To follow up my earlier post here I am with a new recipe which is very easy to prepare. Italian food has always been my favourite. When you think of Italian cuisine, two things come to our mind. Pizza and pasta, out of which pasta has always been my favourite. It’s comforting and there are loads of options in which pasta can be prepared. Also it comes in variety of shapes, which many a times makes it more interesting . Pesto sauce and pasta is a match made in Italian kitchens (and they are heavenly). No two thoughts about it!!
We are chefs and cooking is what we love, so happy Valentine’s Day guys!!
This is my take on one of the most loved combinations on this day of love.
Pasta (any shape) – 200 gms
Parmesan cheese (grated) – to garnish
Pesto Sauce Ingredients:
Basil leaves – ¼ cup
Pepper powder – ½ teaspoon
Olive oil- 2 tablespoon
Garlic cloves – 5
Pine nuts – 2 tablespoons
Parmesan cheese – 2-3 tablespoon
Water – ¼ cup
- Cook the pasta as per the instructions on the packet.
- Finely grind all the ingredients mentioned under the pesto sauce ingredients using a mixer.
- Gently rub this pesto sauce to the cooked pasta so that it coats the pasta.
- In a big vessel heat 2 teaspoons of butter and gently sauté for 2-3 minutes.
- Garnish with grated parmesan cheese.
- Use walnuts if pine nuts are not easily available.
- You may use any flavourless vegetable oil instead of olive oil.
- Although parmesan is a vital ingredient in the pesto sauce, you may substitute it by using 2-3 tablespoons of cheese spread.
Wish you all and your loved ones a Happy Valentines Day. Hope you spend time with the ones you love and enjoy the day with them.
I wanted to share couple of new updates,
First and foremost, it would be the third time I guess that I would be saying that am sorry for not updating the blog regularly. But this time I am taking things seriously once again. All my time would be devoted to cooking and blogging. So lots of updates are in line
Secondly, I have aunched facebook page for the blog, had to do this for a long time now. Finally it’s done. Follow the link below. I would really appreciate if you would take time, visit and like the page.
Finally, the blog will soon go through a makeover.
So keep visiting, commenting, it’s really means a lot to me.
Till next time take care, have fun and keep cooking
Argggghhhh!!! (Now that’s not how I intended to start this post !!! ) But this cold….Yes that devil is back. And all my senses are on a toss. Whatever I eat tastes like a piece of cardboard to me. The worst part is that you don’t even get those caring and sweet “awwws dear” and “what happened dear?” dialogues since its JUUUUUUUUUUST a COMMON COLD (the name itself says it all)!!
I HATE HATE HATE COLD (aaachhhooo!!! God Bless me !! :P). Anyway I don’t want to give anymore footage to this “thing”. So Girish prepared one of my favorite soups to soothe me and make me feel special (Although he too is thinking “why is she fussing so much on getting sardi”!! Yeah right dude.. ). Cream of mushroom is something that I would love to have any time and it’s a savior especially when you are under the weather. Bless you Mushroom !! So here’s what comforted me a little bit.
Cream of Mushroom Soup
Mushrooms – 6
Onion – ½ (finely chopped)
Thyme (dried) – ½ teaspoon
Garlic (minced) – 1 tablespoon
Butter – 1 ½ tablespoon
Flour – 2 ½ tablespoon
Salt – to taste
Milk – 2 cups
Cream – ½ cup
Pepper powder – to taste
- Clean the mushrooms thoroughly under running water. Chop roughly.
- In a saucepan add butter and garlic.
- Then add the onions and sweat it on low flame.
- Add the chopped mushrooms to it and sauté on a low flame.
- Once the mushrooms and onions are cooked add the flour and mix well for about 5-8 minutes by stirring continuously.
- Then add milk and cream while continuously stirring.
- Crush the dried thyme with your palms and add it to the mix. Add salt.
- Serve hot with garlic bread garnished with pepper powder.
I used wheat flour to the soup. You may use all purpose flour (maida) if you like. I prefer wheat though!!!
You may add water to the soup to adjust the consistency but make sure it is not too runny. Mushroom soup is generally viscous.
Who doesn’t love corn ! it could be corn rice, in a pizza, sweet corn soup or simply a “bhutta”, well it’s irresistible. I haven’t met a person who doesn’t like bhutta. Specially when it’s raining.WOW, bhutta and a mix of salt and chili powder spread over it and a dash of lemon to get it going. Whoohoo . Another favorite of mine is this recipe. I call it Lemon corn salad. Well it’s a real quickie, tangy and very healthy too. It’s that perfect 4 pm food. Very easy to prepare and super tasty too.
It’s been raining in Pune for a few days. And I had got a couple of raw corn on the cobs stacked up. Rains, stacked corn & cool weather a perfect combination to get this recipe going. Well, who said healthy food ain’t tasty. Every mall or theater has a counter which sells this. But Why wait for a movie, go ahead and give it a try. Am sure you’ll like it.
Sweet Corn Kernels – 1 cup
Chaat Masala – ¾ teaspoon
Lemon – 1 small wedge
Black pepper powder – ½ teaspoon
Fresh coriander leaves- a few springs
Water (to boil) – 2 cups
- Boil 2 cups of water in a pan. Turn off the gas and then add 1 cup sweet corn kernels to it and cover the pan . Let it soak for 5-8 mins.
- Drain the water and transfer the boiled corn in a bowl.
- Add the chaat masala, black pepper powder to it.
- Squeeze the wedge of lemon and add finely chopped coriander leaves.
- Mix well.
Lemon Corn Salad is ready to eat
- You may use fresh, canned or frozen sweet corn. I’ve used fresh.
- Add salt to taste if you need. I haven’t added any to keep my salt intake in check. (Perhaps you won’t miss it since chaat masala is quite sufficient).
- If you want you can add a dash of butter for a rich taste. Again I have given it a miss. (Healthy fooooood people, healthy food )
Hi everyone. This is Girish & I am absolutely thrilled that the very first Italian recipe I have attempted to cook has come out perfect, and I even get to blog it. Absolutely happy. Yes, very happy.
We have been in love with Italian cooking for some months. And pasta has been a topper on that list. When you start cooking pasta at home it’s then you realize how easy it is. Ofcourse, we haven’t yet reached at the point where we can actually make a “pasta” and then cook it with various other ingredients. For a beginner like me, this recipe works so well. I haven’t been a crazy fan of the white creamy cheese pastas. I haven’t yet developed the taste for it. But when it comes to the tangier, spicier pasta’s am all ready to eat.
I have used a couple of ready made ingredients for various reasons but you can surely use fresh produce from the market.
Onion – 1 finely chopped
Tomato puree – 200 ml (Dabur Homemade)
Basil – dried basil 2 tbsp
Penne – 200 gms
Garlic – 3 cloves crushed
Cream – 150 ml (Amul)
Olive oil – 2 tbsp
Salt to taste
Cook the pasta following the packet instructions.
Cook onion in olive oil until soft
Add garlic & cook for couple of minutes more
Add tomato puree & simmer for 2 or 3 minutes
Stir in the cream & simmer for couple of minutes, then add the basil
Add salt & mix well
Add pasta & toss it with the sauce
You can use 2/3 chopped tomatoes instead of the puree
I wasn’t able to find fresh basil, but you can surely use a handful of freshly chopped basil