Tuesday, September 24, 2013

How to make Pizza Sauce | Home Made Pizza Sauce

I somehow cannot get myself to call in for pizza delivery on a lazy day. One, those pizzas are loaded with cheese, somehow, eating them leaves you really stuffed and heavy, they come nowhere as close in satisfaction levels as home made pizza and most importantly, why on earth do they charge a bomb for something that doesnt cost so much to put together!
So I mostly make the pizza at home and it turns out real good! I was resorting to store bought pizza sauces for quite some time now until i realised how easy it is to whip up a really tasty pizza sauce. You can make it in bulk and store it up for a week's use, using it for your pizza and pasta. Or make a small batch and use it up the same day! Complete satisfaction from knowing whats in the sauce and totally free from preservatives!

Preparation Time: 10 Mins
Cooking Time: 10 Mins
Difficulty: Easy!
Serves: Two medium pizzas

3 Large Ripe tomatoes
4-5 pods of garlic, sliced
2 tbs Olive oil
Salt to taste
1.2 tsp sugar
1/2 tsp pepper powder
1/2 tsp herb seasoning- oregano, basil, thyme and onion flakes


In a pan, heat the olive oil and add the galic flakes and fry them till they brown.

Puree the tomatoes in a mixer. I don't go about straining them. It simply reduces quantity of the sauce. 

Add the tomato puree to the fried garlic. Allow it to simmer and cook.

 Cover and cook for about ten minutes until the quantity is halved. At this point, add the spices and saute it for a minute or two until all the spices come together. Check the seasoning and adjust as per your taste.

I had a sterilized bottle ready to put this gorgeous red sauce in and wanted to admire it in the fridge. But there was just enough sauce to make two medium pizzas that i used up immediately!

Thursday, September 19, 2013

Pumpkin Palak Soup | Pumpkin and Spinach Soup

There has been an overdose of fall pictures and gorgeous looking pumpkin recipes on the internet in the past few days. After ogling at them on pinterest for some time, yours truly ordered pumpkin from bigbasket in the week's grocery, with an intention of making some muffins with them. They got stowed into the back of the fridge and lay forgotten there for a while.
One fine evening, when it was pouring as usual and i felt the need for a warm soup and rummaged through my vegetable box, i found the pumpkin and some spinach side by side. The spinach had to be used up and i was tired of making greens stir fry or dal for three days in a row. And so it was decided that the greens would go into a soup and it would be pumpkin and spinach soup for the night.
There is a mild sweetness that comes from the pumpkin in this soup which is balanced by adding some chilli flakes or red chilli powder. To enhance the flavors, i have used some jeera powder.
I have used a pressure cooker to speed up the process- saute the ingredients in it, pressure cook and dunk the hand blender into the same cooker and puree- it is as simple as it can get!

Preparation time: 10 mins
Cooking time: 20 mins
Serves: 2 Level: Easy


1 onion sliced
1" ginger sliced
1 cup of chopped pumkin
1 cup of chopped spinach
salt to taste
1 tsp red chilli powder
1/2 tsp cumin powder
1/2 tsp of mixed herbs (thyme, rosemary and oregano)
a dollop of butter or some cream for topping


Wash and chop the vegetables that are going into the soup.
 In a pressure cooker, add some butter and saute the onion and ginger in it.

Now add the pumpkin and fry for a few minutes after which you add in the spinach.
Season with salt and chilli powder. Fry until the vegetables are evenly coated in the spices.
Add a cup of water to the cooker and cook for 2-3 whistles on low flame.

Once the mixture cools down, blend it well. I do not strain the mixture. I like to get small bits of veggies in the soup. Now thin it down a little if you want it watery. Add the cumin powder. Adjust the salt. Bring the soup to a boil.
Top it with some butter or cream and season with mixed herbs.
Mix well. Pour into your soup bowls. Serve warm with some toasted bread or roasted papad.

Wednesday, September 4, 2013

Detox Water

It happens way too often to me that i pick up a box of snacks, just to have a little something while reading a book, and i end up eating it up whole! What follows is a heavy queasy stomach and a lot of regret at having eaten so much junk!
This time around, when the same thing happened after an overdose of snacking at home, Amma told me about this particular detox drink. I googled it and found that a lot of people do something like this for cleansing and weight loss. So out came the saved up Snapple bottles and we set out to put together our detox drink.
What i really loved about it is that it is extremely refreshing, zero on calories, so easy to put together and so good on the stomach.

Preparation Time: 5 Mins
Calories: Zero


1 liter water
A sprig of mint
Half an english cucumber
An inch of cinnamon
Half a lemon


Clean the cucumber, mint and lemon. Cut one half of the lemon into quarters. Chop the cucumber with its peel into long slices.
Now simply drop all the ingredients into a one liter bottle. I wanted to increase the good looks quotient of the drink and used two snapple bottles to make the drink.
 Add water to the bottle and put it in the fridge and leave it overnight.
Remove it from the fridge the next morning. You could let it return to room temperature if you do not prefer to drink it up cold.
There is no need to strain. Simply pour yourself a glass. Keep sipping it through the day. It helps cleanse your system. The drink is packed with the freshness of the cucumber and mint and the tang from the lemon. The cinnamon adds a nice woodsy flavor to it.
Do not throw the cucumbers. You can eat them up once you pour out the water. So also use the remaining juice from the lime.
So next time you binge, try this to reduce the after effects!