MEAL IN A BOWL

Here is a recipe for a veg noodle soup which can be most satisfying.

You will need...

For the stock:

1 tbsp oil
1 inch ginger sliced
3-4 cloves of garlic crushed
1 carrot chopped
a few stalks of celery
a few mushrooms
sliced half a head of Chinese cabbage
3 spring onions sliced
4 cups of water

For the soup:

A hand full of cooked noodles
1 carrot cut into match sticks
half head Chinese cabbage
shredded small bunch celery
1 cup mixed mushrooms (button, oyster, shitake) soaked and sliced
soy sauce / fresh chilli slivers or sesame oil to taste

Method:

To make the stock, heat the oil, put in garlic and ginger and then all the veggies.
Saute, then add the water and bring to a boil.
Reduce the heat and let the stock simmer away for a couple of hours.
When cool, strain and keep aside the stock.

To assemble the soup, bring the stock to a boil and put in the prepared veggies.
Cook till just done.
You could add some slices of tofu as well.
Add salt to taste and also some soy sauce.
To serve, place a pile of noodles in soup bowls and pour over the soup.
Add a drizzle of sesame oil and chillies at the table to perk up your soup.

A noodle soup satisfies and nourishes in more ways than one!!

CHATPATA CHAATS #2

ALOO MUTTER CHAAT

Ingredients:

• potatoes 5-6
• green peas(steamed) 2 cups
• chaat masaala 2-3 tbsp
• roasted jeera powder 2 tsp
• Black salt 2 tsp
• salt and pepper to taste
• juice of 2-3 lemons
• oil for frying

For garnishing :

• coriander leaves
• gujrati sev

Method: Peel and cut the potatoes into big pieces and deep fry in hot oil. Set aside. Stir fry the green peas in a table spoon of oil on a low flame till cooked. Mix the green peas and potatoes. Add chaat masaala, roasted jeera powder, black salt, salt, pepper and lemon juice to taste. Mix well. Serve garnished with coriander leaves and sev. yummy chaat khao!!

CHATPATA CHAATS #1

This monsoon, enjoy some spicy, tangy and hot 'chaat' buddies :)

CORN BHEL Ingredients:

• american corn(boiled) :4 cups
• potatoes (boiled and chopped) : 4 to 5
• tomatoes (chopped) :4
• capsicum (chopped) :3
• coriander leaves (chopped) :4 tbsp
• ginger chillies paste :3 tsp
• juice of 2 lemons
• refined cooking oil :3 tbsp
• sugar :2 tsp
• salt to taste

Method: Heat the oil and stir fry the chilli-ginger paste. Add the capsicum and stir fry again. Then add the boiled american corn and potatoes and stir fry again. Add the tomatoes, lemon juice, sugar and salt. Mix well. Serve garnished with coriander leaves. Tasty Corn Bhel is ready :)

FOR THE KEBAB LOVERS

INGREDIENTS:

• ½ Cup Corn Kernels
• 2 Big Potatoes (boiled)
• 2 Onions (chopped)
• ½ cup Capsicum
• 2-½ cm Ginger (chopped)
• 3 Green Chilies (chopped)
• Salt to taste
• Oil for deep frying

METHOD:

•	Without using any water, crush the corn kernels in a grinder to get a coarse paste.
•	Mix this coarse paste with potatoes, onion, ginger, capsicum, green chilies and salt.
•	Divide the mixture into equal portions and shape them as kebabs.
•	Heat oil in a pan and deep fry the kebabs until they turn golden & crisp.
•	Take them out with a slotted spoon. Drain excess oil on kitchen tissue.
•	Corn Kebab is ready to eat. Serve hot with sauce or mint chutney.

WHAT'S ON TODAY's MENU # 5

Crispy toasted bread and a spread of all veggies, cheese and tomato sauce. This is a quick snack for kids when they wish to eat pizza and cant wait for long :) This microwave bread pizza would take not even ten minutes when you have the cheese grated and sauce ready on hand.. Yummmm.....

Ingredients:

• Bread slices- 5 to 6
• 2 tsp melted unsalted butter
• onions -1 (finely chopped)
• Tomato - 1 (finely chopped)
• Capsicum - 1(finely chopped)
• Grated cheese
• Tomato ketchup / pizza sauce / marinara sauce
• Salt to taste
• Pepper powder to sprinkle

Method:

Mix all the vegetables together with a pinch of salt.
Fresh bread slices can be used Or you can toast it with butter.
Heat a pan with little butter. Toast the slices on one side till its crispy.
Remove and spread a tsp of tomato ketchup on it.
Add over the bread, 2tbsp of mixed vegetables.. sprinkle the generous helping of grated cheese on it.
Transfer everything to a microwave plate n cook for 3 minutes in high temperature..till all the cheese gets melted.
Remove the slices from the micro oven and sprinkle wee bit of pepper powder.
Top it with some tomato ketchup. You could even make a nice smilie face on it to make it more attractive to your little ones.
Serve with any fresh juice for a perfect and healthy breakfast.
I am sure Kids will definitely love it...Yummmm....

WHAT'S ON TODAY's MENU # 4

Tomatoes are actually fruits, but being low in sugar they are usually eaten like vegetables. Ripe red tomatoes are rich in beta-carotene and the anti-oxidant lycopene. Tomatoes are High in Vitamin C and Vitamin A. Some tomatoes are sweeter than others, depending on their ripeness and the variety of tomato. Use the ripest tomatoes you can. Added sugar will balance the natural acidity of the tomatoes, use more or less to taste.

Ingredients:-

1/2 gal. tomato juice

2 tbsp. sugar

3 tbsp. lemon juice

1 tbsp. salt Pinch black pepper (Adjust according to kids level)

Method:-

1) Put all ingredients into a large non-reactive pot (use stainless steel, not aluminum) except lemon juice. Bring to a simmer and cook, uncovered, until mixture is completely soupy, about 25 minutes.

2) Mix all ingredients together and let it cool .Add lemon juice .After that blend it in a mixer .Sieve it and Serve.

WHAT'S ON TODAY's MENU # 3

Palak Paneer is a delicious, hearty North Indian dish prepared with spinach and Indian cheese.Its one of my favorites and i'm sure you would like it too. This is a very popular dish served in every Indian restaurant. The creamy texture of spinach with paneer is a very good combination.

Palak paneer ingredients:

• Spinach - 1 bunch
• Paneer - 200 gms ,cut into 1 inch cubes
• Tomato medium size -1 (puree)
• Onion small - 1 finely chopped
• Green chillies - 5
• Ginger garlic paste - ½ tsp
• Coriander powder - 1 tsp
• Cashew nuts - 15
• Salt - to taste
• Sugar - ¼ tsp
• Red chilli pwd - 1/2 tsp
• Garam Masala -1/2 tsp
• Kasuri Methi -1/4 tsp
• Malai - 1 tbsp

Method:-

Clean and wash the spinach. Cut the green chillies into 2 or 3 pieces. Take a pan and heat with 1 tsp oil. Add green chillies and washed spinach . Sauté till the leaves are wilted. Then switch off the stove. Leave it to cool for 5 mins. After 5 mins grind spinach and Green chillies to a fine paste. Now take a pan and heat with 1 tsp of ghee /Butter. Add Cumin seeds.After it starts to pop add chopped onions. Fry till transulent. Then add ginger garlic paste and coriander powder ,red chilli powder. Sauté till the raw smell disappears. Add spinach paste, tomato puree, a pinch of turmeric powder and cashew nut powder (if using). Add salt and adjust to taste.Add Sugar. Combine well and add little amount of water. Do not add too much of water. If you add too much of water then it spread like flooding river. Cook on medium heat for about 10mins or until flavors combines well. Just before switch off the stove add fried and soaked paneer cubes. Add malai, garam masala pwd and kasuri methi and mix well. Reduce flame, cover and cook for 2 mts. Now palak paneer is ready. Serve hot with roti, paratha or naan.

Tomato puree:

Boil tomato in hot water and peel the skin. Now mash or grind the tomatoes in mixer grinder without adding any water. Cashewnut powder: Dry roast and make a fine powder. Paneer cubes: Sauté paneer cubes in 1 tsp of ghee or deep fry till they are golden brown and soak in warm water with pinch of salt for 10 mins.

MTR and Ashirvadh have given us ready-to-eat dishes and its become so easily available these days but still home made food is always the best :)) so try this urself and let me know your comments!

POTATO SABJI - THE MOST LOVED VEGGIE OF ALL

Well, is there anybody who says NO to potatoes? I don't think so...Its almost a well known fact that everybody especially kids luv potato curry wen compared to the rest of the veggies. So here it goes, an easy and quick way to do this recipe

Ingredients:

• 3 potatoes (russet potatoes work well for this recipe)
• 1 onion ( chopped)
• 2 to 3 garlic cloves ( chopped)
• 3 tbs oil
• 1 tsp cumin seeds and musturd seeds
• 1/2 tsp turmuric powder
• 1 tsp chilli powder
• 1 tsp coriander powder
• cilantro
• salt

Method:

Boil potatoes until fork tender with a pinch of salt , peel and squeeze with your hands ,so that half mashed and half chunkey

Heat oil in apan ,add cumin seeds , musturd seeds and chopped onions , sautee until onions are soft , then add garlic and cilantro , fry for 1 more min

Now add sqeezes potatoes ,Mix well and fry on low flame for 5min

Sprinkle salt , turmuric , redchilli powder and coriander powder ( mix gently so that potatoes are not mashed completely)

Fry on low flame until golden on one side ( make sure not to burn potatoes)

Serve hot , with chapathi , puri ,paratha

GINGER FRUIT PUNCH RECIPE

INGREDIENTS:

• 3 oz 8-inch piece of fresh peeled and chopped Ginger (Adrak)
• 1 cup Sugar (Cheeni)
• 1 cup fresh Lemon Juice (Nimbu Ka Raas)
• 11/2 cup fresh Orange Juice (Santra Ka Raas)
• 3 cup Cold Water or Club Soda
• Ice-cubes

METHOD:

Combine ginger, sugar and 1 cup of water in a heavy deep-pan and bring to boil.
Lower the heat and simmer, uncovered, for about 15 minutes.
Strain the mixture into another pan and allow to cool.
Now add lemon juice and orange juice and refrigerate until needed.
Just before serving, add cold water or club soda and ice-cubes.

TIFFIN READY :)

Well, we have something tasty and easy-to-make recipe in today's menu :

CORN PAKODAS

Corn Pakodas are the great appetizers that can have at tea time. Its easy, crispy and delicious to have. With very simple flavours, they are great and can be also have along with ketchup or salsa. Do try this snack delight and enjoy ur evening.

INGREDIENTS:

• 1 cup sweet corn
• 2 chopped onions
• 1 egg
• Salt to taste
• 1 tbsp ginger finely chopped
• 1 tsp chopped green chilli
• ½ tsp pepper
• ½ cup flour
• 1 tsp baking powder
• Oil to fry
• 1 tsp red chilli powder
• 1 cup makai ka atta
• Chopped dhania patta

METHOD:

To sweet corn, add onions, ginger, green chilli, red chilli powder, salt & pepper.

Mix these ingredients along with baking powder & egg. Add the flour & makai ka atta to the mixture.

Mix well & add dhania patta for taste. Wet your palms & shape the dough into balls.

Fry pakodas in hot oil on low flame till red. Serve hot with sauce or chutney.

WHAT'S ON TODAY's MENU # 2

It is delicious! I used just one chilli pepper, and found it gently spicy. I also added some lime juice for a little extra flavor. This is a 5-minute recipe, especially if you use frozen corn.

Slicing the kernels off the cob can get a little messy, though. I managed to do it :)

Spicy Corn with Mustard Seeds

makes 4 servings

INGREDIENTS:

• 6 to 8 ears corn (or use 4 cups thawed frozen corn)
• 3 tablespoons vegetable oil
• 1/2 teaspoon brown mustard seeds
• 1 or 2 serrano chiles, thinly sliced
• 1/4 teaspoon turmeric
• Salt
• 1 tablespoon minced cilantro
• 1 -2 teaspoons fresh lime juice, to taste

METHOD:

1. Slice kernels off corn, if using fresh.

2. Heat vegetable oil in a wok or sauté pan over medium-high heat, add mustard seeds, and cover. When seeds stop popping, lower heat to medium and add chiles; stir 30 seconds.

3. Stir in turmeric. Add corn and salt to taste. Toss, turn heat to low, cover, and cook until corn is tender, about 5 minutes (cook frozen corn about 1 minute). Stir in cilantro and lime juice. Serve warm.

WHAT'S ON TODAY's MENU # 1

RECIPE : VEGETABLE CHILLI

From “The New Basics Cookbook” by Julee Rosso and Sheila LukinsHave a pot of chili ready when everyone comes over to watch the Super Bowl. This vegetable chili is just as gutsy as any made with meat. Everyone will love it!

INGREDIENTS:

3/4 cup olive oil2 zucchini, cut into 1/2-inch dice2 onions, cut into 1/2-inch dice4 cloves garlic, finely chopped2 large red bell peppers, cored and cut into 1/4-inch dice1 can (35 ounces) Italian plum tomatoes, with their juice1 1/2 pounds ripe plum tomatoes, cut into 1-inch dice2 tablespoons good-quality chili powder1 tablespoon ground cumin1 tablespoon dried basil1 tablespoon dried oregano2 teaspoons freshly ground black pepper1 teaspoon salt1 teaspoon fennel seeds1/2 cup chopped fresh Italian (flat-leaf) parsley1 cup canned dark red kidney beans, drained1 cup canned chick-peas (garbanzos), drained1/2 cup chopped fresh dill2 tablespoons fresh lemon juice1 cup sour cream2 cups grated Monterey Jack cheese4 scallions (green onions), white bulb and 3 inches green, sliced on the diagonal

METHOD:

1.Heat 1/2 cup of the oil in a large skillet over medium heat. Add the zucchini, and sauté until just tender, 5 to 7 minutes. Transfer the zucchini to a large flameproof casserole or dutch oven.

2.Heat the remaining 1/4 cup oil in the skillet over low heat. Add the onions, garlic, and bell peppers. Sauté until just wilted, about 10 minutes. Transfer the mixture to the casserole, along with the oil remaining in the skillet.

3.Place the casserole over low heat. Add the canned tomatoes and their juice, the fresh tomatoes, chili powder, cumin, basil, oregano, pepper, salt, fennel seeds, and parsley. Cook, uncovered, stirring often, for 30 minutes.

4.Stir in the kidney beans, chick-peas, dill and lemon juice; cook for another 15 minutes. Stir well, and adjust the seasonings to taste. Serve with bowls of sour cream, grated cheese, and sliced scallions alongside.

PINEAPPLE, ANYONE?

It may look intimidating but once you get past its prickly exterior, you'll be hooked!

The words nana and anana both mean "excellent fruit" in the language of the tupi indians of Brazil, where the pineapple originated. And sir Walter Raleigh called it the "Princess of fruits" but when sailors returning to Europe managed to grow pineapples and presented one to Charles V , "he refused it with characteristic hesitency to touch it".

Well it does look like an intimidating creature, and peeling and cutting one is so daunting that i rarely do.

This post is about a small easy recipe with the princess of fruits as its main ingredient..check it out :)

PINEAPPLE CHILLI SALSA

(make about two cups)

• 2 cups pineapple, peeled cored and coarsely chopped
• 2 tbsp fresh pineapple juice
• 2 tbsp fresh lime juice
• 1 tbsp gur or sugar dissolved in a spoon of water
• 3 spring onions finely chopped
• 2 green chillies chopped
• 2 tsp chopped fresh corriander
• 3/4 tsp salt
• 1/4 tsp ground cloves

Toss all these ingredients together in a bowl and let stand, stirring occasionally, 30 minutes to blend flavours. Salsa can be made a day ahead and chilled, covered. Bring to room temperature before serving.

yummy......isnt it? :)