Monday, January 31, 2011

Stir Fried Okra

This is one of my favorite recipe for Okra.I have been making this for quite sometime and every time it tastes even better. I pan fry the Okra to cut the slime out. My husband loves this Stir Fried Okra with Roti/Bread for lunch or dinner. I prepare this Okra Recipe within 20 minutes, and serve as a quick side dish.


Ingredients: Stir Fried Okra
  • 1 lb Okra
  • Half Medium Sized Onion
  • Half Medium Sized Tomato
  • Green Chilli (as per taste)
  • Chopped Cilantro
  • 1/2 tsp Cumin Seeds
  • 1/2 tsp Cumin Powder
  • 1/2 tsp Coriander Powder
  • 1/4 tsp Turmeric Powder
  • 1/2 tsp Dried Mango Powder (Amchur)

 I slice the Okra about 1/2 inch thick. Heat very little oil in a pan and add the Okra, stir fry them till you do not see the slime. Add salt to it. Take them out in a dish when they are almost done. You can use the same pan or wash the pan and use it again for the rest of the recipe. 


Heat 1tsp oil, add the Cumin Seeds, then the onions and green chillies. Fry them on high heat, for about 2 minutes and add the chopped tomatoes. Next add all the spices and stir them together. To this mixture now add the cut and fried Okra and mix them well on high heat. Do not cook the onions and tomatoes for long, if needed you can sprinkle some water, I keep the dish dry so that the Okra remains crisp. Garnish with chopped cilantro and serve hot with Roti or Rice.


Thursday, January 27, 2011

Homemade Butter Naan

Butter Naan, a butter flavored flat bread which is very popular in India. I often make this Naan at home and serve them with Chicken Recipes like Chicken DoPiaza.


Ingredients: Butter Naan
  • 1 Cup All Purpose Flour (Maida)
  • 1 tsp Active Yeast
  • 2 tbsp Yogurt
  • 1 tsp Salt
  • 1 tsp Sugar
  • 1 Egg (Optional)
  • 2 tbsp Oil
  • Warm Water

In a cup take 1 tsp Yeast, to it add the sugar and salt to activate it. Mix the egg and the oil all together and keep it for about 5 minutes. Take the All Purpose Flour or Maida, the yogurt and add the yeast mixture to it. Knead the dough, it will a very soft dough. Now take some oil in your hands and put it over the dough, cover and keep this dough in a warm place for about 4 hours to let it rise.


 When you are ready to make the Naans, take the dough and make small balls and roll them out using a rolling pin. Typically Naan is made in a Tandoor Oven which is very hot. As we do not have that kind of a oven at home, we need to use something which can retain heat. I use a Pizza Stone, but also heard some people using a baking sheet, though I have never tried using that. Preheat the oven to maximum of 500F for about 20 minutes keeping the Pizza Stone in the oven. Carefully, open the oven and place the naan on the hot stone.


 Now it typically takes from 3 to 4 minutes depends on your oven. I have to keep for about 4 minutes according to my oven. 


When you see the brown spots, take them out and brush them with previously melted butter.


Chicken DoPiaza

Chicken DoPiaza, you have to add onions twice and not two onions when preparing this dish. I still remember seeing this recipe at a Cooking Show by the renowned Chef Sanjeev Kapoor in my teens. The use of Pearl onions in this recipe adds a sweetness and an excellent flavor. The other day my husband mentioned about Chicken DoPiaza and I offered to make this dish for him. I also made Butter Naan and served with this Chicken.


Ingredients: Chicken DoPiaza
  • 1 lb Chicken
  • 2 Onions Chopped
  • 8-10 Pearl Onions
  • 2 tbsp Ginger Garlic Paste
  • 1 Medium Sized Tomato
  • 2 tbsp Yogurt
  • 1 Bay Leaf
  • Handful of Cloves, Cinnamon, Whole Black Pepper &Cardamom
  • 1 Dry Red Chilli
  • 2 tsp Coriander Powder
  • 2 tsp Cumin Powder
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Red Chilli Powder
  • 1 tsp Garam Masala Powder 
  • 1tsp Lemon Juice (Optional)


The name DoPiaza signifies that onions are added the second time, for that I use the Pearl Onions. So the 1st step I do is fry the Pearl Onions and keep them aside to be added later.


Next heat oil in a wok, and add the handful of Garam Masala, Bay Leaf and the Red Chilli. Then add the chopped onions and stir fry them. Keep the flame high and add the ginger garlic paste to it and keep stirring. After about 5-10 minutes, when oil starts separating, add the chicken and fry them. Then once the chicken browns on both edges, add the chopped tomatoes, all the other dries spices and yogurt, cover with a lid and cook the chicken now in medium flame. The use of too much of Onions makes this dish a little sweet, so to adjust the flavor added lemon juice. If needed at this point, add 1 cup of water.


Once the chicken in almost done, the water is dried and oil starts separating out, add the fried Pearl Onions and the Garam Masala Powder. Serve this Chicken DoPiaza with bread or Butter Naan.

Wednesday, January 26, 2011

Gajar Paratha (Carrot Stuffed Flat Bread)

In the days of our childhood, my mom's constant pursuit was to include vegetable in our diet. As we were picky eaters, she had to put much more effort in her cooking and try out different varieties of recipes. One of her specialties used to be stuffed Parathas, I learned few from her and try them out in my kitchen. This Gajar Paratha(Carrot Stuffed Flat Paratha) served with Dahi (Yogurt) makes an excellent dinner for us.


Ingredients: Gajar Paratha (Carrot Stuffed Flat Bread)
  • 6-7 Baby Carrots
  • 1 tsp Roasted Cumin Powder
  • 1 tsp Coriander Powder
  • 1/2 tsp Amchur Powder(Dried Mango Powder)
  • Chopped Cilantro
  • Chopped Green Chilli (according to taste)
  • 1 cup All Purpose Flour (Maida)
  • 1 tsp of Kasuri Methi (Dried Fenugreek Powder) [Optional]
  • 1 tsp salt
  • Oil
  
I prepare the dough mixing the flour, Kasuri Methi, salt, 1tsp oil and warm water, set it aside for about 30 minutes. I like to add the Kasuri Methi to the dough as it enhances the flavor. I mostly mix wheat flour along with the All Purpose Flour to make it more nutritious.

Next grate the Baby Carrots and to it add the Cumin, Coriander and Amchur powder and 1/2 tsp salt. Mix well and then add the chopped cilantro and if you like it hot add some finely chopped green chillies. I had Baby Carrots at home so used them, if you do not have them just use carrots.


Make small balls of the dough, fill with the carrot stuffing and roll them out using a rolling pin. Be careful when rolling them, and do not make the paratha too thin. Dust with flour if it is sticking.


Now heat a tawa or the flat surface of the griddle and put the Paratha on it. When you see bubbles on the top, you can flip the Paratha using a spatula. Lightly oil the surface and flip it on the other side and cook. I try to keep it low calorie so use less oil you can even use Butter/Ghee to make these Parathas. Serve these Gajar Parthas with yogurt and achar on the side.

Yogurt Rice/Dahi Chawal

Yogurt Rice, I prefer to call the traditional name 'Dahi Chawal' is a great comfort food. Though it is not common among Bengali's to eat Dahi Chawal, I have always loved this South Indian Dish. It is a very quick recipe typically when you use left over cooked rice. I mostly make this and pack for my better half's lunch box served with Achar (Indian Pickle).


Ingredients: Yogurt Rice/Dahi Chawal
  • 1 cup Cooked Rice
  • 1/2 cup Yogurt
  • 2 tbsp Milk
  • 2 tbsp Roasted Peanuts (Salted or Unsalted)
  • 1/2 tsp Cumin Seeds
  • 1/2 tsp Mustard Seeds
  • 1 Whole Dried Red Chilli
  • Pinch of Hing (Asafoetida)
  • 1 tsp Chana Dal
  • 1 tsp Urad Dal
  • Chopped Cilantro
  • Chopped Green Chilli
  • Ginger (optional) 


Mix the cooked rice with Yogurt, Milk, Salt and very little sugar according to your taste and keep it aside. For tempering, heat oil in a pan, add the Cumin, Mustard seeds, Red Chilli, pinch of Asafoetida and let them splutter. Then add the Chana Dal, Urad Dal and the Peanuts and stir fry them lightly. Add the sliced Ginger, chopped Green Chillies, Cilantro and pour this over the Yogurt Rice and mix well. Serve the Yogurt Rice/Dahi Chawal with spicy Achar (Indian Pickle).

Tuesday, January 25, 2011

Biuli Dal and Aloo Posto (Lentil Soup and Potato cooked in Poppy Seeds Paste)

If it is a Thursday or any given day we are not eating fish or any kind of meat we prefer to have one of our favorite yet simple dinner Biuli Dal, Aloo Posto with white Rice. Biuli Dal (Lentil Soup) as we call in Bengali is Urad Dal and Posto is Poppy Seeds, so we make Aloo Posto(Potato cooked in Poppy Seeds Paste) and serve with Rice.


Ingredients: (Biuli Dal)
  • 1/2 cup Biuli Dal (Urad Dal)
  • 1 tsp Ginger Paste
  • 1 tsp Fennel Seeds (Mouri/Saunf)
  • 1/2 tsp Turmeric Powder (optional)
  • 1 Bay Leaf
  • 1 Whole Dried Red Chilli
Wash and soak the Lentil (Biuli Dal) for about 1 hour and then boil it and keep it aside. Make a paste of Ginger and the Fennel Seeds (Mouri/Saunf). For tempering, heat oil in a pan, add the Bay Leaf, Whole Red Chilli and the ginger fennel paste. Stir fry them and add the Turmeric powder and salt. If you want you can also avoid the Turmeric Powder. Pour the dal over it and add water and cook till your desired consistency.

Dal Aloo Posto

Ingredients: (Aloo Posto)
  • 2 Medium Sized Potato
  • 1/2 Cup Poppy Seed Paste
  • 1/2 Medium Sized Onion (optional)
  • 2-3 Green Chillies
  • 1 tsp Panch Phoron
  • 1 Whole Red Chilli
  • 1/2 tsp Turmeric Powder
Cut the Potato into bite sized pieces and chop the onions. Wash and soak the Poppy Seeds for about an hour. Grind the Poppy Seeds coarsely,using a Coffee Grinder, you can add green chillies when making the paste. Heat oil in a wok, temper with Panch Phoron and the Whole Red Chilli and then add the chopped onions. Fry for a minute and add the cut Potatoes and start frying them. Add salt and turmeric powder and give them a stir. 


When the Potatoes are almost half done, add the Poppy Seed Paste, cover and cook for sometime. Add some water if needed and cook. When the Potatoes get cooked, and the water dries up, its ready to serve. Serve this Aloo Posto and Biuli Dal with Plain Basmati Rice.

Monday, January 24, 2011

Popovers with Cinnamon Honey Butter

Popovers, I first had them when I visited Portsmouth, NH and they were just YUM... Never thought that I will even try to bake them at home, but now when I am far away from New Hampshire I felt the urge to try them for a perfect late Sunday Breakfast and they were delicious. I served them hot from the oven with Cinnamon Honey Butter. These Popovers also go very well with any soup or salad.

Popovers

 Ingredients: Popovers with  Cinnamon Honey Butter (makes 6)
  • 1 cup All Purpose Flour
  • 1 cup Milk
  • 2 Eggs
  • 1 Tbsp Butter
  • Baking Spray
  • 1/2 tsp Vanilla

 To one cup of milk add the eggs one by one and beat them slightly. Then melt the butter and add to the eggs. In a bowl take the All Purpose Flour and blend everything until just smooth. The batter should be thin. Meanwhile preheat the oven to 450F. To make these I did not use any specialty pans, instead used a Muffin pan. Spray pan with baking spray and put in the oven for about 2 minutes. Be careful, if it is longer than 2 minutes, the butter will burn.

To make the Cinnamon Honey Butter, mix equal parts of Softened Butter and Honey with a dash of Cinnamon. 

Take out the muffin pan from the oven and pour in the batter, half full and bake them for 20 minutes at 450F. Then lower the oven temperature to 350 and bake them for another 10 minutes. Remove from Oven and serve them immediately with any Flavored Butter.

Jeera Chicken (Cumin Chicken Curry)

Cumin, a very important ingredient in most of our Indian and Bengali Recipes has a unique nutty and peppery flavor. This Jeera Chicken (Cumin Chicken Curry) recipe also contains Coriander Powder which goes hand in hand with Cumin Powder.

 Jeera Chicken
Ingredients: Jeera Chicken (Cumin Chicken Curry)
  • 1lb Chicken
  • 1 tbsp Roasted Cumin Powder
  • 1 tsp Coriander Powder
  • 1 Medium Sized Onion
  • 1 tsp Ginger
  • 2 Cloves Garlic
  • 1 tbsp Yogurt
  • Cinnamon Stick (1 inch)
  • 2 Cloves
  • Few Black Whole Peppers
  • 1 Bay Leaf
  • 1 Dried Whole Red Chilli
Clean the Chicken and marinate it with the Yogurt/Curd, 1/2 tbsp of Cumin Powder, 1/2 tsp of Coriander Powder, salt and pepper and keep it aside for about 30 minutes. 

Roasted Cumin Powder, I prepare at home in bulk. Its very simple to make and adds more flavor to any recipe. All I do is take about 2 cups of Cumin Seeds and dry roast them on heat and grind them in a mixer, store in a dry container with a lid, use it later for different recipes.


Heat 1tbsp of oil, any kind would do it, I used Canola Oil and to it add the whole spices, Cinnamon, 1 Bay Leaf, 1 Whole Red Chilli, Cloves and Whole Black Pepper. Next add the chopped onions and fry them, after few minutes add the Chicken and brown the chicken on both sides, keep the heat medium. Stir in the crushed garlic and the remaining 1/2 tbsp of Cumin and Coriander Powder and cover and cook. Open the lid and check to see if the chicken is almost done, you can now add some water and cook till the gravy thickens. I served this Jeera Chicken (Cumin Chicken Curry) hot over Peas Pulao (Rice with Green Peas). You can even serve this Butter Naan. I will post the recipe of Peas Pulao soon.


Friday, January 21, 2011

Fish Cutlet

As a Bengali we just love Fish, sometimes when its snowing or raining outside and we are stuck at home I make this Fish Cutlet to brighten our mood. We enjoy this Recipe as a afternoon snack, with Ginger Tea remembering our good old days back in Kolkata. Any kind of fish like Tilapia, Bass, Carp can be used to make this, I used Whiting Fillets.


Ingredients for the filling: (Fish Cutlet)
  • 4 Fish Fillets
  • 1 Onion Chopped finely
  • 2 Cloves Garlic
  • 1 tbsp Ginger
  • Green Chilly
  • 1 tsp Roasted Cumin Powder
  • 1/2 tsp Dhania or Coriander Powder
  • 1 tsp Garam Masala Powder 
  • Few pieces of Cashews and Raisins
  • 1 medium sized Potato
  • Salt and Pepper to taste
Ingredients for the Outer Crust:
  • Bread Crumbs
  • 1 egg white
  • 2 tbsp of All Purpose Flour or Maida
Chop the onions and make a paste of ginger and garlic and keep them aside. Add salt and pepper on both sides of the Fillets and cook the fish in the microwave for about 2 minutes. Heat a wok,  put 2 tbsp of oil and add the chopped onions and start frying them. After about few minutes add the ginger garlic paste and fry them. You can now add all the spices, few pieces of cashews, raisins and the fish, break the fillets, cook this mixture till you see oil separating out. Meanwhile boil a potato and mash it. When the fish stuffing is almost done, add the potato to it and mix them well. 

When the stuffing cools down use your hands, take lumps and shape them as cutlets. For the outer coating, take a egg white in a bowl, in a separate bowl spread about 1 cup of bread crumbs. Take one of your cutlets, first dip in the egg white then roll the cutlet in the bread crumb. Repeat this with all your other cutlets. Refrigerate all the bread crumbs coated cutlet for about 2 hours minimum. 

To make a better outer coating I repeat this process, but this time I use all purpose flour instead of egg white. In a bowl mix 2 tbsp of All Purpose Flour and add about 2 tbsp of water. Then take out the frozen cutlets and dip them in the All Purpose Flour mixture and coat with bread crumb. Refrigerate the Fish Cutlet again, this time around 4 hours. 


Whenever you want to try them, deep fry them. If you want to avoid the deep frying, you can even put them in the oven at 350F and broil them.

Thursday, January 20, 2011

Macher Jhal / Spicy Fish Curry (Rui or American Carp)

Macher Jhal, a tomato based fish curry which I make mostly with all types of Asian fish like Striped Bass, Mullet, Buffalo Carp and they just taste awesome. My husband introduced this dish to me as he says he remembers his mom preparing this everyday morning in his childhood days.


Ingredients: Macher Jhal / Spicy Fish Curry (Rui or American Carp)
  • Rui Mach or Carp (6 pieces)
  • 2 Medium Sized Tomato
  • 1 tsp Ginger
  • 1/2 tsp Kalo Jeera(Kalonji)
  • 1/4 tsp Turmeric Powder
  • Green Chillies
  • Chopped Cilantro

Rub the fish pieces with salt and turmeric and keep them aside for few minutes. Heat oil, I use Mustard Oil in a wok and fry the fish pieces, till they become golden brown on both sides. Once the fish is fried, add the Kalo Jeera (Kalonji) and the green chillies as per your taste. Add the chopped tomatoes, grated ginger, turmeric powder, salt and cook till the oil separates and the tomatoes turn into a gravy. Then add about 1 cup of water, the fish pieces and cover with lid. Garnish with cilantro. Serve this Macher Jhal / Spicy Fish Curry (Rui or American Carp) with plain Basmati Rice.

Crispy Rava Dosa

Dosa and Sambar Dal, our favorite South Indian food. So whenever I have craving for Dosa I make this simple Crispy Rava Dosa at home. This recipe is very  easy to make, as it does not require the usual fermentation for a Dosa. Try this out next time you crave for a Dosa.


Ingredients: Crispy Rava Dosa
  • 1 cup Semolina
  • 1 cup of Rice Flour
  • 1/2 cup Maida or All Purpose Flour
  • 1 tsp Jeera
  • Pinch of Asafoetida or Hing
  • 1 Small Onion Chopped
  • Chopped Green Chillies
  • Chopped Cilantro
  • Salt and Pepper to taste

In a bowl mix all the above ingredients and add water, there should not be any lumps and the mixture should be of a thin consistency. Now heat a tawa, I used the flat surface of the griddle which I also use to make Pancakes. Oil the surface and pour the mixture on it. Spread the mixture on the tawa, the shape does not really matter when it comes to Rava Dosa, you don't have to try to make a perfect round shape. Rava or Suji takes a little longer time to cook. As it gets cooked, oil the edges of the dosa and wait till you see the sides getting brown.
 
 
Fold the Rava Dosa in three folds and serve hot with sambar dal.

  
I will write the recipe for the Sambar Dal soon. We just love the crispy nature of the Rava Dosa..

Doi Ilish or Shorshe Ilish (Hilsa/Shad in Mustard Sauce)

Ilish, is one of the favorite and a Bengali Delicacy. It is the most wanted fish for the Bengalis. Doi Ilish as I name it, for my husband this is Shorshe Ilish (Hilsa/Shad in Mustard Sauce)... Well apart from whatever you call the recipe, it is a traditional Bengali Recipe and we are acquainted with the taste from our childhood. So, here in USA whenever we hear that Ilish is available at the Indian Grocery we make it a point to grab one before the store runs out of it. 


Ingredients: Doi Ilish or Shorshe Ilish (Hilsa/Shad in Mustard Sauce)
  • Ilish or Hilsa (1.5 lbs or roughly 6 pieces)
  • 1/2 cup Yogurt
  • 2-3 tbsp Mustard Paste
  • 1/2 tsp Turmeric Powder
  • Mustard Oil  (Preferred, otherwise any other oil would even do)
  • 1/2 tsp Kalo Jeera (Kalonji Seeds)
  • 3-4 Green Chillies
  • Chopped Cilantro

Clean the Ilish pieces and pat dry them. Season them with salt and turmeric powder. Now heat Mustard Oil in a wok, and slowly put the fish pieces one by one and fry them lightly. In a bowl mix the yogurt and the mustard paste, add the turmeric powder. Remove the fish pieces after they are fried and keep the oil aside. We Bengali's love this oil with plain rice.  Add some fresh oil to the wok and temper with the Kalo Jeera seeds and let them splutter. Turn the heat to low and add the yogurt and mustard paste and  the green chillies. As the oil starts separating, add the fish, salt and a cup of water, cover and cook for sometime. and serve with hot Basmati Rice. Garnish with a few drops of fresh mustard oil and chopped cilantro and enjoy the Bengali Delicacy.

Maple Glazed Salmon & Grilled Asparagus

We are fond of eating fish, and love to eat Salmon. This Maple Glazed Salmon is a very tasty and quick way of making Salmon. I use Maple syrup as I love it. The sweetness of the Maple Syrup combined with the crushed ginger adds an excellent flavor and aroma to this dish. I serve it hot with a side dish of Grilled Asparagus and simple Basmati Rice or any kind of bread.


Ingredients: (Maple Glazed Salmon)
  • 2 Salmon Fillets (About 1 inch thick)
  • 2 tbsp of Maple Syrup
  • 2 tbsp of Soy Sauce
  • 1 tbsp of crushed Ginger
  • 1 tsp of Hot Sauce
  • Salt and Pepper to taste
Ingredients : (Grilled Asparagus)
  • 1 Bunch of Fresh Asparagus
  • Salt and Pepper to taste
To start with the salmon, mix the Maple Syrup and the Soy Sauce and the Hot Sauce and the ginger in a bowl. Pat dry the Salmon Fillet and put salt and pepper on both sides. I took a medium sized resealable plastic bag and added the Salmon Fillets and the marinade. Coat them well and refrigerate them for about 2 hours. This dish can be cooked on the stove top or grilled, but I chose to make in the oven at 350F for about 20 minutes. After the salmon is done, you can separate the fillets and cook down the glaze on the stove top to get a nice and thick sauce.


For the Grilled Asparagus, I boil water in a pan, salt it generously and then add the bunch of cleaned Asparagus. The trick to this dish, is not to cook the Asparagus for long, cook them covered only for two minutes. Meanwhile heat a griddle on stove top, and slightly brush the griddle with oil. Now drain the Asparagus and pat dry, then put them on the griddle, sprinkle little bit of salt and pepper on top and turn them once. Serve them as a side dish with the Maple Glazed Salmon and you will just love them.

Wednesday, January 19, 2011

Vegetable Hakka Noodles

Hakka Noodles also better known as Hakka Chowmein is an Indo Chinese dish. It is very popular back in Kolkata. I often make this Hakka Noodles as a quick weekend brunch.


 Ingredients : Vegetable Hakka Noodles (Serves 2)
  • Egg Noodles
  • Assorted Bell Peppers
  • 1 medium sized Onion
  • 1 cup of Frozen French Style Green Beans
  • 2 cloves of Garlic
  • 1 tsp of Asian Sesame Oil
  • 1 tbsp of Soy Sauce (you can also use low sodium)
  • 1 tbsp of Green Chilly Sauce
  • 1 tsp of Plain Vinegar
  • 1 tsp of Sweet Garlic Sauce
I start with chopping all the vegetables and keeping them aside. Then boil water in a large pot, and salt it generously. Once the water starts boiling, add the noodles. After the noodles are done strain the water and toss the noodles with the sesame oil so that they don't stick and the sesame oil will give a nice flavor. 


 Heat a wok and add 2tbsp of oil, now add the onions, garlic and all the other vegetables and saute them quickly on high heat.  Add the soy sauce, green chilly sauce and the vinegar, salt and pepper and add the noodles. Mix well and serve hot. You can add egg, shrimps and even chicken to it to make it suit to your taste buds.

Fresh Avocado Mix

This is the version of Guacamole which I make in my kitchen, and I like to call it Fresh Avocado Mix. We love this chunky version which I normally serve as an appetizer with Tortilla chips or Pita Chips. This is very delicious and also very aromatic, I make it little spicy as we love spicy food.


Ingredients : (Fresh Avocado Mix)
  • 1 ripe Avocado
  • 1 small red onion
  • 2 grape tomatoes
  • 1 green chilly or jalapeno (if you like spicy)
  • 1 tbsp of lemon juice
  • 1/2 tsp of roasted cumin powder
  • Chopped fresh cilantro
  • Salt and crushed pepper to taste

Cut the avocado and scoop out into a bowl. To this add the finely chopped onions, tomatoes, cilantro and lemon juice. Mix them all and break the avocado into chunky pieces using a fork, do not completely mash it. Now add the roasted cumin powder and salt and pepper to taste. To make it spicy add the chopped jalapeno or green chilly and adjust any flavors if necessary. Serve this Fresh Avocado Mix with tortilla chips or any other kind of chips.

Tuesday, January 18, 2011

Quick and Low Calorie Pasta

This Quick and Low Calorie Pasta recipe I often make, is simple quick and very easy.  At times we just get bored of eating the same old bland chicken so we substitute that with smoked chicken sausage. I prefer to use the chicken sausage to keep the dish in the low calorie range. This dish has quite a bit of greens so I don't feel the guilt of not eating any vegetables.


Ingredients: Quick and Low Calorie Pasta (serves 2)
  • 1/4 packet Whole Wheat or Regular Angel Hair Pasta
  • 1/2 Yellow Onion
  • 1 Medium Sized Zuchini
  • 1 Red Pepper
  • 2 Cloves of Garlic
  • Chicken Sausage cut into bite size pieces
  • 1/2 tsp dried parsley
  • 1/2 tsp dried basil
  • 1/2 tsp dried thyme
  • Grated Parmesan Cheese
Boil water in a large pot, and salt it generously. Once the water starts boiling, add the pasta. I add a few drops of olive oil so that the pasta does not stick. While the pasta is getting cooked heat a pan and put 1 tbsp of olive oil. Start frying the onions by adding some salt, add the sausage and fry them together on medium high heat. Add the remaining vegetables and garlic and the other herbs and saute them until they are tender.


Strain the pasta once done and mix with the vegetable and sausage and serve hot. You can add liittle bit of the pasta water if it gets dry while mixing. Sprinkle parmesan cheese and its ready to eat. It took me roughly 15 minutes to get the dinner ready and it also tasted delicious.
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