Farfalle Pasta With Spicy Jalfrezi

Farfalle Pasta With Spicy Jalfrezi

The combination of Farfalle pasta and Jalfrezi is so tasteful and we can prepare it easily.Though Jalfrezi is not a new thing for food lovers but adding it with Pasta is quite unique and so delicious and i am very much sure that all health conscious people going to like it.

Its perfect for all age groups but it can be so beneficial for all moms whose kids prefer to have pastas but not vegetables. By this moms can make it possible for kids to eat all vegetable along with pasta.

Only we need to keep all ingredients ready. Probably the most time consuming activity in preparing this recipe is to chop the vegetables so have patience as vegetables are the healthy part. So lets begin to prepare yummy Farfalle with Spicy jalfrezi…

1 cup farfalle pasta
2 cups of chopped vegetables (carrot, baby corn, colored capsicum, beans, cauliflower, etc)
1/2 Cup of onions, sliced
1/2 Teaspoon cumin seeds
2 Tablespoon of oil
1 Teaspoon of coriander powder
1/2 Teaspoon of red chilli powder (adjust to taste)
1/4 Teaspoon of black pepper powder
1.5 Tablespoon of tomato paste
1/2 Teaspoon of garam masala
3 to 4 whole red chillies

Salt as per taste

1. To prepare jalfrezi pasta first of all prepare vegetables by washing, peeling, and chopping them.


2. Heat 3.5 cup of water in a big sauce pan and boil pasta Farfalle for about 8 to 10 minutes or until tender, stir occasionally. Drain and set aside.

3. Now heat oil in a pan and add the cumin seeds and whole red chillies. When they sizzle and turn darker brown, add the sliced onions.

4. Saute until the onions turn soft and a light golden brown. Then add all chopped vegetables and spices in it. Cook for 2 to 3 minutes.

5.Now add the tomato paste and mix well.

6.Top up with half cup of water and bring it to boiling level. Lower the flame and cover the pan until vegetables are cooked.

7.Take care and not to overcook them, the water should be lesser by now but if you find the gravy still watery, cook a bit longer leaving the pan open.

8.When the vegetables are cooked and the dish has the desired consistency, add Farfalle pasta, garam masala. Mix well and turn off the heat.


9.Now spicy farfalle is ready to be serve… Serve this with Your favorite sauce or as it is… Enjoy!!


Veg Pizza


**Veg  Pizza**


For the pizza bread base

1. All purpose flour = 1 cup.

2. Warm water = half cup.

3. Yeast = 1 tsp.

4. Sugar = half tsp.

5. Salt = half tsp.

6. Olive oil = 2 tbsp.

For toppings

1. Pizza sauce = 3 tbsp

2. Onion(wash & sliced) = 1.

3. Capsicum(wash & sliced) = 1.

4. Black olives (sliced)= 5-6

5. Grated mozzarella cheese = half cup.

6. Oregano leaves for seasoning.


Making the pizza bread:

1.  Add 1 tsp sugar in warm water.add yeast. stir and let the mixture sit at room temperature for 2 mins.

2. In a large bowl add  flour, salt, 1 tbsp olive oil and the yeast water and knead the dough into a smooth, springy ball.

3. Apply some olive oil all over the dough.

4. Cover loosely and let it ferment for 2-3 hours at warm place.

5. The dough will double up and nicely leaven.

Assembling the veg pizza

1. On a floured surface roll the dough and spread it over the greased oven tray.

2.  And now brush some olive oil on the pizza base, after 5 minutes, spread pizza sauce on the flattened base. Top with the veggies, some olive slices,capsicum and onion.

3. Spread the grated cheese and sprinkle some oregano leaves and bake the veg pizza in a preheated oven for 10 to 12 minutes at 200 degreesC.

4. Serve veg pizza hot…..😊

Veg Noodles For Kids


**Veg Noodles For Kids**


1. Boiled noodles(hakka noodles)—- 2 cups

2. Oil– 2 tbs

3. Chopped ginger—- 1tbs

4. Finely chopped green chilli— 1/2 tsp

5. Colored capsicum  (yellow, green,red)sliced—- 1/2 cup

6. Boiled broccoli florets—-1/2 cup

7. Finely Chopped carrot—- 1/2 cup

8. Chopped cabbage— 4 tbsp

9. Soy sauce—- 1tsp

10. Salt —- as per taste

11. Black pepper

powder(freshly ground)—as per taste.

12. Peas — 1 tsp (optional)


1. Heat the oil in a wok,add ginger,green chilli and saute on a  high flame for few second.

2. Add all vegetables boiled broccoli,cabbage,carrot,capsicum and saute on high flame for 2 to 3 minutes.

3. Add soy sauce salt and pepper,stir and then add noodles.

4. Keep on tossing and stirring till veggies are mixed well with noodles for minute or two switch off flame.

5. Serve the veg noodles steaming hot as it is or with tomato sauce.

Kadai paneer


**Kadai paneer**


1. Cottage cheese (paneer)—- 300 gm

2. Green capsicum—- 1

4. Oil— 3 tbsp

5. Tomato—- 3 medium

6. Grated ginger—- 1 tbs

7. Green chilli—- 1

8. Pinch of Asafoetida

9. Cumin seeds—1 tsp

10. Chopped coriander—-1 tbs

11. Dry fenugreek leaves—- 2 tbs

12. Salt adjust to taste

13. Turmeric—-1/2 tsp

14. Red chilli powder—-1/2 tsp

15. Cooking cream—- 2 tbs (optional)

For kadai masala

Dry coriander —-2 tbs

Fennel seeds—-2 tbs

Cumin seeds—1/2 tsp

Black pepper—1/2 tsp

Dry kashmiri chilli— 1


1. First roast  all spices of kadai masala in a pan on a low flame till aromatic.

2. After 15 minutes grind them coarsely. Keep aside.

3. Now cut the cheese and capsicum into half inch cubes.

4. Blend tomato and chilli to make a puree.

5. Heat the oil in a fry pan on medium heat and fry capsicum about 2 minutes. Take them out and drain on a paper towel.

6. Now using the same pan,test the oil by adding one Cumin seed to the oil,if seed crack right away oil is ready.

7. Add Asafoetida and cumin seeds.

8.After the cumin seeds crack add tomato puree,grated ginger,fenugreek leaves,turmeric,red chilli powder and kadai masala.

9. Tomato mixture will reduce to about half in volume then add salt.

10. Now add the cheese and capsicum and let it simmer for about five minutes on low medium heat then add 2 tbs cream and garnish with coriander.

Now kadai paneer is ready to serve.