Travels for Taste

Tales of travel and food with a touch of spice

Spicy Chorizo Pasta with loads of veggie goodness!

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I often struggle to get the hubster to consume hero veggies like Broccoli and Mushrooms ,both which I quite frankly love .. always have ! So what started off as a veg pasta was met with a grunt and audible grumbling and had to be re-engineered to create something fabulous ! I am therefore grateful for the grumbling  – totally depends on the end result right? 😉 Its also a very good recipe to use all the veggies lying around in your fridge and many some store cupboard excesses to start that spring clean you have been itching to do ( yes I love cleaning – am quite certain I have a mild OCD too)

Preparation Time: 25 minutes Cooking Time:40 minutes Serves: 4

Ingredients:

  • 500 gm Penne
  • 300 gm Chorizo chopped bite size
  • Broccoli a handful
  • Button Mushrooms – half a small packet – std supermarket size-chopped bite size
  • 200 gm Sweet Corn and Red Peppers canned
  • Grated parmesan Cheese – generous amount;)
  • 1/2 of a large Red Onion
  • 4 cloves of garlic finely chopped
  • 2 large tomatoes pureed
  • Sea salt
  • 2 large tablespoons Olive Oil
  • Chilli flakes as per taste
  • 2 large Spring onion finely chopped
  • 1/4th cup low fat cream
  • Dried italian herb mix for pasta 2 teaspoons

Method:

For the creamy sauce

  • In a saucepan heat one and a half large tablespoon of oil and saute the finely chopped garlic and when it begins to brown add 2 cloves of garlic chopped spring onion and saute for about 1 min
  • Then added the finely chopped broccoli
  • Now add the chopped button mushrooms and the sweet corn and red pepper mixture.
  • Add the cream and cook on a low flame for 2 – 3 minutes,season with salt  and then add generous amounts of cheese.
  • This sauce should have a balance between creamy and chewy with the mushrooms on the broccoli can retain a bit of its crunch so if you use a lid it may overcook

Before starting on the spicy sauce boil the past in a large saucepan and add sea salt and olive  a generous splash I use flavoured oil – the bottle had a large sprig of rosemary some crushed garlic and chilli flakes tossed inside to give it a deep rich flavour- so , so good!

For the Spicy Sauce

  • In a saucepan heat half a tablespoon of oil and fry the red onion chopped lengthwise and 2 garlic cloves finely chopped.
  • Then add the bite  sized pieces of Chorizo and reduce the flame to low.
  • Let the chorizo almost start to get crispy and  then added the pureed tomatoes,dried herb mixture,chilli flakes and salt as per taste.

In a clean bowl add a generous portion of the creamy sauce, top it with cooked pasta and then add the spicy chorizo sauce.Sprinkle with as much cheese as you want and watch it melt into the steaming hot pasta.If you want just a bit of guilty pleasure drizzle some chilli olive oil on the pasta before mixing the whole thing together!

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Chai Concentrate

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Its been a very hectic year and I was really looking forward to a festive break. In the run up to Christmas I was gifted some really tempting edible gifts. I then took to Pintrest to find something that called out to me and ask me to make go make it ! I found a beautiful photograph of Chai Concentrate here . It was an easy to prepare recipe and so I started to get all the ingredients together and wasn’t able to get my hands on orange pekoe tea bags so I decided to make a few modifications of my own.

Ingredients:

  • 6 cups water
  • 5 English breakfast tea – tea bags
  • 5 mulled wine spice  bags
  • 1/2 cup brown sugar
  • 12 whole cloves
  • 9 cardamom pods split open and the seeds powdered
  • 8 coriander seeds or 1/4th tbsp of ground coriander powder
  • 2 cinnamon sticks
  • 2 star anise pods
  • 1 vanilla bean sliced in half
  • 1.5 tbsp orange zest
  • 1 inch piece of ginger,skinned n cut into thin strips
  • 1 tbsp honey
  • 1/2 tsp ground allspice
  • 1/2 tsp black peppercorns

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Method:

  • In a large sauce pan bring the water to boil and reduce the heat to a minimum
  • Add the spices, tea bags,orange zest and ginger and cover with lid and let it simmer for 25 minutes.
  • After 25 minutes take the saucepan off the flame and let it stand for 10 -15 minutes.
  • Then add the honey and stir it in along with all the beautiful spices which have steeped in well into the mixture.
  • Let this cool completely , the  strain the chai concentrate through a large sieve lined with a fresh cheesecloth. The spices are to be discarded.
  • Add the strained chai concentrate into clean glass bottles.
  • Decorate the glass bottles with pretty tape and add a small name tag with a bit of coil.
  • This mixture stays for 2 weeks in the fridge and can be had as hot winter drink with 1/3rd parts concentrate and top it off with hot milk, it also is good with a glass of cold milk and ice with a dollop of honey stirred in!
  • I loved the idea that the chai concentrate can be added into cookie dough for an extra zing – I am going to try that soon!

After making this gift I feel so good inside that I have taken an extra effort to actually create something unique, I think am going to make a habit out it and make delicious little treats for birthdays and anniversaries too! 

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Masoorachi Aamti or Red Lentil Curry

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Akkhe Masoor or whole red lentils

Masoorachi Aamti or Red Lentil Curry – Recipe adaptation from Mother, Mother in Law and a close C.K.P friend – who loves to stir up some spicy CKP fare and generally succeeds at it 🙂

Masoorachi Aamti or Red Lentil Curry

Delicious, easy and quick recipe for using whole red lentils with skin on
Print Recipe
Course Main Course
Cuisine Indian
Servings 4 portions

Equipment

  • 1 Pan with lid
  • 1 Knife
  • 1 Chopping Board
  • 1 Spatula

Ingredients
  

  • 300 Grams MasoorDal (Red Lentil) with their brown covers intact and whole
  • 1 tsp Mustard Seeds
  • 3 cloves Garlic with skin on
  • 5-6 Curry leaves
  • 2-3 Green Chillies
  • 1 tsp Cumin
  • 1.5 tbsp freshly grated soft white coconut
  • 1.5 tbsp Goda Masala
  • 2 tbsp Coriander Powder
  • 1.5 tbsp Ginger – Garlic Paste
  • 3 mediumsized Red onions, chopped fine
  • 1/2 tsp Asafoetida
  • 1.5 tsp Turmeric powder
  • 2 tsp Red Chilli Powder
  • Jaggery to taste
  • Salt to taste
  • 2 – 3 petals Garcinia Indica – wet, salt preserved
  • Fresh leaves of Coriander chopped fine for dressing
  • 2 tbsp Sunflower Oil

Instructions
 

  • Soak the washed lentils in luke warm water for about 20 minutes. You can par-boil the lentils too, to save time. t
  • Heat two large generous tablespoons of oil in a wok, no weight loss tip this, huh? Indeed!
  • Add mustard seeds and wait for them to pop.
  • To this hot oil, dd Asafoetida, crushed garlic cloves , let the skin remian attached.
  • When the garlic is starting to brown add the curry leaves, green chillies, cumin and then the fresh grated coconut.
  • Now stir in the Goda masala, coriander powder, turmeric powder, red chilli powder, ginger garlic paste and coriander chilli paste and mix well.
  • Now add the chopped onion and cook them on a low heat until they begin to break down and caramelise.
  • Drain excess water from the lentils and add them into this spice and oil mix. Stir well. Cover and cook on medium to low heat until almost done. Check occasionally and stir as so to ensure it does not burn.
  • Add the soaked Garcinia Indica alongwith the water it was soaking in. Mix well. Cook without the lid on low heat until fully cooked.
  • Season with finely chopped fresh as ever coriander andserve piping hot with phulkas dripping with ghee (clarified butter) or the plain old boiled white rice.
Keyword Masoor

Recipe Notes

  • Goda Masala – this is a mix of various spices readily available in Asian Grocery stores it’s basically a mixture of dry coconut roasted with a mixture of at least 10 different spices, best of all it’s available to buy online at Red Rickshaw – previously called itadka.com. Refrigerate this pack to increase shelf life,yayay so many tips from me, don’t YOU just LOVE me if u better don’t just READ this make n slurp it all ALONE, drop me A LINE and thank meeeeeeeeeeeeeeee) Better still make your own, recipe coming soon – watch this space!
  • Aamsul / Amsul – also known as Kokum or Garcinia Indica, is a plant belonging to the mangosteen family (Clusiaceae). This is one of those revered ingredients that is commonly used in Indian cooking especially in Maharashtra, along the coast. Much like my beloved coconut this fruit has multiple applications and is very versatile, besides it is such a good-looking gorgeous and delicious tropical fruit.
  • Coriander and Chilli paste – 2 small-sized bunches of coriander pureed with 2-3 green chillies – freeze and use on demand, handy and 1 of my 5 “save your face” purees for unwanted guests popping in at odd hours – the other 4 are listed at the end of this recipe.
  • The other 4 SAVE ME NOW pastes are: a garlic ginger coarse paste, Finely grated fresh white coconut paste, Tomato red onion puree -1:3, And the best one for last aye? – a few onions chopped lengthwise n lightly roasted in a kadhai (wok) with fresh white coconut finely grated till they turn slightly brown, then churned into a paste in the mixer.
  • The masoor dal can be done 2 ways for stage 1 of this process, 1st is the short cut which I love as I suddenly get an urge mid-evening to cook this typical CKP recipe to appease my urges to run to Heathrow n take the next flight to my parents home in Pune, hummmmm, so we soak the masoor dal 2 measures feeds 2 adults with a ravenous appetite and leaves some to spare.

Key

This is the key to a mystical tropical paradise…. errrr… sorry but it is not, it is simply the key to some important words that you will encounter pretty often while reading my posts or watching my videos. I am after all a student of Chemistry and treat my kitchen like my personal laboratory where I create my own kitchen experiments! This is why the word ‘Key’ reminds me of my Chemistry textbook in my school years 😉

  • C.K.P stands for Chandraseniya Kayastha Prabhu a sub-section of the Maharashtrian community in India and they generally hail from the coastal regions and hence are rather partial to freshly grated coconut and amsool in their food, not to mention their love for fresh fish and mutton, oh yeah!
  • Daal is used to loosely to refer to the uncooked Lentil and AAMTI is a Marathi word meaning cooked curry.
  • Coriander for my friends from across the pond is Cilantro.
  • Phodni – Marathi for tempering, also one of my favourite words to say. Follow my hashtag on Instagram #phodnitales , please pretty please? 🙂
  • Kadhai – The Marathi pronunciation sounds like it ends in ‘ee’, while the Hindi pronunciation stretches the first ‘a’ following the ‘K’ to sound like ‘aaa’ , easy or what?!
  • Phulkas – Also called chapattis or the delightful Indian Bread soft and fluffy and fresh off the pan has ghee smeared on it to pack some punch and many, many calories 🙂

EXPLORE MORE RECIPES FROM MAHARASHTRA, INDIA

Random Thoughts

I would totally rechristen the word ‘Method’ in a recipe post with the name ‘Process ‘ Why, well once a Chemistry student and a retail employee I guess some things just stay with you forever. Also, instead of “PREPARATION” I choose the word ”Process” which is drilled into a Retail Managers brain like young parents making their kids rote learn alphabets)

Pic 1: The saucepan contains oil heated and then the asafoetida, cumin seeds, mustard seeds, then the garlic, chopped green chillies and curry leaves and last but the best one is GODA masala

Pic 2 :Chopped red onion added to the mix

Pic 3: That’s the dal cooking

Pic 4 & 5: All done , the AROMA is filling my senses and transporting me into my MIL’s kitchen , I want to HUG her nowwwwwwwwwww

P.S: Will post pictures to compare the 2 sizes of Mustard seeds at a later date , I am now going to be too busy slurping my Aamti off the plate 🙂

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