Hot and Spicy Sesame Noodles

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I am a huge fan of sesame noodles and I invariably order it everytime I find it on the menu of a restaurant. It’s such a simple dish with very few ingredients yet packs a flavorful punch. So here is my take on it:-

Total Time – 10mins

Serves – 4

Ingredients:-

  • 1 packet whole wheat spaghetti (cooked and drained as per the instructions on the packet)
  • 4-5 garlic cloves minced or 1tsp garlic powder
  • 1 1/2 tbsp chilli flakes
  • 2-3 tbsp Canola Oil
  • 2 tbsp toasted Sesame Seeds (black or white or both)
  • 3 tbsp low sodium soy sauce
  • 2 tbsp rice wine vinegar
  • 1/2 tsp sugar

Method:-

  1. Mix all the ingredients together except the noodles to make a dressing.
  2. Pour the dressing over the warm noodles and toss to coat.
  3. Finally sprinkle some sesame and cilantro on top. You can even add some freshly chopped scallions while serving.

ENJOY..:)

 

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Stuffed Mushrooms with Sausage and Rosemary

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This delicious snack is so quick and easy to make. You can serve it at parties or have it as a family meal.

All you’ll need is:

  • 3-4 tablespoons olive oil
  • 8 large mushrooms 
  • 2 links of italian sausage (casing removed) (Replace with paneer for vegetarian version)
  • 3 garlic cloves (minced)
  • 6 scallions (chopped)
  • Some grated Parmigiano Reggiano
  • Freshly chopped rosemary (keep some sprigs for garnishing)
  • Salt and pepper as per taste

Method:

  1. Pre-heat the oven to 400 degrees F.
  2. Remove the stems from the mushroom and keep aside.
  3. In a skillet, heat the olive oil and add the minced garlic. Sauté it for a minute.
  4. Add the sausage and crumble it using a wooden spoon. Cook it till it turns brown and then add the scallions.
  5. Cook for another 2-3 minutes, add the chopped rosemary, mix well and finally turn off the heat.
  6. Fill each mushroom generously with this sausage mixture and sprinkle some freshly grated Parmigiano Reggiano on top. 
  7. Season them with some salt and pepper and arrange them in a baking dish. 
  8. Bake them for about 20-30 mins. Garnish with some fresh rosemary sprigs before serving.

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Quinoa salad with kidney beans and corn

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This is our go-to recipe these days. Even though I’m not a salad freak, I relish this one so much that I can have it every other day. In addition to being a great source of protein, fibre, iron, calcium & magnesium, it has a very nice flavor too. No wonder they call it a ‘Super Food’.

So here is what you’ll need:

  • 1½ cups quinoa(raw)
  • 3 cups water
  • 1½ cups cooked kidney beans
  • 2 tbsp pine nuts(lightly toasted)
  • 1 cup cooked corn
  • ½ large onion finely chopped
  • 1 finely chopped tomato (medium size)
  • ¼ cup finely chopped fresh coriander
  • 1 finely chopped green chile (optional)
  • 2-3 tbsp of grated feta

Dressing:

  • 5-6 tbsp fresh lime juice
  • 1½ tsp salt
  • 1¼ tsp ground cumin
  • ¼ cup olive oil
  • 1 tsp chili flakes

Method:

  1. Wash quinoa in a large bowl thoroughly, rubbing grains, changing the water a couple of times and letting them settle, until the water runs clear. Drain the water and transfer the quinoa to a medium saucepan. Boil the quinoa in salted water for about 10-12 minutes; till it absorbs all the water. Remove from heat and let it sit for another 5-7 mins. Drain the remaining water if any, and transfer to a large bowl. Fluff it with fork to help it cool more quickly.
  2. Meanwhile, prepare the dressing by adding all the ingredients of the dressing in a small bowl and whisking it.
  3. To the bowl of quinoa, add the rest of the ingredients including coriander, feta and nuts. If you are using canned beans, drain its water completely before adding it to the mix. Finally pour the dressing over the salad mix and toss well. Serve at room temperature.

Hope you enjoy this salad as much as I do..:)

 

 

 

 

4pm Hunger Bug

Tomato-Basil-Cottage Cheese Toast

The healthiest 4PM snack ever.

I had been struggling with my 4pm hunger bug since a very long time and used to end up having crappy junk food.

Finally I came up with this recipe to do justice to my taste buds without having the guilt of consuming unnecessary calories. This recipe is ready in minutes and is also a great snack if you ever have surprise guests over.

  1. Preheat the oven to 350°F.
  2. Take a few slices of any loaf (preferably rosemary-olive oil or Garlic) and spread cottage cheese generously. I used the unsalted one, so I sprinkled some salt and chili flakes on it.
  3. Put these slices in the oven for 2-3 mins or till you see the cheese melt.
  4. Take them out of the oven and add sliced cherry tomatoes, freshly chopped basil and sprinkle few drops of olive oil(optional).

Enjoy your toast…:)

The tanginess of tomatoes, the punch of freshly chopped basil blended with the soft cheese will take your tastebuds for a roller-coaster ride.

Mushroom Garlic Toasted Bread

Mushroom Garlic Toasted Bread

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

Method:

  1. 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.
  2. Add the onions. Once the onions turn translucent, add mushrooms.
  3. Let the mushrooms cook till they start leaving water and shriveling up. Add salt and pepper and cook for another 5-6 mins.
  4. Turn off the heat, add coriander and mix well. Let it sit for 5 mins.
  5. 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.)

Idly Upma or Masala Idly

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Idly Upma or Masala Idly  is one of my all time favourite Indian dishes. Its so quick and easy to make, fits in with all the meals, you can have it for breakfast, lunch, or as a snack, low in calories and above all ITS YUMMY. It is the best way to utilize the leftover idlies. To avoid making idlies altogether, you can buy the ready-to-eat pack from any Indian store in your area. They are easily available and equally good. The one I use is ‘Udupi Rawa Idli’ by Deep.

To make this you will need:

Diced Idlies – 5-6
Onions thinly sliced – 1/3 cup
Tomatoes – 1/4 cup
Dried red chili – 2 (optional)
Mustard seeds- 1 tsp
Curry Leaves – 6-7
Ginger Paste – 1/2 tsp
Salt as per taste
Turmeric powder – 1/2 tsp
Coriander powder – 1/4 tsp
Vegetable oil – 1tbsp
Coriander leaves – 1/4 cup

Method :

1. Heat oil in a heavy bottomed pan. Add curry leaves, turmeric powder, mustard seeds and dried red chili. When the seeds start crackling, add onions and ginger paste. Saute them till they are soft and tender.

2. Add the tomatoes, salt and coriander powder. Let it cook till it starts leaving oil.

3. Add the idlies to the pan, mix well and turn the heat to low. Saute them for 2-3 mins.

4. Garnish with fresh coriander and serve hot. (often served with coconut chutney which is easily available at all local indian stores. )

Preparation time – 5-6mins

Cooking time – 15 mins.

Total time – 20 mins.

Serves– 2

Hasselback Potato

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 This recipe is my take on the popular Swedish Dish. As my husband is a fitness freak, I had to modify the rich, sinful original recipe to cut down on the calories. I was dreading that the outcome would be disappointing, but to my surprise it turned out pretty good.

Though it isn’t close to the original recipe, hope you enjoy this..:) After-all, cooking is all about being creative.

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You can be innovative by adding strips of ham/bacon in between the slices.