Serves: 2
Cook time: 20 minutes
Ingredients & Recipe:
1) Yoghurt spread - Add 2 spoons of water,1/2 tsp of salt and 1/2 tsp of sugar to 1/4 cup of yoghurt. Mix well to create a nice, creamy yoghurt mix. Heat 1 tsp of oil, add mustard seeds and curry leaves and let it splutter. Add the same to the yoghurt mix.
2) Spiced Chick peas - Microware 1/2 cup of canned chick beans, in 1/2 cup water, for 6 minutes. In a pan, add 1 tsp oil, 1tsp salt, chick peas, 1 tsp red chilli powder and a 1 tsp garam masala/chole masala.
3) Guacamole - Dice 1 ripe avocado, 1/4 onion and 1 tomato. Add 1 tsp olive oil, 1 tsp salt, 1 tsp squeezed lime and mix well.
3) Lightly heat tortillas. Spread the yoghurt mix on each tortilla, then add the guacamole, the spiced chick peas, grated cheese and wrap up the tortilla.
4) Your yummy, chick pea guacamole wrap is ready to be savored!!
Sunday, July 11, 2010
Monday, June 7, 2010
Bread dosa
Serves: 2
Cook time: 20 minutes
Ingredients & Recipe:
1) Soak 5 slices of bread in water for 2-3 minutes.
2) Add 1/4 cup of semolina(rawa) to 1/4 cup buttermilk + 1 tbsp yoghurt and blend the mixture together. Next, add the bread slices & crush in the mix.
3) In a blender, blend this mix with some salt to taste.
4) In a pan, let 1 tsp mustard seeds crackle. Then, saute 2 tsp black urid dal, 1 tsp chopped ginger, 1 tsp chopped green chillies, 1 tsp chopped curry leaves and 1/2 medium onion. Once light brown, turn off the heat & let it cool.
5) Now, add the sauteed ingredients from step 4 into the mix from step 3 and mix well.
6) Heat a pan/tawa and put a spoonful of the mix from step 5 on the pan like a dosa/pancake.
7) Cook on both sides until brown. You may add oil on the sides as the dosa cooks.
8) Serve with ketchup or green chutney. Be sure to enjoy it hot!
Cook time: 20 minutes
Ingredients & Recipe:
1) Soak 5 slices of bread in water for 2-3 minutes.
2) Add 1/4 cup of semolina(rawa) to 1/4 cup buttermilk + 1 tbsp yoghurt and blend the mixture together. Next, add the bread slices & crush in the mix.
3) In a blender, blend this mix with some salt to taste.
4) In a pan, let 1 tsp mustard seeds crackle. Then, saute 2 tsp black urid dal, 1 tsp chopped ginger, 1 tsp chopped green chillies, 1 tsp chopped curry leaves and 1/2 medium onion. Once light brown, turn off the heat & let it cool.
5) Now, add the sauteed ingredients from step 4 into the mix from step 3 and mix well.
6) Heat a pan/tawa and put a spoonful of the mix from step 5 on the pan like a dosa/pancake.
7) Cook on both sides until brown. You may add oil on the sides as the dosa cooks.
8) Serve with ketchup or green chutney. Be sure to enjoy it hot!
Monday, May 31, 2010
Dill/Shepu sabzee
Serves: 2
Cook time: 20 minutes
Ingredients & Recipe:
1) Pressure cook 1/2 cup toor dal.
2) Boil 1 bunch of dill until soft.
3) In a saucepan, let 1tsp mustard seeds splatter. Add 2 crushed garlic cloves, 1/2 tsp hing.
4) Saute 1/2 onion and then add 1 dry, whole red chilli.
5) Next, add 1/2 tsp turmeric, 1 tsp salt, 1 tsp red chilli powder (if you like it hot), 1 tbsp green vatap and 1 tbsp brown vatap. Mix all these ingredients well.
6) Next add the cooked dill and dal to the saucepan. Add 1/2 cup water. You can also use leftover water after draining the boiled dill.
7) Add 1 tsp amsul.
8) Cook for around 5 minutes. If you like it dry, let the water evaporate completely else cook until you have a "gravy-like" consistency.
9) Serve with white rice (if you end up with a gravy) else with chapati/roti if you have a dry sabzee.
Cook time: 20 minutes
Ingredients & Recipe:
1) Pressure cook 1/2 cup toor dal.
2) Boil 1 bunch of dill until soft.
3) In a saucepan, let 1tsp mustard seeds splatter. Add 2 crushed garlic cloves, 1/2 tsp hing.
4) Saute 1/2 onion and then add 1 dry, whole red chilli.
5) Next, add 1/2 tsp turmeric, 1 tsp salt, 1 tsp red chilli powder (if you like it hot), 1 tbsp green vatap and 1 tbsp brown vatap. Mix all these ingredients well.
6) Next add the cooked dill and dal to the saucepan. Add 1/2 cup water. You can also use leftover water after draining the boiled dill.
7) Add 1 tsp amsul.
8) Cook for around 5 minutes. If you like it dry, let the water evaporate completely else cook until you have a "gravy-like" consistency.
9) Serve with white rice (if you end up with a gravy) else with chapati/roti if you have a dry sabzee.
Tuesday, August 11, 2009
Aloo paratha
Serves: 2
Cook time: 20 minutes
Ingredients & Recipe:
1) Boil 2 medium-sized potatoes.
2) Peel the potatoes and finely grate them and add 2 finely chopped green chillies, 1 finely chopped medium onion, 4 tbsp of finely chopped cilantro, 1 tbsp grated ginger, 1 tbsp salt. Then, add 2 tbsp of amchur powder (powdered mango powder) and mix all the ingredients together. Make 1.5 inch discs with the mix to use each disc as your paratha stuffing.
3) Now, knead 1 cup of wheat flour with 1/4 cup of water to make a soft dough.
4) Make 2 inch discs with the dough. Now, put one of your potato-mix discs on this dough disc. Fold the dough disc around the potato-mix disc to complete cover the potato-mix disc with the dough.
5) Now, roll out the stuffed disc, from step 4, into paratha that is ~6inch in diameter. The paratha should be 2-3 times as thick as a normal roti/chapati.
6) Heat a pan and roast the paratha on both sides until both sides are golden brown. Do not roast the paratha until it darkens. You can oil or butter the paratha on the sides when roasting.
7) Next its time to relish the hot paratha with some cold yoghurt or sweet lime pickle or spicy mango pickle.
Cook time: 20 minutes
Ingredients & Recipe:
1) Boil 2 medium-sized potatoes.
2) Peel the potatoes and finely grate them and add 2 finely chopped green chillies, 1 finely chopped medium onion, 4 tbsp of finely chopped cilantro, 1 tbsp grated ginger, 1 tbsp salt. Then, add 2 tbsp of amchur powder (powdered mango powder) and mix all the ingredients together. Make 1.5 inch discs with the mix to use each disc as your paratha stuffing.
3) Now, knead 1 cup of wheat flour with 1/4 cup of water to make a soft dough.
4) Make 2 inch discs with the dough. Now, put one of your potato-mix discs on this dough disc. Fold the dough disc around the potato-mix disc to complete cover the potato-mix disc with the dough.
5) Now, roll out the stuffed disc, from step 4, into paratha that is ~6inch in diameter. The paratha should be 2-3 times as thick as a normal roti/chapati.
6) Heat a pan and roast the paratha on both sides until both sides are golden brown. Do not roast the paratha until it darkens. You can oil or butter the paratha on the sides when roasting.
7) Next its time to relish the hot paratha with some cold yoghurt or sweet lime pickle or spicy mango pickle.
Tuesday, July 7, 2009
Upma
Serves: 4
Cook time: 20 minutes
Ingredients & Recipe:
1) On medium heat, roast 1 cup coarse rava (semolina) in 2 tbsp of ghee until the rava turns light cream/golden in color.
2) In a pan, heat a tbsp of ghee/oil and let a tsp of mustard seeds splutter in the same.
3) Saute 1 roughly chopped red onion, in the pan, until it turn pinkish. Then, add 2 sliced cloves of garlic, 5 tbsp of green peas and 1 sliced green chilli and saute the mix together for around 5-10 minutes. Then, add in 2 tsp of salt & 2 tsp of sugar.
4) Next add the roasted rava to the pan and mix all the ingredients well.
5) Add 2 cups of boiling water to the mixture and keeping mixing all the ingredients together until the water completely evaporates from the pan.
6) At this point, the rava should be soft enough. If it feels too grainy, add a little more boiled water and once again mix the contents until the water completely evaporates.
7) Garnish the upma with some grated coconut & finely chopped cilantro and enjoy this hot, delish snack with a piping hot cuppa tea!
Cook time: 20 minutes
Ingredients & Recipe:
1) On medium heat, roast 1 cup coarse rava (semolina) in 2 tbsp of ghee until the rava turns light cream/golden in color.
2) In a pan, heat a tbsp of ghee/oil and let a tsp of mustard seeds splutter in the same.
3) Saute 1 roughly chopped red onion, in the pan, until it turn pinkish. Then, add 2 sliced cloves of garlic, 5 tbsp of green peas and 1 sliced green chilli and saute the mix together for around 5-10 minutes. Then, add in 2 tsp of salt & 2 tsp of sugar.
4) Next add the roasted rava to the pan and mix all the ingredients well.
5) Add 2 cups of boiling water to the mixture and keeping mixing all the ingredients together until the water completely evaporates from the pan.
6) At this point, the rava should be soft enough. If it feels too grainy, add a little more boiled water and once again mix the contents until the water completely evaporates.
7) Garnish the upma with some grated coconut & finely chopped cilantro and enjoy this hot, delish snack with a piping hot cuppa tea!
Monday, June 8, 2009
Indian-chinese fried rice
I will admit that my recipe is not as yummy as the chinese food they sell in the Indo-chinese restaurants in Bombay..However, its pretty close..
Serves: 4
Cook time: 20 minutes
Ingredients & Recipe:
1) On high heat, saute one sliced medium onion, 1 thin & veritically-sliced carrot, 1 chopped bunch of green onions and 1 sliced green chilli on 2 tbsp of oil for around 10 minutes.
2) Add 3 tbsp of soya sauce, 2 tbsp of vinegar and continue to saute the ingredients together for another 2 minutes.
3) In a wok, take 2 cups of cooked* rice and add 2 tbsp of soya sauce and a 2 tbsp of vinegar to the same. Cook for 2 minutes as you mix the soya sauce & vinegar in the rice.
4) Now add all the ingredients from Step 2 to the rice and mix well.
5) Garnish with some chopped green onions and get ready to enjoy yummy home-cooked Indo-chinese fried rice.
Note: You can add chopped green bell peppers to the ingredients in step 2.
* -- Ensure that the rice is cooked with less water so that it does not turn out to be too soft.
Serves: 4
Cook time: 20 minutes
Ingredients & Recipe:
1) On high heat, saute one sliced medium onion, 1 thin & veritically-sliced carrot, 1 chopped bunch of green onions and 1 sliced green chilli on 2 tbsp of oil for around 10 minutes.
2) Add 3 tbsp of soya sauce, 2 tbsp of vinegar and continue to saute the ingredients together for another 2 minutes.
3) In a wok, take 2 cups of cooked* rice and add 2 tbsp of soya sauce and a 2 tbsp of vinegar to the same. Cook for 2 minutes as you mix the soya sauce & vinegar in the rice.
4) Now add all the ingredients from Step 2 to the rice and mix well.
5) Garnish with some chopped green onions and get ready to enjoy yummy home-cooked Indo-chinese fried rice.
Note: You can add chopped green bell peppers to the ingredients in step 2.
* -- Ensure that the rice is cooked with less water so that it does not turn out to be too soft.
Thursday, April 16, 2009
Creamy cauliflower sabzi
Serves 4
Cook time: 30 minutes
Ingredients & Recipe:
1) In a saucepan, heat oil and add some mustard, asafoetida & cumin seeds and let them splutter. Then add, 1 finely chopped red onion and fry it till its light pink.
2) Add, 2 tsp of salt, 2 tbsp chilli powder, 2 tbsp kashmiri mirchi powder, 1 tsp turmeric, 1 tbsp dhaniya-jeera powder.
3) Next, add a cup of cream of mushroom soup, 1/2 cup of water, 1/2 cup of milk and bring it to a boil.
4) Add 1 cup of cauliflower florets to the saucepan and let the florets cook on low heat in the mushroom soup for 20 minutes.
5) Next, time to enjoy the sabzi with hot chapatis!
P.S : You can replace the cauliflower by peas, mixed vegetables, shrimps, etc.
P.S.S: Thanks Zohra for the brilliant cream of mushroom soup idea!
Cook time: 30 minutes
Ingredients & Recipe:
1) In a saucepan, heat oil and add some mustard, asafoetida & cumin seeds and let them splutter. Then add, 1 finely chopped red onion and fry it till its light pink.
2) Add, 2 tsp of salt, 2 tbsp chilli powder, 2 tbsp kashmiri mirchi powder, 1 tsp turmeric, 1 tbsp dhaniya-jeera powder.
3) Next, add a cup of cream of mushroom soup, 1/2 cup of water, 1/2 cup of milk and bring it to a boil.
4) Add 1 cup of cauliflower florets to the saucepan and let the florets cook on low heat in the mushroom soup for 20 minutes.
5) Next, time to enjoy the sabzi with hot chapatis!
P.S : You can replace the cauliflower by peas, mixed vegetables, shrimps, etc.
P.S.S: Thanks Zohra for the brilliant cream of mushroom soup idea!
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