…ian lasagna is an absolute delight. It is a great bake for vegetarians and non vegetarians alike and is excellent to serve at a party. If there are any leftovers, it tastes better the next day as the flavors meld because the eggplant has a tendency to absorb all the beautiful elements in the bake. There are quite a few variations to this lovely lasagna. Many of us enjoy Indian preparations of eggplant (baingan) especially at home but an Italian pr…
…pare food & soup at very short notice. We do love & enjoy a lot of vegetarian food but when it comes to a soup, a chicken soup always wins hands down! So if you like or love soup just try this one as you might want to make this often… Enjoy this wonderful & hearty Sweet Corn Chicken Soup… 😀 Ingredients : 1 tin Sweet Corn Cream Style 1 cup boiled Chicken (shredded or cubed) 2 cups fresh Chicken Stock 2 cups Water 4 tbsps. Corn Flour 1 E…
…definitely watched it. The classic French Ratatouille is a simple, purely vegetarian stew which is a comforting meal in a bowl. It is ideal for people who have dietary constraints or have to be careful of food allergies. The beautiful and attractive arrangement of the vegetables in the Ratatouille casserole makes it appealing to the eye that you look forward to relishing it. It was Julia Child’s innovative idea to slice the vegetables in perfect…
…. It is ideal for breakfast with choicest chutneys, dry vegetarian and dry non vegetarian preparations along with a cup of tea or coffee. This soft, pillowydosa helps to mop up curries with ease just like a sponge and is super delicious with curries. It is a great lunch box option with your favorite accompaniments as it retains its soft, fluffy texture. It is fantastic for dinner too; especially for working people as the batter stays fresh in the…
…heese. You could use any filling of your choice but I like this refreshing vegetarian filling with this unusual & unique cone shell shape. It tasted awesome with fresh homemade spicy coriander mint chutney & khajur imli chutney( date & tamarind sauce). These are so delicious that you will not be satisfied with just a few. You can make these in advance & freeze them in batches so that you can serve them at short notice. Happy to sha…
…and freeze. To Freeze Pesto: Pour the pesto sauce in ice trays, top with olive oil, cover with cling film and freeze. Once frozen, remove the cubes, store in a zip loc bag, label with date and the weight of each cube of pesto and re-freeze. Thaw the required cubes of pesto when ready to use….
…butter or parchment paper. In a sufficiently wide, deep and thick bottomed non-stick pan; bring milk to a boil. Add sugar and stir to dissolve. Pour in the condensed milk and stir to dissolve completely. Cook the mixture until it reduces to half the quantity. The mixture should be thick and creamy. Cook on medium heat. Add the dissolved cocoa powder and stir to mix completely. Add the vanilla essence and the walnuts and stir to coat the walnuts. A…
…ve again. Transfer the pulp in a wide and thick bottomed dekchi/handi/pot/ non-stick pot or in the pressure cooker body. (I used the pressure cooker body). The cooker handle helps to grip firmly and comfortably while stirring. Add the sugar and a pinch of salt. Cook on medium heat. Keep stirring continuously while on heat. To stir, use a wooden spoon with a long handle if possible. At first, it is easy to stir as the sugar will melt and there will…
…etable finely or roughly (the way you like it). Heat a clay pot/kadhai/wok/non-stick pan with oil. Add minced garlic, sliced green chillies, chopped onions and sauté until onions are soft and translucent. Add the chopped Rajgira and stir fry until the leaves have wilted. Add salt to taste, give it a good stir and cook covered on low heat for about 5 minutes. Do not add water. It will cook in its own steam. Then add in the freshly scraped coconut a…
…egg yolks. Set aside. In a sufficiently wide and deep saucepan; preferably non-stick, combine the remaining milk, water, sugar, butter, cinnamon stick, lime/lemon peel and salt and bring to a boil. Give it a stir. Reduce heat and let it simmer for about 5 to 7 minutes so that the flavors are infused. Use a slotted spoon to discard the cinnamon stick and lime/lemon peel. Stir in the Angel Hair Pasta and again bring to a boil. Reduce heat and cook t…