MUTTON ROGAN JOSH

“One cannot think well, love well, sleep well, if one has not dined well.”
― Virginia Woolf, A Room of One's Own

This recipe for Mutton Rogan Josh is another I'd misplaced and only rediscovered when trying to clean out my photo folder. The photos are obviously, kind of crappy (they've been taken by my dinky old pink camera which I retired about 2 years ago) but the recipe is a good one so I've put it up. Looking through my old photos made me nostalgic about those confusing days when I was starting this immense time sink.

There's a lot of writing out there on how to begin your own blog and I remember reading some of it before starting out but no number of helpful guides makes the process easier. Still, I thought this was as good an opportunity as any to write down the stuff about blogging I wish someone had told me a couple of years ago:

1. First drafts suck. The first set of photos/ posts you come up with will all suck. So will the second, third and fourth probably. Even the tiniest post on my blog takes much more effort and patience than I imagine it will.

2. Get yourself up to date on the technical toys that'll help your blog look more polished. If you're not good with technology hire/ request someone who is. For photo editing, my go to tools are Picasa, Picmonkey and Typic. They're not going to be able to give you photoshop levels of quality but they're reliable and easy to use.

3. Speak to other bloggers - they've probably gone through the same teething trouble you're dealing with now and figured out ways to sort through it.

4. Do NOT abandon your blog! It's okay to make mistakes, slack, or not consistently deliver quality. Fine, it's not okay but you'll survive. The only thing your blog can't survive is you abandoning it.

5. The number of numbers can drive any crazy. Between facebook stats/ blogger stats/ instagram likes/ twitter/ pinterest and everything else, it's easy to get overwhelmed by all the numbers and data being thrown at you. Make as much sense of it as you can but after a while I've learnt to let it go. Sometimes I slave over a post and am really excited about it and the only person who likes it is my mom. Sometimes I put up something random and hordes of people fall over themselves saying it's amazing. Just keep on doing what you're doing. I assume it'll all make sense one day.

6. No pictures are better than bad pictures.

7. Don't become a slave to blog trends. Initially, the more food blogs I'd look at, the more worried I got, that my photos weren't filled with mason jars, that I didn't have the time to get a Christmas themed recipe up in December, that I wasn't putting up enough posts. If you manage do everything everyone else is doing then your blog will be like every other blog. That is not the point.

8. Listen to constructive criticism but know what your vision for your blog is. You don't have to take on board everyone's comments. If people go on and on, tell them to go start their own blog.

9. For those trying to monetize their blogs, congratulations you've just signed up for an impossible task. The more ads you put up, the less attractive the blog looks, the less traffic you get. The more sponsored posts  you put up, the less genuine the blog looks, the less traffic you get. Basically you need to find a way to make money without your readers finding out you're trying to make money. Good luck.

10. Grammar matters.

11. Blogging is a public activity and if you continue to keep your day job you have to remember that EVERYONE (including your boss, colleagues, clients, ex, future marital prospects and basically anyone with an internet connection) can read and judge you on what you're putting up. We still live in quite a conservative society and specially if you work in a more formal work environment you can be sure there's no dearth of gossips passing judgment. Be prepared for all the pitfalls of being a public figure without most of the perks.

12. A lot of people have great ideas but it only counts if you implement them. Also, get to implementing quickly, before someone else has done it and you're left squeaking you thought of it first.

13. Read everything you can on what you want to blog about. There's a lot of faffers out there and your knowledge will set you apart from the lightweights.

14. Ask for favors, for help, for advice, for input, for publicity opportunities. It won't happen if you don't ask for it.

15. Be prepared. Carry your camera, notebook, business cards and other tools with you everywhere you go. You never know when inspiration, a potential contact or the opportunity for a great photo-op will show up.

 

Serves 4

Adapted from Anjum's New Indian

What you’ll need:

1 kg mutton (on the bone or boneless – obviously not keema)

4 tbsp vegetable oil

Whole spices

10 peppercorns

5 brown cardamom (badi elaichi)
7 green cardamom
5 cloves
Atleast 2 inch cinnamon stick
2 onions (sliced finely)
3 tomatoes (pureed)
4 tbsp yoghurt (stirred well)
1 tbsp ginger (paste)
1 tbsp garlic (paste)

Powdered Spices

4 tsp ground coriander

4 tsp ground cumin
2 tsp red chilli powder
2 tsp fennel seeds
3 tsp garam masala
Salt to taste

Handful of cilantro leaves with stalk (chopped for garnish)

How to:

1. Pour oil into a large pan, heat. Add whole spices and fry till sizzling. Add onion and stir till the onions are nicely golden.

2. Add the mutton pieces and stir for 4 – 5 minutes till the mutton colors over.

3. Add the ginger garlic paste to the pan and stir for a couple of minutes till cooked. Add tomatoes and then the powdered spices. Stir. Cook for about 20 – 30 minutes till the tomato sauce is reduced and the sauce starts to release oil.

4. Move the contents of the pan into a pressure cooker, add a cup and a half of water and pressure cook for 2 whistles.

5. Once the meat is tender, transfer back into the pan. You should have some gravy in the pan, add the yoghurt, stir and bring the pan to a boil.

6. Cook for another couple of minutes (add some water if the gravy is getting too thick) taste, fix the seasoning.

7. Before serving stir in the cilantro.

JUST ANOTHER EXCUSE TO PARTY: PIZZA NIGHTS

There’s very little in my world that a foot massage and a thin-crust, everything-on-it pizza won’t set right. 

 - G.A. McKevett

 

I don't like pizza. It reminds me of days spent in boxy conference rooms discussing shareholders' agreements or nights when there's absolutely no other option but to order in. When I moved to Delhi I was shocked to realize so many people close to me, including my brother and father, love that ridiculous flat bread with cheese on top. Since they do I started experimenting with pizzas at home and found that if you're not making the crust yourself this is possibly the EASIEST food to put together at home. Also the easiest to jazz up.  

What you'll need:

Pizza bases (whole wheat if you want to make the healthier choice)

Sauces

1. Pesto (I used store bought) -  you can try the Basil Pesto by Wingreen:

2. Tomato -

2 tomatoes (chopped)
1 pack tomato puree
2 -3 tbsp garlic (as much as you like)
1 tbsp olive oil
2 -3 tbsp Oregano
Salt and pepper to taste

Toppings

Be as creative as you like but here are a few options for inspiration -

Mushrooms/ Potatoes/ Capsicum/ Pineapple/ Spinach
Bocconcini/ Cheese (any kind that suits your fancy)
Pepperoni/ Bacon/ Sausage
Basil/ Parsley/ Oregano
Eggs

If you feel like, put together different themes like Thai, French, Indian by using different ingredients.

How to:

1. For the tomato sauce, sauté the garlic in the olive oil till it browns. Add the tomato chunks and tomato puree and stir for 2 -3 minutes. Add the seasonings. Taste and adjust to suit your taste.

 2. Spread the pesto/ tomato sauce on the pizza bases, anoint with toppings of your choice. Bake for 20 - 25 minutes.

3. If you're making multiple pizzas prep 3 - 4 at one go and pop them into the oven one after the other so you have one coming out every 20 minutes. Don't bake them all at one go in advance because the pizza will get soggy if you don't serve it immediately.

4. If using an egg, make a little wreath with the other toppings to keep the white in and then break the egg in the circle.

5.  Don't be shy with the cheese! The more you use the better it will be!

6. Don't sprinkle dry herbs on top of the pizza, if you're using dried oregano or parsley then mix it in the ingredients. Dry herbs will burn in the oven. If you're planning to make more than a couple of pizzas or are calling company over then it'll be worth it to buy fresh basil and oregano.
 
7. If you're using fresh Parsley it isn't to be baked like the basil/ oregano leaves. Use it as a garnish once you have the pizza out of the oven.

8. While you can use any cheese you like, drier, harder cheeses tend to have very high melting points, that is, you might not end up with that "dripping cheese" experience you'd like if you're using them on your pizza. If you want that texture, mix a dry/ hard cheese with a softer one.

 

SUMMER CRAB LINGUINI

"Humor keeps us alive. Humor and food. Don't forget food. You can go a week without laughing" - Joss Whedon
 

Between crazy work hours and my oddball obligations I've been feeling pretty low. Weeks like this always make me wonder about what it would be like to have a fun job. I've come up with a list of potential jobs:

1. Crafts teacher - except that I don't really like kids all that much;

2. Running an Art Gallery - except I don't know much about art;

3. Party Planner - except that I'm a moody, anti-social witch on most days;

4. Interior Decorator - except that I don't really have any sense of proportion;

5. Professional Shopper - except that I hate malls.

Since I can't think of any viable alternate career paths yet I think I'm just going to curl up with this delicate, gently peppery crab sauce - pair it with whole wheat linguini and bask in your own virtue.

Serves 2

Recipe Adapted from Nigella Lawson's Forever Summer

What you'll need:

1/2 pack of whole wheat spaghetti (about 250 g)
1 can tinned crab meat (about 200g)
2 tbsp olive oil
Juice of 1 lemon
Salt
Pepper (ideally freshly ground)
Dashes of Tobasco
Parsley to garnish

Note: You can add onions, spring onions, garlic or any other flavors you'd like.

How to:

1. Cook the spaghetti in hot salted water till al dente. Set aside.

2. Gently sauté the crab meat in olive oil, season with salt and pepper.

Note: If you're using onion and/or garlic then sauté that first, wait till it's golden and then add the crab meat. Spring onions can be added with the crab meat.

3. Toss the pasta with some olive oil to detangle the strands of spaghetti. Spoon the crab mixture on top, add as much Tobasco as you can handle (or skip this step).

4. Garnish with Parsley and serve hot. 

ROAST GARLIC SHRIMP SLIDERS WITH ORANGE ESSENCE

“Children must be taught how to think, not what to think.” - Margaret Mead

 

I spent an afternoon with my adorable, fourth grader fluff ball cousin recent and was, as usual, amazed by everything she did. She regularly demonstrates more awareness, confidence and wisdom that I only hope for at 27. I guess children are captivating because of the second chance they represent. You can't help but try to atone for your mistakes by trying to keep them from repeating them. As if dictating their behavior will absolve us of ours.

 

There are two things that have been floating around in the back of my sub-conscious since that afternoon. The first, how far do children really need to be protected and do we really help them by shielding them? Obviously I don't think second graders need to be exposed to extreme violence or sexually explicit material but what about rigorous schools and coaching? Is shoving a kid into a classroom for 10 hours a day setting them up for the hard knocks of real life or just oppressive? What about choice? We can't allow kids to make all their decisions because they may be too young to understand the consequences but there's a whole range of decision making that precedes that level. When I was growing up most of my friends and I didn't get to pick what we wore from our wardrobe, forget about shopping for it. Baby fluffball though is a little diva who will not entertain sartorial interference. She picks what she wants and when she'll wear it with accessories to match. I'm not sure if there's any connect, what with not having any kids and definitely not having a degree in child psychology but her increased sphere of independence, appears to me, to make her more sure of what she wants. An attribute that will stand any little girl in good stead.

 

I guess, based on my once in a financial quarter interaction with people under the age of 23, the most important thing you could teach a kid is how to live well. To all those who would insist that the most important thing is actually math and that all this holistic living, new age bullshit doesn't work in India, I highly doubt that if you manage to raise a kid with some hobbies, some athletic acumen and a healthy sense of perspective "who haath se nikal jayega." Every day I meet young people who spent their childhoods in tuition centers and as adults don't have the tools to move beyond going to work like an automaton, getting their work done like it's homework, counting the hours till they can leave, with only junk food and alcohol as outlets. Anything that lends a kid the ability to combat stress while giving them a sense of perspective and accomplishment will take them much further than a 97 in Chemistry in Class 8.

  

Perfectly sized for any young cretins in your life, these shrimp sliders were a revelation. They're adorable, fuss free finger food and the juicy shrimp chunks burst on your tongue with the complementing flavors of garlic and orange. I have to admit these aren't exactly for a reluctant chef, getting the patties together and keeping them together while frying them was tough. I'm not particularly good at frying things anyway, all the oil and pressure freak me out but if you're handy with a sauce pan and don't mind getting your hands dirty, these little shrimp burgers are definitely worth trying. 

Makes about 6 mini burgers

Recipe adapted from Food 52

 

What you need:

250 g frozen shrimp

¼ cup red pepper (chopped into little bits)
5 tbsp olive oil
2 tbsp garlic paste
1 egg
1 cup refined flour (maida)
1 orange (zested and juiced)
Salt and pepper to taste
1 lemon

For assembly:

6 small burger buns

Mayonnaise
Cheese Slices (optional)
Lettuce leaves (optional)
Tomatoes (sliced) (optional)
Cucumbers (sliced) (optional)

How to:

1. Defrost the frozen shrimp and chop into tiny bits. Add in the egg, red pepper, the zest of the orange and a couple of tablespoons of orange juice.

2. Pop some oil into a small pan and roast the garlic till it browns and is fragrant. Stir the garlic into the shrimp mix.

3. Flour up your hands and make little patties out of the shrimp.

Note: This isn’t that easy and you may need to mix some flour into the shrimp mix just to get it to hold. Basically throw maida into the mix, around it, around your hands and do whatever you have to do to get the patties to hold together. Try not to use more than a cup of maida in this whole process though – otherwise you’ll end up with shrimp pakodas.

4. Now that you have patties that (mostly) seem to hold together, heat up the olive oil on a large flat pan. Add more oil if you think you need it.

5. Once the oil is hot, carefully transfer your shrimp patties on to the pan. Let the patties cook till they start to change color at the base and then very carefully flip them over. Let the other side cook.

 

Note: Should take about 4 -5 mins on each side but you’ll be the best judge of when it’s cooked through.

6. Slice your burger buns, slather the insides with butter and stick them in the oven for 5 minutes to toast up.

7. Layer the buns up with mayo, tomato/cucumber/lettuce or whatever else you like.

8. Add a squirt of lime over the shrimp patties and assemble them into the burger buns. Serve.

 

 

RITU DALMIA'S SUMMER CHICKEN WITH COFFEE GLAZE AND HUNG YOGHURT SAUCE

 "Too little is it considered, while we gaze on aristocratic beauty, how much good food, soft lying, warm wrapping, ease of mind, have to do with the attractions which command our admiration." Samuel Lover

 

I read somewhere recently that to be really good at something you need to be at it for 10,000 hours. That's around 417 days, a little more than year without sleep, food or other such little distractions. It doesn't seem like a lot of time but I'm pretty sure I've managed to turn 27 without making a large dent in my 10,000 hour requirement for any of the things I do. I know I write about it often but it's because I think about it often, am I really spending my time on the important things? The things that'll add up and count when it's time to count. I can't be sure. I doubt I'll ever be.

 

But one of the things I'm sure of is that one of the things I'd like to be really good at is cooking. This unusual and totally exciting Summer Chicken with Coffee Glaze and Yoghurt Sauce has added 35 minutes to my 10,000 hour tank. Sweet, tangy and with deep coffee notes which perfectly complement the thickened minty, yoghurt sauce. If you're pressed for time skip the chicken and just make the yoghurt sauce as a dip.

 

 

Serves 2

Recipe Adapted From Ritu Dalmia's Travelling Diva

What you’ll need:

½ kg boneless chicken

For the marinade:

½ cup strong black coffee

2 tbsp orange jam
2 -3 tbsp olive oil
2-3 tbsp lemon juice
Salt
Pepper

For the sauce:

1 tsp garlic paste

2 -3 tbsp orange jam
2 cups hung curd
Mint leaves
Salt
Pepper

How to:

1. To make the marinade, plunk together the coffee, orange jam and lemon juice. Season with salt and pepper.

2. Beat the chicken with the marinade. I’m kidding, don’t beat the chicken but when marinating meat a wise man once told me the meat should know it’s been marinated. So work it in there and don’t bother being gentle. Leave the chicken in the fridge for atleast an hour but ideally up to overnight.

3. To cook the chicken, you can either grill it or stick it in a pan with some olive oil and on low heat. Let the chicken cook slowly, brushing occasionally with the marinade till you’re sure it’s done.

4. For the sauce, mix the sauce ingredients together and set aside.

5. Once your chicken is done, pile it on a plate and add the sauce on top. Garnish with mint leaves and serve hot.

SPAGHETTI CARBONARA

"No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers." - Laurie Colwin

This is a classic Italian dish where the ingredients come together simply and beautifully. The creamy egg and cheese sauce sprinkled over with pepper and crispy bacon is divine. Just some things I'd like to point out though - first, since there are so few ingredients it's very important you use good quality, flavourful cheese and fresh ground pepper or you'll end up with a bland, soggy mess. Second, since the eggs used in the pasta sauce aren't totally cooked I would worry a little about putting this together during the Indian summer so use good, fresh eggs. Last, to make absolutely sure the flavours are as per your taste check the seasoning at every stage.

Serves 4

Adapted from Tyler Hamilton

 
 

What you’ll need:
 

1 packet spaghetti (usually about 400 gm)

6 – 8 tablespoons heavy cream

4 eggs

2 chopped onions

¼ cup grated Parmesan cheese

¼ cup chopped fresh parsley (or use dry parsley but then you’ll only need about 3 tbsp)

10 bacon slices (cut into thin strips)

Salt

Pepper

Olive Oil
 

How to:
 

1. Boil the pasta till al dente.
 

2. While the pasta is boiling, fry the onion and bacon in about 2 – 3 tbsp of olive oil till the bacon is crisp.
 

Note: If you’re using dry parsley then add it to the onion and garlic and cook it.
 

3. In a large serving bowl, mix together the salt, cream, cheese and eggs. Add the onion and bacon mixture (with all the fat that it releases on cooking).
 

4. Once the pasta is cooked take a ¼ cup of the water the pasta has boiled in and add that to the cream mixture in your serving bowl.
 

5. Drain the pasta and then add it to the serving bowl with the remaining ingredients. Give everything a good toss and then invert a heavy plate on top of the pasta to trap in the heat.
 

6. Let the pasta set for 5 minutes. Add black pepper, grated cheese and fresh parsley and serve.

 

CREAMY PRAWN LINGUINI

"Why does Sea World have a seafood restaurant? I'm halfway through my fish burger and I realize - Oh man....I could be eating a slow learner." - Unknown

You might have noticed that like most food bloggers I tag my recipes as vegetarian, with meat, egg based etc so it's easier for a reader to find what they're looking for. I was quite surprised to realize that this is my first post in the seafood category and that's a shame because I really love every kind of cretin that swims out of the sea and on to my plate.

I haven't cooked fish yet and I find the thought a little intimidating since it's such a delicate meat but prawns are really easy to work with. I've used frozen prawns here and they were no trouble at all. Next on my list is crab, tuna and anchovy. I hope to graduate to fish and the dream is to be able to cook with mussels, scallops and caviar.

If you're a seafood rookie like me then start with this pleasantly light linguini. With no elaborate cooking method involved you can lay back and bask in it's subtle, creamy glory.

 

Serves 2

Adapted from Good Food Magazine
 

What you’ll need:
 

200gm pasta (preferably linguini or spaghetti but this is only for prettiness)

200gm spinach (pok choy if you have it)

200 gm raw peeled prawns (frozen works well)

½ cup milk

3 – 4 tbsp grated cheese

3 tbsp garlic paste

2 tbsp olive oil

1 tsp red chilli powder

Salt and pepper to taste
 

How to:
 

1. Cook the linguini till al dente.
 

2. In a pot, add the olive oil, then the garlic paste – stir till fragrant.
 

3. Add the spinach and let it sweat, when it starts to wilt add the prawns and cook till done.
 

4. Add the pasta to the pan and the milk and cheese to make a sauce to cover the pasta. Season with red chilli powder, salt and pepper.

 

 

CARROT and CHICKPEA BURGERS

“Eat food. Not too much. Mostly plants.” - Michael Pollan, In Defense of Food: An Eater's Manifesto

I love burgers! Though it isn't a very honest love. I really like bastardized/ chat masala-d versions of burgers like the Wimpy's Burger or the Maha Mutton Burger at Kents, which I've tried to imitate here. I'm also a big fan of the Indian vegetarian, aloo tikki burger. My favourite is a tie between what they serve up at Nirula's and the Hariyali Kebab burger from Fasttrax. So though this burger patty is made of carrots it's has the gorgeous, heavy handed, aloo tikki feel of the kind of burger I like. Add as much masala as you like, fry it up and enjoy...

Makes 6 burgers

Adapted from Good Food Magazine

 

What you’ll need:
 

200 gms carrots (peeled and grated)

300 gms chick peas (soaked overnight and then pressure cooked for about 3 whistles)

1 onion (grated)

6 tbsp vegetable oil

4 tbsp lemon juice

4 tbsp garlic paste

4 tbsp chaat masala

3 tbsp tahini (optional)

2 tbsp coriander powder

2 tbsp ground cumin

1 tbsp red chilli powder

2 eggs

Salt to taste

Pepper to taste

6 burger buns

Butter

Serve with ketchup and mustard

 

How to:
 

1. Grate the carrots and dump into a large bowl (hereinafter referred to as the “Bowl”). Add grated onion.
 

2. Pressure cook the chick peas for about three whistles (if you’ve soaked them overnight) if you havn’t soaked them then just pressure cook them silly because you need them to be mush.
 

3. Pour the chick peas with a little bit of the liquid they’ve been cooking in and the garlic into your blender and blend to mush. Add this chick pea garlic mush to the Bowl. Break two eggs into the Bowl.
 

4. Throw in all other ingredients except the burger buns and butter into the Bowl. Get in there with your hands and mash everything together evenly. Shape into good sized patties and lay them out.
 

5. Heat oil in a flattish pan and carefully (I can’t manage more than 2 at a time) add the patties. Cook on each side for about 4 -5 minutes.
 

If it starts to fall apart when you’re trying to flip it don’t worry. You can just use a couple of spoons to press it back into some kind of shape. Same for when you’re done cooking and you think it’s falling apart on the bun – just use your hands and squish it into shape.
 

6. Toast the burger buns, butter them up. Place a patty in there. Add a couple of thin slices of tomato, lettuce, onions and mayo if you like and serve with ketchup and mustard on the side.

SPICED COTTAGE PIE

“We must have a pie. Stress cannot exist in the presence of a pie.”  ― David Mamet, Boston Marriage

I've been meaning to try a shephard's pie for a while but I found this interesting vegetarian version I wanted to try. I've never cooked soya before and I have to say I'm not a fan of it per se but this is probably one of the nicest ways to eat it. This is a nice, warm, filling dish - great as a winter Sunday lunch where everyone gets to nap after or a convenient one pot dinner for a small group of friends.

What you’ll need:

3 tbsp vegetable oil

2 onions (finely chopped)

2 tomatoes (blended into a puree)

200 gm soya bean (cooked as per packet instructions. I used Nutrella which requires boiling for about 10 minutes)

2 handfuls peas

½ kg potato (peeled)

4 tbsp butter

½ cup grated cheese

3 tbsp ginger paste

3 tbsp garlic paste

Tomato puree (for sauce – keep a carton handy)

Bunch of coriander leaves (with stalk)

Salt and pepper to taste

Splashes of milk (about 80 ml)

Dash of lemon juice

Spices

3 tbsp coriander powder

1 tsp chilli powder

3 tsp garam masala

2 tsp ground cumin

3 bay leaves

5 black cardamom pods

How to:

Preheat oven to 200°C

1. Heat the oil in a large pan and add onions, cardamom and bay leaves. Roast till onions are nicely golden. Add ginger and garlic paste. Stir for 3 -4 minutes.

2. Add tomatoes and all spices. Stir till the masala has thickened. Add the soya bean.

3. Dilute masala with a couple of generous dashes of tomato puree. Eventually I ended up using half a carton.

4. Simultaneously pile your potatoes in a pot of hot water and boil till tender.

5. Add half a liter of water to the soya bean and let the pot simmer till most of the water has been absorbed. Taste and check the seasoning. Add pepper and lime.

6. Add peas to the soya bean mixture and stir through. Cook for about 5 minutes. Check seasoning one final time. If you’re good with the taste, stir in the coriander and turn off the flame.

7. Once the potatoes are soft, mash them well. Add butter, a generous splash of milk and cheese. Mash some more. Add salt and pepper.

8. Spoon the soya bean mixture into an ovenproof dish. Add the potato mash as a layer on top and even it out. Pop in an oven for 30 minutes.

SPAGHETTI SIMPLICITER

Everything you see I owe to spaghetti.  ― Sophia Loren

It's getting colder and colder but there's still food to be cooked. This is probably the quickest, simplest spaghetti recipe out there. For when you're cold and tired and hungry. This will be warm and wonderful.

Serves 2

Adapted from Good Food Magazine

 

What you’ll need:

1 cup of Spaghetti (cooked till tender)

3 tbsp olive oil

2 tbsp butter

1 ½ tsp pepper (add more if you like the heat)

½ cup grated cheese

Salt to taste

Lime juice

How to:

1. Put olive oil and butter in a shallow pan till butter melts. Add the pepper and give it one stir.

2. Tip in spaghetti and a dash of water. Stir a few times and add cheese. Stir some more.

Note: the cheese and butter will make a creamy sauce for the pasta. If you need add more cheese or a splash of water.

 3. Add some salt if you think you need it. Serve with a small splash of lime juice.