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Satay Noodles

This is a filling meal and there is only one pan to clean 🙂

Ingredients:

Dried medium egg noodles-4 1/2 ounces

Coconut milk- 2/3 cup

Vegetable oil- 2 tsp

Red bell pepper, seeded and thinly sliced-1

Plump garlic clove, thinly sliced-1

Bean sprouts-1 1/4 cups

Dark soy sauce- 2 tbs

Roasted, salted peanuts, coarsely chopped- 1/3 cup

Scallions, diagonally sliced- 3

Cilantro- a large handful, chopped

Salt

Lime halves -2 to serve ( optional)

 

Method:

1.Bring a large saucepan of lightly salted water to a boil.Add the noodles, bring back to a boil.Cook according to package directions, until tender but still firm to the bite.Drain.

2.Heat oil in a wok or a large heavy skillet.Add the bell pepper and stir fry over high heat for 2-3 minutes, until soft. Add the garlic and stir- fry for an additional 40-60 seconds; donot let it burn.

3.Add the bean sprouts, followed by the noodles, coconut milk,soy sauce and peanuts. Reduce the heat and stir for an additional 2-3 minutes, until piping hot. Add the scallions and cilantro and toss together.

4.Divide between two warm bowls and serve immediately with the lime haves for squeezing over.

satay noodles

Ps: I was too busy tasting the food, I forgot to click the picture with lime halves.

Serves: 2

 

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Maddur Vada

Ingredients:

Rice flour-1 cup

Sooji-1/2 cup

All purpose flour-1/4 to 1/2  cup

Salt

Oil-1 table spoon

Crushed peanuts-a handful

Curry leaves- a few

Cumin seeds-1 tea spoon

Green chillies-5-6 numbers

Chopped onion-1

Hing-a pinch

Sesame seeds-2 tea spoon

Oil- for deep frying
Method:

1.In a large mixing bowl, mix all the ingredients except the oil for deep frying.

2.DONOT add any water as the water from chopped onion would be sufficient.

3.Make a dough out of it.

4.Heat oil in a kadai, meanwhile make little balls out of the prepared dough and flatten them like small discs.

5.Fry them in hot oil and drain excess oil in a paper towel.

6.Serve hot with chutney and tea/coffee.

 

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Zucchini Soup

Ingredients:

Zucchini-4 nos

Onion-1

Cloves-2

Cream-as much as you like

Water- as much as you like

Salt

Pepper

Butter-2 table spoon

 

Method:

1.Peel the skin and dice the zucchini.Finely chop the onion.

2.Melt butter in a pan and fry the onion until pink and then add the diced zucchini.Fry for a couple of minutes.

3.Add some water and cook covered. Also, throw in 2 cloves.

4.Once cooked, switch of stove, cool and blend the zucchini .

5.Heat a pan and pour the blended puree , add water little by little, as desired.

6.Sprinkle salt, add the desired quantity of cream and give it a light boil before removing from fire.

7.Serve warm with bread/ salad

Serves:4-5

Ps:To make a vegan version, substitue butter with oil and donot cream.It tastes equally awesome.

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Ingredients:

Cucumber-1/4 cup

Carrot-1/4 cup

Beets shredded-1/4 cup

Tomato-1/2

Salt

pepper

lemon juice- to your liking

Mint leaves- a few

Method:

1.Run the tomato, cucumber,mint leaves, beets and carrot in a blender.

2.Strain the juice from the vegetables.

3.Add salt, pepper and a few drops of lemon juice to the strained juice and garnish with mint leaves.Its 100% refreshing.

Serves:2

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When I saw Giada whipping up this in a flash, I wanted to try it too.And I did..I chose to beat the ricotta cheese with a hand blender and hence the ricotta was not completely smooth. But yet, I liked it.

Ingredients:

  • 1 (15-ounce) container whole milk ricotta cheese
  • 1/2 cup raspberry jam
  • 1 cup whipping cream
  • 3 tablespoons powdered sugar
  • 1 cup fresh raspberries

Method:

1.Blend ricotta cheese until light and fluffy.

2.Add the jam and pulse until combined ( I used a hand blender).

3.In a seperate bowl,using a mixer, beat the cream until thick.

4.Add powdered sugar and continue to beat until the cream holds stiff peaks.

5.Now, carefully, fold in the cream mixture into the ricotta mixture.

6.Spoon the mousse into serving  bowls and refrigerate for an hour.Garnish with raspberries and serve.

Serves:4

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I had sudden guests who did not give me much of a notice time.And since they came around 3 pm, I wanted to make a quick snack with what I had in hand on that particular day.All i had was corn and cheese and I made up my own ingredients list and mix matched everything.I noted down the measurements after I added them.Luckily, nothing went wrong and the snack came out pretty well and the guests even took home some.

Ingredients:

Sweet corn- 1 1/2 cup

Baking soda-1/2 tea spoon

Corn flour-1 1/2 table spoon

Cheese ( I used sharp cheese)-1 cup

Red chilli powder- a pinch

Potatoes- 2, boiled and mashed

Maida/All purpose flour-1/2 cup

Salt

Milk-1/2 cup

Bread crumbs- for dusting

Oil- for deep frying

Method:

1.In a large mixing bowl, mix all the ingredients except oil and bread crumbs.Donot add water.The moisture of the milk will be more than enough.

2.Make small balls out of the prepared dough and set aside.

3.Heat oil in a kadai .In the meantime, roll each ball over bread crumbs and set aside.

4.Deep fry the corn balls in oil and serve with tomato ketchup.

Makes:30 nos

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All you need is 5 minutes on hand to make this super yummy dessert.You will N.E.V.E.R. say a No.

Ingredients:

Strawberries-a handful,hulled and halved soaked in some sugar

Shortcake cups-2 nos

Whipped cream- as much as you like

Method:

1.Take a strawberry short cake cup and fill the middle with some sugar soaked strawberries

2.Spray the whipped cream on top ( be liberal, comeon)

3.Enjoy.

Ps: the strawberries taste even more good when refrigerated.

Serves:2

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Ingredients:

Onion-1, big,1 small

Curry leaves- a few

Green chillies-8-10 nos

Besan/Gram flour-1 1/4 cup

Salt

Rice flour-1/4 cup

Cumin seeds-2 tea spoon

Ginger- 2 tea spoon grated

Oil- for deep frying

Method:

1.Thin slice the onions.Finely chop the green chillies.

2.Take gram flour in a bowl, add the rice flour to it,salt,cumin seeds, curry leaves,green chillies and ginger and mix well.

3.Now add the sliced onions and salt  to the flour mixture and mix well.DONOT add water at this stage. The onions by nature and the salt added will leave out some water that will be enough to bind the mixture.

4.Heat oil in a wok/kadai and deep fry the pakoras by taking a bite sized of the mixture each time.Drain excess oil and serve with ketchup and tea.

Serves: 4-5

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Ingredients:

Broccoli- 1 big,cut into flowerettes

Vegetable stock-2 cups

Salt

Pepper

Heavy cream ( optional)- to your liking

Method:

1.Cook the broccoli flowerettes in hot water for 10 -15 minutes.Drain water and keep the broccoli aside to cool.

2.Run the broccoli flowerettes in a blender to form a puree consistency.

3.Add vegetable stock to the broccoli puree and cook them over low flame for 5-7 minutes.

4.Add salt, pepper and cream to your liking.I followed the cream option, while TH chose to go without it, he said the one without the cream tasted pretty good too.But I loved my very own creamy broccoli soup.Serve with some grilled bread.

Serves:4

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Ingredients:

Onion-1, medium size

Potato-3 small

Edamame beans- 1/2 cup

Oil-4 table spoon

Turmeric powder-1/2 tea spoon

Garam masala-1/2-1 tea spoon

Kasuri Methi- a pinch

Chilli powder-1/2 tea spoon

Corriander powder-1/2 tea spoon

Salt

Cilantro- for garnish

Method:

1.Finely chop the onion and dice the potatoes to bite sized pieces.

2.Heat oil in a cooking pan,fry onion until pink and add diced potatoes frying it for a couple of minutes.

3.Add the edamame beans ,followed by turmeric powder, garam masala, chilli powder, salt and corriander powder. Mix well.

4.Add very little water and close witha  lid for it to cook well.

5.When the water has all thickened to form a dry mix amidst the edamame and potato, sprinkle kasuri methi and chopped cilantro.Serve with rotis or jeera rice.

Serves:2

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