Maggie Noodle & Veggie Cake#SundayFunday

This is a two minute Maggie Noodles made into Maggie Veggies Cake. This is so simple, cheesy and deliciously yummy. Your kids and friends will love this. I took this to a get together with friends and all loved this. You can add whatever veggies you have in the refrigerator, no hard and fast rule in making this.

Ingredients

1/3 Cup Sliced Mushrooms
1/3 Cup Chopped French Beans
1/3 Cup Chopped Baby Corn
1/3 Cup Chopped Carrots
1/3 Cup Each Colored Capsicum - Green Red Yellow - cut into cubes
1 Large Tomato - deseeded & cut into cubed
1 Large Onion - thinly sliced
200 Grams Mushrooms - sliced
5 Cloves Garlic - chopped
½ Teaspoon Red Chilly Flakes
½ Teaspoon Black Pepper Powder
½ Teaspoon Mixed Herbs
½ Teaspoon Pink Himalayan Salt or to taste
½ Cup Fresh Cream
200 Grams Grated Cheese
1 Tablespoon Oil
1 Tablespoon Butter
3 Packets (280Grams) Instant Maggie Noodles

Method

Boil the Maggie noodles as per the packet instructions. When they are cooked all moisture evaporates add a teaspoon butter, spice mix,  3 tablespoons cheese and mix well with a fork. Keep aside.

In another large pan heat oil and butter, add the onion and garlic sauté on medium high flame till the onion is translucent, add the mushrooms, beans carrots and baby corn, sauté again on medium high flame till they are nearly done but still crunchy ( do not overcook the veggies). Then add all the seasonings, salt and the colored capsicums. Sauté again for a minute. Add 3 tablespoons of cheese and fresh cream. Mix well. Keep aside.

Grease a loose bottom pan with butter generously ( I used 10" loose bottom pan ). 

Add half of the cooked noodles at the base and press it well and level the base, then top it with just little cheese all the cooked veggies then again cheese 

again remaining cooked noodles then cheese sliced capsicums capsicum in center, for garnishing , then drizzle some fresh cream. 

Bake it in a preheated oven at 180°C for 15 minutes. Serve warm.

Labels: Baked, Vegetarian, Cheese, Indian, Appetizer, Main course, Mixed Veggies, Pasta & Noodles, Sunday Funday

• Karen’s Kitchen Stories: Beef Chow Fun 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Creamy Irish Whiskey Butter Noodles with Fennel 
• Culinary Cam: Longevity Noodles 
• Sneha’s Recipe: Maggie Noodle & Veggie Cake 
• Amy’s Cooking Adventures: Semolina Soup Noodles 
• A Day in the Life on the Farm: Vegetarian Drunken Noodles 

Gluten Free Gnudi (Naked Ravioli) In Butter Garlic Sauce#Foodieextravaganza

Gnudi are little balls which are more or less like a kind of gnocchi; balls are made of spinach and ricotta without any pasta covering them. So, hence the name Naked Ravioli.
These rustic, naked ravioli have a long history, going back to Roman times, and perhaps even much earlier.

For this gnudi, I did not add the whole egg, more the dough is loose the more flour will be required. So use only the yolk, so that the gnudi is soft and succulent (and not hard) after it's cooked. These are very delicate so while adding them to the boiling water, use a slotted spoon to drop each into the pan of boiling water.

Ingredients
For The Gnudi

200 Grams Homemade Ricotta Cheese
1 Large Egg Yolk - only
100 Grams Chopped Spinach
1 Tablespoon Finely Chopped Roasted Garlic
½ Teaspoon Dried Parsley
½ Teaspoon Dried Basil
¼ Teaspoon Salt
¼ Teaspoon Black Pepper powder
2 Tablespoons Heaped Tapioca Flour/ Starch
¼ Cup Grated Parmesan Cheese
1 Tablespoon Heaped Tapioca Flour/ Starch - for coating
For The Butter Garlic Sauce
2 Tablespoons Salted Butter
1 Tablespoons Olive Oil
4 Cloves Garlic - finely chopped
1 Wild Garlic - finely chopped
1 Tablespoon Chopped Scallion Greens - for garnishing
½ Teaspoon Salt

Method

Blanch the spinach for a minute in the microwave. Immediately dump it in cold water. Take a muslin cloth and squeeze the spinach of all moisture. In same cloth squeeze the ricotta cheese. 

In a large bowl combine ricotta cheese, spinach, egg yolk, dried parsley, dried basil, black pepper powder, salt, parmesan cheese, garlic mash them all well till well combined. Add the tapioca flour a tablespoon at a time and mash till well combined. Make a nice ball. Leave it aside covered for 5 to 10  minutes.
Take a small pinch and form into a ball.

To Test whether the ball will not disintegrated in water while boiling. 

Heat water in a pan when it comes to a boil add this tiny ball let it cook it it floats to the surface. If it does not break or disintegrated in water then the dough is perfect.

Now that the dough is perfect cover and keep aside for 5 to 10 minutes. Make 9 - 10 equal size balls. Roll them in tapioca flour, shake of any excess flour by rolling it in your hand. Keep all aside.

In the meantime heat a tall pan will water add a ¼ teaspoon salt. When the water comes to a rolling boil, place each gnudi with a slotted spoon gently into the water. Cover the pan with a lid and on medium high flame let them cook till they start to float on top. Once they float to the surface they are done. Remove each gently with slotted spoon and keep them in large plate to come to room temperature.

For The Butter Garlic Sauce

In a pan heat oil and butter, add the chopped garlic and wild garlic, when the garlic starts to brown add in the gnudi and sauté gently turning the sides.

Remove and serve hot garnish with chopped scallion greens.
These were so...ooo delicious. A must try recipe.

Labels: Keto, Low Carb, Gnudi, Ravoili, Pasta & Noodles, Ricotta, Tapioca Flour, Garlic, Spinach, Butter, Gluten free, International Cuisine, Italia, Foodie Extravaganza Party

• Easy Ravioli Lasagna from Food Lust People Love
• Garden Greens-Stuffed Ravioli from Culinary Cam
• Gluten Free Gnudi (Naked Ravioli) In Butter Garlic Sauce from Sneha’s Recipe
• Homemade Spinach and Cheese Ravioli with Tomato Sauce from Karen’s Kitchen Stories
• Seafood Ravioli from A Day in the Life on the Farm
• Toasted Ravioli from Palatable Pastime

Gluten-Free Quinoa Fusilli Pasta Ring#SundayFunday

This is a healthy pasta, quinoa pasta it's gluten free and delicious. I have noticed that when you normally cook pasta after cooling it clumps up, so requires to be oiled immediately. But that's not the case in this quinoa pasta it does not require oil after draining since it does not clump up after cooling. Loved the taste of this pasta.

Ingredients
2 Cups Gluten Free Quinoa pasta
1/3 Cup Chopped Carrot
1/3 Cup Chopped French Beans
1/3 Cup Parboiled Broccoli
1/3 Cup Boiled Shredded Chicken
1 Medium Onion - chopped
3 Big Cloves Garlic - finely chopped
2 Tablespoons Olive Oil
3 Tablespoon Pasta Sauce
¾ Cup Grated Cheddar Cheese
1/3 Cup Half & Half
2 Large Eggs
Salt to taste
A Dash of Black Pepper Powder
½ Teaspoon Paprika powder

Method

Boil the Gluten free quinoa pasta till 80% done.
Strain the quinoa pasta and run through cold water.

In a pan, heat oil, add the onions and garlic sauté till raw aroma of the garlic vanishes, add the chopped beans and carrot sauté for a minute. Cover and cook till the carrots are half done. Then add the pasta sauce and paprika powder, sauté for a minute or two. Add the broccoli, shredded chicken and pasta. Stir to combine, add the salt and give it a good mix. Keep aside to cool.

In a large mixing bowl add in eggs, half and half, pepper and salt whisk to combine well, add in the cooled pasta mixture and mix well till combined. Now add in 1/3 cup cheese and mix.

Grease a ring mold well with butter, sprinkle a little or the remaining cheese at the bottom. Press in the pasta mixture well, add the remaining cheese on the top. Tent the pan with a foil.

Bake in a preheated oven at 180°C for 20 minutes. After 20 minutes remove the foil and bake again for another 20 minutes or till a skewer inserted comes out clean.

Cool it for 10 minutes. Unmold and serve.

Delicious meal is ready!! Serve warm. 
Labels: Gluten free, Pasta & Noodles, Bundt, Quinoa, Egg, Chicken, Sunday Funday, Baked, Main course

Sunday Funday  - Noodle Ring Day

• Cheesy Noodle Ring with Creamy Shrimp and Scallops by Karen’s Kitchen Stories
• Gluten-Free Quinoa Fusilli Pasta Ring by Sneha’s Recipe
• Spaghetti & Meatballs Noodle Ring by Amy’s Cooking Adventures  

Shrimp Pasta Salad#FishFriday

A quick and easy summer salad, shrimp pasta salad comes together quickly and makes a complete meal. For this I used mixed pasta, you can use any pasta of your choice.

Serves 2
Ingredients
1½ Cup Mixed Pasta - boiled
1 Tablespoon Olive Oil
1 Tablespoon Butter
2 Shallots- thinly sliced
4 Cloves Garlic - chopped
A Juice Of One Lime
4 Tablespoons Tomato Puree
1 Teaspoon Cayenne pepper
15 - 16 Shrimps - deveined & cleaned
2 Tablespoons Chopped Parsley
½ Cup Diced Colored Capsicums
Salt to taste
Method

Cook the pasta in boiling water according to package instructions; add a dash of salt olive oil. When the pasta cooks to al dante, remove from the heat drain and keep aside.

Heat the butter and olive oil in a large heavy skillet. Sauté the shallots and garlic on medium high flame for 2 minutes. Now add the tomato puree, cayenne pepper and sauté for 3 - 5 minutes or until it's cooked on medium low flame. Add the shrimp and salt to taste. Cook for just 4 - 5 minutes or until the shrimp turns pink. Stir occasionally so that the shrimp is nicely coated in the sauce. Do not over cook the shrimp. Finally, stir in the colored capsicums and lemon juice, cook on medium flame for a minute or two only. Stir in pasta and parsley give it a good mix, remove from the heat.

Serve garnish with a generous sprinkling of chopped parsley.
Enjoy a complete and delicious shrimp pasta salad as a filling meal.
Labels: Shrimp, Prawns, Pasta & Noodles, Tomato, Parsley, Seafood/Fish, Fish Friday, Salad, Main course, Complete Meal

Fish Friday August 2022

• Anthony Bourdain’s Tuna Salad Sandwiches from Palatable Pastime
• Seafood Salad Tacos from Karen’s Kitchen Stories
• Shrimp Pasta Salad from Sneha’s Recipe
• Tortellini Salad with Grill Roasted Shrimp, Tomato and Green Beans from A Day in the Life on the Farm

Farfalle Pasta With Pesto Alfredo Sauce#Improv

Can I tell you how I am so happy that my plants are thriving, I have many herbed plants in balcony garden, basil, tomato, oregano, thyme, celery, mint, peppermint, kafir, lemongrass, curry leaves, betel leaf, colocasio / taro, ginger, wild garlic, turmeric, bitter gourd and many others. My baisl plant it thriving , so much that it has started to flower. So I trimmed it and made again this Pesto, all the flowers I have made basil flower oil. I made more than a cup of pesto.

Today I, made this wonderful flourless Farfalle Pasta Alfredo Pesto Sauce, its was so delicious, finger licking.

Serves 2
Ingredients
2 Cups Farfalle Pasta
2 Tablespoons Salted Butter
¾ Cup Milk
¾ Cup Fresh Cream
2 Cubes Cheddar Cheese
¾ Cup Basil Pesto With Almonds & Walnuts
1 Green Chilly Paste
2 Large Tomatoes - seeded and diced

Method
Cook the pasta until al dente and drain.

While the pasta cooks, in a large pan add the butter, cream and milk, green chilly paste and pesto , mix this well. Cook this over medium low heat till it comes to a rolling boil, stirring continuously, now grate one cube of cheddar cheese and add to the mix.   

When it starts to just thicken add the pasta and diced tomatoes, give it a good mix and cook till the pasta is just heated. Remove from heat and serve this hot with grated cheese. This pasta dish is saucy, tasty and super delicious.

Enjoy!!
Labels: Flourless, Pesto Sauce, Basil, Pasta, Pasta & Noodles, Homemade, Cream, Cheddar Cheese, Improv Cooking Challenge, International Cuisine, Vegetarian, Jain food

For Improv Cooking Challenge the theme this month is "Pasta & Greens".  

• Sneha’s Recipe : Farfalle Pasta With Pesto Alfredo Sauce 
• Magical Ingredients : Paneer and Spinach Stuffed Shells With Malai 
• Culinary Adventures with Camilla: Pesto Orzo with Broccoli
• A Day in the Life on the Farm: Spinach Pesto Pasta with Shrimp

Creamy Basil Sauce Served With Spaghetti Pasta -Vegetarian#SundayFunday

Creamy pasta is an easy dinner. Pasta served with basil cream sauce is the perfect vegetarian meal and can be ready in 20 to 25 minutes. Creamy delicious sauce so quick and easy to make.

Serves 2
Ingredients
2 Cups Fresh Basil Leaves
4 Cloves Garlic - crushed
¼ Cup Olive oil
¼ Cup Pine nuts
½ Cup Grated Parmesan cheese
Salt and Pepper to taste
200 Ml Fresh Cream
250 Grams Spaghetti Pasta - boiled

Method
Boil the spaghetti as per pack instructions till al dente.

In a blender, combine basil, garlic, run the blender on low speed and pour in olive oil in a thin stream. Process until mixture begins to emulsify. Add pine nuts and Parmesan, then blend for a minute. 

Heat cream in a saucepan over low heat until simmering. Pour ½ of the hot cream into the processor with basil pesto, pulse for 20 seconds to incorporate.

Pour mixture back into cream, and simmer for 5 minutes or until thickened. Serve over boiled and drained pasta.

Garnish it with halved cherry tomato and enjoy. This super delicious , you will make this easy and creamy basil sauce pasta often. 
Labels: Pasta & Noodles, Spaghetti, Basil, Fresh Cream, Main course, Sunday Funday, Serves Two

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. 

I thank our host for this week's event Sue of https://palatablepastime.com/.Check out some to the recipe made by our group.   

• • Christmas Penne Pasta from Making Miracles
  • Creamy Basil Sauce Served With Spaghetti Pasta -Vegetarian from Sneha’s Recipe
  • Creamy White Bean Mushroom Pasta from Food Lust People Love
  • Shrimp and Crab Stuffed Shells from Palatable Pastime
  • Spinach Ravioli with Pan Fried Scallops from Our Good Life
  • Tenderloin Tips over Lemony Pappardelle from A Day in the Life on the Farm
  • Tortellini Soup with Sausage & Kale from Amy’s Cooking Adventures
  • Pasta with Roasted Tomato Sauce from Mayuri’s Jikoni

Air Fryer Pasta Chips#MultiCookerMonday

This is another TikTok sensation made with cooked pasta that’s tossed with olive oil, parmesan cheese, spices, that are then air fried until crispy! They come out so crunchy, perfect for dipping with your favorite sauce for a fun appetizer!

These air fryer pasta chips don’t need a lot of oil. A teaspoon or up to 1 tablespoon is plenty and will make them perfectly crispy! Air Fry the pasta in batches. Depending on the size of the air fryer basket, you may need to separate the pasta into batches to avoid overcrowding, which can affect the results.
Shake the air fryer basket a few times. While cooking the pasta chips, make sure to shake the basket to allow all the surface areas to get crispy. Made this for my hubby's birthday to serve as a starter.

Ingredients
200 Grams Penne Pasta
1 Tablespoon Olive Oil
½ Teaspoon All Purpose Seasoning
Sea Salt
Hot Sauce as required

Method

Bring a large pot of heavily salted water to a boil. Cook pasta al dente according to package directions and drain.

Toss the hot pasta with olive oil, hot sauce, all purpose seasoning, salt and pepper.

Arrange a single layer in the air fryer basket and Air fryer them in a preheated air fryer at 200°C for 15 minutes, tossing a couple times.

Serve the pasta chips with a dip of your choice.
Labels: Pasta & Noodles, Air Fryer, Starters, Appetizer, Multi Cooker Monday, Vegan

Multicooker Monday - October 2021

Air Fryer Pasta Chips from Sneha’s Recipe
Birria Quesatacos (Instant Pot) from Karen’s Kitchen Stories
Black Eyed Peas and Okra (Instant Pot) from Palatable Pastime
Instant Pot Dal Dhokli from Magical Ingredients
Pork and Cabbage Starting with Leftovers (slow cooker) from A Day in the Life on the Farm

Instant Noodles Shots#Foodieextravaganza

This makes a delicious party pleasers, especially for a kid's party. Kid's will really love these party shots. These shots are not spicy, but, creamy and delicious. Made these with instant noodles

Ingredients

For The  White Sauce 
2 Tablespoons Butter
1½ Tablespoons All Purpose Flour
250 Ml Milk
2 Tablespoons Red & Green Capsicum chopped
2 Tablespoons Green capsicum chopped
2 Tablespoons Sweet Corn
1 Medium Onion chopped
½ Teaspoon Fresh Oregano leaves
½ Teaspoon Fresh Thyme
½ Teaspoon Fresh Basil - finely chopped
½ Teaspoon Wild Garlic Green - finely chopped
½ Teaspoon Black pepper powder
Salt to taste
Mix of Grated Mozzarella and Cheddar cheese - as require

For Instant Noodles
500 Ml Water
2 Packet Instant noodles -70 Grams each
2 - 3 Tablespoons Pasta Sauce
1 Tablespoon Chopped Oregano, Thyme & Basil as required
A Sprinkle of Red Chili flakes
For Garnishing
2 Tablespoons Yellow Capsicum
Basil Leaves
Method 
For The White Sauce

Add all the ingredients and seasoning in a sauce pan and whisk till the sauce starts thicken, add cheese and cook till the sauce thicken but is of a slightly pouring consistency. Switch off the flame, then add the onion, corn, green and red capsicums and the herbs a mix well. Keep aside.
For The Instant Noodles

In a large pan add water and bring it to a rolling boil, add in the instant noodles and the noodle masala that you get along with the pack, cook till the water evaporates on high flame. Now add in the herbs, chili flakes mix well. If you want a this stage you can add in the pasta sauce. But I preferred to give a layer on top.
To Assemble

Take shot glasses pour 2 tablespoons white sauce, then a layer of instant noodles (1 tablespoon heaped)

repeat the layers according to the height of the glass ( do not fill up to the brim it should be 3/4th only filled)

After the last layer of noodles , spread the pasta sauce

then top it with a layer of white sauce. garnish with yellow capsicums, basil leaves and a sprinkle of cheese.

Serve this warm. 

Enjoy!!
Labels: Foodie Extravaganza Party, Instant Noodles, Pasta & Noodles, Pasta sauce, Kids delight, Shot Glass Desserts and Verrines, Vegetarian   

• Baked Mostaccioli by Palatable Pastime
• Blue Evolution Penne + Farming the Ocean by Culinary Adventures with Camilla
• Casunziei All'Ampezzana (Beet Filled Pasta with Poppy Seeds) by Tara's Multicultural Table
• Chinese Pickled Mustard and Noodle Soup by Pandemonium Noshery
• Grain-Free Garbanzo Beans Pasta and Paneer Soup by Magical Ingredients
• Instant Noodles Shots by Sneha's Recipe
• Karen’s Lasagna Bolognese by A Day in the Life on the Farm
• Meatball, Spinach and Tortellini al Brodo by Food Lust People Love
• One Pot Lasagne Soup by Our Good Life