GARLIC SHRIMP SPAGHETTI AGLIO OLIO E PEPERONICO

Spaghetti Aglio E Olio is a traditional Italian pasta dish from Naples. It was actually the poor farmers’ dish, who had to dish up something to eat with whatever simple ingredients they had. In India, we now find it being served in almost all restaurants and sometimes with the addition of few sauteed veggies!

This dish is made by lightly sauteeing sliced, pressed or minced garlic in olive oil (preferably the Extra Virgin one), sometimes with the addition of hot red chilles or red chilli flakes (in which case it’s name is Spaghetti Aglio Olio E Peperoncino) and tossing with sphagetti! It is very important to avoid the garlic from burning to maintain it’s sweetness and avoid the bitter burnt taste.

Finely chopped parsley can be added alongwith some grated parmesan or pecorino cheese, although according to some traditional recipes cheese simply should not be added as it is said to compete with the garlic! I haven’t added any here too, but have used a few holy basil leaves, just for garnishing purposes!

Garlic Shrimp Spaghetti Aglio Olio E Peperonico is a slight twist given to the traditional Spaghetti Aglio Olio E Peperonico, by adding some shrimp/prawns sauteed in some butter and minced garlic. It’s a treat for the fish lovers, like my son who loves shrimp a lot!

For some more such delicious dishes, do take a look at the following recipes too…

  1. Pasta In White Sauce
  2. Burnt Garlic Hakka Noodles With Vegetables
  3. Paneer Steak With Burnt Garlic Herbed Rice

Here’s the recipe for the delicious Garlic Shrimp Spaghetti Aglio Olio E Peperonico…

Prep Time : 15 min

Cooking Time : 10 min

Serves : 4-5

Cup Used : 200 ml

INGREDIENTS :

METHOD :

  1. To make Aglio E Olio Peperonico With Butter Garlic Prawns, first clean and devein the prawns and rinse them throughly. Drain, apply the lemon juice and a little salt and set aside.
  2. In the meantime, cook the Spaghetti Aglio Olio E Peperonico as per the instructions provided in the earlier post (link provided in the ingredients above)
  3. Next, heat a pan and add the olive oil and the butter to it.
  4. Add in the minced garlic and saute for a few seconds.
  5. Add the prawns and toss well.
  6. Check seasoning and add salt if required.
  7. Flip the prawns and cook till they are tender. This requires just a few minutes as prawns get cooked very fast.
  8. Add the aglio e olio peperonico to the pan and toss well.
  9. Serve this delicious Garlic Shrimp Spaghetti Aglio Olio E Peperonico with a Garlic Bread by the side!

NOTE :

It’s upto one’s choice to garnish the Garlic Shrimp Spaghetti Aglio Olio E Peperonico With some chopped parsley and a little grated Parmesan cheese!

SPAGHETTI AGLIO OLIO E PEPERONICO

Spaghetti Aglio E Olio is a traditional Italian pasta dish from Naples. It was actually the poor farmers’ dish, who had to dish up something to eat with whatever simple ingredients they had. In India, we now find it being served in almost all restaurants and sometimes with the addition of few sauteed veggies!

This dish is made by lightly sauteeing sliced, pressed or minced garlic in olive oil (preferably the Extra Virgin one), sometimes with the addition of hot red chilles or red chilli flakes (in which case it’s name is Spaghetti Aglio Olio E Peperoncino) and tossing with sphagetti! It is very important to avoid the garlic from burning to maintain it’s sweetness and avoid the bitter burnt taste.

Finely chopped parsley can be added alongwith some grated parmesan or pecorino cheese, although according to some traditional recipes cheese simply should not be added as it is said to compete with the garlic! I haven’t added any here too, but have used a few holy basil leaves, just for garnishing purposes!

For some more such delicious dishes, do take a look at the following recipes too…

  1. Pasta In White Sauce
  2. Burnt Garlic Hakka Noodles With Vegetables
  3. Paneer Steak With Burnt Garlic Herbed Rice

Here’s the recipe for the delicious, Spaghetti Aglio Olio E Peperonico…..

Prep Time : 15 min

Cooking Time : 6-7 min

Serves : 4-5

Cup Used : 200 ml

INGREDIENTS :

  • 500 gm Uncooked Spaghetti
  • 2 tsp Italian Seasoning/Oregano …. Optional
  • 1/2 tsp Red Chilli Flakes
  • 1 tbs Oil
  • Salt To Taste

For The Tempering :

  • 1/3 cup Olive Oil
  • 3 tbs Finely Minced Garlic

METHOD :

  1. To make Spaghetti Aglio Olio E Peperonico, boil a large pot of water and add approx 5 tsp salt and 1 tbs oil to it.
  2. When the water comes to a rolling boil, add in the spaghetti.
  3. For that, hold the bundle of spaghetti right over the water and just drop them in.
  4. The boiling will reduce at this point. Keep pushing in the spaghetti and stir with a spoon.
  5. When the water again starts boiling, lower the flame to medium high and cook till the spaghetti is al dente, i.e. it should be firm to the bite and not soft.
  6. Switch off the flame and drain out all the water, reserving some (1 cup approx) for further use.
  7. Once completely drained, immediately rub in some olive oil into the spaghetti so that it does not stick to each other.
  8. Next, heat a pan and add the olive oil to it. Add the chopped garlic and saute just for a few seconds without letting the garlic burn.
  9. Add in the Italian seasoning, chilli flakes and salt to taste. Add some of the reserved pasta water and mix well.
  10. Take care not to make it soupy and use only the required quantity to cover the spaghetti making it creamy and prevent it from drying.
  11. And again, adding the cooking water helps to bring together all the flavours and blend well with the sphagetti.
  12. Immediately add the cooked spaghetti and toss. If you find it drying, you can again add in some of the reserved pasta water.
  13. Once done, dish it onto a serving plate and garnish with a little red chilli flakes.
  14. Serve the delicious Spaghetti Aglio Olio E Peperonico alongwith a slice of toasted garlic bread by the side!

NOTE :

If desired, add in some basil leaves, sauteed cherry tomatoes, mushrooms or even bell peppers and garnish with a little parmesan cheese, though this is just a twist which we can add to the traditional method!

The Italian Seasoning added in the above dish is totally optional and not as per the traditional recipe, but has been added to suit my family’s taste buds.

SUNGTAA SUKKEY (PRAWNS DRY PREPARATION IN NKGSB STYLE OF KARWAR)

Sungtaa Sukkey is a traditional dish from the NKGSB cuisine of Karwar. This is a a dish which was relished by my mom and her family with some steamed rice and fish curry in Karwar!

Fish, seasonal vegetables and fruits are cooked in this community, using mainly coconuts and jaggery, dry red chillies and corriander seeds. Coconuts and rice (called sheeth in the Konkani language) are an inevitable part of the staple diet here as Karwar is situated in very close proximity to the sea.

Sungtaa is what prawns are called in the Konkani language and Sukkey is a dry preparation of the same. This is a simple recipe, where I have added potatoes as my family loves it that way, else they can simply be omitted! The main flavour is imparted to this dish by the Karwari Saraswat Sambaar Masala which is used in some other dishes too like…

  1. Tisryaa Vade
  2. Paapdi Chi Bhaaji

For some more fish dishes, do take a look at the following recipes too…

  1. Kaandyavarchi Kolambi
  2. Khekdyaache Kaalvan
  3. Mori Aambat
  4. Gholichi Hirvi Aamti
  5. Baangdya Huggae
  6. Tisryaache Kaalvan

Here’s the recipe for the traditional Sungtaa Sukkey ….

Prep Time : 25 min

Cooking Time : 35 min

Serves : 5

Cup Used : 200 ml

INGREDIENTS :

  • 100 Small/Medium sized Prawns…. Cleaned and deviened (Sungtaa/Kolambi…. Approx 1 3/4 cup after peeling)
  • 2 Small Potatoes…. Optional…. Peeled and cut into small cubes
  • 2 cups Finely Chopped Onions (4 Slightly Medium Onions)
  • 8 Small Garlic Cloves… Finely Chopped
  • 2 Less Spicy Green Chillies… Chopped ….. To be adjusted as per preference
  • 1″ Ginger…. Finely Chopped
  • 1 tsp Turmeric Powder
  • 2 tbs Karwari Saraswat Saambar Masala…. To be adjusted as per preference
  • 8 Sola (Dry vatamb pieces used and available in Karwar…. Refer NOTES below)
  • Salt To Taste
  • 1/2 cup Fresh Grated Coconut
  • 4 tbs Oil

METHOD :

  1. To make Sungtaa Sukkey, clean and devein the prawns and wash thoroughly under clean water. Drain and set aside.
  2. Next, heat a pan and add oil to it. When it heats up, add the chopped onions and saute for a while.
  3. Add the chopped garlic, ginger and the green chillies and mix well.
  4. Saute till the onions turn translucent and slightly pink.
  5. Add the turmeric powder and give it a good mix. Cook further for a minute or two.
  6. At this stage, add the Saraswat Saambar Masala and the potatoes and stir. Add a little water and bring to a boil.
  7. Reduce flame to medium and cook covered for about 8-10 minutes, stirring occasionally.
  8. When the potatoes are half cooked, add the prawns and mix.
  9. If all the previously added water has evaporated and the mixture is dry, then add a little water as required for cooking further and mix well.
  10. Add the solaa and bring the mixture to a boil.
  11. Next, reduce the flame to low and cover with a lid. Cook further for some more time, stirring occasionally.
  12. When the prawns and potatoes are well cooked, add some fresh grated coconut and cook further for 4-5 min or till the mixture becomes dry.
  13. When done, switch off the flame and keep aside.
  14. Serve this absolutely delicious Sungtaa Sukkey with some hot steamed rice, fish curry like Paapleta Aambat or Sungta Aambat and if desired, sol kadhi by the side!

NOTE :

The Sukkey is made using small sized Tisrya/Shimplya/Clams or even Motiyali! As in the present lockdown scenario, I could get my hands just on Prawns, presented the dish with the same! In case you use tisrya, keep one shell intact as much as possible!

Potatoes used in this dish are totally optional. If using just prawns, then add them immediately after adding the Saraswat Saambar Masala and add just a little water required to cook them, as ultimately we want a dry dish and prawns generally cook very quickly!

SOLA mentioned above should not be confused with Kokum (aamsul). They are actually dried pieces of the fruit VATAMB known specifically to the people in and around Karwar and available specifically in that area.

It is used as a souring agent in the curries, just like tamaraind or aamsul (Kokum). But it’s sourness is less compared to the aamsul.

In the above recipe the solaa can be replaced by 2-3 tsp of Tamarind extract or as desired!

Solaa/Dried Pieces of Vatamb!….

Some pictures depicting the cooking process….

AAMRAS POORI, BATATYACHI BHAAJI AND SHRIKHAND (TRADITIONAL MAHARASHTRIAN DISH)

Aamras Poori in the Summers, when it’s mango season or Shrikhand Poori during the rest of the year, along with some Batatyachi Bhaaji are both absolutely delicious combinations from the Maharashtrian cuisine. No other accompaniment is required at such times as the flavour of the Poori with the Aamras or Shrikhand will get totally spoit. It is only this simple Batatyachi Bhaaji which goes very well with either of the combinations! But still if one desires to have something else to cut a bit of the sweetness, then a traditional mango pickle like Kairiche Lonche will work best!

Aamras is generally prepared from Payari mangoes or with the addition of some Hapus (Alphonso Mango) too! Some powdered cardamom is added to the aamras to give it a much better taste.

Shrikhand is made using hung curd and the required quantity of powdered sugar along with saffron, cardamom powder and a little nutmeg powder. Apart from imparting flavour, cardamom and nutmeg aid in digestion and work to reduce acidity and loose motions!

Batatyachi Bhaaji generally called as Poori Bhaaji, is a simple traditional Maharashtrian Vegetable preparation using Potatoes (Batata) and is available in restaurants and food stalls in many places across Maharashtra! This is exactly the same vegetable used in the preparation of Vada Paav, but with the addition of garlic in the tempering ingredients.

To access the recipes for all these three dishes, do click on the following links :

  1. Poori Bhaaji (Batatyachi Bhaaji With Pooris)
  2. Aamras (Sweetened Mango Puree)
  3. Shrikhand (Traditional Indian Sweet)

Following are some pictures of…

Pooris…

Aamras & Batatyachi Bhaaji….

Shrikhand….

KHAAKRAA PIZZA (CRISPY WHOLE WHEAT FLATBREAD PIZZA)

#lockdown2020

Crispy Khaakraa Pizza made today was an instant idea with whatever was lying at home! These khaakraas were bought almost 3 weeks back when not much was available in the market, thinking that it would serve as a quick breakfast. But these were really so tasteless, that they were just lying untouched!

A few other ideas occurred to me, but this one was the quickest and best (as we love such pizzas) with exactly the exact quantity required veggies lying in the refrigerator, leftover from previous cooking! There are such unlimited options to create best out of waste even with food! Just put on your thinking cap and get going!!

For some more such dishes, do take a look at the following recipes too….

  1. Pesarattu Pizza And Wraps
  2. Healthy Pizza Pockets
  3. Mini Corn Pizza
  4. Fusion Chickoo Tacos
  5. Corn Oats Semolina Pancakes

INGREDIENTS :

  • 7 Small Plain Khaakraas (Or Onion/Garlic Flavoured Ones)
  • 2-3 tbs Chopped Onions
  • 3-4 tbs Chopped Green Bell Pepper (Or Mixed Coloured Ones)
  • 1 tbs Tomato Ketchup
  • 1 tsp Red Chilli Sauce
  • 1 tsp Sweet Chilli Sauce
  • 2 tsp Barbeque Sauce
  • As Desired Pizza Seasoning/Oregano
  • As Desired Grated Pizza/Mozzarella/Processed Cheese
  • As Required Homemade Ghee/Butter

METHOD :

  1. To make this Khaakraa Pizza, first mix together all the above mentioned sauces. Adjust some more or less as per preference.
  2. Heat a griddle and smear some ghee over it. Place the required khaakraas over it and roast on one side for a few minutes.
  3. Flip the khaakraas and spread the prepared sauce over it.
  4. Spread some onions and bell peppers over the sauce.
  5. Top with the grated cheese and sprinkle the pizza seasoning and red chilli flakes as desired.
  6. When the bottom side had crisped up and the cheese has slightly melted, transfer onto a plate and serve this delicious Khaakraa Pizza for some quick evening snacks!

NOTE :

You can use the sauces as per preference and also can add up some more veggies if desired! Yes, some Pizza or Pesto sauce too would do wonders!

Some pictures depicting the process…..

BHENDI CHI BHAAJI (LADY FINGERS STIR FRY VEGETABLE IN MAHARASHTRIAN STYLE)

Bhendyaachi Bhaaji is a delicious and simple Lady Fingers/Okra stir fry. Okra called as Bhendi in Marathi language and Bhindi in Hindi, is such a nutritious vegetable and can be cooked in many delicious ways!

You can find a huge number of different dishes made with Okra in different communities of India, depending on the particular region. Sauteed, deep fried, cooked in curds, the list is endless.

One such dish is this simple Bhendyaachi Bhaaji from Maharashtra. Sautéed in onion tomato mixture, it goes very well with chapatis or daal rice! And the stickiness of this vegetable which many a times repulses many, can be easily done away with by addiing, either lemon juice or Kokum or tomato or aamchur!

For some more such dishes, do take a look at the following recipes too….

  1. Chawli Chi Paale Bhaaji
  2. Methi Chi Bhaaji (Fenugreek Leaves Dry Vegetable)
  3. Shiraalyachi Bhaaji (Ridge Gourd Vegetable)
  4. Bhoplyaachi Bhaaji (Pumpkin Vegetable)
  5. Paapdi Chi Bhaaji
  6. Farasbichi Bhaaji (French Beans Dry Vegetable)
  7. Navalcoal Chi Bhaaji (Alcol/Kolhrabi Vegetable With Cowpeas)

INGREDIENTS :

  • 500 gm Lady Fingers (Okra/Bhendi/Bhindi)
  • 2 Very Large Onions
  • 1 Tomato…. Chopped
  • 3/4 tsp Turmeric Powder
  • 3/4 tsp Red Chilli Powder…. To be adjusted as per preference
  • 1 1/2 tsp Corriander Powder
  • 3/4 tsp Cumin Powder
  • 1/8 cup Fresh Grated Coconut…. To be adjusted as per preference
  • Salt To Taste
  • 2 tbs Oil

For The Tempering :

  • 3 tbs Oil
  • 1 tsp Mustard Seeds
  • 3-4 Green Chillies…. Chopped

METHOD :

  1. To make Bhendi Chi Bhaaji, first soak the lady fingers in sufficient water for about 15 min to loosen out any dirt that might have been stuck to it.
  2. Rinse well twice and drain out all the water. Set aside to dry completely.
  3. If in a rush, just wipe the lady fingers dry with a clean kitchen towel.
  4. Next chop away both ends of the vegetable and discard them and further chop the lady fingers into approx 1/2″ pieces.
  5. Heat a pan and add 2 tbs oil to it. Add the chopped lady fingers and stir fry on medium high heat for about 8-10 min or until they are a bit soft (slightly cooked) and have changed colour.
  6. Transfer them to a bowl and again heat the same pan. Add oil for tempering and add the mustard seeds.
  7. As they splutter add the asafoetida and the green chillies.
  8. Next add the chopped onions and cook till translucent.
  9. At this stage add the chopped tomato and stir. Add in the turmeric powder as well and cook covered till the onions and tomatoes are soft.
  10. Add the red chilli powder, corriander and cumin powder and mix well.
  11. Next, add the sautéed lady fingers and salt to taste and mix well. Cover and cook for 4-5 min.
  12. Now, uncover and keep stirring occasionally till the lady fingers are totally cooked.
  13. Garnish with fresh grated coconut and give it a good stir. Cook for a minute or two and switch off the flame.
  14. Serve this simple, yet absolutely delicious Bhendi Chi Bhaaji with some phulkas or daal and hot steaming rice.

Note :Lady fingers are sticky when cut and to do away with the stickiness, either Lemon juice, Kokum or tomatoes need to be added to it. Secondly, cooking it uncovered for the major part too helps to do away with the stickiness entirely. Again, sauteeing the lady fingers in the beginning too helps to reduce the stickiness and at the same time makes the end product absolutely delicious!

PICTURES DEPICTING THE COOKING PROCESS….

VADA PAAV (FAMOUS STREET FOOD OF MUMBAI)

Vada Paav is a very famous street food of Mumbai, Maharashtra. There are numerous stalls selling this dish all around Mumbai. Available at cheap rates, this dish is relished by all whether rich or poor. One simply can’t resist the aroma wafting from a vada paav stall. It seriously takes great resilience to walk away without buying one!

So what basically a vada paav? It’s a delicious potato vegetable coated by a chickpea batter and deep fried. The resulting vada is then placed on a sliced paav (sort of dinner roll) which has been slathered with aromatic and delicious chutneys!

Sold in Mumbai since ages, the taste has surely changed with times and the ever rising inflation. You would wonder why would I say this, what connection does it have to the taste of vada paav of all things!? Well, I remember very well and simply haven’t forgotten the actual taste of the potato vegetable coated by the chickpea batter for the vada, available during my childhood.

The vada always had tiny pieces of garlic in it which gave whole new dimension to the overall flavour of the vada. Garlic, today has become so pricey, that the vendors selling this dish at a very low price, might have had no choice but to omit it from the vegetable totally. But still, even today this humble vada paav remains a hot favourite of almost every Mumbaikar!

For some more such delicious Maharashtrian dishes as well as some street food of Mumbai , do take a look at the following recipes too…

  1. Sabudana Wada
  2. Kothimbir Vadi
  3. Kaanda Mataar Pohe
  4. Sabudana Khichdi
  5. Paalak Bhaji
  6. Upmaa
  7. Sukka Bhel
  8. Paneer Pizza Dosa
  9. Paani Puri

Here’s the recipe for the delicious, Mumbai’s special, Vada Paav….

Prep Time : 40 min

Cooking Time : 2-3 min

Serves : 4 (8 vadas)

Cup Used : 200 ml

INGREDIENTS :

  • 6 large Potatoes
  • 1 tsp Turmeric Powder
  • 1/4 cup Corriander Leaves
  • Salt To Taste
  • As Required Oil for frying the Vadas

For The Batter :

  • 1 cup Chickpea Flour (Besan)
  • 2 tbs Rice Flour
  • 1/4 tsp Turmeric Powder
  • Salt To Taste

For The Tempering :

  • 3 tbs Oil
  • 1 tsp Mustard Seeds
  • 1/4 tsp Asafoetida
  • 8 Medium Garlic Cloves
  • 4 Less Spicy Green Chillies…. To be adjusted as per preference

To Assemble The Vada Paav :

METHOD :

  1. To make Vada Paav, boil the potatoes and peel them. Allow them to cool down slightly.
  2. Mash these slightly with your fingers
  3. Crush roughly the ginger and green chillies and set aside.
  4. Next, heat a pan and add oil to it.
  5. Add the mustard seeds and as soon as they splutter, add the asafoetida and crushed garlic and green chillies.
  6. Stir for a minute or two and add the turmeric powder.
  7. Mix well and add the mashed potatoes. Add salt to taste and combine everything very well.
  8. Add the chopped corriander leaves and mix in well. Set aside to cool.
  9. Next, roll 8 round vadas out of the mashed and tempered potatoes, flattening them out slightly.
  10. Make a slightly thick batter of chickpea flour (Besan), salt, asafoetida and water.
  11. Heat sufficient oil in a kadhai for frying the vadas.
  12. Dip each vada into the batter and release it in the hot oil.
  13. Fry on medium high or even high heat. Adjust the flame as required when the oil gets too hot.
  14. When golden on both sides, transfer the vadas onto an absorbent paper.
  15. Other option for a cheesey vada paav is to stuff a tiny cube of cheese into the potato mixture before coatiing with Besan
  16. To assemble the vada Paav cut the paav horizontally.
  17. Slather the lower sliced part first with the Date and Tamarind Chutney and then with some Green Chutney.
  18. Place one vada over it and top with some Garlic Chutney. Close the top Sliced part of the paav over the vada, and it’s done!
  19. Serve this delicious Vada Paav with some fried green chillies, just the way it is served on the streets of Mumbai.

Pictures depicting the cooking process….