Tag Archives: vegetables

Spaghetti with Roasted vegetables

Gudhi Padwa marks the beginning of Maharashtrian and Kannada  New Year. A typical Gudhi Padwa lunch would consist of authentic, Maharashtrain traditional food, which is absolutely mouth-watering. After you devour it, an afternoon nap is inevitable.

But this time I was neck-deep in work and anyway both of us wanted to eat something different. So I decided to cook some roasted vegetable pasta and some nachos as starters.

We usually stock all the exotic vegetables as we use it often. Due to the time crunch Girish volunteered to wash and chop all the vegetables. He even cooked the pasta. So like a Head-chef, I just had to walk in, mix, stir and plate. This is how our Gudhi Padwa main course Spaghetti with Roasted vegetables looked like.

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Ingredients:

Spaghetti Pasta – 200 gms
Black olives(sliced) – 1/2 cup

 For roasting:

Zucchini  (diced) – 1 cup
Red, Green and yellow bell peppers (diced) – 1 cup
Mushrooms (diced) – 1 cup
Baby corn (cut lengthwise) – 1 cup
Salt –to taste
Oregano – 1 teaspoon
Olive oil – 1 tablespoon

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For the Marinara sauce:

Onion (finely chopped) – 1 large
Garlic cloves (minced) – 3-4
Tomatoes (finely chopped) – 2 big
Tomato puree – 4-5 tablespoons
Basil – ½ teaspoon
Oregano – ½ teaspoon
Chili Flakes – 1 teaspoon
Olive oil – 2 tablespoons
Salt- to taste
Sugar – ½ teaspoon

Procedure:

  • Cook the spaghetti to ‘al dente’ and drain and allow it to dry
    Marinara sauce:
  • In a pan add minced garlic and onion and then add olive oil to it.
  • Sauté the onion and garlic till it is tender.
  • Add tomato, sugar and salt.
  • Once the tomatoes are cooked add the tomato puree.
  • Now at last add the herbs by crushing them. Mix well and turn off the gas.

Roasting Vegetables:

  • In a baking dish add all the ingredients mentioned under ‘for roasting’ one after another.
  • Pre-heat the oven to 190 degree Celsius and then place the dish in the oven for about 30 -35 mins. Stir in between.

Assembling the final dish:

  • Add the spaghetti to the marinara sauce and coat well.
  • Tip in the roasted vegetables from the oven along with the sliced black olives and mix well. Serve hot.

Tips:

  • You may use any vegetable, odorless oil instead of olive oil.
  • You may garnish the pasta with some parmesan cheese.
  • Lastly you may use pasta of any shape you like.

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Vegetable Pulav

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I am in love with rice be it plain steamed rice, dal rice, varan bhat, bissi belle bhat, narali bhat… whatever can be added before bhat or rice ;) It runs in my family, my parents, mama’s everyone is a rice lover. Our meals do not end without the ultimate curd rice.

They say rice is one of the main causes for putting on fat, who are THEY? I don’t know or care for such they’s …. ;) I do believe anything in moderation can never hurt. So why worry. One such rice preparations is vegetable Pulav. This is very simple to prepare, but full of flavors and very filling.

The goodness of vegetables, dash of spice and the beautiful basmati rice makes a combination to die for.

So here is my version of the Vegetable Pulav

Like Donna Hay would say, fast, fresh and simple

I would also like to mention that this is the first post in the rice series. I’ll try to incorporate as many rice

dishes I can. If you have any recipes you would like to share do send me an email with your recipe and I will share it on the blog.

Ingredients:

Basmati Rice (thoroughly washed) – 1 cup
Cauliflower florets – ¼ cup
French beans (cut in thick long strips) – ¼ cup
Carrot (cut in thick long strips) – ¼ cup
Green Peas (pealed) – ¼ cup
Water- 1 ½ cup
Salt – to taste
Ghee/ Vegetable oil – 1 tablespoon
Cashew nuts – 5 -6
Green chilly – 1 (halved)

Spices:

Bay leaf – 2 leaves (dried)
Cinnamon sticks – 2 small
Cloves – 2-3
Peppercorn – 4-5

Procedure:

  • In a pressure pan add ghee or oil and add the green chilly along with all the spices mentioned under spices. Sauté on a low flame.
  • Add the cashew nuts and vegetables to this and mix well.
  • Now add the basmati rice and mix everything gently.
  • Add salt and then add water.
  • Once the water starts boiling, close the lid of the pressure pan and cook for 3 whistles.
  • Serve hot with raita, Papad, Sol kadhi, pickle.

Tips:

  • Wash the all the vegetables thoroughly.
  • You can also cook this rice in a pan on open stove, or a rice cooker. Adjust the time accordingly. The rice grains should be cooked well but not very sticky.

 

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Stir fried exotic vegetables

Last week I wanted to eat something different and healthy. A recipe which I had never tried to prepare. I always had stir fry in my mind, yet never prepared it. It was a perfect day to go ahead and cook. It’s quite simple and fast to cook. So I headed out and bought some awesome looking exotic veggies. Within no time I had them cut, cooked and plated : ready to eat.

It’s very healthy and I have planned to cook it every week. So go ahead and enjoy this tasty yet healthy recipe.

 

Ingredients –

Broccoli – 1 cup florets, blanched

Red & yellow bell pepper and green capsicum – 1 piece each, cut into 1 inch square

Baby corn – 1 cup, sliced and blanched

Butter – 1 table spoon

Garlic – 1 table spoon, finely chopped

Italian seasoning – 1 tea spoon

 

Procedure –

  • Heat butter in a pan.
  • Add finely chopped garlic, sauté for 1-2 minutes.
  • Now add all the veggies and give it a nice stir.
  • Cover it with a lid for about 3-4 minutes and just before serving add the Italian seasoning.

Tips –

  • You can add zucchini, mushrooms.
  • For garnishing you can you lettuce.
  • Oh and did I miss mentioning, we had some too good, roasted garlic bread with it. Yummy.