Spiral Pasta soup with an Indian twist

Hello,

Today I tried to make pasta soup for kids. As always the recipe was modified Indian version! Try this I am sure you and your family will enjoy it.

Pasta Soup

Ingredients

Pastazzara Spiral pasta - 250 grms
Rajma - 100 grms
karamani/lobia bean - 1 tbsp
long bean - 4
onion - 1
tomato - 3
pepper powder - 1 tsp
Del monte pasta sauce - 1 cup
pasta cheese - 2 tbsp
Olive oil - 1 tbsp
bread - 6 slices

Method of Preparation

* Boil water in a large bowl add pasta cook till tender. Drain excess water and keep aside.

*Chop onion, tomato and long bean into 2 inch long pieces.

* Soak for about 5 hours and pressure cook rajma and karamani/lobia bean till soft. Preserve the cooked water.


* Before serving pasta soup toast bread slice.

In a thick bottom heated  pressure pan pour olive oil add onion, tomato and long bean saute for a while. Add cooked rajma and karamani/lobia. Mix well add pasta sauce and add cooked pasta, mix well and add preserved water from cooked rajma and lobia. Bring to boil add crushed pepper and garnish with two table spoon grated cheese serve hot with toasted bread.

Palak Paneer gravy

Hello,

I thought of sharing with you a very simple gravy. Palak 

paneer which is power house of protein, iron and calcium.

Essential for your growing kids and you. 

Ingredients

Palak - two bunches

paneer (cottage cheese) - 250 grms

onion - 1

green chilly - 3

ginger - a small piece

tomato - 1

coriander seeds - 1 tsp

jeera - 1 tsp

methi- 1/4 tsp

Method of Preparation

Wash, remove stem and chop palak into big pieces. Add 

enough hot water and cook for 5 minutes.  Drain excess 

water and immediately put cooked palak into ice cold water. 

Remove water. Now use a blender and make a smooth 

puree out of palak. Peel and chop onion, green chilly, ginger

and tomato.  

Dry roast coriander, jeera and methi, crush to a coarse 

powder.  

Add two tsp of butter and sauté chopped onion, green chilly 

and ginger. Grind to a coarse paste.In little water cook 

chopped tomato and peel the outer skin.

Blend into a smooth paste.  In a heated kadai add 1

tsp ghee add onion paste and tomato paste. cook till 

ghee separate. 

Add palak puree and cook for 2 minutes. Add soft paneer 

cubes. Allow paneer to cook in palak gravy for about 3 

minutes. Add crushed masala. Mix well.Serve hot with 

phulkas.

                                                 Wash remove stem and 

chop palak into big pieces. Blanch in hot water for five 

minutes. Drain water and immediately put in a bowl of ice 

cold water. Drain water and blend palak to a fine puree in 

blender.

.Chop one onion, 3 green chilli, a small piece ginger, one 

tomato. In a heated kadai add 2 tsp of butter and saute 

chopped onion, green chilli, ginger, tomato till the raw smell 

goes. Grind in mixer adding a little water

                                 Pour two tsp ghee and saute tomato

 onion paste. Allow ghee to separate.

 in a heated small pan add 1 tea spoon jeera, 1 tea spoon 

coriander, 1/4 tsp methi. Dry roast and crush to coarse 

powder in morton and piston.


In hot water add paneer and allow it to become soft. Drain 

excess water keep aside.

When onion tomato paste is well cooked add palak. When 

palak puree is blend properly with onion tomato add soft 

paneer cubes.Allow paneer to cook well in palak. Its time to

add crushed jeera, coriander, methi powder. Mix well. Serve

hot with phulkas.

 







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