Friday, June 01, 2012
I am now a mother to a 2 yr old and needless to say she keeps me busy. So time in the kitchen means cooking the barest minimum required to satiate both hunger and the palate.
Nevertheless I want to continue with this blog, so stay tuned for some yummy recipes, good photographs and of course meaningful stories.
Saturday, January 01, 2011
Saturday, October 04, 2008
This post has been pending for way too long...The last few months have been very busy for us and blogging has taken a back seat. It was more of a cook comething, eat something and rush kind of routine, with no memory of what was eaten. So, where is the space for a camera here? :-)
But anyway, today I made it a point to publish this simple recipe. We had gone vegetable picking twice over the last two months. Of the bounty which was gathered, were Cherry tomatoes - Wickedly red, deliciously ripe and mildly sweet. I have not tried them in anything other than a salad, to be devoured raw.
Here is one more of my pasta recipes, which I make very often:
Uncooked Pasta ( Any small variety like elbows, penne) - 2 Cups
Cherry Tomatoes - 2 to 3 Cups - Halved
Onion - 1 Medium - Finely Chopped
Capsicum - 1 Big - Finely Chopped
Garlic Powder - 1 to 1.5 Tbsp
Black Pepper - As per taste
Salt - To season the pasta water and additionally - As per taste
For the Dressing:
Olive oil - 1/4 Cup
Lemon Juice - Juice from 1/2 a lime
Boil pasta as per the instructions on the package. Drain into a big bowl. Add the rest of the ingredients, except for the ingredients listed for the dressing and mix well. To make the dressing, whisk together the olive oil and lemon juice. Pour over the pasta and mix well. Set aside for 15 mins and serve. It can be served hot or cold.
Plum or Romano tomatoes can be used instead of Cherry tomatoes. Reduce the quantity a bit and use about 1 and a half tomatoes.
Wednesday, September 03, 2008
Monday, July 28, 2008
This is one of my favorite pasta recipes and I make it very often. The sauce used is the mother of all sauces, the Bechamel. Nutmeg is a must in bechamel and blends with the milk to create an enticing base.
Uncooked Pasta - 1 Cup ( Any small variety like penne, elbows, shells)
Garlic Powder - 1 Tbsp
Black Pepper Powder - 1/2 Tbsp
Lime Juice - From 1 Lime
For the Bechamel Sauce:
Milk - 1 Cup
Butter - 1 1/4 Tbsp
All Purpose Flour - 1 Tbsp
Ground Nutmeg - 1/8 tsp
Salt - As per taste
Melt the butter in a saucepan, add the flour and stir till smooth. Let it cook for a couple of minutes till it turns a sandy color. Do not burn it. Next add the milk and whisk to remove any lumps. Cook till the sauce thickens, and keep stirring all the while to prevent lumps. Season with salt and nutmeg and set aside.
Cook a cup of pasta as per the instructions on the pasta container. Drain. Saute a cup of frozen peas and 3 handfuls of spinach leaves, using a little oil. Cook till done.
Add the sauce to the drained pasta, along with the sauteed vegetables. Add 1 Tbsp garlic powder and 1/2 Tbsp black pepper. Next add the juice of 1 lime. Adjust salt according to taste. Mix well and serve.
The nutmeg in the bechamel sauce adds a very distinct flavor and binds the rest of the ingredients superbly in this simple pasta dish. This recipe goes to 'Think Spice' event initially started by Sunita of Sunita's World and being hosted by Aparna of 'My Diverse Kitchen'. Aparna has chosen Nutmeg as the star ingredient this month.
Wednesday, July 09, 2008
I am back after a 6 month blogosphere hibernation. I was ill and could not come anywhere near blogs or cooking. It was sudden and hence I could not leave a message here. I hope you will continue visiting as usual...
On to the recipe now...
This is a simple Spinach dal which has been recreated on a lot many blogs till now. I have tweaked my mom's recipe a bit and the result was very good. Instead of using tamarind to add the sour quotient, I used lime juice and I had no complaints.
Monday, January 28, 2008
Here is the much delayed AFAM-Dates roundup. AFAM is a wonderful event started by Maheswari of Beyond the Usual and it focuses on a particular fruit every month. November was my turn and I chose Dates. Thank you Maheswari for giving me this opportunity.
I am sure I am the only host who has taken so long to post a roundup and I am terribly sorry for it. I wish to thank each one of you who had spared some thought,time and effort to participate in this event and I extend my sincere apologies for delaying the roundup and for being unresponsive. Over the past weeks, I met with some unexpected circumstances and could not meet any of my commitments on time.
Again, thank you so much. I am overwhelmed by these 47 lovely entries. They mean a lot to a first time event hostess. I am sure you would enjoy the diverse recipes as much as I did.
I have categorized the recipes into Baked Goodies, Savory Treats, Desserts and Breakfast and Snack Choices and Beverages. Kindly let me know if I have misplaced any entry or if you do not find it in the roundup.
AFAM - DATES ROUNDUP
Dry Fruits Adai from Meenakshi of SuthiRecipe
Dates Milk Kheer from Meenakshi of SuthiRecipe
Breakfast & Snack Choices