Jan 25, 2017 No comments:

Vegetable Pasta in White Sauce

When ever I need to make an exotic menu for the weekend or make Friday supper special, I go with pasta dishes. Because you can make several variations with pasta, with chicken or shrimp or veggies, hubby likes to eat pasta with the combination of red wine ( to get to relax on Fridays), kids love those different shapes of pasta that I always experiment with. So Today I am determined to make red sauce veggie pasta and made all the preparation, then spoiled red sauce in the fridge gave me a big surprise :-0. So I had to make the White Sauce from the scratch and finished this pasta recipe. Although it took longer to make the pasta dish and ruined my Friday evening time, but i loved the fact that I have created new White Sauce recipe on my own and now big NO to store bought sauce. Did some one say 'Necessity is Mother of Invention'! :-) Here is the recipe, njoy!

Pasta - 1 lb ( your favorite variety)
Butter - 1 Tbsp
Yellow Bell Pepper - 1
Carrot - 1
Mushrooms - 5
Zucchini - 1
Olive Oil - 3 Tbsp
Dry Basil - 1 Tbsp
Garlic - 5 Cloves ( chopped)
Salt - 1 tsp
Black Pepper - 1/2 tsp
Red Pepper Flakes - 1/4 tsp ( optional)
Parmesan Cheese - 1/4 cup  ( grated) ( for Garnish)

White Sauce - 1 cup ( follow my recipe for White Sauce prep)


  • Boil Pasta according to package instructions. Drain in colander and run through cold water, so that pasta is separate from each other with out sticking. Transfer drained pasta to a wide plate and add 1 tbsp butter to it. ( no need to melt butter, as pasta is hot butter melts and gives nice shiny coat to pasta)
  • Wash all the veggies. Remove stems from mushrooms and chop into 4 chunks. Trim edges of Zucchini and cut into medium size cubes. Trim edges, peel carrot and chop into medium size pieces. Remove stem and deseed Bell Pepper and chop into medium cubes. 
  1. Heat wide non-stick pan and add Olive oil to it. Once the oil is slightly hot, add red pepper flakes, chopped garlic, dry basil and saute for 1 min. 
  2. Add chopped veggies to pan and saute them on high for 3 min, you notice veggies becoming slightly tender, now add salt and black pepper to veggies, saute for 1 more minute.
  3. Now add cooked pasta to pan and mix with all the veggies. Saute for 1 min.
  4. Add White Pasta Sauce to the pan and coat pasta and veggies with sauce by gently folding every thing in the pan. 
  5. Sprinkle 1/2 of grated Parmesan cheese on top in the pan and mix well.
  6. Serve pasta into plates and sprinkle remaining Parmesan cheese on top  evenly. enjoy creamy and yummy pasta while it is hot. 

  • Adding butter to the boiled pasta gives nice shining coat and look to your pasta. 
  • Red Pepper flakes is optional, i like my pasta dishes with slight touch of spice, hence i add red chili flakes, if it is spicy for you you can skip. 
  • Adding red chili flakes and garlic to oil in the beginning, makes the oil infused with spices and gives better flavor to your pasta dishes. 
  • I like to add variety of veggies in dish to make it colorful, that's why i added rainbow color veggies. ( you can try other veggies like asparagus, green peas, red bell pepper, etc)
  • Make sure veggies are not overcooked in this dish, veggies need to be fresh and crunchy in pasta dishes with out loosing their bright color. So after adding veggies to pan don't go anywhere, be there and notice the tenderness and add pasta accordingly. 

this looks so inviting...Nom, Nom Nom!

Check out my other pasta dishes as well:

Happy Cooking until we meet here, 
Take Care

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Jan 14, 2017 2 comments:

Vegetarian (Vegan) Chili ~ Slow Cooker Recipes

As my sister insisted I bought a slow cooker for 2015 Thanks Giving. Usually I don't like buying unnecessary kitchen gadgets as they take up lot of space in kitchen. I get tempted lot of times to buy Food Processor or Standup Mixer, but never owned one, for the same reason. When I went to Thanks Giving shopping in 2015, with my sister, she made me buy electric griddle and slow cooker. I have used electric griddle a lot in the whole year 2016 , but never opened slow cooker. So for Thanks Giving 2016 I was determined to open the Slow Cooker, so i finally experimented Vegetarian Chili , in slow cooker ( which was long time due on my recipe list). That was just the beginning and there is no end. Lot of Slow Cooker recipes started happening in my kitchen these days, esp for this cold winter season, hot slow cooker recipes are best to give warmth and comfort. You should really thank my sister, otherwise I would't be trying all these recipes and bringing these to you. Wink, wink..;-) !

I wanted my first slow cooker recipe to be Vegeterian Chili, so I have browsed several recipes, but didn't settle on any one. Finally I ended making my own version chili with the vegetables that I had handy at that time. Here is the recipe, Njoy!

Step by Step View
Oil - 1 Tbsp
Onion - 1 medium
Zucchini - 1
Yellow Bell Pepper - 1
Carrot - 1
Crushed Tomatoes - 1 can
Black Beans - 1 can
Pickled JalapeƱos - 10 ( or Deseeded Fresh Jalapeno  - 1)
Cilantro - 1/4 cup

Cumin Powder - 1/2 tsp
Coriander Powder - 1 tsp
Kashmiri Red Chili Powder - 1/4 tsp ( or Paprika)
Salt - 1 tsp
Cajun Seasoning - 1/2 tsp ( or Garlic and Onion Powder - 1/2 tsp)
Brown Sugar -  1 tsp

Lime Juice  or Lime Wedges
Cheddar Cheese
Avocado Slices

Preparatory Steps:
  • Take Black Beans out of the can and wash under running water in a colander. This helps to reduce the excess sodium in canned foods. 
  • Chop onion into big pieces, chop Zucchini into medium size cubes. Trim edges, remove seeds from the bell pepper and chop into medium size cubes. 
  1. In a non-stick pot, add Oil, once it is hot, add chopped onion pieces, Zucchini and bell pepper pieces. Saute for 5 min. Switch off the stove and transfer veggies to Slow Cooker ceramic pot. 
  2. Add canned tomatoes to the pot followed by rinsed black beans. Add Jalapeno slices. Mix everything well in the pot. 
  3. Add salt and spices to the pot. Add 1 cup of water, combine everything together. Close the lid. 
  4. Set the Slow Cooker setting, Mode to Low, set timer to 4:00 hours. That is it. Do your work or shopping and come back in 4 hours. 
  5. Now open the lid and adjust salt as needed. 
  6. Serve Chili into wide bowl, Garnish with Avocado slices, cheddar cheese on top and lemon wedge on the side ( or sprinkle lemon juice on top), serve hot immediately. Serve some corn chips on the side to add little crunch. Yummmm! Nom, Nom...Nom!
so Delicious...!

  • I was little greedy with spices and added green chilies also, that made this chili little spicy. You can reduce the spices according to your needs if you can't handle the spice. :-).
  • If you don't have Kashmiri Red Chili Powder you can use 1/2 tsp of Paprika. Kashmiri red chili powder is very spicy and very bright in red color. 
  • Cajun Seasoning will be little salty, if you are using it, adjust your salt accordingly. If you don't have cajun seasoning, you can add 1/2 tsp of Garlic Powder and 1/2 tsp of Onion Powder.

For 2014 Thanks Giving, I have bought NutriBullet, I have kept that in full use since then, you can browse all NutriBullet Recipes here.

Will be back with another spicy and winter recipe, stay tuned!

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Jan 3, 2017 No comments:

Gobhi Musallam ~ Roasted Whole Cauliflower

Gobhi Musallam is a super fancy cauliflower Mughali dish that can entrance any crowd when it is plated and brought to the table. It looks very exotic and restaurant style delicacy dish  and the best part is, this recipe is very easy and you don't have to stress about it. In Mughali, Mussallam means 'Whole', in this recipe the Cauliflower is marinated with masala and get roasted as a whole hence the name "Gobhi Musallam". This dish is quite popular in North India, if you are in states, this could be a nice addition to your Vegetarian Thanks Giving Menu. With out any due, here is the recipe, Njoy!

Cauliflower - 1 medium size
Turmeric Powder - 1 tsp
Garlic Cloves - 3
Bay Leaf - 1
Salt - 1 tsp
Lime Juice - 1 tsp

Butter - 1 Tbsp
Oil - 1 Tbsp
Cinnamon - 1 stick
Clove - 2
Ginger Garlic Paste - 1 tsp
Green Chili - 1
Onion - 1 cup ( chopped)
Tomato - 1 cup ( chopped)
Salt - 1 tsp
Red Chili Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Garam Masala - 1/4 tsp
Cilantro -1/4 cup

Cashew Nuts - 10
Poppy Seeds - 1 Tbsp

Preparatory Steps:

  • Soak Cashew Nuts and Poppy Seeds in 1/2 cup of Warm Water.
  • Trim the outer leaves and base of Cauliflower carefully with out breaking the whole cauliflower. Wash thoroughly under lukewarm water. 


Blanch Cauliflower:

  1. Take a deep pot and fill half with water. Add salt, turmeric powder, chopped garlic and bay leave to water. Immerse the whole cauliflower in it, you need to make sure Cauliflower is fully covered with water. Keep the pot on stove and boil water, for about 10 to 15 min ( until cauliflower becomes tender).
  2. Take the Cauliflower out of the water and keep it aside on a plate. 

Make Masala Marinade:

  1. Heat non-stick pan, add butter and oil. Once butter melts, add cinnamon and clove. Add chopped green chili and onions. Saute onion for 2 min, then add ginger garlic paste. Mix it well with onions. 
  2. Add chopped tomato and keep mixing it with onions. In 2 min it becomes thick gravy. Add salt, red chili powder and coriander powder and mix it well into gravy. Add Garam Masal and and chopped Cilantro and close the lid and let it cook for 2 min. Finally add cashew nuts and poppy seeds to the gravy along with water. Switch off the stove.
  3. Let this mixture cool, and grind everything into thick paste. 

Baking the Whole Cauliflower:

  1. Pre Heat Oven to 350 F.
  2. Rub this paste on the Cauliflower on all sides.  Transfer Cauliflower to a baking dish.
  3. Bake for 30 - 35 min, until the paste becomes thick and dry on Cauliflower. 
  4. Switch off the Oven, Take the Cauliflower out and transfer this to a Wide serving plate and Garnish with Cilantro on top. Chop into pieces and serve warm with rice or roti. 


  • Usually Mughlai Dishes are prepared with Cashew Nut and Poppy seeds masala. If you don't like Poppy seeds you can eliminate it, you don't notice a whole lot of difference in taste. 
  • Always pick small to medium cauliflowers for this recipe. 
  • Blanching Cauliflower is a critical step in this recipe, as this process makes the Cauliflower get cooked on all side and makes it very tender inside. Bay leave and Garlic will give very nice flavor to cauliflower, and turmeric will give nice color. 
  • If you don't have Oven, Wrap the marinated Cauliflower with plastic wrap and refrigerate for 2 hours. Then cook it on the deep wide pot covering with the lid on all side on a low to medium flame until the marinade becomes thick and dry. 
  • I have added only little bit of Garam Masala as I am serving this to kids as well. If you like it spicy you can increase the Garam Masala quantity per your taste. 

Browse for some more Cauliflower Recipes like Cauliflower Biryani, Baked Chili Cauliflower, Buffalo Style Cauliflower Wings

Will be back with another fancy side dish,
Take care until then

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