SERVING SIZE – 2

INGREDIENTS:

• Spaghetti – 1 fistful
• Tomato paste – 2 tbsp.
• Onion – 1 medium (chopped)
• Garlic – 4 cloves
• Basil leaves – few / to taste
• Red chili flakes – 1 tsp. / to taste
• Carrot – 1 medium (chopped into small cubes)
• Italian seasoning – 1 tsp. / to taste
• Salt – to taste
• Olive Oil – 3 tbsp.
• Tomato chili sauce (optional) – 2 tbsp. / to taste

PREPARATION:

• Take a Pot and cook the Spaghetti in boiling water for 10 min. For further soft texture, cook for additional 2 min. Drain the pasta and keep it aside. Keep some pasta water as well.
• Cook the carrot separate and keep it aside.
• Heat the pan, add Olive Oil. Add the chopped onion and sauté it. When it is translucent color, add the chopped garlic and chili flakes and mix it well. Cook until the raw smell is gone.
• Add the tomato paste and sauté it well. Add the cooked carrot + little water and basil leaves. Give it a stir.
• Add the cooked pasta, Tomato chili sauce and Italian seasoning. Mix it well. If it is dry add some pasta water and mix it well.
• Serve it hot with some steamed veggies.

Note:

• Instead of tomato paste you can use chopped tomatoes / canned tomatoes / pasta sauce as well.
• Instead of fresh basil you can use dry basil as well.
• You can add the Basil leaves at the end as well.

Thanks to my friend Suha who introduced me to Quinoa (pronounced as Kinwa) – a South American seed (pseudo-cereal) rich in protein and fiber. Its a very good alternative to rice, wheat and fada. It’s starting to become known/available in India these days, but availability might be scarce/costly.

INGREDIENTS:

Running out of time? But, want a tasty and simple food, yet easy to prepare? Read on to know how to prepare Zucchini Rice (Torai Recipe).

SERVING SIZE – 2

INGREDIENTS:

• Basmati Rice – 1 cup
• Shredded Zucchini – 1 cup
• Oil – 1 tbsp
• Butter – 1 tbsp
• Mustered seeds – ½ tsp
• Cumin seeds – 1 tsp
• Cinnamon stick – ½ inch
• Bay leaves – 2 nos
• Hing – 1 pinch
• Red chilies (whole) – 3 – 4 nos
• Lemon juice – 1 tsp
• Cashew nuts – 5 nos
• Raisins – tbsp
• Salt – to taste
• Coriander leaves – few

PREPARATION:

• Wash and soak the basmati rice for 10-15 minutes with 2 cups of water.
• Take a heavy bottom pan, heat the oil and butter. When butter is melted, add the mustered seeds, cumin seeds. After it cracks, then add red chilies, hing,cinnamon stick and bay leaves. Stir it well.
• Add the shredded zucchini and mix it well. Then add the rice with water, salt and lemon juice and mix it well. Cover with lid. Let it cook, until rice becomes tender and water has evaporated (approx 15 min).
• Garnish with fried cashews, raisins and coriander leaves.
• Serve it hot with raita and chips. Yummy!!!

A Recipe from the West. I always wanted to learn something from this part of the world which was simple and easy to prepare and yet liked by all.

Chocolate is universally loved and eaten by everyone. When I came across the Chocolate Truffle recipe from my Favorite Food host Giada De Laurentiis,  i wanted to try it myself.  So here i am sharing with you all my outcome.

INGREDIENTS:

• Dark Chocolate – 1-2 Big Bar Chopped
• Heay Cream – 1/4 Cup
• Cocoa powder – 1/2 Cup
• Balsamic Vinegar – 1 tsp

PREPARATION:

• Take a small pan and add water to 1/4 level. Boil it over hot but not simmering water.
• Take a bowl and fill it with the chopped dark chocolate and heavy cream. Place it on top of the boiling pan (Double boiler).
• Once the chocolate is melted place it aside and add the Balsamic Vinegar and mix it.
• Cool the chocolate in the Fridge for 1 hour.
• Remove the chocolate from the Fridge and keep it in room temparture for about 2 hours until the content is firm and moldable.
• Take a scoop of chocolate in a tsp and make it into balls using finger by placing in the hand. (Same like doing a Gulab Jamun). If you feel the chocolate is
• too melted while making the balls, keep it in fridge for 5-10 min and proceed.
• Roll the chocolate balls in the cocoa powder and keep it in a tray.
• Serve it immediately or keep it in a airtight package and refrigerate for later use.

Banana Muffin – A healthy recipe for a simple breakfast.

This recipe is for a 12 cup Muffin.

INGREDIENTS:

• All-Purpose Flour – 2 Cups
• Baking Powder – 1/4 tsp
• Ground Cinnamon – 1/4 tsp
• Baking Soda – 3/4 tsp
• Salt – 3/4 tsp
• Sugar – 1.5 Cup
• Vegetable Oil – 1/2 Cup
• Vanilla Extract – 1 tsp
• Ripe Bananas – 3 Nos (Peeled and Mashed)
• Eggs – 2 Nos (For veggie Lovers, this is not needed)
• Toasted Almonds/Walnut – 5-6 Nos Chopped

PREPARATION:

• Take a 12 cup Muffin Pan and line them with paper liners.
• Preheat the oven to 325 degrees F.
• Whisk the flour,salt,baking powder, baking soda and cinnamon in a medium bowl and blend it and set aside. This is the dry ingredient.
• Beat the sugar, eggs, oil and vanilla extract in a large bowl to blend.
• Add and stir in the banana.
• Add the dry ingredients and stir just until blended. Do not be tempted to over mix the batter.
• You can also use a electric mixer for the above steps.
• Pour the prepared batter in the prepared muffin cups.
• Bake the muffins on the middle rack until the tops are golden brown for 25 minutes.
• You can insert a tooth pick/any object to poke the muffin and see that no crumbs are attached. This will help us identify if the muffin is well baked.
• Transfer the muffins to a rack and cool slightly.
• You can spread unsalted butter over the muffin to add some frostiness.
• The muffins may be eaten warm or cooled.