Tag Archives: italian

Macaroni Payasam (Kheer)

3

Both my husband and I love pasta, and now a days even my little one started liking Mac & Cheese. Every time I open a pasta packet I wouldn’t finish it and have some leftover. To finish the remaining uncooked pasta, I end up buying same variety of pasta again.  Other day I felt like having payasam and searched for semiya, suddenly pasta pulled my attention and tried payasam with pasta. It was a big hit at home.

Ingredients:

Macaroni – 1/3 cup

Milk – 3 cups

Condensed milk  – 3 tbsp

Sugar –  3 tbsp (adjust according to your sweetness)

Saffron  – A pinch

Cardamom powder –  pinch

Butter/ Ghee-  1 tsp

Salt – a pinch

2

Method:

  • Add ghee and macaroni to the pan; saute for a minute. Add 3 cups of warm milk and cook till the macaroni are fork tender

pastapayasam1

  • Add saffron, condensed milk,  sugar, cardamom powder and salt, continue cooking for 4 – 6 minutes and switch off. Can  serve immediately or chill this overnight and serve it next day.

pastapayasam

1

My Notes:

  • Adding condensed milk gives rich creamy texture adjust the sugar accordingly
  • Payasam tends to thicken more when cool down
  • Usually I add cashew and raisin for payasam but other day missed to add while taking picture so I didn’t write in my recipe!
  • I have used whole wheat pasta instead maida pasta can also be done
  • If you are using penne, rotini, fettuccine, bow or any other pasta, cut the cooked pasta with ladle according to your taste

Panna Cotta

2

Happy Valentine’s day to all my lovely readers:-)

Panna cotta is one of my favorite Italian desserts. Being a sweet lover this rich and creamy dessert was in my todo list for a long time. Last December we went to California for vacation. There I went to IKEA, and I saw heart shaped cool ice cube tray for 99c and it attracted me a lot. At that moment I decided to do panna cotta in that and there couldn’t be a better day to post it

Panna Cotta

Ingredients:

Heavy Cream – 1 cup + 1/4 cup

Milk – 2 tbsp + 2 tsp

Agar Agar powder – 1 tsp or unflavoured gelatin – 1 envelope (1 tbsp)

Sugar – 1/4 cup

Vanilla extract – 1 tsp

Strawberry – 5, to garnish

3

Method:

  • Grease the ramekins (mold) with cooking spray or butter (Silicon mold doesn’t need greasing)
  • In a bowl combine warm milk and agar agar powder and keep aside till the powder completely dissolves in milk (If you are using gelatin, combine gelatin to the room temperarure milk and keep aside till the gelatin completely dissolves in milk)

IMG_2974

  • Heat a saucepan to medium heat and add heavy cream and sugar. Bring the cream to boil and  Pour the agar agar powder (gelatin) and milk into the cream, stirring until completely dissolved. Switch off and add vanilla and salt; mix well and pour into ramekins

IMG_2979

  • Cool the ramekins uncovered at room temperature. When cool, cover with cling flim and refrigerate for 6 -8 hours (preferably overnight)

To demold :

  • Wipe a serving plate with a damp paper towel (a damp plate helps to reposition the panna cotta more easily if it doesn’t fall in the right spot)
  •  Fill a large bowl with hot water and keep the panna cotta ramekin into that for minute and take out (Skip this step for silicon mold)
  • Run a thin knife carefully around the sides of a ramekin. Don’t slide the knife all the way into the cup; just release the top edge of the pudding from the edge of the cup
  •  Invert the ramekin over the plate and shake gently to help the panna cotta fall out, or press gently on one side to help nudge it out. It should fall out on the plate easily. (If it does not, return to the warm water bath in increments of 30 – 40 seconds.) Reposition on the plate if desired. Serve immediately, or refrigerate, lightly covered

15

My Notes:

  • Can add fruit puree like mango, strawberry, blueberry, raspberry  etc. and make fruit panna cotta
  • Can use vanilla bean instead of extract
  • Can add extract of your choice like almond extract, butterscotch and many more
  • Make sure gelatin (agar agar powder) mixed well with milk to avoid panna cotta from being liquid form
  • Avoid cooking heavy cream after adding agar agar powder (gelatin) milk
  • For vegan version can use coconut milk instead of milk
  • Instead of demolding can also serve them in the ramekin

White Sauce Vegetable Pasta

IMG_8632 

As I had mentioned in Pesto Pasta, White sauce pasta is my all time favorite. Whenever we go to Italian restaurant, we will usually order White sauce pasta. First time I had white sauce pasta in a restaurant called “Little Italy” in India. I was so addicted to this Creamy pasta. One of my friends told me the recipe for white sauce. After hearing that, I was surprised that 3 ingredients – butter, all purpose flour and milk making that wonder. Here is my version of white sauce pasta.

White Sauce Vegetable Pasta

Preparation Time : 15 mins | Cooking Time : 40 mins | Serves : 3

Recipe Category: Entree

Ingredients:

Rotini Pasta – 1 box (340 grams) I used 100 % Whole wheat pasta

Zucchini – 1

broccoli – 1

Black Olives – 1/4 cup pitted

Bell pepper – 1 , thinly sliced

Spring Onion – 4 strings

Garlic – 2 pods, peeled and minced

Olive oil – 1 tbsp

Grated mozzarella and cheddar – 1/4 cup (Parmesan is preferred, but we don’t eat that)

Butter – 2 tbsp

All purpose flour – 2 tbsp

Milk – 2 cup + 1/2 cup

Heavy Cream – 2 tbsp (optional)

Garlic powder – 1/4 tsp (optional)

Salt – as needed

Italian seasoning/ oregeno- 1 tsp (I used Italian seasoning)

Ground black pepper – as needed (According to your spice level)

Water – as needed

IMG_8626

Method:

  • Preheat the oven to 350 degree Fahrenheit
  • In a large Saucepan, add water and salt, and let the water come to a boil while you prepare other ingredients
  • Place Zucchini, bell pepper and broccoli in a oven tray, cook it for 10  – 15 minutes
  • As soon as the water comes to a boil, add the pasta, stir and reduce heat to medium. Cook pasta as per the instruction given on the package and drain the water
  • Add olive oil and butter in a frying pan. When it is hot, add the minced garlic, and saute for one minute. Then add spring onion and saute. Add all purpose flour and after a quick stir, add milk and whisk well to avoid lumps

wsp

  • When it thickens after 2-3 minutes, add cooked zucchini, bell pepper and broccoli and gently stir to combine. Add Italian seasoning, garlic powder, salt and pepper

IMG_8621

  • Add the drained pasta to the sauce and gently mix together and add heavy cream.  Add grated cheese and switch off.  Serve hot

IMG_8623

IMG_8635

My Notes:

  • Instead of preparing white sauce at home, you can also buy it from store
  • Instead of baking vegetable you can also sauté them directly
  • Add any veggies of your choice. Eggplant, peas, corn, spinach, cabbage etc can also be added
  • I have used Rotini instead  penne or any variety of pasta can be used
  • Instead of spring onion regular onion can also be used
  • If you think the pasta is dry, add 2 tbsp of milk/heavy cream while serving