Lemon flavoured Couscous

Couscous is one such ingredient which I would always stock up in my kitchen simply because it can be a rescue meal or be a part of fantastic salad or simply because its healthy and filling. It appears like semolina (Rawa/ sooji ) it belongs to the pasta family and it comes in small, medium and large sizes (the size of the grain can differ). It is commonly seen in Moroccan, middle eastern, west African and Italian cuisine. I always love to prepare couscous with many mixed seafood ( like prawns, fish, squid etc.) or meat. But, this one is a completely veg version with mixed veggies and lemon flavour. Here goes the recipe....

Ingredients:
Couscous - 100 grams
Onion (white) - 1 nos
Carrot - 1 small
Beans (chopped) - 1/4 cup
Capsicum - 1 small
Baked beans - 1 small tin
Fresh parsley (chopped) - 2 tbsp
Lemon juice - 1 tbsp
Salt for taste
Olive oil - 1 tbsp
Water for cooking

Method:
Cook couscous using a steamer along with 1/4 tsp olive oil and keep this aside. In a wok add remaining olive oil and stir fry finely sliced onions, carrot (cut into thin strips), capsicum (diced), beans, baked beans and stir well. Add salt for taste, lemon juice and stir again. Finally add chopped parsley and turn off the flame. Mix the cooked couscous and serve hot.

Note:
Add some skinned almonds, pine nuts etc. for variation.

Spaghetti noodles (Indian twist)

Spaghetti noodles is one easy and tasty recipe. I would love to have this noodle pasta anytime. I served the noodles with spicy tomato sauce which was so flavourful. Here goes the recipe...

Ingredients:
Spaghetti noodles - 100 grams
Onion - 1 nos
Tomato paste - 2 tbsp
Tomato puree - 1 cup
Garlic paste - 1 tbsp
Veg stock cube - 1 small
Bay leaves - 1 nos
Dried oregano - 1/4 tsp
Chilly powder - 1 tsp
Paprika (sweet) powder - 1 tsp
Garam masala - 1/2 tsp
Carrots - 1 nos
Capsicum - 1 large
Olive oil - 4 tbsp
Salt for taste

Method:
Cook spaghetti noodles in hot boiling water for 8 min or till its done. Strain water using a colander and keep this noodle pasta aside. In a stew pot, heat oil and stir fry finely sliced onions, garlic paste for 1-2 min. Add chilly powder and give it a stir. Add all the remaining ingredients like tomato paste, tomato puree, paprika powder, garam masala, dried oregano and veg stock cube (can add some water if required). simmer for 10 min. Now add the carrots (cut into thin strips) and capsicum (diced) and stir well. Finally add salt for taste and turn off the flame. The tomato flavoured sauce is ready. Pour this sauce over cooked spaghetti noodles and serve hot.

Note:
I prefer the veggies to be crunchy, hence I hardly cook them. If soft veggies are preferred, cook for a little longer after adding carrots and capsicum.

Stir fried spaghetti noodles (Asian twist)

Simple and quick spaghetti noodles with Asian twist. Here goes the recipe...

Ingredients:
Spaghetti noodles - 300grams
Eggs - 2 nos
Shredded chicken - 200 grams
Chilly paste - 1 tbsp
Garlic paste - 1 tsp
Dark soya sauce - 1 tsp
Aroma or flavour cube (tomato) - 1 small
Salt and pepper for taste

Method:
Cook spaghetti noodles in hot boiling water till its done. Strain water using a colander and keep the spaghetti aside. In a wok, Heat oil, add chilly paste, garlic paste and saute for a min. Add eggs with constant stirring, shredded chicken, and stir well. Add aroma or tomato flavour cube, dark soya sauce and stir well again. Add salt and pepper for taste. Toss well and serve hot.

Note:
Can add chilly powder, instead of chilly paste. Can add light soya sauce instead of dark soya sauce. Can try with other flavour cubes as well. Can include some veggies instead of chicken and egg for a veg version. Great way to use leftover chicken, egg, veggies etc.

Gnocchi in creamy mushroom sauce (Healthy version)

Gnocchi pasta with creamy mushroom sauce and other vegetables was healthy and tasty enough to satisfy me. I used a very very low fat cream (extra light), along with oyster mushrooms, carrots, capsicum and freshly chopped parsley. It was simple and quick, yet so fantastic. Here goes the recipe...

Ingredients:
Gnocchi pasta - 1 cup
Garlic paste - 1 tsp
Carrots - 1 nos
Capsicum - 1 nos
Oyster mushroom - 1 cup
Freshly chopped parsley - 1 handful
Veg stock cube - 1 nos
Pepper for taste
Salt for taste
Extra light cream - 150ml
Olive oil - 2 tsp

Method:
Bring water to boil in a stew pot. Add the gnocchi pasta along with salt and cook for 10min or till its done. Strain water using a colander. Keep this pasta aside. In a wok, heat oil, add garlic paste and saute for a min. Add thinly sliced carrots and capsicum along with oyster mushrooms and stir fry for 3 min. Add veg stock cube, salt and pepper for taste, gnocchi pasta and stir well again. Add the cream with constant stirring. Finally add freshly chopped parsley and toss well till the pasta is well coated with cream. Now its done. Serve hot.

Note:
Can increase the cream quantity to 200ml. And can also substitute with cream with fat.
Looking for some other PASTA ?

Gnocchi in rich tomato sauce

This is a simple Gnocchi pasta in rich red tomato sauce (rahu sauce). I have also used some mushrooms and capsicum for added flavours. Here goes the recipe...

Ingredients:
Gnocchi pasta - 1/2 cup
Chopped garlic- 2 tbsp
Oyster mushrooms (chopped) - 1/2 cup
Capsicum - 1 nos
Spring onions (chopped) - 1/2 cup
Kashmiri chilly powder - 1 tbsp
Pepper powder - 1/2 tsp
Double concentrate tomato paste - 2 tbsp
Tomato puree - 1 small tin
Veg stock cube - 1 nos
Oil (I prefer olive oil) - 4 tbsp

Method:
In a stew pot boil water. Add pasta to boiling water and cook for 10 min. When cooked strain using a colander and keep the pasta aside.In a wok add olive oil, chopped garlic and saute for a min. Add double concentrate tomato paste, chilly powder and stir fry. Now add oyster mushrooms, diced capsicum, spring onions and cook for 5 min. Add the cooked pasta, pepper, and veg stock cube and stir for a min (water may be added). Finally add tomato puree and toss for about 2 min. Pasta is now ready to be served.

Note:
I have not added salt in this recipe as the veg stock cubes that I used contained salt, You'll may add salt if required.
Click here for some other Pasta

Penne rigate in a spicy sauce

Penne rigate pasta with a spicy vegetarian sauce is just a complete meal. I just binge on such recipes. Here it goes...

Ingredients:
Penne pasta - 1 cup
Carrot - 1 nos
Capsicum - 1 nos
Green peas - 1 small tin
Tomato puree - 2 tbsp
Tomato paste - 1 tbsp
Veg stock cube - 1 nos
Chilly powder - 1 tsp
Pepper powder - 1 tsp
Onion paste - 1 tsp
Garlic paste - 1 tsp
Salt for taste
Oil - 2 tbsp

Method:
Cook pasta in hot boiling water for 10 min or till its done. Strain water using a colander and keep the pasta aside. Cut carrots into thin strips, dice capsicum and keep aside. In a wok, heat oil, saute onion and garlic paste. Add chilly powder and give it a stir. Add all the remaining ingredients except pasta and saute for 2 min. Add some water if required and continue to cook for another 2 min. Add the pasta and salt if required. Toss well until its well coated with the spicy sauce. Serve hot.

Note:
Can top it with cheese. I have excluded it, just to keep the pasta healthy. If you don't prefer the veg stock cube, then can add dried herbs of your choice like oregano, thyme, sage, etc. for flavour.

Spicy Gnocchi Pasta ( Indian twist)

Spicy Gnocchi pasta with oyster mushrooms and eggs sounds so Indo-Italian? To make a lot more healthier I have added veggies like carrots, beans etc. And I have excluded cheese and cream. Isn't this a healthy meal? Yes, it is ... Here goes the recipe...

Ingredients:
Gnocchi pasta - 1 cup
Eggs - 2 nos
Onion - 1 nos
garlic paste - 1 tsp
Mushrooms( chopped) - 1 cup
Double concentrate tomato paste - 1 tbsp
Tomato puree- 2 tbsp
Carrots -1 nos
Beans - 1/2 cup
Chilly powder - 1 tbsp
Pepper powder - 1 tsp
Veg stock cube - 1 nos
Olive oil - 4 tbs

Method:
In a stew pot, bring water to boil , Add salt and cook pasta till its done. Strain water using a colander and keep this cooked pasta aside. In a wok, heat oil, add Finely chopped onions and garlic paste and saute for a while, add chilly powder and cook for a min. Now add tomato paste and puree, chopped mushrooms, carrots, bean and cook till oil separates. Add eggs with constant stirring. Now add the veg stock cube, pepper powder and salt if required along with the cooked pasta and toss well. Serve hot.

Note:
Can include cheese also. But I've have tried my best to keep this healthy so excluded cheese.

Penne pasta with Mushroom sauce( Indian twist)

Penne rigate pasta with spicy oyster mushroom sauce , ha! this is so Indo-Italian. I just loved it. For vegetarians who love spicy food, this is all the way from paradise. Here it goes...

Ingredients:
Penne pasta - 1 cup

For the mushroom sauce:
Onion - 1 nos
Ginger-garlic paste - 1 tbsp
Chilly powder - 1 tsp
Tomato paste - 1 tsp
Green chilly - 1 nos
Pepper powder - 1 tsp
Oyster mushroom -1 cup
(chopped)
Salt for taste
Olive oil - 2 tbsp

Method:
Cook pasta (add salt also) in a stew pot in hot boiling water for 8 min, or till its done. Strain water using colander and keep the pasta aside. In a wok, heat oil, add finely chopped onion and fry till golden brown. Add ginger-garlic paste and saute for a min. Add chilly powder and stir for 1/2 min. Add finely chopped mushrooms, green chillies, tomatoes paste and cook till its done. Add salt and pepper and serve hot along with the cooked pasta.

Note:
The pasta can be added to this sauce and tossed well before serving. Do not add water as the washed mushrooms will contain some water.

Sauce Bolognese( Bolognaise)

This sauce is usually used along with pastas. Originally from Bologna (Italy). This is a creamy rich sauce usually made of beef meat. Other common ingredients are onions, celery, carrots, tomato puree, wine, cream etc. I've added some spices for extra spicy flavour. Here it goes...

Ingredients:
Onion - 1 nos
Garlic cloves Minced (minced) - 2
Chilly powder - 1 tbsp
Celery - 1 stalk
Carrot - 1 nos
Beef - 500 grams
Milk -1 cup
Tomato puree - 1 cup
Chicken stock cube - 1 nos
Pepper - 1 tsp
Basil and parsley (chopped) - 1 tbsp
White wine - 1/4 cup
Cream - 100 ml
Salt for taste

Method:
In a stew pot, add olive oil, When slightly hot, add finely chopped onions, minced garlic and chilly powder and saute for 2 min. Add finely chopped celery and saute for another 2 min. Add finely chopped carrot and finely chopped beef and saute for 5 min. Add the remaining ingredients except cream and salt and cook for 1 hour or until its almost done( the required consistency must be obtained). Now turn the flame to low heat, add the cream with constant stirring, add salt and serve hot with pasta. You can cool the remaining sauce and store in refrigerator.

Note:
Traditional recipe will not have chilly powder in it. I used cooking cream (thin ones). Can add oregano or other spices if you'll prefer that flavour. For penne pasta with sauce bolognese recipe click here

Penne pasta with sauce bolognese(bolognaise)

Sauce bolognese originated from Bologna in Italy. Its traditionally made of beef . Other ingredients like pork chunks may also be added. This is often mistaken for sauce ragu (tomato base sauce), but this one has very little tomatoes in it, and has a more creamy texture. Here goes the recipe...

Ingredients:
Penne pasta - 1 cup
Sauce bolognese - 1 cup
Chopped parsley - 1 tsp
Pepper - 1/4 tsp
Salt for taste
Olive oil - 2 tbsp
water for cooking

Method:
Cook pasta for about 8 min in hot boiling water or till its done in a stew pot (or casserole). Strain water using a colander and keep this cooked pasta aside. In a wok, add olive oil, add the cooked pasta with dash of salt and pepper. Add chopped parsley and turn of the flame. Serve hot with sauce bolognese.

Note:
For sauce bolognese recipe click here.

Creamy Penne rigate pasta (Healthy version)

I've always been using ragu (sauce with tomato base) in all my pastas. I somehow, always liked it spicy (with lots of Indian spices and masalas). This time, I tried something different. Penne rigate pasta with cream and mint leaves. Mint leaves may be unusual cause most of the time when I want to have pasta with pesto sauce its usually basil leaves that's there. Actually, I wanted to add parsley leaves for a change and somehow ended up with mint leaves. I had added lots of freshly ground garlic and the flavour of garlic along with the cream and mint was good enough to satisfy me that creamy pastas can be fantastic. I have not added any cheese ( keeping health in mind) but, adding cheese of your choice can make the pasta more rich and creamy. Here goes the recipe...

Ingredients:
Penne rigate pasta- 1 small cup
Cooking cream - 100 ml
Mint chopped - 1 tbsp
Garlic chopped - 1 tsp
Garlic paste - 1 tsp
Veg stock cube - 1 nos
Pepper powder - 1/2 tsp
Olive oil - 1 tbsp
Salt for taste

Method:
Cook the pasta for 8 min or until its done in hot boiling water (use a casserole or stew pot). Strain water using a colander and keep the pasta aside. In a wok, add olive oil, when slightly hot add chopped garlic and garlic paste and saute for a min. Add the cooked pasta and give it a stir. Add veg stock cube, pepper and stir again. Turn to low heat, add cream with constant stirring. Stir until you get your required consistency, check for salt and add if needed. Finally add the chopped mint and turn off the flame. Serve hot.

Note:
Can garnish with cheese and serve. I have used cooking cream for making it more healthy, if you'll prefer your pasta to be very creamy then you'll can add rich cream or any other cream of choice along with cheese. Mint if added earlier may lose its flavour, always best to add at end.

chicken tikka tagliatelle pasta

I was always thinking of cooking pasta with great Indian twist and flavours in it. This time I wanted to cook chicken tikka pasta. I Chose spinach flavoured tagliatelle pasta whose texture would be rough and porous enough to compliment the rich and spicy chicken tikka masala sauce. This ribbon shaped pastas goes really well with any sauce, and chicken tikka masala was just too good. For those who love the non-veg pasta... specially spicy ones, unlike the regular continental pastas. here is the recipe...

Ingredients:
Spinach flavoured tagliatelle - 6 nos
Chicken tikka - 300 grams
garlic cloves - 4 nos
carrots - 1 nos
bell peppers - 1 nos
tomato puree - 1 tin
basil chopped - 1 tsp
parsley chopped - 1 tsp
chicken stock cube - 1 nos
chilly powder - 1 tbsp
olive oil - 4 tbsp
salt for taste

Method:
In a stew pot boil enough water, add the pasta and cook till done. Strain the water using a colander. keep aside in a serving plate. In a wok, add olive oil, finely chopped garlic, carrots, bell peppers , chopped parsley and basil and stir for a min. Now add chilly powder, tomato puree, chicken stock cube and the chicken tikka pieces( cook chicken tikka before hand or even leftover chicken tikka can be used). check for salt, add if required. Cook for 5 min until the gravy thicken, turn off the flame. Pour this over the cooked pasta and serve.

Note:
Click here for Chicken tikka recipe
Great way to use leftover chicken tikka pieces. The pasta can be added to the wok and tossed well with the sauce, if required or preferred that way.

Farfalle pasta ( Indian twist)

Farfalle or bow tie pasta gets its name from the Italian word farfalla( butterfly).This looks exactly like a bow tie. Though its initially made like a rectangle shaped pasta, then its cut at the edges and then pinched in between giving a bow tie shape to it. Cooking with lots of cheese is really a good idea as the cheese can get stuck to the edges making it more delicious. But I have Just added the cheese at the end of the recipe( keeping the calories in mind... din't want all the calories from the fat).Here goes the recipe...

Ingredients:
Pasta - 1cup
chopped garlic - 2 tbsp
carrots - 1/2 cup
beans - 1/2 cup
bell peppers - 1/2 cup
spring onions - 1/2 cup
chilly powder - 1 tbsp
paprika powder 1/2 tsp
pepper - 1/2 tsp
tomato puree - 1 small tin
Chopped parsley - 1 tbsp
chopped basil - 1 tbsp
veg stock cube - 1 nos
cheddar cheese - 1/4 cup grated
olive oil - 4 tbsp

Method:
In a stew pot boil water. Add pasta along with pinch of salt to the boiling water and cook for 12 min or untill its cooked. Strain water using a colander and keep the pasta aside. In a wok add olive oil, chopped garlic, chilly powder and saute. Now add juliennes of carrot, beans, bell peppers,spring onions and stir for a min. Add Tomato puree, chopped parsley and basil along with veg stock cube( add salt if required, as stock cubes contain salt) and stir fry. Finally add pasta along with pepper powder and give a good toss cook for a min and then change it to a serving plate garnish with cheese and serve.

Note:
You'll can add cheese of your choice. After topping with the cheese microwave for a min( this melts the cheese really quick).

Spinach and tomato pasta( Indian twist)

I simply love pasta. I almost love to cook it everyday and eat all three times a day. Since I'm always using Durum wheat pasta( quite healthy), I just feel like having a second serving. I usually cook vegetarian pastas at home for me.( then I add some chicken or fish or prawns as per need of others). Though I cook quite a lot of variety of pasta like penne, gnocchi, tortiglioni, farfalle, tagliatelle, spaghetti etc... Rotini( helix shaped, not to be mistaken for fusili) as always been my favourite. This one is spinach and tomato flavoured and made from durum wheat( usually rotini is made of all purpose flour or maida). I have excluded cheese ( even cheese topping or grated cheese) and have included Indian spices. Here goes the recipe...

Ingredients:
Rotini pasta - 1 cup
chopped garlic- 2 tbsp
carrots( cut into thin strips ) - 1/2 cup
beans(juliennes) - 1/2 cup
spring onions( chopped) - 1/2 cup
chilly powder - 1 tbsp
pepper powder - 1/2 tsp
tomato puree - 1 small tin
veg stock cube - 1 nos
Oil( I prefer olive oil) - 4 tbsp

Method:
In a stew pot boil water. Add pasta to boiling water and cook for 10 min. When cooked strain using a colander and keep the pasta aside.In a wok add olive oil, chopped garlic and saute for a min. Add juliennes of carrot, beans, spring onions, chilly powder and stir fry. Now add pasta, pepper, and veg stock cube and stir for a min. Finally add tomato puree and toss for about 2 min. Pasta is now ready to be served.

Note: I have not added salt in this recipe as the veg stock cubes that I used contained salt, You'll may add salt if required.