Spaghetti with Brussels sprouts

Nutritional value of Whole wheat spaghetti, Brussels sprouts, bell peppers

- Whole wheat spaghetti
- Brussels sprouts cut in quarters
- Olive oil
- half red bell pepper cut in strips
- Salt
- Pepper ( lots of it)

1. In a pan add some olive oil and cook Brussels sprouts and bell pepper till it browned at ends
2. Add cooked spaghetti and salt and pepper
3. Most of flavouring for the pasta comes from pepper so add more
4. If pasta looks dry needed add some hot water used to cook pasta
5. serve with garlic bread

Fusilli Pasta Salad

okay, pasta is no Indian cooking but none the less pasta is delicious and recently i tried this recipe and it was an instant pleaser. I enjoy simple and flavorful pastas. This salad can be served cold or at room temperature and can be prepared in advance. Pasta salads can be made in various ways, this is what tried:

Nutritional value of pasta, bell pepper, crimini mushroom, spinach, red onion, cherry tomatoes

- 5 cups of cooked whole wheat fusilli ( use tri colored pasta preferably)
- 1/2 red bell pepper and green bell pepper cut in strips
- 1/4 red big onion cut in thin slices
- 2 cups of baby spinach washed and dried ( if you have big leaf spinach tear with hand)
- 1 cup crimini mushrooms sliced
- few basil leaves
- 1/2 cup chopped kalmata olives (green or blacks olives also fine)
- 1 cup cherry tomatoes cut in half's (for any other tomato, just chop in big dice)

dressing

- 3 tablespoon white balsamic vinegar
- 6-9 tablespoon olive oil
- 2 garlic slices minced
- salt to taste
- pepper

1. Mix dressing contents in a bog bowl
2. Add all the vegetables, stir well till vegetables are coated, cover and let marinade in refrigerator for half an hour
3. cook pasta ( in salted water, as always) , drain well and add to vegetables
4. check seasoning and add extra olive oil if needed
5. let cool at room temp or chill
6. serve with or with out garlic toast

Mango Moose

- 1 1/2 lb mango pulp
- 1 cup heavy cream
- 1 tablespoon unflavored gelatin dissolved in warm water
- 1 Line's juice
- 2 eggs white
- 2 tablespoon sugar

1. Whisk heavy cream and keep aside
2. Lightly whisk mango pulp and keep aside
3. In a big bowl whisk egg whites till they are light and creamy
4. To whisked egg whites add sugar, lime juice and gelatin and whisk ( don't let gelatin form lumps)
5. Add heavy cream and whisk to mix.
6. fold in or whisk in mango pulp
7. Pour in desired container, cover with plastic foil. Keep in freezer or 15-20 minutes and move to refrigerator and let set.
8. Serve with fresh mango slices or strawberries at side
9. Enjoy!

* You can add cardamom or saffron to rich the flavour

Tomato Ginger Soup

This soup cooks without any oil and is ready in minutes.

Nutritional Value of Tomato paste and Ginger

- 1/2 cup canned tomato paste
- 3 cups water
- 1 tablespoon Ginger juice ( Squeeze, peeled and grated ginger to get the juice)
- Thin slices of peeled fresh ginger
- Salt as per taste
- Black pepper
- 2-3 pinches of red chili flakes

1. Mix water, tomato on low heat till the paste dissolves completely in water
2. Add all the other ingredients and bring to boil
3. Let simmer for 10 minutes
4. Serve hot

* you can vary the amount of paste and ginger juice as per your liking of tomato and ginger flavors.