Penne Pasta in Tomato Sauce

Pasta was not my kind of food that I can make in my kitchen .This was my perception about pasta. I used to make something out of pasta for my kids that to just add boiled pasta to cooked vegetables and add some butter then serve with Tomato Ketchup. This was going on since four years and I applied the same recipe on different types of pasta, macaroni and the best result I got with small alphabet pasta.

From RP, I came to know that, what I used to make was just Pasta Salad. From her “My workshop” I have learned some techniques of Italian Pasta. You know, I tried all her Italian recipes and all were good.

My niece is a pasta lover, she was with me last week and I did lot of experiments on pasta .
I am dedicating this simple recipe to my RP and of course this is my entry for JFI Tomatoes .

Ingredients

250 gms Penne Pasta
3 large tomatoes
2tbsp tomato sauce
1cup stock (Vegetable/Chicken)
1 large clove garlic crushed
1 small onion
1 cup mixed vegetable, I used frozen vegetables
¼ tsp dried basil
¼ tsp dried thyme
½ tbsp chopped mint
2 tbsp chopped parsley
Salt to taste
½ tsp pepper
Cheese to garnish
2 tbsp oil

Method

Boil some water ,When the water is boiling add in penne pasta and salt.cook until the pasta become soft, drain the penne pasta and keep aside.
Next put tomatoes into the boiling water so that they are completely covered with water and count to ten, then transfer the tomatoes quickly from the hot water to the cold water.It is this sudden change of temperature that will cause the skin to peel off really easily. Don't leave the tomatoes in the cold water any longer than is needed to cool them down, a minute or two maximum. With this done the skin should quite literally come away just using your fingers to peel,deseeded and cut that into small pieces.
Heat oil in a pan.
Add onion and garlic to the pan,cook until onion starts to soften.
Add vegetables and vegetable stock and cook.
Add tomatoes and tomato ketchup and mix well ,
Add the herbs and saute well.Allow sauce to simmer for 4-5 minutes.
Combine pasta and the sauce and garnish with cheese and herbs.

Baked Capsicum

Pepperoni ripieni, a scrumptious main course dish can be made with red,green ore yellow bell peppers.

Ingredients

3-4 red,green or yellow capsicum
2tbsp olive oil
1 potato boiled and mashed
225 gms white button mushrooms grated
1tsp ginger garlic paste
1 small onion finely chopped
1tbsp finely chopped coriander leaves and mint leaves
1tsp coriander powder
1tsp red chilli powder
¼ tsp turmeric powder
1 ½ tsp pepper powder
1 small tomato finely chopped
2tbsp grated cheese
salt to taste

Method

Heat oil in a pan,Add ginger garlic paste, and saute for a while
Add onion,tomato and leaves,saute until soft .
Add all the powders and stir well for 4 seconds.
Add grated mushrooms and salt and cook till the mushroom becomes dry.
Add the mashed potato and mix well.
Preheat the oven to 180 degree C.
Cut the capsicum in half and stuff with the mushroom potato mixture.
Garnish with grated cheese on the top and bake in the preheated oven for 40 minutes.
(I like the crispiness of capsicum, So I baked only for 20 minutes).

Vegetable Noodles

I love Chinese food,especially Noodles which is quick,easy and healthy meal.My kids ask for this atleast once a week But they prefer plain Maggie or Al Baker Noodles.

Back to my childhood memories..Chiyang! a Chinese restaurant in my place From there I first tasted Chinese food,Woooow!!But I have struggled a lot to eat noodles with fork after some time I lost my patience , used my hand to have the tasty noodles!! that taste is still there in my memory and I never got a chance to go to that restaurant after my marriage.

Noodles absorbs and set the texture and flavour of the other ingredients and sauces they’re served with,While retaining their own texture.So you can add ingredients as per your taste.This special recipe is a mix and match of various other Friday recipies.I like the light sweet and sour taste So here I used honey and Soy sause to give that taste.

Ingredients

Chinese noodles- 225 gms
Finely chopped garlic-1 tsp
Finely chopped ginger- 1tsp
Sliced Onion-1 small
Dried basil-1tbsp
Chilli flakes-1tsp(optional)
Honey-1 tbsp
Soy sause- 2tbsp
Lemon juice- ½ lemon
Vegetables
Carrot – 1 medium size julienned
Capsicum-1 medium size julienned
Button mushrooms- 4-5 diced
French beans -1/2 cup julienned
Chopped Spring onion-1/2 cup
Green chillies-2

Method

Heat water along with salt and bring to boiling point.Add noodles and boil for approximately 5 minutes.Take off from fire ,drain and keep aside.

Heat oil in a pan,fry ginger and garlic,Then add onion and sauté until it turns brown.
Add dry basil leaves and sauté for 30 seconds
Add all the vegetables and cook for a few minutes.Add honey ,soy sauce and chili flakes .
Mix well and fry for further 2-3 minutes.
Add noodles and stir fry until mixed well.
Garnish with spring onion and diced carrots.

Mushroom Masala

Is there any relation between Mushroom and Lightning? Yes, Ancient Egyptians considered mushrooms as the sons of god,sent to earth riding on bolts of thunder.

Hard to believe?!!But I remember , In my childhood days,When there is a lightning the previous night,We all go for mushroom picking early in the morning.Normally it popped up near the compound wall(border).,Neighbourhood kids also join with us. It was really fun for all of us, …All ended up with a spicy mushroom dry fry!!My mom is good at cooking..But she never go for any experiments in kitchen . Mushrooms can add a touch of class and the much-needed variety to everyday meals.

This nutritious fungi is a versatile food item and ideal for today’s contemporary cooking styles. Being low in calories and virtually free of fat and cholesterol, mushrooms are good for health. Mushrooms and potatoes are a good combination, and if it is in cashew paste..Aaahaa..Wounderful!!

Ingredients

250 gms mushrooms,quartered
250 gms boiled potatoes quartered
1 onion medium sized chopped
1 tomato large chopped
1tsp ginger and garlic finely chopped
1tbsp coriander powder
1tbsp chilli powder(depends on your taste)
½ tbsp turmeric powder
½ tbsp garam masala
50 gms cashew paste(substitute with coconut milk)
1tbsp olive oil
salt to taste.

Method

Heat oil in a pan and saute onion,garlic and ginger till golden.
Add tomato and cook for five minutes.
Add coriander,turmeric.chilli and gram masala powders ,saute for 1 minute.
Mix cashew paste,mushroom amd boiled potato.
Add salt and half a cup of water and let it cook by covering with a lid.
Serve with rice or chappathi