Skip to main content

Egg Pasta recipe



 Egg and Vegetable Pasta Recipe




Ingredients:

  • Pasta: 1 cup

  • Water: 1 and ½ cups

  • Onion: 2 medium-sized (approx. 150 gm), chopped

  • Tomato: 1 cup, finely chopped

  • Ginger Garlic Paste: 1 teaspoon

  • Carrot: ½ cup, finely chopped

  • Peas: ¼ cup

  • Red Chili Powder: 1 teaspoon

  • Coriander Powder: 1 teaspoon

  • Garam Masala: ½ teaspoon

  • Mint Leaves: Finely chopped, for garnish

  • Coriander Leaves: Finely chopped, for garnish

  • Salt: To taste

  • Eggs: 2

  • Oil: 2 tablespoons

  • Tomato Sauce: 1 teaspoon (optional, for preparation)

  • Lemon Juice: A few drops (for garnish)

  • Cheese: Optional, for sprinkling

Preparation Instructions:

  1. Sauté Onions: In a pressure cooker, heat 2 tablespoons of oil. Add the chopped onion and sauté until they become translucent.

  3. Add Ginger Garlic Paste: Stir in the ginger garlic paste and sauté until the raw smell disappears.

  5. Cook Tomatoes and Spices: Add the chopped tomatoes and sauté. Next, add all the dry spices (red chili powder, coriander powder, garam masala), the tomato sauce (if using), and salt. Mix well.

  7. Add Vegetables: Incorporate the chopped carrot and peas. Continue to sauté the mixture until the oil begins to separate and ooze out.

  9. Combine with Pasta: Add the pasta to the cooker and mix thoroughly with the vegetable-spice base.

  11. Add Water and Eggs: Pour in 1 and ½ cups of water and check the salt level, adjusting if necessary. Carefully crack the 2 eggs into the mixture and break them up slightly using a fork or spoon, stirring them into the sauce.

  15. Pressure Cook: Close the pressure cooker lid and cook for 2 to 3 whistles.

  16. Reduce Water: Once cooked, open the cooker and let the dish sit for approximately 2 minutes to allow any remaining water to evaporate completely.

Garnish and Serve: Garnish the prepared pasta with finely chopped mint leaves, coriander leaves, and a few drops of lemon juice. Sprinkle cheese on top if desired.
Labels:

Comments

Post a Comment

Popular posts from this blog

Avocado egg toast

  Deliciously Simple Avocado Toast Craving a quick, healthy, and utterly satisfying meal? This avocado toast recipe is your answer! Packed with fresh flavors and customizable to your liking, it’s perfect for breakfast, lunch, or a light snack. What You'll Need: Avocado: 1 ripe avocado - the heart of our dish! Look for one that yields slightly to gentle pressure. Bread: 2 slices of your favorite bread. Whole wheat, sourdough, or even a thick brioche will work wonderfully. Onion: 2 tablespoons of finely chopped onion. Red onion adds a nice bite, but white or yellow will do just as well. Tomato: 2 tablespoons of finely chopped tomato. Choose a juicy, ripe tomato for the best flavor. Fresh Coriander Leaves: A generous sprinkle of finely chopped coriander leaves (cilantro) for a burst of freshness. Pepper: ½ teaspoon of freshly ground black pepper, or to taste. Butter: A pat of butter for lightly toasting the bread. Salt: A pinch of salt, to balance the flavors. Lemon Juice: Ju...
4 comments
Read more

Pound cake

 POUND CAKE Pound Cake Recipe Ingredients: 1 ½ cups all-purpose flour 1 teaspoon corn flour 1 ¼ cups sugar 4 eggs 2 sticks (228g) butter 1 teaspoon baking powder 1 teaspoon vanilla extract ¼ teaspoon salt Instructions: Preheat your oven to 325°F (160°C) and prepare a loaf pan with grease. In a bowl, whisk together the flour, corn flour, and baking powder until well combined. Using a food processor or mixer, combine the sugar, eggs, and vanilla extract. Process or mix for approximately 10 seconds. Gradually pour the melted butter into the running food processor or mixer over a period of about 30 seconds. Gently fold the wet butter mixture into the dry flour mixture until just combined. Be careful not to overmix. Pour the prepared batter into the greased loaf pan. Bake in the preheated oven for 55 minutes to 1 hour, or until the cake is a rich golden brown. To check for doneness, insert a toothpick into the center of the cake. It should come out with a few moist crumbs attached. Allo...
Post a Comment
Read more

mashroom puff pastry

  These mushroom puffs are a fantastic savory snack, perfect for appetizers, a light lunch, or even a party spread. The flaky puff pastry encases a flavorful and aromatic mushroom filling, creating a delightful contrast in textures and tastes. This recipe is designed to be straightforward yet yields impressive results, making it accessible for home cooks of all skill levels. ----- Yields: Approximately 12-16 puffs (depending on pastry sheet size and cutting) Prep time: 20 minutes Cook time: 40-50 minutes (including mushroom filling and baking)-----Ingredients: Puff Pastry Sheets: 1-2 sheets (from a 14.1-ounce/400g package), defrosted according to package instructions. Ensure they are cold but pliable for best results. You may need more depending on how many puffs you plan to make and the size of your pastry cutouts. Mushrooms: 1 cup (250g) of your preferred variety. Cremini (baby bella) or white button mushrooms work wonderfully, finely chopped or pulsed in a food processor fo...
Post a Comment
Read more