Multigrain Macaroni Pasta in Tomato Sauce

 

            Check out this healthy Italian classic dish of Pasta in Tomato Sauce. I used multigrain Macaroni Pasta to dish out this comfort food. I usually prepare the sauce before hand and keep it refrigerated so that I can dish out this yummy breakfast / one-pot meal at a short notice. 

            For a non-veg. version, you can add chicken / mutton mince or some sausages. Spaghetti too can be used in place of pasta or macaroni. Either ways, it tastes simply delicious. So check out the step by step pictorial, recipe to prepare it. 

• 1 cup pasta, boiled al dente 
• 1/4 cup water in which it was boiled
• 2-3 tomatoes, pureed
• 2 tbsp. olive oil
• 1 tsp. butter 
• 1 bay leaf
• 1 tbsp. garlic, chopped
• 2 onions, chopped
• salt to taste
• 1/2 tsp. pepper powder or to taste
• 1/2 tsp. red chili flakes or to taste
• 2 tbsp. tomato ketchup
• 2 tbsp. tomato paste
• 2-3 tbsp. cheese, grated

           Heat oil and butter in a pan and sauté the bay leaf and garlic for a minute. Then add the onion and stir fry till translucent. 

          Add the tomato puree, tomato paste and tomato ketchup. Give it a mix.

          Then add salt, pepper powder and red chili flakes. Sauté for 8-10 minutes on a medium flame or till the sauce reduces to the right consistency.

          Add the boiled pasta and the water in which it was boiled. Mix well and simmer for 2 minutes. Serve, garnished with grated cheese.

                      Boil the pasta till it is al dente and keep aside. 

             

           

      Heat oil & butter in a pan & sauté the bay leaf & garlic for a minute. 

                          Add the onion & stir fry till translucent. 

       Add tomato puree, tomato paste & tomato ketchup. Give it a mix.

      Add salt, pepper powder & red chili flakes. Sauté for 8-10 minutes.

            Add the boiled pasta & the water in which it was boiled. 

                        Mix well and simmer for 2 minutes. 

                    Serve, garnished with grated cheese.

Bread Pinwheel Sandwich

          This kid friendly recipe is just irresistible for young and old alike. A very easy and a yummy preparation, it is ideal for a kids party / breakfast, any kitty party, tea time snacks or for a kid's lunch box meal. They can be served cold, baked or pan fried. This is the latter version. Enjoy just as it is or with some chutney, mayo or ketchup. Choice is yours. So check out the step by step pictorial recipe to prepare it. 

          You can prepare these bread pinwheel sandwiches in many ways. You can mix and match with any filling of your choice and dish out this amazing sandwich. Any veggies not liked by your kiddo can be camouflaged and made into these appealing sandwiches. 

          For the veg. version, paneer, cheese, mashed potato, sliced / shredded mixed veggies, etc. can be used and for the non-veg. version, salami, cold cuts, omelette, sliced sausages, etc. works just as fine to make these healthy snacks. 

• 6 bread slices (I used brown bread)
• 2 tsp. butter
• 2 tsp. green chutney
• 2 tsp. ketchup
• 4 tbsp. grated cheese
• 2 pinches of pepper
• 1 tbsp. crushed peanuts
• 1 tsp. chopped pistachios
• 1 tsp. coriander leaves
• 2 pinches of oregano
• 1-2 tbsp. butter / olive oil to pan fry

        

           Cut all the edges from the bread slices (use up these later for making breadcrumbs or upma).

          Roll them as thin as possible with a chapatti roller so that it can be rolled easily without breaking. 

          Apply butter, green chutney and ketchup over the bread slices. Take a ketchup slice and place the butter slice over it. 

          Spread half of the cheese, followed by the crushed peanuts, pepper powder, oregano, chopped pistachios and coriander leaves. 

          Now place the chutney slice over it and gently roll it tightly to make a pinwheel. Wrap around a foil / cling wrap and refrigerate for some time.

          Cut the rolls into 1" pieces and keep them aside. Heat some butter / olive oil in a tawa / pan and pan fry the cut pinwheels for 1-2 minutes on both sides.  

          Drain on a kitchen towel and serve them just as it is or with green chutney, sauce or mayo.

                       Cut all the edges from the bread slices.

                       Roll them as thin as possible with a chapati roller. 

                       Apply butter, green chutney & ketchup over the bread slices. 

                       Take a ketchup slice and place the butter slice over it. 

                      Spread half of the cheese, followed by crushed peanuts, pepper powder, 
                      oregano, chopped pistachios and coriander leaves. 

                       Now place the chutney slice over it. 

                       Gently roll it tightly to make a pinwheel. 

                        Wrap around a foil / cling wrap & refrigerate for some time.

                        Cut the rolls into 1" pieces and keep them aside.

                    Heat some butter/olive oil & pan fry cut pinwheels for a min. on both sides. 

                        Drain on a kitchen towel.

                        Serve them just as it is or with green chutney, sauce or mayo.

Mushroom Pizza

          Pizza is obviously the most loved and the best comfort food of all. It is enjoyed by all generations alike. So let me share an easy and a yummy homemade mushroom pizza which has no yeast and is made of whole wheat flour. 

          It is prepared in two ways - in a pan and oven baked. So get going and dish out this amazing snack and enjoy with your loved ones. With one bite of it there will be many expressions. So check out the step by step pictorial recipe to prepare it.

Pizza Dough - (Makes 2)

• 1 cup whole wheat flour (atta)
• 1 tbsp. olive oil
• 2 tbsp. yoghurt
• 1/2 tsp. sugar
• 1/4 tsp. salt
• 1/4 tsp. baking soda
• pinch of red chili flakes 
• pinch of oregano

Instant Pizza Sauce - 

• 1/2 cup bottled tomato sauce
• 1/4 tsp. red chili flakes
• 1/4 tsp. oregano
• 1 tbsp. oil
• 2 cloves garlic, grated
• 1 tbsp. fried onion

Garnishing - 

• 1 tbsp. oil
• 1 cup grated mozzarella cheese or as needed
• 2 pinches of oregano
• 2 pinches of red chili flakes
• 2 tbsp. fresh rosemary herbs
• 5-6 mushrooms, sliced

          Pizza Dough - In a bowl mix together all the ingredients and knead into a dough with required quantity of water. Cover and keep aside for 15-20 minutes.

          Instant Pizza Sauce - In a small bowl mix together all the mentioned ingredients and keep aside.

           Pan Pizza - Divide the dough into 2 portions. Roll out one portion into a round disc and pierce with a fork all over.

          Heat a pan and brush with some oil. Gently place the rolled out dough and cook, covered on a very low flame for 2-3 minutes.

          Take the pan off the flame and flip it over. Now spread the pizza sauce and top it up with cheese, sliced mushroom, rosemary, chili flakes, oregano and a drizzle of 1 tsp. oil.

          Cover and cook on a low flame for 3-4 minutes or till the cheese melts. Switch off the flame and transfer to a serving plate. Cut as desired and enjoy.

          Baked Pizza -  Roll out the other portion into a round disc and pierce with a fork all over.  Spread the pizza sauce, followed by cheese, sliced mushroom, rosemary, chili flakes, oregano and a drizzle of 1 tsp. oil.

          Bake in a preheated oven at 200 degrees C. for 15 minutes or till the cheese melts. Transfer to a serving plate, cut as desired and enjoy.

                     Pizza Dough - Mix all ingredients & knead a dough with some water. 
                     Cover & keep aside for 15-20 min.

                       Instant Pizza Sauce - In a small bowl mix together all the ingredients.

                        Roll out one portion into a round disc & pierce with a fork all over.

                       Heat pan & brush with some oil. Place rolled out dough & cook, covered 
                       on a very low flame for 2-3 minutes.

                       Take the pan off the flame & flip it over. Now spread the pizza sauce and

                       top it up with cheese, sliced mushroom, rosemary, chili flakes, oregano &

                       a drizzle of 1 tsp. oil.

                        Cover & cook on a low flame for 3-4 minutes or till the cheese melts. 

                        Switch off flame & transfer to a serving plate. Cut as desired & enjoy.

                        Alternatively, bake in preheated oven at 200 degrees C. for 15 minutes
                        or till cheese melts. 

                               Transfer to a serving plate, cut as desired and enjoy.

Mutton Seekh Kebab in Tomato Gravy

          Any leftover Seekh Kebabs? No need to worry. Here's a quick solution. Make some yummy gravy and serve your Kebabs dunked in it. They simply tastes awesome and will be gone in no time. So here you are. My leftover Seekh Kebabs served in Tomato Gravy - in a new avatar, exclusively for you. 

          Enjoy them with plain steamed rice, jeera rice, pulao, naan, tandoori roti, kulcha or just plain chapatti. Why not have them with dosa, appam or idiyappam for a change? 

• 3-4 leftover mutton seekh kebabs, sliced
• 2-3 tomatoes
• 1 onion, roughly chopped
• 1" ginger
• 2-3 garlic cloves
• 8-10 cashew nuts
• 2-3 tbsp. oil
• 2 bay leaves
• 1" cinnamon stick
• 2 green cardamoms 
• 4 cloves
• 1 tsp. cumin seeds
• salt to taste
• 1 tsp. turmeric powder
• 1 tbsp. coriander-cumin powder
• 1 tsp. garam masala powder
• 1 tbsp. red chili powder
• 1 tsp. kewra water

          Make 2 cuts on the tomatoes and pressure cook for one whistle. When cool, peel off the skin and blend with onion, ginger, garlic, cashew nuts and some water to a smooth paste.

          Heat oil in an and temper with bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Saute for a few seconds and then add the paste.

          Mix everything well and cook, covered on a medium flame till the oil separates. Now add all the dry spices and a sprinkle of some water. Stir fry for a few seconds.

          Add 1 cup water and cover. Simmer on a low to medium flame till the gravy comes to a desired consistency. Switch off the flame and add the kewra water. Keep covered for some time.

          While serving, arrange the sliced seekh kebabs on a bed of tomato gravy and enjoy with plain steamed rice, jeera rice, plain Biryani, pulao, naan, tandoori roti, kulcha or just plain chapati.