Wednesday, December 22, 2010

Chocolate Ginger Cake with Custard Sauce - Happy Birthday Hubby :-)

Time is just flying and how... We are keeping busier than usual, there is a lot going on but we are loving every bit of it. 

Christmas is just round the corner and we have already started celebrating. Cakes, Scones, Cupcakes...oh the list is endless. Today is my dear hubby's birthday and I pampered him with a grand breakfast and made this cake for him. We both are die hard chocolate fans and we do love ginger a lot and hence this was the perfect cake for his birthday. 

The cake is soft, moist and simply yumm. Ginger adds it own zing to the cake and together with custard sauce it was indeed very satisfying. The best and the most important thing is that the birthday boy was more than happy and that definitely made me a little extra happy :-) 


4 tbsp heaped - whole wheat flour
1 1/2 tbsp - oat flakes
6 tbsp - honey
6 tbsp - sunflower oil
1 1/2 tsp - baking powder
3/4 tbsp - cocoa powder
a pinch of salt
100 grams - chocolate 55%, melted and cooled
1/2 tbsp - crystallised ginger, chopped
2 1/2 tsp - dried ginger powder (saunth)
1/2 cup - gingerale

  1. Preheat the oven to 180 degrees C and grease a 15 cm round cake pan.
  2. In a bowl, mix together the flour, oat flakes, baking powder, cocoa powder, crystallised ginger, dried ginger powder and salt. 
  3. In another bowl, mix well the honey and oil.
  4. Add the melted and cooled chocolate to the flour and rub lightly with finger tips until it resembles bread crumbs.
  5. Add the honey and oil mixture and then add the gingerale and mix lightly for a couple of minutes.
  6. Pour the batter into the greased pan.
  7. Place the pan in the center of the preheated oven and bake for approx 40 minutes.
  8. Let the cake cool in the pan.
  9. Unmould and serve with custard sauce. (warm up the cake slice for a few seconds in the microwave and serve- tastes yumm)

With or without the warm custard sauce the cake tasted great...

Sending this cake to Suma's Bakeomania and Jyoti's Winter Warmers

Wishing you all a Merry Christmas and loads of fun. We are going on a small holiday over Christmas, so will be with you again in a week or so.


Monday, December 13, 2010

Chyawanprash (Spiced Gooseberry Conserve/Jam)

Life is like a roller coaster ride with it's ups and downs. After some tough times a few month's ago, this month really cheered us up. One of our deeply heartfelt wishes, which we had been hoping for and working towards for a long time, is coming true this month and we are floating in happiness.

As I said in my last post, December is a month of celebration for us and this little accomplishment adds to our celebrations :-) One must work hard to fulfill a wish and that's what we have been doing this month and, I didn't get much time to update my blog. But, I do have a great recipe to share today. 

Chyawanprash is a versatile herbal tonic prepared according to an ancient Ayurvedic formula with multiple health benefits. Used by people around the world today, and especially in India, it is a proven energizer, immunity booster and preventive tonic.

Chyawanprash is a mix of up to 49 ayurvedic herbs (or even more!) with gooseberries (amla) as its main ingredient. Of course, I didn't have all the spices and herbs so just used what I had available in my kitchen. We loved the taste and my hubby has already asked me to make it again and that's always a good sign and definitely makes me happy :-) 

For more info please refer to this site here.


500 grams - gooseberries (amla)
600 grams - sugar (may increase upto 750 grams)
3/4 tsp - clove powder
3/4 tsp - cinnamon powder
1 tsp - cardamom powder
3/4 tsp - black pepper powder
1/4 tsp - nutmeg, grated
1 1/2 tsp - dried ginger powder (saunth)
25 - 30 strands of saffron
edible silver foil to garnish

  1. Put the gooseberries in a pressure cooker. Add enough water to cover the gooseberries and pressure cook them for 4 whistles/ring or until the gooseberries are soft. Drain the water and remove the seeds from the gooseberries.
  2. With a mixer, puree the cooked gooseberries.
  3. Add the pureed gooseberries in a large cooking vessel and add the sugar to it.
  4. Place the vessel on a medium heat and bring the mixture to a boil under constant stirring.
  5. When the sugar melts, add the spices and mix well.
  6. Cover the vessel and reduce the heat to low and let the mixture cook for 5-7 minutes, stirring occasionally. Be careful, the mixture splutters a lot!!!
  7. When the mixture thickens a little, do a saucer test, (as you would when making jams). If not ok, then bring the mixture to a boil and check again.
  8. Fill the conserve/jam in a sterlised jar. Cover the lid when the jam is completely cool.
  9. Shelf life of this jam is 2-3 months.

We have 1 teaspoon of this delightful jam/conserve every morning with a glass of warm milk and some blanched almonds. A healthy start to the day. 


Monday, December 6, 2010

Papaya Corn Soup

December is my favourite month. I love the festivity in the air, the falling temperatures, the snow, the fragrances and flavours of winter, of Christmas. I love the enthusiasm on peoples faces while shopping for Christmas presents for their loved ones. I love seeing children buying Christmas trees with a huge grin on their cute faces. A glass of warm punch or mulled wine at the Christmas Market to warm one up... Oh!!! I love December...and yes, also for another reason: both my husband and I are december babies and we also celebrate our wedding anniversary in December, so that's another reason for me being biassed towards this month :-)

We generally don't need a reason to celebrate but when one has so many reasons to celebrate and to enjoy, there is automatically little control on the taste buds and on the calories. So this year, I am being a little clever and trying to have tasty but healthy food whenever I can - hoping that I would feel a little less guilt when I do indulge (don't know actually, if it makes sense or not but whatever...) 

So here I am with a warm, comforting, aromatic bowl of Soup. It's very healthy as well as filling and delicious. What else could one want?


1 - raw papaya, medium size, peeled and seeds removed
1 cup + 1 1/4 cup - water
1/2 cup - corn, boiled
3/4 tsp - cumin powder
1/2 tsp - rock salt
2-3 - lime leaves
salt to taste
lemon juice to taste 
a pinch of sugar

To garnish

coriander leaves
chilli threads (optional)

  1. Pressure cook the roughly chopped papaya pieces with the lime leaves in 1 cup of water for 3 whistles.
  2. Discard the lime leaves and puree the boiled papaya with a hand mixer.
  3. Add the 1 1/4 cup of water (more or less depending on how thick you like your soup), corn, black salt, cumin powder, salt and sugar and boil for 5 minutes. Remove from the heat and add the lemon juice and mix well.
  4. Garnish with the chilli threads and coriander leaves and serve hot. 


Tuesday, November 30, 2010

Celebrating an Year of Blogging with my 100th Post: Chocolate Cake, obviously!

I started writing this blog exactly one year ago and here I am today with my 100th post! On my journey with this blog, I not only got to know and experiment with a lot of new recipes from the blog-world, but also made some good friends.

Until a few years ago, I didn't know anything about cooking or baking or anything remotely connected to going near the kitchen. I wasn't interested in cooking at all before my marriage, maybe I didn't feel the need to learn to cook because my mom took care of that, and more importantly, I was so carefree and busy enjoying my time with my friends that I never bothered to learn to cook.

All I would do then was to stand in a corner of the kitchen and chat with my mom whilst she was cooking. And, now I realise, my subconscious mind had learned cooking then - just by looking at my mom cook.

After coming to Munich, I started cooking regularly and then I slowly started liking it. My hubby is a foodie, and, thanks to him, I tried my hand at lots of different and new types of cuisine, learning lots of new things. And then, one fine day, I told my hubby that I thought I should note down my recipes somewhere. And Veggi Fare was born.

It feels so good when others try out one's recipes, like them and tell one about it... the first time somebody wrote to me about how they loved a particular recipe they tried from this blog - I felt as if I had achieved the moon :-) The past year has been a wonderful journey, and all of you travelled bits of the road with me....thank you for that!

Today, I would love to share this chocolate cake recipe (what else could it be?) with you. 


175 grams - whole wheat flour
1/2 cup - muscovado sugar (more or less)
5 tbsp - sunflower oil
4 tbsp - low fat yogurt
3/4 cup -1 cup - low fat milk
2 tbsp - crushed hazelnuts
1 tbsp - cocoa powder
1/2 tsp - baking powder
1/2 tsp - bicarbonate of soda
1 tsp - vanilla essence
a pinch of salt


100 ml - cream
100 gram - dark chocolate, finely chopped

to decorate

white chocolate and milk chocolate curls

  1. Preheat the oven to 170 degrees C and grease a 20 cm round cake tin.
  2. In a bowl, mix together the flour, sugar, cocoa powder, soda, baking powder, salt and hazelnuts.
  3. In another bowl, mix well the yogurt, milk, oil and vanilla essence.
  4. Make a well in the center of the flour mix and tip in the liquid ingredients and mix lightly.
  5. Pour the batter in the greased cake tin and place the tin in the center of the preheated oven and bake for approx 30 minutes. Let the cake rest in the oven for another 5 minutes.
  6. Cool the cake on a wire rack and when completely cool, cut the cake horizontally through the middle.
  7. Place the cream and chocolate in a sauce pan and heat gently, stirring constantly, until the chocolate has melted.
  8. Pour onto a large bowl and using an electric hand whisk, beat the mixture for 7-8 minutes.
  9. Pour half of the choco-cream in between the 2 cake slices and then cover the cake with the rest and chill in the fridge
  10. Sprinkle the chocolate curls on the cake and serve. 

Warm up the cake- slice in the microwave for 10 seconds and serve with a scoop of vailla ice-cream- tastes simply great.

A slice of chocolate cake - just for you :-)


Wednesday, November 24, 2010

Corn Stuffed Baked Tomatoes

We were away on our much awaited and much needed holiday to London. London is my favourite short holiday destination, I like the hustle bustle of this city, the food and, of course, the shopping... what could be better than this combination:-)

We hogged and shopped and hogged.... Ohhh what a lovely holiday it was. I feel totally rejuvenated and happy. 

After having eaten so many calories, I decided to make something simple and light and healthy. These baked tomatoes have a lovely blend of flavours and looked really cute. 

Ma, my granny, used to make this corn stuffing, which is a starter on its own, and we would finish it off in no time. The first words when I served this dish to my hubby was that "Ma used to make this ." With a smile on my face but watery eyes remembering her, I said, "Yes, I have just put them in tomatoes." 

With or without the tomatoes, this dish tastes great!


4 - tomatoes, medium size
1/3 cup - low fat milk
1/4 tsp - black pepper powder
1 tsp - cheddar cheese, grated
1 tsp - sunflower oil
1/8 tsp - cumin seeds (jeera)
a generous pinch of sugar
a generous pinch of asafoetida (hing)
a generous pinch of dried crushed mint leaves
salt to taste

To be coarsely ground without using water

3/4 cup - corn, boiled
1 - green chilli (more or less)
1 tsp - ginger

  1. Cut a thin slice off the tomatoes from the top and scoop out the insides.
  2. Cut a very thin slice off the bottom of the tomatoes. It helps in keeping the tomatoes stable.
  3. Rub a little salt in and around the tomatoes.
  4. Heat the oil in a pan, add the cumin seeds and hing, when the seeds start to splutter add the coarsely ground corn, salt, sugar, pepper powder and milk and cook on a low heat, stirring continously until the milk evaporates. Remove from the heat and let it cool.
  5. Preheat the oven to 180 degrees C.
  6. Fill the tomatoes with the corn stuffing, sprinkle the cheese and dried mint leaves on top.
  7. Place the tomatoes in a baking tray and place the tray in the center of the preheated oven. Bake until the tomatoes are slightly tender and the skin starts parching.
  8. Serve hot.


Sunday, November 14, 2010

Hokkaido Pomegranate Risotto

Hope you all had a beautiful weekend. The weather in our neck of the woods has been really beautiful lately, loads of sunshine with a slight chill in the air. Perfect for long walks...

With Autumn in its full swing, one can see varieties of squash and pumpkins at the grocery store. I just couldn't stop myself from picking one up. At the store I thought I would make a Hokkaido soup, which I absolutely love. However, at the last moment, I had a change of mind and
 this delicious recipe was born. 

This risotto tasted simply awesome, with the pomegranate adding a slight sweet and fruity taste, the parmesan cheese adding on its own special flavour and obviously the hokkaido being the star ingredient. The parmesan cheese crisps (recipe here) not only makes the risotto look gourmet, but it adds crunchiness to it. 

Special thanks to my hubby, who helped me scooping out the squash and made his signature parmesan cheese crisps :-) 


1 - hokkaido squash, small size 
1 cup - arborio rice
3 cloves of garlic, finely chopped
3 tbsp - olive oil
1/4 cup - chives, finely chopped + to garnish
1 - onion, medium size, finely chopped
40 grams - parmigiano reggiano (parmesan), grated
1/4 cup - pomegranate seeds + to garnish
400 ml - water (more or less)
20 grams - parmesan cheese, grated, (to make crisps, see the recipe here)
salt and pepper to taste

  1. Cut the top of the hokkaido squash horizontally, scoop out the seeds and then scrape off the flesh from the squash. (I got 1 cup of flesh from a small hokkaido)
  2. Heat oil in a pan, add the garlic, onions and the rice and saute for  a couple of minutes, stirring continously, on high flame.
  3. Add salt, pepper and the finely chopped hokkaido squash and mix well.
  4. Reduce the heat to low and keep adding water little by little, as it is absorbed.
  5. When the rice is cooked, add the chives, the parmesan and the pomegranate seeds, and mix well.
  6. Spoon the risotto into the hokkaido shell and garnish it with pomegranate seeds, chives and parmesan crisps and serve hot. 


Monday, November 8, 2010

Chickpea Salad in Parmesan Bowl by him :-)

Hope you all had a beautiful weekend! We had a lovely time over Diwali, had loads of good food and sweets and the icing on the cake was that my hubby made this recipe for me over the weekend. I really really loved this one. He is a cheese freak and I am turning into one too, well, trying to...I do not like all varieties yet, especially the strong and pungent ones, but have definitely developed a taste for many kinds of cheeses. 

This parmesan cheese bowl tastes absolutely fantastic, it's easy to make and looks great too. It's also always an eye-catcher when we invite people over for a meal. You can also shape it almost any way you want while its still hot. It needs to be eaten fresh, however - the same day is fine, overnight it becomes dry and hard.

The cheese bowls work very well with any kind of salad or pasta. We had some chickpeas and some greens lying aruond, so used these in the salad. Other types of hard cheeses generally also work (but not all, so be careful!) - but the unique taste of parmesan makes it unequalled.

Of course, the best part about this recipe was...He did all the cooking, I was pampered like a child, and I totally loved it !!! :-)

Ingredients for the salad

1 cup - chickpeas, boiled
100 gram - corn salad / lamb's lettuce (Feldsalat)
1 - yellow tomato, chopped
walnuts, roughly chopped

For the dressing

4 tbsp - balsamico vinegar
4 tbsp - chilli oil
1 tbsp - honey (more or less)
salt and pepper to taste
(to be mixed together)

For the cheese bowl

120 grams - parmiggiano reggiano (parmesan), grated

  1. Mix the ingredients of the salad, except the walnuts in a bowl, toss in the dressing and let it stand for 15-20 mins.
  2. Spread the grated cheese on a non stick pan in a rough circle, 15cm to 20cm in diameter, according to the size of the pan and the size of the bowl you want.
  3. Place the pan on a medium flame and let the cheese cook for a minute to a minute and a half, until it turns slightly brownish and stops "sweating" oil. 
  4. Carefully remove the cheese with a spatula. Immediately, while still hot, place the cheese "plate" onto the backside of a bowl (or any other shape you want). 
  5. Press very gently into the shape of the bowl with a piece of tissue paper or a napkin.
  6. Remove carefully and let the cheese bowl cool and harden for a few minutes.
  7. Fill in the salad into the bowl, garnish with the walnuts, and serve!


Thursday, November 4, 2010

Badam Katli / Barfi and Happy Diwali!

Wishing you all a very Happy Diwali - the Inidan festival of light. Hope this festival brings loads of luck, love and laughter. 

Sweets and festivals always go hand in hand and that certainly brings a smile to my face. I try and make traditional indian sweets and food on festivals. It makes the day special and I don't miss my loved ones back home too much. 

Badam katli or Badam Barfi is a sweet made out of almonds. It resembles very much the European marzipan, the main difference being that the indian version is without the bitter almonds.

This sweet is a must during Diwali at our place. My mother in law has been making this for years and I learned this recipe from her and ever-since, I have been making this on Diwali too.

The traditional Indian version would normally be without saffron and have a diamond shape. I didn't use the traditional diamond shape but rather cut the barfi pieces with a cookie cutter. Whatever the shape, the taste is just exceptional. Hope you like them too :-)


1 1/2 cup - almonds, preferably no bitter almonds
1 1/4 cup - sugar (you may increase it to 1 1/2 cup if you want it extra sweet)
15-20 strands of saffron (optional)
edible silver foil (warq), optional

  1. Soak the almonds in water overnight.
  2. Remove the almonds from the water. Add some boiling water to cover the almonds. Cover the bowl with a lid and keep for 10 minutes.
  3. Drain the water and peel the almonds. The hot water makes the peeling much easier. 
  4. Using a little water, make a fine paste in a mixer. Use as little water as possible - the more water you use, the longer the cooking time
  5. Empty the paste in a heavy bottomed non-stick pan, add the sugar and mix.
  6. Place the pan on a high flame, and cook, stirring continously, until the mixture leaves the sides of the pan. 
  7. Add the strands of saffron at this stage and cook further until the mixture forms a lump. 
  8. Transfer it to a tray and let it cool.
  9. Using a rolling pin, roll out the almond dough to the desired thickness (I used a thickness of approximately 0.6 centimeters, although anything up to 1.5 cm should be ok) and cut with the help of a cookie cutter. 
  10. Carefully put the edible silver foil, if available, on the barfi and gently press the foil onto the barfi with a piece or ball of cotton wool. 
  11. Tastes completely awsome when still warm, but keeps for upto a week in an airtight container. 

Happy Diwali!

Monday, November 1, 2010

Mini Bournvita Bundt Cake

There is festivity in the air...with Diwali - the Indian festival of lights just around the corner. And with this festival are associated loads of sweets. And as you already know, both my hubby and I just need an excuse to indulge...well err... sometimes we indulge even without an excuse...but lets not get into that. 

Festivals mean joy and happiness and gifts :-) and of course loads of goodies... I thought I should start this month and welcome Diwali with these mini bournvita cakes.

They are simple to make and the main ingredient of these cakes is Bournvita, of which I am an addict. Of course, if you do not have Bournvita, you can use your own favourite brand of malt-chocolate drink. I have been drinking this good old powder mixed with my milk since childhood and its now a habit for life. I make sure that I stock up on Bournvita every time I visit India, enough to last me the whole year. 

These mini bundt cakes looked insanely cute and together with the bournvita cream icing they tasted just heavenly. If you love bournvita like me, then, I am sure you would love these cuties too :-)


2 tbsp heaped - whole wheat flour
2 tbsp - muscovado sugar (more or less)
1 1/2 tbsp - bournvita powder
1/2 tsp - cocoa powder
1/8 tsp - baking powder
a pinch of salt
2 tbsp - sunflower oil
4 tbsp - low fat milk

Bournvita cream

3 tbsp - cream
1/2 tsp - bournvita
1/4 tsp - castor sugar 
mix everything together and beat until thick

  1. Preheat the oven to 150 degrees C and grease 7 mini bundt cake pans.
  2. In a bowl, mix together the whole wheat flour, sugar, bournvita powder, cocoa powder, salt and baking powder.
  3. In another bowl, mix well the oil and milk.
  4. Add the liquid mixture to the flour mixture and mix lightly.
  5. Spoon the batter in to the greased bundt cake pans and place them in the center of the preheated oven and bake for approx 7-8 minutes.
  6. Let the cakes cool on a wire rack completely before decorating them with the bournvita cream. 


Wednesday, October 27, 2010

Nutty Makhana Curry

I am having a very busy month and I hope that by the end of this month, things will be a little calmer and quieter. Apologies for not having been following all the delicious recipes floating around the blog world. 

I had made this curry long time back and this recipe was lying in my drafts since then. Its an easy to make curry and tastes great too. Hope you will like it too.


2 pods of garlic, thinly sliced
2 inch piece - ginger, thinly sliced
2/3 cup - yellow pepper, thinly sliced
1/2 cup - onion, thinly sliced
1 - red chilli, cut into rounds
1 tbsp - ghee (clarified butter)
2 tbsp - sunflower oil
1/2 cup + 1/2 cup - low fat milk (may need more)
1 tsp - garam masala
a generous pinch of dried fenugreek leave (kasuri methi)
a generous pinch of sugar
salt to taste

To be coarsely ground together without using water

2 tsp - pistachio, blanched
2 tsp - melon seeds
4 - 8 pcs - cashew nuts
4 - 8 pcs - almonds, blanched

  1. Heat the ghee in a non stick pan, add the makhanas and fry for a couple of minutes or until light brown. Keep aside.
  2. Heat the oil in a non stick pan, add the thinly sliced garlic, ginger, chilli, onions and pepper and saute for a minute on medium heat. 
  3. Add the coarsely ground nuts and cook for about a minute. Add the 1/2 cup of milk and cook until the milk evaporates.
  4. Add the garam masala, salt, sugar and 1/2 cup of milk and bring it to a boil.
  5. Lastly, add the fried makhanas and the kasuri methi and mix well. Remove from the heat and serve immediately. 

Euryale ferox seeds are often roasted or fried, which causes them to pop like popcorn. These are then eaten, often with a sprinkling of oil andspices. In Mithila culture of Mithilanchal,Bihar makhana is an auspicious ingredient in offerings to the Lord festivals and is used in cooking, specially to make a porridge/pudding called kheer of makhana or 'makhaanak kheer' or 'makhaanak payasam'. source: wikipedia


Friday, October 22, 2010

Banana Crumble Cake

Both my hubby and I are dessert people - we love sweets and can have them anytime, anywhere. That's one of the reasons that I try and make my baked goodies a little healthier, I suppose... 

Banana Cake is amongst our favourites. This time, we had friends over for a coffee and I wanted to add a little special element to my usual banana cake - so I added this crumble topping, and it turned out to be an excellent idea. Not only did both of us love it, but also the friends. My hubby even asked me to make it again, and, that's definitely music to my ears :-)

The Cake is really light, soft and an absolute melt in the mouth and the crumble topping is indeed, the highlight of the Cake. A slight nutty taste and some dark cocoa powder definitely added on quite a bit to the flavour.


1 - banana, mashed (yields 1/3 cup)
3 tbsp heaped - whole wheat flour
1 tbsp - dark muscovado sugar
1 tbsp - cream
2 tbsp - condensed milk, sweetened
2 1/2 tbsp - sunflower oil
1/2 tsp - cinnamon powder
1/4 + a generous pinch - bicarbonate of soda
a pinch of salt

For the topping

1 tbsp - whole wheat flour
2 tbsp - instant oat flakes
1/2 tsp - dark cocoa powder
1/2 tbsp - pistachio, blanched and thinly sliced
1 tbsp - dark muscovado sugar
2 tsp - ghee (clarified butter) or melted butter

  1. Add the ingredients for the topping in a bowl and mix well until it resembles fine bread crumbs. Keep aside.
  2. Preheat the oven to 180 degrees C and grease a 6 inch/15 cm rectangular cake tin.
  3. In a bowl, add all the liquid ingredients and mix well.
  4. In another bowl, add the flour, cinnamon powder, bicarbonate of soda, salt and sugar and mix.
  5. Add the liquid ingredients to the flour mixture and mix very lightly. Do not overdo the mixing.
  6. Spoon the thick batter into the greased cake tin. Add the topping onto it and press gently.
  7. Place the tin in the center of the preheated oven and bake for approx 30 minutes.
  8. Let the cake cool in the tin for 5 minutes and then very gently insert two spatulae, one on each side of the cake and lift up the cake and put on a wire rack to cool completely. 
  9. Cut into slices and serve. 


Monday, October 18, 2010

Spaghetti Squash with home-made Tomato Sauce

Spaghetti Squash is an amazing vegetable, whose flesh breaks up into spaghetti-like strands after boiling or baking. Its a very healthy alternative to "normal" pasta, with a slightly nutty taste. Looks good, tastes good and most importantly its really really healthy. What more can one ask from a humble squash. It made its first appearance on our dining table this week and we totally loved it. My hubby read about it somewhere and we brought the big 2 Kilo fruit home very enthusiastically. 

He helped me in the kitchen. From lugging the super-heavy thing around from the organic supermarket to pricking with a fork to ensure an evenly cooked squash, to baking and cutting it up, and to scraping it into noodles finely. Everything was done by him. Can't thank him enough :-) 

Spaghetti Squash before and after baking...

Hubby scraping the squash :-)

I made a quick tomato sauce and threw in a few vegetables to make it even more healthier. But, at the end, P. topped it up with some cheese and baked it over... It tasted heavenly but then it wasn't totally healthy. But, what the heck... I am so glad that I tried this veggi and also served it to 2 of our good friends, who were home for dinner this weekend. They loved it too. 

To make it look even more interesting, I baked it in the squash shell itself. It looked simply gorgeous. And pretty shamelessly, I clicked quite a few photos in front of our waiting, drooling, hungry friends so that I could show them to all you lovely people :-) Hope you'll like it. 


2 kg - spaghetti squash

For the tomato sauce

450 grams - tomato, blanched and finely chopped
2-3 pods of garlic, finely chopped
1 - onion, finely chopped
1/2 cup - red and yellow pepper, finely chopped
1 - carrot medium size, chopped, boiled
1 1/2 tsp - dried italian herbs
3 tbsp - olive oil
1 tbsp - balsamico vinegar
1/2 tsp - red chilli flakes (more or less)
salt and pepper to taste
25 grams - parmesan cheese, grated

  1. Preheat the oven to 180 degrees C.
  2. Pierce/Prick the squash all around with a fork and place it in the baking tray.
  3. Place the tray in the center of the preheated oven and bake for approx 1 hour or until the shell is soft and gives on pressing. (alternately, you can boil the squash or cook in the microwave.)
  4. Let the squash cool and then cut it vertically into half. 
  5. Scoop the seeds out. Scrape the squash, lengthwise, with a fork, to get spaghetti like strands. (do not throw away the shell)
  6. Heat the olive oil in a pan, add the garlic, onion, peppers and saute until the onions are soft.
  7. Add the blanched and chopped tomatoes, carrots, salt, pepper and red chilli flakes and cook for 4-5 minutes. Remove from the heat, add the herbs and balsamico vinegar and mix well.
  8. Preheat the oven to 180 degrees C.
  9. Mix well the spaghetti squash and the tomato sauce. Spoon the mixture into the squash shell, top it up with grated parmesan cheese and place the squash in a baking tray.
  10. Place the tray in the center of the preheated oven and bake until the cheese is slightly brown. Serve hot. 

We used half the squash with this tomato sauce and the other half with a basil-pesto (but unfortunately not home made!). Both the versions tasted heavenly, though I personally preferred the tomato sauce to the pesto. 



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