Easy cheesy white sauce pasta

Hello friends! Back again with another recipe. In present days who would have not known White Sauce Pasta or pasta in white sauce. I remember the first time I had this Italian delicacy when I was a school goer. It was Dominos cheese burst pasta. Since then I always loved their white sauce pasta over their pizzas!

Today I am sharing the same pasta in white sauce recipe, making it a little easier process. Easy because I did not made the white sauce separately. Now let’s jump to the procedure.



Pasta 1 and 1/2 cup cooked, for today’s recipe I have used spiral pasta but penne pasta is generally used in this recipe.

Carrot cut into thin slices, 1/2 cup

Capsicum sliced, 1/2 cup

Onion 1 medium sized, sliced

Black olives 1/4 th cup

Garlic 4 to 5 cloves chopped 

Black pepper powder 2 tsp

All purpose flour/ maida 1 tbsp

Pasta seasoning 2 tsp

Salt as per taste

Milk 1 cup 

Mozzarella cheese grated, enough to make it cheese burst

Butter 1 tbsp

Fresh cream 1/4 th cup



  • heat the butter in a non stick pan. Once the butter melts, add the chopped garlic and sauté for few seconds
  • add the onion and carrots and toss and fry for about 1/2 a minute at medium high flames
  • then add the capsicum and again toss and fry for another 1/2 minute
  • add the black pepper powder and salt and stir and mix well
  • add the all purpose flour and mix well 
  • then add the milk little by little with constant stirring. Keep stirring until the sauce thickens to the required consistency
  • now add the fresh cream and stir and mix well
  • switch off the flames, add the pasta and mix well
  • Transfer the white sauce pasta in a microwave safe bowl 
  • spread the black olives and the grated cheese all over the pasta
  • microwave it for 2 minutes or until the cheese melts
  • your Cheezy White Sauce Pasta is ready to be served. Sprinkle the pasta seasoning on top and serve hot.

Healthy vegetable stew

Hey there! Hope all of you are doing well. Today I am sharing a healthy vegetable stew recipe especially for my vegetarian friends. These healthy stews are storehouse of nutrition. It has great health benefits to the people of all age, from toddlers to the aged ones . It can also be taken as a wholesome meal option for them who are following a diet regimen. 


Vegetable stock 3 cups 

Carrot 1 medium sized, cut into cubes

Cauliflower florets 1 cup

Mushroom sliced, 1 cup

Potato 1 medium sized, cut into cubes

Green peas 1/2 cup

Onion 1 medium, chopped to a bit larger pieces

Garlic 4 or 5 cloves finely chopped 

Turmeric powder 1/2 tsp

Black pepper powder 2 tsp

Salt as per taste

Milk 3/4th of a cup

Oil 2 tsp

You can also use other vegetables like broccoli, baby corn, zucchini or spinach leaves for your vegetable stew. It’s totally your choice.


  • heat oil in a kadhai at medium high flames. Add the chopped garlic and sauté for few seconds
  • add onion and all the other vegetables except green peas, stir and fry them for 2 to 3 minutes
  • add the turmeric powder, 1 tsp black pepper powder, salt and mix well with the vegetable 
  • add the vegetable stock, green peas and stir well. Reduce the flames to medium low and cover and cook untill the vegetables are cooked. Do not over cook the veggies 
  • open cover and add the milk. Once the stew starts boiling, switch off the flames and add the remaining black pepper powder, mix well and serve hot.

Yellow peas salad or salsa

This would be my second salsa recipe after sweet corn salsa. This time I have used dried yellow peas for making salsa. You can easily and quickly prepare this snacks when you are really craving for some tasty food but feeling too lazy to cook. It can also be a good idea to include this snacks in the ladies kitty parties!



Dried whole yellow peas 1 cup, soaked overnight and pressure cooked to 2 whistle at high flames

Onion 1 small, chopped 

Green chilli 1, chopped 

Tomato 1 small, chopped 

Capsicum chopped, 1/4th cup

Fresh coriander leaves chopped, 1/4th of a cup

Juice of 1/2 of a small lemon

Red chilli powder 1/4th tsp

Chat masala 1/2 tsp

Black salt 1/2 tsp

Salt as per taste



In a large mixing bowl, take all the ingredients and mix thoroughly. Yellow peas salad is ready to be server.

Basanti ( yellow ) pulao

Today I am sharing a Bengali pulao recipe, Basanti pulao. Pulao is an umbrella term used for a variety of rice preparations. The rice grains used in making pulao is, a good quality aromatic ones. Various parts of our country have been producing varieties of these aromatic rice over the years and area specific people have used their regional good quality produce in making these rice preparations. However, most of the time when we stay away from our native place, we generally pick up a good quality long grain Basmati rice, which is easily available at all stores, and fits well in all these rice preparations.

In West Bengal, people generally choose Gobindobhog rice for their pulao and khichdi preparations, which is not easily available at other parts of the country. So, for today’s recipe I have used Basmati rice for making the pulao. Generally, pulao is a spicy rice preparation, but this is a Bengali pulao recipe, which is prepared without using any spice, except few whole spices. This is generally a bit sweeter than the other pulao preparations. 



Basmati rice or you can use Gobindobhog rice if available, 3 cups

Cashew nuts 1/2 cup

Raisins 1/4 th cup ( optional)

Bay leaf 1 or 2

Whole dry red chilli 1

Cinnamon 1” stick

Cardamom 5 or 6

Cloves 5 or 6

Turmeric powder 1 tsp

Salt as per taste

Sugar a bit more than the salt

Ghee 2 tbsp



  • Wash the rice clean and soak in water for 30 to 40 minutes. After the soaking time is over, drain the water and keep the rice aside.
  • heat ghee in a heavy bottomed saucepan at medium flames. Once hot, temper it with the whole spices and add the cashew nut in it. Stir and fry the cashews for few seconds.
  • then add the rice and stir well for few seconds. Now, add the turmeric powder and the raisins and again stir well for about a minute, such that, the rice grains gets well coated with the turmeric powder. Since, this pulao is yellow in colour as the name suggests ( basanti ), I have used turmeric powder to give it yellow colour. Some people also use the yellow food colour for this purpose. So, it is totally your choice to use turmeric powder or yellow food colour.
  • now, increase the flames to maximum and add 6 cups of water ( double the amount of rice ) and salt. Stir a little and bring it to a boil. Use the same cup to measure rice and water. 
  • Once the water starts boiling, reduce the flames to minimum, stir once and cover and cook for about 5 minutes without disturbing it
  • after 5 minutes, the rice will soak in maximum water and you will not see any extra water on top. At this stage, add the sugar, give it a very light stir to mix the sugar and again cover and let it cook undisturbed for another 5 to 7 minutes.
  • after 5 to 7 minutes, open cover, check the rice and switch off the flames. Basanti pulao is ready to be served. Pair it up with any veg or non veg side dish of your choice and enjoy.

Dum aloo ( spicy potato curry)

Dum aloo is a thick gravy spicy potato curry which can be cooked in a various way using various spice mixture. I myself cook this dish in a number to ways using different spice mixture, depending upon the dish I plan to pair it with. When I plan to pair dum aloo with Bengali style plain steamed rice, I keep the gravy thin and most of the time don’t even use onion and garlic. When pair it with bengali style khichdi, I make it a thick gravy one without using onion and garlic. I pair dum aloo with pulao or veg biryani or bhuni khichdi, making it a thick gravy one, and do use onion and garlic along with other ingredients. Baby potato dum aloo have some other recipe.

Today I have shared the recipe of dum aloo, which I generally pair with roti and it is the easiest one yet yummy to taste. 


Potatoes 5 medium

Onion 1 large chopped

Tomato 1 medium chopped

Green chilli 4 or 5 slit

Ginger paste 1 tsp

Garlic 3 or 4 cloves crushed

Whole cumin 1/2 tsp

Black cumin 1/2 tsp

Asafoetida 1/8th tsp

Turmeric powder 1/2 + 1/2 tsp

Kashmiri red chilli powder 1 tsp

Cumin powder 1/2 tsp

Coriander powder 1 tsp

Black pepper powder 1 tsp

Garam masala powder 1/2 tsp

Chat masala powder 1/2 tsp

Salt as per taste

Sugar a little, as per taste

Oil 2 + 1 tbsp


  • Pressure cook the potatoes to 2 whistle at high flames and release the pressure. now peel off the potatoes and cut into halves.
  • Heat 2 tbsp oil in a kadhai at medium high flames, once hot, add 1/2 tsp turmeric powder in oil, mix and then add the potatoe pieces and fry them untill they turns golden colour. Once fried, remove the potatoes from the kadhai and keep aside 
  • Add the remaining oil in the same kadhai and wait for few seconds untill it gets heated. Once hot, add the cumin seeds, black cumin and sauté for few seconds. Then add the asafoetida and after stirring for few seconds, add in the chopped onion. Fry the onions untill it turns golden brown in colour
  • then add the chopped tomatoes and stir and cook untill the tomatoes become mushy. 
  • Add the ginger and garlic and sauté untill it’s raw smell disappears 
  • then add the powder spices except garam masala and chat masala, along with a tbsp of water and sauté the mixture for about a minute or untill oil starts separating from the spices
  • add salt, slit green chillies and the fried potato pieces and mix and roast the potatoes along with the spices for 2 to 3 minutes, add a tbsp or 2 or water in between the roasting process or when the spice gets too dry
  • after 2 or 3 minutes add about 1/2 a cup of water, mix well and bring to a boil. Reduce the flames to minimum and cover and cook untill the potatoes gets well cooked
  • once the potatoes are cooked well, check the salt and adjust it, add the sugar, garam masala powder, chat masala powder and mix well. Switch off the flames and allow the curry to rest for some time.
  • dum aloo is ready to get served. Pair it with roti or puri or anything of your choice and enjoy.
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