Bean and Corn Salsa

I made this! Most of the ingredients in this are available in Delhi, so I was happy to run across this recipe and make a dish that I love (and have made several times before!). Unfortunately I couldn't find either black beans or red bell pepper, but I used some black eyed peas that I had. I "guestimated" a lot of the amounts which seems perfectly OK, and I added a few teaspoons of mustard oil which has a really good flavor for raw salads. And I substituted Indian green chilies for canned.

Again, here's the recipe, from "The Curvy Carrot." Gonna let this baby sit in the fridge and eat it with some tortilla chips tomorrow!

Homemade pasta sauce

I know I've gone full-blown Americana, but tonight I made homemade tomato pasta sauce and it turned out so good! Tomatoes and most veggies are cheap here, so I picked up 1 kg for less than a dollar. And since I'm learning to use a pressure cooker, I figured it would work well for this recipe, and it did! It wasn't necessary, but it really sped things up.

As I heated the pressure cooker (with no lid), I started by chopping up 3 medium/small red onions and sauteing them in olive oil til brown. After a while I added 8 cloves of roughly chopped garlic. I let everything get good and brown (without burning the onions) and then I added about 3/4 kg of roughly chopped tomatoes and about a half cup of water. Then I put the pressure cooker lid on and cooked that for 5 minutes (it could've used a min longer though).

The recipe I based this on was right that you shouldn't start the pasta until everything is in the pressure cooker, because the sauce can wait but pasta can't. And once the pressure cooker was done, I still had a lot of water to boil off of the sauce so that took about 15 minutes, and could take longer on a different stove.

I've already raved about nutrella, and I'm using it in this recipe too. I fried them in a tiny bit of oil and then added them to the sauce, which was reducing. Also to the sauce I added a small can of tomato paste, a sprinkle of red pepper flakes, and some italian seasonings/oregano leftover from my pizza deliveries here :) I didn't have to add salt because the tomato paste has plenty of salt in it. Once the sauce reduced, I drained the noodles but added a bit of the pasta water back into the tomato sauce (which had gotten a bit too dry, plus the starchy water makes it awesome).

Aww yisss tomato sauce!

Cooking in India... not as great as you might think

I've been having a somewhat difficult time putting together meals here in India. I quickly tired of making my own Indian food as I never seem to get it quite right (I think I need more salt, step #1!) and it's so cheap to find elsewhere. And I only have a 3-burner gas stove and a limited set of pots and pans; no oven, no microwave, no dishwasher. Finally, although if I visited the more "western" markets I could get some of the specialty (and non-specialty, but just not available here) items, but that's quite a trek to go to a different market, and can be expensive.

I've been experimenting mostly with different pasta dishes, with mixed success. A cold pasta salad with cucumber, tomato, red onions, and feta cheese was good though it would have been better with some vinegar. I like pasta because it's a quick carb to make (I haven't even attempted making roti) and I think it's healthier than white rice. At least, it has more protein. The best pasta dish I've made here so far was quite good, and I want to remember the recipe so here it is!

-Boiled pasta (I used enough for about 3 or 4 servings).
-Started by sautéing 2 medium red onions in olive oil until they started to caramelize.
-Roughly chopped several garlic cloves (I think I used almost half a bulb of garlic!). Added half to the onions, and save half.
-Chopped 1 or 2 red or yellow peppers into slices, added peppers to the pan.
-Added a handful of Nutrela soy chunks. Although they look like dog food, they taste really good if you cook them right! Cooked the Nutrela in the pan with the veggies until it became slightly brown.
-Added the rest of the garlic (adding it later preserves some of the flavor)
-Added salt and also water from the pasta to the dish, as the Nutrela requires water. I just kept adding water and cooking it on a low heat until the Nutrela was rehydrated. The water added also helped make the veggies into more of a sauce, which was quite delicious due mostly to the onions and garlic.
-Mixed the pasta and veggies together, added salt and red pepper flakes for taste.

Cooking is good because it's pretty cheap, and now that I've started exercising I need more protein and calories in my diet. But, I have to confess, there is a Subway 10 minutes from my house and that is pretty much the highlight of my week when I go there.