PASTA ALLE MELANZANE -WITH AUBERGINES

This is a very easy recipe for pasta with aubergines and it started like this...

I opened my fridge and I found deep sadness. Standing there, leaning my arm on the fridge door I asked myself: "what I can cook with cheese and aubergines?". The inspiration came in no time. When you dont have any ingredient in the fridge and if you have some italian background, you surely want to cook pasta. I walked to the kitchen slowly, as an idea was forming in my mind. Tomatoes sauce, dry red chillies, onions, garlic and obviously pasta. Pasta alle melanzane!

Time: 30-40 minutes
Ingredients:

• Pasta corta (short pasta like penne, farfalle, fusilli etc.)
• Aubergines
• Onions
• Garlic
• Red Chilly (not necessarily)
• Olive Oil (Extra-Virgin always...)
• Butter (optional)
• Salt
• Pepper

Preparation:

• Cut the aubergines into small squares and boil them in salted water till they become soft and brownish in color. I decided to boil them because I wanted to cook them fast. You can always cover them with some salt for about 30 minutes, let them loose their water, rinse and dry them. Very long for my standards.

• In a large vessel boil the water to cook the pasta. Cut onions, garlic, chillies and fry them in a pan with olive oil. When the onions turn "blond" add the aubergines. Add some salt and pepper and cook it in medium flame for about 10 minutes.

• Add the tomatoes sauce and a cup of water. Cover partially with a lid and cook it gently for 20 minutes. Stir often. When the water is almost evaporated remove the lid and let it cook for 5 minutes more. Add salt and pepper to taste. 

• If the water for the pasta boils, ADD 1tbls OF SALT. This is a must. IT'S UNTHINKABLE TO BOIL PASTA IN UNSALTED WATER. Add the pasta and stir it.

• Drain the cooked pasta and add some butter. Again, I most of the time think butter as optional and I dont use it in my daily cooking. But this time I had to make a very yummy pasta (some husband-wife issues about forgiveness and a good meal is an efficient weapon for a wife). Adding some butter to the pasta makes a big-tasty-difference, especially if you are cooking with tomatoes.

• Add the pasta into the aubergines sauce, low the flame to a minimum, stir it, stir it and stir it again very gently. Switch the flame of, add the cheese and stir it again. 

Crush pepper, some more cheese and serve it.
If you have any question or suggestion you know how to find me.

All the material belongs to ©inindiaperamore.blogspot.com

GOAN PRAWN CURRY WITH COCONUT AND PRAWN RAVA FRY

Today must be my lucky day. Why? Because I went to the fish market and I've got 20 pieces of this fresh, big juicy tiger prawn for 200 Rs only (about 3€)! That's why I love Goa, beautiful, green and cheap!

I decided to pay a tribute to this amazing state in India and cook a Goan dish: Prawn Curry with Coconut and Prawn Rava Fry. I did it under the straight directions of my landlady, a pure Goan blood!

Every time I eat Goan food I always think it such an elaborate and complicate dish. 

Believe me. It is not!

The list of ingredients can surly scare you, but for an Indian these are the basic ingredients to cook any curry. I learn it. I learn how to do the magic of spices, I learn to not exaggerate with turmeric and to not be afraid of chilly powder. To learn how to cook Indian Food has been a significant goal and see my husband serve himself for the third time it's priceless! I never try to cook for guests. I should be more confident and do it! Maybe one day, with my friend Prachi and her Deliciously Directionless!

Time: 40-45 minutes
Ingredients:

• Prawns
• Rice
• 1 Onion
• 1 Tomato
• 2 Green Chillies
• Ginger Garlic Paste
• Fish Tamarind
• Turmeric
• Garam Masala
• Chilly Powder
• Coriander Powder
• Cumin Seeds
• 200ml Coconut Milk or Half Coconut Shell Grated
• Rava (semolina)
• Salt

Preparation:

• First you have to clean the prawns: you have to eliminate the legs, the antennule and the dorsal rostreal spine. Eliminate the intestines like usual. Do not take of the head.

• Prawn Rava Fry Marination: marinate prawn with salt, a pinch of turmeric and 1/2 tsp of garam masala. Soak the fish tamarind in an half cup of water, squeeze it and add the water. I use Goan fish tamarind, wich becomes dark brown in color and like a dense paste. Put aside the marinated prawn and prepare the curry.

Goan Fish tamarind

• Goan Prawn Curry with Coconut: cut finely the onion and the tomato. Add oil in a vessel and fry the onion. When it ready add the tomato and keep frying on high flame. 

• Now, you have two options:

1. If you have fresh grated coconut put it in a mixer, add a pinch of turmeric, a pinch of cumin seeds, 2tsp of coriander powder, 2tsp of chilly powder, 1tsp of ginger garlic paste add water and grind them. Add it into the vessel and bring it to boil.
2. If you have coconut milk packed (like me), pure it into the vessel add one cup of water and bring it to boil. Then, add the spices: a pinch of turmeric, a pinch of cumin seeds, 2tsp of coriander powder, 2tsp of chilly powder, 1tsp of ginger garlic paste.

• When it's boiling, add the prawn, 1tsp of salt, the water of the soaked fish tamarin and 2 green chillies.

• Let it cook for 10-15 minutes. When ready, put it in a serving plate and cover it to keep it warm.

• Prawn Rava Fry: lay the prawn into the rava and cover them with it. Fry them in oil.

           

I serve it with rice and mago pickle.

If you have any question or suggestion you know how to find me.

all the material belongs to ©inindiaperamore.blogspot.com

BEST BEEF BURGERS IN GOA? VISIT SALT N PEPPER

If you are looking for real, tasty and authentic beef burgers, the only place you want to visit is Salt n Pepper in Vagator, North Goa.

First, forget about all awful experiences you had in the past, forget about uneatable burgers you have tried on the beach and be ready for the perfect meal.

But lets start with few words that describe the Best Goan Burger heros... 

The restaurant started on 1992 with Santano and his daughters, Jenny and Pepper. Since then, the decor remained simple but they understood the relationship between the client very well and maintained the quality of food: purely Home Made.

When I asked Pepper (the sweetest Goan Lady ever) to tell me something more about the restaurant, she casually said:

 - Oh, you are not the first who wants to interview me -.

It didn't surprise me...

I asked her what is the secret for such successful burger and she answer:
- The client's feedback it's very important for us and it helps us to improve our service and please your taste. See, just today we had a feedback and tonight we changed the recipe of burgers using fried onions instead of raw onions! -.

The best beef burger's recipe is obviously a secret but your mouth will certainly tell you that all ingredients are fresh, including french fries... surprisingly they do not taste rancid oil! 

The bread between the meat is poyee, one of the traditional Goan breads. The first time I saw it, I was disappointed but after the first bite, I understood that it was a great choice. The classic burger bread you get in India, always crumbles between your hands and you just leave it apart. The poyee remains well intact, letting the meat and sauces release their juices without dirtying you hands. A perfection difficult to achieve...

Go for a peppered steak or chicken escalope as well, you will not be disappointed. Last but not least: strawberry cheese cake. Oh my god, my mouth is watering again!

During off season the restaurant is almost empty and prices are more attractive than the burgers, if you allow me to say it. 80 rupees for cheese burger...

Other than the delicious food, the homely feeling and the speed at which your meal reach the table, the location is amazing too. The garden in the private property, host the Santano's house (a splendid portuguese style mansion), the Restaurant and a Guest House equipped with all comforts you need.

The Burger's Odyssey is finally over and I can truly say that Salt n Pepper is my favorite burger place in Goa!

all materials belongs to @inindiaperamore.blogspot.in

PASTA CON GAMBERI: EASY AND TASTY

The greatest gift of living in Goa is definitely the fish bazaar with the freshest sea food ever.

It's long that I have put aside meat and dedicate myself to fish and seafood, cooking curries, pasta, antipasti crudi and soups.

Today I'm going to show you how easy it is to cook a healthy and light yummy pasta ai gamberi with few ingredients only. 

What makes this recipe special is that you can distinguish all the flavors one by one: the sweet cherry tomatoes, the flashy prawns, the fresh parsley, a pinch of spiciness all enhanced by the white wine.  

Time: 20-30 minutes
Ingredients:

• Farfalle pasta
• Prawns
• Cherry tomatoes
• Garlic
• Parsley
• White wine (2dl)
• Olive Oil
• Salt&Pepper
• Red Chilly (optional)

Preparation:

• Clean the prawns and put aside heads and tails, you will use them to make the fumetto (seafood stock). If the original fumetto needs many ingredients, the simple one is much easier and will anyway enhance the taste of your sauce. 

• Take a large vessel full of water and bring heads and tails some salt to boil. Let the water reduce a lot, since you are going to use a couple of spoons only.

• Cut the cherry tomatoes into two, peel a few garlic cloves and chop the parsley finely.

• In another large vessel cook the pasta. When the water is boiling don't forget to add the usual tblsp of salt and then add the pasta.

• Take a large frying pan and add some olive oil, garlic and some red chillies. When the ingredients aromatize the oil, add the cherry tomatoes and fry them for a couple of minutes. 

• Add the clean prawns and the wine. Let it evaporate. Decrease the flame and add 2-3 spoons of fumetto.

• The last thing you want is the sauce being dry, so add as much as liquid you need. 

• Add the chopped parsley.

• Once the pasta is cooked, add it into the prawns sauce. Adjust with salt and pepper and let it marinate for 1 minute. 

• Grate some pepper and serve it hot along with a glass of white wine. 

If you any question or suggestion, you know how to find me.

 all the material belongs to ©inindiaperamore.blogspot.com

DIY- NATURAL HOME REMEDY FOR FEVER, FOOD POISONING AND FLU

Ok. I admit. A garlic infusion it's not one of the best combination ever. Despite what, I'm totally addicted to it and it doesn't taste that bad! 

The Garlic/Ginger/Lemon/Honey Infusion is the only one medicine I've taken for the past 3 years. 

I must say that I never been really sick except the usual food poisoning (with fever) and the common cold. 

I must say too that when I used to go to the doctor complaining because terrible stomach pain, high fever, vomiting, loose motion or constipation ('Welcome To India' Disease) and get out of the clinic with an endless list of medicines (which includes 5 days of antibiotic), nowadays I boil few ingredients and I obtain the same effect.

As I said, I mainly use it to cure fever, bad stomach and nausea but it's great to fight flu symptoms too.

Lets go to the core of this natural remedy and understand the benefit of each ingredient. I decided to mention the healing properties related to digestion system and respiratory system only, although their range of healing is much larger!

Garlic: It's the natural antibiotic and antibacterial agent best well know in history.

Ginger: It is perhaps the best natural remedy for digestion. It seems that, by stimulating the pancreas, it increases the production of enzymes which favor digestion. Equally, its antibacterial power is effective against preventing numerous intestinal problem that take place as a result of the alternation of the intestinal flora. Ingesting ginger is an ideal anti-vomiting remedy. It has capacity to eliminate harmful bacteria responsable for most of the diarrhea. Ginger is also very useful to dismiss the typical symptoms of flu like cold, sure throat and sinusitis. 

Lemon: It has strong antibacterial and antiviral powers. Rich of vitamin C, calcium, magnesium, bioflavonoids, pectin, limonene and citric acid promote immunity and fight infections. 

Honey: It's an immunity system builder. Its antibacterial, antimicrobial and antioxidant properties improve the digestive system and it's commonly used to cure cough and sure throat. 

Ingredients:

• 3-4 cloves of garlic
• Ginger root
• Lemon
• Honey
• Water

Preparation:

• Bring to boil one cup of water. Cut finely the garlic and add it to an empty cup. Peel 1 square inch of ginger and grate it, add it to the cup with garlic. When the water is boiling, pour it in the cup. Cover it and let it rest for 15 minutes. Filter it.

• You never want to add lemon or honey to boiling or very hot ingredients. After 15 minutes the infusion will cool down and it's the right time to add 1tsp of honey and 1tbsp of lemon. 

• Drink the infusion 3 times a day, 2 hours before/after meals.

If you have high fever, putting 2 cloves of garlic between your toes overnight might help. I'm not crazy,  with me it works beside my hubby mock me for weeks!

all the material belongs to ©inindiaperamore.blogspot.com