Tag Archives: sun dried tomato

Creamy Mushroom Pasta

5 Oct

I know its been really long since  I have got a recipe for you. I had a lot to do the past week as there was termite in my room and a bit of office work.  Termite treatment is  long, annoying but yet have to bear with it. Really wished so bad to get back to writing and updating you but I was stuck.

Anyways, all this while, I kept on thinking since its been long its important to get something really nice for you. So I looked around and I found my version of making easy creamy mushroom pasta. This is something I have all the time when I am bored of the normal routine food that I eat.

I usually start off with boiling the pasta. With 4 cups water, some salt and some oil. Let it boil for 7-8 minutes. Do not overcook it.

For the sauce:

Firstly, I put my good butter into the skillet and heat it.

Add aromatic garlic to it.

Now add the all purpose flour.

Some milk to make this creamyyyyyy!!!

Now season it well..!! with some salt, pepper!!

Not to forget the flavorsome oregano!!!!

Reduce the sauce till it starts to thicken.

Add the prepared pasta.

Mix well.

Now garnish with sun-dried tomatoes!!!

Your dish is ready!

So here is what I used for it:

(makes for 2 servings)

For Pasta:

150 gm Penne Pasta

4 cups water

1tsp oil

3/4 tsp salt

For Sauce:

1 tbsp butter

1 cup milk

2-3 cloves garlic (minced)

8-10 mushrooms sliced

2 tbsp all-purpose flour

3/4 tsp oregano

3/4 tsp salt

1/2 tsp pepper

Sun-dried tomato pasta (garnish)

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Baby Chicken with Sun Dried Tomato Paste

22 Sep

The coming cold weather is actually a nice season to enjoy barbeques in the sun. So I decided to try out barbecue. This chicken has lovely flavours of the sun-dried tomatoes, chillies and lime. Unlike Indian chicken which is rich in spices, it is comparatively on a milder side but the flavours are aromatic and tasty. This continental chicken is scrumptiously juicy and tender and mildly seasoned. The taste of the sun-dried tomatoes and butter is to relish for.

It is important to cut the chicken poussin well. So follow the steps very carefully. It looks tedious but it’s actually simple.

Place each poussin on a chopping board, keeping the breast side up. Press down firmly with your hands to break the breastbone.

Turn the poussin over, with the help of a knife cut down either side of the backbone. Remove it and discard it.

Turn the poussin over again, now the breast side up, and flatten gently.

Now mix together the butter and sun-dried tomato paste.

Now some parsley, lime rind, lime and lemon juice and chilli sauce.

Spread about three quaters of the mixture under the skin of poussins, smoothening out evenly over the surface of the flesh.

It is essential to hold the poussin during cooking, thread two bamboo skewers through the chicken crossing the centre. Each skewer should pass through the drumstick and through the wings on the other side.

Now you can barbecue the poussin on a medium hot barbecue turning occasionally, for 25-30 minutes, untill pick and juicy. I used an electric tandoor which took about 15 minutes. Now garnish with lime, lemon and parsley and don’t forget to sprinkle chat masala at the end.

Servings-2-3    Marinating-24 hours    Cooking time -45 mins     Level-Easy

Ingredients I used:

450 gm poussins ( Cornish hens)

3 tbsp butter

2 tbsp sun-dried tomato paste

finely grated rind of 1 lime

2 tbsp chilli sauce

juice of 1/2 lime

juice of 1 lemon

1 tsp salt

1 tbsp fresh parsley chopped

lime and lemon wedges to serve

fresh parsley leaves for garnish

chat masala to taste

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