Masala Macaroni (Serves 4)

Ingredients

1. Macaroni 1 lb, cooked al dente according to package instructions
2. Green peas ¼ cup, chopped
    Green beans ¼ cup, chopped
    Carrots ¼ cup, chopped
    Cabbage ¼ cup, chopped
    Mushrooms ¼ cup, chopped
    Green onions ¼ cup, chopped
    White onions ¼ cup, chopped
3. Tomato 2 big, finely chopped
4. Ginger, garlic 1 TBSP each, finely chopped
5. Tomato ketch up 1 TBSP
6. Cilantro ½ cup, chopped
7. Garam masala 2 tsp
8. Oil 1 TBSP
9. Salt as needed

Preparation

• Heat oil in deep pan/wok and sauté ginger and garlic until fragrant.
• Add ingredients numbered 2 and cook for 6 minutes at medium flame.
• Add garam masala and salt and sauté for another 2 minutes.
• Next add the chopped tomatoes and mix well. Cook this for 15 minutes or until oil separates.
• Mix in the tomato ketch up and add the cooked macaroni. Mix well and cooked on high heat for a minute and remove from flame.
• Garnish with cilantro, green onions and serve.

Notes: You can add 1 cup of any cheese of your choice before removing from flame. Sharp cheddar and mozzarella works the best!

Cheers!!!
Suji

Stuffed shells with vegetables (Serves 4)

Jumbo shells 25-20 nos (cooked al dente according to package instructions)
Ricotta cheese 15 oz
Egg 1 beaten (vegetarians can opt this out, it tastes delicious without eggs too)
Salt as needed
Black pepper powder ½ tsp
Grated mozzarella cheese 2 cups, divided
Zucchini 1 no, grated
Broccoli 1 cup, chopped
Spinach 1 cup, chopped
Parsley 2 TBSP
Marinara sauce 3 cups (I used Bertolli’s Vidalia onion marinara sauce)

Preparation

Preheat oven to 375 degrees F.

Cook the pasta (I usually cook it 1-2 minutes less than the package instructions so it will hold it's shape.). Drain, cool, and set aside till you're ready to stuff the shells.

In a medium sized bowl, combine the ricotta cheese, egg (if you are using), salt, pepper, 1 cup of the mozzarella (reserving the other 1 cup). Mix well. Add the vegetables and parsley to the cheese mixture and stir to combine. Stuff the cooled pasta with the cheese and vegetable mixture. Coat the bottom of a 9x13 inch pan with 1 cup of marinara sauce. Line the shells up in the baking dish and top with the remaining 2 cups of sauce. Sprinkle with the remaining 1 cup of mozzarella cheese.

Bake, covered with foil, for 20 minutes. Remove foil and bake an additional 5-10 minutes, or until sauce is bubbly and cheese is melted. Remove from oven and let rest for 5 minutes before serving. Serve with a green salad and garlic bread.

Cheers!!!
Suji

Penne pasta with green vegetables (Serves 4-5)

Penne pasta one 16 oz packet, cooked al dente (see package instructions)
Garlic 5 cloves, chopped
Green onion 5-6, chopped
Green beans 10 nos, sliced thinly
Asparagus 10 nos, cut to batons
Carrot 1 no, sliced diagonally
Tomato 1 medium, chopped
Black pepper powder 1 tsp
Heavy cream ½ cup
Cheese ½ cup (I used a blend of provolone and pepper jack)
Salt as needed
Olive oil 1 TBSP

Preparation

Heat olive oil in a wide pan and sauté the chopped garlic until golden brown. Next add the chopped green onions and sauté for a minute and add the vegetables. Mix well and cook this on a medium flame until the veggies are soft. Next add the salt and black pepper powder. Stir for 2-3 minutes and add the chopped tomato and cook until tomatoes are mushy and soft. Now add the cheese and heavy cream and combine everything well. Lastly add the cooked pasta and mix well combine. Enjoy!!!

Cheers!!!
Suji

Prawns pappas pasta (Serves 4)

Any kind of pasta one 16 oz pack, cooked al dente (see package instructions)
Green onions 1 cup, chopped
Broccoli 1 cup, cut to florets
Oil 1 tsp

Prawns pappas

For marinating

Prawns 1 lb, deveined and cleaned
Turmeric powder ½ tsp
Red chilly powder ½ tsp
Garam masala ¼ tsp
Salt as needed
Lime juice 1 tsp

Marinate the cleaned, deveined prawns with all the above ingredients for at least 30 minutes.

Red onion 1 small, thinly sliced
Garlic pods 2 nos, chopped
Ginger 1 TBSP, chopped
Fenugreek powder ¼ tsp
Red chilly powder 1 tsp
Coriander powder 1 tsp
Tamarind paste 1 tsp
Thick coconut milk ½ cup
Milk ½ cup
Curry leaves 2 sprigs
Salt as needed
Oil 1 TBSP

Preparation

Heat oil in a deep bottomed pan and add the ginger and garlic. Saute these until a nice aroma develops. Next add the curry leaves and sliced onions. Saute till onions are golden brown in color. Now reduce flame and add the fenugreek, red chilly powder, coriander powder and tamarind paste. Mix well and cook for about 3-4 minutes until the masala gets sautéed well. Next add salt and the marinated prawns. Mix well to combine and sauté for a few minutes. Now add ½ cup water and cook covered until boiling. Open lid and increase heat to medium high and add milk, coconut milk. Cook until the curry startsto boil. Switch off flame and adjust salt if needed. Set aside.

Now in another deep pan, add 1 tsp oil and sauté the green onions and broccoli florets for 3-4 minutes. Add the prepared prawns pappas to this and give a mix. Next add the cooked pasta to the pan and mix well to combine. Turn off stove. A yummy fusion pasta dish is ready.

Notes: Add cheese of any kind if you prefer..

Cheers!!!
Suji