Main meal

Baked Pasta Surprise

By / Entrée, Poultry / 2 Comments /

Do you like pasta? Do you like baked stuff? Do you like surprises? Yay! Then this is for you!

 
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And the best thing is, you can select your own surprise, sort of customizing the dish to your personal preferences. Who wants to follow some standard recipe, where you have to strictly follow what is written down, right? I’m all about flexibility in cooking, and I expect my readers would be too.

 
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Conceptually, the dish is very simple. You prepare a set of ramekins…

 
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You choose a pasta – you can pick your shape, as long as it is not too big. My choice was a simple spaghetti. Drench the cooked pasta in a creamy béchamel sauce.

 
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Now comes the surprise… a filling, something that contrasts with the creaminess of the béchamel sauce. Something spicy or tomatoey will do very well. Chopped turkey cooked in a thickened tomato sauce with onion, ginger and garlic is what I used here. You can even do a vegetarian filling.

 
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Put down a layer of the pasta in the ramekins, a layer of your chosen filling, and another layer of pasta to wrap up.

 
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If you want, you can enhance the flavours with the addition of cheese at different layers. I added some pecorino at the bottom of the ramekin and a bit of shaved cheddar over the filling.

 
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For best results, you need to bake this in a water bath, with the water level coming up to half the height of the ramekins.

 
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Make sure to wipe down the rims of the ramekins so that you don’t get burnt crusts along the top.

 
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When done, just inverse the ramekins onto a plate and dig in!

 
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Though this dish is a bit time consuming, it is well worth the effort. And all you need is a plain green salad to go with it.

 

~Ria

 

Baked Pasta Surprise
 
Author: 
Recipe type: Main meal
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Ingredients
  • 8 oz spaghetti
  • 4 tbsp butter
  • 4 tsp flour
  • 2 ½ cups milk
  • ½ tsp nutmeg powder
  • 1 tsp dried oregano
  • Salt and black pepper to taste
  • 1 ½ lb chopped lean turkey
  • 1 large onion
  • 5 cloves of garlic
  • 1 inch piece of ginger
  • 1 tsp cumin powder
  • ½ tsp chilli powder
  • 2 tbsp oil
  • Salt to taste
  • 4 tbsp butter
  • 1 cup breadcrumbs
  • ¼ cup grated pecorino cheese
  • ¼ cup yellow cheddar cheese, shaved into thin slices
Directions
  1. Chop the onion into small, thin slices.
  2. Slice the ginger and garlic thinly.
  3. In a largish pan, heat 2 tablespoon oil.
  4. Add the onions and fry.
  5. When the onions are half done, add the ginger and garlic and continue frying.
  6. When the onions start to caramelise, that is they begin to brown, add the cumin and chilli powders.
  7. After a quick stir, promptly add the chopped turkey and stir to mix.
  8. Add enough salt and cover and cook, adding a little water if required.
  9. When all the water has evaporated and the meat mix is dry, remove from the heat.
  10. In a large pot of salted water, boil the pasta till it is just tender.
  11. Drain and rinse under cold water and keep aside.
  12. To make the béchamel sauce, melt the butter in a large pan,
  13. Add the flour and mix together, stirring continuously.
  14. Continue cooking for two minutes.
  15. Add the milk in one stream, stirring continuously.
  16. Mix thoroughly and reduce the heat.
  17. Add the nutmeg powder and the oregano to the sauce, along with enough salt.
  18. Bring to a slow boil, continuously stirring, and remove from heat.
  19. Add the boiled pasta to the sauce and mix well.
  20. Take 4 oz ramekins and brush their insides with butter.
  21. Sprinkle them liberally with breadcrumbs and shake off any excess.
  22. Pre-heat the oven to 420 degree farenheit.
  23. To assemble, sprinkle half a spoon of pecorino cheese in each ramekin.
  24. Fill one third of each ramekin with the pasta mix.
  25. Add the meat filling till two thirds of each ramekin.
  26. Add a few thin slices of cheddar cheese.
  27. Finally add enough pasta as the third layer till it is a little below the rim.
  28. Place the ramekins in a baking pan and fill the pan with water till the water level comes up to half the height of the ramekins.
  29. Place the pan in the pre-heated oven and bake for 20 minutes.
  30. Check for doneness by inserting a skewer into the center of a ramekin. If the skewer comes clean, the dish is ready.
  31. Remove from the oven and allow to cool for 5 minutes.
  32. Carefully invert each ramekin onto a plate, and serve hot with a green salad on the side.

 

Potatoes in a Spicy Pan-roasted Sauce

By / Entrée, Vegetarian / Leave a Comment /

Today was a cloudy, clammy day. It just threatened to rain throughout the day; didn’t actually rain, which would have been better, by the way. But it didn’t rain. And the humidity hit the ceiling. Such days do have a depressing effect on most people, including me. So I wanted to make a dinner that would be a definite ‘pick-me-up’. Something spicy and fairly hot, and made up of my ultimate comfort food… you guessed it… potatoes!

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At the same time, I did not want to spend much time experimenting either. It had to be something tried and trusted. And there it was, among my trusted recipes – potatoes in a spicy pan-roasted sauce.

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The roasting actually happens twice: first you roast the ingredients for the sauce…

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And then you roast the sauce itself.

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While selecting the ingredients for the sauce, do not select large onions or tomatoes. Smaller sizes work best with the roasting. And it is important to get them fairly well charred.

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I have prepared this dish with fresh or dried herbs and don’t think the difference is discernible. Today, I did not have any thyme or oregano growing at home, and was too lazy to go get them. So I used the dried variety.

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This dish calls for vegetable or chicken stock. However, if you do not have stock handy, water will work as well.

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This will keep in the refrigerator very well. In fact, it might even taste better on the second day!

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Boiled or steamed rice or flat breads are good combinations with this dish.

~Ria

Potatoes in a Spicy Pan-roasted Sauce
 
Author: 
Recipe type: Main meal
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Ingredients
  • 1 ½ lb small potatoes
  • 1 zucchini
  • 5 small tomatoes
  • 2 smallish onions
  • 6 cloves garlic
  • 1 jalapeno
  • 1 bunch cilantro leaves
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp cumin
  • 1 cup stock; can be vegetable or chicken
  • 2 tbsp olive oil
  • Salt to taste
Directions
  1. If the potatoes are bigger than bite size, cut them into bite sized pieces.
  2. Cut the onions lengthwise into two.
  3. Cut the zucchini into bite sized pieces.
  4. Finely chop the cilantro leaves.
  5. Boil the potatoes in a large pot of salted water, until almost done. Do not overcook.
  6. When done, drain and keep aside.
  7. Crush the cumin carefully.
  8. Place the tomatoes, onion, garlic and jalapeno on a hot thick-bottomed pan, without any oil.
  9. Roast them, turning them around so that char marks appear all over them. Keep aside to cool.
  10. When cool, peel and chop the veggies. Grind them in a blender till a smooth consistency is achieved.
  11. Add the thyme, oregano and crushed cumin and blend again.
  12. In a large pan, heat the olive oil.
  13. When the oil is very hot, add the sauce from the blender and keep frying for 6-8 minutes, stirring constantly.
  14. When the sauce has thickened, add the boiled potatoes and zucchini, along with half of the chopped cilantro.
  15. Add the stock and cover and cook till the vegetables are done.
  16. Check and adjust salt, if required.
  17. Serve with the rest of the chopped cilantro sprinkled on top.

A Simple Curry with a Miracle Ingredient… Drumstick Leaves Elissery

By / Entrée, Vegetarian / 2 Comments /

The other day, I was reading about some exotic chocolates with the essence of moringa oleifera, which apparently has a heap of health benefits. The name ‘moringa’ seemed to ring a bell and wondered where I had heard the name… and of course, one of my best friends, Wikipedia, was right there with the answers. Moringa oleifera is nothing other than our good old drumstick tree!
 
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The drumstick tree gets its name from the stick like shape of its fruits. The leaves, flowers and fruits of the tree are edible… nah, they are delicious. I have enjoyed all of them, routinely cooked in a myriad ways, from early childhood. And yet I didn’t know a thing about the extent of its worth as a miracle food!
 
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The drumstick tree, moringa oleifera, has been called the ‘miracle tree’ due to its innumerable health benefits to humans. According to NIH (National Institutes of Health) and Memorial Sloan-Kettering Cancer Center, it has the ability to treat over 300 diseases.
 
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The leaves of this tree can provide all of the amino acids required by the human body, some of them enzymatically active amino acid sequences that do not exist in the food chain anywhere else. It contains 36 natural anti-inflammatory agents and 46 different antioxidants. The leaves also contain 7 times the vitamin C found in oranges, 4 times the calcium in milk, 4 times the vitamin A in carrots, 2 times the protein of yogurt, 25 times the iron in spinach, and 3 times the potassium in bananas.
 
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In addition, the drumstick tree has the ability to enhance the immune system function in human beings. What is more, this tree has anti-bacterial, anti-fungal, anti-viral and antibiotic qualities as well! Last but not least, the drumstick tree acts as a detoxifying agent.
 
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That is a glimpse into the benefits the tree provides for the humans. Talking about the tree itself, it has the ability to retain high concentrations of electrolyte minerals, and stay internally hydrated in the driest of conditions. The tree is prevalent in Asia, Africa and South America.
 
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The drumstick tree was recognized by the National Institutes of Health as the Botanical of the Year for 2007, and praised again in 2011 and 2012.
 
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I am not sure how far I believe the paean of praise bestowed on moringa oleifera, aka the drumstick tree. But one thing I can say, any dish prepared out of the leaves, flowers or fruits of this tree is delicious!
 
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Elissery is a common dish prepared in Kerala, the tiny little state on the south western coast of India. It is very versatile in the sense that you can prepare it with a wide variety of vegetables. The dish here has been made with the leaves of the drumstick tree, but you can make the same with either the flowers or fruits.
 
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While getting the leaves ready, you have to be careful to pluck only the leaves, eliminating even the smallest stems, as the stems taste slightly bitter when cooked. Also, be careful not to overcook them. The leaves are quick cooking, being done in about five minutes.
 
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Note: Spell check suggested that I change ‘elissery’ to ‘emissary’… All I could say was, what do you know about the excellence of elissery? 😉

 

~Ria

 

A Simple Curry with a Miracle Ingredient... Drumstick Leaves Elissery
 
Author: 
Recipe type: Main meal
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Ingredients
  • 3 cups drumstick leaves, picked free of stems
  • ¾ tuvar dal
  • 1 tsp chili powder
  • ½ tsp turmeric powder
  • 1 cup scraped coconut (can be fresh or frozen; if frozen, thaw to room temperature)
  • 1 tsp cumin
  • 2 sprigs curry leaves
  • 1 tsp mustard seeds
  • 2 red chilies, broken into pieces
  • 1 tbsp oil
  • Salt to taste
Directions
  1. Boil the tuvar dal with enough water, till tender. If you use a pressure cooker, the dal will get cooked faster.
  2. Using a blender, coarsely grind the scraped coconut and cumin seeds, adding ladlefuls of water as required.
  3. When the dal is done, add the drumstick leaves, chili powder, turmeric powder and salt to taste to the cooked dal.
  4. Stir well and cook covered, for five minutes.
  5. Add the ground coconut mixture to the dal-drumstick leaves mix and stir to combine.
  6. Remove from heat before the curry comes to a boil.
  7. In a small pan, heat the oil.
  8. When the oil is hot, add the mustard seeds. Keep a splatter screen handy, or you will have oil all over your stovetop.
  9. When they have finished spluttering, add the chili pieces and curry leaves.
  10. When the chili is fried, add the mustard-chili mix to the curry, along with the oil.
  11. Stir well and serve with boiled or steamed rice.

Quick & Easy Chicken Curry

By / Entrée, Poultry / 10 Comments /

Chicken curry is a dish that lends itself to innumerable variations. Indeed, when you consider the fact that ‘curry’ as such is a generic term used to refer to a spiced dish with gravy, the variations can be so many. No wonder, there are as many recipes for chicken curry, as there are cooks making them!
 
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Some of these dishes like the Mughlai versions can be quite complicated with a long list of ingredients, while some are quite simple with just a few things thrown together. Regions have their specialities just like families have their favourites. However, when a friend from my zumba class spoke about looking for an easy to make chicken curry recipe, I did not have to think at all… I knew right away the perfect one. The most straight forward, easy to make chicken curry! So Corina, this is for you!
 
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One good thing about this curry is that, as you become an expert in it, you can experiment with it. Instead of adding water, you can try some coconut milk… or you can vary the spice mix to focus on specific flavours. This is the recipe that all kids from our family take with them when they go to unis with the hope that they will get an opportunity try it out on their friends… this is the recipe that is followed when unexpected guests turn up at the door and something good has to be whipped up right away.
 
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The process is very simple to follow… you chop up the basic curry combo – onion, ginger, and garlic. These form the essentials of most curries. Optionally, you can include green chilles in this group. I had some very mild ones in my refrigerator; so I added them.
 
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Then comes the vegetable part. If you like potatoes, definitely add them; they will turn out to be tastier than the chicken! And tomatoes to add to the flavour of the gravy. As you advance in the curry craft, you can add other vegetables like green peas or lima beans as well.
 
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The next part is the spice mix. Coriander, chilli, turmeric and black pepper powders form the base. And I use the eastern eight spice mix, which I make at home, for the curry flavour.
 
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And finally, the chicken. There is no definite preference for the pieces. Chicken thighs or breasts will work well. The whole chicken cut up into pieces can also be used.
 
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Then it is a matter of sauté and cook. And your curry is ready! Perfect to be served with rice/pulav and a quick salad.

 

~Ria

Quick & Easy Chicken Curry
 
Author: 
Recipe type: Main meal
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Ingredients
  • 2 lbs skinless, boneless chicken thighs
  • 3 medium onions
  • 5 cloves of garlic
  • 2 inch piece ginger
  • 1 green chilli, optional
  • 2 medium potatoes
  • 2 tomatoes
  • 2 tbsp coriander powder
  • 1 tsp chilli powder
  • ½ tsp turmeric powder
  • 1 tsp black pepper powder
  • 2 tsp eastern eight spice powder
  • 3 tbsp cooking oil
  • Coriander leaves
  • Salt to taste
Directions
  1. Cut the chicken into bite size pieces.
  2. Slice the onion into thin wedges.
  3. Cut the ginger into juliennes.
  4. Thinly slice the garlic cloves.
  5. Cut the potatoes into cubes.
  6. Cut each tomato into eight pieces.
  7. Mince a few spring of coriander leaves.
  8. Measure out all the spice powders and keep ready.
  9. In a large frying pan, heat the oil. When the oil is hot, add the onions, ginger, garlic and green chillies, if using.
  10. Sauté till the onions start browning around the edges.
  11. Add the potato pieces and keep stirring.
  12. After 5 minutes, add the powders and stir well.
  13. Right away, add the chicken and tomatoes and stir together for two minutes.
  14. Add enough water to cook the chicken.
  15. Cover and cook till the chicken is done.
  16. Check for consistency, adding more water if required.
  17. Take off the heat and sprinkle the minced coriander on top.
  18. Garnish with a spring of coriander and serve immediately with rice/pulav.