Saturday, June 23, 2012

Tossed- Up Spaghetti

When i read this recipe in GoodFood India, I couldn't resist trying it immediately... the vibrant colours and fresh flavours enticingly beckoned me and i just couldn't resist!!! So here's another recipe to liven up your summer lunch... the TOSSED -UP SPAGHETTI requires:

Spaghetti- 400 gm
Red Onion- 1, finely chopped
Lemon- 1, zest and juice
Capers- 4 tsp
Extra Virgin Olive Oil- 6 tbsp+ extra to drizzle
Red chilli- 1, finely chopped
Sugar- a pinch
Chives- handful, snipped
Cherry Tomatoes- 500 gm, quartered
Bocconcini- 250 gm, torn
Mint- 1 bunch, leaves torn.

Method: Marinate the chopped onions in the lemon juice, zest, salt and pepper. Leave aside for 10 minutes, till the onions sweat and soften. Add the capers, oil, chilli and sugar to the onion mix. Adjust seasoning. Boil the spaghetti, drain, toss with a little olive oil and cool. Mix in the onion dressing, tomatoes and half of the fresh herbs. Adjust seasoning and toss well. Chuck in the Bocconcini and toss gently through the pasta. Divide into bowls, drizzle a little olive oil and top with rest of the fresh herbs. Serve with a chilled glass of Proseco on a warm summer afternoon :)

Sunday, June 10, 2012

Marinated Vegetables.

In continuing with the summer theme, let me share one of my personal favorites in no-stress cooking. Marinated  Vegetables are so easy to make that even the biggest kitchen-phobe would toss it with a smile. I found this recipe in the Good Housekeeping India magazine, and have used it for years to wow the guests at my dinner parties. And the best part? My waistline loves the fresh n light meal :)

To make Marinated Vegetables you will need:
1 medium cauliflower, broken into florets
1 cup peas
2 red peppers
1 green pepper
200 gm mushrooms, quartered
1 yellow pepper
200 gm french beans, sliced diagonally
10 carrots, sliced diagonally
1 small broccoli, cut into florets
1/2 kg baby potatoes
5 tbsp fresh basil, finely chopped
(of course, you could substitute the veggies with any seasonal produce you enjoy)

MARINADE: 2 tbsp olive oil
                       1 stick cinnamon
                      2 bay leaves
                      4 cloves
                      3 onions, sliced
                      5 cloves garlic, minced
                     1/2 cup vinegar
                      1/2 cup water
                     2 tbsp sugar
                     1 tsp dried rosemary
                     salt, pepper and red chilli powder, to taste.

Method: Steam all the veggies till crunchy but done. Boil and peel the potatoes. Heat oil and add the whole spices. Add the onions and saute till brown. Add the garlic and saute till golden. Then add the rest of the marinade ingredients and bring to a boil. Reduce flame and simmer for 8 minutes. Season well. Pour the prepared marinade on the steamed veggies and leave at room temperature for a few hours. Garnish with basil just before serving with dinner rolls or pasta. 

Monday, June 4, 2012

Cold Pasta Salad

Summer's here and the body wants something cool. Gone are the winter delights topped with rich gravies and dry fruits to keep you toasty all night. Now all I want is something light and fresh. Something cool and quick! And this Cold Pasta Salad is an absolute breeze! Few quick steps and I have a satisfying meal ready to be pulled out of the refrigerator at a moment's notice!

1 1/2 cups cooked macaroni
1 tbsp mustard powder
1 tsp honey
1 medium apple, chopped
2 cups natural yogurt
1/2 cup cold milk
1 large capsicum, sliced thinly
1 carrot, shredded
a handful of toasted walnuts
salt and pepper to taste

Method: Whip the yogurt lightly in a bowl with the milk, mustard powder, salt and honey. Add the rest of the ingredients and toss gently. Sprinkle with some freshly crushed peppercorns and pop in the fridge till you get hungry. Add some more cold milk if the pasta gets too dry. Also feel free to add any combination of fruits and veggies that work best for you. :)