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Monday, July 26, 2010

Penne All'Arrabbiata

Penne Arrabbiata is a Roman dish, and it is referred to as"Angry Penne" in Italian (Source - Food Network) because use of hipping tbsp of red chili flakes. Fresh chilies are rarely used in Italian dishes. Italians prefer dried red chillies. Most of the restaurants have this Penne Arrabbiata in their menu. I tried this in many Italian restaurants, but for this particular dish I love to go to Mi Piace in Pasadena, CA. I find their sauce a perfect balance of spicy and tangy. Arrabbiata is easy to make at home so lets get your aprons ready.


  • 1 lb Penne Pasta
  • 1 cup Red Onion, finally chopped
  • 3-4 Garlic Cloves, crushed
  • 1/4 cup Red Wine
  • 16 Oz canned Diced Tomatoes,
  • 1 tbsp Tomato Paste
  • 1/3 cup Olive Oil
  • 1 tbsp Red Pepper Flaks
  • 1/4 tsp Dry Oregano
  • Freshly Ground Black Pepper to taste
  • Salt to taste
  • Chopped Fresh Basil
  • Parmesan Cheese
  • Extra Virgin Olive Oil


1. Cook penne pasta according to package directions. Drain well and drizzle little olive oil if you cook pasta in advance.

2. In the mean time, heat oil in sauce pan. Saute onion, and garlic for 8-10 minutes on medium low heat until they are soft. Stir occasionally.

3. Add diced tomatoes with juice, tomato paste, red wine, red pepper flacks, salt, pepper, and oregano. Stir well.

4. Cook on medium high heat for 5-6 minutes. Reduce heat and simmer 20 minutes.

5. In Serving bowl, transfer cooked pasta. Ladle Arrabiata sauce over the pasta.

6. Sprinkle parmesan cheese, chopped basil, little drizzle of extra virgin olive oil, and serve.


Tip :- If you don't like your sauce sour, use 1 tsp to 1 tbsp regular white sugar in it. The sugar balances out the tangyness of the tomatoes.

Also Check out my upcoming posts..

Pani Puri Rice

Kabab Curry


Tuesday, July 20, 2010

Mint Methi Rice

I think this is the most aromatic rice I have ever made. I added star anise in the rice while they are boiling to give it more fragrance and taste than usual. Star Anise is called "Badiya" in Gujarat, and sometimes used in Daal in northern Gujarat. Star anise is very strong and 1 or 2 pieces are more than enough. In addition to star anise, the star ingredient, the fresh methi (Fenugreek Leaves), and mint, adds to form a distinct aroma and flavor to the rice. The aroma is strong and pleasant, one of my next door neighbor smelled it in her house.


  • 2 cups Basmati Rice
  • 1/2 cup Fresh Methi Leaves (Fenugreek),
  • 4 tbsp Fresh Mint Leaves, chopped
  • 1 tbsp Cilantro. chopped
  • 3 Garlic Cloves,
  • 1 tsp Ginger, grated
  • 2-3 Green Chilli, chopped
  • 1/2 cup Green Peas and Yellow Corn Mix, boiled
  • 4 tbsp Coconut, grated
  • 5-6 Cashew
  • 2 Cinnamon Stick
  • 1 Star Anise
  • 1/2 tsp Ghee
  • 1 tbsp Olive Oil
  • Salt to taste
  • 2 tbsp Lemon Juice
  • 1 tsp Oil


1. .Cook basmati rice into the 5 cups of boiling water with salt, oil, lemon juice, and star anise, until they are Al dente. Drain well.

2. Boil methi leaves for 4-5 minutes, and drain.

3. In food processor, add garlic, ginger, green chilli, half mint leaves, cilantro, and pulse it for 5-6 times. Now add boiled methi and again pulse it for 4-5 times. Do not make paste.

4. Heat oil and ghee in wok and add cumin seeds, cinnamon stick, cashews, and roast for 1-2 minutes. Add mint methi mixer, saute for 4-5 minuted, with 2 tbsp of water.

5. Add corn-green peas, coconut, boiled rice, and little salt.

6. Mix well, and let it cook for 5 minutes on low heat with lid on.

7. Mix carefully, and sprinkle remain half chopped mint.

8. Serve hot with cucumber raita.


This is my entry to Think Spice-Think Fenugreek guest hosted by Priya, event by Sunita..

Monday, July 12, 2010

Lilva-Tuvar (Pigeon Peas) in Sev Gravy

This is one of the authentic Gujarati shaak (Subji). We Gujaratis love farsans (Snacks). Sev with mumra (puffed rice) is very popular snack. Sev is usually available in Gujarati pantries. Sev is usually used for sev puri, bhel puri but also used as gravy base for some subjis. One can also make dry subji of sev.

Sev Tameta (Tomato), Sev Kanda (Onion), Sev Bataka(Potato) are the names of the some dishes with sev. Sev based subjis are very easy and quick to make. Sev can be replaced with Ganthia in some of the subjis.

This is semi-gravy recipe. Lilva-Tuvar (Pigeon Peas) with sev is amazing combination. Sev makes for rich gravy and it is smooth in your mouth. Also this is very quick recipe when you are in hurry. Try this subji with Jowar rotlo (thick roti made with Sorghum/ great millet flour) and glass of chhas (buttermilk) and I am sure you'll love it.


  • 2 cups Pigeon Peas
  • 1/2 cup Sev
  • 4 tbsp Green Garlic,
  • 3-4 Green Chillies, chopped
  • 1/4 tsp Turmeric Powder
  • 1 tsp Dhania-Jeera Powder
  • 2 tbsp Oil
  • 1 tsp Ajwain
  • 1/2 cup water
  • Salt to taste
  • Cilantro, chopped
  • Lemon Wedge


1. Heat oil in pressure cooker, and add ajwain.

2. When ajwain get little brown, add green garlic, and green chilli. Saute for 30 seconds.

3. Add pegion peas, turmeric, dhania-jeera powder, sev, and salt.

4. Mix well, and add water. Taste and adjust seasoning.

5. Close the lid of pressure cooker and let it cook, until you get an indication in form of whistle. Wait for at least 2 whistles and then turn the gas off.

6. Sprinkle cilantro and serve hot with lemon.


Wednesday, July 7, 2010

Tuscan White Bean Soup

Tuscan cuisine, is famous for its natural and flavorful ingredients. Tuscan cuisine have most tasty olive oils, pasta, sea foods, and meats. Tuscan cuisine is also famous for its white truffles, which are very expensive. Tuscan chefs create exceptional dishes by using locally-pressed olive oils and truffles.

In Tuscan cooking, food is simple and easy to make. They use aromatic rosemary, sage, chestnuts, Pecorino Romano cheese in their dishes. Usually they cooked dishes with extra butter, olive oil, in soups, pastas and, dipping sauces. Vegetarians also find many choices as they uses fresh vegetables in their cuisine.

Moving on to the post, this is one of the most famous soup and is in the same bracket of Ribollita and Pappa al Pomodoro. This is very simple soup which looks heavy but it isn't at all. This soup is made with white Tuscan beans also known as cannellini beans. The cannellini beans are very creamy and rich in taste and so is the soup. For fragrance I used bay leaf and sage. The chives add freshness to the soup. They usually eat this soup with Ciabatta or Focaccia bread but I ate it with peas paratha and it was equally good.


  • 1 (16 0z)can cannellini beans, drain and washed
  • 1 Medium Onion, chopped
  • 2 Grlic Clove, chopped
  • 2 Sage Leaves
  • 1 Bay Leaf
  • 2-1/2 cups Water
  • 1/2 cup Milk
  • 2 tbsp Olive Oil
  • Salt to taste
  • Pepper to taste
  • Chives, chopped


1. Heat oil in sauce pan, saute onion, and garlic until onion is softened.

2. Add cannellini beans, water, sage leaves, bay leaf, salt and, pepper.

3. Mix well, cover with lid, and bring it up to the boil. Turn down the heat and simmer on medium low heat for 10 minutes.

4. Take out bay leaf.

5. Pour soup into the blender and blend to smooth.

6. Return the soup to a pan and add milk. Stir and adjust seasoning.

7. Heat soup for 2-3 minutes on low heat.

8. Sprinkle chive on top and serve hot.

Buen Apetito...