Stuffed Eggplant Curry

Stuffed Baby Brinjal

Ingredients:

• 5-6 Baby Brinjals
• Salt to taste
• 2tsp Curry Powder / Samber Powder
• 1/2 tsp Turmeric Powder
• 1tsp Plam Sugar/ Brown Sugar
• 1/2 tsp Tamarind Paste
• 1 Onion Finely Chopped
• 4-5 Curry Leaves Finely Chopped
• 1tbsp Fresh Coriander Finely Chopped
• 1tsp Olive Oil
• 1/2 tsp Cumin Seeds

Ingredients for Stuffing Masala:

• 1/2" Cinnamon piece
• 1tbsp Fresh Coconut Grated
• 2 Clove
• 1 Cardamom
• 2 Garlic Cloves
• 2-3 Green Chillies
• 1/2" Ginger
• Water as required 

For Tempering:

• 1tbsp Olive Oil
• 1/2 tsp Mustard Seeds

Method:

1. Grind together fresh coconut, green chillies, garlic, ginger, cinnamon, clove and cardamom adding little water into smooth paste and keep aside.
2. Take a medium bowl add the above paste to it, along with curry powder, salt, plam sugar, cumin seeds, tamarind paste, olive oil, coriander, onion turmeric powder, curry leaves and mix well and keep aside.
3. Now wash the baby eggplants without removing the stalk and slit them, stuff all the eggplants with the stuffing paste and keep aside.
4. Heat up a pressure cooker pan, add Olive Oil, when hot add inn the mustard seeds, wait till crackle, now add the stuffed baby eggplants and mix well and add in if remaining masala if left. and mix.
5. Now close the cooker lid and pressure cook for 1 whistle and Let it cool,
6. Serve hot imminently and garnish with fresh coriander. 

Happy Cooking
Its Finger Licking Good.
 

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Greek Salad

Greek Salad

Ingredients:

• 2tbsp  Feta Cheese Cubed
• 1 Cucumber roughly chopped 
• 1/2 cup Cherry Tomatoes halved 
• 1/2 cup Kalamata Olives (which is marinated) 
• 1 cup Mixed Salad Greens (Lettuce, Baby Rocket & Baby Spinach)
• 1/2 Apple Cubed

Vinegar Dressing ingredients:

• 2tbsp extra virgin olive oil 
• 1tbsp white wine vinegar 
• 1 garlic clove crushed 
• 1/2tsp Caster Sugar 
• 1tsp Fresh/ Dry Oregano 
• Salt a pinch ( as feta n Kalamata olives has salt) 
• Black pepper crushed as per taste. 

Method:

1. In a large bowl add the dressing ingredients n mix well n keep aside.
2. Now add apple, cucumber n feta to the dressing n keep aside for 5mins.
3. Now add all the other ingredients mix gently n serve immediately or chilled.

Happy Cooking

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Classic Garlic Spaghetti

Garlic Spaghetti

Ingredients:

• 3/4th Cup Garlic Finely Sliced
• 1/2 Cup Virgin Olive Oil
• 1 Red Chiili finely sliced
• Salt to taste
• Black Pepper to taste
• 1/2 cup Parmasan Cheese Grated
• 1tbsp Italian Parsley Finely Chopped
• 1/2 Cup Pasta Water
• 1 Red Chilli Finely Sliced
• 100gms Spaghetti Cooked

Method:

1. Heat oil in a deep pan on medium flame, when hot add sliced garlic and red chilli, mix well and wait till garlic gets soft and turn light golden brown.
2. Wait till it starts turning brown now add the pasta water,salt and pepper, adding parsley and cooked spaghetti and mix well and turn off the heat.
3. Now add grated cheese and remaining parsley and serve hot.

Happy Cooking
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Peas Penne in Alferdo Sauce

Peas Penne in Alferdo Sauce

Ingredients:

• 4tbsp Unsalted Butter 
• 1,1/2 Cup Heavy Cream 
• 1 Clove Garlic Minced 
• Salt to taste 
• Black Pepper to taste 
• 1 Cup Fresh/ Frozen Peas 
• 1tsp Red Chilli Flakes 
• 2tbsp Freshly Grated Parmasan Cheese 
• 100gm Penne Cooked 

Method:

1. Heat up a sauce open pan, add butter, when melts add garlic, and peas and cook until peas are cooked. 
2. Now add cream and bring it to boil adding salt, pepper and chilli flakes. 
3. Now add cooked Penne and Parmasan cheese and mix gently. 
4. Serve hot imminently garnishing with some extra cheese. 

Happy Cooking
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Healthy RockMelon Salad

Rock-Melon Salad

Ingredients:

• 1 Cup Rock Melon roughly chopped
• 1 Cup Baby Spinach
• 4-5 Fresh Baby Corn roughly chopped
• 1/2 Cup Cherry Tomatoes cut into half
• 1 tsp DriedCranberries
• 1 tsp Dried Mixed Berries
• 2 Cucumber roughly chopped
• 2 tsp Fresh Coriander chopped

Dressing Ingredients:

• 3/4 tsp Water
• 1/4 tsp Vinegar
• Salt To Taste
• 1 Pinch of Garlic crushed
• 1/4 Red Chilli finely chopped
• 1/4 tsp Fresh Thai Basil finely chopped

Method:

1. Take a small bowl and mix all the dressing ingredients and keep aside for about 10-15 mins.
2. Now take a large serving plate/ bowl add all other ingredients, mix gently adding the dressing and store in fridge for 15- 20 mins,
3. Serve cold.

Happy Cooking
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Easy Tomato Curry

Tomato Curry

Ingredients:

• 4-5 Large Tomatoes Chopped
• 1 Stick Curry Leaves roughly chopped
• 3 Garlic Cloves Crushed
• 1/4 Cup Fresh Coriander Finely Chopped
• Salt to Taste
• Sugar to Taste
• 1 tsp Olive Oil
• 1/2 tsp Cumin Seeds
• 1/2 tsp Mustard Seeds
• 1 Pinch Asafoetida
• 1/4 tsp Turmeric Powder
• 1 tsp Red Chilli Powder
• 1 tsp Rasam Powder

Method:

1. Heat up a deep pan add oil, once hot add mustard seeds, once crackle add cumin seeds,curry leaves, asafoetida and garlic and saute for 1 min.
2. Now add chopped tomatoes and mix well and cook for 5mins.
3. Now add red chilli powder, turmeric powder, rasam powder, salt and sugar and mix well and bring it to boil.
4. Now add half of the coriander to the curry and mix well.
5. Garnish with the other half and serve hot with roti.

Happy Cooking
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Karela / Bitter Melon Fry

Karela Fry

Ingredients:

• 3-4 Large Bitter Melon thinly sliced (Seeds removed)
• 1/2 tbsp Salt
• 2tsp Olive Oil
• 1/2 tsp Cumin Seeds
• 1/4 tsp Turmeric Powder
• 1 tsp Red Chilli Powder
• 1/4 Cup Fresh Coriander Chopped
• 1/2 tsp Dry Mango Powder/ Chat Masala
• Extra Salt if required 

Method:

1. Take a bowl add sliced Bitter Melon and salt, mix well and keep aside for 10-15mins.
2. Now squeeze out the water from Bitter Melon and keep aside.
3. Heat a pan, add oil once hot add cumin seeds, once crackle add turmeric and squeezed bitter melon and mix well, and cook until bitter melon turns dark golden brown or until crisp.
4. Now add red chilli powder, dry mango powder and add salt if required and mix well.
5. Now add chopped coriander and serve immediately with rice, roti or even dal kichadi.

Happy Cooking
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Quick Ghee Rice

Ghee Rice

Ingredients:

• 1 Cup Basmati Rice/ Long Grain Rice ( Soaked in water for 1/2 an hour)
• 1/4 Cup French Green Beans Diagonal Chopped
• 1/4 Cup Carrots Chopped
• 1/4 Cup Fresh Green Peas
• 1 Large Onion Sliced
• 2-3 Green Chillies
• 2 Garlic Cloves
• 1" Ginger
• 2 Cloves
• 1,1/2" Cinnamon 
• 1,1/4 Cup Water
• Salt to Taste
• 1tbsp Ghee/ Clarified Butter 
• 1tsp Olive Oil
• 2tbsp Cashew nuts 1/2 broken
• 1/2 tsp Sugar to taste

Method:

1. Blend coarsely together green chilli, garlic, ginger, cloves and cinnamon and keep aside.
2. Now heat up a Pressure Cooker pan, add ghee and oil, once hot, add cashew nuts and saute till light golden brown and the add the above chilli paste with sliced onion and saute for 2-3mins, or until onion turn translucent.
3. Now add chopped carrot, green beans and peas and saute for 2-3mins.
4. Now add soaked rice, salt and sugar and mix well adding water.
5. Once water starts boiling close the lid of the pressure cooker and cook for 2 whistle.
6. Turn off the flame and wait for 5, now open the lid and serve immediately.

Happy Cooking
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Simple & Quick Khadi

Quick Khadi

Ingredients:

• 1 Cup Yoghurt (Room Temperature)
• 1btsp Chick Pea Flour/ Basan
• Salt to taste
• 2 Garlic Cloves
• 3 Green Chilli
• 1/2 tsp Cumin Seeds
• 1/2 tsp Mustard Seeds
• 1 tsp Sugar
• 1 tsp Ghee/ Clarified Butter
• 1 tsp Olive Oil
• 2 Cups Water
• 1/2 cup Fresh Coriander Finely Chopped

Method:

1. Blend together yoghurt and basan adding little water into smooth puree and keep aside.(This make the basan blend in nicely without any lumps).
2. Blend together green chilli and garlic into course paste and keep aside.
3. Heat up a deep pan add ghee and oil together, once hot add mustard seeds, let them crackle, now add cumin seeds along with the chilli paste and saute for 1min or until the raw smell of garlic goes away.
4. Now add the yoghurt puree and mix well and bring it to boil.
5. Once it starts to boil add salt and sugar and water according to how thick or thin you want the khadi.
6. Keep staring in between and lastly add chopped coriander and serve imminently with hot rice and ghee. 

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Schezwan Cooking Sauce

Schezwan Sauce

Ingredients For the paste:

• 20 Red Chilies
• 5 Garlic Cloves

Other Ingredients:

• 1tbsp Garlic finely chopped
• 1tsp green chili finely chopped
• 1/2tbsp Ginger Grated
• 2tbsp Onion finely chopped
• 1tsp Celery finely chopped
• 1tbsp Cooking Vinegar
• 1/2 cup clear vegetable stock
• 1.1/2 tsp White Vinegar
• 1tbsp Cornflour(mixed with 2tbsp of water)
• 2tsp Sugar
• 3tbsp Oil
• Salt to taste
• Water as required

Method:

1. Take plenty of water in a saucepan to boil add red Chilies n garlic n cook for 10mins. Cool, drain out the water n grind into a smooth paste using little water. Keep aside.
2. Now heat the oil in a wok n fry the garlic, green chili, ginger, onion n celery for 2mins.
3. Now add the paste n fry for 2 more mins, adding vinegar n cook for 2 more mins, adding stock n mix well.
4. Now add cornflour, white vinegar, and sugar n salt n cook for 2mins while stirring continuously.
Use as required n refrigerate after use.

Happy Cooking
FLG.

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Healthy Flaxseed Dry Chutney

Flax Seeds Chutney

Ingredients:

• 1 Cup Flax Seeds
• Salt to taste
• 1" Tamarind
• 2-3 tsp Jaggery / Palm Sugar
• 1/4 Cup Curry Leaves
• 1/2 tsp Fenugreek Seeds
• 2-3 Garlic Cloves
• 1/2 tsp Cumin Seeds
• 2-3 tsp Red Chilli Powder

Method:

1. Dry roast the flax seeds in a hot pan, until you get the popping sound, keep aside and let it cool.
2. Take a grinder jar, add all the ingredients together and grind until medium smooth powder. 
3. Let it cool and store in air tight container and serve as required.

Happy Cooking

FLG

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Quick Feta Sandwich

Quick Feta Sandwich

Ingredients:

• 2-4 Slices of Light Rye Bread or bread of your choice
• 1tbsp Goat Milk Feta Cheese
• 5-6 Red Cherry Tomatoes Sliced
• 1 tsp Italian Mixed Herbs

Method:

1. Toast the bread slices and keep aside.
2. Spread the Feta on the toast, place sliced cherry tomatoes and sprinkle with mixed herbs.
3. Serve Immediately.

Its Finger Licking Good.

Note: Goat cheese, like goat milk, is easier on the human digestive system and lower in calories, cholesterol and fat than its bovine counterpart.
In addition, goat milk cheese is a good source of calcium, protein, vitamin A, vitamin K, phosphorus.

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Garlic Upma

Garlic Upma

Ingredients:

• 1 Cup Medium Semolina / Rava + 1tsp Ghee / Clarified Butter
• 3-4 Dry Red Chilli Broken in pieces
• 4-5 Cloves of Garlic Crushed
• 1 String Curry Leaves Roughly Chopped
• 1/2  tbsp Ghee/ Clarified Butter
• 1/2 tbsp Olive Oil
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 1/2 tsp Urad Dal / Black Gram
• Salt to taste
• 1/2 tsp Sugar
• 1 tbsp Fresh Coriander Finely Chopped
• 2.1/2 Cup Water

Method:

1. Heat up a open pan add 1tsp ghee, when hot add Samolina and roast until light golden brown or until the aroma start appearing, once done place it in a plate and keep aside.
2. In the same pan add halfgGhee and half oil, once hot add mustard seeds, when crackle add cumin seeds, urad dal and once dal turns golden brown add in the curry leave, red chilli and garlic and sauté for about 4-5 minutes, or until garlic turn light golden in colour.
3. Now add water, salt and sugar and half of the finely chopped coriander, mix well and close the lid and bring it to a boil.
4. Now add roasted semolina starring occasionally, add the other half coriander and close the lid. (Let all the water evaporate, and mix well )  
5. Once cooked serve hot imminently. 

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Dry Bhindi Fry/ Okra Fry

Bhindi Fry

Ingredients:

• 12-15 Fresh Okra ( washed and pat dried)
• 1tbsp Chickpea Flour/ Besan
• 1tsp Red Chilli Powder
• 1/2 tsp Turmeric Powder
• Salt to taste
• 1 tsp Cumin Seeds
• 1 tsp Chat Masala Powder
• 1/2 tsp Garam Masala Powder
• 1 tbp Fresh Coriander Finely chopped
• 1tbsp Olive Oil
• Some extra coriander leaves for garnish
• 3/4 tsp Kasuri Methi/ Dry Fenugreek Leaves

Method:

1. Cut both the ends of the okra and slit and keep aside.
2. Now take a bowl add all the powder ingredients, chopped coriander, kasuri methi, salt and mix well and keep.
3. Now fill the mixture into the slit okra nicely and keep aside.
4. Now heat up a oil in pan, when hot add cumin seeds, when crackle add the stuffed okra and cook until okra are golden brown in colour on all the sides.
5. Garnish with Fresh Coriander and Serve Hot.

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Roasted Cherry Tomatoes - To Serve - Jamie's Pasta Recipe

Roasted Cherry Tomatoes

Ingredients:

• 250gm Coloured Cherry Tomatoes
• 1tbsp Grated Parmesan Cheese
• 1tsp Mixed Italian Herbs
• 1tsp Olive Oil

Method:

1. Cut tomatoes in half and place them on a greased tray and keep aside.
2. Now mix together mixed herbs and parmesan cheese and keep aside.
3. Now sprinkle the mixed herbs and cheese on the cut tomato drizzling olive oil and bake for 10- 15 minutes or until golden brown in preheated oven on 150 degree C.
4. Once done turn off the oven and let it rest for 3-4 minutes.
5. Serve with my Jamie's Pasta immediately.

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Curry Leaves Sabudana Kichdhi /Sago

Curry Leaves Sabudana Kichdhi

Ingredients:

• 1 Cup Sago Soaked
• 3-4 Green Chillies
• 1/4 Cup Fresh Curry Leaves
• 1/4 Cup Roasted Peanut
• Salt to taste
• 1/2 tsp Sugar
• 1/2 Lemon Juice
• 1/4 Cup Fresh Coriander Finley Chopped
• 2 tsp Olive Oil
• 2 tsp Ghee / Clarified Butter
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds

Method:

1. Grind coarsely green chilli, curry leaves and keep aside.
2. Grind coarsely Peanut and mix with sabudana/sago and keep aside.
3. Now heat a pan when hot add olive oil and ghee, now add mustard seeds, cumin seeds and let it crackle.
4. Now add coarsely grind green chilli and curry leaves and mix well and cook for 2-3 minutes.
5. Now add soaked sago with peanut, salt, sugar and lemon juice n mix well and close the lid  and cook till sago turn translucent, ( Keep Checking in between)
6. Garnish with chopped coriander and serve hot.

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Jamie's Pasta

Jamie's Pasta

Ingredients:

• 6-7 Almonds Peeled
• 1 Clove Garlic
• 50gms Parmasan Cheese
• 1/2 Cup Fresh Basil
• 4 Coloured Tomatoes( Red, Yellow, Dark Brown and Orange)
• Salt to taste
• 1 Red Chilli
• 1/2 Cup Olive Oil
• 1/2 Cup Pasta Water
• Cooked Pasta of your choice

Method:

1. Take a blender, blend all the ingredients into course paste and keep aside.
2. Now add oil in a pan, when oil is hot add the paste and cook for couple of minutes or until the raw smell goes away.
3. Now add the pasta mix gently and serve.
4. Garnish with 4 coloured roasted tomatoes and grated cheese and top it with Fresh Basil.

Note: Look for Roasted Cherry Tomatoes Recipe in the Italian Cuisine.

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Rustic Crum Pasta

Ingredients:

• 100g spaghetti (Boiled n kept ready)
• 4-5 Slice Sourdough Bread
• 1 cup Sun Dried Tomato 
• 2 Cloves Garlic
• 1.1/2tbsp Olive oil 
• Salt to taste 
• Chili Flakes as per taste
• Parmesan Cheese Grated for Garnish 
• Extra Olive oil for splash

Method:

1. Blender add all the ingredients into the food processor other than spaghetti n chili flakes (ground coarsely)
2. Heat a pan, when hot toss the ground mixture for 2 to 3 mins.
3. To that add spaghetti toss well adding required quantity of chili flakes.
4. Transfer it to a pasta bowl adding Parmesan Cheese n splash of Olive Oil n serve hot.
Serves 2.

Happy Cooking
FLG.

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Avocado Pasta

Ingredients:

• 1 Large Avocado Chopped
• 1tbsp Olive Oil
• 1 cup Fresh Spinach Leaves
• 1/2 cup Fresh Basil Leaves
• 1 Clove Garlic
• 7-8 Almonds
• Salt to taste
• Pepper to taste
• Any type of cooked pasta
• 1/4th Cup Pasta Water ( Cooked pasta's leftover water)
• 1tsp Extra Olive Oil

Method:

1. Take a blender add avocado, olive oil, garlic, spinach, basil, almonds, salt, pepper and pasta water and blend into smooth paste.
2. Heat a pan add Olive oil, when hot add the paste and sauté for couple of minutes.
3. Now add the cooked pasta, mix well and serve hot immediately with Garlic Bread.

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Green Creamy Pasta

Ingredients:

• 1tsp Lite Butter
• 1tsp Whole Wheat Flour
• 1 Cup Lite Milk
• 1 Cup Chopped Spinach
• 1/2 Cup Fresh/ Frozen Peas
• 1/4 Cup Beans finely chopped
• Salt to taste
• 1/2tsp Grounded Black Pepper
• 1 Bunch Spring ( Green) Onion Finely chopped
• 1/4 Cup Parmesan Cheese Grated
• 1Cup Wheat Penne Pasta( Boiled)

Method:

1. Melt Butter in a sauce pan, add wheat flour and mix well, until it melts well.
2. Add Chopped Beans, Spinach cover and cook for 5mins or until beans are tender.
3. Add Spring Onion, Peas, Milk, salt and pepper and mix well and bring to boil.
4. Now add cooked Pasta to it n mix well.
5. Serve hot and garnish with Parmesan Cheese.

  Info: Peas: are very good source of Vitamin K, B1, C, Iron.

  Beans: Rich in Fiber, Boost Immunity and high in Vitamin C.

Happy Cooking.

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Mushroom Leek & Tarragon Pasta

Mushroom Leek & Tarragon Pasta

Ingredients:

• 2-3 Green Chillies finely chopped
• 150gm Mushroom finely chopped
• 1 Leek nicely washed and finely chopped
• 1tbsp Cream
• Pepper to taste
• Salt to taste
• 1,1/2 Cup Vegetable Stock
• 1 Fat Clove of Garlic Minced
• 2tbsp Olive Oil
• 1tbsp Tarragon finely chopped
• 150gm Pappardelle Pasta ( Thin Ribbon)
• Parmasan Cheese to Garnish

Method:

1. Heat a pan add little oil, when hot add chopped mushroom and cook until soft for couple of minutes. Remove from flame, discard the water from the mushroom and keep aside.
2. Now take a large sauce pan add remaining oil, when hot add garlic and chilli and sauté for a minute.
3. To that add chopped Leeks and cook until leeks are tender, now add cooked mushrooms, stock and cook until stock reduces a bit.
4. Now add cream, salt, pepper and half of Tarragon and bring it to boil.
5. Now add Pasta and mix gently adding Tarragon and parmasan and serve hot.

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Farfalle in Pamadoro Sauce

Ingredients:

• 1/2 kg Roma Tomato Cubed (Roma is egg shaped tomatoes)
• Splash of White Wine
• 1 Clove Garlic finely sliced
• Salt to taste
• Fresh Black Pepper crushed to taste
• 2 tbsp Olive Oil
• 1 tbsp Fresh Basil finely chopped
• 1tbsp Grated Parmesan Cheese
• Extra Basil for Garnish
• 150gm Farfalle Pasta Cooked ( Bow Ties)

Method:

1. Heat up a large sauce pan, when hot add olive oil and garlic, cubed tomato and cook until soft adding white wine, salt and pepper.
2. Bring in to boil, add chopped basil, half of parmesan cheese and Farfalle pasta.
3. Serve hot and garnish with basil and other half parmesan cheese.

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Spaghetti in Spinach Pesto

Ingredients:

• 1,1/2 Cup Baby Spinach Leaves
• 3/4th Cup Basil Leaves
• 3-4 cloves of Garlic
• Salt to taste
• Black Pepper to taste
• 1 tbsp Fresh Lemon Juice
• 1/2tsp Lemon Zest
• 1/2 cup Extra Virgin Olive Oil
• 1/2 cup Parmesan Cheese
• 1/2 cup Pin Nuts Toasted
• 1 Fresh Red Chilli

Other Ingredients:

• Extra Basil to garnish
• 200 gm Boiled Spaghetti
• 1 tbsp Olive oil to drizzle 

Method:

1. Blend together baby spinach, basil, garlic, salt, pepper, lemon juice, zest, parmesan cheese olive oil, red chilli and nuts into smooth paste and keep aside.
2. Now a take a open pan, add some olive oil, when hot add the paste and cook for few minutes, adding the cooked Spaghetti.
3. Add some chopped basil and drizzle olive oil and serve hot imminently.

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