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TODAY’S RECIPE: DELICIOUS MUSHROOM STIR-FRY

By Nisa Farza Firoz

Ingredient for marination

  1. Mushrooms – 400 g
  2. Turmeric Powder – ½ tsp
  3. Red Chilli Powder – 1 tsp
  4. Green Chillies -2 slits
  5. Ginger – 1 tsp (chopped)
  6. Salt – as per your taste

Other ingredients

  1. Garlic – 1 tsp (chopped)
  2. Onions – 2 (sliced)
  3. Capsicum – 1 (thinly sliced)
  4. Pepper Powder – 1 tsp
  5. Red Chilli Flakes – ½ tsp
  6. Lemon Juice – 1 tsp
  7. Butter – 3 tbsp

Method

  1. Marinate the mushrooms with turmeric powder, red chilli powder, chopped ginger, green chillies and salt. Keep aside for 15 mins.
  2. Heat butter in a pan on low – medium flame. Add the chopped garlic and sauté until the raw smell goes. Add the sliced onions and sauté until they become translucent.
  3. Add in the capsicum and sauté for 5 mins. Now add in the marinated mushrooms and mix everything well. Keep on stirring the mushrooms at intervals as the mushrooms will release water. Cook until the water dries up.
  4. Now add in the pepper powder, red chilli flakes. Season it with salt accordingly. Sauté the mushrooms for 2 mins and switch of the flame.
  5. Lastly add in the lemon juice.

SERVE HOT AND ENJOY!

ALSO READ: Celebrate Diwali With SOMRUS Creams – ‘Nectar Of The Gods’: Inspired By India, Made For The World

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CHICK IT OUT: TASTY CHICKEN SANDWICH

Ingredients

  1. Boneless Chicken – 250 g
  2. Red Chili Powder – 1 tsp
  3. Black Pepper Powder – 1 tsp
  4. Onion – 1 [sliced]
  5. Garlic – 1 tsp [chopped]
  6. Green Chillies – 3 [finely chopped]
  7. Green Bell Pepper = ½ [thinly sliced]
  8. Yellow Bell Pepper – ½ [thinly sliced]
  9. Red Bell Pepper – ½ [thinly sliced]
  10. Mayonnaise – 2 tbsp
  11. Ketchup = 2 tbsp
  12. Cheese – ¼ cup [grated]
  13. Salt – as per your taste
  14. Butter – 2 tbsp
  15. Bread – as needed

Method

  1. Boil the chicken with 1 cup water, salt, red chili powder and black pepper powder. Cook the chicken on medium flame until it is cooked and the water evaporates.
  2. After the chicken is cooked shred it and keep it aside.
  3. Heat a pan on medium flame. Add some butter and let it melt. Add the chopped garlic and saute for a minute. Add the sliced onions and cook it until it becomes translucent.
  4. Now add in the chopped chillies and the thinly sliced bell peppers, saute until it becomes soft. Add salt accordingly. Add in the shredded chicken. Mix everything together and cook for 2 mins.
  5. Add in the mayonnaise and ketchup. Give it a mix. Lastly add in the cheese and switch off the flame.
  6. Lay the bread slices flat. Spread this chicken mixture on one slice. Place the second slice on top of it.
  7. Heat up a non-stick pan on medium heat.
  8. Spread butter on both side of the sandwich. Place the sandwich on the pan. Cook for 2 – 3 mins on each side until golden – brown.

ENJOY!

ALSO READ: Recipe: Refreshing Pomegranate Mojito

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Recipe: Refreshing Pomegranate Mojito

A twist on the classic cocktail that’s as vibrant as a summer sunset! This revitalizing drink combines the sweetness of fresh pomegranate juice, the tanginess of lime, and the cooling essence of mint leaves. As the flavors meld together, the pomegranate’s fruity and slightly tart notes dance on your palate, leaving you feeling refreshed. Whether you’re gathering with friends or simply unwinding after a long day, the Pomegranate Mojito is the perfect companion to toast to warm weather and good times!

Ingredients

  1. Pomegranate Aril – ½ cup
  2. Lemon – ½
  3. Lemon Juice – 1 or 2 lemon wedges
  4. Sugar Syrup – 2 tbsp
  5. Mint Leaves – handful
  6. Ice Cubes – as needed
  7. Sprite – as needed

Ingredients for garnishing

  1. Lime Wedges – 1
  2. Mint Springs

Method

  1. Add the pomegranate aril, lemon juice, 2 lime wedges, sugar syrup, mint leaves to a cocktail glass. Muddle it to release the flavor of the mint and lime.
  2. Fill the glass with ice cubes and add the sprite. Stir this with a spoon.
  3. Garnish with a wedge of lime and a spring of mint, serve immediately.

ENJOY YOUR REFRESHING DRINK!

ALSO READ-Recipe: Delicious Chilli Paneer Fried Rice

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Healthy Pasta Lunch Box Ideas for Kids

As a parent, you always want your child to have a tasty and nutritious meal at school. Pasta can be a great option for a lunch box. It’s versatile, easy to prepare, and kids love it. Hence here are five healthy pasta recipes that are perfect for your child’s lunch box

Vegetable pasta salad

Vegetable pasta salad is both healthy and delicious. Use whole wheat pasta for added fiber. Mix in colourful vegetables like bell peppers, cherry tomatoes, cucumbers, and carrots. Add some boiled corn and peas for extra taste. For the dressing, use a bit of olive oil, lemon juice, salt, and pepper. This pasta salad is not only tasty but also packed with vitamins.

Spinach and cheese pasta

Spinach-and-cheese pasta is a favourite among kids. Use any type of pasta your child likes. Cook the pasta and mix it with fresh spinach leaves. Add a little cream and grated cheese. Let it cook until the cheese melts and blends well with the spinach. This dish is rich in iron and calcium, which are important for growing kids.

Chicken and broccoli pasta

For a protein-packed lunch, try chicken and broccoli pasta. Cook some pasta and set it aside. In a separate pan, cook small pieces of chicken breast until done. Add broccoli florets and stir-fry for a few minutes. Mix in the pasta, a spoonful of tomato sauce, and some grated cheese. This meal is nutritious and filling, keeping your child energized throughout the day.

Pasta with tomato and basil

Tomato and basil pasta is simple yet flavourful. Use whole wheat pasta for more nutrients. Prepare a sauce with fresh tomatoes, garlic, and basil leaves. Cook the sauce until it thickens, then mix it with the pasta. Sprinkle a bit of Parmesan cheese on top. This recipe is full of antioxidants and good for your child’s health.

Mango pasta salad

Mango pasta salad is a unique and refreshing dish. Cook pasta and let it cool. Add ripe mango cubes, boiled corn, and chopped mint leaves. For the dressing, mix a little yogurt with honey and lemon juice. This salad is sweet, tangy, and perfect for summer.

ALSO READ-Post-Workout Meals to Maximize Muscle Recovery

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Recipe: Delicious Chilli Paneer Fried Rice

Ingredients

  1. Onion – 1 [ chopped into cubes]
  2. Yellow Capsicum – 1 [small, chopped in cubes]
  3. Red Capsicum – 1 [small, chopped in cubes]
  4. Green Capsicum – 1 [small, chopped in cubes]
  5. Garlic Cloves – 3 [chopped]
  6. Spring Onions – ¼ cup [chopped]
  7. Soya Sauce – 2 tbsp
  8. Schezwan Sauce – 1 tsp
  9. Red Chilli Sauce – 1 tsp
  10. Salt – a pinch
  11. Pepper Powder – 1 tsp
  12. Cooked Rice – 2 cups
  13. Sugar – 1 tsp
  14. Oil – as needed

Ingredients to marinate the paneer

  1. Soya Sauce – 1 tbsp
  2. Corn flour – 2 tbsp
  3. Salt – ¼ tsp
  4. Paneer – 100 g

Method

  1. In a large bowl add corn flour, paneer, soya sauce, pepper powder and salt. Mix everything well.
  2. Heat 2 tbsp oil on low- medium flame in a wok. Add in the panner and fry it until desired crispiness. Set aside once done.
  3. In the same wok, add 2 tbsp of oil and add in the chopped garlic. Cook for a minute until the raw smell goes.
  4. Add in the onions and capsicum. Cook for a minute.
  5. Add in the soya sauce, schezwan sauce, red chilli sauce, pepper powder, salt and sugar. Saute for a few seconds. Add in the cooked rice and fried paneer. Continue tossing and finish it off by garnishing with spring onions.

ENJOY!

ALSO READ-Recipe: Granola Bar

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Recipe: Granola Bar

Ingredients

Almond and raisins crunchy millet muesli        230 grams
Honey                                                              120 grams
Unsalted butter cut into pieces                        56 grams
Light brown sugar                                           50 grams
Salt                                                                   1/4 teaspoon

Method

Open a packet of Almond Millet Muesli, slightly toast it using a non stick pan over gentle heat
Mix butter, honey, brown sugar and salt in a saucepan & cook over medium heat till sugar melts and becomes gummy
In a bowl add the Muesli, pour the melted butter, honey, sugar and mix well using a spatula
When the mixture starts to cool down, take a lined tray, grease with remaining butter and pour the mixture
Bake the mixture for 20 min over 150*c Take out using sharp knife and cut into rectangular shape and then allow it to cool

Chatpata Bhel Style Muesli

Ingredients-

Soulfull Chatpata Muesli                                  120 gm
Chopped Onion                                                 25 gm
Chopped Green Chilli                                        05 gm
Chopped tomato                                               25 gm
chopped coriander                                           02 gm
Spring onion /Parsley for garnish
Chaat masala                                                   01 teaspoon
Lemon Juice                                                     01
Olive oil                                                             01 teaspoon
Chilli powder                                                     ½ teaspoon


Method

In a bowl, add chopped onion, tomato and green chilly.
Add lemon juice, chaat masala and chilli powder
Add Chatpata Muesli and give it a gentle toss
Garnish with chopped coriander leaves

Chatpata Muesli Dahi Papadi Style

Ingredients-

Soulfull Chatpata Muesli                                   120 gm
Chopped onion                                                   30 gm
Shev                                                                  20 gm
Tomato Ketchup                                                 01 teaspoon
Mint Chutney                                                      01 teaspoon
Sweet Curd                                                       50 gm

Method

Take a bowl, add Chatpata Muesli, chopped onion and tomato
Then add mint ketchup and mix it well
Transfer to serving bowl and pour sweet curd, mint chutney and shev
Garnish with fresh coriander leaves or spring onion

Banana Ragi Flakes and Almond Raisins Muesli Shake

Ingredients-

Soulfull Banana Ragi Flakes                                80 gm
Skim milk                                                            120 ml
Honey                                                                 50 ml

Method

Take 80 gms Banana Ragi flakes and grind into fine powder
Add milk and honey in the jar, churn till it blends well
Pour into a tall glass and serve chilled

ALSO READ-Savour the Season: Chef Kunal Kapoor’s Comforting Winter Soup Recipes

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Savour the Season: Chef Kunal Kapoor’s Comforting Winter Soup Recipes

As the winter season sets in, the comforting warmth of a steaming bowl of soup is just what the body and soul need. Vegetable soups, especially with seasonal veggies are wholesome meals packed with essential nutrients best suited for the winter season. They not only keep you warm but also promote overall health and well-being.

Here are a few easy-to-make nutritious soups Chef Kunal Kapoor recommends this winter!

Winter Vegetable Soup

A delicious soup prepared using a range of winter veggies to create a light, yet nutritious soup, that is rich in fibre and low in fat.

Ingredients for soup:

1 ½ tbspSaffola Gold oilGarlic chopped – 2tspGinger chopped – 2tspGreen chilli chopped – 1 tspSpring onion chopped – 3tbspFlour (all-purpose) – 1 tbspCabbage chopped – ½ cupCarrots chopped – ¼ cupCorn kernels (boiled) – ½ cupCapsicum chopped – ¼ cupBeans chopped – ¼ cupGreen peas – ½ cupPotato diced (raw) – ½ cupBasil leaves – a sprigOregano – 1tspChilli flakes – 1tspThyme – 1tspSalt – to tasteVeg Stock/Water – 1ltPepper powder

For veg stock (Makes 1lt approx.)

Onion (small) – 1noGinger sliced – fewGarlic cloves – 5-6nosPeppercorns – 7-8nosBayleaf – 1noBasil – a sprigRosemary – a sprigThyme – a sprigBeans with trimmings – 1cupCarrot dices & trimming – ½ cupBroccoli & trimmings – ½ cupBroccoli steam – 1 small pieceCauliflower & trimmings – ½ cupCauliflower stem – 1small pieceCelery sticks – 2 small piecesTomato trimmings – a handfulWater – 3lts

Steps to follow:

Heat Saffola Gold Oil in a pan with chopped garlic and ginger. Add green chillies and spring onions to this and continue to stir for another minute.Sprinkle some flour and continue cooking till a light sandy colour appears. Add cabbage, carrots, corn kernels, capsicum, beans, peas and potatoes. Cook for 5–7 minutes on high heat.Drop in the basil sprig, oregano, chilli flakes, thyme, salt and vegetable stock. Cook till the veggies, especially potatoes, are tender. Remove from heat and strain. Let the veggies cool, then grind them into a puree with the liquid.Pour the creamy soup into a pan; add water or stock to correct the consistency. If required season with salt, pepper, and basil leaves. Bring it to a boil and serve hot.Make the vegetable stock at homePut all the ingredients in a pan and bring to a boil. Cook for an hour on low heat. Strain the liquid and allow it to cool completely. It is ready to use.

Tangy Tomato Soup

A simple and easy tomato soup recipe that can be made at home quickly, withminimum ingredients.

Ingredients:

1 ½tbspSaffola Gold Oil4-5 nos Peppercorn2tbsp Coriander seeds1 tbsp Cumin1 small piece of Cinnamon1 no Black cardamom5 medium-sized Tomatoes1/3 cup Onion sliced6 nos Garlic cloves2 tbsp Ginger chopped(optional) – ½cup Carrot diced

For garlic beard:

ButterBread loaf/ bread slices

Steps to follow:

In a deep pan heat Saffola Gold Oil and add peppercorn, coriander seeds, cumin, cinnamon and black cardamom.Sauté for 15 seconds and add sliced onion, garlic, and ginger.Cook for 2 minutes and then add carrots. Cook for another 2 minutes and then add chilli powder.Give it a quick stir and add tomatoes (sliced into half) followed by salt and a dash of water. Stir and cover it to cook for 8–10minutes. Now add 6 cups of water along with coriander stems and cover and cook till the tomato is mushy. Remove from fire and strain through a fine mesh sieve.Press hard through the sieve to extract the pulp. Once strained place back the soup in a pan and bring to a boil and check for salt.

For garlic bread:

Mix soft butter and chopped garlic.Spread it on one side of the bread slice.Heat a pan and place the slice butter side first and cook on slow to medium heat till it turns crisp. Turnover and let it brown and then remove. Serve crisp garlic bread with hot tomato soup.

By incorporating these easy to make, well-suited to the winter season soups in your diet, you can make your meals wholesome and healthy while beating the winter chill. It’s the easy, small #rozkahealthysteps that can help build a sustainably healthy lifestyle over time.

ALSO READ-Children’s Book Feature: CARROT SOUP by Sadaf Hussain

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Healthy Snacks for Kids

If they’re just back from school or have some friends over, snacks for kids can become hectic for you and repetitive for them. Tata Sky Cooking expert Chef Nita Mehta comes to the rescue and shares some recipes for healthy treats.
  

OAT CUTLETS I Makes 6

Healthy oats and vegetable cutlets for kids that are pan-fried till golden.

2 potatoes – boiled and grated

½ cups oats

½ cup grated cauliflower

½ cup grated carrot

¼ cup boiled peas

¼ cup chopped coriander leaves

1 tbsp kishmish

1 tsp salt or to taste, ¼ tsp pepper

½  tsp garam masala, ½ tsp chaat masala

Topping

·      2 tbsp sesame seeds

·      2 tbsp suji

How to prepare

1.      Mix all ingredients with boiled grated potatoes. Mash well to bind.
2.     Make 6 balls of the above mixture. Flatten each ball & give it a heart shape.
3.     Spread the topping mix on a plate. Press both sides of each cutlet in it.
4.     Pan fry cutlets in 1-2 tbsp oil in a pan.


KALA CHANNA LOLLIPOPS I Makes 15

½ cup kale channe – soak, pressure cook with 1 cup water for 20 min after the whistle

 2 small potatoes – boiled and grated

½ cup grated carrot

2 tbsp chopped mint

2 slices of bread

1 tbsp tomato ketchup

½ tsp red chilli powder

1 tsp salt

1 tsp chat masala

2 tsp channa masala

TOPPING

2-3 tbsp corn flour
Some green tutti fruity for eyes
 

Break bread into pieces and put in a mixer. Grind to get fresh bread crumbs.

Grind the channas to a paste with a little water..    

Mix channa paste, boiled potatoes, grated carrot, mint, bread crumbs, ketchup, salt, chat masala, red chilli powder and channa masala.

Make balls and insert a stick in each.

Flatten the ball on the stick. Coat lightly with corn flour. Insert 2 tutti fruity as eyes.  Refrigerate for 30 min.

Shallow-fry in a pan, till golden along with the stick.

Make mouth with ketchup and serve

MINI CORN BUNS I Makes 12

12 mini buns

2 tbsp oil mixed with ¼ tsp salt, red chilli flakes

1 onion – finely chopped

2 tbsp chopped celery

1 red capsicum – cubed

½ cup chopped zucchini

½ cup frozen corn

1 tbsp chopped coriander

 
Mix together

3 tbsp mayonnaise

1 tbsp mustard sauce

1 tsp chili garlic paste

4 tbsp grated cheese

1 tsp Oregano

1 tsp red chili flakes

Hollow buns. Mix 2 tbsp oil with a pinch of salt and red chili flakes. Brush the outside and inside of each bun with this oil. Keep aside.

Heat 2 tbsp oil. Add onion and celery cook till soft. Add red capsicum. Zucchini and corn. Mix well. Add coriander, salt, pepper and keep aside.

Mix mayonnaise with mustard, chili garlic paste, grated cheese. Oregano and chili flakes..

Add vegetables to mayonnaise mix and check salt. Stuff in the buns.

To serve, heat a flat pan and place the stuffed buns on it. Reduce heat and cover and cook for 4-5 min. Serve hot. 

SPROUT CHAAT BASKET I Makes 6

6 slices bread

2 tbsp oil

½ tsp chaat masala

Filling

1 cup moong sprouts – boiled with ½ tsp salt, a pinch of haldi in 1 cup water for 5 min)

 ½ cup chopped cucumber

½ cup fresh anaar

½ tsp Chaat masala

2-3 tbsp imli ki meethi chutney

Boil moong sprouts with ½ tsp salt, a pinch of haldi in 1 cup water for 5 min. Strain

Take a cookie cutter or a steel glass and cut out a round. Repeat with all slices. Keep the bread round on a rolling board. With the help of a rolling pin (belan), press applying pressure and roll out the round thinly

Mix chat masala with oil. Apply on both sides of the bread rounds with a brush

In a muffin tray place the cut out bread

Grill the bread baskets in the oven for 10 minutes or till light brown on the edges

Mix sprouts with cucumber and, anar. Add chat masala. Add 2-3 tbsp meethi chutney

At the time of serving, fill the baskets with the filling.

 
GARLIC BREAD

½ cup grated mozzarella cheese

¼ cup grated cheddar cheese

2 tbsp butter

2 tbsp olive oil

 1 tsp garlic paste

½ tsp red chilli flakes

 ½ tsp oregano

¼ tsp black pepper

pinch of salt

Cut loaf into slices

Put 1 tsp butter on a pan and put the bread slices on it. Reduce heat and keep on low heat till golden from bottom.

Mix all ingredients till smooth

Apply on bread on the toasted side

Put 1 tsp butter on a pan and put the bread slices on it. Cover and reduce heat. For 2-3 minutes till cheese looks melted and bread is golden from bottom

Remove from pan and serve

CHICKEN FINGERS

2  boneless chicken breast

1 egg (½ +½)

2 tbsp curd

1 tbsp lemon juice

¼ tsp salt

 ½ cup flour (maida)

¼ tsp salt, and pepper

½ tsp red chili powder

1 tsp oregano

½ tsp garlic powder

1 cup cornflakes

DIP (mix all)

1 tbsp mayonnaise

2 tbsp yogurt

1 tsp ketchup

Salt, pepper to taste

Flatten chicken breast with a belan. Cut into thin fingers

Whisk ½ egg with curd, lemon juice and salt in a bowl. Add the chicken fingers. Better to keep aside for 1-2 hours or even overnight

Mix maida with salt, pepper, oregano, red chili and garlic powder 

Crush cornflakes in a mixer for just a second

Pick up each piece of marinated chicken and coat over maida

Mix remaining half egg with 2 tbsp water

Dip chicken finger in egg wash and roll over cornflakes

Fry 5-6 chicken fingers on medium heat till golden and cooked. Serve hot.

ALSO READ-Recipe : Pineapple Salsa

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Recipe : Pineapple Salsa

Introducing a delightful burst of flavour to elevate your culinary creations: pineapple salsa! This vibrant medley combines the juicy sweetness of pineapple with zesty lime, crisp red onion, cilantro, and a hint of jalapeño for a perfect balance of tangy and spicy. Whether paired with grilled chicken, served atop fish tacos, or enjoyed as a refreshing dip, this pineapple salsa promises to tantalize your taste buds and transport you to a tropical paradise with every bite.

Ingredients

1. pineapple – 1 cup (diced)

2. green bell pepper – ½ cup chopped

3. red bell pepper – ½ cup chopped

4. onion – ½ cup chopped

5. cucumber – ½ cup chopped

6. tomato – ½ cup chopped

7. pomegranate – ½ cup chopped

8. lime juice – 2 tbsp

9. pepper powder – ½ tsp

10. red chilli flakes – ½ tsp

11. cilantro – 2 tbsp

12. salt – as required

Method

  1. Combine a colourful array of freshly chopped pineapple, bell peppers, onion, cucumber, tomato, and pomegranate seeds in a bowl. Squeeze in the vibrant zest of lime juice, sprinkle with pepper powder and red chili flakes, and garnish with fragrant cilantro leaves. Season with a pinch of salt. With gentle yet purposeful motions, blend all the ingredients together until they harmonize into a symphony of Flavors and textures.
  2. Pair this pineapple salsa with crispy crackers, savoury tacos, succulent seafood, and crunchy tortilla chips. Let each bite be a celebration of flavours, as the vibrant salsa complements and enhances the essence of every dish it accompanies.

ALSO READ-Drinking Orange Juice May Combat Obesity, Study Finds

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Grilled Vegetable Pasta Salad Recipe for Winter

Italian food is one of the few global cuisines that Indians are truly obsessed with. Italian food regularly features on the dining tables of most urban Indian households, and more often than not, we fall back on pastas, pizzas and many more to satisfy our cravings for a good meal.

Here are some winter recipes from Del Monte to make your menu more interesting.

Grilled Vegetable Pasta Salad with lemon sesame dressing

Ingredients:

250 grams penne pasta, 2 small size zucchini, thinly sliced, 5 baby corns, thinly sliced, 50 grams frozen peas, few basil leaves, 2 lemons, 1/4 cup extra virgin olive oil, 1 tablespoon sesame seeds, 1/4 cup parmesan cheese, chili flakes (optional), salt pepper

Method:

Squeeze lemon juice in a mason jar or a small bowl and add salt and pepper to taste.Then, add parmesan cheese along with sesame seeds and extra virgin olive oil. Give it a whisk and set it aside to be used later.

Bring a big pot of water to boil and add 1 tablespoon salt to it. 

While the water boils, heat a grill pan and drizzle some oil. Layer the sliced zucchini and baby corn. Allow it to cook for a couple of minutes in high heat and then ip it. If the pan is small, grill the veggies in batches.

Once the water is boiled, drop the penne pasta and cook for 8 minutes or until it’s cooked to al dente. At the last minute, drop the frozen peas and allow them to soften.

Keep a serving bowl ready. Once the pasta is done, drain it along with the peas and put it in the bowl along with the grilled veggies. Pour the dressing and give it a toss. Scatter some basil leaves and shave some parmesan cheese on top. Serve warm or at room temperature.

Marinated Green Olives with Garlic & Rosemary

Ingredients:

150 grams Del Monte Pitted Green Olives (drained), 1.5 teaspoon Dried Rosemary, 1/2 tsp Lemon Zest, 4 Cloves Garlic (crushed), 1 pinch Kosher salt, 1 tsp Extra Virgin Olive Oil

Method:

Heat oil in a pan and saute crushed garlic and rosemary.

Add lemon zest and drained olives and saute till aromatic.

Cool and transfer the olives in a large bowl.

Cover with cling wrap and refrigerate for 2-3 hours before serving.

Serve marinated olives as an appetizer in small bowls with toothpicks.

ALSO READ-SPAGNOLETTI: An All-Day Italian and Pasta Lab