Macaroni with Spicy Sausage Meat

So I bought some spicy sausage when I bought my bacon. It’s always the same routine. The co-resident will throw a fit if he knew that I came back from the deli one without the other. This sausage is really special, most likely not found outside Bangalore. It’s called the green masala sausage at the ‘Ham Shop’ on M.G. Road. The man’s been in business for decades and trust me he knows how to turn this one out to perfection. I’m pretty sure the sausage has coriander, chilies and pepper. And I’ve decided to not boggle my brains with deciphering the rest of the mix. You can substitute any other sausage for this recipe, but if you can head down to the Ham Shop nothing like it. (P.S. No, he did not pay me to write for him and No and I don’t think he needs any more publicity!)

Macaroni with Spicy Sausage Meat

Cooking time: 25 mins

Prep time: 15 mins

Serves: 4

What you need:

400 gms Pasta

1 Tbsp Olive oil

1 large red Onion, very finely chopped

6-8 good quality pork Sausages (skin removed)

1 fresh medium-hot red chilli, deseeded and finely chopped

1 tsp Cayenne Pepper

1 small glass of dry White Wine

2 garlic cloves, finely chopped

Pinch of dried Oregano

150 ml hot Vegetable stock

300 ml Double Cream

Salt and freshly ground Black pepper

Handful of fresh flat leaf Parsley, finely chopped

What to do:

Place pasta in a pan of boiling salted water and cook until just tender. Drain, keep back a tiny amount of cooking water.

Heat the oil in a large frying pan. Add the onion, and cook over a low heat for 5 mins or until soft and translucent. Chop up the sausage meat and add to the pan, using the back of a fork to break it up. Cook until they are no longer pink, about 5 mins. Add the chili and cayenne and stir. Raise the heat, add the wine and simmer for a few mins. Add the garlic and oregano and season well with salt and pepper. Pour in the stock and cream, bring to the boil, then simmer for 10 mins.

Toss the pasta with the sausage sauce, get your desired consistency with the cooking liquid. Garnish with parsley and serve hot. (Not cold, because the pork fat tends to get heavy when cold.)

Classic Bacon and Egg Salad Sandwich

It’s called classic because it’s a timeless combination. Bacon and Eggs. I could actually have an entire blog dedicated to the dishes you could dish out of this very combination. But we don’t want to be biased now, do we ;) ?  New question… why do I need a separate blog post for the simplest of sandwiches? Because my friends it’s the little things that matter and this recipe has all the little things that will transform a slap dash sandwich into the classic it is. For a hint – it’s Mustard. Not convinced? Ok, Parsley. Still not convinced? Ok its mustard and parsley and mayo. Trust me, the combo works like a charm!

Classic Bacon and Egg Sandwich

Prep time: 10 mins

Makes 2 sandwiches

What you need:
2 rashers rindless Bacon
2 hard boiled Eggs
1 Tbsp Mayonnaise
1 tsp Dijon Mustard
1 Tbsp finely chopped flat leaf Parsley
Salt and freshly ground Black pepper
Butter or Margarine
4 slices Milk or other White Bread

What to do:
Grill bacon or fry in a dry non-stick pan until crisp. Allow to cool, then chop. Chop up eggs and mash with the mayonnaise, mustard and parsley. Stir bacon pieces through and season with salt and pepper.
Lightly butter bread, spread egg mixture on two slices and top with remaining bread.

P.S. This sandwich is also tasty when toasted. Or if you please, you can ditch the bread and have it as an Egg Salad instead!

Ghee Rice Mummy Style

My mum is a fantastic cook. So is my mom-in-law. Whatever I make falls two spots short of whatever they churn out, by just chucking random ingredients into the pan. Life’s not fair is it?! I always console myself thinking that they had 8 hours a day for the last 30 years to practice their art while I’ve just had weekends. Score settled. Anyway, they’ve always been more than willing to share their gems of wisdom with me, which I reverently jot down in a little notebook to ‘try’ replicating at home. Alas, it’s always a not quite. Am sure the wily women are not disclosing the magic ingredient! How else would they get me to come home often? So here is my mum’s Ghee Rice. It’s the most amazing accompaniment to any curry/ gravy. And don’t worry, even without her secret ingredient (shall we be soppy and say ‘love’) it still rocks my boat!

Ghee Rice

Prep time: 20 mins

Cooking time: 10 mins

Serves: 4-6

What you need:

3 cups Jeera Rice (or any aromatic short grain)

½ Lemon, juice of

3 med Onions, sliced

3 tsp Ginger Garlic paste

6 Green Chilies

2 pieces Cinnamon (1 inch each)

2 Bay leaves

8 Cloves

5 Cardamom pods (green)

10 whole Cashews

75 ml Oil

100 ml Ghee (Clarified Butter)

Salt and Pepper to taste

To garnish:

Handful of fresh peas/ chopped Fresh Coriander

What to do:

Soak the bay leaves, cloves, cinnamon and cardamom in 3 Tbsp of water for 5 mins. Wash and soak rice for 5 mins. Drain and mix with lemon juice, set aside. Heat the oil in a cooker frying pan. When it is hot add in the ghee. (This is to prevent it from burning). Put in the whole spices sans water, reduce the heat. Toss in Onions and sauté on medium flame till they turn translucent. Add ginger garlic paste, fry well. Toss in the chilies and sauté for 5 mins. Add the cashews, sauté again. Now add the rice and stir well to coat the grains with the oil mixture. Pour in 4 ½ glasses of water. Wait till the water comes to a boil. Pressure cook with weight on for 10-12 mins. Let it stand for 10 mins before serving or till pressure disappears. Serve hot with curry. My favourite is Chicken Chops Masala or Andhra Chilli Chicken. Maybe I’ll share the recipes in the coming posts. Heaven!

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!

Everyday Chocolate Cake

What is it about chocolate cake that makes men go weak in the knees? (Women as well… excuse the gender bias!). I am not the biggest chocolate fan… though my friends would beg to disagree. But I can honestly tell you, you can get away with murder if you offer someone a slice of chocolate cake. (OK, maybe not murder but a parking ticket for sure!). I won’t wax eloquent about the awesomeness of chocolate… some things are better experienced. This recipe is for the ‘easiest chocolate cake’ that you can whip up, to receive praise from one and all. Trust me, I have husband, siblings, friends and collegues who have fallen for its charm. My weapon of choice.

Everyday Chocolate Cake

Prep time: 20 mins

Cooking time: 30 mins

Serves: 6-8

What you need:

1 cup Flour

3 Tbsp Cocoa Powder

½ cup Butter

¾ cup Sugar

2 Eggs

1/3 cup Milk

1 tsp Baking powder

¼ tsp Soda Bicarbonate

1 tsp Vanilla essence

a pinch of Salt

Chocolate sauce to serve

What to do:

Preheat oven to 180°C. Ensure all your ingredients are at room temperature. Grease a 9” tin with butter. Finely sieve flour, baking powder, soda and cocoa. Keep aside. Mix vanilla essence in the milk. Keep aside. Cream butter and sugar till light and fluffy in a big bowl. (Electric mixer on low then moving to high or use a whisk). Add room temperature eggs one at a time and beat for 30 seconds after each egg. Beat till everything comes together. 

Now slowly beat the sifted dry ingredients into the egg and butter mixture in three batches, adding the milk between each flour batch. Start and end with the flour. Scrape down the sides of the bowl as required, and ensure that the batter is evenly mixed. Do not over beat.

Pour the batter into the greased tin and bake in a preheated oven at 180°C for 30 mins or till a toothpick inserted into the center comes out clean. (Please note that I use a convection oven, increase the time on a regular oven to 35 mins). Remove and allow to cool on a wire rack. Drizzle chocolate sauce and enjoy!

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!! 

Coq Au Vin with a Twist

 Coq Au Vin simply means Chicken in Wine. The French sure know how to make simple things sound so ooh-la-la. Traditionally Coq Au Vin is made with red wine and mushrooms. This recipe however is made with white wine and green olives. The result is simply delish! Use chicken pieces with the skin on - this gives it a lovely brown color on the outside, while keeping the flesh inside nice and juicy. Serve it with some mashed potatoes or some buttered carrots to make a complete meal. This takes 50 mins tops to make, so if you want to impress the family on a weekday… I’d say go for it.

Coq Au Vin with a Twist

Prep time: 10 mins

Cooking time: 40 mins

Serves: 4

What you need:

1 kg Chicken, cut into serving pieces

1 Onion, sliced

12 Garlic cloves, to taste, crushed

1 tsp dried Thyme

2 cups dry white wine

1 cup pitted Green Olives (16-18)

1 bay leaf

1 Tbsp Lemon Juice

1-2 Tbsp Butter

Salt and Black Pepper

What to do:

Heat a deep heavy frying pan. When hot, add a splash of oil and set the chicken pieces skin side down. Cook over medium heat until browned, about 10 mins. Turn and brown the other side, 5-8 mins more. Transfer the chicken pieces to a plate ans set aside.

Drain the excess fat from the frying pan, leaving about 1 Tbsp. Add the sliced onion and ½ tsp salt and cook until soft, about 5 ins. Add the garlic and thyme and cook for a minute more. Add the wine and stir, scraping up any bits that cling to the pan. Bring to the boil and boil for a minute. Stir in the olives. Return the chicken pieces to the pan. Add the bay leaf and season lightly with pepper. Lower the heat, cover, and simmer until the chicken is cooked through, about 20-30 mins.

Transfer the chicken pieces to a warmed plate. Stir the lemon juice into the sauce. Whisk in the butter to thicken the sauce slightly. Spoon over the chicken and serve.

Spirulina Spaghetti with Garlic Butter

Spirulina is a blue-green algae which is being developed as the superfood of the future. Spirulina is 70% complete protein in comparison to beef which is only 22% - it has all amino acids in complete balance. That being said, you can imagine why I fell for the fancy all organic packing of the spirulina spaghetti. I thought I’d toss it with Garlic butter to serve as a simple sauce so that the flavor of the spirulina can shine through. And shine through it did… actually all I could taste was the spirulina! It was a completely new taste on my palate… sea like, veggie like, earth like.... I don’t like!!! The co-resident graciously took a small portion and insisted that he was really full. I on the other hand had to prove that I had an iron gut and frankly bit off more than I could chew! On the whole … what’s life without a little jolt to the palate once in a while?? Recommended for the earth mother loving organic farming people who are definitely going to heaven. I on the other hand, will ch-ease my way through hell.

Spaghetti with Garlic Butter

Prep time: 5 mins

Cooking time: 20 mins

Serves: 2

What you need:

250 gms Spirulina Spaghetti/ 400 gms Fresh Home-made Pasta

15 cloves of Garlic, minced

50 gms Butter

1 Tbsp Olive Oil

Salt and Pepper to taste

Grated Parmesan to serve

What to do:

Boil the Spaghetti in water according to the instructions on the packet. Heat the oil in a saucepan, add butter and wait till it bubbles. Toss in the minced garlic and sauté for a minute. Turn off the heat, so that the garlic slowly releases its flavor in the oil. Toss with the boiled and drained spaghetti. Season with salt and pepper. Grate some parmesan and serve hot!

Note: This recipe is fabulous with fresh home-made pasta for a quick first course or to serve on the side of a more elaborate dish. 

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!!

Dreamy Vanilla Cupcakes with Buttercream Frosting

 Oh yes we like this one! Happy, fluffy and creamy… and if I might add, at the cost of sounding cheesy … quite dreamy!  Cupcakes bring back memories of schooldays and lazy summers, of the guilty pleasures of licking the cream off the cake and then off your fingers, of having something special just for you. Oh yes we like this!  If something can make people forget that age is pulling them in the wrong direction, then this is it. Why, I feel like a little girl of five when biting into this buttery heaven! Enjoy…

Vanilla Cupcakes with Buttercream Frosting


Prep time: 15 mins
Cooking time: 20 mins
Serves: Makes 12 cupcakes

What you need:
1 ½ cup all purpose Flour
½ tsp baking powder
¼ tsp fine Sea Salt
½ cup unsalted Butter, softened
¾ cup granulated Sugar
2 eggs, room temperature
2 tsp Vanilla extract
2/3 cup whole Milk
For the Frosting: (enough for 24 cupcakes)
100 gms Butter
3 cups Icing Sugar
3-5 Tbsps Milk
1 tsp Vanilla extract
Food Colouring (if tinting frosting)

What to do:
Make sure all ingredients are at room temperature. Preheat oven to 180°C. Grease or line the cupcake pan with wrappers. Sift together flour, baking powder and salt and set aside. Beat butter and sugar in a bowl with an electric mixer until light and fluffy. Add the eggs one at a time, mixing until just blended. Beat in Vanilla. Add the flour mixture and milk; mix thoroughly. Fill each cup 2/3rd full and bake for 18-25 mins. (Or till a toothpick inserted into the center of a cupcake comes out clean). Cool completely and frost as desired.

For the frosting: Place the butter in a large bowl. Blend with an electric mixer on low speed until fluffy. Stop the mixer and add the icing sugar, 3 Tbsps of milk and the vanilla extract. Blend with the mixer on low speed until sugar is incorporated. (1 minute). Increase the speed to medium and beat until light and fluffy, 1 minute more. Add upto 1 Tbsp milk more if the frosting seems too stiff. Decorate cooled cupcakes with a frosting bag or just smear the tops with the frosting using a butter knife.

Note: These pictures are from a photoshoot I did for my friend, who bakes the most adorable cupcakes. Her catering unit is called “LITTLE BITES” and you can get in touch with her @ +91 9845235638. You can see the rest of the goodies she makes at http://www.facebook.com/#!/pages/Little-Bites/157898974231630