Pasta is something you can always rely on to be ready within minutes and still taste spectacular. This one-pan meal, from BBC GoodFood, is what I made on a post call day when I had to cook for myself with only basic things available in my kitchen drawers and no time/energy for grocery shopping. You can throw in any long stranded pasta other than spaghetti; linguine and fettuccine will hold the chunky sauce well. Red chilli flakes add a slight piquant note to this simple pasta dish though you can spice up things with some cayenne pepper and a dash of sriracha sauce.

SPAGHETTI WITH TUNA SAUCE

Ingredients:

4 tablespoons extra-virgin olive oil

3 tablespoons fresh flat leaf parsley

2 garlic cloves, finely chopped

1 red chilli, deseeded and finely chopped

1 cm fresh ginger, peeled, finely chopped

450g creamed tomatoes or passata

2 x 200g cans tuna in olive oil, drained

375g spaghetti or linguine pasta

Method:

  • Heat oil in a medium pan and toss in 2 tablespoons of chopped parsley, garlic, chilli and ginger.

  • Fry for a few minutes until slightly soft. Tip in the tomatoes and cook for another few minutes.

  • Fold in flaked tuna and season the sauce generously. Leave the sauce to simmer for 10 minutes.

  • Meanwhile, cook the spaghetti or linguine for 8 to 10 minutes. Drain, then return it to the pan.

  • Pour the tuna sauce into the pasta and toss well. Sprinkle over the remaining chopped parsley.

  • Divide between 4 serving bowls and serve immediately with extra tuna sauce on top. Serves 4.

Spaghetti with Tuna Sauce

Milk (Doodh) Peda is a traditional Indian sweet made by cooking milk and ghee together until it forms a soft dough. Flavorings like saffron and cardamom powder are then added before the warm dough is rolled into balls and flattened or given attractive shapes using decorative molds before being topped with chopped nuts or dried fruit. This recipe, from  Honest Cooking, will easily give you a small batch of milk pedas with a nice chewy, almost fudge-like texture, using full cream milk powder and condensed milk. Decorated with a single pistachio, they are commonly offered as prasad to Lord Krishna on the special occasion of Janmashtami.

MILK {DOODH} PEDA

Ingredients:

1 can condensed milk

1 3/4 cup milk powder

1 tablespoon pure ghee

1 tablespoon liquid milk

Pinch of cardamom

Pinch of saffron strands

1/4 cup pistachios

Method:

  • Chop the pistachios into halves and set them aside. Warm one tablespoon milk in the microwave.
  • Add the saffron and cardamom powder to milk and give a quick stir and let it sit to infuse flavors.

  • In a heavy based cooking pan add the condensed milk and milk powder. Mix and whisk till smooth.
  • Add the milk with saffron and cardamom and mix well until there are no lumps. Switch on the heat.

  • Cook this mixture on medium low heat, stirring intermittently until the mixture starts leaving sides.
  • Now add ghee and keep mixing till it turns into a doughy ball. The mixture will thicken as it cooks.

  • Allow to cool for 5-10 minutes or until you can easily handle it. Roughly divide into 20-25 portions.
  • Apply some ghee to your hands and roll into a smooth ball. Press between palms to flatten it a bit.

  • Add a halved pistachio to the center. Allow them to cool completely, they will solidify as they cool.
  • Store in airtight container. Makes 20-25 pedas. Stays good for up to one week in the refrigerator.

Milk Pedas with Pistachios

Made with almond milk and dark Lindt chocolate, spiced with cinnamon, nutmeg and cardamom, this hot chocolate from Sweet and Savory by Shinee is a indulgent warm drink you will be making again and again this winter as you pull on your favorite pair of patterned socks and reach for that faded patchwork quilt to keep you cozy all night.

SPICED ALMOND HOT CHOCOLATE

Ingredients:

1 cup unsweetened almond milk

1/8 teaspoon ground cinnamon

1/8 teaspoons ground cardamom

Pinch of freshly grated nutmeg

85g semi-sweet chocolate

Pinch of kitchen/ kosher salt

1/4 cup heavy whipping cream

1 tablespoon caster sugar

Method:

  • In a medium pot, simmer milk with spices over medium high heat for about 5 minutes.

  • Stir in the chocolate until it is melted. Remove from heat and add a small pinch of salt.

  • While the milk is simmering, whip the heavy cream with sugar using an electric mixer.

  • Whip cream until hard peaks form and set it aside in the refrigerator until serving time.

  • Pour the hot chocolate into a large mug. Top with dollops of prepared whipped cream.

  • Decorate with slivered almonds or chocolate curls or cinnamon and serve immediately.

Spiced Almond Hot Chocolate

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PrerrnaMirchi
Mauritius

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