Showing newest posts with label Italian Food. Show older posts
Showing newest posts with label Italian Food. Show older posts


Pesto Pasta / Green Herbs Enriched Pasta - Pasta with Snow Peas

Pesto Pasta:


For Pasta:

Extra virgin olive oil
Pasta - your fav' shell.

For Sauce:

Basil leaves 1 bunch
Parsley 1/2 a bunch
Pine nuts toasted 1 table spoon
Extra virgin olive oil

...Wet grind them to thick paste.

For Toppings:

I used snow peas
Parmesan cheese to garnish


Cook pasta as per the directions.

In a wide wok, heat oil...add snow peas and stir-fry for couple of minutes. Add the sauce and followed by pasta. Cook briefly or until the sauce gets absorbed...garnish with cheese.

Serve warm as a main dish.


Vegan Pasta Biriyani - Recipe Adopted from Gita's Blog

Pasta Biriyani:

Over the past few years, as more and more I traveled, the more I tasted and experimented quite a different decadent recipes:) Since, my days are already sorted out with working commitments, cookery classes and regular damn chores...I hardly ever get a chance to try those cakes, soups, salads, pastas from my fellow bloggers' that keep tempting me endlessly, even in my dreams:)

So, when Gita kept ranting all about healthy food and stuff...I was gleefully eager to incorporate some of her wise ideas.:) Particularly, I am bit inclined towards Biriyani(Okay okay, easy...I know you all knew that). When I saw her recipe for Pasta Biriyani' it certainly went deep inside my heart and got crystallized there, the next moment I am with shopping cart, at super market...looking for quality pasta on the aisle. Well, if you haven't tried fusing Italian stuff with Indian herbs, probably you might want to give it a try...the complexity and richness all in one simple recipe, definitely guaranteed satisfaction:)

Here is the Original Recipe:)

Below is my Tweaked Recipe:


Radiatore Pasta 1 cup
Soya chunks 1/2 cup
Green chili 1 chopped
Onion 1 small bulb - grated
Tomato 1 small - pureed
Ginger 1" grated
Garlic 1 clove minced
Mint leaves few
Cilantro leaves few
Cloves 2
Cinnamon 1 stick
Bay leaves few
Garam masala powder 1/4 spoon
Olive oil few spoons.
Tomato wedges to garnish
Cilantro leaves to garnish
Parmesan cheese to garnish(optional).


Cook pasta as per the directions behind the box, set aside. I add salt and a spoonful oil to it while boiling, in case if you want to try that:)

Boil the soya chunks with enough water and salt for about 7-10 minutes. Once it is done...squeeze the excess water out, retain the chunks.

In a wide skillet, heat oil. Add the whole spices, followed by chilies, onion, ginger and garlic...fry real good, maybe till the raw odor is gone.

Further add the tomato puree, mint, cilantro leaves and garam masala powder.

Now add pasta and soya chunks to it...fry over high heat, briefly.

Garnish with chopped tomatoes, cilantro leaves and Parmesan cheese.



Spaghetti and Meatballs

Meatballs and Spaghetti:

Last few days, I was scrambling around, to use up all the leftovers from my pantry. I was left scratching my head for a while with a box of spaghetti! Then realized, I could just make the Meatballs and Spaghetti, my long time due. Although I have fermented this recipe for a while...clearly wanted it, in my own way. Yes, that's right you guessed it 'Chicken'. I was hesitant for one thing because, 'really skeptical to pair the chicken koftas with spaghetti and still call it an Italian dish'!!! But I figured it would be okay since it can be whipped in minutes and I have already made the koftas, anyway.


Spaghetti 1 fistful sticks
Chicken Kofta
Veggie Kofta
Marinara sauce/spaghetti sauce
Parmesan cheese.


Boil water with right amount of salt. Immerse the spaghetti completely...cook till tender. Now wash this several times in cold water. Retain in a colander.

In a wide wok, heat few spoons of olive oil. Add the veg-balls or meat balls...saute for few minutes. Add the marinara sauce...bring this to real hot.

Now stir-in the cooked spaghetti and stir-fry over high...let the sauce coat well to all the sides.

Serve warm, garnish with cheese. Enjoy.


Saffron Risotto:


Italian rice/Arborio rice 1 cup
Vegetable broth 2 cups
Saffron 1/4 spoon
Milk few spoons
Butter a cube
Cheese 1 cup shredded
Saffron few strands to garnish.


Wet grind 1/4 spoon of saffron with milk and make a thick paste, set aside.

In a heavy bottomed skillet, melt butter. Stir-in rice....let the rice coat oil thoroughly.

Add enough salt and vegetable broth to it. Cover and cook over low-sim heat.

When the rice is half the way done, add saffron milk and continue cooking.

When rice is done without any liquid, add cheese. Mix thoroughly.

Garnish with saffron strands. Enjoy!

Vegetable Cheese Rice:


Arborio Rice/Italian 1 cup
Carrots 1 small finely chopped
Peas 1 fisful
Jalapenos 1-2 finely chopped
Scalion 1 small finely chopped
White pepper 1 spoon
Black pepper 1 spoon
Cheese as per taste
Vegetable oil few spoons.


Cook rice with little bit of salt and oil in it. Spread them in a tray to get well seperated stiff rice.

In a wide skillet, heat oil.Add jalapenos and scalions to it. Fry real good till golden color.

Then add carrots and peas to it. Cover and cook for 2-4 minutes.

Followed by rice, salt, white and black pepper. Fry real good over high heat without lid.

Now stir-in cheese. Maybe not at one corner, crumble at all the sides and give a quick toss. Let it melt real good.

Serve warm as a main dish.


Asparagus Risotto:

Spring Risotto.


Arborio Rice (Italian Rice) 1 cup
Asparagus 6-9(tough ends trimmed & cut in 2" bits)
Carrot finely chopped
Scallions 1-2 fienly chopped
Jalapenos 1 seeded & chopped
Red Bell pepper 1 sliced
Peppercorns 1 spoon - ground
Chicken Broth 2 cups
Salt to taste
Parmesan cheese freshly grated 1/2 cup
Olive oil few spoons
Parsley/basil to garnish.


Cook rice with chicken broth and pich of salt. When the rice is done, set aside.

In a wide skillet, add oil. Add all the above mentioned ingredients(except cheese and parsley) and stir-fry them.

When the veggies are done, stir-in rice. Let the oil coat the rice well. Let all ingredients coem togather.

Now add cheese and parsley too. Make upt he fishishing touch.

Serve warm as a main dish.

Mini Pizza

Mini Pizza:


For Dough:

All purpose flour 1 cup
Baking soda 1/4 spoon
Baking powder 1/4 spoon
Sugar 2 spoons
Butter - melted few spoons
Dry yeast 2 spoons.

For Sauce:

Tomato sauce 1 table spoon
Italian herbs sesonning powders 2 spoon
Parsley falkes 1/2 spoon
Dry red chili flakes 1/2 spoon
Ground black pepper 1/4 spoon
Olive oil few spoons.

For toppings(as per choice)

Black & green olives
Purple ONions
Olive oil few spoons
Italian herbs sesonning powder 2 spoons.


For Dough:

In a wide bowl, add luke warm water. Add salt, sugar, butter and yeast. let this stand till they becoem foamy.

Now add flour, baking salt and soda to it. Knead them to soft, smooth fissure less dough. Cover with damp cloth. Let this sit for 7 hours. Maybe till it rises to 3 fold.

Make equal parts out of it. Knead them gently. Using a biscuit cutter, cut them into desired shapes. Set aside.

For Sauce:

In a sauce pan, heat oil. add all the above mentioned items and bring it to thick sauce to paste like consistency. Set aside.

For Mini Pizza:

Line the oven tray with aluminium foil. Run few spoons of olive oil.

Place the mini pizza with equal gap. Run 1 spoon of sauce on each of it. Spead tehm evenly. Now top with your desired topping. Run again few spoons of oil and herbs.

Bake them for 12-15 minutes over 350.

When they are almost done. Cheese it and rebake again till the cheese melts(another 4-6 minutes).

Serves good as a snack.


Strawberry Triffles: (Italian Style)


Strawberries 1 bowl full(quartered)
Balsamic vinegar 1 cup
Amretto few spoons
Whipped cream 1 large bowl full
Pound cake 1
Mint leaves few for decoration.


Vertically slice the pound cake. Now using a round shape model, cut them into 4" inch roundels.

Marinate quartered strawberries in balsamic vinegar for atleast 45 minutes.

Now, in a tall glass, Place one roundels of the pound cake. Brush it with amretto. Followed by strawberries and whipped cream. Now repeat it in the same order for 3 times or until the tall glass is full.

Always make sure that the end of the glass should have whipped cream finally.

Repeat this for many glasses.

One can sprinkle little of brown sugar on the top. Place 4 mint leaves at one side of the glass tumbler.