Spinach Lasagne

Spinach Lasagne is surely a family favourite. This recipe uses more pasta and less filling to ensure a high-carbohydrate, low-fat content.Use thin layers of filling and put a sheet of pasta in between eachdifferent layer in the dish to get a perfect one.




Servings : 2
Time Taken : 30-45 mins

Method of Preparation:

Preheat the oven to 375°F. Put the frozen spinach in the bowl of a
food processor and process it until broken up and nearly flaked.

Add the garlic, oregano, parsley, ricotta, eggs, and mozzarella.
Process briefly until the mixture is uniform.

Pour about 1/4 of the tomatoes on the bottom of a baking pan. Cover
the pan with a layer of lasagne noodles (uncooked). Spread 1/3 of the
spinach/cheese mixture over the noodles. Repeat two more times with
tomatoes, noodles and spinach/cheese mixture, ending with a layer of
plain noodles on the top. Pour the remainder of the tomatoes on top of
the noodles. Sprinkle with some more Parmesan cheese in cooking.

Cover tightly with foil. Bake for 1 hour. Remove the foil, and bake
for an additional 15 minutes. If any of the noodles have not softened
after the first hour, carefully tuck them under the sauce to be sure
that they will soften during the final baking period.

Let the lasagne sit for about 10 minutes before serving.

Serve hot with garlic bread!

Vegetable Biryani

I always order Vegetable Biryani at Indian restaurants and they are always so yummy and buttery and somehow I haven’t been able to replicate that. I guess I’m not game enough to put in more oil and butter! But if u really have your taste buds running for them, make it a point that you cooking veggies crisp and for a long time.




Ingredients
400 gms. basmati rice, 250 gms. cauliflower, cut into flowerettes, 100 gms. green peas, shelled, 100 gms. carrots, cut into 2.5 cm. long pieces, 100 gms. french beans, cut into diamond shaped pieces, 3 potatoes, cut into four pieces each, 2 black cardamoms, 4 green cardamoms, 4 cm. cinnamon, 4 cloves, 8 peppercorns, 1 tsp. shahjeera, 3 bay leaves, Few strands saffron

Masala for the vegetables:
250 g. onions, sliced, 3/4 cup curd, 4 tsp. chilli powder, 3 tsp. ginger-garlic paste,2 tsp. mint paste, 1 1/2 tsp. garam masala powder, 1-1/2 tsp. coriander-cummin powder, Salt to taste, 3 tbsp. ghee or more, Ghee for deep frying onions

For the garnish:
2 tomatoes, sliced, 2 capsicums, sliced, 2 onions, fried till crisp, Few mint leaves

Method

To prepare the vegetables:

1. Wash the vegetables and drain all the water out.
2. Mix all the ingredients for the masala, well except the ghee, and marinate the vegetables in it for one hour.
3. Heat ghee and deep fry the onions till they get crisp and brown.
4. When cool, grind to a paste.
5. Wash and cook the rice in double the quantity of water. When done, remove the rice and spread it in a plate.
6. Keep aside to cool.

To prepare the rice:
7. Lightly roast the saffron, powder and sprinkle over the rice.
8. Heat ghee in a kadai and season it with the whole spices.
9. Add the vegetables and saute for five minutes. 10. Add a little water and cook the vegetables till done and almost dry.
11. In a baking dish arrange alternate layers of rice and the prepared vegetables.
12. Top with garnish and bake in a moderately hot oven for 20 minutes.

Serve hot with raita and papad.