Eggplant Parmesan

The first restaurant I went in US is Olive Garden.I just love their food.They serve hearty soups /breads/salads and the mains and dessert, OK !!! I agree nothing new but just like any other restaurant. All I wanted to do was begin with a story of how and why I liked this particular dish  and I have nothing but where i ate it But I did try that recipe at home.

Ingredients :

Cooked Spaghetti 2 cups

Grated Parmesan Cheese 1 cup

For pasta Sauce

4 Chopped Plum tomatoes

1 can of chopped tomatoes

1/2 cup basil leaves

1/2 cup chopped onion

4 cloves of garlic

1 tbs tomato puree

1 tbs Olive oil

How I made the pasta sauce

Saute garlic ,onion and tomatoes in olive oil then add Tomatoes (canned) ,tomato puree,basil leaves.

Mash them into thick gravy

Season with salt and 1 tsp sugar

For Eggplant crisps

1 big Eggplant (Cut into thick discs)

10 cheese slices(I used pepper jack cheese)

2 plates

   1st plate :

1tbs All purpose flour(Maida)

Salt to taste

Mix them in water to make batter like consistency

    2nd plate 

1 cup bread crumbs

1 tbs chopped parsley

1 tbs chopped oregano (I used carom seeds(Ajwain) instead but used only 1 tsp )

1 tsp chopped thyme

salt and pepper to taste

Mix them all very well

Oil to shallow fry eggplant crisps

How I made the eggplant crisps

1. Take one eggplant disc ,dip in 1st plate then in second plate

2. Next  keep cheese slices on each side and dip it in 1st and again 2nd plate. Repeat if you want extra crispy.

2. Shallow fry discs one by one after prepping the eggplant in above method


  1. Take little pasta sauce on plate
  2. Place spaghetti and eggplant crisps
  3. Pour generous amount of hot pasta sauce
  4. Garnish with chopped parsley and generous amount of  Parmesan cheese
  5. I also drizzled little chilly infused extra virgin olive oil



Tri color Salad inspired from strada

Recently we relished this simple salad at Strada restuarant.
I love avacados or anything which has avacado so I tried to making the same at home and now it has taken a place in my little recipe book
I made little changes to tickle my tastebuds

Ingredients :
1 ripe Avacado
1 tomato
Blue cheese
Chilli infused olive oil
Salt and pepper
How I made it :
Cut avacado and tomato in long slices
Arrange them on plate
Crumble some of your favourite blue cheese(restauarnt didn’t use blue cheese )
Sprinkle salt and coarse pepper
Add dashes of chilli infused olive oil for little kick (adding this oil was also my choice )


Cooking Ventures-CWS-Kidney Bean

I  am a food lover and always on the internet to look for interesting recipes.One blog I often used to look into is Priya’s Blog. She has collection of recipes with simple and easily available ingredients. I remained a silent admirer of her blog and in no time I have started participating in the events which herself and her fellow bloggers conduct.So this time I  am sending my so-called recipes(contribution) to CWS-Cooking with Kidney Bean a brain child of Priya and guest hosted by Ridhima of Culnary Vibes.

Kidney Bean(Rajma) Clear Soup


1/2 cup soaked and coooked light /dark Kidney Bean

1/4 cup soaked green gram (sprouted prefered)

1/3 sup diced onion

1/4 cup cooked baby Corn

1/4 cup brocolli

1 large Tomato

1/4 cup chopped bell pepper(Yellow -gives little sweetness,I used green and red)

Herbs-Sage and Oregano

3 cups water or veg. stock

Salt and pepper to taste

Dash of olive oil

How I made it:

1.In a deep bottomed pan add little olive oil then saute onions,2 sage leaves,chopped bell pepper and tomato.

2. Add oregano,cooked beans ,sprouted gram ,corn ,brocolli, water or veg stock and boil

3. Add salt ,pepper to taste and serve hot.



Corn and Potato Soup with Kidney Beans


1 can (or 5 to 6 fresh )Baby Corn  

2 medium potato

1/4 cup Cooked light kidney Bean

1 Sage leaf

How I made it

1.Boil baby corn ,potato in a pressure cooker and mix in a blender into a fine paste

2. In a pan add Olive or any vegetable oil  and sage

3.Add the paste and little (water,milk or cream)

4.Add cooked Kidney beans

5. Add salt ,pepper to taste and garnish with parsley or coriander leaves.

TIP : You can also add bits of cheese  in this soup while serving and they taste phenomenal.


CWF-WF/WV-TOMATO – Tomato Granita

I am a Tomato Lover. I use them in as many dishes as I can. I use them in gravies,pickles,juice and salads and what not?
As I was already breaking my head on how to prepare a new dish for the event ,It occurred to me that if i can drink Tomato juice then why not try a granita with it? As summer is approaching It would really make a good refreshing dessert. I was quiet skeptical yet I grabbed those ripe tomatoes out of the fridge and in matter of minutes.. Walla!! my granita was ready .


1/2 cup water
1/4 cup Sugar
2 small bright red tomatoes (Diced)
1 tsp Lemon Juice
1 pea size ginger
Mint Leaves 2 to 3
How I made it?
1. Boil water and sugar together till syrupy
2. Add ginger piece,Mint leaves ,tomato pieces and cover with a lid(In this way tomatoes get cooked in the steam).Let it cool.
3. Remove the ginger piece and mint leaves after giving a good squeeze
4. Grind into a puree and then add lemon juice
5. Pour the mixture on a baking pan and keep it in freezer
6.Scrape the mixture every 20 minutes with a fork .
7. Do it at least 3 to 4 times to get a nice ice shaving texture.
Serve with few mint leaves and Orange or Lemon Zest.

1. Serve the Granita’s in ice cold glasses so that they dont melt fast.
2.Some people like to add Liquor like Rum,wine etc . ( If you prefer you can add at the 4Th step )




I have sent this to CWFWF/WV-TOMATO an event guest hosted by “Creative Sanyukta” and started by Kiran.
Thank You !