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Wednesday, 23 April 2014

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Source(google.com.pk)

This is a delicious pasta dish with fresh spinach and rich white sauce. It is my version of fettuccini alfredo. Creamy spinach pasta looks and tastes great.
Recipe will serve 2-3.
Ingredients:
For Pasta
6 0z penne pasta approx. 2 cups uncooked pasta
1 tablespoon oil
1 teaspoon salt
Sauce
2 tablespoons olive oil
2 tablespoons all purpose flour (plain flour, maida)
1 teaspoon dry basil
1 teaspoon Italian herb mix
1/8 teaspoon black pepper
½ teaspoon red chili flakes adjust to taste
1 cup heavy cream
1 cup milk
¼ cup Mozzarella cheese
½ teaspoon salt
6 0z chopped spinach without stem about 2 cups

Method
Bring a large pot of water to boil, add salt and oil.
After water boils add the pasta.
Cook the pasta until it is tender this will take about 10 minutes. Drain the water and set pasta aside.
Heat the oil over medium heat and add all-purpose flour, then stir for a minute. Add basil, Italian herb mix, black pepper, and chili flakes, and stir for another minute.
While stirring slowly add cream making sure there are no lumps. After it comes to a boil, add milk then bring it to a boil again.
Add spinach, mix it well and let it cook for 2-3 minutes stirring continuously, then turn off the heat. Add Mozzarella cheese and stir.
Pour the sauce over pasta and toss.

Gobi or cauliflower Manchurian is a popular Indo Chinese dish. This is a super delicious appetizer or main dish. Gobi manchurian satisfies both your savory and spicy cravings! It consists of fried gobi (cauliflower) simmered in a flavorful gravy made with soy sauce and red chili sauce.
Serves 4
Gobi (Cauliflower) Manchurian Recipe by ManjulaIngredients:
20 cauliflower pieces cut into medium size florets
For Sauce
2 tablespoons oil
1 tablespoon ginger paste or finely shredded ginger (adrak)
1 green chili chopped
1/4 cup celery finely chopped
2 tablespoons red chili sauce
2 tablespoons soy sauce
1 tablespoon vinegar
2 teaspoons tomato paste
1/2 teaspoon sugar
2 teaspoons corn starch or arrow root powder
Approx. ½ cup water
For Batter
1/3 cup all purpose flour (plain flour, maida)
3 tablespoons corn starch or arrow root powder
1/2 teaspoon salt
1/8 teaspoon black pepper
Approx. ½ cup water

Method
Mix the corn starch with water and set aside.
Heat the oil in sauce pan over medium high heat; add ginger, celery and green chili stir for about two minute. Add all the ingredients for sauce except corn starch, (chili sauce, soy sauce, vinegar, tomato paste, and sugar).
Stir for 2 minutes add corn starch and cook for another two minutes, sauce should be thick, consistency of a dosa or pancake batter. If needed add more water, sauce gets thicker as it sits.
Sauce is ready, set aside.
To make batter mix flour, corn starch, salt and pepper in a bowl. Add the water slowly to make a smooth batter (batter should be consistency of pancake batter or dosa batter).
Heat at least one inch of oil in a frying pan over medium high heat. Oil should be moderately hot. (If oil is not hot cauliflower will be greasy).
Dip the cauliflower into the batter one at a time, making sure it is completely covered by the batter. Then drop the cauliflowers slowly into oil in the frying pan. (do not overlap them)
Fry the cauliflowers in small batches, four to five minutes per batch. Fry them turning occasionally, until they are all sides golden brown. Take them out over paper towel.
Repeat this process for the remaining cauliflowers.
Fold fried cauliflower/ gobies into gravy and serve hot.