INDIAN SPICES

Spices and aromatics are the very heart of Indian cooking. They have been used since ancient times. They were mentioned in the ancient Hindu scriptures called the Vedas, ancient Egyptian papyruses and the Old Testament. Although it was not until the Roman conquests that western counties discovered their culinary possibilities, spices have always been believed to have healing and magical qualities. They have been used to cast spells, as incense in religious rites, to embalm corpses, to add aroma to perfumes and as aphrodisiacs. The word spice comes from Latin species, meaning a commodity of value and distinction. During their long and fascinating...

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Homemade Pappardelle with mixed mushrooms

500g wheat flour 7 medium eggs 400g mixed mushrooms (e.g. button mushrooms and king oyster mushrooms) Olive oil 2 Garlic cloves, finely chopped 2 dried chili peppers, finely chopped Juice of half a lemon A handful of freshly grated Parmesan A handful of chopped parsley 70g butter Salt and pepper Method: For the pasta combine flour and eggs in a bowl and stir with a fork and then use your hands to knead the dough until it is smooth and even in colour Wrap the dough ball in plastic wrap and put it into the fridge for about one hour After that you can roll the dough by using a rolling pin or a pasta machine...

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Malpua served with Churma

If any sweet deserves epicthet 'ancient', it is malpua. THis historic sweet has altered very little from its original form- the fried dainty, appa, which was made by boiling or ghee-frying flour cakes and then dipping them in honey. It is served with churma Ingredients: Barley flour          1 1/2 cup Black pepper corn(very lightly crushed)   1/2 cup shakkar(powered jaggery)                      1/3 cup fennel seeds                                          1...

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BURNT GARLIC WITH WHOLE WHEAT PASTA

 wheat pasta flavoured deeply with burnt garlic Ingredients: Garlic, sliced thinly                           15 cloves Whole wheat penne pasta              200 grams Olive oil4 tablespoons Green capsicum, seeded and chopped1 medium Cherry tomatoes, halved6 Salt                                                       to taste Crushed red chillies              ...

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Penne all'arrabbiata

Firstly, this fiery dish gains its name arrabbiata (angry) because of the use of chilli. When preparing this angry dish, feel free to use as much chilli as you want, it is up to you and to your mouth, to make it angry or very angry! This is a recipe that has its origin in the central part of Italy, more precisely, it belongs to the Roman cooking tradition. As you can imagine, in Italy there are so many versions of it because of the different regional cooking traditions that influence this famous dish, some are so adventurous that they have nothing to do with a proper arrabbiataouth, to make it very angry! Ingredients: 400 g (14 oz) Penne rigate...

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Spaghetti With Pesto And Tomato Salad

This pesto sauce and tomato salad can be prepared while the pasta is cooking, and then the pesto sauce is simply tossed with the hot pasta before serving with a scoop of the tomato salad on top.You can also change your pasta to make it your own by adding other ingredients such as diced mozzarella, toasted pine nuts, pitted black olives, or instead of the diced plum tomatoes I used, choose a combination of red and yellow halved cherry tomatoes. I prefer to keep the pesto sauce fairly light, but feel free to add more to adjust it to your personal preference. The flavors are lovely in this dish so I always make extra so I can enjoy the pasta the...

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Tapelu

This delicious recipe comes from the Kshtariya family. It is cooked since several years, And it is still continuing with the tradition. Tapelu means large pot, It is named Tapelu as it is generally prepared in large quantity. The dish contains lots of fat as Kshatriyas were warriors. In the past people looked upon Kshatriyans to protect them from all dangers. Kshatriyans were kings and warriors in the army, all soldier knew basics of Kshatriyan martial arts. The folklore talks of some great Kshatriyans and legends.The status of Kshatriyans was clearly exalted. Legends tell that Kshatriyan could be told by sight because of his tall, strong...

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Ratatouille

The secret of a good ratatouille is to cook the vegetables separately so each will taste truly of itself.Ratatouille is usually served as a side dish, but also may be served as a meal on its own (accompanied by pasta, rice or bread). Tomatoes are a key ingredient, with garlic, onions, courgettes (zucchini), aubergine (eggplant), poivron (bell peppers), carrot, marjoram and basil, or bay leaf and thyme, or a mix of green herbs like herbes de Provence. There is much debate on how to make a traditional ratatouille. One method is to simply sauté all of the vegetables together. Some cooks, including Julia Child, insist on a layering approach, where...

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Bomb Alaska

The Baked Alaska, a cake with a hot coating over a cold core and options for dramatic effects, has all the makings of a sure-fire hit at any festivity. While similar combinations of frozen cream and cake were well-known in 19th century Europe, the particular preparation that came to be known as Baked Alaska established itself as a popular gourmet dish in the 1950s. For a dessert that's such a crowd-pleaser, it's surprisingly easy to make and I have the pleasure of sharing with you a variation called Bombe Alaska, which is certain to send the sparks flying. Ingredients: Caster sugar 250 gram Egg white - 5 no. Vanilla sponge one sheet (1-inch...

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