In Italy, the term "alla fiorentina" is used for dishes that are typically connected to the city of Florence. Florentine is a style of cooking pasta, rice and vegetables in which spinach is essentially used. Risotto fiorentina is a classic preparation of cheesy creamy Italian rice cooked in stock and topped with cooked spinach, tomato purée and fresh Italian herbs - basil and parsley. Italian rice used for risotto is a round, short grained variety with a nutty flavour. Arborio rice is the very best kind to use. Risotto is best when freshly prepared and quickly eaten!

The same topping that goes well with toasted bread goes perfectly with jacket potatoes and makes a lovely tea snack or a delicious supper dish, served along with a soup or a salad. I assume you will have a few pre-boiled potatoes on hand for this recipe.

basil and tomato pasta recipe | tomato basil pasta | spaghetti with tomato basil sauce | Indian tomato spaghetti | with 38 amazing images. basil and tomato pasta recipe | tomato basil pasta | spaghetti with tomato basil sauce | Indian tomato spaghetti is a perfectly pepped up pasta. Learn how to make spaghetti with tomato basil sauce. To make basil and tomato pasta, heat the olive oil in a broad non-stick pan, add the garlic and onions and sauté on a medium flame for 1 to 2 minutes. Add the cherry tomatoes and sauté on a high flame for 1 to 2 minutes. Add the tomato pulp and cook on a medium flame for 5 to 7 minutes or till the sauce thickens, while stirring occasionally. Add the chilli powder, tomato purée, sugar, salt and ¼ cup of water and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Switch off the flame, add the cream and basil leaves and mix well. Just before serving, re-heat the tomato basil sauce, add the spaghetti in it and toss well. Cook on a medium flame for 1 minute or till the sauce coats the spaghetti well. Serve hot garnished with the cheese and basil leaves. Pasta is always served with a sauce in southern Italy and the sauce invariably includes tomatoes, onions and garlic amongst its ingredients. Basil and tomato sauce is arguably one of the best known pasta sauces of Italy. In tomato basil pasta, spaghetti is accompanied with this famous basil and red tomato sauce. You can prepare larger quantities of this sauce and freeze it. Parboiled vegetables can also be added to this recipe. Indian tomato spaghetti is a perfect one dish meal which not only looks attractive and tempting to indulge into, but also has a burst of flavours. Basil is the taste enhancer, while fresh cream adds a luscious mouthfeel which kids and adults will enjoy alike. Tips for making tomato and basil pasta. 1. We have used readymade tomato puree as we need only 2 tbsp. The remaining can be removed from the tetra pack and stored in an air tight container in the freezer, it will lasts for 2 months. 2. The quantity of the sugar will depend on the sourness of the tomatoes. 3. We suggest that you make the tomato basil sauce and boil the spaghetti in advance, but mix and toss just before serving. This is to prevent the drying of the pasta and also for best texture and flavour. Enjoy basil and tomato pasta recipe | tomato basil pasta | spaghetti with tomato basil sauce | Indian tomato spaghetti | with step by step photos.

The delectable flavour of flame-roasted tomato and capsicum makes this a unique dip, which all your guests are sure to woo. Serve this with Brun pav pieces and be prepared to take a million calls from your guests the day after the party, asking for the recipe!

Made with an ideal mix of fresh cream and milk, this will be the best Chocolate Ice-Cream you have ever tasted. So fantastic that you would consider it much better than even store-bought ice-cream. The lingering taste of dark chocolate laced with hints of vanilla is truly memorable, and will remain in your palate for long after the bowl is empty!

baked pav bhaji pasta recipe | pav bhaji pasta | Indo Italian pav bhaji pasta | with 36 amazing images. When an all-time favourite desi snack crosses paths with a popular Italian dish, the result is this fascinating Baked Pav Bhaji Pasta! Pav bhaji and pasta are two dishes that are loved by each and everyone, all the generations. So here, we have got you a baked pav bhaji pasta recipe where desi meets west. In baked pav bhaji pasta recipe, fusilli is cooked with a lip-smacking mixture of veggies flavoured with pav bhaji masala, and further enhanced with cream and herbs thereby bringing together the cuisines of two nations. Baked pav bhaji pasta is super easy to make. You can quickly prepare it when you have guests coming in or as an evening snack. You can also categorize it in the one-dish meal category and cook it for dinner along with garlic bread on side. I usually make it when I have super long and tiring day or special Sunday meal. My family absolutely loves pav bhaji pasta and I am sure when you make it at home, you are going to be shower with praises. Indian and Italian spices together give a mouth-rush and will definitely get you to lick your fingers with its perfect flavor. This fabulous pasta creation is topped with cheese and colourful capsicum strips, and baked to perfection. Every mouthful of this Pav Bhaji Pasta will pleasantly surprise you with its vast spectrum of flavours and textures. Serve the baked pav bhaji pasta with a bowl of Garlicky Lentil and Tomato Soup and Ladi Pav Garlic Bread. Learn how to make baked pav bhaji pasta recipe | pav bhaji pasta | Indo Italian pav bhaji pasta | with detailed step by step recipe photos and video below.

jain dal makhani recipe | no onion no garlic dal makhani | Indian dal makhani without onion garlic | jain dal makhani restaurant style | with 29 amazing images. jain dal makhani recipe | no onion no garlic dal makhani | Indian dal makhani without onion garlic | jain dal makhani restaurant style is the world famous Dal Makhani now in a Jain style. Learn how to make no onion no garlic dal makhani. To make jain dal makhani, clean, wash and soak the whole urad and rajma overnight. Drain and keep aside. Combine the dals and salt with 2 cups of water and pressure cook till the dals are overcooked. Whisk well till the dal is almost mashed. Heat the butter in a pan and add the cumin seeds. When the cumin seeds crackle, add the green chillies, cinnamon, cloves, cardamom and sauté well. Add the chilli powder, turmeric powder, dry ginger powder and tomato pulp and cook over a medium flame till the oil separates from the tomato gravy. Add the dal mixture, ¾ cup of water and salt if required and simmer for 10 to 15 minutes. Add the cream and mix well. Serve hot garnished with the coriander and butter. This Indian dal makhani without onion garlic is for all the Jain fans who wish to enjoy Punjabi cuisine. Believe it or not this Jain version of dal has its noteworthy flavours and aroma from the variety of Indian spices added in this dal. A tempering of whole spices adds a lot of punch to this dal recipe, while fresh tomato pulp adds enough tang and cream balances it very well by imparting a pleasant sweetness to jain dal makhani restaurant style. And do not miss out on using butter to temper this no onion no garlic dal makhani and at the end add fresh cream as this truly justifies its name. All this together makes this jain dal makhani a tongue-tickling preparation which is best served with paratha or steamed rice. Tips for jain dal makhani. 1. Rajma takes extra time to cook, so you may need 7 to 8 whistles to cook in a pressure cooker. 2. For true makhani flavour, use readymade fresh cream and not the cream obtained from boiling milk. 3. If you are serving it later, you may need to add a little water to adjust the consistency of the dal and re-heat it before serving. Enjoy jain dal makhani recipe | no onion no garlic dal makhani | Indian dal makhani without onion garlic | jain dal makhani restaurant style | with step by step photos.

Watch out for that look of bliss on the face of the diners after they try this delectable recipe! You cannot expect anything less, given the mind-blowing mouth-feel and exciting range of flavours that this dish offers you. Here, we begin with rice cooked in coconut milk, which has a soothing flavour and pleasantly spicy aroma. This is layered with an exciting vegetable curry that is flavoured with tangy tomatoes and a richly-flavoured paste of coconut and spices. The whole arrangement is covered with aluminium foil and baked in the oven to get a sumptuous Baked Layered Coconut Rice with Curry. Relish this dish hot and fresh, to enjoy a really fabulous mélange of flavours and textures.

Piedmont, is a region in italy bordering both france and switzerland. Piedmontese food is a substantial, peasant type fare. Garlic features predominantly in their recipes. Gnocchi are often offered as a first course when soup in not served. In this recipe of piedmontese gnocchi, little potato vegetable dumplings are served tossed in a robust tomato and red wine sauce predominantly flavoured with garlic and oregano. The rules of cooking and serving pasta and gnocchi are essentially the same i. e. Boil in plenty of water. Serve the gnocchi freshly tossed in the tomato and red wine sauce. For an exciting variation, try serving the gnocchi with a pesto sauce.

creamy tomato onion sabzi recipe | creamy pyaaz tamatar | creamy tamatar pyaaz ki sabzi | Indian style tomato onion sabzi | with 22 amazing images. creamy tomato onion sabzi recipe | creamy pyaaz tamatar | creamy tamatar pyaaz ki sabzi | Indian style tomato onion sabzi is a simple luscious sabzi to be served as a daily fare with chapati. Learn how to make Indian style tomato onion sabzi. To make creamy tomato onion sabzi, heat the oil in a deep non-stick pan, add the mustard seeds and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for 5 minutes. Add the tomatoes, mix well and cover with lid and cook on a medium flame for 8 minutes, while stirring occasionally. Add the chilli powder, turmeric powder, salt and ¼ cup of water, mix well and cook on medium flame for 5 minutes, while stirring occasionally. Add the fresh cream and coriander, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Serve hot. We are so used to adding tomatoes to every other dish we prepare, but rarely do we think of using it as the key ingredient of a recipe! Here is a fabulous dish where tomato stars in a key role. This creamy pyaaz tamatar features crunchy onions and tangy tomatoes cooked with common but effective spice powders and fresh cream. This Indian style tomato onion sabzi has an ideal blend of flavours and a luscious mouth-feel, which makes it an instant hit. You are sure to enjoy its blend of texture too – the slight crunch of onions with the softness of tomatoes. You can also carry this easy creamy tamatar pyaaz ki sabzi in the dabba for lunch in the afternoon. Try other onion-tomato recipes like the Subzi Pasanda and the Spicy Corn Subzi. Tips for creamy tomato onion sabzi. 1. Cut the tomatoes into big cubes as they shrivel a little on cooking. 2. While fresh cream is the best to get the perfect creaminess, if you don’t have it you can replace it with homemade malai. Ensure to whip the malai before adding it to the sabzi. 3. Finely sliced capsicum would be a good addition to this sabzi. Saute them after the onions and proceed as per the recipe. Enjoy creamy tomato onion sabzi recipe | creamy pyaaz tamatar | creamy tamatar pyaaz ki sabzi | Indian style tomato onion sabzi | with step by step photos below.

rose and almond ice cream recipe | rose with roasted almond ice cream | homemade rose ice cream | Indian almond rose ice cream | with 21 amazing images. rose and almond ice cream recipe | rose with roasted almond ice cream | homemade rose ice cream | Indian almond rose ice cream is a unique combo which has a burst of flavours and texture. Learn how to make rose ice cream. To make rose and almond ice cream, combine the cornflour and ¼ cup of milk in a bowl, mix well and keep aside. Combine the remaining 2¼ cups of milk in a deep non-stick pan and boil on a medium flame for 4 minutes. Add the cornflour-milk mixture and sugar, mix well and cook on a medium flame for 8 minutes, while stirring continuously. Cool completely. Once cooled, add the fresh cream, rose essence and rose colour and mix well. Pour the mixture into a shallow aluminium container. Cover with an aluminium foil and freeze for 6 hours or till semi-set. Pour the mixture into a mixer and blend till smooth. Transfer the mixture back into the same aluminium shallow container. Add the almonds and rose petals and mix well. Cover with an aluminium foil and freeze for approx. 10 hours or till set. Scoop and serve immediately. If the word ‘pretty’ can ever be used to describe an ice-cream, it is the rose with roasted almond ice cream, dotted with pink rose petals and contrasting roasted almond slivers. The captivating aroma of rose and the enticing crunch of almonds make this homemade rose ice cream a delightful dessert, which has a spa-like effect on your taste buds. Lose yourself in this unique ice-cream, which is sure to pep-up your soul and your senses. In this Indian almond rose ice cream we have used a combination of fresh rose petals as well as rose essence to get the true flavours and aroma of rose. Further rose colour ensures you get the right colour like the rose ice cream available in the market. Tips for rose and almond ice cream. 1. To roast almonds, place them in a non-greasy non-stick pan and dry roast them on a medium flame. Toss them continuously with a wooden spoon for about 2 minutes to avoid burning. Remove them from the heat when they are either light or dark brown, whichever is preferred, and then let them cool down. Finally cut them into slivers. 2. Use an aluminium container and not a steel container for setting the ice cream. 3. While setting it in the freezer, ensure that the freezer is clutter-free so the ice cream sets well. Make ice-creams at home, from Basic Vanilla Ice-cream to different flavoured ice-creams like Chocolate Mint Ice Cream , Custard Apple Ice Cream, Fig Ice Cream, Fresh Strawberry Ice Cream , Mango Ice-Cream , Paan Ice-Cream, Thandai Ice-Cream and crunchy ice-creams like Rocky Road Ice Cream, Roasted Almond Ice Cream with Chocolate Chips, Muesli Ice-cream and Butterscotch Ice Cream. Enjoy rose and almond ice cream recipe | rose with roasted almond ice cream | homemade rose ice cream | Indian almond rose ice cream | with step by step photos.

Fruity ice-creams are in vogue today, and this recipe will help you ride the tide! Perfect proportions of lychee pulp, cream, milk powder and other ingredients results in a tantalisingly creamy ice-cream with a snazzy flavour, while chunks of chopped lychee tease your taste buds in every mouthful. Enjoy the Lychee Ice-Cream on a hot summer’s day and forget yourself in its sheer brilliance.

Italian cooking is wholesome and flavourful. This sizzler is a hearty combination of pasta tossed in a robust mushroom and black pepper sauce and served with zucchini pancakes. Buttered vegetables and a perfectly baked potato topped with a knob of butter complete this meal.

Innumerable times you would have ordered Malai Koftas in Makhani Gravy at restaurants, but now it is time to try this hot favourite at home, in the comfort of your own kitchen! Succulent and spicy vegetable dumplings find a flavourful home in this rich tomato gravy, cooked in butter and topped with cream. These koftas speak of the magic of paneer, which works together with potatoes, to make soft koftas that are simply irresistible. Team up with rotis , parathas or naan , whatever you like, it will be a perfect match.