The Telegraph
Since 1st March, 1999
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Chef t2

Runu Agarwal entered the kitchen before she left home to get married in an effort to grasp as much as possible about cooking. Living abroad for eight years brought out her love for cooking even more. “I love experimenting with recipes. Cooking the same thing over and over again can get boring,” says Runu.

Desserts and snacks are her speciality, and friends and family members now turn to her for all their birthday cakes!

Juggling work and family, Runu manages to scrape time out of her schedule to cook, especially when friends and family visit. For her children, pasta and Mexican dishes have almost become the new dal-roti in her household!

Paneer-filled Pasta Shells

Serves 6


100 g Conchiglioni (shell pasta), boiled

Half-cup paneer, mashed

One-fourth cup cheese, grated

1 small capsicum, finely chopped

2 tsp olive oil

1 tsp chilli flakes

Salt to taste

For the sauce

5 large tomatoes, diced

2 large onions, diced

4 cloves of garlic, finely chopped

3 tsp olive oil

2 tsp oregano

1 tsp chilli flakes

1 tsp pepper

1 tsp sugar

Salt to taste

One-fourth cup grated cheese for garnish.


For the filling: In a pan, heat oil and add chilli flakes. Saute capsicum on high heat for a minute. Add paneer, cheese and salt. Quickly stir-fry and remove from heat.

For the sauce: Heat oil in a pan. Add chilli flakes, oregano and garlic. Saute onions till soft. Add tomatoes, salt, pepper and sugar. Cook till tomatoes become tender. Let it cool for a few minutes. Put in an electric blender and blend. Return it to the pan and let it simmer for 15 minutes.

To assemble: Oil a large oven-proof dish. Fill the boiled Conchiglioni with the filling. Spoon sauce into pan to form a thin layer. Arrange pasta in a single layer. Spoon the remaining sauce on top. Top with cheese and grill till golden.

Serve with grilled chicken breast.

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