Creamy Pasta

Creamy Pasta – How to make pasta at home

Creamy PastaI had creamy pasta once, in one of my favorite restaurant in Bangalore. I could not resist myself from having it, since the aroma of the herbs and olive oil was filling the whole space and inviting everybody there to try it out. Though i used to prepare pasta very often for my daughter, but it was never this tasty. But today when i tried this recipe again with the herbs like thyme, basil and oregano the pasta tasted great. So try this recipe and enjoy its aroma and taste.
How to cook pasta

Ingredients :-

  • Penne Pasta – 125 gram
  • Oil – 1 tsp
  • Salt – 1 tsp

Method to boil Pasta :-

  • In a wide pan, boil plenty of water, add salt and 1/2 tsp oil.
  • Now add the pasta and cook till the pasta is soft but firm.
  • Stir in between to prevent the pasta from sticking together.
  • After it is cooked, drain it in a colander and pour cold water on it.
  • Mix another 1/2 tsp oil to it and keep it aside. (You can reserve the water in which pasta was cooked as we might want require it later)

Ingredients to cook Vegetables :-

  • Olive oil – 1 tbsp
  • Garlic finely chopped – 1 tbsp
  • Red  – half
  • Yellow capsicum – half
  • Sweet corn – 1/3 cup
  • Pepper powder to taste
  • Salt as required
  • Oregano -3/4 tsp or to taste
  • Thyme – 1 tsp (is an herb with culinary, medicinal and ornamental uses)

Method to cook vegetables :-

  • Heat oil in a pan, saute garlic for a few seconds, then add capsicum, corn.
  • Cook uncovered till done.
  • Do not overcook the vegetables.
  • The vegetables should retain its crunchiness.
  • Add oregano, thyme,salt and pepper powder as per your taste. Keep it aside.

Ingredients to prepare White sauce :-

  • Butter – 2 tbsp
  • Cornflour or maida – 2 tbsp
  • Milk – 1 1/2 cup (boiled and cooled)
  • Cheese – 3-4 tbsp
  • Salt and pepper powder as per your taste
  • Mixed Italian herbs  or Oregano and dried basil (as per your taste)

Method to prepare White sauce :-

  • In a pan, melt butter, simmer and add cornflour or maida .
  • Stir continuously.
  • Saute till it changes color slightly.
  • Now add 1/2 cup of cold milk and stir continuously with a whisk to prevent formation of lumps.
  • When it starts thickening, add the remaining milk gradually stirring continuously with the whisk.
  • Bring it to boil, reduce the flame, add cheese, salt, pepper powder and herbs as per your taste.
  • Cook for few more minutes, till it thickens and switch off the gas. (If it is too thick, you can add the water reserved while cooking pasta and heat it again).
  • Now mix all the three in a pan, heat it, top it with grated cheese and serve hot.(If you have oven Transfer to a baking pan, top it with grated cheese and bake in a preheated (180 degree C) for 10-15 minutes or until the cheese has slightly browned).



An Ode to the Taste-Buds – Restaurant Reviews

With the kind of cosmopolitan life that we lead, it feels as if something is missing if we do not dine outside once a week. While a few of you might feel that the frequency (once a week) is a little too much, it will not be wrong to say that a lot of us indeed do that. But whatever the frequency, dining outside has become a part of our lifestyle.

Some of us prefer the tried and tested regular places and would love to spend that special evening at the same place every time we go outside, there are yet others who believe in exploring.

Some of us prefer a Pizza restaurant or, even a McDonald’s as our dine-out venue, while some others prefer a nice north-indian restaurant with some delicious north indian food.

But whatever the choice of food or, restaurants… we have one thing in common – TASTE. We would prefer going to a place that serves tasty food.

This series of posts that we are starting this week is to the people who love tasty food. It is an “ode to the taste-buds”. In these posts we will be reviewing good restaurants that not only serves tasty foods but also makes you feel Royal with their customer service.


Contribute to Restaurant Reviews

To make this initiative a success, we need your support – Support from all of the readers at

If you wish to contribute, here is what you can do –

  • Click a picture of a couple of the cuisines that you liked at the restaurant and the Restaurant itself.
  • If your prefer writing a few words about the restaurant, then write it and sent it over to us at ode(at)
  • You can send us your review and rate the restaurant on a scale of 5.
  • You can even send us your picture and little about yourself if you wish your profile to be published along with the review.
  • Don’t forget to send us the name and the complete address of the restaurant.

The Street Food Maharajas

One of the objectives of our initiative is to bring to the fore all of those unsung Maharajas of Kitchen who make tasty food but doesn’t serve it in expensive restaurants. We are talking about the street food champions.

You might have a food joint at one of those corners in a busy market, who make tasty food like none others. If you want to let others know about him and the food joint, you can send us a short review about him as well.

That way you will help a lot of us foodies who prefer trying out these nice street food corners.

Follow the exact same process as above to send us your reviews about these unsung Chefs.

Methi wala Lobia

Methi Wala Lobia|How to make methi lobia curry

Methi wala LobiaLast weekend i tried this recipe and it came out very well.Me and my family liked this recipe very much. This recipe tastes different then any other curry since it does not contain normal masala .The flavor of ground fenugreek seeds, garlic, ginger , redchilli, and cumin seeds gives it an appetizing  smell and it taste real good along with rice , roti or paratha.

Ingredients :-

  • Black eyed peas (Lobia) – 1/2 kg
  • Onion – 3 cups (finely chopped)
  • Tomatoes – 5 midium (chopped)
  • Ginger- 3 tbsp (peeled and chopped)
  • Garlic – 3 tbsp (chopped)
  • Cumin seeds – 4 tsp
  • Fenugreek seeds – 1 tsp
  • Red chillies – 3 whole
  • Cinnamon stick – 2 inch piece
  • Turmeric powder – ½ tsp
  • Red chilli powder – 1-2 tsp (optional)
  • Coriander leaves – A handful (finely chopped)
  • Oil- 6 tbsps of oil
  • Salt as per the taste

Methi wala LobiaMethod:-

  • Soak the lobia over night.
  • Wash and clean it.
  • Pressure cook the black-eyed peas until soft and the peas squash easily between your fingertips. Set aside (do not throw the water of it) Normally after soaking lobia it gets  cooked in one whistle.
  • While the lobia is cooking, heat 5 tbsps of oil in a pan and add the cinnamon stick.
  • When the oil is hot, add onions, turmeric powder and salt and saute on medium-low heat for about ten minutes until the onions are medium brown.
  • Meanwhile, in a separate pan, heat the remaining 1 tbsp of oil, and add the fenugreek seeds, cumin seeds and the dried red chillies.
  • Fry the spices in the oil for a minute or so (be careful it should not burn).
  • Now grind it along with the chopped ginger and garlic.And grind into a coarse paste either by hand or in a small food processor.
  • When the onions are brown, add tomato and cook covering in between till it becomes mushy.
  • Now add ground paste and red chilli powder, mix well.
  • Cover and cook for several minutes until the oil separates from the sides of the mixture.
  • Stir occasionally to prevent the paste from sticking to the bottom of the pan and burning.
  • Add the lobia along with the water it already has.
  • You can add a little more water if required.
  • Cover and bring it to boil, then simmer for at least ten to fifteen minutes.
  • Garnish with coriander leaves.
  • Serve hot with parathas, roti or plain rice along with any side dish.(I have prepared fried bhindi along with this)

Tips: You just have to be careful about adding fenugreek seeds in it, since too much of fenugreek could lead to the curry becoming bitter in taste.


Homemade Boondi Laddu Recipes|How to make boondi ladoo

LadduBoondi is a Rajasthani snack food made from sweetened fried chickpea flour.Boondi ke Ladoo is a standard Indian sweet (also called a Motichoor Laddoo) is served in any special occasion in India.The difference between motichur and boondi laddus is that the boondis in the boondi laddus are larger and are fried till they are slightly brown in colour. Motichur laddus however are made with very small sized boondi, almost like little rice pearls and they are not fried till they darken.


  • Bengal gram flour ( besan or kadalai mavu) – 4 cups
  • Refined sugar – 600 grams or 31/2 cups
  • Water – 2 cups
  • Rice flour(raw rice) – 2 1/4 teaspoon
  • Soda bi-carb( cooking soda) – 1/2 teaspoon
  • Cardamom – 8
  • Clove – 7
  • Cashew nuts – 50 grams
  • Raisins – 40 grams
  • Sugar Candy (kalkandu) – 15 to 20
  • Ghee – 100 grams
  • Refined Oil – 11/2 ltr (or as required)
  • Perforated  ”boondhi” ladle, for frying the boondhi.


  • Mix the Bengal gram flour with rice flour and soda bicarb and add some water to make batter.(consistency should be like dosa batter)
  • Take a thick-bottomed vessel and add both sugar and water(2cups).
  • Take a thick-bottomed vessel and add both sugar and water.
  • Heat on medium flame to make sugar syrup.
  • Keep stirring in between till you reach a certain consistency, which can be tested by taking some syrup between your thumb and index finger and spreading the fingers out.
  • If the syrup is sticky and extends like a thread between the two fingers, means your syrup is ready. Set this aside.
  • Powder the cardamom.
  • Heat oil in a frying pan.(keep the flame high).
  • When the oil is very hot, take a big spoon of flour batter.
  • Place the ”bhoondhi” ladle over the hot oil, pour one spoonful of batter into the bhoondhi ladle and press down.
  • Small balls of the dhal batter will drop into the oil.
  • Once they are cooked, remove with another spoon, draining the excess oil.(Do not over fry the boondis)
  • Let the fried batter balls (Boondhi) soak in the sugar syrup.
  • Do the same with the rest of the batter. Using a big heavy spoon, pound the cooked mixture to a pulp.
  • Fry the raisins and cashew in ghee and add to the pulp with the remaining ghee.
  • Now you can add the powdered cardamom, sugar candy and the whole cloves, and make round laddus, pressing the pulp into spheres using your hands.


  • Ensure that the  sugar syrup you make should be the right thread-like consistency.
  • Adding colors and other ingredients like edible camphor, saffron or  ”diamond kalkandu”(sugar crystals) is optional.

Mouth-watering recipes from the bowls of India

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