RED SAUCE AND SPINACH SPAGHETTI

PREP TIME

10 mins

COOK TIME

15 mins

TOTAL TIME

25 mins

Serves: 2-3 people

Ingredients:

• Finely chopped onion - 1 small 
• Garlic cloves - 2-3 cloves
• Dried thyme - 1/4 tsp
• Dried oregano - 1 tsp
• Dried basil - 1 tsp
• Basil pesto - 1 tsp
• Black pepper freshly crushed per taste
• Tomatoes - 3 numbers
• Onion powder - 2 tsp
• Salt to taste
• Organic whole wheat spaghetti - 30 strands
• Spinach - 1cup (washed and chopped coarsely)
• Water to boil pasta
• Olive oil - 2 tsp

Preparation:

1. Boil the spaghetti with salt and oil, as per the packet instructions  
2. Heat olive oil in a sauce pan
3. Add chopped garlic and roast
4. Add chopped onion and roast until translucent
5. Add chopped tomatoes and cook until soft
6. Add thyme, basil, oregano and mix well
7. Add salt as well
8. Add spinach and cook until spinach is soft
9. Now add basil pesto and mix
10. Add crushed black pepper and stir
11. Add boiled spaghetti and give it a nice mix
12. Now add onion powder and stir well
13. Serve hot with garlic bread 

EGGLESS MARBLE CAKE

PREP TIME

10 mins

COOK TIME

50 mins

TOTAL TIME

60 mins

Ingredients:

VANILLA CAKE BATTER:

• ½ cup (135 grams) curd / yogurt, fresh
• ½ cup (120 grams) sugar
• ¼ cup (55 grams) oil
• 1 tsp vanilla extract
• 1 cup (170 grams) maida / plain flour
• pinch baking soda
• ½ tsp baking powder
• pinch salt
• 2 tbsp water

CHOCOLATE CAKE BATTER:

• ½ cup (135 grams) curd / yogurt, fresh
• ½ cup (120 grams) sugar
• ¼ cup (55 grams) oil
• 1 tsp vanilla extract
• ¾ cup (127 grams) maida / plain flour
• ¼ cup (20 grams) cocoa powder
• pinch baking soda
• ½ tsp baking powder
• pinch salt
• 2 tbsp water

Preparation:

VANILLA CAKE BATTER:

1. In a mixing bowl, take all the wet ingredients - oil, yogurt, vanilla extract
2. Add sugar and whisk it until the sugar melts
3. Sieve all dry ingredients - flour, baking soda, baking powder and salt
4. Whisk well to make a mix
5. Add water and mix well into a smooth batter

CHOCOLATE CAKE BATTER:

1. In a mixing bowl, take all the wet ingredients - oil, yogurt, vanilla extract
2. Add sugar and whisk it until the sugar melts
3. Sieve all dry ingredients - flour, cocoa powder, baking soda, baking powder and salt
4. Whisk well to make a mix
5. Add water and mix well into a smooth batter

Assembly and baking of the cake:

• firstly, scoop 2 tbsp of vanilla cake batter and transfer to a cake tin.
• on top of vanilla cake batter add 2 tbsp of chocolate cake batter.
• alternatively, add vanilla and chocolate cake batter. allowing to spread naturally.
• using a back of the spoon, give a zig-zag swirl to get a nice design without disturbing the layers.
• pat the tray twice to remove the air incorporated into the batter.
• place the cake tray into the preheated oven. bake the cake at 180 degree celsius for 50 minutes.
• further, allow the cake to cool completely and later cut into thick slices and serve.
• finally, serve the eggless marble cake or store in an airtight container.

CREAMY VEGETABLE SOUP

PREP TIME

15 mins

COOK TIME

35 mins

TOTAL TIME

50 mins

Ingredients:

• 5 cups chopped/ diced fresh or frozen vegetables- broccoli carrots, peas, celery, green beans, corn, etc
• 3 Tbsp butter
• 1/2 cup diced onion
• 1/4 cup flour
• 1 tsp sage
• 1/2 tsp herb-blend all-purpose seasoning
• 1 tsp salt
• 1/2 tsp pepper
• 4 1/2 cups broth
• 1 1/2 cups milk or a 12 oz can of evaporated milk
• 1/2 cup Parmesan cheese
• 1/4 cup instant mashed potato flakes optional

Preparation:

1. Melt butter in a large saucepan. Add onion, seasonings, and flour. Whisk in 1 cup of broth. Heat until bubbling, then add vegetables and another 2 cups of broth. Cover and cook on medium heat for about 10-15 minutes, until vegetables are soft. 
2. Add in remaining broth, milk and potato flakes, if desired. Stir until well combined.
3. Cover and simmer for 15-20 minutes.

GARLIC BREAD

PREP TIME

10 mins

COOK TIME

5 mins

TOTAL TIME

25 mins

Ingredients

Bread - 4 slices

Butter - 200 grams

Garlic grated - 4 big cloves

Dried basil - 1/2 tsp

Dried thyme - 1/4 tsp

Dried oregano - 1/2 tsp

Salt to taste

Procedure

• Mix softened butter with all the above ingredients except bread 
• Heat a griddle or pan
• Spread some garlic butter on bread 
• Heat until crispy brown 
• Serve hot

Cream of Pumpkin soup

CREAM OF PUMPKIN SOUP

Preparation Time: 10 mins.
Cooking Time: 20 mins.
Serves 4

Ingredients:
Onion - 1 medium size
Garlic - 4 to 5 cloves
Ginger - 1/2 inch
Pumpkin - 1 and 1/2 wedge
cilantro - few sprigs
Butter - 2 tsp
Dry basil leaves - 1 tsp
Dry thyme leaves - 1/2 tsp
Freshly crushed black pepper to taste
Salt to taste
Water - 3 cups
Cream - 1/2 cup (optional)

Method:

1. Chop the onion lengthwise keep aside
2. Chop Garlic and ginger
3. Heat a wide pan and add butter
4. Add the ginger-garlic and sauté for a min
5. Now add onion and sauté until golden brown
6. Meanwhile, peel the skin of the pumpkin and chop into 1 inch size cubes
7. Once the onion is done, add the pumpkin and cilantro. Sauté for a min
8. Add salt and pepper. Close the lid and cook until the pumpkin is soft. Add little water if needed
9. Let's cool this down
10. Once cool grind into smooth paste
11. In a deep dish, add this paste. To this add 3 cups of water and mix well
12. Add basil leaves, thyme leaves and bring to boil
13. Turn the stove off
14. Add the cream if you need before serving

Mumbai masala sandwich

Mumbai masala sandwich

PREP TIME:30 MINS

 COOK TIME:20 MINS

 TOTAL TIME:50 MINS

INGREDIENTS:

For green mint chutney

§  1 cup tightly packed Mint leaves

§  ½ cup cilantro

§  1 to 2 green chillies

§  Black salt per taste

§  1 tsp Jeera powder

§  9 cashews

§  2 Tb sp lemon juice

§  ½ inch ginger

For potato masala filling

§  3 to 4 boiled and mashed potatoes

§  ½ Tb sp oil

§  ½ tsp mustard seeds

§  ½ tsp cumin/jeera seeds

§  ½ tsp turmeric powder

§  Salt to taste

§  A pinch of asafoetida

§  Chopped cilantro

Other ingredients

§  Bread slices

§  1 medium sized onion, sliced thin

§  1 medium tomato, sliced thin

§  1 medium beetroot, sliced thin

§  Butter

§  Shredded cheese (optional)

§  Chaat masala

§  Cumin/jeera powder

§  Black salt

PROCEDURE:

For preparing chutney

1.    Put all the ingredients in ‘For green mint chutney’ session in a blender

2.    Blend with no water or very little water

3.    Keep this aside

For preparing potato stuffing

1.    Rinse and boil potatoes

2.    When potatoes are warm, peel and mash them well

3.    Heat a shallow pan

4.    Add oil and let it become hot

5.    Add mustard and jeera and allow to  crackle

6.    Add asafetida and turmeric

7.    Add mashed potatoes and salt

8.    Mix well. Add the chopped cilantro and mix again

9.    Heat it and let it dry. Keep aside

Assembling and making the sandwich

1.    Slice onions, tomatoes and beetroots and keep ready

2.    Shred cheese and keep ready

3.    Apply a layer of butter

4.    Spread mint chutney on the bread

5.    Next layer with the potato filling

6.    Place some onion, tomato and beet

7.    Sprinkle salt, jeera powder and chaat masala

8.    Put some grated/shredded  cheese

9.    Cover with another piece of bread which has a layer of butter and chutney

10.You can roast golden brown in a toaster, grill or directly on griddle.

11.Serve with ketchup or mint chutney