Category Archives: Snacks

Recipe – Spinach Spaghetti / Spaghetti in green sauce / Green Sauce Noodles

img_20170612_094019.jpgCooking Time: 25 minutes

Serves: 4

Ingredients

  • Spaghetti / Noodles: 2 cups
  • Water: As required
  • Spinach: washed and chopped, 2 cups
  • Mint leaves: washed and chopped, 1 tablespoon
  • Coriander leaves: washed and chopped, 1 tablespoon
  • Basil leaves: washed and chopped, 1 tablespoon
  • Butter: 2 tablespoons
  • Garlic: 6-7 cloves, finely chopped or crushed or paste
  • Onion: 1 medium, chopped
  • Fresh Milk cream: 2 tablespoons
  • Salt: 1 teaspoon or to taste
  • Parmesan Cheese: 2 tablespoons
  • Black Pepper Powder: 1 Teaspoon
  • Dried Oregano powder: ½ teaspoon

Method

  • Boil 7-8 cups of water. Add Spaghetti in boiled water and cook for 6-7 minutes or until 90% done. Drain excess water and keep aside.
  • Blend spinach, mint leaves, coriander leaves and basil leaves to a smooth paste. If required used little water.
  • Heat butter in a pan.
  • Saute garlic and onion for 2 minutes.
  • Add the blended green paste and salt. Mix well and cover it. Cook for 3 minutes or until the raw smell from spinach goes off.
  • Add cooked Spaghetti, parmesan cheese, fresh milk cream, black pepper powder and dried oregano. Mix well. Cook for 4-5 minutes without covering the pan. Stir occasionally.
  • Turn off heat and serve hot.
  • Checkout the below slideshow for the recipe pictures.

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Recipe – Bread Sticks / Crispy Bread Finger Fries

img_20170615_170752.jpgPrep Time: 5 Minutes

Cook Time: 15 Minutes

Serves: 4

Ingredients

  • Bread Slice: 8
  • Besan (Gram flour): ½ Cup
  • Rice Flour: ¼ cup
  • Water: ½ cup or as required
  • Salt: 1 ½ teaspoon or to taste
  • Ajwain (carrom seeds): ½ teaspoon
  • Red chili powder: ½ teaspoon
  • Cooking oil: as required for frying

Method

  • Heat oil for deep fry.
  • Add besan, rice flour, salt, carrom seeds, red chili powder in a bowl. Mix all.
  • Add water and make a smooth batter. Not too thin, not too thick, a semi thick batter.
  • Now cut each bread’s ½ inch thick edges. All 4 edges. Keep the middle soft portion to make sandwich. We will not use the middle soft portion in this recipe. Checkout the recipes pictures in the last slideshow.
  • Now dip each edge piece into the besan batter and gently coat all around.
  • Deep fry them in hot oil or, shallow fry until golden brown and crispy.
  • Take them out on a kitchen napkin.
  • Serve hot with green chutney or tomato sauce.
  • Enjoy with ginger tea.

Cook’s Note

  • Do not leave the bread edges dipped in the batter for more time. Otherwise, bread would be soggy and would crumble in the batter.
  • Checkout the below slideshow for the recipe pictures.

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