Category Archives: Quick and Easy Recipes
I am scared of making white sauce. I donno why, as I am generally not scared of doing experiments in my kitchen (ask my husband 😉 ). Yet, today I made awesome (certified by DH) pasta in white sauce.
Before sharing the recipe, lemme just share the photo.
Pasta in WhiteSauce
I love pasta. I love tomatoes. I love Olive Oil. I love wine. Sometimes I wonder why I wasn’t born as an Italian. Well, I guess God wanted me to appreciate all tastes and all cuisines, so he increased my palette by making me an Indian :).
I learned this recipe from a friend who had come over once and I make this on all special occasions. My husband is also fond of this one.
- Pasta (I prefer farfalle) – 1 cup
- Thousand Island Dressing
- Lettuce/Salad leaves shredded in random ways 1 cup
- Cherry tomatoes cut into halves 6-7
- Chopped Olives, green/black – 1/2 cup
- Boiled sweet corn – 1/2 cup
- Bell peppers diced : Red and Yellow – 1/2 cup
- Carrots diced – 1/2 cup
- (Optional) Basil leaves – a handful
How to prepare:
- Boil pasta for 8-10 minutes until it is al-dente. Farfalle takes a minute or two more as the part where the bow is joined takes longer time to cook.
- Once boiled, drain pasta & keep it aside.
- In a salad bowl, add all the vegetables (you can add any vegetables you want).
- Add two tablespoons Thousand Island Dressing, add more till it coats the pasta and veggies well.
- Toss in some basil leaves on top for effect.
- Refrigerate for an hour or two before serving. This salad tasted best cold. 🙂
- Lick the bowl once you finish the pasta.
This is my idea of a happy meal!
Potato-cheese curry and stuffed tomato
Recipe to be shared in some time – I am busy making gul polis and my granny’s recipe of cauliflower stir-fry with loads of butter.
The end Product
This recipe is something I have tried watching a TV show on Food First – Meals on the Run by Sunita Roderigues
She had shown something with chicken, but since it is Ganesh Festival here, my husband doesn’t even want chicken at home. So I substituted chicken with the best vegetarian option – paneer.
I made my own variant in the marinade consisting of regular olive oil, herbs, salt, pepper and a sprinkle of chat masala and red pepper powder. Here is the recipe for it 🙂
Mini Veg Kebabs – Pure Bliss
Salt & Pepper
Steps towards happiness
- Cut the vegetables and paneer in cubes.
- In a bowl, mix all the ingredients for the marinade and add the vegetables
- Cover and keep it aside for 15-20 mins.
- In a small pan, drizzle some oil.
- Place the veggies and paneer on tooth picks and place in the pan.
- Move around the veggies and fry them slightly till the vegetables are cooked and the paneer is soft.
- Serve hot 🙂
This is again quick and easy to make, with almost all the ingredients available in your fridge. I think I dig the quick-and-easy recipes as I am almost greedy in case of food and never have the patience to make an elaborate recipe.
Updated with pictures 🙂
Frying in the Pan
Cold Cucumber Soup
I recently joined a new organization and as part of the weekly call, we have a fun thing going on – Question of the Week. It is basically a fun part to break the work monotony. Since this is my first week and I have already told everyone about my food passion 🙂 the question was based on food –
What is your favorite soup?
I immediately wanted to say my mom’s tomato soup – with cumin, bay leaf, cinnamon and all Indian spices 🙂 but hey, then I suddenly remembered how when we were kids, I and my sister Shilpa, used to make a cold cucumber soup. Since it was cold, it was best to make it on a summer afternoon or a hot night :). I shared the recipe and everyone loved it. So here is the most simplest recipe:
Yogurt or Buttermilk 1 cup
Salt and Pepper to taste
Coriander for garnishing
- In a blender, blend diced cucumber and garlic. You can leave it a bit chunky if you like the soup that way.
- Add yogurt, salt and pepper and blend again to give it a soupy consistency. You may add buttermilk to make it more liquidy.
- Place in a soup bowl with coriander sprigs on top and voila! there’s our soup ready 🙂
Tip: You may also add mint sprigs while blending the cucumber to make it more summery and refreshing 🙂
Enjoy this cold soup with freshly baked garlic bread 🙂
Let me know how it turned up 🙂
Baby corn Bell Pepper Fry
Sunday afternoon, Deven and I already had a heavy breakfast. It was raining the entire morning. I wanted something tingling to taste. It was at this moment that I was inspired to try out this recipe that used both veggies and spices (something that I need in almost all my dishes). It turned out amazing, I hope you try it too.
It’s quite easy and we usually have all ingredients stocked at home 🙂
Preparation Time: 15-20 mins
Yellow, Red and Green Peppers 1 each
Olive Oil 1 tsp
For the sauce
Schezwan sauce 2 tbsp
Ginger Garlic Paste 1 tsp
salt to taste
Chilli flakes 2 pinches
- Mix all the ingredients for the sauce in a vessel.
- Boil babycorn and keep aside.
- Cut bell peppers in julienne (long/medium sized thin strips).
- Heat olive oil and a table spoon of butter in the pan. Let it heat well enough.
- Mix and roll the babycorn in the sauce we had made earlier and place the pieces one by one in the pan.
- Fry them nicely on each side by turning them in the pan.
- Take out the slightly crisp and brown baby corn and place them on a tissue paper to soak excess oil.
- Put the bell peppers in the pan and stir fry them quickly. Ensure that they are not cooked completely and are still firm when you take them out.
- Place the baby corn on a plate, with the bell peppers on it. You may add a dash of lemon juice to add a zest to it 🙂
Note: You may cut the babycorn in halves or as much size as you prefer. I cut them in half so that they are easy to eat 🙂
Lemme know how it turned out 🙂
Tip: Apart from the chili flakes, you may add oregano, parsley or any mixed herbs to give it a twist 🙂