Showing posts with label Italian. Show all posts
Showing posts with label Italian. Show all posts

Friday, 13 December 2013

Veg Lasagna

Lasagna (Pronounced as la-za-nia) are a wide, flat shaped types of pasta. The word also refers to a dish made with several layers of lasagne sheets alternated with sauces and various other ingredients. Lasagne is originated in Italy. 
Lasagna is also a very easy dish to prepare. Tomato sauce, lots of cheese and vegetables are the main constituents of it. I never had this before. Once I went to a tea party where all my friends were discussing about lasagna. I was silent listener there as I didn’t know what that was…. Smiley
When I came home & goggled about it I found it is also a variation of pasta. As a pasta lover Smiley I went quickly to a grocery store, picked one lasagne noodle packet (I live in US and its easy to find these noodles here so not sure about India or any other place) & all the ingredients  required to make it & tried… trust me it was a hit Smiley. Really flavorful. Will definitely make it again & again. 
I made 4 layers. First layer was eggplant , 2nd layer stir fried mix veggies, 3rd broccoli & mushroom & top most was spinach…. U can skip any layer if you want to. You can also add any vegetable according to your taste. 


10-12 lasagne noodles 
2 Tbsp.  Butter 
2 cups milk
2 Tbsp.  Maida/ flour
1/4 tsp.  Salt
1/4 tsp.  Ground black pepper 
1/2 cup Grated Parmesan Cheese
2-3 Tbsp.  Olive oil
2 cups fresh spinach
1 cup sliced mushrooms
1 cup chopped broccoli florets
1 cup shredded carrots
1 medium bell pepper, chopped
¼ cup sweet corn
1 large eggplant ½ inch thick sliced
1 cup chopped onion
5-6 cloves garlic, minced
½ cup spaghetti sauce
2 cups Ricotta Cheese
1/4 cup chopped fresh basil leaves
1/2 cup of shredded whole-milk mozzarella cheese
½ cup bread crumbs

How to Prepare:

PREHEAT oven to 350°F. 
Take a large vessel. Add water to it & salt. Boil the lasagne noodles according to instructions on the packet. After cooking drain the noodles.

Heat olive oil in a large frying pan and add onion.  Cook the onion till it turns translucent.  Add garlic , sweet corn, grated carrots, bell pepper and a pinch of salt & black pepper then cook for 5 to 8 minutes till they turn to golden brown & crunchy. 

Mix ricotta cheese and basil. Turn off the heat & keep them in a bowl.

Again heat olive oil in the same frying pan. Add broccoli florets & mushroom. Stir fry for 3-4 min until crisp-tender. Adjust salt & pepper. Turn off the heat keep aside.

In the same pan add 1tblsp oil. Fry eggplant slices, only adding as many that will fit in the skillet without overlapping, until golden and soft, about 3-4 minutes per side. When all eggplant slices are done, set aside.

Melt butter in medium saucepan on low heat. Stir in flour, salt and ground pepper. Cook until bubbly, stirring frequently. Gradually add milk, stirring until well blended. Cook on medium heat until mixture boils and thickens, stirring constantly. Reduce heat to low, simmer 2-3 min. Stir in Parmesan cheese. Set aside.

Apply olive oil/butter to the baking dish. Pour some spaghetti sauce & apply it in the baking dish.

SPOON 1/4 cup of the Parmesan sauce. Place four noodles lengthwise and side by side to cover the bottom. Place the stir fried eggplants .sprinkle some mozzarella cheese. 

Again place the noodles on the top of the eggplant. Now add he stir fried veggie mix. Sprinkle mozzarella cheese & some pasta sauce. 

Again cover with noodles. Now add stir fried broccoli & mushrooms. Add cheese & pasta sauce.

Now On the top add fresh spinach & to that add spaghetti sauce & remaining parmesan sauce. 

Final step cover with remaining noodles. Sprinkle mozzarella cheese & bread crumbs.

BAKE 40-45 min. till the cheese gets crusty around the edges. 

Now let the lasagne rest for 15 minutes and serve it and Enjoy.

Tuesday, 10 December 2013

Veg Fettuccine (Thin Pasta sticks)

 To be honest I never heard of this animal called "Fettuccine" long ago. My hubby does sometime eat lunch outside (read as "love" to eat always but I say NO :-)) and I keep checking what he had that day. Once he had gone to an Italian restaurant and told me he had some fettuccine and I was keen to know more about it. Did google about it and voila!! I was cooking that animal in my kitchen after couple days since I love all forms of pasta. Not to mention that it turned delicious in the first attempt. So here it is, try yourself!


8 ounces fettuccine
1 cup mix vegetables chopped (carrots, mushrooms, beans, broccoli florets)
Green peas ,Sweet corn – 1/4cup
2 tbsp. butter/ oilve oil
2 tbsp.  all-purpose flour
Milk- 1cup
Salt as per the taste
1 tbsp. crushed black pepper
1tsp of red chilli flakes
1tsp of dried oregano & basil
1/4 cup chopped onion 
8-10 garlic cloves finely chopped
Heavy whipped cream- 1/2 cup (Optional)
2 tbsp. freshly grated Parmesan cheese 
1/2 cup grated mozzarella cheese (Optional)


Boil the fettuccine as per the instruction. Remove from heat & drain all the water.

Take a small bowl. Add flour & 4 tblsp milk to it. Whisk to avoid lumps.
Heat a pan. Melt butter. Add milk & when it starts boiling add the whisked flour & milk mix. Stir continuously to avoid lumps. Add whipping cream & grated Parmesan cheese Mix well. Add red chilli flakes, garlic powder, crushed black pepper, basil & oregano. Your sauce is ready.

Heat butter/ olive oil in a pan. Add chopped garlic cloves & onion. Sauté till they becomes translucent. Add all veggies. Stir till they becomes golden brown & crunchy. Adjust salt, add pepper powder. Keep aside. 
Then add the boiled fettuccine to it. Mix well. 

Add the white sauce to the prepared fettuccine & mix well. 
Adjust salt. Add Parmesan cheese & Mix well. 

Your veg fettuccine is now ready to serve. Serve hot & enjoy.

Thursday, 22 August 2013

Chicken Pasta with white sauce


Mix pasta –500 gms  (I mixed penny pasta & tie pasta )
250 gm chicken breasts cut in bite size pieces.
2 tblsp butter/ oilve oil
1 tsp garlic powder
1/2 cup chopped tomatoes
2 tblsp  all purpose flour
Milk- 1cup
Salt as per the taste
1 tblsp crushed black pepper
1tsp of red chilly flakes
1tsp of  dried oregano & basil
1/2 cup grated mozzarella cheese
1/4 cup chopped onion (Optional)


Boil the pasta as per the instruction. Drain all the water from pasta. 
Heat butter/ olive oil in a pan. Add chicken pieces. Stir & adjust salt, add pepper powder.
Stir fry the chicken pieces till slight brown in color &  crispy. Keep aside. 
Take a small bowl. Add flour & 4 tblsp milk to it. Whisk  to avoid lumps.
Heat a pan. Melt butter. Add milk & when it start boiling add the whisked flour & milk mix. Stir continuously to avoid lumps. Add red chilli flakes, garlic powder, crushed black pepper, basil & oregano .
Then add the boiled pasta , tomatoes, chopped onions  & stir fried chicken to it. Mix well. Adjust salt. Add cheese & Mix well.
Now your pasta is ready to serve.. serve hot & njoy.

Note: Instead of garlics u can sprinkle garlic salt / grated garlic too.

Friday, 2 August 2013

Chicken Taco @ home

A taco is a traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling. A taco can be made with a variety of fillings, including chicken, seafood, vegetables and cheese, allowing for great versatility and variety. A taco is generally eaten without utensils and is often accompanied by garnishes such as salsa, avocado or guacamole, cilantro, tomatoes, minced meat, onions and lettuce.
This is so easy to make &healthy too.


1 tablespoon veg/olive oil
1 medium red onion, finely chopped
1 tbsp chopped garlic  
200g boneless, skinless chicken thighs (cut in to small bite size pieces)
2 ripe chopped tomatoes
1 capsicum chopped
1/2 cup corn kernels
salt to taste
8 Taco size corn tortillas
1tsp black pepper powder
1/2 cup grated cheese
lemon juice as per the taste (u can add sour cream too)


Heat oil in a frying pan over medium heat. Add chicken. saute till they becomes 
soft and browned.
Add onion and garlic. Cook for 3 to 4 minutes or until tender. 

Add capsicum,corn, pepper powder and salt. saute for 2-3 min on high flame till they becomes golden brown & crisp.
Take a bowl. Put chopped onion and tomatoes.add salt & pepper. add lemon juice. mix well

Heat a griddle. cook taco shells for 1-2 minutes or until browned. 
Spoon the cooked mixture into shells. Top with onion tomato mixture and cheese. Serve hot.


  •  U can use guacamole, kidney beans  to this
  • IF U want U can also fry the Tacos.

Saturday, 9 February 2013

Tangy veggie & pasta soup

Its winter now. Today & tomorrow winter storm and Blizzard will drop around 2 feet of snow...In this snowy weather I want to warm myself with some hot hot soup. So decided to make this  healthy & filling Soup for a Perfect light dinner for my family. This can be served as a main dish for the dinner.. a perfect combination of all the veggies, pasta, tofu & some tomatoes for a tangy flavor ....This is an easy home made soup which can be made with pantry staples & will provide u a pleasant warmness from cold. 


2 tbsp. olive oil
½ cup tofu- cut in cubes
¼  cup onion chopped
2tblsp sweet corn
½ cup cut bell peppers ( U can use red, green or yellow)
¼ cup chopped  beans
¼ cup carrots, sliced
2 tblsp olives sliced
½ cup boiled chickpeas 
1 cup broccoli florets (you can add or replace any vegetables)
2-3 large tomatoes
2 garlic cloves
 2tblsp minced garlic
 2-3 green chilli chopped
1/2  cup pasta uncooked ( I have used penne pasta & macaroni)
 1 tbsp. Chopped cilantro
 1 tsp. dried oregano
1 tsp. dried Basil leaves
 salt as per the taste
black pepper 1tblsp
butter cubes  (optional)

Cook the pasta & drain. Heat 1 tsp oil in a non-stick pan. Add the cut tofu & stir fry till light brown.
In a cooker add 1 ½ cup of water, whole tomatoes, garlic cloves & green chillies. Pressure cook the tomatoes till done. Remove the lid. let it cool. Then remove the skin from the tomatoes. In a blender add all the boiled tomatoes, garlic & green chilles with ½ cup of cooked water. Blend & make tomato puree. Keep the tomato stock to use later.
In a large pan, heat the olive oil.  Add minced garlic cloves & sauté for 1 min. Then add all the veggies and sauté until the vegetables are just tender.
Now add the tomato puree, cooked stock, & salt and. Simmer for 10 minutes.
Add the cooked  pasta, boiled chickpeas, stir frid tofu, basil and oregano and continue to cook for another 5 minutes. 

Season with pepper & chopped cilantro. Sprinkle each bowl with 1 cube butter & serve hot.

sending this to DISH IN 30 MINUTES~ SOUPS & SALADS hosted by

Sunday, 6 January 2013

Mushroom spaghetti with desi touch...

Spaghetti is long, thin, cylindrical pasta of Italian origin. Spaghetti is made of semolina or flour and water.


Spaghetti- 150gm
mushroom sliced- 1cup
capcicum sliced- 1/2 cup
olive oil/ refined oil- 1-2 tblsp
1 medium size onion- chopped
GG paste- 1tsp
2 tomato medium size- boil the tomatoes for 1-2 min, remove the skin  & blend it to make puree
curry powder- 1tblsp
salt to taste


Fill a large pot with water and bring to boil. Add salt and add 150gm spaghetti. Cook until done about 10 minutes, and drain. In a large skillet, heat olive oil over medium heat. Sauté onions until softened, 1 to 2 minutes. Add Ginger garlic paste. Stir the masala till raw smell disappears from masala... Add tomato puree to it. Add curry powder to it. Mix well & stir them for 2-3 min. Then add the sliced mushroom, capsicum or any veggie u want to put. Mix well & stir for 1-2 min. Adjust salt. Add 1 cup of water. Let the veggies cook properly. (It works well when it is gravy type so that u can sauté the spaghetti) . Add the spaghetti & Toss with curry. Your mushroom spaghetti is ready to serve now.. Serve hot with sausage/ grilled fish or chicken/ meat balls/ Manchurian ....
I had my spaghetti wid chicken sausage...wht wll b Ur’s???

Saturday, 27 October 2012

Creamy penny pasta

Penny pasta tossed with lots of veggies, herbs & light creamy sauce.

1 ½ cup penny pasta 
2 tblsp butter/ oilve oil
1 tsp garlic powder
1 cup sliced onion/ capcicum/ carrots/ cabbage/olives / broccoli (U can add whatever veg. U like)
2 tblsp  all purpose flour
Milk- 1cup
Salt as per the taste
¼ tsp crushed black pepper
1tsp of red chilly flakes
1tsp of oregano
U can add bite size roasted chicken pieces too (optional)
1/2 cup grated Parmesan cheese


Boil the pasta as per the instruction. Drain all the water from pasta. Heat butter/ olive oil in a pan. Cook the  veggies till slight brown in clr & crispy. Keep aside.

Take a small bowl. Add flr & 4tblsp milk to it. whisk it to avoid lumps.
Heat a pan. Melt butter. Add milk & when it start boiling add the whisked flour & milk mix. Stir continuously to avoid lumps. Add red chilli flakes, garlic powder, crushed black pepper, salt & oregano .
U can add some cheese to the boiled milk. Let the cheese melt. 

Then add the boiled pasta & stir fried veggies to it. Mix well. now your pasta is ready to serve.. serve hooooootttt..:P
Note: Instead of garlics u can sprinkle garlic salt / grated garlic too.

Wednesday, 25 July 2012

creamy pasta salad..

Last month I went to one of my friend’s  birthday party.. There 1st time I had one creamy pasta salad..what a pretty salad it was..It was amazing...i just loved that & immediately I decided to make that pasta salad @ my home. I love pasta and if it is creamy then i double love it..The creamy pasta, juicy tomatoes and crunchy veggies  would make for a great combo! I couldn’t wait to make it. I made the salad & it came out very well & was so delicious. My husband loved it as well & wanted to eat the whole bowl :) friend here is recipe..:)

Mix pasta –500 gms  (I mixed penny pasta, tie pasta & macaroni)
1 cucumber chopped
½ cup onion chopped
½ cup sweet corn
½ cup Celery
1 tsp chilli flakes
½ cup chopped Green pepper
½ cup chopped tomatoes/ Grape tomatoes
1 cup Mayonnaise
2-3 tbsp sour cream
2tblsp  small cubed or shredded sharp cheddar cheese 
1 tsp black pepper powder
salt as per the taste
½ tsp garlic powder


Cook pasta according to package directions. Strain. Run cold water over the top until the pasta is cooled.
Take a large bowl . Whisk  mayonnaise, sour cream, cheese, chilli flakes, garlic powder & salt together. Stir cooled pasta, tomatoes & all veggies  into the dressing. Toss to combine. You can eat right away, or  Refrigerate for 30 minutes.
You could also add cooked chicken, cooked shrimp, crab meat, tuna or bacon if desired.