Baked Spinach Spaghetti
About:
Spaghetti is made of semolina and water.
Spaghetti is the plural form of the italian word spaghetto. The word spaghetti can be literally translated as ‘little strings‘.
Spaghetti is a long thin, cylinderical pasta of italian origin. A variety of pasta dishes are based on it. This dish is the combination of spinach, spaghetti, low fat cheese, white and red sauce. Spinach which gives us iron to eat. This is healthy delicious dish to eat.
Those who will not try this dish, they will miss something.
Spaghetti Spinach
Ingredients:
For Green layer- 2 medium size finely chopped onion 1 finely chopped green chilly 1 kg well cleaned boiled spinach blended properly Salt and pepper according to taste 2 tbsp. Fresh cream
For White layer- 2 tbsp. Butter 2 tbsp. Maida 1 medium size boiled spaghetti {half packet used in white layer} 2 medium size glass milk Salt and pepper according to taste 1 tb sp. Oregano { herb powder } For Red layer- Half packet boiled spaghetti 1 cup tomato ketchup sauce Salt and pepper according to taste 1 tbl. sp. Oregano To decorate and bake- 3 thinly sliced tomatoes 1 small packet whole grated mozrella cheese
Spinach Baked Spaghetti
Directions:
For the green layer-
1. Take a deep pan, switch on flame, put 1 tsp. Oil.
2. Put chopped onion, green chili, stir it till onion turn to transparent pink, put blended spinach, cream, salt and pepper, oregano, stir it till it becomes slightly thick. Put in the serving bake dish. For the white layer-
1. Take a deep pan, switch on the flame, put butter, maida, stir it on the slow flame, slightly it turns to pink colour, put milk slowly
2. Stir it till it becomes slightly thick, put salt and pepper, oregano, {this is known as whie sauce also}, put boiled spaghetti, stir slowly.
3. Put the white sauce layer on the green layer, spread properly in the baking dish. For the red layer-
1. Take a deep pan, put sauce, boiled spaghetti, salt and pepper, oregano
2. Stir properly on the slow flame, put the red layer on the on the white layer, spread properly, in the baking dish. For baking-
1. Put tomatoes, grated cheese on the red layer, bake it on medium temperature in the oven, till the colour changes to light golden.
Spinach Spaghetti
Serve hot and enjoy.
Peeli Moong Dal
It is a delicious, amazing, Sukhi Dal mostly eaten with paranthas. Ingredients:
1 tsp. oil Finely chopped 5-6 garlic cloves Finely chopped 1 strip of ginger 1 tsp. Of turmeric powder 1 tsp. Of red chili powder 1 cup dal ( soaked before 1 hour in water) 2 tomato puree. Salt according to taste 1 Lemon juice Some fresh coriander leaves for decoration.
Sookhi Peeli Moong Dal
1. Take a pan and Put oil.
2. Put ginger, garlic, saute it till it is light brown.
3. Put tomato puree.
4. Put turmeric powder, red chili and salt.
5. Saute it.
6. Put dal, cover it with a lid.
7. Cook till dal becomes slightly tender.
8. Remove the cover. Put lemon juice, dry the dal, put coriander leaves.
It is ready to serve hot.
Vegetable Poha
From western India, poha made from flattened rice, is an easy to cook, nutritious snack. It is often eaten for breakfast or brunch If you buy poha from a grocery shop , you will usually say poha as chirwa.. Ingredients:
1 tsp. mustard seeds 3-4 neem leaves gives a nice fragrance 4 tomatoes chopped finely Half cup chopped carat finely Half cup peas Half cup cauliflower chopped finely 2 potatoes chopped finely Half cup raisins Half cup chopped cashewnuts Roasted bread cut into small pieces 2 tsp.oil Salt according to taste Red chili powder according to taste 2 lemon juice 50 gm Peanuts Directions:
1. Switch on the gas and put oil in a deep pan.
2. Put mustard seeds, neem leaves.
3. When it starts to crackle, put tomatoes.
4. Put vegetables, masalas.
5. When they are tender, put chirwa (dip the chirwa in the water vessel, strain it)
6. Put it in the pan, cover with the lid, on a slow flame, for 1 minute, put lemon juice, stir slowly, put dryfruits including the peanuts, bread, till it settles down.
7. Garnish it with coriander leaves.
Now it is ready to serve.
Hari Poori Aloo
About Hari Poori:
It is a green colored attractive Porri to eat.
Hari (Green) Poori are specially made in the Holi period, because Holi is a colorful Indian festival.
These are small round pancakes size rounds of dough that are slipped into hot oil or ghee where they fill with steam and balloon in seconds. Pooris are soft silk like breads with which curries and vegetables are scooped up. Allow 2-3 per person, depending on the size of the breads and the accompanying dishes.
This is very famous, delicious Indian Dish.
Ingredients for Aloo dish:
6 boiled potatoes
5 tomato puree
1 tsp. Mustard seeds
4-5 curry patta crushed
Salt, green and red chilies according to taste.
1 tsp.oil
Hari Aloo Poori
1. Take a pan.
2. Put oil. Put curry patta , mustard seeds, when it starts to crackle, put tomato puree, stir it, put salt , chilies, stir it, put potatoes, stir it.
It is ready to serve hot. Ingredients for Poori:
250 gm. Fresh Minced Methi (Properly Washed and Minced Methi)
3 cup atta
1 tsp.salt
Water accordingly to make dough.
Directions for Poori:
1. Make stiff but pliable dough.
2. Cover the dough with damp cloth and set aside for 30 minutes.
3. Knead dough a little again. Dough should be stiff enough to roll without extra flour.
4. Make small balls of the dough and cover them with damp cloth.
5. Take one ball of dough and dip a corner of ball in melted ghee or oil and roll it out into 4 to 5 inches round.
Repeat the same process to roll out all pooris.
Frying the Pooris:
1. Heat plenty of oil in a kadhai until very hot.
2. Put in a poori and immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball.
3. This should take only a few seconds. Flip the poori over and cook the other side until golden brown.
4. Serve hot with ALOO SABZI.
IT IS READY TO SERVE HOT POORI ALOO.
Poori Aloo
About Poori: These are small round pancakes size rounds of dough that are slipped into hot oil or ghee where they fill with steam and balloon in seconds. Pooris are soft silk like breads with which curries and vegetables are scooped up. Allow 2-3 per person, depending on the size of the breads and the accompanying dishes.
1 tsp. Methi powder
Poori
