This popular Italian recipe takes minutes to make and makes you realize, how sometimes a simple recipe can be so purely delicious. Above all, its low in calories and high on flavor. This can easily be a part of my staple diet.
This recipe has various versions, here is mine.
For this all you need is:
- 7 ounces Brown Rice or Whole Wheat spaghetti
- 11/2 tbsp minced garlic
- 11/2 tsp Chili Flakes
- 2 tbsp olive oil
- Salt to taste
- Freshly ground black pepper to taste
- 1 tbsp fresh chopped basil
- Boil and drain the spaghetti as per the instructions on its cover.
- Heat olive oil in a non-stick pan on low-medium heat. Add the Chili flakes and Garlic and saute till garlic starts changing its color.
- Add spaghetti to the pan and sprinkle salt and pepper.
- Mix well and turn off the gas.
- Garnish with freshly chopped basil and serve warm with Ciabatta or Sourdough bread.
(You can be alter this version and add toppings as per your liking. Though I like the burst of pure flavors in this recipe.)
pic source: http://www.yumsugar.com/Spaghetti-Garlic-Olive-Oil-Chili-Flakes-21398824/
- 1 cup badiyan (Shallow fried and broken into pieces)
- 1 cup peas
- 2 cups Basmati Rice
- 1 bay leaf
- 1” stick of Cinnamon
- 3-4 Green Cardamoms
- 1 black cardamom
- 1 tsp Garlic paste
- 1 tsp Ginger Paste
- 2 green chili chopped
- 1 onion diced into small peices
- 1 tbsp coriander chopped
- Salt to taste
- ½ tsp Haldi
- 1 tsp Garam Masala
- 1 tsp Coriander powder
- 1tbsp Canola Oil or Ghee
1. In a pressure cooker, heat some oil and add the whole spices (bay leaf, cardamom & cinnamon) along with the haldi powder. When the bay leaf starts changing its color, add the green chillies and the ginger garlic paste and saute for a few seconds. Then add the chopped onions.
2. Once the onions turn translucent, add the peas, badiyan and rest of the spices. Let it cook for a few minutes and then add rice and 4 cups of water. Mix well, put the cooker lid on and let it cook on medium heat.
3. After 3 whistles, turn off the gas and let the cooker sit for a while till the pressure subsides.
4. Garnish it with fresh coriander while serving. Serve it with raita, mint chutney and papad (Lijjat papad; easily available at all indian stores).
This is a great side dish which can be served with drinks or can be had for breakfast as well.
For this you’ll need :
- 1 packet diced mushroom
- 1 loaf of Ciabatta garlic bread
- 1tbsp canola oil
- 2tsp minced Garlic
- 2 split green chilli
- 1 small onion thinly sliced
- 2tbsp chopped coriander leaves
- salt and pepper to taste
- Preheat the oven to 350°F. Heat the oil in a pan. When its hot, add green chillies and garlic and saute for 2 mins.
- Add the onions. Once the onions turn translucent, add mushrooms.
- Let the mushrooms cook till they start leaving water and shriveling up. Add salt and pepper and cook for another 5-6 mins.
- Turn off the heat, add coriander and mix well. Let it sit for 5 mins.
- Spread the mushroom mix evenly over the bread slices and bake them for 5-7 mins.
Your Mushroom Garlic Toast is ready..:)…
(P.S. : To make it more delicious, you could grate some cheese on top before putting the slices into the oven.)