Creamy Spinach Pasta

Pasta in spinach cream sauce| Bechamel sauce| Penne with spinach cream sauce is basically pasta cooked in white sauce with added spinach puree. The spinach adds nutrition and also appealing colour to the dish. Add the cooked pasta of your choice in to the spinach creamy sauce and your yummy pasta is done!
My hubbys favourite pasta dish, he just love pasta dishes, just opposite i don't fancy the pasta much. I always stock pasta, when ever i have food for me i cook pasta for him. This is a quick pasta preparation. I have already shared Meat lasagna, Vegetarian Lasagna and Spaghetti Soyagnese pasta recipes in blog.

INGREDIENTS:

To prepare Creamy Spinach Sauce:
Butter - 1 tablespoon
Garlic, finely chopped - 5 to 6 cloves

All purpose flour -1 tablespoon

Milk - 2 cups
Parmesan Cheese- 2 tablespoon
Italian herbs of choice(basil,oregano,thyme..etc) -1 tsp(optional)
Salt - to taste
Spinach - 2 cups (1 small bunch)

To cook pasta:
Pasta of your choice- 2 cup
Oil - 1 teaspoon
Salt - 1 teaspoon
Water - 6 cups water

PROCEDURE:
To cook pasta:

• In a deep pan add water and allow to boil with some salt and oil; Once the water starts boil, add the pasta to it and allow to cook till soft. Drain the water and rinse with cold water and set aside.

To prepare spinach sauce:

• Remove stem and wash spinach. Boil some water and blanch the spinach leaves to slightly wilt them.
• Cool and grind the spinach leaves as a paste(i used to add a green chilli for more spiciness).

• Heat butter in a pan and add the chopped garlic and cook for a minute. Now add the all purpose flour and cook for a second to leave the flour taste.
• Then add milk, spinach puree, pepper powder, salt and herb of choice with some grated cheese. Allow the mixture to bubble and cook by constant stirring without any lumps. 

• Once the sauce starts to thicken add the cooked pasta and mix well and cook in that sauce for a minute and serve hot.

• Notes: You could add some sweetcorn with pasta at the final stage for variation.
• You could use chilli flakes for a kick instead pepper powder.

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Ginger Tea| Ginger Honey Lemon Tonic for Cold

Ginger Lemon Cold and Flu tonic| Ginger tea which is a home remedy for cough, cold and flu. This Ginger Lemon Honey Tonic is one of the easiest, tastiest cold and flu remedies. Honey helps fight infection and soothes inflamed tissue; lemons are full of healthful vitamin C and antioxidants; and ginger helps fight the sore throat, cough, lung congestion, chills and stomach-ache that often accompanies the flu. You could soak the chopped ginger roots and lemon slices in honey. You could consume a teaspoon of the tonic (or) mix with tea, lemonade or with water and consume. Here is have given an instant ginger tea which includes the same ingredients for cough, cold and flu.

I always make this tea whenever is feel like catch cold, it really soothes my throat. It does not have any caffine or theanine like substance which make you awake. So you can consume this even before going to bed. They say regular consumption of this tea aids weight loss.

INGREDIENTS:

Water- 1 cup

Ginger, peeled and chopped- 1 inch (Crush slightly for more intense flavour)

Lemon- 1/2

Honey- 1 tablespoon

PREPARATION:

• In a small pot over medium heat, boil the water, ginger, lemon juice, and honey together. Strain the mixtures into a mug and serve warm.
• Or in a microwave safe cup add all ingredients and make the tea in 2 minutes.
• Note: If you are preparing a cold tonic in a jar, keep alternative layers of ginger and lemon and fill with honey and seal well; allow to soak in refrigerator and use for a month.

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Kiwi Mojito Mocktail

Kiwi Mojito or Kiwi Mocktail is a tasty cool beverage prepared without the addition of alcohol. Quick to prepare beverage without much pain. An excellent tasty thirst quencher during summer season. I have shared Kiwi lemonade recipe yesterday. Do refer the link for the recipe.
I have shared many beverages in my blog. Soon i will compile and make it as a single post for easy reference. Prepare this easy tasty cool drinks and stay hydrated!

Prep time

10 mins

Cook time

10 mins

Total time

20 mins

Serves: 2-3

INGREDIENTS:
Kiwi, chopped- 2 nos
Lemon- 1 big
Mint leaves- few springs
Honey- 2-3 tablespoons
Soda water- 300ml-2 nos
Ice cubes- as required

PROCEDURE:

• Halve the lemon and thinly slice them. In a mortar and pestle or in a cocktail tumbler add one chopped kiwi, half the lemon slices, few mint spring or leaves and crush or muddle the ingredients all together to release the flavours.

• In a jug or glass transfer the crushed ingredients with honey, soda water and with some ice cubes. 

• Mix well and serve with some more kiwi pieces, lemon slices and mint sprigs. 
• Note: Add a touch of pepper powder for taste variation.
• You could a piece of ginger while crushing or use gingerale instead of soda water.

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Kiwi Lemonade Recipe

Kiwi Lemonade| Sharbat is an easy to make thirst quencher especially at this season. The sun starts to show its powder,  this year starting of the summer itself is too hot. Expecting more sun shine during summer days. This quick thirst quencher will definitely going to my choice during these days.When we go out and reach home we do not feel like eating solid food and feels some thing to drink. So this quick drink would be perfect at those times to quench your thirst.
I have shared many thirst quenchers during last summer. Do check those recipes too and make this summer super cool!

Prep time

5 mins

Cook time

- 

Total time

5 mins

Serves: 2-3
INGREDIENTS:
Kiwi- 2 nos
Lemon-1 big
Honey| Sugar- 2-3 tablespoons
Water| Soda- 3 cups
Ice cubes-few

PROCEDURE:

• Peel and roughly chop the kiwi. If you donot like the seeds you can remove that portion.
• In a blender jar add the kiwi and sugar or honey and blend to make a paste.

• In a jug add the kiwi puree and squeeze the lemon juice; Dilute the lemonade with water and add some ice cubes and serve.
• Note: You could add a piece of ginger or mint while grinding for a taste variation.
• Use soda or sparkling water instead of water for variation.

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Strawberry Iced Tea

Strawberry Iced tea is an absolute thirst quencher for the summer season and wait...it's also easy to prepare. Make this drink with green tea to make the drink more healthier. A simple yet delicious drink for summer to beat the heat and stay fresh. Now that strawberries are in season I decided to make the iced tea with strawberries version. I like iced tea with green tea bags. I did prepare both ways but I ended up liking the green tea one as it is a bit mild. Prepare the drink as per your wish with green tea or black, strawberry syrup or fresh strawberries!

Prep time

10 mins

Cook time

10 mins

Total time

20 mins

Serves: 2-3

INGREDIENTS:
Strawberries- 6 nos + 3 nos (Use could use strawberry syrup too)
Sugar| Honey- 1/4 cup
Green tea or black tea bag-2
Mint springs- 6 nos
Lemon - 1/2 big
Ice cubes- to serve

PROCEDURE:

• Bring 3-4 cups of water to boil and add the tea bags and allow to steep for a minute.
• Remove the teabags and allow to cool.
• In a blender jar add the cut six strawberries and Sugar| Honey and grind to make a paste. Or use strawberry syrup.

• In a jug (or in the same pot) add some ice cubes, mint leaves and add the cooled tea. Squeeze the lemon juice.
• Adjust the sweetness if required.

• In serving glasses fill with some ice, mint springs, cut strawberry pieces and then pour over the drink; serve.
• Note: Do not allow the tea bags to steep more it makes the tea with a bitter taste. 
• Always prepare mild tea so that the taste of the fruit also pops from the drink.

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Easy Orange Marmalade

Orange Marmalade is generally prepared at the time of Christmas when these are in season and shared as a gift among friends and relatives. I have also made this for Christmas and my laziness made me to post it now. I have used navel orange you could use any variety of your choice. I am sure you will love this flavourful marmalade.

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

Oranges - 4 large

Sugar - 2 cups (same weight of sugar as the weight of your oranges after peeling)

Lemon- 1/2

PROCEDURE:

• Use a peeler or knife to remove a thin layer of zest from the oranges. Slice the zest thinly and put it aside.(I used navel orange. If you use kinnow or clementine peel them and scrape the white part using a spoon or knife and proceed)
• Peel the white pith away from the oranges. Remove seeds. Chop the oranges finely and put them in a large bowl along with the zest. 

• Measure out the same weight or volume of sugar as your peeled oranges, and add it to the bowl. (1 cup sugar for each cup of chopped oranges) 
• In a deep vessel cook the oranges and the peel with sugar. 
• Smear a little bit of marmalade onto a cold plate and check the consistency . If it’s not thick enough yet, then simmer it a little longer.

• While marmalade is simmering, prepare some clean jars by pouring boiling water over them to sterilize them.

• When marmalade is finished, ladle it into the jars. Sterilize on jars for longer shelf life.

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Eggless No-churn Chocolate Ice cream

Chocolate icecream is my hubbys favourite. My favourites often change when my taste buds are introduced to a new flavour. Even my kid likes chocolates and icecreams. When I made the first batch it was during Christmas and cold outside. So I didn't serve them at that time. On the weekend we went shopping and we bought a chocolate ice cream for my kid in a mall kiosk and I tasted the ice cream and it tasted really wacky. It was not chocolaty and the taste of cocoa dominated. Then I felt my ice cream was far better than the store bought one. After that the same week I served the ice crem which I made at home for my kid. He liked it a lot and once the serving finished he was opening the freezer and asking for more. So I made another batch for him last two weeks before. Do try this ice cream at home; you are going to love it!

INGREDIENTS:
Whipping Cream- 1 cup
Powdered Sugar| icing sugar- 1/2 cup
Vanilla essence- 1 teaspoon
Milk- 1/2 cup
Cream| condensed milk- 1/4 cup (optional)
Cocoa powder-1/4 cup
Chocolate- 1/4 cup

PROCEDURE:

• Heat the milk (and cream|condensed milk if you are using)in a pan, once it starts to boil add the cocoa powder and stir well to relieve the raw cocoa taste.
• Microwave the chocolate for thirty seconds and add the chocolate with this milk mixture and stir well and immediately switch off the gas.(do not cook the chocolate just add the chocolate and mix well in the heat to combine with milk) Set aside and allow to cool.
• Whip the cream once it starts to form peaks add sugar little by little. Once it starts to form stiff peaks add the vanilla essence and cooled chocolate mixture; whip once to combine.
• Transfer the cream mixture into a steel bowl or an airtight container and seal well and freeze foe about 4 hours.
• Remove the ice cream from freezer and whip well to avoid ice crystal formation.
• Likewise do it for 3-4 times freeze and whip till the ice cream is creamy and without any ice crystals.
• Note: You could follow double boiler method too for melting chocolate.
• You could use 1/2 cup of Chocolate too for more taste instead of cocoa powder.
• First time when i made this icecream i added cream|condensed milk with milk but next time i prepared without that. Both tastes delicious.

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Broccoli Paruppu Usili

Broccoli Paruppu Usili is a tasty accompaniment with rice and rasam. Broccoli tastes delicious with the dal and the fennel seeds flavour. Generally usili is prepared with the veggies like carrots or beans sometimes together. Here I have given a healthy twist to the traditional recipe. Simple yet a delicious broccoli recipe with a South Indian touch. I had half of the broccoli left over after preparing the Broccoli Potato stir fry (South Indian style) recipe. The South Indian taste from the earlier  recipe made me to create another innovative healthy dish.
 Do try my other Broccoli recipes with Indian flavours. I am sure you will like all these healthy tasty recipes.

INGREDIENTS:
Chana dal- 1/2 cup
Toor dal- 1/2 cup
dry red chillies- 3-4
Fennel seeds- 1/2 teaspoon
Jeera|cumin seeds- 1/2 teaspoon
Salt- to taste
Broccoli- 1/2 head
Oil- 2 teaspoon
Mustard seeds- 1/2 teaspoon
Curry leaves- 2 strands
Onion, chopped-1
Salt-to taste

PROCEDURE:

• Cut the broccoli florets in 3-4 to small pieces.
• Soak the chana and toor dal together for 1-2 hours in water. 
• Drain the water and add the dal inside the blender jar with dry red chillies, fennel seeds, jeera and salt; coarsely grind it.

• Heat water in a idli steamer and spread the dal mixture inside the plate; steam it for 5 minutes.
• Remove the idli plate and allow it to cool. If any lumps are formed during steaming, break and set aside.

• Heat oil in a pan and splutter mustard seeds; add curry leaves.
• Add chopped onion and cook till soft. Add the chopped broccoli with a pinch of salt and close with a lid and cook for about a minute or two till the florets almost get cooked.

• Open the lid and add the steamed dal mixture and add mix well and cook for a minute and switch off the gas.
• Note: Use blender jar to break the lumps if you find more in the dal mixture.
• You could use green chillies with onion and reduce the red chillies too.

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