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.

Tomato salsa- the Italian way

Salsa is mostly defined as a spicy sauce having tomatoes, onions and chilli to accompany Mexican foods like nachos.

Salsa is also a dance...how apt!

You can dance around with the ingredients and make salsa to your liking, just like Mark Bittman

Here is a little something which I made over weekend with Foccacia bread.

You need:

• Tomatoes- 3, chopped
• Parsley- 2 Tbsp , chopped 
• Olive oil- 2 tsp
• Vinegar- 1 Tbsp
• Black Pepper- 1 tsp, crushed
• Kosher salt - to taste

How to

1. Pour oil in a flat pan. 
2. Add chopped tomatoes (you can de-seed them if u like. it'll change the texture a bit)
3. Add the parsley.
4. Sprinkle salt and pepper. Mix and cook for a minute.
5. Add vinegar. Simmer and cook till its mushy, but still chunky.

Serve at room temperature.

PS: my mom would call it a simple chutney but Rose would smell sweet even if it was called by some other name. 

Bedmi / Bedvi poori and potato curry- A weekend brunch

This is a dish which brings childhood memories with each bite. My mother and my aunt, used to make it in huge quantities as we all had a habit of snacking on this poori.
My mausi and mom used to have it with tea, and sometimes with pickles, while me and my cousin would just grab one from the huge pile in the kitchen and munch on it happily.

Usually this poori is made by stuffing it like a kachori , but we make it by kneading the soaked and grounded dal with the flour.

 You will need:

• Dhuli urad dal/ washed black lentils- 1 cup
• Sooji- 1/2 cup
• Whole wheat flour-2 cups
• Ginger-1"
• Green chillies- 2, chopped finely
• Salt- 1 tsp or to taste
• Garam masala- 1/4 tsp
• Dhaniya powder- 1tsp
• Red chilli powder- 1/2 tsp
• Oil- 1tbsp
• Oil for frying

How to

1. Wash the dal well and soak it for 2-3 hrs. You can also soak it overnight. I usually do that.
2. Drain the water. Add ginger and green chillies. Grind the dal coarsely. 
3. Take the coarse dal in a bowl. Add all the spices. Add whole wheat flour, Sooji and 1 tbsp oil. Knead them together. Add very little water if required. The dough should be little stiffer than a chapati dough.
4. Cover and keep for 1/2 hour. Knead again for 10-15 seconds.
5. Make small lemon sized balls.
6. Apply a little oil on the Chakla. Roll them into 4-5" diameter circles.
7. Heat the oil for frying in a kadhai.
8. When the oil is hot, then lower the flame and fry the pooris.

I made it as a weekend brunch with potato curry and we all were tummy happy.
The best part is that my little one likes it too!!

Potato curry- No onion, no garlic recipe

This is a very simple dish to make. I usually make it on days on which we are fasting. Sometimes its yummily paired with Bedmi poori (will post the recipe soon).

Ingredients

• Potatoes- 3, boiled, peeled and diced
• Tomatoes- 2
• Ginger- 1' piece
• Green chillies- 1-2 (depending on the heat you want in the curry)
• Ghee/ Clarified butter- 1tsp
• Jeera/Cumin seeds- 1/2 tsp
• Heeng/asafoetida- a pinch

Spices

• Dhaniya power/coriander seeds powder- 1 and 1/2 tsp
• Red chilli powder- 1/4 tsp
• Haldi/ Turmeric powder- 1/4 tsp
• Garam masala- 1/4 tsp
• Salt- 1 tsp ( you can increase or decrease as per your taste)

Method

1. Grind tomatoes, ginger and green chilies together.
2. Heat Ghee in a Kadhai.
3. Add Heeng and jeera.
4. When the Jeera sizzles and brown, add the ground  tomato paste.
5. Add all the spices and mix well. Lower the flame a little and let it cook till the oil leave sides.
6. Add the potatoes and turn them in order to coat them with the cooked gravy. Add some water. Here you can decide the amount as per your need to have a thick or thin gravy.
7. You can mash a few pieces of potatoes here to give texture to the gravy.
8. Taste and adjust for salt.

Serve hot!

Mixed vegetable - Potatoes, bell pepper and carrots

This is an everyday vegetable in which many variations can be made. Its a good lunch box option with paranthas or chapatis.  In fact this is one of the standard filling of the rolls that I make for hubby when he needs to be moving around in the car, the whole day.

Ingredients

• Potatoes- 3, boiled, peeled and chopped
• Tomatoes- 1, chopped into big pieces
• Carrots (orange)- 1, chopped
• Capsicum/green bell pepper- 1, chopped (big pieces)
• Oil-1/2 tbsp
• Heeng (asafoetida)- 1 pinch
• Jeera (cumin seeds)- 1/2 tsp
• Haldi (turmeric powder)- 1/4 tsp
• Dhaniya powder (coriander seed powder)- 1 and 1/2 tsp
• Red chilli powder- 1/3 tsp
• Garam masala (optional)- 1/4tsp
• salt to taste (I used 1tsp)

Grind the following with mortar and pestle and keep aside for use

• Dalchini (cinnamon)- half inch piece
• Badi elaichi (black cardamom)- 1, cracked open
• Laung (clove)-2

How to make:

1. Heat the oil. Add heeng & jeera. Let it sizzle.
2. Now add carrots and capsicum and fry for 3-4 minutes.
3. Add salt and let the carrots turn tender.Turn down the flame. Cover and cook for a few minutes. (If you are using the red carrots then it'll take less time to cook.)
4. Add the boiled potatoes and tomato. Add all the spices except the ones ground by mortar and pestle.
5. Mix well so that all vegetables are well coated with the spices. Cover and cook for a few minutes.
6. Now add the ground spice mix. This gives a beautiful aroma to the dish.
7. Mix well and serve.

Notes:
You can garnish it with coriander leaves.
If you are out of tomatoes (God forbid!) then use amchoor (1/2tsp) to add the sour flavor.

Moong dal- a quick and healthy recipe

 When I need something light for lunch or dinner; something unpretentious and yet fulfilling, then I always end up making Dal- roti . Simple, delicious and easy to make.

So here is a super easy and quick version of moong dal.

Makes about 2 bowls of dal

Ingredients:
Yellow moong dal/ washed or shelled green gram - 1/2 Katori
Ghee- 1tsp
Jeera- 1/4tsp
Heeng (asafoetida)- a pinch
Tomato- 1 small, chopped

Method:

1. Wash the dal thoroughly. Rinse 3-4 times. 
2. Soak in clean water for 10 min (optional).
3. Put a pressure cooker on flame. Pour 1tsp ghee.
4. Add heeng and jeera. When jeera starts to sizzle than add tomatoes.
5. Now add the soaked dal. Add about 1 and 1/2 katori of water.
6. Close the lid and put the whistle on.
7. After about 2-3 whistles. Switch off the flame and let the pressure cooker cool down.
8. Garnish with a few coriander sprigs (optional) and serve with hot chapatis.

Enjoy !

Lauki/ Doodhi/ Ghiya Curry (bottle gourd cooked with tomatoes)

Lauki or Bottle gourd is called by various names at various places in India. This humble vegetable is somehow skipped when we talk about delicious foods.

 
Here I'm sharing a simple recipe which is a regular feature of our household as both me and my hubby relish eating this one. Usually when we both want a light, regular, home cooked meal; this is the one which comes to our mind. Though it can be cooked as a dry vegetable also; we usually use the curried one.

Ingredients:

1. Lauki- 1 (cut into medium sized pieces)
2. Tomatoes- 1 big (chopped)
3. Jeera (cumin seeds)- 1 tsp
4. Ghee (clarified butter)- 1 tsp
5. salt to taste
6. Red chilli powder - 1/2 tsp
7. Haldi (Turmeric powder)- 1/4 tsp
8. Dhaniya (coriander seeds powder)-1 &1/2 tsp approx.

Method:

• Take a pressure cooker and add ghee to it.
• Add Jeera and wait till it sizzles.
• Add Lauki and chopped tomatoes and toss it around.
• Add the remaining spices and 1 Tbsp water (optional).
• Cover and cook at medium flame
• After one whistle, the curry is usually cooked. You might need to cook more if the gourd was very stiff in the beginning.
• Serve hot with Chapati or rice.

This simple vegetable it can be transformed into a delicacy by making 'Koftas'. Will write about that some other time.

Tamatar ka salan (Blanched tomatoes in creamy cashew gravy)

When you are bored stiff of cooking the same things again and again..and again..what do you do?


I try a new recipe!


Fortunately, this one came out to be very tasty and for the keeps. The aroma of the curry cooking on the stove was mouth watering.


My hubby had 3 second helpings ;P
And now you know why I dont have pics of this one. I'll click them next time...promise.


Tamatar ka salan 
For blanching tomatoes
Take 2 firm tomatoes and immerse them in boiling water. Remove from flame when the skin cracks. Drain water and remove the skin. Let it cool a bit. Keeping them joint at the base, make 2 cuts crossing each other.


For the gravy
You'll need:
1. Tomato-1
2. Cashews- 1 Tbsp, Steeped in water for 30 min.
3. Green chillies- 1
4. Ginger- 1" piece
5. Whole white pepper (Safed mirch)-5-6
6. Cloves (Lavang/laung)-2
7. Cinnamon (dalchini)- 1/2" piece
8. Black cardamom (badi elaichi)- 1
9. Musturd seeds (rai) -1/4 tsp
10. Cumin seeds (Jeera) - 1/4 tsp
11.Asafoetida (Heeng)- 1 pinch
12. Red chilli (Lal mirch) powder-1/4 tsp
13. Coriander (dhaniya) powder- 1/2 tsp
14. Turmeric powder- 1/4 tsp
15. Salt- 1/2 tsp or as per taste
16. Oil- 1 Tbsp
17. Milk (I used full cream)- 1 Tbsp


Let's start cooking:

1. Cut tomatoes, green chillies and ginger and grind it to a paste in a blender.
2. Take a wok/kadhai and dry roast white pepper,rai, jeera, cinnamon and cloves.
3. Drain the cashews, mix them with the roasted spice mix and black cardamom. Blend them with about 1 spoon of water.
4. Pour oil/ghee in the wok/kadhai. Add Heeng and jeera. When jeera crackles and rises, stir in the tomato paste and cook in moderate flame for about a minute. Lower the flame a little and cook till the oil seperates on the sides.
5. Now add the cashew spice mix and milk. Cook for another 3-4 minutes. Add water (as per your preferance) to adjust for the consistancy of the gravy and let it boil.
6. Now add the blanched tomatoes and let it cook for 1 min. Don't overcook as they might become soggy. Just let the flavors seep in.
7. Serve hot with roti, rice or any favorite bread.

You can use black pepper instead of the white ones. 
Makes for 2 hungry people.
 Tasty tips
1. Instead of using blanched tomatoes, you can use boiled potatoes, paneer or even tofu !
2. For a richer gravy, use cream instead of milk.
3. Perfect for a party, people will be marvelling at your cooking for days.