Pumkin Pepper


You Need:

  • 200 Grams of pumpkin, sliced into long thin strips.
  • One red capsicum, sliced into long strips.
  • A few mint leaves.
  • Some toasted seeds.
  • Some regular seasoning mix.
  • Pepper powder as per your taste. A little more is always nice.
  • Olive Oil.

Rub olive oil all over the pumpkin and capsicum. Sprinkle some salt over it. Heat a large and thick pan. It is important that the pan is nice and thick. When it sizzling hot add the pumpkin and capsicum. Spread them out. Stir occasionally. After about 3-4 minutes sprinkle in the pepper, seasoning and seeds.

Just taste / eat a piece of pumpkin to know if its cooked. Switch off the stove and then mix in the mint leaves.

Enjoy a very healthy and yummy snack.

Ratatouille : A Vegan delight.


The beauty of this dish is that it uses the same ingredients for the base and the sauce. So every bite is bursting with yummy flavors.

You need:

  • An eggplant.
  • Zucchini, one yellow and one green. Both sliced into thin rings.
  • A red and yellow bell pepper. Sliced into thin strips.
  • 3 tomatoes, chopped.
  • A little thyme.
  • Olive oil.

Cut the egg plant into long one cm wide strips. You will not need the entire zucchini cut into rings. Measure out how many rings you need based on the baking dish you use. Whatever is left over goes into the sauce. Same with the bell peppers.

Ideally keep these dry ingredients in the pan to get an idea of what you can spare for the sauce.

Heat olive oil. Cook the tomatoes and left over vegetables till they have softened and the oil is getting separated. Season with salt and flavor with thyme. Puree it in a blender.

Make a layer of the sauce. Arrange the vegetables. Use your imagination to do this.

I placed the eggplant strips as parallel rows with a 2 centimeter gap. Used them to support the zucchini rings. The bell pepper strips were placed on the sides for more support. Added a little sauce on the top as well.

Cover with a foil or parchment paper. Don’t forget to make a small hole in this to allow the steam to escape. Bake at 180 for 40 mins. For the last 15 mins, remove the foil / parchment cover.

Enjoy a yummy Vegan Christmas dish.

Chicken in a Pan


Christmas eve and the oven was busy. Decided to use a pan for a whole chicken and it turned out super succulent and juicy.

You need:

  • A small whole chicken. Rub salt all over it before its refrigerated.
  • Sriracha powder.
  • Garlic Paste one heaped tablespoon.
  • 2 medium onions, finely chopped.
  • Some red and yellow capsicum, finely chopped.
  • Coconut oil.
  • Juice of two lemons.
  • Chopped coriander.

After thawing the chicken, wash off all the salt.

Rub coconut oil, sriracha powder (about 2 or 3 teaspoons) and garlic paste all over the chicken. Keep it inside a pan and cover it. Do NOT place the weight on the pan. Cook on high heat for about 4-5 mins. Then switch to low heat and cook for about 30 mins.

If you spatchcock the bird, not only is it easier to clean but it also cooks evenly.

Open the pan and remove the bird. Keep it in a covered dish to retain its heat.

Add the onions and cook till they are softened. If you go on high heat then it will start burning the base of the pan. Don’t worry about that. Add the bell peppers and use them to de-glaze the pan. Add lemon juice to help with the de-glazing. Finally add the coriander and fully deglaze the pan and adjust seasoning.

Add the chicken and mix everything.

Enjoy a simple meal on this beautiful Christmas Eve.

Basil, Babycorn with Meat Mash.


You need:

  • Some Meat Mash
  • One Red Pepper
  • Baby corn about 200 grams.
  • Basil leaves about 3 to 4 fistfulls.

Heat very little oil in a pan. Toss in the baby corn and red peppers. Spread them out. Turn them around after 2-3 mins but see to it that they are spread out in the base of the pan. Place the basil leaves completely covering the vegetables. Place the meat mash on top of the basil leaves.

Cook covered on low heat for about 10 mins. The sturdy vegetables on the base protect the tender basil leaves. These leaves steam up inside the covered pan. The lovely fragrance of these leaves permeates the meat.

A very mild and super healthy dish.