Posts filed under ‘mushroom’

Refried Beans and Mushroom Tostada

These Re-fried beans and Mushroom Tostadas are a perfect representation of the vibrant Mexican food -a riot of flavours, textures and colours.

Continue Reading July 13, 2016 at 4:50 pm 1 comment

Bake your own Bolillos to make Mexican Tortas!

Tortas make a great meal/snack for a small get-together with family or friends or a kiddie party. Make the different components and let everyone assemble their own sandwiches. This ,a pitcher full of Margarita or Mojito or Sangria (or any other drink) is my version of a homemade Happy Meal!

Continue Reading July 9, 2016 at 3:03 pm 4 comments

Farfalle with Lima Beans

I felt lost after posting recipes for all the blog events J What next? was the question.

To utilise a can of Lima beans, (I bought when I was searching for Fava Beans) last night I fixed us a quick pasta dinner- Farfalle with Lima Beans. BTW, Lima Beans are also called Pavta in Marathi (which I very well know). This I learned after some research on them; though what we get locally looks a bit different than the canned ones.

The buttery nutty flavour of the Lima beans complimented the soft beautiful Farfalle bows in a tangy tomato-mushroom sauce. This bean-bow combination will be often repeated in my house!  

I stumbled upon this blog just as I was to post the Farfalle with Lima beans recipe.

Regulars to my blog will already know I have become a slave to food blog events; how could I not send this recipe for the Presto Pasta Nights.Ruth this simple, quick Farfalle with Lima Beans is for your Pasta Night.

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Farfalle with Lima Beans recipe

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1 packet Farfalle (~ 3 cups uncooked farfalle)

1 Can Lima beans

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3 tbsp Tomato-Mushroom Spaghetti sauce (storebought)

3 tbsp Tomato Ketchup

1 large onion chopped

3-4 garlic cloves peeled and crushed

2 tsp chili flakes/chili powder/pepper powder- whatever you like

1 tsp Mixed herbs

3-4 tsp Oil/butter

Salt as per taste

Grated Cheese (any cheese) as much as you like 

Cook the Farfalle as per instructions till ‘Al dente’ or see ‘How to Cook Pasta’ here.

Heat Oil/butter in a pan.

Add the garlic and sauté for few seconds.

Add the onion and sauté till they turn translucent.

Drain the liquid from the canned beans and add them to the onions.

Mix in the cooked Farfalle.

Stir in the sauces and mix nicely, so that the sauce coats the Beans-Farfalle.

Add little water if required to make a thick sauce.

Season with chili flakes, salt and mixed herbs.

Add cheese and cook for 1-2 minutes more.

Serve hot with Garlic bread or any other bread or as it is. 

August 30, 2007 at 5:12 pm 9 comments

From China Town

    A couple of years back I visited Sydney, Australia. Just after 2-3 days of having sandwiches and fruits for lunch/dinner I craved for Indian food. We discovered a place called China Town during one of our expeditions for food! I was all excited to have Chinese food -something to remind me of food at home! The menu boasted of a range of Chinese dishes. We ordered for some Rice and some Noodles. To my utter disappointment the rice and noodles were nothing like the ones we have at home…here in India.The Chinese food served in India is more of a Indo-Chinese fusion.Basic Chinese recipes altered to suit the Indian palette,with lots of garlic and chillies and sauces!I am not complaining, I prefer it that way.I am a great fan of this Indo-Chinese food.Here’s my favourite Veg Fried Rice and Veg Hot and Sour …Indi style..my style

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For the Veg Fried Rice you need:

1 cup rice, cooked

2 cups finely chopped vegetables (Carrots, French Beans, Green Capsicums, fresh button Mushrooms, fresh green spring onions)

3-4 garlic cloves finely chopped

½ tsp ginger grated

2 tsp green chilly sauce

2 tsp Soya Sauce

¼  tsp white/black pepper powder

A pinch of Ajinomoto (Mono Sodium Glutamate) -optional

2 tsp oil for cooking

Salt as per required  Heat oil in a wok. Add the garlic and sauté for 1 min.Add the ginger and then add the spring onion whites. Sauté for a few minutes on high flame. Then add the carrots and French beans and cook for a few minutes till the carrots and beans become a little soft.Add the green capsicum, Mushrooms and spring onion greens.Cook for a few minutes.Now add some Chinese green chilly sauce, soy sauce, ajinomoto and some salt .Adjust the salt depending on the soy sauce and ajinomoto added. Add the cooked rice mix and cook for few minutes more on high flame.Serve hot.

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For Veg Hot and sour you need:

1 small cabbage diced. 2 Carrots sliced (in thin rounds)

1 medium sized green Capsicum cut into thin strips

2-3 sprigs green onions (bulbs as well as greens)

½ tsp ginger grated

2 tsp green chilly sauce

2 tsp Soya Sauce

1 tbsp hot and sweet tomato sauce (or just add some red chilli powder to tomato ketchup)

2 tsp cornflour

½ cup water

¼ tsp white/black pepper powder

¼ tsp sugar

Salt as per taste.

2 tsp oil

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Heat oil in a wok. Add the ginger and chopped onions (white part).Sauté for few minutes.Add the carrots and then add the cabbage.Cook for a few minutes then add the capsicum.When the veggies are just cooked add the sauces, salt and sugar.Add some water to the veggies.In a small bowl mix the cornflour with little water.Add it to the veggies and mix nicely.Cook till the gravy becomes little thick and saucy.Sprinkle pepper powder. Serve hot with Veg Fried Rice.

September 21, 2006 at 10:09 pm 3 comments


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