Add the dry powders Chilli powder, turmeric powder, coriander powder, garam masala and salt. In a bowl add the chopped spinach along with the shredded cauliflower, ginger, chilli powder, turmeric powder, garam masala, chaat masala, cornflour and salt. Grate in the boiled potato and add 1/4 cup of the bread crumbs to the above mentioned mixture.
I used thinly sliced red onions, mushrooms, red peppers, pineapple and jalapeños Seasoning: Oregano and Chilli flakes (optional) Dipping sauce: Optional Let’s get cooking 1. Approximate preparation and cooking time: 45 minutes Serves: 2 All my hubbie has to hear is “It’s masala upma for breakfast today” and his mood is ruined. Semolina: 1 cup Onion: 1 (finely chopped) Carrot: 1 (peeled and cut into very fine cubes) French beans: 12 to 15 (finely chopped) Green chillies: 2 Ginger: 1/4tsp (grated) Curry leaves: Few Mustard seeds: 1tsp Coriander leaves: 1tbsp (finely chopped) Salt to taste Ghee: 1tbsp Oil for frying 1. Heat the ghee in a pan and season with the mustard seeds, curry leaves, slit green chillies and ginger. Was feeling so guilty, that the night before Diwali made Rava Laadoos and this simple Date and dry fruit roll. Shape into small round shaped vadas and deep fry in hot oil. This was probably the first Diwali where I had hardly made anything specil. Approximate preparation and cooking time: 20 minutes Serves: 2 Given a choice, I will eat only the rice from the biryani, but if I do decide to have a chicken piece I’ve always preferred chicken on the bone.
Spread the mushroom filling on each slice and serve hot. To prepare the rice, wash the rice and soak it for half an hour. Approximate preparation and cooking time: 20 minutes Italian pasta with a desi twist was on the Saturday menu. This is what you’ll need Pasta: 1 cup (dry pasta) (I used fusilli, you can use any pasta) Onion: 1 (finely chopped) Carrot: 1 (finely chopped) Peas: 1/4 cup Mixed peppers: 1/2 cup Tomatoes: 2 Garlic: 3 cloves (finely chopped) Ginger: 1/4tsp (finely chopped) Chilli powder: 1tsp Turmeric powder: 1/4tsp Coriander powder: 1/4tsp Garam Masala powder: 1tsp Chilli flakes: 1/2tsp Oregano: 1/2tsp Grated cheese: 2tbsp Olive oil: 2tbsp Salt and pepper to taste Let’s get cooking 1. Add the chopped carrots along with the peas and a little water (around 1/4 cup). Keep the remaining bread crumbs aside, to be used for coating the cutlets. Add the grated cheese, salt, chilli flakes and oregano. Approximate preparation and cooking time: 45 minutes Serves: 2-3 It is always an ordeal to get my kids to have their daily quota of vegetables. The first look of it reminded me of chakli/ muruku. In fact I enjoyed it so much that I could not resist trying to make it at home. Cook for another five minutes and serve the pasta hot. Approximate preparation and cooking time: 40 minutes Serves: 4 During my holiday to Bombay this time, I visited this Spanish dessert joint with friends and tried out their speciality called Churros for the first time. Add the flour, sugar, oil and salt to the water when it is still hot and using a spoon mix it well until it forms a soft dough. Place this dough into the piping bag or the murku press (which is what I used) and press out the dough into the hot oil. Add the yoghurt, mint leaves, coriander leaves, green chillies and salt.