Shell Pasta with mixed peppers and black olives

"What do you want for dinner?"

"Paastaa!!" (the little one cries out)

I smile...She has shared my love for pasta. She wants it almost every week now.

I keep the pasta for boiling . 

"I want to see pasta." 

"ok, but you can't touch anything"

"Put tomatoes"

"I will. Now sit and watch."

"Don't put vegetables"

"hmmm"

I chop basil

"What is that?"

A glimpse of the chitter - chatter which goes on when I cook for my daughter. I just put a few ingredients together and came with this simple but satisfying recipe. The best thing was that it was really enjoyed by my little one. She even took second helpings (my inner domestic goddess was dancing!).

You will need

Pasta - 1 and 1/2 cups

Turmeric powder - 1/4 tsp

Tomatoes- 4 medium,chopped finely

Fresh basil- 2-3 tbsp, chopped finely

Mixed pepper strips - 2 tbsp

Broccoli florets- small, 1/2 cup approx.

Black olives- 5, chopped like small rings.

Black pepper- 1 tsp

Kosher salt- 1 tsp  or according to taste (you can use normal salt also)

Olive oil- 1 tbsp

Method

Cook pasta till al dente. Add turmeric powder while boiling.

Take a wok. Pour olive oil and heat on low flame.

Add Broccoli and mixed pepper strips and cook for a few minutes.

Add tomatoes, basil, salt and pepper. cook for 4-5 minutes. I just wanted to release flavours but if you want a sauce like consistency then cook tomatoes for longer.

Add the cooked pasta. Mix well. Taste for adjustments in salt and pepper.

Serve and enjoy with your loved ones.

Yields 2 hearty servings

Focaccia Bread

This is one of the tastiest breads that I have ever had, and I have always found it very easy to make.

I stumbled upon this recipe on Anushruti's blog and have never looked back. My own recipe is adapted from the stated one.

You will need

For bread

Atta /Whole wheat flour- 2 cups

Maida / white flour- 1 and 1/4 cups

Full fat Milk- Warm (not hot) 1 and 1/3 cups

Olive oil- 1/8 cup and some to grease your palms

Instant yeast- 1 tsp

Salt- 1 tsp

Sugar- 1 tsp

For the topping

Olive oil- 1/4 cup

Heeng/Asafoetida- a pinch ( you can add more if you like)

Basil - 2 Tbsp, chopped

How to make the Bread

Take atta and maida in a mixing bowl. Add salt, sugar and Yeast.

Mix them and make a well in the middle. Pour olive oil and warm milk in it.

Knead till the dough comes together. If it is too stiff, then add a little milk, one spoon at a time.

Take your baking dish and spread the dough in it by pressing with finger tips. Alternately, you could roll it into the desired container's shape.

Cover and keep the dough in a warm place till its doubled approximately ( as we have used atta, it'll take some time to rise). I kept it for 1 hour in summers.

How to prepare topping

Warm the oil. Add Heeng and basil.

Remove from flame and keep it covered for about 30-60 minutes for flavours to develop. You can keep it for longer also.

Baking the Bread

Pre heat the oven to 200 degrees Celsius.

Punch holes in the dough with finger tips and pour the prepared oil.

Keep the baking dish in the oven for 20-25 minutes. The top should be slightly browned. Overly brown is a no-no.

Take it out and let it rest for 5-10 minutes while your house is filled by the rich aroma of baked bread.

Enjoy with Tomato salsa, or plain cheese or some chilli.

Sandwich with basil pesto

 Most people I know are not into sandwiches..it sounds too simple! Its not French/Italian or ethnic Indian.
 Yet ...Here I am with another recipe of Sandwich. I can't help but experiment with the fillings.
Here I have tried a vegan basil pesto (Recipe by Soma) with whole wheat bread and results are pretty good.

Ingredients (for 2 sandwiches)
1. Brown bread/ wheat bread/ multigrain bread- 4 slices
2. Cucumber- 1, thinly sliced
3. Tomato- 1 big, thinly sliced
4. Capsicum/green pepper- 1 small, thinly sliced
5. Red Onion-1, thinly sliced
6. Mushrooms- 3-4 small, thinly sliced and sautéed in oil/butter
7. Salt-to taste (remember the pesto has salt)
8. Freshly ground black Pepper-to taste
9. Homemade basil pesto- 2-3 spoons (u can increase as per your taste)
10.  Italian seasoning to sprinkle (optional)
11. Mustard sauce and ketchup (optional)- to serve
12. Cheese slices (we used 'Emborg' -edam cheese)- 2

Method

• Toast the bread slices. You can also prepare the sandwich and then grill it.
• Spread the pesto on the bread and layer all the veggies onion, cucumber,capsicum, tomatoes and mushrooms respectively.
• Sprinkle salt, black pepper and the seasoning mix . Cover with cheese slice.
• Cover with toasted bread.
• Use a sharp knife and cut it into a triangle.
• Enjoy with your coffee/tea.

If you want melted cheese then you can re-heat the sandwich on a skillet . Remember to keep it the cheese- y side down. I tried it with one, as it had went somewhat cold.

Hope you like it. Do tell me about your experience.

D