Spaghetti with Chicken Meatballs in a Tomato Basil Sauce

Ingredients

100 g of spaghetti
1 tablespoon of olive oil
5-7 sliced flakes of garlic
1/2 a cup of basil leaves
2 large tomatoes coarsely chopped
1/2 tablespoon of Italian seasoning
1/2 tablespoon of roasted chili flakes or black pepper
2-3 large chicken meatballs chopped into smaller chunks
salt to taste
1-2 tablespoons of grated cheese

Cook the spaghetti according to package directions and drain.

Instructions

Heat the skillet and once it is hot, toss in the olive oil and garlic. Stir a few times and add the basil leaves. Saute till it starts to become darker. Add the tomatoes, seasoning, and meatballs. Simmer till the tomatoes are cooked.

Add the spaghetti, salt to taste, and cover. Cook till the the desired consistency is reached.

Serve hot, garnished with the grated cheese, and toasted wheat bread. 

Pomegranate Sangria Blanca

100 ml of white wine
100 ml of club soda
200 ml of pomegranate juice
1/4 cup of crushed ice
a pinch of salt
1 tablespoon of pomegranate seeds

Shake the pomegranate juice with the crushed ice and salt. Pour the white wine and club soda into the glass. Pour the pomegranate crushed ice mixture into the glass stirring a few times. Garnish with the pomegranate seeds. Serve cold.

Tarragon Chicken

Preparation Time: 4-6 Hours
Cooking time: 20 Minutes

Ingredients for each chicken breast: 

• 1 tablespoon of lemon juice
• 1/2 teaspoon of paprika or pepper
• 1 teaspoon of tarragon
• salt to taste
• 1 tablespoon of olive oil
• 1/4 cup of red or white wine 

Marinate each chicken breast with the lemon juice, paprika, half the tarragon and salt. Cover and keep for 4-6 hours in the refrigerator.

Shallow fry the chicken in olive oil cooking the chicken for 3-5 minutes on each side. Add the white wine and let it bubble up. Add the rest of the tarragon. Cover the chicken, and let it simmer for 10 minutes on low heat. 

I made this with paprika and white wine. 

Gongura Pachadi

Ingredients

• 2-3 tablespoons of Cooking Oil
• 1 teaspoon of Cumin Seeds
• 6-7 long Green Chillies
• 6-7 pods of Garlic
• 3-4 cups of Roselle Leaves
• a pinch of Turmeric
• Salt to taste

Cooking Instructions: 

Heat the oil in a Kadai and add the cumin, chillies, and garlic to it. Cook on medium heat for 2-3 minutes. Add the Roselle and turmeric, mix well, and cook for 2-3 minutes more. Switch off heat.

Grind the mixture after it cools. Add salt to taste.

Serving suggestion: 
Serve with hot Steamed Rice and finely chopped raw Onions. 

Potato Sausage Zucchini Soup

Ingredients
1 tablespoon of Olive Oil
1 teaspoon of Butter
1 small sized Onion sliced
2 large Pods of Garlic minced
2 fresh Green Chilies minced
1 medium sized Potato sliced
2-3 Sausages sliced
1/2 a Zucchini sliced
3 glasses of chicken stock
1/2 a cup of Parsley minced
1/2 a cup of fresh Cream
Salt and Pepper to taste

Method
In a soup pot, brown the onion and garlic in the olive oil and butter on low heat. Increase to high heat, add the chilies and stir in, then add the potato. Saute on high heat till the potatoes start  Add the sausage and zucchini and stir for about 45 seconds. Add the chicken stock and the parsley and lower heat once the soup starts boiling. Cook on low heat till the vegetables are tender. Stir in the fresh cream and add the salt and pepper to taste.

I served this with toasted garlic bread.