Avocado Shake

I used to think avocados were only for guacamole till I heard about this from my husband. He had it a friend’s gathering a year ago and has been telling me about it ever since so I just had to try it. It was so delicious that we almost got addicted to it and I was making it every 3 or 4 days.

Pics will be uploaded soon.


  • Avocado                 – 2 ripe avocados
  • Evaporated milk       – 1 can (I use fat free)
  • 1 % Milk                 – 1/2 cup (add a little more if shake looks too thick)
  • Sugar                     – 6 tablespoons
  • Ice                        – 1/2 cup (not necessary)
  • Cut the avocados in half (cut around the pit)
  • Remove the pit and scoop out the insides directly into a blender
  • Add the milk, sugar, (and ice if you want).
  • And now puree it – takes no longer than 2 or 3 minutes.
Very delicious avocado shake is ready to drink…enjoy!

Masala Pasta

I wanted to start my blog off with a very tasty dish that I came up with one evening for dinner. It’s truly simple, easy, and delicious! My husband became a huge fan of it and now I make at least once every two weeks. You can basically use any left over veggies (or none at all) and throw in a bunch of spices to your taste and mix.


  • Penne/Rigatoni/any tube style  –   1 lb. box
  • Olive Oil                                 –  3 or 4 tablespoons
  • Garlic                                     –   4 cloves (chopped or grated)
  • Onion                                     –   1 medium (chopped into tiny pieces)
  • Black Olives                            –   7 – 10 olives (sliced or halved)
  • Green Pepper                          –   1/2 (chopped into tiny pieces)
  • Red Pepper                             –   1/2 (chopped into tiny pieces)
  • Jalapenos                                –   1 (remove seeds and chop into tiny pieces)

Bay leaves, Basil, Oregano, Red chillie flakes – 1/2 tspn of each
Jeera (cumin) pwdr, Garam masala – 1 tspn of each
Red chillie pwdr, Salt    – to your taste


  • Get some water in a pot, add some salt and a tspn of oil. When the water starts boiling, add your pasta. Cook it al dente or to the consistency of your liking (don’t let it get too soft) and stir it a few times in between – should take 10 – 15 mins.
  • In the meantime, chop up your veggies.
  • heat the olive oil in a deep pan (medium heat) and drop the red chillie flakes and bay leaves in first.
  • Wait a few seconds and then add the onions and garlic and give it a quick stir
  • Once the onions turn translucent, add in the rest of the veggies (olives, green + red peppers, jalapenos).
  • Add a pinch of salt and give it another quick stir before putting the lid on. Turn the heat to medium low so the veggies don’t burn – takes about 5 minutes (stir once in between)
  • The pasta should’ve been done and drained by now. Add it to your pan slowly and mix everything together.
  • Turn the heat to low and add all the spices: Basil, Oregano, Jeera (cumin) pwdr, Garam masala, Red chillie pwdr, and salt.
  • Mix everything really well and give it a taste to see if you need to add anything else.
  • And you’re done! Delicious masala pasta is ready to eat!
Hope you enjoy this dish as much as we do 🙂