Spaghetti Garlic & Oil Recipe | Food Diaries | Chef Zarnak Sidhwa

Method:
Fill a saucepan with water, add salt generously and bring to a rolling boil. Add the spaghetti and cook till done. While spaghetti is cooking, heat the olive oil, add the chili flakes and sliced garlic cloves and let them get infused with the oil. The garlic slices should turn golden but take care not to burn it. Add the cherry tomato halves; let them cook for 5-6 minutes. Once the tomatoes are cooked, smash them gently with the back of the cooking spoon. Now stir the mashed tomatoes around, mixing it with the garlic and olive oil. This will be the sauce for the spaghetti. Add the cooked and drained spaghetti in the pan; add basil leaves and give everything a good mix and coat it well with the sauce. Serve immediately in individual bowls with a generous sprinkle of freshly grated Parmesan cheese and garnish with some fresh basil.

Method:
In a bowl soak 1 cup dates in 1 cup hot water for 2 hours. Blend to a smooth paste without adding any water. Set aside. Dry roast cashews, almonds, walnuts, pistachios, sesame seeds and pumpkin seeds, until the nuts turn crunchy. Now add coconut and continue to roast on low. Transfer to a bowl. Sauté the date paste on medium flame, until it starts to thicken. Add in roasted nuts, honey, cardamom powder and salt. Turn off the flame and mix everything very well. In another pan lightly roast the oats. Blend to a fine powder. Add in oats powder to the dry fruit dates mixture. Combine well. Transfer the prepared mixture into a greased plate lined with baking paper. Let set in the refrigerator. Unmould and cut into bars.

Method:
Marinate prawns in garlic paste and salt for 10 minutes. Heat oil, add ground pepper and chopped ginger. Add torn curry leaves, give it a good stir and add in prawns. Saute 3 minutes or so on high heat, finally add in lemon juice, toss and serve.