…nsfer immediately to another container along with the juices of the opened shell. After all the shells are opened then strain the juice & keep aside. Wash the shells quickly so that if there is any sand it will get cleared.The top of the open shell may have some loose shell stuck so as soon as you open the clam remove the loose shell & discard. This is very important because you do not want to bite into bits of shell while eating. This p…
…some chicken. The choice is unlimited! 😀 Ingredients : 200 gms. dried Mini Shell Pasta (Conchigliette) Boiled & shredded Chicken as needed (optional) Fresh Basil & Walnut Pesto as needed 150 gms. grated Parmesan Cheese or Processed Cheddar Knob of Butter Olive Oil as needed Salt & Pepper to taste Procedure : Bring a large pan of salted water to the boil. Add the mini shells and cook as per packet instructions. Drain the pasta al dente…
This shell pasta in mushroom sauce is so creamy, smooth & loaded with cheese. The fresh herbs & olives make it tasty & flavorful. If you like one pot meals then this satisfying one bowl wonder would surely make you relax & enjoy the goodness of Italian pasta in a very short time. So here is the recipe to be enjoyed maybe with some fresh garlic bread or bread rolls… 😀 Ingredients : ½ packet Shell Pasta (boiled) 10 Button Mushrooms…
…the Tiger Prawns : Wash the tiger prawns without removing the head & shell. Devein the prawns but retain the shell, tail & head. Slit the prawns deep enough but making sure that they are not split into two halves. The entire body, shell, tail & head should be intact. Rinse the prawns quickly once again & marinate with very little salt, turmeric, ½ tsp. ginger paste, 1 tsp. garlic paste, 2 tbsps. lime juice & keep as…
…stry dough with cling film and refrigerate for ½ hour. Preparation of Tart Shell: Divide the pastry dough into two balls of dough. Roll out the one ball of pastry dough and cut to fit into the tart mould. Refrigerate the prepared tart shell until baking time. Roll out the other ball of dough into a disc / chapati and cut strips with a plain or serrated pastry cutter or knife. Place the strips on a baking tray and refrigerate. Assembling the Baath…
…to knead the dough Vegetable Oil for deep frying Assembling the Tuvar Cone Shells : Add ghee to the flour & mix well. Then add enough water to bind to a stiff smooth dough. Divide the dough into seven to eight portions & roll out each portion into a thin chapati; 15 cm. in diameter. Cut the chapati into four pieces. Put one tsp. tuvar filling on one side of each rolled piece & cover with the other end of the chapatti piece & seal t…
…ome olive oil so that they do not stick to each other. Make sure that each shell is separate.Let the pasta shells cool down. In a sufficiently large bowl, combine Paneer (Cottage cheese), Ricotta cheese, bread crumbs, ¼ cup Parmesan cheese, some dried/fresh Italian herbs, parsley/coriander & mix until well blended. In a large skillet, heat oil over med. heat; sauté onions until golden in color. Add finely minced garlic & then the chopped s…
…celebrate the joy of the Risen Christ (Easter) & springtime. The outer shell of the hard-boiled egg represents the sealed ‘Tomb of Christ’ & the cracking of the egg symbolizes ‘His Resurrection from the dead’. After 40 days of fasting & praying, it marks the end of Lent. Easter also means a new beginning… The oldest tradition is to use dyed or painted hard-boiled chicken eggs, but a modern custom is to substitute chocolate or plastic e…
…and freeze. To Freeze Pesto: Pour the pesto sauce in ice trays, top with olive oil, cover with cling film and freeze. Once frozen, remove the cubes, store in a zip loc bag, label with date and the weight of each cube of pesto and re-freeze. Thaw the required cubes of pesto when ready to use….
…t water till the water turns warm. Then cool them in some normal water. De-shell the eggs & make 4 vertical slits on each egg making sure you do not slice through the yolks & cut in pieces. Keep the slit eggs aside for further use. You may halve the eggs if you like it that way. Heat oil in a sufficiently deep pan till hot. Add the onions & saute them till soft & translucent. Transfer the fried onions from the pan to a food process…