red chilli flakes

Ratatouille Pasta

This is my recipe for Ratatouille Pasta that’s bomb as hell and I eat it by the bucket load. It takes about 30 mins.

•Bunch of cherry tomatoes
•Zucchini and/or Eggplant
•Bell pepper
•Dried Mixed herbs
•Balsamic vinegar/whatever vinegar you have on hand
•Garlic in whatever form

•Chilli/red pepper flakes if you want heat
•Fresh herbs if you have them like thyme, oregano, basil
•Parmesan or Yeast Flakes to make it vegan

1. Oven goes on at 220C/425F

2. Toss cherry tomatoes with a couple tablespoons of oil, salt and pepper and stick in the oven in a small dish

3. Chop up zucchini, eggplant, peppers and onion into cubes and toss with ¼ cup oil, 2 tsb vinegar, a couple cloves of garlic, herbs, salt, pepper and chilli if you want. I like my flavours hella strong so I go overboard always. Chuck in the oven on a tray, single layered

4. Cook up some pasta & save a little cup of pasta water

5. Toss the vegetables after 20 mins and put them back in for another 10-15 until they’re golden and delicious looking

6. Pour cherry tomatoes which should be all blistered and juicy and beautiful into drained pasta, and add a dash of pasta water to create a sauce. Add roasted vegetables and toss.

7. Add any extras on top like fresh herbs, parmesan or yeast flakes etc. Go wild with the salt and pepper if you fancy. Et voila!

hey guys here’s a life tip: learn at least the very basic cooking skills and like your top 3 seasonings, you will be so amazed and proud at how gosh darn good a cook you can be. i just made a soup with literally 4 ingredients and 5 seasonings and i have cured my own depression it is so damn good i legit have never tasted a soup this good and i made it with my own two hands with zero recipe just my brain and my hands.


171027 cecikorea instagram update (BTOB’s Quick Interview ft. MC Hyunsik)

Translation of Video:

HS: changsub hyung, i’m going to interview you now.
CS: oh——????
HS: (1st situation) your girlfriend broke your cellphone while she was playing around with it after you just bought it on a monthly installment plan of 36 months.
CS: a cellphone on a 36 month installment plan..? *LOL* it’s totally shattered?
HS: yeah, the day you bought it
CS: it shattered right after i just bought it? aHHHHH i don’t even want to imagine that happening *LOL*
CS: (his response) it’s… it’s okay… i can.. just… i can just buy a new one…
HS: (2nd situation) you’re introducing your girlfriend to your friends, but while you were all eating dinner, a red chilli pepper flake got stuck between her teeth.
CS: (His response) honey… you have a red chilli pepper flake stuck between your front teeth.
HS: (as CS’s girlfriend) I can’t hear you~
CS: you have a red chilli pepper flake stuck between your front teeth!
HS: (as CS’s girlfriend) what are you saying??
CS: i said you have a red chilli pepper flake stuck between your front teeth!

TRANS © CHANGSUBDATA | take out with full credits please.



Yep, hopping on the trendy toast train. Snack time was roasted garlic hummus, sliced avocado (perfectly ripe too!!!), salt, pepper, and lots of red chilli flakes because I like it hot.



1 pound squid ink pasta
4 tbsp truffle oil or olive oil
1 tsp fennel seeds
4 cloves garlic grated finely
1 tsp red chilly flakes
¼ tsp fresh cracked pepper
2 tbsp of finely chopped basil
Salt to flavor the pasta

1. In a small pan add the oil and let it get hot.  Reduce the temperature and add the fennel seeds and let it pop a bit.  Add the garlic and red chilly flakes, making sure not to burn the garlic and chilly flakes.  Switch of the flame and let the oil sit for an hour.
2. Bring 6-7 quarts of water and let it boil.  Then add salt and cook the pasta according the instructions or for 6-7 minutes. Drain.  Keep some pasta water aside.
3. Warm the oil again and toss the pasta in the oil and add a bit of the water if the pasta is too dry.  
4. Add some basil and fresh black pepper. Serve Hot. 

Coconut Almond Creamed Rice Noodles 

A sort of new invention tonight. It’s a keeper.

You’ll Need

1 Handful of rice noodles

1 Tablespoon almond butter

¼ cup coconut milk

¼ red bell pepper

Chilly powder

Red pepper flakes

Now What

Boil water. toss rice noodles in. remove from heat after 5-8 minutes

Blend the rest of ingredients together

Drain rice noodles and combine with sauce

Combine in sauce pan and warm together for 3 minutes




[vegetarian, vegan]

Thin crust for the win. One whole grain tortilla is topped with some homemade vegan pesto, sliced tomatoes, red onion, broccoli, hot peppers, oregano, red chilli flakes, and an egg for some protein. Bake in the oven until the whites of the egg are cooked (of course, just leave it out for a vegan option). Finish with black pepper and a drizzle of balsamic vinegar. 


I call it this coz it literally takes just 5 minutes to get made. Posting this recipe here, feel free to alternate with the proportion , I basically added a rich amount of butter and garlic coz I wanted to soak my naan in that juice. And it was just awesome .

All u need -
-250gms deveined and deshelled prawns
(Marinate this in 1tbsp ginger garlic paste , one cut green chilli , juice of half a lime and ½ teaspoon turmeric)
Time taken for marination may vary, I put mine overnight but anything over half an hour is good.
-10-15 curry leaves
-½ teaspoon Garam masala
- ½ teaspoon coriander powder
-½ teaspoon Rai (mustard seeds)
- one finely chopped onions
-1 TSP red chilli flakes
- 4-5 finely chopped green chillies
-8-10 finely chopped cloves of garlic
- 40 Grams of butter.

Method -
In a non stick pan, add the butter. Once hot and sizzling add the Rai, garlic, green chillies, red chilli flakes, and onion. Cook for 2 minutes

Add the prawns , and the rest of the masala and cook for another 3-4 minutes.
Toss around vigorously over high flame the whole time .

If you make an accidental flambé coz of the high heat, fear not, you just gave this a greater taste elevation.
Have fun!



Standard avocado toast with some changes. Used half a whole grain naan instead, cut into chips and toasted. Smashed avocado with lime juice and no salt because my homemade hummus is already pretty salty! Black pepper and red chilli flakes to taste + some cucumber for crunch. 


These feel too healthy to be called fajitas: Easy Green Grilled Chicken Fajitas

Featuring no oil, bell peppers, spicy marinated grilled chicken breast, red onions, a fresh tomato salsa, avocado and lovely fresh romaine salad leaves. These fajitas were a happy, healthy consequence of me having used up my whole wheat tortillas on yesterday’s Vegan Soft Tacos, and my mother having bought some of Thailand’s best Polo grilled chicken home. After I finished cooking these, my decidedly un-healthy sister begged to have more because these fajitas are amazing regardless of how healthy they are. For the recipe, click the Read More. 

Keep reading



Quick breakfast. Had both a sweet and savoury craving this morning sooo classic avocado toast with red chilli flakes, salt and pepper, followed with almond butter and sliced bananas + sprinkled with cinnamon. Fresh figs and strawberries on the side! Also not pictured, coffee with unsweetened almond milk. 


Anyone who knows me well , knows how much I love peanut butter. I adore it. It makes me happy. It delicious in anyway, right out of a spoon, on a ham sandwich, jam sandwich, on cakes and definitely like a fudge. So here’s what you need to make this -

2 cups peanut butter softened (I used creamy)
½ cup white butter (melted)
2 tsp whipping cream
1 cup icing sugar
½ cup pure honey
½ tsp coarse sea salt
1 tsp vanilla extract
1 tsp red chilli flakes

*marshmallow fluff is a great addition that just takes this fudge to the next level, but is difficult to find here in India. If you do find it , feel free to add that to give your fudge an excellent texture and taste, else give it a miss*

Method -
Dump everything together in a large bowl and whisk with an electrical whisk till nice and smooth.
Pour the mixture in a cake pan lined with butter paper or cling wrap. Tap the pan nicely so that all the air bubbles escape.
Sprinkle red chilli flakes on the top for a little extra kick.
Lick the bowl for left overs, and refrigerate for at least 3 hours.
Cut and serve. :)




Cold weather makes me want spicy food all the time. Diced russet potato and cauliflower is cooked on medium low heat with paprika, cumin, garlic powder, oregano, lemon  juice, balsamic vinegar, red chilli flakes, jalapenos, sliced pepperoncinis in oil, red onions, and low sodium vegetable broth. Served on a bed of raw collards and some avocado.



“I have to eat all the vegetables before they go bad” was the inspiration for tonight’s pasta. Loads of garlic is sautéed with olive oil, oregano, capers, chickpeas, lemon juice, balsamic vinegar, nutritional yeast, Herbamare and red chilli flakes. Vegetables include kale, eggplant, tomatoes, and zucchini. Finish with some cracked black pepper!



Easy lunch. One slice of rye toast, with avocado hummus, sliced cucumbers, and heirloom cherry tomatoes. Salt and red chilli flakes to taste. Arugula and alfalfa sprouts are tossed with olive oil, balsamic vinegar, lemon juice and tahini. Some tempeh bacon on the side for protein and we’re set!



Inspired by all the smashed chickpea sandwiches I’ve been seeing lately. Shallots, apples, and chickpeas are sauteed with oregano, curry powder, garam masala, bay leaves, red chilli flakes, lemon juice, Herbamare, and organic light coconut milk. Kale, pre-marinated tempeh bacon, vegan mayo, and rye bread finish off this delicious sweet and spicy sandwich. 

Another great thing is the curry itself can easily be eaten more traditionally with some brown rice and vegetables!




I looooove pasta. It is my favourite thing ever. Crushed tomatoes are cooked with red chilli flakes, oregano, lemon juice, black pepper, garlic and balsamic vinegar to make the sauce. Sautéed kale and cubed eggplant is added for some texture as well as a handful of fresh chopped parsley to finish. 

Spaghetti Aglio e olio pepperoncino

I absolutely savour this pasta dish every single time I make it or even when I dine out. This five ingredient dish is so utterly simple and supreme it takes you straight to heaven with the burst of flavours. Literally ready in 10 minutes ( if you’re not making your own spaghetti, that is), and its super delish.

So here is what you need if you’re making it for two - Ingredients - - 150 gms dried linguine/ spaghetti - 1/3 cup good quality olive oil - 8-9 cloves of garlic, finely sliced - a bunch of fresh chopped parsley - 1tsp of coarsely ground black pepper and red chilli flakes each. - 2 tbsp of parmesan or cheddar cheese grated. - salt to taste Method- - take water in a large vessel and bring to a boil. Add the pasta and cook till its al dente. Save half a ladle of pasta water. DO NOT RINSE THE COOKED SPAGHETTI WITH WATER. - add the oil and garlic to a cold pan. Then put it on low flame. Cook the garlic till golden brown. ( adding the oil and garlic in a cold plan ensures maximum infusion of the Garlic the oil) - add the pasta water to this sauce and then add the pasta and remaining ingredients to it. -Toss well -Garnish with cheese and serve. P.s - if you like , just for the additional kick, add some separately sautéed mushrooms in butter and/or some crispy bacon just to give it that extra something :)