How do Make in Pasta With Maggi Masala?
If you wanna go for desi style pasta then.. all you need is refined oil, pasta of your choice, tomatoes, onions, garlic paste, capsicum, Maggy masala, salt and chilly flakes..How to cook!!heat the pan.. add oil, garlic paste.. make it little brown and then add onions and cook them till they are slightly brown.. don't over cook..then add chopped tomatoes, cook them and then add capsicum.. now add the spices.. salt, Maggy masala and chilly flakes..Maggy masala will give a Mughlai flavor to your pasta.. once the spices are blended well add boiled pasta in this.. and garnish with oregano and some more chilly flakes.
What is the recipe to make Italian pasta at home?
There are the diffrent type of pasta recipes we have like …..veg masala pastared sauce pastawhite sauce pastaveg masala pastaPasta is a Famous Italian Food which is fast catching up with our urban population. Just like Pizza, some people like this food a lot.Pasta is usually prepared with lots of creams and sauce, but you hardly find Indian taste in it.Don’t worry, here we are sharing a Recipe which is Masala veg Pasta, as its name suggests it is pure IndianStylePastaRecipe by using healthy ingredients and veggies. It is one of the Healthy Instant Breakfast u can try in your kitchen in quick time.Red sauce pastaDo you want to try an all-rounder recipe? I mean a recipe which can be used as Breakfast, Lunch and also on special occasions, we present you a simple and yet healthy #Recipe called Red Sauce Pasta.Its main ingredient is onion-tomato sauce. The Food is wonderfully tasty as it is made with fresh and juicy tomatoes you can prepare a sauce prior and refrigerate to save your time.Especially kids will love this because it looks nice and delicious to eat as well. Try this recipe and share your cooking experience with us.white sauce pastaHere we have a Recipe called White Sauce Pasta, it is a traditional Italian dish which is popular in India too. It is one of the yummiest pasta because its sauce is prepared with butter, milk, and flour or you can use cheese to make it yummier.These all come in the category of International Cuisines category, try in your Kitchen and enjoy with your friends…
What is a tasty, healthy Japanese sauce I can make at home?
Start with dashi. Iron Chef Rokusaburo Michiba called it the "broth of vigor." It's super easy to make and the smoky, subtle liquid is a perfect base for sauces, soups, braises and stews. Dashi(ingredients are easily found in Asian and health food markets or online)Put 1 oz. or about 20 sq inches of kombu (dried seaweed) and 6 cups of cold water in a sauce pan. Bring just to a boil over high heat. Take off heat and remove kombu for another use. Gently stir a cup of dried bonito flakes (about a third of an ounce) into the water. Let steep for 3 minutes. Strain through cheesecloth, a coffee filter or fine mesh strainer, saving the bonito flakes - you can stir some of it and a bit of the chopped kombu into cooked rice, for example.All-purpose Japanese Sauce I never measure the ingredients and you'll have your own preference for more or less of any one of them.Sauté the sliced whites of a few scallions, a tablespoon or so of grated fresh ginger, and some minced garlic in a couple of teaspoons of mild olive oil, coconut oil or butter. (I also start building the sauce in the drippings of sauteed chicken, beef or seafood.) Add a few good dashes of soy sauce - Ohsawa Nama Shoyu is my favorite and I've purchased it at Albertson's as well as Whole Foods. Add about 2 tablespoons of sake, 1 tablespoon of mirin (sweet sake) or a couple of teaspoons of raw sugar or raw honey, and as much or as little dashi as you want for the consistency desired and the amount of meat/fish and vegetables you have. Just before serving sprinkle with the sliced scallion greens. You can stir a teaspoon of cornstarch into the cooled dashi (before adding it to the pan) if you want a slightly thicker and glossy sauce. I also like to add kick of chili with dried red pepper flakes or togarashi seasoning (the one I buy is a combination of dried chiles, orange peel, sesame seeds, ginger and seaweed).The melange of garlic/onion, soy, ginger, and sweet/salty, spicy is absolutely delicious and contains a myriad of anti-oxidant and nutritious ingredients.
Can you please answer these 10 questions on pasta?
1) Pasta is not fattening. There are carbs in it, and if you don't burn these carbs they will turn to sugar and then become fat. However carbs are part of a balanced diet and they should be enjoyed, just not excessively. 2) I eat pasta 3-7 times a week, but I also work the pasta station at an Italian restaurant 3)Bucatini all' amatriciana, which is a pasta dish using crispy pancetta, caramelized red onions, garlic, tomato paste, and pureed tomato, tossed with bucatini noodles a.k.a. percillini. this pasta is like a big spaghetti noodle but it has a whole going down the center of it. 4)I have made pasta myself. I was not satisfied with my gnocchi, but my boss is going to teach me how to make it well. I have made raviolis that I was quite satisfied with. 5)Yes, I believe dry pasta just uses food coloring. However I have had green spinach pasta, green pea pasta, black squid ink pasta, orange saffron pasta, red beet pasta, and many more 6)I keep dry pasta in the cabinet in the box and a ziplock bag, fresh pasta in the fridge 7)For me the pasta shape and size should be chosen according to the sauce. Honestly no matter the shape or size pasta taste the same to me, so I concentrate on what flavor I want and go from there. I also think it is just habit, my mom always made spaghetti with marinara and meatballs so I do the same, and then that just goes back generations to someone who wanted some meatballs and all they had was spaghetti. 8)al dente 9)both, just depends on my mood. For heavier sauces like bologenese, I like dry pasta. If I do eat fresh pasta i like it to be thick. not necessarily wide, but thick. 10)I do not buy wholemeal pasta If you have any more question feel free to email me at drunkstories@hotmail.com
Can I make a pasta salad the night before my party?
Yes, it keeps very well.
Need a good home recipe for some tasty italian sauce!!?
Pesto basil apart, you can cook Pilacca, the traditional chili pepper sauce from Puglia, is very simple: you need just chili pepper, garlic, olive oil and salt to taste http://www.academiabarilla.com/italian-recipes/puglia/pilacca-fried-chilli-sauce.aspx But another tasty sauce is the "gricia", like the all'amatriciana sauce: http://www.academiabarilla.com/italian-recipes/lazio/spaghetti-gricia-with-pork-cheek.aspx Do you like Puttanesca sauce? http://www.academiabarilla.com/italian-recipes/lazio/spaghetti-with-puttanesca-sauce.aspx Ciao Mario Grazia
What are some ways to make pasta without sauce?
My favorite one is aglio e olio. "aglio" means garlic and "olio" means "oil. [According to the Food Network, it should be pronounced “ah-lyo ay aw-lyoh.”]• Spaghetti• Garlic one slice• Red pepper 1/2 (remove seeds and chopped)• Parsley (finely chopped)• Olive oil 3 TBS———————————————-1) Boil water in a large pan. Add 3 TBS salt.2) Crush the slice of garlic for a better taste.3) Heat the skillet. Add a little bit of olive oil and stir fry garlic and red pepper with low heat.4) When the garlic became crispy, add parsley and remove the skillet from the stove and cool it with wet paper towel. (This procedure prevents overcook the garlic.)5) Boil the spaghetti until it's al dente.6) Add spaghetti to the skillet (with garlic and red pepper). Add red pepper oil (if you have),7) Adjust the taste by salt.Enjoy!
Does anyone have any good home made Pasta sauce recipes?
just yesterday my wife made one. I liked that. the base, as always in italian kitchen: tomatoe. You can use the same as you use for pizza. Then second important is garlic. With those two alone, you have a good one, just balance them as you wish, warm it together. You can add as you wish the next very typical ingredience: oregano. which you find on the mother of all pizzas, the "margharita". You can try add some olive oil. personally I like that, I live in Spain, maybe its soehting personal, but olive oil with tomatoe I find an always good combo, as well as garlic and olive oil, so it can not harm it, just dont use to much. Then salt as you wish, or no at all. Play around, it is a lot cooking by eye. If not a tomatoe base souce: Alternative is cheese souce, like i.e. for Gnocci. Thats a creamy one, heavy on stomach. You can try to make your own Pesto. You need a Mortar. PEsto is made primary of basilicum. But in the Mortar, you can munch any herbs you like, add olive oil. here is a links on italian kitchen for detaills: this on making Pesto. http://italianfood.about.com/library/rec/blr0010.htm have fun. self made souce rocks, even if you are new to it, you easily beat that "plastic" souce you buy in bottle, etc.
How can I make white sauce pasta?
Pasta in white sauce :Method :Cook Pasta as per the instructions given on the packet. Note :- Never add oil in the water because it won’t help your pasta to absorb flavor.Once cooked keep that pasta in that water only.Add butter in to a heavy bottom pan at lowest heat.Once it melts, add your flour and keep on mixing with a wooden spoon till it turns a bit brown.Now add 100 ml of milk and stir in the fastest speed with your wooden speed. This will help your sauce not to form any lumps.Note :- if you feel that the sauce is being over cooked then take it away from the stove and keep stirring.Once it becomes little bit like a paste, add another 100 ml of milk and start whisking it with a balloon whisk at the fastest speed for 1 min.Add another 100 ml of milk and whisk for 1 min.Now add your grated cheese, salt, sugar, pepper, garlic powder and whisk it till everything gets combined.Add rest of the milk, water and give it a nice mix for 15 seconds and take it off the gas.Add pasta and let it rest there for 2 minsNow you can cook it for 2 mins and serve immediately.To know about Ingredients click on, Pasta in white sauce IngredientsTo get more pasta recipe click on, 7 Quick and Easy Pasta Recipes for Busy Weeknights