Cooking

Cherry tomatoes and corn pasta

3:32 PM

With the whirlwind the past two weeks have been and the fact I have pretty much reached the Summer saturation point, I all but forgot to share one of the dishes I tried before just slicing and dicing a mango in the kitchen became too agonising.
Back when Summer was hot, but still somewhat bearable, I googled Summer recipes to just get a little variety in my diet. And I fell upon the aforementioned dish. You can see the recipe there. The recipe is quite quick and easy to pull, which is perfect in this heat. I ended up cutting the quantities of everything in half, as this recipe is meant to feed a crowd. The result was quite good, but the next time I'll cook it, I'll omit the butter entirely and replace it with just a drizzle of olive oil. In this icky tropical heat, butter is the last thing I want to taste. Beside, I have never been that crazy about butter in the first place.
Butter issue aside, the dish looks great on a plate, and will not keep you in front of the stove more than 10 minutes. The prepping is also minimal with the corn kernels and cherry tomatoes being cooked whole, to save myself some prep time I used frozen corn instead of shaving the kernels off a fresh corn cob. My personal food critic (Ishita) loved the dish at the exception of the basil leaves bits that clearly had to be removed, but, it is an established fact that leafy greens are evil and should not be consumed by hers truly (we are still working on that).

7 comments

  1. apple4:22 PM

    I gather that you don't like mangoes because they are very sweet. I have also come across this many times on the internet that most foreigners prefer somewhat bitter/bland tastes compare to very sweet and spicy tastes that most Indian foods have. I was surprised to know that there was something called bitter chocolate which is very popular abroad. Why would anyone like bitter chocolate?? I wondered. Is chocolate also bitter?? Then I made this grand discovery that it is chocolate with a greater percentage of cocoa.
    Then there are european cheese which I understand has a somewhat bitter/sour taste. The kind of cheese which is kept in cellars like wine and aged. France has a town named after its cheese. Each village produces a different variety of cheese (Discovery Channel). I remember when I first tasted canned cheese many year ago, I wondered, it looks like butter but the taste is sour. It was also very hard. Little did I knew that it has to be grated. Why would anyone eat such a sour thing?? Thus, my first introduction with cheese was not good. Though I like Amul cheese spread these days.
    I got the same feeling eating pizza and then burger. Something was very bland and raw about them, though I developed a taste for them later on. The Europeans did import spices from India but somehow westerns prefer bland food. Why such facination with blandness??

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  2. Actually I like mangoes, I just don't feel like cutting them and dicing them and getting messy in this heat.
    I think continental food might appear bland to people used to spicy food but it is anything but bland, the flavours are far more subtle but they are there. From experience with both Indian spicy cuisine and continental subtle palette I find that the continental cuisine requires one to use their sense of smell as much if not more than their taste buds while eating, as a lot of the flavours will burst in the mouth and release their light aroma to the nostrils via the sinuses. So it is definitely an acquired taste. We grow up developing that fine tuned connection between smell and taste. The spices European imported from India were pepper mostly which brings out the natural flavour of a dish both savoury or sweet. Cardamom, cinnamon, and cloves are mostly used in sweet dishes in Europe, or with winter savoury dishes to give more depth of flavour to the dish. Chilies were not imported from India, from what I learned the massive use in

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  3. The massive use of chillies in India comes from import from South America, the Kashmiri chili is far sweeter and less hot than the one used across India nowadays. The reason we like "bitter" taste in Europe is that in the perceived bitterness a whole array of after tastes slowly develop. We take meals seriously in most European countries, so much so that no meal really last less than one hour, we eat slowly. Eating Indian food I noticed that the flavour is all about what you get the instant it hits your tongue, but very little lingers as an after taste, and as a result I tend to eat an Indian meal faster than I would with a continental meal, because there is less potential taste left between bites to be savoured and appreciated, again, as I said continental food is best appreciated eaten with ones sinuses on high flavour alert.

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  4. Oh and that canned cheese thing :-) it is not cheese, at least not to a Swiss or a French used to aged cheeses that have been made the old fashioned way. We also have cheeses bearing the name of the area they have been created in in Switzerland, and between France and Switzerland alone we have hundreds of cheese varieties all with their distinctive taste and look.

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  5. I suggest you try bengali cuisine. The taste of Hilsa fish cooked in mustard paste does leave that pungent after taste in the mouth which is delectable and it does open the sinuses or for that matter Shouktu which is a bitter dish made with vegetables. Bengali food starts with bitter, followed by hot and then sweet. If you go to a Bengali restaurant you will get that subtle taste. Not to mention begalis make the best sweets- Sandesh, Chom Chom, Misti Dahi etc., less use of fat.


    Unfortunately, between north indian and south indian food, east indian food gets neglected. South indian also used this subtle mix of tastes. The cuisine that is mostly served in parties and marriages is north indian, which is mostly oily and spicy with the sole purpose of making a person happy when he/she is eating. There is nothing subtle about it. The same paneer and pulao which if cooked properly could have tasted better. Sometimes the pulao itself is half cooked. More like assembly line factory product. This is also the food which is popularly served abroad leading to the misconception that Indian food is oily and spicy. People of India also have very little knowledge about cuisine of different parts of the country. So bengal is all about fish and south about masala dosa. All regional cuisines are submerged by this north indian deluge.

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  6. I love karela for its bitterness, and I really really need to try Bengali fish. Hubby is not so crazy about fish himself, I don't mind it if it is well seasoned and prepared. I think what is passed as the so called true Indian cuisine abroad is punjabi cuisine for the most part. I myself love South Indian cuisine for its aromatic palette too. I know about the party food you are talking about, and it is a bit boring and indeed not well cooked at all.

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  7. apple7:42 PM

    here is a list of bengali resturants in mumbai

    http://www.zomato.com/mumbai/restaurants/bengali



    Out of this Oh Kolkata and Bijroi Manna are really good. I age at Oh Kolkata in Delhi and the food was excellent, I don't know whether it is the same Oh Kolkata. Big fish, small fish, prawns, stir fried, streamed, that is lot of variety as well as meat prepared in different ways. Bengali love of fish is legendary. It is said that a bengali will part with his life but not with fish.

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