parmesan

Cherry Tomato, Purple Asparagus + Mushroom with Gluten Free Pasta

Sometimes genius strikes when you least expect it. Today, was one of those below-expectations situations. My parents just got back from Dubai and brought back with them tons of goodies, including (but by no means limited to) marzipan so beautiful that you don’t want to eat it, fresh sumac, za’atar, pine seeds, melt in your mouth baklava, assorted stuffed dates, chocolate (SS’s favourite Lindt Orange Swiss Thins), oh, and the purple asparagus! They also brought back unbelievably smooth and silky hummus, and some muhammara, which made a beautiful wholesome dinner along with some fresh salad and (baked) felafel. Since I’m on my gluten free syndrome (barring beer, uh duh!), I ate mine over millet (bajra) flatbread while the rest enjoyed it on pita.

Since I had a bundle of voluptuously plump asparagus, I just had to use it, before we embarked on this weekend’s staycation. So there came the conception of this humble yet phenomenally flavour packed pasta. I, of course, used gluten free pasta  Read more…

Truffle Scented Champagne Risotto

Truffle Salt Scented Champagne Risotto

To make up for my shamefully long absence, I tried to make something so distractingly decadent and drool-worthy that my hiatus will hopefully be quickly forgiven! This risotto was conceived as all fantastic recipes – while discussing something completely different! We were sitting at my parents home, and having a chat with my visiting Italian brother-in-law about bhel and sev puri, and somehow reached the conclusion that a champagne risotto with parmesan would be incredible.

That just stuck.

All I did was add some truffle salt and sliced truffles.

One of the many fabulous characteristics of this recipe is that it involves absolutely no fresh ingredients (unless you count one small white onion ‘fresh’). It is just a fabulous way to use up that almost over bottle of champagne (yeah, because that always happens. NOT!). You can always spruce it up with some fresh spears of asparagus, or swap the champagne for merlot and then add some beetroot.
 Read more…

Baked Conchigliette stuffed with Spinach and Ricotta

The monsoons have finally announced themselves con brio. I always believe that this is the season when Mumbai is the most beautiful, dark and blooding, yet relentlessly continuing with its insatiable gusto and contagious energy. I painstakingly planned this meal nearly a week in advance, ordering the pasta shells, pelati, ricotta and mozzarella online via […] Read more…

1 2

Visit Us On PinterestVisit Us On TwitterVisit Us On Facebook