Now this is one of my culinary inventions. A few days back I got parsley and Italian basil plants for my kitchen garden. I had to use these in one of my dishes, so here we are, with a new variance of pasta:
Ingredients: Broccoli, Cabbage, French beans, Carrot -- all cut into big pieces- 1/4th cup each
Pasta (penne or spiral preferably) -- 2 cups
Mint, Coriander leaves - 1 cup in all
2 green chilies
Curd - 1/2 cup
Lemon juice - 1 tablespoon
Paneer - 1/2 inch sized cubes - 1/2 cup (should be fresh and soft)
Italian basil and parley - 3-4 leaves of each
How to make:
1) Boil pasta in water. Put 2-3 drops of olive oil so that it doesn't stick to each other. Also put 1 teaspoon of salt while boiling
2) Grind mint and coriander leaves with green chilies. Form a paste, put curd and salt to taste. Add crushed pieces of basil and parsley and mix with the paste. Keep it aside.
3) Shallow fry all the veggies in little olive oil till they are nearly cooked. To keep the freshness don't overcook the vegetables. Also, broccoli florets should remain green - so add it to the veggies only later and cook it for lesser time.
4)While shallow frying the veggies, add Italian seasoning and salt. You can also add red chili flakes if you like it spicy.
5) Add the cooked pasta to the veggies and let it cook on a low flame for about 2-3 mins.
6) Let the pasta cool down. Now add the mint and coriander paste to the pasta.Mix the paneer cubes. Put parmesan cheese powder or simply grate cheese cube on the pasta and put it in the refrigerator.
7) After it has cooled down, serve it with a bread of your choice.
Ingredients: Broccoli, Cabbage, French beans, Carrot -- all cut into big pieces- 1/4th cup each
Pasta (penne or spiral preferably) -- 2 cups
Mint, Coriander leaves - 1 cup in all
2 green chilies
Curd - 1/2 cup
Lemon juice - 1 tablespoon
Paneer - 1/2 inch sized cubes - 1/2 cup (should be fresh and soft)
Italian basil and parley - 3-4 leaves of each
How to make:
1) Boil pasta in water. Put 2-3 drops of olive oil so that it doesn't stick to each other. Also put 1 teaspoon of salt while boiling
2) Grind mint and coriander leaves with green chilies. Form a paste, put curd and salt to taste. Add crushed pieces of basil and parsley and mix with the paste. Keep it aside.
3) Shallow fry all the veggies in little olive oil till they are nearly cooked. To keep the freshness don't overcook the vegetables. Also, broccoli florets should remain green - so add it to the veggies only later and cook it for lesser time.
4)While shallow frying the veggies, add Italian seasoning and salt. You can also add red chili flakes if you like it spicy.
5) Add the cooked pasta to the veggies and let it cook on a low flame for about 2-3 mins.
6) Let the pasta cool down. Now add the mint and coriander paste to the pasta.Mix the paneer cubes. Put parmesan cheese powder or simply grate cheese cube on the pasta and put it in the refrigerator.
7) After it has cooled down, serve it with a bread of your choice.
No comments:
Post a Comment