Easy Cheesy Rigatoni pasta in Basil Pesto Sauce

The Pasta recipes with sauce can make quickly and very easy to cook for any time. Mostly, i don't use sauces for my Pasta recipes cook only with veggies n egg it gives fresh flavour and good taste. My Hubby like the Basil Pesto sauce flavour, sometimes i use this sauce with linguine this time used for Rigatoni  and added little bit of creamy white sauce came out very good and easy to cook for quick dinner sure kids will love it. We enjoyed this Basil Pesto pasta with a bowl of soup with Ciabatta rolls tasted very good for our dinner.

Ingredients:

1.Uncooked Rigatoni - half package
2.Basil Pesto sauce - 2 tbsp
3.Butter or Margerine - 1tbsp
4.Cake flour or Maida - 1 tbsp
5.Parmesan Cheese Shavings - 3 tbsp
6.Milk - 1/2 cup
7.Salt n Pepper for seasoning

Preparation:

1.Cook the Rigatoni according to package instructions. After it got cooked drain in collander and keep it aside.
2.Heat the butter or margerine in pot, add the cake flour stir it well cook in medium fire. After 5 mts of stirring, take off the pot from the fire add milk to the mixture mix it well till it combines.
3.Add the cheese shavings n keep it in fire for 5 mts.
4.In the same pot add the basil pesto sauce, stir it well cook in medium fire for 5 mts. Then add the cooked pasta n follow with salt n pepper. Close the pot with the lid after 5 mts check the seasonings.
5.Now the Creamy Cheesy Rigatoni in Basil Pesto Pasta is ready to serve hot with a bowl of Hot Soup and Bread rolls .

Easy Fusilli Salad and Baked Beans in Tomato Sauce Omlete

My Hubby has tried different kind of Omlete in Baked Beans,  it tasted very yummy and juicy. Whenever he cooks the food he won't see the measurements and he will use whole can for one time cooking. Here, My hubby has used one can of baked beans in tomato sauce for omlete. I had 2 omletes while he is cooking itself it tasted very good when it is super hot. You try this omlete and have it immediately with sweet tomato chutney.

Ingredients:

1.Fusilli - 1 cup/ 1 handful
2.Chopped tomatoes - 1 medium ( deseeded)
3.Chopped Carrots - 1 medium
4.Chopped Green Bell Pepper - 1/2
5.Garlic Mayonnaise - 2 tbsp
6.Salt - a pinch

Preparation:

1.Cook the fusilli according to the package instructions. After cooked fully drain it in the collander.
2.Mix all the ingredients and transfer to the serving plate.

Ingredients:

1.Eggs - 3 large/jumbo
2.Baked beans in tomato sauce - 1 can
3.Sliced Green chillies - 2
4.Salt - to taste
5.Canola Oil - as required

Preparation:

1.Lightly beat the eggs together with a required salt, follow with green chillies.
2.Drain the water from the baked beans and add the beans with tomato sauce with the eggs mixture.
3.Heat the non-stick pan in high flame, brush the pan with little bit of oil. Pour an egg mixture with the help of spoon and apply oil around the edges.
4.Leave it to cook in medium flame then flip it to another side to cook.
5.Now the Easy Baked Beans in Tomato sauce Omlete is ready to serve.

Pad Thai Rice Noodles and Chicken Satay with Spicy Peanut Butter Sauce

Thai cuisine is rich in coconut milk and nice aromatic food recipes with peanuts. It is very easy to prepare and cook it quickly, it will also taste good. For my Hubby's B'day cooked Thai food recipes, i have posted few before and now am posting the other 2 recipes from the menu. I used the store bought pad thai sauce, it's bit of tangy taste. The main ingredient in Thai cuisine can see lot of peanuts in most of recipes, they will use it as whole or in crushed or in paste form. It gives aroma to the recipes and makes good taste, here for Chicken satay i made spicy peanut butter sauce. Woow!!! it tasted yummy with the chicken satay, chicken satay is bit much spicy and the sauce is mild spicy so this combination worked out very well. We enjoyed all the recipes on that day, very pleasant not much spicy. Here, the recipe for the Pad thai rice noodles and for Chicken Satay with Spicy Peanut butter sauce as follows.

FOR PAD THAI RICE NOODLES:

Ingredients:

1.Rice noodles - 200 gm
2.Canola Oil - 2 tbsp
3.Finely Chopped Garlic cloves - 3 pods
4.Chicken breast piece - 50 gm
5.Sliced baby corn - 1 cup
6.Sliced Mushrooms - 1 1/2 cup
7.Eggs - 2 large
8.Peanuts - 3 tbsp for garnishing
9.Thinly Sliced carrots - 1 cup
10.Bean Sprouts - 3 tbsp
11.Lime juice - 1 tsp
12.Light Soy Sauce - 1 tbsp
13.Pad thai sauce - 1 tbsp ( use according to ur taste preference, cos it will taste tangy)
14.Pepper powder - 2 tsp
15.Salt - to taste
16.Sliced Cabbage - 1 cup


Preparation:

1.Boil the water in one deep pot, add salt and oil. After the nice boil put the dry rice noodles into the hot boiling water. Close the pot with the lid and reduce the fire to medium.
2.Rice noodles will cook quickly in 5 - 7 mts, after that drain it in the collander put under the running cold water to 2 mts. then keep it aside.
3.Heat the non-stick pan with the canola oil ( if you got peanut oil can use for it), add the chopped garlic and finely chopped chicken breast pieces.
4.Saute the chicken breast for 5 mts it cooks quickly, then add the veggies first with baby corn,carrots,mushroom and cabbage. Saute each veggies just to 2 - 4 mts all the veggies should be crisp.
5.Make a room for the eggs in the pot and add the beaten eggs,salt for the veggies n to noodles and pepper. Scramble the eggs nicely and  mix it with the veggies.
6.Now add the sauces and mix it gently for 5 mts till the sauces turn thick and stick with the veggies ( i didnt used the pad thai sauce much cos my hubby don't like tangy taste).
7.Meanwhile separate the cooked rice noodles and add it to the pot, mix it gently in medium flame for 5 mts.
8.Close the pot with the lid for 5 mts to cook in medium flame, after 5 to 10 mts open the lid and add the lemon juice,bean sprouts and peanuts. Mix it roughly and close the pot with lid to cook.
9.Now the Pad thai Rice noodles are ready to serve hot.

CHICKEN SATAY WITH SPICY PEANUT BUTTER SAUCE

Ingredients:

1.Boneless Chicken Breast Pieces - 1

2.Coriander powder - 1 tsp

3.Red chilli powder - 1 tsp

4.Lemon juice - 2 tsp

5.Salt - to taste

6.Turmeric Powder - a big pinch

7.Canola or peanut oil - 1 tbsp

8.Wooden skewers - 6

For Spicy Peanut Butter Sauce:

1.Smooth Peanut butter - 2 tbsp

2.Coconut milk - 1/2 cup

3.Lemon juice - 1 tsp

4.Red chilli powder - 1 tsp

5.Salt - to taste

6.Sugar - a pinch

Preparation:

1.First soak the wooden skewers in the cold water and then start the process for cooking, now slice the chicken breast as strips in lengthwise in thick slices as in picture, Marinate with above other ingredients except add oil only 1 or 2 tsp in it .Marinate for 1 hr.

2.Meanwhile make the Spicy Peanut butter sauce, its a quick one can cook it in 10 mts.

3.Heat the coconut milk with chilli powder,salt and sugar in the pot , close the pot with the lid to cook in medium flame. Once the milk starts to boil nicely take the pot out of the fire and add the peanut butter sauce mix it nicely and again keep it in the fire to cook for 2 mts.

4.If you dont have peanut butter sauce at that time, you can add crushed peanuts.Spicy peanut butter sauce is ready,now we go to chicken satay.

5.Now after the marination take the chicken pieces and thread it in the wooden skewers like stitching our cloth with the needle inserting in and out. Soak the wooden skewers in cold water for atleast 30 mts to avoid get burning.

6.Heat the grill pan at high and brush the grill with oil avoid sticking the chicken pieces to the pan.

7.Now grill the chicken satays on both the sides in grill pan till it fully done.

8.Now the Chicken satay with spicy peanut butter sauce is ready to serve hot.

My Hubby's B'day Blast with Candle Light Dinner

26th of March, Yesterday was my Hubby's bday celebrated with Candle Light dinner. Usually, I have invite all of our friends on his b'day, but this time we decided this month candle light dinner on this day. Every month for Candle light dinner , the recipes and cuisines will change. This month on my Hubby's B'day, i decided to make a menu depends on his favourite recipes. He has fond of Chinese, Malay and non-spicy foods, then i made a list of 5 recipe names in each criteria for 4 course meals. Finally, he selected Thai food recipes.

  Thai food recipes takes only few minutes to cook only thing is cutting takes little bit time that too not hard, i finished quick, quick. For me cooking vegeterian food takes time it's a big hazard ,but for non-veg woooow!!!!! finish earlier than veggies and easily. Since after our marriage i order his B'day cake to cut. But, this time baked his B'day cake myself and done Marshmallow fondant.It came out right, but not that much perfect like our pastry shop cakes finishing.Anyway, My Hubby was very happy on his B'day cake baked with full of my love.

Before he comes from work, i finished all my cooking and set the table for candle light dinner with recipes in serving bowls.We usually start the dinner at 7 pm on candle light dinner day, but on yesterday it was very dark early at 6 pm cos of winter is coming. In summer, till 8 pm the brightness will be here like daytime. We enjoyed  my Hubby's B'day with Candle light dinner.

The Menu for my hubby's b'day and for our Candle light dinner as follows,

1.Veggie Spring roll
2.Manchow Soup
3.Chicken Satay with Spicy Peanut Butter Sauce
4.Thai Red Curry with Rice
5.Pad Thai Chicken Noodles
6.Schezwan Fried Rice
7.Shop Bought Ice Cream and B'day cake with cream for Dessert

This time was less recipe menu than before, but all recipes are my Hubby's favourite. My Hubby enjoyed all the foods and he also gave the rank to the recipes, the first rank goes to Schezwan fried rice.We enjoyed together his B'day and Candle light dinner with lots of fun.

Veggie Spring Roll and Manchow Soup

Manchow Soup is my Hubby's favourite Chinese Soup.Yesterday, for his B'day made this soup for him. I haven't tried this soup on myself only in restaurants we tasted, this was the first time cooked myself. It came out very nice and tasty and my Hubby enjoyed a lot with chewy noodles and veggies. First, in my list of recipes for my hubby's b'day got tom yam soup. But, my Hubby didn't want shrimps for his b'day menu. Then, i decided to make Manchow Soup from Siddhi's blog. Siddhi is my favourite blogger friend with a cute smile, She got a more colourful and Vibrant blog with superb spicy food recipes and tempting desserts. I like all food from her blog, especially manchow soup and all dessert items. Here is the recipe follows for you,

For Manchow Soup:

Ingredients:

1.Shredded Cabbage - 1 cup
2.Finely chopped Carrots - 5 tbsp
3.Chopped Mushroom - 1/2 cup
4.Chopped Green Bell Peppers - 1/4 cup
5.Chopped Red Onions - 5 tbsp
6.Finely Chopped Spring onions - 3 tbsp
7.Finely Chopped Ginger - 1 tbsp
8.Finely Chopped Garlic - 1 tbsp ( Garlic os not much hot like Indian Garlic, use according to it)
9.Finely Chopped Green Chillies - 1
10.Lemon juice - 2 tsp
11.Chicken stock - 4 cups ( i used 2 cubes)
12.Dark Soy Sauce - 1 tbsp
13.Chilli sauce - 2 tbsp ( i used garlic chilli sauce)
14.Black Pepper powder - 1 tsp
15.Corn Flour - 1 tbsp ( use according to your desired soup consistency)
16.Cooked Noodles - 1 cup ( i used my pad thai rice noodles)
17.Salt - to taste

Preparation :

1.First prepare the chicken stock and keep it aside.
2.Heat oil in the pot, add the chopped ginger,garlic,green chillies,spring onions and red onions. Saute for a while till the raw smell of ginger n garlic goes off in medium flame.
3.Then add the mushroom saute for 2 mts and then add other chopped Veggies cook for 2 mts.( veggies should be in crisp)
4.Now add the chicken stock, salt and let it boil , then add the soy sauce, chilli sauce, salt and black pepper powder.
5.Close the pot with the lid to cook for 5 mts, meanwhile mix the cornflour with enough water add it to the pot.
6.Stir it well and close the pot with lid to cook in medium flame
7.Heat separate pan and fry the noodles with little bit of oil to bit crisp.
8.Now the Hot Soup is ready to serve with fried noodles.

I didn't taken the picture the soup with fried noodles, i added the fried noodles before serving.

For Veggie Spring Roll:

Ingredients:

1.Spring roll Wrappers - 6
2.Canola oil for deep frying
3.Mix 1tbsp of cornflour with little bit of water in separate bowl for wet the edges of Spring roll.


For Sauteeing:

1.Oil - 2 tsp
2.Shredded Cabbage - 1 bowl
3.Thinly sliced carrots - 4 tbsp
4.Thinly Sliced Mushroom - 4 tbsp
5.Chopped Green Bell Pepper - 3 tbsp
6.Thinly Sliced Bamboo shoots - 2 tbsp
7.Bean Sprouts - 2 tbsp
8.Salt - to taste
9.Light Soya Sauce - 1 tbsp

Preparation:

1.Heat oil in a pan, saute all the veggies lightly ( should be in crispy). Don't cook fully and add the soy sauce and salt.
2.Saute it nicely in medium flame till the sauce get sticks to the veggies.
3.Now spread the sauteed veggies in the plate  to cool.
4.After 15 to 20 mts, heat oil in the kadai for deep frying. Meanwhile, wrap the spring roll with veggies.
5.Deep fry the rolls till it turns golden brown and drain it in the kitchen towels.
6.Then serve hot with ketchup.

Easy Cheesy Baked Penne with Veggies

Ingredients:

1.Cooked Penne Pasta - 2 cups
2.Sweet chilli sauce - 1 tbsp
3.Tabasco sauce - 1 tsp
4.Black Pepper powder - 2 tsp
5.Thinly sliced onions - 1 big
6.Sliced peppers - ( 1/2 yellow pepper n 1/2 red pepper)
7.Cream Style sweet corn - 300g
8.Italian mixed herbs - 1 tsp
9.Salt - to taste
10.Canola oil - 1 tbsp
11.Grated White cheddar and Parmesian cheese - 3 tbsp

For White Sauce:

1.Milk - 1 cup
2.All purpose flour - 2 tbsp
3.Grated white cheddar cheese - 2 tbsp
4.Unsalted Butter or margerine - 1 tbsp
5.Salt - a pinch

Preparation:

Cook the penne according to the package instructions and drain in the collander. Keep it aside.

For White Sauce :

1.Melt the butter in the pan in medium flame, add the all purpose flour and stir it gently for 2 minutes ( dont allow it to turn brown).
2.Lift the pan from the fire and now add a cup of milk, stir it gently till it blend nicely to the flour mixture in medium fire. After 2 mts add the grated cheese to this mixture.
3.Add a pinch of salt to the white sauce, cook it in medium flame from the beginning.
4.With the help of the spoon try to blend it gently until smooth and thickened.
5.If you like the white sauce in thin consistency, add more little bit of milk and reduce the flour amount.
6.Keep it aside.

For Veggies:

1.Heat 2 tsp of canola oil in the pan, saute the bell peppers and sliced onions for 5 mts ( don't cook fully) and add the sweet chilli sauce, tabasco sauce, 1 tsp of salt and Black pepper powder.
2.Saute it gently in medium flame.After 10 mts take out  from the fire and leave it aside.

For Mixing:

Now mix the sauted veggies, cooked penne pasta into the white sauce and Combine it well. Pour the half of the veggie pasta mixture into the well greased Baking Dish and pour the half of the cream style sweet corn on it.Then again pour the remaining veggie penne mixture and remaining cream style corn.It's like a Lasagna layer arrangement.

Then sprinkle the mixed herbs and mixed grated cheese on top and bake at 400 deg F for 15 to 20 mts till golden brown on top.

Enjoy the Easy Cheesy Baked Penne with Veggies with Garlic Bread and Hot n Sour Soup.


Note:

You can also bake with other varieties of pastas and add with different veggies like mushrooms,brocoli,mashed potatoes and also with chicken breasts,,,, Add more or less tabasco sauce according to your preference.

Sandhagai/Idiyappam/ String Hoppers/Rice noodles

Ingredients:

1.Rice flour - 2 cups
2.Salt - to taste
3.Oil - 1 tbsp
4.Sufficient amount of hot water to cook rice flour.

Preparation:

1.Heat the hot water in the pot, add salt and oil.
2.Leave it to boil and then put the fire in medium add the rice flour to the hot water.
3.Immediately stir the rice flour with the spatula, if the water is running out means add little bit of hot water. 4.After the rice flour turns soft and  to right texture, turn off the fire and close the pot with the lid . Leave it to cool.
5.Grease the sandhagai mould with oil and fill the mould with the cooked rice flour mixture. Press it in the Idli plates .
6.Steam the sandhagai for 5 minutes in the idli pot and then put it in the separate dish.
7.Serve hot the sandhagai with sweet coconut milk or can also make lemon and tomato sandhagai. We had Aappam and sandhagai with coconut milk for our today's breakfast.

Pasta and Chicken Salad

Ingredients:

1.Pasta - 250 gm
2.Skinned and Cooked chicken Pieces - 1 cup
3.Mayonnaise - 3 tbsp
4.Grated Carrot - 4 tbsp
5.Finely Chopped Onions - 1
6.Ground Black Pepper - 1 1/2 tbsp
7.Lettuce Leaves - 1 cup
8.Seeded Chopped Tomatoes - 2
9.Ginger n Garlic Paste - 1 tbsp
10.Turmeric Powder - 1 tsp
11.Salt - as reqd
12.Oil - as reqd

Method:

1.Cook the chicken with Ginger n Garlic paste,turmeric powder and salt.

2.Cut the cooked chicken into small pieces.

3.Cook the Pasta with little salt ,after it got cook out Drain the water and keep it aside.

4.Heat 1 tbsp of oil in the wok and fry the cooked pasta for 5 minutes,keep it aside in a bowl.

5.Then add the chopped onions,tomatoes,lettuce leaves,Grated carrot,Ground Pepper,Cooked Chicken and Mayonnaise,little bit of salt to taste.

6.Mix all the ingredients with the pasta.

7.Mix it well with two spoons.

8.Serve the Chicken and Pasta Salad with Boiled Egg or with Fried Chicken .

Lemon Sevai/ Sandhagai/ Idiyappam/ Steamed Rice noodles

Ingredients:

1.Instant Sevai or Cooked Sevai - 2 cups

2.Finely Chopped Sambar Onions - 1/2 cup

3.Green Chillies - 3 no's

4.Salt - to taste

5.Juice from one lemon.

For Seasoning:

1.Oil - 2 tbsp

2.Mustard seeds - 2 tsp

3.Chana dhal - 1 tsp

4.Splitted Urad dhal - 1 tsp

5.Curry leaves - few

6.Asafoetida - a pinch

7.Turmeric powder - 2 pinches

Method:

1.Heat oil in the skillet and season the items under ingredients.

2.Add the chopped onions and green chillies, fry till the onion turns translucent.

3.Mix the salt with this mixture.

4.Remove the skillet from the fire , now add the cooked sevai into the skillet and mix it well.

5.Now put the skillet in the fire for 5 mts and then add the lemon juice stir it well.

6.Close the skillet with the lid for 10 mts.

7.Serve the Lemon sevai with pickle or with coconut chutney. I served the Sevai with omlet.

Veggie egg Noodles

Ingredients:

1.Cooked Egg Noodles - 2 1/2 cups

2.Sliced onions - 1

3.Sliced Mixed Veggies -1 cup (Beans,Carrot,Bell Peppers,Cabbage,Mushroom)

4.Eggs - 2

5.Soy Sauce or Worcestershire Sauce - 2 tbsp

6.Canola Oil - for tossing

7.Salt - for seasoning

8.Crushed lemon pepper for seasoning.

Method:

1.Heat oil in the pan , now fry the cooked egg noodles till light crispy and set it aside.

2.In the same pan heat oil , fry the onions till translucent and then add the sliced veggies.

3.Fry the veggies till half done and now add the any one sauce( My hubby used worcestershire sauce) , salt and pepper.

4.Then again fry for 3/4 th to cook.

5.It should not cook fully.

6.Now add the eggs to fry, scramble it.

7.Lastly add the fried egg noodles to the veggies.

8.Fry for 10 minutes till the cooked veggies and seasonings stick to noodles.

9.Then serve hot the Veggie Egg Noodles with the soup.

Note:

My hubby used round egg noodles can also cook with flat one. You can also add the chilli sauce or green chillies for extra hot. This recipe will be awesome for the nice dinner.

Spaghetti with Mushroom and Meat Balls

Ingredients:

1.Spaghetti - 1 lbs

cook the Spaghetti according to the Package directions and drain it in the collander.

For Meat Balls:

1.Minced Lamb or Chicken - 500 gms

2.Crushed Garlic - 3 pods

3.Finely chopped Green chillies - 2 no's

4.Crushed Black Pepper - 1 tsp

5.Finely chopped onions - 1/2 cup

6.Salt - to taste

7.Beaten Egg - 1

8.Bread crumbs - 1/2 cup

9.Chopped Parsely - 2 tbsp

For Spaghetti Sauce:

1.Canola or Olive oil - 2 tbsp

2.Finely Chopped onion - 1/2 cup

3.Crushed Garlic - 3 pods

4.Sliced mushrooms - 1 punnet

5.Diced canned tomatoes - 2 tins

6.Tomato paste - 1 tbsp

7.Salt - to taste

8.Mixed herbs - 1 tbsp

9.Crushed Lemon Pepper - 1 tsp

10.Grated Parmesian cheese - 1/2 cup

11.Chopped green chillies - 2 no's

12.Finely chopped parsely - 3 tbsp

Preparation:

1.Cook the spaghetti according to the package directions.Keep it aside.

2.Grind the minced meat again in the blender and mix all the ingredients under for meat balls. Make it as a small balls and keep it in plate.

3.Heat olive oil in the non stick pan, try to shallow fry the meat balls in medium fire. or ( you can also bake the meat balls in the oven for 10 mts in 400 deg till it turn light brown colour).

4.If the balls is sticky means , just roll the balls in the cake flour before shallow frying. Then it wont stick in the pan.

5.Keep the cooked balls aside.

6.Heat oil in a non stick pan, now add onion,crushed garlic,green chillies,lemon pepper and salt.

7.Saute the onion till it turns translucent, now at this stage add the sliced button mushrooms.

8.Mushroom will start to soften after 5 minutes, now add the canned tomatoes and tomato paste.

9.Toss the tomatoes in the medium fire for 10 minutes till the sizzling turns off.

10.Now add the parsely and mixed herbs into the tomato sauce.

11.The tomato sauce should be in thicken texture, if watery means add little bit of tomato paste(it will thicken the sauce).

12.Now transfer the tomato sauce into another bowl.

13.Take the drained spaghetti and turn it in the tomato sauce cooked pan.

14.Now arranging the Spaghetti with meatballs, Place the spaghetti in the dinner plates and place the meat balls on the top of the spaghetti and pour the tomato sauce over the meatballs.

15.Sprinkle the grated parmesian cheese on top of the sauce ( i used white cheddar cheese).

16.Enjoy the Spaghetti with Mushroom and Meatballs with garlic bread.