Pasta stuffed potato skins

Hello friends,
Yesterday was world pasta day.. As we know pasta has now become a very trending dish amongst youngsters and very familiar by now in our kitchen too.lets do something innovative with this pasta.we already have in our blog few dishes of pasta like white sauce pasta which is also called alfredo pasta and red sauce pasta which is also called arabitta pasta and cruncy pasta which was a very tasty snack.
Let's make a lip smacking appetizer with your guests would love. Impress your family with this easy cheesy pasta dish.
Everyone loves potato as well as pasta so let's combine these two.
Easy and cheesy yet unique potato skins stuffed with creamy white sauce pasta.
Potato skins simply means potatoes served with their skins without peeling them stuffed with some filling and served as an appetizer.
They are also known as jacket potatoes.
So try this for sure


Ingredients:
Boiled potatoes 3 : cut in half and scooped as shown in the pic
Boiled pasta: 1 cup
Tomatoes: chopped 1/2 cup
Capsicum: chopped 1/2 cup
Corn: boiled 1/2 cup
Milk: 1 cup ( full fat milk)
Cheese cubes: 2
Cheese slice : 1
Tomato sauce: 3 tbsp
Garlic: 4-5 Cloves
Maida(all purpose flour): 1 tbsp
Butter
Oregano
chilly flakes
Salt
Pepper

Process:


Step 1:
Boil water in a pan, add 1 tsp oil and salt in it
As the water comes to boil, add pasta to it
Strain the boiled pasta and keep aside

Now, In a pan add 2 tbsp butter and add maida to it
Cook the maida and now add milk to it and stirr continuously.
Now add corn, half portion of capsicum and pasta to it.
I am using penne pasta, you can use any variety of pasta preferably macroni I.e elbow shaped pasta
Add oregano, chilly flakes, salt, pepper, and cheese slice

And white sauce pasta is ready


Step 2:
In a pan add some oil,
Now add chopped garlic, tomatoes and capsicum to it
Add 2 spoons of chilly flakes
We have to make this sauce a little spicy but if you don't prefer spicy food then you can keep it less spicy
Add oregano, pepper powder and salt as per taste
Let the sauce cook till tomatoes are completely mashed.

Spicy red sauce is also ready

Step 3:
Take boiled potato and cut them in 2 pieces
Scoop the potatoes so that we can make places for stuffing
As you see in the pic the potatoes should be properly scooped
Make sure the potatoes are not over cooked
Now in a pan add butter and put this potatoes and stir fry them for 1minute
Add salt and pepper and potatoes are ready

Step 4:
This is the final assembling part

Take potatoes in a plate
Fill them with white sauce pasta
Now Put red sauce over it
And finally grade some cheese over it

Microwave it for 2 minutes until the cheese melts.


Your pasta stuffed potato skins are ready to serve

Crispy pasta

Yes you heard it right. Crispy pasta.. 

You might have tried many types of pasta 

But  I  am sure you must have never had something like this. So I tried to give a  twist to our regular soft And creamy pasta.. And believe me it tastes better.. Crispy and crunchy taste enhances the taste of pasta and also gives you a yummy dish which you would have never heard of.

Try this recipe and please send me your feedback  

Ingrediants :

Pasta: 1 cup 

( I am using Tri-colour pasta. You can use any pasta easily available with you.)

Red capsicum: 1/2 

Tomatoes: 1/2 cup ( chopped)

Corn, babycorn and brocolli: 1 cup ( boiled)

Red,green &yellow capsicum: 1/2 cup sliced 

Corn flour: 2-3 spoons 

Cheese cube: 2

Tomato sauce: 2 tbsp

Red chilly sauce : 1 tsp

Mixed herbs: 1 spoon 

Chilly flakes: 1 spoon 

Basil: 2-3 leaves 

Oil: frying 

Process: 

In a vessel take 3-4 cups of water, add 1 spoon oil and 1/2 spoon salt  and let the water come to a boil. 

When water boils, add pasta and let it cook for 5-8 mins

Pasta should not be overcooked so keep checking it as that's the main part of your of dish.

Now strain the left over water from  the cooked pasta and allow it to cool. 

After this sprinkle corn flour generously over the pasta and see to it that each and every pasta is coated with corn flour.

Take oil in a vessel for deep frying this pastas. 

Oil should be very hot. 

Add the pasta to hot oil and then slow the flame and fry then until they turn crispy.. 

So now our crispy pastas are ready.

( there is even a shortcut for this procedure.. You can use the ready Kurkure twisters instead of boiling and then frying the pastas  but it may not the exact taste.. But still it will reduce your time and efforts )

Now here we go to make our sauce: 

Take a red capsicum and apply some oil over it and roast it on flame.. You will see black marks. At this stage remove the skin of red capsicum. Chop the capsicum and add chopped tomatoes and basil to it and make a smoth paste 

Heat oil in a pan 

Add veggies I.e corn, capsicum, baby corn and brocolli and stirr well 

Now add the tomato capsicum paste to it. Season it with salt, pepper, oregano and chilly flakes. Add tomato sauce and chilly sauce and some basil leaves and cook well.

Add the crispy fried pasta and just give a toss to it.

Take the pastas in the serving plate. Grate some cheese over it. And garnish with a basil leave.

Your crispy pasta is ready 

Fried sandwich rolls

"Fried sandwich rolls" isn't the name quite different . Our very familiar classic sandwiches are now getting boring in this extremely competitive food world.

People want to try different varieties of different cuisines , so I thought to introduce our sandwich as a fancy starter. 

With all basic ingredients you can easily prepare this fried sandwich in no time.

The outer layer is crunchy and the inner stuff is so soft that it will melt in your mouth.

It's not complicated but just the process is different.

Do try this and send me your feedback.

Ingredients:

Bread slices: 6 nos 

Potato : 1 (boiled and mashed)

Cabbage: 1/2 cup (shredded)

Capsicum: 1/2 cup ( finely sliced)

Onion : 1/2 cup ( finely sliced)

Cheese: 1 cube 

Green chutney : 1 spoon 

Tomato-Mayo dip : 1 spoon 

( mix Mayonnaise with tomato ketchup and add chilly flakes, oregano and salt to it )

Butter: 1 spoon 

Maida slurry: 1-2 spoons 

Chat masala -to taste

Sandwich Masala -to taste

Salt - to taste 

Pepper powder: (optional)

Process: 

Take the slices of bread and trim the  sides of it with the help of a knife or a pizza cutter 

Now with the help of a rolling pin, flatten the bread slices. You need to be careful in this process. Don't break the bread slices. 

Now take 3 flattened slices 

On one slice apply butter 

On the second apply green chutney 

On the third apply tomato Mayo dip 

Stick all the three slices with maida slurry as shown in the collage 

Just press the joints with the rolling pin.

Now on the middle slice put some mashed potato and onions 

And on the upper half slice put shredded cabbage and capsicum. 

( refer the collage incase any confusion) 

Now season it with salt, pepper, chat masala , sandwich masala and grade some cheese over it.

( don't add the veggies too generously as if overstuff, there are chances that it may break or the stuffing may come out) 

Now from the upper side start rolling the bread and make a tight roll. 

If the roll is loose the stuffing may come out so be careful. 

After making rolls. Cover the sides with maida slurry. 

And freeze this rolls for 1 hour 

Deep fry these rolls on medium heat till it turns golden. 

After frying, cut them in 2 and serve this yummy starter. 

Sesame gold coins

Sesame gold coin is a Indian starter. Many housewives prepare them at home.but all with some different taste.

Today I m sharing my version of non fried sesame coins. 

It's a quick recipe with all ingredients available at home.

Do try this 

INGREDIANTS: 

Bread: 8-10 ( cut in small round shapes)

Potato: 1 ( boiled & mashed )

Cabbage : 3 spoons ( graded )

Carrot : 3 spoons ( graded )

Corn : 2 spoons ( mashed )

Chilly ginger paste : 1 spoon

Coriander : 1 spoon 

Sesame seeds: 1 spoon 

Butter : 2 spoon 

Oil : 2 spoon 

Salt : to taste

Chat masala : 1 tsp

Garam masala : 1/2 tsp

Chilly powder  : 1 tsp

Procedure: 

Heat a pan and add oil. Add chilly ginger paste and sauté it. Now add carrots and corn , cook well. Add graded cabbage. Now add mashed potato. Add salt, garam masala, chilly powder, chat masala. Add chopped coriander. And keep the mixture aside to let it cool 

Now heat a pan and butter both the sides of round bread and toast it. 

Just lightly so that its slightly crunchy 

Now with the help of a spoon add the stuffing on the bread and coat it with sesame seeds. 

Take some butter on the PAN and keep the stuffing side on the flame and let it cook till it changes its colour. 

Now toast the bread side till it turns golden in colour. Toast on 

slow flame so that it becomes crisp. 

Your sesame gold coins are ready 

Mexican salsa wraps

Mexican salsa wrap is a tortilla or a chappati filled with stir fried vegetables, salsa and cheese spread.

It is a power pack meal. You can add filling of your choice like baked beans or rajma. You can even include salads of ur choice and also kebabs or tandoori paneer

 Perfect for breakfast, lunch or dinner.

And also an interesting way to make your children's eat all healthy vegetables. 

So try this healthy recipe at home for your loved ones 

Ingrediants :

For chapatis: 

Wheat flour: 1/2 cup

Maida (all purpose flour): 1/2 cup

Oregano: pinch 

Chilly flakes : pinch 

Pepper : pinch 

Sale : to taste 

Water as required

( make dough as u make your regular chapati dough) 

For stuffing : 

Cabbage ( shredded) : 1 cup 

Panner (thinly sliced) : 1 cup 

Red, yellow and green capsicum: 1 cup ( all together) 

Baby corn( sliced) : 1/2 cup

Basil leaves: 1 spoon 

Green chilly (chopped): 1 spoon 

Celery ( stick chopped): 1/2 spoon 

Tomato sauce : 2 spoons

Red chilly sauce : 1 spoon

Chaat Masala : 1/2 spoon 

Oregano 

Chilly flakes 

Pepper powder 

Salt 

Butter: for frying 

For assembling :

Tomato salsa : 1 cup 

Cheese spread : 2 spoons 

Process:

From the dough make small rounds and 

Make round chappatis out of it 

On a  pan, cook these chapatis till they are done and then take them off the flame

Prepare 4-5 chappatis and let them cool 

Now for the stuffing : 

Take a frying pan, add some butter to it

Add chillies and celery to butter and sauté 

Now add all three capsicum, baby corn, and sauté on a high flame 

Add oregano, chilly flakes, pepper , basil and salt 

Now add paneer to the muxture and tomato sauce and chilly sauce to it 

Tak the mixture down and let it cool 

For making wraps 

Take the chappati ( tortilla ) 

And apply cheese spread to it 

Now put 1 spoon full of salsa 

And the stuffing and make a wrap ( roll) 

Apply some butter on the frying and toast the wraps for a minute 

N now serve them with salsa sauce and mayo dip 

Crunchy veggie kebabs

Crunchy veggie kabeb is a Chinese starter made with mix veggies, Chinese sauces and coated with breadcrumbs. Spicy in taste and best served with chilly tomato sauce or sezwan sauce. 

It's a great starter and it will definitely bring you lots of compliments. 

So next time when u feel like making a Chinese starter, forget regular manchurian and paneer chilly and make this Chinese kabebs. 

Ingrediants : 

Cabbage( shredded ) : 1 cup

Onion ( finely sliced) : 1 medium size

Capsicum (finely sliced) : 1/4 cup

Carrot ( graded) : 1/4 cup 

Potato (boiled and  mashed) : 1 medium size 

Corn ( boiled and half grinder) : 1/2 bowl

French beans (finely chopped) : 1/4 bowl

Ginger garlic chilly paste : 1 spoon 

Schezwan sauce : 1 spoon full 

Tomato ketchup: 1 spoon 

Salt

Pepper powder (pinch)

Red food colour (optional)

Chilly flakes - to taste 

Breadcrumbs- 1 bowl

Maida( all purpose flour) : 4-5 spoons 

Cornflour: 2 spoons 

Besan (gram flour): 2 spoons 

Process: 

Take a bowl : 

Add shredded cabbage, onions, French beans, mashed potato, carrots, capsicum and crushed corn mixture. 

Now put ginger garlic chilly paste, schezwan sauce, tomato sauce, salt, pepper powder, red food colour and mix well. 

Now add Maida, cornflour and besan and mix well. Add Little water 

Add breadcrumbs if required.

Make small round kebabs of the mixture and coat it with breadcrumbs 

Deep fry the kebabs till it becomes golden brown 

Note: 

Fry the kebabs in high flame 

Do not stir much while frying 

Pizza chaat

Hello friends, 

Pizza chaat is my latest experiment on fusion food. Pizza is a Italian dish and chaat is our very Indian all time favourite dish. Have you ever imagined what if these two completely different dishes merge together. I tried it and it worked very well. Cheesy n crusty taste of pizza and tangy and spicy taste of chaat will impress all your guests from children's to elderly people.It's a confusion that lands to perfection. 

Try it today 

Ingrediants 

Pizza base : 2 

Boiled potato (mashed) : 2 nos 

Onion (finely chopped ): 3-4 spoon 

Capsicum( finely sliced) : 3-4 spoon 

Tomato (finely chopped): 3-4 spoon 

Raw mango( finely chopped ): 1 spoon 

Cheese cube: 1 nos 

Cheese spread : 2 spoon 

Pizza sauce: 2 spoon 

Green chutney: 1 spoon 

Tarmarind chutney: 2 spoon 

Garlic chutney: 1 spoon 

Tomato ketchup: 1 spoon 

Nylon Sev: 1 bowl 

Butter : 1 spoon 

Chat masala 

Salt 

Coriander leaves 

Process: 

Take a ready pizza base and apply some butter on both the sides 

Heat a non-stick Pan and on a slow flame, toast the pizza base on both the sides till it is crispy and brown as you can see in the collage shown below 

Now apply some more butter 

Add green chutney, cheese spread, tomato ketchup and pizza sauce on the base and apply nicely.

Now add capsicum and onion and put it back in pan for 5 mins 

Now take it on working table again and add mashed potato.

 Press evenly with ur fingers. 

Now sprinkle chaat masala and salt 

Put some chopped tomato 

And again some chopped onions 

Put green chutney, garlic chutney and tamarind chutney 

Top it with nylon Sev, raw mango and coriander leaves 

Now cut your pizza in slices and Serve your guests with chips and sauces.

Let them enjoy the taste of pizza and chaat together.

Cocktail Samosa

 

Cocktail samosa is a dish which is a perfect party snack. People are now bored of regular samosa's. And with growing craze of multi cuisine, I thought to give my samosa's a international twist.

With changing the filling inside and also a easy outer layer. It's easy to make. And tastes best. 

Ingredients: 

Samosa sheets : 5-6 

Butter: 1 spoon 

Maida : 2 spoons 

Milk :  cup 

Corn : 1/2 bowl  

capsicum: 1 bowl 

Tamoto : 1/2 bowl finely chopped 

Cheese slices: 2-3

Red chilly sauce 

Tomato sauce

Oregano 

Chilly flakes 

Cheese and salad for garnishing 

For slurry: 

Maida : 1/2 cup

Water : as required for making a paste

Salt : pinch 

Process: 

For filling :

Take a Pan and heat it. Add butter and just as butter melts add maida to it.

Keep the burner on slow flame and with the help of a silicon stapula cook it well.

Now add milk to it. Add extra milk if required. 

Now stir it confinuously so that lumps are not formed. 

Now white sauce is ready 

Put half cup of corn and half a cup of capsicum to it 

Season it with salt, pepper, oregano and chilly flakes.

Your filling is ready 

For salsa: 

Take a bowl 

Add finely chopped tomatoes 

Half cup of capsicum 

And 2 spoons of boiled corn 

Add 2 spoons of tamoto sauce 

1 spoon chopped jalapeños 

1 spoon of red chilly sauce 

1/2 spoon of red chilly powder 

Salt and chilly flakes. 

You can also add freshly chopped basil to it 

Keep it in refrigerator to chill 

For Making cocktail samosa 

Take samosa sheet 

Put some filling in triangular shape 

Now cover it with a same sized cheese slice 

Apply slurry on all the sides of the sheet so that the filling doesn't come out while frying.

N keep folding the samosa in triangular direction as shown in the picture

Now your classy samosa's are all set for frying 

Fry them on first high then slow flame so that it gets an amazing golden colour. 

Your samosa's are ready to serve 

Garnish it with graded cheese 

Best served with salsa or any other tangy cheesy dip.