pizza and pasta sauce

Ingredients

400g chopped tomatoes

1 large chopped capsicum

1 onion (medium size, 160g each

2 3/4 cloves fresh garlic (medium size, 3g each)

3/4 teaspoons salt

1 1/2 teaspoon fresh basil

1 1/4 tablespoon dried oregano

1/2 teaspoon ground black pepper

2 3/4 tablespoons olive oil 

sauces -
1 table spoon tomato ketchup,
2 tbl ching's red chilli sauce,
2 table spn ching's schezwan stir fry sauce

Preparation 

Chop the onions, capsicum and garlic, fry them in olive oil until translucent. Then add the spices, tomatoes, sauces. Let it simmer for half an hour to reduce the water content, then take a blender to it and let it cool down.

you can adjust spices and sauces according to your taste. 

leftover sauce can put in airtight container and stored in a freezer.

This same sauce can be used for pasta as well . let me how it goes

White Bean Chicken Chili

tried out this recipe from http://www.spiceindiaonline.com loved ,, its very healthy and delicious

Description

White Bean Soup / Navy bean Chicken Chili / White Bean Chicken Chili / Soups / Stew / Crock-pot / Slow Cooker recipes / Starter / Navy Bean Soup

Ingredients-1
1 cup	Navy bean
½ cup	Raw chicken chunks
1 no	Onion (white or yellow, medium)
3 clove	Garlic (finely minced)
½ cup	Mixed bell peppers (green, yellow and red)
2 tsp	Green chili (finely chopped)
½ tsp	Dried oregano leaves
1 tsp	Cumin seeds
1 tsp	Salt (or to taste)
1 tsp	Black pepper powder
1 tsp	Butter
½ tsp	Corn flour (white)
¼ cup	Monterey jack cheese

Ingredients-2
2 tsp	Crushed cooked bacon crisps
2 tsp	Crushed tortilla chips
3 tsp	Monterey jack cheese

Instructions

Soak dry navy beans overnight in enough water. Next day, rinse and drain. Take a pressure cooker, combine soaked beans, minced onions, garlic, oregano leaves, chopped bell peppers, raw chicken chunks, cumin seeds, little salt and pepper. Add 2 cups of water and pressure cook upto 3 whistles and switch off. When the steam releases, combine corn flour/ starch with little water and add it to the cooked beans, include butter and cheese. Let it thicken to desired consistency and then garnish with the choice of toppings. Sprinkle little black pepper powder and oregano leaves and serve hot with warm toasted bread.

Notes

Serves 3 adults approx.
You can also try with cooked canned whilte beans of any kind. Bacon, cheese and tortilla chips are our pick for toppings and are optional.
i completely omitted cheese  and bacon strips but yet was lovely hope you all will enjoy it.

Favourite blog

one of my favourite web site that try recipes if from - "http://www.sashirecipes.com" ,, all her recipes taste good ,, I have tried following of them and they turned out to be yummy and the rest are yet to be tried

http://www.sashirecipes.com/chilli-prawns-chili-shrimp.html
http://www.sashirecipes.com/tomato-prawn-fry.html
http://www.sashirecipes.com/eggplant-masala-ricekatharikkai-masala-sadham.html
http://www.sashirecipes.com/banana-walnut-bread.html

found a new fav blog have already three recipes from www.spiceindiaonline
http://www.spiceindiaonline.com/white_bean_chicken_chili_0/
http://www.spiceindiaonline.com/oats_soup/
http://www.spiceindiaonline.com/basic-pizza-dough/

mint and coriander rice

Ingredients:
Basmathi Rice-1 cup uncooked
Ghee-1tbsp
Oil-1 tbsp

To tamper:
Cloves-3
Cinnamon-an inch stick
Bay leaf-1
Star anise-1
Shajeera / Jeera-1 tsp

To grind:
Mint leaves-1/2 bunch
Coriander leaves-1/2 cup
Onion chopped-1 cup
Ripe Tomato - 1 (opyional)
Ginger - 1 inch
Garlic - 4-5 cloves
Dry coriander seeds - 2 table spoons
Green chilli- 4
Salt - to taste


Method:
Rinse and soak basmathi rice in water for 15 minutes and cook with 2 cups of water. (for every cup of  rice add 1 spoon of salt , always add less salt because you can add later if u require) Set aside.
Grind the ingredients without adding water to a nice paste.
Heat oil and ghee in a pan and tamper with the above mentioned ingredients and add the ground paste. Simmer and cover. When the paste becomes thick and raw smell goes off(15 minutes approx, oil  should be seen as separated ), switch off the gas and mix the paste with rice. Serve with raitha and chips , for non - veg you can relish it with chicken gravy

eggless vanilla cake

i tried this following receipe and found it yumm and very light ,, but for those who love sugar you will need extra sugar than suggested . copy paste the following link for eggless yummy cake . I changed it a bit after the cake is done and cooled down i put chocolate syrup or nutella as a topping on the , as if calories werent enough ,, but still it tasted good

http://www.sharmispassions.com/2011/02/eggless-vanilla-sponge-cake-eggless.html

TEA MASALA

Ingredients and Method to make Chai Masala

25 whole green cardamoms (elaichi/ ellakkai)
2 (2 inch pieces) of cinnamon (Dalchini/ pattai)
1 tsp whole black pepper (Kala miri/ Milagu)
2 star anise (Anas phal)
5 whole cloves (laung)
1 tsp ginger powder

Break down cinnamon sticks with a mortar and pestle into smaller pieces.

Grind together all the ingredients mentioned above in a spice grinder until fine

Keep in an air tight container and use as required

I use this tea masala in  in my tea .

Yields about 7 heaped teaspoons of masala

Notes

You can easily double the quantity of spices to make more masala and store up for a little while.

p.s this i got from following blog - 

http://www.veginspirations.com/2009/01/tea-spice-powder-and-spiced-tea.html

Tried and tested mixes

Over the years, personally I tried variety of mixes and masalas, from super markets and found the following to be good :-
I will keep adding to the list as and when i remember

Mix
1) Parampara mix
Briyani masala
Tandoori chicken masala

2) Betty crocker  -
Chocolate mix
Brownie mix

Masalas -
Mount everst chicken masala
Anapurna chilli powder

CHINESE - I found ching's sceret to be really good
Schezwan stir fry sauce
Red chilli sauce