Pasta with Stir fried Veggie & Chickpeas Salad

Hello All,

Hope all of you are doing fine and had a great new year start & Yes am fine too. It's been long since I blog, just caught up with few things guys and Thank U all for asking my well being.

Let's start with the Salad, it's a simple & colourful salad I made with just few hand picked things like:


Chickpeas Salad

Ingredients:

Chickpeas - 3 tbs [Soaked few hours and boiled]
Cucumber - 2 tbs [ finely chopped]
Carrot - 1 [finely chopped]
Grape - 2tbs [ chopped]
Salt - to sprinkle
Chat Masala - 1/2 tps
Spring Onion - 1 tbs [ finely chopped]


Method:

Toss all the ingredients and enjoy :-).. simple isn't it? :-) Ahh btw these spring onion are from my little garden...you can replace them with onion too.

For Pasta with Stir fried Veggies again simple pasta recipe and my recipe changes every now and then as I just add ingredients whatever I feel like.

Ingredients:

Shell Pasta - 2 cups
Carrot - 1 [ chopped]
Peas - 3 tbs [frozen]
Tomato - 2
Onion - 1
Soya Chunks - 6-8
Kasturi Methi - 2 tbs
Garlic - 2tbs [chopped]
Dry Red Chili - 6
Olive Oil - 3 tbs
Pepper - 1tps [crushed]
Salt - to taste
Water

Method:

1. Boil water in a large pot/pan with little salt and 1tbs of oil and cook pasta until done. Strain the pasta, run over cold water and keep aside.

2. Boil tomato, onion and red chilli for 5mins in hot water and puree it.

3. Soak soya chunks in hot water for 10mins, squeeze and keep aside.

4. Soak kasturi methi in hot water with 1/2 tps salt for 10mins. Discard the water and keep aside.

5. In a pan heat oil add chopped garlic and saute for a min.

6. Add chopped carrot and saute for 2mins, add peas [ boil the peas before if not using frozen ones], soya and mix well.

7. Add crushed pepper, methi and tomato puree, stir well.

8. Add salt and cook for 4-5mins, add boiled pasta stir well and cook for 2mins.

Our pasta is done.

And this post goes to dear Aru's Served with Love Event.

Spinach Spaghetti with Tomato Sauce

This is one of the most simple recipe, nothing much to do ;)..I got this spinach spaghetti and made with tomato sauce. As you can see in the picture below these spaghetti are thicker than normal ones and takes more time to cook. So make sure the spaghetti is cooked properly before you drain the water.

Serving: For 2

Ingredients:

Spinach Spaghetti - 100 gms appr.
Tomato Sauce - 100 gms appr.
Olive Oil - 1 tbs
Garlich - 2-3 pods chopped
Onion - 1 sliced
Italian herbs - 1 tbs
Fresh black pepper - 1/2 tps (crushed)
Salt - to taste
Water - to cook spaghetti

Method:

I was tired after a long day and made this in a jiffy, just boil the spaghetti in water with 1 tps of oil and little salt. Once spaghetti is cooked strain the water and run the cooker spaghetti under tap water for a min or two.

In a pan heat 1 to 2 tps of olive oil, add chopped garlic (2-3 pods) and saute for a min. Now add 1 sliced onion and saute until golden brown. At this stage add any steam or boiled veggie/chicken [I didn't added anything].

Add 1/2 cup or appr. 100gms of tomato sauce, 1tps of Italian herbts, 1/2 tps of crused pepper, salt to taste and cook for 4-5 mins.

Server spaghetti with tomato sauce, top it up with some cheese if you wish.

And this goes to Neha's FIC - Red and Green , event started by Sunshinemom of Tongue Ticklers

Pasta with Tomato Sauce And Chickpeas Herbs Salad

Pasta in tomato sauce and chickpeas salad was Sunday lunch for me and my friend whom visited us last week from India. I was so bored of cooking every time rice, pulav, paratha for him so thought of making pasta instead for a change (perhaps more for myself ;)) One thing is he is quite a picky eater....he don't eat this and that. I really had to be very careful with what I cook.. since now I became the host ! Isn't is so difficult to think of menu for a week including breakfast, lunch and dinner?? I was running out of ideas especially when my refrigerator was empty most of times.

Fusilli with Eggplant

Ya I know it's kind of raining eggplant in my blog :). Here is one more, Pasta with eggplant.

Things required:

Pasta - 2 cups (any type, used here is fusilli)
Tomato Sauce - 1/2 bottle which is almost (you can make your own sauce too)
Rosemary herbs - 1/2tps (optional)
Eggplant - 1/2 large one
Capsicum - 1/2 cut in strips
Onion - 1 medium sliced
Redchilli powder - 1tps
Olive oil - 3tbs
Garlic - 4-5 pods crushed
Salt - to taste
Pepper - 2tps crushed
Mozzarella Cheese - 1/2 cup (optional)
Water - to boil

Method:

I used Brilla's pasta and Prego's tomato sauce.

1. Boil pasta in water with 2tps of oil and little salt & drain the water from boiled pasta. Wash the boiled pasta with running water and keep aside.

2. Cut eggplant in circles and marinate with salt, red chili powder & pepper for 5mins (Marinating is optional)

3. In a pan heat oil, add garlic and fry until golden brown. Add onion, capsicum & sauté.

4. Add tomato puree and mix well. Add rosemary, salt, pepper and cook for 4-5mins.

5. Add the boiled pasta mix everything and cook for 5 mins.

6. Grease a baking dish with oil or butter and place half of the pasta and eggplant pieces, again place the remaining pasta and top it up with eggplant.

7. Garnish with cheese (I didn't use any cheese as there was none at home !)

8. Bake for 10-15mins, serve the main course hot with coke/juice/wine and some chips/garlic bread.