Tag Archives: Snacks

Italian Baked Fish

8 Nov

Inspired by Goa trip, I had to come back and try on some seafood. So I decided to cook fish in an Italian way. This is very healthy and brings out great flavors of olives, lemon and sun-dried tomatoes. I just love the combination of citric food along with the seafood.

I used the following Ingredients:

200 gm fish fillets

2 tbsp olive oil

2 tsp lemon juice

zest of 1 lemon

2 cloves garlic

salt to taste

pepper to taste

7-8 olives sliced

2-3 sun-dried tomatoes

1 tsp oregano

1/2 tsp red chilli powder

Here is how I prepared:

Marinate the fish with some olive oil, lemon juice & zest, salt, pepper.

Now add a few olives, some sun-dried tomatoes and garlic.

Some more sun-dried tomatoes to give some more tangy flavor!

Some red chilli powder, and oregano to give italian style!

Wrap with the foil. Bake in the over for 30 minutes at 190 degree celsius.

Serve with lemon wedges and some parsley.

Viola! See how scrumptious and delectable it looks.

Creamy Mushroom Pasta

5 Oct

I know its been really long since  I have got a recipe for you. I had a lot to do the past week as there was termite in my room and a bit of office work.  Termite treatment is  long, annoying but yet have to bear with it. Really wished so bad to get back to writing and updating you but I was stuck.

Anyways, all this while, I kept on thinking since its been long its important to get something really nice for you. So I looked around and I found my version of making easy creamy mushroom pasta. This is something I have all the time when I am bored of the normal routine food that I eat.

I usually start off with boiling the pasta. With 4 cups water, some salt and some oil. Let it boil for 7-8 minutes. Do not overcook it.

For the sauce:

Firstly, I put my good butter into the skillet and heat it.

Add aromatic garlic to it.

Now add the all purpose flour.

Some milk to make this creamyyyyyy!!!

Now season it well..!! with some salt, pepper!!

Not to forget the flavorsome oregano!!!!

Reduce the sauce till it starts to thicken.

Add the prepared pasta.

Mix well.

Now garnish with sun-dried tomatoes!!!

Your dish is ready!

So here is what I used for it:

(makes for 2 servings)

For Pasta:

150 gm Penne Pasta

4 cups water

1tsp oil

3/4 tsp salt

For Sauce:

1 tbsp butter

1 cup milk

2-3 cloves garlic (minced)

8-10 mushrooms sliced

2 tbsp all-purpose flour

3/4 tsp oregano

3/4 tsp salt

1/2 tsp pepper

Sun-dried tomato pasta (garnish)

Print Recipe

Yogurt Idli

13 Sep

Sometimes its just monotonous to have eggs and milk in the morning.Yogurt Idli can be eaten as breakfast or a snack in the evening. I simply love South Indian food but it is sometimes a little time consuming to cook the whole meal. Yogurt Idli is a not actually a rice idli but we use bread instead. This is a very good quick breakfast. The flavours of this meal are totally South Indian. This gives a lovely taste of curry leaves and mustard seeds in it.

Set aside the curd in the strainer for about 5 mins. Meanwhile, heat a pan with some oil. Add mustard seeds and curry leaves.

Add the hung curd to it.

Spice it up! with some red chilli powder, coriander powder, black pepper and salt. Remove from fire and set aside the curd.

I usually have boiled potatoes in the refrigerator. Peel the potatoes.

Heat the pan and add mustard seeds, curry leaves, red chilli powder, tumeric powder, black pepper, salt.

Pop in the potatoes in the pan. Mash them well.

Add a few curry leaves.

Take a slice and place a sharp edge bowl and cut away the edges.

Remove the sides.

Spread the potaoes on the round slice.

Heat the pan and place the potato bread upside down on the pan.

Now add the prepared curd on the plain side of the bread.

Cover the pan with anything you have best in you kitchen. I covered with another pan. Simmer for 2-3 minutes.

Remove the lid.

I used the following ingredients:

For the Curd

1 cup curd

1 tbsp Oil

1/2 tsp mustard seeds

3-4 curry leaves

1/2 tsp black pepper

1/2 tsp coriander powder

1/2 tsp red chili powder

1/2 salt (at the end)

For Potatoes

1 tbsp oil

1/2 tsp mustard seeds

3-4 curry leaves

1/2 tsp black pepper

1/2 tsp coriander powder

1/2 tsp red chilli powder

1/2 tsp tumeric powder

1/2 tsp salt (to taste)

3-4 potatoes

5-6 slices of bread


  • When you seive the curd, donot stir it with the spoon. Let it rest without any disturbance. Make sure curd is thick.
  • Add the salt last to the curd otherwise it will leave water.
  • It is a good idea to boil the potatoes in advance.
%d bloggers like this: