Orecchiette Pasta with Spinach, Chickpeas & Ricotta Salata

This pasta is very unique in shape, almost like small cups.The Ricotta salata (Not ricotta cheese) is the Italian version of Feta Cheese.

Recipe:Giada

1 pound Orecchiette (You can usually find this in specialty stores)

1/2 cup olive oil

2 garlic cloves, crushed

6 cups of Spinach or greens of your choice

1 15-ounce can garbanzo beans, rinsed and drained

2 cups (12 ounces) small cherry or grape tomatoes

2 cups (8 ounces) crumbled ricotta salata cheese

2 teaspoons grated lemon zest (from 1-2 lemons)

Salt and freshly ground black pepper

Procedure:

Bring a large pan of salted water to a boil

Add the pasta and let it cook until it is tender/al dente about 10 min.I cooked it a little bit more for my daughter, about 8 more min.

Heat oil in a pan and add the garlic and cook until the garlic turns light brown.To this add spinach or greens and cook until they wilt.

Add the tomatoes and cook for a couple of min and add the garbanzo beans

Drain the pasta, reserving about 1 cup of the pasta water.

Transfer the pasta in to the pan and add half of the cheese and lemon zest.If it is thick, thin with the reserved pasta water.Season with Salt

Add the remaining cheese and serve it hot!

Love,
Shri

Mango and Methi Dal

One of my all time favorite dals.Well, actually Mango Dal is my favorite and one of my cousins was mentioning about this dal that she made that day and I tried it out.It was a great combination of a subtle bitter taste along with the sour taste.I love to eat this dal especially with the fried buttermilk chillies (Majjiga Merapakayalu)

1 Green Mango,peeled and cut into pieces(Throw the seed out)
1 cup Toor Dal
1 bunch of methi leaves, stalks discarded
1/8 tsp of Turmeric
1/4 tsp of Ginger Garlic paste
3 green chillies chopped
1 tsp of Urad Dal
1/2 tsp of Cumin Seeds
1/2 tsp of Mustard seeds
Pinch of Hing
2 red chillies, roughly broken
4-5 Curry leaves, washed and chopped I believe it tastes better as opposed to the whole curry leaves
1/8 cup of Tamarind juice (If the Mango is not sour enough)

• Wash and Soak Toor Dal with Turmeric for about 15 min
• Pressure cook/Boil Toor Dal (I usually use 1 Cup Toor Dal to 3 Cups Water) You could always use more or less water depending on the consistency that you want
• If you are pressure cooking, after 2 whistles, you can add the mango pieces and let it cook with out putting the lid on.With the regular method, you can add the mango pieces once you feel that the dal is beginning to become soft.
• Heat 2 tablespoons of oil in a pan
• Add Urad dal, Cumin Seeds, Mustard Seeds and red chillies.Once they splutter, add the curry leaves and hing.
• Add the methi leaves and cook until they wilt but not dry
  
• Add immediately to the cooked dal.Add Salt to taste.
• If the dal is not sour enough, you can always add tamarind juice or lemon juice and cook for 5 more min
• Serve hot with rice
  

Hugs,
Shri

Minestrone Soup with Pesto

This is very close to Olive Garden style Minestrone soup.I am not sure if Olive Garden's soup has pesto in it but the pesto just takes the soup to an entirely different level in terms of the flavor.If you dont like pesto or for some reason allergic to pine nuts or nuts in general , you can always avoid it.I simmer the ingredients for half hour in Veg Broth (Could always use Broth of your choice) and I serve it with Rosemary & Olive Oil Bread (That I got from Wegmans)

6 Cups of Vegetarian Broth
3 garlic cloves, sliced vertically
1 Big Yellow Onion, chopped
1 can of 14 1/2 ounce of crushed/diced tomatoes
2 celery stalks, diced
2 carrots, chopped/cubed
2 Zucchini, peeled, chopped
1 cup of Fresh Spinach, chopped
1 can of Canellini beans
1/2 can of Kidney Beans
2 red potatoes, peeled, cubed
1 cup seashell pasta
1 tablespoon of dried thyme
2 tbsps of Basil pesto
Salt and Pepper

• Heat 2 tbsps of Olive Oil.Saute the chopped onions until soft
  
• Add garlic, celery and carrots and cook till tender
• Add the spinach and cook for 5 min
  
• In the meantime, bring a pot of water with some salt to a boil.Add Pasta and cook till tender about 8 to 10 min.Drain the water in a colander.
• Stir in the Thyme and Pesto
  
• Now, add the beans, zucchini, and potatoes along with the tomatoes
• Pour in the broth and stir all the contents once before you bring it to a boil.
• Cook until potatoes are soft.
• Simmer it for about half hour or so and then add the pasta
• Season with parmesan cheese and serve immediately.
  

Ciao,
Shri

Has it been that long? Vanilla Panna Cotta

Tasty Touch has turned 1!And Can you believe it, I missed it!It just seems like yesterday when my SIL was pushing me to open a blog. At the time it felt like a good idea to have an online recipe diary and interact and share ideas with fellow bloggers. I thought I had some idea of what I was getting into but little did I realize that I will be knowing some fine chefs, incredible photographers, articulate writers and some very warm people. It has been a wonderful experience throughout and thank YOU, especially the readers of my blog.Some of you have even become my household names. I have seen a lot of you celebrate 2nd, 3rds and even some 4th anniversaries.So in that way, it is a very small thing to celebrate for..Trivial or not, I personally feel its a huge accomplishment. Given my lethargy levels, I did not imagine I will stay in 'business' for this long! So, Thank you so very much for that:)

I do have some good news that I would like to share with you all.I will be going back to work full time after 4 years which is exciting and at the same time nerve wrecking.So,I may not post dishes for a while until I settle down with work.So, please bear with me and I promise, I will come back even before you know it!

Panna Cotta (Recipe: Gale Gand with some changes)

3 tbsps water
1 tbsp Powdered Gelatin like Knox (About 1 sachet)
4 cups Heavy Cream
1/2 of Vanilla bean, seeds scraped
1 tsp Vanilla bean extract
1/2 cup Sugar

• In a small bowl, take water and sprinkle the gelatin powder.Do not stir.Let it soak for 10 min
• In a pan, heat the cream, sugar, vanilla extract and Vanilla bean seeds.
• Bring the contents to a simmer.Add the gelatin mixture and stir in until gelatin is completely dissolved.
• Pour in ramekins or glasses.It should serve about 6 people.
• Chill it for 4 to 6 hours
• Slice the berries and top the panna cotta.
  

Lots of love,
Shri

Ricotta Raspberry Mousse

Happy Mothers day to you all moms out there!This post comes in late in wishing but I hope I caught just in time to wish you all of you.
It is after a long time, almost month and a half that I am posting this recipe.So I will keep it easy, simple, quick and out of this world.

Recipe: Giada
15 oz Whole Milk Ricotta Cheese
1/2 cup Raspberry Jam
1 cup whipping cream'
3 tbsps powdered sugar
Strawberries or Raspberries to garnish
In a blender or with an electric mixer, beat the cheese until light and fluffy
Add the jam and beat it until it is well incorporated
In a separate bowl, whip the cream until thick.
Add the powdered sugar until the cream forms stiff peaks.
Fold the cream into ricotta mixture in batches.
Refrigerate for atleast an hour.
Spoon into bowls and enjoy!



Love,
Shri

I am back!

Folks,

I am back from India few days back but unpacking and jet lag took over the priority list..I felt terrible the first few days as I missed home very badly.I feel a lot better now.
The wedding went very well and it was a lot of fun.I was kidding with my mom that I wish I had more siblings!By now, you would have peeked into the wedding pics.
It was very hot there and coming back to a cold place was definitely a relief especially for Shriya..
I know I haven't been able to blog hop recently.It may take a few more days before I can get back to my routine and can blog.But till then you take care.And I hope all is well with you and are enjoying some warm weather!

Love,
Shri

White Butter Cake w/Raspberry Filling & cream cheese frosting AND a blogging break

Before I leave for India, I planned on posting a few desserts but time did not permit.My packing and shopping left me with little or no time to blog hop or post a recipe.I will be leaving this week and will be back in the third week of April.I may blog hop occasionally but I have no idea how much access I will have to internet and if I can gather some time to do it.So before I leave, I thought of posting a white butter cake recipe from Joy of Baking.

I cant wait to go to India, see my parents and I really am looking forward to my brother's wedding.Until I am back, don't have too much fun and miss me every time you are eating something sweet!!I will miss you all and your fun reads very much!The weather is getting pleasant, at times that is and Spring is just around the corner.Enjoy the weather!
I made this cake for one of my friends' baby shower and everyone really liked it.I made a few changes like making a raspberry whipped cream instead of jam.

1 3/4 cups sifted cake flour
2 tsps baking powder
1/4 tsp salt
1/2 cup unsalted butter, room temperature
1 cup sugar
2 large eggs separated
1 tsp Vanilla extract
1/2 cup Milk
1/8 tsp cream of tartar

Filling
1/2 cup Raspberry Jam
4 oz of Whipped cream (Light)

Frosting
1/2 cup unsalted butter
8 oz Cream Cheese, room temperature
2 1/2 cups Powdered Sugar
Zest of 1 lemon
1 tsp Pure Vanilla extract

• Preheat the oven to 350F.Grease 2-8 inch round cake pans.Line the bottoms with parchment paper
• Separate the eggs while still cold.Place egg yolks in a bowl and the whites in another.Cover them with plastic wrap for about 30 min
• Sift flour, baking powder and salt
• Beat the butter until soft and add 3/4 cup sugar.Beat until light and fluffy.Add egg yolks beating after each addition .Using a spatula scrape down the sides of the bowl.Add vanilla extract
• With mixer on low speed, add flour and milk alternately, beginning and ending with flour
• In a separate bow,beat the egg whites until foamy.Add cream of tartar and beat until soft peaks form. Add the remaining sugar (1/4 cup) and beat until stiff peaks form
• Fold the egg whites into the batter until combined.* Do not over mix as this will cause the batter to deflate*
• Pour the batter evenly into the 2 prepared pans and bake them in the preheated oven for 20 to 25 min or until a tooth pick comes out clean
• Cool the cakes completely and wrap the cakes in a plastic wrap and place the cakes in the refrigerator for about an hour.
  

Filling
You could use just any jam of your choice but for some reason I love this filling
Combine the whipped cream and jam well.Do not use any blender or hand mixer.Do it with hand as you would egg whites.

Frosting

• Cream the butter and cream cheese without any lumps
• Add the powdered sugar one cup at a time, making sure it is mixed in well
• Add the zest and Vanilla extract and beat on high speed until the frosting is fluffy
  

Place one layer of cake on a plate.Spread the cake with the Raspberry whipped cream .Place the other cake onto the filling.Spread the frosting on top and on the sides.

Take care and lots of love
Shri

Breton Biscuits

The cookies get their name from a region in France, Brittany and are known for their buttery taste.
Recipe: Martha Stewart

1 1/2 cups All Purpose Flour and some for dusting
1 cup Cake flour
1 1/2 tsp baking powder
1/2 tsp Salt
1large egg +4 egg yolks
1 cup sugar
2 sticks Unsalted Butter, room temperature

• Preheat the oven to 325F with racks in the upper and lower thirds. Line 2 baking sheets with parchment paper
• Sift the dry ingredients-All purpose flour, cake flour, baking powder and salt
• Beat the egg yolks and sugar until it doubles in volume about 2 to 3 min
• Add the butter in four parts and beat until well combined
• Add the flour on low speed and beat until well combined
• Place the dough on a lighly floured surface.Divide the dough in half and flatten them and wrap in plastic.Refrigerate for about 30 min
• On a lightly floured surface, place one of the discs and roll out to about 1/4 inch thick.Do the same with the other one and place the discs on the prepared baking sheets.Refrigerate for about 15 min
• Remove from the fridge and using a 2 1/2 inch cookie cutter, cut out rounds and place the rounds about 1 1/2 inches apart
• Whisk the egg and a table spoon water and brush on top of the cut out rounds.Using a knife, score a lattice pattern and make sure you don't cut all the way through
• Bake until the edges are golden, about 18 to 22 min
• Transfer them to a wire rack and allow the cookies to cool completely
  

Love,
Shri

Potato-Broccoli Curry

As you all know, my brother's wedding is in less than a month and I will be leaving for India the next week.I can't wait!I wanted to post desserts this week but it is late in the night and I am feeling lazy to write an elaborate recipe. So definitely the next post/s will be biscuits and cakes.I have a new found addiction these days- Farmville! My cousin got me into this and I am loving it.I know a lot of blogger friends are my neighbors now and it is really fun! Do you play Farmville too or should I ask are you addicted too?

3 Russet Potatoes peeled and cubed
1 Broccoli Crown, florets separated and boiled
2 tbsp Olive Oil
1 tsp Ginger Garlic Paste
1 tsp Turmeric
1 tsp Curry Powder
2 tsp Cumin-Coriander powder
1/2 tsp Red Chilli powder, Optional
Salt to taste

Seasoning
1 tsp Urad Dal
1 tsp Cumin Seeds
3-5 Curry Leaves, washed and chopped

• Boil Potatoes in a microwave for about 5 min or on the stove till tender.Drain the water
• Heat 2 tbsps of Olive Oil in a wide bottomed pan
• Add Urad dal,cumin seeds and curry leaves
• Add the boiled potatoes into the pan.
• Add Turmeric, cumin coriander powder, curry powder, Ginger-Garlic Paste and salt
• Combine them well and cook for about 5 min
• Add the boiled broccoli and continue cooking until potatoes start to turn brown.Don't let them turn brown though.
• Serve with roti or rice.My daughter loved with plain roti:)

Have fun,
Shri

Tagliarelle/Pappardelle with White Truffle Butter

Tagliarelle pasta is extra thin pasta which usually cooks in about 3 min and if it is Pappardelle, a slightly wider noodles, it takes about 4 min.
I initially got the Tagliarelle (which you can see in the pic below) but the final dish has pappardelle.Any guesses why? I over cooked and it was no longer the ribbons that I was dreaming about.It was a big lump and it could no longer be called pasta, definitely not the gourmet dish that I was venturing to make.It was more or less like a dough.So I used up the pappardelle that I had with me.



I put the pasta in the water and I totally forgot as one of my friends called after quite a long time, a very long time and I did not realize that this pasta is so delicate.So be extra careful and when the directions say 3 min..that is EXACTLY 3 min.And not to mention a box of these cost about 8 bucks.So yes, for pasta that is a lot of money but it is so worth it.
And for the white truffle butter, you can get in the refrigerated section along with milk and juices of any gourmet food stores like Whole Foods or Fresh Market.
This is one of the best pastas I have ever eaten!

Recipe:Ina Garten

1 box of Tagliarelle or Pappardelle pasta(I have used Cipriani)
1/2 cup Heavy Cream
3 oz White Truffle Butter
3 tbsps Fresh Chopped Chives
3 oz Parmesan Cheese
1 tsp Salt + 1tbsp for boiling pasta
1/2 tsp Pepper

• Bring a large pot of water with a tablespoon of salt to a boil
• Heat cream in a pan until it comes to a simmer.Add truffle butter, salt and pepper and stir it until the butter melts
• Add the pasta and cook for 3 min or as per the directions on the box
• Drain the pasta after reserving 1/2 cup of pasta water
• Toss the pasta in the pan with the truffle butter sauce
• Add just enough water to the pasta just to make the pasta creamy
• Garnish with chives and parmesan cheese

Note:You could add a half cup of mushrooms which you can saute and add to the truffle butter sauce

Hugs,
Shri