White Sauce Spinach Pasta With Step By Step Pictures

How good it would be to enjoy your pasta without the guilt of it being too unhealthy. I am an avid fan of pasta. But with all the overload of cheese I have to let it go….well kind of.

I like to make my own versions at home. Its like my ultimate comfort food. Here is one such version of a “healthy” pasta.

I have used whole wheat white sauce and spinach adds an extra healthy element in the sauce. It just zings up the pasta into some incredible flavor.

Ingredients:

For sauce-

Prepare the spinach by pressure cooking for 10 minutes & blend till smooth.

Now add 3 tsp of whole wheat flour in a big glass. Full it with half of water and rest half with milk. Mix thoroughly till no lumps are left.

For pasta-

Take 1 packet of drumwheat spaghetti pasta and cook in boiling salted water for about 10 min til al-Dante. Strain and keep aside.

Additionally prepare the veggies you want to put in pasta. I have chopped yellow, red and green bell pepper, some cabbage, an onion. Saute it in 1tbsp oil until nicely charred.

Now for final assembly-

Take a deep non stick pan/kadai. Add 1 tsp garlic and herbs butter. Pour in the whole wheat mix. Use a whisk at this time as the mix will start to thicken. As it thickens lower the gas flame. Add salt and pepper as per your taste. Keep whisking for about 3-4 min in total. Add in the spinach puree. You can also add any cheese of your choice.

Now add the pasta and the veggies and mix well.

Serve immediately.

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All About Breads, Breakfast, dips/sides, Kids Tiffin /Baby Food, Snacks, Vegetarian

Bread Pizza Cups, Easy Snack For Kids

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There gorgeous looking bread pizza cups are favorite with my family. My son though small (he’s 1) could not hold it and eat but still made every possible effort that I feed him.

This is a perfect snack to make kiddos eat their veggies, it makes them so attractive that they will not resist.

Directions to make bread pizza cups-

Ingredients–

6 White Bread slices ( preferably refrigerated)
1/2 cup paneer/cottage cheese
1 small onion chopped
1/2 cup red and green bell pepper
Green chillies optional
Salt & pepper as per taste
Oil 1tsp
Extra virgin olive oil 2tbsp

Method–

Take rolling pin and flaten the bread slices.

Now apply extra virgin olive oil on both sides.

Now take 1tbsp oil in a pan. Add onion. Saute for 30 sec and add bell pepper and paneer. Let it cook.

Now add salt and pepper to taste. Keep aside.

Preheat the oven at 200°C for 5 minutes.

Now for final assembly align the bread pieces in the muffin try. Fill it with the paneer filling, almost one big spoonful in each. Spread cheese on top.

Bake for 10 min or until the cuppies crisp up.

Enjoy!!

You can also send me your pictures of the recipe if you try and I would love to feature you on my Social Media Pages. Sharing your feedback always makes me happy and motivated me to create more such content.

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Breakfast, Vegetarian

Mooli Methi Makki Ki Roti, Indian Corn Flatbread/Paratha

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Tasty Punjabi style breakfast idea for your family. Easy to make Mooli Methi Makki Ki Roti is made from corn flour, grated raddish and finely chopped methi. Its quintessential punjabi breakfast in winters with a dollop of freshly made white butter.

Being a Punjabi makki roti with saag are know to be the ultimate duo to me. Makki is a heavy flour. It increases in the stomach while digesting and thus keep you full for a longer period of time. It dates back to the time when the green revolution was happening in punjab, mothers & wifes used to cook this combo and took these to the fields to feed the men.

I have been having makki roti in breakfast since a child. This is the cheat/instant version of the same. My mother used no plain flour additions.

Directions to make Mooli Methi Makki Ki Roti-

Ingredients-
1 cups makki
1 cups wheat flour/atta
1cup mooli/ raddish
1 cup fresh methi/fenugreek leaves washed & finely chopped
1 large onion chopped
1 tsp ajwain
1 tsp salt
Oil for kneading (5-6tbsp)
Water for kneading as required

Method-
Mix all the ingredient except water in a large bowl.

Add water and bring it together. Use oil for final kneading.

*Be careful while adding water as its easy to over water the dough.

**Oil yout hands and knead well. The more you knead the more softer the dough will be and the roti will be softer too.

***Atleast 3-5 min of kneading is recommended.

Cover with a damp cloth and rest the dough for 15 mins.

Knead again for 1 min.

Now heat the tawa. Take a big ball of makki atta and very gently dab completely in plain flour and begin rolling to make a round roti.

Now place gently on the tawa. Flip to cook on other side. Cook from both sides with ghee or butter and serve with a big dollop of butter.

Enjoy!!

Frequently Asked Questions –

My makki roti is breaking a lot?

If your makki ki roti is breaking try kneading the dough again with wet hands. Or try adding more wheat flour to adjust. You can also make roti with a simple hack. Just plase the dough ball in between cling wrap or parchment paper and roll the roti, not too thin. Now carefully remove the top wrap and place the roti on the tawa.

Is corn flour and maizd flour the same?

Yes, they are the same flour just named different.

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15min Recipes, Breakfast, dips/sides, salad, Vegetarian

INDIAN Summer Salad with homemade honey mustard dressing

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Salads are known for health quotient. As the trend these days go we usually look for quick and easy salad recipes which are filling as well as healthy. This recipe is very quick if you have all the ingredients in your pantry.

In fact you can whip-up this salad if you have some leftovers. I have been using this salad as a cheat for full-on cooking. Let’s begin.

Ingredients:

For salald:

2cups shredded lettuce
1/2 cup red, yellow &green peppers
1/2 cup boiled babycorn
1 small red onion diced lengthwise
1 small tomato diced in cubes
1 small cucumber diced in cubes
2 eggs hard boiled

For the dressing:
6tbspp extravirgin olive oil
1-2 tsp honey
1/2 tsp Dijon mustard
3tbsp vineger
Salt and pepper to taste
1&1/2 tbsp garlic mayonnaise

Method :

Mix all the salad ingredients except the eggs in a deep bowl.

Separately in an airtight container put all the dressing ingredients leaving the mayonnaise. Shake well Untill combine. Check for seasoning.

Now pour the dressing over the salad. Give it a good mix. Now mix in the mayonnaise.

Arrange on a salad plate and place the eggs on the salad. Slash some extra virgin olive oil on top. Voila.

Enjoy!!

Ps.
You can used grilled chicken, grilled paneer or grilled eggplant instead of egg.

Team up the salad with a warm pumpkin soup and some cheeses bread for the perfectly light dinner.

For additional veg you can add French beans, blanched spinach, shalgam, carrots, celery. The list is indefinite.

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dips/sides, Uncategorized

Fresh Basil Pesto | How To Make Basil Pesto At Home With Just 6 Ingredients

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Basil pesto is an Italian classic. Like coriander chutney for us, it’s basil pesto for Italian.

Basil herb is not only know for its culinary uses but also for its herbal & medicinal benefits. It would be apt to say that this “king of herbs” has found its place at the core in many recipes. Best part it can adapt to any cuisine.

Italian, Chinese cuisines have many dishes that highlight it. Here I have described a very basic basil pesto recipe. You can also add more flavour to it. This one always have worked for me.

Few recipes from basil pesto that you may like-

Pesto Paneer Skewers | Paneer Seekh | Cottage Cheese Pesto Skewers

Pesto Elbow Macaroni

Directions to make Basil Pesto-

Ingredients:

3 cups fresh basil

1 cup roasted pine nuts

60 ml extra virgin olive oil

Salt & pepper as per taste

2-3 cloves of garlic

1 cup parmesan Cheese grated

Method:

Blitz all the ingredients except lemon and cheese in a food processor.

Now add cheese, blitz one more time. All the ingredients should be incorporated properly without any lumps.

Add lemon. Mix manually.

Adjust the seasoning as per taste.

Enjoy!!

Ps.

You can use roasted groundnut, pumpkin seeds or even walnuts to replace pine nuts.

Instead of parmesan cheese normal processed cheese can be used.

This recipe yields about 1&1/2 cup. Can be kept in fridge for 1 week.

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White Sauce Spinach Pasta With Step By Step Pictures

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