Easy Hummus Recipe

This Lebanese dip goes perfectly with everything and is so so easy to make! A few basic ingredients and you have a fancy appetizer ready!

Easy Hummus Recipe without tahini


Lebanese food is in rage these days, from shwarmas to falafel, people are going crazy about it. Hummus with pita breads is a popular appetizer at restaurants and I wanted to replicate that flavor at home. Until about a few days back I thought one needs tahini to make hummus but I was wrong. When I saw Dimple’s Smoked Paprika and Lemon Hummus post, I was stunned to discover that hummus could be made without tahini. Tahini is a sesame seed paste which is ideally used in making hummus but skipping it won’t make a lot a of difference, in fact no difference at all.

I love hummus and who wouldn’t, its a refreshing healthy dip which is ready in a jiffy. Its made with chickpeas or garbanzo beans, which are protein rich and free of cholesterol, olive oil, which is a healthy form of fat along with garlic and lemon which are great antioxidants. The great thing is I’ve skipped tahini which is brimming with fats and calories. I’m not crazy about health food but eating healthy once in a while can do no harm, can it? ūüėȬ†This dip is also very versatile and goes with just about anything. From pita bread to crackers to potato wedges, enjoy this hummus dip with your favorite munchies.

Easy Hummus Recipe without tahini Easy Hummus Recipe without tahini

You don’t need any fancy ingredient for this dip, these ingredients will most likely be in your refrigerator or pantry, so get started and make this dip NOW!

Recipe: Easy Hummus

Easy Hummus Recipe without tahini


Makes: 1 cup Hummus dip (240 ml)

Time: 10-15 minutes

  • Chickpeas, 1 cup, boiled and drained or canned will do
  • Yogurt, 1-2 tablespoons
  • Olive Oil, 2 tablespoons
  • Garlic, 2 ¬†cloves (trust me they’re more than enough)
  • Lemon Juice, 1 tablespoon
  • Fresh Coriander, chopped, 1/4 cup
  • Water, 1/8 cup
  • Salt and red chili powder, to taste


Blend all the ingredients in a food processor until you form a fine paste. Add more water if the dip appears sticky. Season well and serve with toasted pita bread chips or crackers!

Yeah, that’s it. Not eating hummus at restaurants now, are you? ūüėČ

TIP: Make fresh hummus every time. Refrigerated hummus loses a little flavor, tastes best when fresh.

This recipe has been inspired and adapted by Shivaay Delight’s ¬†Smoked Paprika and Lemon Hummus.¬†

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Caramelized Onion Focaccia Bread

This light and chewy Italian flatbread has a taste that lingers! Its really easy and practically bakes itself. Read my instructions if you’re scared of yeast and bake a perfect loaf at home!

Caramelized Onion Focaccia Bread

You have a frozen dough ball, what do you do with it? Something quick and satisfying? Focaccia bread is your answer. This Italian flatbread is really easy to make, much like a pizza minus the cheese. Its so versatile that you can top it with almost anything and everything and it will still be great.

My first attempt at bread making was a huge disaster. I was (and still am) an amateur baker. I had no clue of what I was doing and took upon the job of baking an onion bread. Let’s just say there’s not one thing I did right and I ended up wasting half a kilo of perfectly caramelized onions. That’s the bit that hurts me the most. My beautiful caramelized onions went to the trash and there was nothing I could do about it. I tried my best to savor that raw translucent piece of dough but to no avail. The onions were making it taste great but that bread wasn’t edible. It had to thrown away.

Caramelized Onion Focaccia Bread

That was 3 months back and for the past three months, or the major part of it at least, I didn’t revisit the idea of bread making. I was convinced that baking breads is a talent that people are born with and I just wasn’t one of those lucky people. As heartbreaking as it was, I accepted it and moved on with my life of baking cakes, cookies and cooking. I love baking cakes and cookies and it gives ¬†me a sense of satisfaction but there was still a void in my heart that just wasn’t filling up and I knew exactly what I needed to satisfy my baking addiction. I had to bake bread, not just bread but a perfect one at that to gain my confidence back.

Caramelized Onion Focaccia Bread

I researched and researched like a maniac. My Google search history that entire day was only one thing “How to bake a perfect loaf?”. I read a lot of things on the internet and almost all of them were pointing to one really important fact of bread making: good quality YEAST and that’s when it struck me, my yeast wasn’t the best quality but how would I know that, it was my first time baking a bread. I was only following a recipe which didn’t say a word about high quality yeast. So after much self convincing I gathered the courage to bake garlic breadsticks, this time with the best quality of active dry yeast I could find and to my surprise, they turned out perfectly. I realized it’s really important to take care of three things while baking breads: High quality yeast, Kneading until the dough is springy and waiting until the dough doubles in size. If you ace these three things, you can bake just about any bread in the world. Many would argue and suggest you to make a simple loaf the first time your baking to avoid disappointment but I disagree. Bake what you want, as long as you take great of these three KEY factors, you cannot go wrong.

Caramelized Onion Focaccia

I’m glad that my baking disaster days are behind me because I bake edible breads now and they also taste¬† good great! My twisty garlic breadsticks¬†and¬†my veggie pizza¬†are some of my experiments gone right and I can proudly say I bake great breads! My first experiment gone wrong was a caramelized onion bread, I loved the flavor so now that I knew the basics, I decided to bake that again. I was not disappointed. The flavor was like I remembered, I was glad that this time I could actually relish it, unlike last time. This caramelized onion focaccia bread has a taste that lingers long after you’re done eating it. This bread really, in all true forms and senses, celebrates the flavor of the onions. Your mouth doesn’t stink of onions so that’s another plus ūüėČ You can enjoy this bread before meals, as appetizers in bite sized pieces, with dinner or like I do..just about anytime, any day only to satisfy your cravings. If you have the dough frozen, you don’t really have to do anything, only bake it for 25 minutes and dig in! But if you’re making the dough fresh, fear not, its really not difficult. I will walk you through every step and as long as you follow them meticulously, you will not go wrong!

Caramelized Onion Focaccia Bread

Caramelized Onion Focaccia Bread


Makes: 2 Focaccia Breads (10×6 inches)

Prep Time: 2 hours -2 hours 15 minutes (including dough resting time)

Baking Time: 20-25 minutes

For the dough:

  • Good Quality Active Dry Yeast, 2 1/2 teaspoons
  • Lukewarm Water, 1 1/3 cup* (or 360 ml)
  • All Purpose Flour, 3 1/2 cups (or 440 grams)
  • Olive Oil, 2 tablespoons** and extra for brushing
  • Salt, 1 teaspoon
  • Sugar, 1 tablespoon for the dough + 1/2 teaspoon to activate yeast
  • Cornmeal for dusting (optional, You can use normal flour instead but cornmeal has a much better taste)

For the Caramelized Onion Topping (for 1 focaccia)

  • Red Onions, sliced, 2
  • Olive Oil, 1-2 tablespoons
  • Garlic, chopped, 4-5 cloves
  • Sugar, 1 teaspoon
  • Salt and Pepper, to taste


  1. Make the Dough:¬†Activate the yeast. To activate the yeast, add in the ¬Ĺ teaspoon of sugar to the lukewarm water in a jar and mix until dissolved. Once the sugar has dissolved, sprinkle the yeast and mix until somewhat dissolved. At this point, cover the jar with plastic wrap or cling film tightly and let it sit for 10 minutes. After 10 minutes you will notice that the surface of the water will appear foamy and the yeast will be completely dissolved. If none of these happen, it is possible that you killed the yeast (water too hot) or the yeast didn‚Äôt wake up (water too cold). Read the post above to learn how to deal with yeast.
  2. In a bowl, sift together flour, salt and add in the olive oil and 1 tablespoon sugar and mix. Now add in the foamy yeast water and make it into a ball of dough.
  3. Toss this ball onto a floured surface and start kneading by hand (7-10 minutes) or mixer (7 minutes). I normally set a timer for 7-8 minutes; by that time my dough is normally smooth and springy. If it’s I knead until it is, which could take another couple of minutes. To learn about kneading dough, read the post above.
  4. Once the dough is nice and springy, lightly oil it and place it in a large bowl that has been lightly oiled too for about 1-2 hours until your dough doubles up in size. Mine usually take 1 hour 10 minutes but it is normal for the dough to take up to 2 hours depending upon the quality of your yeast.
  5. Once the dough has doubled in size, punch it a few times to release air. Divide the dough into two balls and place them in separate bowls, lightly covered for 10 minutes. At this point you can freeze the balls to be used later. Freezing and thawing details are given at the end of the post.
  6. After the 10 minutes are up, the dough is ready to be used.¬† Flatten the ball out with a rolling pin until about ¬Ĺ an inch thick. Transfer the dough to your baking tray sprinkled with olive oil and cornmeal. Brush a little olive oil all over the surface and poke the dough using your fingers to prevent bubbling and let it rest for 15 minutes before you apply the toppings.¬†Caramalized onion focaccia bread
  7. Make the topping :Preheat the oven at 200 degrees Celsius for about 10-15 minutes and simultaneously cook your onions. Heat oil in a pan and add in the onions. Lower the heat, add in the sugar and let the onions cook for about 15 minutes until the onions have browned a little, stir occasionally to avoid sticking. Season with salt and pepper and add in the garlic and mix.
  8. Assemble :Once the 15 minutes are up spread the onion topping evenly over the surface and bake on a lower rack for 20-25 minutes at 180 degrees Celsius, until the base and top has browned a little.Caramalized onion focaccia bread

Season a little with salt and pepper and enjoy hot!

Freezing : If you decide to save half of the dough to be enjoyed later, simply coat it with oil lightly and place it in a ziplock or airtight bag and freeze until required.

Thawing: When you’re ready to use the dough, Transfer the frozen dough ball bag from the freezer to the refrigerator and keep it there overnight or for 12 hours. When you’re ready to bake the bread, place the dough outside on the kitchen counter 30 minutes before baking or until it reaches room temp. Continue with step 6. The dough balls freezes well for 3 months.

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How to make pizza sauce at home?

Use this extremely easy sauce for pizzas and even pastas. Its super easy and doesn’t even take that long.


Homemade pizza sauce


Makes: 1 cup sauce approx.

Olive oil, 2 tablespoonsTime: 20 minutes

  • Butter Optional
  • Garlic, 5-6 cloves, finely chopped
  • Red Onions, 2 large, finely chopped
  • Tomatoes, 4 large, pureed
  • Water, 1/2 cup (120 ml)
  • Sugar, 1 teaspoon
  • Salt and Pepper to taste


  1. Homemade pizza sauceHeat olive oil in a heavy bottomed pan along with the butter. Once the butter melts, add in the finely chopped garlic,fry for a minute and add in the onions. Fry these on low until the onions turn light brown.
  2. Once the onions have browned add in the pureed tomatoes and fry these
    on low until the sauce develops a deep red color, Add in the sugar, salt, pepper and water and give it a boil. Blend the sauce in a food processor to make it smoother and use as a base for pizzas. The key is to use the freshest and reddest of tomatoes.




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Homemade Classic Veggie Pizza

Learn how to make pizza at home step by step!¬†This pizza recipe is fool proof and so easy, you won’t order Domino’s ever!¬†

Veggie Pizza at Home

I love pizzas and who doesn’t, they are one of man’s finest creations ! Trust me, ¬†I love pizzas so much that I’m not even finicky about the quality, I devour anything and everything that closely resembles one. I’ve always been a regular at my neighborhood Domino’s and Pizza Hut but now that I’m growing older, ¬†I’m getting wiser :p My food choices have started changing and I no longer enjoy eating food from food chains and would prefer to eat something made with quality ingredients at home or a nice restaurant. Of course its not feasible to eat at an expensive restaurant everyday, so I bring you high end restaurant quality Veggie Pizza!

Veggie Pizza at Home

Before you run away and switch tabs on your phone or computer, just read the recipe because its actually really easy. The dough is made of yeast which would frighten a lot of people but yeast isn’t actually that tricky. As long as you give it the perfect temperature of water and ¬†a little sugar to munch on, it will happily wake up and magically make your bread rise. I’ve become a bread maniac after understanding this and I think I’ve finally got something to take my mind off cakes.

Veggie Pizza at Home

If you still think you can’t make pizza answer a few question- Do you have hands? Can you knead dough? Can you operate an oven without burning yourself and the food? Do you have a timer to help you in keeping tab of the time? If your answer is yes to all these questions then you can make pizza at home with ease, if its no.. you can still do it with a little attention to the recipe.

This pizza dough recipe is actually fool proof and you don’t need any fancy ingredients for it. All you need is White all purpose flour, salt, olive oil, salt, sugar, warm water and the main ingredient- YEAST! Get a high quality yeast to avoid disappointment later when your dough won’t rise or when your pizza won’t be fluffy! I use Blue Bird Active dry yeast, which by far is the best one I’ve used and works perfectly¬†every time.

Veggie Pizza at Home

Once the dough is done, the best part begins. Dressing up your pizza ! You can go crazy with the toppings. I did a classic veggie pizza with capsicum, onions, mushrooms and tomatoes. You can choose from a range of toppings from all cheese to chicken to pepperoni. I also made the pizza sauce at home, you can make it too or just get one from the market if you aren’t feeling as enthusiastic as me! The sauce is pretty basic with tomatoes, onions, garlic and seasoning! It doesn’t even take a long, only 20 minutes and you can make it while your dough is resting. But if you’re pressed for time or are just plain lazy, buy a ready made one and use it. There is however no substitute for my homemade sauce, it is FABULOUS and makes all the difference to the pizza!


Veggie Pizza at Home


Makes: two 12 inch thin crust pizzas

Prep Time: 2 hours 15 minutes

Baking Time: 20-30 minutes (depending upon your oven)

For the dough:

  • Active Dry Yeast, 2 1/2 teaspoon
  • Lukewarm Water, 1 1/3 cup* (or 360 ml)
  • All Purpose Flour, 3 1/2 cups (or 440 grams)
  • Olive Oil, 2 tablespoons** and extra for brushing
  • Salt, 1 teaspoon
  • Sugar, 1 tablespoon for the dough + 1/2 teaspoon to activate yeast
  • Cornmeal for dusting (optional, You can use normal flour instead)

For the toppings:

  • Pizza sauce, 3/4 cup or as needed
  • Onions, mushrooms, tomatoes (deseeded) and capsicum, chopped, 1 1/2- 2 cups all together
  • Mozzarella Cheese, 1/2 cup or as much as you like

*Make sure the water is lukewarm and not hot. If the water is too hot, it will kill the yeast, if its not too warn the yeast won’t wake up. It has to be just right. To make sure the water is the perfect temperature, warm it up and stick your finger in it. If you can keep your finger in the water comfortably then go ahead and add the yeast but if it feels hot to touch and you can’t hold your finger in the water for more than a few seconds, wait until it cools down a bit.

**If you’re out of olive oil, you can use vegetable oil instead.


To Make the Dough:

  • The first step in making the dough is proofing the yeast. If you‚Äôre using instant yeast you can skip this step. Pour the lukewarm water in a jar and add in 1/2 teaspoon of sugar, mix until the sugar dissolves. Once the sugar has dissolved, sprinkle yeast over it and stir vigorously until the yeast is somewhat dissolved. Cover the jar tightly with plastic wrap for 10 minutes and keep aside. After 10 minutes you will notice that the surface of the water will be foamy, this means the yeast is active and ready to be used.¬†Veggie pizza at home
  • In a bowl, add in the flour, salt, olive oil, 1 tablespoon sugar and mix. Slowly add in the yeast water until you form a ball of dough. Toss the dough out on a floured surface and knead for 7-8 minutes or until the dough is springy to touch, meaning if you poke the dough it springs back slowly. If it doesn‚Äôt spring back, knead it until it does.
  • Lightly coat the dough with oil and place it in a large bowl lightly coated with oil too. Cover tightly with plastic wrap and let it sit in a warm place for 1-2 hours or ¬†until the dough doubles in size. This time can vary depending upon the quality of the yeast used, mine took around 1 hour 20 minutes. If you can’t find a warm place to keep it in then simply preheat your oven to 200 degrees and keep the bowl in it until the dough doubles in size.

To Assemble the Pizza:

Preheat oven at 200 degree Celsius for 15 minutes.

  • Once the dough has doubled in size, punch it to release air. This is the part I wait for whenever I’m making yeasty dough.
  • Veggie pizza at homeDivide the dough into two balls and place them in separate bowls, lightly covered for 10 minutes. At this point you can freeze the balls to be used later. Freezing and thawing details are given at the end of the post.
  • After the 10 minutes are up, the dough is ready to be used. ¬†Sprinkle cornmeal on a kitchen surface and Simply flatten the ball out with a rolling pin until about 10-12 inches in diameter. If you prefer thicker pizzas, keep the diameter to 8 inches. Once the dough is rolled out to your liking, pinch the sides to give it that lift. Brush a little olive oil all over the surface and poke the dough using your fingers to prevent bubbling and let it rest for 15 minutes before you apply the toppings.Veggie pizza at homeVeggie pizza at home
  • Sprinkle cornmeal on a baking tray and transfer the base to it. Once transferred, apply the pizza sauce and mount the flattened dough with vegetables and cheese.

Veggie pizza at home Veggie pizza at home

  • Bake at a preheated oven for 20-25 minutes at 180 degrees Celsius (or until the base has browned to your liking. If the edges don’t brown, you can baking an additional 5 minutes with only the top grill on.
  • Transfer pizza to serving plate and serve hot!

Veggie Pizza at Home

Freezing : If you decide to save half of the dough to be enjoyed later, simply coat it with oil lightly and place it in a ziplock or airtight bag and freeze until required.

Thawing:¬†When you’re ready to use the dough, Transfer the frozen dough ball bag from the freezer to the refrigerator and keep it there overnight or for 12 hours. When you‚Äôre ready to bake the pizza, place the dough outside on the kitchen counter 30 minutes before baking or until it reaches room temp. Continue with ‚ÄúTo assemble the pizza‚ÄĚ. The dough balls freezes well for 3 months.

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Easy Mushrooms Stuffed Ravioli with Tomato and Basil Sauce

Easy homemade ravioli stuffed with super easy mushroom filling and served with tangy tomato and basil sauce. This is SOUL FOOD AT IT’S BEST!

Disclaimer: I have no training in any cuisine whatsoever. All recipes and techniques I develop are from the internet and/or cookery books. If you feel like my recipe needs a bit of work or thought, please feel free to drop in a comment. I would love to hear from you. Calling all my fellow Italian bloggers to review the recipe and give it their nod! ūüôā

Mushroom Stuffed Raviolis with Tomato and Basil Sauce

I love raviolis, my favorite being spinach and ricotta ravioli in tomato sauce. The creamy salty ricotta gets perfectly balanced with the tanginess from the sauce. I can eat that thing forever and I do, all by myself! Who needs to share soul food anyway, right?!

Last year I made raviolis for the first time, that was when I had started creating and experimenting with different cuisines in the kitchen and started trying out dishes labeled as “Complex”.¬†I know a lot of people would consider raviolis or homemade pastas as complex and wouldn’t dare to try it. I was one of them too. The ease of opening a packet of supermarket pasta and boiling it is immeasurable and it would take a lot of effort for me to convince you to attempt this dish but all I can say the you sense of achievement of achievement you feel when you make your own pasta is out of this world. When you see pasta made with your own two hands, you’ll understand the feeling I’m talking about. Quite honestly, when I made raviolis for the first time and they came out perfect, I became so much more confident of my cooking skills.

homemade pasta

You don’t need too many ingredients to make pasta at home and it is way cheaper than the store bought version. All you need is flour, olive oil, eggs and salt. I’m sure you have these in your pantry now and it doesn’t even take that long. All you need to do is mix these ingredients, make a ball of dough then knead it for 10 minutes. It doesn’t take up too time much except that you’ll need to let it rest for a little while, from 30 minutes to 1 hour and then cut it in the desired shapes. I know a lot of people let their doughs rest for 12-24 hours but I lack their patience, if I want something I want it now and 1 hour resting time works perfectly because you can prepare your sauce and the filling in that time.

pasta dough

This recipe doesn’t even require for you to have a pasta machine, I don’t have one and I don’t even feel the need to get one, not because its useless (I’ve heard its a bliss to have one) but because I don’t make raviolis everyday and investing in something I’ll only use once or twice a month or sometimes once in 6 months doesn’t make any sense to me. My good ol’ rolling pin works just fine. It takes a bit of effort but I’m Indian and we make rotis, so I know how to knead and roll out dough perfectly. It takes a bit of practice in the beginning but once you get hold of it, it becomes quite enjoyable and relaxing.

homemade mushroom ravioli with tomato sauce


Serves: 2

Prep Time: 1 hour (including the dough resting time)

Cooking Time: 10-15 minutes

For the Dough

  • All Purpose Flour, 200¬†grams
  • Eggs, 2
  • Olive Oil, 2 tbsp
  • Salt

For the Filling

  • Garlic, 4-5 cloves
  • Button Mushrooms, 200 gms
  • Olive Oil, 1 tablespoon
  • Butter, 1 tablespoon
  • Salt and Pepper to taste

For the Sauce

  • Garlic, 4-5 Cloves
  • Onion, 1 large, chopped
  • Butter, 2 tablespoons
  • Olive Oil, 1 tablespoon
  • Tomatoes, 3 medium, chopped (use the reddest tomatoes you can find)
  • Tomato Puree, 1/2 cup
  • Cheddar Cheese, 2 tablespoons, grated
  • Water, 1/2 cup
  • Basil Leaves, 4-5
  • Salt, pepper and oregano, to taste

TIP: If you don’t have olive oil, use vegetable oil instead.

Homemade Mushroom Stuffed Raviolis with Tomato and Basil Sauce


  1. Prepare your dough by mixing all the ingredients listed under “for the dough”. Get it all together using a fork and toss it on a floured surface to knead. If you feel the dough is not coming together, add a little water. Now knead this dough for roughly 10 minutes or until the dough feels soft and looks smooth. You can refer to a picture above, that’s my dough. Cover it in cling film or plastic wrap and let it rest for 30 minutes-1hour.
  2. In the meantime, prepare your filling. In a pan, add in the olive oil and butter. Once the butter starts melting add in the garlic and fry until just golden brown in colour. Now toss in the chopped mushrooms and saute it. At this point lower the heat, ¬†cover the pan and cook mushrooms until just done. This should take somewhere around 10 minutes. You should keep peeking though so that they don’t burn.
  3. Whilst the mushrooms are cooking, we’ll prepare the sauce by taking a heavy bottomed pan. Heat the olive oil and add in 1 tablespoon of butter (save the remaining 2 for later). When the butter starts to melt, add in the garlic and saute until golden brown in color. Now toss in the chopped onions and saute for a minute. Lower the heat and let the onions cook on low heat and brown.
  4. By this time your mushrooms should be done for the filling. Add in the salt and pepper and set them aside to cool. You need the filling to be at room temp before stuffing it in the raviolis.
  5. Getting back to our sauce, check if the onions have browned a bit, if they have add in the tomatoes and tomato puree and cook at high for a minute. Lower the heat again, add in the remaining tablespoon of butter and let the tomatoes cook. Add in¬†¬†the basil leaves (as many you desire) and¬†a little water from the 1/2 cup you have reserved for the sauce, 1/4 cup should suffice. This should prevent the tomato from sticking to the bottom. Let this cook on very low heat for about 10 minutes. Keep stirring occasionally. DO NOT hurry this sauce or else it won’t taste the same. Give it time to develop flavor, the most important part being cooking the tomatoes until they turn deep red.
  6. Once the tomatoes look cooked or darker in color, add in the remaining water if required. If you like a thick sauce you may skip the water. Add in the cheese, salt, pepper and oregano. You can fry a few extra mushrooms like you did for the filling and add them to the sauce at this point. I also like to add in an additional tablespoon of butter after this point but its completely your call.
  7. This sauce will be rustic with bits and chunks in it, if you prefer a smoother version just whizz up the sauce using a hand blender or in a food processor. WARNING: The sauce will change color from red to orange if you blend it. If you don’t mind that, carry on but if you want the sauce to remain red even after whizzing, skip the cheese in step 6, add it only after blending the sauce (or you can skip it altogether).
  8. For the raviolis, refer the pictures below.

homemade raviolis

  • Roll out the dough on a floured surface using ¬†a rolling pin. The dough should be really thin. Paper thin.
  • Using a cookie cutter cut out round shapes in the pasta dough and mount the mushroom filling on them in the center.
  • Using a pizza cutter, you can make linguine pasta too. (optional)
  • Take another piece of round cut dough and place it over the piece of dough with filling on it. Press the edges.
  • Use a fork to seal the raviolis by pressing it gently on the edges and making sure that the pieces of dough are locked.
  • In a deep pan, add in water and salt and bring to a roaring boil. Toss in the raviolis and boil for 2 minutes. Same for linguine.

TIP: Apply flour to your rolling pin too, to prevent it from sticking. Avoid using too much flour while rolling the dough though as it can make the raviolis tougher.

9.  To assemble, simply transfer the raviolis to the serving plates and drizzle sauce generously. Sprinkle cheese, Cheddar or even better Parmesan. Decorate with a few basil leaves and serve.

I really hope you like the recipe and try it out. I’d love for you to write to me with your feedback.

Connect with me: I’m available on Pinterest, Instagram and Facebook. All links on the homepage.

Radhika M. xx

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Roasted Red Pepper Soup with Croutons

This hearty soup has a hint of tang and lots of flavor and the croutons give it the much needed crunch..!

Yet another delicious bowl lickin’ soup by me. I’ve been taking full advantage of winters by making soups almost everyday..great way of trying out new ingredients that I would anyway have to use in a proper meal. Thank goodness for these easy soups that I can enjoy just about anything with minimal effort!

Ever since I made my roasted tomato soup¬†I couldn’t help but wonder what else can I roast and make a soup of, it is quite obsessive of me but I cannot let go of a good recipe. I Google everyday for recipes and this one striked me. I read a few versions of this soup and knew I had to make it.

roasted red pepper soup

This soup, like all my other creations, isn’t difficult to make and is definitely a crowd pleaser! My father who is hard to impress went gaga over this one. All you need are a few basics, red peppers and bread for the croutons. You can skip making the croutons but they are insanely easy and go really well with almost all starchy, thick soups..Clear soups? Not so much. For clear soups, I suggest you make dumplings.

roasted pepper soup

Ever so golden and ever so crunchy, these croutons are nothing but deep fried bread. ¬†All I did was take a slice of bread, just about any, dice it into equal squares and deep fry it. You can most definitely experiment with breads, I bet multigrain would taste great given you don’t fry it for too long or else the “grains” could burn and turn a tad bit browner than you’d like. Keeping an eye on it while frying should do it. If you’d rather skip the croutons then a buttered toast will taste great too.

roasted pepper soup

If you’re not up for roasting the peppers you could check out my tomato and capsicum soup which really easy and as tasty as this one and is quicker because you save the roasting time.


Serves: 4

Prep Time: 30-35 minutes (including roasting time)*

Cooking Time: 20 minutes

*The soup might look like it’ll take loads of time but technically you’ll spend only 30 minutes in the kitchen because you can just toss the peppers in the oven and let it roast, while you do your stuff.

  • Red Bell Peppers, 2 medium quartered
  • Tomatoes, 2 quartered
  • Green Chili, deseeded and sliced length-wise
  • Garlic Cloves, 4-5 smashed
  • Olive Oil, 4-5 tablespoons
  • Onion, 1 large chopped
  • Tomato Paste, 1 tablespoon
  • Vegetable/Chicken Stock, 1 liter (You could dissolve 2 vegetable stock cubes in 1 liter water and use that)
  • Salt and Pepper, to taste
  • Sugar, 1 teaspoon
  • Lemon Juice, a squeeze (optional)

roasted pepper soup


Preheat oven at 180 degrees Celsius.

  1. In a baking tray, toss in the red peppers, tomatoes, green chili and garlic. Drizzle about 2 tablespoons of olive oil and season with salt and pepper generously. Roast in the oven for about 30 minutes or until the skin of the pepper starts to look charred. While your peppers are roasting, you can chop the onions and get your stock ready. roasting red pepper
  2. When the peppers are done, take the out and allow them to cool. Once the peppers become easy to handle take off their skins, it comes off rather easily. In the meanwhile, take a pan, add the remaining olive oil to it and saute onions in it and allow them to turn translucent (do this on low heat, onions will burn or turn brown on high heat).
  3. Once the onions look cooked add in the roasted peppers, tomatoes, chili and garlic along with the tomato paste and fry for about 3-4 minutes. Next, pour in the vegetable stock and let it boil. Once the soup reaches a boil, simmer it, cover and cook for about 15-20 minutes.
  4. Take the soup off the heat and puree it using a hand blender or a food processor, you might need to do this in batches or you’ll end up with soup all over your clothes and kitchen floor, speaking from experience!
  5. If you think the soup is thick add in a little water to achieve the desired consistency. Pass the soup through a sieve to get rid of seeds or anything unwanted, also in batches if required.
  6. At this point your soup is done. All you need to do is season it well with salt and pepper. I added a dash of lemon and it brought the soup to life. If you prefer a creamier soup then skip the lemon, however, if you like soups with a bit of freshness then I highly recommend the lemon juice.
  7. Enjoy this soup warm, not piping hot. If the soup is really hot then you won’t taste the flavors, this applies to all soups and food!

roasted pepper soup

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Spicy Beetroot Soup

Before you turn away or scroll down let me just tell you that this soup is bowl lickin’ good! Read on.. you won’t be disappointed.

Being a food blogger means, one cannot make do with just a few basic ingredients, you have to explore and experiment with different things. If I found a really good recipe before I started blogging, I’d stick to it for months and would look for occasions to make it but now I’ve learnt to try on and work with ingredients that I wouldn’t otherwise. I’ve never been a fan of wholesome nutritious food because let’s be honest, too much nutrition means BLAND FOOD! People boil their veggies and eat them like that and I wonder how they live!?! I mean eating boiled veggies without even a teenzy bit of fun added.. how does that even qualify as food?¬†I cannot live on stuff like that, that’s one reason I link nutrition with being bland and I’m sure a lot of people do too.

beetroot soup

But being a food blogger also means too much food. You can’t live on taste forever and eat food packed with all sorts of unhealthy stuff. You have to pop your bubble, stop living in food heaven filled with cheese, fried goodies, sugar and gluten loaded food and start playing with nutrition. I had ¬†a few beetroots at hand so this was the perfect opportunity to give my readers a taste of nutrition (yesss, nutritious food could have taste too!)

Beetroots alone couldn’t have done the job so I got help from from our good ol’ tomatoes. I roasted them like I did for my roasted tomato soup¬†with garlic and chillies¬†and cooked the beetroots with it. The result was velvety smooth soup with a color to die for and taste to kill for! Pure Bliss!

beetroot soup


Serves 4

Prep Time: 30 minutes (including roasting tomatoes for 30 minutes)

Cooking Time: 30 minutes 

  • Olive Oil, 3 tablespoons
  • Tomatoes,¬†3 medium¬†quartered
  • Garlic Cloves, 4-5 smashed
  • Green Chili, 1 deseeded and sliced length-wise
  • Red Onion,¬†1 medium¬†chopped finely
  • Tomato Paste, 1 tablespoon
  • Sugar, 1 teaspoon
  • Beetroots,¬†2 small¬†chopped finely
  • Vegetable Stock, 1 litre (You can use 2 vegetable stock cubes and dissolve them in 1 litre¬†water)
  • Lemon Juice, 1 tablespoon
  • Salt and Pepper

beetroot soup


  1. Preheat oven to 180 degrees. Quarter your tomatoes, bash the garlic and slice the chili, add them to a foiled baking tray and drizzle 2 tbsp olive oil on it. Add a bit of salt and pepper, toss to mix everything and roast in the oven for about 25-30 minutes.
  2. While the tomatoes are roasting, chop beetroots and onions.
  3. In a pan, drizzle a little bit of olive oil and fry in the onions, and cook on low heat until transparent. Add in the roasted tomatoes (chili and garlic too), tomato paste and the beetroots. Fry for about 4-5 minutes on medium heat.
  4. Add all of the vegetable stock, sugar and boil. Once the soup reaches a boil, simmer it. Cover and cook for 25 minutes. The beetroots won’t go soft. Don’t worry that’s okay!
  5. Blend the soup until smooth and pass through a sieve to strain out pips. Add in the lemon juice and mix, slightly warm the soup
  6. Drizzle a little bit of fresh cream or crumbled feta cheese and serve.

beetroot soup

Happy Cooking,

Radhika xx

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