THE RECIPE LARDER

One Pot Pasta with Mukka Pyaz

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One Pot Pasta with Mukka Pyaz
Print Recipe
Easy and quick, and makes use of all your left over veggies.
Servings Prep Time
3 pax 10 min
Cook Time
15 min
Servings Prep Time
3 pax 10 min
Cook Time
15 min
One Pot Pasta with Mukka Pyaz
Print Recipe
Easy and quick, and makes use of all your left over veggies.
Servings Prep Time
3 pax 10 min
Cook Time
15 min
Servings Prep Time
3 pax 10 min
Cook Time
15 min
Ingredients
Servings: pax
Instructions
  1. Without peeling the onion, cut off both the bases.
  2. With the broad side up, pound it hard a few times with your fist.(ie mukka pyaz)
  3. Tears will appear. Starting from the tear peel the onion and then start cutting and tearing the layers (see video) Keep aside
  4. In a thick bottom pan, add the olive oil and butter. When a little brown add the sliced garlic. Saute for a few minutes
  5. Add the black pepper then the onions
  6. Saute till onion is a translucent.
  7. Add the cherry tomato and saute for a few minutes.
  8. Add the herbs (basil and rosemary).
  9. Add the broccoli and then add the salt.
  10. Add the pasta and break it with the spoon and then douse it with water till the top of the pan. (see recipe notes - IMPORTANT)
  11. Dilute the bouillon in water and add to the pasta. (IMPORTANT - see recipe notes )
  12. Cook on medium heat till the pasta cooks and water soaks up completely.
  13. Keep stirring intermediately.
  14. If the water soaks up and the pasta hasn't cooked, add more water, but little at a time.
  15. If the pasta has cooked and some water is left, let it be. The pasta will soak it up.
  16. Add chilly flakes.
  17. When done and just before taking off the fire add the asparagus and mushrooms and mix into the pasta.
  18. Serve with garlic bread on the side.
Recipe Notes

 

Times have come when we are very very careful about wasting any food. This recipe hits the spot because it uses up all the left over veggies and wilting herbs in your fridge. It's an amazing recipe for students or those who need to cook quickly and minimally. Needless to say both my kids made this quite often when in college. But- for this recipe my son used a very Indian road side restaurant trick of Mucca Pyaz - ie fist broken onion.

Somehow when the onion is broken with the fist, the juices flow and dissipate in such a manner that the onion looses its fiery pungency and for some reason tastes way sweeter. Just for your info - try this with the very Indian Chola Kulcha.

We have used broccoli, asparagus, some left over mushrooms, herbs that existed in our fridge. You can of course replace with any other her you have. Parsley, chives, oregano etc all go really well. If you dont have fresh herbs, dried herbs will also do the trick.

You want more heat add  some Spicy chillies while the pasta boils. Green chilly does not do well, so I would avoid that.

You can add any cheese you have, just before taking off the fire, stir some in.

We add the asparagus and mushrooms last, as they are veggies that cook really fast, and adding them earlier would have turned it to mush.

We hope you enjoy this recipe. Do tag us on #therecipelarder on instagram.

VEG STOCK V/S VEG BOUILLON

Since I did not want to use any extra veggies to make veg stock, I used veg Bouillon. I rather use veg stock as however organic bouillon is processed. But having said that bouillon has strong flavours and works well when you don't have too much time or patience at hand.

HOW TO MAKE VEG STOCK. For this recipe - take 4 cups of water. Add to a pan and in it add some bay leaf, black pepper and roughly cut white veggies - ie onions, bottle gourd, cabbage, cauliflower, pumpkin (not the very sweet one)etc. Boil everything together till the water boils down to half. Strain. Use the veggies in your chapati dough, or  mix it into your dal. Use this water for cooking pasta.

If you use stock do not add veg bouillon.

SEE VIDEO HERE:

 

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Cheesy paprika beans – by Rekha

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Cheesy paprika beans - by Rekha
Print Recipe
A quick easy and super tasty recipe by Rekha, one if my favourite cooks in this whole wide world. Best part about this recipe is that it can be used as a dip or a main.
Servings Prep Time
6 pax 15 min
Cook Time
10 min
Servings Prep Time
6 pax 15 min
Cook Time
10 min
Cheesy paprika beans - by Rekha
Print Recipe
A quick easy and super tasty recipe by Rekha, one if my favourite cooks in this whole wide world. Best part about this recipe is that it can be used as a dip or a main.
Servings Prep Time
6 pax 15 min
Cook Time
10 min
Servings Prep Time
6 pax 15 min
Cook Time
10 min
Ingredients
Servings: pax
Instructions
  1. Char the corn, pepper and jalapeno.
  2. Take the corn kernels off.
  3. Chop the charred peppers and jalapeno and keep aside.
  4. Skin and finely chop the tomaotes.
  5. In a pan, add the oil. When hot add the onions and saute for a bit till onions are translucent
  6. Then add the ginger garlic paste and saute till a bit brown.
  7. Add the chopped green chillies and saute again.
  8. Now add the chilli paste and saute once for for appx 2 minutes.
  9. Add the skinned tomatoes, and saute till it becomes a bit pulpy and mashed. Add water and let it cook till completely mush. Add the salt.
  10. Add the charred and chopped peppers and the jalapeno and saute for a bit.
  11. Now add the corn and mix well.
  12. Then add the cheese and stir till it melts completely and incorporates with the other ingredients.
  13. Add the olives stir and turn off the fire.
  14. Add the beans and mix and incorporate everything together.
  15. This can be served on toast, on cream cracker or salted biscuits, on sourdough etc. Can be served as a starter or a main dish.
Recipe Notes

 

My mami (Rekha) is my backbone and my best friend. All that I have learnt in cooking and about cooking is from her. She has this fabulous gift – she opens her pantry cupboard, randomly pulls out ingredients and makes the most amazing dish you could never have thought of. Some ingredients you would not even imagine cohabiting well together. And the best part is that all these dishes are simple, and can be made really quickly. What I find most amazing is that she rarely ever repeats any dish!

For this post, I asked her to come up with one of her creations. We were in Mahabaleshwar, with odds and ends and luckily I had all the things she wanted for this dish. I tried it and it was as usual flawless.

 

At this point, when things are going all over the place, I really want to express my gratitude for having her in my life. We have had such wild, hilarious and at times intense moments together. Life has been very good because she existed in it. Her laughter is so infectious, her dancing so enjoyable and she sparkles wherever she goes.

I love you mami, and may we do more wild things together soon!

 

About the recipe :

Char the corn and peppers very lightly. We don’t want black stuff coming onto the dish. The purpose of charring is to draw out the juices and not burn it. Once charred, scrape off the few black skins that have burnt completely.

Olives gave an excellent tang to the dish. If you don’t have sliced olives, just pit the ones you have and slice them. Add them last like I have shown in the recipe. It does not cook and leaves the slight sour and crisp taste at every bite.

Skinning the tomatoes is a must. It mashes super well into the mix and leaves behind no fiber. It looks better also, than pieces of skin floating around in a otherwise neat looking, colourful dish.

Jalapeno is optional if you don’t like heat. But do not reduce quantities of any other ingredients.

It can act as a main dish, just serve with toast. Or serve it on cream cracker biscuits or on sourdough. Garnish with some chilly flakes and I would also recommend a hint of finely chopped chives.

Any cheese which melts and does not clump is good. I used normal Britannia cheese mixed with a little left over Britannia Cheeza (pizza cheese mix).

 

The Trick: in this recipe is that, each time you add an ingredient, sauté it for a bit. Take your time, the flavours just swell up and burst.

I hope you like this recipe. Do tag us on our insta page. #therecipelarder

PS: the dish in the video and pictures were made on two different days. Same recipe - different cheese.

Cheers!

YOUTUBE LINK to recipe :   https://youtu.be/uXKI5UPpY-s

 

 

Recipe Video here:

 

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Beetroot Carpaccio with Tamarind Redution Vinaigrette.

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Beetroot Carpaccio with reduced Tamarind Redution.
Print Recipe
Thin veils of roasted beetroot, a fusion tamarind reduction and goats cheese. A salad made for cosy afternoons.
Servings Prep Time
3 pax 15 minutes
Cook Time Passive Time
1 hour - plus 30 minutes
Servings Prep Time
3 pax 15 minutes
Cook Time Passive Time
1 hour - plus 30 minutes
Beetroot Carpaccio with reduced Tamarind Redution.
Print Recipe
Thin veils of roasted beetroot, a fusion tamarind reduction and goats cheese. A salad made for cosy afternoons.
Servings Prep Time
3 pax 15 minutes
Cook Time Passive Time
1 hour - plus 30 minutes
Servings Prep Time
3 pax 15 minutes
Cook Time Passive Time
1 hour - plus 30 minutes
Ingredients
Servings: pax
Instructions
  1. Preheat oven to 200 Deg F.
  2. Wash the beetroots well and scrub it.
  3. Enclose the wet beetroots in foil and place in the middle rack of the oven. This should take appx 1 hour.
  4. Soak the tamarind in hot water and leave aside for appx 30 minutes. Use only as much water to soak the tamarind. Do not use excess water.
  5. Soak the chillies and seeds and black pepper together in a bowl, with hot water. Keep aside for appx 30 minutes
  6. After appx 30 minutes, mash the tamarind and strain the juices with a strainer. Throw away the pulp (or use for marination) and keep the juices.
  7. In a grinder, grind to paste the strained tamarind, chillies, seeds and black pepper.
  8. Heat some oil in a pan and saute the tamarind and red chilly paste.
  9. Add salt and the 2 tbspn water and let it cook for appx a minute.
  10. Set aside to cool in a bowl.
  11. ASSEMBLY: (see video) 1) Place the leaves on the plate. 2) Arrange the beets in a circle on the leaves. 3) Smear scantily, the reduced tamarind vinaigrette. 4) Place blogs of goats cheese on the smeared beets. 5) Repeat again with the beets, then tamarind reduction and goats cheese, till all the beets are over.
  12. Garnish with piped cheese cream and more salad leaves.
  13. Serve totally chilled.
Recipe Notes

I have been a wee bit obsessed with all things carpaccio for a bit. Those thin, almost translucent slices of veggies fascinate me. These thin veils, with their dressing or sauce, melting in the mouth – the whole experience just makes me feel so good. I mean how can something so thin leave behind an explosion of flavors?

 

Goat’s cheese is my all time favourite cheese, snack, and go to for balance in taste. Tamarind is one of my favourite sour sides, and a very underrated variety. When have you heard of tamarind being used as a salad vinaigrette and yet it’s a kin of the oft used balsamic (sort off!!)

 

I don’t want to gabber too much, because you really need to go check out the recipe and make it. Now is a good time to experiment huh?

 

Please do tag us on #therecipelarder on insta and facebook, with pictures if you make this recipe.

 

Cheers!

Check out the video here

 

 

 

 

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Amla Chutney

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Amla Chutney
Print Recipe
A quick, easy and healthy chutney, to serve with - everything!!
Servings Prep Time
100 gms 10 minutes
Passive Time
5 minutes
Servings Prep Time
100 gms 10 minutes
Passive Time
5 minutes
Amla Chutney
Print Recipe
A quick, easy and healthy chutney, to serve with - everything!!
Servings Prep Time
100 gms 10 minutes
Passive Time
5 minutes
Servings Prep Time
100 gms 10 minutes
Passive Time
5 minutes
Ingredients
Servings: gms
Instructions
  1. Add all ingredients to a grinder and grind to a paste
  2. Serve with lunch, dinner, pakodas, snacks, etc.
  3. Refrigerate for up to 4/ 5 days in a closed container
Recipe Notes

Bangalore is always a green and refreshing break for me. This time I was there only for a day, but I took the time to wander around in the garden. My friend Nishi and me saw our Amla tree flourishing with green gorgeous star shaped fruits.

The ones we have growing in our garden are not the traditional variety of Amla. We have a variety called Harpharouri in Hindi, or Malay gooseberry or Tahitian gooseberry. But as tasty and as edible.

 

You can of course and must use the Amla found in market. No point going on a hunt for this particular kind!

We had met after a long time, so we spent the entire day with each other. It was time for some drinks and snacks, and I must say that the Amla Chutney went well with everything - masala papad, pakodas, rice crisps, chips. We had some of it for dinner too, with our chapatti and veggies.

It's really simple to make. Takes only a few minutes. The only time consuming part would be the de seeding of the Amla. It's healthy. The Amla gives you a shot of Vitamin C (who does'nt need an extra shot of that huh?), the sesame seed has calcium and the chillies build immunity not to mention add a super zest to the whole thing.

Do send me comments. What did you eat it with? How did it taste? 

Cheers and Ciao till we meet again.

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Soong Dal

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It’s that time of the year when Mahabaleshwar beckons, with its myriad sunsets, fresh fragrant strawberries and over powering array of flowers. We had ourselves farm fresh and organic vegetables just off the farm.

 

Since we do not use fertilisers or pesticides of any kind, we pluck off cherry tomatoes and radish straight from the Canadian pharmacy plants and merrily munch it on the go!

fresh off the farm.

For a day and a half, we were just mom and son! We ate, drank and had some crazy conversations.

We both wanted something a bit healthy for our brain doping lunch, and anyways friends who love this dish have been asking for the recipe. So we decided to make it and blog it.

This is a super healthy snack.  I sometimes have it as the lonesome dish for dinner too. It’s super filling, high in protein and very very healthy. It does not sit in your tummy, but leaves you feeling full and satiated. The tangy, spicy flavour makes it soooo very edible and tasty.

I optionally also add finely chopped raw mango (kairi) to it and reduce the lemon a wee bit. You can play around with it as you like. Reduce the spice, increase it (yaay!), add onions, take off the coconut, add a dash of green chutney!!! Just go for it. Not much can destroy this dish!

Add to it a dhokla mix, or to some other chaat item. Serve it mixed with broken idli and podi chutney. Let your creativity flow and do tell me also how you played with it!

Soong dal goes amazingly well with drinks. But serve it chilled. Like – absolutely and totally chilled. If you think of heating it – u might as well eat dal. So DO NOT HEAT this dish!!

Have fun! Cheers!

 

PS: Here is the video shoot we did for the Soong Dal. It’s very basic and rustic, as is the kitchen in our farm.


Soong Dal
Print Recipe
A healthy and tasty snack. Super with drinks.
Servings Prep Time
4 pax 5 minutes
Cook Time Passive Time
5 minutes 4 hours
Servings Prep Time
4 pax 5 minutes
Cook Time Passive Time
5 minutes 4 hours
Soong Dal
Print Recipe
A healthy and tasty snack. Super with drinks.
Servings Prep Time
4 pax 5 minutes
Cook Time Passive Time
5 minutes 4 hours
Servings Prep Time
4 pax 5 minutes
Cook Time Passive Time
5 minutes 4 hours
Ingredients
Servings: pax
Instructions
  1. Wash and soak the yellow moong dal for 4 hours.
  2. Drain the water, rinse the dal and keep on a draining sieve for appx 20 minutes, so that no water is left.
  3. Once the water has drained, get the tadka ready. Keep the moong dal in a mixing bowl.
  4. In a tadka pan, add the oil.
  5. When hot, add the mustard seeds.
  6. When spluttering, add the hing and finally the curry leaves.
  7. All the curry leaves should splatter, so mix it with a spoon once, while still on the fire.
  8. Take off the fire and put it on the moong dal.
  9. Now add the salt, chopped corriander, coconut and green chillies (and optionally the raw mango)
  10. Lastly squeeze in the lemon juice.
  11. Mix well.
  12. Serve completely chilled.
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Turkish Eggs

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I did it!! I finally learnt to poach eggs! And I have the very attractive legendary, Nigella Lawson to thank for it!

Turkish Eggs.

It’s actually so simple that it’s scary. But trust me, its really easy! I know what you must be thinking!! Nah! you say! I get it! I have no count of the number of eggs reduced to broken yolks and litres of water bubbling with broken scattered albumin! But one look at this recipe, and I can guarantee that you will be willing to try poaching eggs and you will succeed!

turkish poached eggs

This video / recipe will banish all myths about vinegar in the water, or swirling the water into a vortex, or that you need special skills to make this dubious poached egg!

When you break the egg in the water the white will move away. But as it cooks the white remembers it’s DNA and goes up and envelopes the yolk again. It’s quite interesting to note this, and reminds us to  never fail to be amazed by nature and all things natural.

This has become my favourite meal in a bowl. It’s quick, easy (yes! it is!) and super super tasty. Specially when you get to the last part where the egg yolk breaks and mixes with the curds and butter sauce! Then – it just melts in the mouth setting off a palate explosion!

I really have not much more to say in this post because you really have to taste it to know how strangled for words it will leave you!

turkish eggs

Go for it! And message me with pics!!!

Cheers!!

 

IMPORTANT: Do go through the notes section of the recipe for hacks and tricks!

 

Turkish Eggs
Print Recipe
Soft poached eggs, hung garlicky curd and chilli butter sauce!
Servings Prep Time
1 pax 10 min
Cook Time Passive Time
10 min 4 hours
Servings Prep Time
1 pax 10 min
Cook Time Passive Time
10 min 4 hours
Turkish Eggs
Print Recipe
Soft poached eggs, hung garlicky curd and chilli butter sauce!
Servings Prep Time
1 pax 10 min
Cook Time Passive Time
10 min 4 hours
Servings Prep Time
1 pax 10 min
Cook Time Passive Time
10 min 4 hours
Ingredients
Servings: pax
Instructions
  1. Hang the yoghurt / curds for 3-4 hours
  2. Transfer into a bowl, and add salt and half (ie 1/2 tspn) garlic
  3. Mix well and keep aside
  4. In slow to medium fire, set the water to boil.
  5. While water is heating, break one egg into a seive
  6. Let the extra albumin strain away
  7. Transfer gently to a cup
  8. Add half tspn lemon juice and keep ready
  9. When large bubble break to the surface of the water, reduce the fire and transfer the egg gently into the water.
  10. Poach the egg for 2 to 3 minutes
  11. Gently take it out with a slotted spoon and drain excess water
  12. Transfer on top of the curds
  13. Similarly poach the second egg.
  14. Set a pan on slow fire and, set the butter to melt.
  15. Add balance 1/2 tspn garlic and chilli flakes.
  16. Just before taking off fire add the olive oil
  17. Drizzle over the eggs
  18. Garnish with chives
  19. Enjoy with a point of toast.
Recipe Notes

Notes for perfect poached eggs:

  • The egg should be refrigerated or at least an hour before making the poached eggs.
  • Lemon juice is a must.
  • Do strain the extra egg white, it makes a difference.
  • There is no need to put vinegar in water and to make a swirling vortex. Instead the vortex and swirling water breaks the egg white and makes it into a streamy mess.
  • The water should not be rapidly boiling. If it is bring it down again to a point where large bubbles burst to the surface. Not too many bubbles, just one to three bubbles. This is the right time to slide the egg into the water.
  • Don't be in a hurry and bring up the heat. Let the egg cook slowly over 2 to 3 minutes.
  • Slotted spoon is a must. It helps drain excess water. No one wants hot water over yummy cook curds.

 

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Radish Salad

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I detest radish! It’s bitter, pungent and according to me serves no purpose in the culinary world. The Japanese use a lot of radish in their cuisine, and I always wondered what they do to it to make that pungent and mouth twisting bitter taste, disappear ?! Even after tasting that kind of radish, I could still not lift a piece of raw radish from a salad! Until – this lady made me taste her concoction.

…

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Puffed Rice (Kurmura) Poha

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It was evening, and hunger pangs were making our stomach growl furiously. There was no time to make a time consuming snack, we all wanted something healthy and not too heavy. (The dinner menu looked very mouth wateringly promising!).

Rekha, our house keeper jumped to the rescue of our collective moaning tummies. She quickly chopped some onions, made a tadka of spices and curry leaves, took a large helping of puffed rice and to my astonishment, dumped it in a sieve and ran it under running water for a good 3 to 4 minutes.

By now I should not be surprised and astounded by the different ways and methods people around me cook. Rekha and my cousins and family continuously come up with new techniques and unique mixes. My last post was one such experience.

As recipes go, this one is the easiest, quickest snack you can make. You can make the onion mixture ahead of time and soak and mix the puffed rice (kurmura) just before serving.

Most of the ingredients are normally available in all Indian house holds, so there is no need to go rushing to the nearest grocer to buy something. You can of course make it spicer, more sour, add garlic … there is no end to how you can play around with the dish.

On this note, let me announce with the greatest of excitement that I have started my own Youtube channel. Its called The Recipe Larder, same as this blog.

The youtube video link to this recipe is available here. It shows you the step by step method of making this recipe. Do subscribe for more off beat recipes.

Hope you end up making this. Do send me pics!!  Cheers! and Ciao!

PS: please tag therecipelarder on istagram, if you wish to share your pics.

Puffed Rice (Kurmura) Poha
Print Recipe
A quick, easy and healthy snack made with puffed rice (kurmura).
Servings Prep Time
3/4 pax 10 minutes
Cook Time
5 minutes
Servings Prep Time
3/4 pax 10 minutes
Cook Time
5 minutes
Puffed Rice (Kurmura) Poha
Print Recipe
A quick, easy and healthy snack made with puffed rice (kurmura).
Servings Prep Time
3/4 pax 10 minutes
Cook Time
5 minutes
Servings Prep Time
3/4 pax 10 minutes
Cook Time
5 minutes
Ingredients
Servings: pax
Instructions
  1. Dry roast, remove the skin and coarsely crush the peanuts.
  2. Keep aside
  3. Grate the coconut and keep aside.
  4. In a pan, add the oil.
  5. When hot add the mustard seeds.
  6. When the splutter, add the chopped onions.
  7. Fry for a bit, then add the curry leaves.
  8. Fry for a few minutes more. When the onion becomes translucent, add the green chillies.
  9. Add the turmeric powder and salt and fry well.
  10. Shut the flame and keep this mixture aside.
  11. When you want to serve it, put all the puffed rice into a sieve and wash for 3 to 5 minutes under running water.
  12. tightly squeeze all the water out and keep the soaked puff rice aside.
  13. Before serving, add the puffed rice to the onion mixture. (you don't have to start the fire at this point)
  14. Add the peanuts, grated coconut, coriander leaves and lemon juice.
  15. Mix well and serve immediately.
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Masaledar Aloo (A family recipe)

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Rich blend of spices – sookhi aloo ki sabji

Lot of good things happen in Mahabaleshwar. One of the finest things is – something about that place makes people want to cook.

The kitchen is airy and has huge windows opening out to our kitchen garden. The fact that it’s a biggish sized kitchen also makes it easier to have people milling around and experimenting with various home grown and organic ingredients.

I had my cousin uncle and aunt over. The fact that he is my age does not deter me from calling him uncle. Some childhood habits just don’t get out of your system….

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One Pot Chole Chawal

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one pot chole rice.

My grand mom made the best Chole in the world. It was a hand me down recipe from her mother who was according to me was an un hailed, un acclaimed legendary cook worth atleast a couple of Michelin Stars. Not only did she cook like her hands were blessed by the gods, but she also remembered amongst the dozens of grand and great grand children, who thronged at her home each summer, what each of us loved to eat. Our stomachs and souls were in heaven when at her home. Every morning, no matter how early we woke up, we would find her tinkering in the kitchen, singing bhajans to her beloved Krishna. I asked her one day if she has any recipes written down – and she looked at me like I was asking her if Krishna liked dance music. Every single recipe, and there were thousands in her repertoire, was stored in her head. And not once was there a variation in what we ate. Each and every time over the years the dishes tasted the same – tasty, heartwarming and soul stirring.

My nani, handed me this recipe of Chole, very casually over dinner one day. I scrambled up and wrote it down. Over the years, I have also perfected this recipe with trials and error. And while it still does not taste like how she or her mom made it, it stills holds good on it’s own….

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