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Wednesday, February 24, 2010

Pasta Shell With Mascarpone and Roasted Red Bell Pepper


Hey All!!! It's pasta time.....Again. I love pasta in any form fresh or dried. I always have different varieties of pastas in my pantry. I crave for stuffed pastas like Ravioli and Tortelline. Usually, spinach and cheese are most common and popular fillings for the pasta. I like my pasta 'al dente. Only store-bought dried pasta can be cooked 'al dente'.Tamato-based sauces are the most popular. Pasta can be made with any vegetables, cheeses, meats, and even with fish. They are also very good with any kinds of beans and lentils.

In this recipe, I combined my favorite flovers; like sweet and smoky roasted bell peppers, nutty lentils, creamy Mascarpone cheese, buttery parmesan cheese, salty black olives, spicy red pepper flakes, and fruity olive oil. I also used my favorite shape Shell pasta also known as Conchiglie pasta. I am almost sure everyone will love this as much as I do.

Ingredients:-


  • 1/2 pound Shelle Pasta
  • 1 cup French Lentil, bolied
  • 3-4 Roasted Red Bell Pepper, cut into bite size pieces
  • 1/2 cup Black Olives, halve
  • 1 cup Mascarpone cheese
  • 2 tbsp Parmesan cheese
  • 3 Garlic cloves, minced
  • 1 tsp Red Pepper flacks
  • 1/4 tsp Dried Basil
  • 1/4 tsp Dried Rosemarry
  • 1/4 tsp Fresh Parsley, chopped
  • 3 tbsp Olive Oil
  • Salt to taste

Method:-

1. Cook pasta al dente and boil lentil until cooked or soft.

2. Heat oil in pan and add garlic and saute for minute.

3. Add red bell pepper, lentil, pasta, dried hearbs.Mix well.

4. Add Mascarpone cheese, salt, red pepper flacks, and mix well.

5. Cook for 2-3 minutes and add 2 tbsp pasta water, and olives.

6. Add parmesan cheese and mix.

7. Sprinkle parsley and serve.

Buon Appetito...


This is my entry to Pasta Party Event by Jyoti From Panch Pakwan.




I am also sending

1. Linguine With Toasted Bread Crumbs.




2. Tortellini With Spicy Mint Oil.




3. Macaroni Masala.




4. Navy Bean and Pasta Soup.




5. Orzo Pasta Salad




Buon Appetito..

Monday, February 8, 2010

Shaam-Savera



This is Sanjeev Kapoor's one of the classic recipes. I saw this only once on TV in 1994 and still remember. It was just starting episodes of Khana-Khazana. My mom always makes killer Sham Savera on special occassions.

At the very basic, Shaam-Savera is Paneer stuffed spinach koftas in tangy tomato gravy. To save the real essence of this dish, I did not make any changes to the original recipe.

I recently made this on my son's six months' birthday. Everyone enjoyed it, so thought of sharing it with everyone. I also made 7 Layerd Paratha, Punjai Kadhi, Jeera Rice,and Paneer Cigars and will share recipes in upcoming posts..



Ingredients:-

-- For Kofta


  • 4 cups Spinach, chopped and boiled
  • 1 tsp Green Chilli paste
  • 2 cups Paneer, grated
  • 3-4 tbsp Corn Flour
  • Pinch of Nutmeg
  • Salt to taste

-- For Gravy

  • 3-1/2 cups Tomato Puree
  • 2 Green Cardamom
  • 1 Cinemon Stick
  • 1 Whole Red Chilli
  • 1/2 tsp Ginger paste
  • 1 tbsp Garlic paste
  • 1 tbsp Red Chilli Powder
  • 1 tsp Garam Masala
  • 1 tsp Kasoori Methi
  • 3 tbsp Butter
  • 5 tbsp Cream
  • 1 tsp Honey
  • 1 -1/2 cups Water
  • Salt to taste

Method:-

-- For Kofta

1. Mix spinach green chilli, salt, and corn flour.

2. Mix Paneer, nutmeg, and salt in another bowl and make small balls.

3. Flatten Spinach mixture on your palm and put paneer balls in center of spinach to make kofta.

4. Deep fry koftas and keep aside.

-- For Gravy

1. Heat oil and butter in kadai, saute green cardamom, cinemmon stick, whole red chilli, garlic and ginger.

2. Add tomato puree, salt, red chilli powder, garam masala, and water. Mix well and bring it to boil.

3. Turn down the heat and simmer for 4-5 minuts.

4. Add heavy cream and turn off the stove. Pour into serving bowl.

5. Cut koftas into half and put into gravy.

6. Serve hot with paratha, naan, or tandoori roti.