Posts Tagged ‘cheese’

Pasta Alfredo

Saturday, September 19th, 2009

Ingredients :

1 Packet Penne Pasta
4 Cups Skim Milk
1 Tbsp All Purpose Flour  fotolia_645
3 Tbsp Butter
2 Tsp Parsley
White Pepper,Salt  To Taste
Garlic Crushed

Optional

1/2 Cup Broccoli Cut
1/4 Cup Spring onion green
1/4 Cup Carrot Diced
5 Nos Green Beans Chopped
8 Nos Olives

Cheese  for Garnishing

How to proceed

White Sauce :

Heat butter in a pan. When melt add flour. Stir well.

Cook for about a minute on low flame.

Add milk slowly while stirring.

Add garlic, basil, white pepper and salt.

Cook for a while. Remove from flame.

The sauce is ready.

Pasta :

Cook Pasta According to Package directions.

Steam all the veges with little salt.

Mix Sauce & Veges.Add Penne. Adjust Seasonings.

Garnish with Parseley , Cheese & Enjoy Hot !.

RAJMA CHEESE PARATHA

Saturday, September 12th, 2009

Serve these all-in-one parathas to your little ones for lunch and be ensured of their calcium, caloric, protein and iron intake.

Cooking Time : 40 mins.TV17CH
Preparation Time : 15 mins.

Makes 4 parathas.

For the dough

1 cup whole wheat flour (gehun ka atta)
1/4 cup warm milk
salt to taste

For the rajma filling

1/4 cup red kidney beans (rajma), soaked overnight
1/2 cup onions, chopped
2 teaspoons grated ginger
1 large clove garlic, chopped
1 cup tomatoes, chopped
1/2 teaspoon turmeric powder (haldi)
1 teaspoon chilli powder
2 teaspoons coriander (dhania) powder
1/4 cup curds
1 tablespoon chopped coriander
1 teaspoon oil
salt to taste

Other ingredients

2 to 3 spring onions (including greens), finely chopped
4 tablespoons grated cheese
2 tablespoons oil for cooking

For the dough

1. Combine all the ingredients and knead into a soft dough using enough water.
2. Divide the dough into 4 equal portions.
3. Roll out each portion into a 200 mm. (8″) diameter circle.
4. Cook each chapati lightly on both sides on a hot tava (griddle) and keep aside.

For the rajma filling

1. Drain the kidney beans, add 2 cups of water and pressure cook for 4 to 5 whistles till the rajma is overcooked. You should be able to mash the rajma with your fingers.
2. Drain any excess liquid and discard.
3. Heat the oil in a non-stick pan, add the onions, ginger and garlic and sauté till the onions are light brown in colour.
4. Add the tomatoes, turmeric powder, chilli powder, coriander powder and salt and cook till the oil separates.
5. Add the cooked rajma and mix well.
6. Add the curds and continue cooking till the mixture is dry.
7. Add the coriander and mix well. Keep aside to cool slightly. Divide into 4 equal portions.

How to proceed

1. Place one chapati on a dry surface and spread one portion of the rajma filing in the centre of the chapati.
2. Sprinkle some spring onions and 1 tablespoon of cheese.
3. Bring in all sides of the chapati towards the centre to enclose the filling and make a square paratha.
4. Seal the edges with a little water.
5. Repeat to make 3 more parathas.
6. Cook on both sides, using a little oil till the parathas are golden brown.
7. Serve hot.

CORN AND CHEESE TOAST

Saturday, August 15th, 2009

texascheesetoastKids are sure to have this delicious corn and cheese toast. Serve this easy to make recipe for breakfast or as an after school snack.

Cooking Time : 8 to 10 mins.
Preparation Time : 10 mins.

Makes 12 toasts.

Ingredients

6 slices whole wheat bread
½ cup corn kernels, boiled
2 tablespoons grated cheese
¼ cup onions, chopped
2 teaspoons plain flour (maida)
¾ cup milk
2 tablespoons chopped capsicum
½ teaspoon mixed herbs
¼ teaspoon mustard (rai) powder
1 tablespoon butter
salt to taste

For serving
Tabasco sauce

Method

1. Cut each slice into 2 lengthwise. Toast them and keep aside.

2. Heat the butter in a pan, add the onions and cook till they are translucent

3. Add the maida and cook for 2 minutes, over a slow flame, till the maida turns golden in colour.

4. Add the milk and whisk till no lumps remain.

5. Cook for another 2 minutes, while stirring continuously till the mixture thickens.

6. Add the capsicum, herbs, cheese, mustard powder, corn and salt and mix well.

7. Spread the corn mixture on each toast piece and serve hot with Tabasco sauce.