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. 

Pasta Biryani

          This easy and quick one pot meal is yummy and can be made replacing rice with pasta. I have added some veggies like assorted bell peppers, capsicum, green peas and beans. You may add any other veggies of your choice. This is a kid friendly dish and goes best with some raita and fryums / papad. 

          It is an ideal after school snack or a lunch box meal. Adults may relish it as breakfast / brunch or as a lunch box meal too. For a vegetarian version, omit the omelette and you are done with a healthy no-frills meal in no time. So check out the step by step pictorial recipe to prepare it.

• 1 cup pasta, boiled al dente
• 2 tbsp. ghee
• 2 bay leaves
• 1" cinnamon stick 
• 2 green cardamoms
• 1/2 tsp. cumin seeds 
• 1 onion, sliced
• 1 tsp. ginger-garlic paste
• 1-2 green chilies, slit 
• salt to taste
• 1/2 tsp. turmeric powder
• 1-2 tsp. biryani masala
• 1 cup colored bell peppers and capsicum, sliced 
• 2 tbsp. chopped beans, blanched
• 2 tbsp. frozen green peas
• 2 tbsp. mixed dry fruits, chopped
• 1 egg, well beaten with a pinch of salt and pepper powder
• 1 tsp. oil 
• 1 tbsp. mint & coriander leaves, chopped

          Heat 1 tsp. oil in a pan and make an omelette with the beaten egg. When done, cut into small pieces and keep aside. 

          Heat ghee and temper with cumin seeds, bay leaves, cinnamon and cardamoms. Sauté for a few seconds.

          Add the onion and sauté till transparent. Add ginger-garlic paste and turmeric powder. Stir fry for few more seconds. 

          Add the veggies and biryani masala. Sauté for 1-2 minutes or till it turns soft. Now add the boiled paste, nuts, green chilies and salt. Mix everything well and stir fry for 2 minutes.

          Switch off the flame and add the coriander-mint leaves and the omelette pieces. Give it a toss and serve with raita and fryums / papad. 

                     Heat ghee & temper with cumin seeds, bay leaves, cinnamon & cardamoms. 
                     Sauté for a few seconds.

                        Add the onion and sauté till transparent. 

                      Add ginger-garlic paste & turmeric powder. Sauté for few more seconds. 

                     Add veggies & biryani masala. Sauté for 1-2 minutes or till it turns soft.

                     Add boiled paste, nuts, green chilies & salt. Mix well & sauté for 2 min.

                        Add coriander-mint leaves & the omelette pieces. Give it a toss.

                                  Serve with raita and fryums / papad. 

Keema Pasta Curry

          There is nothing fancy about this dish. It is just a simple no-fuss homemade style keema curry. As I had some leftover boiled pasta, I added them to the curry. So make your usual Keema Masala and add some boiled pasta or macaroni to make a fusion out of it. 

          It can be relished either with steamed rice / flavored rice or any Indian bread for a wholesome meal. How's that? You can also have it just as it is. In that case, increase the quantity of pasta. So do check for a simple and easy step by step pictorial recipe to prepare this amazing and yummy treat.

• 1 cup mutton mince / keema, washed & drained 
• 1/2 cup pasta, boiled al dente with a pinch of salt & drained
• 3 tbsp. oil
• 1-2 bay leaves
• 1" cinnamon stick
• 2-3 green cardamoms 
• 4-5 cloves
• 1 tsp. cumin seeds
• 2 onion, sliced
• 1" ginger
• 2-3 garlic cloves
• salt to taste 
• 1/2 tsp. turmeric powder
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• 1 tbsp. red chili powder
• 1 tomato, chopped
• 1 tsp. garam masala powder
• 1 tsp. ghee
• 1 tsp. coriander leaves, chopped

          Grind 1 onion, ginger and garlic into a smooth paste. Keep aside.

          Heat oil in a pan and temper with bay leaves, cumin seeds, cinnamon, cardamoms and cloves. Sauté for a few seconds.

          Add remaining onion and stir fry till light brown. Now add the ground paste and continue to sauté till the oil separates.

          Add all the dry spices (except garam masala powder) and mix well. Now time to add the tomatoes and cook, covered on a low flame till it is nicely mashed.

          Add the drained keema and cook till dry. Add 1 cup water, cover and simmer till the gravy thickens.

          When done, add the boiled pasta, garam masala and ghee. Give it a toss and switch off the flame. Garnish with coriander leaves and keep it covered for 4-5 minutes. 

           Serve as a side dish with either plain steamed rice, jeera rice, plain biryani, pulao, naan, tandoori roti, kulcha, paratha or just plain chapati. You may also enjoy with appam, idiyappam or dosa.

                     Heat oil & temper with bay leaves, cumin seeds, cinnamon, cloves &
                     cardamoms. Sauté few seconds. Add remaining onion & sauté till light 
                     brown. 

                       Add the ground paste and continue to sauté till the oil separates.

                        Add all the dry spices (except garam masala powder) and mix well. 

                       Add tomatoes & cook, covered, on a low flame till it is nicely mashed.

                                            Add the drained keema and cook till dry. 

                              Add 1 cup water, cover and simmer till the gravy thickens.

                      Add boiled pasta, garam masala & ghee. Toss & switch off flame. 

                      Garnish with coriander leaves & keep it covered for 4-5 minutes. 

                      Serve with plain steamed rice, jeera rice, plain biryani, pulao, naan,
                      tandoori roti, kulcha, paratha or chapati. You may also enjoy with
                      appam, idiyappam or dosa.