Spinach Pasta

By Chef Shantanu Gupte

From Health Mange More

Prep: 10 minutes

Cook: 20 minutes

Method: Easy

Course: Pasta

Type: Fusion

Key Ingredients:

Pasta made differently – spinach and cottage cheese makes this dish unique

Chicken Lasagna

By Chef Shilarna Vaze (Chinu)

By Firangi Tadka

Prep: 60 minutes

Cook: 50 minutes

Method: Moderate

Course: Pasta

Type: Fusion

Key Ingredients:

Chicken mince
Refined flour
Egg
Processed cheese
Mozzarella cheese

One of the most popular Italian pasta dishes which is now well liked in other parts of the world too

Ingredients

White sauce
Refined flour (maida) 2 tbsps
Butter 2 tbsps
Milk 2 cups
Processed cheese, grated ½ cup
Salt to taste
Tomato-chicken mixture
Tomato concasse 1 cup
Chicken mince, cooked for 15 minutes 250 gms
Oil 1 tbsp
Garlic cloves, finely chopped 3
Sugar 1 tsp
White pepper powder 1 tsp
Dried mixed herbs (optional 1 tsp
Bay leaves 2
Salt to taste
Chicken stock 1 cup
Fresh parsley, chopped 1 tbsp
Pasta
Refined flour (maida) 1 cup
Egg 1
Olive oil 1 tbsp
Salt to taste
Toppings
Mozzarella cheese, grated ½ cup
Processed cheese, grated ½ cup

Methods

To make white sauce, melt butter in a non-stick pan. Add refined flour, mix and saute on low heat for 2-3 minutes.
Add 1 cup milk, whisk well. Add another cup of milk and whisk well so that there are no lumps.
Add processed cheese and salt and stir continuously, on low heat, till it becomes thick and coats the back of a spoon. Transfer into a bowl and set aside to cool.
Heat 1 tbsp of oil in another non-stick pan. Add garlic and saute till fragrant but not brown.
Add tomato concasse, chicken mince, sugar, pepper powder, mixed herbs, bay leaves and salt and mix well. Cook for 5 minutes. Add 1 cup stock, mix, cover and cook for 5 minutes on low heat. And parsley and mix.
To make pasta, take flour in a bowl and make a well in the middle. Break the egg into the well, add olive oil and salt. Mix with fork till the mixture becomes crumb like.
Knead the pasta dough with your palms, stretching it and folding it back for atleast 10 minutes, or till the dough is smooth. Cover with a wet cloth so that it does not dry and refrigerate it for 20 minutes.
Preheat oven to 200º C.
Dust some dry flour on the worktop, keep the dough on it and roll into a long thin sheet. Cut into 4 equal parts and keep them on a floured plate.
Grease a baking dish with some butter. Pour 3 tbsps white sauce and spread on the base. Keep 1 sheet of lasagna, spread another layer of white sauce, a layer of chicken tomato mixture followed by layers of mozzarella cheese and processed cheese. Keep one more of lasagna sheet and repeat the layers of white sauce, chicken-tomato mixture and both the cheese. Repeat these layers till all the ingredients are used up.
Keep the dish in the preheated oven and bake for 20 minutes.
Take the dish out of the oven, cut into wedges and serve hot.

Pesto Penne

By Chef Shilarna Vaze (Chinu)

By Firangi Tadka

Prep: 25 minutes

Cook: 10 minutes

Method: Easy

Course: Pasta

Type: Fusion

Key Ingredients:

Penne pasta
Fresh basil leaves
Pinenuts
Parmesan cheese
Olive oil

Penne pasta when cooked in this gently flavoured Pesto sauce is so delicious that you just cannot resist it

Ingredients

Penne pasta, boiled till al dante 200 gms
Fresh basil leaves 1 cup
Garlic cloves, finely chopped 2
Olive oil 4 tbsps
Pinenuts (chilgoza) 5 tbsps
Parmesan cheese, grated ¼ cup
Milk 4 tbsps
Fresh cream 2 tbsps
Salt to taste

Methods

Put basil leaves, garlic cloves and 1 tbsp olive oil in a mixer jar and grind.
Add 4 tbsps pine nuts, 3 tbsps parmesan cheese, 2 tbsps olive oil, and continue to grind.
Add 1 tbsp of olive oil and grind further to make pesto.
Heat 1 tbsp olive oil in a non-stick pan, add pesto and 3 tbsps milk, mix and saute on low heat. Add cream and mix.
Pour 1 tbsp milk, to loosen the pesto and saute for a minute.
Add penne pasta and toss till the pesto coats the pasta well. Add salt and mix.
Transfer into serving plate and serve hot.

Spinach and Cheese Stuffed Pasta

By Chef Shilarna Vaze (Chinu)

By Firangi Tadka

Prep: 40 minutes

Cook: 55 minutes

Method: Moderate

Course: Pasta

Type: Fusion

Key Ingredients:

Spinach
Ricotta cheese
Refined flour
Egg
Tomatoes

Get the satisfaction of making the pasta yourself by following this great recipe

Ingredients

Stuffing
Spinach, blanched and chopped 2 cups
Ricotta cheese / cottage cheese (paneer), crumbled 1 cup
Breadcrumbs 2 tsps
Salt to ts
Canneloni pasta
Refined flour (maida) 100 gms + to dust
Egg 1
Olive oil 1 tsp + 1 tbsp
Salt to taste
Butter to grease
Breadcrumbs ¼ cup
Parmesan cheese / processed cheese, grated ¼ cup
Sauce
Tomatoes, finely chopped 1½ cups
Olive oil 2 tsps
Garlic clove, finely chopped 1
Dried oregano ½ tsp
Dried sage ½ tsp
Dried thyme ½ tsp
Dried rosemary ½ tsp

Methods

To make the pasta, take refined flour in a bowl, make a well in the centre, put egg, 1 tsp olive oil and salt in it. Push small portions of the flour with a fork into the well and mix till the mixture becomes crumbly.
Add sufficient water and knead into a dough. Stretch the dough with you palms, fold back and keep doing this till the dough is smooth. Cover with a damp cloth, so that it does not dry, and refrigerate for 15 minutes.
To make stuffing, take spinach, cheese/paneer, breadcrumbs and salt in another bowl and mix. Keep it in the refrigerator till it is time to use it.
To make sauce, heat olive oil in a non-stick pan, add garlic and saute till it turns brown. Add tomatoes, oregano, sage, thyme and rosemary and mix well.
Add 1 cup water and salt and mix well. Cook till the mixture gets a sauce like consistency.
Sprinkle flour on the worktop, keep the dough on it and roll out into a thin rectangle.
Cut the pasta sheet into 3x4 inch rectangles
Preheat oven to 200º C. Grease a baking dish with some butter.
Boil sufficient water in a deep non-stick pan, add 1 tbsp olive oil and salt. Slide in the pasta rectangles and cook for 3-4 minutes. Drain the pasta rectangles and put them in a large bowl of cold water to stop the cooking process, ensuring that the pasta rectangles do not tear or break.
Drain the pasta rectangles and place them on the worktop. Place a little spinach cheese/paneer stuffing in the centre of each rectangle and roll into cylinders.
Spread half the tomato sauce in the greased baking dish, place the pasta rolls over it and top it with the remaining sauce.
Sprinkle breadcrumbs and grated cheese on top of the rolls. Keep the dish in the preheated oven and bake for 30 minutes. Serve hot.

Pasta with Cheese Sauce

By Chef Shilarna Vaze (Chinu)

By Firangi Tadka

Prep: 10 minutes

Cook: 35 minutes

Method: Easy

Course: Pasta

Type: Fusion

Key Ingredients:

Pasta
Processed cheese
Parmesan cheese

Creamy and delicious – enjoy this pasta dish anytime anywhere

Ingredients

Pasta (macaroni/ penne/manicotti) 2 cups
Processed cheese, grated 1 cup
Parmesan cheese, grated 4 to 5 tbsps
Melted butter 2 tbsps + to grease
Salt to taste
Olive oil 1 tbsp
Milk 2 cups
Garlic cloves, finely chopped 3
Breadcrumbs 1 cup

Methods

Preheat oven to 200º C. Grease a baking dish with some butter.
Boil plenty of water in a deep non-stick pan, add salt and oil, mix and add pasta. Cook 5-6 minutes or till the pasta is half cooked.
Take milk, processed cheese, 2-3 tbsps parmesan cheese, garlic and salt in another pan, mix and heat till cheese melts.
Drain water from pasta and put in a buttered baking dish. Pour cheese sauce over the pasta covering it completely.
Spread breadcrumbs, pour melted butter and spread remaining grated parmesan cheese on top.
Keep the baking dish in the preheated oven and bake for 15 minutes.
Spoon out into individual serving dishes and serve hot.

Bechamel Tricolour Pasta

By Chef Shilarna Vaze (Chinu)

By Firangi Tadka

Prep: 35 minutes

Cook: 15 minutes

Method: Easy

Course: Pasta

Type: Fusion

Key Ingredients:

Del Monte tri-colour spirali pasta
Gourda cheese
Refined flour
Butter
Milk

Colourful, cheesy and delicious is the best way to describe this pasta dish

Ingredients

Bechamel sauce
Refined flour 5 tbsps
Milk 1 litre
Butter 5 tbsps
Salt to taste
Black olives, pitted to garnish
White pasta
Del Monte white spirali pasta, boiled 1 cup
Gouda cheese, grated 2 tbsps
Saffron pasta
Del Monte orangs spirali pasta, boiled 1 cup
Saffron, mixed with 1 tbsp milk few strands
Gouda cheese, grated 2 tbsps
Green pasta
Del Monte green spirali pasta, boiled 1 cup
Spinach puree 2 tbsps
Gouda cheese, grated 2 tbsps
Black pepper powder ½ tsp

Methods

To make Bechamel sauce, heat butter in a deep non-stick pan, add refined flour, mix and saute for a few minutes without letting the flour get coloured. Add milk gradually and whisk well so that there are no lumps. Add salt and cook till the mixture thickens.
To make white pasta, put ⅓ bechamel sauce, Gouda cheese, salt and boiled Del Monte spirali pasta in a bowl and toss properly.
To make saffron pasta, put ⅓ bechamel sauce, saffron mixed in milk, boiled Del Monte spirali pasta, Gouda cheese in another bowl and toss well.
To make green pasta, put the remaining bechamel sauce, spinach puree, Gouda cheese, black pepper powder and Del Monte spirali pasta in a 3rd bowl and toss well.
Arrange the three coloured pastas side by side in a serving platter, garnish with black olives and serve.

Spinach Pasta

Key Ingredients:

Ingredients

Methods

Chicken Lasagna

Pesto Penne

Spinach and Cheese Stuffed Pasta

Pasta with Cheese Sauce

Bechamel Tricolour Pasta

Saag Da Pasta

Pasta

Quinoa Pasta

Avocado Pasta

Pumpkin & Ricotta Whole Wheat Ravioli

Thukpa

Tamatar ni Gravy ma Cutlet

Sweet Momos

Phapar ko Roti and Mooli ko Aachar

Parsi Seviyan

Nadir Monji

Khatti Mooli

Kesar Murgh

Jaisalmeri Chane

Jaipuri Mewa Pulao

Aloo Parval

Beans and Dal Usli

Besan Badam Burfi

Cabbage Papaya Tikki

Chana Palak ki Sabzi

Coconut Shake

High Energy Smoothie

Kaddu ki Sabji

Khajur Chukandar Halwa

Matar Paneer

Chicken Lasagna

Key Ingredients:

Ingredients

Methods

Saag Da Pasta

Avocado Pasta

Spinach Pasta

Singapore Noodles

Pumpkin & Ricotta Whole Wheat Ravioli

Pasta with Cheese Sauce

Vegetable Lasagne

Pasta In Root Veggie Puree

Pesto Penne

Spinach and Corn Pasta

Bechamel Tricolour Pasta

Thai Curry Spaghetti

Colourful Mac and Cheese

Spinach and Cheese Stuffed Pasta

Pasta

Quinoa Pasta

Thyagi Pin

Schezwan Fried Rice

Italian Coffee Cappuchino and Caf Mocha

Stuffed Jalapenos with Peanuts

Italian Hot Chocolate

Spinach and Cheese Stuffed Pasta

Spinach Casserole

Barbecue Chicken Pizza

French Crepes with Tomato and Spinach Stuffing

Fufu

Potato Wedges and Tartar Sauce

Tacos with Refried Beans Salsa and Crispy Vegetables

Thai Chicken Green Curry

Watermelon Mojitoes

Spanish Style Chickpeas

Carrot and Apricot Tagine

Pesto Penne

Key Ingredients:

Ingredients

Methods

Pasta

Thai Curry Spaghetti

Quinoa Pasta

Pasta with Cheese Sauce

Spinach and Cheese Stuffed Pasta

Singapore Noodles