Pasta in white sauce with lots of veggies

Wheat pasta in a creamy white sauce, loaded with crunchy vegetables.

Ingredients for the vegetables

• Broccoli: 1/2 cup
• Green zucchini: 1/4 cup
• Red, green and yellow bell peppers (shimla mirch), cut into cubes: 1/2 cup
• Baby corn: 1/4 cup
• Onion, cut into cubes: 2 tsp (optional)
• Fresh corn kernels: 1/4 cup
• Green peas: 2 tsp
• Salt: 3/4 tsp, or to taste
• Olive oil: 2 tsp
• Red chilli flakes: 1 tsp
• Black pepper: 1/2 tsp
• Basil leaves: 7–8
• Wheat pasta: 1 cup (any type of pasta can be used)
• Grated cheese: 1/4 cup (optional)

Cooking the vegetables

Cut all the vegetables as shown in the picture. Heat the olive oil in a heavy-bottomed pan. Add the vegetables one by one, stirring. Cover and cook for 5 minutes. Do not overcook them; let them stay crunchy. Add the salt, red chilli flakes and black pepper, mix well and set aside. Tear the basil leaves by hand over the vegetables.

Ingredients for the white sauce

• Wheat flour: 2–3 tsp
• Butter: 1 tsp
• Milk: 2 cups
• Salt: 1/2 tsp, or to taste
• Coarsely ground black pepper: 1 tsp
• Mixed herbs: 1 tsp

Making the sauce and pasta

1. Melt the butter in a heavy-bottomed pan. Add the wheat flour and sauté for 2 minutes on low heat. The colour should not change.
2. Add the milk a little at a time, whisking continuously. The sauce should be smooth, without lumps. Add as much milk as needed for the consistency you like.
3. Add the salt, black pepper and mixed herbs and mix well.
4. Add the cooked pasta and the half-cooked vegetables to the white sauce and mix well.

Garnish with grated cheese and serve this delicious pasta hot.

Home made delicious pizza

Delicious homemade pizza, from the dough to the sauce, loaded with vegetables.

Ingredients for the pizza dough

• All-purpose flour (maida): 1 1/2 cups
• Whole wheat flour: 1/2 cup
• Active dry yeast: 1/2 tsp
• Salt: 3/4 tsp
• Sugar: 1/2 tsp
• Warm water: 1 cup
• Olive oil: 2 tsp
• Mixed herbs: 1 tsp (optional)

Making the dough

1. In a large bowl, mix the sugar and warm water.
2. Add the yeast and do not stir.
3. After 10–15 minutes, when the mixture becomes frothy, add the salt, olive oil and mixed herbs.
4. Slowly add the maida and whole wheat flour and fold in gently. A sticky dough will form.
5. Cover and leave for 1 hour; it will double in volume.
6. Knead gently and leave again for 15–20 minutes.

Pizza toppings

• Chopped spinach: 2 cups
• Grated carrot: 1 cup
• Sliced green capsicum: 1 cup
• Paneer: 15 cubes
• Sweet corn: 1/2 cup
• Onion, cut into cubes: 1/2 cup
• Tomato slices: 1/4 cup (optional)
• Walnuts: 1/2 cup
• Cheese: 1 cup

You can use any vegetables you like.

Ingredients for the pizza sauce

• Fresh tomatoes: 5 (or 1 cup chopped)
• Onion: 1 medium
• Garlic: 3–4 cloves
• Basil or coriander: 2 tsp
• Dried herbs: 1/2 tsp
• Olive oil: 1 tsp
• Sugar: 1/2 tsp
• Salt: to taste

Making the sauce

1. Cook the tomatoes in boiling water for 2 minutes. Let them cool, then grind them in a mixer. Do not make a fine paste.
2. Grind the onion and garlic.
3. Heat the olive oil in a heavy-bottomed pan. Add the onion and garlic paste and sauté for 2 minutes.
4. Add the tomato paste, salt, sugar, basil or chopped coriander and dried herbs. Simmer for 3–4 minutes, adding 2–3 tsp of water if needed.

Assembling the pizza

1. Divide the dough into 4 equal parts and press each one into a pizza base in a pan.
2. Spread pizza sauce on each base and add the toppings you like. Add grated cheese generously.
3. Bake in the oven at 180°C for 15–20 minutes.

This recipe makes 4 small (6-inch) pizzas.

Garlic Bread in Cooker

No oven? No problem! This garlic bread is baked in a pressure cooker.

Ingredients

• Fine suji: 1/2 cup
• All-purpose flour (maida): 1/2 cup
• Salt: 1/4 tsp
• Dry yeast: 1/2 tsp
• Sugar: 3/4 tsp
• Warm water: 1 1/4 cups
• Minced garlic: 1/4 tsp
• Mixed herbs: 1 tsp (optional)
• Olive oil: 3 tsp

Method

1. Put the dry yeast and sugar in a bowl.
2. Add 1/4 cup of lukewarm water and mix.
3. Set aside for 15 minutes.
4. You will see bubbles, and the mixture will become fluffy.
5. In a large bowl, put the suji, maida, salt, mixed herbs, garlic and olive oil.
6. Mix well and add the yeast mixture.
7. Make a soft dough with the remaining warm water, and cover the bowl with plastic wrap or a lid. Let it rest for 2 hours.
8. After 2 hours, the dough will have doubled in size.
9. Place the dough in a greased tin and leave it for another 15 minutes.
10. Preheat the pressure cooker with the stand inside on medium heat for 5 minutes, without the whistle.
11. Place the greased tin on the stand and bake the bread for 30 minutes: 10 minutes on medium heat, then the rest on low heat.

Enjoy the bread at breakfast or as an evening snack.