Pasta Al pomodoro

"Life is a combination of magic and Pasta"

-Fedrico Fellini

I have a pasta cookbook, gifted by hubby. He knew that I loved pasta and so this book happened.
The recipes are good and somehow they turn out well even if I improvise ...simply because I don't have all ingredients at all times!

Ingredients (makes for 2)

• Onion-1 large, chopped
• Penne pasta- 250 gm, cooked in boiling water till al dante
• Garlic- 2 big cloves, crushed
• Tomatoes- 3 chopped fine (you can use ready-made paste or puree also, or sieve the tomatoes to remove seeds..I did neither)
• Parmesan cheese- 1/4 C, grated
• Kosher salt- 1 heaped tsp (you can use regular salt, but in less quantity)
• Basil leaves- 1 tbsp, chopped (you can add parsley or any other favorite herb)
• Butter- 2 spoons
• Tomato ketchup- 1 Tbsp
• Black Pepper- 1 and 1/2 tsp

How to

1. Melt the butter (I already love this!)
2. Add the crushed Garlic. Fry for a minute.
3. Add Onions, cook till soft and pink.
4. Add tomatoes, salt and pepper.
5. Cook and simmer for about 10 minutes.
6. Add Basil leaves. Add the cooked pasta. Add ketchup and mix.
7. Adjust salt at this stage. 
8. Serve , sprinkled with Parmesan cheese. Along with a nice Greek salad.

Enjoy!

Khankhra ri khichri - an indian ratatouille ? or a spicy chapati porridge?

Indian mothers/homemakers have a knack of using leftovers; but what do you call a dish which is so delicious that people make sure that there are leftovers!

This khichri/porriage was perfected by my grandma who was lovingly called "baiji". All the kids of the house from my elder uncles to the youngest brother/sister totally loved it.

(For 4 servings)

You need:

• Leftover chapaties/ Paranthas- 6, Preferably sundried
• Onion- 1 big, chopped
• Potatoes- 1 medium, chopped
• Capsicum- 1 small, chopped
• Garlic- 2tsp, chopped
• Tomato- 1 small, chopped
• Tomato- 2 medium (for blending)
• Green chillies- 1 (for blending)
• Ginger- 1' long piece (for blending)
• Coriander seed powder (Dhaniya powder)- 2 tsp
• Garam Masala powder - 1 tsp
• Red chilli powder- 1/2 tsp
• Turmeric Powder (Haldi Powder)- 1/2 tsp
• Salt to taste
• Meat masala- 1/2 tsp (optional)
• Oil- 1tbsp
• Water as required

To make:

1. Blend tomato, green chillies and ginger.

2. Heat oil in a Kadhai/wok.

3. Add onions and fry till pink. Add garlic.

4. When onions acquire a reddess on the edges and garlicky smell is reduced (about 1-2 min) then add the tomato blend.

5. Add all the spices and mix. Let it cook for a few minutes.The mix will turn dry.You can add a few spoons of water if you feel that it is sticking to the base.

6.Now add Potatoes and capsicum and turn it so that the vegetables are well coated with the spices. Add 1/2 cup water , cover and cook till the potatoes are tender.

7. While this mix is getting cooked, tear the chapatis/paranthas into small pieces. Check if the vegetables are cooked.

8. Now add the shredded pieces in the masala mix and add 1 cup water. Add the chopped tomatoes.

9. Cook for 4-5 minutes more. Add water if you want a thinner porridge. Adjust for salt.

10. Garnish with coriander leaves (optional) and serve immediately.

The Capsicum which I added is optional, you can decide the veggies (think carrots, beans, peas etc.) which you want to put in it. You can also just stick to just potatoes.
It tastes good when you serve hot , but it still tastes great if you eat it the next day.

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.