Food, Recipes…..garnished with memories

Archive for the category “Pasta”

Quick Creamy Mango Pasta

I’m back! Oh how much I love saying these words. It makes me feel like Arnold Schwarzenegger. Not that I was away from the blogging world or anything, but this is my 25th post and I have spent anticipating about it since my 10th post!

That surely calls for a round of applause. Yay!

Thank you very much.  🙂 Here’s to the next 100 posts! Cheers!

There is something in the air of Bangalore and I am growing restless with every single day. I am as restless as a school kid waiting for the summer break! I blame it on the relentless, almost suffocating Bangalore heat.  All I want right now is a vacation. All I am yearning for is a carefree long summer vacation somewhere in Italy, enjoying pasta made in true Italian style, marathon chatting topped with oodles of laughter with my girlies. There’s a voice inside my head which is saying “Yeah baby! Dream on!”.

What else can a restless girl with no real vacation anywhere in the sight  do on these endless summers but to play around in her kitchen and gorge on some juicy sweet mangoes?!

I do not have years of experience in the field of cooking and blogging, but over the years I have enjoyed being an instinctive cook.  There are days when some flavors just pop into your mind. The best thing to do then is to head straight into the kitchen and stir up the things, just like I did. It may turn out to be something totally disastrous or something that blows off your mind (in a good way). You’ll have to take that chance.

My quick creamy mango pasta is a result of my dream Italian vacation and something that made that dream sweeter-Mangoes. The minute I thought about putting pasta and mangoes together, a voice in my head said “You must be joking”. Finally after the yeses and the nos I decided to go with it and boy oh boy- What a refreshingly different, quick and tasty dish!

Few things about the dish:

It tastes best when served cool.

It is also not one of the healthy pasta recipes. But here’s what I feel. When you make something healthy, you tend to eat more, as you know its great for you and you can have as much as you want. On the contrary when you make something that is  little high on calories, you are conscious and you will not overeat.

Ok! Whatever! This IS good food! 😀

It took me about 10 minutes to stir up this bowl of pure delight.


Makes one medium sized bowl

1 cup boiled pasta (elbow, shell, farfalle)

3 tsps plain cheese spread

1 tsp fresh cream

1 tsp hung curd

2 tsps mango pulp

1 tsp pepper

1 tsp mixed herbs

Salt to taste

In a bowl add the cheese spread, cream, hung curd, mango pulp, ground pepper and herbs. Give it a good mix. Make sure that every ingredient is at room temperature.

Now add boiled pasta to the cheese mixture and mix well.

Refrigerate it for about 10 minutes and serve.


You can add fresh herbs like oregano, basil or parsley instead of dried ones.

More to come… 🙂


Pasta With Beetroot Pesto

Hello Everyone!

I am back from a big fat Indian wedding and I haven’t had that much to eat in a while. You dress up, look (try)  all pretty, smile at everyone, and eat! What a wonderful life isn’t it?

Are you a good secret keeper? I’m sure you are! I lack the ability to try something new with confidence.  Most of the times the ingredient completely flips me out. Like reaaaallly. One of my friend who reads my blog regularly (Thank you very much), asked me for a recipe with beetroot.

I am not too sure if its just me, but when people ask for something in particular, I like to take them my surprise! Like completely knock them off their socks! You know what I mean?!

I just LOVE beetroot! It beet puts me back on a conveyor belt to some random childhood memories.

One of the things that fascinated me about beetroot was its color and its ability to turn everything around it pink! I loved pink curd rice! 😀 That was just curd rice mixed with beetroot palya/sabji. Joys of having simple things in life! Priceless.

Into the oven....

For the Pesto I used the ingredients which were readily available at home.  Being a true Bangalorean, I follow the concept of “swalpa adjust maadi” which means to adjust a bit.  No compromise as far as the taste is concerned though.  So I used almonds (instead of pine nuts) and fresh coriander (instead of parsley/basil). You can also use vinegar to balance out the sweetness of the beetroot.

For the pesto...


Oh yes! I haven’t used cheese in the recipe at all.  For a person who gorges on sweets and anything fatty, that’s surely an achievement. Applause please! Thank you very much 😀

Pasta with Beetroot Pesto



For the Pesto

1 Large Beetroot

5-6 cloves of garlic

Freshly ground pepper

2 tsp Olive oil

1 tsp dried oregano

1/2 cup fresh coriander

2 tsp Vinegar

5-6 Almonds

Salt to taste

1 large bowl boiled pasta.

Roast the beetroot with pepper, garlic, salt and some olive oil for about 10 minutes in the microwave. Blend in the roasted ingredients with coriander and almonds. The beetroot pesto is ready.

Mix the pesto with boiled pasta, and enjoy in piping hot.


More to come 🙂


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