Whole Wheat Waffle
Whole wheat bagel
Rice, Vatha Kuzhambu (traditional south indian gravy), Potato Fry
Left Over Pizza
Rice, Sambar (Lentil gravy), Carrot-beans fry
Tamarind rice, cabbage fry
Rice, Bell pepper gravy, and bottle gourd curry
Baked Chickpea Burrito ( I use home made whole wheat tortillas for this recipe)
Whole Wheat Pizza
Broccoli Baked Pasta
Whole Wheat Tortillas with Gravy
Dosa (south indian food) with sambar (lentil gravy)
Baked Gobi Manchurian
It’s one of the recipes that I make almost every week. It’s always a hit with the family and we go to bed with full stomach. My son doesn’t mind eating it the next day for lunch if I let him 🙂
You can use any kind of pasta for this recipe. I typically use Penne pastaBelow is the recipe for baked pasta:
- Penne pasta – 2 cups
- Basil leaves – 1/2 cup (or Basil seasoning)
- Shredded mozzarella cheese, feta cheese, and/or monterey jack cheese – 1 cup
- Pasta Sauce -1 cup
- Salt – to taste
- Black pepper – 1 tablespoon
- Set the oven temperature at 400 degrees
- Boil the pasta with salt
- Once they become soft, drain the water (I cook the pasta soft so that it’s easy to eat for my toddler)
- Combine the rest of the ingredients and bake for 30 minutes
If you have any leftover, freeze it in an air tight container for later use. You can check out the post on what to freeze here
Would you like to try some other original recipes from my kitchen? Click here
Below is the menu for the week. I know its the middle of the week and I’m posting the menu only now. But its better late than never.
Rice, Sambar, Curry
Left over baked pasta
Coconut rice, Eggplant curry
Lemon Rice, Potato fry
Wheat Tortillas, Peas Curry
At home Pizza
Home Made French Fries (recipe follows)
Note: We are a family of vegetarians. So all my recipes are only vegetarian. I sometimes use meat-alternatives such as morning star products in my recipes.
The first time I started cooking was right after marriage. Both the husband and I didn’t know cooking and one of us need to cook if we don’t want to go hungry. My initial weeks cooking were horrible that Hubby hates some of these ingredients even know. My intiail days of cooking skills created bad memory I guess :). Coriander is used in majority of the Indian cooking and it’s also something that goes waste after a few days. In the initial days, I threw away at least half of it because I was not able to use the whole coriander bunch within its life time.
Over the last few months, I have been buying Organic coriander for cooking. Nothing worse than wasting half bunch of $2 Organic coriander leaves. So below are the ideas I have tried that help me avoid waste.
How to increase Coriander shelf life:
Recently, I came across this idea. Cut the coriander bunches, wash the leaves, dry them on a white cloth for few hours, and keep them in ziploc bag. Below are simple step I follow previously that was effective.
Cut the coriander finely and freeze. When the recipe calls for Coriander, use few pieces from the frozen bunch and you’re good to go. You won’t find any change in taste. You can easily keep it at least for a month without it going waste.
It’s my favorite idea and is something I’ve been using lately. After trying it here, even my mom started trying this idea back in India.