Vegetable Pasta

Ingredients

Pasta (Rotini & Penne) – 2 cups

Ginger pieces – 1 tsp

Garlic pieces – 1 tsp

Capsicum chopped – 1

Carrot chopped – 1

Tomato chopped – 1

Green peas – ½ cup

Onion chopped – 1 medium

Pepper powder – 1 tsp

Oregano – 1½ tsp

Garam masala – ½ tsp

Tomato ketchup – 1 tsp

Chilli sauce – 1 tsp

Salt to taste

Oil – 2 tsp
Cheese to sprinkle

Method

1. Boil the paste according to directions given on pocket. 
2. Heat oil in a pan add cumin seeds wait for 10 sec. Add ginger, garlic pieces and mix well. 
3. Add carrot, capsicum, onion and cook for 5 mins. Add tomato and cook for 5 mins. 
4. Add pasta, garam masala, pepper powder, oregano, all sauces, salt and mix well. 
5. Cook for 10 mins on medium flame. Sprinkle some cheese and mix well. 

Kartoffenkuche (Bavarian Potato Pancakes) - IFC Challenge

This month challenge is Bavarian cuisine from German hosted by Sara (www.sarasyummybites.com). Thank you Sara for sharing these recipes with us. I tried pancakes. It really tasted good.

Adapted from here.

Ingredients

4-6 Russet or 6-8 Red potatoes

1 medium or large onion

1 tbsp olive oil + more for frying

1-2 tsp salt

1 tsp pepper

1 whole egg + 1 egg white

(If your potatoes are very large, add another egg white)

2-3 tbsp flour

Method

1. Peel and grate the potatoes. Spread out a large muslin cloth.
2. Pick up the four corners, then hold the edges. Twist the towel and squeeze the potatoes. Continue twisting and squeezing until the potatoes feel dry to touch when you open the towel.
3. Grate and squeeze the onion in the same way.
4. In a bowl, add all ingredients and mix well with your hands.
5. Heat 2 tbsp of oil on medium heat. Grab about 1/2 cup of mixture and roll into a ball.
6. Flatten ball into a patty and fry on each side until golden brown.
7. Serve with warm applesauce or tomato sauce.

Linking to 

IFC Challenge.

Kugelhopf (Eggless, Savory) – IFC Challenge #2

Kugelhopf is a yeast cake. It is usually eaten with tea. This cake is filled with veggies. Taste is awesome. Thanks Shobana and Sara for sharing this recipe with us. This month they selected French region.

    

Adapted from – Tomato Blues

Ingredients

1.5 cups All purpose flour

1 tsp Instant yeast

6 Tsp Warm milk

2 Tsp Curd whisked and at room temp

2 ½ Tsp Unsalted butter softened

1 Tsp Oil

1 Tsp Sugar

½ tsp Salt

For the filling

50 gm Chedder cheese

1 medium onion, chopped into small cubes

1 colored bell pepper, chopped into small cubes

½ zucchini, cut into small cubes

1 tomato, deseeded, cut into small cubes

1 tsp chilli flakes

½ tsp freshly ground black peppercorns

Salt to taste

Oil as needed

1 tsp thyme or any herb seasoning

Method

Preparing the dough

1. In a bowl, add flour (1 cup), salt, sugar and the butter.
2. Mix the flour with the butter. The mixture looks crumbly.
3. Now add in the warm milk and curd and start mixing, now the dough will be very much sticky. Add the oil and combine them thoroughly. Now add the remaining flour and mix well.
4. If you are mixing with hand, knead the dough for 4 to 5 minutes until smooth.
5. Cover and keep it in a warm place for an hour to double in size.   

For the filling

1. In a tsp oil, saute onions with a pinch of salt until sweet and caramelized.
2. Transfer it to a separate bowl. To the same pan add tomato just for few seconds and remove them to the bowl.
3. Add bell pepper with the red chilli flakes, salt and cook them for a couple of minutes. So that it remains crisp.
4. At last add in the zucchini with little bit of salt and cook until it is half way cooked.
5. Transfer everything to the bowl and add pepper powder, salt, cheese and the herbs. Mix well and set aside.

Forming the log

1. Once the dough has raisen, punch them well until the air out.
2. Roll them to form a rectangle and spread the veggie filling evenly over the top.
3. Roll them from the top to form a log. Now place the log in the greased pan and spread it.
4. Keep it in a warm place for the second rise for 30 minutes.

Baking the Kugelhopf

1. Pre heat the oven to 200⁰C for 5 minutes.
2. Place the rise dough in a oven. Bake for 30 minutes. Keep it aside for 3 minutes and serve.

Linking to:

IFC Challenge # 2 hosted by Shobana and Sara.

      

Chinese Scallions Pancakes – International Food Challenge (IFC) # 1

InternationalFood Challenge (IFC) was started by Sara and Shobana. This month they gave Chinese Cuisine – Cantonese Region Recipes. I decided to make Pancakes. I like the taste so much. It is different version of pancakes.

Prep time – 30 minutes

Cook time – 30 minutes

Total time – 1 hour

Yield: 4-8 servings

Recipe source here

                             

Ingredients

Pancake dough

2 cups all purpose flour, plus more for dusting

½ tsp coarse salt

1 cup boiling hot water

3 to 4 Tbsp – vegetable oil

2 cups scallions or spring onions, green parts only, thinly sliced

Coarse salt

Soy Dipping Sauce

½ cup soy sauce

¼ cup rice wine vinegar

2 tsp toasted sesame oil

½ tsp crumbled dried red chilli

½ tsp toasted sesame seeds

1 tsp sugar

Method

1. In a bowl add flour, salt, hot water and 1 tsp vegetable oil. Mix well.
2. This can also be done in a food processor with a dough blade.
3. Sprinkle flour on a surface, knead dough until soft and smooth. Cover with plastic wrap and a warm towel. Keep it aside for 20 minutes.

Make pancake:

1. Divide dough into 5 to 6 balls. Roll the pieces into balls.
2. Sprinkle flour on a surface, roll out into a thin circle (about 1/16^th inch thickness).
3. Apply a teaspoon of oil evenly over the pancake. Sprinkle salt evenly over the pancake.
4. Sprinkle 1-2 tablespoon of spring onion over the pancake.
5. Roll the pancake from one end like a rug, then curl the roll around in a spiral and pinch the end to the rolls so it stays wrapped.
6. With the palm of your hand, press the roll from the top to flatten it.
7. Roll the pancake out to 1/8^th inch thickness.

To cook:

1. Heat a tawa, apply 1 tablespoon oil. Cook pancakes, flipping once, until golden, 2-3 minutes per side.
2. Season with salt. Cut into wedges, serve with dipping sauce.

                                 

For dip:

1. Mix all the ingredients and serve with pancake.

                                     

     

Linking to:

IFC # 1 by Sara & Shobana,
Gayathri's WTML event hosted by Priya.

              

Pasta With Spinach Sauce

Ingredients

Rotini pasta – 200 gms

Chopped mushrooms – ½ cup

Chopped garlic - few

Butter – 2 tsp

Oil – 1 tsp

Spinach Sauce

White sauce – 150 gms

Spinach (palak) – ¼ cup

(Boiled & paste)

Fresh cream – 25 gms

Pepper powder to taste

Salt to taste

White sauce

Maida – 2 tsp  

Butter – 2 tsp

Milk – 1 cup

Preparations:

White sauce preparation: In a pan melt butter, add maida and mix for 3 min. Then add milk and cook on low flame till it comes thick. According to your requirement, prepare it.

Spinach sauce:  In a blender add white sauce and spinach sauce ingredients. Blend it.

Pasta preparation:  In a bowl add water, salt, oil and boil it. Add pasta and cook for 15 min. Drain it.

Method:

                  In a pan add oil, butter and garlic, mushrooms and cook for 5-10 min. Add spinach sauce and cook for 2 min. Add pasta and mix well. Cook for 3 min. Serve hot.

Linking to:
Spotlight : Healthy Snacks Hosted by Chandrani,
Desi - Videsi Food Fest @ Sizzling Tastebuds,
Fast Food event - Pasta.
'ONLY' Continental Cooking event hosted by Raksha.


         

Taco Shells

Ingredients

Taco shells – 4

Boiled rajma – 1 cup

Taco seasoning – 1 cup

Chopped tomato – ½ cup

Chopped cucumber – ½ cup

Chopped onion – ½ cup

Red chilli powder – 1 tsp

Salt to taste

For tempering

Cumin seeds – 1 tsp

Oil – 2 tsp

Method

1. Prepare the taco shells using directions given on pocket.
2. Heat oil in a pan, add cumin seeds allow them to splutter.
3. Add onion pieces and sort for 3 mins.
4. Add rajma and mix well.
5. Add taco seasoning, chilli powder, salt and mix well.
6. Leave it for 5 mins. Switch off the flame.

Arrangement

Take prepared taco shell, first fill with rajma upto ¾ part, then tomato (2 tsp), cucumber (2 tsp), Salsa (1 tsp and serve. 

Linking to:
WTML@ GayathrisCooksPot,
New "U"@ CooksJoy.

Pasta Pakodi / Pasta Fritters

      

Ingredients

Boiled penne pasta

Oil to fry

Stuffing

Roasted daliya (Putnalu) – ½ cup

Ajwain – 1 tsp

Tamarind – small ball

(Soak in water)

Preparation

                        In a jar add daliya, ajwain and make it powder. Add tamarind and make it paste.

For the batter

Besan – 1 cup

Rice flour – 2 tsp

Ajwain – 1 tsp

Turmeric powder – a pinch

Red chilli powder – 3 tsp

Baking soda – a pinch

Salt to taste

Preparation

                          In a bowl add all ingredients. Prepare thick batter by adding water. Leave it for 30 mins.

Method

1. Boil the pasta by adding salt & oil. Strain it. 
2. In the middle space of each pasta, fill it with stuffing. 
3. Heat oil on medium flame. Dip the stuffed pasts in batter and gently drop from the sides of pan into hot oil and deep fry until golden. 
4. Drain on a paper towel. Serve with tomato ketchup.

Linking to :

Fast Food Event - Pasta @ Shama,

Announcing an event - I'm Well Stuffed @ Jagruti.

            

Oats Cucumber savory

Ingredients

Oats – 2 cups

Chopped mushrooms – 1 cup

Chopped carrot – ½ cup

Cucumber slices – 1

Onion cubes – 1 medium

Olive oil – 1 tsp

Pepper to taste

Italian seasoning (or) oregano – 1 Tsp

Salt to taste

Water – 2 cups

Method

                    Heat oil in a pan, add mushrooms, cook until oil absorbed by mushrooms. Add onion, carrot, salt and allow them to soften. Add cucumber slices and cook for 2 mins. Once the vegetables are soft, add oats, herbs, pepper powder and stir for a while. Pour water and mix it. Leave this to soften.

Linking to :
Hearth & Soul Blog Hop 119 : 9/25/12, 
EP Series : Oregano & Paprika hosted by Foodmania,
Dish Name Starts With "O".

             

Egg Soft Pasta

Ingredients

Boiled pasta – 2 cups

Eggs – 2

Chopped vegetables – 1 cup

(Cabbage, carrot, capsicum)

Chopped onion – 1 medium

Green chillies – 4

Ginger, garlic pieces – 2 tsp

Pepper powder – 1 tsp

Garammasala – ½ tsp

Tomato sauce – 1 tsp

Chilli sauce – 1 tsp

Cumin seeds – 1tsp

Salt to taste

Oil – 2 tsp

Method

                    Boil the water in a bowl add salt and chopped vegetables. Leaves it for 2 mins and strain it. Boil the paste according to directions given on pocket. Heat oil in a pan add cumin seeds wait for 10 sec. Add ginger, garlic pieces and mix well.  Add onion pieces, green chillies and mix it for 5 mins. Add egg mixture and salt. Mix well. Cook for 5 mins. Add cabbage, carrot, capsicum and cook for 5 mins.  Add pasta, garam masala, pepper powder, all sauces, and salt. Mix well. Cook for 10 mins on medium flame. 

Linking to :
Fast Food Event - Pasta,
Favorite Recipes event - Breakfast Recipes.