Saturday, July 9, 2016

Egg and cucumber salad

This scrambled egg and cucumber salad is absolutely cooling and refreshing idea on a hot summer day. This is my favorite salad and I try to eat this for breakfast on weekends. Prepared with minimal ingredients and no dressing, it flavorful and healthy at the same time.


Eggs: 2
Cucumber: 1
Cooking oil: 2 tsp.
Milk: 2 tsp.
Salt to taste
Black pepper powder to taste
Lemon: 1/2
Parsley leaves/coriander leaves: a few

  1. Heat oil in a pan and break eggs in the pan when the oil is hot. 
  2. Stir quickly and as the eggs are cooking, just add the milk and stir well. 
  3. Let it cook until it reaches the desired consistency. I don't like runny egg scramble so I let it cook until it's just past the runny stage, and it not dry. 
  4. Turn off the flame. 
  5. Clean and chop the cucumber in thin slices. Don't peel the skin. Plate the cucumber. 
  6. Add the scrambled eggs on the side. 
  7. Sprinkle salt and pepper and some lemon juice. 
  8. Garnish with finely chopped parsley leaves or coriander leaves. 
  9. Enjoy! 

Sunday, July 3, 2016

Vegetable Spaghetti

Simple, quick and easy option for lunch/dinner which doesn't require much time and efforts: vegetable spaghetti. This is also a great option for lunch box.


Spaghetti: 100 gm
Olive oil: 3 tsp.
Garlic (chopped): 3 cloves
Onion (chopped): 1
Capsicum (finely chopped): 1
Tomato (chopped): 1
Salt to taste
Red chilli powder: 1 tsp.
Mango powder: a pinch
Black pepper powder: 1/2 tsp.
Dried oregano: 1/2 tsp.
Chili flakes: a few
Tomato ketchup: 2 tsp.

  1. Fill up a pot 1/2 with water, add a pinch of salt and bring it to a boil. Add the spaghetti according to the instructions on the pack and let cook until its al dente. 
  2. Drain in a colander over the sink and keep the spaghetti aside. 
  3. Heat oil in a pan and add the chopped garlic and fry until its brown. 
  4. Add the onions and fry until they turn transparent. 
  5. Add the diced capsicum and sprinkle a little salt. Mix and let cook until the capsicum is done, it should break with the ladle but still has a crunch in it. 
  6. Add the tomato and sprinkle red chilli powder, mango powder and mix well. Let cook until the tomatoes are soft and mushy. 
  7. Add the boiled and cooked pasta to the pan and mix well. Sprinkle little water to loosen up the pasta if required. 
  8. Sprinkle the black pepper powder, dried oregano, chili flakes and the tomato ketchup. Give a good stir and let cook for about 2-3 minutes more. Turn off the flame and serve hot. 

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