Yellow & Red Bell Pepper Sauce Pasta


Couple of months a go I tried different pasta sauces at a festival, and they tasted amazing, so I thought of trying to make my own pasta sauces at home.

I did not expect that the sauces would taste REALLY GOOD and the recipe is very simple. Twice i tried making pasta differently and below are the pictures.

Sauce Ingredients:

  • 2 Bell peppers
  • 5 garlic cloves
  • 1 medium onion
  • salt
  • 1/4 cup of water
  • 1/2 lemon juice

How to:

First I cut the bell peppers into small pieces and then put all the ingredients in the blender and bled it well. After blending all the ingredients together i let the mixture simmer on medium heat until the mixture became thicker and while it was on the stove i added dried oregano and basil to it . I set the mixture aside to let it cool and put in the jar and poured olive oil on top to preserve.

When making Pasta:

to make the pasta sauce i just add some water to the pan and one cube of chicken stock and 5 table spoons of the sauce and mix it, then I add pasta on top and cook for couple of minutes or cover it and put it in the oven.


Yellow and red bell pepper sauces with olive oil on top


1st try - 03
Yellow Bell Pepper sauce pasta – Cooked
1st try -01
Baked Red Bell Pepper Sauce
1st try - 02
Red Bell Pepper Sauce Pasta – Baked
2nd try
Yellow Sauce Pasta – Baked
2nd try - 03
Yellow Sauce Pasta
2nd try - 02
Yellow sauce pasta – baked


2nd try
Red pepper Sauce pasta – cooked
2nd try
Red Pepper sauce pasta

Tuna Rusk, Microwave #recipe



I’ve got this simple and easy snack or breakfast recipe that can be made in microwave. I hope when you try it, you like it.

it is not spicy at all but tastes soo good, tuna and butter wow …



1- One small can of tuna (shredded) or you can use shredded chicken instead

2- Rusks

3- Slices of butter

4- Salt and pepper for seasoning

5- Coriander for garnishing


How to:

1- Shred tuna and season it with salt and pepper

2- Lay one thin slice of butter on rusk and put tuna on top of it

3-Lay another thin slice of butter on top of the tuna and put it in microwave for 30 seconds to 1 min.

4- Garnish it with coriander leaves





Sour Tuna Curry Recipe

I love Curry, Tuna and sour taste in mouth . Also I am a person who is not a big fan of eating things separate, I am more of a person who will combine Salad and Curry or Salad and Rice; Pasta, Haleem, Harees, Madhrooba and u name it. And I tell you if you Salad tastes good u won a jackpot by mixing your main course with Salad.

So one day I decided to do a little experiment at home combining all three in one. Ya Allah I love its taste.




So yeah I usually make this dish for dinner, and tonight after a very long time I prepared this dish again and it tasted great with yogurt on side.

I have tried making the same recipe using different type tunas preserved in olive oil, sunflower oil or salt water. Each type gives a different taste to the dish, for example the dark tuna meet gives a horrible taste, salt water tuna make the dish too salty, white meet in sunflower oil gives a perfect taste. The type of tuna I used and personally prefer for this recipe is in the picture below :



  1. Canned Tuna Fish – 2 cans (I used white meat tuna solid pack in sunflower oil)
  2. Tomato (chopped) – 2 medium
  3. Onion (sliced) – 2 medium
  4. Coriander– chopped
  5. Salt – As required
  6. Oil – 2 tbsp
  7. Red Chilli Powder – 1 tsp
  8. Chicken Stock Cube – 1 piece
  9. Oil in the Tuna Cans
  10. Cajun – 1 tbs
  11. Lemon – 1 medium


Preparation Method

  1. Do not drain the water and oil from the canned tuna fish. I prefer making this recipe in Tuna water or oil become it give a delicious taste.
  2. Heat oil in a pan and sauté onions till golden.20170820_201359
  3. Add tomatoes along with little salt and stir till the tomatoes are crushed. 20170820_201650
  4. Now add the cube, oil in the cans, chilli powder and Cajun powder and stir for a few minutes.20170820_202143-e1503264789838.jpg20170820_20235820170820_202443
  5. Mix the tuna fish and cook for 5-8 minutes adding later on green chopped chilli and lemon juice and chopped coriander to it20170820_202758.jpg20170820_203300.jpg20170820_203827.jpg
  6. Finally, serve the dish with some yogurt aside.20170820_204832


Like I said I love mixing salad with my main course so that’s why I don’t fry my onions till they get soft and same goes to the tomatoes i don not cook tomatoes till they get mashed and become like a paste, but until they get soft and start looking like they are crushed.

You always have the choice of adding fresh water instead of the can water or oil, but can water or oil gives a better taste. Trust me.

I prefer putting yogurt with the tuna for if it’s too spicy, salty or sour u always have something to save you 😛 .




Hope you try it out one day and share your experience or picture maybe. Let me know what you think.

Honey Lavender Lemonade #recipe #Homemade

A few weeks back I was having lunch with a friend of mine at a quaint restaurant in Fremantle. Bread in Common is one of my favourite places to eat. It has high ceilings, a cozy atmosphere, and vintage vibes as it is situated in an old revamped warehouse. The food is delicious, the menu…

via Homemade Honey Lavender Lemonade | Recipe — Her Quarters

#Pumpkin #Squash Halwa #Recipe

Kaddu(petha) ka halwa, or pumpkin (squash) puree/halwa. It is not like carrot or semolina halwas, it has very soft creamy texture and it is very sweet.

I have tried making this halwa several times following the same recipe, and each time i made, it got improved and tasted better, so the more you try the better results you get every time.

The hardest part for me is peeling pumpkin, because it is pain and needs a lot of energy. This website gives you tips on how to peel pumpkin easily ( How I Make Peeling (and Cleaning) Pumpkin a Little Easier ).

It can be a sweet dish or a perfect breakfast with bread or puris.


  • 3 cups shredded/chopped pumpkin (squash/kaddu/petha)
  • 1 cup water
  • 1/2 cup sugar
  • 1.5 tbsp ghee
  • cardamom powder

How to:

  • Shred pumpking using meat mincer or you can chop pumpkin into small cubes
  • Heat the ghee in a pan or wok
  • Add pumkin and let it cook until it releases waterimg_20170120_124620-01.jpegimg_20170120_130857-01.jpeg
  • Add water, stir and cover until it cooks and get softened, and should be of mashable consistancyimg_20170120_131107-01.jpeg
  • Let it simmer for 3 minutes then add sugar and cardamon
  • Cook and stir untill thickens, and water reducedimg_20170120_141852-01.jpeg
  • Garnish it with pumpkin seeds or dry fruits
  • It can be served hot or cold


Note: Don’t throw pumkin in a blender adding water to it, because it will take for ever to get rid of the water.

Strawberry & Mars Dip Sauce

Hello again,


Eating fruits for snack is more refreshing and fun for adults and kids especially when it’s strawberry fruit snack. Food presentation plays a great role in tempting our eyes and makes you want to taste it.

Personally I love making snacks and starters more than sweet dishes and halwas, because they taste different and my entire family gathers around to finish it up, so we have a lovely tea and snack party gathering in the evenings.


preparation time:



  • Cream
  • 2 Medium Mars Bars *or 1 Cadbury bar*
  • Strawberry *or any other fruit*
  • water to melt the chocolate bars

How to:

Wash the strawberries or what ever fruit you are using, and keep it aside to dry.

Boil water and pour it in a mug, cover the mug with a bowl that fits the mug and put mars bars in it and smash it gently, as soon as it becomes soft or in liquid form add 3 table spoons of cream and mix well. And it’s ready. The heat coming from bottom of the bowl helps the mix chocolate with the cream well.

Don’t microwave the chocolate because it becomes hard sometimes and you might face difficulty in preparing the dip sauce.



Take one or two large doilies paper and place them square ceramic bowl or dish. Put your chocolate cream dip in a small ceramic bowl and place the bowl in the center of the square ceramic dish. Start layering strawberries around the dip bowl and you’re done.



I hope you like this simple snack and dip, try it and give me your feedback. Ideas and suggestions are welcomed. 😀

Tandoori Baked Fish


I used emperor fish (we call it in Arabic ِشعري Shi’ari) to make our lunch. We have rice with fish always, never tried bread with this kind of fish, except for tuna fish.

Anyhow i just wanted to try something new so i mixed two spices together (Fish Masala & Tandoori Masala) and it tasted good.


  • 4 Medium Size Emperor Fish ( شعري = Shi’ari)
  • 2 tbsp Fish Masala
  • 2 tbsp Tandoori Masala
  • 1 tbsp Yogurt
  • 2 tbsp Lemon Juice
  • 1 tbsp vinegar ( grandma told me to)
  • Salt & Black Pepper
  • Chopped Parsley

Side Stuff:

  • Tomatoes
  • Potatoes
  • Garlic butter
  • Chopped Parsley
  • Salt and Pepper

How to:

  1. Combine all marinade ingredients in a  bowl.
  2. Add fish marinade for 30 minutes.
  3. Put the fish on the baking tray or baking dish.
  4. Cut potatoes in 3 thick slices and give them cube cuts and cut the tomatoes from top X shape.
  5. Combine garlic butter, chopped parsley and pour the combined mixture in the cuts you made on potatoes and tomatoes.
  6. Place potatoes and tomatoes on the same baking tray with the fish or you can put them separate in another baking dish.
  7. Bake everything for 30-40 minutes or until well-baked.
  8. Serve immediately.


Coriander Chutney & Tomato Chutney Recipe


Chutney or Chutni is basically a sauce and it can be of almost any vegetable. Mostly chutnies are made salty & spicy, but also some can be sweet if they are made of fruits. It is very easy to make chutney, and can keep it refrigerated for quite some time.

I love making Green chutni = Coriander & mint chutni, but i have tried making tomato chutni for the first time as well, and my family liked the tomato chutni more, because they are used to eating and tasting the green one, so it was something new for them.

Chutnies can be used for almost anything, sandwiches spread, dipping for snacks, mixing with anything to give some taste, or having it with lunch or dinner.

 Coriander & Mint Chutni:

Remember this chutni is spicy 😀


  • One fresh chopped corander bundle (Only leaves)
  • One fresh chooped mint bundle (Only leaves)
  • Fresh green chilli ( add 3 if you want it less spicy, 5 or more if you want it really spicy)
  • Two tbs chopped ginger
  • One chopped onion (medium sized onion)
  • One lime/lemon juice
  • One teaspoon cumin (zeera) powder
  • Salt
  • Black Pepper powder
  • water

How to:

Blend all the ingrediants together to get a smooth paste using little water. Cook the mixture on medium heat until it becomes thick and water is very less, this will let the chutni last long. Let it cool off then keep it in an airtight jar in the refrigerator.


To give it more taste, you can add tamarind sauce to the mixture and cook. Some blend tomato with it, and some add garlic to it and blend. It all depends on you how you want it or like it.

Not adding ginger and cumin powder to it will result in a tasteless but spicy chutni, and you don’t want this to happen to your chutni of course.


Tomato Chutni:

This one is spicy too.


  • 4-5 medium chooped tomatos
  • 3 cloves of garlic
  • 2 tbs of ginger
  • 1 chopped medium onion
  • green chilly or red chilly
  • 1 tbs or 2 of viniger
  • 1/2 lemon juice

How to:

Blend all the ingrediants together, you might not need water to smoothen the paste, but if you do just add little bit of water less than 1/4 cup. Cook the mixture until it becomes thick and water is less. Let it cool off and then keep it in an airtight jar in the refrigerator.

Coriander mint chutni & Tomato chutni