Pipe rigate ai piselli e prosciutto

I have this wonderfull pasta book and all the dishes are written in Italian name ( i think atleast) and it is so funny to read the names if one don't know the language itself like me.

Translated this dish is called Pasta withy peas and ham.

My daughter loves this dish, everytime I make this her plate is fully empty. Only thing she picks out is the tiny pieces of onions in it.

Ham,Onion,past etc...

Almost there

Ingridients
25 gm butter
1 tbsp olive oilI
1onion chopped
150 gm peas ( i used frozen ones)
2 garlic cloves
150 ml Chicken broth
200 ml cream
150 gm parma ham in slices
350 gm pipe rigate pasta
Salt and peper to taste
Paremesan cheese grated few tbsp
Few tbsp parsley for garnish

Melt the butter in a pan together with the oilive oil. Add the onions and garlic and fry for few minutes. Add then the ham , fry for few more minutes and now add the peas and the chicken broth.
Cook for some five minutes till the peas are cooked. Add the cream and cook boil for 2 minutes. Add salt and peper to your taste.

In the mean time cook the pasta and drain.Add the drain pasta to the sauce, mix well and serve with grated cheese and parsley.
I am sending this to Ruth's of Once Upon A Feast for her

Kerala Kadala Curry

Life is back to normal from today onwards.My daughters spring break is finished and she is back to school from today , so the daily routine have started, no more getting up late having breakfast in the irregular time and lunch etc......

Have to admit we had a excelent two weeks. Even though the weather here was really, really bad.

We went to London for four days which was wonderful. One of our friends asked me how was it in London and I replied to her we ate and drank and had a jolly good time :-)

Well we also went to Museums and lot of other touristical places....... also did shopping.
I did window shopping and my daughter did real shopping. I have to admit i bought few baking things from there.
Isn't it crazy i went to one of the most famous places and the main things i bought are for my cooking.

And talking about cooking, I made this kerala chick pea curry thanks to bee of Jugalbandi actually I made this before I went for the break but didn't had time to post it.

The kadal curry was really delicious. My hubby was extremley glad that I made a totally different chick pea dish, for the last 17 years I have been making the same one :-)

Bee had written, Her words......This recipe needs patience. The onions need to be cooked down for a while and caramelised to a deep brown on a medium-low flame. Likewise with the coconut. Don’t try to hurry this dish along.

It did take a bit of time to make it, but it is really woth all the time you spend on making it as it was DELICIOUS. I will be surley making it again soon.

I didn't change anything in the recipe except she used dessicated coconut I used fresh coconut.

Roasting the spices

Roasting the coconut

Sunita's Think Spice event is back and it is going to trotting the globe from now on and this month it is hosted by Grecthen Noelle of Canela & Comino The spice she have choosed is She have asked us to Share other information about cloves: Is it used in forms other than cooking in your home?

I remember when I had tooth pain when i was at home my mom giving cloves to me and asking me to chew on them. Don't ask me if it worked or not as I don't remember, I only remember the severe pain I had :-(

Also when I was in high school one of our sir was trying to stop smoking and he used to chew these cloves always. No idea if it worked.
Only thing I remember is we girls used to give him lots of cloves ( you know to please the teacher) which we used to take from our mom's kitchen.
I am sure all the moms were thinking to themselve are they using so much cloves as it was getting finished so fast.

Little did they know their daughters were taking it for giving to their favourite teacher :-)

Most of the ingridients

Curryleaves etc....

Delicious...............