Showing posts with label Noodles/Pasta. Show all posts
Showing posts with label Noodles/Pasta. Show all posts

Sunday, June 26, 2016

Chilli bean pasta

A vegetarian black bean pasta recipe. This chilli bean pasta, that is full of fiber and vitamin B. This chill bean pasta makes a perfect brunch or dinner. 


Olive oil- 1 tbsp

Onion finely - 1 small
Celery sliced- 1 stalk
Carrot diced- 1 no
Garlic-2 cloves
Chopped tomatoes- 200gm
Borlotti beans cooked - 200gm
Pasta- 100 gm
Salt and ground black pepper- as needed
Extra virgin olive oil, to serve
Grated  parmesan  cheese to serve


Heat oil in a heavy bottom pan, Add onion, celery, carrot and  garlic and cook over low heat for 5 minutes until soften. Add rosemary, chopped tomatoes 100 ml water and bring to the  boil and simmer gently for 10 minutes. Until the liquid is reduced and you have a thick sauce.

Add beans and juice to the pan and cook for further 3-4 minutes.Puree coarsely with a hand blender or mash vegetable masher. Add 600 ml water and bring to the boil.

Add the pasta bring back to the boil and simmer vigorously for 8- 10 minutes strring once or twice. Until the pasta is tender - drain the remaining beans and stir in for the last 3-4 minutes adding extra water if necessary check seasoning spoon in to warm serving bowls and serve with extra virgin olive oil for drizzling and grated Parmesan.

Saturday, May 7, 2016

Pasta payasam/Macaroni payasam

Pasta payasam is an easy to make dessert. When you have boiled pasta left on hand, this payasam can be made within minutes.


Cooked pasta/macaroni - 4 cups
Milk - 6 cups
Condensed milk- 1/2 cup
Sugar - 3/4 to 1 cup
Cashewnuts - 2 tbsp
Ghee  - 1 tbsp
Salt a pinch
Vanilla essence - 2 drops


In a pan, boil 3 cups of milk and cooked pasta. Now keep this aside to cool down.

 Transfer this to a mixer and grind to a coarse paste.

In a pan, add 3-4 cups of milk, coarse paste of pasta and sugar. Allow it to boil. Now add condensed milk. When it is slightly thick in consistency, add vanilla essence. Switch off the stove.

Heat ghee in a pan. Fry cashewnuts. Pour this over payasam. This payasam can be served both hot or cold.

Wednesday, December 9, 2015

Chicken masala pasta/Indian style chicken masala pasta


Chicken breast - 1/2 kg
Turmeric powder - 1/2 tsp
Pepper powder - 1/2 tsp
Chilli powder - 1/4 tsp
Salt as needed

Pasta - 400 gm
Onion  - 2 big, chopped
Green chillies - 2 nos
Ginger garlic paste - 2 tsp
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tsp
Garam masala powder - 1 tsp
Tomatoes, chopped - 3 nos
Coriander leaves - 1/4 cup
Oil as needed


Clean and cut chicken into pieces. Marinate chicken pieces with turmeric powder, pepper powder, chilli powder and salt. Cook it.

Cook pasta according to instructions.

Heat oil in a pan. Saute onion, ginger garlic paste, curry leaves and green chillies. Add cooked chicken, turmeric powder, chilli powder and garam masala powder. Add chopped tomato and salt. When tomatoes are sauteed well, add pasta and coriander leaves. When masala is coated well on the pasta, switch off the stove. Transfer to bowl and enjoy.

Sunday, October 26, 2014

Pasta with Mushrooms and Eggs

Creamy pasta with mushroom and boiled eggs


Small elbow macaroni - 400 gm

Onion, sliced - 1 No.

Oil - 1 tbsp

For the sauce

Butter  - 45 gm

All purpose flour - 2 tbsp

Milk - 1 1/2 cups

Chilli powder - a pinch

Cheddar cheese, grated - 4 tbsp

Button mushrooms - 200-250 gm

Hard boiled eggs - 4 Nos.

Breadcrumbs, soft - 3/4 cup

Melted butter - 60 gm

To prepare pasta

Bring a large pan of water and the oil to the boil. Add macaroni and onion and cook until tender. Drain, rinse under water, and drain again.

To prepare sauce

Melt butter in a pan. Add flour and stir for 1-2 mins. Add milk and cook, stirring, until boiling. Stir in chilli powder and cheese, and cook for 2 mins in low flame.

Fry the mushrooms in a little butter until softened.

Mix drained macaroni into the sauce along with the mushrooms.

To assemble

Grease an ovenproof dish. Spoon half the macaroni and onion into the dish. Halve the eggs lengthways and arrange over the top, cut-side down. Cover with the remaining macaroni. Toss breadcrumbs in melted butter until coated. Sprinkle over macaroni. Bake at 190 degrees C until the breadcrumbs give a pale golden color.

Tuesday, July 1, 2014

Macaroni potato salad


Macaroni   - 2 cups

Potatoes          - 2 nos

Capsicum  - 1 no

Curd      - 1 cup

Mayonaisse - 4 - 5 tbsp

Fresh cream  - 1/2 cup

Garlic crushed  - 2 tsp

Pepper crushed  - 2 tbsp

Sugar   - 2 tbsp

Salt to taste


Boil water and salt in a pan, add macaroni and cook. Drain and rinse with cold water.

Cut potatoes into square pieces and cook.

Cut capsicum in to square pieces.

In a large bowl,  add cooked macaroni, potatoes, capsicum, curd, mayonaisse, fresh cream, garlic crushed, pepper crushed, sugar and salt. Combine all the ingredients. Serve chilled. 

Thursday, October 18, 2012

Vegetable Hakka noodles

Ching's vegetable Hakka noodles - 400 gm
Garlic - 3 cloves
Onion - 1 medium
Carrot, julienned - 1 medium
Red pepper, julienned - 1
Yellow pepper, julienned - 1
Zucchini, julienned - 1
Spring onions, sliced - 2
Soya sauce - 1 tbsp
Chilli sauce - 2 tsp
Tomato ketchup - 2 tsp

You can use cabbage, green pepper, etc. These vegetables work really well.

Cook Hakka noodles per instructions. After cooking, pass tap water through it, so that it does not stick.

Heat oil in a wok, saute garlic, onion, carrot, red and yellow pepper, zucchini, 1/2 of spring onions for a minute. Add soya sauce, chilli sauce, and tomato ketchup to this. Add cooked noodles to this and blend everything well. Let the heat pass through the noodles. Remove from stove. Serve hot.

Tuesday, October 9, 2012

Creamy spinach pasta

Pasta - 250 g
Frozen spinach or fresh spinach, chopped  - 200 g
Garlic - 3 cloves
Pepper powder - as per your taste
Chicken stock cube - 1
Cream - 2-3 tbsp
Toasted Almonds
Olive oil


Cook pasta according to package instructions. Heat olive oil in a pan, saute garlic. Add spinach and then chicken stock cube with enough water. Chicken stock should dissolve nicely. Add cream to this. Now add pasta to this and let everything blend well. Decorate with toasted almonds. Serve straight from stove. 

I am sending this to Kids recipes event hosted by Deep at

Wednesday, May 23, 2012

Pasta vegetable soup

Tomato       -     3 nos                                                                           Beans         -      1 /4 cup                                                                                                                                                                
Potatos       -      1 /4 cup
White  rajma   -  50 gm
Salt                  -   to taste
Pepper powder-   to taste
Spring  onion   -    1 /4 cup
Water              -     5 cups
Pasta               -     1 /2 cup
Chees              -     4  tbs

Blanch   the  tomatoes  and peel the  skin . Cut  tomato  in quarters.
Chop  beans   in to  4 pieces  .cut potatoes in to  cubes .  .
Cut   spring  onion   in to pieces  .In  5 cups  of water  boil  all the vegetables  and pasta   .simmer for 45  minutes  .Now   take out
of the   1 /2  of the  vegetables   from the pot   and mash well  and
return   back  to the   soup  pot    .Serve   with   grated  chees ,pepper  powder   and   salt   .  . 


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