FRESH PASTA DOUGH

Basic pasta recipe to make lasagne, cannelloni, tortellini, ravioli or fettuccine.Cooking Time : : 10 mins.

Preparation Time : : 10 mins.Serves 4.

Ingredients
1 cup plain flour (maida)
4 tablespoons olive oil or oil
1/4 teaspoon salt

How to proceed
1. Combine all the ingredients in a bowl and knead into a very firm but smooth dough using very little water.
2. Rest the dough under a wet muslin clith for 15 minutes and use as required.

Tips
VARIATION :
FLAVOURED PASTA DOUGH : Flavour fresh pasta dough by adding any of the following ingredients to the above recipe :-
1 tablepsoon mixed herbs (parsley, thyme, oregano, chilli flakes)
1 tablespoon crushed peppercorns
1 tablespoon garlic paste
8 to 10 saffron strands, rubbed in 1 tablespoon of warm milk.
Tips :
For lasagne, the pasta should be rolled to suit the size of the serving dish.
For fettuccine, the pasta sheet should be rolled and cut into 6 mm. (1/4") strips.

CANNELLONI PINWHEELS WITH TOMATO CREAM SAUCE

An attractively presented pasta with a creamy tomato sauce.
Cooking Time : : 30 mins. Preparation Time : : 30 mins. Serves 4.

For the cannelloni
1 recipe fresh pasta dough
1 tablespoon oil to cook pasta
1 teaspoon salt to cook the pasta

To be mixed into a paneer filling
1 cup paneer, grated
1 teaspoon chilli flakes
2 teaspoons fresh parsley, chopped salt to taste

For the spinach filling
2 cups blanched spinach leaves, drained and chopped
2 tablespoons onion, chopped
1 teaspoon green chillies, chopped
1/2 teaspoon garlic, chopped
2 teaspoons olive oil or oil
salt to taste

For the Tomato Cream Sauce
2 large tomatoes, blanched, deseeded and chopped
2 tablespoons onion, chopped
1 teaspoon garlic, chopped
1 teaspoon chilli powder
1/4 teaspoon dried oregano
1/4 cup fresh cream
1 tablespoon olive oil or oil
salt to taste

For the garnish
4 parsley sprigs

Method
1. Divide the dough into 2 portions and roll out each portion as thinly as possible.
2. Cut each portion of the rolled out dough into a 200 mm. x 200 mm. (8" x 8") square.
3. Heat plenty of water in a broad pan and add 1 teaspoon of salt and 1 tablespoon of oil.
4. Drop the prepared pasta one sheet at a time into the boiling water and cook for 2 minutes.
5. Drain and transfer into a bowl of cold water. Drain and keep aside.

For the spinach filling
1.Heat the olive oil in a pan, add the onion, green chillies and garlic and saute for 2 minutes.
2. Add the spinach and salt, cook for 2 more minutes and keep aside.

For the Tomato Cream Sauce
1. Heat the olive oil in a pan, add the onion and garlic and saute for a few minutes.
2. Add the tomatoes and cook till the moisture evaporates.
3. Add the chilli powder, oregano, cream and salt and mix well.
4. Remove from the fire and keep aside.

For the Cannelloni Pinwheels
1. Place one cooked pasta sheet on a dry surface. On one half of the sheet, spread half the spinach filling and on the other half, spread half the paneer filling.
2. Roll up the pasta tightly, starting from the spinach filling side of the pasta, to make a Swiss Roll.
3. Cut the rolled cannelloni into 25 mm. (1") slices. Place the cannelloni slices on a serving dish, placing the cut side upwards to form pinwheels.
4. Repeat the same for the other cooked pasta square and the remaining filling to make more pinwheels.

How to proceed
1. Place 4 to 6 pinwheels on each serving dish.
2. Heat the tomato cream sauce and spoon it carefully over the pinwheels.
3. Garnish with parsley and serve immediately.

Suggested Accompaniments
Grilled Cheese And Vegetable Soup
Cheesy Onion Soup
Celery Soup With Dill
Corn, Basil and Fusilli Soup

WHITE SAUCE

Cooking Time : 5 min.Preparation Time : A few min.Makes 1 cup.

Ingredients
1 tablespoon butter
1 tablespoon plain flour (maida)
1 teacup milk
salt and pepper to taste

Method
1. Melt the butter on a slow flame. Add the flour and cook on a slow flame, while stirring throughout, until froth appears.
2. Add the milk gradually and stir continually until the sauce thickens.
3. Add salt and pepper and mix well.

Variation : Thin White Sauce :
1. Reduce the quantity of plain flour from 1 tablespoon to 2 teaspoons.

Insalata di riso con melanzane (Eggplant and rice salad)

Yet another Sicilian masterpiece, this rice salad features capers, which give it a nice, sharp edge.
Ingredients 200 gm boiled Basmati rice, cooked, drained and slightly cooled 400 gm eggplant 1 tbsp capers, washed 1 handful mint 2 tbsp olive oil Oil for frying Salt and pepper to season
Method Peel the eggplant and cut it into cubes. Sprinkle with salt and let it stand so all the bitterness is drained away, say 30 minutes. Rinse and pat dry with paper towels. Heat the oil and fry the eggplant till golden in colour. In a bowl, combine the rice, fried eggplant, mint, olive oil and capers. Season with salt and pepper. Serve at room temperature. Note: You could add some cherry tomato or normal tomato if you want to add some colour. Also add some chopped black olive.

Bruschetta

Bruschetta con pomodoro e basilico (Bruschetta with tomato and basil)

As the wise say, never scoff at the tried and tested. These Italian 'tamaatar-toasts' will never go out of fashion even though all the top chefs in the world create the most amazing toppings for bruschetta. At our little cafe at the Italian Cultural Centre, most of the Italians always order these for starters or get a big plate for the table while they wait for their meal. The only thing to ensure here is that the tomatoes are fresh and firm. That's all there is to this great starter -- good bread, good olive oil and good tomatoes. This is my take on the traditional recipe.

Ingredients
· 1 baguette (French loaf) or Ciabatta if you can find it
· 500 gm tomatoes, de-seeded and chopped
· Basil leaves, shredded
· 100 ml extra virgin olive oil
· 4 tbsp chopped black olives, finely chopped (optional)
· 3 pods of garlic, just pressed slightly with your palm
· Salt and pepper to season

Method
· Heat half the olive oil in a small saucepan and add the garlic cloves. Saute till golden and set aside. You want the oil to obtain just the perfume of the garlic, without making it too garlicky.
· Some of my guests ask me to add chopped garlic to their bruschetta, which you could do too if you wish, but it's not very authentic, and more importantly it takes away from the fresh flavor of the tomato.
· Mix the tomatoes, remaining olive oil, basil and olives in a mixing bowl. Season with salt and pepper.
· Slice the Ciabatta or the baguette into bite-sized slices. Grill the slices in a pan on top of the stove, or under a grill. These also toast fantastically over a barbecue.
· Brush both sides of the grilled bread with garlic-perfumed oil and top it with the tomato mixture.
· Drizzle a bit more garlic oil over the tomatoes and serve the bruschetta garnished with whole basil leaves.

PANEER AND CORN QUESADILLAS

PANEER AND CORN QUESADILLAS
Preparation time: 20 minutes. Cooking time: 30 minutes. Makes 6 flour tortillas

To be mixed into a stuffing:
½ cup cooked corn, slightly crushed
½ cup finely chopped green, red and yellow capsicum
½ cup crumbled paneer
½ cup cooking cheese
1 green chilli, finely chopped
1 tomato without the pulp, chopped
Salt to taste

For the flour tortillas:
¾ cup wheat flour (gehun ka atta)
1½ cups plain flour (maida)
4 teaspoons oil
½ teaspoon salt

Other ingredients
Oil for cooking

For the flour tortillas
1. Mix the flours, oil and salt and make dough by adding enough warm water.
2. Knead the dough well and keep aside for 30 minutes. Knead again.
3. Depending on the diameter you require for the dish, roll out the dough into 150 mm (.6") diameter thin rounds with the help of a little flour. 4. Cook lightly on a tava (griddle) and keep aside.

How to proceed
1. When you want to serve, spread a little stuffing on one half of a tortilla. Fold to get a half moon shape and press well so that they stick. Cook on a tava (griddle) spreading a little oil on both sides. Cook until crisp.
2. Cut into pieces and serve hot.

Tahini Dip and Hummus

TAHINI DIP
A traditional Middle Eastern dip made of roasted lentils and seeds mixed with hung curds. This creamy dip is nutrient-rich too, and includes a generous dose of proteins and iron.

Preparation time: 10 minutes. Cooking time: 20 minutes. Makes approx.1 cup.
¼ cup sesame seeds (til)
2 tbsp chana dal (split Bengal gram)
2 tbsp fresh curds (dahi)
½ tsp vinegar
1 tsp finely chopped garlic
1 tsp green chillies
½ tsp chilli powder
½ tsp cumin seeds (jeera) powder
½ tsp oil
Salt to taste

For serving
Cream Crackers

1.Dry roast the sesame seeds and chana dal separately. Grind them together in a mixer to a fine powder. Keep aside.
2.Whisk together the curds, vinegar, garlic, green chillies, oil and salt in a bowl.
3.Add the roasted powder and mix well.
4.Sprinkle chilli powder, and cumin seed powder on top of the mixture.
5.Keep refrigerated for atleast an hour. Served chilled with cream crackers.