Risotto Marinara (Pasta with Rice)

Recipe of Risotto Marinara (Pasta with Rice) 

This is an Italian Recipe. This is a combination of spicy pasta with rice. This recipe is a three step process.
Step 1: Prepare "Risotto Rice"
Step 2: Prepare "Marinara sauce"
Step 3: Decoration


First let's prepare "Risotto Rice".

Risotto Rice

Ingredients

1. 1 tbsp Butter
2. 2 Onions, chopped
3. 1 cup Capsicum, chopped (You can take mixture of Red, Green & Yellow capsicums also)
4. 1 cup Boiled sweet corn
5. 2 cups cooked rice
6. 1 tsp Peprika
7. 1 tsp Oregano
8. 1 tbsp Processed cheese, grated
9. Salt to taste

Method

1. Take a pan and heat the butter in it. Add chopped onions and fry till it become pinkish.
2. Add chopped capsicum and mix it. Cook for a while.
3. Add boiled sweet corn, cooked rice, salt, paprika and oregano. Mix well.
4. Add grated processed cheese and mix well.
5. Risotto rice is ready.

Marinara sauce

Ingredients

1. 3 tbsp Olive oil
2. 1tsp Garlic, chopped
3. 3 tbsp Carrot, grated
4. 1 Tomato, finely chopped
5. Tomato puree of 3 tomatoes
6. 3 tbsp Tomato ketchup
7. ½ tsp Oregano
8. 1 tsp chilli flakes
9. 2 Cinnamon Leafs (Tamalpatra)
10. 1 cup pasta
11. 2 tbsp Cheese spread
12. Salt to taste

Method

1. Take a pan and heat the olive oil in a pan. Fry finely chopped garlic and onion in it.
2. Add grated carrot and mix well.
3. Add finely chopped tomato and cook for a while.
4. Add tomato puree. (Puree recipe- Blanch 3 red tomatoes, remove the skin, beseeded them and blend to make smooth puree.)
5. Add oregano, chilli flakes, Tamalpatra, boiled bow pasta and salt. Mix well. 
6. Put off gas. Remove the tamalpatra. Add tomato ketchup and mix well.
7. Add cheese spread.

Decoration

Ingredients

1. 2 Parboiled potatoes 
2. Few slices of red and green capsicum
3. Oregano
4. Salt to test

Method

1. Put 2 pealed potatoes in a microwave proof bowl. Full with water. Cook for 5-7 min in Microwave. 
2. Take out potatoes from  Microwave and put them in cold water.
3. Now make slices from parboiled potatoes. Sprinkle salt and oregano on both the sides.
4. Arrange risotto rice in greased baking dish making hollo in a centre. Put pasta in the center. Put potato slices in-between rice and pasta. 
5. Put capsicum slices as shown in Image 1. 
6. Beck this dish in a preheated oven for 5 minutes at 250 degree celcius.

Risotto Marinara is ready to serve. Enjoy it. 

Images of Preparation

Image 1

Khichu - "Papdi no lot"

Recipe of Khichu step by step with pictures

Khichu - "Papdi no lot"

Khichu is very famous gujarati snack, a simple gujarati dish of rice flour cooked with spices. It is very easy and quick to cook. Khichu gets generally ready within 15-20 mins and everyone likes it.  

Ingredients

1. 1 cup Rice flour
2. 1 tsp Cumin seeds (Jeera)
3. ½ tsp Carom seeds (Ajwain)
4. 2 Green chillies , splitted
5. Salt to taste
6. ¼ tsp Soda bicarbonate
7. Oil to serve

Method

1. Take a thick pan.
2. Boil 2 cups of water ie. The double amount of water as compare to rice flour in a thick pan.
3. Add cumin seeds, carom seeds, green chilies, salt, soda bicarbonate and leave the pan till water starts boiling. (See Image 1)
4. Put off gas flame. Add rice flour slowly mix well and keep stirring till that lumps disappears. (See Image 2, 3)
5. Cover it with lid and put it in a pressure cooker for 3 whistles. (See Image 4)
6. After taking out of cooker, mix well such a way the mixture looks like a dough.
7. Now khichu is ready to eat.
8. Serve hot with raw oil and methi masala or shingdana chutney. (See Image 5)

Images of Preparation

Image 1

Image 2

Image 3

Image 4

Image 5

Puran poli

Recipe of Puran poli step by step with pictures

Puran poli is prepared on any festive occasion in Gujarat as well as Maharashtra. Puran poli is one of the favourite dishes for all. In Maharashtra puran poli is made from chana dal while in Gujarat it is made from toovar dal. The stuffing is known as puran and the outer cover is known as poli.

Ingredients

For  puran (stuffing)

1. 1 cup Toovar (arhar) dal
2. 1 cup Jaggery (gud)
3. ½  tsp Cardamom (elaichi) powder 
4. A pinch (1/4 tsp) of Nutmeg (jaiphal) powder
5. 1 tbsp Ghee

For  Dough 

1. 1 ½ cups whole wheat  flour (gehun atta)
2. 1 tbsp oil

Method

1. Boil the dal with enough water in pressure cooker.  (See Image 1)
2. Drain excess water and mesh the dal lightly.
3. Heat dal in a non-stick pan (kadhai), add the ghee and jaggery, mix well and cook on a medium flame.  Stirr continuously till the mixture become thick.
   (See Image 2,3,4)
4. Add cardamom powder, nutmeg powder and mix well. (See Image 5)
5. Cool the mixture and make small balls from it. (See Image 6)
6. Making of dough – mix oil with whole wheat flour add enough water and knead into soft smooth dough.
7. Take lime sized ball from the dough . Roll into a 4” round.
8. Place a ball of  filling in the center of  the rolled dough and bring the end  the edges of  the  dough to the center on top of the filling, pinch them together and then press it down.  (See Image 7, 8, 9, 10)
9. Roll it out carefully to  a 6”round using a little wheat flour. (See Image 11)
10. Now cook it on a Tawa (griddle) till it turns golden brown on both the sides. (See Image 12)
11. Apply a tsp ghee all over it and serve hot in meal. (See Image 13).

Images of Preparation

Image 1

Image 2

Image 3

Image 4

Image 5

Image 6

Image 7

Image 8

Image 9

Image 10

Image 11

Image 12

Image 13