Showing posts with label Pasta and noodles. Show all posts
Showing posts with label Pasta and noodles. Show all posts

Sunday, August 18, 2013

Pasta with peas and carrots

This pasta dish is so easy and versatile because you can use any meat and pasta you have on hand.A very good choice for Your Sunday brunch.

  1. 2 cups (500 ml) of Pasta of your choice, not pre-cooked  (I use macaroni and shells)
  2. 2 medium onion,finely chopped
  3. 1 big bulb of garlic (10-12 cloves)
  4. 2 tablespoons unsalted butter
  5. 1 cup vegetable or chicken broth 
  6. 1 cup heavy cream
  7. 3/4 cup water
  8. 2 cups shelled fresh peas (2 to 2 1/2 pounds in pods)
  9. 2 tbsp chopped carrots
  10. salt to taste
  11. 1 tspblack pepper
  12. 1tsp dried oregano
  13. 1/2 tsp dried basil
  14. 2 teaspoons finely grated fresh lemon zest
  15. 1/3 cup finely grated Parmesan plus additional for serving

  • Cook onion and garlic in butter in a heavy skillet over moderately low heat, stirring, until tender, about 5 minutes. Add broth, cream, and water and simmer, uncovered, about 5 minutes.
  • Stir shelled peas and carrots into sauce and simmer 3 minutes.Add salt, oregano,basil and pepper and simmer until peas are tender, about 5 minutes.
  • Cook pasta in a 6- to 8-quart pot of boiling salted water. Drain pasta, then add to sauce, tossing to combine. Sprinkle some pepper, oregano and Parmesan on top and toss again.
  • Serve with freshly grated Parmesan

cooks' note:
  1. You can substitute 1 (10-oz) package frozen peas (not thawed) for shelled fresh peas. 
  2. 1/2 cup  chicken boneless, skinless, cubed OR Pork(boneless, cubed OR sausages or any meat you have on hand.

Sunday, March 17, 2013

Chinese style.. American Chop suey

You can make your favourite  chinese dishes even better at home. Coming from family kitchens or inspired by top restaurant picks, these Chinese chop suey is so good, so authentic, you'll never have to venture out to Chinatown or the local chop suey shop again.
  • 2 packets Egg Hakka noodles (200gms each)
  • 2 cups bell peppers( red,yellow and green)
  • 1cup Cabbage, shreds
  • 1cup Spring onion ,chopped(both green and white part)
  • 1/2 cup Carrots,cut into thin strips
  • 2tbsp Ginger-Garlic paste
  • 3/4 cup Tomato sauce
  • 2 cups Boneless chicken pieces ( cooked)
  • 1tsp Pepper powder
  • 2tsp Soy sauce
  • 1tsp Sugar
  • 2 tablespoons Cornflour/ corn starch
  • 1/2tsp MSG( mono sodium glutamate)
  • 1/2 litre Chicken stock
  • 5 Eggs
  • Salt As per taste
  • 1tsp Vinegar
  • 1tsp Red chilly sauce ( optional)
Cooking Directions
For crispy Noodles:
  1. Boil 2 litres of water, add little salt and one tablespoon of oil and bring to a boil. Add noodles and boil on high heat until almost cooked.
  2. Remove, drain and cool. Divide the cooked noodles into five equal portions and deep fry one portions at a time in hot oil till light brown and crisp.
  3. Remove and drain on an absorbent kitchen towel or paper napkin.
For the sweet and tangy sauce:
  1. Blend cornstarch in quarter-cup water or chicken stock and set aside.
  2. Heat two tablespoons of oil in a wok/kadai, add chopped sping onion ( white part only) and ginger- garlic and stir-fry for a minute on high flame.
  3. Add carrot,cabbage, bell peppers and 1/2 of the spring onion green parts chopped and Chicen pieces, stir-fry for two minutes or until the vegetables are just cooked but still retain the crispness.
  4. Add pepper powder, MSG, salt and sugar.
  5. Stir in the tomato sauce and the vinegar. Pour in the stock, bring to a boil, reduce heat and stir in the blended cornstarch.
  6. Simmer until the sauce thickens.
Serving suggestion:
  1. First prepare fried eggs in a non-stick fry pan,one by one.
  2. Then pour a portion of the prepared sauce,sprinkle some chopped spring onion and put the fried noodles on top of the sauce ,finally top it with a fried egg and its ready to serve.
  3. Serve hot immediately.
Note: vegetarians can try this without chicken, and eggs and replace chicken stock with veg stock.

Monday, March 11, 2013

Quick Masala noodles

Masala noodles may not sound like much. But its the masala that makes this dish so special. The spice mix, heavy on garam masala ( indian spice mix) and chilly adds a level of flavour that takes these noodles far above most stir-fried noodle dishes. its spicy and very addictive and the most comfort food
10-15 minutes stars
Prep time: 20 mins
  • 200 grams Plain hakka noodles
  • 2 sliced onions
  • 2 Chopped tomatoes
  • 2tsp Garlic cloves ( finely chopped )
  • 1tsp Ginger ( finely chopped)
  • 2 Green chillies ( finely chopped)
  • 1/2 cup Sliced capsicum ( yellow, green and red)
  • 1/4cup Cabbage ( shredded )
  • 1tbsp Coriander leaves (chopped)
  • 1tsp Red chilly powder
  • 1/2tsp Garam masala powder
  • 2tbsp oil
  • Salt to taste
Cooking Directions

  1. Add 9 cups of water and salt in a large vessel and bring it to boil.
  2. Add noodles into it and let it boil for 4-5 minutes or until done.
  3. After noodles are cooked drain the hot water and add some cold water to stop from further cooking,drain that water again and  drizzle some oil to avoid stickiness of noodles.
  4. Heat oil in a wok or kadai, add chopped ginger,garlic and green chillies and saute for 2 minutes.
  5. Now add onion sliced and fry till golden brown.
  6. Add tomatoes and salt to taste fry till soft and mushy,followed by chopped capsicum and cabbage,stir for 2 minutes.
  7. Add chilly and garam masala powders and mix it well.
  8. At last add cooked noodles and stir continuously on high flame till the masala is well coated.
  9. Garnish with coriander and boiled eggs and serve hot.
Variation: Finely chopped chicken breast pieces or shrimps or prawns can be added when tomatoes are cooked.

Saturday, October 13, 2012

Spirali pasta with spicy sauce

Fresh tomatoes, onion, tomato puree and olive oil make this basic pasta sauce. It great for any use - as a base for Spaghetti Bolognese, as a pizza topping, or with fried chicken.You may add dried red mirchi flakes to add spice to your pasta
 Prep time: 10 mins
Cook time: 30 mins
  • 500 gms Spirali Pasta
  • 500 gms Tomato
  • 1 big Garlic Pod
  • 2 Onion ( chopped)
  • 2 tsp Chilly powder
  • 1/2 tsp Oregano
  • 1/4 tsp Basil powder
  • 1 tsp Worcestershire sauce,
  • 2 cups Bell pepper ( red,yellow and green)
  • 3 tbsp Olive oil
  • 1 tsp lemon juice
  • Salt to taste
  • 2 tsp Sugar
Cooking Directions

  1. Puree 1/2 tomatoes in a blender and keep aside
  2. Heat a tbsp olive oil in a saucepan over low heat.
  3. Pour in the tomatoes, add the basil powder and tomato puree to thicken it up.
  4. Then add chopped garlic, salt, Worcestershire sauce and chilly powder mix thoroughly.
  5. Add the lemon juice and diced onion. Simmer for 5 - 10 minutes over a low heat and the basic pasta sauce is ready.
  6. Bring a large pan of lightly salted water to the boil. Add the pasta and cook for 8-10 minutes, or according to the pack instructions, until tender.
  7. Drain the pasta in a colander and toss in a tbsp of olive oil
  8. Meanwhile, heat remaining olive oil in a sauce pan, Add the pepper cubes and cook for about 2-3 minutes.
  9. Now mix pasta sauce and the cooked pasta and the chopped coriander or parsley and oregano Season to taste. Toss well to combine and serve at once.
tip: Find yourself with an abundance of tomatoes? Make several batches of this basic sauce and then freeze in meal-size portions!

Monday, September 10, 2012

Golden Chicken fingers with Spicy Spirali

Recipe by Preethi baliga

I have prepared this recipe specially for " The Del Monte Blogger Recipe Carnival.Del monte has got wide range of Packaged Fruits,Fruit Drinks,Ketchup & Sauces,oilve oil,black and red oiives and wide variety of pastas.In this recipe i have used Del Monte Gourmet Spirali Pasta , Del Monte Extra Virgin Olive Oil and two types of sauces Del Monte Tomato Chilli Sauce and Del Monte Zingo.My kids just loved this dish .I will sure going  to try some more exciting recipes using more Del Monte products
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
  • 300 grams Del Monte Gourmet Spirali Pasta
  • 1 tbsp + 1tbsp Del Monte Extra Virgin Olive Oil
  • 2tsp Del Monte Tomato Chilli Sauce
  • 2tsp Del Monte Zingo
  • 1 onion (finely chopped)
  • 1 cup chopped red and yellow bell pepper
  • 1tsp Garlic chopped
  • 1tsp Crushed black pepper
  • 250 grams Chicken breast( cut into long pieces)
  • 1/2 cup broccoli florets
  • 2tsp Worcestershire sauce
  • 1tbsp Corn flour
  • 2tsp Ginger - Garlic paste
  • 1 Egg
Cooking Directions
  1. Method of making chicken fingers:
  2. Cut chicken breast into long thin pieces.
  3. Now marinate the chicken with ginger garlic paste, Worcestershire sauce,salt to taste and mix it well.Keep this for 10 minutes.
  4. Now beat one egg and mix into the marinated chicken mixture.
  5. Now roll each chicken pieces in cornflour and arrange on a plate.
  6. Heat a tbsp of Del Monte Extra Virgin Olive Oil and shallow fry all the chicken fingers till golden brown on all the sides.
  7. Method of making pasta;
  8. Cook the Del Monte Gourmet Spirali Pasta in 3 litres of salted boiling water for 9-11 minutes, stirring occasionally & drain well.
  9. Take a wok/pan .heat 2tsp of Del Monte Extra Virgin Olive Oil .In that add chopped garlic and saute for a couple of seconds.
  10. Now add Del Monte Tomato Chilli Sauce and Del Monte Zingo sauce and mix it well.
  11. Toss the cooked spirali into the spicy sauce and our pasta is done.
  12. Now take one more pan add the remaining Del Monte Extra Virgin Olive Oil and add finely chopped onion,red and yellow bell pepper and broccoli florets and saute for 3-4 mins on high flame.
  13. Mix chicken fingers and sprinkle crushed pepper and stir it well ,Now chicken fingers are ready to serve with spicy spirali
  14. Serve spirali in individual pasta plates and arrange the golden chicken fingers on top .You can garnish it with some grated parmesan cheese and some fresh parsley
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