Tomato Mozzarella is one of the simplest, and the most lip smacking pastas I would love to have over and over again cooked by me. Here I will be sharing this recipe with all of you readers to pamper yourself with a treat. I happened to try out this recipe after having it at one of the Pizza huts.

Ingredients required: (serves 2)

250g pasta (curved shape preferred)

2 tb spoon olive oil

1 large onion

2 large tomatoes

2 cheese cubes

1 tb spoon butter

Salt to taste

Pinch of black pepper powder

Pinch of red pepper powder

Pinch of oregano

Ingredients can be used depending on the taste buds.

How to make it:

Firstly, the pastas need to be put into boiling water with some oil on low flame.

After about 5 mins the gas should be turned off and the container should be covered with a lid.

Note: The pastas should not be over boiled. They should just be boiled right.

For the sauce:

Mince the onions, tomatoes in a grinder to make a fine paste.

Pour 2 tb spoon olive oil in a pan.

After heating the oil, pour the puree into the pan.

Cook it on medium flame.

Add the spices after the puree is cooked.

Add the butter and grated cheese to the puree.

Let the two melt and mix well in the puree.

Now, add boiled pastas and cook for 2 minutes.
Garnish: Sprinkle little oregano and serve hot.

Vegetable Macaroni:

Ingredients: (serves 2)
250g boiled Macaroni

2 tb spoon olive oil

1 diced Onion

2 Carrots

5-6 bean stems

1 Capsicum

1 spoon soy sauce

2 tb spoon tomato puree

Salt to taste

How to make:

Pour oil in a heating pan.

Add onions and let it cook till pink.

Add all the remaining vegetables and cook till they turn soft.

Add the soy sauce, puree and cook for few minutes.

Put the boiled pastas, add salt and mix.

Cover it with a lid and let it cook for 2 minutes on low flame and turn off the gas.

Serve hot.

Pooja S. Modi

Article Source: http://EzineArticles.com/?expert=Pooja_S_Modi

Vegetarian Recipes

There are thousands of Vegetarian Recipes, Vegan Recipes and Recipes for meat based dishes that are available on hundreds of websites. Some of these Home cooking recipes have been handed down through generations from mother to daughter and mother-in-law to daughter-in-law. Although humans have been consuming vegetables and plant products, along with meat and other animal products, for many millennia, vegetarianism dissuades consumption of all types of meat, and eggs too. Some communities do not consider eggs as a non-vegetarian item, but in countries like India, eggs are not considered vegetarian and are not consumed by strict vegetarians. Many individuals are used to meat and egg based dishes, along with a few veggies in salads and soups. But they are unaware that there are thousands of Veg Recipes available that can be used to make a complete meal, including soups, starters, appetizers, main course dishes, and desserts.

Vegetarianism evolved with religions and cultures over many millennia. Many religions like Buddhism, Jainism, and Hinduism have strict rules regarding food consumption. Meat and eggs, and products made from these are strictly prohibited in many religions, castes, and communities. Thus evolved the dependence on vegetables, fruits, herbs, and spices. This led to the evolution of Vegetarian Recipes over the millennia, with each caste, community, and even individual households having their own variations of standard recipes and ways to cook food. Vegetarianism is gaining ground in western countries like the US, UK, and Europe, but the opposite is happening in Eastern countries like India, where people are becoming more aware of western meat dishes and recipes.

Although vegetarianism does not exclude animal products like milk, and products made from milk, like butter, Ghee, sweets, chocolates, desserts, ice creams, etc, Veganism excludes these too. Donald Watson and Elsie Shringley started veganism and the Vegan Society in 1944. Veganism excludes all animal products as food, including milk and milk products. Anything that involves exploitation of animals for food, clothing, or any purpose is excluded for use. As veganism evolved, so did Vegan Recipes, which excluded all animal products for food consumptions. Veganism still includes all vegetables, fruits, herbs, and spices, and there are hundreds of Recipes available for vegans.

Although Fast food and eating out in restaurants has become a necessity due to the hectic lifestyle, many families are turning back to healthy home cooking and the recipes handed down from past generations are coming in handy. Many individuals are also willing to try new Veg Recipes, meat and egg based Recipes and even Vegan Recipes. As they say, variety is the spice of life, and adding some variety to daily meals is sure to entice the family back to the dining table, instead of ordering pizzas and burgers, or taking the family out to lunch and dinner, which is an expensive affair.

By: Sunil Punjabi

Best Bread Pudding Recipe

Ingredients

6 - 8 cups stale bread, broken in cubes

1 can evaporated milk

2 cups sugar

8 tablespoons butter, melted

3 eggs

2 tablespoons vanilla

1 large can fruit cocktail, drained

3/4 can condensed milk

1 teaspoon nutmeg

1 cup raisins

Directions

Combine milks, butter, eggs, vanilla, sugar, nutmeg.

Fold in bread and stir.

Mixture should be very moist.

Add fruit cocktail and raisins. Mix well.

Pour mixture into a 9x13 baking pan.

Bake at 350 degrees approximately 1 hour or until top is golden brown.

Serve warm with whiskey sauce.VariationsYou can leave out the raisins.

Try adding blueberries, peaches, or apples.

Although my grandmother's recipe is still one of my favorite desserts, I can truthfully say that this is the Best Bread Pudding Recipe - New Orleans Style!

By: Dianna Y Smith
Article Directory: http://www.articledashboard.com

SPAGHETTI WITH SUN-DRIED TOMATOES

Serves: 6Preparation

Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients

2 cloves garlic - minced
1 celery stalk - finely diced
1 cup sun-dried tomatoes - finely chopped
1/2 cup white cooking wine
8 plum tomatoes
1 pound of dried spaghetti
salt - to taste
pepper - to taste

Preparation

In a large saucepan over medium heat, add the garlic, celery, sun-dried tomatoes, and white wine.
Cook gently for about 15 minutes.

Slice the very bottom (stem side) of the plum tomatoes and place them into a saucepan of boiling water for 1 minute.

Transfer them into a bowl of cold water and slip their skins off. Halve the tomatoes and remove seeds and cores, then coarsely chop the flesh.Add the plum tomatoes to the saucepan containing the dried tomatoes and further simmer for 5 more minutes.

Season with salt and pepper to taste.

Meanwhile cook spaghetti in salted boiling water until al dente.
Drain pasta and toss with half the sauce and serve on plates with the remaining sauce spooned over.

Enjoy your spaghetti!

By: Peter Alfieri

CORN BREAD PUDDING

INGREDIENTS

1 tin corn
600 ml coconut milk
600 ml evaporated milk
1/2 loaf of white bread
4 eggs
90 grams fine sugar
90 grams margarine or butter
1 teaspoon vanila essence
a pinch of salt


Remove the sides of the bread and cut the white bread into pieces.

Beat eggs and add sugar and margarine.

Add coconut milk, evaporated milk,vanila essence and salt

Add bread and let it soak for 15 minutes.

Add corn and mix well.

Grease baking tin.

Pour batter into baking tin and bake on medium heat.

Let it cool.

Slice into pieces and serve with hot tea and coffee

BANANA CAKE

INGREDIENTS

3 bananas (mashed)
250gm wheat flour
180gm sugar
180gm marjerine or butter
4 cups of milk
3 eggs (beaten evenly)
1-2 drops of banana essence
1 teaspoon baking powder
1 teaspoon bicarbonate soda
a pinch of salt

Baking Method

Seeve flour, baking powder,bicarbonate soda and salt in a dry mixing bowl.

Beat butter and sugar until it turns white and fluffy.

Add egg little by little and beat gently

Add banana essence and mashed banana.

Add flour and mix until it becomes a smooth batter.

Add batter into a baking can and bake at 180 degrees

Remove once it turns to a golden yellow colour.

Slice into piceces and serve with hot tea.

STUFFED TOFU / (BEANCURD) WITH PEANUT SAUCE

INGREDIENTS



6 hard tofu (beancurd)

1 handfull beansprouts - remove tail and blanch

1/2 cucumber-shred thinly

salt to taste

cooking oil for frying





INGREDIENTS FOR PEANUT SAUCE



3 fresh red chilies

3 fresh green chilies

2 pips garlic

1 1/2 tablespoon thick soy-sauce

1 1/2 tablespoon vinegar

3/4 warm water

1 cup peanut- roasted and crushed

salt to taste.

Blend red chilies, green chilies and garlic smoothly. (Blended mixture)



Heat oil in a pan and fry all 6 tofu. Cut into two forming 2 triangles. Slit the middle of the triangle tofu.



Mix the shredded cucumber and blanched beansprouts.Add a little salt and mix well.



Stuff the cucumber and beansprouts into the slit triangle tofu.



Add all peanut sauce ingredients with the blended mixture to form a sauce.



Arrange all stuffed tofu in a plate and serve with the peanut sauce.



Exexllent to be sreved for parties or small gatherings

POTATO OMELET

POTATO OMELET


INGREDIENTS


6 large eggs
3 fresh potatoes - peeled and shredded
2 large red onions -sliced
1/2 teaspoon (vet-sin or Ajinomoto)
a little pepper
4 tablespoon cooking oil
1/2 teaspoon salt.


Heat oil in a pan saute onions until golden brown

Add shredded potatoes, salt, pepper.

Stir for about 1-2 minutes and remove in a plate,

Beat eggs evenly add the stir fried onions and potatoes and mix evenly.

Heat one tablespoon oil in a pan .

Pour 1/3 of the beaten egg mixture slowly on the pan.

When cooked fold into two and place on a dry clean plate.

Do the same for the balance mixture.

Serve hot with chili sauce.

Great Dish. Try it as it easy, fast and extremely tasty.

Tofu’s primary health benefits stem from its soybean base. Soybeans are very rich in protein, minerals and plant components called isoflavones, which act as a form of estrogen hormones in the body. This combination of nutrients, coupled with tofu’s low sodium and fat content, delivers some significant health benefits for those who consume tofu regularly.

THAI FRIED RICE

Fried Rice is everyone's favorite; it is the best way to use up leftover steamed rice. This recipe calls for Thai Jasmine rice but any steamed rice can be used to make the Thai Fried Rice. The Thai basil herb distinguishes this recipe from other ethnic fried rice recipes.

How to cook Thai Jasmine Rice:

Take 1 cup of Thai jasmine rice and place in a medium pot. Rinse the rice with cold water and drain water at least three times to remove any debris. Add water to the sauce pan until the water levels 1 centimeter above the rice or 1 1/2 cups of water. Place a lid on the pot. Set the stove element to medium heat and place the pot on the element. After 20 minutes, turn the element off and let the rice rest for 10 more minutes.

Recipe for Thai Fried Rice:

2 cups Thai jasmine rice cooked

1 egg

2 tablespoons oil

3 cloves garlic chopped

½ cup of frozen peas and carrots thawed

2 tablespoons oyster sauce

3 tablespoons soy sauce1 sprig of Thai basil chopped

1 spring for green onion chopped

Instructions on making fried egg strips: In a small bowl, crack an egg and 1 tablespoon of soy sauce mix using a fork. Set the stove element to high heat and place a wok on top. Add 1 tablespoon each of oil and garlic into the wok. Add the egg and swirl the egg around the wok. Fold the fried egg in half and lip the egg again to cook the other side. Place the fried egg on to a cutting board. Once the fried egg is cooled, slice the egg finely and thinly to create long strips.

Instructions on making Thai Jasmine Fried Rice:

Set the stove element to high heat and place a wok on top.

Add 1 tablespoon each of oil and garlic into the wok.

Add the thawed vegetables and mix for 1 minute.

Add the cooked jasmine rice.

Add 2 tablespoons each of oyster sauce and soy sauce.

Mix to incorporate all ingredients and break any rice clumps.

Once the rice is broken, add chopped Thai basil and green onions.

Place the fried jasmine rice into a serving bowl and top with the fried egg strips.

Article Source: http://EzineArticles.com/?expert=Manivan_Larprom