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Showing posts with label Pasta. Show all posts
Showing posts with label Pasta. Show all posts

Thursday, April 18, 2019

Easy Vegetarian Fusilli Pasta with Spinach



Spring season brings new and fresh green leaves on trees and with that a new phase of life starts on mother earth. This also marks our Bengali new year in April. Although, bit late but anyways, it’s good to be late than never. Let me wish everyone a ‘Shobho Naba Borsho’. May you all have a great year ahead filled with delicious food, good health and happiness.
We are having school holidays over here with Good Friday and Easter approaching soon. Let me also wish everyone have a ‘Good Friday’ and a very ‘Happy Easter’ in advance also.


This fusilli pasta recipe with baby spinach is a quick way of fixing dinner, in case you are running out of time. I have liked fusilli pasta because of its shape, bit of twist to a normal pasta and the flavours are bursting and more prominent.
Now to the recipe

Easy Vegetarian Fusilli pasta with spinach 
Recipe requirements
  • 400 Gms of fusilli pasta
  • Baby spinach leaves
  • 1 Onion
  • 1 Tomato
  •  2-3 tbs of pasta sauce
  • ¼ cup of mascarpone cheese
  • Salt as per taste
  • Black pepper as per taste
  • 3-4 tbs of cooking oil
  • some paneer cubes

Method
  • Take a large pot with ample water. Add in salt and 1tbs of cooking oil to it. Let it come to one boil. Add in dried fusilli and cook al dente (cooked but still firm).This may take about 7-10 mints of time depending on the cooking flame.
  • In a separate fry pan, big enough to hold all the pasta and with vegetables. Add in rest of cooking oil and then add baby spinach, chopped onions and tomato. Add in pasta sauce.
  • Stir/fry all for about 4-5 mints. Add in cooked fusilli with the cooking water. Add in mascarpone cheese .Mix all the ingredients very well and coat well with sauce. Adjust salt and seasonings- black pepper etc.
  • Sprinkle some chilli flakes and enjoy. I have added some paneer cubes as well.



Happy Cooking Friends

Friday, July 21, 2017

Baked Cannelloni Pasta with chicken and cheese



What would I have to say about my vanishing act? You eager souls are wondering what can be the reasons. Oh this and that, then and when etc. …if I ever write my story …I mean ever... although doubtful, some chapters will definitely be on my vanishing act. Anyhow the exact reason is I was not keeping well. So, I didn’t feel like updating the blog. Although I did cook from time-to time, but updating the blog was not a priority at those terrible times. Anyhow slowly I am trying to figure out how to handle things. Hopefully will try to update this space more often. I can keep trying but I can’t promise.


I made this pasta recipe way back, but couldn’t post the recipe on time. This cannelloni pasta recipe was well received by my folks and also by my dear daughter’s school friends. I happen to pick this pasta while doing my grocery shopping and was intrigued. I found working with them little challenging as they tear out on a brink if extra pressure is applied. You have to work with gentle hands and be gentle with them like a true artist holds their paint-brush. Cooking this pasta is of course a piece of art. Anyhow I have used chicken and cheese stuffing for this recipe .Vegetarians don’t get disappointed, you can substitute it with spinach and ricotta cheese- absolutely delish material.

Here is how cannelloni pasta recipe we made

Baked Cannelloni pasta with chicken stuffing
Recipe requirements (serves 3-4 people)
  • 12 – Cannelloni pasta

For the Chicken stuffing –
  • Roasted chicken 2 cups- thin and small bite size pieces
  •  1 large onion
  •  1 medium potato
  • 1 tomato
  •  2-3 tsp of dried Italian herb seasoning (can use dried sage and dried rosemary)
  •  3-5 heaped tbs of Pasta sauce

For Béchamel sauce –
  • 3-4 tsp of butter
  • 2-3 cups of milk
  • 3-4 tbs of flour
  • White pepper powder
  • Quarter tsp of nutmeg powder
  • ½ cup of mozzarella cheese
  • some more to mozzarella to form the nice brown crust
  • 2 free range eggs
  • Salt as per taste



Method

For béchamel sauce
  •  Heat butter add in flour and stir mix. Add in milk and keep stirring .Add in eggs one by one and mozzarella cheese and keep mixing till it thickens. You can use Parmesan cheese in equal quantity as well like half mozzarella and half Parmesan cheese. This way it adds a nice texture and flavour to the sauce. Adjust salt as per taste. Add in white pepper powder and nutmeg powder.
  • Reserve some portions of this sauce to be used later on while baking cannelloni.
  • Now add in roasted chicken, finely chopped onion, potato and tomato to the above simmering béchamel sauce to make the stuffing . Add in dried Italian herb seasoning.Mix well and cook for 15 mints. This form a thick stuffing for cannelloni pasta….

Bake and Cooking of Pasta
  • Cook pasta al dente for 7-8 mints. Now quickly take out the pasta and let it dry a bit over a plate. Carefully lift the pasta and fill in the stuffing inside of the cannelloni pasta with the help of spoon.
  • Prepare a baking tray. Layer rest of the béchamel sauce first evenly at the bottom.
  • Now place stuffed cannelloni pasta to fill the space in baking tray. Put some pasta sauce over them.
  • Now again put stuffed cannelloni pasta one by one neatly over this layer. Spread some more béchamel sauce if you have any leftover or otherwise you may spread some pasta sauce as well.
  • Bake at 175 deg C for 10 mints...Take out sprinkle mozzarella cheese and bake further 10 mints or till the cheese evenly melted and a nice brown texture is formed.
  • Take out and serve.


Tips

You can use lasagna sheets in place of cannelloni pasta as well. As working with cannelloni pasta can be tricky.

Happy Cooking Friends

Friday, December 9, 2016

Fettuccini with Tofu and Vegetables


It’s December and this means an entire year is wrapping up soon. In 2016, we re-located to Malaysia and which meant whole lot of adjustments. New school and friends for dear daughter and us trying to get a grip of new place. Leaving behind the familiarity of everything in UK and starting all over fresh again, is never an easy task. But so far so good, and yes, it has been a great learning for us. We have slowly started enjoying our weekend outings and this brings us to understand the cultural differences we have over here. In spite of being in the centre of constant changes, we have managed to make few friends over here.
All I can say, a year has made me realize that nothing in this world is permanent, people will come to our lives, impacting us, teaching us valuable things about life and then leave, leaving behind their memories. Life itself is a collage of all great memories- Experience it and treasure it.



I had fettuccini pasta, and thought of using it up with tofu and other vegetables. We like to add lots of veggies to our pasta dishes which gives nice colours and texture.  This can also be made ahead and can be served as cold salad.
Now to the recipe

 Fettuccini with tofu and vegetables 

Recipe requirements
400 gms of Fettuccini pasta
 400 gms of extra firm tofu
Vegetables of your choice
Carrots
Onions
Tomato
 2-3 tbs of pasta sauce
4 tbs of butter
¼ cup of sour cream
 ¼ cup of parmesan cheese
Salt as per taste
Black pepper as per taste



Method

Take a large pot with ample water. Add in salt to it. Let it come to one boil. Add in dried fettuccini and cook al dente (cooked but still firm).
In a separate fry pan, big enough to hold all the pasta and with vegetables. Add in butter, let it melt and then add chopped vegetables- like onion, carrots and tomato. Add in tofu pieces. Add in pasta sauce.
Stir/fry all for about 4-5 mints. Add in cooked fettuccini with the cooking water. Add in parmesan cheese and sour cream. Mix all the ingredients very well and coat well with sauce. Adjust salt and seasonings- black pepper etc.

Sprinkle some chilli flakes and enjoy.

Happy Cooking Friends and have lovely weekend

Friday, February 13, 2015

Spaghetti Pasta cooked with Prawn, Cherry Tomato and Red Chard Tender leaves

We have liked pasta recipes and it’s not a hidden secret from this blog’s readers like you.Our weekend nights are mostly pasta nights, and in the past I have shared other pasta recipes as well.Today it's spaghetti pasta with prawns, cherry tomato , red chard tender leaves cooked in marinara sauce.



I had spaghetti pasta, and was thinking to use them up soon.As the school half term holidays have started here with this weekend, I have to find ways for making my daughter enjoy her food and also keep her entertained.This spaghetti pasta was well received and appreciated by her today as her lunch.Although I will say ,this still can be cooked for a lazy weekend Valentine night celebrations, in case you don’t fancy, eating out and paying hefty sums.What ever be the occasion, love doesn't need a particular day.Every day is a lovable day, and it’s up to us how we make it beautiful.
I also happened to pick prawns this time, and wanted to make chingri - malaikari, but then thought will use it up in this pasta preparation, so this "Chingri pasta recipe" was ready.I had greens like red chard tender leaves and wild rocket leaves, which also increased the nutrients factor, so as those juicy cherry tomatoes.With all those vegetables and prawns, this spaghetti pasta recipe turned out very delicious.Now to the recipe

Spaghetti pasta cooked with prawn, cherry tomato and red chard in marinara sauce
Recipe requirements
  • Half a packet of spaghetti or roughly 250 Gms of spaghetti
  • 300 Gms of prawn- head and tail removed
  • 1 medium size onion
  • 4-5 fat cloves of garlic
  • 10-15 cherry tomatoes
  • 1 big juicy ripened tomato
  •  1 red bell pepper, - sun-dried pepper even better
  • 2-3 handfuls of red chard tender leaves
  • 1 hand full of rocket leaves

Seasonings
  • ¼ tsp of Italian dried herb mix
  •  1 small twig of fresh thyme
  • ½ tsp of red pepper powder
  • 1 tsp of salt or as per taste
  • 3-4 tbs of cooking oil/olive oil
  •  2-3 heaped tbs of any pasta sauce (skip if using ripened tomato)
  • 2 tbs of red wine (optional)





Method
  • Heat up a large saucepan filled with water. Let it come to one boil; add in half a tsp of salt to it and few tsp of cooking oil. Add in uncooked spaghetti to it and let it cook for 8-10 mints. Scoop out about a 1 ½ cups of this pasta water and discard rest of water.
  • Clean prawns, and take off the head and tail.Marinate this with little salt and keep aside.
  • Now heat up a separate cooking pan, add in olive oil, and add in chopped garlic. Let it stir/fry it to get a nice brown colour.Add in chopped onion. Let it stir/fry it for 4-5 mints.
  • Add in cherry tomatoes, and red bell pepper. Adjust seasonings with salt and red pepper powder.
  • Add in marinated prawns. Add in red chard leaves. I have also used rocket leaves which give a nice peppery flavor.
  • Add in the reserved pasta water/starch and pasta sauce to it. You can even use fully ripened tomatoes for the sauce and pureed tomato is even better. Add in red wine if you wish to use, which forms base of the marinara sauce.Add in fresh thyme now.
  • Let this sauce cook well on its own juices with cherry tomatoes, prawn, red bell pepper and red chard leaves.
  • After about 10 -12 mints, add in cooked spaghetti, toss and mix well.Stop cooking it further.
  • At the time of serving, garnish with your preferred cheese and red chilly flakes.



Happy Cooking Friends

Tuesday, December 17, 2013

Fiorelli Pasta Cooked with Broccoli and Curly Kale leaves- Vegetarian pasta recipe

I can go on describing the beauty of pasta shapes in detail and in poetic verses if I have that capability to do so, but then I have limited skills for that matter. But give me these pretty shaped fiorelli pasta , and I will try to  cook with green vegetables that go on, unnoticed or most of the times people don’t bother to include them in their meal plans. I don’t know what was going through in my mind when I was pairing up broccoli and curly kale leaves together for this pasta preparation, but then I am glad it was well received by my folks.


Anyhow, I think these two vegetables- broccoli and curly kale leaves, are mostly under-rated vegetables, but I would suggest using them more often as they bring balanced nutrition in our eating pattern.

This fiorelli pasta recipe is, a truly vegetarian delight, a keeper recipe, but if you really want to jazz it up, then add in fried shrimps or chicken pieces. You may even add in Turkey mince as well, but then this would be a true Ragu bologna sauce as it will be having mince meat cooked together with vegetables. For the time being it’s a simple pasta sauce that was cooked for these fiorelli pasta.
Now to the recipe

Fiorelli pasta cooked with broccoli and curly kale leaves
Recipe requirements
300 Gms of fiorelli pasta or use half pasta packet
1 broccoli cut into small florets
200gms of curly kale leaves chopped roughly
For the sauce
1 tsp of red pepper powder
1 tsp of oregano or 1 tsp of mixed herbs
1 large tomato
3-4 tbs of pasta sauce
1 medium size onion
2-3 fat garlic
1 tsp of salt or as per taste
3-4 tbs of olive oil
Cheddar cheese and red pepper flakes for garnishing
Method
Put a large saucepan with ample water on medium-high flame.Add in a half tsp of salt and 1 tsp of oil into it. Add in fiorelli pasta and let it cook. Add curly kale leaves half way thro, let it cook. Drain water after the pasta is cooked well. You may add in kale leaves and broccoli later, while making the pasta sauce.Kale leaves takes some time to cook well so it’s good to do a quick blanching like this way.
Now to the making of pasta sauce
In a heated pan, add in olive oil, now add in finely chopped garlic, and stir/fry it for 2 mints.Now add in finely chopped onion and stir/fry it for 3-4 mints or till they turn translucent.
Now add in finely chopped tomatoes. Add in broccoli florets and stir/fry it for 4-5 mints at medium-high flame.
Add in red pepper powder, dried oregano or dried mixed herbs what ever you are using it and salt. Add in pasta sauce to this and coat the spices well over broccoli florets. Add in a cup of water or you may use the starch water that you have drained earlier while cooking fiorelli pasta.
Adjust seasonings if required, and add in cooked fiorelli pasta with blanched curly kale leaves to this simmering sauce and let it mingle well for about 3-4 mints. Add in a dollop of butter at the end and some cream to enhance the sauce but it's not necessary if you wish to make it low-calorie recipe.
Serve with shredded cheddar cheese or grated parmigiano-reggiano –cheese. I even like to have some red pepper flakes over it.



Note
If you want more sauce then please increase the quantities of sauce ingredients, this sauce is just enough to coat cooked pasta so it won’t be having any extra sauce in your serving plate.
If you wish you may add in red wine like Merlot etc to enhance the flavour.

Please feel free to include cooked shrimps or chicken to this pasta recipe, if you wish so.

Happy Cooking 

Wednesday, September 5, 2012

My Paris Diary- Part-1


Le coup de foudre- oh! you all must be wondering what? It means love at first sight in French. Yes we fell in love with Paris,at first sight that we don’t know but we did eventually or were destined to do so.And it’s a kind of a feeling that keeps growing inside us, even after the so called rendezvous ended couple of weeks ago.So, before I almost forget everything about kind of that "Eureka trip", let me start typing it all from the beginning.Actually whenever we travel, we like to roam around just like this post and the one which will be followed after this post.This time I am going little overboard about Paris, reasons hopefully understood.You all have to be little patient with me this time.Hope you will like reading this as much as we like visiting and roaming in Paris.
Alrighty!! see even my English is going over-board here, talk about French influence.
From walking down the narrow streets of Montmartre or climbing up the steps that lead to Sacre-coeur or sitting quietly in place des Vosges, admiring the old architecture and strolling past the Maison de Victor Hugo. Or just enquiring about the roads/bus in Paris to locals. Little did we realize that these were slowly getting encrypted into our memory database.Oh! yeah our memory is just like a database and it's up to us how we want to make use of it.



( Gare Du Nord Train Station)

When we first set our feet in Paris, there was utter confusion in our minds. First of all the language which we were not familiar with, and then we were traveling with kid. I started having doubts over our decision of not traveling in groups or taking up a tour service. We were confused but not clueless. We treated it as our opportunity, more to do with being adventurous, to explore the city with a fresh approach- our own approach.

The way we would other wise like to stroll in our home city Kolkata. But then if you really want to feel the vibes of the city, you have to live like locals. It says if you are in Paris live like a Parisian. We rented a service apartment and it was like just extending our home and carrying our home to a holiday. So, each day when we came back to our apartment, we knew we have some time to relax and prepare meals which we like to eat and it also serves the purpose of understanding the life of local Parisians.



(  A street across Gare du Nord station)

While traveling in Euro star which saved our time, a kind of a thrilling experience gripped us, crossing English Channel and that too in 20 mints and deep into the sea. Now it gives me chill just thinking about it, but when we were in the train, we didn’t even felt like we were doing kind of,some out of the world stunt. It appeared very usual, just like crossing a normal, dark tunnel while traveling in trains back in home.


That historic path crossed in utter euphoria. There was this young girl probably in her late teens in our coach; she was clicking every moment travelling in Eurostar. The moment it entered the English Channel and the moment train entered French Border and probably even more with her father, her brother and her mother. Even the food which they were sharing, talk of excitement, I guess as compared to her zest, ours was very little though. Wow! It must have been some kind of special moments in her life. I, on the other hand was sitting, watching the world go by, my old habit. There was two lovely lovey-dovey couple drinking red wine in true spirit, slowly whispering to each other, cracking jokes and then smiling to each other. Then there was a helpless mother and a confused father, with two cranky kids besides them. So each time whenever there were pressure gap ( very few times though) our ears would tend to get blocked, and then those cute kids would go loud, crying their hearts out. A look into parents's faces, and I can see our past years in them. Well friends you will also cross this stage, don’t bother, hang on, we understand.



And then an elderly couple, on an unspoken cold war which developed probably after their children left in search of job, married life, home etc. I can see the empty nest-syndrome there and it was so evident. Husband while digging his head deep into his laptop for the work, looks like he was going to attend some official meeting. And while wife trying to strike a conversation, offered a cup of coffee, and somehow it ended up spilling all over that poor husband. That made me; somehow wonder was it an accident or a deliberate attempt to seek attention. It left him murmuring in pain and then the teenager boy sitting right in front of them, with a burnt foot; well some of the hot beverage did spill on his poor feet. And then a frightened aunt of that teenager, sitting right in front of me, awe struck what should be done now, or was she recalling why she took the initiative to pick her nephew and then go ahead on a holiday with her sisters family members. Well that was some kind of experience unusual of travelling in European trains for me. Our holiday had already started even though we were yet far away from Paris. Every body had their own reasons to be in Paris, they all need a good holiday break to revive, relive and replenish energy.

Our destination was Gare du nord.Nord rail station has one of best gothic architecture. There are streets; I mean cobbled streets just along the station, and where one can catch many city buses which will take you to every corner of city, but let me warn you, buses do take lots of time as compared to metro.And in case you are not in hurry, and would like to have a view of the bustling city life , then hop on to these buses.These even will let you know your destination prior of arriving there, flashing next stop and time to reach up there.So sit back and enjoy the ride.

( A good old bistrot- Au Baroudeur, just across the Gare du Nord rail station, start your day with morning cup of tea or coffee here and a simple breakfast)

Across the cobbled street, there are numerous bistrots and brasseries to start off your day with a hearty breakfast or end your day with a hearty meal, chatting and relaxing with friends and family.
French people love to mingle with each other in these brasseries before they call that's  it , "it's the end of day".Dining in Paris gives you many opportunities to explore local cuisine and food.There are many bistros - these are very simple places with  wooden chairs or rather cane chairs, in or around a zinc bar, and there will be a blackboard placed just outside to let you know the menu, but it will be all in French.The main criteria which works for these bistros is creating a homely atmosphere.
Then there will be many cafes where one can pick up a quick coffee or relax with various cold drinks, even a mug of beer or a glass of wine.
Then are the brasseries - with all the show and glitz, so you may occasionally catch wearing white apron waiter  serving the signature dishes of that brasseries.They retain their splendid lamps, glass cupolas and brass coat racks and the food being served is very traditional, picture below.

( One of the many brasseries in Paris,actually is a very popular one "Cafe de la Paix"- you can even find more Here in wiki)

We did our grocery shopping from the "Leader Price" just three to four blocks away from Gare de Nord.I was excited to pick and feel the local produce, my better half S says he has relished one of the best Pears so far, all tasty and juicy. It was little difficult to find things we were looking as all things in French. I asked for help from one of the locals about cheddar cheese, and she pointed to a pack of three shredded cheese pack, I again asked – pizza/pasta , with this she burst into a sweet smile, and nodded her head. Walking past the dairy aisle, I was confused, my better half S asked one of the helper who incidentally was from Pondicherry, well many have migrated to France from Pondicherry, as we all know Pondicherry was couple of decades ago was a French Colony. So, milk became – plait, and Yogurt became – yourt. Once we did finish our grocery shopping, it was time to go back to our apartment. We did this time with metro.

Paris has one of the most well networked metro services. What makes it easy to navigate is that they have numbered their metro line service- from line-1 to line-14, and then the RER service also in main alphabets- A, B, C, and D, all we need to remind ourselves about the direction. A day pass called as mobilis day –pass gives you ample opportunity to explore the city unlimited time. But since we were traveling for more than one day, we were told that Paris Visites pass might come handy for us. And yes it did. It saved our morning effort of again and again purchasing day pass. Paris Metro is like a mirror to Paris, once you step inside a metro station or train; you come across the diverse ethnic and multicultural face of Paris. After our mean of traveling and getting around was sorted out, now it was time to explore the city with our own pace and method.And also there are other means to roam around in Paris - see these cycles parked neatly.

(  Cycles to explore the city, actually many Parisians prefer these over traveling in car or bus)

Day -2 we were tired, and yes still sleepy, but we knew the entire day that we will be going to spend in Disneyland will be one life –time of our opportunity to feel and live those cherished moments, especially for our kiddo. I made a quick breakfast of green bell pepper/onion and tomato scrambled egg, and also was croissants, cereals +milk  which S picked from a nearby Monoprix,

( Monoprix- a departmental shopping store and our saviour )

when he went out later in the evening solo ,to know more about the local place  while we ( me and our daughter A) stayed back in our apartment. Then in the morning,  assembled a quick, whole meal bread sandwich with tomato and olives red sauce, tiered up with onion/potato sabzi (I had already chopped the vegetables the other night) with loads of shredded salads- carrots, lettuce, celery and purple cabbage, and shredded cheddar cheese. To be honest I was not interested in eating out much, occasional cold coffee, croissants and pastry or ice-cream or a simple breakfast was fine for us but we avoided eating out our lunch or dinner.And  so we packed in our lunch every day, and it was convenient also, as we were on the go most of the time and it saved our time.


( Yeah we reached finally to the main park, crossing main street USA- well that too in France!!)
My daughter A was excited when she first saw the Disney –pick-up bus from Gare de Nord( can see in the picture above in background). The short journey towards Disneyland was even more enticing; because of the route- it passed along the banks of river Seine with many astonishing and breath-taking Gothic architecture, monuments and modern buildings.

( Palais de Justice across River Seine)

While our pick-up bus was heading towards the highway, we were again feeling sleepy; when we woke up after our power nap, we were delighted to see the giant entrance from where it goes towards the Disneyland.
Moments of fun, what maddening crowds surrounded us; it was like a never ending vast sea of people, coming all across the globe. We decided to start our journey from main Disneyland Park. We crossed the Main Street USA, along both the sides are many eating joints. We were enjoying a scoop of Ben and Jerry Ice-cream each, which we picked up from Gibson Girl Ice-Cream parlor and then we started slowly walking towards the main castle entrance.

( Entrance to Fantasy-land in Disneyland Park )

We did spin around in Le carousel de Lancelot, and then the Mad Hatters tea cups, and then last ride was “it’s a small world” which was beautiful amalgamation of decorated dolls from around the world. All the rides had some waiting time of 30 to 45 mints to 1 hr. And we were running short of time. We did our lunch while sitting in one of the Park benches just right next to Rapunzel podium, watching the maddening crowd to get a picture with Rapunzel.


Our visit to fantasy land ended on a park train rides, which took  us to adventure land. There are more stories about Disneyland, and if I keep on writing about it, it will not finish. One last prominent , kind of cherry on top was meeting personally with Minnie the mouse, our daughter A was delighted, little shy of course , but when "Minnie the mouse" called on her to come near and stand next to her, it was one life-time moment for her. I am sure once she grows up, she is going to remember may be even some day,will recall this splendid moment.


                                                                                (  Disneyland Train)



Walt Disney Studio Park, is more to do with adventure and thrill, if you are into Cinema and the art of making cartoons, it’s one of those great experiences one can never let go. Fun-filled thrilling adventure - The Tower of terror which we didn’t and of course Studio tram Tour- behind the Magic. But we really and thoroughly enjoyed “Animagique”.




(Walt Disney Studios Park)

While coming out of the park exit/sortie we look behind just to remember all the moments, and all of them flashed in our glittering eyes.
No doubt about why people flock to these dream lands created by Walt Disney, a mere cartoon film and cartoon creatures can fill in so much happiness in millions of hearts across the globe. So, when we sit back in a dark theater with a bag of popcorn to watch these cartoons films, we now know how much efforts goes into making a cartoon film.And we have started appreciating the art of making cartoons which is a very creative work.



Day-3 – While we were tired and exhausted by the walking and then queuing, waiting periods for rides in the Disney Park yesterday, I had a quiet moment all by myself early in the morning, while S and A were deep asleep, I happen to get a lovely early sunrise view from our apartment window.

I stood there, resting my head and shoulders leaned over the arched wall of the window, just admiring and absorbing the view.


( Sunrise view from our apartment)

On one side was this highway, very busy all day and night along and the other side was this magnificent sunrise view.Even the night view from our window was splendid especially the highway.




While we were getting ready to go out exploring Paris even more.
 I prepared our breakfast and then hurriedly pack our lunches – this time it was hummus and zucchini/potato/onion sabzi -veggie burger with loads of shredded and chopped salads which we picked it up while grocery shopping.

( our lunch- Hummus- zucchini/potato/onion sabzi veggie burger)


We took metro towards Champs the Mars and got off at Bir Hakeim.The Eiffel tower quarter is the most visited place of Paris, and why not.An engineering masterpiece by Gustave Eiffel.The tower was inaugurated in the year 1889.

( The famous Eiffel Tower) 



There is river Seine across the road from Eiffel tower flowing south-west out of Paris. And then is Trocadero quarter which lies on the elevated northern bank of the Seine River. There is Champ de Mars – is an open green field that starts off the Eiffel tower corner. We sat there about half an hour, feeling and then absorbing the vibes. We then took a bus towards Arc De Triumph.

( River Seine)

While it was such a lovely sunrise to start our day, we didn’t know that it was going to rain heavily later on that day. It started pouring heavily and we waited while sitting under the Arc de Triomphe,admiring the intricate and minute work on the walls of the arc.Actually under the arc, is the grave of unknown soldiers who died during WW-I, a undying flame is always put on to remember their sacrifices, reminds me of "Amar Jawan Jyoti" in Delhi.


( Arc de Triomphe)


The Arc de Triomphe, is in the middle of Charles-de-Gaulle, better known as place de l’Etoile, a giant roundabout. The arch was begun by Napoleon in 1806 in homage to his Grande-Armee, completed by Louise-Philippe in 1836.

( Such intricate carvings on arc)
 We really were very tempted to climb up the 234 steps to have the Paris aerial view from top of the arc, but somehow we let go off the idea.
While walking towards the George V metro station in avenue des Champs- Elysees- towards western end ,we came across a Nespresso Café, where we cooled off with iced cappuccino and our daughter with three flavored ice-cream sundae which obviously had Belgian chocolate as one flavor. That street is the most bustling quarter of the area with major clothing brands outlets, top fashion boutiques.This quarter or the Champs-Elysees is used mostly for all the celebrations.Parisians celebrate new years eve and also military parades are held here.


( Notre Dame)

We caught the metro and then went to see Notre-dame cathedral in Ile de la Cite.The cathedral with its well intricate carvings, Gothic architecture, stands out firm against the blue sky. What magnificent view it has.

( Notre- Dame Architecture)

This cathedral began in early 1160 under Bishop de Sully and was completed around 1345.Napolean crowned himself as emperor here in 1804.If you have time then don’t miss the carvings on the façade- the depiction of “Day of Judgment”, “crowning of Mary by Christ “ and right one “depiction of Virgin enthroned”.There is also very prominent is the gallery of kings- 28 statues of Judean Kings.
After going inside, there is striking darkness which gets interrupted by stream of purple light, whenever we would cross the fabulous stained glass windows.


Our dear daughter also lighted a candle just to eradicate all the darkness that surrounds us. May be someday she will go back again there and light another one. You may not know that Notre-dame is heart of paris.There is a bronze star at the west door, “kilometer zero”, from where the distance of all the main roads in France is calculated.


We sat there probably half an hour just to imbibe the pulses. And from there we started walking towards left, crossing the bridge (probably there are many of them) that connects Ile de la Cite to other parts of main land Paris. We kept walking until we reached this fountain.


From there we started walking straight towards Jardine du Luxembourg. Meanwhile walking, we came across this book outlet and many more like these.




People throng to these places to purchase many books, mostly in French, wish some of them were in English but why expect that in France.
On our way walking towards the magnificent Jardin du Luxembourg, we came across these also.




"Au Pains",now if you are in France and you haven’t tasted these pains, you have done nothing.And have a look at those giant Croissants, with almond flakes, now who would resist such temptation.

Have a look on the neatly stacked baguettes with different types of fillings. A normal working class Parisians survives on these and who says these are boring. They are very versatile and easy to pick as you go or are in move.






On our way walking towards the magnificent Jardin du Luxembourg, we came across these, Au Pains in one of local bakeries. While we picked up Pain au Raisin- a popular French breakfast food, we kept walking, relishing these Au pains ( actually it’s a buttery pastry to be precise) and if you can believe me, they are not greasy at all, kind of light , ok don’t want to go into details now, makes me feel hungry again. And on other day picked millefeuilles , another yummylicious pastry And coming to chocolate au pains which are pains filled with dark chocolate are another popular pains especially with kids, and who says with kids only , even we enjoyed it a lot. Every day we would have our freshly baked French Pains/pastry and croissants as part of our morning breakfast menu which we would pick daily from Monoprix near our service apartment.

Jardin du Luxembourg, a magnificent garden with plenty of metal green chairs to sit and relax. This garden is perhaps can be coined as “lungs of Paris”. Many sculptures are scattered around the park.

( A Pond and a fountain in Jardine du Luxembourg)

Jardin du Luxembourg is towards south of St.Germain is located in 6th arrondissement and is near to Sorbonne University, is a magnificent garden with plenty of chairs to sit and relax. This garden is perhaps can be coined as “lungs of Paris”. Many sculptures are scattered around the park. These lovely gardens belong to the Palais du Luxembourg, which now houses the French senate, but this was originally built for Marie de Medicis, Henri IV’s widow. On glorious summer days they are crowded and flocked by people all across Paris. You can even see all the way round in the park green metal chairs where people do sit and relax. There is a café a few steps east of central pond in case you like to unwind with a cup of coffee at the end of day.



( Jardin du Luxembourg)


There are many rides for children and many other activities for children. Since we went there when it was almost dinner time, we just sat there for a while. The central pond is octagonal known as “ grand basin” where children can be seen with rented toy yachts or model boats and playing with them. This garden is also popular with chess players as we saw couple of them playing chess.And also Palais du Luxembourg standing high which now seats the French Senate presided over by President.

( The Palais du Luxembourg)
Well during French revolution this palace even served as a prison.

We spent some time admiring the tranquility and beauty of the garden and then from there we head towards our apartment. On our way towards metro, no wait actually we caught RER not metro, we came across Monoprix, where we did our grocery shopping, picking up vegetables, chicken, cheese and freshly baked bread for the morning rush hour.





After coming back to our apartment, we rested for a while recapturing day movements and memories. My better half helped in cleaning and chopping vegetables before he started checking his mails on a limited Wi-Fi, and our dear daughter engrossed herself in a ‘Enid Blyton” book and me, well what else started cooking pasta with fresh vegetables and breast chicken portions which we picked coming back to apartment. After heating up a saucepan, well all my life I have avoided cooking with a non-stick, but here I was there cooking in a non-stick pan.Period.
 I added just a tablespoon of cooking oil, then I started sautéing chopped chicken breast pieces which I had already marinated with salt and crushed black pepper ,after 5-7 mints, while it was still sautéing,sautéed all vegetables in cooking oil with chicken pieces, but before that added onions, garlic and little bit of ginger.Then added two plump tomatoes and also 3-4 tbs of pasta sauce ( ready-made pasta sauce which we picked up earlier on first day from Leader Price about 3-4 blocks away from Gare Du Nord).Actually I was trying to create the famous Chicken Jalfrezi type of gravy and indeed it was Just like Chicken Jalfrezi, although we didn't had rice this time so made penne pasta.The red colour of gravy is due to the addition of paprika powder, not the usual red pepper powder and the heat was added due to green chilies.


I put to simmer it slowly. Meanwhile cooked the penne pasta. At the time of serving, placed the cooked pasta first, then scooped the chicken-vegetable sauce over the cooked pasta.DD even liked having it with shredded cheese. Before going to, ok almost crash into bed, I prepared and chopped the vegetables for the morning breakfast and the lunch that we would be eating while touring other parts of Paris next day.

Rest of the story to be continued in Part-2 ...............


Tuesday, May 8, 2012

Spaghetti pasta recipe - a vegetarian delight


I have no qualms when it comes to pasta recipes. It’s easy to assemble and makes a full meal when I am running out of ideas. This time it’s just another spaghetti recipe with green leaves- baby spinach and curly kale and some chopped mushrooms.


Now curly kale has been a star around the blogging world quite often with the curly kale chips, doing the rounds all while. I have been making curly kale in a very Bengali way of tempering it with panch phoron or with kalo jeerey/nigella seeds and little bit stir/fried with shallots and dry red pepper for quite a while now. If you are familiar with notey shaak or Amaranths in English, then the stir/fried curly kale tastes quite similar to that but not as in whole. There is this recipe  to make the green leaves if you wish not to wait that much. Now most of the times I do forget to take pictures of the final product or many a times my primary concern are to feed three hungry and rumbling tummy. I will share the recipe some other day. For the time being it’s spaghetti with baby spinach and curly kale - green power.

Baby spinach cooks fast as compared to Curly Kale. So, I do add kale green leaves half way through to the simmering pot of pasta. And when the pasta is nearly done, I tend to add baby spinach leaves towards that end. This way all the greens are cooked properly. If you wish you may add them in the sauce itself.
Now to the recipe



Spaghetti  Pasta with greens –baby spinach and curly kale
Serves-3-4
Recipe requirements
About half packet of spaghetti  pasta or roughly 250 grams ( can use wholemeal spaghetti instead of plain ones)
For the sauce
 2 cups of chopped curly kale
2 cups of chopped mushroom
1 cup of baby spinach
3-4  cloves of garlic
1 medium size white onion
2 tomatoes
2 heaped tbs of pasta sauce jarred
Seasoning
1 tsp of red pepper powder (optional)
1 tsp of dried oregano/ 2tsp of  mixed herb
1 tsp of salt
3-4 tbs of olive oil




Method


Put a big saucepan with enough water on boil. Add pinch of salt and little bit of oil, not much. Now add in the spaghetti pasta. Half way through add in chopped curly kale leaves. Cook the pasta and when it’s nearly done, add in baby spinach it. Keep it covered and drain excess water if it has any. Personally,I like to retain this water as this adds to the texture of  the sauce later on.
Now  prepare the sauce
Heat up a saucepan, add in olive oil in a saucepan, add and fry the chopped garlic to a nice brown. Now add in chopped onions. Fry further 3-4 mints or till they turn translucent.
Now add in all the chopped vegetables- tomato, mushroom.
Now keep on frying further 4-5 mints at med-high flame. Add in jarred pasta sauce. Add about a cup of water. Cover the saucepan and let it simmer till all the vegetables cooked. Personally I don’t like overcooked vegetables with pasta recipes. Vegetables should be crunchy and yet not over cooked as for the correct texture is concerned.
Adjust the seasonings-red pepper powder, add it to give nice kick to the recipe.
Add in salt, and dried oregano. If you wish you may add just a tsp of butter to further make a smooth sauce.And in case you don’t have oregano then can add mixed dried herb.
Add this prepared sauce to the cooked  spaghetti pasta. Mix well. At the time of serving add in crumbled cheese/paneer or the mozzarella cheese.
Sprinkle some red chilly flakes for some more spice.
Serve and enjoy.

Happy Cooking friends

Wednesday, May 2, 2012

Just Another Penne Pasta Recipe- Vegetarian This Time

Oh! Yeah it’s Wednesday today, two more days to the next weekend, but why I need to keep saying that, you already know this. Don’t you? You know, it has become almost a habit of me, trying to assess in the mid of the week, how many days are left for the next weekend. Is it just me or you are with me there in the line?
We patiently wait for the weekend almost the entire week. And the moment when we finally arrive, even before it starts, it almost gets finished, gone. Like chocolate pieces, which tends to melt in your mouth in a moment? You put the chocolate pieces in mouth, and it starts to hit the palette, and before you can realize, it’s all gone. Why good thing always come to end in short span of time?


Leave it.Ok then there are days when I, as a legend goes with me and DH, happen to spill tea over anything and everything (There goes my lil secret out in net) my mobile, books, you name it and I have spilled it over everything. Last weekend, while becoming way too much excited, watching and listening to an old song on YouTube, where else? You know kind of “bhule-bisre-geet-types” I spilled the half drunk cup of tea over the laptop early in the morning. And what a great way to start the weekend on that note, isn't? Well hearing me going crazy over it, DH from the other room, who was attending a conference call, asked did you again spilled a cup of tea? And listening to all this commotion, my DD came running leaving aside her important work of sketching and painting and asked “Ma! And you tell me to drink my cup of milk away from the laptop, and now look at you, what have you done?"  DH also joined in with her later on and then my hours in "sat-sang" started, both started giving me instructions on how to or better how not to handle a hot cup of tea especially near the laptop.Hell yeah! It isn't  a rocket science or the escape velocity whatever.But when your own words start to bounce back at you, you know you have finally arrived, nirvana stage! And you don’t even know what to do with, eat it or drink it!! The eternal Bengali Confusion.( PS - The wine glass is not having wine in it , its a red grape juice and yeah this time I stayed away from all mobiles, books and all electronic devices)

Well this penne pasta recipe, is I am sure nothing special or as the title says just another vegetarian penne pasta recipe, but yes if you put the amount of love that goes in making it , am sure it’s going to taste heaven no matter what may come.I have earlier told that most of the time, on weekend I tend to cook many pasta recipes and with many vegetables. I really don’t know if beans or mushroom goes well with penne pasta or any pasta for that matter, but provided if you tend to think innovative ways this works fine. I happen to have some baby spinach, not much which also did go into making this.


Now to the recipe
Just Another Penne Pasta  Recipe - a Vegetarian's Delight
Serves-3-4
Recipe requirements
About quarter packet of penne pasta or roughly 250 grams
For the sauce
2 tomatoes
4 cups of chopped mushroom
2 cups of chopped green beans
1 cup of baby spinach
3 cloves of garlic
1 medium size onion
2 heaped tbs of pasta sauce jarred
Seasoning
1 tsp of red pepper powder (optional)
1 tsp of dried oregano
1 tsp of salt
3-4 tbs of olive oil
Method
Put a big saucepan with enough water on boil. Add pinch of salt and little bit of oil, not much. Now add in the penne pasta. Cook al dente I mean cooked and firm but not hard. Drain excess water.
Meanwhile the penne pasta is cooking, prepare the sauce
Heat up a saucepan, add in olive oil in a saucepan, and now fry the chopped garlic to a nice brown hue. Now add in chopped onions. Fry further 3-4 mints.
Now add in all the chopped vegetables- tomato, mushroom, green beans and baby spinach. Although, no need to chop baby spinach.Tip-For crispier spinach leaves, leave them covered within cooked penne pasta saucepan.This way leaves cook just enough retaining the green colour which looks so refreshing.
Now keep on frying further 4-5 mints at med-high flame. Add in jarred pasta sauce. Add about a cup of water. Cover the saucepan and let it simmer till all the vegetables are bare minimum cooked. Personally I don’t like overcooked vegetables with pasta recipes. Vegetables should be crunchy and yet not over cooked as for the correct texture is concerned.
Adjust the seasonings-red pepper powder, add it to give nice kick to the recipe, otherwise skip it.
Add in salt, and dried oregano. If you wish you may add just a tsp of butter to further make a smooth sauce.
Add this prepared sauce to the cooked penne pasta. Mix well. At the time of serving add in crumbled cheese or paneer or the mozzarella cheese.Sometimes I do like to sprinkle red chilly flakes and extra dried herbs for even more added flavours.




Updated on 03/05/12  to send this across for Susan's  Black and White Wednesday's, and more details here , guest hosted for this week  by Siri....

Serve and Enjoy.......

Happy Cooking Friends

Monday, January 23, 2012

Pearl Barley Sweet corn and Carrot soup



How many times you can watch a movie? Two times .Three times. I ,we have been watching “Lion King” for 10 times now and each time we see it, we find something new and amazing about it.
We slowly have started liking, watching cartoon films (yeah that is how most of our weekend evenings are spent now).Credits goes to our adorable DD who insists on watching it with us.



But interesting thing to mention here is that each time we see it, there is always some hidden message. So, will go with what Timon and Pumbaa sings “Hakunamatata”…You will think we have gone nuts. But trust me “Hakunamatata” philosophy does help…so for the time being I am in that mood “problem free philosophy” even in cooking food. So, I do think soups needs less tension and time to be prepared but when it comes to nutrition and benefits they excel...don’t they...


This week it’s soup week here. Barley as you all know is a healthy alternative to rice or wheat. So, whenever I feel like having something different other than eating rice for lunch, most of the time I end up eating soups made with barley.
Sweet corn and carrots do add nice and healthy nutrients and some color also to this soup. And this is really will be great way to eat healthy after last week’s filo pastry indulgence.



Pearl Barley Sweet corn and Carrot soup
Recipe requirements
  • ½ cup of barley
  • 1 cup of sweet corn
  • 2 carrots
  • 8-10 penne pasta
  • 1 tomato
  • 2 garlic pods
  • ½ inch of ginger
  • 1 tsp of salt
  • 1 tsp of crushed black pepper

Method
  • Cut and chop vegetables roughly. Finely chop garlic and ginger.
  • In a pressure cooker add in 4-5 cups of water. You can use vegetable or chicken broth in place of plain water.
  • Now add in all the chopped vegetables- tomato, carrots, garlic and ginger. Adjust the seasonings with salt and crushed black pepper. Add in sweet corn.
  • Now add in washed barley and also penne pasta.
  • Lock the pressure cooker and let it have one whistle. Lower the flame and cook for 3-4 mints. Switch off, open when the pressure subsides.




Serve warm with some toasted bread.



Sending this soup to Priya's Healthy Diet Event- Warm Soup at Priya's Easy N Tasty Recipes...............


Happy Cooking Friends