Sprouts pasta


Sprouts pasta: So we keep it short and simple again. The background is that I had made mung sprouts on the weekend and now that they were ready with the beautiful sprouts coming out of the green mung lentils, it was time to try something new!


1 cup of mung lentil sprouts (green lentil sprouts) (preferably made at   home)

Mushrooms (1.5 cup, sliced)

Broccoli (1 cup, small pieces)

Sun dried tomato (9-10 pieces)

Black pepper (roughly ground, 0.25 to 0.5 tsp)

White pepper (roughly ground, 0.25 tsp)

Pesto (Basil or tomato as per choice)

Salt (as per taste)

Olive oil (5 table spoons)

Pasta (Tortellini, Penne or whichever you like)


Boil the pasta with water, 1 tsp oil and 1-2 tsp salt until nicely cooked. Drain the water when boiled.

While the pasta is boiling, take oil in a pan and throw in all veggies including the sprouts. Saute nicely, add salt to taste, black and white pepper and finally add the hot boiled pasta. To give a little moisture to the broccoli, add around 1 table spoon of water to the pasta. Then cover with a lid, bring the flame to low-medium and give occasional stir until the pasta is nicely mixed and the veggies are boiled. Finally add 1.5 tsp pesto, mix well and if you like sprinkle a little olive oil on the top. Ready to serve!

Hope you enjoy it. Love and Hugs.

Thai yellow curry with an indian twist

I have been out of action since many months due to my tendonitis issues (in short, can’t type much) 🙂 So will keep this blog short and sweet because I would really like to pen down this new experiment that I did over the weekend. It was yum!

Thai yellow curry

So here it goes.

Take two tablespoons vegetable oil (I used raspolie) in a wok, and add 1/4 tsp mustard seeds and 1/4 tsp cumin seeds. Also add a bay leaf, and wait for the seeds to splutter. Now add 1 chopped onion and fry until brown. Add 1/4 tsp turmeric powder, 1/2 tsp dry coriander powder, 1/2 tsp dry red chilli powder and fry for 30 sec. Then add two cans of coconut milk. Mix well, and reduce the flame to low or medium such that the gravy doesn’t burn or stick to bottom. Now add 1/2 cup water.

At this point I added fine-chopped carrots (5) to the gravy + green peas (1/2 cup). On the side I fried mushrooms in a pan and added fried mushrooms to the gravy. Then I also fried fried and salted cashew nuts. Yes I refried them with almost zero oil and added to the gravy.

Finally add salt to taste. At the end I also added 1/2 tsp of garam masala (mandatory), and 1/2 tsp of shahi paneer masala (optional).

And just brought the gravy to a boil and made sure that the carrots, peas and broccoli were boiled. And its ready 🙂

Enjoy with boiled rice. We loved it, hope you would love it too.

Love & Hugs.