## Ingredients

- Farfalle pasta 2 cups
- White Alfredo sauce 1 cup
- 4-5 Garlic cloves finely chopped
- 1/2 onion small chopped 
- 1/4 cup of small chopped Carrots
- 1/4 cup of small chopped Mushroom
- 1/4 cup of small chopped Bell pepper(different colored one will be great) 
- 1/4 cup frozen or fresh corn kernels
- 1/4 cup frozen or fresh green peas
- Thin and Long Sliced Onion
- Thin and Long Sliced Cabbage
- Thin and Long Sliced Bell Peppers( Capsicum)
- 1/2 cup of grated Mozerella cheese
- 1/2 teaspoon of Black Pepper powder
- 1 Tablespoon of Vegetable seasoning
- 1/2 Teaspoon red chilli flakes
- Butter
- Olive Oil(optional)
- Salt according to taste

## Preparation

- Boil water in a large pot 
- Add half spoon of salt to the water 
- Add the Farfalle pasta to it and stir once. Keep it on boil for 8-10 minutes.
- When the pasta is tender drain the water. Keep the water for use when your recipe is too dry.

## Steps

- In a skillet or pan add 2 table spoon butter.
- Add chopped garlic to it.
- After one minute, add the chopped onions and carrots.
- Add other chopped vegies after 2 mins and saute everything well
- Add salt, black pepper powder, red chilli flakes, vegetable seasoning give it a good mix
- Take out the vegies in a plate 
- In the same pan add 1 teaspoon of olive oil or butter
- Add 1 cup of alfredo sauce to it and cook it for 2-3 minutes.
- Add the cooked veggies to it now and mix well
- Now add the cooked pasta to it and mix well. You can add the water from pasta to make it thinner as per your choice.
- Cook until the pasta is perfect tender as per your choice. Generally 3-4 minutes.
- Add grated Mozerella cheese now and mix again gently.
- Your Farfalle Pasta with Alfredo sauce is ready.

Creamy-Bow-Tie-Pasta 

Creamy and mouth watering Farfalle Pasta also known as Bow Tie Pasta with Alfredo sauce or white sauce

Farfalle Pasta with Alfredo sauce

## INGREDIENTS:
- Gnocchi 2 cups
- 1/2 Cup finely chopped Bellpapers
- 1/2 Cup finely chopped Paneer(Indian Cottage cheese)
- 2 tablespoons Butter
- 2 teaspoons Olive oil
- 1 Tablespoon minced Garlic
- 1 Tablespoon finely chopped Onion
- 1 cup Tomatoe paste
- 2 Tablespoon Butter Chicken Sauce
- 1/2 cup tomato sauce
- 1 Tablespoon vegetable seasoning
- 1/2 Teaspoon Cumin powder(optional)
- 1/2 Teaspoon Turmeric powder(optional)
- 2 Tablespoons cooking cream
- 1/2 Teaspoon Kashmiri Chilli powder( it adds a good red color)
- 1/2 Teaspoon Salt or according to taste
- 1/2 Teaspoon Crushed Black Pepper or according to taste
- 1/2 cup grated Mozerella cheese
- 1 Tablespoon chopped Coriander 

## Preparation
- Boil the Gnocchi in a deep vessel as per instruction on pack.
- Drain the water when done and keep the water for use in making our Gnocchi sauce.

## Steps
- Take a heavy bottom pan heatit on low to medium heat. 
- Add the butter and oilive oil to it.
- Add chopped Garlic, chopped Onion 
- Add chopped Bellpepper and chopped Paneer(optional)
- Saute for 4 to 5 minutes on medium heat.
- Add turmeric powder, Kashmiri red chilli powder, Cumin powder, Salt, crushed Black pepper and stir well
- Add the tomato paste and mix well
- Add Butter Chicken sauce and mix well
- If the sauce is getting dry you can add the drained water to it and mix well
- Add cooking cream
- Add grated Mozerella cheese 
- Now add the boiled Gnocchi and mix well with Sauce
- Adjust the consistency by mixing more water(preserved drained water)
- Sprinkle chopped coriander and mix well
- Serve with Garlic Bread 

Gnocchi in Red Sauce

A cheesy and creamy Gnocchi recipe where there is a perfect fusion of Italian and Indian taste. It's quick, easy and a perfect dish for a weekend night or while entertaining Guest.nd ready in just 30 minutes.

Italian Gnocchi with Indian Red Sauce

## INGREDIENTS

-  2 large Portebello Mushrooms 
- 1/2 cup grated Mozarella cheese
- 1 Tablespoon of vegetable seasoning

## STEPS

- Wipe the Mushroom with damp clooth to wipe out any impurities.
- Cut the stem out of the mushroom and place it inside of it.
- Fill the Mushrooms with one part of the grated Mozerealla cheese. 
- Sprinkle the vegetable seasoning on the Mushrooms
- Add the rest of the cheese on it
- Cover the pan and cook the mushroom on a low heat until the cheese melts.
- Your slow cooked cheesy Portebello Mushrooms are ready.

Tip: You can sprinke chilli flakes or ground black pepper on mushrooms as per your taste.


Baked Cheese Mushroom

Large Portobello Mushrooms filled with creamy Mozzarella cheese and vegetable seasoning slow cooked without oven.

Cheesy Pan fried Portobello Mushrooms

## INGREDIENTS:
- Cooked rice 2 cups
- 1 Red Onion medium sized. 
- 1/2 Cup Cauliflower florets
- 1/2 Cup Red Onion medium sized.
- 1/4 Cup Beans
- 1/4 Cup Carrots
- 4 Green chillies.
- 2 Tea spoon Ghee/Clarified Butter
- 1 Tea spoon Cumin Seeds
- 1 Tea spoon Garam Masala powder
- 1 Tea spoon chopped Coriander leaves
- Salt as per taste

## Preparation
- Finely chop the onions
- Chop the green chillies into fine pieces.
- Chop all the vegetables in small cubes

## Steps
- Make rice of your preferance, I would suggest Basmati or plain par-boiled rice.
- Heat Ghee in  a pan 
- Add Cumin seeds to spultter
- Add chopped onion and the chopped chillies to it
- When the onion is translucent, add the chopped vegetables to it and saute for 4-5 minutes
- Add the cooked rice to it and add salt to taste. Mix well.
- Cover the lid for 3-4 mins and keep the flame low to medium.
- Open the lid and give it a good mix.
- Add Garam Masala Powder and chopped coriander leaves. 
- Turn off the heat and let it be covered for another 2-3 minutes.


Veg Fried Rice

## INGREDIENTS

- 1 cauliflower medium
- 2 potatoes medium cut into slices or cubes
- 1 medium Onion
- 2 medium Tomato
- 1/2 teaspoon Cumin seeds
- 1/2 tablespoon Ginger-Garlic paste
- 2-3 Green chillies.
- 1/2 teaspoon Turmeric powder
- 1/4 teaspoon Red chili powder 
- 1 teaspoon coriander powder
- 3-4 teaspoons oil
- 1/4 teaspoon Garam masala powder
- 2 tablespoons chopped green Coriander leaves
- salt according to taste

## PREPARATION

- Cut the cauliflower into small florets.
- Cut the potatoes into slices or cubes
- Chop the onion and tomatoes
- Slit green chillies.
- Chop the Coriander leaves

## STEPS

- Heat 2 teaspoons of oil in a pan on medium heat. Add cauliflower florets and fry for 2-3 minutes and then add the sliced potatoes.
- Fry on medium-low flame for 8 -10 minutes till potatoes and cauliflower are 90 % cooked.
- Add 1-2 table spoons of oil in the same pan.
- Add cumin seeds in the and let them crackle for a few seconds.
- Add the onions and cook for 2 minutes till they change color.
- Add slit green chillies.
- Add the ginger-garlic paste and cook till the raw smell goes away( 2-3 minutes).
- Add the chopped tomatoes and cook for another 2-3 minutes.
- Turn the flame to medium to low.
- Add turmeric powder, red chilli powder, coriander powder.
- Add one or two table spoons of water if the mixture start to stick to the pan.
- Add the fried cauliflower and potatoes and mix well.
- Add half of the chopped coriander leaves and mix again.
- Cover the pan and let it cook on a medium flame for another 5-7 minutes.
- Sprinkle the garam masala and rest of the coriander leaves and cover the pan again. Turn off the heat. 

Aloo Gobi Fry

The Indian authentic Aloo Gobi ( Potato and Cauliflower Fry) is a vegan dish that has a unique spot in Indian Cuisine list in inside and outside India.

Aloo Gobi ( Potato and Cauliflower Fry)

## INGREDIENTS

- 4 Bitter Gourd Choped into thin rings
- 2 tablespoons Gram Flour (Besan / Chickpea Flour)
- 2 tablespoons Rice Flour
- 1 tea spoon Salt or add as per your taste
- 1 tea spoonRed Chili Powder
- 1 tea spoon Red Chili Powder
- 2 Cups of vegetable or Canola oil for frying

## PREPARATION

- Wash and cut the Bitter Gourd into thin circles.You can remove seeds as per your preference.
- Put the chopped Bitter Gourd in a mixing bowl.
- To the chopped Bitter Gourd, add all the ingredients mentioned above except the oil.
- Mix well.
- Sprinkle a few drops of water to coat the Bitter Gourd well with other ingredients. Use your hand to give it a really good coating.

## STEPS

- Heat oil in a heavy bottomed pan. 
- When the oil is hot, add one piece of the Bitter Gourd to it to check the oil.
- Place each piece of Bitter Gourd and drop in the hot oil.
- Turn the sides in 1 minute. And repeat the same until the rings are cripsy enough. 
- Enjoy with rice or roti, paratha or enjoy as a snack itself.

## TIPS

- You can chop the bitter groud and wrap in a kitchen towel and store in a box to freeze. This will save you time while preparing quick lunch or dinner next time.
- Do not add a lot of water to the mix, literally just one or two teaspoons of water sprinkeld will do.
- Add the Bitter Groud rings to the hot oil as per the size of your pan. Do not add more than capacity. Let them have enough space to float in oil.

Crispy Karela (Crispy BitterGourd)

Bitter Gourd Rings, a crispy, crunchy side dish made using Bitter gourd, gram flours and a few spices. Those who don't even like the bitterness of Bitter Gourd will fall in love with this one.

Crispy Bitter Gourd Rings

## Ingredients
- 1 Cup Tuar Daal 
- 1 Cup Chana Daal
- 2 Red Onions medium sized
- 1 Big tomato, finely chopped
- 4 Garlic cloves, finely chopped
- 1 inch ginger ( or Ginger garlic paste )
- 1 or 2 Green chillies, finely chopped
- Few curry leaves
- 1/2 Tea spoon Cumin seeds (Jeera)
- 1/2 Tea spoon Mustard seeds
- 2 Tablespoons Mustard oil or Vegetable oil
- 1 Teaspoon turmeric powder
- 1 Teaspoon red chilli powder
- Pinch of Hing
- Salt according to taste
- 1/2 Teaspoon Garam Masala powder
- 1 Tablespoon ghee 
- Finely chopped coriander leaves 

## Preparation
- Wash and soak the Chana daal and Tuar daal in lukewarm water for half an hour to one hour
- Boil or pressure cook the daal till it becomes perfect
- Add turmeric and salt to it while boiling
- Keep it aside when Daal is cooked.
- Finely chop the onions 
- Finely chop/grate the ginger, garlic 
- Finely chop the tomato

## Steps
- Add 1 table spoon mustard oil in a pan and put it on a medium heat for 2 minutes.
- Add cumin seeds and mustard seeds
- When it starts to splutter
- Add chopped onions and saute for  few minutes
- Add ginger and garlic and saute for few more minutes
- Add the green chillies and curry  leaves
- Add Hing, Red chilli powder, and Garam Masala powder
- Add chopped tomato
- Stir well and cover the lid, keep in the lower to medium flame for 3-5 mins
- Open the lid, stir well
- Add ghee and chopped coriander leaves and cover again
- Serve hot with Rice, Chapati or Naan or enjoy as soup.

Super Daal

Dhaba Style Daal or the rich lentil soup carries an authentic taste of India. Flavored with a blend of Indian spices and Ghee which delight your taste buds in a healthy way..

Dhaba Style Daal

## INGREDIENTS
- Cabbage – 750 gram
- Green Gram - 75 gram
- Shredded coconut - 1 cup
- Dry chilies - Qty 1
- Garlic - 15 cloves
- Black gram - 2 Tablespoons
- Mustard seeds - 2 Teaspoons
- Turmeric powder - 1 Teaspoons
- Mustard/any vegetable oil - 4 Tablespoons
- Salt as per taste

## PREPARATION : 
- Chop the cabbage into very fine pieces
- Heat a kadhai/pan and dry roast the green gram  till nice aroma comes in.
- Boil the dry roasted green gram for 5-10 mins with salt as per taste.
- When it starts boiling, add chopped cabbage, stir it properly and cover it with a lid.
- Turn the heat to medium to low and allow the mixture to cook properly.

## FOR TADKA
- Heat oil a pan, add cloves of pealed garlic and sauté till it becomes light brown.
- Add the black gram, mustard seed and dry chill .Allow spluttering.
- Add the boiled cabbage and green gram ( muga dali ) to it,stir it properly and cover with a lid for 1 min.
- And then at last add shredded coconut and stir it . Serve hot.

Cabbage with Coconut

Cabbage with Coconut (ବନ୍ଧାକୋବି ଆଉ ନଡ଼ିଆ ସନ୍ତୁଳା) is a Odia dish made with fresh chopped cabbage and grated coconut.

## Ingredients
- 1 cup Wheat Flour (Aata).
- 1/3 cup Gram Flour (Besan)
- 50gms Fenugreek leaves (Methi)
- 1 Red Onion medium sized.
- 4 Green chillies.
- 1 Inch Ginger
- 1 Tea spoon Ajwain seeds
- 1 Tea spoon Kasoori Methi
- 1 Tea spoon Ghee
- 1/2 Tea spoon Salt
- 1/4 Tea spoon Turmeric (Haldi)
- 1 pinch asafoetida (Hing)
- 1 Tablespoon Coriender chutney (optional)
- 1 Tablespoon Yogurt.
- Water to make the dough.

## Preparation
- Finely chop the Fenugreek leaves.
- Finely chop the onions and ginger
- Chop the green chillies into fine pieces.
- Mix all the ingredients (except water) and try making a dry dough for a few mins.
- Add water slowly, mix everything well and kneed to make a soft dough.
- Keep the dough covered with a wet cloth for 10-15 minutes before making paratha.

## Steps
- Make a few medium sized balls with the dough.
- Flatten the balls with a rolling pin. Dust some dry wheat flour as and when needed.
- Roll it to a circle.
- Place the rolled bread on the hot pan (tawa).
- Flip the roti, when the base is partially cooked.
- Spread some ghee on the partially cooked part of the roti.
- Flip the roti again when the other side is partially cooked.
- Spread the ghee again on this side.
- Press the edges of the roti with a spatula to make sure the edges are cooked well.
- Flip it once or twice to make sure that the roti is evenly cooked.
- Serve the roti with butter and chutney.

Methi Paratha

A paratha is a flatbread native to the Indian subcontinent, prevalent throughout India, where wheat is the traditional staple.

Hearty Indian Dinners: Delicious Recipes for the Whole Family | Page 4