Stuffed brinjal by Kayalvizhi

Mango cake by Naresh Kovai KRS bakery

Masala Oats Rostie with Sev Raita - Juhi Ketan Lalka

 I used  kellogs lemony oats soaked in half a cup buttermilk and seasoned with ginger garlic chilli paste, coriander, salt and any vegetable of your choice! I chose sweet corn! For binding I used gram flour! Mix all well together and keep aside for 15 mins! Pour on hot pan and use olive oil to make the rostie! Cook on medium flame and serve hot with chilled curd with either boondi or Sev and green coriander/mint chutney! :-) have a good meal!!

Chocolate homemade Mousse from Deshna Mainani Kanchan Ahuja

Fruit cake Basket from Naresh Kovai KRS bakery

Lemon Veggie Pasta Salad by Shanti Suresh

 

Lemon Veggie Pasta Salad

1 bag curly pasts (rainbow veggie)

Seasoning Blend:
1/3 cup lemon juie
1/4 cup extra virgin olive oil
2 tsp garlic granules or garlic paste
3 thin lemon slices
2 Tbsp dried parsley flakes
dash of cayenne pepper
salt/pepper to taste

Add-in Veggies (flexible!)
3/4 cup roasted red peppers
1/4 black olives
2 cups shredded spinach
1 small sweet onion, sliced
1 cup shredded cabbage
1/2 cup fresh basil, sliced

*in place of lemon juice you could also try apple cider vinegar, seasoned rice vinegar or even orange juice

 To Make:

1. Boil and drain pasta. Place in a large mixing bowl.
2. Add in all the seasoning ingredients. Toss well.
3. Next, add in the spinach, cabbage and any other hefty green you may be adding in. Since the pasta is still quite warm it will wilt the greens nicely.
4. Lastly, add in the remaining veggie ingredients. Toss well.
5. Separate pasta into lunch, serving size containers. Store in the fridge. Enjoy warmed or chilled!

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