Spicy Spaghetti

This modified Italian recipe is my all time favorite. I started making this during my college days and have altered it over the years. It is quick, tasty, filling and most important, yummy for my tummy!

Ingredients:
-Whole Grain Spaghetti
-3 cups Prego Roasted Garlic & Herb Sauce or any tomato based sauce
-2 cups chopped vegetables (Capsicum, Tomato, Red Pepper, Black Olive, Mushroom, Jalapenos)
-1/2 cup Corn
-1 chopped Onion
-3 flakes crushed Garlic
-2 tablespoon Olive Oil
-1 teaspoon Black Pepper
-1 teaspoon Italian Herbs
-1 teaspoon dried Oregano
-1/2 teaspoon dried Parsley
-Garlic Salt to taste
-1 cup grated Parmesan Cheese
-Crushed Red Pepper optional

Method:
1. In medium pot, add Whole Grain Spaghetti to water and cook for approximately 20 minutes on high
2. In a large saucepan, heat Olive Oil and add Onion and Garlic. Let it fry until translucent
3. Add mixed vegetables and fry approximately 5 minutes.
4. Add Prego Roasted Garlic and Herb Sauce
5. Add Black Pepper, Italian Herbs, dried Oregano & Parsley
6. Add Garlic Salt & Crushed Red Pepper to taste and stir well
7. Toss cooked Spaghetti with Spicy Sauce and add Parmesan Cheese evenly

Spicy Spaghetti can be complemented with Garlic Bread and Greek Salad. Those recipes are to come so keep posted!

Navratan Korma

This is a semi-sweet dish I made without ever having tried it myself! Since the result and feedback were quite pleasing , I wanted to share it.

Serves: 4

Ingredients:
-3 cups chopped mixed vegetables (Carrots, Green Beans, Cauliflower, Potato)
-1 cup Green Peas
-2 cups Milk
-Salt & Sugar to taste
-3 tablespoon Ghee
-1 teaspoon Cumin Seeds
-2 Bay Leaves
-1" Cinnamon Stick
-4 Cloves
-2 Green Cardomoms
-4 tablespoon Cashew (ground to paste)
-1 cup Pineapple cubes (1 cup seedless Grapes as addition or optional)
-1 cup Paneer
-2 tablespoon fresh Cream
-1 cup fresh coriander

Ingredients to Ground to Paste:
-3 Onions
-6 Green Chilies
-1" Ginger
-6 flakes garlic
-1/2 teaspoon Tumeric Powder
-1/2 teaspoon Garam Masala

Method:
1. Place mixed vegetables in heavy bottom pan and pour 1/2 of the milk. Mix in Salt & Sugar to taste. Cover and cook on medium level for approximately 15 minutes or until vegetables are cooked.
2. Heat Ghee. Add Cumin Seeds, Bay Leaves, Cinnamon, Cloves, Cardomoms. Fry briefly till aromatic.
3. Add ground paste and fry on medium level and stir about 4 minutes until Ghee oozes out.
4. Mix Cashew paste and saute briefly.
5. Add remaining Milk and the cooked vegetables along with the Pineapple (and/or Grapes).
6. Mix well and bring to boil.
7. Add Salt & Sugar if required and simmer for few minutes.
8. Stir in cream and garnish with Coriander Leaves.