It’s been what, years or maybe even centuries, since I blogged. And today when my blog’s home page popped up I was ready to cry – joy and frustration – the joy of finally getting to blog and the frustration at having to wait so long to do it.
I know a lot of you have a lot of questions that are already buzzing, let me answer some of them now, before we get to business. Yes, Bengaluru is treating us well. I’m still yet to get used to this chilly weather, thank heavens for the warm, sunny afternoons, and this habit of not having to use the fan! But let’s forget the cons, I could go on and on about them, on the brighter side I’ve been doing a lot of cooking and I mean a LOT! Why, just the other day I’d to cook for about 20 people for a family occasion. And the nicest part about being here is the number of ‘guinea pigs’ (read people who volunteer to taste what I cook) has steadily increased! Yay! Oh and yes (at the risk of boasting), I’ve met a couple of fans (yup, my jaw dropped too!) and a few others who confessed that they were just jumping at a chance to be invited over for a meal. I can’t tell you how happy that makes me – the more is always merrier and eager foodies are just God sent!
Anyway, so let’s get to, well, business. I’d volunteered to guest host Reshmi’s, of Rasoi the kitchen, Around the World event. By the way, you must check out her blog Rasoi in the kitchen, it is just fantastic! I’m hooked! So this month’s theme is Italian. I know, I know, no surprises there really! It just HAD to be Italian!
So let’s start off with something really simple. This is a nice, warming pasta dish that you can serve as a main course of even as a snack. It is also versatile in the sense that you can add any kind of veggies or meat to this, but just make sure you don’t overdo it. Of course, it is best eaten warm and with some garlic bread.
|Tu cheese badi hai mast!|
Macaroni with a tomato & cream sauce
150 gms of macaroni, cooked as per instructions on the packet
1 large tomato, de-seeded and chopped
1 onion, chopped
2 cloves of garlic, peeled and chopped
1/3 cup of sweet corn kernels
1 tbsp of butter
2 tbsp of maida
1 cup of milk
2 tsp of olive oil
Salt and pepper to taste
Some grated Parmesan cheese
Melt the butter in a pan along with some of the oil. This is done to prevent burning. Toss in the chopped garlic and stir until it turns golden brown. Add the maida to this and stir on a low flame until the flour begins to change colour. Now gradually add the milk to this and keep stirring to prevent any lumps. When you get a thick, smooth sauce add the tomatoes to this and allow it to simmer for a while. If you find that the sauce is getting too thick, then add some water to this.
As the tomatoes cook, mash it with the back of your spoon. Now add the sweet corn kernels to this and season the sauce as per your taste.
Add the boiled pasta to the sauce and gently stir it around to incorporate it into the sauce but at the same time being careful not to break the pasta. Sprinkle some grated cheese on this and serve hot.
· Use a balloon whisk while stirring the sauce, this helps you move faster and prevents lumps too.
· Don’t add the tomatoes until the sauce is properly cooked, otherwise they may cause the milk to split.
· You can bake/grill the pasta for 5 minutes before serving. This will give it a warm, golden brown crust that is quite irresistible.
Okay, now comes the exciting part!
This recipe is going for the Around the World: Italian is an event that I’m hosting for Reshmi this month. You can see more about the event here, and I know Italian is a huge favourite for a lot of us so I’m hoping the event is a roaring success.