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Warm Penne, Tomato and Olive Salad

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If you want a salad that is hearty, healthy and colorful look no further than this page. Tomatoes and olives are a match made in heaven and in this dish they are combined with just pasta and olive oil, allowing their flavors to shine. I prefer to use black olives in this, cause the colur and taste compliment the dish much better than green olives. But go ahead and experiment. After all the pasta recipes with the heavy sauces, this is a welcome break to my stomach. There’s absolutely no guilt when I indulge in this one. Come to think of it, I have no guilt in indulging in food at all!
Warm Penne, Tomato and Olive Salad

Prep time: 20 mins
Serves: 4 as main course / 8 as salad
What you need:

5 ripe Tomatoes
12 Black Olives sliced
400 gms Penne
4 Tbsp extra virgin Olive Oil
1 tsp Oregano
1 Tbsp fresh Parsley
Salt and freshly ground Black Pepper, to taste

What to do:
Cook the pasta in a large pan of lightly salted boiling water for 12-14 mins or until tender. Meanwhile roughly chop the ripe tomatoes. Finely chop the parsley. Drain the pasta thoroughly in a colander and return it to the clean pan. Toss with the olive oil, tomatoes, sliced olives and oregano. Season with salt and pepper. Garnish with parsley. Serve. So simple!
P.S. If you are unable to find ripe tomatoes, roast those you have to bring out their full flavor. Simply put the tomatoes in a roasting pan, drizzle with a little olive oil and roast at 190ºC for 20 mins. Allow to cool slightly, then mash roughly with a fork.

Double Banana Nut Bread

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Well baking is really not my forte. Not that I suck at it, but I would never really attempt a 10 layer cake and expect to get it right. That’s what the patisseries’ are for right? That said, this Banana Bread recipe is extremely simple. Actually I am even willing to call it failsafe. Add to the fact that it lets you use up overripe bananas left over from overzealous shopping expeditions, well who’s complaining?? The basic Banana bread recipe remains the same and you can toss any dried fruits/ nuts into it to make it more interesting. I would suggest walnuts, almonds and raisins. Also for a yummy flavor you could add blueberries.. but solo. We don’t want a hodgepodge now do we? It’s a really dense bread, so it keeps moist for a long time. But it’s never lasted beyond two days at my place… cause we eat it up!!
Double Banana Nut Bread
Recipe Courtesy: Shelley Albeluhn
Baking time: 60 mins
Serves: 8-12 / One 9X5 inch loaf
What you need:
2 cups All purpose Flour
2 med Eggs, beaten
2-3 mashed Overripe Bananas
¼ tsp Salt
1 tsp Baking Soda
½ cup Butter
¾ cup Brown Sugar
Handful of Raisins and Almonds (broken into small pieces)
What to do:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan. In a large bowl, sift and combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in beaten eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan. Bake in preheated oven for 55 to 60 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack. Ready and Bready 🙂
P.S. It’s called Double Banana Nut Bread cause it’s got a pronounced Banana flavor compared to other breads. Yes, it’s actually a result of a very scientific survey. Sue me!

Spinach and Cottage Cheese Ravioli

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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! 🙂

Vegetarian Spaghetti Alla Putanesca

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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 powder
1 dried Red Chilli, torn into pieces
Salt
400 gms dried Spaghetti
2 Tbsp chopped fresh Parsley to garnish

What to do:

Heat the olive oil in a heavy bottomed skillet. Add the garlic and cook over low heat stirring frequently for about 2 mins. Add the tomatoes and mash them with a fork. Sauté for a few minutes. Add the olives,chilli and capers and season to taste with the salt and cayenne pepper. Cover and let simmer for 25 mins. Meanwhile bring a large heavy bottomed pan of lightly salted water to the boil. Add the pasta and cook for 8-10 mins. Drain and transfer to a serving dish. Spoon the sauce into the dish and toss to coat the spaghetti. Garnish with chopped parsley and serve immediately. Simple!

Corn and Cheese Chowder

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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)

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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

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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

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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.