Tag Archives: spicy

Andy’s vegetarian pasta

It was my night to cook and the two young ladies did not want the “healthy adult stir-fry” version of dinner.

In fact, they wanted a pasta dish just like their mom cooked it! No less and no more than that.

I was under severe pressure, having to now cook two different dishes at the same time plus ensure that the one matched mom’s years of perfecting this particular pasta dish.

I started the special order first and it went something like this:

• Chop and fry onions in olive oil
• Add curry powder and mix together
• Liquidise one tomato with added water, and add to the above to simmer for 5 – 8 min
• Add a sprinkle of mixed herbs, sugar and teaspoon of crushed garlic
• Add two heaped tablespoons of Imana flavoured soya mince plus salt to taste
• While this is simmering away for a further 10 min, cook the pasta in another pot
• Place cooked pasta into a casserole dish and pour the thick liquid mixture over
• Mix together well, pat flat gently and then grate copious amounts of cheese over
• Sprinkle curry powder over the cheese to colour red
• Also toss a few chopped chillies over the top to colour green and give an extra bite
• Place the casserole into oven at 220 degrees centigrade until cheese browns on the edges
• Bring out of the oven and sprinkle finely chopped dhania (coriander) on top
• Serve the hungry kids!

Below is the finished product.

pasta 5-8-2013

Both ladies loved the taste. One had seconds and the other saved hers for school the next day.

Mom was visibly impressed and, possibly feeling outdone, proceeded to bake cookies when the kitchen had been cleared of my mess.

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Timol’s chicken curry 2

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Who remembers Timol’s bean chutney and chicken curry?

This is another one of her splendid curry creations we enjoyed for dinner, which also means lunch for me today (lucky me!).

As you know, I can’t give you Timol’s recipe – it’s a family secret (not). You could look at Anjum’s recipe if you need a hint or two.

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Timol’s chicken curry

Who remembers Timol’s bean chutney?

Her last two chicken curries have really shot tongues out, caused a ruckus and had crowds diving in for thirds.

The second version shown below was a defrosted chicken that escaped getting roasted but that ended up getting spiced-up.

We enjoyed the dish with a selection of roti, rice or bread.

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I can’t give you Timol’s recipe – it’s a family secret (not).

You could look at Anjum’s recipe if you need a hint or two.