Chronicles Of The Sassy Fork

It's that time of the year when you want to sip soups and chat with friends.Soups are so popular in the USA that there are chain restaurants such as Soup Plantation in New York and soup served in bowls made of bread scooped out in San Francisco. Today I made the three pepper soup.Here's the recipe which involves the rule of 3 Three Pepper Soup Ingredients: 3 red Bell Peppers,3 tomatoes,3/4 onion and 3 cloves of garlic. 1 cup milk,2 cups water,basil,oil,salt,crushed peppercorns,red chilly flakes and sugar. Method: First saute garlic in oil and add onion.Then add tomatoes(deseeded) and cook till pulpy.Then add red peppers and saute for 3 minutes.Add 2 cups water and bring to a boil and then simmer for 7 minutes.After it cools,blenderize in mixie.Then heat again and add milk,salt,freshly crushed peppercorns,2 torn basil leaves and red chilly flakes.Finally add a pinch of sugar and mix well.After 5 minutes remove basil leaves(they have a strong flavour) and serve.

Pasta...an everyday dish in India today....comes in all kinds of sizes and shapes.My favourite is the Elbow Macaroni as seen above,the only one available for the longest time till Penne,Rigatoni,Fusilli and others from abroad made an appearance into our Indian markets. We now see various colors such as red(chilli),green(spinach) and black(squid ink),not just offwhite. The 100% Durum Wheat are the original ones but now Whole Wheat are available which have high fibre. Cooking pasta is an art....to the point of firmness...a term called al dente.If you over cook it,it will turn soggy.Pasta pans are available abroad wherein a pan with holes is inserted into another one and once the cooking is over,the inner pan is removed and held over cold water. I cook mine in a vessel and then transfer into a sieve and then hold it under tap water(this stops the pasta from cooking any further).The time taken to cook it varies from 7 to 10 mins.Always put the pasta in water after the water has boiled and ...

It's that time again...monsoons and you yearn for hot snacks.Rolls are available as Frankies or Kathi Kebab Rolls.Frankies were started by Amarjit Tibb after he was inspired by stuffed Pita Bread and he adapted it for Mumbai palates.These are different from Kathi Rolls as they are moist as they are filled with gravied chicken or meat and have vinegar,chaat masala and are wrapped with sliced onions.Kathi Rolls started by Nizam's in Kolkata are drier as they have barbecued meat that is wrapped with onions and mint chutney in rolls.The Knife loves his Kolkata rolls and has his own recipe . Not wanting to have street food in the rains,we decided to make rolls at home after talking to my cousin Archana who suggested using leftover khana for a quick fix.She had just made some using minced chicken kheema which was extra. We had some chicken from the curry made yesterday so my mom shredded it.She then sauteed some onions and added the chicken and some salt.Then as per Archana,she took ...