Spinach N Cottage Cheese Pasta

Spinach N Cottage Cheese Pasta
Author: 
Recipe type: Main
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Homemade freshly cooked pasta with spinach and cottage cheese recipe follows a trendy and healthy line of Italian love for incorporating simple seasonal ingredients in their everyday food preparation. Here edible nutritious mustard flower is added, as it is available now in our local market and can best paired with a new twist for colour garnishing. Enjoy with your whole family for weekdays dinner.
Ingredients
  • 2 cup Pasta
  • 3 cups Baby Spinach Leaves
  • 11/2 cup Homemade Tomato Puree
  • 2 teaspoon Tomato paste
  • 1 cup Onion chopped
  • 5 Garlic pods chopped
  • 1 teaspoon Italian Herbs
  • 1 teaspoon Black Pepper
  • Few Basil Leaves chopped
  • 4 tablespoon Parsley chopped
  • 1 teaspoon Butter
  • 2 teaspoon Extra Virgin Olive Oil
  • 1 cup Homemade Cottage Cheese
  • Few Edible Mustard Flowers
Instructions
  1. At the very beginning of this recipe, cook the pasta in salted boiling water as per package. Reserve some boiling water for later use for later addition in case the pasta gets too dried .
  2. Chop the parsley, basil, onion and garlic.
  3. Heat a medium saucepan with oil and melted butter, add the italian herbs.
  4. Fry the garlic and onion for 3 minutes.
  5. Add the tomato puree and cook till three fourth of the quantity is left.
  6. Season with salt and add the tomato paste
  7. Add the pasta and coat well with the sauce for a minute.
  8. Mix the spinach and stir for 4 minutes or less.
  9. Garnish with crumbled cottage cheese, pepper, basil and parsley on top.
  10. Serve hot on pasta platter with numbers of mustard flower of your choice.

 

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Indian Festive Sweet Rice And Jamun Bhog Recipe

Indian Festive Sweet Rice And Jamun Bhog Recipe
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Light up this Diwali Dinner table not only with colourful diyas and rangoli but also celebrate more with your homemade traditional festive sweets. Sweet Rice and Jamun Bhog recipe is my version of Sita Bhog, a bengali sweet usually we buy from sweet shops in Kolkata. This year I have tried to keep it simple and easy and cook for bhog to offer our Almighty Ganesh and Lakshmi and then distribute to my guests on behalf. A healthy guilt free cooking is done best when organic ingredients are used, you can use sweet potato for making jamuns but I have used homemade paneer instead. Serve in terracotta bowls or pack as sweet gift hampers for your guests.
Ingredients
  • Sweet Rice:
  • ½ cup Govind Bhog Rice
  • 1 cup Sugar
  • 11/2 cup Water
  • Rose water, a few drops
  • 1 teaspoon Cardamom Powder
  • 2 Bay leaf (tej patta)
  • 2 teaspoon Ghee
  • Saffron strands, for garnish
  • Mini Jamun:
  • 200 grams Paneer (Homemade Cottage Cheese)
  • 3 tablespoon All Purpose Flour (Maida)
  • 3 tablespoon Caster Sugar
  • 1 Cardamom Powder
  • 3 tablespoon Ghee
  • Saffron strands , a few
  • Sugar Syrup:
  • 1 cup Sugar
  • 1-1/2 cup Water
Instructions
  1. To make the Indian Festive Sweet Rice And Jamunb Bhog recipe, first we will only prepare the sweet rice so let's wash the rice and soak for 10 minutes.
  2. Heat a large heavy bottomed saucepan with ghee and fry the rice.
  3. Add green cardamom, bay leaf and sugar .
  4. Pour in water, rose water and sugar and let the rice fully cook on medium to low flame and absorb the water just like cooking plain cooked rice. Stir continuously to avoid burning. Drain water if any left and spread on a plate to cool.
  5. Sprinkle Kesar all over the rice.
  6. Now let's make the sugar syrup for the jamuns. Take a small saucepan and add both sugar and water and let it boil to a syrup consistency.
  7. Finally to make the jamuns, take a big plate and mash the paneer, sugar powder, elaichi powder, kesar and flour with your palm.
  8. Shape the paneer mixture in mini oval jamuns .
  9. Meanwhile, heat ghee in a frying pan and fry the mini jamuns till golden brown in few batches and transfer in hot sugar syrup. Let it rest for 15 minutes.
  10. Add all the jamuns to rice. Take few terracotta bowls and fill each with 3 to 4 spoons of Sweet Rice And Jamun Bhog and serve cold.

 

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