Vegetable Pasta

Step by step procedure to prepare Vegetable Pasta. No Onion No Garlic Pasta recipe. Basically pasta is a very popular and staple food from Italian Cuisine. Here we are going to prepare Italian pasta with our Indian spices and with a bowl of mixed vegetables of our choice. Pasta is now becoming a favourite and popular food among kids, so we can make this up healthy by adding veggies to it. Vegetable Pasta would be the best choice for evening snacks and also for a nice and simple dinner. The procedure is very simple - cook the pasta, cook the vegetable with spices and toss the pasta in the vegetable mixture. Now we will see how to prepare Vegetable Pasta in detail.

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Preparation time: 15 min
Cooking time: 20 min
Serves: 1
Category: Pasta
Recipe by Vidhya

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Ingredients

Pasta - 100 grams, any pasta of your choice. I used penne Durum wheat pasta.

Carrot - 1 Medium sized finely chopped or grated

Beans - 8-10 nos finely chopped

Cabbage - a small peace finely chopped

Capsicum - 1/2 portion finely chopped

Broccoli - 4-5 floret
Butter/Oil - 1 table spoon

Turmeric powder - a pinch

Garam masala powder - 1/2 spoon

Black Pepper crushed- 1 to 1 1/2 spoon

Coriander Powder - 1/2 spoon

Chat masala - a pinch

Salt - As per your taste

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Method

• Cook pasta as per the procedure given in the pack and set it aside.
• Thoroughly clean the vegetables and chop them.
  
• Take a kadai, add a table spoon of butter/oil. I used butter. When it is hot add the vegetables and stir it. 
  
• Add a pinch of turmeric powder and cook the vegetables for atleast 15-17 min. Sprinkle little water in between to avoid the burn.
  
• When the vegetables are almost cooked, add 1/2 spoon garam masala powder, black pepper, 1/2 spoon coriander powder, a pinch of chat masala and salt.
  
• Give a stir and cook for a minute. Now add the cooked pasta, stir and cook for another 3-4 min.
  
• Vegetable Pasta is ready to serve. Have it plain or with tomato sauce.
  

Note:

• You can use any vegetable of your choice. You can also include peas/corn for additional taste.
• While cooking pasta add a drop of oil in the water, so that the pasta will not stick to each otther.
• Run the pasta in cold water immediately after cooking, otherwise the pasta will badly stick to each other.
• You can use butter or olive oil for cooking. I used butter.

Sweetcorn & Potato Bakora/Fritters

Step by step procedure with photos to prepare Sweetcorn & Potato Bakora/Fritters. No Onion, No Garlic recipe.

Sweetcorn & Potato Bakora/Fritters

Bakora/Bakoda is a very famous deep fried snack in India is the combination of batter and any vegetables. We south Indian usually prepare onion bakoda ,which is my favourite too. For a change, I tried a bakora recipe with sweetcorn combined with potato and for batter I used basin flour and rice flour. I guarantee, the bakoras are so tempting and could not stop eating until it is over. To my surprise, my little 3 year old one also loved it(she is not a big fan of deep fried items). It takes a sweetish flavour from corn and it is also spicy as we are adding our own Indian spices. So, this bakora ends up having a nice combination of sweet and spicy taste. And it has a wonderful texture, as it has a crispy outer layer and soft and smooth core.
                        On top of its tempting taste, fritters are very easy to prepare. You can prepare it in no time. It would be the best evening time snack and kids would love it. And when you have surprise guests at home, this recipe will definitely helps you in preparing a tasty and decent snacks for your guests.  Give it a try and post your comments.

Sweetcorn & Potato Bakora/Fritters

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Preparation time: 15 min
Cooking time: 15 min
Serves: 2
Category: snacks
Recipe by Vidhya

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Ingredients

Sweet corn - 2 cups

Potato - 1 big 

Basin flour - 2 to 2 1/2 table spoon

Rice flour - 1 table spoon

Chilli powder - 1 table spoon

Garam masala - 1/2 table spoon

Chat masala - a generous pinch

Salt - As per you taste.

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Method

• Cook the sweetcorn kernels in pressure cooker or by boiling it in water. I boiled it until is completely cooked and becomes soft. In the mean time, you can chop the potatoes, peel off the skin before chopping.
• Once the corn is cooked strain the water, add the chopped potatoes to sweetcorn.
  
• Now add 2 to 2 1/2 table spoon basin flour, 1 table spoon rice flour, 1 table spoon chilli powder, 1/2 table spoon garam masala powder, a generous pinch chat masala and salt. Mix it well. Sprinkle some water while mixing. All the flour and corn and potato should be blended together.
  
  
• In a kadai, heat enough oil to fry the bakora. Take a spoonful of blended flour and vegges and drop it to the hot oil. Fry them in batches. Fry it until the outer part becomes brown. Fry in medium heat.
  
• Now remove the oil from fried fritters by placing them in on cooking tissue. 
  
• Now serve the easy and temptingly tasty  Sweetcorn & Potato Bakora/Fritters to yourself or for your guests.

  

  Sweetcorn & Potato Bakora/Fritters
  Vidhya's Veg Indian Recipes

Note:

• I used fresh corn kernels, by removing it from corn cob. You can also use frozen corn, which also follows the same procedure for cooking. Either pressure cook or by boiling. 
• whereas, if you are using canned corn, skip the first step. You can use them directly as it is already cooked and soft.

Ginger Cashew Cauliflower Masala

Step by step procedure with photos to prepare Ginger Cashew Cauliflower Masala. No Onion, No Garlic recipe. This is a very simple side-dish recipe for roti/naan. Very less time consuming as you can prepare the dish in just 30 min. The curry cooked in spicy tomato base, rich in the flavour ginger and creamy because of cashew, makes an unique main course. If you like cauliflower curry/masala, please do visit my other recipes - Cauliflower and Peas Masala, Cauliflower and Potato Curry.

Ginger Cashew Cauliflower Masala

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Preparation time: 15 min
Cooking time: 20 min
Serves: 2
Category: Side-dish
Recipe by Vidhya

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Ingredients

Cauliflower - 250 grams

Tomato - 3 Medium sized

Ginger - 2-3 inches

Cashew - 10-12 nos

Oil - 1 table spoon

Jeera - 1 table spoon

Turmeric powder - a pinch

Chilli powder - 1 spoon/as per your taste

Garam masala - 1 spoon

Coriander powder - 1/2 spoon

Salt - As per your taste

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Method

• The first step is to clean the cauliflower florets. In a vessel, take enough water to submerge the cauliflower florets, bring the water to boiling, add a table spoon of salt and a generous pinch of turmeric powder. Then add cauliflower to the boiling water. Close the lid and cook for 10 min/until the cauliflower becomes partially cooked. Now strain the water completely using a strainer and set the cooked florets aside.
  
• Next step is, we have to blanch the tomatoes. In the same way we did for cauliflower, take water in a vessel and bring it to boiling. Now add the whole tomatoes and cook for 15-17 min. Strain the water and allow it to cool. Once you can handle it, peel the skin off.
  
• Blend the blanched tomatoes, cashew and ginger to make a creamy tomato base.
• Take a kadai, add oil. When it is hot add jeera. As it splutters add the tomato puree. Allow it to boil. Cook for 7-10 min in medium heat.
  
  
• When the gravy is nicely boiling, add turmeric powder, coriander powder, Garam masala powder, chilli powder and salt. Give a stir and cook for another 2-3 min.
  
• Now add the cooked cauliflower and give a stir.
  
• Add 1/2 cup of water and cook until it gets to a creamy consistency.
  
• Finally garnish the gravy with coriander leaves. The Ginger Cashew Cauliflower Masala  is ready to serve.

  

  Ginger Cashew Cauliflower Masala
  Vidhya's Veg Indian Recipes

Cauliflower and Potato Fry

Cauliflower and Potato Fry is a dry side dish goes well with roti/chapathi. Simple to prepare with very minimal ingredients tossed in these vegetables. When you are tired of using onions, tomatoes, garlic etc., this curry is the best choice. I usually prepare this for rotis, but this curry tasted best with spinach roti. Look out for step to step procedure with photos -Cauliflower and Potato Fry.

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Preparation time: 15 min
Cooking time: 25 min
Serves: 2
Category: Side-dish
Cuisine: Indian
Recipe by: Vidhya

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Ingredients

Potatoes - 5 small or 2 large potatoes chopped lengthwise

Cauliflower - 200 grams

Jeera or cumin seeds - 1 1/2 to 2 table spoon

Turmeric powder - 1/2 table spoon

Chilli powder - 1 table spoon or as per your taste

Garam masala - 1/2 table spoon

Salt - as per your taste
oil - 2 table spoon

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Method

• Chop the potatoes lengthwise as shown in the picture below. Soak them in water until we use it for cooking.
  
• Cut cauliflower into florets. Take a cooking vessel, fill it with enough water to submerge cauliflower. Add a table spoon of salt and a generous pinch of turmeric powder, allow it to boil. Now Add the florets and cook for 10 min. strain the water and keep the florets aside.
  
• In a kadai/pan, pour 2 table spoon of oil, when it becomes hot add jeera. You can reduce the heat to low now as jeera might get over fried.
  
• Add the chopped potatoes and give a stir.
• Add turmeric powder.
  
• Stir occasionally and cook potatoes for 15 min or until it is cooked. 
• Now add cauliflower and give a stir.
  
• Add chilli powder and salt.
  
• Stir it and allow it to cook for another 5 - 7 min.
  
• Add garam masala and cook for another 10 min in low heat.
  
• When it is all blended the curry is ready and serve Cauliflower and Potato Fry with roti/chappati.