Tuesday, May 20, 2008

Asparagus shitake mushroom pasta


1/2 pound pasta(spagetti is good, but any shape is fine)
1 bunch asparagus trimmed and chopped into 1 cm pieces
1 box shitake mushrooms , stems removed, caps sliced
1 big clove garlic crushed
2 shallots finely chopped
1/2 spoon italian seasoning

1 table spoon grated parmesan(optional)

salt and pepper to taste

4 table spoon Extra virgin olive oil

Boil pasta al-dente as per package directions and drain

In a wide pan heat oil in a medium flame add garlic and shallots together, saute till they become shiny, now add mushrooms, italian seasoning and saute till it becomes tender. Now add asparagus, it will get cook within 2-3 minutes. once the veggies are done, dump pasta into the veggies add salt , pepper and parmesan. Toss well.
Serve it warm with the side of a slice of foccacia bread

zucchini spring onion paratha

1 medium size zucchini shredded
1/2 bunch spring onion - only green parts finely chopped
1 spoon MDH parata masala
1/4 spoon black pepper
1.5 cups wheat flour
salt to taste

put all ingredients into a bowl and start kneading , since zucchini has lot of water, sometimes that may itself be enough for dough to form, but if needed add water in small amounts to make it reach the usual paratha dough consistency.

Now roll parathas, cook them in a pan and enjoy with maggie sauce or yogurt.