Pumpkin Puree Penne Pasta

A simple winter vegetation recipe today – Pumpkin Puree Penne Pasta

Always on the lookout for new and simple recipes, and this time I was bored with cooking the regular penne pasta in red sauce. So I tried to replicate a Pumpkin Puree Penne Pasta recipe that I once tasted at a Mumbai Fine Dining Restaurant.  It turned out slightly sweet yet with added spices, it was a delicious combination. This is a totally vegetarian recipe but a delightful one so go ahead and try it out.  It made such a fabulous dinner treat for my family. 

Here is the secret to this easy pumpkin pasta sauce! I never used heavy cream, just the puree of pumpkin with Extra Virgin olive oil instead, which brought in a healthy spin to the contemporary recipe.  I have used penne pasta for this recipe however you can try fusiili or Rigatoni or any other type of pasta.  

Ingredients

3 cloves garlic

2 tablespoons olive oil

1 cup milk

2 cups of pasta

1 tomato 

Half  kg  pumpkin

1 tsp red chili flakes

1 tsp pepper powder

A dash of cinnamon powder

Salt to taste teaspoon salt

Spring onion greens for garnish 

Method

1. Take a pot of water, let the water boil; now add the pasta, a dash of salt and oil. After it boils, keep it on simmer for ten to fifteen minutes. To check if pasta is done just press with fingers, it should feel firm yet cut through. Switch off the gas, and strain the pasta in cold water. 

2. Remove the skin of the pumpkin and chop it into large pieces. Place the pieces of pumpkin and tomato in a pressure cooker with one cup of water.  Pressure cooker the pumpkin for 3 to 4 whistles.  Let it cool, now open the pressure cooker and puree the pumpkin in a blender or mixer. 

3. Add Olive oil to a pan, to this add chopped garlic. Sauté the garlic for 1 to 2 minutes, then carefully add the pumpkin puree, milk, chili powder, salt, and pepper. Stir well to make a good paste. Stir it on low flame.

4. Now add the boiled pasta, and toss it with a light hand. Add greens of spring onion and serve it hot.

Option

You can add parmesan cheese shavings to enhance the flavors. We generally use butter for this recipe but today I used Disano Extra Virgin Olive Oil.

, Olive oil is definitely a healthier and better choice for cooking. 

 Why Disano Olive Oil?

It is obtained from High-Quality Spanish Olives. 
It is also good for daily Indian Cooking.
It can be used in paratha, pulao, pulses & any kind of meat and vegetable preparations.
It also can be used for deep Fry, sautéing, grilling and many more cooking techniques.
It does not change the original taste of the food. 

 It gets absorbed less in food, ensuring a low intake of oil.
 It has a high smoking point which makes it ideal for deep frying.
 Active in- Rich in Mufa & Pufa/, 0 cholesterol that will keep the Heart of our family healthy.

You can even check out this very simple Pasta Recipe here
And the Pumpkin Halwa Recipe here

Cheese Masala Toast Sandwich -- Sindhi Style

Cheese Masala Toast Sandwich -- Sindhi Style

The first time I savoured a Sindhi Aloo Cheese Sandwich toast was almost two decades ago at a neighbors place at tea time. When I asked her for the recipe she quickly responded and ever since that time this Sindhi Style Aloo Cheese Toast is a regular on the Irani Saturday night TV dinner. It is always accompanied by a bowl of soup or vegetable salad.

The secret ingredient here is butter and cheese, the more you add the tastier it gets. However, I try to add it sparingly just to lessen the calories and savour it with chutney or ketchup.

To make 4 Whole Sandwiches- 8 Quarters

Ingredients

4 boiled potatoes
1 chopped onion
1 chopped tomato
1/2 cup chopped cabbage
2 green chilies
2 sliced cheese/ or cubes
Few Corriander leaves
1 tsp Chaat Masala
Juice from 1/2 lime
Salt to taste
Butter as required
8 slices of brown bread

Method

1. Finely chop the onion, tomato, cabbage, green chilies and coriander leaves.

2. Boil the potatoes in a pressure cooker for 2 to 3 whistles. Let it come to room temperature, then peel the potatoes and mash the potatoes to clear all lumps.

3. Now mix in the chopped vegetables, chilies, coriander leaves and combine it well like a dough.

4. To this add salt, dry spice, lime juice, and cheese. Mix all the ingredients except the butter.

5. Spread butter on each slice then apply the mixture on 1 slice and cover it with the other slice.

6. Do the same process for the other slices to create sandwiches.

7. Take a non-stick sandwich toaster,  put a little butter and toast on both sides on a low flame until crisp. You can do the same process in an electric toaster.

8. Serve this Cheese Masala Toast Sandwich hot with tomato ketchup or chutney and a light salad on the side.

Note

You can avoid cheese if you wish.
To the potato batter one can add chopped capsicum too.
Use while bread instead of brown bread and see how more tastier it gets.

Simple and Delicious Homemade Celery Soup

Hello friends,

Today I wish to share a simple celery soup recipe. But how did it begin? With my weekly visit to my local market.  I bought a nice big bunch of fresh green celery. The vendor insisted it was fresh and at a good price at INR 20.

 Here are a few tips to check celery before you buy.

1. The stalks should be sturdy . Look for celery that has sturdy, upright stalks. They should snap easily when you pull them, not bend.

2. The leaves should be crisp. Leaves should not only look fresh, they should range in color from pale to bright green. Avoid celery with yellow or brown patches.

3. You need to chop celery just before cooking or serving to maintain nutrients. Do not over cook celery, this will retain flavor and nutrients.

4. Eat in five to seven days. Eat fresh celery within five to seven days to enjoy its maximum nutritional benefits.

5. Eat the leaves. Don’t discard the leaves — that’s where celery has the most calcium, potassium, and vitamin C.

So I bought it and returned home quickly to stir up a delicious  celery soup. It turned out thick, creamy and so yummy.

10 Health Benefits of eating Celery

Check out the ingredients and start stirring.


Ingredients

1 bunch of celery
1 tsp of butter
1 chopped onion
2 pods of garlic
1 cube of veg/chicken soup masala
1 large chopped potato
1 tsp pepper
Salt to taste
A pinch of sugar
1 cup of water

Method

1. Take s little butter in the saucepan, add chopped onions and saute for just one minute.

2. Add the garlic, chopped celery, chopped potato and saute for another two minutes till celery gets tender.

3. Add the masala stock cube, one cup of water and salt.

4. Let the broth simmer for 10 minutes. Cover the saucepan with a lid and cook. Or you can add this to a pressure cooker and cook for one whistle.

5. Purée the paste in a blender.

6. Add the soup back on slow flame, add crushed pepper and pinch of sugar.

7. Serve the celery soup topped with celery leaves and soup sticks or garlic buttered toast.

Maharashtrian style stuffed brinjal masala

Hello Friends,

I want to narrate an incident before I start the recipe of the day. This is when l was newly married. I still remember the episode while I was buying brinjals at a vegetable market in Worli. The vegetable vendor asked me how I was going to prepare it. Baingan ka Bharta is what I replied. It's easy to prepare and turns out delicious, I added.
 She then shared a typical Maharastrian stuffed Brinjal recipe with coconut and peanuts.  She even shared a recipe to stuff dry masala in brinjals and cook it quickly without much fuss.

Previously I have shared a baingan bharta recipe with you. Today I am attempting to make the same stuffed version with peanuts and other spices. So let's get Cooking with Sweetannu.

 

Ingredients 


250 gms small brinjals 
3 tbsp oil 


For Masala Stuffing 

1 chopped onion 
2 tbsp peanut powder 
2 tbsp grated coconut
1 tsp red chilli powder
1 tsp corriander powder
Juice of one lime
1 tsp sugar or jaggery
1 tap ginger garlic paste
Corriander leaves for garnish
Salt to taste

Method


 -->Wash and cut the brinjal as shown in picture, ready for stuffing. 


Preparing Stuffing

-->Take a pan, add one tbsp oil. Add onions and saute till translucent.

--> Add Peanuts to it. Dry Roast until they are nicely done.

--> Now add the grated coconut and ginger garlic paste to this and roast till it changes colour. 

--> Remove this mix in a plate.

--> To this mixture add dry spices, lime, salt and sugar. 

--> Stuff the slit brinjals with this mixture. 

--> In the pan now add 2 tbsp oil, place the brinjals in it.

--> Cover and cook the dish on low flame.

--> You can add half a cup of water if you feel the brinjals are sticking to the pan.

--> Let the water dry completely.

 Garnish with corriander and serve it with  it on the side with simple daal, rice and sliced tomatoes. 😋😋😋

PANEER TAWA FRY

Another very simple stir fry  paneer recipe is what I tried the other day. For a vegetarian a good source of protien is Paneer. In north India if a vegetarian person comes for dinner then paneer dish is a must in the menu. I like in many dishes like paneer-matar, Palak-panner but this Paneer tava is so quick to prepare, very healthy and yummy.

Check out the ingredients and recipe below.

Delicious Meal time 

 

Ingredients

•  500 gms cubed paneer/cottage cheese  pieces
• 2 onions
• 2 green bell peppers
• 1 tbsp ginger 
• 1 tbsp  garlic
• 1 tsp garam masala
• 1tsp turmeric powder
• 2 tomatoes ( chopped)
• 1 tbsp ketchup
• salt (taste)
• 2 tbsp curd
• 1 tbsp cream or fresh malai
• 2 tbsp Oil

Method

 

1. Cut the paneer in 1 inch cubes.

2. Chop the onions, bell peppers, tomatoes in rough pieces.
3. Now in a large bowl combine the curd, cream, masalas, salt, ginger garlic, ketchup and give it a good whisk.
4. Add the chopped vegetables and mix. Now add paneer to the mixture.

5. Keep the marinate for at least half an hour in fridge.
 
6 Heat oil in a large skillet over medium heat.  Add the paneer batter and cook. You will notice that it gets watery.
 
7. It is fine, constantly stir and let the water evaporate.

8. Now add this to a tandoor or grill and further grill for 3-5 minutes for the smokey effect.

9. Enjoy it plain or with salad and roti.

Variation 

 

You can also make a good Paneer  frankie with this mixture adding chat masala and raw onions.

Veggie Hakka Noodles

Recently I was present at the launch of  #WaiwaiCity outlets in Mumbai city. These noodle bars will create a lively and inviting environment, with some really interesting items on menu.  It sure will transform the food scenario with its delicious flavours and pocket friendly prices. 

Even their packeted products have yummy flavours and can be stirred up instantly. I had a few veggies and along with the  @Waiwai  hakka flavoured instant noodle my dish was ready in no time. 

Wai Wai Noodles

Other ingredients 

Ingredients.

1 packet of Hakka noodles
1 tsp pepper powder
2 slit green chillies
2 tbsp Olive oil
4-5 Garlic pods
1 small piece of ginger
2 cups mixed vegetables
1 tsp green chilli sauce ( optional )
1 tsp soy sauce
1 tsp vinegar

Method

1. First take the noodles, crumble them into a pot of water and cook  as per the package instruction. Boil the noodles with a pinch of salt and 1 tsp Olive oil. Cook till 3-4 minutes. 


2. Pour cold water on the cooked noodles after draining out the hot water. Then sprinkle some oil and mix it well to avoid sticking.

3. Take a heavy bottom work or pan, heat oil, add chopped ginger and garlic and saute it well till it turns slight brown. Then keep the flame on high and add onion or spring onion white. Add slit green chillies. 


4. Add the other vegetables, ie carrot, broccoli, beans, capsicum, cabbage and stir it well. I added zucchini too to this one. 
Let it cook for 2 minutes constantly stirring. 


5. Now add pepper powder, salt, green chili sauce, soy sauce, and stir it well. Now add vinegar and stir it again.

6. Finally, add the cooled noodles and mix well. See that noodles don't stick or burn at bottom. At the end, add  the spring onion greens. 

Note

1. Everything needs to cook on high flame This is the key to the successful noodle recipe 
2. Do not cover and cook. 
3. Feel free to add mushrooms or any other vegetables. 
4. Variation - Chicken, prawn and egg can be added to make a non veg variety. This has to be added with the vegetables in the fourth stage. 

With Chopsticks fork or hand.... Just enjoy it garma garam 

Baingan ka Bharta

I wish to share a secret with you all today. Sometimes I crave for the most unusual vegetables which most of you may avoid, doodhi, pumpkin, methi, bhindi. Does this happen to you too? I find it most comforting, not to chew sometimes even slurping up soft vegetables or a bland bowl of vegetable soup. 



   



Today I wish to savour a roasted mashed brinjal dish along with roti and salad. No prizes for guessing what I am craving. Yes, it's Baingan ka Bharta. 

  So lets start with the recipe, later relish the mouthwatering smoky flavour of the charred brinjal after combining it with onions, spices and tomatoes.

Ingredients 

• 1 big Brinjal

• 2 tbsp oil 

• 1 tsp cumin seeds

• 2 mesium onions 

• 1 tsp grated ginger

•  1 green chilly

• 3 chopped tomatoes

• 1 tsp red chilli powder

• Salt to taste

• 1/2 cup of peas 

• Fresh coriander leaves chopped 

Method

1. Wash the brinjal thoroughly, now prick it with a knife.

 

2. Roast it on a rack ( available especially for veg roasting)  or if you do not have that you can even roast it over 

open flame or in a tandoor. When the skin gets flaky and starts to peel consider it done.Let them cool.

 

3. Now let the eggplant cool for some time.  Remove skin and mash the pulp completely. Do not worry if the brinjal is raw. It can be cooked later.

4. Boil the peas too and set aside. 

5. Take the oil in a kadai, on heating add the cumin seeds.Stir for half a minute and add onions and saute

     till pinkish in colour.

6. Add grated ginger and green chillies and fry on slow flame.

7. Add the mashed roasted brinjal, red chilly powder cook for five minutes more.

8.  Add  chopped tomatoes, boiled peas and cook for another ten minutes or till the oil separates.

9. Now garnish with chopped coriander leaves and serve hot with salad, roti and a dollop of fresh curd. 

Please Note

You cannot add any water while cooking this dish. 

Only ginger to be added, adding ginger-garlic paste will give you another flavour all together.

Stir continuously to avoid burning. 

Variation

You can aslo try an easy variation which my grandmother used to prepare- Instead of adding the tomatoes, 

cook the brinjal in onions till done. Turn off gas, let the mixture cool and add a cup of beaten curd to it.

 Eat immediately . THis dish cannot be re heated. Its like a baingan ka Raita.