Pasta Kadhi

           Kadhi (spiced yogurt) is very popular in most North Indian homes. They differ from one region to the other in regard to the usage of ingredients. It is made with or without some pakoras dipped in it. Kadhi being my personal favourite, I keep experimenting. 

          I wanted to do something new and interesting. So made the usual kadhi with some boiled pasta thrown in. It turned out very yummy. Relish as it is like a soup or with jeera rice, plain biryani, pulao, plain steamed rice or chapati. 

• 1/2 cup yoghurt
• 1/2 cup pasta, boiled al dente
• 3 cups water
• 2 tbsp. besan (chickpea flour)
• 1 tsp. ginger-green chili paste
• 1/4 tsp. turmeric powder
• 1 tsp. kasuri methi, crushed
• 1/2 tsp. roasted cumin powder
• salt to taste
• 1-2 tbsp. ghee
• 1/2 tsp. cumin seeds
• pinch of asafoetida
• pinch of red chili flakes
• 1 tsp. coriander leaves, chopped

           Whisk together yoghurt, water, besan, ginger-green chili paste and all the dry spices till smooth. 

           Heat ghee and temper with cumin seeds and asafoetida. Add the yoghurt mix and bring it to a boil. 

          Simmer on low flame, by stirring at intervals till it turns slightly thick in texture. Add the pasta and simmer for a minute more. 

          Switch off the flame and transfer to a serving dish. Garnish with coriander leaves and chili flakes. 

           Relish as it is like a soup or with jeera rice, plain biryani, pulao, plain steamed rice or chapati. 

Pasta Frittata - Indo Italian Style

          Frittata is basically an Italian omelette with eggs, veggies, meat, herbs and other seasonings in it. So here is my version of an Indo-Italian style Frittata with eggs, Pasta, Indian spices and few mixed veggies thrown in. 

          This is a super quick dish when you are running out of time. It can be enjoyed for breakfast, as a snack or for lunch / dinner. You can also pack for a lunch box meal too. So check the step by step pictorial recipe to prepare it.

• 4 eggs
• 2 tbsp. cheese, grated
• 1/2 cup pasta, boiled al dente
• 1/2 cup chopped mixed veggies (carrot, peas, beans, red cabbage, etc.)
• 2 tbsp. oil
• 1/2 tsp. cumin seeds
• pinch of asafoetida
• 1 onion, chopped
• 1 tsp. ginger, grated
• 1-2 green chilies, chopped
• 1 tsp. sesame seeds
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. coriander powder
• 1/2 tsp. cumin powder
• 1/2 tsp. garam masala powder
• 1 tsp. kasuri methi, crushed
• 1/2 tsp. red chili flakes
• 1 tsp. flaxseed
• 1 tbsp. fresh grated coconut
• 1 tsp. coriander leaves, chopped

          In a bowl, whisk together eggs, cheese, red chili flakes, kasuri methi and flaxseed. Keep aside. 

          Heat oil in a pan and temper with cumin seeds and asafoetida. Then add the onion, ginger and green chilies. Saute till light brown.

          Now add the chopped veggies, sesame seed and all the dry spices. Mix well and add some water. Cover and cook till the veggies turns soft.

          Spread the boiled pasta and then pour the egg mix over it. Cover and cook on a low flame till one side is done. 

          Carefully flip it over and cook the other side too. Transfer to a serving plate and cut as desired. Serve, garnished with fresh grated coconut and coriander leaves. 

                       Whisk eggs, cheese, red chili flakes, kasuri methi & flaxseed. 

                       Heat oil & temper with cumin seeds and asafoetida. 

                       Add onion, ginger & green chilies. Sauté till light brown.

                      Add chopped veggies, sesame seed & all dry spices. Mix well & add some
                      water. Cover & cook till the veggies turns soft.

                       Spread the boiled pasta.

                      Then pour the egg mix over it.

                      Cover & cook on low flame till one side is done. Flip & cook other side. 

                     Transfer to a serving plate and cut as desired. 

                            Serve, garnished with fresh grated coconut and coriander leaves. 

Chatpata Gnocchi Masala (Indo - Italian Fusion Style)

          Here is an amazing side dish of Gnocchi in an Indo Italian Fusion. They are small dumplings made of potato and refined flour that is had as a pasta based dish. But in this recipe, I gave a new twist and made into an Indian style chatpata - spicy and tangy side dish that goes very well with our very own chapattis or rice.  

          For a healthier version, I went in for sweet potatoes and whole wheat flour. You can make them in lots and freeze them to be used later. Do try this amazing dish and present something new on your dining table. So check out the step by step pictorial recipe to prepare it.

Gnocchi-

• 2 medium size sweet potato, boiled & mashed (approx. 2 cups mashed)
• pinch of salt
• 1/4 tsp. turmeric powder
• 1 tsp coriander-cumin powder
• 1/2 tsp. red chili powder
• 1 tsp; kasoori methi. crushed
• 1 egg yolk
• 1/2-3/4 cup whole wheat flour (atta)
• some rice flour to be dusted

Stir Fry-

• 2 tbsp. oil
• 1/2 tsp. cumin seeds
• 1 onion, chopped
• 1 tsp. garlic, chopped
• 1 tsp. ginger, chopped
• 1 fresh red chili, chopped
• 2-3 tbsp. coriander stems, chopped
• 1 sprig curry leaves
• 1/4 tsp. asafoetida
• 1 tsp. tomato paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp; garam masala powder
• 1 tsp. red chili powder
• 1 tsp. lime juice
• 2 tbsp. coriander leaves, chopped
• few sliced onion to garnish

             In a bowl mix together the mashed sweet potato, pinch of salt, turmeric powder, coriander-cumin powder, garam masala powder, crushed kasoori methi, red chili powder and the egg yolk.

          Add the whole wheat flour and knead into a soft dough. Cover and keep aside for 15-20 minutes. On a floured surface divide the dough into several small portions and roll each portion lengthwise like long snakes.

          Cut them into 1" pieces. Press a fork over each of them to leave an impression. Transfer to a plate that has been dusted with some rice flour. Meanwhile bring sufficient water to boil along with few drops of oil. 

          Drop the prepared gnocchi pieces in it, few at a time, till they float to the surface. Remove with a slotted spoon and transfer to a plate. Keep aside.

          Heat 1 tbsp. oil in a pan and sauté the Gnocchi pieces till light brown. Drain and keep aside. Heat remaining oil and temper with cumin seeds. Sauté for a few seconds.

          Add the onion, ginger, garlic, chili, coriander stem, onion and asafoetida. Fry till light brown. Add the fried Gnocchi pieces, salt, turmeric powder, garam masala powder, tomato paste.

           Combine everything well and sauté for a minute or two. Then add the red chili powder, and stir to combine well. When done, add the the lime juice and coriander leaves. Serve, garnished as a side dish with onion slices.

                                  Boil the sweet potatoes.

                          Mash them with egg yolk, salt, turmeric powder, red chili powder, 
                          kasoori methi & coriander-cumin powder.

                                 The mashed sweet potato mix.

                                 Add flour to it & knead into a dough.

                                 Shape dough into a log.

                                 Cut into equal portions.

                           Roll each portion lengthwise & further cut them into small pieces.

                         Press each of the pieces with a fork to leave an impression on them.

                                 All the beautiful Gnocchi pieces.

                                 Transfer to a plate that has been dusted with rice flour.

                              In hot boiling water, drop the pieces few at a time and simmer.

                                 Till they rise to the top.

                                  Remove them with a slotted spoon.

                                  Transfer to a plate.

                                  Heat 1 tbsp. oil & sauté gnocchi pieces till light brown.

                                  Keep them aside.

                                   Heat remaining oil & temper with cumin seeds.

                          
                 Add onion, coriander stems, ginger, garlic, chili, curry leaves & asafoetida. 
                 Sauté till light brown.

                    Add salt, Gnocchi pieces, turmeric powder, garam masala powder & tomato
                     paste. Sauté.

                                 Add chili powder. Mix everything well.

                                  Finish it off with lime juice & coriander leaves.

                                  Serve, garnished with sliced onion as a side dish.

Gnocchi & Spinach Stir Fry (Indo - Italian Fusion Style)

          Gnocchi in Italian style is generally made with potatoes and refined flour. They are small dumplings that are boiled and sautéed with butter or any sauce preferred. They are had as a pasta based dish. But here I gave a new twist to Gnocchi which I stir fried with spinach for a perfect side dish that goes very well with our very own chapattis or rice. 

          And for a healthier version, I went in for sweet potatoes and whole wheat flour. So replace the usual potatoes and paneer with Gnocchi and make your spinach curry in this new style. So check out the step by step pictorial recipe to prepare it.

Gnocchi-

• 2 medium size sweet potato, boiled & mashed (approx. 2 cups mashed)
• pinch of salt
• 1/4 tsp. turmeric powder
• 1 tsp coriander-cumin powder
• 1/2 tsp. red chili powder
• 1 tsp. kasoori methi. crushed
• 1 egg yolk
• 1/2-3/4 cup whole wheat flour (atta)
• some rice flour to be dusted

Stir Fry-

• 2-3 thick bunches spinach, chopped
• 2 tbsp. oil
• 1 tsp. cumin seeds
• 1 tsp. garlic, chopped
• 1 onion, chopped
• 1/4 tsp. asafoetida
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. coriander-cumin powder
• 1 tsp. lime juice

          In a bowl mix together the mashed sweet potato, pinch of salt, turmeric powder, coriander-cumin powder, garam masala powder, crushed kasoori methi, red chili powder and the egg yolk.

          Add the whole wheat flour and knead into a soft dough. Cover and keep aside for 15-20 minutes. On a floured surface divide the dough into several small portions and roll each portion lengthwise like long snakes.

          Cut them into 1" pieces. Press a fork over each of them to leave an impression. Transfer to a plate that has been dusted with some rice flour. Meanwhile bring sufficient water to boil along with few drops of oil. 

          Drop the prepared gnocchi pieces in it, few at a time, till they float to the surface. Remove with a slotted spoon and transfer to a plate. Keep aside.

          Heat oil in a pan and temper with cumin seeds. Sauté for a few seconds and then add the garlic and green chilies. Fry till the garlic changes colour.

          Then add the onions and asafoetida. Sauté till light brown. Add the spinach, turmeric powder and coriander-cumin powder. Keep stirring on a medium flame till the moisture has evaporated. 

          Add the prepared gnocchi and lime juice. Give it a mix and stir fry for a minute or two. Switch off the flame and serve as a side dish with either rice or chapatti.

         

                                  Boil the sweet potatoes.

                          Mash them with egg yolk, salt, turmeric powder, red chili powder, 
                          kasuri methi & coriander-cumin powder.

                                 The mashed sweet potato mix.

                                  Add flour to it & knead into a dough.

                                 Shape the dough into a log.

                                 Cut into equal portions.

                         Roll each portion lengthwise & further cut them into small pieces.

 
                         Press each of the pieces with a fork to leave an impression on them.

                                 All the beautiful Gnocchi pieces.

                                 Transfer to a plate that has been dusted with rice flour.

                                In hot boiling water, drop the pieces few at a time & simmer.

                                  Till they rise to the top.

                                  Remove them with a slotted spoon.

                                  Transfer to a plate.

                                 Heat oil & temper with cumin seeds.

                                  Add garlic & green chilies.

                                 Add onions & asafoetida & sauté till light brown.

                     Add spinach, salt, turmeric powder & coriander-cumin powder. Fry
                     till the moisture has evaporated.

                            Add prepared Gnocchi & lime juice. Stir fry for a minute or two.

                                 Serve as a side dish with either rice or chapattis.