TRISCUITS WITH A TWIST

It was a sunday evening. Here-ends-the-weekend depression was about to set in. I wanted to eat something but din't want to strain too much and in fact din't have the motivation to do anything. But I had to make something to feed another hungry soul, my DH Srik. That's when I got the idea for this recipe. All you need is Triscuit crackers. It is a whole wheat snack cracker in a square shape and comes in a variety of flavors. If you are looking for something different to pop into your mouth and make it in a jiffy, this is the one.

Ingredients

No of crackers per choice ( I used cracked pepper and olive oil flavor)

Shredded cheese of your choice ( I used Monterey jack)

2 tsp of mint chutney

How to make it

- Arrange the crackers.

- Make tiny patties of the shredded cheese and place it on the top of each cracker.

- a small amount of mint chutney on top of cheese on each cracker.

This is not a much of a recipe-kind. But if you are clueless as to what to do for a fresh flavor, this might help as an idea. And as always, you can experiment with your creativity. And when you do, don't forget to let me know the recipe ;)

SPICY STUFFED ZUCCHINI BOATS

If you are looking for a spicy and a refreshing recipe ..this is definitely the one. This recipe was adapted from chow.com. This recipe is just to give an idea but regarding the ingredients you can let your imaginations run wild.

Ingredients

serves 2

2 medium sized zucchinis

2 small sized tomatoes finely chopped (not the tiny ones)

1 medium sized onions

1 clove of garlic minced

a handful of green bell peppers, carrots, beans finely chopped

2 tbsp olive oil

2 green chillies finely chopped (according to taste levels)

2 tsp Garam masala (for a stronger flavor)

2 tsp Pav Bhaji masala

1 tsp red chilli powder (to taste)

Salt to taste

How to make it

- Sauté the onions in oil until onions are translucent. Add garlic and sauté.

- Add the tomatoes and the remaining vegetables. Add a little amount of water so that it doesn't get burned. Cover the pan and bring to a boil.

- Meanwhile slice zucchini in half lengthwise. Place in a large pan, cut side down, and fill the pan with enough water to cover the zucchini halfway. Cover the pan, bring to a boil; once boiling, let cook for 5 minutes. Remove the zucchini from the water and place on a plate to cool.

- Once cool enough to handle, use a tablespoon to remove pulp, leaving about 1/4 inch of pulp in the zucchini. You can either use the pulp in the spicy mixture or leave it.

- Pre heat oven to 350 F for 6-8 mins.

- Stuff each zucchini half with some of the mixture. Place in a baking dish (cover the base with aluminium foil) and bake for about 20 minutes. Let cool for about 5 minutes before serving.

BAKED NATURAL CUT FRIES

Potatoes are irresistible..and potato fries are sinfully delicious. I sincerely believe 'potatoes' can bring world peace. Well! Even you will talk about the blissfulness of crispy on the outside and super soft on the inside potatoes once you try this out. This is a no-strain easy-breezy recipe that will definitely work like a charm. Are you ready to experience the taste?

Ingredients

serves 2 (for one serving)

2 large potatoes (any type of potato you have)

6 tbsp olive oil

3 tbsp cornstarch/cornflour

1 tsp regular salt

1 1/2 tsp freshly ground black pepper

½ tsp garlic powder (optional)

How to make it

- Bring a saucepan with 4 cups water to a boil. Scrub the potatoes clean (don't peel) and insert into the boiling water. Or, cut the potatoes into wedges without peeling the skin and put them in the boiling water(This is what I did). Simmer and let the potatoes par-boil. It usually takes me 10-12 mins. When a knife is inserted it should go in without effort but make sure the potatoes don't become cooked soft or mushy. Remove from water and let it cool on a plate.

- Transfer the potato wedges into a large bowl. Pour in the olive oil and add all other ingredients into the bowl. Mix gently until well combines. I did this step by hand, rubbing all the ingredients gently into the potato pieces. Crack some pepper on top again if you'd like once you are done mixing.

- Lay the pieces on a baking tray (I used aluminum foil to line the baking tray) without overlapping. If your baking tray is small, bake in two batches but make sure that you line the potato wedges in a single layer.

- Bake in the pre-heated oven(200C/390F) for 30-40 mins until the wedges are golden brown and crisp on the outside. It may be a good idea to turn the baking tray around once during baking so that all the pieces get uniform heat, more or less.

Serve it with hot ketchup.

CARROT HALWA

I am not much of a sweet-eating person. But recently I had this extreme craving for Carrot Halwa and incidentally, today being Vijayadasami (10th day of Navrathri) I made it and couldn't resist the taste. Why don't you try too?

Ingredients

serves 2

3/4 cup of ghee melted (I used unsalted butter of the same quantity)

3 large or 3 cup of carrots grated

1.5 cups of milk

1 cup sugar

a handful of cashews, raisins (to taste)

How to make it

- Pressure cook the grated carrots and milk for 1 whistle.

- Heat ghee in a pan, fry cashews and raisins.

- Strain milk from the carrots and keep it aside.

- Add the cooked carrots to the pan and add some milk if you find it quite dry.

- Cook for 5-6 minutes and add sugar.

- Sugar will turn it watery but don't mind and continuously stir it until you get the halwa texture or till the excess water evaporates.

Enjoy it immediately :)

TOMATO RICE

My whole idea of this blog is to present a lot of simple recipes that would be of a great help during just-started-to-cook phase or if one wants something different as I remember how I used to sit and take notes referring to various sites. So came the idea of compiling all into one blog which I experimented, relished and tasted by my family and good friends.

I try this once in a while when I get bored of the usual stuff. Certain dishes like this helped me a lot when I initially started to cook. This is a no fail, simple and easy recipe. Here comes the to-do list.

Ingredients

serves 2

Rice - 1.5 cups

Onion - 1 medium, finely chopped (optional)

Mustard seeds - 1/2 tsp

Urad dal - 1 tsp

Channa dal - 1 tsp

Red chillies - 2 (I add one more as I like it spicy)

Red chilli powder - a pinch (optional)

Peanuts - 1/2 cup

Asafoetida/Hing - a pinch

Turmeric powder - a pinch

Curry leaves - a few

Peas - a handful

Salt - to taste

Sambhar / Curry powder - 1/2 tsp

(or dry-roast and grind - coriander seeds(1.5 tsp) + Channa dal (2 tsp) + Red chillies (2) + Fenugreek seeds(1/2 tsp)

Oil - 2 tbsp

How to make it

Heat the oil and temper mustard seeds and urad dal. Add the chana dal, green chillies, peanuts and chopped onions and saute for about 3 mins.

Add the turmeric, hing and the curry leaves and fry

Add the chopped tomatoes and cook till the raw smell leaves the mixture. Add salt, peas and curry powder or grounded masala.Make sure that the mixture is a thick paste and not watery (don't add water. If you fidn it to be watery, increase the flame and keep stirring so that the excess water evaporates).

Once done, mix in the cooked rice, stir well until blended, adjust taste and serve hot with raita of choice. ( My favorite raita is onion-cucumber combo)

RAVA DOSA

One of the easiest and delicious recipe, enjoyed by all. Unlike the usual dosa, the dosa batter doesn't need to wait hours together. This is definitely one of my favorites.

Ingredients

serves 2

Rava or sooji - 1 cup

Riceflour - 1/2 cup

Cumin seeds - 1/2 tsp

Plain yogurt (preferrably sour) - 1 spoon

Green chillies (finely chopped) - 2

Curry leaves - a few

Ginger - a small piece chopped finely

Oil

How to make it

Mix the rice flour, maida and rava and add water and salt to it. The batter should be watery, almost similar to the consistency of a buttermilk.

Add the rest of the ingredients to the batter and mix thoroughly.

Heat the tawa or pan (the tawa should be very hot) and take one ladleful of batter and spread on the tawa starting from the sides and finishing off in the middle as rava dosa cannot be spreaded like ordinary dosa. It is alsmost like sprinklin the batter on the tawa.

Drizzle 1/2 tsp of oil on the sides. (If preferred, ghee can also be used)

Turn it over when it becomes golden brown or dark crispy brown(I like the color to be really dark and not light) accordingly for a minute.

Serve hot with sambhar or chutney of your taste.

Note

To avoid the batter sticking to the pan and for crispy dosas, rub the pan with a slice of onion.

I would recommend that the batter is mixed and kept at least for half an hour before you start to cook.

The more watery the batter is, the more crispier it will be...

p.s. - excuse the shape of the dosa. My iron pan doesn't have sides to shape the dosa accordingly. :T

KAARA PORI (SPICY PUFFED RICE)

This snack was introduced to me by my good friend Prem Kumar. Though I have heard the name vaguely, I never had a chance to taste it until he made for us when we visited his place. Talking about this guy, he being a north indian guy ( no offense meant), loves the south indian food, much more than I do. There is also a tale that, no one can stop him from eating sambhar once he starts..lol...jokes apart, I profusely thank him for this recipe. Thank you Prem Kumar!

Ingredients

serves 2

2 cups of puffed rice (plain and not the sweetened ones)

Mustard seeds - 1/2 tsp

Curry leaves - a few

Red chilli powder - 1/2 tsp

Salt - to taste

Turmeric powder - A pinch

Asafoetida - A pinch

Oil - 1 tsp

How to make it

In a pan, add the oil in a medium flame. Once the oil is heated, add the mustard seeds and curry leaves.

Let it splutter. Add the asafoetida, turmeric powder and the red chilli powder.

Saute for a few seconds and add the puffed rice. Mix it well. Add the salt and mix again.

And its ready to eat.

Note

This might take only 10 mins to finish. Make sure you do all these in a medium flame (whichever is not very high for you) so that the rice doesn't get burned.

ALOO TIKKI

I like anything with potato. You have no idea how much I love potato. My second love is potato. The first is Chocolate...er..we are still talking about food :)

I had this burning desire to try these out after getting the recipe from the famous cooking blog edible garden. I din't follow it in the order given probably next time
I'l do it.

Ingredients

(serves 2)

2 medium potatoes, grated

A bunch of fresh coriander leaves, chopped ( I dint use it and used curry leaves instead)

1 tsp jeera / jeerakam

2 green chillies, chopped

1 generous pinch asafoetida / hing / perungayam

1/2 tsp red chilli powder

1 to 2 tbsp besan / bengal gram powder / kadala mavu

Salt to taste

How to make it

Grate the potatoes and add the other ingredients in.

Mix welll.

Make into flat patty shapes on palm of hand and shallow fry in a wide pan until golden brown on both sides.

Serve hot with ketchup, mint chutney.

Notes

I noticed that once the potato is grated and kept, it becomes very soggy. So, see to that you drain the water so that it becomes easy for you to make the flat shapes. The shape doesn't come if the mixture is soggy.

Besan is just for the grated ones to hold tight. The given amount is just an assumption.

I forgot to add onions. Why don't you try and tell me how it tasted?!

PANEER PEAS PULAO

This is another simple recipe. These kind of recipes, especially the variety rice(s) type, helped me a lot when I started to learn cooking and turned out to be great. I hope you also find it interesting as I do.

Ingredients

serves 2

Basmati rice - 1 1/2 cups

Onion - 1, chopped fine

Green peas - 1/2 cup

Paneer cubes - 1/2 cup

Green chillies - 2

Ginger garlic paste - 1.5 tbsp

Cumin / jeera seeds - 1 tsp

Whole black pepper - 1/2 tsp (can also use pepper grinder)

Cloves - 4

Cardamom - 2

Cinnamon stick - a 1″ piece

Bay leaves - 1

Anise seeds - 3 whole

Ghee / oil - 2 tbsp

Salt to taste

How to make it

Soak the basmati rice in enough water to cover it, for 15 mins.

Grind the pepper, cloves, cardamom and cinnamon together.

Heat the ghee in a pan and throw in the cumin seeds. Once they splutter, add the ground ingredients. Tear the bay leaf into 3 and add Anise seeds and toss that too.

Now add the onions, split green chillies and saute until onions turn transparent.

Then add the ginger garlic paste and saute well for a minute.

Add the peas and paneer cubes and mix well for another 2-3 mins.

Drain the rice completely and add to the pan. Mix thoroughly.

Add 2 cups water to the above and let it cook until the rice is done.

Garnish with coriander leaves and serve with side-dish of choice or raita.

p.s. - I fried the panner seperately and added it as I love the fried part ;)

NAVARATNA KURMA

I am not a big fan when sweet is mixed with masalas. I don't even try Kashmiri pulao and have a thought if I were to taste Navaratna Kurma. That's what set me thinking why can't I make it little spicy equaling the sweetness. I was glad that there were others too who thought just like me in the cooking blog-o-sphere. I had a dekko into the recipe from Edible Garden.

Ingredients

serves 2

2 cups of diced, mixed vegetables - carrot, beans, peas, cauliflower, capsicum and potato

A few cubes of paneer

10 cashew nuts and 10 raisins soaked in warm water, drained and ground to a paste

1 large onion, minced

2 tomato, quartered and pureed

3 green chillies slit in the middle

1" piece of ginger

4 garlic cloves

1 cup milk

1 tbsp butter

Salt to taste

3 tsp garam masala

1/2 tsp red chilli powder

1/4 tsp turmeric powder

2 tsp coriander powder

1/2 tsp jeera

1/2 tsp fennel seeds

How to make it

Heat the butter or ghee in a kadai / pan.

Add minced onions and fry until pink and transparent.

Add the green chillies with the ginger and garlic to the onions. Fry for 30 seconds.

Add all the spice powders. Fry for a minute.

Add the pureed tomato

Mix well and let it cook about 4-5 mins.

Add milk.

Add the chopped vegetables. Mix well and cook covered for another 5 mins or so, until the vegetables are cooked, yet firm.

Add the cashew nut-raisin paste and mix well. Add salt and paneer cubes. Cook open for another 5 minutes until the gravy thickens and comes together.

Serve it with hot rotis

VEGETABLE BIRIYANI

This is one of my favorite dishes that it will be repeated maximum 2 times in a month. The ingredients list is quite long but its totally worth the taste :)

Ingredients

serves 2

Basmati Rice - 1 cup

Chopped mixed vegetables - 1 cup (potatoes, cauliflowers, carrots, beans, green peas, capsicum)

Onion - 1 big, chopped

Red chilli powder - 1 tbsp

Turmeric powder - 1/2 tsp

Fennel seeds/Saunf - 1/4tsp

Cardamom / elakka - 4

Cloves / grampoo - 4

Bay leaf - 1

Oil - 3 Tbsp

Green chillies - about 4, adjust according to taste

Cumin seeds - 1 tsp

Cinnamon - a 1" piece

Ginger - a 1" piece

Garlic - 1 tbsp, ground paste

Anise seeds - 3

cashews - 7-8 half broken ones

Garam masala - 1 tsp

Coriander powder - 1 tsp

Badshah biriyani pulav masala - 1/2 tsp (optional)

How to make it

Wash and soak rice for about 15 mins. and pressure cook for one whistle with one cup water.

Heat oil/ghee and roast the fennel seeds, cardamom, cloves, anise seeds, cashews and bay leaf for about 30 seconds. Then add the green chillies, ginger, garlic, onions and fry till it turns pink and translucent. Add the masala powders and saute for 30 secs.

Add the vegetables next and see to that they are cooked(remember to turn the flame to medium).

Next add the red chilli powder, turmeric powder, and salt and mix well.

Turn off the heat. Add the cooked rice and mix gently until well blended.

Serve hot with raita, papad and pickles.

p.s. - I pressure cooked potatoes and cauliflowers for 2 whistles.

SPICY CHILLI PANEER

I wanted to taste something really spicy. So, I surfed a few cooking blogs that I follow and found this amazing recipe. This is adapted from the cooking blog, Edible Garden.

Ingredients

serves 2

1.5 cups cubed paneer

1 bell pepper / capsicum

1 large onion

4 green chillies, slit

1 tsp minced ginger

1 tsp minced garlic

1 tbsp soya sauce

1 tsp green chilli sauce

2 tbsp oil

1 tbsp cornflour + 3tbsp water (make a smooth paste)

Salt to taste

For the Marinade:

4 tbsp flour

3 tbsp corn flour / corn starch

2 tsp freshly ground pepper

1 tsp minced garlic

A pinch of salt

Water

How to make it

Make a thick paste (to the texture of a soup) with the ingredients for marinade. Dunk the paneer pieces in and let them soak in the marinade.

Add oil in a pan and shallow fry the paneer pieces, turning them over when the cooked sides are brown.

Drain and set aside.

In the same pan, add chopped onions, green chillies, and capsicum. Cook until the onions turn transparent.

Next, turn the flame to high and add soya sauce, green chilli sauce. Stir-fry on high for about 30 seconds and turn the flame to medium-low.

Add the fried paneer cubes and the cornflour-water paste. Taste and adjust salt . Stir and cook for another 3-4 mins until the sauce comes around and thickens due to the cornflour.

Serve it hot

VEGETABLE CORN POHA UPMA

This is one of the easiest if you buy corn poha from the Indian store. Yeah! It is similar to the usual poha but yellow in color. I always make a point to add a lot of vegetables to any upma that I make. If you cut the vegetables from the recipe and follow the rest, it is the method for the normal upma

Ingredients

serves 2

4 cups of corn poha

1 onion, finely chopped

1/4 cup peas (fresh or frozen)

1 cup potatoes finely chopped

chopped carrots and beans - 1/2 cup

1/2 capsicum chopped

2 red chillies (adjust to taste)

Garlic minced - 1 tsp

A few curry leaves

1/2 tsp urad dal / uluntham paruppu / uzhunnu parippu

1/4 tsp mustard seeds / kaduku

A few roasted groundnuts to garnish (optional)

Coriander leaves, chopped, for garnish (didn't have any this time)

1/2 tsp curry powder

1/4 tsp of red chilli powder

1/2 tsp turmeric powder

2 tsp oil

Salt to taste

How to make it

Soak corn poha in water for 15 minutes

Heat oil in a pan and add the mustard seeds, urad dal, red chillies and curry leaves. When the dal turns golden brown and the mustard seeds splutter, add the onions and garlic. Once they onions turn transparent, add potatos. When they are cooked add the rest of the vegetables and see to that they are cooked

Add turmeric powder, curry powder, red chilli powder and salt and mix well.

Drain the corn poha well and add it to the pan and continue to cook for 5-10 mins.

Serve hot with onion and cucmber raita or pickle.

PANEER BUTTER MASALA

This was the first North Indian recipe that I tried out when I actually learnt to cook..I am still learning :D This recipe might seem a little difficult but its actually very easy if one notices the details well.

Ingredients

serves 2

Paneer - 2 cups, cubed

Onions - 2 medium sized, very finely chopped (pureed if you like it that way)

Tomatoes - 2 big, (pureed)

Ginger minced finely - 1/2 tbsp

Garlic minced finely - 1/2 tsp

(or ginger garlic paste - 1 tsp)

Coriander powder / malli podi - 1 tsp

Garam Masala - 1 tsp

Red chilli powder - 1 tsp

Turmeric powder - a pinch

Kasuri methi / dry fenugreek powder - 1/2 tsp (I din't use it this time)

Cashewnuts - a handful, grind to paste

Butter - 2 tbsp

How to make it

Heat the butter in a pan, add the onion paste and fry for 2 mins. Then add the ginger and garlic (or paste), chilli powder, Coriander powder and Garam masala. Saute for another 2 mins.

Now add the pureed tomatoes and Cashew paste, and salt. Stir well and leave on sim for about 5 mins.

Add the paneer and let cook. If the gravy seems too thick, add little water and keep cooking for about 5-6 mins.

Remove from fire, adjust the taste and serve it with hot rotis

p.s. - excuse the picture quality. I clicked it in such a hurry :)

SPAGHETTINI POMODORO

This is a recipe for a fresh, healthy Italian meal that is light and simple and takes only minutes to make. It's similar to Olive Garden's or Macaroni Grill's capellini pomodoro, if you're a fan of that dish.

Ingredients

serves 4

12 ounces Spaghetti pasta

2 pounds fresh peeled and diced tomatoes

3 cloves garlic, minced

1/4 teaspoon freshly ground black pepper

2 cups fresh chopped basil leaves

1/3 cup extra virgin olive oil

1/2 cup grated Parmesan cheese

How to make it

Bring a large pot of salted water to a boil. Add pasta. Cook approximately 10 minutes, or to desired firmness. Drain.

While pasta is cooking, Add a few tablespoons of olive oil to a deep skillet and turn heat to medium. Finely mince garlic and add to skillet, being careful not to burn.

Dice tomatoes and reserve juices. Add to skillet and turn heat to low. If using canned tomatoes, add tomatoes and juices to pan. Add salt and fresh ground pepper. Cook on low about two minutes, or until tomatoes are heated.

Add drained pasta to tomato mixture. Toss well. Add 1/2 cup fresh torn basil leaves to pasta. Serve with parmesan cheese and additional ground pepper.

p.s. - I added a small amount of cut Zuchini since I din't want tomatoes as the only veggie ;)

KAIMA IDLI

I know, there are many die-hard fans for Saravana Bhavan Kaima Idlis. These Kaima Idli's are real sinful idlis as they are deep fried even after cooked. Sin once a while is excused, I hope.

Ingredients

serves 2

Left Over Idli's: 4 [Cut into Square shape]
Onion: 1 [Finely Chopped]
Garlic: 4 [Finely Chopped]
Green Chili: 1 [Finely Chopped]

Mustard seeds - 1/4 tsp
Green Capsicum: 1/2
Curry Leaves: 6
CorrianderLeaves: 2tsp [Finely Chopped]
Oil: 1 Cup [To Deep Fry the Idli's]
Oil: 2 tsp [To Saute the vegetables]
Chilly Powder: 1/4tsp [Adjust according to your Spice]

Red chillies - 2
Salt: 1/4tsp
Lemon: 1/2 [juice]

How to make it

Cut the Idli's in square shape, as shown in picture and Deep Fry Them. If you have refrigerated the left over idli's, you have to get back those idli's to the room temperature before frying.

In a Pan, heat oil, add mustard and let it pop. Now add Finely Chopped Garlic pod's and Curry Leaves.

Add the onion and add salt, turmeric powder and mix well.

Now add the capsicum and mix them well. add the chilli powder.

Add the fried Idlis and mix well with the masala's. add coriander leaves, before switching off the flame.

Serve by adding lemon juice over the kaima idli's.

Tastes best with onion and cucumber Raita.

TOMATO VATHA KOZHAMBU

Vatha Kozhmabu is one of the most famous recipes in tam brahm traditional cooking. I got to learn this wonderful recipe from my MIL who has a magical hand when it comes to cooking. This is not at all difficult. Here it goes

Ingredients

serves 2

Tomatoes - 4 medium sized or 2 if its big

Tamarind - make a ball to the size of a lemon saoked in a cup of water for a while or 3 tsp if using a paste

Vathal (manathakaali) - 1/2 a cup

Sambhar powder - 1 tsp

Red chilli powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Hing - a small pinch

Mustard seeds - 1/4 tsp

curry leaves - a few

oil - 2 tsp

Salt - to taste

How to make it

Grind tomatoes, tamarind to a medium watery consistency

Heat oil in a pan, temper mustard seeds, curry leaves.

Add Vathal and Hing and fry for about 2-3 minutes.

Add the tomato paste, sambhar powder, turmeric powder and red chilli powder.

Let it boil for 5-6 minutes and turn color. Add salt to taste. Serve it with Hot rice

p.s. - For a thicker consistency, mix a small amount of rice flour and pour it.

TOMATO SOUP

This is one of the easiest and definitely much simpler yet really tasty and filling.

Ingredients

serves 2

Tomatoes - 4 medium sized (or 2 if big)

Garlic, crushed - 4 cloves

White pepper - 2 tbsp

Salt - to taste

Sugar - one pinch

Butter - 1 tsp

Cheese of your choice - for garnishing

How to make it

Puree the tomatoes with salt.

Heat a kadai and add the butter. When it has melted, add the garlic, pepper stir well for 10 seconds.

Add the pureed tomatoes and cook for some time, partly covered.

Adjust salt and spice and garnish with slight cheese( I used grated Mozzarella) on the top and serve hot.

p.s. - I added a little amount of rice flour mixed in water to get a thicker consistency. Just the same method of use as we do for sambhar.

BEANS USILI

Vj loves usili. Its one of the first dishes I cooked for him back in the initial days after coming to US. Usili is made with other combos too. Eg, Capsicum, Cluster beans. But French beans remains the evr classic paruppuusili.

Ingredients

serves 2

French Beans- 1.5 cup, cut into 1" pieces and par boiled in boiling water for 3 mins

Toor dal / tuvaram paruppu - 1/2 cup

Channa dal / kadala paruppu - 1 tbsp

Urad dal / Ulutham paruppu - 1/2 tsp

Mustard seeds - 1/2 tsp

Dried red chillies - 3 to 4

Hing/asafoetida (kayam) - 1/4 tsp

Turmeric powder - a pinch

Oil - 2-3 tbsp

Salt - to taste

How to make it

Wash and soak the toor dal and channa dal (you can put them together) for about 1 hour

Once soft, grind this coarsely with red chillies, turmeric, some salt and hing and as little water as possible (Sprinkle a few drops so the mixture comes together a bit).

The next step is to cook this dal mixture with the asparagus. Its really that simple. There are different ways to cook the dal.

Pour copious amounts of oil (you need atleast 3-4 tbsp) into a pan and stir-fry the dal mixture. This will take anywhere between 7-10 minutes

Once the dal mixture breaks into small pieces and is not sticky anymore, empty it into a cup and keep it aside.

In the same pan, pour required oil, add mustard seeds. When it splutters, add urad dal.

Add the beans. Once its cooked add the fried dal mixture and keep it for about 5 mins. Check on salt

SEMIYA OR VERMICELLI UPMA

I have a blissful relationship with ‘vermicelli’ – always there to comfort me during crisis times. Doesn’t need much to work on, just add vegetables for some nutrition and you have a one pot meal ready for lunch or dinner in less than 20 mts. For those of you who dislike vermicelli, maybe it’s time to give the attention it deserves.

Ingredients

serves 2

1.5 cup(rice cup) vermicilli

1 finely sliced large onion

2 red chillies

1/2 tsp of ginger paste or finely chopped

1/2 tsp of garlic paste (optional)

1 medium sized tomato, chopped

1 medium sized capsicum chopped

5-6 beans chopped long

1/2 cup of carrots chopped

1/2 cup of peas

1 tbsp chopped coriander leaves (optional)

1/2 tbsp oil

1 tsp urad dal

1 tsp mustard seeds

5-6 curry leaves

salt to taste

How to make it

Roast the vermicelli in a pan (non stick is good) till it turns golden brown. (oil not necessary)

Heat oil in another pan, add the mustard seeds and let them splutter. Add urad dal, red chillies and curry leaves, cilantro and saute them till the dal turn slightly brown

Add the sliced onions, giner, garlic saute till onions turns transparent.

Add the tomatoes, saute for 2-3 mins and add the rest of the veggies.

Close the pan for 3-4 mins until the veggies are cooked and add 3 cups of water and salt to taste

As soon as the water boils, put in the roasted vermicelli, see to that no lumps are formed and close it again for 3 mins.

Once its cooked, garnish with coriander and enjoy it with pickle and yogurt.

p.s. - I added a pinch of home made curry powder and it was good :)

CORN SOUP

Here is my simple corn soup, that comes to my rescue , when I am too lazy to cook, and when I feel I should have something light and healthy yet filling.

Ingredients

serves 2

1.5 cups corn

About 1 cup finely chopped cabbage

8 to 10 string beans

1 small carrot

1 tablespoon cornstarch

1 teaspoon oil

1/2 teaspoon black pepper

1 teaspoon salt (adjust to taste)

How to make it

Chop cabbage, carrot, and string beans into very small pieces.

Boil the corn in about 1-1/2 cups of water until the corn is soft. Remove 1/4 cup of corn and set aside.

Blend the rest of the corn into a paste and strain.

Mix the cornstarch with 1/4 cup of water and set aside.

Heat the oil in a saucepan. Add the carrot, cabbage, beans and cook the vegetables on medium heat until they are tender.

Next, add the corn paste, corn, cornstarch mixture, and 1 cup of water to the vegetables. Bring the soup to a boil and lower the heat to medium low. Let the soup cook for another five minutes.

I am always satisfied after a bowl of this. I know many of you there out are seasoned cooks, so all suggestions to make this better are welcome