palak saute earlier.

Now take some oil in a pan for deep frying. Till oil gets hot finely chop the remaining palak. Now deep fry this palak till it is crisp. Drain it on a kitchen towel.

Now, add the sauted palak mixer to the prepared curds and mix properly. Once mixed, transfer this to the bowl in which you want to serve this raita. Now layer the crisp palak over the curd-palak mixture and then sprinkle roasted sesame seeds over this.

Serve immediately.

Hope you enjoy this nutricious raita as much as me and my family did…

Ciao…

Psuedo Barbeque – Tricolour Kebabs

Today the weather in Bangalore is superb and so it was a good reason to grill something up. This is what I made. Have a look…

It turned out to be yummier than it looks here

Here is a quick recipe:

Ingredients:

-One big capsicum; cored and diced
-One big onion; cut into squares
-A few tomatoes; cored and cut into squares
-Paneer (Cottage cheese) – about 250 gm; cut into squares
-Herbs of your choice (I used oregano, basil, rosemary and thyme)
-10-12 Garlic pods; minced
-Olive oil; about two table spoons
-Juice of 2  big lemons
-Red chilli flakes; to taste
-Salt; to taste
-Chaat Masala; to taste

Method:

Seperately marinate capsicum, onions, tomatoes and paneer with lemon juice, olive oil, Salt and herbs of your choice. Also apply garlic paste to paneer cubes. Sprinkle red chilli flakes on the paneer cubes depending upon ur liking to spicy taste. Keep these aside for 15 mins.

Now put about a tbsp of olive oil in a flat pan and put paneer cubes till golden brown from all the sides. Take it out in the same tray in which you marinated it. Once it is cool enough to handle, take a toothpick and skew a piece at a time of capsicum, onion, paneer and tomato on it. Go on doing the same till you are done with all the veggies n paneer cubes.

Place these skewed marinated kebabs in a grill plate. Sprinkle it up with all the marinated juices left in each tray. Place it in the grill for about 15 mins or in convection at 220° C for 15 mins.

Once done, sprinkle with chaat masala.

Serve hot with green pudina (mint) and dhania (corriander) chutney.

Hope you enjoyed the recipe.

Ciao…

yummy…

Yummy snacks with monaco biscuits and different toppings, like cheddar cheese, green olives, jalepeno, tomato and corriander