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Sunday, 27 April 2014

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Source(google.com.pk)

Creamy Butternut squash sauce with spiral pasta is a light, savory pasta dish with beautiful spring colors. Garnishing with beetroot adds gourmet touch.

Recipe will serve 2.

Ingredients:

Approx. 2-1/2 cups of uncooked spiral pasta

Approx. 3 cups of butternut squash peeled and cut in about ½ inch pieces

2 tablespoon oil

1-1/2 teaspoon salt adjust to taste

1 tablespoon all-purpose flour (maida)

1 cups milk

1/2 cup cream

1 teaspoon fennel seeds crushed (saunf)

1/4 teaspoon black pepper

1/4 cup butternut squash shredded for garnishing

1/4 cup beetroot boiled and shredded for garnishing

Method

In a large pot boil the water with 1 teaspoon of salt and 1 tablespoon of oil. After water comes to the boil add the pasta. Cook the pasta until it is tender, this will take about 8-10 minutes. Drain the water and set pasta aside.

Butternut Sauce

Cook the squash in about 1-1/2 cups of water until squash becomes very soft; puree the squash to creamy texture.

In a saucepan add 1 tablespoon of oil and all-purpose flour over medium heat and stir for a minute. While stirring slowly add cream making sure there are no lumps. After it comes to a boil, add milk and butternut squash puree.

Add salt, black pepper and fennel seeds; boil for 3-4 minutes over medium heat. Sauce should be creamy and pourable consistency.

Prepare the Pasta

Before serving pour the sauce over pasta and mix.

Garnish the individual pasta servings with shredded squash and top it with few slices of beetroot.

Notes

I cook the beetroot in microwave, wrap it with wet paper towel and cook for about 4-5 minutes.

Cabbage pizza is a nice twist to traditional pizza with touch of Indian spices.

Makes 2 medium pizzas.Cabbage Pizza

Ingredients:

Dough

2 3/4 cups All Purpose flour (Plain flour or Maida)

1 cup lukewarm water

1 tablespoon dry active yeast

3 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon sugar

White Sauce

2 tablespoons olive oil

2 1/2 tablespoons All Purpose flour (Plain flour or Maida)

3/4 cup milk

1 teaspoon salt

1/2 teaspoon black pepper

Cabbage Topping

3 cups sliced cabbage

1/2 thinly sliced red bell pepper

2 tablespoons chopped cilantro (Green coriander)

2 chopped green chilies

Method:

Dough:

Dissolve yeast in lukewarm water and let it sit for about 20 minutes or until the yeast becomes frothy.

Add sugar, salt and oil to the flour and mix well.

Add the yeast water and make into a dough. The dough should be soft and a little sticky. Add more water if needed.

Cover the dough and let it sit for about four hours. The dough should be double in volume.

Knead the dough well using a little dry flour.

White Sauce:

Heat the oil in a small heavy saucepan over low-medium heat.

Add the flour and cook until the flour changes into a light brown color.

Slowly add the milk, stirring constantly. Continue cooking slowly until it is smooth and thick. Add the salt and black pepper.

Cabbage Topping:

Mix the cabbage, bell pepper, cilantro, and green chilies with the white sauce.

Pizza:

Pre-heat the oven to 500 degrees, placing a pizza stone inside for about 30 minutes so the pizza stone will be hot.

Divide the dough in to two equal parts and roll into two 8 inch diameter pizzas.

Place over greased cookie sheets. Put about a half teaspoon of olive oil over the pizza. Evenly spread the cabbage mixture onto the pizza.

Slide the cookie sheet on the pizza stone and let it cook for about five minutes.

To make a crispy pizza crust, remove the pizza from the cookie sheet and place over the pizza stone.

Let it cook for about 7 minutes, or until the edges are golden-brown.