Friday, January 27, 2012

Easy Mac'n' cheese

This is a very simple recipe that can be made in minutes. It had saved me a lot of times when I couldn't think of anything for my daughter's lunchbox, or if I get up late and just have time to get my daughter ready for school. It is rich in calcium as it has loads of milk and cheese. It can be made more fibre rich by preparing this with whole grain macaroni.

Things you'll need:
Macaroni - 1 cup
Milk - 1/2 cup
Butter - 1/2 tbsp
Cheddar cheese - 1/2 cup shredded
salt - 1/2 tsp
Pepper - as required (optional)

Yield - 1 Serving


Boil 4 cups of water in a pan, add 1 tsp of salt and the macaroni. Cook the macaroni to desired consistency and drain the excess water.

Melt the butter in a pan, add the milk and mix. When the milk heats up, mix the cheese. After the cheese is completely melted, switch off the stove, add the salt, pepper (optional) , and the macaroni. Mix well, pack in a lunchbox or serve.

Wednesday, January 25, 2012


I remember the first time we went to an Italian restaurant and I looked upon the menu and asked what's lasagna? My husband looked me with a teasing smile, not because I didn't know what lasagna is but because I pronounced it as lasag-na and not lasan-ya. But when I actually saw it, I wondered , How could I eat this without messing up..still couldn't find a way to eat it without a mess. Since it is loaded with cheese, I resist myself from having it often. Only once did we try this at home..It does take a lot of time and effort, but it definitely is worth the effort.
I have posted the recipe of chicken lasagna.You can substitute with a vegetable of your choice or use your favorite pasta sauce.

Things you'll need:
Lasagna noodles - 8 oz (1/2 pack)
ground chicken - 1/2 lb
Olive oil - 1tbsp
Spaghetti sauce or your favorite pasta sauce - 2 cups
Ricotta cheese - 8 oz
Parsley - 1 cup finely chopped  (you can also chop and add some spinach leaves)
Mozzarella cheese - 4 cups, shredded
salt - as required
Ground black pepper - as per taste

Yield - 4 Servings


Boil water in a large pot enough to fit the lasagna noodles (if you don't have a big pot you can evenly break the noodles into two). Add some salt and the noodles. Cook the noodles according to package directions. They will take approx. 8 to 10 mins to cook.

Preheat oven to 375 degrees. In a bowl mix the ricotta cheese and the parsley with a couple of pinches of salt.  In a heated pan pour the olive oil and when the is hot add the ground chicken with some salt and pepper. Cook the chicken while separating them with a spatula. When the chicken is almost done, add the sauce and cook for a couple of minutes until the mixture is thick.

Take a baking pan, preferably of 13x9 dimension, spread half of the chicken-sauce mixture evenly in the bottom of the pan, then arrange half of the cooked noodles flat on the mixture. Spread half of the ricotta cheese on the noodles. Sprinkle half  of the mozzarella cheese on top. Repeat this by arranging chicken- sauce mixture, noodles, ricotta cheese and mozzarella.

Cover the baking pan with aluminium foil, so that steam doesn't escape. Bake the lasagna for 30 mins, then uncover the pan and bake for another 10 or 15 mins. Viola!! Lasagna!!

Monday, January 23, 2012

Burrito bowl

Mexican cuisine is one of my favorites since it resembles Indian flavors and it is rich in protein and carbs. The burrito bowl is an excellent idea for lunch box or a quick meal for an unexpected guest. This can either be had as it is or can be filled into a tortilla to make a delicious burrito. I have searched different websites and have come up with this version.

Things you'll need:

For Guacamole:
Avocado - 1
Tomato - 1/2 minced
salt - as needed
lemon juice - 1tsp

For pico de Gallo:
Tomato - 1 big, finely chopped
Onion - 1 medium, finely chopped
Jalapeno - 1 finely chopped
salt  - as needed
lemon juice - 1 tsp
cilantro - two or three sprigs, finely chopped

For rice:
cooked rice - 2 cups
cilantro - 2 or three sprigs finely chopped
oil - 1 tbsp
salt - as needed

For beans :
Kidney beans - 1 can or 1 cup of dried beans which can be soaked and cooked ( you can also use white kidney beans or dark red for variety of colors)
Cumin powder - 2 tsp
salt - as needed (canned kidney beans contains salt)

Sour cream - as per taste

Yield  - 2 Servings


Wash and cook the rice. Mix the oil, cilantro, salt and few drops of lemon juice and keep aside. Finely chop the items for pico de Gallo (tomato,onion,cilantro & Jalapeno). Mix them with lemon juice and salt.

Prepare guacamole by cutting and scooping out the avocado pulp, and making a puree of the pulp in a food processor, with tomato and salt. Mix few drops of lemon juice to the guacamole to prevent oxidation (changing of color)

Wash and cook the kidney beans (just wash thoroughly if using canned beans). Saute the beans in little oil with minced garlic, cumin powder and salt. You could add some stock to make a thick gravy.


Take a bowl, arrange the rice, beans, guacamole, pico de Gallo and sour cream in whichever order you like, scoop it from top to bottom to get the taste of all the ingredients in every bite.

If you couldn't find or dosen't like sour cream just substitute with plain yoghurt. The taste does not change.