Final Outcome: Yummy!!!
This
recipe is very unique. I never thought the ingredients it contains can
work together to create a wonderful Italian dish.
Recipe:
Ingredients:
Pasta: 2 cups boiled water with a tsp of salt
Spinach Puree: 1/2 cup
Buttermilk or curd: 1 cup
Garlic: chopped 3 cloves
Flour/ Maida: 1 tbsp
Capsicum chopped: 1/2
Mushrooms: 5-6 chopped
Italian seasoning: 1 tsp
Salt
Crushed pepper as per taste
Oil
Mozzarella cheese grated: 2 tbsp
Method:
1. Heat oil in a pan. Stir fry capsicum and mushrooms till they are soft. Add salt, pepper and a little Italian seasoning. Set it aside.
2. In the same pan heat a little oil and add garlic (don't burn it). Add Flour stirring continuously. After it turns light brown add butter milk and stir. Keep on low heat for 4-5 mins and stir. Add spinach puree, salt, pepper and Italian seasoning. Let it cook for 4-5 mins.
3. Add cheese, pasta capsicum and mushrooms. Mix well and cook for a couple of mins.
Summer is here. I am not a fan of summer but 2 things that summer brings with it are lovely: mangoes and vacation! I will be taking a short vacation soon:-)
Source: http://www.dailygarnish.com/2010/08/zucchini-pasta-with-tomato-mushroom-sauce.html
Final Outcome: Very good!!!
We always love pasta. This is a very good recipe. I have made some changes to the recipe.
Recipe:
Ingredients:
Red Onion chopped: 1
White onion chopped: 1
Tomato: 3-4 large
Mushrooms: 1 pack button mushrooms
Baby corn chopped: 5-6
Capsicum chopped: 1
Garlic cloves: 3-4
Italian seasoning: 2 tsp
Zucchini shaved into stripes: 1(I just had 1. 2-3 would have been great).
Pasta boiled: 1 cup
Oil
Salt to taste
Pepper powder to taste
Method:
1. Heat oil in a pan. Add garlic and onions and saute. After the the onions turn translucent add baby corn and cook for 5 mins. Add capsicum and mushrooms.
2. Add chopped tomatoes. Let it cook till the tomatoes leave a lot of juice and sauce becomes watery. Add Italian seasoning and salt.
3. Stir fry zucchini stripes in a pan with little oil and season it with salt and pepper.
4. To serve place boiled pasta in a bowl. Pour the above sauce on the pasta. Top it with zucchini stripes. (If you have enough zucchini replace pasta with zucchini stripes).
I read this article today: Living with less.
Nice article. Otherwise it was a normal Monday ( pulled myself out of bed, dragged my feet till almost 8, then rushed to office:-))
Source: Read many online recipes and ended up cooking my own version.
Final Outcome: Very very good
I am jumping from Moravla, Majjige Huli to Ravioli. I have cooked recipes from different cuisines before but not in such a short time. This was "Exhausting" recipe to cook and also to eat :-).
I made mushroom ravioli. I committed an unspeakable error and had to make most of the ravioli again. I was exhausted by the end of it, and when I sat down to eat, I ate so much that i was exhausted eating it ( the next day I took 8 flight of stairs, Khichidi as diet food just to balance out excess eating of ravioli:-)).
Recipe in short:
For stuffing: cook garlic (2-3 cloves), Mushroom and little sweet corn in oil till it is dry (all water from mushrooms should evaporate). Add salt, cheese(mozzarella) and Italian seasoning.
For Ravioli: Kneed Maida(all purpose flour), salt, little oil and pinch of soda.Let it stand for 15-20 mins covered with wet cloth.
For tomato sauce: Cook veggies (baby corn, capsicum, little onion and garlic). Add tomato puree, cheese(mozzarella), Italian seasoning, salt.
Cut small circles of the flattened dough. Place stuffing on one circle and place 2nd circle on top. Press the ends with a fork.
Boil water with a spoon of oil. Put ravioli into the boiling water 2-3 at a time. Once they are done they float to the top.
Place them in a dish and serve with sauce.
