Quick & Simple Zucchini Pasta Noodles blended with Indian spices

Zucchini is one of the low calorie vegetable isl loaded with nutrients. This is eaten in throughout the world and now available in Indian markets as well. Although we might find this only in supermarket stores.

I do not prefer eating this raw like cucumber but grill / bake or stir fry. This is another simple easy dish with little preparation time and cook time. It would be super easy if you have a slicer like I have. Although you could slice them using a knife it would eat a lot of time and the strands would not be uniform in shape and size. I have demonstrated the outcome with and without slicer for your understanding. Let's look into the recipe. 

Ingredients:

1. Zucchini - sliced like noodle threads
2. Seasoning of your choice . I have used (crushed pepper, garlic parsely powder, granulated chicken bouillon, chili flakes)
3. Minced Garlic from 4 - 5 medium pods
4. Grated Parmesan cheese or powder
5. Salt to taste
6. Olive oil to stir fry - 2 t.spn or as needed.

Preparation:

1. Place the sliced zucchini in a colander, sprinkle salt and mix well. Let it sit for about 15 to 30 minutes. The excess water would drain off.
2. Bring a pot of water to boil and turn off the heat. Blanch the zucchini in this water for about a minute. Immediately transfer to ice cold water to stop the cooking process. Drain and set aside.
3. Heat oil in a large pan and saute the garlic for few seconds. Add in all seasoning saute well. Mix the zucchini threads toss. Do not saute too much.
4. Garnish with grated cheese and other greens like cilantro/ coriander leaves / parsley if you like.

Enjoy this noodles pasta while hot. 

Note:

- You may try curry powder seasoning instead of light spices

- You could also toss in grilled chicken pieces of cooked shrimp or cherry tomatoes 

- Just experiment with what you like and which ever works better for you.

Lemony Garlic Shrimp Spaghetti Pasta with Herbs

This is a quick and easy pasta recipe if you are in for spicy hot Shrimps pasta filled with Lemon flavors. I am sorry but don't ask me for calories am bad at it, I just try a dish eat and relish.

You can experiment with the herbs of your choice and angel hair pasta too.

Ingredients (2 Servings)

1. Spaghetti Pasta as per servings. 
2. Shrimps cleaned and deveined - atleast 150 gms or 10 to 15 medium size shrimps
3. 10 - 15 garlic pods - finely chopped
4. Lemon juice from 1/2 lemon
5. Lemon zest / rind from one lemon
6. Chili Flakes as needed
7. White wine 2 tb.spn (optional)
8. Olive oil 3 - 4 tb spn
9. Herbs of your choice fresh or dried (Parsley, Rosemary, Thyme)
10. Grated Parmesan cheese for garnish
11. Salt / pepper to taste

Preparation

1. Boil pasta as per the instruction in the packet. While the pasta is half done prepare the sauce, we do not want to drain and let the pasta dry for long. 
2. In a Fry pan or wok heat the oil in lowest flame
3. Saute garlic, chili flakes for few seconds and add in the shrimp. Do not over cook. Turn the shrimps and cook on the other side we just need the color to change.
4. Immediately add lemon juice, zest/rind, wine and salt. Give a nice toss. Let them sit for 30 seconds. Add little Pasta boiled water as well.
5. Transfer the cooked pasta and mix well. Sprinkle all herbs 
6. Serve with grated cheese 

Notes:

• You may use mozzarella or other cheese you have
• Do not over cook or under cook the pasta. Keep checking once it reaches the cooking time as per the instruction
• I have used garlic parsley powder and other dried herbs. Do not use too much little pinches of each herb is sufficient. 

Vegetable Omelette - Made easy

Omelette is a popular dish  and consumed widely throughout the world. I just can't name types of omelette the list goes on and on. You can experiment and prepare with anything you like. Cheese, Vegetables, spices, herbs etc.

This one is made with plenty of stir fried vegetables. You may use vegetables of your choice. I picked vegetables that could be eaten raw. So it does not require full cooking, simply stir fried on high heat for less than a minute. Remember to chop your vegetables finely and not large chunks for salad.

Ingredients for 1 serving.

1. Chopped vegetables of your choice as shown
2. 2 Eggs
3. Spices - Pepper, chili flakes, oregano to taste
4. Salt
5. Water - 2 t.spn
6. Coriander leaves or Parsley - finely chopped
7. Butter / olive oil - as needed

Preparation.

1. Stir fry all vegetables except tomato and leaves on high heat for a about 30 - 40 sec.
2. Let the mixture cool down. In a large bowl, break eggs, add salt and other spices, water. Beat the eggs well.
3. Add the fried veggies, chopped tomato mix slightly.
4. Heat oil or butter  in a small fry pan pour the egg mixture. Ensure the heat is medium - low
5. Sprinkle chopped green leaves
6. Egg should be cooked in low heat, use a spatula at the edges to ensure it's not sticking
7. When almost no liquid is on top, place a plate on top of pan. Cover it and turn it over so the egg falls on to the plate
8. No wipe the pan if you find dark brown residue of oil, you may use a tissue paper.
9. Slide the egg back in the pan, and let it cook the other side for couple more minutes. 
10. Serve hot with grated cheese or with ketchup if required. This can be enjoyed hot or cold.

Italian Spaghetti Pasta - toasted garlic in Olive oil

Many of us love pasta and think it must be a complex recipe to prepare it's not. All you need is good pasta of your choice and veg/chicken and some sauce to go with it. There are plenty of pasta salad dressing available in the market you may use if you are making a cold salad. You may prepare your own sauce. For hot pasta dishes you might want to use fresh good sauce.

Most commonly used sauces are white, red, pesto etc. they are easy to prepare. This dish is prepared from garlic toasted in olive oil, cheese, some seasoning. Yes makes an excellent meal when combined with some salad, fruits. Simple ingredients and east to make.

Ingredients: 

1. Good quality spaghetti pasta

   

   Image courtesy - Google

2. Large Garlic Pods thinly sliced - 12 - 15 
3. Olive Oil - 50 ml (you may increase according to the servings.)
4. Grated cheese
5. Chopped Parsley or coriander leaves
6. Crushed pepper
7. Chili flakes
8. Salt to taste

Preparation

• Take water in a large vessel and bring to a boil, you should see bubbles. Add salt and put the pasta in it. You don;t have to break it, as it softens lightly push them in. Entire pasta would be immersed in water in no time. Stir intermittently to prevent sticking. 
• At the same time, in another burner heat oil in a flat pan. Add garlic saute them till they turn slight brown. This should be done in lowest heat. Would take around 5 - 7 min to get nice light brown color. Ensure it's not burnt.
• When your pasta is done, strain the water and add to the toasted garlic oil mix well. 
• Add cheese, seasoning, salt, parsley and toss well. 
• Serve immediately, you may add more cheese while serving.

Notes:

Thongs !! Image courtesy - Google

• Do not add oil to the boiling water while cooking pasta
• Do not let the cooked pasta sit for a long time, might have to toss into the sauce and seasoning while it;s still hot
• Do not over cook pasta, see the instructions on the pack for cooking time. some might take 7 some more than 10 minutes. Mine took around 12 minutes. 
• You might need a thong to pick pasta, and toss. 
• Alternatively use a large vessel transfer your cooked pasta, pour your sauce on top , add cheese and seasoning and mix with thongs before serving.

Hope these tips would be helpful to you. Enjoy cooking pasta.....

Shrimp / Prawn Bell Pepper Stir Fry

Majority seafood lovers like prawns or shrimps. I am a huge fan of shrimp dishes. I experimented this with minimal stuffs as I wanted to get the real flavors unlike curry or gravy. It turned out to be good and my friends wanted the recipe. So here is it for them.

The two main ingredients are Cleaned deveined shrimps and Sliced Red Bell Pepper or you may use any or multi-color your choice. Preparation would take somewhat time compared to the 5 mins cooking time.

Other Ingredients:

• Garlic - Sliced and crushed lightly. Not chopped or paste
• Ginger - sliced and crushed like garlic
• Light Soy Sauce - 4 to 5 t.spn (you should be using very little if you use dark soy sauce)
• Lemon juice - from one large lemon 
• Sugar - 1 tspn
• Red chili + green chili sauce - 1 t.spn each
• Black pepper and chili flakes to taste
• Vinegar - 1 - 2 t.spn
• Salt to taste
• Water - as required
• Oil for cooking (2 - 3 tb.spn) - You may use any oil, Veg / Olive / Peanut / Canola 
• Spring onion for garnish.

Preparation:

1. Marinate the shrimps with little salt and lime juice, keep the rest for sauce
2. In a bowl add all sauces, lime juice, pepper, chili flakes, sugar, little water & salt, 1 t.spn vinegar. Mix well and adjust seasoning accordingly. 
3. Heat oil in a pan or wok, saute ginger garlic for about 20 sec on high heat
4. Add in the shrimp cook them for about 30 secs, sauteing continuously to prevent burning. 
5. Add in the sauce and bring to a boil. Add the bell peppers. 
6. Saute & toss, so that shrimp absorbs most of the sauce. 
7. Add rest of vinegar at this time, and check seasoning.
8. Turn off heat, sprinkle spring onion. Serve as starter or side dish.

Note:

• Add salt little by little while making sauce. As salt is been added to prawns & all sauces contain salt.
• Do not overcook, as this would turn the shrimps hard and rubbery
• You may omit or change any sauces as you prefer.
• Bell peppers are added later to retain the crunchiness

Colorful easy Chowmein Noodles

Who does not like noodles and this dish would beat Maggie or TopRamen. All we need is some sauce and fresh green veggies to toss.

Ingredients:

1. Noodles - I used hakka noodles
2. Chopped Vegetables - Bell peppers, Carrot, Spring Onion, cabbage, mushrooms
3. Crushed Pepper, Chili flakes, salt & sugar to taste
4. Light or dark soy sauce, Red chili sauce
5. Finely chopped ginger, garlic
6. Vinegar  - 1/2 t.spn
7. Oil

Note - I used light soy sauce and very little in quantity. I do not like the dark color in the chowmein. You may toss in chicken pieces, add egg in the end. This is just veggieeee !

Preparation:

1. Boil water and cook noodles, till they are almost done. Drain water and transfer the noodles to cold water to stop the cooking process. Remove and set aside
2. Prepare the sauce. In a bowl add all required sauces, salt, sugar, pepper, chili, vinegar and little water. Mix well and taste the seasoning.
3. In a wok or large pan, heat some oil , i used regular vegetable oil
4. Toss in the ginger, garlic saute for few sec . Add in all vegetable and saute for a minute or 2 in high flame. We do not want the vegetables to be cooked but remain crunchy
5. Add the sauces let it cook for less than a minute.
6. Now add noodles, toss well so it;s coated with the seasoning. 
7. Add chopped spring onion switch off flame. Serve hot.

Easy Broccoli Pasta in white sauce

As we all know Broccoli is one of the popular vegetable in the whole world used in salads or consumed raw which is nutritious. It has plenty benefits to offer for mankind. You may prepare this as a  a cold dish or hot. I will post another cold salad recipe with pasta and broccoli.

This Recipe needs to items, one cooked pasta and white sauce. There are plenty of videos available on preparing white sauce. You can follow this as well by Vah Chef. I will share my experience and tips here.

For Pasta:

1. Fusilli (Spiral Kind)
2. Broccoli Florets - small
3. Carrot finely sliced - 1
4. Capsicum chopped - of your choice
5. Garlic finely sliced or chopped as preferred - 4 pods
6. Olive oil 
7. Salt, pepper, oregano or other available pasta seasoning
8. Chopped parsely / Spring onion (optional)

For White Sauce:

All you need is butter, warm milk and maida. Butter and Maida should be of equal quantity with milk being 10 times of butter. I usually take some more milk as the sauce thickens quickly. You may add seasoning as desired like pepper, salt etc.

Preparation:

1. Boil a large pot of water with salt in it, add broccoli florets to it cook for 2 - 3 min max. Do not over cook the florets should be crunchy without losing lot of nutrients.
2. Take off the florets and finely chop them
3. In the same water boil the pasta stirring intermittently, it would take 5 - 7 minutes for the pasta to cook depending on the brand and the quality
4. Strain the pasta and sprinkle little olive oil to prevent it from sticking. Keep aside

Making Sauce:

1. Milk should not be boiling hot, you may heat milk and turn the heat off once it reaches the boiling point
2. In a sauce pan Heat the butter and add maida , keep the flame to the lowest. Keep stirring the mixure till it gets cooked and the nice aroma arises
3. Add the milk little by little and keep stirring, to prevent lump formation
4. Increase the flame, keep mixing the sauce would come to a boil shortly 
5. At this time add salt & pepper, switch off the flame.

Note: The sauce would thicken if we keep it for long, I always add lot of milk and have the sauce liquid like consistency, so it would be correct when we add to pasta.

You may serve pasta with vegetables with hot sauce on top, or do the following.

In a large wok, heat 1 spoon of olive oil. Toss the garlic saute for a minute, all vegetables and stir for 30 second add pasta and mix well. Add all the seasonings too, after that pour the sauce and turn of heat. Mix well and serve immediately.

English Scrambled Egg with Indian flavours

Scrambled Egg is a well known dish throughout the world. Every country have their uniqueness to it from ingredients to preparation method. I have slightly altered the dish with few ingredients but the preparation remains the same. A handful of chopped fresh coriander leaves, with a couple of pinches of Garam masala with milk tops up the flavor with softness. Two scrambled eggs with a glass of juice serves a good breakfast.

Ingredients:

1. Eggs - 2
2. Salt - to taste
3. Coriander leaves - a bunch - finely chopped
4. Garam masala - less than 1/4 tb spn
5. Milk - 1 tb spn
6. Water - 1 tb spn
7. Chaat masala - a pinch (optional)
8. Butter - 1 - 2 tb spn

Preparation:

1. Break eggs in a bowl, add all ingredients except for butter and Chaat masala beat well.
2. Heat a non stick pan, add the butter. Keep the heat low medium. Once the butter starts browning slightly pour the egg mixture and reduce the heat.
3. After few seconds start scooping the mixture together in the center using a spatula and let out the liquid egg to flow out, by tilting the pan slightly. Do not mix or stir. 
4. When almost no liquid mixture is left turn slowly and let it cook for around 10 - 20 seconds, remove from heat and transfer to a plate. This prevents the egg from turning hard and locks the moisture in with fluffy soft texture yet cooked.
5. Sprinkle a pinch of Chaat masala if you prefer while serving else can have it as it is, with some ketchup or nothing at all.

Prawn in Tangy Tomato Sauce

I love prawns, any cuisine regardless of Indian or continental. I experimented this dish with tangy flavor kind of sweet and light sour in desi style. I could only get small prawns for this recipe when I had to take pictures. Anyone who does not like tangy taste might not eat this as this is rich in tomato.

Ingredients (2 - 3 servings):

1. Prawns - 100 or 250 gms
2. Tomato - 3
3. Onion - 1
4. Fennel seeds 1 tb spn
5. Grated coconut - 2 tbl spn (optional)
6. Garlic - 8 - 10 pods
7. Ginger - 1 inch piece
8. Red chilli sauce - 2 tbl spn
9. Red Chilli powder - 1 tbl spn (optional)
10. Soy Sauce - 1/2 tb spn
11. Salt to taste
12. Oil - 2 tbl spn
13. Coriander leaves - a bunch - finely chopped 

Preparation:

1. Marinate the prawns in soy sauce and salt for about 15 - 30 minutes. If you do not have soy sauce you can use Lemon juice, from 1 lemon.
2. Make a fine paste of fennel, coconut, ginger and garlic by adding few drops of oil and water as needed. 
3. Make puree of onion and tomato separately by grinding them without water.
4. Heat oil in a pan add the ginger garlic mixture paste and saute for a minute.
5. Add onion paste, saute for a minute followed by tomato puree. Cook it for about 2 minutes while stirring occasionally to prevent sticking.
6. Now add Red Chili sauce and chili powder with salt and mix well. Once the raw smell is gone and cooked oil would separate and form on top.
7. Drop in the prawns, stir lightly and add water if  needed. Though I prefer to have it thick as shown in picture.
8. Simmer and cook for another 10 minutes, as this time check salt and spice, add if needed.
9. Sprinkle the coriander leaves, cover and cook for another 2 - 3 minutes.
10. This can be eaten with steamed rice or chapati or naan.

Note:

You may use small or large prawns

If you have problems in grinding little amount in mixie jar, first powder the fennel without water then ginger, garlic , coconut to form paste. I have experienced this various times, my mixie would not grind jeera or some seeds if added in small quantity with other ingredients. Example ginger and garlic would have been ground well but jeera remains as it is. If you experience the same try as i suggested.

Stir fried potato threads in garlic chili sauce

I have always been fascinated by Chinese Cuisines. This one is pretty simple, easy to prepare and tastes amazing as a starter or with Rice. I have given some pictures on slicing potatoes and cutting them, hope this will help you in chopping the vegetable.

Ingredients:

1. Large Potato -1 (Serves 2 - 3 person)
2. Garlic 10 pods, Finely chopped.
3. Salt as per taste
4. Red Chili Sauce - 1 Tb spn
5. Chili Flakes - 1 tb spn or as preferred
6. Fennel Seeds - 1 tb spn coarsely crushed.
7. Vinegar 1/4 tbl spoon (optional)
8. Olive / Sesame Oil for frying - 1 Tbl Spoon  OR  Regular cooking  oil if you do not prefer other oil

Steps to Cook:

Slice the potatoes as described, soak in water for about 15 min. After that wash twice in fresh water and take potatoes off of water and keep aside

Heat oil in a large non stick pan (pan or wok suits well to fry). [Whole recipe is done in medium flame]

Add garlic followed by chili flakes, crushed fennel seeds, and chili sauce. Saute for less than a minute.

Add the washed potato threads and sprinkle salt. Saute lightly and toss well. After a minute add vinegar and toss again so that almost all of the potatoes get coated.

Toss and fry for 4 - 5 minutes. You can notice the potatoes loose it hardness and become soft, at this point taste for seasoning and add if extra salt is needed.

Serve hot, it can be eaten as starter before meal, or with plain rice or just that.

Try this and do surprise your loved ones. Keep cooking and share your reviews.

Plain Pan Cake

Everyone likes pancake. I learnt about pan cakes when I was in class 4, the recipe was given in our practice English Book, but it was without Baking powder, I remember it was hard. It’s an easy and simple recipe can be prepared quickly with less preparation and cooking time. There are different variations of pan cakes with different fruits. The first time I made it came up hard without the spongy texture. I realized I had used the cold milk right from refrigerator, less baking powder and egg white was not mixed well to foam. Next time it came as just perfect soft and fluffy.

Ingredients:

1. Maida (All purpose Flour) – 1 Cup 
2. Milk – 1 cup
3. Egg – 1
4. Sugar – 2 tbl spn
5. Salt – a pinch
6. Oil – 1 tbl spn
7. Baking Powder – 1 tbl spn

How to prepare:

1. Mix all the dry ingredients (maida, salt, baking powder)
2. In a bowl break egg and separate the yolk from white.
3. Add sugar to the yolk, stir well. Add milk and mix well.
4. Pour this mixture to the dry mixture, and mix well slowly to ensure no lumps are formed. Add extra milk if needed. It should be pouring consistency not liquid.
5. Stir egg white well to form foam, or you can use small hand blender.
6. Add this to the batter and mix slowly. At this time you should see the mixture is light and aerated.
7. Heat a non-stick pan or tawa and pour ladle full of batter in desired shapes. You should notice plenty of bubbles in few secs, this indicates the batter is prepared correctly. Refer to the picture.
8. Turn it and cook the other side.
9. Serve hot with honey, or maple syrup or ripe banana (optional).

Note:

• Do not use baking soda to make pan cake. 
• Cook in low medium heat, to prevent burning or brown color.

Stir fried potato threads

This is an easy and quick recipe, with the ingredients from our kitchen. Tips on slicing the potatoes is given in my other similar recipe - Potato threads with greens.

Ingredients:

1. Medium sized potatoes - 2 (Serves 3-4 person)
2. Green Chile - as needed (chop finely)
3. Garlic 4 - 5 pods, Finely Sliced not chopped.
4. Salt as per taste
5. Vinegar 1/2 tbl spoon (optional)
6. Olive / Sesame Oil for frying - 2 Tbl Spoon  OR  Regular cooking  oil if you do not prefer other oil

Steps to Cook:

Slice the potatoes as described, soak in water for about 10 min. After that wash twice in fresh water and take potatoes off of water and keep aside

Heat oil in a large non stick pan (pan or wok suits well to fry). [Whole recipe is done in medium flame]

Add the potato threads and saute for a min followed by garlic. Give quick toss.

Add little vinegar (1/2 tb.sp) if you like, to add up the taste and retain the color.

Add the green chili and salt, continue to cook.

Toss and fry for 4 - 5 minutes. You can notice the potatoes loose it hardness and becomes soft, at this point taste for seasoning and add if extra salt is needed.

Serve hot, it can be eaten as salad or starter before meal, or with plain rice or just that.

Try this and do surprise your loved ones. Keep cooking and share your reviews.

Stir fried French beans in Soy Sauce

Preparation of this dish is almost similar to preparing Stir fried Beans – Chinese way. Ingredients are the same except for addition of soy sauce, powdered fennel seeds instead of crushed, and chilli flakes instead of chopped red chillies. You may use the same if you prefer.

Ingredients (2 servings):

1. Fresh French beans – 200 gms
2. Red Chillies  10-12 crushed or as cut in halves
3. Garlic 10 – 12 pods, finely chopped
4. Fennel seed powder  – 2 tbl spn
5. Oil to fry  2 – 4 tbl spn
6. Soy sauce – 1 tbl spn
7. Salt as needed
8. A bowl of ice water

Preparation:

1. Wash beans and cut in 3 inch long (approx. the length matches the index finger)
2. Boil water in a large vessel, add salt and the beans. Stir occasionally. Cook beans until they are 3/4^th done. Do not overcook. This process would take approx. 5 – 6 minutes. While the bean is getting cooked prepare the ice water in a bowl.
3. Separate the bean from the hot water and transfer to the prepared ice cold water, this stops the cooking processes and the bens would not turn soggy but crunchy.
4. Transfer the beans from the ice cold water in few seconds; do not let it be there for more than 20 – 30 seconds.
5. Heat a wok or large pan (not kadai) and add oil. Once the oil is hot enough add the garlic followed by fennel seed powder and sauté them for few seconds and add in the chillies.
6. This whole dish is prepared in high flame. Now add the beans, sprinkle salt followed by soy sauce. Stir and toss as needed until the beans are fully done.
7. Sever hot with plain rice or can be eaten as starter.

Note:

 If the beans are not too long, I usually cut off the ends and use the beans as it is in full length.  If you have more beans you have to fry in small batches. Ajino motto is not good for health; if you prefer to add that extra flavour just add a pinch of it, although it is not necessary.