Mix-n-Match

Mix- n –Match! What kinda title is that for a Food blog post? Isn’t it more suited to a fashion blog? Has anks forgotten that this is her food blog and she is supposed to talk about only food in here? If that is what you guys are thinking, well you couldn’t be far from the truth! I haven’t forgotten that this is a food blog and yes, this post is actually about food…!

The beginning of April saw me heading off to Bangkok on a conference. But I wasn;t too excited. And so would you be, if you hear my reason. I was off to street food heaven, but didn’t have the time to scrounge the streets due to my busy schedule! And all the exotic stuff I could’ve eaten at the hotel had to be restricted because it was Navratra time! The nine holy days that end with Ram-navami during witch almost all of North India observes fasts and Abstinence.

But little did I know that even with the restrictions and all, I was about to experience culinary delights (and self created at that!) and sample flavours that would exhilarate! Whenever I am out of home, I try and eat stuff that we do not make at home most of the time. That would include a variety of breads, muffins and cheeses. It would include pies, salads and casseroles. It would include a multitude of desserts. But mostly the food centres around breads, salads and cheeses. And that’s what I fell back on in Bangkok. Everyday, I singled out of the lavish buffet spread, the vegetarian items and dropped them into my plate. The amount would depend sorely on the interestingness of the dish’s looks! But generally, what I added was –

1. Raw Salads – Tomatoes (Cherry & Regular), Cucumbers, Salad leaves, Asparagus Shoots, Carrots etc.


2. Boiled Corn – And lots of it!


3. Lime wedges


4. Crushed pepper


5. Parseman Cheese


6. Pasta Curry


7. Sautéed Vegetables – Aubegines, Carrots, Beans etc


8. Italian Herbed potatoes


9. Shredded processed Cheese – Again, lots of it !


10. Olives – White, Green & Black (Take your pick, or don’t!)


11. Thousand Island Dressing


12. Mushrooms
    

And there were at least 12 things added to the salad everyday. You see, I never counted. As I moved from counter to counter in the dining room, I added to me plate whatever caught my eye and my fancy! Herbed Bread and yet more cheese was the accompaniment, along with a glass of coke or juice. I’d wipe it off with a palette of fresh fruit and tidbits of some desserts.

The first day that I tried the salad, the aim was only to survive, but I did more than that! I enjoyed the meals and had fun with the experimentation. The best thing was that every spoonful was a unique taste, a unique flavour. Jalapeno and Peppers would suddenly add a burst of flavour to the salad, tingling the tongue and delighting senses. So next time I am stuck in a situation like that, I think I can enjoy it… what about you guys?

Pasta

Pasta is one of my all time favourite foods. My love affair with it began when I bit into the creamy, cheesy layers of lasagne and continued all the way to penne and farfel preparations.... :)

To bake an elaborate pasta casserole is still a dream but I do versions of my basic pasta recipe off and on. I did a version of it last Saturday and the dish was well received by the in-laws as well as hubby (thank God for that) It is quite an achievement since none of them are foodies or particularly fond of Italian food. But here goes the recipe.

Ingredients

1. Pasta (Penne / Macaroni / Farfel ) – 1 cup
2. American Corn (boiled) – 1 cup
3. Cauliflower (diced) – ½ cup
4. Carrots (diced) – ½ cup
5. Tomatoes (Pureed) – 2 medium sized
6. Garlic (Crushed) – 2 or 3 pods
7. Ginger (Crushed / Grated) – 1 tablespoon
8. Butter – 1 tablespoon
9. Refined flour / Maida – 2 tablespoons
10. Milk (cold) – 1 cup
11. Crushed red chillies
12. Italian herbs (Oregano / Basil / Rosemary)
13. Salt
14. Pepper
15. Kasuri Methi (For a slight Indian twist)
16. Olive Oil
17. Cheese (Grated) – 2 cubes


Method

1. Boil the pasta in sufficient water. Add ½ a teaspoon of salt and 1 teaspoon of olive oil while boiling. When the pasta cooks, drain the water and preserve for making the sauce. Run the pasta under a stream of cool water. Add few drops of olive oil if the pasta is sticky
2. Heat 2 tablespoons of olive oil. Add crushed red chillies, ginger and garlic and cook over a low flame
3. Add the diced vegetables and sauté till half cooked
4. Add the tomato puree and reduce for 3 -4 minutes. Add boiled corn when vegetables are nearly done. Then add pasta
5. Add the salt, pepper & herbs to taste. Add a bit of the pasta stock and simmer over low flame to avoid drying. (Anks’ tip - At this point, you can also add a bit of ketchup for a slightly sweet flavour)
6. For the white sauce, melt the butter in a sauce pan over very low heat. Reduce the flame and add the maida. Mix well with the butter and cook slightly. Add the cold milk and stir to avoid formation of lumps (Anks’ tip – Turn off the heat completely before adding the milk and add the milk in small batches. Make a thick paste after the first batch. Gradually add small batches of milk and stir well. The sauce keeps growing thinner and without any lumps. Start the flame now and bring the sauce to a boil to thicken. Add more stock to bring the sauce to the desired consistency)
7. Add the grated cheese and herbs, salt and pepper to taste. Add a dash of kasuri methi
8. Add the sauce to the pasta (and not vice versa) and mix well.
9. Garnish with a grated cheese and serve hot with bread.

Variations

1. Add boiled shredded chicken or mushrooms to the vegetables
2. Add blanched and pureed spinach along with the tomato puree for a greener version
3. Add cooked pureed tomatoes to the white sauce for a tangier version
4. Add more tomato puree and do not reduce completely. There is no need for the white sauce here and you get a quicker and healthier version

Why a food blog?

Well... why not? As a foodie, and a hard core one too, I not only enjoy eating but reading, seeing, and discussing food... so a food blog was one of the obvious choices... na?
And the final prodding for a food blog came from my dear friend Ricky, himself the proud owner of a food blog Sanjha Chulha

So here I am, with a food blog thats under construction.... it'll be about exotic, ordinary, simple, complex, rich, basic, regional, global, roadside, hommade..... food!