ALPHABET PASTA AND SPINACH FRITTATA

Ingredients-

2 nos eggs
1 tbsp grated cheese
1/2 cup boiled alphabet pasta
1 small onion, chopped
1 small tomato, chopped
1/2 red bell pepper, chopped
10-12 spinch leaves, shredded
Salt to taste
Crushed black pepper to taste
1 tsp oil


Method-

* Beat the eggs with salt and pepper.
* In a non-stick pan, heat oil and saute all the vegetables for about 2-3 mins.
* Add the pasta and mix well.
* Then add the beaten egg and mix well.
* Let the frittata cook on the bottom on a low flame.
* When the bottom is cooked, sprinkle the cheese on top.
* Put the pan under the top heat of an oven and let the cheese brown and the rest of the frittata cook till done.
* If u dont have an oven , then just simply turn the frittata up-side down and let the other side also cook till done.
* Cut into wedges and serve with tomato ketchup.

NOTE- If u want , u can add any vegetables that u like. My angel likes spinach n red bell peppers and onions and tomatoes, hence have added these.
And the pasta can also change according to preference.

But for sure, the kids will love it.

PENNE VODKA PRAWNS- SNAPS

First on, the snaps of Penne vodka prawns as promised the day before. Sorry couldn't post yesterday as i took a day off for my much needed pamper session. I spent my day at the spa for a full body treatment which was long due since my daughter was born. So feeling rejuvenated.

PENNE VODKA PRAWNS

Hi,
Sorry couldn't post yesterday as i had to take my dog for his shots to the vet. And then my daughter for her measels shot. So was busy for the whole day. N was tired by the end of it all.
So here's an interesting recipe today but snaps of it tomorrow.

Ingredients-

500 gms penne
500 gms prawns
100 ml cream
2 large tomatoes, pureed and strained
1/2 cup parmesan cheese (cheddar can also be used)
1 tsp garlic, chopped
1/2 tsp oregano
2 tbsp olive oil
Salt to taste
Pepper to taste

Method-

* Peel the prawns, leave the tails on. Devein them and wash.
* Boil the penne according to the packet instruction till al dante.
* In a pan, heat the olive oil.
* Add the garlic and the prawns.
* Saute well till the prawns change colour to a nice pink. But dont burn the garlic, do this on a slow flame.
* Add the cream and the tomato puree.
* Let it come to a boil and then season with salt and pepper.
* Add the oregano and 1/4 of the cheese.
* Add the penne and toss well.
* Add the rest of the cheese, leving about 2 tbsp for garish.
* Dish out in pasta plates and garnish with parsley and the cheese.

FARFALLE WITH SPICY SAUSAGES

Ingredients-

1 (500 gms) pack uncooked farfalle pasta
500 gms spicy sausages, cut into 1/2 inch slices
1/2 cup olive oil, divided
4 cloves garlic, chopped
1/2 onion, diced
1 small zucchini, chopped
6 tomatoes, chopped
1 green bell pepper, chopped
1 small bunch fresh basil
1 cup chicken stock
1/2 tsp red chilli flakes
1/2 cup Parmesan cheese, grated

Method-

* Boil farfalle until al dente; drain.
* Place sausage in a large pan over medium heat and cook until evenly brown; set aside.
* Heat 1/4 cup oil in a pan.
* Stir in garlic and onion, and cook until tender.
* Mix in zucchini, tomatoes, bell pepper and basil.
* Season with red chilli flakes.
* Add chicken stock.
* Stir in remaining oil. Continue cooking 10 minutes.
* Mix pasta, sausage and cheese into pan.
* Continue cooking 5 minute.
* Serve hot. Enjoy !!!!!!!!!

COCONUT AND PRAWN PENNE

Ingredients-

3 tbsp Oil
2 tbsp onion, chopped
1 tsp garlic, chopped
6 large prawns
1/2 cup chicken stock
1 tbsp basil, chopped
1 cup coconut milk
Salt to taste
Pepper to taste
1 cup penne, raw
2 tbsp cheese, grated
3 tbsp coconut, grated and dry roasted

Method-

* Boil pasta till al-dante stage, drain and keep aside.
* Heat oil in a pan.
* Add prawn, onion, garlic, basil and .
* Saute lightly, add 2 tbsp coconut, chicken stock and coconut milk.
* Cook on medium high heat until warmed thoroughly and starts to thicken slightly.
* Season with salt and pepper and serve over pasta.
* Top with cheese and remaining coconut.
* Serve hot. Enjoy!!!!!!

LAMB BOLOGNAISE AND PENNE BAKE

Ingredients-

2 tbsp olive oil
1 onion, chopped
2 tsp garlic chopped
1 tsp rosemary
1 tsp chilli flakes
500 gms lamb mince
1 cup red wine
1 tomato, pureed
3 tbsp tomato ketchup
250 gms penne
1 cup cheddar cheese, grated
Butter, for greasing

Method-

* Boil the penne til al dante.
* Heat oil in a heavy bottomed pan.
* Saute the onion and garlic till translucent.
* Add the mince and cook till it changes colour.
* Add the rosemary and chilli flakes and mix well.
* Add the tomato puree and cook well.
* Add the tomato ketchup and cook well.
* Add wine and cook till it reduces.
* Add water and cook covered for about 8-10 min.
* Grease a baking dish with butter.
* Put a layer of pasta. Top it with bolognaise. Cover with cheese.
* Make another layer like this.
* Bake in a preheated oven at 180 C for 8-10min or till the cheese has melted.
* Enjoy !!!!!!!!!!!

PASTA WITH PRAWN AND ASPARAGUS IN WINE BASIL SAUCE

Ingredients-

2 tbsp olive oil
2 cloves garlic, chopped
1 fresh red chilli, chopped
1/2 c white wine
1 tbsp butter
200 gms large prawns, peeled, deveined, with tails intact
15 asparagus stalks, cut into 1 1/2 inch pieces
1 tbsp lemon juice
2 cups fresh basil, thinly sliced
Rice or pasta

Method-

* Heat olive oil over medium high heat.
* Add garlic and chilli, saute for 1 minute.
* Add wine and butter, bring to a boil and simmer for 2-3 minutes.
* Add shrimp and asparagus, and saute until done, about 3 minutes.
* Add lemon juice and basil and toss until basil is wilted.
* Serve over pasta or rice.

CITRUS SCALLOP PASTA

Ingredients-

2 1/2 tbsp olive oil
200 gms scallops
2 tbsp flour
1 cup white wine
1 tbsp chopped onion
1 tbsp chopped green bell pepper
1 1/2 tbsp chopped fresh dill
4 cherry tomatoes, quartered
2 tbsp lemon juice
1 tbsp lemon zest
2 tbsp butter
100 gms pasta, boiled
Salt to taste
Pepper to taste

Method-

* Heat the olive oil in a pan.
* Lightly coat the scallops in flour, and cook 1 to 2 minutes on each side, until lightly brown.
* Remove the scallops from the pan, and drain excess oil.
* Stir in the white wine, deglazing the pan.
* Mix the onion, green bell pepper, and dill into the pan.
* Cook and stir for about 2 minutes.
* Mix in the tomatoes, lemon juice, and lemon zest.
* Continue cooking for about 1 minute, then mix in the butter until melted.
* Season the sauce.
* Cook and stir until the liquid has reduced by the desired amount.
* Add the pasta and toss well in the sauce.
* Return the scallops to the pan, and cook just until heated through.

ASPARAGUS AND COTTAGE CHEESE RAVIOLI

Ingredients-

1/2 tsp garlic, chopped

1 small onion, chopped

1 tbsp olive oil

1 cup asparagus, chopped

1/2 cup grated cottage cheese

1/2 cup cheddar cheese, grated

Zest of 1 lemon

1/2 tsp salt

1/2 tsp pepper

200 gms pasta dough, rolled thin and cut into 2 inch X 2 inch squares

Method-

* Heat oil in a pan.

* Saute garlic and onion.

* Add the asparagus and cottage cheese.

* Saute well and reduce all liquid.

* Season the mixture.

* Add cheese and take it off fire. Mix well.

* Place 1 tsp filling on center of pasta squares and top with another, sealing the edges by rubbing with a little water.

* Push all air bubbles out of ravioli before sealing.

* Boil for 1-2 minutes in salted water, drain, and serve with your favorite sauce.

PENNE WITH CHEESE AND SPICY SAUSAGES

Ingredients-

100 gms penne, boiled

5-8 spicy sausages

100 ml cream

2 tbsp olive oil

2 tbsp onion, chopped

2 tbsp tomato, chopped

1/2 tsp oregano

3 tbsp parmesan cheese, grated

Salt to taste

Crushed black pepper to taste

Chilli flakes to taste

Method-

* Heat oil in a pan.

* Saute onion, tomato and sausages.

* Add the cream and mix well.

* Add the penne and toss well.

* Add the oregano and chilli flakes.

* Mix well.

* Check for seasoning.

* Add the cheese and toss.

* Serve in a pasta plate.

CREAMY PENNE WITH HAM AND PEAS

Ingredients-

1 tbsp butter

100 gms penne, boiled

1 slice ham, diced

1/2 cup peas

100 ml cream

3 tbsp grated parmesan

1/2 tsp oregano

Salt to taste

Crushed black pepper to taste

Method-

* In a pan melt the butter and saute ham and peas.

* Add the cream and toss well.

* Add the penne and toss well.

* Season well and add oregano.

* Add the cheese and toss.

* Serve hot in a pasta plate.

SPAGHETTI NAPOLITAN FRITTATA

Ingredients-

Boiled spaghetti, one handful (can use any other pasta instead)
3 tbsp tomato concasse
1 tomato, chopped
1 onion, chopped
1/2 tsp garlic, chopped
1 tbsp olive oil
1 tsp basil, shredded
3 eggs, beaten
Salt to taste
Black pepper, crushed, to taste
2 tbsp mozzarella, grated

Method-

* In a non-stick pan, saute onion and garlic with olive oil.
* Add the concasse and the spaghetti and toss well.
* Add the chopped tomato and basil and toss.
* Mix in the beaten eggs.
* Season with salt and pepper.
* Let it cook on a slow flame.
* When the bottom is golden brown top with cheese.
* Flip over the frittata and cook the other side till golden brown.
* Cut into wedges and serve along with a salad of your choice or a crusty bread.

MINT AND MUSHROON PASTA

Ingredients-

Pasta
Mushroms, diced
Olive oil
Garlic, chopped
Mint, chopped
Green olives, chopped
Cream
Ricotta cheese
Parmesan, grated
Red bellpeppers, chopped

Method-

* Heat olive oil in a pan.
* Add the mushrooms and garlic, saute well.
* When all the liquid has evaporated, season with salt and pepper.
* Add olives, cream, mint and pasta.
* Mix well and add the ricotta cheese.
* Serve in plates and garnish with parmesan, chopped mint, chopped olives and the chopped bell peppers.
* Garnish with dollops of ricotta cheese.

CHICKEN KHOW SUEY

Ingredients-

Onion, chopped
Tomato, chopped
Ginger n garlic paste
Turmeric pwd
Chili pwd
Noodles, boiled
Spring onion, chopped
Gram flour(besan), broiled
Chicken leg boneless, cut into strips
Broccoli, florets
Baby corn, diced
Salt to taste
Water

Method-

* In a pan heat oil.
* Saute the onions.
* Then add the ginger-garlic paste and saute well.
* Add the tomato and saute well.
* Add turmeric and chili pwd and saute well.
* Add the chicken, broccoli and baby corn and saute well in the spices.
* Add the water and mix well.
* Then add the gram flour and mix well.
* Cover and let it cook till the chicken is cooked and the gravy thickens.
* Then add the spring onion and the noodles.
* Mix well and check for seasoning.
NOTE- Can also be made with prawns or vegetarian. Instead of the chicken add prawns and make it vegetarian by adding all veggies like corn kernels, snow peas,carrots, zucchini, etc,.

LEMONGRASS N MUSHROOM PASTA

Ingredients-

Mushroom, sliced
Lemongrass, chopped
Onion, chopped
Garlic, chopped
Pasta- spaghetti or penne or any other
Cream
Salt
Black pepper, crushed
Chilli flakes
Olive oil
Parmesan cheese

Method-

* Heat the oil in a pan,
* Add the garlic and saute.
* Then add the onion and saute well till translucent.
* Then add the Lemon grass and chilli flakes.
* Saute well.
* Add the mushrooms and sweat them.
* Reduce all the liquid.
* Then add the cream and let it thicken.
* Add the pasta and toss well in the sauce.
* Take it off the fire and sprinkle parmesan cheese.
* Serve hot.