Miscellaneous not to be missed !

Lemon Chilli noodles - AWESOME, was my family’s comment!!

Boiled noodles - 200 gms

Heat 2 tbsp oil & add:

Finely chopped garlic - 2 tbsp

Chopped lemon grass - 1 tbsp

Red chilli flakes - 1 tsp

Aji no moto - a tiny pinch (optional)

freshly powdered pepper - 1 tsp

Salt

Finally add boiled noodles, sauté for 2-3 mtes & remove from stove.

Add lime juice – 2-3 tsp & mix thoroughly.

Serve topped with lemon grass & sprinkle chilli flakes.

 

Ginger - Tomato Chutney - zingy tang!

This goes with all tiffins, bread, curd rice etc.

Chopped tomatoes - 1 cup

Chopped ginger - ¼ cup

Curry leaves, coriander leaves - each 2-3 tbsp

Tamarind paste - 1 tsp (optional)

Hing, Salt

First, fry in 1 tsp oil & remove, when dhal turns golden:

red chillies - 2, 3

Gram dhal - 2 tbsp

Next fry in 1 tsp oil, tomatoes + greens + hing.

Finally add ginger & switch off.

Mix all ingredients & grind to a paste.

If you want to preserve it for 3-4 days, heat 2 tbsp oil & shallow fry the paste for a few mtes.

 

Capsicum Paratha - ideal for lunch box!!

Make roti dough with 1` cup wheat flour.

Divide into 5 balls.

Filling:

Mix together:

Finely chopped capsicum - ½ cup

Grated mozzarella cheese - ½ cup

Salt - a pinch

Red chilli powder & garam masala to taste.

Keep the fillimg in centre & fold as for
Envelope Paratha (1)
Envelope Paratha (2)

Shallow fry using little oil till crisp.

 

Three Flour Roti - introducing a variety in rotis!!

Make a dough with:

Bajra flour - 1 cup

Jowar flour - 1 cup

Whole weat flour - ½ cup

Green chilli-ginger-garlic paste - 2 tbsp

Minced onions - 3-4 tbsp

Curds - 3 tbsp

Salt

Oil - 2 tbsp

With enough water.

Roll immediately into thick rotis & shallow fry using oil.

 

Lauki Thepla - one more to the “roti-mela”!!

I used half wheat flour & half bajra flour as for
Methi Thepla

I equalized both for easy rolling.

Grate lauki & sqeeze dry. Reserve the water for kneading.

Make a dough with

Equal amounts of wheat flour + bajra flour

Squeezed lauki

Minced green chillies+ginger + garlic (optional)

Salt, hng, haldi

Knead the first with 2 tsp oil & if necessary add the squeezed out water or little curds to make a roti dough.

Do not keep the dough for long.

Roll parathas & shallow fry with little oil.

A puri press or tortilla maker can be used if rolling is not easy because of the presence of bajra flour.

Serve with dhal & a dry vegetable. These should be shallow-fried soft, if you plan to keep for some time..

 

Spicy Multipurpose Tomato Dip - deliciously creamy!

This goes very well with pulaos (specially jeera pulao), chips, khakras, breads or any kababs.

Blanche, peel, chop & blend 4 red medium tomatoes & strain to remove seeds.

Heat in a pan:

Oil + butter - each 1 tbsp

Curry leaves - few

Minced onion - 2 tbsp

Tomao puree - ½ cup

salt, sugar 1 tbsp

Jeera powder, garam masala - each ½ tsp

minced green hillies - 1 tsp

Red chilli powder - 2-3 tsp

Mix well & add

Cream - ½ cup ( I used home-made malai on top of the milk).

Simmer & remove.

Garnish with coriander leaves.
















The photo with jeera pulao will be posted later.

 

Alfredo Sauce with pasta - an Italian recipe!

Cook 1 cup of any pasta & keep ready.

For the sauce:

Heat 2 tbsp buter & add: before it melts, add

Cornflour - 2 tbsp

Saute for 1-2 mtes; add milk - 1` cup

Salt, sugar, pepper powder

Little water

Grated nutmeg - a pinch

When it starts simmering, add cream - ½ cup

Mix the pasta & sauce & transfer to a baking dish.

Top with 2 tbsp processed cheese & a few pastas.

Grate nutmeg over it & bake at 180 deg C for 5-7 mtes.

In the second photos, I added some sauted pieces of tricolour capsicum.

 

Drumstick Chutney - a perfect side-dish for idli-dosa!!

Grind the following to a paste & saute in 2 tsp oil:

Dhanya - 1 tsp

Khuskhus - 3 tsp

Ginger - 1"

Green chillies - 4-5

Garlic - 4-5 pcs

Haldi

Heat a pan & add 1 tbsp oil.


Temper:

Cinnamon – 1”

Cloves & cardamoms - 4,each

Chopped onions - ½ cup

Chopped tomatoes - 1 cup

Saute well , add salt & the fried paste, 1 cup drumstick pieces.

Add very little water & cook for one whistle.

Cool, open & add coconut milk (farly thick – or atleast medium ) to get the desired consistency.

Mix well.

 

Corn Basil Fusili - lovely blend of flavours!!

Cooked fusili - 3 cups (substitute any pasta)

Olive oil - 2 tbsp

Finely chopped garlic 1 tsp

Boiled & sliced baby corn - ½ cup

Boiled American sweet corn - ½ cup

Chopped onions - ½ cup

Finely chopped pasley - 2 tbsp

Finely chopped fresh basil - 2 tbsp ( I added tulsi)

Salt & freshly ground pepper to taste

For garnishing:

3 Tbsp grated cheese (optional)

Heat oil in a pan, add onions & garlic & sauté till translucent.

Ad both corns & sauté for 3-4 mtes.

Add salt, pepper, basil, parsley, pasta & toss well.

Serve hot garnished with cheese.

 

Indian Shepherd’s Pie - the American favorite, Indianised!!

For the base:

Parboil small cubes of carrot, babycorn, cauliflower, peas - 1 cup

Heat in a pan:

Oil - 1 tbsp

Add:

Minced garlic - 1 tbsp

Finely chopped onion - 2 tbsp

minced green chillies & ginger - 2 tsp

Next add vegetables.

Add 1 cup ogf milk, mixed with 2-3 tsp cornflour.

Add salt & sugar. Paprika is optional.

It will become a fairly thick mixture.

Spread it on a greased baking dish.

Topping:

Mix together:

Finely grated (boiled & peeled) potatoes - 1 cup

malai (top of the milk) - 1 tbsp

Salted butter - 2 tbsp

Place the crust on top f te vegetables.

Bake in a pre heated oven at 200 deg C for about 7-8 mtes or till top turns golden.

Serve hot with a soup.