Almost Lazy Sunday

Saturday afternoon proudly declared that Sunday was going to be even more sleepy and droopy-woozy-gloopy. It was almost six in the evening and I just couldn’t wait to wrap-up all the drawings and samples and rush home to sleep through the weekend. Two feet away from me, Kunsh slept snoring softly and clutching his stick (constructed painfully out of straws) and I was surprised to find myself envying a little child.

Saturday evening went by softly, with a quick visit to one of our favorite coffee hangouts, Mocha. Fauri and I went back home excited about all the lazying around that we were sure was awaiting us.

Don’t know what went wrong, but we woke up to the doorbell. The maid.

The gardener followed in an hour. The neighbor came up for help another hour later. The watchman. The newspaper guy’s assistant. The cable guy.

So much for sleeping through Sunday.

Finally, I decided that chopping mushrooms would let out some of the irritation. And I was right.

Just the color, texture and simplicity of them got me excited and ambitious enough to cook up a complicated gourmet something…ah, well…

In the end though, I made a simple, super-easy lunch of pan-seared chicken (for me) and aloo ke parathe (for Fauri), before we headed out to catch Monsters vs. Aliens at Fun Cinemas. Very grown-up, I know.

Earlier last week, we got a mound of button mushrooms and had used up most of them in two very high-calorie batches of pasta and a mushroom risotto. And we’re still left with a small box. Well, not anymore.

Ultra-simple Chicken in Mushroom Sauce

What You Need:

– 400gms boneless chicken pieces

– three tablespoons of vegetable oil to fry

– 150gms button mushrooms , sliced or chopped (I prefer, sliced)

– 3 medium-sized scallions, chopped finely or pureed (pureed scallions obviously make the sauce smoother)

– 8-9 cloves of garlic, smashed with a side of your knife

– 1 tablespoon of whole peppercorns

– Half a teaspoon of dry basil

– Half a teaspoon of chili flakes (depends on how hot you like it)

– 1 bay leaf

– Quarter cup of white wine

– Half a cup of fresh cream

– Salt, pepper and sugar, to taste

– Half a cup of chicken stock or water, this is optional, depending on the kind of consistency you want your sauce to have.

– Chopped cilantro leaves to garnish

How-To:

Heat oil and sear the chicken till brown. Do this in batches, depending on the size of your pan/skillet.

– Remove from the pan. In the remaining oil, add the chopped scallions, garlic, bay leaf and peppercorns and saute till soft and translucent. Alternatively, if you’ve pureed the scallions, saute the garlic, bay leaf and peppercorns for about a minute on high heat and then add the puree and cook till the mixture turns slightly golden brown.

– Add the mushroom. Lower the heat, cover and cook till the mushrooms become spongy.

– Add the white wine and basil.

– Wait till the alcohol evaporates. Then add the cream and ultimately season with salt, sugar and pepper to taste.

– Cover and cook till the mixture comes to a boil.

– Add this point, is the sauce seems too thick, add half a cup of chicken stock or just plain water,or more till you get the consistency you like. Cook for another 5-10 minutes.

– Add in the seared chicken pieces and toss lightly.

– Take it off the heat. Garnish with cilantro leaves and serve with steamed rice.

Foram’s parathas were a little more spicy than I would have liked them to be….but yummy all the same!

The Potato filling:

Peel and boil a couple of big potatoes. Mash them when cool. Heat a little oil in a skillet. Fry chopped red onions with ginger-garlic paste. Add in the potatoes and season.

Meanwhile mix water and flour together to form a soft and springy dough. Divide in equal-sized balls. Roll out in circles. Place a handful of potato filling in the middle. Wrap the edges of the rolled out dough on top of the filling. And carefully roll out the stuffed ball again.

Heat a little oil in a flat pan (tava) and place one of the stuffed parathas on it. Turn about a minute later till both sides are golden brown and the flour is cooked thtough. Serve hot with mint chutney or chilled cucumber raita.

My kitchen at 7:00 A.M.

…is an unusually quiet place to be.

Soft sunlight through the shady panes, breezy drafts from the adjoining terrace garden, the odd vegetable lying around, empty Martini bottles stacked in a corner from the party last night and the subtle sizzle of portobello mushrooms cooking in cream and mozzarella.

Bucatini pasta with Portobello Mushrooms, Aubergine and Martini
No, I haven’t gone completely crazy yet. But I admit I’m on a quest to use up all the alcohol that we have at home, mostly left over from parties. Generally speaking, I love my pasta best with wine.

This recipe uses Martini (Rossi).

What you need:

Bucatini pasta (I was cooking for two, so I used a big handful, about 100-120gms)

– 100 ml Martini & Rossi (you could substitute with Vermouth….or better yet, WHITE WINE)

– Half a cup of portobello mushrooms, sliced finely

– Half a cup of chopped aubergine (egg plants, brinjal, baingan, etc..)

– 2 tablespoons of good quality unsalted butter

– 2 spring onions, chopped (a better substitute would be red onions)

– 8 cloves of garlic, smashed (try using a side of your kitchen knife)

– 1 teaspoon of whole black peppercorns

– 200 ml of fresh cream

– Half a teaspoon of dried oregano

– Half a teaspoon of dried basil

– 150-180 gms of mozarella (try not using the “rubbery” type), chopped into “melt-able” cubes

– Half a teaspoon of chilli flakes (depends on how hot you like it…)

– 1 teaspoon of sugar

– Salt to taste

– 1 tablespoon of extra virgin olive oil

– Freshly chopped parsley

Directions:

Boil three cups of water and a measely teaspoon of salt in a deep bottomed pan. Add the pasta when the water boils. Cook for 11-15 minutes.

– Before straining the pasta, keep aside a cup of the starchy water it boils in, to be used in the sauce later.

– Strain the pasta and run cold water through it.

Melt the butter in a pan, add the onions, garlic and peppercorn and saute till the onions turn translucent.

– Add the mushrooms and aubergine. Cover and cook on low heat till the veggies soften.

– Pour in the alcohol and add sugar. Stir well. Cover and cook for another minute before adding the rest of the ingredients (except salt, olive oil and parsley) slowly.

– Cook on low heat till the chesse has melted completely and the cream starts to bubble up slightly.

– Do a taste check and add salt accordingly.

– Pour in the water, saved from the cooking pasta. and stir well.

– Cook for another five minutes.

– Combine the pasta and sauce well. Sprinkle olive oil and chopped parsely. Mix well.

– Eat.