WHAT DO I MAKE...

Serving Size:2-4 (depending on appetite!) Posted by: Anu Roasted Red Pepper Fettuccine in Pink Sauce and Homemade Garlic Bread! This pasta turned out better than my husband or I expected. I started out to make the traditional fettuccine alfredo but then thought of sprucing things up. So, in place of the alfredo sauce, I made a pink sauce by marrying the alfredo with marinara and blessing it with a dash of hot sauce. The final product turned out absolutely yum, creamy yet tangy and was much better than the boring marinara-spaghetti or fettuccine-alfredo. Hope you all like it as much as hubby and I did. Without much ado, here goes the recipe to this spring-y pasta that I made with stir fry veggies and a few other things. Ingredients Fettuccine pasta - cooked according to the box instructions - 1/2 pk Peas - frozen or fresh, boiled - 1/4 c Broccoli florets - blanched - 1/4 c Bell peppers - red/yellow/green - diced - 1/4 c Onions - diced - 1/4 c (Alternatively, you can get a froze

Serving Size:10-12 Posted by: Anu Ingredients: Condensed milk - 1 can (14 oz) Evaporated milk - 1 can (12 oz) Cool Whip - 1 container (8 oz) Cardamom (elaichi) - 8-12 (coarsely ground) Pistachios+Almonds - 1/4 cup (coarsely ground) Saffron (kesar) - 2 pinches In a mixing bowl, add ingredients 1-3 and whisk gently till you've removed all lumps. Now add 1/2 the quantities of the remaining ingredients and mix well, pour it in a glass dish and place it in the freezer. Set your timer for 1 hour, remove and mix again to make sure all the nuts didn't settle in the bottom. Sprinkle the remaining portion of ingredients 4-6 (don't mix them) and put it back in the freezer for about 6-8 hours. Notes: You can also set the mix in freezer-safe cups along with popsicle sticks so it's easy to serve. You can see a picture above shared by a guest. As a variation, you can add pureed mango pulp (I have tried the canned version but was not happy with the flavor!!) instead of in

This is a simple summer time salad that I made in anticipation of summer here in San Francisco. Coming from Miami, I really do not have an experience with distinct seasons of the year as you have them here. You see, we are only used to hot, hotter and humid weather down in Miami. So, the move from Florida to California didn't just change 'everything' else as I knew it but also my appetite and appreciation for season specific food! Anyway, I had tasted this salad at a local Japanese restaurant and instantly fell in love with it. Yesterday with an excess of cucumbers in my refrigerator, I looked up online to see if I could find a recipe to recreate the magic. I found something similar here and had to mix it up right away to satiate my summer-food-seeking appetite! To make the salad, you will need 1 big cucumber (I used those cute little mini cukes), peeled length-wise in stripes so as to get a layer of peel next to an unpeeled section. Once peeled, your cuke will look zebra

So Deepti talks about brownies and am thinking "hey I've never made one" so I start looking for recipes and one recipe really caught my attention because it involved Toblerone, I have a giant 400g bar sitting in my pantry crying to be used! Well this is a special venture cos I am using my Kitchen Aid Stand Mixer for the first time ever...yayyy!!! The mixer was our wedding gift from Deepti, Niti (yes that's my co-blogger here) and Sidd, and I finally used it after a 2 year long wait :) loving this machine...thank you buddies (oh! yah that's me - the amateur photographer - you see on the mixer bowl!!!) The picture above was my final product right out of the oven. It passed the toothpick test and I pulled out for cooling but I was a bit nervous about the look! I let it cool down and then flipped it over and I think that was a more comforting sight, dark and brownie-like :) I am not sure why it didn't come out thicker like in Shauna's pictures - may be the p

A great combination and I wouldn't have thought of it. I just wanted to use up the excess radish and I started googling a bit and chanced upon this recipe by Sharmi of Neivedyam.  Baingan-Mooli ki subzi Adapted From Sharmi @ Neivedyam Ingredients Radish - 1/2 of a big radish, peeled and cubed Eggplant, small - 6, cubed Onion, medium - 1/2 cut in 1" pieces Tomato, medim - 1 chopped Green peas - 1/2 cup Ginger-garlic paste - 2 tsp Coriander powder, turmeric powder, red chili powder - 1 tsp each Garam masala powder - 1 tsp salt to taste Cumin seeds - 2 tsp Chopped cporiander leaves for garnish Oil Heat a pan and add oil. Add cumin seeds and then add the onion and ginger-garlic paste. Saute well and add half the turmeric and red chili powder. Add the vegetables and cover till partly cooked. Remove lid and add salt, coriander powder and the other half of turmeric and red chili powder, mix well and sprinkle the tomatoes and peas over and put the lid back on til the vegetables are d

We recently relocated to California so I haven't had time to post recipes but here are some of my latest ventures. All you photography pros, these pictures were taken on my new Canon Rebel T2i (yayyyyy!!) so excuse my amateur clicks...I am still learning! Of course, compliments (now excuse my modesty!) and suggestions/tips are always welcome :)) Wheat Noodles Stir Fry in Basil-Chili Paste Gobi Manchurian Hariyali Moong Dal Tadka Homemade-pesto salad with Avocado and Spinach (s'wich assembled by M!)