Sanjeev Italian

Italian Cuisine • Contents Item Spaghetti With Eggplant Spaghetti Arrabiata Firenze In Padella Rissoto Prima Vera Vegetable Lasagna Spinach And Beansprout Soup

Description Spaghetti and diced brinjal topped with grated cheese and chopped parsley. Spaghetti topped with saut•d tomato sauce and grated parmesan cheese. A rich combo of mixed vegetables, walnuts and fresh cream. Rice with vegetables saut•d in butter. A tasty baked dish made of pasta and mixed vegetables. A healthy soup made of spinach and beansprouts.

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Spaghetti Eggplant Blanched tomatoes Chopped garlic Crushed black pepper Grated cheese Oil Capsicum Crushed dry red chilli Parsley Salt

1 pkt. 200 gms. 4 nos. 1 tbsp. 1/2 tsp. 1/2 cup 2 tbsps. 1 no. 1 tsp. 1 sprig To taste

Method: 1.Boil spaghetti in a large vessel in plenty of salted water till it is almost cooked or al dente. 2. Peel eggplant and dice them into small pieces and discard pieces with too many seeds. 3. Heat oil in a pan, add crushed garlic, saut• for half a minute and add diced eggplant. Cook for ten minutes on slow flame. 4. Add tomatoes and sliced capsicum. Stir fry for five minutes and season with salt, black pepper and crushed red chillies. 5. Stir in cooked spaghetti. Mix well and finish with grated cheese and chopped parsley.

Spaghetti Crushed garlic Sliced onion Blanched tomatoes Crushed dry red chilies Olive oil Chopped parsley Salt

500 gms. 2 tbsps. 1/2 cup 5 nos. 2 tbsps. 2 tbsps. 1 tbsp. To taste

Method: 1. Cook spaghetti in plenty of salted boiling water, drain and keep aside. 2. Heat oil in a pan, add crushed garlic and cook until light brown. 3. Add sliced onions, cook until onions are transparent and then add chopped, blanched and deseeded tomatoes. 2

4. Cook for about 5 minutes on a slow flame, then add salt, crushed red chilies and chopped parsley. 5. Pour the sauce over cooked spaghetti and garnish with grated parmesan cheese.

Capsicum quarters Onion quarters Mushroom sliced Carrot sliced Yellow zucchini sliced Tomatoes quarters Cauliflower florets Eggplant sliced Brussels sprouts Olive oil Walnut Saffron

1/2 cup 1/2 cup 1/4 cup 1/2 cup 1/2 cup 1/2 cup 1/2 cup 1/2 cup 4-5 nos. 1 tbsp. 40 gms. A pinch

Cream Salt

1/2 cup To taste

Method: 1. Heat olive oil in a pan, stir fry onions, capsicum and mushrooms. 2. Add par boiled carrots, cauliflower and brussels sprouts. 3. Deep fry sliced eggplant and add to this. 4. Stir in par boiled yellow zucchini and season with salt. 5. Add fresh cream and saffron. Add walnut pieces and finally stir in seedless tomato quarters.

Risotto rice (Vialone) Chopped onion White wine Grated parmesan Carrot sliced Roasted capsicum Mushroom sliced Dried basil Pepper Asparagus Green Peas

2 1/2 cups 2 tbsps. 1 cup 100 gms. 1 cup 2 nos. 3/4 cup 1 tsp. 1/2 tsp. 1/4 cup 1/2 cup 3

Butter Salt

4 tbsps. To Taste

Method: 1. Melt butter on a slow fire, add chopped onion and cook until transparent. 2. Add sliced mushroom and carrots, cook for few minutes, then add rice and cook for about 2 minutes stirring constantly. 3. Add white wine and once the rice has fully absorbed the wine, gradually add hot water or stock (6cups) and stir constantly. 4. After about 5 minutes, add green peas, salt, pepper powder, dried basil and asparagus cut into 1 inch pieces. 5. After the rice is almost cooked, add grated parmesan and stir. 6. Add roasted capsicum pieces and serve hot topped with cheese.

For Dough Flour Eggs Oil Salt Vegetable Mixture Eggplant sliced Capsicum sliced Mushroom sliced Tomatoes blanched Onion chopped Garlic crushed Pepper crushed Zuchinni sliced

1 cup 1 no. 1 tbsp. 1/4 tsp. 75 gms. 1 no. 1/2 cup 2 nos. 1 no. 4 cloves 1/2 tsp. 3/4 cup

Cheese sauce Oil Salt

1 cup 2 tbsps. To taste

Method: 1. Sprinkle salt on sliced eggplant,leave aside for about half an hour, wash and drain well. 2. Heat oil in a pan, add chopped onion, crushed garlic and sliced capsicum, cook until onions are a little softened. 3. Add eggplant and cook for about 3-4 minutes, then stir in mushroom, sliced zucchini, roughly chopped blanched tomatoes and cook for about 2 minutes. 4. Season with salt, pepper, dried basil and keep aside. 5. Mix the flour and salt and make a well in the center. 6. Add 1 egg and 1 tbsp oil and mix to a bread crumb consistency. 7. Add 2 tbsps water and knead lightly for 5-10 mins. 8. Cover and rest the dough for 10 mins, then divide into 3 parts and roll out on a floured board into a 12"inch square. 9. Cut each square into 6" inch strips and cook in boiling salted water for 3 mins. 10.Drain the strips and put in cold water and keep aside. 11.Layer the lasagna sheets and vegetable mixture in a greased oven proof dish, ending with pasta as the top layer. 12. Pour the cheese sauce over and bake in a preheated oven for about 20 minutes.

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Spinach shredded Beansprout Bayleaf Chopped onion Chopped celery White pepper powder Butter/oil

500 gms. 50 gms. 1 no. 1/2 no. 2 tsps. As per taste 1 tsp.

Method: 1. Melt butter in a sauce pan and then add bayleaf, chopped onion, chopped celery and saut• until onion is transparent. 2. Add spinach, stir for a minute, add half of the beansprout and stir well. 3. Add 4 cups of vegetable stock/water and cook till spinach is done without getting discolored. 4. Remove, cool, puree it nicely and add salt, white pepper powder and mix well. 6. Reheat and add rest of the beansprout. 7. Serve hot garnished with fresh cream.

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