Fettuccine Carbonara

So, how many of you can say that your summer 2016 is going according to plan?

NOT ME.

And it saddens me greatly (:().

Before the start of the holidays, I had this awesome schedule planned out; I was going to cook inventive new things, finally get a proper camera, improve my food photography skills and, most importantly, pay tons of attention to my sorely ignored blog. Remember the wonderful 3-recipes-a-week idea? I am lucky if I get to be in the kitchen for longer than the time it takes to fry pakoras.

What happened, you ask? (or maybe you don’t. I am going to tell you anyway)

Summer internship happened. A mandatory part of my college experience, it is now a thorn in my backside. (totally exaggerating, if my boss is reading by any chance! )

8 to 4 never felt so long and tiring before. An internship is hard, people! It is a strange new world. Very adult. With a lot of adults with their adult talk and adult issues. I feel like Alice in Wonderland after she is shrunken to pea size.

But at the same time, I am grateful for the experience because it is preparing for the real, adult world that I’ll be entering in an year’s time, InshaaAllah. Need to learn to handle the pressure and the people.

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Coming back to food! (did you skip through my hardship defining paragraphs, hmm?)

Here is today’s feature: One of all-time favorite things to make (and eat)… Fettuccine!

It’s Italian and yummy.

And its not just any plain ole Fettuccine. I am going to make the amplified up, spicy, feisty version of it.

Fettuccine Carbonara! Its creamy, it’s spicy, and it’s delicious.

Being a true desi, I find Alfredo bland and one dimensional in taste. Carbonara on the other hand, welcomes a plethora of intermingling tastes. It’s got the spice with the creaminess.

Cheesy Jalapeno sausages together with freshly ground black pepper and red chili flakes adds depth to the classic fettuccine. And all that extra heat from the green chili sauce and the HP sauce… yes mama!

Fettuccine Carbonara! Its creamy, it’s spicy, and it’s delicious.

Its super simple to make, and you don’t have to use special Fettuccine pasta for this. Any type of pasta would do.

Fettuccine Carbonara! Its creamy, it’s spicy, and it’s delicious.Fettuccine Carbonara! Its creamy, it’s spicy, and it’s delicious.

Its creamy, it’s spicy, and it’s delicious.

.

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You want this at your iftar table. Trust me.

Fettuccine Carbonara

Serves: 6-8
Ingredients:
1 pack Fettuccine noodles
2 Tbsp. butter
2 Tbsp. oil
1 tsp minced garlic, heaped
3-4 chicken sausages, sliced thinly,
6 button mushrooms, sliced thinly
1 cup cream
1 cup milk
1 tsp salt
1 tsp freshly ground black pepper, heaped
1 tsp red chilli flakes
1 tsp garlic powder, leveled
1 tsp mustard powder
1 tsp chicken powder
1 Tbsp. HP sauce1
1 Tbsp. Green Chilli Sauce2
Fresh Coriander, for garnish
Directions:
Boil the fettuccine noodles according to package directions. Set aside.
In a pan, heat together the butter and the oil. Add in the garlic. When golden brown, add in the sliced sausages. Fry for a minute before adding in the mushrooms.
Cook till sausages get golden brown.
Remove pan from the heat, and then add in the cream and the milk. Mix. Add in all the seasonings; salt, black pepper, chilli flakes, garlic powder, mustard power, and the chicken powder. Mix well.
Return back to the heat, and cook on low to medium heat till thick.
Fold in the fettuccine noodles. Add in the green chilli sauce and HP sauce. Toss well.
Sprinkle some chopped coriander on top,
Serve hot with a salad or some crusty garlic bread. Yum!
Notes:
1.       Can be substituted with a dash of soya sauce and ketchup. I do that when I’m out of HP 😉
2.       I use the local Mitchell’s one. 

 

It’s creamy, it’s spicy, and it’s delicious. It’s Fettuccine Carbonara!

Peach Iced Tea

Lemonade. Diet Coke. Pina Colada. Icy Cold Water.

Thirst…

Thirst of them all hits me like an avalanche when I’m fasting. I’m sure, you all are familiar with this feeling too.

Its so refreshing, and light, and has just the right amount of sweetness to it.

 

It was only two days back, on the first roza, with just an hour to go before the magrib azaan, that I went pinterest-ing drinks.

..saw one delicious looking peach iced tea after another.

…one and a half day later, lo and behold, I had a pitcher full of Peach Iced Tea in my hands.

It’s icy cold, lemony and peachy, tart and sweet…it’s amazing!

It’s icy cold, lemony and peachy, tart and sweet…it’s amazing!

Its so refreshing, and light, and has just the right amount of sweetness to it.

You’ll be downing glass after glass. I promise you that.

It’s icy cold, lemony and peachy, tart and sweet…it’s amazing!

Made with real peaches, Peach Iced Tea is the ultimate Ramadhan drink. Make a pitcher a day before, and enjoy it on aftari later the next day.

There’s two parts to the recipe:

  1. The peach syrup

  2. The tea

The peach syrup is just water, sugar, and peaches all boiled together till the peaches are soft and mushy, and reduced.

The tea part is boiling water together with tea bags brewed till strong. The tea is your choice; what kind of tea you prefer. I used one part jasmine green tea, and one part normal tea leaves. You can go with all green tea, mint, jasmine, or just plain tea. Either way it’s delicious.

Peach Iced Tea

 

It’s icy cold, lemony and peachy, tart and sweet…it’s amazing!

Make it now. And have Roasters like Peach Iced Tea in no time.

Peach Iced Tea

Yields: 1 pitcher
Ingredients:
For the Syrup
3/4th cup water
 3/4th cup granulated sugar
2-3 fresh peaches, sliced
For the Tea
5 cups water
2 tea bags
Ice cubes
Mint leaves
Sliced lemon and peaches *optional
Directions:
Place all the syrup ingredients in a pan and boil for one minute, then let it simmer on a low heat till the peaches are soft. Crush the peaches up while stirring the syrup.
Set aside to cool, covered, till at room temperature.
Boil water, add the tea bags. Let it brew for 5 minutes, covered. Then remove the tea bags and let the tea cool in the refrigerator.
Pour both the tea and the syrup in a pitcher. Mix well.
Add in loads of crushed ice, lemon and peach slices, and mint leaves.
Serve cold.

Peach Iced Tea