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Wednesday 28 January 2015

Indian Culture Food Indian Food Images Thali Menu Calori Chart Picture Photography Item Meme Photos Dishes

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Source(google.com.pk)

Zucchini pasta is a whole-wheat egg less pasta, freshly made and taste great. This is a healthy recipe and easy to make. This is an old recipe from my grandmother but she used turai instead zucchini (turai is from same family as zucchini) and the dish is known as nanua ka petha in Bihar.
Recipe will serve 2.
Ingredients:
3 cup finely chopped zucchini about 2 medium size zucchini
1 tablespoon oil
Pinch of asafetida
½ teaspoon cumin seeds (jeera)
¼ teaspoon turmeric (haldi)
3-4 dried whole red chili
1-2 bay leaf
1 teaspoon salt adjust to taste
1/8 teaspoon sugar
1 teaspoon fresh lemon juice
2 tablespoons melted butter or ghee
For Pasta
¼ cup whole-wheat flour
Pinch of salt
Approx. 2 tablespoons of water use as needed
½ teaspoon of oil to knead the dough

Method
Mix flour, salt and water together to make a firm dough (add water as needed).
Knead the dough on a lightly greased surface to make the dough smooth and pliable.
Let the dough rest for at least five minutes or more.
Divide the dough into 2 equal parts.
Make smooth ball and roll into about 5-inch circle like roti or tortilla.
Cut them in approx. 1” squares. Set aside.
Wash and peel the zucchini and cut them in small pieces.
Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
Add the cumin seeds as they crack add asafetida, whole red chilies, bay leaf, and turmeric stir for few seconds.
Add zucchini, salt and about 2 cups of water. After it comes to boil let it cook for 2-3 minutes. Add the pasta lower the heat to low medium cover the pan and let it cook for approx. 20-25 minutes.
Turn off the heat and add sugar.
Before serving squeeze lemon juice and add the clarified butter.
Serve hot and enjoy!

Fresh vegetables and whole grain pasta with savory tomato sauce makes a very colorful and delicious pasta dish. This is a simple pasta dinner. Serve with a side of salad and bread.
Recipe will serve 4 to 6.
Vegetable PastaIngredients:
Pasta:
2 cups whole grain penne pasta (use can use another pasts shape if “penne” is not available)
1 tablespoon olive oil
1 teaspoon Salt
Vegetables:
2 medium sliced carrots
1/2 cup chopped green beans
1 medium chopped bell pepper
1/2 cup chopped cauliflower
1 cup sliced mushrooms
1 medium sliced zucchini
2 tablespoons olive oil
1 teaspoon Salt
Tomato sauce:
6 medium diced tomatoes
1 15 oz can of diced tomato
2 tablespoons Olive oil
1 tablespoon chopped basil
1 teaspoon Italian herb
1 teaspoon red chili flakes (adjust to taste)
1 teaspoon salt (adjust to taste)
1 tablespoon cornstarch
1 teaspoon sugar (adjust to taste)
Preparing Pasta:
2 tablespoons Olive oil
1 tablespoon chopped basil
1 teaspoon red chili flakes (adjust to taste)

Method:
In a large pot boil the water with salt and oil.
After water comes to the boil add the pasta.
Cook the pasta until it is just tender, not too soft. Drain the water and set pasta aside.
Vegetables:
Heat the oil in a frying pan over medium high heat.
Add vegetables (carrot, green beans, bell pepper, mushrooms, and zucchini) to skillet and sauté until they are nearly tender.
Tomato Sauce:
Mix the cornstarch in ¼ cup of water and keep aside.
Heat the olive oil in a saucepan and add the basil, Italian herbs, and chili flakes stir and add tomatoes.
Let the tomatoes cook until they become pasty.
Next add cornstarch, salt and sugar to the tomato sauce, cornstarch will give thickness to the sauce.
Next add the sauté vegetables to the sauce and cook for few minutes on medium heat until sauce come to the desirable thickness.
Prepare The Pasta:
Heat the oil in a saucepan and add basil and chili flakes stir for few seconds.
Next add the drained pasta and sauté for a minute until pasta is well coated with oil.
Pour the vegetable sauce over the pasta, serve hot with slice of French bread and salad.
Variations:
For this recipe you need about 5 cups of vegetable, replace the vegetables to your choice.