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Simple classic tomato and mushroom pasta

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Tomato_mushroom pasta-2One of my favourite 30 minute dinner recipes – warm and comfort!

It has a good portion of veggies so it is surely healthy and add spinach if needed. I made this with a side of radish cucumber salad. I somehow forgot to edit the pictures and finally got some time this weekend to sit with my lightroom. I should say probably because my mom is here and she takes care of the kitchen mostly so I have loads of time. Actually she takes care of the kitchen and also me. Its been long since she hugged me and slept, felt better. Going to miss this again..

Now back to the pasta story, I don’t make pasta a lot. However when I make I try to include mushrooms to it as I like it a lot. Most probably I make pasta because I don’t want to cook for long. So I tend not to take much pictures or when I am bored of rice. It is one of the quick dinner recipes. I like to make my dinner with lot of recipes to fill my plate which I don’t mind if it takes time, but if I make a single dish it means I am too tired to cook, so it should be quick for me.

You can use any kind of pasta for this. 🙂

Other quick 30 minute dinner recipes: Quick and simple egg curry in 20 minutes, Honey garlic eggplant, spicy chicken egg fry noodles, veg fried rice (Indian style)

Other favorite pasta recipes: Roasted eggplant mozzarella pasta, pasta in rose sauce, Garlic creamy mushroom pasta

SUndriedTomato_mushroom pasta

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Simple classic tomato and mushroom pasta
Author: 
Recipe type: Main
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • Spaghetti – 300 g [or other pasta as per your dish]
  • Cherry tomatoes – 300 g, chopped into quarters
  • Mushrooms – 300g , sliced or cut into quarters
  • Olive oil – 2 tbsp
  • Garlic – 5 cloves
  • Chilli flakes – 1 tbsp
  • Salt - as per taste

    to garnish –
  • crushed pepper
  • and parmigiano reggiano– 2 tbsp
  • basil leaves - 1 tbsp
Instructions
  1. Put the pasta onto cook with salt. Once the pasta is cooked, then drain and keep aside.
  2. Keep a pan , add the olive oil to the pan with garlic and slowly heat the pan.
  3. When the pan is hot with garlic without it gets brown, add the red chilli flakes and sauté for few seconds.
  4. Now add the mushrooms, tomatoes with salt to it until it becomes soft for 8 minutes.
  5. Add the drained pasta to it and mix well.
  6. Garnish with some grated parmigiano reggiano, basil leaves and crushed pepper to it.
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SUndriedTomato_mushroom pasta-4

Lentils with caramelized shallots/ Kutty Vengaya Dal

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Shallots dal

Hearty and comforting Indian dal with shallots.

Many might not usually think about using shallots as a vegetable, but I am sure everyone would agree that it is flavorful and nuanced in taste than onions. It adds a more subtle, sweet aromatic flavor to dal, stews, and salad dressings or even for savories like bacon onion bun or paneer bun. They are a bit more expensive than onions but surely worth every penny. I even have shallots roasted with some veggies, or cooking shallots by tossing them with extra virgin oil and grilling them. You can always even roast them in an oven. If you substitute in most dishes by substituting shallots than onion, you would surely know the meaning of the delicious ingredient.

Shallots dal
I make dal always at least once in a week. But I really do not take pictures of it as it will be very late for me for have the food. I always feel it is delicious and comfort food. And also it is very healthy. Dal can be made in different ways using different dal like Normal simple dal, dal tadka, dal fry using different dal. I really love to make dal because it is simple and very comforting food. I make sure I make them once in a week at least. I usually make them on a weekday because it just takes 10 minutes for me in a kitchen. I pressure cook them, meanwhile I chop some veggies for side dish. You can replace the dal with any dal you want. the idea is to make using three dal/lentils. I made this with cabbage peas curry. I usually make my dal with potato roast as sides. I have a collection of mouthwatering potato recipes that you need to try.

 Vegan Note: use any oil in this recipe instead of ghee. 

My other Favorite Dal recipes: Lasooni Dal Tadka/ Garlic Tempered Lentils, Trevti dal/ Three Lentil dal, Gujarati Surati dal/ Peanut Tomato Lentil Recipe, Chana dal Paratha/ stuffed Lentil Paratha, Tomato dal Rasam/ Tomato Soup, Indian Style Lentils/ South Indian sambar, Bisibelabath/Hot spicy lentil Rice, crunchy lentil nuggets/Uppu seedai, spinach with lentils/ Keerai Moolagootal.

Shallots dal

5.0 from 2 reviews
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LENTILS WITH CARAMELISED SHALLOTS/ KUTTY VENGAYA DAL
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2.5 cups
 
Ingredients
  • • Tuvar dal/pigeon pea lentils – 1 cup
  • • Green chillies – 3, chopped roughly
  • • Turmeric – 1 tsp
  • • Tomato – 1, chopped finely
  • • Salt – as needed (around 1 tbsp)
  • • Water – 3 cups for pressure-cooking the lentils
  • [For tempering]
  • • Ghee /oil – 3 tbsp (mix of both)
  • • Cumin seeds – 1 tsp
  • • Garlic – 4, chopped
  • • Ginger- 2 inch, julienne or grated cut
  • • Red chilli – 2, broken
  • • Asafetida/hing – pinch
  • • Shallots – 8, skin removed
  • • Red chilli powder – 1 tsp
  • • Amchur powder – 1 tsp
  • • Sugar – a pinch
  • • Dry methi leaves – ½ tbsp, crushed
  • • Coriander leaves - 1 tbsp finely chopped for garnish
  • • Lemon – squeeze a little for garnish
Instructions
  1. Add washed tuvar dal, tomatoes, green chillies, turmeric and salt in the pressure cooker with water.Pressure-cook the lentils for 5-6 whistles till you get a mashable smooth consistency.
  2. Meanwhile in a small sauce pan, heat up the ghee or oil in medium-low flame. Add the cumin seeds, when it crackles, add the whole red chillies, shallots,sugar, garlic, ginger, curry leaves and let them cook in low –medium flame till the shallots gets roasted or caramelized. Turn off the heat and add the red chilli powder, dry methi leaves, asafoetida and amchur powder.


  3. When it’s pressure-cooked, open the cooker and check if the consistency is good. If not mash it, add little water and boil for two minutes. Or leave it.
  4. Add the tempering of shallots to the pressure cooked lentils.
  5. Garnish with chopped coriander and squeeze lemon. Check for salt and serve this shallot dal hot with steamed rice and a potato fry. You can also serve this with rotis/naan.
Notes
1. Vegan Note: use any oil in this recipe instead of ghee.
2. Hing or asafetida is a strong, aromatic spice. It gives unique flavor to daal. But it is optional.
3. If you do not have a pressure cooker, us a heavy bottomed pot with lid and cook for aroung 30-40 minutes in medium low flame.
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Shallots dal

Taste great with Breads like paratha, or with rice and dry curry/stir fry or simple exotic potato roast sides.

 

Shallots dal

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