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.
2 Bell peppers
5 garlic cloves
1 medium onion
1/4 cup of water
1/2 lemon juice
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.
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 :
Canned Tuna Fish – 2 cans (I used white meat tuna solid pack in sunflower oil)
Tomato (chopped) – 2 medium
Onion (sliced) – 2 medium
Salt – As required
Oil – 2 tbsp
Red Chilli Powder – 1 tsp
Chicken Stock Cube – 1 piece
Oil in the Tuna Cans
Cajun – 1 tbs
Lemon – 1 medium
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.
Heat oil in a pan and sauté onions till golden.
Add tomatoes along with little salt and stir till the tomatoes are crushed.
Now add the cube, oil in the cans, chilli powder and Cajun powder and stir for a few minutes.
Mix the tuna fish and cook for 5-8 minutes adding later on green chopped chilli and lemon juice and chopped coriander to it
Finally, serve the dish with some yogurt aside.
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.
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…
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.
2 Medium Mars Bars *or 1 Cadbury bar*
Strawberry *or any other fruit*
water to melt the chocolate bars
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. 😀
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
Black Pepper powder
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.
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
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.