Chinese Takeaway Style Fried Noodles

Most people in abroad are fan of Chinese takeaways. Once in a week I eat in Chinese takeaway and I'm particular fan of their fried noodles they call it Lo mein, Chow mein, Stir fried noodles however I feel everything is same but they taste delicious.

Chinese Takeaway Style Fried Noodles

Ingredients
Good quality of dried noodles - 200 gms
Any kind of veggies( I used zucchini and carrots) - one of each
Spring onions - 3 nos
Eggs - 2 nos ( optional)
Soy sauce - 1 tsp
Oyster sauce - 1 tsp
Salt, white pepper and sugar to taste
Oil - 3 tsp

Fried Noodles

Preparation
1. Cook the dried noodles in salted boiling water for 3 mins or until cooked to *al-dente. Drain and set aside.
2. Whisk the eggs with pinch of salt. Make scrambled eggs in hot wok with 1 tsp oil and set aside.
3. Chop the veggies and both greens and whites of spring onions.
4. In a small bowl mix soy sauce, oyster sauce, 2 big pinches of sugar, 2 big pinches of white pepper and a pinch of salt.

Method
1. Heat oil in a wok or pan until smoking, add veggies to the pan and give a quick stir fry for few seconds.
2. Now add the scrambled eggs and boiled noodles to the pan and quickly stir fry.
3. Next add the prepared sauce, chopped spring onions to the pan and stir fry until everything is mixed well with noodles.
4. Serve hot immediatley.

Chinese Style Fried Noodles

Tips
1. *Al-dente means the noodles has to boiled until cooked but has to be firm.
2.If you are vegan omit adding eggs to the recipe.
3. You can add boiled and shredded chicken or cooked prawns to the above recipe.
4. If you have any kind of chinese sauce in your pantry just go ahead be creative and play with your sauce to make above recipe.
5. Tosted sesame oil is largely used in chinese cooking for stir fries but you can use sunflower oil, blended vegetable oil or canola oil. But extra virgin olive oils do not suit asian cooking.

Vegetable Kothu Noodles / Spicy Indian Noodles

Kothu Noodles

This idea pop up when I had some leftover noodles and was not in mood to make usual recipe. I make Kothu Idliyappam---> Click for recipe so gave same try with the noodles and tasted so good. If you have some leftover veg curry or chalna trying including in this recipe, you can also include scrambled eggs for egg kothu noodles or cooked shredded chicken for chicken kothu noodles. You can also try this recipe with Idiyappam or Rice Sevai

Noodles - 200gm pack
Mixed vegetables - 1 cup
Onion chopped - 1/2 no
Tomato chopped - 1/2 no
Curry leaves - few
Ginger & Garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Red chilli powder - 1 tsp
Curry or Garam Masala powder - 1 tsp
Salt to taste
Mint leaves chopped - few tbsp
Coriander leaved chopped - few tbsp
Cloves - 2
Cardamom - 1
Cinnamon stick - 1" piece
Oil - 2 tbsp
Water few tbsp

Vegetable Kothu noodles

Method
1. Boil noodles until tender (al dent), drain from water, rinse in cold water, apply 1 tsp oil and set aside.
2. Heat oil in a pan, add the whole spices and saute for few seconds, add chopped onion and curry leaves, saute until onions are soft.
3. Add ginger & garlic paste to the pan and saute until raw smell leaves.
4. Add the mixed vegetables to the pan and saute for a minute.
5. Now add the chopped tomatoes to the pan and cook until soft.
6. Next add mint leaves, red chilli powder, turmeric powder, garam masala powder and required salt, stir well for a minute on medium heat.
7. Sprinkle few tbsp water to the pan and cook until light gravy is formed.
8. Add noodles to the pan, increase heat to high and stir well so the noodles are coated with masala, break the noodles to tiny pieces with ladel and stir fry until dry.
9. Finally garnish noodles with chopped coriander leaves and serve hot with raita.

Spicy Indian Noodles

Gobi Masala Maggi Noodles Recipe / Cauliflower Maggi Masala Noodles

Cauliflower Maggi Masala Noodles

Ingredients
Cauliflower cut into tiny florets - 1 cup
Maggi masala instant noodles with given taste maker - 2 packs
Onion chopped small - 1 no
Tomato chopped small - 1 no
Ginger and Garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Red chilli powder - 1/4 tsp
Garam masala powder - 1/2 tsp
Curry leaves - few
Coriander leaves chopped - few tbsp
Cinnamon stick - 1/2"
Cloves - 2
Cardamom - 2
Oil - 2 tbsp
Salt to taste
Water - as per maggi noodles pack instructions + 1/4 cup

Gobi Masala Maggi Noodles

Method
1. Heat oil in a pan, add cloves, cinnamon and cardamom, sauté for few seconds. Add chopped onion and curry leaves, sauté for a minute until onions are soft.
2. Add ginger & garlic paste and sauté until raw smell leaves.
3. Add the cauliflower florets to the pan and sauté for a minute.
4. Now add the tomatoes to the pan and sauté until tomatoes are soft.
5. Next add the turmeric powder, red chilli powder, garam masala powder, maggi masala taste make and few pinch of salt to pan, sauté for few minutes.
6. Add 1/4 cup water to the pan, simmer and cook cauliflower covered for 2 minutes on medium flame.
7. Once cauliflower are tender, add required water to the pan as given per the maggi noodles pack instruction and bring to boil.
8. When it starts boiling, break and add the maggi noodles to the pan, stir and cook until maggi noodles are tender and water dried.
9. Garnish Gobi masala maggi noodles with chopped coriander leaves and serve.

Maggi Noodles Recipes

Manchow Fried Rice Recipe / Wangs Kitchen Restaurant Style Manchow Rice

Manchow Fried Rice Recipe

Ingredients
Basmati rice ( cooked al dent) - 2 cups
Capsicum thinly sliced - 1/2 no
Carrot julienned - 1 no
Cabbage thinly sliced - 1 cup
Spring onion greens chopped - few tbsp
Coriander leaves finely chopped - few tbsp
Ginger soy sauce - 1 and 1/2 tbsp
Ajinomoto - 1/4 tsp
White pepper & Salt to taste
Oil - 4 tbsp

Vegetarian Manchow Rice Recipe

Method
1. Heat oil in a wok, add capsicum, carrot and cabbage quickly stir fry for a minute on high heat.
2. Add rice to the wok and stir well.
3. Season the rice and veggies with ginger soy sauce, ajinomoto, white pepper and salt.
4. Stir well everything and garnish with coriander and spring onion greens. Serve hot with gravy sides.

Wangs Kitchen Restaurant Style Manchow Rice 

Chef's tips
1. If you do not have ginger soy sauce, grind 1" piece ginger with vinegar and extract it's juice, combine ginger juice extract with soy sauce.
2. For Chicken Manchow Fried Rice, dust 250 gms boneless chicken pieces in cornflour and deep fry
until cooked. Use the fried chicken pieces in the recipe.
3. For egg Manchow fried rice, beat 4 eggs with salt and pepper, make scramble out of beaten eggs
and use in the above recipe.

Noodles Cutlet

Noodles Cutlet Recipe

Ingredients
Boiled noodles - 1 and 1/2 cups
Spring onion whites chopped - 3 to 4 bulbs
Green chilli chopped - 2 nos ( seeds removed)
Fresh or frozen peas - 1/2 cup
Carrot minced - 1/2 cup
Chaat masala - 1 tsp
Spring onion greens - 3 to 4 stalks
Oil required

For white sauce
All purpose flour / Maida - 2 tbsp
Butter - 2 tsp
Warm milk - 1/2 cup to 3/4 cup
White pepper powder - 1/2 tsp
Salt to taste

Noodles Cutlet Recipe

Method
1. Microwave or boil minced carrot and peas for 3 mins and slightly mash the veggies with spoon.
2. To prepare white sauce, melt butter in a pan on low heat, when butter starts to melt and flour to the butter and fry until aroma of flour rises, now slowly add warm milk to pan and whisk quickly so no lumps are formed, season sauce with white pepper and salt, stir well until smooth and thick white sauce is formed.
3. Remove the pan with white sauce to the kitchen counter table and allow to cool.
4. Now add boiled noodles, slightly mashed veggies, chopped white onions, chopped green chilli, chopped onion greens and chaat masala to the white sauce, mix well everything with fingers to cutlet dough.
5. Divide dough into equal portions and flatten between palms.
6. Heat a tawa or griddle, place the prepared noodle cutlets on hot tawa and smear oil around each cutlet cook on both sides until golden brown and crisp.
Serve hot with tomato sauce.

Cutlet Recipe

Pasta Vegetable Stew

Pasta Vegetable Stew

This is a very mild and tasty side goes very well with buttered toast.

Ingredients
Macaroni ( or any short variety pasta uncooked) - 1 cup
Onion ( diced and separated to layers) - 1 no
Capsicum diced - 1 no
Carrot thinly sliced - 1 no
Fresh or frozen peas - 1/4 cup
Green chilli - 1 to 2 nos ( broken into half)
Cumin seeds - 1 tsp
Bay leaf - 1 no
Milk - 1/2 cup
Coconut milk - 1/2 cup
White pepper and salt to taste
Butter - 1 tbsp

Macaroni Stew

Method
1. Cook the pasta until 3/4th done in boiling water, drain cooked pasta, rinse in cold water couple of times, mix pasta with 1/2 tsp oil and set aside.
2. Heat butter in a pan, when butter starts to melt add cumin seeds and bay leaf. When cumin seeds splutter add diced onions, broken green chilli, carrot, peas and capsicum to the pan, toss the pan and cook veggies for a minute( veggies need not be fully cooked they should retain crunchiness).
3. Add milk to the pan, bring to boil. When milk and veggies starts boiling add 3/4th cooked pasta to pan and stir well. Season pasta with white pepper and salt and cook pasta in milk for 2 minutes.
4. Reduce pan heat, add coconut milk to the pasta in pan and simmer for minute.
Serve hot with buttered toast.

Chefs tips
1. For non vegetarian version you can use cooked and shredded chicken in the recipe and can increase heat with few more green chillies.
2. You also finally add boiled and sliced eggs to the pasta stew.

Soba Noodles Stir Fry

Stir fried Soba Noodles

Ingredients

Buckwheat noodles cooked - 1 cup

Mixed veggies - 1 cup

Sesame oil - 1 tsp

Peanut oil - 1 tsp

Light soy sauce - 1 tbsp

Red chilli flakes - 1 to 1.5 tsp

Sugar - 1/4 tsp

White pepper and salt to taste

Soba Noodles Recipe

Method

1. Peanut oil in a wok, add veggies and quickly stir fry for few seconds on high heat( let the veggie retain its crunchiness).

2. Toss in the cooked soba noodles into the pan, season with light soy sauce, red chilli flakes, sugar, pepper and salt.

3. Toss well the noodles on high heat and remove onto pan.

Buckwheat Noodles Recipe

Thai Noodles With Peanut Sauce

Thai Noodles

Ingredients
Noodles cooked - 2 cups
Veggies julienned of your choice - 1/2 cup
Peanut butter - 1/2 cup
Spring onion sliced both white and greens - 2 nos
Garlic minced - 2 nos
Ginger minced - 1/2" piece
Light Soy sauce - 1/4 cup
Oil - 2 tbsp
Red chilli powder - 1 tsp
Lemon juice - 1 tbsp ( optional)
Salt if required
Roasted peanuts and chopped coriander to garnish

Method
1. Place pan on medium heat, add oil and other ingredients except noodles to the pan, stir well and cook for a minute.
2. Add noodles to the pan and toss well until noodles is combined with sauce.
3. Sprinkle peanuts and chopped coriander over noodles and serve.

Adapted from here

Indian Style Egg Pasta with Olives

Egg and Olives Pasta Indian Style

Ingredients

Pasta shells – 2 cups

Pimento stuffed olives ( sliced) – 6 nos

Eggs – 4 nos

Onion minced – 1 no

Any veggie minced – 1 cup( optional to make it healthy)

Garam masala powder – 2 tsp

Red chilli powder – ½  tsp

Salt to taste

Oil required

Indian Style Egg Pasta

Method

1. Cook pasta shells in salted water until al-dent( almost cooked), drain the pasta, rinse in cold water, mix with 1 tsp oil and set aside.

2. Beat eggs with salt and pepper, make scrambled egg and set aside.

3.Heat oil in a sauce pan add onion and sauté for few minutes, add the minced veggie and sauté for few more minutes. Add red chilli powder, garam masala powder and required salt, stir fry for few seconds.

4.Now add the scrambles eggs, pasta and chopped olives to the pan and toss well.

5. Finally garnish with chopped coriander leaves and serve.

Vegetable Wonton Soup / Short Soup - Indian Chinese Recipe

Vegetable Wonton Soup

Ingredients for wonton wrap

All purpose flour / Maida – 1 cup

Butter – 2 tsp

Salt – ¼ tsp

Cold water as required

Ingredients for filling

Grated carrot – ¼ cup

Grated cabbage – ¼ cup

Grated tofu or paneer – 2 tbsp

Chopped spring onion whites – 2 tbsp

Dark soya sauce – ¼ tsp

Salt and Pepper to taste

Ingredients for soup

Vegetable stock – 5 cups

Light soy sauce – 1 tsp

Ajinomoto - pinch

Salt and Pepper to taste

Chopped green onions ( spring onions) - few tbsp

Vegetable Dumpling Soup

Method to make wontons

1.     Combine maida, butter and salt in a bowl. Rub the mixture with fingers until the flour resembles bread crumbs. Add water little by little to the flour mixture and knead to a smooth and tight dough. Wrap the dough in a plastic wrap and set aside for 10 mins.

2.     To make the filling. Squeeze the grated carrot and cabbage to drain any liquid from it. Combine squeezed and grated carrot, cabbage, tofu, chopped spring onion whites in a bowl, drizzle some soya sauce and sprinkle little salt and pepper. Mix everything well with a fork.

3.     Roll out the prepared wonton dough into thin sheet, dust with some flour and roll out.

4.     Cut the dough into equal sized squares.

5.     Fill each square with prepared wonton filling and seal the wonton edges with water. Seal it securely so the filling doesn’t come out while boiling.

Method to make Wonton Soup

1.     Add vegetable stock to a large pot and bring to boil, season with soy sauce, ajinomoto, salt and pepper. Simmer the stock on low heat, gently add the prepared wontons to the stock. Cover the pot with lid and let the wontons cook in the soup for 5 mins.( do not overcook the wontons in soup for longtime as they will get soaked in the soup and tear, then filling will drop all over the soup ).

2.     Add the wontons along with soup to the serving bowls, garnish with chopped spring onion greens and serve hot.

Broccoli Parmesan Pasta

Broccoli Spaghetti

Ingredients

Spaghetti ( cooked in salted water) – 2 cups

Broccoli florets ( par-boiled) – 1 cup

Garlic cloves ( minced) – 2 nos

Parmesan cheese ( grated) – ½ cup

Dried Red chilli – 2 nos

Butter – 2 tbsp

Salt to taste

Broccoli Parmesan Pasta

Method

1 1. Heat butter in a pan, when butter starts to melt add garlic cloves and red chili, sauté for few seconds.

2 2. Add par-boiled broccoli and spaghetti to the pan, toss well until butter is well coated. Sprinkle few pinch of salt if required.

3 3. Sprinkle parmesan cheese on the pasta and serve.

Broccoli Pasta

Singapore Prawn Noodles - Chilli Garlic Prawn Noodles

Singapore Noodles with Shrimp

Ingredients

Fresh Noodles - 400 gms

Prawns medium sized - 20 nos

Capsicum thickly sliced - ¼ cup

Capsicum finely chopped – ¼ cup

Onion thickly sliced - ¼ cup

Onion finely chopped - ¼ cup

Ginger minced - 1 tsp

Readymade Sweet chilli garlic sauce – ¼ cup or see below tips for homemade version

Sugar – ¼ tsp

Chilli powder / paprika – ¼ tsp

Salt – ¼ tsp

Peanut oil or Vegetale oil - 3 tsp

Singapore Prawn Noodles

Method

1. Marinate the prawns with sweet chilli garlic sauce, sugar, chilli powder  and salt for atleast 15 mins.

2. Heat 1 tsp oil in a wok, when wok is smoking hot add thickly sliced capsicum and onions, quickly stir fry for a minute to retain its crunchiness, remove onto a plate and set aside.

3. In the same pan heat 2 tsp oil, add chopped onions, capsicums and minced ginger stir fry for a minute.

4. Next add marinated prawns along with the marinate sauce to the onion mixture in the pan, add a tbsp of water and cook until prawns are done and sauce had slightly thickened.

5. Now add the noodles to the pan and stir fry until the sauce is well coated on the noodles.

6. Finally add the sliced sautéed onion and capsicum to the noodles, stir well and serve.

Chefs tips

1. I have used fresh noodles for this recipe, fresh noodles have chewy texture when compared to dried noodles. If fresh noodles are not available try substituting it with dried noodles. Cook the dried noodles al dente as per box instructions,  drain the cooked noodles,  toss with generous oil and set aside.

2. This recipe uses store bought sweet chilli garlic sauce you can replace it with homemade chilli garlic sauce. Soak 4 to 5 kashmiri red chilies and 2 to 3 peeled garlic cloves in ¼ cup boiling water for 5 mins, drain the soaked chilli and garlic and grind to smooth paste with 1 tsp vinegar and 2 tsp sugar.

3. When using homemade chilli garlic sauce for this recipe mix 1 tsp corn-flour diluted in 2 tbsp cold water to the homemade sweet chilli garlic sauce.

Chilli Garlic Prawn Noodles

Mushroom Lasagna - Vegetarian Meatless Lasagna Recipe

Mushroom Lasagna Recipe

Ingredients
Lasagna sheets - 250 gms
Canned mushroom - 1 can
Celery minced - 1/4 cup
White onion minced - 1/4 cup
Roma tomatoes - 5 nos
Peeled and crushed garlic - 2 nos
Dried oregano - 2 tbsp
Sugar and Salt to taste
Parmesan cheese - 2 cups
Olive oil - 4 tbsp
Fresh chopped Basil and Parsley - 3 tsp each

Vegetarian Lasagna Recipe

Method to make mushroom sauce
1. Cook lasagna sheets al-dent as per boxed instructions, spread little oil to the cooked lasagnas and set aside.
2. Drain the canned mushrooms from brine, wash mushroom in water and drain again, thinly slice the mushroom and set aside.
3. Blanch tomatoes in hot water for 8 to 10 mins or until tomatoes skin slightly cracks.
4. Remove blanched tomatoes from hot water, allow tomatoes to cool and remove its skin.
5. Puree the blanched and peeled tomatoes along with garlic in a blender.
6. Heat oil in a pan, add minced onion and celery, saute on low heat for 2 mins.
7. Now add the thinly sliced mushrooms to the pan and saute for few seconds.
8. Add ground tomato puree, chopped parsley, chopped basil, dried oregan, sugar and required salt to the mushroom mixture in the pan, stir everything well and cook on low heat for 5 to 6 mins until sauce thickens.
9. Once sauce thickened, remove from heat and allow to cool.

Parmesan Mushroom Lasagna

Method to make lasagna
1. Take a non stick loaf pan or lasagna pan, spread mushroom sauce mixture at the bottom of pan.
2. Next place a layer of cooked pasta sheet over top of sauce.
3. If there are any gaps found, cut some pasta sheet into strips and layer on the gap.
4. Again spread mushroom sauce mixture over cooked pasta sheet.
5. Generously sprinkle parmesan cheese over mushroom sauce and top it again with pasta sheet.
6. Continue the same process with rest of pasta sheet, mushroom sauce and parmesan cheese.
7. The final top layer of lasagna should be generously layered mushroom sauce and parmesan cheese.
8. Pre-heat oven at 200°c and place the loaf pan filled with lasagna in the middle rack of the oven.
9. Bake the lasagna for 8 to 10 mins or until top layer of cheese turns golden and bubbly.
Serve hot

Chef's tip
You can substitute freshly chopped parsley and basil with dried ones

Quick Mushroom Lasagna

Chow Mein Vegetable Noodles Recipe

Chow Mein

Ingredients

Boiled Noodles- 2 cups

Cabbage shredded- 1/2 cup

Carrot cut into strips- 2 nos

Capsicum cut into strips- 1 no

Garlic minced- 2 clove

Ginger minced- 1/2" piece( optional)

Spring onion whites chopped- 2 bulbs

Spring onion greens chopped- to garnish

Soya sauce- 2 tsp

Green chilli sauce- 1 tsp

Ajinomoto- 1/4 tsp

Salt and White Pepper to taste

Oil- 2 tbsp

Vegetable noodles recipe

Method

In a large pan heat oil, add the vegetables, minced garlic, minced ginger, spring onion whites and toss for few seconds. Reduce heat and add soya sauce, green chilli sauce, ajinomoto, salt and white pepper to vegetables and toss well.

Add the boiled noodles to tossed veggies and mix well again. Garnish with spring onion greens and serve.

Hakka Noodles

Hakka Noodles Recipe

Ingredients

Boiled plain noodles- 2 cups

Red chilli oil- 2 tsp

Cabbage shredded- 1/2 cup

Capsicum cut into strips- 1 no

Carrot cut into strips- 2 nos

Spring onion whites chopped- 4 bulbs

Spring onion green chopped- 1/2 cup

Ajinomoto( MSG)- 1/2 tsp

Oil- 2 tbsp

Salt and White Pepper to taste

Chinese Noodles

Method

Toss the boiled noodles with red chilli oil and pinch of salt, set aside.

In a large pan heat oil, add the vegetables, spring onion whites and quickly stir fry for few seconds. Add the boiled noodles and toss again for a second. Season the noodles with ajinomoto, salt and white pepper. Finally add spring onion green to noodles, mix well and transfer Hakka noodles onto plate. Serve hot.

Hakka Noodles

Tips

Do not cook the vegetables too long, short cooking will keep vegetables crunchier.

Always boil the noodles until 3/4th cooked( al-dent). Drain the noodles completly in a colander and toss with 1 tsp oil. Otherwise the noodles will turn too soft and sticky.

Spring onion Maggi noodles- Maggi noodles recipe

Spring onion maggi masala noodles

Ingredients

Maggi masala noodles- 2 packs

Spring onion/ Scallions( chopped)- 4 blubs along with greens

Cumin seeds- 1/2 tsp

Chaat masala powder- few pinch

Oil- 1 tsp

Maggi noodles recipe

Method

Heat 1 tsp oil in a pan, when hot add cumin seeds and allow to splutter. Add chopped spring onion whites( bulbs) and saute for 2 secs. Now add water to the pan as per maggi noodles pack instructions. Bring the water to boil, add tastemaker and noodles cake. Stir well and cook for 2 mins until noodles are tender and water is absorbed. Remove pan from heat and immediately mix in the spring onion greens to the maggi noodles. Serve hot spring onion maggi noodles sprinkled with chaat masala on top.

Veg Pasta Italiano Red/ Tomato Pasta Domions India style - Restaurant Pasta Recipes

This is Domions India style pasta recipe. Bow tie pasta tossed with olive oil, aromatic italian herbs, exotic veggie and with generous amount of flavourful Italian red tomato sauce. For non vegetarian pasta Italiano red, top with marinated grilled chicken.

Tomato Pasta

Ingredients

Bow tie or Penne Pasta cooked- 2 cups

Home made easy tomato sauce for pasta---click for recipe- 1 cup

Chopped olives- 1/4 cup

American sweet corn- 1/4 cup

Onion thickly sliced- 1/4 cup( optional)

Shredded cheddar cheese- 1/2 cup

Parmesan cheese- 1/4 cup( optional)

Olive oil- 2 tbsp

Dried oregano( or parsely, basil)- 1 tsp

Restaurant Italian Pasta

Method

Boil pasta with enough salt until aldente( firm) as per box instructions.

Heat oilve oil in a sauce pan on low heat, add cooked pasta, oregano and home made tomato sauce, sweet corn, chopped olives, Parmesan cheese, cheddar cheese to the pan. Toss well and serve.

Or

Heat oilve oil in a sauce pan on low heat, add cooked pasta and oregano, toss well and place on plate. Pour generous amount of home made tomato sauce on pasta. Garnish with sliced olives, sweet corn and generous cheese.

Tomato sauce for Pasta/ Pizza

Learn how to make home made easy tomato sauce for Italian  pasta or for pizza.

Tomato sauce for pasta/ pizza

Ingredients

Tomatoes large- 6 nos

Tomato sauce/ ketchup- 1/4 cup

Onion medium minced- 2 nos

Garlic cloves- 4 nos

Dried Oregano- 2 tbsp

Sugar- 1 tbsp( +/-)

Salt to taste

Olive oil- 4 tbsp

Easy pizza/ pasta sauce

Method

Blanch tomatoes, allow to cool and remove its skin. In a blender or mixer, grind together blanched tomatoes, garlic cloves, oregano, tomato sauce, sugar and salt to smooth puree. In a large sauce pan heat olive oil on low flame, add minced onion and saute until onions are transparent. Add the pureed tomato mixture to the onions, check the seasoning and cook the tomato puree on low flame for 20 to 30 mins until thickens.

For italian red pasta

Serve prepared tomato sauce hot over pasta topped with parmesan cheese or cheddar cheese.

For italian pizza

Cool the tomato sauce, spread over pizza base top it with veggi, cheese and meat of your choice.

Tips

This tomato sauce for pasta/ pizza can be stored for an week when refrigerated.

Home made tomato sauce

Paneer Pasta Recipe.

I'm very fond of eating pasta and I try lots of Indian Pasta versions to suit my family's taste buds. This Spicy Paneer Pasta is my family's favorite, pasta with spicy paneer sauce blends well and makes a delicious pasta meal. I had used minimal ingredients to prepare this Indian style pasta in few mins with delicious taste.

Paneer Pasta Recipe

Ingredients

Pasta- 340gms(1 box) ( I used rainbow rotini pasta)

Paneer- 250gms( Indian cottage cheese)

Onion large sliced- 1no

Tomato medium chopped- 3nos

Garlic cloves sliced- 4nos

Ginger and Garlic paste- 1tbsp

Red chilli powder- 1tsp + 1tsp

Everest Tandoori powder or Garam masala powder- 1tbsp

Coriander powder- 1tbsp

Salt to taste

Oil- 4 tbsp

Chopped coriander leaves and finely chopped tomato to garnish.

Spicy Paneer Pasta

Method

Cut the paneer into bite size pieces. In a small bowl mix ginger and garlic paste, tandoori masala powder, 1 tsp red chilli powder and 1/2 tsp salt. Marinate the paneer cubes in the prepared masala for 5 mins. By the time cook the pasta till al dente( firm) with little salt as per box instructions. 

Heat 2 tbsp oil in a pan when hot fry the marinated paneer pieces until slightly browned. Drain the roasted paneer pieces and set aside. In the same pan add 2 tbsp more oil, add the sliced onion and garlic fry on medium heat until onion turn brown. Now add the chopped tomatoes, 1 tsp red chilli powder, coriander powder and saute till tomatoes are cooked and tender. Add the fried paneer cubes to the tomatoes and add 1 tsp salt and few tbsp water. Cook for few mins until slight gravy is formed. Add the cooked pasta to paneer gravy and toss well without breaking paneer cubes. Finally add chopped coriander and chopped tomatoes. Toss well pasta again and serve hot.

Indian Pasta recipe with Paneer