Let’s chat, shall we!? Time to end the lazy slump I’ve been rolling in lately. A lot’s been going on around here and I’m up for a full disclosure now. I did slip the news on Instagram couple of weeks ago but didn’t announce officially on the blog. So here it goes!! Drum-rolls please!!! I am going to LONDON this FALL for a one year postgraduate programme!!!!! WOHOOOO!!!!!!! HOW AWESOME IS THAT?!! Sorry for all the yelling but I’m SOOOOO excited for this new chapter of my life to begin. This year has been truly magical so far!
I got the confirmed offer on my admission about a couple months ago but was skeptical on sharing the news as there were so many things to consider and plan for before I decide to accept the offer. Let’s just say I didn’t want to jinx it! I was ecstatic (to say the least) to get into this prestigious college. I was (still am!) over the MOON would be an understatement. I leave in September and there is so much to do. I need to visit my parents, apply for Visa, do the shopping, pack my bags and off I go. Fingers crossed for a smooth sailing!
Now here is a bit of not-so-good-news. Umm… I’m not sure if I’ll be able to continue blogging along with my studies but I’m not going to incessantly worry over something I can’t control. As of now, the only thing I’m sure of is that the programme is going to be very intense and I am going to have to give my 101% attention to it, even if blogging takes a backseat. I AM absolutely ready to prioritize. I love blogging so much therefore I’ll be blogging here as much as I can until September and after that we’ll see how things go. I would love to pop over in between during my stay in London to share my experiences in new country, food related or not. I will definitely try to stay as active as possible on Instagram nonetheless so do follow me there to stay in touch and be my companion on #LondonDiaries! 🙂
This recipe I am sharing today is bonkers awesome! It is the quickest meal I have ever made (apart from toss-in-all-you-have salads or couscous!). If you can boil the pasta then you can make this recipe. This one here is basically foolproof! The tomato paste (Brand name – Splitz) I used for this quick pasta sauce is made locally in Bangalore and the ingredients list reads – Tomatoes. That’s it! It does not have any funky ingredients I can’t understand or pronounce, just pure tomato goodness without any color or preservative or salt! Too good to be true and but sadly, it is mostly available only in Bangalore. But fret not. You can go ahead and try any other good, organic tomato paste you can find in the store near you.
This packet is definitely going with me everywhere I travel. I guess it’d be a blessing during my soon-to-start student life! What a cheap, no-fuss and delicious meal option with so many possibilities. Add any number of vegetables to this dish to make it more hearty and fulfilling. Just a heaping Tablespoon of this potent tomato paste is enough for one portion. You can tell I’m quite impressed! What can I say, sometimes simple is truly THE BEST! xx
Quickest Tomato Pasta Sauce ~ Dinner for Two
Yields: 2 generous servings | Prep time: 2 minutes |Cook time: 15 minutes | Total time: 15 minutes
- 2 cups macaroni pasta
- 1 cup pasta water, reserved after boiling
- 2 Tbsp olive oil
- 4-5 cloves garlic, finely chopped
- 1 small red onion, finely chopped
- Scant 1/4 cup tomato paste
- 1 tsp salt or more to taste
- 1/2 tsp dry basil herb
- 1/4 tsp freshly cracked pepper
- Shavings of Parmesan cheese
- Cook pasta as per the package instructions. Reserve 1 cup of pasta water and drain the pasta.
- In the meantime, heat the pan on a medium-high heat. Add olive oil, garlic and onion and sauté for a minute. Add tomato paste and salt and sauté for about 2-3 minutes, scraping and stirring occasionally. The tomato paste will turn brown and this will enhance the flavors. Mix in basil and pepper and cook for another minute.
- Stir in 3/4 cup of reserved pasta water to the tomato paste and magically you’ll get your pasta sauce ready! If you want thinner consistency sauce, add remaining 1/4 cup pasta water too. Stir in the drained pasta. Divide between 2 serving dishes. Top with some shavings of Parmesan cheese and fresh basil leaves. Serve immediately.
*You can add vegetables of your choice to make the meal more hearty. Just sauté the vegetables along with garlic and onion before adding tomato paste to the mix. Zucchini, broccoli, eggplant, bell peppers…. sky is the limit!
*You may also top the pasta with capers or olives.
*Use whole wheat or quinoa pasta to make this meal healthier.
*Use penne or spaghetti pasta instead of macaroni.
Okay, I have a pattern. On this blog. I write either about desserts or pasta here. I have a proof. But what can I say?! They are two of my favorite things. The weather here is not helping the matters either. This rainy, gloomy weather forces me to switch on the oven almost everyday! It makes me add cinnamon to every sweet stuff I bake so that the house smells like Fall. I am craving soups and wearing cardigan while going out. Gosh, how I am in love with the weather right now!!
You guys know I am all for skinny dishes. But that does not mean I do not like eating overloaded cheesy goodness. In fact, I LOVE it so much but just NEVER make it. I can’t bring myself to add a pound of cheese to any dish knowingly. Period.
This dish here is in no way skinny. But not unusually loaded either. Something in between. A dish I would dive in. It is everything I had hoped and dreamed for in baked pasta. There’re pillows of corn and asparagus throughout. There are decadent, gooey cheese pulls stretching from every forkful. And it is easy. Yes, as easy as this simple mac-n-cheese
I know how to make. So make it NOW as there is no reason to keep yourself away from such a bliss.
Baked Orzo with Spinach, Corn & Asparagus
- 1/2 cup Orzo, a rice shaped pasta
- 1/2 cup corn kernels
- 8-10 spears of asparagus cut into 1-inch pieces, hard/woody ends discarded
- 1 Tbsp olive oil
- 5-6 shallots, finely chopped
- 2 garlic cloves, minced
- 1 stalk of celery, finely chopped
- 2 Tbsp tomato pest
- 1/2 cup spinach leaves, packed, roughly chopped
- 3 Tbsp Parmesan cheese, shredded
- 1/3 cup Mozzarella cheese, small cubes of 1/2 cm
- salt, to taste
- freshly ground pepper
- 1/4 tsp oregano flakes
- 1/4 tsp red chili flakes
- 1/2 tsp lemon zest
- 1/2 cup reserved pasta water
- Preheat the oven to 180ºC / 350ºF. Boil a pot of water with generous sprinkle of salt. Add Orzo, corn kernels and asparagus to the boiling water. Let it boil for 2 minutes and after that save 1/2 cup of water. Drain Orzo, corn kernels, asparagus and set aside.
- Simultaneously heat a large frying pan over medium-high heat. Add oil to the hot pan and once oil is shimmering, add the shallots, garlic and celery. Cook for 3 minutes or so till shallots turn translucent. Add tomato paste, Orzo, corn kernels, asparagus and cook for 3 more minutes. Off the heat. Immediately mix-in spinach leaves.
- Add Parmesan, Mozzarella, salt, pepper, oregano, red chilli flakes, lemon zest and pasta water and mix well.
- Transfer mixture to a small oval or 6×6-inch square ovenproof baking dish. Cover with foil and bake for 15 minutes, then bake for 15 minutes without the foil. (You can change ratio of foil-on to foil-off time as per your preference for crunchy pasta lid.) Let rest for 5 minutes before serving.
*You can use whole-wheat Orzo or replace Orzo with any other small-sized pasta.
*I used pasta water and did not feel that the dish was lacking in flavor at all. But if you do not like using water then use vegetable stock.
It’s my Mother’s Birthday today! She is the most special woman in my life. She is my first best friend and I have had heaps of special moments with her. She handed down so many traits of hers to me… We both love bags, shoes, clothes and FOOD! She is such an awesome cook!
As already confessed in my intro page, I never learnt to cook before I got married and being such a great cook that she is, my mom was quite concerned about that part. She sincerely wrote down all her recipes in a diary for my convenience and gifted it to me on my D-day. That is my most prized possession and a lovely gesture on my mom’s part! I should soon get down to posting few of her special recipes!
Among many things my mother and I share, we both LOVE pasta! So aptly, I am posting a very simple pasta salad which is very refreshing and flavorful. I’m sure my mom would have enjoyed this thoroughly if I could make this for her at home for tonight’s celebration. But we are distanced by miles hence a virtual birthday dish will have to suffice! 😦
I love Caprese in any and every form!
You must remember I once created this unusual ice-cream with it and these skewers served with pesto!
This time I brought together 2 of my favorites and created this dee-lish caprese pasta salad. Of course with a twist… I added capers for a little tang! And it really did wonders. This salad is so beautiful, adorned with pear tomatoes and bursting with basil! Hope you enjoy this as much as we did!
Happiest of Birthday Mother! Cheers!!!
Caprese Pasta Salad
Servings: 4-5 as a side and 2-3 as a light lunch/dinner
- 2 heaping cups bow-tie pasta
- Around 20-25 pear tomatoes, sliced
- 25-30 small cubes of Mozzarella
- 2 Tbsp capers, drained & washed
- 1/4 cup thinly sliced basil leaves
- 2 cloves garlic, minced
- 1 Tbsp balsamic vinegar
- 1 Tbsp extra-virgin olive oil
- A pinch of red chili flakes
- Salt and pepper, to taste
- Cook pasta in generously salted boiling water according to package directions till al-dante. Drain and rinse with cold water.
- In a large bowl, add pasta, sliced tomatoes, Mozzarella cheese cubes, capers and toss.
- In a small bowl, take all the ingredients mentioned under dressing and whisk.
- Add the dressing to the large bowl of salad ingredients and toss well. Taste and adjust the seasoning. Let it chill in refrigerator for half an hour. Top with sliced basil leaves just before serving.
So I made some Caprese skewers.. They are so dang cute! Of course there is absolutely no need of a recipe to make them. It’s just cherry tomatoes, basil leaves and Mozzarella cheese on thrown together on a stick seasoned with salt, pepper, olive oil and balsamic vinegar. That simple! Making these is a child’s play and they’ll rock any party! It can be served as an appetizer or as a last course with favorite cocktail or wine! 😉
I served these skewers with spinach walnut pesto.. Hmm… seems interesting?! Require a recipe for another quick pesto? Then read on.. I have told time and again that pesto is my fave. It is so versatile. I made a big enough batch for only 2 of us in the house and served it with these skewers, made dinner with some spaghetti, threw some in my breakfast omelet and made some grilled cheese for lunch. Phew!
So let’s get down to the recipe business!
- cherry tomatoes, halved
- fresh Mozzarella balls
- basil leaves
- extra-virgin olive oil
- balsamic vinegar
- salt and pepper, as per taste
Skewer the cherry tomatoes alternating with basil leaves and Mozzarella balls. Once they are all skewered, drizzle with balsamic vinegar and olive oil. Sprinkle with a little salt and pepper and serve alongside spinach walnut pesto.
Spinach Walnut Pesto
- 3 cups spinach leaves
- 2 cloves fresh garlic
- 1/2 cup walnuts, toasted or untoasted (I’m lazy & used untoasted)
- 3/4 cup Parmesan cheese
- 3 Tbsp lemon juice
- salt and pepper, to taste
- 3/4 cup olive oil to begin with, add more as and if required
Blend all the ingredients in a food processor till smooth puree is formed. Add more olive oil as and if required. Store in an air-tight container and refrigerate up to 4-5 days.
“When you want something, all the universe conspires in helping you to achieve it.”
– Paulo Coelho in The Alchemist
And it really happened to me! Something really tiny, to prove it right. But it did happen and now I have altered perspective.. Of course you would have read about this in the book ‘The Secret’ but it is hard to believe anything till you experience it personally.
Let me come straight to the point and tell you what exactly happened. There is a place close to my house where my friend once saw a snake and after she told me about this incident when ever I used to pass from that place I used to think about a snake crossing my path. I am pretty scared of snakes and I mean who isn’t! So that anticipation, that fear was always there in the back of my mind. I used to imagine about snake coming out of nowhere and crossing my path every single time! It was and is crazy till now! So this thinking continued for around 4-5 months. And on one rainy evening finally my vision came to life! Instead of one I saw two snakes, intertwined with each other, dancing at tunes being played by rain gods. Oh yeah, there it was! In front of my eyes! I stared in bewilderment! I thanked my lucky stars fervently that I was not on foot and was protected by my car. And even till date, whenever I pass by I still think about the snakes crossing my path. You know how human mind works (or at least mine seem to!)… I try not to think about it but it’s there! So much that I have started skipping that area altogether!
So if you are still with me on my randomness (WOW, you are!) let me ask you something.. Is it only me or does it happen with you too? You would want to know why I am writing about it on my blog today?!! As mentioned in my last post I am turning 28 tomorrow and I was just reflecting on what all happened in last year and how I want my life to be in next year.. If our mind and thoughts have power to make it real, why not use it positively? I can constantly think about good things to happen and shape my life accordingly! Isn’t it just genius?!… Things to ponder!
So I’ll stop talking now about random stuff (Finally!!!). I sincerely thank you for being there in front of the screen and I love you for reading this post (longest till date!). I really do! 🙂
It’s my birthday week so I am cooking all of my favorite things and you all know how much I LOVE pasta! So I made this simple pasta dish with peas and mushroom.
I used Conchiglie pasta in this recipe but you can use any other short pastas you have like Fusilli, Orecchiette or Farfalle.
Peas have been mildly blanched so you get the crunchy texture. Tad bit of Cheddar is added to make it perfectly cheesy. Addition of lemon zest just takes it to another level! It is light, buttery and perfect for quick lunch/dinner.
Lemony Peas & Mushroom Pasta
- 2 cup Conchiglie
- 1 cup peas, fresh or frozen
- 1 cup button mushrooms, diced
- 1 Tbsp butter
- 3-4 cloves of garlic, minced
- 1/2 tsp red chili flakes
- 1/2 tsp onion powder
- salt and pepper, to taste
- 2 Tbsp grated Cheddar
- zest of 1 lemon
- fresh parsley, chopped finely, optional
- Cook pasta as per the manufacturer’s instruction. Reserve 1 cup of pasta water. Pour the remaining pasta water over the peas in colander so that peas will get blanched and pasta will get drained. If you want more tender peas then add them to the pasta pot 1-2 minutes left of cooking time.
- Heat the butter over medium heat in a large saucepan and add minced garlic. Saute it for about a minute, then add mushrooms and saute it for 4-5 minutes until tender.
- Add onion powder, chili flakes, salt and pepper. Then add 1/4 cup of pasta water and cooked pasta and peas to the pan. Add little more pasta water if required. Turn off the heat.
- Finish it off with grated Cheddar and lemon zest. Garnish with fresh parsley and serve.
As I have proclaimed here before…. I looovvveee pasta!
And my all time favorite pasta sauce is basil pesto.
But then I came across this creamy coriander pesto & now, I have a new favorite!
On a rainy evening, hubby & I were sipping coffee at our favorite cafe located down the street from our house. They have quite a versatile menu and I really love the place. One pasta sauce in there really caught my eye and I had to order it immediately. It was a spicy coriander and cashew sauce prepared in cream cheese and was served over Conchiglie (shell shaped) pasta.
The dish was so delectable that I had to replicate it at home with bit of a guesswork. Of course my version differed from theirs as I did not use cream cheese and did not add red chili flakes. But it was every bit as scrumptious if not better! Now would I lie to you? NO! So believe me 🙂
It is a pesto sauce so you have your usual suspects.. fresh herb, garlic and nuts!
The pesto has a fresh summery fragrance from fresh coriander and a rich texture from cashews. I used Farfalle pasta instead as that is what I had on hand.
You would be really surprised at how creamy it turned out and pretty low in calories too! Very delicate dish all in all! 🙂
So let’s get down to the recipe!
Farfalle with Fresh Coriander and Cashew Pesto
- 3 cups Farfalle pasta, cooked al dente as per the package direction
- 2 cups fresh coriander leaves (packed into measuring cup)
- 2-3 cloves of garlic
- 1/3 cup cashews, soaked in water for 2-3 hours
- 1/4 cup milk
- 1 Tbsp butter
- 1 Tbsp all purpose flour
- 1 cup hot milk and 1 cup hot water, mixed together
- 3 Tbsp Parmesan cheese, grated
- salt & pepper to taste
- 1/2 tsp red chili flakes (I omitted it)
- Cook 2 cups of Farfalle pasta in salted boiling water as per the direction mentioned on the package. Once pasta has cooked al dente, drain the water and start preparing the sauce.
- Add coriander leaves, garlic cloves, soaked cashews, pinch of salt and 1/4 cup milk in a blender and blitz till you get a soft puree. Add little milk if required.
- In a pan, melt the butter and add flour to it. Let the flour cook for about 3-4 minutes on a low heat.
- Add hot milk and hot water mixture to the pan and whisk to make sure there are no lumps. Add grated cheese. Cheese will melt and mixture will thicken a bit in about 5 minutes.
- Add pureed coriander mixture in a pan and whisk. Season with salt and pepper as per your taste. Add red chili flakes if you want a hint of spice. Add pasta to this and let it cook for another 2-3 minutes so that pasta has absorbed the sauce. Serve immediately.
I love pasta in any and every form. Be it a hot or cold preparation. It’s my favorite at dinner time as it is pretty quick to put together and simple.
Especially this salad… It is perfect for summer nights when you are craving something light and refreshing! I particularly loath anything heavy for dinner… So this one ticks all the boxes for me! 🙂
I love this one so much that it’s been prepared 3 times already in my house! It was much appreciated by our guests too! Its an apt side-dish at any elaborate lunch or dinner parties and a must accompaniment for picnics! I hope you enjoy this as much as we did!
Simple Summer Mac Salad with Tomato & Zucchini
- 150 grams uncooked elbows
- 200 grams grape/cherry tomatoes
- 1 small zucchini, sliced and quartered
- 1 small onion, finely chopped
- 4 Tbsp eggless mayonnaise (American Garden’s)
- 2 Tbsp apple cider/red wine vinegar
- 2 Tbsp yogurt
- 2 tsp mustard (optional)
- ¼ tsp oregano
- ¼ tsp garlic powder
- Salt and pepper to taste
- Fresh basil leaves, chopped
- Cook pasta in generously salted water according to package directions. Drain and rinse with cold water.
- In a medium bowl, combine onions, mayonnaise, vinegar, yogurt, mustard, oregano, garlic powder, basil leaves; mix well.
- Add tomatoes (and any juice from the tomato), zucchini, pasta, salt and pepper to taste, toss well and place in a large bowl.
- Serve immediately or keep in fridge till the serving time.
Enjoy chilled with a glass of your favorite mocktail or cocktail! 🙂