• 94. pesto mushroom pie

    June 19, 2012mayurisjikoni

    A quick dinner idea    I just love mushrooms and whenever I see a punnet at the market or the vegetable shop, I have to pick it up. What to do with them, the idea comes later but buying mushrooms is a must! So this time its an open pie, very fast and a very satisfying meal.Serve it as a snack,or for dinner or lunch with some salad. Did you know that mushrooms are rich in Vitamin D? Well, yes they are.Like humans when exposed to the sun they produce Vitamin D.They are also a good source of the B Vitamins. Mushrooms are rich in selenium which helps to boost the immune system.Mushrooms can be eaten raw or cooked.     PESTO MUSHROOM PIE Makes…

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  • Pasta with Spinach Sauce

    June 10, 2012mayurisjikoni

    Inviting Nimesh Pasta in any form is a great hit with most people. Nimesh, my brother loves his pasta and so this recipe is for him. So Nimesh, hop onto a plane and come down or get Arti to make it for you. Its not too saucy or too dry. Just the way you love your pasta. A very sneaky way to get the kids to eat spinach. There are many ways of making pasta, so I decided to stick to only green vegetables for this one. I just made this last night and it was not enough for both of us. Perhaps Ajay and I were too hungry. Normally 2 cups of pasta is enough for 4 servings. Use any type of pasta you…

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  • 40. Spaghetti with vegetable sauce

    May 11, 2012mayurisjikoni

    Vegetarian ‘bolognese’ sauce All you vegetarian out there, have you ever noticed how limited your choice of a sauce with pasta gets when you go to a restaurant? When a non vegetarian orders spaghetti or any other pasta with a sauce, the sauce is rich not only with tomatoes and meat but also vegetables. So how difficult is it for the chef to make a simple tomato vegetable sauce or a white sauce with vegetables? Not too difficult but all you get served is a plain white sauce or a plain tomato sauce with the pasta. How boring. I love spaghetti and make my own ‘bolognese’ sauce at home sans the meat. I am not out to insult the fine italian chefs but just trying…

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