I simply love sun dried tomatoes and black olives. I always ALWAYS have them in the refrigerator. This recipe is my go-to recipe on most weekday lunches when I'm the only one at home and there are no left overs in the fridge!! LOL....!

It takes about 5 minutes to make it once you have the spaghetti sorted out.. If you're feeling adventurous and willing to go that extra mile you can always add in some shrimp, chicken, sausage etc.......but then if you add the meat, it can be a proper dinner for the family right??? .....not so lazy anymore :)

Serve some garlic bread on the side and voila! you have yourself a delicious meal !!

Spaghetti - for one person

black olives (pitted) sliced - 5
sun dried tomatoes, chopped  - 3( I used the ones in the oil)
baby spinach - about a handful
garlic , minced - 2 to 3
extra virgin olive oil - 3 tbsps
parmesan cheese , grated or shaved - 1 tbsp (optional)
salt to taste
chilli flakes to taste

  • Boil and drain the spaghetti as per instructions on the pack. keep aside.
  • In a wok heat the extra virgin olive oil. add the minced garlic.
  • when it becomes fragrant, add the olives and sundried tomatoes and give it a stir. this will take only about 2 seconds to a minute. switch off the flame and toss the spinach inside. close the pan and let the spinach wilt.
  • after a minute or 2 , toss in the spaghetti and stir. add in salt.
  • add in some chili flakes . 
  • plate it and garnish with the parmesan cheese.
  • You can also add in some chopped sausage or some chicken if you're not feeling too lazy. simple heat up some oil and saute the sausage . if your using chicken , heat some oil and add the chicken after you add the garlic and once its cooked you can proceed with the rest of the recipe.


Back after a looong break! Christmas, New year, Pongal........and Chinese New Year coming along next week! Indeed a long break :)

School has started and we're back to routine! So many things to do this year! Hoping to fulfill atleast 50% of my list. Haven't blogged for a long time mainly because I have been cooking only the usual favourites. Haven't had the time nor the interest to browse new recipes and try them out.

I recently bought a silicone waffle mold that can used in the oven from amazon. After a month of looking at it each time I opened the kitchen cabinet, I finally decided to try them out.........

Found this recipe for multigrain waffles and tweaked the recipe with the ingredients  that I already had in my pantry. The recipe is a keeper and worked out beautifully. The waffles were crisp and delicious and makes such a healthy breakfast. The batter was so runny, I was worried if it will turn out well..............but it did!

This recipe makes about 4 rectangle shaped waffles. What started as 'tasting' ended up with demolishing the entire one. Quickly took some photos before the rest were gone.
These waffles can be frozen too! Great during emergencies.......just pull em' out from the freezer and place them in the toaster or the oven . no need to defrost. Drench them with maple syrup ad gobble them up.

This recipe makes 4 waffles.

eggs - 2 (yolks and whites separated)
vanilla essence - 1 tsp
oats flour - 1/2 cup
ragi flour - 1/2 cup
flax seeds - 2 tsp (optional)
salt - 1/4 tsp
baking powder - 1 tsp
sugar - 1 tbsp( can skip)
oil - 3 tbsps
*buttermlk - 3/4 cup (see notes below)


  • In a stand mixer or electric mixer beat the egg whites on high speed until stiff peaks form. Keep aside.
  • In another bowl beat the egg yolks until nice and foamy. Add in the sugar and beat further. Add in the vanilla essence and the buttermilk. Beat for about a minute or 2.
  • Add in the ragi, oat flour, baking powder and salt. Give it a quick mix. Add in the oil as well. Don't over mix it.
  • Preheat the oven to 220 degrees . Lightly grease the mold and pour the batter into the molds. Bake for about 12 minutes. Then remove them from the molds and turn it around(checked side on top) and bake for a further 10 minutes or until the tops are golden and crisp.
  • Serve warm with honey/maple syrup/ nutella/ peanut butter or any favourite topping.
  • You can even freeze them in zip loc bags after they have completely cooled down. (SEE NOTES BELOW)


  • If you don't have buttermilk, add 1 tbsp of vinegar to 1 cup milk and let it stand for about 15 minutes before using it.
  • Freezing option- freeze them in zip loc bags once they have completely cooled down. when you want to use them, simply remove them from the freezer and place them in a toaster or a preheated oven till they are warm and crisp.