Month: December 2009

Vegetarian Spaghetti Alla Putanesca

The reason I’m calling this a vegetarian Spaghetti Alla Putanesca is because the original recipe calls for anchovy fillets and I haven’t used any! Come to think of it, I actually have consciously avoided any recipe that calls for the use of anchovy. I love fish, I really do.. But in the form of canned fillets which remind me of cat food by the way… I have avoided them. I’ll let you know when I pick up the nerve to try some, but till then this recipe will be what it is. It’s a really simple, tasty and speedy dish by the way, so don’t hesitate to try it. Spaghetti Alla Putanesca (sans anchovies) Cooking time: 35 mins Serves: 4 What you need: 3 Tbsp Olive Oil 2 Garlic cloves (finely chopped) 1/2 cup Black olives (pitted and chopped)1 Tbsp Capers, drained and rinsed 1 kg tomatoes, peeled and chopped Pinch of Cayenne pepper/ chilli powder1 dried Red Chilli, torn into pieces Salt 400 gms dried Spaghetti 2 Tbsp chopped fresh Parsley to garnish What to …

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 …

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 …