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Saturday, November 13, 2010

Apple and Pear Crumble with Vanilla icecream

by Priyanka posted at 3:24 PM 1 comments

Tried a similar recipe from Rick Bayless's Mexican cookbook.......Very easy and quick to make if you are having a lot of guests over.

Serves 10-12

4 medium sized apples- sliced into 1 inch thick slices
4 Bartlett pears- sliced into 1 inch thick slices
2 TBSP butter
2 TBSP honey
1 TBSP white sugar

For the crumble

1-1/2 cup unbleached flour (all-purpose/maida)
5-6 TBSP unsalted butter (at room temperature)
1/2 tsp of salt
1/2 tsp cinnamon
1/2 cup brown sugar
3/4th cup white sugar
semi-crushed roasted almonds, walnuts and pistachios

1. Heat a large flat bottom skillet like pan and place the butter in it, when it melts arrange the apple and pear slices on it, add the sugar and honey and let it turn brown a little on both sides till the fruit is soft and there is little juice left.
2. Arrange the slices in a baking pan.
3. Mix the all-purpose flour, salt, butter, cinnamon, sugar in a bowl with your hands till it has a crumbly texture
4. Add the crushed nuts in the end.
5. Sprinkle this mix over the fruits and bake it in a preheated oven @ 350 degrees for about approx. 20 minutes till crisp and brown.
6. Serve warm with some vanilla icecream.

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Shell Pasta in Vodka sauce

by Priyanka posted at 3:10 PM 0 comments

The title is a little misleading.........The sauce does taste like vodka sauce but the surprise here is that there is no vodka in the sauce......My sis-in-law makes this version of pasta with macaroni for her kids.....And it can be made in under 30 minutes

1 box medium shell pasta (any brand will do)
3/4 bottle Classico spicy basil and tomato sauce
1 bottle Classico Four cheese Alfredo Sauce
1 cup milk (or more as needed)
1 cup finely diced onions
1 cup finely diced green and red peppers
2 cups finely chopped spinach
salt and pepper for taste

1. Heat olive oil in a cooking pan, and add the onions.....Saute till translucent and then add the green and red peppers.
2. Saute for 5-10 minutes till they are partially cooked. Next add the spinach and saute for another 5 minutes
3. Add in the tomato and basil sauce and the alfredo sauce and cook for 5 minutes.
4. Add the pasta and milk (add more or less depending on how dry or saucy you want to pasta to be- the pasta absorbs a lot of moisture so you will need to add more while reheating the pasta later). Season with salt and pepper.
5. Cook for 10 minutes and serve hot.

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Monday, November 1, 2010

Citrusy Red Quinoa Salad

by Priyanka posted at 2:49 PM 0 comments

I had invited some family over for dinner a couple of weeks ago- the theme was Mexican cuisine....However i was tired of serving the same old mexican salad (gaucamole or bean salad) to go with the corn-poblano peppers and cheese stuffed enchiladas and cilantro rice (recipes coming soon).....Googled for some avocado recipes since i already had those on hand and with some changes came up with this mediterranean salad....However i must say that you can do without the avocados in this salad since they dont go with the texture of the dish. I served the salad in this earthy hand-painted salad bowl that my sis-in-law gifted me.......It looked so beautiful and complimented the colorful dish.....Thanks Priyatai- i love, love , love it:)


1 cup red quinoa (you can use the golden variety if you cant find the red one)- cooked per instructions on the packet
1/2 cup sliced almonds
1/2 cup golden raisins
1-1/2 cup diced pineapple
salt to taste
2-1/2 tsp cumin-coriander powder
2 tsp chili powder
1 tsp crushed black pepper
3/4th cup diced green onions
3 limes

1. Combine all the above mentioned ingredients except the limes
2. Add the juice of limes and check for salt, sugar and pepper and adjust according to taste
3. Serve garnished with some green onions
4. You can substitute the pineapple with oranges and the limes with some orange juice for variation.

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Plum Sherbet

by Priyanka posted at 2:33 PM 0 comments

Ever miss those fresh juices san the heap of ice (the blended ice drinks so popular in the US) that we used to get in India? Fresh sugarcane juice, fresh Panha (mango drink), or ganga-jamuna are some of my favorite ones......Here's another recipe from my Aai- a good way to put those extra plums to use in case you are not a big fan of plums.....It tastes refreshing and a little sweet and sour

4 plums
5-6 tsp sugar (or as needed per taste)
1 tsp cumin seeds
salt to taste
sindhav namak/black salt to taste
about 6 cups water (add more if needed as per the consistency)

1. Blend the above-mentioned ingredients in a blender and add more water or salt and sugar as per your taste.
2. Chill in the refrigerator for about an hour and serve.

P.s.- my mom made this colorful crochet coaster for me while she was visiting me here....Isnt it just cute?
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Monday, August 23, 2010

Phyllo purses stuffed with roasted peppers and pesto

by Priyanka posted at 10:21 PM 0 comments

I wanted to serve an Italian appetizer at one of my little get-to-gathers and the idea for these party bites came to me out of the blue.....It got rave reviews and was lapped up in minutes

Makes 36 phyllo purses/puff pastry appetizers

2 roasted red peppers- chopped finely
2 roasted green peppers- chopped finely
1 cup shredded pepperjack cheese
4-5 tsp pine nuts
4-5 tsp pesto sauce (preferably freshly made)
4-5 tsp finely chopped red onion
1 finely chopped clove garlic
2 TBSP fresh basil
2 tsp olive oil
2 boxes pepperidge farm puff pastry sheets

1. Heat oil in a pan and add the chopped onions and garlic to it.
2. Saute till they are golden brown in color and add in the chopped roasted peppers, pine nuts and pesto sauce.
3. Mix well and saute lightly till the water evaporates.
4. Add in the pepperjack cheese and stir.
5. Let the pastry sheets thaw for 40 minutes and cut them into 36 equal squares.
6. Place 1-2 tsp of the pepper-pesto-pine nut mixture onto the pastry squares and gather the ends together to form a purse like shape.
7. Bake in a preheated oven @ 450 degrees for 20 minutes or till they are brown and crisp.
8. Serve hot.
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