pastas

Pasta with creamy tomato sauce:

• pasta-macaroni,fusilli,rottini,elbows -preffered
• for the sauce:
• tomato-3 pureed
• grated parmesan cheese-1 tbsp.
• tomato ketchup-2tsp
• vinegar-1/2 to 3/4  tsp
• olive oil/veg oil-2tsp
• sugar 1-1 1/2 tsp
• salt
• oregano.basil,thyme-3/4tsp
• pepper powder-1/2 tsp
• for pasta:
• mint leaves chopped-1 tsp
• fresh cream/heavy cream-2 tbsp.
• salt
• egg-1
• ginger garlic paste-1 1/2 tsp
• mushroom chopped -button/baby portabella-4-5
• baby corn-finely chopped
• butter-1tsp
• oil-2tsp

for sauce: first heat oil in a pan add pureed tomato,tomato ketchup,dry herbs,pepper powder ,sugar, cook on low until thick and oil shows up on sides,then add grated parmesan cheese.
cook pasta (add salt to the water and a tsp of oil )then drain the water
then in another pan heat oil and butter add chopped mushroom and baby corn fry  for 6-8 mins then add ginger garlic paste  fry for 2 mins then break egg and leave until it starts to turn white then mix(like scrambled eggs)mix well then add the prepared sauce as desired then add heavy cream cook for 2 mins, check for salt serve and garnish with chopped mint leaves

tips: you can use fresh/frozen green peas,bell peppers, zucchini
check for salt before  you add it lastly coz pasta,  sauce and parmesan cheese has salt so just add enough for veggies

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Tomato,chcicken and herb pasta:

• tomato-4 large
•  green bellpepper-half of one 
• onion finely chopped-1 small
• garlic cloves-8-9 chopped
• chilli flakes-1/2tsp
• pepper powder-1/4 to 1/2tsp
• butter-2 1/2 tbsp
• tomato sauce/ketchup-2 -3 tbsp
• oil-2tsp
• dry basil-1/2tsp
• dry oregano-1/4tsp
• dry parsley-1/2tsp
• chicken- 2-3 big pieces
• rottini/fusili pasta and elbow pasta
• salt

firstly boil chicken with some salt then shred and keep aside

cook pasta with some salt then strain the water and keep aside

make small gashes on the tomatos immerse them in boiling water along with bellpepper boil for 1-2 mins or untill the skin of the tomatoes shrink and slightly peel off

 cool it and blend them together into a fine paste

heatup a pan add oil and butter when it  melts on low heat add garlic and onion chopped fry for 1-2 mins then add chilli flakes and saute for few seconds then add the tomato and bellpepper puree and also add the dry herbs cook untill its thick and the mixture is cooked add pepper powder and tomato ketchup mix well

  then add the cooked pasta and shredded chicken mix well  and serve hot

tips: use ripe red tomatoes ,it will give this dish  a good colour .dispite  adding green bellpepepper

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Speghetti with chicken and egg:

• speghetti- 1/2 pack
• chicken breast - 1 chopped into small bite size cubes
• eggs-2
• chopped garlic- 1 tbsp
• onion- 1 small
• chilli flakes- 3/4 tsp
• pepper powder- 1/4 to 1/2 tsp
• tomato -2 
• tomato sauce- 3tbsp
• walnut kernels- 4
• dry parsley- 1/2 tsp
• dry oregano- 1/2 tsp
• dry basil- 1/4 tsp
• corn flour-3/4 tsp +2 pinch of pepper powder for chicken ,salt and pepper for eggs
• butter- 2 1/2 tbsp
• oil- 1 tbsp
• salt

cook speghetti as the instruction given on packs - add a little extra salt so that the speghetti absorbs well coz the water will be drained after cooking

cook tomatoes in boiling water for 6-7 minutes then peel the skin cool it 
add to a blender along with walnuts and blend to smooth paste.

take chicken pieces in a bowl add pepper salt  and cornflour ,in a nonstick pan add a little oil and fry them until done (close lid and cook. chicken pieces will be soft and juicy and not dry)

once thats done, in the same pan add oil and break in 2 eggs sprinkle salt and pepper  and let it cook for 10-15 seconds (bottom part turns white) then just run the spatula to cut through .leave for few more seconds and repeat untill there's soft cooked lumps of egg.

heat up a pan add butter and oil as soon as the butter melts add garlic and onion fry untill the onion is translucent add chilli flakes and fry for a minute  then add the ground paste,all the 3 dry herbs and tomato sauce cook for 6-8 mins on medium flame(non stick pan works better coz we are dealing with gravy which has nuts) check for salt and add.

then add chicken pieces .now add 1/4 cup of water and cook for 3 mins now add the  scrambled eggs

 ,next add noodles and pepper powder ,mix well for 2-3 mins on low flame untill the sauce coats  the speghetti.  serve hot

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Creamy Speghetti with basil:

.Speghetti cooked- I used a little more than 1/4 of one big pack serves 2-3 people

. Garlic chopped- 1 tbsp

.chilli flakes- 1/4 to 1/2 tsp

. Fresh cream/ heavy cream- 7-8 tbsp

.finely chopped tomato- 4

. Salt

.butter -  2 tbsp

.olive oil - 3 tbsp

Basil leaves chopped- 3 tbsp

Procedure :

Heat up a pan  add oil and butter , when the better melts add chopped garlic , on low flame sauté for 1-2 mins then add chilli flakes sauté for half a minute then add chopped tomatoes along with a pinch of salt close lid and cook until soft . 

 

Cook further for one more minute then add the cream (on low flame) sauté for 2 mins then add cooked Speghetti  mix  for 3 mins finally add basil leaves mix  and serve hot , you can sprinkle Parmesan cheese when you serve 

Tips: 1 in case the sauce is  too thick you can add a little water.

2. When you cook Speghetti  add enough salt so the it gets enough salt (coz the water will be drained )

3. Check salt , once you mix the Speghetti  add salt if necessary

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chutneys,sides &dips

Spicy lemon butter :

• butter -1/4 cup
• garlic grated-2
• lemon juice -1tsp
• lemon rind -of 1/2 lemon grated
• chilli flakes 1/4 tsp
• pepper powder-1 pinch
• salt-1 big pinch

heat a pan ,take it off the flame add butter ,garlic chilli flakes,pepper powder,lastly add lemon juice  rind and salt mix and store it in a little jar in the refrigerator or freezer ,take out before hand when
required

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Red bellpepper and carrot raitha:

• red bellpepper chopped-1/2
• yogurt/curd-1 cup
• grated carrot-2 tbsp.
• onion chopped-2 tbsp.
• salt
• chopped ginger-little
• turmeric-1 pinch
• cumin seeds-1/4tsp
• garam masala powder-1 pinch
• green chilli chopped -according to your taste
• chopped coriander-1-2 tsp
• oil 1-2 tsp

heat a pan ,add cumin ginger,turmeric ,onion, carrot, greenchilli  bellpepper and salt chopped fry until 1/2 done if u want it to be crunchy or 3/4 done .switch off the heat add garam masala and chat masala  powder then cool it completely.then take it out to a bowl add yogurt and chopped coriander leaves,check for salt.serve with parata,chapathi or use as a topping on any dish

tip: you can also add pinch of chaat masala for extra tang

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Yogurt mint dip:

• yogurt-1 cup
• mint leaves chopped-6-8 leaves
• honey-1/2 tsp-3/4tsp
• less than  a pinch of salt-
• pepper powder-1/2 tsp
• lemon juice-few drops

mix all ingredients together ,this mixture should have a balance of sourness,and sweet

tips: this can be used as a dip or a topping for chaat,rolls ,wraps...

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Cucumber raitha:

• cucumber -grated or finely chopped-3/4 cup
• yogurt-3/4 to 1 cup
• greenchillies chopped-optional
• chopped coriander leaves-2tsp
• mustard seeds-1/4 tsp
• oil 1 tsp

firstly mix all the ingredients together except oil and mustard
 in a pan heat oil add mustard when it crackles add it to the raita then add salt and mix.serve with paratha,biryani,pulao or mixed rice or as a topping

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Raitha/salad:another version

• chopped cucumber- 1/2 cup
• chopped tomato-1/2 of 1
• chopped onion-1/2 of 1
• chopped coriander leaves-1-2 tsp
• green chillies chopped-optional
• grated carrot-2tsp
• salt
• yogurt-1cup r more

mix all the ingredients together serve with your desired dish.

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Tangy peanut chutney:

•  lightly roasted peanuts-1/2 cup
• tamarind paste-1-1 1/2 tbsp.
• salt
• turmeric-1/4tsp
• asafetida/hing powder-2 pinch
• onion-1 small
• garlic chopped-5-6 cloves
• roasted cumin powder-lil less than quarter tsp
• whole red chillies-5-6
• oil-2-3tbsp

heat oil in a pan add chopped garlic fry until slightly golden brown on edges then add onion ,fry untill onions are slightly golden brown add dry red chillies, turmeric,asafetida and roasted cumin powder fry for a minute or two now add peanut and 1tsp of tamarind paste toss for 2 mins cool the mixture then add very little water and grind (little bit grainy texture)to paste.
then heat up a pan add this paste add quarter to half cup water then boil  check for salt and sourness add tamarind paste if necessary cook untill the mixture is thick (thicker than sauce)
you can store this for7-10 days in refrigerator.
serve with samosa ,chaat,pakoda as dip or as topping

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Basil walnut pesto:

•  basil leaves-1 cup
• walnut -1/2 cup+1tsp
• garlic cloves-3
• olive oil-3/4  cup 
• salt

in a blender add walnut ,basil salt and garlic then start the blender and pour the olive oil slowly from the opening untill the mixture is a coarse paste

you can reduce the olive oil a little  if you are using the pesto as a spread ,if you are using it for pasta then it needs to be more.

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Corriander and mint with walnut pesto:

• corriander/cilantro -3/4 cup
• mint leaves -1/4cup
• walnut -1/2 cup+1 tsp
• garlic cloves-3
• salt
• olive oil-3/4 cup

in a blender add all ingredients except oil then start the blender and slowly pour olive oil untill the mixture is turns to a coarse paste

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Red sauce to go with any kind of grilled chicken:serves 2 people

• butter -3tbsp
• red chilli sauce-2tbsp
• tomato ketchup/sauce-1tbsp
• heavy cream/fresh cream-2tsp
• dry thyme-2 pinch
• few drops of lemon juice

heat up a pan(small) add butter when it melts add the 2 sauces,thyme ,lemon juice then bring to a boil , then mix in the heavy cream  after a minute turn off the heat

then serve along with grilled chicken as an accompaniment.this is a quick recipe

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Peanut and coco spread:




ingredients:

coco powder- 2 tbsp.
roasted peanuts- 3/4 cup
sugar- 3tbsp
salt- little less than 1/4tsp
olive oil- 2-3 tbsp.
pure vanilla extract - 1/4tsp

procedure:

take roasted peanuts ,sugar ,coco powder and salt  blend for 6-8 seconds then just run a spoon to mix ,repeat this process 3 more times. the fourth time grind until the mixture is fine.you will notice that every time with blending the peanut tends to leave out its natural oil  ,it starts to bind and get sticky

 then add 2tbsp oil and vanilla extract  . grind until smooth paste . add the remaining oil and blend, remember that  oil can be added as necessary to get your desired consistency

store it in a small jar ,because it is easy to make ,u can make them whenever you want .oil acts as a natural preservative  here . usually its all empty in 2-3 days :), i store it 2 days at room temperature ,then store it in the refrigerator if remaining

tips:
1.i have used the peanuts with skin but  if you don't like the peanuts with skin  then just rub the peanuts between your palms and blow the skin out.
2. mixing between blending helps to get the even smooth consistency.
3. make sure the blender is super dry
 

soups and salads

Clear chicken soup:

chicken bits(tiny pieces cut-3 tsp)
chicken stock -optional/water-2 1/2 cups
ginger chopped-3/4 tsp
garlic chopped-3/4 tsp
onion chopped finely-3tsp
carrots finely chopped-1tsp
spring onion chopped-2 strands
pepper powder-1/2 tsp
chopped coriander-1 tsp
salt- to taste
broccoli chopped finely- 1tsp

in a bowl take water chicken pieces ,onion,ginger and garlic .cook  on medium flame for 20 mins then add all other ingredients and boil for  10 more minutes .serve hot  

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Chicken and mushroom soup:

• chicken bits-3 tsp
• onion-1 small chopped
•  ginger chopped-1/2tsp
• garlic chopped-3/4 tsp
• pepper powder-1/2 tsp
• rosemary fresh 1 sprig or dried-1/4 tsp
• mushroom finely chopped -2
• carrot chopped-1tsp
• water-2 1/2 cups
• salt to taste

in a bowl take water chicken ,carrot,onion, ginger, garlic, rosemary ,salt and cook for 20 mins then add pepper powder then   cook for 15 mins

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Coriander and chicken soup: serves 2

• chicken pieces with bone-4-5
• coriander seeds-1/2tsp
• pepper powder-1/2 tsp or as required
• butter-1tsp
• lemon juice - as required
• garlic chopped-1tsp
• ginger chopped-1tsp
• salt
• coriander leaves chopped-5tsp
• water-2-3cups

in a pressure cooker add water chicken pieces,corriander seeds.4tsp corriander

leaves chopped,salt.pepper powder,ginger garlic and butter 1-2 wistles

when the pressure is gone take out the chicken pieces and shred them and discard the bones

then strain it to a bowl and put back on medium heat check for salt and pepper then add shredded chicken put on high heat add lemon juice when it comes to boil take off the heat add rest of chopped coriander leaves and serve hot

tips: you can use the shredded chicken in the soup,or leave it out and have it as a clear soup
2. you can leave out the butter if you don't like.
3.this is a tangy soup

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Baked fruit salad:

• banana-3
• peach-3
• pineapple slices-3
• cinnamon powder-1/2 tsp
• brown sugar-1  tbsp. little more for greasing the bowl
• butter-1 1/2tbsp.
• lemon juice -few drops
• salt-1 pinch

preheat oven to 200 centigrade

cut banana into big pieces add few drops of lemon juice on it and keep aside
cut peaches and pineapple slices sprinkle and mix salt and keep aside
grease a shallow microwave oven or conventional oven bowl with butter then spread the cut fruits sprinkle cinnamon powder and brown sugar and butter mix then bake in the preheated oven for 10-15 mins
serve luke warm

tips:1.you can top it with whipped topping or
 you can beat and blend heavy cream or fresh cream with some sugar and then drizzle on the fruits.
when you don't want a heavy dessert after lunch or dinner this is a healthy and an easy dessert to make 

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Peanut and cucumber salad:

• boiled and cooked peanuts- 3/4 cup
• cucumber - 1 small chopped
• pomagranate seeds- 1/2 of 1 whole- sorted
• grated coconut - 2tbsp
• chopped corriander  leaves- 2tbsp
• 1/4 tsp sugar
• salt
• chat masala- 2 pinch
• pepper powder- a pinch or two

for tadka:

• cumin seeds- 1/4tsp
• mustard seeds- 1/4 tsp
• curry leaves- 1 sprig
• chopped ginger- 1/4 tsp
• green chilli- 1
• oil- 2 tbsp

in a small pan add oil add cumin curry leaves, mustard seeds,green chilli , and ginger chopped ,once they crackle take of the heat  and add corriander leaves chopped and grated coconut once it cools down

add chopped cucumber , pomagranate, cooked peanuts, add the tadka also add in pepper powder ,salt,sugar,and chat masala mix well

you can make this for parties when you need an extra easy dish , its very easy and a quick recipe to make you can do the prep the previous day and just add the tadka when you are ready .also serve as salad 

tip: when you cook peanuts add enough salt to it