"follow the nose...that's all there is to cooking."
...considering that my love for eating is overshadowed only by my love for cooking; it was an obvious eventuality that the blog feature recipes of my making. a little prodding on G's behalf made the transition easier. anyways, so here's what i suppose shall be the first of many...the chop-shop cookbook of experimental cooking...
cooking makes me happy, and so i cook when i have nothing to do. just walk up to the fridge, take a peek inside, rummage through the pantry/drawers, lay out the spread on the kitchen platform and start washing, peeling, chopping, dicing, marinating, blanching, frying, roasting my way to a joyous couple of hours.
yesterday evening was a similar tale...
What I found in the fridge/drawer/kitchen...
- 1 Nos. - Bambino Penne Pasta Packet (250 gm)
- 1 Nos. - Milk packet (500 ml)
- 2 Cans of Olives (Pitted)
- 1 Jar of Jalapenos
- Olive Oil
- Dried Mint & Oregano flakes
- Onions/Tomatoes/Garlic/Ginger/Green Chili/Lemon/Capsicum (Bell Pepper)
- Salt & Pepper
- Heat the milk. squeeze half a lemon in the milk and bring to boil while stirring.
- Observe that the milk will split to form paneer (cottage cheese).
- Reduce the water and remove the residual paneer.
- Squeeze out excess water and break the fresh paneer into tiny pieces and keep aside.
- Finely dice 3 medium sized onions and put aside.
- Roughly chop 6-7 medium sized tomatoes and put into blender. add a roughly chopped jalapeno, 3 green chili and 8-10 pods of freshly peeled garlic to the tomatoes. add a pinch of salt and half a teaspoon of lemon juice.
- Blend the tomatoes/garlic/green chili together to form a thick paste.
- Dice the fresh ginger (about 2 inches) into thin slices and put aside.
- Take half capsicum, chop it into small bits and keep aside.
- Dice 1-2 jalapenos into circular pieces and keep aside (you can have as many jalapenos as you like; it depends on your heat resistance).
- Chop 6-7 olives into circular pieces (i prefer Green Olives) and keep aside.
- Take 2 teaspoons of olive oil, heat on low flame in a non-stick pot/pan.
- Once the oil is heated, add the paneer and a bit of the diced ginger.
- Add a pinch of salt and saute for about a minute.
- Add the diced capsicum, jalapeno; sprinkle dried mint & oregano flakes and saute until paneer is golden brown.
- Remove the mixture from the pan/pot and keep aside.
- Take 2 tablespoons to olive oil. heat in a non-stick pot.
- Once the oil is heated, add the diced onions.
- Saute the onions until they turn transparent.
- Add the remaining bit of diced ginger; throw in a pinch of salt and continue to saute until the onions turn golden brown (i.e. are cooked).
- Now add the tomato/garlic/green chili/jalapeno paste to the onions and continue cooking.
- Once the tomato gravy is cooked, add a generous amount of oregano flakes (i love the smell of tomato and oregano), add about 500 ml of water and reduce the gravy on medium flame.
- In a separate pot, heat about 2 liters of water.
- Add a tablespoon of oil and a pinch of salt to the water and bring to boil.
- Add the pasta to the boiling water (basically follow the instructions on the packet).
- Once the pasta is cooked; drain out the water and rinse the pasta under cold water.
- Add the pasta to the tomato/onion gravy. mix properly.
- Cook for a minute and then add the chopped olives.
- Add salt to taste; a dash of pepper. mix well.
- Cover the pot and allow to cook for 5 minutes.
- Garnish the pasta with the fresh paneer/ginger/jalapeno mixture.
- Serve the pasta hot.