To err is human…. Not a day goes by when we don’t commit errors (of commission or omission) be it not holding the door for someone or secretly wanting to own your neighbor’s M6 (amongst their other possessions) or swiping your credit card to buy that totally unaffordable handbag or choosing wine over working out…the list is endless! SO the point I’m trying to make is that us mere mortals cannot survive a day without sinning (ok may be that’s too strong a word but you know what I mean). The only thing that prevents us from turning into complete monsters is the good that we do to balance the bad. “Balance” is the key! That is my philosophy in life. And the same principle applies to food. Every now and then I crave the comfort of carbs and fat! BUT I’m health/figure conscious AND I don’t believe in denial. SO the way I indulge myself without feeling too guilty is A. I use the best possible, all natural wholesome ingredients. Not all fats and carbs are created equal. Steer clear from the overly processed, refined and chemical laden crap and you’ll do yourself a lot of good! B. I “balance”! You’ll see exactly what I mean in the below recipe. For starters I use organic whole wheat pasta. I love the nuttiness of whole wheat pasta and the fact that it has a much lower glycemic index than regular pasta. Frankly I don’t know how the organic bit helps but I figured it couldn’t hurt. Secondly, I use Omega 3 rich walnuts (that’s the good fat I was referring to) and a medley of herbs for extra flavor in my pesto. Thirdly, I add plenty of veggies to “balance” the richness of pasta. Additional pointer – Skip KRAFT and get a block of good quality aged imported Parmesan.

What you need:
For the Pesto:
1 cup parsley
½ cup mint
½ cup cilantro
¾ cup walnuts
2 garlic cloves
½ cup extra virgin olive oil
¼ cup grated parmesan
Salt to taste

For the Pasta:
¾ pound fettuccini
2 tablespoons of olive oil
3 cups cauliflower florets
1 small red bell pepper cut into strips
1 small green pepper cut into strips
Salt to taste
Freshly cracked pepper

How to make
• Place the parsley, mint, cilantro, walnuts and garlic in a food processor. Pulse till finely chopped. Stream in oil and process till smooth.
• Stir in the parmesan and season with salt.
• Boil water in a large pot, add pasta and cook till al dente. Drain the pasta and save about ¼ cup of the water.
• Heat oil in a pan in on medium high heat. Add the cauliflower and cook till it browns a little. Add the peppers and cook until slightly brown and tender.
• Add the pasta, pesto, reserved water to the vegetables. Toss well. Season with salt and pepper.
• Garnish with parmesan shavings.

When it comes to basic nutrients, broccoli is a mother lode. I recently read on CNN that ounce for ounce, boiled broccoli has more vitamin C than an orange and as much calcium as a glass of milk, according to the USDA’s nutrient database. One medium spear has three times more fiber than a slice of wheat bran bread. Broccoli is also one of the richest sources of vitamin A in the produce section. I know I know you must be like yeah, so what? Everyone knows the benefits of broccoli but haven’t we all passed this super-food at the salad bar coz it is……umm…boring & bland?! Guess what, there are ways of making broccoli interesting that don’t involve dousing it in cheese & cream (aka broccoli cheese soup) or overloading it with MSG (aka chicken & broccoli take out!). So here is a healthy yet flavorful way of cooking broccoli. Just try the recipe below and you’ll see what I mean!

What you need:
1 lb pound broccoli florets
1 tablespoon of vegetable oil
2 garlic cloves, minced
2 teaspoons of red chilli flakes
2 splashes of low sodium soy sauce
Salt to taste

How to make:
• Place the broccoli florets in a microwaveable container and add just enough water to cover the broccoli.
• Cook the broccoli in microwave for about 3 minutes. Drain the water and keep aside.
• In a wok heat the oil on medium high heat.
• Add the garlic and sauté for 30 seconds.
• Add the broccoli, chilli flakes, soy sauce and salt. Stir fry for about a minute (Add a tad bit of water if you feel the broccoli or the wok is at the risk of getting charred)
• Serve hot

I love Thai food! The 2 big reasons are – (A) It is spicy! (B) Often uses liberal amounts of peanuts! I love spicy food. I think spice is difference between boring and vibrant food!! And I also love peanuts…perhaps it is because I hail from the state in India that is one of the largest producer of premium quality peanuts in the world (Maharashtra)…growing up there was peanut in almost everything I ate, vegetables, chutneys, preserves, pickles, you name it. Peanuts have a wonderful nutty, buttery, sweet flavor and they are diverse enough to accompany sweet and savory foods alike! As though this wasn’t enough, peanuts are a cheap and excellent source of protein with zero cholesterol. I do feel bad for folks who are allergic to peanuts…they sure are missing out on some delicious goodness. Sorry, I digressed…blame it on my nuttiness for peanuts So anyway, coming back to the dish below…this my dear friends is my version of one of my Thai favorites! It is a quick fix meal that is healthy and tasty (peanutty tasty!). Enjoy it with some jasmine rice. It is way better than any takeout you could ever get. Before I forget, wine suggestion for chez amis (if I may:-) ) German Rieslings if you like whites or try a Spanish Crianza if you are into reds!

What you need
4 Chicken breasts, cleaned (remove all fat) and cut into 1 inch cubes
2 tablespoons of peanut oil (sunflower or vegetable oil will do too)
1/4 cup of unsalted peanuts
2 garlic cloves, minced
1 inch piece of fresh ginger, grated
1 fresh Thai red chilli
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
Salt and pepper to taste
3/4 cup chicken stock
1 tablespoon rice wine vinegar
1 tablespoon low sodium dark soy sauce
2 tablespoon chunky peanut butter, softened.
1 tablespoon hoisin sauce
2 teaspoons of red chilli flakes
1 tablespoon of Thai basil, roughly chopped

How to make:
• Season the chicken with salt and pepper and mix well
• Heat the oil in a wok on high heat
• Add the peanuts and stir fry till the peanuts become light brown. Remove using a slotted spoon and set aside.
• Add the garlic and ginger. Fry for about 30 seconds
• Add the chicken. Stir fry for about 2 -3 minutes.
• Add the Thai red chilli and the diced peppers
• Cook for 2 -3 minutes.
• Remove from the wok and set aside.
• Place the wok back on medium heat.
• Add the stock, vinegar and soy sauce and heat it gently.
• Add the peanut butter, hoisin sauce and chilli flakes and stir till mixed well.
• Add the chicken, peppers, peanuts and the basil. Stir well.
• Serve hot with jasmine rice.

This dish is for all the spinach lovers out there! Palak Paneer is without a doubt one of the most popular Indian vegetarian dishes. It is a wonderful way to enjoy the green goodness of spinach and protein packed paneer. It is hard to believe that something that tastes this good could actually be good for you. I use paneer (which is an unaged cheese) in this recipe which you can easily find in any Indian grocery store. If you cant find paneer, look for something called bread cheese. It has slightly salty flavor and is very close to paneer in texture. Ricotta also works fairly well. If all else fails, you could actually replace paneer with potatoes. The star of this dish is spinach after all!

What you need:
2 pound fresh spinach, washed and chopped.
5 tablespoons sunflower oil
8 ounces paneer, cubed
1 teaspoon cumin seeds
2 cloves garlic, finely chopped
1 large onion, finely chopped
1 teaspoon ginger garlic paste, freshly made.
2 teaspoons red chilli powder
1/2 teaspoon turmeric
2 medium sized tomatoes, chopped
1 tablespoon tomato paste
2 teaspoons garam masala powder
Salt to taste
1 inch cube of butter, cut into small pieces
1inch fresh ginger, julienned

How to make:
• In a large saucepan, add 2 teaspoons of oil on medium heat. Add the spinach and allow it wilt a little.
• Add about 1/4 cup of water.
• Cover the pan and allow the spinach to cook for 5 – 7 minutes till the spinach cooks completely and reduces in quantity.
• Put the spinach in a blender and make into a smooth paste. Add a little water if the mixture gets too thick.
• In another pan add 1 tablespoon of oil on medium heat. Add the paneer and lightly fry till till it turns slightly golden. Do not let it turn too brown or else it will become rubbery. Remove the paneer from the oil. Keep aside.

• Add the remaining oil to the pan.
• Add the cumin seeds and allow it to splutter. Add the garlic and saute till it gets fragrant.
• Add the onions and cook till the onions soften and become slightly brown.
• Add the ginger garlic paste and cook for 2 minutes.
• Add the chilli powder and turmeric. Cook for a minute.
• Add the tomatoes and cook the till the tomatoes soften. Add the tomato paste and blend well. Cook the mixture till the oil separates.
• Add the spinach puree and paneer and salt. Stir well. Cover and simmer for about 10 minutes. Stir periodically to prevent sticking to the pan.
• Sprinkle the garam masala and the butter and stir well. Allow it to simmer for 2 minutes.
• Transfer to a bowl and garnish with the julienned ginger.