Friday, July 27, 2007

Fusilli with tri color bell peppers

I came across this recipe in Williams Sonoma's Pasta Cookbook. It looked so colorful that I had to try it out. While the original recipe is for a pasta salad I used the ingredients and came up with a warm pasta dish.

Ingredients 1/2 pound long Fusilli
1 red bell pepper
1 green bell pepper
1 orange bell pepper

1 yellow bell pepper
(use any color you want)
1 tsp of garlic paste
1 tsp of drained capers
1 cup of cubed fresh mozzarella cheese
Red pepper flakes to taste
1/2 tsp of pepper powder
Salt to taste
Olive oil as needed

1. Slice the bell peppers into long strips (you can also cut them into rings), brush with olive oil and add salt and pepper and roast (at 350 degrees) in the oven until done. Set aside.
2. Cook the pasta until al dente. Follow the instructions on the package.
3. Pour olive oil in a pan, add the red pepper flakes and garlic paste and sauté.
4. Add the oven roasted bell peppers and mix well.
5. Transfer the cooked pasta and add salt if required.
6. Remove from flame and add cubed mozzarella pieces.
7. Serve hot.

Thursday, July 12, 2007

Aloo Pudine ka Saag

I harvested fresh mint from my kitchen garden and tried out this recipe for the RCI Punjab Cuisine event hosted by Richa from 'As Dear As Salt'. I was a bit skeptical when I started making this curry because I felt it might taste very different. But once I made the paste and started sautéing it the whole house was filled with the aroma of fresh mint and it was so good. The curry also tastes yummy. Here is the recipe.

For the gravy
A medium sized bunch of fresh mint (you can reduce the quantity if you find the flavor too strong. I used a handful of leaves because the home grown mint had a very strong flavor)
1/2 cup of crushed tomatoes
1 tsp ginger garlic paste
1 green chilli
1 big onion

Other ingredients
2 medium sized potatoes
1 tsp coriander powder
1/2 tsp amchur powder
1 tsp red chilli powder
A pinch of turmeric powder
1 bay leaf
2 cloves
1 piece of cinnamon
Oil as needed
Salt to taste

1. Make the paste for the gravy and set aside.
2. Either boil the potatoes or simple shallow fry them in oil. I cut the potatoes into cubes and baked them.
3. Pour oil in a pan and add the bay leaf, cloves and cinnamon.
4. Next add the masala paste.
5. Add coriander powder, red chilli powder, amchur and turmeric powder. Mix well and cook till the raw smell disappears. Add water if the gravy becomes thick.
6. Then add the potatoes and salt and bring to a boil.

Goes well with roti or pulao.