LINGUINE PASTA WITH VEGETABLES IN SAUCE (MEERRA )

LINGUINE PASTA WITH VEGETABLES IN SAUCE

Ingredients:

2 tsp olive oil
50 grms mushrooms sliced
50 grms red capsicum sliced
50 grms yellow capsicum sliced
50 grms green capsicum sliced

2 tsp olive oil
2 tbs chopped onions
1 tbs chopped garlic

1 tbs red chillie paste

75ml cooking cream
300 ml warm water

1 pkt of Linguine pasta boiled and drained
80 grms spinach
2 tsp basil leaves shredded
Salt to taste
White pepper powder to taste
40 grms parmesan cheese


Method:

Heat the olive oil, sauté vegetables, and set it aside.
Heat the other 2 tsp of olive oil, add in the chopped garlic and onions.
Sauté well, add in the red chillie paste, stir till oil seperates.

Add in the cooking cream and the water, mix nicely.
Add in the boiled linguine pasta, the sautéed vegetables,
Spinach and basil. Add salt and pepper to taste.

Toss till combined, arrange on a plate and sprinkle with parmesan cheese.
Serve warm.

PASTA MUSHROOM MIX (Kugan )

PASTA MUSHROOM MIX

Ingredients:

1 tbs oil
4 pips garlic chopped
1 sprig curry leaves
2 big onions chopped
1 big tomato chopped

1 tbs coriander powder
½ tbs chillie powder
Salt to taste

300 grms button mushroom quartered
3 tbs of macaroni, half boiled and drained

½ tbs black pepper powder
Little chopped coriander leaves

Method:

Heat oil in a wok, add in the chopped garlic and sauté till nice aroma comes.
Add in the curry leaves, onions and sauté for a minute.
Now add in the chopped tomatoes, cook till mushy.
Sprinkle little water if needed.

Add in the coriander, chillie powders and enough salt.
Cook on low heat till the raw smell goes.
Add in the quartered mushrooms, and cook for a minute.
Add in also the half boiled macaroni, stir fry well.

Lastly add in the black pepper powder.
Remove and garnish with the cut coriander leaves.
Goes well with bread dosai or rice.

KUIH TEOW WITH SAUCE (Kugan )

KUIH TEOW WITH SAUCE

Ingredients:

300 grms fresh kuih teow (rice noodles )

1 tbs peanut oil
½ cup tofu cubes, stir fried

2 pips garlic smashed
¼ cup cauliflower florets
¼ cup carrot cut into vertical strips of 2 inches

½ cup of bean sprouts
1 tsp soy sauce
Salt to taste

Little spring onions chopped
Little lime wedges

Peanut Sauce: Grind To A Smooth mixture
½ cup roasted ground nuts
6 dried red chillies
½ tsp salt
½ tsp jaggery
1 cup of water

Ingredients:

Heat the oil in a non-stick pan. Stir fry the tofu and keep aside.
In the same oil add in the smashed garlic, let the nice aroma comes.
Add in the cauliflower florets and the carrots. Stir fry for 5 minutes.
Remove and keep aside.

In the same pan, add in the ground peanut sauce.
Simmer and let it boil a little, stir in between.
Add in the fried tofu, and the vegetables.
Add in the soy sauce little salt and the fresh kuih teow.

Toss every thing well, add in the beans sprouts
Sprinkle little water if the sauce is very thick.
Give a good stir , garnish with the spring onions.
Remove and serve with the lime wedges.

VEGETARIAN SPINACH LASAGNA ( Meerra )

VEGETARIAN SPINACH LASAGNA

Ingredients:

9 lasagna sheets, boiled as per direction
1 jar of marinara, or your favourite sauce
1 tsp chillie flakes

1 bunch of spinach, chopped roughly
400 grms ricotta cheese

2 tbs olive oil
2 pips of garlic minced
200 grms button mushroom sliced
1 cup of zucchini sliced
¼ tsp pepper powder
Salt to taste

1 cup grated cheddar cheese ( more if you like )

Method;

Preheat a oven to 350 F

Heat a pan, add in the olive oil.
Add in the garlic, add in the zucchini and mushrooms.
Add in salt , pepper and cook only till they are wilted.
Remove and keep aside.

Mix the chopped spinach and the ricotta cheese. Keep aside.
Add the chillie flakes to the sauce, mix and keep aside.

Spray a oven proof dish with cooking spray.
Pour about a ½ a cup of sauce to cover the bottom.
Lay 3 lasagna sheets on top, followed by mushroom mixture.
Followed by a layer of spinach and ricotta cheese mixture.
Now spoon the sauce to cover the layer.

Do this two more times, ending with the lasagna sheets.
Pour sauce to cover the lasagna sheets.
Now sprinkle the cheddar cheese covering the top.
Cover very loosely with tin foil and bake for about 50 minutes.

SPICY PASTA ( Kugan )

SPICY PASTA

Ingredients:

1 tbs oil
1 onion cut into slices
¼ cup carrots cut into lengths
¼ cup beans cut into lengths
¼ tsp salt

1 tsp ginger paste
1 tsp garlic paste
¼ cup capsicum cut into lengths
2 green chillies sliced

1 ½ tsp chillie powder
½ tsp coriander powder
2 tbs tomato sauce
1 tbs soy sauce
1 tbs vinegar
1/2 cup of water or as needed
Salt to taste

2 cups macaroni cooked and strained

Method:
Heat the oil in a wok. Add in the onions and saute till light brown.
Add in the carrots , beans and salt. Stir fry for a second.
Add in the ginger , garlic paste, capsicum and green chillies.
Stir fry well, add in the chillie, coriander and the sauces.

Stir well, add in the water and salt. Let it come to a boil.
You will get a thick gravy or sauce.
Now add in the cooked macaroni and srir fry well.
Remove and serve the spicy macaroni.

NOTE: Sorry I cut my veges into cubes

MAC AND CHEESE FOR DEV ( Kugan )

MAC AND CHEEZE FOR DEV

Ingredients:

1 cup of elbow pasta
Little salt
50 grms of chedder cheeze cut into cubes

1 tbs flour
½ tsp salt
½ tsp dry mustard
A pinch of black pepper
A pinch of chillie flakes
A pinch of ground nutmeg

1/3 cup of sour cream
1 egg slightly beaten
3 tbs yellow onion chopped
¾ cup milk
¾ cup heavy cream
¼ tsp of worchestershire sauce
½ tsp of tabasco sauce, or any hot sauce
¾ cup grated chedder cheeze.

Method:
Preheat oven to 180 degrees Centigrate
Boil a large pot of water with little salt and the macaroni.
Cook until al dente.

Grease an 8 x 8 inch baking dish.
Drain the macaroni well and pour them evenly into the prepared dish.
Sprinkle in the cubed cheeze and mix gently until evenly distributed.
Set the dish aside.

In a large mixing bowl, add in the flour, salt, mustard, black pepper,
chillie flakes and nutmeg powder well.
add in the sour cream, egg and whisk until blended.
Next whish in the onions, milk, heavy cream, and the two sauces.

Pour this mixture over the macaroni in the baking dish.
Finally sprinkle the grated cheeze evenly over the top.
Bake until the sauce sets around the edges.
The middle must be a little saucey. About 30 minutes.
Remove and allow the dish to cool for 10 minutes. Enjoy DEV

MAC AND CHEEZE ( Kugan)

MAC AND CHEEZE

Ingredients:

½ cup elbow macaroni
2 tbs butter
½ tbs flour
1 cup milk
1 tbs of chopped yellow onions
1 cup chedder cheeze shredded
Little fresh ground pepper
A pinch of dry mustard
A pinch of salt

Method:

In a pot of boiling , salted water cook the pasta to al dente.
Drain, return to the pot and melt in the butter. Toss to coat.

Whisk together the milk, flour, onions, pepper mustard and salt.
Stir into the pasta and add the cheeze.
Over low heat, continue to stir for 3 minutes or until creamy.
Serve at once.

INDIANIZED CHEEZE MACORONI ( Kugan )

INDIANIZED CHEEZY MACORONI

Ingredients:

2 cups macoroni
1 tbs oil
Little salt

1 tbs butter
1 big onion chopped
2 green chillies chopped
1 big tomato, remove seeds and chopped
2 tsp chillie powder or curry powder

2 tbs butter
3 tbs flour
2 cups warm milk
¼ cup warm water
1 cup grated cheeze
½ tsp coarsely ground black pepper
Salt to taste

½ cup grated cheeze
½ cup bread crumbs

Method:
Cook the macoroni with lots of water, salt and oil.
Drain it once it is cooked, add little oil, mix well and keep aside.

Heat 1 tbs of butter in a pan. Add in the onions and saute well.
Add in the green chillies, and stir fry once.
Now add in the tomatoes and chillie powder.
Stir fry well and remove. Keep aside.

Heat a thick bottomed pot with the 2 tbs of butter.
Once it melts, add in the flour and using a whisk, whisk,
and cook for about 3 minutes.. Add slowly the warm milk and keep on whisking
so that it dose not form lumps.

Add in the ¼ cup of warm water, grated cheeze, pepper powder and salt.
Let it cook for few minutes, till sauce thickens. There should be a good amount
of sauce, so that your macoroni will not be dry, while baking. Off the stove.
Mix in the onion mixture, and the cooked macoroni. Mix well.

Grease a baking pan and pour the mixture into the pan.
Sprinkle the half cup of cheese on top. also sprinkle the bread crumbs on top.
Bake in the oven for about 20 minutes at 180 degrees Centigrate.
Serve warm with any accompaniments.

MARINARA SAUCE

Another common sauce used in US.
This was taught by my African friend.
Its a very common sauce, which every one makes.

MARINARA SAUCE

Ingredients:

1 kg red ripe tomatoes, blanched and skin removed
½ cup extra virgin olive oil
3 garlic pips finely chopped
1 medium onion finely chopped
2 stalks celery finely chopped
1 medium sized carrot finely chopped
½ tsp salt or more if you like
½ tsp freshly ground black pepper
1 tsp oregano
1 tbs chopped parsely
1 tsp sugar (optional)
2 bay leaves.

Method:

In a large pot, heat the oil on medium heat.
Add the onions and garlic and sauté for about 10 minutes.

Add in the celery, carrots, salt, sugar and pepper.
Sauté well, till all the vegetables are soft.

Add the crushed tomatoes and the bay leaves.
Also add in the oregano and parsely leaves
Simmer on low heat without covering.
Let the sauce thicken, it will take about 30 minutes.
Stir once in a while.
When the sauce thickens, remove from the flame.
Remove the bay leaves, taste for salt and pepper.
When cool you can blend it for a smooth finish.
Cool and refrigerate. This sauce can be used for all types of pasta,
also as the base for pizza.
You can even use it as a dip. It keeps well for a week.

VEGETARIAN SPAGHETTI BOLOGNAISE

VEGETARIAN SPAGHETTI BOLOGNAISE

Ingredients:

100 grms spaghetti
1 cup mixed vegetables beans , peas, carrots corns
½ cup cubed capsicum
¼ cup spring onions cut
1 cup grated cheese
2 firm tofu crumbled ( seasoned with ginger garlic paste and pepper powder)
3 pips garlic chopped
2 tsp red chillie powder
2 tsp sugar
6 tbs tomato sauce
3 tbs chillie sauce
400 grms tomatoes cut into pieces
10 button mushroom sliced
Little pepper powder
Salt to taste
2 tbs butter

Method:
For Spaghetti:
Boil water in a pan, add 1 tbs of oil, ½ tbs salt and add spaghetti.
Cook till done, strain and keep aside.

For The Sauce:
Take 300 ml water in a pot, add in the cut tomatoes.
Add in the chopped garlic, 2 tsp of sugar, 1 tsp salt
and the 2 tsp of red chillie powder. Cook for 10 minutes.
Cool , and blend them in a mixie.
Then strain the mixture in a strainer. The gravy should be quite thick.

In a wok, add in 2 tbs of butter , add in the mixed veges and cubed capsicums. Sauté well, add in the crumbled tofu , spring onions,
Sliced mushroom, chillie sauce, tomato sauce, pepper powder
Mix well, add in the sauce and cook for about 10 minutes.
Taste for salt and remove.

To Assemble:
Spread the spaghetti in a oven proof plate.
Pour the sauce over the spaghetti, sprinkle grated cheese.
Grill or put in the oven till the cheese melts a little.
Serve hot.

Note: The crumbled tofu gives the resembles of minced meat.
We can make vegetable balls, fry them and serve along with
the spaghetti.

SPIRAL PASTA WITH EGG PLANTS

Ingredients:

1 ½ cups of spiral pasta. Boil with salt, drain and keep aside
2 tbs olive oil
5 pips of garlic chopped
1 big onion sliced

1 large capsicum cut into short strips
1 zucchini quartered lengthwise and diced
1 cup sliced button mushrooms
1 ½ cups tomatoes chopped
1 cup of diced egg plant
1 cup finely shredded spinach

1 tsp red chillie flakes
1 tbs dried oregano
¼ tsp crushed coriander seeds
¼ tsp crushed aniseeds
½ tsp dried thyme
2 tbs fresh basil leaves
½ tsp black pepper powder
1 ½ tsp salt

Method:
In a large pot, heat the olive oil. add in the chopped garlic.
Sauté well, add in the sliced onions and a pinch of salt.
Stir on low flame till soft.

Add in the egg plants, and capsicum. Stir this till they are half done.
Now add in the zucchini, mushrooms and tomatoes.
Add in the chillie flakes and salt and cook for about 5 minutes.

Now add in the spinach and stir till the leaves wilt a bit.
Now add in all the herbs, basil leaves, black pepper,
and give it a very good stir.

Add in the cooked pasta and combine well with the gravy.
Serve hot.

MUSHROOM LEMON LINGUINE PASTA

Ingredients:

200 grms linguine pasta
100 grms finely sliced tinned button mushrooms
2 pips garlic finely sliced
30 ml extra virgin olive oil
1 tsp thyme leaves
1 tbs chopped parsley
2 tbs grated paemesan cheese
1 lemon zested and juiced
Little ground black pepper

Method:
Slice the mushrooms and put them in a big bowl.
Add in the olive oil, salt minced garlic, lemon juice and zest.
Add also the thyme leaves. Mix well.

Cook the pasta till al dente.
Drain the pasta loosely, retaining some water.
Quickly put the pasta into the bowl with the olive oil mixture.

Toss everything together well, and then add in the parsley, cheese,
pepper and toss again well. Serve at once.

LEMON LINGUINE PASTA

Ingredients:

400 grms linguine pasta
1 tbs extra virgin olive oil
2 pips garlic finely chopped
½ tsp crushed chillie flakes
1 tsp lemon juice
¼ tsp lemon zest
Little lemon skin finely cut
Little coriander leaves chopped
Salt to taste

Method:
Cook the linguine till al dente.
Retain little of the cooking water from the pasta.

Heat a non stick wok with the olive oil.
Add in the garlic and the chillie flakes.
Sauté for a minute, add in the lemon juice, salt
and pour about ½ cup of the pasta water into
the olive oil garlic mixture.
Add in the pasta and turn off the heat.
Add in the lemon zest , coriander leaves and the cut skin.
Toss the pasta well with the sauce, allowing it time to soak up the sauce.

NOTE: You can add pepper powder if you like.

PASTA IN CHEESY SAUCE

Ingredients:

300 grms elbow pasta
3 pips garlic chopped
2 green chillies sliced
6 button mushrooms sliced
2 tbs all purpose flour
1 cup milk
½ cup any vegetable broth
1 tbs olive oil
4 tbs parmesan cheese
1 tsp oregano
Little fresh parsley
Ground pepper to taste
Salt to taste

Method:
Boil the elbow pasta in lots of water, little oil and salt.
Drain and keep aside once it is cooked.

Now in a saucepan, heat the olive oil. Add in the garlic,
and the green chillies, sauté until the garlic is slight brown.
Add in the sliced mushrooms and the vegetable broth.
Sauté until the mushroom is cooked.

Now sprinkle the all purpose flour and mix well with the mushrooms.
Keep stirring for about 5 minutes.
Now pour in the milk and stir well. See that no lumps are formed.
You can add 1 glass of water and keep stirring continuously.
Now add in the grated cheese and mix well.

When the all purpose flour is cooked and a creamy gravy is formed,
add in the pasta and mix well.
Add in the salt, pepper, oregano and mix it well.
Let the pasta get coated well with the gravy.
Remove and garnish with the cut parsley.
Serve it at once or the pasta will absorb the gravy
and will become too soft.

The other way of serving is to place the pasta in a serving plate.
Now pour the sauce over the pasta.

NOTE: You can add veges like carrots and French beans
If you like.

PENNE ARABIATTA

Ingredients:

200 grms penne
4 tbs of extra virgin olive oil
2 pips of garlic finely chopped
2 tsp of chillie flakes (more if you need more heat)
300 grms red tomatoes chopped
Little parsley leaves chopped
Salt for seasoning.

Method:

Boil the penne with salt and little oil.
Cook till al dente, drain and keep.

Heat the oil in a non stick pan on low heat.
Add in the chopped garlic and sauté till golden in colour.
Add in the chillie flakes and sauté again.

Now add in the chopped tomatoes, stir nicely.
Add in salt and cook on low heat for about 20 minutes.
The contents should reduce by now.
The arabiatta sauce will be now ready.

Add the cooked pasta into the pan containing the sauce.
Stir for few seconds to coat the pasta with the sauce.
Do this while the pan is still on the heat.
Sprinkle with the chopped parsely, give a quick stir.
Serve at once.

TOMATO MACARONI

Ingredients:

200 grms macaroni or any pasta
1 onion sliced
½ cup capsicum cut into pieces
3 tsp olive oil
3 tbs grated parmesan cheese
Little parsely chopped
1 tsp salt

For the sauce:
1 ½ cups tomato puree
½ tsp chillie flakes
½ tsp basil
½ tsp oregano
½ tsp sugar
Salt to taste

Method:
In a big pot add 2 litres of water, 1 tsp oil and salt.
Boil for about 8 minutes or till the pasta is al dente.
Drain the pasta and keep aside.

In a thick bottomed pan, heat the 2 tsp oil.
Add in the onions and capsicum and cook for a minute.
Now add in the tomato puree and cook till the moisture evaporates.
Now add in the herbs, sugar , salt and the chillie flakes.
Mix well, add in ¼ cup of water and cook for 10 seconds.
Add the cooked pasta and toss well.
Remove to a serving dish, garnish with cheese and parsely.
You can serve this pasta with fried potato wedges, steamed veges, or salad.

SPAGHETTI AGLI ALIO

Ingredients:
400 grms of dried spaghetti
½ cup olive oil
4 pips garlic finely chopped
2 large red chillies finely chopped
2 tbs parsley finely chopped
½ tsp ground black pepper
Salt to taste

Method:

Boil the spaghetti in a big pot of salted water.
Stir well and boil until the pasta is al dente.
That is it will be soft if you press between your two fingers.

While the pasta is being cooked, combine the oil, chillie and garlic
In a small pan. Cook over low heat to allow the oil to absorb
the flavours. The garlic should be golden brown.

Drain the cooked pasta and return it to a large pan over low heat.
Sim the fire very low, pour the oil mixture over the pasta.
Add in the parsly, mix thoroughly so all the pasta is well coated with oil.
Season with salt and black pepper powder. Serve hot.


NOTE: I usually serve this with marinara sauce, and some steamed veges.

SIMPLE MASALA MACRONI

Ingredients:

100 grms macroni
1 onion sliced
1 tomato chopped
2 tbs carrots cut into matchsticks
¼ tsp garam masala
1 tsp chillie powder
2 tsp tomato sauce
1 tsp oil
Salt to taste

Method:

Boil water, add little salt and oil.
Add in the macroni, boil till cooked.
Drain , wash in cold water, keep aside.

Heat oil in a wok, add in the onions, tomatoes.
Sauté well, add in the cut carrots.
Mix well, add in the chillie powder, garam masala
powder, tomato sauce and salt.
Mix nicely so that it is cooked well.

Now add in the cooked macroni and mix well.
See that the macroni is well coated with the gravy.
Remove and serve.

You can sprinkle little grated cheese if you like.