Recipe Index ~ Pastas / Salads

PASTAS:
Cheesy Rotini 
Creamy Tomato Pasta
Farfalle in Lemony-Creamy Sauce
Fettuccine Alfredo 
Garbanzo Bean - Veggie Pasta
Macaroni and Cheese 
Penne with Red Peppers
Spaghetti Aglio, Olio e Peperoncino
Whole Wheat Penne Pasta
 

SALAD & USLI:
Black Chickpea Sprouts Salad
Chanadal Kosumbari 
Chickpea-Carrot Salad 
Chickpea-Kohlrabi Salad
Chickpea-Peanut Salad
Cracked Wheat Salad
Fruit Salad with Custard
Fruit Salad with Mango Sauce
Greengram Sprouts Salad
Kachumber
Khamang Kakdi / Kakdichi Koshimbir
Kosumbari
Peanut Sundal
Red Chori Bean Sprouts Usli 
Tomato Basil Salad
Vegan Thai Green Papaya Salad
Vegetable Salad
Waldorf Salad 
Xoriatiki (Greek vegetable Salad)
 
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Mac & Cheese in a Mug

I came across this mac n cheese in a mug version while looking for mug cake ideas some time ago. I cook macaroni and cheese from scratch almost everyday for my daughter and this quicker microwave version instantly attracted me. I could somehow retain the recipe in my head for this long though I forgot where I saw it. This mug sized single serving portion takes just around 5 minutes to cook and makes a great impromptu meal for kids.

Ingredients: (Yield 1 serving)
1/3 cup macaroni
1/2 cup water (Add extra 2 to 3 tbsp. water if using a mug.)
1/4 cup shredded cheddar cheese
1/4 cup whole milk

 Method:
* Add macaroni and water to a mug and place it in the microwave.
 
* Place the mug on a large plate to catch drips. Cook for a couple of minutes and stir. Repeat the process until the pasta is done to the desired consistency and all the liquid is absorbed (about 3 to 4 minutes). Add extra water if needed in case if the macaroni is not done.
 
* Remove the mug / bowl from the microwave and add milk and cheese. Stir and cook for one more minute. 
 
* Stir once again before serving. 
 
Notes:
1. My macaroni took about 4 minutes to get done. I added the extra 2 tbsp. of water since the water spilled over during the cooking. Using a large bowl would prevent the spilling.
2. You can cook macaroni directly in the milk instead of water if you want it to be more creamier. And if using milk, I would recommend using a big mug or a bowl and also keep an eye through out the cooking to avoid spilling.

This is my post under '3 Ingredient Dishes'. Check the blogging marathon page to see what my fellow marathoners are cooking for BM#53.

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Creamy Tomato Pasta

Any colored pasta turns into a orange/red hued one as soon as it hits my husband's plate. He adds oodles of tomato based condiments to his pasta and tells me that he is making it more flavorful. I stopped complaining long ago and keep making tomato based pastas more often instead. Today's recipe is the standard one I make but added some evaporated milk to make it creamier. I used evaporated milk instead of cream / milk just because I had some leftover evaporated milk that had to be used. The evaporated milk lends a nice, creamy background for the tomato sauce based pasta and makes it more flavorful. I used twisted elbows that was a carrot, corn, squash pasta blend. Penne, shell pasta or any long pasta can be substituted for elbow pasta.

Ingredients:
1 & 1/2 cups twisted elbows
1 to 2 Tbsp. olive oil
1 small onion, finely chopped
1 garlic clove, finely minced
8 oz / 225 gm / 1 cup tomato sauce (I used store-bought sauce.)
Salt and freshly ground pepper to taste
About 1/2 cup evaporated milk / cream
1/4 cup grated Parmesan (optional)
Chopped basil leaves to garnish (optional)

Method:
* Heat oil in a saute pan and add minced garlic and onion. Saute until light golden. Add tomato sauce and ground pepper to the pan and let it simmer on low flame, just to let the flavor build up. Taste and adjust the salt if needed.
* Bring a big pot of salted water to a boil. Add the pasta to boiling water and cook until al dente. Drain the pasta in a colander and return it back to the pot in which it was cooked. Add evaporated milk or cream and gently give a stir to mix.
* Pour the tomato sauce mixture over the pasta and stir to combine.
* Garnish with Parmesan and basil and serve warm.

This goes to Blogging Marathon #50, under the theme of "Pasta". Check out the link to find out what other marathoners are cooking.

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Fettuccine Alfredo

If left on her own devices, my daughter would survive on cheesy pasta for the rest of her life happily. I genuinely mean it and am not saying just to sound fancier. One of her meals each day, especially lunch on a school day typically would be macaroni and cheese and by any chance, if something else is packed, the lunch box comes untouched, literally.  She prefers to go hungry the whole day instead of eating something else and she wouldn't care even to open her lunch box that day. Even after having her 'the most favorite' lunch, she comes home asking if I have any leftovers of the same. I couldn't even call it a phase as this has been going on for years now and her fascination towards the dish hasn't dimmed a bit. If not for the 'terrible mom' at home, she would not have to eat so many other foods. Seeing her love for 'cheese'y pastas and pizzas, my husband keeps joking that she probably was an Italian in her previous birth while I muse that a cheesy pasta recipe is all she ever needs in her life.

With this much of love for cheese going on in my home, it was obvious that I had to post a 'Cheese Sauce' based pasta. And it is going to be Fettuccine Alfredo for today that everyone enjoys at home. Fettuccine literally means 'little ribbons' in Italian and is made with eggs and flour. I have substituted the traditional fettuccine with egg-free, durum semolina one. This dish can either be called a triple treat or a triple heart attack depending upon which side of the coin you are. Cheese, cream and butter - the terrific trio definitely add oodles of flavor to the Alfredo sauce along with increasing one's girth. That said, this sauce is a no brainer and can be prepared in a jiffy. 

I had noted the recipe once that was on a cheese container that I bought and it seems to be a standard one going by the recipes that I get to see in blogs. It is a simple one to remember and have given below.  However I would prefer to go by those proportions only if I have company or if I prepare it once in a blue moon. Otherwise, I would reduce the butter proportion drastically, substitute cream (or at least some portion of it) with whole milk and go easy with the cheese and call it a lighter version. :)

Ingredients:
16 oz / 1 lb fettuccine
1 stick of butter
1 cup heavy cream
8 oz. Parmesan cheese
Salt and freshly ground black pepper to taste  

Method:
* Cook fettuccine in a large pot according to the package directions. Drain and add the cooked fettuccine back to the pot.
* Prepare the sauce while the pasta is being cooked. Heat butter and cream in a sauce pan over low heat. Keep stirring it constantly until the butter melts. Stir in cheese, salt and pepper.
* Pour the sauce over the fettuccine in the pot. Toss until the pasta is coated well with the sauce.
* Serve warm immediately. 

This goes to Blogging Marathon #50, under the theme of "Pasta". Check out the link to find out what other marathoners are cooking.

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Spaghetti, Aglio, Olio e Peperoncino

  

Though the name of this pasta dish is a mouthful and sounds complicated, the preparation is not. It is one of those simple, comforting kind of meals that can go from stove to table in under 15 minutes. This traditional dish which originated around Rome is one of the fine examples of Italian rustic cooking and mostly considered a peasant dish. Aglio, the Italian word for garlic is pronounced as ah -lyoh while olio, the oil is pronounced as oh-lyoh and the spicy chili, peperoncino is pronounced as pepe- rone (say like tone) - chino. And so spaghetti aglio, olio e peperoncino literally means spaghetti with garlic, oil and chili pepper in Italian. 

This dish out and out belongs to 'garlic lovers' and uses loads of garlic in it while there is no place for any kind of cheese in the traditional versions. However one can add some generous amounts of  Parmesan / Romano cheeses at the final stages of cooking to make it more flavorful. The minced garlic and the red chili pepper sauteed lightly in olive oil form a lighter sauce for this humble pasta unlike the heavy cheesy / tomato based sauces. The chili pepper gives the needed kick to this dish while the generously added parsley imparts it's flavor. Any spicy, red (ripe) chili pepper can be used or in lieu of it, go with crushed chili flakes. I used 8 wholegrain spaghetti in this recipe and spaghetti can be replaced in this dish with any long pasta shapes like linguine, angel hair pasta or others.

Ingredients: (Yield 2 servings)
1/2 pound / 8 oz. spaghetti
Salt to taste
3 - 4 Tbsp. olive oil
2 large garlic cloves, thinly sliced or finely minced (I minced finely.)
1 chili pepper, finely sliced / dried red chili flakes to taste
3 Tbsp. minced parsley (This is entirely optional.)

Method:
* Bring a large pot of generously salted water to a boil. There is going to be no salt in the sauce and so add salt accordingly.
* Add spaghetti and cook according to the package directions, al dente.
* Drain the cooked pasta in a colander, reserving about 2 - 3 tbsp of the pasta water.
* In the mean while, heat olive oil, garlic and chili in a frying pan, on medium heat. Cook the garlic until it starts to turn light gold in color. Add the pasta along with the reserved water to the pan. Give it a stir to combine and cook for about 30 seconds. Turn off the stove and serve immediately.

This goes to Blogging Marathon #50, under the theme of "Pasta". Check out the link to find out what other marathoners are cooking.

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F ~ Farfalle in Lemony - Creamy Sauce

Event: Blogging Marathon #32
Theme: International / Fusion Foods

Farfalle pronounced as fur-fell-ay originated in Italy centuries ago and is commonly known as bow-tie pasta because of it's shape. The name 'farfalle' is derived from the Italian word 'farfalla' meaning butterfly and so thus the word farfalle literally means butterflies. I had prepared this farfalle version after seeing it on a cook show and the whole family enjoyed it. The subtle lemon flavor and kick from chili - pepper combination makes this pasta dish special.

Ingredients: (2 servings)
2 cups farfalle
Salt accordingly
1 Tbsp olive oil
1 fresh red chillie, chopped fine
1 tsp lemon zest
1/2 cup cream (or substitute half the quantity with milk.)
5 - 6 Tbsp grated Parmesan cheese
Juice squeezed from half lemon (or adjust as needed.)
Crushed black pepper
Minced parsley to garnish

Method:
* Cook farfalle al dente adding salt, according to package directions.
* Heat oil and add red chillie. Saute for a few seconds and add cooked farfalle, lemon zest and cream. Cook for a minute and then add cheese. Cook until the cheese is incorporated into the mixture. Stir in lemon juice. Sprinkle black pepper, garnish with cilantro and serve. Go easy with pepper since the recipe has a chillie in it.

Check the blogging marathon page for the other marathoners doing BM #32. And logo courtesy - Preeti


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Simple Pastas ~ Cheesy Rotini

The only lunchbox item that I am sure of getting finished by my daughter has to be the simple cheesy pasta.  It is her favorite and so I decided to go with this dish even though I had other recipe ready for today. She prefers to taste only pasta and cheese in her dish and nothing else. I therefore follow the basic, simple recipe with no  addition of healthy / fancy ingredients. The Mac n cheese I posted earlier being her favorite though I resort to boxed Mac n cheese sometimes for the convenience. Today my daughter was in mood for Mac n Cheese for lunch but I had only rotini and shell pastas in my pantry. I chose to go with the former as it was tri colored one and would look more appealing to the kid. I am just giving the basic recipe here but you can jazz it up with the addition of veggies / meat / spices etc. Or go with your favorite sauce.

Ingredients:
12 oz rotini
1 cup milk
1/2 cup cheddar cheese powder (Or grated cheddar cheese)

Method:
* Cook rotini pasta al dente, according to the package directions. (I didn't use salt.)
* Add milk and cheese powder and cook for a minute or so, until a sauce is formed. Turn off the stove. Serve it with any sauce of your choice or with ketchup.

 

This is my entry to

1. Srivalli's "Kids' Delight" event, hosted this month by PJ, with the theme "Lunch Box Recipes"

2. Blogging marathon #25.

Check what other marathoners of BM#25 are cooking.

 

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Pasta Payasam

I use pasta frequently and stock up on a few pasta boxes of various colors, shapes and sizes in my pantry. Mostly I cook pasta in spicy / cheesy sauces and never thought of using it in a sweet dish. However I had noticed pasta payasams doing rounds for quite sometime now in the blogosphere and wanted to give it a try even though I was skeptical about the texture and the outcome of the final dish. I did try pasta payasam a few weeks back and it tasted absolutely delicious and so is now being showcased here.

Ingredients for 2 servings:

1/2 cup pasta (I used shell pasta here. Any other appealing kinds can be substituted.)
1 & 1/4 to 1 & 1/2 cups milk
2 Tbsp sugar
2 Tbsp condensed milk (optional but recommended. I was baking a cake with condensed milk and used the leftovers.)
Dry fruits to garnish

How I cooked it:

* Bring 2 - 3 cups of water to a rolling boil and add pasta. Cook al dente and drain.

* In another pan heat the milk and cook the above pasta for 10 - 15 minutes more. Stir in the sugar and condensed milk and simmer a couple of minutes more and turnoff the stove. If preferred cardamom powder may be added for flavor.

* Garnish with dry fruits / nuts before serving.

Check out what the other marathoners are cooking on the second day of BM#5.
Curry in a hurry under 30 min: Priya Suresh, Srivalli, Usha
Seven Days of Colorful Dishes Kid's Special: Vardhini
Seven Days of Indian Sweets: Harini,  Veena & Me
Seven Days of Regional Specials: Aarthi, Kalyani, Pavani, Shylaja
Summer Coolers: PJ,  Vaishali
Under 15 mins Quick Breakfast: Sushma Pinjala

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Blogging Marathon Day 4 ~ Aksha's "Fav-uh-ret" Macaroni and Cheese

Today's "Special Choice" for the marathon - Kid Friendly Dishes

I should say "Mac n Cheese" is cooked in my kitchen as frequently as I prepare rice and dals. I probably have cooked it hundreds of times over the years after my daughter started taking lunch box to the school. I don't remember how or when it started, it remains her favorite lunch box item from a long time. There have been days when she had eaten this favorite dish of hers' for her breakfast and lunch over weeks. I sometimes have my suspicions over what her lunch mom's thoughts are about my cooking skills or our financial situation. :) 

My daughter also has a preference how it needs to be done. She can give you the recipe with hers eyes closed since her Kindergarten days. No addition of vegetables / spices and it has to be served with only ketchup. If you forget to drizzle ketchup, the lunch box comes back uneaten. She is petite and eats so less that I am tempted to make it once or twice in a week just to see that her lunch box is finished.

Though packaged version seems to be more convenient to busy moms, preparing it freshly is not that tiresome or time taking.  Addition of vegetables would make it more wholesome for kids.

And here is how I make her fav-uh-ret and America's beloved 'Mac n Cheese'.

Ingredients needed for 4 generous servings:
2 cups elbow pasta or any tiny tubular ones
1.5 cups grated cheddar cheese
2 cups milk
2 Tbsp butter
3 Tbsp unbleached flour
Salt to taste

Cooking part:
* Bring 3 - 4 quarts of water to a rapid boil and add macaroni to it. Cook uncovered until al dente and drain.
* While the macaroni is cooking, prepare the sauce. Mix the flour in about 1/2 cup of milk until lump free. Add this flour mix, remaining milk, butter and cheese to a saucepan. On low flame, bring to a simmer and keep stirring often. Cook until a smooth, thick sauce is formed and then turn off the stove.
* Combine the cooked macaroni and sauce. Season with salt and serve.

My kids love Mac & cheese with tomato ketchup.



Check what my fellow marathoners are cooking today!
Azeema, Bhagi, Champa, Gayathri Anand, Gayathri Kumar, Harini, Jay, Kamalika, Meena, Minu, Padma, Pavani, PJ, Priya Mahadevan, Priya Suresh, Priya Vasu, Rujuta, Santosh, Saraswathi, Savitha, Shanavi, Smitha, Sowmya, Srivalli, Usha, Veena

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Simple, Sunday Meals - Soup and Sandwich

Salad:
Carrot, cucumber, lettuce & tomato

Veggie Burgers sans Cheese:
Soy patties toasted with a little butter, shredded lettuce, tomato slices, cucumber slices, dill pickle along with mustard and ketchup gave company to toasted, multigrain, thin sandwich bread.

Minestrone Soup:
This wholesome Italian soup doesn't follow a standard recipe and can be either a vegetarian or a non vegetarian soup. It is prepared with the ingredients at hand and usually contains vegetables, beans and pasta.

Ingredients required for 6 servings:
1 - 2 Tbsp oil
1 small onion - peeled and diced
1 small carrot - peeled and diced
1 small potato - peeled and diced
1 tomato - diced
1 celery stick - diced
1/4 cup of zucchini cubes
A handful of chopped green beans or frozen green peas
Celery leaves
1/2 cup of tomato sauce
1/4 cup small shell pasta (I used elbow pasta.)
1/4 cup any white beans, cooked (I used navy beans.)
1 tsp - Italian seasoning
Salt & pepper to taste
(Also add garlic, if preferred.)

Making soup:
* Heat oil in a deep sauté pan and add the onions. Sauté them on low heat till they turn translucent. Then add carrot, potato, tomato, celery, celery leaves, zucchini, green beans or peas and add sufficient water. Cook on medium flame till the vegetables soften.
* Then add tomato sauce, seasoning and simmer for some more time.
* In the meantime, cook pasta al dente and drain.
* Stir in the cooked pasta and beans. Adjust the consistency of soup adding water, if needed and season with salt and pepper. Let it simmer for a few minutes more so that all flavors mingle.



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Simple, Whole - Wheat Penne Pasta

A simple meal - Whole-wheat penne pasta and carrot - potato soup

Like soups, pasta recipes also are forgiving. We can go ahead with the ingredients we have at hand and create our own recipes with ease and satisfaction. Our meal today was one such simple, basic pasta sans cheese served along with carrot - potato soup.

For 2 servings, I had used about:
10 oz whole - wheat penne pasta
4 tsp olive oil
A garlic clove minced / garlic powder to taste
1 small tomato - diced
1 small green bell pepper - seeded & diced
8 oz tomato sauce
Salt & pepper powder for seasoning

How I did:
Heat oil in a saute pan and add minced garlic if using and fry. Then add tomato and bell pepper and sauté them till they soften. Then add the sauce and cook. Then add the seasoning and stir the mixture well.
Serve hot.

They go to Divya's 'Show me your whole grains'.

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