Spaghetti with Ricotta, Garlic and Olive Oil
I recently did a post on homemade ricotta and things you could do with it. One dish I wanted to make a separate post on was this spaghetti with ricotta, garlic and olive oil. It’s really simple, most of the ingredients are listed in the title itself, and is super delicious. Not to forget, it cooks in a few minutes. The flavours you’d be hit with are predominantly garlic and olive oil. The ricotta adds a nice creaminess in bursts. Lots of freshly cracked pepper for some heat and some parsley for, well, colour. I don’t see what else it could do.
Kane Rava Fry / Lady Fish Fry with Semolina
Can you believe my luck when I found Kane fish in Gurgaon? OK I found it online and it was coming from Delhi. And that must have come from somewhere in the west coast. Whatever. But good lord this was some beauty of a fish. I hadn’t had kane in what seems like years. It may have been years. One of the things my grandma and women in the family did to smaller fish was to marinate them in a chilli based masala and then give them a good toss around in semolina. I believe this method came from Bombay. I don’t care. I’m going with granny. To the bigger fish they simply fried them with the marinade still slapped on. Restaurants called it Naked Fry. Yes. Let’s do the not-so-naked fry now, shall we?
Chilli Pork with a Sticky, Spicy, and Salty Sauce
There’s something devilishly good about licking the remains of a heavenly chilli pork off your fingers. I had made some a few months ago when I discovered my second love – the pork vendor at INA. There used to be one online vendor who sold pork meat in Gurgaon and that wasn’t even good meat. But the INA market in Delhi is where all the action is. I was kicking myself for not having been there in my almost 4 year stay in Gurgaon. Better late than never, I guess. This was my second visit and I went to the same vendor I did the last time. His was the only shop that was always crowded. He didn’t have time to swat the flies of the meat, unlike the neighbour vendors who looked at his customers longingly.
Pineapple and Cucumber Salad Recipe
Not being a salad person is no reason not to eat a perfectly delicious salad. I’m not one for too many leaves though. I feel like a cow. No, I’m not talking about my figure. I’m talking about chewing those leaves. I prefer salads with chunks of veggies in them and just a few sprinklings of leaves. Like the wind happened to accidentally blow them my direction. Whenever I have people over for a meal, I try and squeeze in a decent salad in there. More often than not, I serve hearty curry based spicy meals and a salad sometimes saves the tummy from burning down. This salad has all the basics and some more. Pineapple and cucumber salad had to be my main heroes and the orange miso dressing, the bombshell heroine. It’s sweet, salty, sour, and delish!
Homemade ricotta cheese recipe is already on the blog. In this post I want to show you two delicious toasts you can make with it. And more. There’s no cooking but only assembling in these recipes. Ricotta to me is best defined as ‘loose paneer’ to the Indian palate. The making of it requires full fat milk, lemon juice, salt and 15 minutes. Many restaurants and cafes include ricotta in many of their dishes like pancakes and cheesecakes. I like the idea of ricotta on toast with something sweet or savoury to go with it. Like, this ricotta and mushroom toast.
Roast Chicken in Mushroom and Wine Sauce
Roast chicken isn’t the hero here. The hero is the mushroom and wine sauce. Although, I’d like to have cooked down the wine a few minutes longer. But it was still delicious. For the sauce, I blitzed the mushrooms with a little onion and lots of garlic. That’s pretty much what you will taste – mushrooms and garlic. Adding the white wine gave it some acidity. A little trick that always works for sauces for me is to add a small stock cube in the sauce while it simmers. Extra punch of flavour that only mushrooms wouldn’t give.
Fig and Bacon Salad with Feta
Fig and bacon salad. I should have called it my fig and pig salad (I make myself laugh). My friend got me some juicy and delicious figs from Bangalore recently and I’m glad I put them to good use. I used the more firm ones for the salad and saved the mushy ones for another delicious adventure. But that’s for later. For now, stick a fork into this sweet, plump, salty, sour and fresh salad. It’s got all that and more. I made a very simple dressing of balsamic, honey and EVOO (extra virgin olive oil).
Recipe for curry noodle bowl with dried prawns
I’ve been off my blog for many months now. I don’t have excuses but I have a few reasons. Mainly because I was out of a job and was on a job hunt for the most part. I’m still only doing work on freelance/consultant basis. It takes its toll on the mind. Without dedication and focus (and money), it’s hard to keep a blog up and running. But I’ve been feeling bad about letting this baby of mine take the back seat (more like take the trunk) entirely. Going forward, I’ll try and update a few recipes as and when I feel like it, which essentially means, whenever I am in a better mindset. Till then, follow me on Instagram where I put up pictures.
Oatmeal Waffles with Strawberry Compote
It’s boring to eat oatmeal the same way so I once made oatmeal pancakes which turned out to be great. If it’s good enough for pancakes, it’s good enough for waffles. Actually, I prefer the oatmeal waffles. They turned out light, fluffy and crisp on the outside. The strawberry compote was fantastic. I don’t see all the hoopla about strawberry season in India. The strawberries here are tasteless and sour for no reason. But I do like cooking with them. That’s the only way they taste remotely like a berry. I just simmered a bunch of strawberries with a touch of sugar and balsamic sugar. In about 20 mins I had sticky sweet and deliciously ruby red compote.
Methi Paneer Curry Recipe
When I first moved up north, it was winter. I could barely feel my nose or feet. But food during this time of the year is fantastic. From the gajar ka halwa to saag, there’s such good food. Methi in everything seems to be the right thing to do as well. I’ve had lots of methi based curries and I can’t seem to get over it. One such was methi paneer. They do add a lot of cream to it, which isn’t really my way of doing things. So I added whipped yoghurt. It was creamy without the cream and the bitterness of the methi was just right.