Pasta Pepper Noodles

My love for pasta is now known to all. I don't miss one opportunity to make pasta. This time I make pasta but added little amount of noodles with and try mainly used green and red bell peppers as they are very healthy add.its very easy to make and fast to cook. So a zip zap zoop recipe. I am sure you all will love yummy pasta pepper noodles.

Pasta Pepper Noodles

Ingredients

• 1 red bell pepper cut into strips
• 1 green bell pepper cut into strips
• 1 small carrots cut into thin strips ( blanched)
• 1 cup mint leaves
• 1 cup coriander leaves
• 1/2 tsp black salt
• 4 tbsp tomato puree
• 1 tbsp garlic paste
• 2 cheese cube
• 1 chicken seasoning cube ( optional)
• 2 tbsp olive oil
• 1 pack of rotini pasta/ or whatever is available to you
• 1 small pack of noodles
• 1 tsp butter
• 1/2 tsp sugar (optional)
• 1 tsp salt and pepper
• 1/2 cup seedless chopped cucumber

Cooking Directions

1. First of all prepare the noodles and pasta separately as per package instruction. Keep aside. Now in you blender jar take coriander leaves, mint leaves, tomato puree, garlic paste, black salt, 1 cheese cube grated, chicken seasoning cube ( if using), sugar( if using), 1 tbsp of olive, salt and pepper. Make a fine smooth paste. Keep aside. Heat 1 tbsp of oil now add the red, green bell peppers and carrot strips. Saute. Now pour the prepared sauce. Stir for a minute. Now add the prepared noodles and rotini. Mix well. Add 1 tsp of butter. Adjust seasoning. Mix well. Serve hot with chopped cucumber and top with grated cheese. Relish!

Be Happy And Stay Healthy.

Happy Easter With Fruity Nutty Egg Salad

May all the joys of this glorious season Be yours. Happy Easter!
Easter means lots of calorie going in and if you want your Easter to be healthy yet delicious then try this fruity nutty egg salad. I have used red spinach in this recipe you can use regular spinach if red is not available to you.But you can look for it in the farmers market as spring is the best time for this. Red spinach has sweet green flavor and delicate texture.It is very low in calories,good source of vitamin C, vitamin A,plus iron and other essential minerals.Red spinach paired well with egg, bacon,spring vegetable nuts and fresh cheese.In this recipe I use all that go well with red spinach and use the flavor of garlic which mingle very well with red spinach. Simple yet appetizing salad. A great celebration dish if well presented can make your Easter dinning a shinning and happy experience.

Fruity Nutty Egg Salad

Ingredients

• 2 egg hard boiled
• 10 to 12 almond
• 10 to 12 green/ black grapes
• 10 to 12 baby red spinach/ green spinach
• 1 orange pulp cut into small peices
• handful parsley and mint chopped
• 10 small bite size beet root blanched
• 1 tbsp orange juice
• 1 tsp lemon juice
• 1/8 tsp garlic powder
• 1 cubes cheese shaved
• 1/8 tsp sweet chilly sauce (optional)
• 1 1/2 tsp olive oil
• 1 tsp salt and pepper

Cooking Directions

1. Roast the almond and keep aside. Now take a bowl mix olive oil with orange juice, lemon juice, garlic powder, sweet chilly sauce (if using), salt and pepper. In a bowl take the blanched beet root and almond and grapes.Take a spoon full of vinaigrette and marinate the beetroot, almond and grapes. Now make a bed of baby spinach.Place the beet root and grapes and almond. Above it place the halved egg and now pour the vinaigrette over it and sprinkle chopped parsley and mint leaves and shaved cheese and orange pulp with very soft hand. A healthy, delicious and appetizing fruity nutty egg salad is ready to serve for your Easter party.

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Saved by Cake by Marian Keyes - Book Review

I always have love for words, any and every good book and mag catch my attention and I get tempted. Food mags and cook book are no exception though lot are there online but I like to keep them as collectibles……sound crazy….can’t help life without a good dash of colorful deliciousness life seems to be so bland ….I get depressed in no time. So when I get the  book Save By Cake from international best selling author Marian Keyes, her chatty, witty style of writing with chock full of great baking advice, delicious recipes and drool worthy pictures (by Alistair Richardson), catch my attention.The book itself is a joy to behold. In Saved by Cake, Keyes provides and extremely candid account of her recent battle  with depression, and her discovery that learning to bake was exactly what she needed to get through each day. Marian find that baking helps to pass the time. In Marian words “ To be perfectly blunt about it, my choice sometimes is: I can kill myself or I can make a dozen of cup cakes.” With chapters on cupcakes, cheesecakes, meringues and macaroons, chocolate cakes and other classics, her recipes are aimed firmly at the beginners or like me who lack confidence when it comes to baking and create some kitchen disaster, but she in a refreshingly honest and wickedly funny style offer hints, tips  and suggestions that even a  first timer can’t resist to try a hand  on this beautiful easy recipes.



Each and every recipe from this book is a keeper  but  as you all know we all have our personal choices and when it comes to the nutrient rich red balls … I mean beetroot…..who can stop me…..so beet cake come as  first in my top fav list following cranberry macarons….but cranberry sauce is not always handy in my place so  I will  go with mango which I think will be great  in coming summer months  and then comes the No- bake ginger and Lime cheese cake...mouthwatering combo of spicy heat of the ginger snaps with a sharp tang of lime....simply irresistible. Marian is truly blessed by the food fairy to bring such awesome baking delight in this wonderful book.

Baking books comes out every now and then. Yet Marian Save by Cake stand out for it’s 
extremity. Cake or die.Hat’s off to  her clarity and courage. In a humorous style she share such amazing recipes which can lift the spirit and satisfy everyone’s sweet tooth.

This book  can be a perfect gift  for the beginners and even the expert baker, it can be a keeper  for someone who don’t love baking but ardent fan of Marian, or for someone who need a cuddle in a book.

A very entertaining and inspiring book. ( Officially on sale March 26, 2013. ) 
 
Thanks to Penguin for my review copy of Saved by Cake.

Be Happy And Stay Healthy.

Spicy Cheesy Baby Potatoes

I am a little health freak but sometimes when it comes to eating baby potatoes I can’t stop my carving. Though known for long as devils food recently it is blessed with a study which says that new potatoes has only 26 calories and is packed with nutrients. This is a key to lasting weight loss as eating potato will keep you feel full for longer says Dr. Jacquie Lavin, an eminent doctor for Slimming World. As potato is complex carbohydrate it is good during hunger pangs and thus control eating binge.Potatoes are also rich source of Vitamin B, folate and minerals such as potassium  magnesium and iron. Potatoes are underground tuber, meaning they store all the vitamins and minerals needed for growing new potato in spring.Norwich Food Research Institute have found that potatoes have some blood pressure lowering molecules called kukoamines. The Agricultural Research Service in Navarre, America has identified 60 different kinds of phyto chemicals and vitamins in potato skins.Many of these are flavnoinds, which protect against cardiovascular disease by lowering the levels of bad cholesterol and keeping arteries fat free. When I get to know so much about this baby delights I can’t stop myself to make an awesome dish which is easy yet tasty. I keep the skin on to get the full benefit. Pair spicy cheesy baby potatoes with smoked salmon or chicken or have it just like a snacks. I hope that you all will like it.

Spicy Cheesy Baby Potatoes

Ingredients

• 10 to 12 baby potatoes ( boiled)
• 1 tsp  butter/ olive oil
• 1tsp grated garlic
• 3 tbsp grated cheese
• 1 tbsp lemon juice
• 1/4 tsp paprika powder
• 1 tsp salt
• 1 tsp chopped parsley

Cooking Directions

1. Heat butter or oil whatever you are using in a skillet. Add garlic and fry till you get the fried smell, then add the baby potatoes. Add salt and paprika ( if paprika is too hot then you can go with black pepper). Now stir fry the baby potatoes till the skin is crispy. Now add grated cheese. Mix well. Finish it off with a good dash of lemon juice and chopped parsley.

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Russian Borscht

Sending you wishes to say you blossom up the world around me! Happy Women’s Day! Today I am sharing with you a colorful soup Russian Borscht recipe.This recipe is specially to celebrate the vibrant colorful charm of womanhood. I am sure you all will love it as it is healthy,loaded with vegetables and yet simple to make and it taste awesome.

Russian Borscht

Ingredients

• 1 cup chopped beet
• 1 cup chopped cabbage
• 1 cup chopped onion
• 3 cup chicken stock
• 1 cup chopped tomatoes
• 1 bay leaves
• 1 tsp chopped dill weed
• 1 tsp butter (optional)
• 1 tbsp lemon juice
• 1 tsp salt and pepper

Cooking Directions

1. In a pan take chopped beet, carrots, onion and chicken stock, bay leaves. Bring to boil. Simmer for 20 minutes. Now add chopped cabbage and tomatoes. Cover and cook in slow flame for another 15 to 20 minutes until the cabbage is tender. Stir in salt pepper, butter (if using) and dill weed. Top each serving with sour cream.

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Broccoli N Cauliflower Soup

Broccoli n cauliflower soup is a very simple delicious soup. You can enjoy it anytime but I love it for my cozy comfy dinner.Broccoli as we all know is called the miracle food which is nutrient-rich vegetable can enhance your diet and benefit your health. In this soup I try to infuse a little different flavor which give this soup it's exotic touch. I hope the blend of  flavor will surprise you too.Have it and love it...!

Broccoli N Cauliflower Soup

Ingredients

• 4 to 6 florets of cauliflower
• 4 to 6 florets of broccoli
• 5 to 6 cloves of garlic chopped
• 2 whole cardamom slightly crushed
• 10 to 12 whole black pepper
• 1/2 tsp olive oil
• 1 tsp butter
• 1/2 tsp sugar ( optional)
• 2 cup water/ vegetable stock
• 1 tbsp lemon juice
• to taste salt and pepper

Cooking Directions

1. Heat oil in sauce pan. Now add whole black pepper and crushed cardamom and chopped garlic. As who get the fried favor of garlic add the florets of cauliflower. Add little salt and toss well. Now add warm stock or water whatever using. Let it boil for 5 to 6 minutes. When the cauliflower is half cooked, add broccoli and let it cook for another 5 to 6 minutes. Now add butter, sugar if using and adjust seasoning. Finish it off with lemon juice. Serve pipping hot. Enjoy with your favorite bread rolls.

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Blue Curacao N Strawberry Mocktail

Today I am sharing an electrifying and colorful mocktail to pep up your weekend party.In this month of love this mocktail with exotic blend of elements is made to tantalize the sensual desires within...haha..just kidding buddies.Like it and fall in love again.It is completely non alcoholic and I am sure kids too will find it interesting.So have fun and enjoy!

Blue Curacao N Strawberry Mocktail

Ingredients

• 1 1/2 oz blue curacao
• 2 oz sour mix ( 1 oz each lime and lemon juice and 2oz simple syrup)
• 1 can sprite
• 4 to 5 drops strawberry essence or to taste
• 1 to 2 fresh strawberry ( for  garnishing each glass )

Cooking Directions

1. In a shaker take sour mix, blue curacao, strawberry essence and chilled sprite. Give one  good shake and then pour in your glass.Add ice cubes. Now let the fresh strawberry float on your drink.

Be Happy And Stay Healthy.