Thursday, 1 November 2007


This one pasta is eaten for its own sake with the minimum amount of embellishment– just a hint of garlic, chili and olive oil :)
I ate this spaghetti first ever in japan.And my affection towards garlic took a step forward.
This has been like a Saturday eve snack, lunch, dinner....
Cuz its just soooooo easy to make n soo yummy,
BUT mind you, this one is JUST FOR GARLIC LOVERS:)
Beware the taste is nuthing but GARLIC:))

1/3 cup olive oil (extra virgin preferred)
2 to 3 cloves garlic, chopped fine
Dried Red chili (according to the heat u like)
300 g spaghetti
2 Tbs finely chopped parsley (optional)

Cook the spaghetti with a good helping of salt, so that you do not need to add more salt later.While spaghetti is cooking Heat the oil in a pan.Add the garlic and cook over low heat, stirring frequently, until the garlic is golden (do not brown).Add the chili peppers (either whole or finely chopped)Add the cooked, drained spaghetti to the oil and garlic, and toss to thoroughly coat the spaghetti. Garnish with a little parsley.
Add a dash of chilli oil and parmesan cheese:)

Enjoy while HOT:)


This is one dish which i love to eat with rice, roti, bread... or just the way it is.
I m a spice freak and this dish can be made from just hot to Death hot:)
During winters Garlic Ginger and spices could warm you up:)
The best to compliment this dish is Green half moong dal, and some soft Gujarati rotis topped with lovable amount of ghee:)
I hope you try this one it.


8-9 small Brinjals or 4-5 long
1 large Potato
1 medium size Onion
4 tbs of chopped garlic
2 tsp of chopped ginger1
Tsp Turmeric
2 -3 tbs coriander powder
1 tbs red chili
1tsp sambhar powder
1tsp amchur powder.
Pinch of garam masala
Salt according to taste.
Curry leaves
Fresh coriander

First prepare the Brinjals, if you are using small ones wash them and slit a cross. If using long ones, cut them in half to make it into 2 parts and then make a grid mark (checks) on them.Soak them in salt water until u prepare the filling.Peel and cut potato into 3 thick round slices and make checker marks,Also soak these in salt water.

Mix all the dry masala with ginger garlic and very very finely chopped onion.Leave some masala aside and then add a little oil to rest of the masal so that it stays well inside the vegetable.Fill this masala in the brinjals and potato.

In a non-stick pan, heat some oil and add jeera and hing, once you get the fragrance of hing, add curry leaves and put the left aside masala in it and saute for about a minute. Then put all the brinjals and potato to the pan. simmer and cook for about 5 minutes.Then add about half a cup of water to it, and cover it to cook on low flame.If you feel that the water has dried keep adding little untill the brinjal and potatoes are cooked.Then with the help of tongs (thats the easiest way) flip the brinjals and potatoes and let hem cook for another 5 min.:)Serve with finely chopped fresh coriander:)