Minestrone Soup - Italian style

 

             This is a delicious and a nutritious Italian soup which has all the goodness of vegetables and greens. It serves as a one-pot meal and is very healthy and wholesome at the same time. So check out the step by step pictorial recipe to prepare this sumptuous and comforting dish.

            Apart from the veggies I have used, mushrooms and broccoli too, can be added to the soup to make it more nutritious. In short, any veggies you can lay your hands on can be made use of. Boiled and shredded chicken / mutton pieces or sautéed prawns can be added for a non-veg. version. 

• 2 tbsp. olive oil
• 2 bay leaves
• 1 tbsp. garlic cloves, chopped
• 1 onion, diced
• 1/3 cup French beans, diced
• 1 stalk celery, diced
• 1/3 cup zucchini, diced
• 1/3 cup carrot, diced
• 1 small potato, diced
• 1/3 cup green peas
• 2-3 tomatoes
• 1-2 tbsp. tomato paste
• 3-4 cups stock (vegetable / chicken)
• 1/2 cup boiled kidney beans (rajma)
• 1/2 cup boiled white chickpeas (kabuli chana)
• 1/2 cup boiled al dente macaroni paste
• handful of spinach, chopped
• 2-3 tbsp. parsley, chopped
• salt & pepper to taste
• 1 tsp. dried mixed herbs 
• 1-2 tbsp. grated cheese

           Blanch the tomatoes in hot water for 4-5 minutes. Discard the skin and chop them. 

          Heat oil in a pan and sauté the bay leaves, garlic and onion till translucent. 

          Then add the diced veggies and sauté for 2-3 minutes. 

          Now add the stock and simmer for 2 minutes.  

          Then add the tomatoes and tomato paste. Simmer on a low to medium till the veggies are soft.

         Then add the boiled kidney beans, boiled chick peas. boiled pasta, spinach leaves, parsley, dried herbs, salt and pepper.

          Simmer for 1-2 minutes and switch off the flame. Ladle into soup bowls and serve, garnished with grated cheese.

          Heat oil in a pan & sauté the bay leaves, garlic & onion till 

          translucent. 

                  Add the diced veggies & sauté for 2-3 minutes. 

                  Now add the stock & simmer for 2 minutes.  

Add the tomatoes & tomato paste. Simmer till the veggies are soft.

Add the boiled kidney beans, boiled chick peas. boiled pasta, spinach leaves, parsley, dried herbs, salt & pepper. Simmer for 1-2 minutes & switch off the flame. 

      Ladle into soup bowls & serve, garnished with grated cheese.

Mutton Keema Matar Spaghetti

 

            Enjoy this yummy Spicy Mutton Keema Matar Spaghetti - my style. It is just perfect for a light dinner. In fact, it can be enjoyed anytime of the day. It is a non-messy one-pot quick meal and can be had as it is without any accompaniment. 

          You can just add some red chili flakes for some extra spiciness. So dish out this fusion spaghetti dish when you crave for something satisfying apart from the usual stuff you keep having. This comfort meal can do wonders to lift up your spirit. 

• 300 gms. mutton keema / mince, washed well & drained
• 150 gms. spaghetti
• 1 tbsp. oil
• 2 tbsp. butter
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tomato, deseeded & chopped
• 1 tbsp. tomato paste
• 1-2 tsp. red chili powder
• 1/2 tsp. turmeric powder
• 1 tbsp. cumin powder-coriander powder
• 1 tsp. garam masala powder
• salt to taste 
• 1 tsp. mint, chopped

          Boil the spaghetti till al dente as per instructions. Drain and keep aside. (Reserve some of the water). 

          Heat oil in a pan and sauté the onion till light brown. Add the ginger-garlic paste and all the dry spices mixed with some water. Sauté till the oil separates.

          Now add the keema and combine well. Cook on a high flame for 2-3 minutes. Add the tomatoes and tomato paste. Give it a stir and cook, covered till almost dry.

          Add 1 cup water, salt and cook, covered on a low flame till the gravy is thick to a desired consistency.

          To serve, place the strained spaghetti on a serving plate and spoon the prepared keema gravy over it. 

          Garnish with chopped mint and enjoy this great comfort food anytime of the day. 

                

                              

                 

Prawn Spaghetti with South Indian Flavour

 

          Time to indulge in this yummy Indo-Italian treat of Spicy Prawn Spaghetti with some South Indian flavour. I gave a twist to a normal spaghetti dish by adding some sambar powder and curry leaves along with other ingredients. It turned out really yummy. 

          You can add some red chili flakes for extra spiciness. It is a nice comfort meal when you crave for something satisfying apart from the usual stuff you keep having. So this light meal can do wonders to lift up your spirit. 

• 150-200 gms. spaghetti
• 10-12 prawns, cleaned, deveined & washed
• 2 tbsp. oil
• 1 tbsp. butter
• 1/2 tsp. mustard seeds 
• 1/2 tsp. cumin seeds
• pinch of asafoetida
• 1 sprig curry leaves
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tomato, blanched, deseeded & chopped
• 1 tbsp. tomato paste
• 1 tsp. red chili powder
• 1 tsp. sambar powder
• 1/4 tsp. turmeric powder
• 1 tsp. coriander powder
• salt to taste
• coriander leaves, red chili flakes & fresh grated coconut to garnish

          Boil the spaghetti till al dente as per instructions. Drain and keep aside. (Reserve some of the water). 

          Make a paste of ginger-garlic and all the dry spices along with some water. Keep aside. 

          Heat oil and butter in a pan. Temper with mustard seeds, cumin seeds and asafoetida. Add the onion and curry leaves. Sauté till translucent. Now add the prawns and stir fry for a minute.

          Add in the spice paste and cook till the raw smell is gone. Then add the chopped tomatoes and tomato paste. Cook, covered for 2 minutes. 

          Now time to add in the drained spaghetti and some of the reserved liquid. Give it a toss so that it combines well with the masala. 

          Switch off the flame and garnish with chopped coriander leaves, fresh grated coconut and some red chili flakes for some extra spiciness if you wish. 

Bruschetta - Italian Appetizer

          This is a very easy, quick and a yummy Italian appetizer that can be dished out in a jiffy. It is completely a hassle free and a great comfort snack. You can mix and match with the ingredients easily available in your kitchen and present a fusion version for your loved ones. 

           In fact I gave a slight twist to this classic Italian recipe, by adding few chopped strawberries, some fried and crumbled paneer, chopped pistachios and peri peri sauce. It turned out real yum. This is a great party recipe where you can prepare the mix earlier and then do the assembling while serving. It will be a super hit. So Happy Cooking !!!

• 7-8 thick slices of baguette
• 1 small onion, chopped
• 1 small tomato, chopped
• 1 medium size cucumber, chopped
• 3-4 strawberries, chopped
• 2 garlic cloves, grated 
• pinch of salt
• pinch of pepper powder
• 1/4 tsp. red chili flakes 
• 1/4 tsp. oregano
• 1 tbsp. olive oil 
• 1 tbsp. peri peri sauce
• 1 tbsp. pistachios, chopped
• 1-2 tbsp. coriander leaves, chopped 
• 2 tbsp. butter
• extra olive oil and peri peri sauce to drizzle 
• hung yoghurt, sliced strawberry & coriander leaves to garnish (opt)

          In a bowl, mix together all the above mentioned ingredients (except butter, bread and the garnishing) and keep aside. 

          Smear some butter on the bread slices and toast them on a tawa / grill pan / oven till light brown. 

          While serving, spoon the prepared salad mix on the toasted bread and drizzle some olive oil and peri peri sauce. Garnish with some hung yoghurt, sliced strawberry and coriander leaves. 

Pasta & Prawn Frittata

          Frittata is basically an Italian omelette that has eggs, herbs, meat, veggies and seasonings in it. So here is my version of a frittata which I made using some prawns and pasta. This is a super quick dish when time is a constraint. 

          It can be had for breakfast, brunch, snack or anytime you wish. You can also pack for a lunch box meal too. Enjoy preferably, with some ketchup, chutney, mayo or hummus. So check the step by step pictorial recipe to prepare it. 

• 3 eggs, well beaten
• 8-10 prawns, cleaned & deveined
• 1/2 cup pasta, boiled al dente
• 1 onion, chopped
• 1 tsp. ginger, chopped
• 1 tsp. garlic, chopped
• 1-2 green chilies, chopped
• 1-2 sprigs curry leaves 
• 1/2 cup spinach, chopped
• 1 tbsp. fresh grated coconut
• 1 tsp. sesame seeds
• 1 tbsp. peanuts
• salt to taste
• 1/4 tsp. pepper powder
• 1-2 tbsp. mixed nuts, chopped
• 2 tbsp. oil 
• 1 tbsp. coriander leaves, chopped

          Dry roast coconut, sesame seeds and peanuts till light brown. After it cools down, grind and keep aside. Heat 1 tbsp. oil and saute the prawns till it changes colour. Drain and keep aside. 

          In the same oil, stir fry the onion, ginger, garlic, green chilies and curry leaves till light brown. Drain and keep aside. 

          Now add in all the remaining ingredients followed by the eggs (except oil and coriander leaves). 

          Spread it evenly and cook, covered 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 garnish with coriander leaves. Cut as desired and enjoy preferably with some ketchup, chutney, mayo or hummus. 

                       Heat 1 tbsp. oil & sauté the prawns till it changes colour. 

                     In the same oil, sauté onion, ginger, garlic, green chilies & curry leaves
                     till light brown. Drain and keep aside. 

                       Now add in all the remaining ingredients.....

                      .....followed by the eggs (except oil and coriander leaves). 

                     Spread it evenly & cook, covered on low flame till one side is done.
                     Carefully flip it over and cook the other side too.

                     Transfer to a serving plate & garnish with coriander leaves. Cut as desired
                     & enjoy with some ketchup, chutney, mayo or hummus. 

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.