THE RECIPES GIVEN HERE ARE STANDARD WITH A TWIST IN THE TAIL. ENJOY
Ubiqutous Upma :
In a wok take 3-4 table spoon oil and heat. After few mins add 1 teaspoon mustard seeds. When it crackles,
add chana dal 1 teaspoon. When it become a little brown add cut green chillies, ginger, onion. Saute for few mins and then
add left over vegetables, if any, or cut carrots/beans/peas/corn etc. Add salt to taste and saute for few minutes till
vegetables become tender. Add 1 cup of semolina (rava) with 3 teaspoon of Ghee and again saute till rava is a tad brown. Add
turmeric powder 1/2 teaspoon. For each cup of semolina add 3 cups of hot water. Stir and mix well to avoid lumps. Water will
get quickly absorbed. Check salt taste and if less ddd 1/2 cup more water mixed with salt. Stir. Switch off the flame
and cover. After 10 mins, check if all the water is absorbed.
Fill upma in a cup and invert on a plate to get cup shaped upma. Make a dent in center and put a pickle in it.
Niggle Noodles
First step : Boil noodles in a lot of water with 1 teaspoon oil. It should be
done al dente (i.e just done and not over cooked). Drain and pour cold water on it and put it in a strainer. ( In between
add cold water to ensure it does not stick).
Second step: In a wok take some oil and heat. Put onions ( finely cut), carrots,
beans, green (chillies, ginger, capsicum, cabage, cauliflower, tomatoes. All the veg should have been cut long (julienned).
Heat in high flame for 3 to 4 minutes stirring constantly (again al dente with a bit of raw crispiness). Add Masala (
make a mixture of maggi masala, salt, sugar, sambhar powder, oregano, basil, thyme, dhania, chat masala, tandoor masala, madras
curry powder, chilli powder and keep. The mixture should be a bit salty to match to the tastless noodles) 1 to 2 teaspoon
or to taste.
Third step: Put the strained noodles and some more oil into the wok and stir
for 3 mins. Put it in a plate and serve. Can be eaten like that without need for a side dish.
NOODLES WITH EGG AND PANEER
The first and third step given above are same. The second step changes are as follows
First step - as above.
Second step -a) - Cube paneer and saute them in a pan till they are slightly brown.
Keep aside.
b) In a wok, pour 3 tablespoon oil and then add some cut vegetables like capsicum, carrot
and cabbage and heat in high flame. Pour some vinegar and soy sauce and hot sauce(2-3 tablespoon each). Add my masala mixture
1 teaspoon. Stir till partly done. Add the paneer and two eggs. Stir for a few more minutes.
Now follow the Third step given above
Rawa Dosa
Ingredients
a)
Maida - 1 Cup
b) Rice flour - 1 Cup
c) Bombay Rawa (fine) - ½ Cup
d) Cumin Seeds - 2 tbsp
e) Onion - 1
f) Green
chilly - 3-4
g) Salt as per taste
h) Oil / Ghee
Method of Preparation
Prepare a dosa batter
combining maida, rice flour, rawa and sufficient water to make it a bit watery. Add finely chopped onion Pieces and green
chilly pieces. And season it with oil and cumin seeds fried till golden yellow. Add about 2 teaspoon salt or taste. The batter
should be watery and flowing consistency. The dosa removed should be very thin and papery and roasted on a single side with
ghee & folded to have while serving
Spicy Salad
Ingredients
a) Boiled Baked beans (red)
b) Boiled Channa (Kabuli)
c) Cubed and half boiled veg like carrots, beans, cauliflower
d) Cubed paneer if required, tomatoes
e) Boiled bowshaped pasta, cut olives, cut Jalapeno
f) Thick paste of cabbage beaten with cream+some curd
g) Hot sauce, a variety of salad dressing (French, italian) creamy type
h) Lot of ground black pepper, salt
i) Mayonnaise
Preparation: Mix all the beans and vegetable in a bowl. Add a little olive oil, cabbage
paste, hot sauce, salt, pepper, mayonnaise, salad dressing. Mix and put in Fridge to cool. Use a large wooden/plastic fork
to toss so that the salad items does not get crushed (kucha puch). When serving, add a whole olive on top.
Starter Matter
a) Monaco Salted biscuit packet
b) Cheese (thin slice ones) cut in small pieces
c) finely cut tomatoes, finely cut olives, finely cut Jalapeno
d) chilli or hot sauce
Spread out the biscuits. Add cheese and microwave for 6 seconds. Add
items (c) and a drop of chilli sauce on top and serve.
GREEK SALAD
1) Tomatoes, peeled and sliced.
2) Cucumber only sliced, not peeled
3) 1 green pepper (capsicum) cut in thin stripes
4) 1 Large onion finely sliced.
5) 100 gm feta cheese, olives(black), capper, parsley, oregano, salt, extra
virgin olive oil, vinegar (2 table spoon).
Place in a salad bowl and mix them very well.
SPINACH PIE WITH CHEESE
Get one pack of layered pastry sheets ( rectangular thin frozen maida sheets)
Cook the spinach and mix with feta cheese to make a paste.
Put the layered pastry sheets (2 or 3 on top of each other) after applying some butter/oil
on each sheet on a baking glass tray.
Spread the spinach/feta paste on the above layered sheet.
Put another layered pastry sheets (2 or 3 on top of each other)after applying some butter/oil
on each sheet on top of the paste.
Place in medium heat and cook till brown.
MASTI IDLIS
Tired of eating the same WHITE idlis. Try this for a change.
In a wok, put 3 table spoon oil. Splutter mustard and urad dal. Add finely cut green chillies, some
cut ginger and then finely cut onions and tiny cubed carrots ( you can add some other veggies also). Saute while adding some
turmeric, gun powder (dosa moligai podi), salt, hing. Once done ( not too soft), pour it out on the idli batter ( tip: add
to the above mix the idli batter to get a feel of how much batter to add. Don't keep the batter too watery, as idlis will
be too sticky)
PUNCHED (KUTHU) PARANTHAS
Do you have some 2-3 day old dry chappatis and don't
know what to do. Try this out. This requires some oil, so have a big heart.
Preparation - Juliene following items i.e cut in thin long strips
Green chillies (7-8) some of them deseeded, Ginger,
carrots, cabbage, capsicum, chappatis.
In a wok, take some 8-9 tablespoon oil. Keep the flame high. Put the above items once
the oil gets heated with green chillies and ginger first and then followed by carrots, capsicum and last cabbage. Keep on
stirring the mixture. Add Salt (a little extra), garam masala (1-1/2 teaspoon), turmeric, asafoetida. Sprinkle some water
in between to get the cooking done. Don't overcook. Vegetable should maintain the crispiness. Add the chappatis which are
cut as above. Keep on stirring with high flame for 3-4 mins.
If required, you can also add 1 or 2 eggs at this time and stir for a few more minutes.
