Conchiglie Piccante

I'd been craving pasta for a while now and earlier Angel and Mr. Smoke made my stomach literally growl while discussing preparing certain dishes..so I soon after went into the kitchen and made some pasta quickly.

The conchiglie is the shell like pasta - which did the regular boiling al dente and then tossed with olive oil butter, parsley, oregano and chilli flakes.

I had some eggplant remaining in my fridge so I sliced it up and seasoned with chilli, garlic and lots of black pepper (I often add lots of black pepper over adding salt, usually you can't really tell that salt has been omitted). I tossed with some corn flour and then sauteed on the stove in olive oil till reaching a golden roasted colour.

Same seasoning with the mushrooms, more on the garlic and sauteed and then tossed in the bowl with chopped onions and green pepper which were uncooked so as to retain their fresh and crunchy texture in contrast to the juicy flavourful mushrooms.

 Of course the tomato sauce is all full of garlic, chilli flakes, oregani, and parmesan, with some mozzarella grated in for an overall very cheesy and thick and spicy sauce.

I have a garden salad yet to make with lettuce, cucumber, tomatoes and avocado but I did a quick plating for the sake of posting.

Bon Appetit! :)

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Gobi Aloo a la IQ

Good evening everyone, this afternoon I decided to go desi and thus prepared the following dish for thy delight and consumption. Voici, le repas de gobi aloo!

Avec une bay leaf! Oooo

Food that's just outta the world! Aaaaa

Lots of mustard seed and black pepper, yum yum!

Bon Appetit :]

P.S. Thenk you to Nerdy for reminding me to take pictures:B
P.P.S. Wanderer, you may have as much aloo you wish, my love. :P
P.P.P.S.Smoku you're coming to eat this anyways :D
P.P.P.P.S... and ummm Layla, Angel and Di, if you want foods you come out of hiding and get it! :W Read more

Punjabi Chole: Battle

So both Mr. Smoke and I had decided to make punjabi chole, he followed his recipe, I made it as I usually do. I'm posting my rendition now. I also tried out dal puri, which is like dal paratha except very thin. It doesn't really show in the pics...I had also tawa-fried it both soft and crispy.

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Fuud by IQ ^.^

Veggies...

...are a must.

I had some packaged deep-fried tofu balls from the local Oriental store, as well as a tub of soybean paste. First time ever using both. Tofu balls are a definite keeper, but the soybean paste didn't do that well. It was a bit sour, bitter, and very salty. I used about a tablespoon, well less than a tablespoon of the paste and made my own sauce with honey, chilli sauce and water and corn starch. The results were seriously and I mean SERIOUSLY delish.]

And then, the dessert. Looks like cake right? Well this is another one of my experiments. I had started baking with the intention of making a rice-cooker cake. After making a liquid base, I decided, let me do something different. I had already sifted a cup of flour into the liquid base, and that's when it hit me: I had two packages of Betty Crocker Chocolate Chip mix in the pantry. And I wasn't really a fan of using a heck load of butter to make the cookies, so I made cookiedough cake!  The texture and the taste are outstanding. just the right combination of cookie and cake (duh). Well, something almost like a brownie, I guess :]

I made two cakes so there's quite enough for you all to have several slices :)

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IS's Breakfast :D

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Saturday Dinner

I'm posting these as fast as I can so that I can tend to making the chow mein for tonight that will accompany the leftovers from yesterday's dinner. This is actually a plateful of the leftovers - with an exception of the first picture, which was actually taken before Saturday dinner was consumed, unfortunately I wasn't able to take pictures of the rest of the dishes before having to eat. In any case this is still much more better than the expectations and experiences we've had thus far with my 'picture taking' skills with regards to photographing and posting my food. And also better than Kiara's suggestion that I post the empty bowl saying that it was that good. Oh for those who wonder what this is exactly -- sweet sour tofu, black bean mushrooms, yummy buttery veggie stir fry and lightly fried rice. Now to the chow mein...good night! :)

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For Gobi

From,

Paratha

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MT

Inspired by the events documented in the previous episode, the following contains mature graphic content that is mouth watering, tempting and oh-so-deelishus. Viewer discretion is advised.

(in Dean's awaz.)

 

Really? I have to admit, I was totally mesmerized by Smoke's chicken curry. The texture, the gravy, and yeah ok I admit even the way the chicken looks. So, that in mind, this is what I came up with. Looks like matar paneer, doesn't it? Well, it's not. Ha! It's actually and somehow better (or maybe it was because of ...this time around... just the way I made it.) MATAR TOFU.

And I'm going to have to say it, but the tofu did amazingly- and I mean AMAZINGLY- well in this dish, having been lightly fried and being crispy on the outside and soft inside, it somehow had a better texture for absorbing the flavours of the gravy outside....cannot explain it. But I CAN say that this dish was finished in uno sitting. Can you say 'slurp and burp'? ;)

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