Spaghetti with prawns in tangy fiery sauce

 Spaghetti with prawns in a tangy fiery sauce.....doesn’t the name make a statement of its own. I mean look at the name of the recipe again ” spaghetti with prawns in tangy fiery sauce”.

     Firstly we have spaghetti , the humble noble pasta which is delicious even if you just toss it with olive oil and herbs , but now we have a “Tangy and fiery “ sauce with prawns to go with it. Wow what a treat and trust me ….just follow the simple steps and you can make it too even if you have never tried it before. 

   I love the sight of the curled up prawns sitting snugly  in a flaming red ( depending on how red the tomatoes are ) sauce with a strong flavor of garlic and thyme to go along and the crispy fried garlic and bell pepper as a simple and delicious garnish.So  , here goes the recipe of "Spaghetti with prawns in tangy fiery sauce".

   Its not a glossy and heavy sauce , on the contrary its light and silky and the stir fried garlic and green bell pepper sprinkled on top make the dish just irresistible. The quantity is sufficient for four adults.

   Ingredients:

1.   500 grams spaghetti

2.   About 4 litres of water

3.   400 grams tomatoes

4.   300 grams or about one cup heaped of shelled and deveined prawns

5.   Two tablespoons crushed garlic

6.   A few flakes of sliced garlic for garnishing

7.   One large bell pepper diced

8.   One small onion chopped fine

9.   Salt and black pepper to taste

10.       Half a teaspoon of kashmiri red chilli powder for the spice and to enhance the red colour of the sauce

11.      One fourth cup of water

12.      Half a teaspoon of dried thyme

13.      5- 7 tablespoons of olive oil
14.  2-3 tablespoons of canned tomato puree

Method:

1.  Boil the water in a large pan and when it comes to a boil add about a teaspoon of salt followed by the spaghetti.

2.   Let cook on high flame for about 7-8 minutes and then drain in a colander and run cold water to stop the cooking process.

3.   Add a tablespoon of olive oil and toss the spaghetti gently with the hands and leave aside.

4.  Slit the skin of the tomatoes just at the tip and immerse in a pan of boiling water for five to ten minutes and then peel of the skin. Blend the tomatoes coarsely in a blender.

5.   Lets get along with the sauce. Take about two tablespoons of olive oil in a pan and stir fry the sliced garlic for a few seconds , but do not let them turn golden, just a hint of the golden colour is just fine.

6.   Remove with a slotted spoon and add the diced bell pepper and stir fry for about a minute , so that they are cooked but still crunchy. Remove the bell pepper and keep aside. They will be used for garnishing.

7.   In the same pan , add about 3- 5 tablespoons of olive oil and add the crushed garlic and stir fry for a few seconds and follow by the chopped onions.

8.  As soon as the onions turn translucent add the tomatoes and stir fry on medium flame till the sauce begins to thicken and leaves oil on the sides of the pan. Add the red chilli powder and two – three tablespoons of the canned tomato puree.

9.   Add a quarter cup of water and as soon as the sauce begins to boil tumble in the prawns and let them cook on medium flame for five to seven minutes.

10.      Season with salt  and pepper to taste and sprinkle half a teaspoon of thyme and turn the gas off.

11.      Take a generous helping of spaghetti , pour  the sauce and garnish with the flakes of garlic and green bell pepper. Enjoy the fruits / dish of your labour.

bell pepper· international· pasta· Seafood· tangy sauce

Spaghetti with prawns in tangy fiery sauce

 Spaghetti with prawns in a tangy fiery sauce.....doesn’t the name make a statement of its own. I mean look at the name of the recipe again ” spaghetti with prawns in tangy fiery sauce”.

     Firstly we have spaghetti , the humble noble pasta which is delicious even if you just toss it with olive oil and herbs , but now we have a “Tangy and fiery “ sauce with prawns to go with it. Wow what a treat and trust me ….just follow the simple steps and you can make it too even if you have never tried it before. 

   I love the sight of the curled up prawns sitting snugly  in a flaming red ( depending on how red the tomatoes are ) sauce with a strong flavor of garlic and thyme to go along and the crispy fried garlic and bell pepper as a simple and delicious garnish.So  , here goes the recipe of "Spaghetti with prawns in tangy fiery sauce".

   Its not a glossy and heavy sauce , on the contrary its light and silky and the stir fried garlic and green bell pepper sprinkled on top make the dish just irresistible. The quantity is sufficient for four adults.

   Ingredients:

1.   500 grams spaghetti

2.   About 4 litres of water

3.   400 grams tomatoes

4.   300 grams or about one cup heaped of shelled and deveined prawns

5.   Two tablespoons crushed garlic

6.   A few flakes of sliced garlic for garnishing

7.   One large bell pepper diced

8.   One small onion chopped fine

9.   Salt and black pepper to taste

10.       Half a teaspoon of kashmiri red chilli powder for the spice and to enhance the red colour of the sauce

11.      One fourth cup of water

12.      Half a teaspoon of dried thyme

13.      5- 7 tablespoons of olive oil
14.  2-3 tablespoons of canned tomato puree

Method:

1.  Boil the water in a large pan and when it comes to a boil add about a teaspoon of salt followed by the spaghetti.

2.   Let cook on high flame for about 7-8 minutes and then drain in a colander and run cold water to stop the cooking process.

3.   Add a tablespoon of olive oil and toss the spaghetti gently with the hands and leave aside.

4.  Slit the skin of the tomatoes just at the tip and immerse in a pan of boiling water for five to ten minutes and then peel of the skin. Blend the tomatoes coarsely in a blender.

5.   Lets get along with the sauce. Take about two tablespoons of olive oil in a pan and stir fry the sliced garlic for a few seconds , but do not let them turn golden, just a hint of the golden colour is just fine.

6.   Remove with a slotted spoon and add the diced bell pepper and stir fry for about a minute , so that they are cooked but still crunchy. Remove the bell pepper and keep aside. They will be used for garnishing.

7.   In the same pan , add about 3- 5 tablespoons of olive oil and add the crushed garlic and stir fry for a few seconds and follow by the chopped onions.

8.  As soon as the onions turn translucent add the tomatoes and stir fry on medium flame till the sauce begins to thicken and leaves oil on the sides of the pan. Add the red chilli powder and two – three tablespoons of the canned tomato puree.

9.   Add a quarter cup of water and as soon as the sauce begins to boil tumble in the prawns and let them cook on medium flame for five to seven minutes.

10.      Season with salt  and pepper to taste and sprinkle half a teaspoon of thyme and turn the gas off.

11.      Take a generous helping of spaghetti , pour  the sauce and garnish with the flakes of garlic and green bell pepper. Enjoy the fruits / dish of your labour.

Baked chicken corn
Baked chicken corn   Baked chicken corn  Baked chicken corn  Baked chicken corn

Baked chicken corn

I have always liked the idea of using chicken stock instead of milk for making white sauce though it won’t remain white sauce then and replacing whole wheat flour in place of " all purpose flour". Well I guess that makes brown sauce not the traditional white sauce. But  then  this recipe differs in from the others but all these replacements should not compromise on the taste of the dish though it might not look that glamorous. Definietly , anything served with the white sauce as a background would look good , but I can confidently say that this recipe tastes even better than it looks.

       I use whole spices while steaming the chicken to enhance the flavour of the stock. 

Baked chicken corn

    Its another recipe wherein you could make your own additions like adding sausages , mushrooms , a bit of tomato puree , some herbs of your choice , top with parmesan cheese,  add some garlic powder etc etc.

    Thats what I like about some recipes that just with a few changes we can make another delicious one.     

Ingredients:

1.   One cup bite size boneless chicken pieces

2.   Two cups water

3.   Three cloves, one inch cinnamon stick and two black cardamom

4.   Half cup peas

5.   Half  cup frozen corn

6.   Three level tablespoons butter

7.   Four level  tablespoons whole wheat flour
8. one cup elbow macaroni boiled al dente and cooled

Method: 

1.   Place the chicken pieces along with water and spices in a pressure cooker and give two whistles till chicken is cooked. Incase pressure cooking doesnt suit your style , then you could just stir fry the bite size pieces with a little butter in a non stick pan till cooked well and use store bought chicken stock to make the sauce. The recipe can be made with the traditional white sauce too .

2.   Let the chicken cool and then remove the pieces and then strain the stock and put in the refrigerator to chill.

3.   Boil the corn and peas in salty water till cooked but still crunchy , strain and keep aside.

4.   Boil a cup of elbow macaroni and keep aside.

5.   Now lets assemble all these things with a common base, take three tablespoons of butter in a big pan and add four  tablespoons of whole wheat flour . On a medium flame stir for two mintues .

6.   Turn the gas off and add the chilled stock and keep stirring continuously to avoid getting any lumps , turn the gas on medium heat and keep stirring till you get a sauce as thick as this , it will get thicker on cooling.

7.   When the sauce comes at room temperature just tumble in the rest of the things and season with salt and pepper to taste.

Baked chicken corn

8.   Transfer to a greased baking dish and if you want you could sprinkle some cheddar cheese on top. Parmesan is not so easily available in few places in India whereas Cheddar is, but if you are lucky to get good parmesan , then that is a better choice to sprinkle over the prepared dish. You could refrigerate it at this stage covered with a cling film or a cover and bake it uncovered  later .

Baked chicken corn

9.   Bake at 180° for twenty minutes and serve hot with buttered toast. I made a spinach loaf to go with it.

Baked chicken corn

Baked chicken corn

baked dishes· cheddar cheese· chicken dishes· corn· pasta· peas

Baked chicken corn
Baked chicken corn   Baked chicken corn  Baked chicken corn  Baked chicken corn

Baked chicken corn

I have always liked the idea of using chicken stock instead of milk for making white sauce though it won’t remain white sauce then and replacing whole wheat flour in place of " all purpose flour". Well I guess that makes brown sauce not the traditional white sauce. But  then  this recipe differs in from the others but all these replacements should not compromise on the taste of the dish though it might not look that glamorous. Definietly , anything served with the white sauce as a background would look good , but I can confidently say that this recipe tastes even better than it looks.

       I use whole spices while steaming the chicken to enhance the flavour of the stock. 

Baked chicken corn

    Its another recipe wherein you could make your own additions like adding sausages , mushrooms , a bit of tomato puree , some herbs of your choice , top with parmesan cheese,  add some garlic powder etc etc.

    Thats what I like about some recipes that just with a few changes we can make another delicious one.     

Ingredients:

1.   One cup bite size boneless chicken pieces

2.   Two cups water

3.   Three cloves, one inch cinnamon stick and two black cardamom

4.   Half cup peas

5.   Half  cup frozen corn

6.   Three level tablespoons butter

7.   Four level  tablespoons whole wheat flour
8. one cup elbow macaroni boiled al dente and cooled

Method: 

1.   Place the chicken pieces along with water and spices in a pressure cooker and give two whistles till chicken is cooked. Incase pressure cooking doesnt suit your style , then you could just stir fry the bite size pieces with a little butter in a non stick pan till cooked well and use store bought chicken stock to make the sauce. The recipe can be made with the traditional white sauce too .

2.   Let the chicken cool and then remove the pieces and then strain the stock and put in the refrigerator to chill.

3.   Boil the corn and peas in salty water till cooked but still crunchy , strain and keep aside.

4.   Boil a cup of elbow macaroni and keep aside.

5.   Now lets assemble all these things with a common base, take three tablespoons of butter in a big pan and add four  tablespoons of whole wheat flour . On a medium flame stir for two mintues .

6.   Turn the gas off and add the chilled stock and keep stirring continuously to avoid getting any lumps , turn the gas on medium heat and keep stirring till you get a sauce as thick as this , it will get thicker on cooling.

7.   When the sauce comes at room temperature just tumble in the rest of the things and season with salt and pepper to taste.

Baked chicken corn

8.   Transfer to a greased baking dish and if you want you could sprinkle some cheddar cheese on top. Parmesan is not so easily available in few places in India whereas Cheddar is, but if you are lucky to get good parmesan , then that is a better choice to sprinkle over the prepared dish. You could refrigerate it at this stage covered with a cling film or a cover and bake it uncovered  later .

Baked chicken corn

9.   Bake at 180° for twenty minutes and serve hot with buttered toast. I made a spinach loaf to go with it.

Baked chicken corn

Baked chicken corn

Pasta in spinach sauce

Lets make pasta a little more nutritious by adding spinach sauce.

We start by boiling the two cups of penne in plenty of salty water. I couldn't avoid getting the reflection of my kitchen windows in the water.

Boil the penne for atleast ten minutes or till done and then drain it in a colander and run cold water to stop the cooking. Just add a tablespoon of oil to the penne and  toss the pasta to  avoid  it from sticking .

Take two to five tablespoons of butter in a pan and put in on low flame , the moment the butter begins to melt add two tablespoons of crushed garlic.

stir fry on low flame till the garlic...

......turns golden .

Add one cup of thick spinach puree ( I just steamed a big bunch of spinach leaves by giving just one whistle in the pressure cooker without adding any water , squeezed out any excess liquid and pureed it after it cooled down).The result is this thick paste.

stir fry for about a minute and then add about three to five tablespoons of tomato ketchup ( I added the home made ketchup which I have stored in the refrigerator since the day I put it on the blog).

Since all the ingredients are precooked we need not cook any further, just a little stirring on low flame to mix all the things well.

Add the pasta into the pan.

...and  toss it till the sauce coats the pasta well.Add salt to taste ( do remember that we have already added the salt to the boiling water and the ketchup also a fair amount of salt ),  half a teaspoon of black pepper powder and two pinches of nutmeg powder.

Transfer the pasta into a  microwave safe dish and sprinkle some grated cheddar on top.

you can skip this part if you like or add as much cheddar as you like...all to your own personal choice. My kids love cheese so I put lots of it.

warm it in the microwave before serving and the melted cheddar cheese will look delicious and add to the taste as well.

You could  do a bit of a variation to the same recipe by making a thick white sauce and adding the spinach puree and omitting the tomato sauce and mixing the sauce with pasta of you choice and baking for about twenty minutes at 180 degrees.

cheddar cheese· international· pasta· school tiffin meals· snacks and in between meals· spinach

Pasta in spinach sauce

Lets make pasta a little more nutritious by adding spinach sauce.

We start by boiling the two cups of penne in plenty of salty water. I couldn't avoid getting the reflection of my kitchen windows in the water.

Boil the penne for atleast ten minutes or till done and then drain it in a colander and run cold water to stop the cooking. Just add a tablespoon of oil to the penne and  toss the pasta to  avoid  it from sticking .

Take two to five tablespoons of butter in a pan and put in on low flame , the moment the butter begins to melt add two tablespoons of crushed garlic.

stir fry on low flame till the garlic...

......turns golden .

Add one cup of thick spinach puree ( I just steamed a big bunch of spinach leaves by giving just one whistle in the pressure cooker without adding any water , squeezed out any excess liquid and pureed it after it cooled down).The result is this thick paste.

stir fry for about a minute and then add about three to five tablespoons of tomato ketchup ( I added the home made ketchup which I have stored in the refrigerator since the day I put it on the blog).

Since all the ingredients are precooked we need not cook any further, just a little stirring on low flame to mix all the things well.

Add the pasta into the pan.

...and  toss it till the sauce coats the pasta well.Add salt to taste ( do remember that we have already added the salt to the boiling water and the ketchup also a fair amount of salt ),  half a teaspoon of black pepper powder and two pinches of nutmeg powder.

Transfer the pasta into a  microwave safe dish and sprinkle some grated cheddar on top.

you can skip this part if you like or add as much cheddar as you like...all to your own personal choice. My kids love cheese so I put lots of it.

warm it in the microwave before serving and the melted cheddar cheese will look delicious and add to the taste as well.

You could  do a bit of a variation to the same recipe by making a thick white sauce and adding the spinach puree and omitting the tomato sauce and mixing the sauce with pasta of you choice and baking for about twenty minutes at 180 degrees.