Easy Marinara Sauce

Ingridients

Diced canned tomatoes - 1 can 

garlic - 5-6 cloves

Onion (cut in 4 ) - 1

olive oil - 1 tbsp

Oregano - 1 tsp

fresh Basil  - 1 cup 

salt - 1 tsp

chilly flakes - 1tsp

In a medium pot , add olive oil , garlic and onion and cook till soft .

Add tomato, herb and salt and let it simmer in low heat for 45 minutes. Stir occasionally.

Crush garlic and remove big pieces of onion if required 

If the sauce it too chumky then it can be blended for a more smoother paste for pizza

Roasted Cauliflower ( Blumenkohl) German

Ingredients 

Bread crumbs - 1/2 cup 

Egg - 1 

Butter - 1 tbsp 

Salt - 1  1/2 tsp

Parsley - 2 tbsp 

Chives - 1 tbsp 

Cauliflower florets - 1/2 cauliflower 

Oil - 1 tbsp 

Curry powder - 1 tsp 

Oregano - 1/2 tsp 

Preparation 

Step 1 - Set the conventional oven at 375 deg Friday.

Step 2- Mix cauliflower, oil, curry powder, Oregano, 1 tsp Salt in a baking dish and toss

Step 3 - pour 1 cup water and cover with aluminum foil and bake for 30 minutes and remove extra liquid 

Step 4 - combine egg, bread crumbs, butter, parsley, Chives and remaining salt in a bowl 

Step 5 - top cauliflower with bread crumbs mixture and bake uncovered for 20 minutes till it is gets brown crust.

Serve as side dish

Ratatouille

If you have seen the movie Ratatouille, and loved the message it had , you would love to cook the recipe . It requires blanching , roasting , sauteing and pan frying . It has a variety of veggies and flavor of each come out perfectly when the dish is served.

I have served the dish with fried rice and with the parathas and it goes perfectly well with both. It can be used as the pasta sauce too,The combination of vegetables and herbs is great with anything.

Time to cook: 1 hr
Serves - 4
Ingredients:

Reg Bell Peppers (Halved) - 2
Oil for cooking(approx 6 tbsp)
Onion (chopped)- 1 1/2 cup
Garlic cloves (crushed)- 3
Dried Thyme- 1tsp ( can use fresh)
Dried Oregano - 1/2 tsp (Can use fresh)
Medium Eggplant (cubed) - 2
Zucchini (thinly sliced) - 2
Tomatoes (Blanched ,peeled and chopped) - 4
Dried Parsley - 2 tbsp ( Can use fresh)
Basil leaves to garnish
salt to taste

Method

Steps 1 - 4 can be done in parallel to save time

Step 1 - Preheat oven at 475 C.Place bell peppers with cut side down and roast till the skin is charred. (Approx 15 minutes). Remove from the oven and cover when done . Cut into slices when it is cooled. Keep aside

Step 2 : Heat 2 tbsp oil and cook onion till it turns golden, Add garlic , thyme and oregano and cook for some time . Keep aside.
Step 3 : saute the egg plants in 1 tbsp oil till it is soft and changes color. Keep aside
Step 4: Pan fry the zucchini , turning over to fry both sides evenly .Keep aside

Step 5 : In a large flat pan.  heat 1 tbsp oil, add onions and tomatoes. cook for some time

Step 6: Add pepper, Eggplant, zucchini , parsley and salt and saute
Step 7: Add half cup water , cover and cook in low flame for 10 minutes

Step 8:Add basil for seasoning while serving

Avocado Pesto Pasta

Ingredients:

Pasta(any)- 1 cup
Avocado - 1
Cheese - 1/4 cup
Pine Nuts (toasted)-  1/2 cup
Dried Basil - 2 tbsp
Lemon juice - 1 lemon
Salt and pepper to taste.
Milk- 1 cup

Vegetables (mixed vegetable for pasta)

Preparation:

Boil pasta, drain and keep aside
Saute the vegetables till they are tender. Add salt and pepper and keep aside

Avocado Sauce:

Grind pine nuts in a grinder.Add Avocado,  salt, basil , cheese and lemon juice to form paste.
To the paste, add milk till the consistency of sauce is obtained. keep aside

Before serving, heat a pan and add vegetables, sauce and pasta it. let it cook for some time

Serve hot.

Mushroom Risotto

Ingredients

Big button Mushrooms (sliced)- 4
rice (parboiled) - 2 cups
Vegetable broth- 1 cup
Onion(chopped fine) - 1 cup
Tomato puree - 1 cup
Cheese slices- 4
Thyme- 2 tsp
Parsley - 2 tbsp

Permanent cheese to Garnish 
Salt and pepper
Oil - 2 tbsp

Preparation

Heat 1 tbsp oil in a pan
Add mushroom,tomato puree ,thyme, salt and pepper
Stir till done

Remove from pan and keep aside
Heat remaining oil in the pan
Add onion and stir till it is golden brown
Add rice and cook for 5 minutes
Add vegitable broth and stir till it evaporates

Stir till the rice is sticky and done
Add mushroom and parsley and cheese slices 
Fold in slowly 

Garnish with parsley and permanent cheese and serve 

MineStrone Soup

Ingredients:

Oil- 1 tbsp
Onion (sliced)- 1
Tomato (peeled and diced)- 3
Carrot (cut thin and long)- 1
Radish (cut thin and long)- 3 small
Spinach (chopped fine) - 1/4 cup
Coriander (chopped fine)- 1/4 cup
pasta - 1/4 cup
Garlic(crushed)- 1 tsp
Water or stock
salt and pepper

Preparation:

Heat oil in a pan
add garlic, onion and coriander
Stir for 10 minutes in low flame so that the onion does not change color
Add  carrots, radish spinach and water (or stock)
Add salt and pepper

Cover and simmer in low flame for 15 minutes
Add tomatoes and pasta

cook uncovered for 10 minutes till all vegetables and pasta is done

Serve with cheese or bread

Salads