The Saucy Pasta Quiche

Hey All, i have a guest blogger here, a friend, who keeps on giving me diet tips and a lot of Recipes, so I asked her to be a guest blogger for this post!! You can visit her blog at http://mindlessgossip.blogspot.com/

Here goes her guest post!! I bet you will love this yummy recipe!! :P

Hi Aditi,
First of all let me thank u for giving me the honour of being your guest Blogger :P
I wouldn’t want to disappoint u and your fans in any ways hence giving away my most favorite recipe
The Saucy Pasta Quiche

1. Prepare the pasta as mentioned by Aditi in her previous post, or you may make the pasta in plain simple tomato pulp and garlic sauce, avoiding the cheese. The texture of the Pasta shouldn’t be too watery for this dish.
2. Grease well an omelet pan and spread the pasta over it. The layer should not be too thick. You can keep the excess pasta if any for the second round.
3. Beat 4 egg whites and 1 yellow and pour it over and keep covered on a low-med flame till the side on the flame gets cooked
4. Garnish the upper liquid portion with boiled veggies (broccoli, capsimcum, etc.)
5. Cover the pan.
6. Once its brown, set the pan aside without flame so that the upper portion gets cooked on its own if required keep the flame on for some more time. But do not turn the omelet upside down.
Use a pizza cutter and enjoy this delicacy !!!
Suggested garnishing: Garlic Bread

Pasta in Tomato and Garlic sauce

My friend Shuchita, mailed a recipe of Pasta arabiatta…..it sounded yummy…I tried it on a weekend…with a few changes to make it taste like the All in one pasta served in Cream Center.

The sauce

Ingredients (serves 2)

Penne pasta (about 300 gms- I used penne, you may use any type you like)

Fine puree of 4 to 5 tomatoes

Fine paste of 8 pods of garlic 1 tspn.

1 tspn. Mixed herbs

1 tspn.

Chilli flakes

Black pepper powder (for garnishing)

3 to 4 tbspn.

Tomato Ketchup

3 cubes of cheese (I used britania)

Salt to taste 1 ½ tspn.

sugar 1 tspn.

Olive oil ½ tspn.

Butter

Method

Cook the pasta till tender and soft, run cold water on it to avoid it from being sticky. Keep aside. Take oil in a pan, add butter, then add garlic paste, stir for half a minute, add sugar. We have to caramalise the garlic. After a minute, add tomato puree, mixed herbs, tomato ketchup, chopped cheese, salt to taste and mix well. Let it cook for a while till the cheese melts. Before you add cooked pasta, remove half a cup of your sauce aside. Then add pasta, mix well. Let it cook for a minute or so. After its blended well, switch off the flame. While serving, toss it up with the sauce you removed aside and some black pepper powder. Now drop it in you mouth and enjoy!! :) Shuchita’s recipe was more like the arabiatta pasta served at Pizza Hut….but I turned into this one…..:P Shichita sorry for the cheese I added to this pasta…I indulged ;)

Like Lasagne...........lovely!!!

Amit and I lovvvveee Italian food, so i keep trying my hand at it often nowadays, whenever i taste anything in a restaurant, I try to make it at home.....so today i experimented....and it was successful....well otherwise i wouldnt be talking or writing bout it!!! Hehhe.....

Recipe serves 2 to 3

For the main course

2 handful of rice
750 gms beans
1 lemon
2 tbspn of sugar
Salt to taste
2 boild eggs
1 slice cheese
1 teaspoon black pepper
1 teaspoon oregano
1 ½ tbspn butter
2 tomatoes finely chopped
½ tbspn Oil


For the side dish

1 onion finely chopped
½ tbspn Oil
mustard seeds
Chilly powder
Turmeric powder
A handful of rajma or any other chavli (dont know a better name!!hehhe)
½ cup Water
Salt to taste
Pinch of hing
Sugar to taste (optional)
Ginger garlic paste



For the side dish,soak the rajma or chavli for an hour in water, after they are soaked, cook them in pressure cooker till they are soft . Keep aside. heat oil in a pan, add mustard seeds,once they sputter, add hing, turmeri c powder, ginger garlic paste & onion. Fry till light brown, add cooked rajma / chavli and water. Add salt, sugar & chilly powder. Let it cook for 2 to 3 minutes. Keep aside.

For the main course, cook the potato, beans & rice in a pressure cooker. Add salt to taste in each and every item before you set them to cook in the pressure cooker except for potato. Keep aside once cooked.

Take the boiled eggs, peel the skin, seperate the yellow yoke from the white, cut the white in long strips, keep aside.

Peel the cooked potato, smash it finely, add 1 tbspn of butter and yellow yoke of egg, blend properly, add black pepper & salt , mix well, keep aside.

Heat oil in pan add chopped tomatoes, let it cook for a minute, add salt, ½ tbspn. Of sugar, add oregano & black pepper. Let it cook for 2 minutes. Keep aside.Make a nice syrup of remaining sugar & lemon juice,keep aside.
Now, take a nice pan, take the remaining butter and spread it on the surface of the pan, even the side of the pan, so that when you cook the ingredients they dont burn. Now plant half of the whole quantity of cooked rice in the pan, spread it properly, on the rice, put the beans, again spread evenly, add the remaining rice, ad dthe strips of egg, then the tomato curry we prepared earlier, add the potato- butter- egg paste , for the topping plant cheese slice, you may cut strips of the cheese before planting it. Sprinkle oregano & black pepper. Cover it. Put it on a low flame for about 6 to 7 minutes.
Your layered lasagne like recipe is ready, it may be not authentic italian lasagne...but it tastes awesome.
Sprinkle some sugar lemon syrup before serving. Savour it with rajma / chavli we prepared earlier, while its hot n fresh!!

Pop some Pasta

After reading Laxmi’s recipe in her blog, i decided to make pasta fusilli!! And one fine Sunday morning I sent my husband to buy some ingredients for the pasta. But you know how it is when you live India, even though there are supermalls or other high end stores of groceries, you dont get what you want when you need it!! Like Brocolli, variety of sauces, etc. But to my luck he found red bell pepper, I asked him to bring yellow one too, that would add some colour to the recipe i thought! Now let me cut the crap out and begin with the recipe. I have changed the recipe from her’s coz we loveeeee cheese and hate olive oil!! Lolz.....so here it goes!

Recipe serves 2

Oil aroung 1 ½ tbspn. (generally olive oil is used in pastas but we dont kind its pungent smell)

Fusilli pasta 1 packet

Red bell pepper ½ chopped in long thin strips

Yellow bell pepper ½ chopped in long thin strips

Oregano herb 1 tbspn.(I was lucky to have found it!)

Salt to taste

Cheese slices 4 to 6 (depends upon your liking)

Dry Crushed red chillies 3 medium size

Garlic 4 pods chopped finely

Cook the fusilli in boiling salted water, to check if cooked, pop one piece in your mouth and if you can chew it easily, its cooked! After its cooked, drain the water from it and sprinkle some cold water. Leave to drain. Now, heat the oil in a pan, add the crushed red chilles and garlic, let it fry till the garlic becomes nice brown, then add the chopped capsicum, both red and yellow, cook for a while, dont cook it too much, leave it crispy, add salt, now add the cooked fusilli in it, take care that the fusilli is without any water, now sprinkle the oregano herb, if you feel that its getting too dry, then you may add half tbspn. Of oil on it. Switch of the flame once all the ingredients are nicely blended, put 2 to 3 cheese slices of it and cover with lid, after about a minute the cheese is partially melted and it looks yummy! Its absolutely ready to serve!
One important thing i larnt from Laxmi in her blog that keep the pasta dry, only when you eat it add your favourite sauce, otherwise it becomes too soggy! Thanks babe for that tip!!
We had it with normal tomato ketchup. You can have it without it too, it tastes delicious!