This Week’s Menu

Breakfast:

Whole Wheat Waffle
Oats
Cereal
Whole wheat bagel
Bread-cream cheese

Lunch:

Rasam
Carrot Sticks
Fruits
Rice, Vatha Kuzhambu (traditional south indian gravy), Potato Fry
Left Over Pizza
Rice, Sambar (Lentil gravy), Carrot-beans fry
Salad
Tamarind rice, cabbage fry
Rice, Bell pepper gravy, and bottle gourd curry

Dinner:

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)
Eat out

Snacks:

Fruits
Spinach Burger
Baked Gobi Manchurian
Grilled Pineapple
Grilled Corn

Baked Pasta – An Easy, Delicious Dinner Recipe

baked-pasta
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:

Ingredients:

  • 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

Directions:

  1. Set the oven temperature at 400 degrees
  2. Boil the pasta with salt
  3. Once they become soft, drain the water (I cook the pasta soft so that it’s easy to eat for my toddler)
  4. 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

This week’s Menu

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.

Breakfast:

Graph smoothie
Oats
Cereal
Granola Bars
Waffles

Lunch:

Rice, Sambar, Curry
Kootu
Carrot sticks
Salad
Left over baked pasta
Coconut rice, Eggplant curry
Lemon Rice, Potato fry

Dinner:

Baked Pasta
Idly,
Dosa, Sambar
Wheat Tortillas, Peas Curry
Eat Out
At home Pizza

Snacks:

Home Made French Fries (recipe follows)
Veggie pockets
Fruits
Poptart

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.

Microwave Chai Tea Latte

My husband is a big fan of Starbucks’ chai tea latte. He buys it every time he visits Starbucks. To avoid that (wink), I decided to try my own easy and tasty chai tea latte. Below is my version of chai tea latte:

Ingredients:

Measuring bowl
Black tea bags – 2
Cardamom – 4
Cloves – 2
Ginger or Ginger tea leaves
Water – 1 cup
Milk – 1/2 cup
Mortar and Pestle – to crush cardamom

Directions:
1. Crush the cardamom using Mortar and Pestle.
2. Add all the ingredients in the measuring bowl except milk

If you’re using ginger, add it in this step. If you don’t have ginger like I didn’t, add the ginger tea bag in step 4.

3. Microwave for 1.5 minutes
4. Add Milk
5. Microwave for another 1 minutes
6. Filter the tea and serve hot.


Note: I used stove top for the same recipe before. But it took double the time and I had to wash too many vessels for a tea. 

Would you like to try some other original recipes from my kitchen? Click here

How To Increase Coriander Leaves Shelf Life?

how to increase coriander leaves shelf life

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:

IDEA 1:

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.

IDEA 2:

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.