Who doesn’t like pasta? I love all those yummy, rich sauces with chicken or seafish. But who knew the soybean keema can also take a pasta sauce to a whole new level!
Yes, as an experiment, I tried making minced soybean sauce, that turned out to be so yummy, that I will make it again and again. And what more, I even used a easy substitute for cheese used in the sauce!
So, friends you crave for pasta in the middle of the night, but you do not have fancy cheese or minced meat or cans of tomatoes. Fret not dearies, because I present you the most easy to make, with only a few ingredients, pasta that you will love and cherish.
This recipe makes for 3-4 people.
- 2 cups of mixed pasta (I used a mix of penne, spirali and farfalle);
- 1 cup of soybean keema or minced soybean;
- 3 large tomatoes;
- 3 large cloves of garlic;
- 3 slices of brown bread;
- 2 tablespoon of cream;
- Olive oil, generous amount of chilli flakes and herbs of your choice;
- Salt and pepper.
- Grind the bread slices until fine, and bake them in a preheated oven at 180 degree Celsius for 10 minutes;
- Soak the soybean in boiling water. Drain and keep aside;
- Prepare the pasta as per instructions; reserve 1 cup of pasta boiling water, before draining. And never ever pour cold water in your pasta, if you are not making it for a salad;
- Purée tomatoes, along with garlic; keep aside;
- Now heat 2 tablespoon of olive oil, and add chilli flakes and herbs to the oil; you can also add garlic powder;
- Now add drained soybean and cook for 3-4 minutes; Add salt to taste;
- Add the tomato purée; cook for 3-4 minutes. At this time, you can add the reserved pasta water, if the sauce looks thick.
- Mix in the cream and freshly ground pepper powder, and cook for 2 minutes; Switch off the flame.
- Now add the pasta and mix well.
When serving, sprinkle a generous amount of baked bread crumbs, which resembles Parmesan, but tastes equally (almost) awesome!
Hope you enjoy this recipe; stay tuned for many more easy cooking recipes.
Some dishes have the potential to not only lift your health up but also lift your spirit. They are healthy, colourful and not to mention flavourful. Couscous is one such food that can be made into a beautiful salad that instantly lifts your mood, and of course your appetite. I love couscous, because I can make both vegetarian and non-vegetarian dishes out of it; its versatile and very light. Overall, it’s a “happy food”. So, today, I am sharing my go to recipe, whenever I feel like making something simple and yet tasty. This recipe makes for two good portion servings. I am using instant couscous, which requires only boiled water. Ingredients:
- 2/3 cup of instant couscous,
- ¼ cup of boiling hot water.
- Mixed vegetables:
- ½ cup zucchini chopped,
- 1/3 cup each of cucumber and tomato chopped; remove the seeds from the tomato,
- 1 cup of red pepper chopped,
- 1 cup of paneer chopped,
- 2 tablespoon orange juice,
- 2 teaspoon lemon juice,
- ½ teaspoon each of chilli powder, cumin powder, salt and pepper,
- 2 tablespoon olive oil.
- Boil the water with a pinch of salt and a few drops of olive oil,
- Pour this on the instant couscous; cover and keep aside. You can also follow the instructions written on the back of the couscous packet to prepare it.
- Lightly sauté red bell pepper, paneer cubes and zucchini in little oil, separately in that order. Lightly season with salt and pepper.
- In a bowl, mix the dressing ingredients.
- Now fluff the couscous with a fork and mix in with the dressing.
- Add all the vegetables and mix with a fork.
- Check for seasoning and adjust accordingly.
- Garnish with chopped coriander.
Your healthy couscous salad is ready. Enjoy this recipe as breakfast or a hearty meal for dinner. Here, I am serving this salad with green chana (choliya) tikkis (click here to go to the recipe for this). Stay tuned for many more healthy food.
How do you like your mashed potato, runny or thick? I like it with less butter and thick. Its an awesome side for baked main course dishes.
Here is how I make it. This recipe serves two.
- 2 medium boiled and peeled potatoes.
- 3 teaspoon melted butter.
- 2 tablespoon low fat cream.
- 1-2 tablespoon milk.
- Salt, chilli flakes, pepper and green onion for garnishing.
- Mash the potato with a potato masher. Add little water from the pot, in which you have boiled the potatoes.
- Add butter, cream and milk, and mix.
- Season it according to your taste.
- Adjust the consistency with more or less cream.
Enjoy this with your favourite main dish or fish fillet or baked chicken breast. Here, I have served this with a pan seared fish fillet (click here to go the recipe).
Stay tuned for many more quick and easy recipes.
Pasta aglio e olio doesn’t need any new introduction. I think its the easiest pasta recipe! I make it quite often, whenever, I am too tired to think of anything elaborate or am just plain tired. It is fulfilling and a pretty beautiful dish.
Here is how I make it; it serves two.
- Boiled spaghetti; I add dried basil and little salt in the boiling water;
- Split cherry tomatoes, around half cup;
- 1/3 cup fresh green peas;
- 1 medium onion sliced;
- 4 cloves of garlic finely sliced;
- Olive oil (extra virgin);
- Salt, pepper, garlic and herbs dried mix, parmesan and chilli flakes.
- In a pan, heat olive oil;
- Add onion and garlic, and sauté till garlic is cooked. Do not burn the garlic;
- Now add peas and tomatoes, and cook on medium flame for 4-5 minutes;
- Add salt, pepper, chilli flakes and herbs, and mix;
- Now switch off the flame and add the drained pasta, and mix;
- Top it up with pepper and parmesan, and serve!
Hope you like it. Stay tuned for many more quick recipes.
The season of warm and comforting soups is gradually reaching to an end, as we are getting ready to welcome Spring-Summer. No matter how hard I try, I am not being able to say goodbye to those steaming bowls of goodness; therefore, today, I am presenting my recipe for a very healthy prawn and turnip soup, with predominantly spiced by ginger.
Turnips are considered very healthy seasonal vegetables that are rich in Vitamin C. With all the seasonal flu and fever going around, consumption of Vitamin C has become most important.
In this soup, I have used my choice of vegetables to go with the main two ingredients. Feel free to use any vegetable of your choice.
This recipe serves four.
- 10-12 large prawns; I have used frozen de-veined and cleaned prawns,
- 1 medium to large sized turnip, cut in slices,
- Half cup each of sliced carrot and green bell pepper,
- Two spring onions chopped,
- 1 tablespoon of very thinly sliced ginger,
- 1.5 cups of chicken broth,
- Half teaspoon of corn flour (optional)
- Olive oil to fry.
- Lightly sauté the prawns, with very little salt. Fry till the prawns are lightly golden in colour and keep aside.
- In a large heavy bottomed pot, drizzle two tablespoon of olive oil,
- Add all the chopped vegetables along with the spring onions,
- Add salt and fry till the vegetables are half done, covering the pot.
- Now add the ginger and fry for 4-5 minutes,
- Add the prawns and fry for a minute,
- Now add the corn flour and chicken broth and cover and cook for 6-7 minutes,
- Adjust the thickness of the soup as per your taste, by adding more or less water,
- Add pepper powder and switch off the flame.
Serve this soup with a garnishing of coriander and pepper powder.
Hope you enjoy this recipe! Stay tuned for many more healthy recipes.
Salads are a great way to refresh your tummy and your mind. I love them because, I never feel guilty after gobbling a bowl-full (although I never feel guilty after eating any yummy food 😛 ). Here is a recipe of a very easy to assemble, quick and tasty salad that can be eaten at any time of the day!
The following recipe serves two, or one if you eat salads like the way I do 🙂
- 1 cup of sweet corn kernels,
- 2 cups of roughly chopped icerberg lettuce,
- ½ cup of cherry tomatoes
- Salt according to your taste
- 1 cup or a handful of plain salted potato chips / wafers.
For salad dressing:
- 2 teaspoon lemon juice
- 1 teaspoon honey
- 1 teaspoon chopped green chilli
- Drain the corn kernels and keep aside
- Wash and roughly chop the lettuce
- Cut each cherry tomato in half
- Mix all these ingredients with salt (according to your taste); do not add salt if not serving immediately.
- Pour the dressing (see ingredients above)
- Keep the salad refrigerated till serving time
- Serve it with some broken potato chips on top as garnishing and enjoy!
Hope you like this recipe.
Stay tuned for many more quick and easy recipes.