Pasta Sauce/Sugo

Tomato sauce for a Pasta or as they call it Sugo in Italian is a very famous and most commonly used sauce for Pasta. Here is a recipe with a little twist and my kids love it. You can use any Pasta or Spagetti, I mostly use the Farfalle or Fusilli.

Here is what you will need:

Ingredients:

- 1 can of Pelati, 400 gms can (peeled, canned tomatoes)
- 1 red capsicum, chopped
- 1 big onion, chopped
- 2-3 cloves of garlic, chopped
- 1 hot red/green chili, chopped
- half an inch piece of ginger, grated
- salt to taste
- 5-6 pieces of black peppercorns
- 1/4 tsp of turmeric(according to choice, I love turmeric)
- 1 tsp of red chili flakes
- 1 tsp of oregano
- 3 tbsp of olive oil

Simple Veggie Sandwich

Who doesn't love a simple Sandwich! My girls are huge Sandwich fans and I am very happy for that because there are so many things different things you can put and make an interesting and healthy Sandwich, just get creative. I like to make mostly warm Sandwiches, sometimes with store bought bread and sometimes with my home made Focaccia.

Moong Daal

Moong Daal is one of the most commonly cooked Daals in the Indian homes. Here you will be able to see a little story of the good old green Moong and as they say, a picture says it better than a thousand words, so here you go:

Whole Moong 

Moong daal with husk on 

Yellow Moong daal 

    

So you see first we have the Moong in the first picture. Moong can be soaked overnight and cooked as a whole bean and also as Sprouts

In the middle picture we see the broken Moong but with the green husk on, and the third one is Dholi Moong Daal which is without the Husk and hence yellow in colour. The yellow Moong daal is the most poupular one in the north of India. 

So with one type of bean we can get four different kinds of Daals/lentils and even more because all of these can be made in flours too.  

Events

I organise private cooking events in German and English too. If you want to celebrate your birthday, if its a company event or just a get together. Do write to me and we can plan the event. I organise the Kitchen, groceries, place and the Recipes. You just have to show up with a good big appetite. Looking forward to hear from you. 

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This was the Event from Claudia`s birthday

Matar-Tamatar

A simple Matar-Tamater (Peas and Tomatoes) vegetable for everyday cooking. This is a simple home Recipe which can be made for everyday home cooking,. Here its difficult to find the fresh peas in the pods like how we used to get back home, although sometimes I have find the pods at the Turkish store but mostly the peas are quite ripe. I always used the frozen peas here, they are the best next to the fresh ones, but you can also use the peas from a can.  I personally don't like to use the can ones, because they have this sticky sweet sauce, which I don't like but its your choice. 

Lentil Salad

This is a lentil salad made with whole dark green Lentils which are French Lentils and they are also called as Puy Lentils and French green Lentils. I make them both the ways like an Indian Daal and also as a Salad. But honestly these are better for Salads because they keep a firm texture even after cooking. I make them a lot for the girls Lunch boxes. 

Here is what you:

Sprouts

Sprouting is a very easy way of germinating lentils, seeds, beans, chic-peas etc. It is a very easy way of having greens at home. I sprout my moon beans, Fenugreek and Indian chic peas all the time. You can do so many interesting things with these sprouts like eat them raw in a salad, steamed made into a chat, as a vegetable and so many other things. I am slowly going to put my recipes from the sprouts but first here is the way how to do it at home. This time I have made three different kinds and they are green moon, fenugreek and Indian Chicpea or Chana. 

Thalipeeth

Thalipeeth is a Maharastrian delicacy. It can be made in a variety of ways with different mixes of flours. You can also call it a multi grain bread, with loads of flavor and nutrition. I made it without wheat flour as this recipe is long due for my cousin who has wheat intolerance back in India. This dish can be very good for people with wheat intolerance problem as it really can satisfy your need to eat bread/roti.

Here is what you will need:

Four different kinds of flour :

- 1 cup of millet flour/Bajra
- 1/2 cup corn flour/Makka
- 1/2 cup barley flour/Jowar
- 1/2 cup of gram flour/Besan
- 1/2 cup fine rice flour

Spices and herbs:

Aloo-Methi

Aloo-Methi (Potato and Fenugreek) is a common household Subzi सब्ज़ी  (vegetable) often made at home in the north of India. I grew up eating it and loved it too. Its really super simple to make and tastes great served with Chapatis or even Rice. Here in this recipe I have used the dried Methi in this recipe because you always don't get fresh Methi in the Indian stores. But I got it last time here at the Art of Food. I have used here baby potatoes but you can also use any usual potato. One more thing, these potatoes can also be served as a starter, you can stick them into tooth picks and they make great appetizers.

Here is what you will need.

- 500 gms new potatoes
- 1 tbsp oil
- 1 tsp Cumin seeds
- 2 green Chili's, slit lengthwise
- 3/4 tsp Salt
- 3/4 tsp red Chili flakes or to taste
- 1 tsp Coriander powder
- 1 tbsp dried Methi / handful of fresh Methi leaves, chopped if available
- 1/2 tsp of Amchoor Powder, mango powder

Winter Tee

Winter is here, it can snow anytime now so stock up on your winter spices, lemons, limes, ginger and honey. You will need these warm spices to keep you warm and vitamin c from the limes and lemons to keep you away from cold. If nothing else this tee will give you a warm and cozy feeling of winter. We all love it at home. When the girls have cold, I also give them for school in this steel flask and they enjoy it. You can also make a big pot in the morning and keep it in the flask. Help yourself for the whole day.

Here is what you will need:

Mint Chutney

Mint Chutney is a delightful little side dish or a Condiment. It is bursting with flavour and it can be served with almost any Indian meal. Chutney plays a very important role in the Indian kitchen. It is super helpful in digestion because of the fresh lime, mint, cumin, ginger and black salt and it tastes amazing. I is a must to be served with fried food because all the fresh herbs and spices are very digestive too. You need this in very small portions.

Here is what you will need:

Bruchetta for a small lunch

                                                     

Here is a Recipe for a Bruchetta for a small lunch. I made it with medium sized Baugettes. This is very close to the authentic Italian Bruchetta but not the real thing. I have modified it for my taste but I am also going to write the main Bruchetta Recipe too.

Here is what you will need:

- Bread cut into slices/Baugette halved
- 1 fresh tomatoes, diced or 2 tbsp from a Can
- 1/2 red Capsicum, chopped in small cubes
- 1 small onion, chopped
- 1 clove of Garlic, pressed
- 1 tsp of Italian spice mix or dried Oregano
- 1 tsp of extra Virgin Olive oil
- Salt to taste
- few shakes of black Pepper
- a pinch of red Chili Flakes
- 3-4 leaves of fresh Basil, roughly teared.
- 2 tbsp grated Mozzarella cheese for topping.

Ginger and Lemon Tee

Its that time of the year when you drink litres and litres of do, at least I do. This is I got to learn from this guy from Romania while we went to the region on Pontresina in the mountains. Its a great tee for the winter months and it also keeps you away from the cold because of the ginger and the vitamin C from the Lemon. Here is what you will need:

Upma

Upma

Upma is mainly a breakfast dish (sort of a porridge but salty) but it is often cooked also as a small meal. It is a dish from the South India but is equally famous in the Central part of India. Today it is widely cooked in the whole of India and loved for its simplicity. It is made from Semolina, you can either take the finer one or the bit grainier one. 

Here is what you will need:

- 1 cup semolina/suji

- 1 tbsp ghee

- a few string of curry leaves if available

- 1 green chili, finely chopped or to taste

- handful of peanuts, Cashew nuts and raisins

- 1 red/white onion or to taste

- 1 tsp of mustard seeds

- 1 tsp of salt

- 1 tsp finely grated ginger

- 3 cups of warm water

- Lime juice

- pinch of sugar

Lobia curry

                                                 

                                                

Lobia beans or black eyed beans are as famous and loved in India as they are in Europe and Mexico. They are so easy to cook and are super creamy after cooking. Unlike other whole beans you don't have to soak them overnight/8 hours, they are good after a soak of 1-2 hours as well. 

Here is the Lobia curry which goes well with Rice or even Chapati/Naan. 

Here is what you will need:

- 250 gms of dried lobia beans, soaked 

- about an inch piece of ginger

- 1/2 tsp of salt

- 1/4 tsp of turmeric

parmigiana

        

Feta Parcels

                                                                

Feta Parcels

This dish is a very simple Greek starter. The main ingredient is Feta Cheese and Puff pastry but you can easily substitute Puff pastry with phyllo pastry. 

Ingredients:

•  2 sheets of puff pastry/blatterteig
•  1 big block of feta cheese
•  1 pack of fresh basil/parsley
•  2 table spoons of sesame seeds
•  Pinch of salt.

Method:

Pizza

Pizza: Yes! this word brings a smile on all the kids faces and although all the adults might not admit it but it brings a :) on their faces too, it sure does on mine. I think this is some comfort food and you can get so creative and make real fun and healthy pizzas.
Now pizza made by the dough made at home is something else. With a little flour and some simple ingredients you can make a fantastic pizza at home.

Here is what you will need:

I normally take white flour but sometimes when I am in the healthy mood I also take half Ruck-Mehl and half weizen. I do add some Semolina/Weizen griess, the fine one for some texture and sometimes I also add a table spoon of tomato puree to give some colour.


Ingredients:

     

Mango Creme

                                                

This is a Dessert inspired by the Indian "Shreekhand" or Amarkhand. These Indian Desserts are based on natural Yogurt. Sreekhand is based on Yogurt, sugar, Saffron, green Cardamom powder and some nuts and the Amarkhand is all the mentioned things plus the bestest "King of Fruit" YES Alfonso Mango in it. Here you can read more about the "King of fruits" The Alphanso

But here is a more European version of a Mango Creme with creme and Curd cheese. It makes a great summer dessert.

Ingredients :

1. 6 pieces of Alphonso Mango/500 gms can of Alphonso Mango puree
2. 250 ml of fresh creme
3. 350-400 gms of Magerquark(curd cheese) or Rahmquark(curd cheese with creme in it)
4. 3-4 green cardamom pods, crushed
5. few strands of saffron
6. chopped pistachios to garnish.

A Super Simple Tomato Salad

Tomato is a very versatile vegetable which can be used in a variety of ways. Below is a super simple tomato salad which can be made in minutes.

Ingredients:

- 4 fresh tomatoes, cut into circles
- a bunch of fresh red radishes

For the dressing:
- 1 medium sized red onion, finely chopped
- 1 clove of garlic pressed
- handful of fresh coriander, finely chopped (you can also take basil, goes extremely well)
- salt to taste
- big pinch of red chili powder
- few shakes of black pepper powder
- 1 tbsp of olive oil
- about a tsp of lime juice but it can be substituted with vinegar.

Bread Pakora

 Bread Pakora is a comfort food for me, it can be a good snack and it also makes a great appetizer and a small lunch. I remember as a child me and my brother used to eat it from a vendor outside our school.
Most of the time I make it either with brown toast bread or leftover bread, the sort of bread we use to make Bruchetta.


Ingredients (4 people)

• 1 cup of chicpea flour (besan)
• 3/4 to 1 cup of water
• ½ tsp salt or to taste
• 1/2 tsp red chili powder
• 1/4 tsp turmeric powder
• 1 green chilly, finely chopped
• handful of fresh coriander, chopped
• 1 tsp of cumin seeds
• 1 pinch of backing powder
• 1 pinch of asatofedita

Method:

1. Make the batter using about 3/4 to 1 cup of water mixing it with a hand beater and making it into a fine paste. The consistency will be between pancake and Waffel mix, so not too runny and not too thick. Keep the batter aside for about 10-15 minutes.
2. Slice the bread if you are taking a loaf or as earlier mentioned you can either take white or even brown toast bread. Actually back home you get it made from toast bread only. But since we get so many types of bread here, so you can be creative.
3. Heat a flat pan or a heavy bottom non stick pan.
4. Smear about a teaspoon of Ghee/oil on the pan.
5. Dunk a slice of bread into the batter and put about 2-3 on the pan according to the size of the pan.
6. Let it cook for about 3-4 minutes. Turn the bread pakora to the other side and again smear some ghee on the edges. Cook it further for 3-4 minutes.
7. Serve hot with ketchup, chutney or even a small salad.
8. TIP: Actually you can reduce the water and also add a beated egg to the batter, this way it goes in the direction of an omelette and more proteins for you, but I am not a big egg fan.

Aubergine curry

This is an Aubergine curry which I Bipasha cooked for us, it comes from the region of Calcutta it is quite simple to do and tastes amazing. Below is my version.  Here is what you will need. 

Ingredients:

- 2 medium sized Aubergines

- 250 creme

- 250 natural yogurt

-1 tbsp mustard

- 2 tbsp tomato puree

- 1 red chili powder

- 1/4 tsp turmeric powder

- salt to taste

- 2 tbsp of oil