Posts Tagged ‘cold pasta salad’

Spaghetti Alio Olio Paperoncino

Spaghetti Alio Olio Paperoncino

A quick and easy meal. Spaghetti with some garlic, chillies and olive oil.
Ingredients :
=> 100 gm spaghetti
=> 8-10 cloves garlic, sliced
=> 1/2 tsp chilli flakes
=> 10 gm salt
=> 1 Tbsp olive oil
=> Some dried herbs, optional
Spaghetti Alio Olio Paperoncino

=> Boil the spaghetti in a liter of water with some salt.

=> Saute the garlic in some extra virgin olive oil.

=> Add the chilli flakes.

=> Quickly put in the spaghetti with a little bit of the cooking water.

=> Just toss once or twice, lightly saute.

Cold Salad

Cold Salad

A quick and easy breakfast salad with paneer, corns and potatoes. Garnish with honey and red wine dressing.
Ingredients :
-> 250 gm paneer
-> 1 par boiled corn
-> 1 par boiled potato with skin
-> 1 apple sliced
-> 2 onions julienned
-> 2 red peppers julienned
-> 2 red chilies
-> 1 radish finely diced
-> 2 green chilies chopped
-> 4 spring onions chopped
-> 10 green olives pitted & chopped
-> 1 tsp black pepper powder
-> 1 Tbsp Extra virgin olive oil
-> Salt to flavour

For the dressing:
-> 4 Tbsp red wine
-> Salt
-> 1 tsp black pepper powder
-> 1 tsp cumin powder
-> 1 tsp coriander powder
-> 1/2 tsp red chili powder
-> 1/2 a lemon squeezed
-> 3 Tbsp honey
-> 4 Tbsp extra virgin olive oil
Cold Salad

-> Heat up the fry pan and char chopped onions and red pepper and add salt to flavour.

-> Add radish, apple, boiled potatoes, paneer and corn.

-> Then add green chilies, spring onions and green olives.

-> Season it with salt, black pepper powder, extra virgin olive oil and mix it well.

For the dressing:

-> In a bowl take red wine, salt, black pepper powder, cumin powder, coriander powder, red chili powder, lemon juice, honey and extra virgin olive oil and whisk it all well.

-> Add dressing to the salad.

Risotto Primavera

Risotto Primavera

A rich and creamy Risotto, infused with the flavors of various herbs, cheese and mushrooms.
Ingredients :
:= 1 tsp olive oil
:= 1/2 a medium onion, chopped
:= 4-5 madras onion/shallots, halved
:= 2 small spring onion bulbs, chopped
:= 5-6 mushrooms (Portobello/button), sliced
:= 8 cloves of garlic, chopped finely
:= 30 gm dried mushrooms (rehydrated), chopped
:= A little stock from the dried mushrooms
:= 1 Tbsp sundried tomatoes, chopped
:= 60 gm risotto rice (The rice used here was ‘De-Cecco’ which is available in various gourmet shops. you can check online for these)
:= 170 ml water/stock
:= A few rosemary leaves
:= A few thyme leaves
:= A few sage leaves
:= 40 gm gruyere cheese
:= 40 gm parmesan
Risotto Primavera

Method :

:= Heat a pan with 1/2 tsp of olive oil and add the madras onions, chopped onion, mushrooms, spring onions and chopped garlic.

:= Saute all ingredients well and add the chopped rehydrated mushrooms.

:= Now, add the risotto rice to the sauteed veggies and as soon as it begins to stick, ladle the stock in slowly. As the stock absorbs the liquid add more of the stock ladle by ladle. Add the stock until the consistency of the risotto gets thick and creamy.

:= Season with salt and pepper.

:= Add a few stalks of thyme and rosemary as well as a few leaves of sage.

:= Add the sun dried tomatoes to the risotto.

:= Grate the gruyere cheese and the parmesan cheese into the risotto and stir well.

:= Transfer in to a bowl or plate and garnish with grated cheese and sprigs of rosemary.

Eggless Ravioli

Eggless Ravioli

Pasta filled with a delicious mixture of pumpkin, potatoes, cheese and seasoning. Cooked in a zingy tomato sauce.
Ingredients :
-> 1 cup of white flour
-> 1 cup of semolina/suji
-> 225 ml luke warm water
-> 10 ml olive oil
-> A pinch of salt

For the filling:
-> 250 gm pumpkin, roasted with salt pepper & olive oil
-> 2 medium sized potatoes, baked/boiled
-> 1/2 tsp minced ginger
-> 1 Tbsp white bread crumbs
-> 1 Tbsp ricotta cheese
-> 1 Tbsp mascarpone cheese
-> 1 Tbsp grated parmesan cheese
-> A few thyme leaves
-> 1 tsp chopped chives
-> Salt and pepper to taste

For the sauce:
-> 3 tomatoes
-> 6-8 basil leaves
-> 2-3 Tbsp olive oil
-> 2 cloves of garlic
-> 2-3 Tbsp tomato puree
-> Salt and pepper to season
Eggless Ravioli
Method :

-> Combine the flour, semolina, salt, olive oil and water together to make a semi stiff dough.

-> Cover and let it rest for 30-40 minutes.

For the filling:

-> Mash the pumpkin and potatoes together.

-> Season it with salt, pepper, grated ginger, chopped chives, breadcrumbs, ricotta cheese, mascarpone cheese and Parmesan cheese.

-> Mix all the ingredients together nicely and rest it in the fridge for a few minutes.

-> Knead the dough on a floured surface and cut in half.

-> Use only half of the dough.

-> Roll out the dough or pass it through a pasta roller till it is about 2 cm thin.

-> Use a ravioli cutter or any other round cutter to make the outer shell.

-> Brush a little milk on the ravioli shells.

-> Put the filling in a piping bag or use a spoon to put the filling in the pasta.

-> Use your fingers to fold the pasta into a crescent shape.

-> Make about six crescents and cool in the refrigerator.

For the tomato sauce:

-> In a mixer add chopped tomatoes, bashed garlic, basil leaves, red chilli flakes, salt and olive oil.

-> Blend into a nice thick paste.

-> Pour the sauce into a hot pan with olive oil and cook nicely.

-> Add the ravioli in a pot of boiling salted water and let the ravioli cook for a few minutes.

-> Once cooked add it to the sauce.

-> Serve on a nice plate and garnish with Parmesan cheese, cracked black pepper and basil