Top Italian Receipes

1. Asparagus Bruschetta ( Microwave Recipe) recipe


Preparation Time: 10 mins, Cooking Time: 1 mins, Total Time: 11 mins,     Makes 4 bruschettas.


– 4 baguette slices
– 24 asparagus spears , cut into 50 mm.(2″) long
– 2 tbsp grated mozzrella cheese
– 1 tsp chopped parsley
– 1 tsp butter
– dry red chilli flakes (paprika)
– salt to taste


  1. In a microwave safe bowl, add the asparagus spears alongwith 1 tablespoon of water and salt and microwave on high for 45 seconds. Remove and keep aside.
  2. Mix together the butter and parsley and apply the mixture on one side of each of the 4 slices.
  3. Place the buttered slices on a shallow microwave safe plate and microwave on high for 30 seconds.
  4. Arrange 6 asparagus spears on each slice, top with the grated cheese and dry red chilli flakes and microwave on high for 30 seconds.
  5. Serve immediately.

2. Avocado, Tomato and Mozzarella Pasta Salad recipe


3/4 cup thinly sliced avocado
3/4 cup thinly sliced tomatoes
1 1/2 cups boiled shell pasta
3/4 cup thinly sliced mozzarella cheese
2 tbsp chopped walnuts (akhrot)

To Be Mixed Into A Dressing
2 tbsp olive oil
1 tbsp lemon juice
1/4 tsp mustard (rai / sarson) powder
1 tbsp chopped fresh basil
1/4 tsp sugar
salt and freshly ground black pepper (kalimirch) powder to taste

  1. Combine all the ingredients of the salad in a serving bowl, add the dressing and toss well.
  2. Serve chilled.

3. Baked Cheesy Eggplant in Tomato Salsa, with Eggs recipe


For The Brinjals
10 big brinjal (baingan / eggplant)
1 egg
salt to taste
bread crumbs for rolling
oil for greasing and cooking

For The Tomato Salsa
1 cup blanched and chopped tomatoes
2 tsp oil
1/2 tsp garlic (lehsun) paste
1/2 cup finely chopped onions
1/4 cup finely chopped capsicum
1/4 cup tomato ketchup
1/2 tsp dried oregano
1 tsp dry red chilli flakes (paprika)
salt to taste

Other Ingredients
1 cup grated processed cheese
1/4 cup grated parmesan cheese
1 tsp dry red chilli flakes (paprika)
1/2 tsp dried oregano

For the tomato salsa

  1. Heat the oil in a broad non-stick pan, add the garlic paste and onions and sauté on a medium flame for 2 minutes.
  2. Add the capsicum and sauté on a medium flame for 1 minute.
  3. Add all the remaining ingredients and ¼ cup of water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Keep aside.

For the brinjals

  1. Whisk the egg and salt in a bowl and mix well using a fork.
  2. Dip one brinjal slice at a time in the egg mixture and then roll in the breadcrumbs.
  3. Heat a non-stick pan, grease it with oil and cook a few brinjal slices on a medium flame using a little oil till golden brown in colour from both the sides. Keep aside.

How to proceed

  1. Put ¼ cup of the tomato salsa in a baking dish and spread it evenly.
  2. Put the brinjal slices overlapping each other.
  3. Put all the remaining tomato salsa over it and finally sprinkle the processed cheese, parmesan cheese, chilli flakes and oregano evenly over it.
  4. Bake in a pre-heated oven at 200ºc (400ºf) for 20 minutes.
  5. Serve immediately.



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