Veg soba noodles
Soba noodles is thin noodles made from a combination of buckwheat and wholewheat flours.
The cat is Rosina Wachtmeister's 'Enrico'. The porcelain figurine with swarovski crystals looks like a toy, but is very delicate. The colorful and artistic design appeals to both kids and adults.
For the tomato paste,
Onion - 2 medium sized, peeled
Garlic cloves - 3 or 4, peeled
Tomato - 3 small
Red chili flakes - 1 and 1/2 tsp
Oregano - 1 and 1/2 tsp
The cat is Rosina Wachtmeister's 'Enrico'. The porcelain figurine with swarovski crystals looks like a toy, but is very delicate. The colorful and artistic design appeals to both kids and adults.
For the tomato paste,
Onion - 2 medium sized, peeled
Garlic cloves - 3 or 4, peeled
Tomato - 3 small
Red chili flakes - 1 and 1/2 tsp
Oregano - 1 and 1/2 tsp
Dried rosemary - 1/4 tsp
Chicken masala - 1 tsp
Ginger garlic paste - 1/2 tsp
Salt - 1/2 tsp
Coriander leaves - a handful
Soba noodles - 150 gms
Water
Olive oil - 3 tsp
Beans - 200 gms, ends trimmed
Green capsicum - 1
Mushroom - 100 gms
Yellow zuchinni - 1/2, peeled
Carrot - 1, peeled
Pepper - a pinch
Paneer, frozen - 50 gms
Green olives - 4 or 5, pitted
Cheddar cheese
Boil noodles in water, with little salt and a drop of oil. Strain. Put the noodles in cold water for a few minutes. Strain.
Chop onions into thin slices. Chop tomatoes roughly.
Warm a saucepan. Add 2 tsps of oil. Add onions. Saute until soft. Add tomatoes. Saute for a few minutes. Add red chili flakes, oregano, rosemary, chicken masala, ginger garlic paste and salt. Stir to mix. Cook for a few minutes. Sprinkle coriander leaves. Keep aside to cool.
When it cools, grind to a fine paste. Tomato paste is ready.
Slice beans and capsicum into thin 1 inch pieces. Slice mushroom roughly. Peel thin slices of zucchini and carrot.
Warm the saucepan. Add 1 tsp of oil. When it becomes hot, add the vegetables. Stir until it becomes just tender yet crisp. Sprinkle little salt and pepper.
Slice paneer and olives into small pieces.
Marinate the vegetables and paneer in the tomato paste. Refrigerate for half an hour.
In a baking dish, add the noodles, marinated vegetables and paneer, and olive. Gently mix. Shred some cheddar cheese on top.
Preheat oven to 180C. Bake for 15 to 20 minutes.
Recipe inspiration : Annie Joseph's chicken pasta https://riyasspace.blogspot.com/2020/07/chicken-pasta.html
Chicken masala - 1 tsp
Ginger garlic paste - 1/2 tsp
Salt - 1/2 tsp
Coriander leaves - a handful
Soba noodles - 150 gms
Water
Olive oil - 3 tsp
Beans - 200 gms, ends trimmed
Green capsicum - 1
Mushroom - 100 gms
Yellow zuchinni - 1/2, peeled
Carrot - 1, peeled
Pepper - a pinch
Paneer, frozen - 50 gms
Green olives - 4 or 5, pitted
Cheddar cheese
Boil noodles in water, with little salt and a drop of oil. Strain. Put the noodles in cold water for a few minutes. Strain.
Chop onions into thin slices. Chop tomatoes roughly.
Warm a saucepan. Add 2 tsps of oil. Add onions. Saute until soft. Add tomatoes. Saute for a few minutes. Add red chili flakes, oregano, rosemary, chicken masala, ginger garlic paste and salt. Stir to mix. Cook for a few minutes. Sprinkle coriander leaves. Keep aside to cool.
When it cools, grind to a fine paste. Tomato paste is ready.
Slice beans and capsicum into thin 1 inch pieces. Slice mushroom roughly. Peel thin slices of zucchini and carrot.
Warm the saucepan. Add 1 tsp of oil. When it becomes hot, add the vegetables. Stir until it becomes just tender yet crisp. Sprinkle little salt and pepper.
Slice paneer and olives into small pieces.
Marinate the vegetables and paneer in the tomato paste. Refrigerate for half an hour.
In a baking dish, add the noodles, marinated vegetables and paneer, and olive. Gently mix. Shred some cheddar cheese on top.
Preheat oven to 180C. Bake for 15 to 20 minutes.
Recipe inspiration : Annie Joseph's chicken pasta https://riyasspace.blogspot.com/2020/07/chicken-pasta.html
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