Homemade Pizza and Pasta Sauce (GB Special)

Why would one go for a store bought Pizza and Pasta sauce when the same can be made so easily at home with available ingredients?? The store bought pizza sauce have high amount of preservatives added that it almost kills the natural taste and flavor of the sauce. Ever since I started making these at home, there is no turning back. In case you do not have access to fresh bail or parsley leaves,you can very well use the dried ones that are readily available in the market. This can be stored in refrigerator for about a week. This can also be used as a dip for sandwich, breads and buns and trust me, it tastes amazing. Let's jump to the recipe.

Serves: 1 bowl

Ingredients

1. Bangalore Tomatoes - 6
2. Garlic Cloves Big - 8 ( alternatively you can use 4 tsp of garlic powder)
3. Jalapenos - 5 slices ( for flavor and spice, however this is completely optional and you can skip if you don't have)
4. Red Chilies - 3
5. Kashmiri Red Chili Powder - 2 tsp (for nice color)
6. Butter - 2 tbsp
7. Olive Oil - 1 tbsp
8. Tomato Sauce - 1 tbsp
9. Sugar - 3/4 tsp
10. Dried Parsley - 1 tsp
11. Mixed Italian Herbs - 1 tsp (Dried Sage,Thyme,Rosemary,Marjoram)
12. Dried Basil Leaves - 2 tsp
13. Dried Oregano - 1 tsp
14. Needed salt to taste

Method

1. Blanch the tomatoes as mentioned here.

2. Spread the blanched tomatoes on a tray for them to cool down. Remove the seeds and roughly chop the tomatoes.

3. Grind the jalapenos, garlic and red chilies together in a grinder to form a puree.

                           

4. Heat butter in a pan and add some Olive oil. Add the pureed mixture and saute it on a low flame.

                            

5. Add all the seasoning powders,kashmiri chili powder,sugar and salt. Slow cooking is very important for this sauce as only then the flavors will be released and retained. 

                           

6. Simmer it on a low flame with pan covered for about 7-8 mins.

7. Add a tbsp of tomato sauce for the right tangy flavor.

8. Steam a glass jar to get rid of any germs or bacteria by immersing the glass jar in a boiling water completely along with the lid carefully using tongs.

9. Transfer the sauce to the glass jar and store it for about a week in refrigerator.

10. You can use this for pizza, pasta, dips, salad dressing. It tastes yummy!!!!!

Lehsuni Green Moong Tadka

Another healthy and protein packed side dish that goes well with both rice and Rotis. This is very simple and easy to make at one shot in a cooker. I prepare this quite often when am bored with the traditional yellow toor dhal. This also appeases your hunger and makes u feel full for long time. This in turn helps you from over eating and restricting you to eat healthy and in correct quantity.

This is a tadka dish, where spicy garlic and red chili sauteed in Ghee is tempered for the final presentation and taste. You can skip this step if in case you want a less spicy dish in order to make it kids friendly.

Serves: 2

Ingredients

1. Whole Green Gram - 3/4 cup
2. Water - 1.5 cups
3. Tomatoes - 2 (chopped)
4. Onions - 1 big (chopped)
5. Cumin - 1 tsp
6. Ginger Garlic Paste - 1 tsp
7. Garam Masala - 1/2 tsp
8. Coriander powder - 3/4 tsp
9. Jeera - 1 tsp
10. Oil - 2 tsp
11. Turmeric - 1/4 tsp
12. Crushed Kasuri Methi - 1 tsp
13. Needed Salt

Tadka Tempering

1. Ghee - 1 tbsp
2. Red Chili Powder - 1/2 tsp
3. Garam Masala - 1/2 tsp
4. Garlic Pods - 6 (chopped as shown in pic)
5. Red Chili - 2

Method

1. Soak Green gram in water for minimum of 4 hours. After soaking, drain the water.

2. Take a pressure pan, add oil and cumin. Once the cumin splutters, add onion and saute well until onion turns transparent.

3. Now add tomatoes and give it a nice mix until it gets mushy. Add ginger garlic paste and saute for a min.

4. Add the soaked and drained green gram, water, salt and all the powders.

5. Pressure cook the contents for 4 whistles on a low medium flame and then switch off .

6. Open the pressure cooker, add crushed kasuri methi and give a nice mix to the well cooked green gram.

7. In a frying pan, heat ghee.Add some chili powder and garam masala.Add chopped garlic, red chili and fry until garlic turns light golden brown.

8. Now add the tadka tempering to the the cooked dal.

9. Serve hot with chapati or Steamed Rice, Pulao anything of your choice.

Buttered Vegetables in Fresh Cream Dressing

Buttered Vegetables are classic salad recipes which you can find in any buffet spread. The first time when I tried this was at Taj Fishermen Cove.I simply loved it. The veggies were fresh, crunchy and delicately cooked in butter. Salads are never boring if you find your own way of tossing them in your favorite dressing. Here, I have used fresh cream dressing to toss the vegetables in addition to butter and this just tasted yummy. Fresh Cream and butter are source of good fat. Fat is never an unhealthy option. Good fat taken in the right amount helps in absorption of proteins,amino acids and also reduces risk of stroke.

This is highly low in carbohydrates and high in good fat making it ideal for Ketogenic Diet.

Serves:2

Ingredients

1. Unsalted Butter - 2 tbsp
2. Mixed Italian Herb Seasoning - 2 tsp
3. Pepper - 1.5 tsp
4. Fresh Cream - 2 tbsp
5. Water - 1/4 cup
6. Sugar - 1/2 tsp
7. Needed Salt

Veggies Used

• Red Bell Pepper - 1/3 cup(cubed)
• Yellow Bell Pepper - 1/3 cup (cubed)
• French Beans - 4 (cut in 1 inch length)
• Baby corn - 4 (cut lengthwise)
• cauliflower - 6 florets
• Onion - 1 (sliced thinly)

Vegetables sauteed in butter

Method

1. Rinse all the vegetables nicely. Soak cauliflower in hot water with a tsp of rock salt for 15 mins. If there are any worms inside the cauliflower, it will come out in this process. After 15 mins, rinse and strain the cauliflower once again.

2. Heat butter in a non stick pan, add all the veggies and saute well on a medium-low flame.Add needed salt,sugar and saute well until onions turn transparent.

3. Add water to the above pan and cover the lid. Allow the vegetables to be steamed on low flame. Ensure the vegetables are not overcooked and they are just cooked 90 percent.

4. After the veggies have cooked, add the fresh cream, mixed herb seasoning and pepper. Give a gentle mix. 

5. Serve the salad warm with sprinkled pepper/ seasoning of your choice.

Roasted Red Pumpkin Soup

Red pumpkin is not all that common ingredient in our kitchen. I have not been used t eating this as neither my mom nor my MIL cook red pumpkins. I happened to see the roasted pumpkin soup on TASTY and decided to try it. Luckily, my SIL had bought some fresh organic home grown red pumpkin from her hometown which prompted me to try it right away.

This a very comforting soup especially in winters. It is kids friendly and can be easily given to toddlers above 12 months. This has a mild sweet taste very similar to carrots. Filled with Carotenoid and antioxidants, this a great power booster with high fiber and low calories. Now, doesn't that sound too interesting!!!!

Some of the summarized advantages of Red Pumpkin Soup

• High Fiber and hence satiates appetite quickly and for long hours keeping you full
• Extremely low in calories, hence a sin free indulgence and aids very good weight loss
• Rich in antioxidants and carotenoid
• Overall a power packed,comforting,easy to make and a tasty soup.

Ingredients

1. Red Pumpkin - 2 cups (chopped into cubes as shown in pic)
2. Water - 2 cups + 1 cup
3. Garlic pods - 4
4. Olive oil - 2 tbsp
5. Mixed Italian herbs seasoning - 2 tsp
6. Salt and Pepper as required

Method

1. Saute Red pumpkin and garlic in olive oil for 2 mins under medium low flame for the raw flavor of pumpkin to go off.

2. Pressure cook with 2 cups of water for 3 whistles.

3. Open after the pressure subsides and allow the contents to cool.

4. Grind the contents to smooth puree in a blender.

5. Transfer the puree to a pan, add 1 more cup of water and adjust water content if required depending on the consistency of the soup required. Do not add too much water that it becomes watery.

6. Add needed salt and pepper as per taste.

7. sprinkle some mixed Italian herbs and serve hot with toasted bread slices.

Tarator (Таратор)

Tarator - Bulgarian Cold cucumber soup is a traditional and popular recipe from the Balkan regions. It is mainly prepared during summer with cucumber and yogurt as the main ingredient. The consistency can vary depending on how thick or thin you want. This is generally served cold and served in traditional Bulgarian Clay Pot, Gyuveche. Let's look into this preparation.

Serves:2-3

Ingredients

1. Cucumber - 2 small sized or 1 big
2. Whisked thick curd/yogurt - 1 cup
3. Water as needed depending on consistency 
4. Garlic cloves - 3-4 (crushed or chopped finely)
5. Walnuts - 2 tbsp (chopped finely) 
6. Olive Oil/Sunflower oil - 2 tbsp
7. Salt as needed 
8. Fresh coriander leaves/dill/parsley for garnishing as needed 

Method

1. Peel and chop the the cucumbers into fine small cubes.

2. Mix garlic, yogurt and cucumber with needed salt.

3. Add water if you require a thin consistency. Adjust the water depending on how thick or thin you want the soup.

4. Drizzle some olive/sunflower oil and mix gently.

5. Garnish with fresh coriander leaves/dill,chopped walnuts and serve the soup chilled.

Notes,Tips & Add-On's

1. Original recipe uses dill. I have substituted with fresh coriander leaves as I don't get dill here.
2. You can either refrigerate the soup overnight or add ice cubes to serve them chilled. Either way it tastes great.

Falafel

Falafel, is deep fried balls made from chickpeas and is a popular dish in Mediterranean / Lebanese cuisine. It is said to have originated from Middle East. It can be either eaten alone with hummus or Tahini Dip or can be made as a Falafel Wrap using tortilla or pita bread. This is absolutely delicious and healthy. 

Ingredients

1. Chickpeas soaked overnight - 250 gms or 1 Cup 
2. Onion - 1 Large (roughly chopped) 
3. Garlic - 4 pods 
4. Coriander leaf/cilantro - 1/2 bunch 
5. Parsley - 2 tbsp finely chopped (Optional) 
6. Cumin seeds - 1 tsp 
7. Salt as needed 
8. Red chili powder - 1 tsp or more as per the taste 
9. Cornflour - 3 - 4 tbsp for binding 
10. Oil for deep frying

Method

1. Pulse the soaked chickpea along with other ingredients mentioned into a coarse mixture as shown in the picture above.

2. Form equal sized balls from the coarse mixture and deep fry them in hot oil until they are golden brown.

3. Serve hot yummy falafel with Tahini Dip or any other sauce.

Notes,Tips & Add-on's

1. The falafel shape can be either rolled out to balls or can be flattened. Depends on your wish.
2. I have used cornflour for binding as it adds crispiness to the balls. You can also use All purpose flour/Maida.

Tahini Dip

Tahini is a sauce that is prepared by grinding toasted sesame seeds with garlic, olive oil and lemon.This is a major staple in the Mediterranean cuisine and has originated from Middle East. My close friend had made this on one occasion and it was absolute yum. This is a recipe that has been shared by her along with falafel wrap which I tried at home and became successful. This has got a creamy texture and a nutty flavor and can be paired with pita bread,falafel, hummus and can even be used as a salad dressing.

Serves: 3 dips as shown in the pic above

Ingredients

1. White sesame seeds - 1 cup
2. Roasted Garlic - 3 pods 
3. Lemon juice - 1/4 cup or more as per the taste
4. Salt - 2 tsp or more as per the taste
5. Fresh parsley chopped finely - 2 tsp (Optional)
6. Water - required to adjust the consistency
7. Extra virgin Olive oil - for dressing

Method

1. Dry roast the sesame seeds on a medium flame in a thick bottomed pan until it turns aromatic and slightly brown in color.

2. Cool it completely and blend it at high speed with roasted garlic, salt,lemon juice and needed water.

3. Adjust the consistency of water required and keep blending until you get a nice creamy texture and saucy consistency.

4. Transfer the contents to a container,drizzle some olive oil.

5. Rich creamy Tahini dip is ready to served with your favorite pita bread, hummus or falafel.

Veggie Pasta Alfredo

White sauce that is generally used for pasta has different variations. There are different ways in making a sauce and different types of sauces that you make for pasta. These sauces need not necessarily be used only for pasta, also for sandwich, as dips and dressing for salads. One such sauce is what we will be seeing in the below post. Traditionally, this Alfredo sauce is made using eggs. I've made the egg less version. Trust me, this sauce is so easy to make with readily available ingredients in your super market. This is so Yummmy!!!!!!!!!!!!!!!!

Ingredients

1. Fresh Cream- 200 ml (I used Amul)
2. Salted Butter-1 tbsp
3. Penne Pasta- 2 Cups
4. Garlic - 4 pods(minced finely)
5. Italian Seasoning- 2 tsp
6. Freshly ground pepper- 2 tsp
7. Chili Flakes as required
8. Cheese Cubes-2
9. Vegetables of your choice-(I used Onion, carrot, Capsicum)
10. Milk as required
11. Olive Oil- 1 tbsp
12. Salt as required.

Method

1. Take a thick bottomed pan or non stick pan, on medium head,add olive oil and garlic and saute nicely till nice garlic flavor comes. Remember not to burn the garlic.

2. Add onion and saute nicely till they turn translucent. 

3. Add all other vegetables and saute nicely in the olive oil.

4. Add fresh cream and bring it to boil. Use only medium heat.

5. Add cheese cubes and stir constantly until cheese is well dissolved in the mixture.You can adjust the consistency of the sauce by adding milk.

6. Add needed salt and seasoning, chili flakes and keep stirring.

7. The sauce slowly starts thickening. Add pepper to it. 

9. Alfredo Sauce is Ready:):)!!!

10. Cook pasta till Al Dente

11. Add the cooked pasta to the Alfredo creamy sauce mixture and toss well till pasta is completely covered with sauce.

12. Close the lid and allow pasta to absorb the sauce for 5 mins.

13. Serve hot with Crispy Potato Wedges

Cream of Tomato

This is a standard soup that you find in all the restaurants.However,the color and taste varies from restaurant to restaurant.This tastes best when served with bread croutons or a soup stick.This is always a safe bet when you are confused with other soup choices in the menu card.I love to add some carrots to my tomato soup as it gives rich color to the soup.This is a very simple and easy to make soup.Here goes the recipe for rich,creamy tomato soup.

Serves: 3-4 bowls

Ingredients

1. Tomatoes-4 medium/Large sized(Blanched)
2. Carrot-1 (chopped)
3. Garlic - 4 pods
4. Bay leaf-1
5. Cornflour-1 tsp
6. Salted Butter-1 tbsp *I used amul salted butter
7. Salt to taste
8. Water-as needed.

Seasoning

• Fresh Cream-1 tsp (Optional) *You can use amul fresh cream
• Pepper powder-to taste
• Bread-sliced into small squares.
• Butter-2 tsp

Method

1. Pressure cook carrot and garlic for just 1 whistle so that they become soft. 

2. Grind the carrot,garlic and blanched tomatoes in a mixer at high speed.Keep this puree aside. 

3. Heat butter in a pan,put bay leaf in the pan and saute for a minute. 

4. Now, pour the ground puree in the above pan and keep stirring. 

5. Mix cornflour with 2 tbsp of water and pour it in the above puree mixture. 

6. Add salt and keep stirring for 5 mins.

7. Remove the bay leaf from the soup.Once the soup reaches a slightly thick consistency,switch off the flame.

8. Now, toast the bread slices with butter till it becomes crispy and brown on both sides. 

9. Season the tomato soup with the toasted bread croutons,fresh cream and some pepper powder. 

10. The tomato soup is now ready to be served hot.

Notes,Tips & Add-On's

• Depending on the soup consistency required,adjust adding water.Tomato soup tastes best when it is thick and creamy.Hence,ensure you don't add too much water.
• Olive Oil can be used as a healthier substitute to Butter for a vegan option without  using fresh cream.