Showing posts with label Italian. Show all posts
Showing posts with label Italian. Show all posts

Fusilli Pasta


This is one type of pasta in whole wheat variety comes in a shape of a short corkscrew shaped. One of the easiest meal very light and fresh with great flavors! It is super quick and easy to make and perfect for weekends! The combo of garlic, spinach and tomato tastes amazing. You can make more colorful adding black olives, red/yellow capsicum.

Fusilli pasta - 2 cups
Garlic - 2 to 3 flakes
Spinach - 3 cups ( roughly chopped)
Tomato - 2 no. (big dices)
Parmesan cheese grated - 1/2 cup
Salt to taste
Fresh Grounded black pepper - 3 tsp
Red pepper Flakes - 1 tsp

Time Required: 25 Mins.


Step 01)Take a big pan & boil the  water with salt and then add fusilli pasta cook them until tender but still firm to bite. Drain in a colander and preserve the pasta water 1/4 cup

Step 02) Heat a butter in a medium flame add chopped garlic when it is little roast add washed & chopped spinach and stir fry for 2 minutes and then add tomatoes  

Step 03) Add cooked pasta and preserved pasta water and toss. Add Parmesan cheese and grounded black pepper, red pepper flakes and cook it all comes out as nice thick sauce format

Serve: Serve yummy delicious hot pasta.

Did you find this post useful? Feel free to share your feedback in the comments area.

If you are interested to be notified for the new posts from us, then you can make use
of the subscribe option available on the down & right side menu.
[Continue reading...]

Fettuccine Alfredo with Spinach


I had this pasta in Olive Garden and I simply loved it and when I checked, it is a easy recipe and simple ingredients and definitely beat the price, why not make at home? So I tried and it came out beautifully. Now it becomes our routine dish :) I used Dececco brand fettuccine. It does make a lot, take one big hand full of fettuccine is enough for 2 people. Left overs wasn't so great the next day!

  • Fettuccine - 1/2 lb
  • Salt - 2 tsp
  • Water - 4 cups

>for Seasoning:
  • Butter (Unsalted) - 1 Quarter
  • Garlic - 2 to 3 flakes
  • Spinach  chopped - 1 cup

>for Richness mixture
  • Heavy Cream/Whip Whole milk - 1 &  1/2 cup
  • Shredded Mozzarella Cheese - 1/4 cup
  • Black Pepper Powder - 2 tsp

Time Required : 30 mins.


Step 01) Take a big pan & boil the water and then add fettuccine cook them until tender. Drain in a colander and preserve the pasta water 1/4 cup


Step 02) Heat a butter in a medium flame add chopped garlic, when it is little roast add washed chopped spinach and stir fry for 2 minutes


Step 03) Add cooked pasta and preserved pasta water  and mix nicely. Add heavy cream, mozzarella cheese and pepper and cook it all comes out as nice thick sauce format  (be generous to add the cheese to increase the richness)


  1. Use garlic according to pasta else more garlic flavor spoils the dish. 
  2. For variation, you can use boiled broccoli instead of spinach
  3. Instead of preserved pasta water you can use milk to increase the richness

[Continue reading...]



Recently we had this pancake for breakfast in a hotel and we liked it instantly :) I requested the serving girl for the recipe and she is pleased to explain the recipe to me. So nice of her! As it is incredibly easy to prepare so thought to give a shot and it came awesome :).... Here is the recipe...

  • All-Purpose Flour / Maida - 1 Cup
  • Sugar - 3 tbsp
  • Baking Soda - 1/2 tsp
  • Baking Powder - 1/2 tsp
  • Salt - 1 tsp
  • Egg - 1
  • Butter Milk - 1/4 cup (for sourness)
  • Milk - 1/2 cup
  • Butter- 2 tbsp
  • Oil


1. In a large bowl add flour, sugar, baking powder, baking soda and salt
2.Melt the butter. Whisk egg, butter milk and milk and pour into above ingredients and whisk until lumps are gone. (Let the batter sit for 15 mins. This helps the fuffyness in the pancake)
3.Heat the  flat frying pan with one tsp of oil, spread the batter as a thin round. Add a teaspoon of cooking oil/ghee/butter to one side
4. Turn it to other side, when it turns to golden brown it is ready to be taken off from the frying 

Serving: Serve Pancake topped with any readymade syrup, or honey, or Banana peanut cream and strawberries!

Note: I did't use the baking soda and baking powder in this dish. It came good. But fluffiness is bit less.
[Continue reading...]

Stuffed Capsicum - Italian Style


Last week when I was watching the recipe channel - this was the curry they were showing for the spring time recipe programme show. Bright color of the peppers was attracted to me and thought to try it :) Here i used moong dal instead of khus khus :) Rest followed their procedure. It came out so tasty... sweetness of capsicum, tomatoes tangyness, mixture of vegetables crunchiness with spices nice flavored yogurt sauce on top..... hmmmmm..... really takes you to heaven :) Here is the recipe...

  • Red & Yellow Capsicum (color as per your choice)
  • Carrot - 2 Medium size
  • Fresh String Beans - 10 to 12 nos
  • Moong Dal/ Green gram split - 1/2 cup
  • Onion - 1  cup (Chopped)
  • Tomato - 1/2 cup (chopped)
  • Baby Spinach - 1 cup
  • Chole/Garbanzo beans  - 1/2 Cup (Boiled)
  • Rose merry - Few leaves
  • Thyme - Few Leaves
  • oregano - 2 tsp
  • garlic paste - 1 tsp
  • Fresh grounded black pepper - 1 tsp
  • Olive Oil

Time Required: 45 mins


1) Preheat the oven to 350 degrees

2) Blend the tomato nicely, in that juice add the garlic paste, oregano, black pepper powder, thyme, rose merry, olive oil and stir it nicely

3) Bring the water boil in a medium size pan and cook the carrot, fresh beans and moong dal.

4) Mean while cook the chole in the pressure cooker

5) Add all the cooked vegetables in tomato mixture stir and combine (keep the vegetable stock for baking)

6) Slice the tops off the peppers and remove all the inner ribs and seeds. Cut a very thin slice from the base to help the peppers to  stand up. ( be careful while cutting the end part, if capsicum gets hole you can not able to stuff it)

7) Fill the vegetable mixture into peppers. Place the capsicum in the baking dish filled  with the vegetable stock. Cover the dish with foil and bake for 20 minutes

8) If you are a cheese lover sprinkle the cheese on each pepper and continue baking for more 10 minutes

9) Remove from oven and carefully transfer the stuffed peppers in to serving  plates topping with yogurt sauce

Yogurt Sauce

  • Curd - 1 cup
  • Garlic paste - 1/2 tsp
  • Salt - 1 tsp
  • Black pepper - 1 tsp
  • Lemon juice - 1/2 tsp
  • Fresh cream - 1 tsp
  • Sugar - 1/2 tsp
  • Coriander Leaves/Cilantro for garnishing

Mix all the above ingredients in a bowl and beat it nicely. That's it simple and yummy sauce is ready :)

Serve this yummy tasteful sweet, tangy, spicy, crunchy flavored sabji with roti or chapati :)

[Continue reading...]
Related Posts Plugin for WordPress, Blogger...
Copyright © . Desi Mejwani - Posts · Comments
Theme Template Powered by Blogger