Veggie Pasta Alfredo

White sauce that is generally used for pasta has different variations. There are different ways in making a sauce and different types of sauces that you make for pasta. These sauces need not necessarily be used only for pasta, also for sandwich, as dips and dressing for salads. One such sauce is what we will be seeing in the below post. Traditionally, this Alfredo sauce is made using eggs. I've made the egg less version. Trust me, this sauce is so easy to make with readily available ingredients in your super market. This is so Yummmy!!!!!!!!!!!!!!!!

Ingredients

1. Fresh Cream- 200 ml (I used Amul)
2. Salted Butter-1 tbsp
3. Penne Pasta- 2 Cups
4. Garlic - 4 pods(minced finely)
5. Italian Seasoning- 2 tsp
6. Freshly ground pepper- 2 tsp
7. Chili Flakes as required
8. Cheese Cubes-2
9. Vegetables of your choice-(I used Onion, carrot, Capsicum)
10. Milk as required
11. Olive Oil- 1 tbsp
12. Salt as required.

Method

1. Take a thick bottomed pan or non stick pan, on medium head,add olive oil and garlic and saute nicely till nice garlic flavor comes. Remember not to burn the garlic.

2. Add onion and saute nicely till they turn translucent. 

3. Add all other vegetables and saute nicely in the olive oil.

4. Add fresh cream and bring it to boil. Use only medium heat.

5. Add cheese cubes and stir constantly until cheese is well dissolved in the mixture.You can adjust the consistency of the sauce by adding milk.

6. Add needed salt and seasoning, chili flakes and keep stirring.

7. The sauce slowly starts thickening. Add pepper to it. 

9. Alfredo Sauce is Ready:):)!!!

10. Cook pasta till Al Dente

11. Add the cooked pasta to the Alfredo creamy sauce mixture and toss well till pasta is completely covered with sauce.

12. Close the lid and allow pasta to absorb the sauce for 5 mins.

13. Serve hot with Crispy Potato Wedges

Cream of French Onion

This is one of the most favorite soup for both my husband and myself. I remember having this soup for the very first time at Hotel Saravana Bhavan in chennai.I was completely addicted to its  rich creamy taste.Unfortunately, this soup has been removed from the menu card and I no longer find them serving this.Whichever restaurant i go, i hunt for this soup in the restaurant menu card and its always missing.Then I decided, why not make this soup at home and relish it to heart's content.I prepared this soup for my husband's birthday and he liked it so much.

This recipe is completely conceived by me after several trials and attempts. I did google for various french soup recipes across globe and then came out with the vegetarian version of this soup that is sure to leave you cheese bombed. Trust me, this is a fool proof and a tested recipe that came out really well and delicious.  Try out this soup right away and let me know your feedback in comments.

serves:4 -5 bowls

Ingredients

1. Onions- 2 Medium (thinly sliced lengthwise)
2. Spring onions- 3 (onion part thinly sliced)
3. Spring onion greens - 2 tbsp (chopped finely)
4. Sugar - 1 tsp
5. cashews - 2 tbsp
6. Maida/All purpose flour - 2 tbsp
7. Butter-2 tbsp + 2 tbsp
8. Processed Cheese- 2 cubes( I used amul cheese cubes)
9. Fresh Cream - 200 ml
10. Milk - 1 Cup
11. Water - 1 cup
12. Garlic paste - (4 garlic pods ground with little water)
13. Salt and pepper to taste

Seasoning

• Bread-2(corners removed and sliced into desired shape)
• Butter-2 tsp
• Cheese grated - 2 cubes

Heat Butter in a pan

Fry Cashews until light golden brown

Set aside for final garnishing

Fry Onions until caramelized

Preparation of soup base

Toast bread circles on pan with butter

Add grated cheese

Close and simmer for cheese to melt

Method

1. Heat 2 tbsp of butter in a pan, Add the cashews and fry them on medium low flame until they turn light golden brown in color. Keep it aside for final garnishing.

2. Add both onions ,spring onions (both greens and onions) and sugar and saute on a slow flame for 5-6 minutes till the onions shrink and turn golden brown. Sugar helps the onions to get caramelized(as shown in the pic).

2. Keep the caramelized onions separately.

3. Add 2 tbsp butter again and add maida, garlic paste and roast them in butter.

4. Add milk, fresh cream and cheese cubes and give it a nice mixing. Ensure the maida mixes with milk without any lumps. Keep the flame in medium for the soup to reach a thick creamy consistency.

5. Add required salt and pepper and stir well.

6. Toast the bread slices with butter in a pan till it becomes crisp and slight golden brown on both sides. 

7. Add grated cheese on to the bread and cover lid for the cheese to melt.

Serving Method

Take a bowl of the prepared soup, add some caramelized onions, fried cashews, top it with cheese bread slices and serve hot :) Gooey cheese french onion soup is all ready to be relished :)

American Corn Cheese Balls

My friends gang had planned for a pool dinner and each of us had to cook some menu and bring it.I was looking out for an interesting starter which was quite easy to make as I had to make it in large numbers.I came across this recipe and found interesting. I had made this for the pool dinner and trust me...This was a super hit:):)!!!! My friends just loved it and ate in a jiffy:):)!!! You will also find this starter in the menu cards of some of the most sought after Veg. restaurants in chennai with off course an expensive price tag :P.Here is the recipe for a cheesy and crispy muchies-Corn cheese balls.

Serves 15 balls

Ingredients

1. Potato - 3 Nos (Big)
2. Corn flour-1 tbsp
3. Cheese Cubes-> cut into smaller cubes - 30 nos.
4. Sweet corn kernels-3/4 cup (I used the frozen ones)
5. Coriander-1 tbsp (finely chopped )
6. Green chilies-1 (finely chopped)
7. Mixed Italian Herb Seasoning - 2 tsp
8. Freshly crushed pepper - 2 tsp
8. Salt to taste
9. Bread crumbs-any bread for your choice powdered
10. Oil for deep frying

Batter

1. All purpose flour (maida)- 1 cup 
2. Water-3/4 Cup

Method

1. Boil the potatoes and smash them nicely.

2. Now add corn, coriander, green chilies,seasoning, pepper, cornflour and salt to the smashed potato.

3.  Combine well, the texture resembles that of soft clay as shown in the picture above.

5. Roll them into small balls and flatten them. Stuff 2 small cheese cubes and cover them to again form small balls.

6. Dip the balls into the batter and roll them over crushed bread crumbs. Ensure the ball is completely covered with bread crumbs.

7. Deep fry the balls in oil on medium or low flame till they become golden brown.

8. Serve the hot cheese balls with ketchup :) Not to forget pulling your cheese balls apart, the cheese ooozes out...yummmmy!!!!!:)

Notes,Tips & Add-On's

1. I used frozen sweet corns and hence I didn't have the necessity to boil them.In case you don't have frozen ones,please ensure you boil them before using it.
2. I used brown bread as they give a nice color on deep frying.
3. While rolling the cheese balls,oil your hands so that the balls don't stick to your hands.