Breaking the jinx with Mushroom Melts

The thing about leisurely cooking in the afternoon, is that I get to take pictures. And that is a privilege that I seem to have lost with my current work schedule. Add to that, the imagined pressure of blogging about something fabulous and you have yourself a pretty non-existent blog over a couple of months. (Sorry Shwe!) So I’m breaking the jinx and blogging about something. Even if it’s something really simple. Something I make myself pretty often and something that I really like. 

My normal grocery shopping always includes a packet of button mushrooms. I like to toss these babies into omelets, pulaos, stews and casseroles. But what I like to do most is just sauté them in butter and garlic and pile them mile high on some good bread. The key to making this more than ‘mushrooms on toast’, is to know how to sauté the mushrooms. What we are looking for is a nice seared brown outside and a juicy plump center. Overcrowding mushrooms in the pan and/or adding them in before the butter/oil is hot, will just cause them to water out and steam, instead of sauté. And we don’t want watery, shriveled up mushrooms - not when they are the star ingredient! 

This version takes it a step further and adds some passata and cheese. I use a Baguette as the base, but Ciabatta would work great as well. The Mushrooms Melts make a delectable appetizer or light lunch with a fresh salad. What they also do, is serve to break my jinx and for that I adore them even more. 

Two ways to be Feta Chic - Salad and Appetizer

Feta is a brined soft cheese, made from sheep (and goats milk) and is very popular in Greek cuisine. It looks like paneer but is much softer, grainier and tangier. While the most popular way of using feta is in a Greek Salad – this cheese has the ability to shine in many other dishes. I picked up a slab of Feta this week and was hard pressed to find a recipe that does it justice. I wanted Feta to be the star of the dish and not just a supporting element. After many frustrating hours of searching my recipe books and the internet, I just decided to use it in a Watermelon and Arugula (Rocket) Salad. Besides, I had recently learnt how to deseed a watermelon and I was itching to see if it works. (It does – Instructables shows you how!). The salad is an amazing medley of tastes and textures – sweet and crispy watermelon, crunchy and peppery arugula and finally creamy and salty feta, dressed with silky honey and olive oil. The salad is super easy to put together and colorful to look at as well. I used up half the slab of feta here and packed the other half away.

Later in the day, I remembered a beautiful meal that me and the co-resident had in one of our favorite Greek restaurants – Thalassa in Goa. The appetizer was a slab of marinated Feta served with toasted Pita! I had found my Feta Star recipe. This is an absolute breeze to make and you will not believe the flavor explosion in your mouth. If I wanted to serve up a really chic appetizer in a fancy party – this would be it! It makes sense to go out and scout for a good slab of Feta, just to have the pleasure of eating this. The creamy Feta just luxuriates in a good quality olive oil and once you dress it in some herbs – your work is done. Like Leonardo Da Vinci said and Steve Jobs believed - “Simplicity is the ultimate sophistication”.  

Ham and Cheese Crepes

I have been super busy the past two months. Just completed a very big and very important project in life that will serve as a retirement cushion. So pretty stoked! But what that necessarily entailed, was me not having time for the small pleasures in life – like cooking something exciting and blogging about it. The co-resident plays football every Saturday morning and comes home ravenously hungry. I got up early today and decided to make a decadent breakfast for him, to make up for all the days in the past few weeks that he has had to eat Maggi noodles! A ham and cheese crepe is a very nice way of saying thank you don’t you think?

Okonomiyaki or "As you like" - Japanese Pizza

Featured in Foodgawker.com on 20th Nov 2012

Featured in Tasteologie.notcot.org on 20th Nov 12

Featured in BitchinKitchen's Twitter feed on 28th Nov 12

I must confess, I had never heard of this thing till my trip to Stuttgart this summer. I know Stuttgart and Japan are miles apart, but the story starts there. The co-resident’s friends, let’s call then D and E decided to make Okonomiyaki for dinner. Now E had travelled to Japan for her summer break and fell in love with this dish.

The dish being a savory omlette/ frittata/ pizza made out of flour, eggs, cabbage, veggies and pork and topped off with mayo, sweet sauce, fish flakes and seaweed. It’s so popular in Japan that there are more than 30,000 specialized Okonomiyaki restaurants. The restaurant provides you with ready okomomiyaki batter and you add in whatever your heart desires and proceed to grill it on the grill pan in front of you. Then you decorate it with the condiments of your choice and proceed to polish off your Japanese pizza! Unfortunately there are less than 100 restaurants outside Japan that serve this, so if you want to eat it, you’ve got to make it yourself!

So when E and D made this for me, I was intrigued but not entirely convinced of its merit. When I ate it though, I was hooked! Trust me the ingredient list might sound kooky but it tastes incredible! Now E is a converted vegetarian, so her version does not include pork or seafood but feel free to add it if you please. Literally, that’s what Okonomi means - “as you like” :)

P.S. A friend told me Harima in Bangalore serves a mean Okonomiyaki… must try it out!

Savoury Breakfast Muffins to wake you up!

It’s nice to have a good savory muffin in one’s repertoire. (Not that I would ever tire of cupcakes!). But some mornings need a nice wake-me-up-punch and if I load myself with sugary delights, I know I’m going to crash by midday! So this one’s a lovely cheddar and spinach muffin with the red chilli adding the right amount of spice. It feels really healthy because its got veggies and milk and just 3 gms of butter per muffin! (Almost felt like a subway advert there – less than 6 gms of fat!). It’s also really easy to make – just combine the wet and dry ingredients and bake! I would suggest eating these warm (not hot) so that you can still feel the gooey cheese. I like to throw on some Tabasco on top, because I’m crazy! Good Morning darlings… I’m sure going to have one!

Mango and Bocconcini Skewers

As it’s Mango season in India, I thought I’d pay homage to the king of fruits by featuring him in a simple recipe that lets his flavours shine through. Apparently the reason (which I found out only last week) the Mango is called the ‘King of Fruits’ is because kings in ancient India used to pride themselves on the possession of large mango gardens. They were also highly prized in Ayurvedic healing and cooking. They balance all the three doshas. A Mango is ready to eat when it is soft to touch and yields to gentle pressure. Green mangoes can be ripened at room temperature, however once ripe store them in the refrigerator and eat them within three days.

The best use of a mango is to savour it by itself or eat it with a dollop of fresh cream. (My favourite type is Alphonso and Begampalli). If you want to take it up a notch, then read on. This appetizer recipe is of a different kind - A no-cook but full of flavor one! It also contains a few of my favourite ingredients – Mangoes, Bocconcini and Balsamic Vinegar. The combination is insanely delicious! The sweetness of the mango, set off by the tartness of the balsamic and finally amalgamating both is the creaminess of the bocconcini…Divine!

Mango and Bocconcini Skewers

 

Prep time: 10 mins

Makes: 8 skewers

 

What you need:

1 ripe Alphonso Mango, skinned and cut into cubes

8 Bocconcini Balls (or Fresh Mozarella torn into bite sized chunks)

8 fresh Mint/ Basil leaves

3 Tbsp Balsamic Vinegar, reduced by half

 

What to do:

Wash the Mango and cut into three parts, vertically and on either side of the stone. That leaves you with two fleshy halves. Now score the flesh upto the skin (but not cutting through) in a checkerboard pattern. Now put your fingers under the skin and push to turn the mango flesh up. It should look like a fruity porcupine! Now it’s super easy to cut away cubes without wasting any flesh.

Heat the balsamic vinegar in a saucepan on low heat and reduce the quantity by half.

Now skewer a piece of mango, followed by a ball of bocconcini, mango again and topped with a mint/ basil leaf.

Serve on a plate with balsamic drizzled on the side or on top. Simple, elegant and a dynamite of flavours in your mouth. Love!

Risi e Bisi

All good food is comfort food but some rank higher in the list. And if it’s warm and soft and has ham and cheese in it… the points just go way up! When I first read the recipe, I concluded that I liked the name very much. Sounds just like ‘hot rice’ in Kannada! Risi e Bisi actually means rice and peas in Italian. It’s a classic Venetian risotto dish. Comforting for sure, but also simple to make. My version has sweet corn in addition to the peas, just because I think the sweet flavor complements the salty ham well. I use frozen peas in this dish. They are cheaper and are available year round. They also often have a better flavor than the fresh ones, as they are frozen at source immediately after being picked, which helps retain their sweet taste. I bought a kilo of very expensive risotto rice and am using it judiciously, but feel free to use Idly rice. (Apparently the final result is comparable). Don’t take my word for it… I just heard it from a little birdie. But I would love to hear from you, if the substitution worked in your favour. For a cold winter day – Risi e Bisi!

Risi e Bisi

Cooking time: 50 mins

Serves: 4

What you need:

1 ½ cups Risotto rice

1.25 litre / 5 cups simmering Chicken stock

6 Tbsp Butter

1 small Onion, finely chopped

150 ml White wine

1 cup frozen Peas

1 cup Sweet Corn kernels

100 gms cooked ham, diced

50 gms Parmesan/ Grano Padano, grated

Salt and freshly ground Black pepper to taste

What to do:

Wash the rice, drain and keep aside. Melt 4 Tbsp of butter in a large heavy pan until foaming. Add the onion and cook gently for about 3 mins, stirring frequently, until softened. Have the hot stock ready in an adjacent pan. Add the rice to the onion mixture. Stir until the grains start to swell, then pour in the wine. Stir until the wine stops sizzling and most of it has been absorbed. Then pour in a little hot stock, with salt and pepper to taste. Add in the corn. Stir continuously on low heat, until all the stock has been absorbed.

Add the remaining stock a ladle at a time, allowing the rice to absorb all the liquid before adding in the next ladle. Add the peas after about 20 mins. Stir to mix well and cook for a further 5-7 mins. The risotto should be nice and creamy and cooked. (Some people like it al dente, I like to be a little more cooked, say 3-4 mins more).

Now, gently stir in the diced ham and the remaining butter. Heat through until the butter has melted. Stir in the grano padano. (Save some to grate on top). Taste for seasoning and adjust as necessary. Transfer the risotto to a warmed serving bowl and serve immediately.

 

Baked Beans and Pasta Hot Pot

I am always trying out new recipes that I fish out of the internet or my gazillion new cookbooks. I almost forgot how much I love the good ole recipes of yore. No, I’m not talking about the medieval times, just rewinding to school. One of my first cookbooks was one that I stole from mom. The free cookbook that came along with the Preett Pressure Cooker! It had a ‘how to use a pressure cooker guide’ as well as ‘101 recipes from India and Elsewhere’. (with pictures!!) I was hooked. J I came across it, while cleaning my bookshelf last week. Yellowing, tattered along the edges, a few pages coming loose of the thread binding – but there it was, waiting to exhale. I picked it up gingerly and spent an hour reading it cover to cover. (Yes, I read cookbooks.. . how many times do I have to say it?). I zeroed in on the Baked Beans Pasta recipe. It was considered very international in those days. I know… we were easily impressed! But considering we found pasta (only macaroni mind you) and baked bean cans in Thoms or maybe Nilgiris on MG road, once in a blue moon – it was always a special dish. Honestly, I love this recipe from the bottom of my heart. It’s my little time machine to simpler days…

Baked Beans and Pasta Hot Pot

Prep time: 15 mins

Cooking time: 20 mins

Serves: 4

What you need:

1 ½ cups uncooked Pasta

1 small tin Baked beans in Tomato Sauce

½ cup grated Cheese

2 Capsicums

3 Tomatoes

3 Onions

3-4 cloves Garlic

1 tsp Chili Powder

1 Tbsp Oil

1 Tbsp Butter

Salt and Pepper to taste

Mixed herbs for flavor

What to do:

Slice onions and Capsicums into rings. Blanch tomatoes, peel and dice. Cook pasta according to the instructions on the packet, drain and keep aside. (Ensure you toss in some olive oil so that it doesn’t stick). Heat oil in a skillet, add butter. Toss in onion and capsicum and fry for a while. Remove a few and keep aside for decoration. Add crushed garlic, chopped tomato, chili powder and salt to taste. Allow to cook for a few mins. Add pasta, baked beans in tomato sauce and half the grated cheese. Toss in some mixed herbs for flavour. Mix well and heat through for 2 mins.

Grease an oven proof dish. Pour mixture in. Decorate with onion and capsicum rings. Sprinkle remaining cheese, dot with butter and bake for 15-20 mins in a moderately hot oven (180-190°C). Serve hot!

Chicken Lasagna

Lasagna was always one of those things on the menu that I was in awe of. Considering I dint know how to pronounce it when I looked at the spelling!  Oh puleez, stop raising your eyebrows and shaking your head in disbelief. That was eons ago! I know how to say it now ‘La-zan-ya’. There. Can we move past this now? Layers of pasta, cheese, meat and sauce - looked complicated! (Ok Ok … NOW I know its nothing but assembly line work). If you have all the components in place you really just need to stand there and go into a trance like state where you slop on pasta, meat, white sauce and cheese in a never-ending sequence. (Again I exaggerate – till you have reached the top of the baking dish is more like it). It does give you a very satisfying feeling at the end of it … mindless repetitive work always takes me into zen mode. (Ask me more about that meditative technique later). For the time being it’s safe to say, make this lasagna for a fleeting feeling of bliss and a longer lasting satisfaction from the big portions that will inevitably land up in your stomach. Say it with me ‘La-zan-ya’.

Chicken Lasagna

Prep time: 25 mins

Cooking time: 25 mins

Serves: 4-6

What you need:

6 no pre-cook required Lasagna sheets

400 gms Chicken mince

100 gms Mozzarella cheese

2 Tbsp Olive oil

6 cloves Garlic, minced

2 Onions, finely chopped

1 tsp Chilli flakes

2 Tomatoes finely chopped

2 Tbsp Tomato Puree

2 Tbsp Tomato ketchup

½ tsp Sugar

1 tsp Basil

1 tsp Oregano

Salt and Pepper to taste

1 portion Cheese Sauce (1 ½ cup milk, 1 ½ Tbsp butter, 3 Tbsp Flour, ½ tsp salt, ½ cup grated Cheddar)

What to do:

Prepare cheese sauce. Keep aside. (Click for recipe http://foodforswaps.blogspot.com/2009/11/pasta-with-peppers-in-cheese-sauce.html). Heat oil in a pan. Add garlic and sauté for a minute on low heat. Toss in minced onion and sauté till transluscent. Add chilli flakes, basil and oregano. Add tomatoes and sauté for 3 mins. Toss in the puree and ketchup and heat through for 2 mins. Add the chicken mince and cook till done.

Preheat oven to 180°C. To assemble – grease a baking dish (9”X9”). Spread a layer of white sauce, then arrange a lasagna sheet. (No pre cook required sheets are a blessing!) Spread the chicken mixture and top with some grated mozzarella. Repeat the layers till you land up with a lasagna sheet. Now top with the remaining white sauce and cheese. Bake the assembly for 25 mins. (or according to time instructions on the lasagna packet). Serve bubbling hot. But blow on it before shoving a spoonful into your mouth!

Fluffy Cheese Omlette

One of the most satisfying things you can have for brekkie is a nice cheese omelette. (Yes…I like this spelling in comparison to the plain old ‘omelet’). Its feels decadent but it’s very healthy, And it’s definitely more inspiring than just plain toast and orange juice. No kidding, but a cheese omelette is considered special breakfast in my place. I always make it when my sister spends the night at my place and we have lazy conversations over it the next morning. Whip it up on any day in under 5 mins and I ensure it will sit pretty and happy in your stomach till lunch break.

Fluffy Cheese Omelette

Prep time: 2 mins

Cooking time: 5 mins

Serves: 1

What you need:

2 Med Eggs

1 Tbsp Water

25gm/ 1 cube of Cheese (Cheddar)

A dash of Butter

Salt and freshly ground Pepper

What to do:

Ensure the eggs are at room temperature. Crack them open into a bowl, add a tablespoon of water and whisk to get some air into the mixture and till the white and yellows are nicely blended. (NOT stiff!) Heat a non stick pan. Smear some butter to grease the pan. Pour the egg mixture in. Reduce the heat to low. Let the eggs just start to set. Grate the cheese onto one half of the omlette. When the egg looks about set, fold the non cheese part over the cheese half, so that you have a nice semi circle. Pat the edges down so that it seals the contents in. Wait till it starts to fluff up (30 secs). Season with salt and pepper. Now slide the omlette into a plate and enjoy a sunny morning!! 

Savoury Cheese Souffle

Featured in Zomato's monthly newsletter CRUNCH - 23rd Nov 2011. http://www.zomato.com/crunch/cheese-souffle/

Souffle means breath or to take ones breath away. I was definitely holding my breath when I waited for it to rise in the oven. After which I was so proud of my fluffly soufflé that I moved around it in circles to figure out the right angle for the shot. That’s when I realized that a soufflé is called so because it takes one big breath and then releases it. Once out of the oven I saw the steam escaping from my soufflé and I lost some steam as well. (But I read that a soufflé holds its shape for only 3-4 mins… so that’s some balm for my wounded ego). Before making the effort, you need to ask yourself the question… “Will you appreciate a subtle dish?, Can you dive into the meal at break neck speed? Will you be happy with a really small portion? (The French I tell you!)”. If the answer to all these questions is a resounding YES… then, please proceed to make this rather finicky dish. Finicky because - you need to get the quantities bang on, the temperature just right, the eggs whipped just so and finally you need to wear roller skates to ensure you can get the soufflé from the oven to the dining table before it collapses. I’m not against all the drama that accompanies this dish…(I actually do like to make a production of my dinner), but save it for a lazy, rainy day.

Cheese Souffle

Prep time: 30 mins

Cooking time: 25 mins

Serves: 4 (Five 250 ml ramekins/ 1.25 ltr soufflé dish)

What you need:

1 ¼ cups (300 ml) Milk

1 Bay leaf

A few parsley stems

½ Onion peeled

Pinch of Cayenne pepper

Salt and black pepper

3 Tbsp Butter, plus extra for greasing

3 Tbsp All purpose Flour

3 Eggs, separated

1 Tbsp Dijon Mustard

1 Cup (125 gm) Sharp Cheddar Cheese

What to do:

Bring the milk to a boil in the saucepan, with the bay leaf, parsley stems and onion half. Remove from the heat, cover and let it infuse for about 20 mins. Strain, then add the cayenne, then season with salt and pepper. Melt the butter in a large pan, add the flour and cook, stirring for one minute. Remove from the heat, slowly blend in the milk, then bring to a boil. Simmer, for 2-3 mins, stirring until thickened. Remove from the heat and let it cool for about 10 mins.

Beat the egg yolks in a bowl. Stir them into the cooled white sauce, then stir in the mustard and all but 2 Tbsp of the Cheddar. Whisk the egg whites until they will hold firm but not dry peaks. Fold 1-2 Tbsp egg whites into the cheese mixture until evenly combined, then fold in the remaining whites.

Lightly butter the soufflé dish. Pour in the soufflé mixture and sprinkle with the reserved cheese. Set on a preheated baking sheet and bake near the top of the preheated oven at 180°C for about 25 mins or until just risen and just set in the middle. Serve – at once!!

Insalata Caprese (Mozzarella, Basil and Tomato Salad)

I know it’s not summer and this is definitely a summer salad. But on a dreary winter day like today, the colors sure cheer me up. This is such a simple salad but tastes heavenly. The creaminess of the bocconcini is well worth the visit to a gourmet store. (By the way, the white colour and creaminess is because it’s made from buffalo milk.) But if you can’t stomach the thought, then fresh mozzarella is fine as well. Like I was saying…chase the winter blues away with some red, white and green!

Insalata Caprese
Prep time: 10 mins
Serves: 6

What you need:
6 medium, ripe Tomatoes
4 fresh small Mozzarella (Bocconcini) balls
1 Tbsp Lemon juice
4 Tbsp extra virgin Olive Oil
Handful of shredded Basil leaves
Freshly ground Black Pepper, to taste

What to do:
Slice tomatoes thickly. Slice mozzarella thinly and interleave with tomato slices and basil leaves. Combine lemon juice and olive oil in a small bowl. Mix well using a wire whick. Drizzle dressing over salad. Sprinkle with shreds of basil leaves and pepper. Serve!


P.S. This salad is best served freshly made. Tomatoes at room temperature bring out their flavor.

Spinach and Corn Quiche

This quiche recipe is for all the non-meat eaters who obviously ignored my Bacon and Mushroom Quiche recipe. This recipe is also for everyone who likes a nice chewy cheesy quiche. So basically this recipe is for everyone :) Spinach and Corn is one of those excellent combinations that you can’t go wrong with. The colors compliment each other as well – yellow and green. I’ve told you all about quiches before – savory pastry with a filling of your choice. If you buy ready pastry shells then you can roll out quiches in minutes. Perfect for a weekday!

Spinach and Corn Quiche

Baking time: 25 mins + 10 mins
Cooking time: 15 mins
Serves: 4
What you need:
For Pastry
1 cup plain Flour
75 gms Butter, chopped
Large pinch of salt
Water

For Filling
2 cups blanched and chopped Spinach leaves
1 cup crumbled fresh Cottage Cheese
3/4th cup Sweet Corn kernels
3/4th cup Milk
2 Tbsp Cream
1/4 cup grated Cheddar cheese
½ tsp dried Oregano
2 Tbsps Butter
Salt and Pepper
What to do:

To Make Pastry: Place flour and butter in a cold bowl. Rub together until the mixture resembles breadcrumbs. Gradually add ice cold water (2-3 Tbsp) and bring the misture together. Turn onto a lightly floured board. Knead mixture gently to form smooth dough. Refrigerate, covered with plastic wrap for 20 minutes. Preheat oven to moderately hot 210ºC.

Roll Pastry on a flour board large enough to fit a 9 inch round loose bottomed flan tin. Ease pastry into tin. Trim edge with a sharp knife. Cut a sheet of baking paper large enough to cover pastry lined tin. Place paper over pastry; spread a layer of dried beans or rice evenly over paper. Bake for 15 mins, remove paper and beans; bake for another 10 mins or until pastry case is lightly browned; Remove and cool. Preheat oven to 230 ºC for the next stage.

To make Filling: Heat the butter in a pan, add corn and sauté for 1 minute. Dissolve the cornflour in the milk and add this to the mixture. Cook till the mixture thickens. Add the rest of the ingredients and mix well. Keep aside.

Spread the spinach corn mixture over the baked pastry in the pie dish. Bake in the preheated oven for 10 mins or until mixture becomes firm. Serve hot!

Bacon and Mushroom Quiche

Anyone who’s not a bacon fan can sign off at the moment because this recipe extols the virtues of fat … Pork fat… interspersed between salty pork meat…which melts and crackles on a hot pan… which curls into a heavenly roll… and then when you bite into it, just melts into your mouth.. sigh! See.. Dint I say anyone who’s not a bacon fan can sign off? A quiche is an open tart with a thin pastry shell (shortcrust) filled with a rich savory egg custard. I made the shortcrust pastry of the quiche at home, so will pat myself on the back. But you can buy the dough from any supermarket. Bacon and mushrooms top this one, but you can add anything you like. They say the original quiche din’t contain cheese... but for me a quiche is not a quiche without liberal amounts of cheese! You can eat this hot or cold, I prefer my quiche cold as the flavors mould in well after some sitting time. The co-resident loved this one and ate a recipe for 6 by himself... God bless his heart!

Bacon and Mushroom Quiche

Prep time: 30 mins + 20 mins refrigeration time

Cooking time: 1 hour total

Serves: 6

What you need:

Pastry

11/2 cups plain Flour

100 gms Butter, chopped

1 Egg

1 Tbsp Water, approx.

Filling

10 thinly sliced Bacon rashers

200 gms Mushrooms

6 Eggs

2/3 cup Milk

11/4 cup Thick Cream

½ cup Grated Cheddar Cheese

Salt and Pepper

What to do:

To Make Pastry: Place flour and butter in food processor. Process for 30 seconds or until mixture is fine and crumbly. Add egg and almost all the water, process for 20 seconds or until the mixture just comes together when squeezed, adding more water if required. Turn onto a lightly floured board. Knead mixture gently to form smooth dough. Refrigerate, covered with plastic wrap for 20 minutes. Preheat oven to moderately hot 210ºC.

Roll Pastry on a flour board large enough to fit a 13 inch round loose bottomed flan tin. Ease pastry into tin. Trim edge with a sharp knife. Cut a sheet of baking paper large enough to cover pastry lined tin. Place paper over pastry; spread a layer of dried beans or rice evenly over paper. Bake for 15 mins, remove paper and beans; bake for another 10 mins or until pastry case is lightly browned; cool. Reduce oven temperature to moderate 180 ºC.

To make Filling: Reserve four slices of bacon. Chop the remaining bacon. Heat pan, cook bacon until crisp; drain on paper towels. Sauté the mushrooms in the bacon fat. Keep aside. Combine eggs, milk, cream, salt and pepper in a jug. Whisk well. Line pastry case with mushrooms; sprinkle with bacon; pour cream mixture over. Cut reserved bacon rashers in half. Lay strips over cream mixture, sprinkle with cheese. Bake 40 mins or until cooked through and golden. Serve hot or cold with a nice green salad!

P.S. Do not overwork the dough when making pastry in a food processor or pastry will be tough. Another way is to just rub the butter with the flour till it resembles bread crumbs and then just combine with enough water to pull together.

Spinach and Cottage Cheese Ravioli

There are some days when you say to yourself, “This is too easy and boring..Lets complicate life a bit.” Ok, no one really says that, but adding a little challenge to a mundane existence does spice things up! This kind of thinking also occurs in the beginning of the year when resolutions are made with hearts braver (or more foolish) than the rest of the saner months. So my challenge was to make ravioli – from scratch. Huh! Did I disappoint you? Maybe you thought I was going to Base Jump?? Well considering this is a food blog lets stick to my adventures in cooking. So here’s my Spinach and Cottage Cheese Ravioli, which really was a LABOUR of love. It took me a good 2 hours to make, cause I hand rolled the pasta. Of course you can be saner and just buy some and toss it into the pan… But where’s your sense of smug achievement? Happy New Year by the way. :)

Spinach and Cottage Cheese Ravioli

Cooking time: 2 hrs

Serves: 4

What you need:

Home Made Pasta:

1 ½ cup plain flour

2 med Eggs

2 Tbsp Oil

¼ tsp Salt

Filling:

1 Tbsp Oil

3 Garlic cloves

½ Onion

½ tsp Chili flakes

2 bunches fresh Spinach (blanch, drain and finely chop)

100 gms Cottage cheese

Sauce:

1 Tbsp Butter

1 Tbsp Plain Flour

2-3 Tbsp Fresh Cream

1 cup Milk

100 gms Cheddar

¼ tsp Oregano and Parsley

¼ tsp Chili flakes

¼ tsp Salt

What to do:

Pasta: In a bowl sift flour with salt. Beat eggs with 1 tsp water add oil and mix. Pour the egg mixture into the dry ingredients and mix to get a soft smooth dough. Keep covered for an hour to let the dough rise.

Filling: Heat oil, add minced garlic then chopped onion. Add chili flakes and sauté well. Add spinach let it wilt. Add salt and pepper to taste. Remove from fire and cool. Mix grated cottage cheese and keep aside.

Sauce: Heat butter, take off the heat and add flour. Mix well and return to fire to cook for a minute. Add ¾ th of the milk slowly and cook to get a smooth thick sauce. Add the cream, remaining milk and half of the grated cheddar cheese. Give one boil and keep aside.

Now, roll the dough into 2 thin sheets. Place filling 1 inch apart. Cover with second sheet. Press both sheets together properly. Cut it into squares and immediately toss into salted boiling water and cook for 3-4 mins. Remove and plate the ravioli, spoon the sauce over it and garnish with chilli flakes and herbs.

P.S. I licked my plate clean! :)

Corn and Cheese Chowder

What is it about the color yellow that makes us think of summer and feel happy at the same time? Perfect for a dreary winter night, this chowder has loads of yellow in it! Corn, cheese, potatoes and cream. When you finally eat it, the happiness of the yellow gets transferred onto your face in the form of a content smile. Chowder is a thick soup, usually milk based, made with seafood, fish, vegetables or chicken. The name comes from the French chaudiere, a copper pot in which fishermen’s wives cooked a communal soup from a share of each man’s catch to celebrate the safe return of the fishing fleet from the sea. OK, so this recipe does not have fish but the story does make you feel all warm and benevolent, just like this soup!

Corn and Cheese Chowder

Cooking time: 30 mins

Serves: 8

What you need:

90 gm Butter

2 large Onions, finely chopped

1 clove Garlic, crushed

2 tsps Cumin seeds

4 cups (1 ltr) Chicken stock

2 medium Potatoes, peeled and chopped

1 cup canned creamed Corn

2 cups fresh Corn kernels

1 cup cooked Macaroni

¼ cup chopped fresh Parsley

1 cup grated Cheddar cheese

Salt and freshly ground Black pepper to taste

¼ cup Cream (optional)

What to do:

Heat butter in a large heavy-based pan. Add onion and cook over medium-high heat for 5 mins or until golden. Add garlic and cumin seeds and cook for 1 min, stirring constantly. Add chicken stock. Bring to boil. Add potato; reduce heat and simmer, uncovered, for 10 mins. Add creamed corn, corn kernels and parsley. Bring to boil, reduce heat and simmer for 10 mins more. Stir in cooked pasta, cheese, salt and pepper to taste, and cream. Heat gently until cheese melts. Serve immediately, sprinkled with chopped parsley. Heavenly summer in a bowl!

Hariyali Paneer Tikka (Grilled Cottage Cheese in Spicy Herb-Yoghurt Marinade)

If I had to have only one type of cuisine for the rest of my life it would have to be Indian food. Maybe I’m partial to it because I’m an Indian, but I’m lying if I say that’s the only reason. I’m actually kinda cheating when I say ONE type of cuisine, cause it’s not one actually :) Indian Cuisine is so diverse you can just spend the whole of your life sampling all the dishes and you would still have not covered half the country. Anyway, the recipe below is a North Indian favorite. You can serve it as a starter or a main course (like I have with some Ghee rice). You can substitute Ricotta for Cottage cheese, it would give you the same results. As for the Indian spices, if you don’t have them… then don't make the dish! It won’t be the same … Honest.

Hariyali Paneer Tikka

Cooking Time: 15 mins

Serves 6 as starter and 4 as main course

What you need:

500 gms paneer (cubed)

1 big Capsicum (diced)

1 big Tomato (diced)

1 big Onion (diced)

Marinade:

1 cup hung Yoghurt

1 Tbsp ground Mint leaves

1 Tbsp ground Coriander leaves

4 Green chillies

1 tsp lemon juice

2 Tbsp Garlic paste

½ tsp Garam masala powder

½ tsp Turmeric powder

Garnish:

1 tsp Chaat Masala

1 Tbsp Butter/ Oil

Salt to taste

Wooden skewers for grilling

What to do:

Soak the wooden skewers in water to avoid burning. Cut the cheese (paneer) and vegetables into big cubes. Mix all the marinade ingredients with the paneer and vegetables and refrigerate for half hour. Heat the grill. Skewer the paneer, capsicum, onion and tomato. Brush with butter. Grill for 15-20 mins till golden brown on all sides. Make sure you reposition frequently and brush with butter.

Sprinkle with chaat masala and serve with hot ghee rice and some raita. Wah!

Pasta With Peppers in a Cheese Sauce

One of the staple ingredients that I have in my kitchen is good quality pasta. You can toss in some veggies and sauce and voila you have something edible and yummy in less than 15 minutes. That definitely qualifies as a sure fire idea for a work day dinner. It also helps that the co-resident is a big fan of Cheese Sauce, so there will be no negotiating the day’s dinner plan when this recipe is announced. The main veggie in this recipe is Peppers or Capsicums, but you can substitute mushrooms, broccoli, corn, spinach etc etc etc. Be creative! Peppers can be found in a variety of colours - Red, Yellow, Green and Orange. Red peppers tend to be the sweetest when cooked, while the green ones are the spicy ones. So use them liberally to spice up your dish – taste and looks wise both! Peppers are also an excellent source of antioxidants so it probably will spice up your looks as well :)

 

Pasta with Peppers in a Cheese Sauce

Cooking time: 15 mins
Serves 4

What you need:

200 gms Pasta
2-3 Peppers (different colours)
2 Tbsp Olive Oil
2 cloves Garlic (minced) / 1 tsp Garlic Powder
3 Tbsp Butter
3 Tbsp Flour
1 ½ cup Milk
½ cup Grated Cheddar Cheese
Salt and Pepper to taste
Mixed Herbs to garnish

What to do:

Wash and dice the peppers. Prepare pasta according to instructions on the packet. While the pasta is boiling, heat the olive oil and sauté the garlic for a minute. Toss in the peppers and sauté for a further 5 mins. Season with salt. Keep aside. In a saucepan melt butter; remove from heat. Stir in flour and seasoning. Gradually add half the milk, stirring until well mixed. Bring back to the stove. Add the remaining milk and whisk until the sauce is smooth, thick and glossy. Cook for 5 mins. Add cheese and blend until smooth. Toss in the cooked pasta and peppers. Season with salt and pepper, sprinkle with herbs. Yummy!

Farfelle Alfredo with Chicken

Alfredo sauce is a world famous Italian sauce – for its wonderful flavor as much as its calorie rich ingredients! Butter, Cream and Parmesan Cheese. Well I’m not going to apologize that this post has nothing to offer for a person on a diet. But I will throw in a variation to make this recipe slightly less rich… ahem ahem. I have also used chicken but feel free to jump on the calorie bandwagon by substituting bacon. Fine, fine I really am not trying to fatten up the whole world, but being blissfully content for one night is not such a sin!

Farfelle Alfredo with Chicken

What you need:

2 skinless chicken breasts
2 Tbs olive oil
2 tsp crushed garlic (optional for sauteing chicken)
2 Tbsp butter
1 cup heavy cream
½ cup grated Parmesan
400 gms Farfelle Pasta
Salt to your taste
a little ground black pepper
a pinch of sugar
dash of nutmeg

What to Do:

The key to this recipe is keeping everything you need at hand, because you need to toss it all in at the right time and serve! So lets split it into three parts shall we. One – Pasta. Two – Alfredo Sauce. Three – Chicken. Let’s start with boiling the pasta. Just follow the instructions on the packet and you should be fine. Sprinkle some sea salt into the pot for to bring out the taste. While the pasta is boiling, lets prepare the chicken. Saute the chicken with garlic in the olive oil, till the juices run clear. Keep aside. Finally the Alfredo Sauce. Melt the butter in a large pan (enough to hold the pasta and chicken at the end). Make sure the heat is very low. To avoid the cream from curdling, if it boils. Now slowly add ¾ of the cream and stir till it has reduced slightly. Now add the parmesan cheese and stir till it has melted into the cream. Toss in the chicken and the remaining cream. Add seasoning, a pinch of sugar and nutmeg. Finally add the cooked farfelle and 2 Tbsp of the reserved cooking water. Fold till all the ingredients are one happy dish. Serve hot!

P.S. Reheating this dish in the microwave really does not do any justice. I would suggest preparing the sauce just before serving.