July 27, 2015

Veggie Pasta Salad

I was wanting to post this recipe for the longest time, But somehow, every time I made a bowl of this salad, I could never take pictures or the salad vanished really quick even before I made plans to take pictures.

The first time I ate this Pasta Salad was at my friend's Ashwini's place & I have been recreating this in my own kitchen since then, This salad is quite filling & is a meal in itself. If I have leftover cooked pasta, then this salad is usually what my next meal is. This one definitely features in one of my easy to make favourite recipes.


Pasta Salad


You Will Need:

  • 1/2 cup uncooked Pasta - Macaroni or any Small sized Pasta
  • 1 Red Bell Pepper - finely diced
  • 1 Yellow Bell Pepper - finely diced
  • 1/2 cup of shredded Purple Cabbage
  • 5-6 Baby corn 
  • Salt to taste

For the Dressing:
  • 2 tbsp Extra Virgin Olive Oil
  • 2 tsp Tabasco Sauce
  • 2 tsp minced Garlic
  • 1 tsp Chili Flakes
  • 2 tsp Apple Cider Vinegar
  • 2 tsp Dried Basil
  • A handful of Mint - finely chopped

How To:

Cook Pasta according to Package Instructions. Drain & Set aside. Dice the Bell Peppers. Cut Baby Corn into rounds & steam them.

For the Dressing, whisk together Extra Virgin Olive Oil, Tabasco Sauce, Minced Garlic, Chili Flakes, Dried Basil and Apple Cider Vinegar.

In a large bowl, add cooked pasta, Diced Peppers, Shredded Cabbage, Baby corn & chopped mint. Pour the dressing & some salt to taste. Mix well with a fork.

Let it sit for at least 30 minutes before serving, f.or the flavours to infuse. You can also chill it in the refrigerator and serve it as a cold salad.


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I would have loved to add a bit of sliced Olives but I didn't have any. I love Olives so I always add them. My friend Ashwini also adds a bit of sliced Cherry Tomatoes & Diced Cucumbers.

This recipe is very easy to make in large quantities so it fits perfectly in a party menu. Plus, it can me made way ahead of time. It also makes for a good lunch box option if you have leftover cooked pasta from previous night's dinner.


July 13, 2015

Italian Fare @ ALBA, JW Marriott - Bangalore

We recently received an Invite to an Exclusive Dinner at Alba, JW Marriott, Bangalore & we were more than glad that we made it to the event because it was an awesome experience.


ALBA, is an Italian Restaurant at JW Marriott located on Grant Road, Next to UB City, Bangalore. It offers an exciting new menu designed by renowned chef Antonello Cancedda

To begin with, ALBA has a beautiful ambiance. It looks like an amphitheater & those beautiful big chandeliers makes it a perfect place for a romantic dinner.

The Chef, Antonello Cancedda himself suggested the dishes keeping in mind that we are Vegetarians. We started off with some lovely Bruschetta ( One of my favourites ) & the Burrata. I am not very big on cheese so I was a bit reluctant to try this. But this one literally blew me away. It had the freshest & the softest Mozarella Cheese I had tasted in a very long time along with some grilled tomatoes.

Next came the classic Spinach & Cheese Ravioli along with Eggplant Parmigana, It had thick slices of eggplant with melted mozarella cheese & a nice robust Tomato Sauce,

We ended our meal with my all time favorite Tiramisu which came in a nice big bowl & I polished off more than half of it in no time.



All along the course we shared stories about Food, Life, Italy &  funny anecdotes with the Chef. An added advantage is that the Chef loves music & plays the Guitar very well. He does entertain the guests with his lovely music quite often, So, If you are lucky, you will also get to hear some good tunes with awesome food for company 

This one will be one of my finest Italian Dining experience in a long time.

ALBA is located at

JW Marriott Hotel Bengaluru, Grant Road, KG Halli, Shanthala Nagar, Sampangi RamaNagar, Bengaluru, Karnataka 560001  Phone:080671 88553


July 9, 2015

Kashaya | Spiced Herbal Drink

I was slightly under the weather in the beginning of the week all thanks to Bangalore's unpredictable weather. All I wanted to do was to snuggle under a cozy duvet & drown in cups of Hot Chai or Kashaya,

Kashaya is medicinal concoction made with various herbs & spices & simmered along with milk & water & usually sweetened with Jaggery, It is a very common home remedy for common cold & sore throat in most South Indian homes during the rainy & winter months. If you are prone to catching a cold easily, replace a your morning Coffee with a cup of Kashaya 

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Kashaya Powder is very easily available at most Ayurvedic stores & they are very good but it never hurts to make it at home. And, it hardly takes any time. Plus. you have control over what goes into the powder as per your preference.

Here's a very simple Kashaya Powder that has been made at home since ages.

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How To Make Kashaya Powder:

In a Skillet, Dry roast Cumin seeds, Fennel Seeds, Black Pepper & Cloves one at a time until they are slightly aromatic. It should take less than a minute each. Spread it on a plate & allow it to cool

In a heavy duty mortar & pestle, Crush Dry Ginger & Jeshtamadhu. Now alongwith the roasted ingredients, Grind into a fine powder in a mixer. Transfer into an air tight jar & use as and when needed

You can also add Nutmeg, Cinnamon, Cardamom & a few other. But a lot of spices increases body heat & may not be suitable for daily consumption. 


To Make Kashaya 

  • 1 Teaspoon Kashaya Powder 
  • A small piece of Jaggery
  • 1/2 a cup of Milk
  • 1/2 a cup of water
  • 8-10 mint leaves - optional

How To:

In a Pot, Add water & Milk and bring it to a boil. Add the mint leaves, jaggery & kashaya powder & simmer for about 3-4 minutes.

Turn off the heat. Strain the mint leaves & Serve Warm.

You can replace Mint Leaves with Doddapatre/Ajwain Leaves or you can add both. Its an excellent remedy for cough