Mixed Vegetable Pasta with Pumpkin Sauce. Healthy, Yummy, Easy, Nutritious, Fiber, Less Oil, cholesterol, diabetes friendly, Kid friendly

Hey peeps today I made a ultimate healthy breakfast and want to share with you the original recipe and how I tweaked it to be Indianised. I succeeded in making the breakfast wholesome, filling, fat free but at the same time yummy. Believe me it turned out to be one finger licking dish without processed cheese.  To make it kid friendly add grated natural cheese :)

For the Mixed Vegetable Pasta recipe adapted from http://nishamadhulika.com/en/695-pasta-with-mixed-vegetables-recipe.html)

Ingredients for mixed vegetable Pasta:

• Pasta 100 gms (I used 100 gms shell instead of 200 gms for 2 ppl)
• Capsicum - 1 green (u can add whatever pasta suitable veggies are with you no hard and fast rule for this)
• Cauliflower - 50 gm
• beans - 50 gm
• carrots - 50 gm
• mushrooms - 50 gms
• beetroot - 1 small
• tomato - 1 medium
• onion - 1 large 
• extra virgin olive oil -  3 tsp (1stp to boil the pasta and 2 tsp for jeera tadka)
• cumin seeds - 1 tsp
• coriander stalks 
• salt 

Boil the pasta as per manufacturers instructions or follow http://nishamadhulika.com/en/695-pasta-with-mixed-vegetables-recipe.html boiling pasta instructions only.

Then heat a kadai/wok/pan and add one tsp oil, put in cumin seeds, after it splutters add chopped onion and saute.  When the onions are translucent add veggies sauteing gap of two secs each capsicum, mushroom, tomato, carrots, beans, beetroot, cauliflower.  Depending your need for crunchiness saute the veggies, when done add  boiled pasta, salt and chopped coriander stalks switch off and keep it aside. (no ajinomoto, no soy, chilliflakes, oregano, Italian herbs you can add if you want more spicy and Italian :)

For the Pumpkin Sauce I adapted recipe from I adapted from http://avocadopesto.com/2014/09/09/creamy-pumpkin-pasta-sage-gluten-free-vegan/

Ingredients for Pumpkin Pasta:

• Boiled pumpkin puree - 1 cup (pressure cook pumpkin and mash it)
• 1/2 cup milk (i reconstituted smp 1 tbsp)
• garlic cloves - 5  minced
• cumin seeds - 1 tsp
• extra virgin olive oil - 1 tsp
• cumin seed - 1 tsp 
• water as required 
• pepper powder 
• salt 

Heat oil in a pan over medium heat, splutter cumin and then add minced garlic and cook till lightly browned and add pumpkin puree, add little water (2 tblsp)  and bring it to boil, simmer down add milk and simmer for a few minutes, stirring occasionally.  Add salt and pepper.  Check for consistency, if it is too thick add some water, simmer for some more time and remove from heat. Pumpkin sauce for pasta is ready.

To serve Mixed vegetable pasta with Pumpkin Sauce; take a bowl add some mixed veggie pasta and then ladle some some over it.  You can add cheese for children or tweak according to your taste. 

This recipe is diabetic, cholesterol, cancer, convalescence friendly can be converted to totally vegan recipe if you follow original.

CHOCO NUTTY KHARWAS( MA OWN RECIPE):)))))))))))

This is ma own recipe, Actually i prepared kharwas using readymade pow packets available in markets. But by mistake i added little more quantity of sugar to it. So it became too sweet. Suddenly i have got an idea. And i made dis dessert by adding some more ingredients. And the result is too good. So , i thought i will share this recipe with ma frenzz...and the name was suggested by cousin Sahana Shenoy who is talented in every field. A biggggg thanx to her for suggesting a cute name for this dessert:))))))))))

 

 INGREDIENTS:-

 

To make kharwas(posu):-

 

colostrum pow- 100gm

raw pkt milk - 1/2 ltr

sugar- 150 gms

cardomom pow-lil

 

To make Choco Nutty Kharwas:-

 

Kharwas- as instructed above

ghee - 3 tsp

cashew nuts - few

cocoa pow- 3 tsp

horlicks pow- 1 1/2 tsp

paper cups -5

cherries - 5

 

 

How to make kharwas:-

Mix colostrum pow+ sugar+ elaichi pow. Mix thoroughly without lumps.Boil  10 - 15 mins with steam.

 

How to make CHOCO NUTTY KHARWAS:-

Discard the water in kharwas. Smash it and keep it aside. In a kadai, put ghee+cashew nuts. fry till cashewnuts are lil brown in colour. Now add kharwas+coca pow+ horlicks pow and mix well. Continue stirring till ghee leaves the sides of the dish. Switch of the stove. let it cool. Now put it in paper cups and decorate it with cherries on top.

 

HAPPY COOKING:)))))))))))))

Chayote, Seeme Badane Semolia Fry

INGREDIENTS:

Chayotes, Seeme Badane ( in kannada) - 3

Red chilly( byaadagi)-20 nos.

Raw rice  1/2 cup

Corriander seeds - 1 tsp

Turmeric powder - 1/4 tsp

Tamarind - peanut size

Asafoetida, Hing a pinch

Salt - to taste

Fine semolina for coating 

Instructions:

1. Cut Chayotes lengthwise and apply salt n turmeric and keep aside. 
2. Grind about   20 red chillies (I have used long badgi variety, you can also use 10 badgi chillies +10 guntur chillies) + 1 tsp of coriander seeds+lil hing+salt+ tamarind + per-soaked for 10 min raw rice.
3. Grind to a smooth paste with very little water.
4. Then coat this paste to the Chayote and roll them in fine Semolina and deep fry. 
5. You can add a spoonful of chickpea flour to the chilli paste in order to bind the masala well....i have not added it.

Smoking Deep Fried Chayotes are ready to eat.

Churmundo, Wheat Flour Ladoos

This easy sweet ladoos are prepared during festivals like  Ganesh Chaturthi for Naivedya or Diwali.

Ingredients:

Atta/wheat flour – 1 cup
Chick Pea Flour - 1/2 cup
Sugar – 1 cup (adjust according to sweetness)
Cardamom – 2-3 seeds[Crushed]
Ghee or clafirfied butter  – 1/2cup
Cashew nuts, raisins – a handful

Instructions: 

Powder the sugar along with the cardamom.
In a thick bottom kadai, add ghee.
Add the atta and mix well-the mixture will start bubbling, keep stirring.
Roast the atta and chick pea flour for 20-25 minutes on low flame stirring continuously.
Switch off the flame allow it to cool a bit(you can say it should be warm, this is because when we add sugar powder it should not melt)and add the powdered sugar.
Add raisins and roasted cashew nuts add it to the mix and make laddoos while the mix is still warm.

Papaya Halwa, Pawpaw Pudding

INGREDIENTS:
Ripe papaya(medium size) – 1
Sugar - 2 cup
Ghee - 4-5 tsp

cashew - 10 nos
cardamom powder- 1/2 tsp
milk - 1 cup

Ingredients:

Cut the cashew nuts into small pieces and fry them in ghee and keep aside.

Boil the milk for 15-20 minutes in medium heat until gets thick on slow fire.

Heat one tbsp ghee in a pan, add the papaya pulp and fry till the smell vanishes.
Cook it in medium heat and stir occasionally for 5 minutes .

Add the thickened milk  to the papaya mixture and boil it until milk evaporates, then add the sugar and stir continuously in low heat.

Now add the remaining ghee and stir on low heat till the mixture collects in a soft ball or the ghee oozes out.

Now add cashews and cardamom powder.

Mix well and transfer to the greased plate. Let it rest for half an hour. Cut into desired shapes and serve.

Bibbe Upkari, Tender Cashew Side Dish

INGREDIENTS:

Tender cashew nuts- 1 cup

Tendli or Gherkin - 1/2 cup or 10 nos.
Salt - 1 tsp
sugar - 1 tsp
Coconut grated - 2 tblsp

Tempering :
Coconut oil- 6 -7 tsp
Mustard seeds - 1/2 tsp
Curry leaves - 1 sprig
Red chilly - 3

Instructions:

1. Soak the Bibbe (cashewnuts) in water overnight - in a little water.
2. Peel the Bibbe (if it has a skin) and gently halve it in the naturally available parting in the center
3. In  a pan , put water+ bibbo + thendli( thendli should be chopped length wise & cut it into 4 pieces) - cover with a lid and cook for about 8-10 minues or  until cooked.
4. In a seperate small pan - heat oil - put mustard into it- when mustard starts to splutter add curry leaf+ red chillies & fry for a while  - remove this from flame and add this tempering  to the cooked bibbe. Add salt and sugar and check for taste.
5. Then garnish the dish with coconut gratings.

This is a typical Konkani dish. It is also exotic as tender cashewnuts are available in season. Dried cashewnuts too can be used. This dish is used during festivals and important functions. 

Godu Appo, Aebleskiver, Pancake Puff, Paddu

 

Ingredients:

1 cup - Wheat flour

1/2 cup - Coconut grated

2 tblsp Jaggery grated or as per your taste

2 tsp cardamom powder 

Water for binding 

Ghee Clarified butter for applying 

Instructions:

Mix all the above ingredients add water to the required consistency (like a cupcake batter). Now heat the Pancake Puff maker(appe kaayli). Put 1/2 tsp ghee in each section. Pour a ladle/tbsp of batter in each section. Cover and cook for 1 or 2 minutes. Then flip appos other side and again cook for 1 or 2 minutes till done. Crispy sweet appos are ready.

Godu Appo in Konkani culture is made a nevaidya to God during festivals especially during Ganesha Chaturthi.

Satvik Sheera - Shingada flour sheera

People who have gluten allergy like bloated stomach or having too much flatulence should avoid glutinous flours such as wheat, all purpose flour etc. Water Chestnut Flour/Singada Atta does not contain gluten. Other gluten-free flours are buckwheat/kootu, samo/vari, amaranth seed/rajgira etc. etc. As there is no gluten in the flour it is difficult to handle the flour to knead, roll, shape etc. A better alternative to quickly cook this flour and have a fast and blast at the same time is to make a delicious sheera.

         Total time: 30 minutes

           Ingredients                                                                                                                        

• 1 cup water chestnut flour/shingada atta
• 2 tablespoon clarified butter/ghee
• 3 tablespoon sugar
• 1 to 2 tablespoon mixed nuts and raisins
• three cardamom pods powdered
• 1 cup water

Cooking Directions:

Heat the ghee in a pan and add the nuts after 1/2 min frying add Shingada flour and saute it. At the same time keep the water to boil. When raw smell goes get a nutty aroma from the flour, it is time to add sugar and the boiling water. Keep sauteing, as the water dries up add in the cardamom powder and mix well. Yummy gluten-free sheera is ready in a jiffy. Take care not to burn the flour while frying, the art of creating yummy sheera lies in the sauteing the flour.