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CUISINE
Italian treat
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Fine dining with Italian delicacies
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Spaghetti in creamy tomato sauce
Ingredients:
Spaghetti, boiled: 3 teacups
Red tomatoes: 1 kg
Onions, finely sliced: 2
Large capsicum, finely sliced: 1
Butter: 3 tbsp
Thin white sauce: 1 cup
Fresh cream: 1 cup
Tomato sauce: 2 tbsp
Chilli flakes: 1 tsp
Sugar: 3-4 tsp
Salt and pepper to taste
A pinch of oregano
Cooking cheese, grated: 1 cup
Method: Pressure cook the tomatoes. Remove skin and blend in a mixer to get a thick pulp. Strain the pulp. Add sugar and cook on a low flame till the water dissolves. Keep it aside. Heat the butter. Stir fry the onions and capsicum. Then add the spaghetti. Toss well. Add the above to tomato puree. Allow to simmer on a low flame. Then add white sauce, tomato sauce, chilli flakes, oregano, salt and pepper. Mix well. Add the grated cooking cheese. Cook on a low flame till the cheese melts. Serve hot with garlic bread.
Vegetable risotto
Ingredients:
Uncooked long grain rice: 1 cup
Carrot, finely chopped: 1
Shelled green peas: 1/4 cup
French beans, finely chopped: 10
Onion, finely chopped: 1
Basil, finely chopped: 2 tbsps
Tomato puree: 3 tbsp
Garlic, finely chopped: 1 tsp
Cheese, grated: 1/2 cup
Butter: 2 tbsps
Sugar: 1/2 tsp
Fresh cream: 3 tbsp
Salt to taste
Method:
Wash and soak the rice for about 15 minutes. Drain and keep aside. Heat the butter. Fry the onions and garlic. Then add the carrots, French beans and green peas and stir fry on a low flame for 2 minutes.
Add the rice and stir fry again for about 2 minutes. Pour about 3 cups of hot water. Add the sugar and salt. Cover and let it cook on a low flame until the rice is almost cooked. Then add the basil, tomato puree, cream and grated cheese. Mix well. Simmer until the cheese melts. Serve hot.
Penne and vegetables
Ingredients:
Boiled penne: 4 cups
Butter: 6 tbsp
Mushrooms, sliced: 50 gm
Small flowerets of broccoli: 10-12
Red capsicum, sliced: 1
Yellow capsicum sliced: 1
Spring onions, sliced with leaves: 2
Baby corn, sliced: 6
Flakes of garlic, finely crushed: 4
Milk: 1 cup
Plain flour: 1 tbsp
Fresh thick cream: 100 gm
Chilli flakes: 1 tsp
Oregano: 1/2 tsp
Salt and pepper to taste
Cheese, grated: 2 cups
Method: Heat the butter in a flat saucepan. Add the crushed garlic and stir fry for 2 minutes. Then add the mushroom, broccoli, spring onions, baby corn, red capsicum and yellow capsicum. Cook for about 2 minutes. Then add the plain flour. Add milk and keep on stirring until the sauce thickens. Add the chilli flakes, salt and pepper. Mix well and allow to cook on a low flame. Add the cream and half the cheese. Allow to simmer for some time. Sprinkle the remaining cheese and serve hot with garlic bread.
Cheesy garlic bread
Ingredients:
French loaf cut into 3/4-inch thickness: 10-12 slices
Olive oil: 2 tbsp
Flakes of garlic: 2-3
Cheese, grated: 4 tbsp
Milk: 2 tbsp
Chilli flakes: 1/4
Butter: 2 tbsp
Salt to taste
Method: Chop and crush the garlic finely. Mix the grated cheese, milk, chilli flakes and salt. Mix well to make a smooth paste.
On each slice of bread apply butter. Then apply the garlic paste. Keep it aside for some time. Then apply the cheese mixture. Bake until crisp. Serve with pastas and spaghetti.
SUJATA MALANI
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