Thursday, May 10, 2012
Wednesday, April 11, 2012
Fusili Aglio e Olio with Spinach and Eggs
Made it for the third time last night, and HAVE to record it here - its SO simple and good!
INGREDIENTS
Dried Pasta (any long shape- I prefer fusili)- 250 gms.
Fresh Spinach - 200-250 gms., cleaned and washed
Garlic - 3 large cloves, minced finely
Red pepper flakes - 1 tsp. or to taste
Cheese (preferably Parmesan) - 150 gms. grated + more to garnish
Half a lemon
Eggs - 2, hard boiled
Olive oil - 2 tbsp.
Extra Virgin Olive Oil - 1 tbsp. (optional)
Dash of oregano/parsley/basil
Salt and freshly ground black pepper - to taste
METHOD
1. Bring a large pot of water to boil. Add 3/4 tbsp salt, 1 tbsp oil and the pasta and cook until al dente (9 mins for the brand I use).
2. Meanwhile, heat the remaining 1 tbsp. oil in a large skillet/wok and saute the garlic and pepper flakes over medium-low heat until golden and fragrant.
3. Shake off any water clinging to the spinach leaves, break them into bits by hand and add them to the skillet.
4. Increase the heat to high and saute the leaves until just wilted. Add in the herbs, salt and the cheese and mix.
5. Lower the heat and add the drained pasta. Toss well to combine. If it seems too dry then add a bit of the pasta-cooking water, though I've found that the water released from the spinach is quite enough.
6. Turn off the heat and let cool a bit. Squeeze the lemon juice in, add in the extra-virgin olive and toss again to combine. Taste and adjust the seasoning.
7. Ladle into plates and top with a chopped egg over each plate, some parmesan shavings and freshly ground black pepper.
8. Serve and enjoy! I've found it tastes best at room temperature, rather than hot.
Serves 2.
INGREDIENTS
Dried Pasta (any long shape- I prefer fusili)- 250 gms.
Fresh Spinach - 200-250 gms., cleaned and washed
Garlic - 3 large cloves, minced finely
Red pepper flakes - 1 tsp. or to taste
Cheese (preferably Parmesan) - 150 gms. grated + more to garnish
Half a lemon
Eggs - 2, hard boiled
Olive oil - 2 tbsp.
Extra Virgin Olive Oil - 1 tbsp. (optional)
Dash of oregano/parsley/basil
Salt and freshly ground black pepper - to taste
METHOD
1. Bring a large pot of water to boil. Add 3/4 tbsp salt, 1 tbsp oil and the pasta and cook until al dente (9 mins for the brand I use).
2. Meanwhile, heat the remaining 1 tbsp. oil in a large skillet/wok and saute the garlic and pepper flakes over medium-low heat until golden and fragrant.
3. Shake off any water clinging to the spinach leaves, break them into bits by hand and add them to the skillet.
4. Increase the heat to high and saute the leaves until just wilted. Add in the herbs, salt and the cheese and mix.
5. Lower the heat and add the drained pasta. Toss well to combine. If it seems too dry then add a bit of the pasta-cooking water, though I've found that the water released from the spinach is quite enough.
6. Turn off the heat and let cool a bit. Squeeze the lemon juice in, add in the extra-virgin olive and toss again to combine. Taste and adjust the seasoning.
7. Ladle into plates and top with a chopped egg over each plate, some parmesan shavings and freshly ground black pepper.
8. Serve and enjoy! I've found it tastes best at room temperature, rather than hot.
Serves 2.
Sunday, March 13, 2011
Simple Butter Cake
INGREDIENTS
Refined flour(maida/APF)- 2 cups
Sugar- 1-1/2 cups
Milk- 1 cup
Amul butter- 125 gms.
Baking powder- 2 level tsp.
Eggs- 2
Vanilla essence- 1 tsp.
Raisins- 1/2 cup (optional)
METHOD
1. Make sure all the ingredients are at room temperature.
2. Sift/mix the flour and baking powder together. Add in the raisins.
3. Cream the butter and sugar together in a mixer.
4. Break the eggs in a clean dry bowl and whip with a fork till frothy (about 5mins.)
5. Add the eggs into the mixer with the sugar-butter mixture. Add in the vanilla and whip at medium speed till smooth and well-blended.
6.Transfer to a large bowl and mix in the flour, alternating with the milk, in 3 additions. Take care to move the mixing spoon/spatula in a single direction to incorporate air properly. No need to beat too vigorously. Just mix till everything is smoothly combined.
7. Pour into a greased cake pan and bake for 25 mins. in an oven pre-heated to 375 degrees.
8. Cool and serve as desired, with or without icing, or topped with ice-cream and fresh fruit.
Refined flour(maida/APF)- 2 cups
Sugar- 1-1/2 cups
Milk- 1 cup
Amul butter- 125 gms.
Baking powder- 2 level tsp.
Eggs- 2
Vanilla essence- 1 tsp.
Raisins- 1/2 cup (optional)
METHOD
1. Make sure all the ingredients are at room temperature.
2. Sift/mix the flour and baking powder together. Add in the raisins.
3. Cream the butter and sugar together in a mixer.
4. Break the eggs in a clean dry bowl and whip with a fork till frothy (about 5mins.)
5. Add the eggs into the mixer with the sugar-butter mixture. Add in the vanilla and whip at medium speed till smooth and well-blended.
6.Transfer to a large bowl and mix in the flour, alternating with the milk, in 3 additions. Take care to move the mixing spoon/spatula in a single direction to incorporate air properly. No need to beat too vigorously. Just mix till everything is smoothly combined.
7. Pour into a greased cake pan and bake for 25 mins. in an oven pre-heated to 375 degrees.
8. Cool and serve as desired, with or without icing, or topped with ice-cream and fresh fruit.
Monday, October 25, 2010
Mushroom Masala
I made this today and really liked it. Quickly jotting down the recipe here lest I forget it as I'm wont to do, more often than not.
INGREDIENTS
Button mushrooms - 150 gms.
Tomatoes - 2 large thickly sliced.
Capsicum - 1 medium sliced into strips.
Onion - 1 large thickly sliced.
Garlic - 2 large cloves finely chopped.
Green chillies - 3 finely chopped.
Ground coriander - 1 tbsp.
Ground cumin - 1 tbsp.
Curry powder/chicken curry powder - 1 tsp.
Sugar - 1/8 tsp.
Red chilli powder - 1/4 tsp.
Turmeric - 1/8 tsp.
Oregano seasoning - 1/4 tsp.
Olive oil - 1-1/2 tbsp.
Fresh lemon juice - 2 tsp.
Salt to taste.
METHOD
Heat the oil go a skillet/wok and fry the onions in it. When they start getting brown add the garlic and fry till fragrant. Next add the tomatoes, chillies and all the dry spices except the oregano and fry over medium heat till the tomatoes are mushy and the oil separates. Add in the mushrooms and Capsicum and stir to combine. Turn the heat to its lowest and cover and cook for 15 mins. Uncover and cook on medium high heat till all the water evaporates and the oil separates. Mix in oregano and turn off the heat. To finish add the lemon juice and mix well. Top with chopped coriander and serve.
INGREDIENTS
Button mushrooms - 150 gms.
Tomatoes - 2 large thickly sliced.
Capsicum - 1 medium sliced into strips.
Onion - 1 large thickly sliced.
Garlic - 2 large cloves finely chopped.
Green chillies - 3 finely chopped.
Ground coriander - 1 tbsp.
Ground cumin - 1 tbsp.
Curry powder/chicken curry powder - 1 tsp.
Sugar - 1/8 tsp.
Red chilli powder - 1/4 tsp.
Turmeric - 1/8 tsp.
Oregano seasoning - 1/4 tsp.
Olive oil - 1-1/2 tbsp.
Fresh lemon juice - 2 tsp.
Salt to taste.
METHOD
Heat the oil go a skillet/wok and fry the onions in it. When they start getting brown add the garlic and fry till fragrant. Next add the tomatoes, chillies and all the dry spices except the oregano and fry over medium heat till the tomatoes are mushy and the oil separates. Add in the mushrooms and Capsicum and stir to combine. Turn the heat to its lowest and cover and cook for 15 mins. Uncover and cook on medium high heat till all the water evaporates and the oil separates. Mix in oregano and turn off the heat. To finish add the lemon juice and mix well. Top with chopped coriander and serve.
Thursday, April 23, 2009
Quick-n-Easy Chicken
I made this last night in a hurry with some leftover frozen chicken as a surprise treat for Sunny. As I don’t eat chicken I have no way of saying how it tasted, but the aroma was good and Sunny was spotted licking his fingers. So there!
Directions
1. Slice thinly 1 small shallot and finely chop 5 medium garlic cloves.
2. Heat 1/2 tablespoon oil in a wok/skillet.
3. Add 1 split green chilli and the sliced shallot and stir fry till the shallot turns golden.
4. Add the garlic and fry until fragrant – about a minute or so.
5. Add 1/8th teaspoon red chilli powder and fry for a minute.
6. Add 200 gms. Chicken pieces and stir fry on high for 5 mins.
7. Add salt to taste, mix, cover and simmer on low till the chicken is cooked through – about 20 mins.
8. Add 1 teaspoon tomato ketchup, 1 teaspoon chilli sauce and 1 tablespoon soy sauce and mix thoroughly.
9. Increase the heat to medium high, and cover and simmer the chicken for another 5 mins.
10. Remove from heat and serve hot with roti, rice or noodles.
(You can add water and simmer and reduce the gravy to the desired consistency).
Serves 1.
Directions
1. Slice thinly 1 small shallot and finely chop 5 medium garlic cloves.
2. Heat 1/2 tablespoon oil in a wok/skillet.
3. Add 1 split green chilli and the sliced shallot and stir fry till the shallot turns golden.
4. Add the garlic and fry until fragrant – about a minute or so.
5. Add 1/8th teaspoon red chilli powder and fry for a minute.
6. Add 200 gms. Chicken pieces and stir fry on high for 5 mins.
7. Add salt to taste, mix, cover and simmer on low till the chicken is cooked through – about 20 mins.
8. Add 1 teaspoon tomato ketchup, 1 teaspoon chilli sauce and 1 tablespoon soy sauce and mix thoroughly.
9. Increase the heat to medium high, and cover and simmer the chicken for another 5 mins.
10. Remove from heat and serve hot with roti, rice or noodles.
(You can add water and simmer and reduce the gravy to the desired consistency).
Serves 1.
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