Garlic Bread

Sunday, November 27, 2011

Salted butter;
Crushed Garlic ;
Brown Bread Slices;
Dried Oregano

Warm the butter and crushed Garlic together for 30 seconds in microwave. Mix well, keep aside to let it cool for sometime to come back in applicable form.
Take Brown Bread slices, apply the garlic butter, sprinkle oregano.
Keep in oven/ electric tandoor or even simple toasters and toast until crispy brown.

It doesn't look that nice, but taste very yummy, very much close to Domino's Garlic Bread. :)

Hariyali Aur Pasta

Yea, I am cooking too much Pasta these days. Reason: because I am almost on the verge of getting bored of it and finding a new handy recipe I can master and cook very often :D
So this time, it was Spinach Pesto. I have made the real Pesto many times, and watched it being cooked by Nigella Lawson, Vicky Ratnani and even David Rocco in their own manners with their own twists. So, the experimental me, decided to do it with my own twist. And nonetheless, the result was great. Or so I liked, or so everyone who tasted, said :D
And, Like every time, I cooked it like every other Indian woman. No Measurements, just the guts. :D

Pasta in Spinach Pesto:
250 gm Pasta Boiled (any shape)
1 nos Onion- Chopped;
1 tsp Ginger Garlic Paste;
2 handfuls of Spinach Leaves- Blanched;
Few leaves of Basil;
1 tsp Green Coriander Chutney
1/2 Cup Cheddar Cheese -Grated;
Olive Oil;

  • Heat Some oilve oil in a pan. Add the chopped onion and ginger garlic paste and saute.
  • Add the blanched Spinach leaves and saute for 2-3 minutes. Do not over cook.
  • Take out the onion- spinach in a jar, add the cheese, basil leaves, salt, pepper, coriander chutney, few drops of lemon juice and blend into fine paste. Add a little olive oil  and blend again, so that the texture of the paste becomes smooth.
  • Now, pour the paste into the same pan we used to saute onion- spinach, stir for around a minute on sim flame and add the boiled pasta.
  • Mix well, coat the pesto on pasta nicely and let it stay on the flame for 3-4 minutes, occasionally stirring. 
  • Take out on a serving dish, garnish with Basil leaves and serve hot with garlic bread.

The Outcome:

The Fiasco:
Zero :D

Dil Cheese Cheese kare!

Monday, November 21, 2011

I bought this oven some 4 years ago, but started using it properly, recently. I have doing Baking a lot these days, for a change and I am getting better at it :D Pasta, as the blog knows it, I love it. But I am kindda getting bored of the same Arrabiatta sauce pasta I cook very often. So, the brother wanted cheese pasta and the oven was crying for attention. :D I used Mozzarella cheese in this dish.

 Cheese Pasta:


White sauce:
1 tsp Flour;
1 tsp butter;
1 cup milk;
1/3rd cup cheese

200 gms Penne Pasta boiled (or any shape pasta);
1/2 cup Chopped Onions;
1/2 cup Chopped Capsicum;
1/3 cup Chopped Carrots;
1/3 cup Chopped Mushrooms;
2-3 Garlic cloves crushed;
Olive oil; 
Salt and pepper- to taste; 
Cheese to garnish; 

  • Preheat the oven for 10 minutes.
  • Grease a baking dish and keep aside.

For white sauce:
  • In a pan, melt butter and roast the flour until light brown. 
  • Start adding milk, little at a time. Keep stirring. 
  • Add cheese, salt, pepper. Stir till you get the desired consistency. 
  • Remove from the fire, keep aside.

For Pasta:
  • In a separate pan, heat olive oil, add garlic and stir. 
  • Add the veggies and stir fry. Add salt, pepper. 
  • Add the boiled pasta. Put off the fire and mix nicely. 
  • Pour the pasta and veggies into the white sauce and mix well so that pasta is coated properly. 
  • Pour the mixture into the baking dish. Sprinkle oregano and cheese. 
  • Bake at 180 degrees for 20 minutes  or until cheese turns reddish brown.
  • Serve hot with garlic bread.
The Outcome:

Cheese Pasta Fresh out of Oven
The Fiasco: Needless to say, None :D

Hit the Lottery with Fries That are Baked!

Saturday, September 10, 2011

Yes, I lost the post twice, thanks to the new Blogger interface. And I wasn't alone is a relief to know.


Potatoes, Punjabis and Patels are found in every nook and corner of the world, or so I've been told. Potatoes and Punjabis share a special bond. And I, can eat potatoes in any form, except for a pizza topping. :D
Also, I don't share my fries with anyone. No-no-no-no!
yeah, I know they are not healthy and stuff. So that's why when I came across this healthier option at Purple Foodie's blog, thanks to @pomegrantee , I rushed into the kitchen to make them instantly, only with a little variation to PF's recipe.
What else could have I wished for! Healthy, baked, Potato fries. Thank God for Potatoes and Thank God for Potato Fries. Ultimate comfort food. :D
Here is how I made them.
4 nos Potatoes- medium size- par boiled;
4-5 tsp Olive Oil;
7-8 garlic Cloves- Minced;
Salt, pepper to taste;
Oregano for seasoning.


If you're going to use a oven, Preheat it 225 degrees. I own an electric tandoor, which is much quicker and much easier, so I use it more often than an oven. Because it gets preheated quickly. :D

  • Cut the potatoes into wedges and keep them aside.
  • In a bowl, take olive oil and add the minced garlic. Microwave it for about 1 minute. Use as less olive oil just enough to coat the wedges.
  • Now, add the potatoes in the warm oil and garlic mix and the salt pepper and oregano and toss it nicely, so the wedges are coated with the oil and the seasoning.
  • Keep aside for a about 10 minutes.
  • Now, arrange your wedges on the greased baking tray in a single layer avoiding any overlapping.
  • Bake them till crispy Golden brown. In oven, it might take about 40 minutes or more.
  • Serve with your choice of dip.

The Outcome:

The Fiasco:
It isn't exactly a fiasco, but I used more oil than needed. It dint make the wedges fried, but were oily-er than I desired.

Bhool na Jaana, Lasagna toh banana.

Thursday, August 25, 2011

Too much love with lasagna I have. I cook it too often, too and with variations every time.This time, it was very fusion-ist. Only, waiting for the day when I successfully cook that smooth non-lumpy white sauce. =\ 
Practice, more of it is needed. 
Anyway, Blender  comes to the rescue. :D Shush! never let any secret out. :D
So here is the recipe of my favorite style lasagna. 

10 Lasagna Sheets- Boiled;
Cheese- whichever you like. 

For Tomato Relish:
4 nos Tomatoes (Big);
2 nos Onions (Medium) Shredded;
1 nos Capsicum (Medium) Shredded;
Small portion of carrot Shredded;
4-5 French Beans- Chopped;
4-5 nos Mushrooms- Shredded (Optional);
2 Tbsp Olive Oil;
1 tsp Ginger garlic paste;
Salt, pepper and Oregano to taste.

For White Sauce:
1 tsp Butter;
1 tsp Flour;
1 cup Milk;
Few baby corns or corn kernels;
Salt and pepper to taste.


For Tomato Relish:
  • Blanch the tomatoes and peel off their skin, puree them with a Hand blender.
  • Heat Olive oil in a pan, add ginger garlic paste.
  • Now add all the shredded and chopped veggies and saute them.
  • Add the tomato puree. Stir nicely to mix all the vegetables. Let it cook while stirring in between. See the oil gets absorbed in the gravy.
  • Add the salt, pepper and oregano.
  • Get the desired consistency, add a little water if it is getting dry. We'll need nice gravy.

For white Sauce:
  • Heat the butter in a separate pan, add and roast the flour. 
  • Take the pan off the heat and start adding the milk in smaller quantities while stirring continuously.
  • When you are done adding the milk, put the pan back on the flame and keep stirring so that no lumps are formed. (I suck at this)
  • When the sauce get enough thick, put the flame off and add the salt and pepper and also the baby corn/ kernels.

Putting the dish together:
  • Grease the baking dish and line it with two lasagna sheets.
  • Now layer the Tomato relish on the lasagna nicely.
  • Cover with another two lasagna sheets.
  • Next layer the white sauce over it and cover it with lasagna sheets.
  • Make 4-5 layers of lasagna sheets repeating the above mentioned process.
  • Grate the cheese and some oregano on the top.
  • Bake in the Microwave for 6-7 minutes or till the cheese is brown.
  • Serve with Garlic bread.

The Outcome:

I used the heart shaped mold to cut it out and plate it.

The Fiasco:
Like I said, I need to learn to make nice White sauce. =\

Additional Benefits:
Your kitchen will smell awesome with all the oregano also the microwave will smell awesome for days. :D

Cookie Cookie! Healthy Cookie! Tasty Cookie!

Tuesday, August 9, 2011

I happened to have been looking for an egg less oats cookie recipe for sometime. Because, I simply can't gulp down a single spoon of oats porridge. I can vomit, but not eat it. Happened to buy the 200g rolled oats pack last month, for the healthy way of diet, which did not work out for obvious reasons. Anyway. So, I was looking for this recipe, and dint find any very convincing over the internet. And, Somehow, I was bombarded with a Cakes and Bakes recipe book by Sanjeev Kapoor. Treasure.
There it was.
Also,I am sending this recipe for a cooking event encouraged by wonderful @MonicaManchanda, I happen to know from twitter, whose recipes I keep trying :D 
Here is the link to her wonderful blog Sin-a-Mon and the entry where this event is discussed, and Sanjeeta's Last Bite where she originally announced this Whole Grain Cooking Event.
Egg less Oats Cookie quick recipe.

150g Rolled Oats;
100g Refined flour;
60g Soft Butter;
1/4 tsp Baking Soda;
1/4 tsp Tartic Acid;
1/4 tsp Salt;
1/2 tsp Cinnamon Powder;
3 tsp Sucralose Powder;
4 tbsp Milk

  • Sift flour, salt, baking soda and tartric acid together.
  • Cream the sucralose powder in the softened butter.
  • Add oats, cinnamon powder in the flour. Now add the blend of butter and sucralose powder and rub in firmly.
  • Add the milk and make the dough.
  • Refrigerate the dough for at least an hour wrapped in cling film.
  • Preheat the oven at 190 degrees Celcius/ 375 degrees F in the meantime.
  • Take the dough out when it is cool. Now divide the dough into small balls and flat them to shape in your palms.
  • Grease and flour a baking tray and place the cookies, bake them in the oven for 15 minutes or until light brown.
  • Serve warm, or cold. 

The Outcome:

The Fiasco: NONE :D

Crax Crax Chat Chat

Thursday, June 23, 2011

Carvings are weird. They do not believe in absoluteness of time or place or even hunger.
So, the craving for Nachos has been knocking in my mind for sometime now and for one reason or other, I wasn't able to get hold of a plate of Nachos at an eating joint nor a pack of nachos from a confectionery store. Somehow, this, Ms Craving visited and refused to go back at a time when I couldn't go out and satisfy her. Therefore, I had to find a way out to kill for the moment and I attacked the confectionery cabinet in the kitchen. A pack of Crax (remember the corn rings?) was spotted. Jaan mei jaan aa gayi bhai sahab! Not that it can replace nachos, but temporary solution mil gaya.
Robbed the condiment section and came up with this Crax Chat :D

Crax- 1 pack;
Onion- 1 nos (small);
Tomato- 1 nos (small);
Limejuice- 1 teaspoon;
Tomato Chilli Sauce- 1 teaspoon;
Green Chilli- 1 nos (optional);
Salt- a pinch. ( use kala namak if you have it).

  • In a saucer, place the corn rings strategically.
  • Chop the onion, tomato and chilli, add the salt and lime juice to it. Mix well to make a nice smelling seasoning.
  • Sprinkle the seasoning over the corn rings.
  • Pour the tomato ketchup or tomato chilli sauce over it.
  • Eat quickly :D
The Outcome:

The Fiasco:
I might very well want to omit this section :D

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