Month: December 2020

Ingredients : 

• Cauliflower
• onion
• green chilli (optional)
• some raisins (optional)
• bay leaf
• 3 cardamom
• 3 cloves
• cinnamon
• oil  
• little ghee or butter
• salt.

Cooking Method:

Cut the cauliflower in small to medium sized pieces. Cut onion also in same size cubes . 

Heat some oil in a vessel, add the cauliflower pieces, lightly fry them and leave aside. 

To the remaing oil, add some ghee or butter and all the ingredients including the lightly fried cauliflower.  Add  enough salt for a semi dry prep. Add little water, bring the mixture to a boil, cover and cook for about 8 to 10 mins.

If possible, open the lid and discard  some of the whole garam masala pieces and bay leaf.

Serve hot with rice or bread.

4 portions

Ingredients:

• 1 big or several small eggplants
• 1 onion
• 1 pack of mushrooms (e.g. eringi) 
• 1 carrot
• 400g of canned tomato purée  
• 100-200g of shredded cheese
• 6 lasagne plates
• cooking oil
• oregano and salt according to your taste

Cooking Method:

1.) Cut the eggplant, carrot and mushrooms into small pieces and mince onion.

2.) Heat the oil in a large pan over medium heat. Add the carrot and onion and sauté for few minutes until onions become translucent. 

3.) Add eggplant and mushrooms and sauté until cooked.

4.) Add canned tomato purée, salt and oregano to the veggies and adjust spice until sauce tastes great for you. Turn of the heat.

5.) Add one layer of the sauce into a casserole dish and cover with one layer of lasagne plates. Repeat 1-2 times. Last layer should be the tomato sauce again.

6.) Sprinkle shredded cheese evenly on top 

7.) Bake in preheated oven at 200 grad Celsius for 30-40 minutes.

8.) Enjoy this nutritious and satisfying dish!

4 portions

Ingredients:

• 1 big or several small eggplants
• 1 onion
• 1 pack of mushrooms (e.g. eringi)
• 1 tomato
• 2-3 leaves of iceberg lettuce
• 1 avocado
• 100g sweet corn frozen
• Black Beans
• Vegetable oil (neutral flavor)
• 2 rice-cooker cups of uncooked rice
• Grated cheese

For Seasoning:

• 1 Tbsp chili powder (or Kashmiri powder)
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 0.25 tsp red pepper flakes
• 0.5 tsp dried oregano
• O.5 tsp paprika
• 1 tsp cumin
• 1 tsp salt
• 1 tsp black pepper

Cooking Method:

While cooking don’t forget to start cooking the rice in the cooker, so you get fresh steaming rice when all ingredients are ready 🙂 

1.) Mix all the ingredients for taco seasoning in a jar and shake well to mix together.

2.) Cut the tomato and avocado into small cubes, cut the iceberg lettuce into thin strips, set aside 

3.) Cut the eggplant and mushrooms into small cubes and mince onion.

4.) Heat the oil in a large frying pan over medium heat. Add the eggplant, mushrooms and 3/4 of the minced onion and beans. Sauté until well cooked.

5.) Add Taco Seasoning and combine well with the fried veggies. Turn off the heat.

6.) Allocate the steamed rice equally between 4 plates/bowls. Put the fried veggies on top. Then top with cheese, lettuce, tomato, onion as much as you like and mix well. Enjoy this nutritious and colorful dish!

Ingredients:

• Chicken
• onion
• ginger
• garlic
• mint leaves
• plain curd
• turmeric
• cumin
• coriander
• chilli
• garam masala powder
• salt
• oil

Cooking Method: 

Finely  grate  onion. Heat some oil in a vessel, lightly fry the onion. Add ginger, garlic paste and saute the mixture in low flame. 

Mix some turmeric, Kashmiri chilli, cumin and coriander powder with a little water and add to the vessel. Saute again. 

Add chicken pieces to the mixture and some plain curd and salt. Mix well and stir in low flame for a short time. 

Add appropriate quantity of water to the mixture. Bring it to a boil. Then cover and cook for as long as it takes for chicken pieces to be tender depending on their size.

Grind the mint leaves with some water.

After the chicken pieces are cooked open the lid and add  the mint mixture and a little garam masala powder. Mix well. Heat for a short while  to get a gravy consistency of your choice.  Serve with hot rice. 💕

Ingredients:

• Noodles
• chicken  leg  pieces
• carrot
• cauliflower( optional )
• green capsicum or bell pepper
• brocolli
• ginger
• garlic
• corn flour
• chicken stock cube (optional)
• pepper (optional)

Cooking Method: 

Cook the noodles in boiling water for few minutes, strain, rinse with cold water to loosen  them.

Cook the chicken pieces with salt and  boiling water until tender. Cooking time with depend on the size of the pieces. Cool  and debone them into medium size pieces. Keep the chicken stock. 

Cut carrot in  thin rectangles, cut brocolli or cauliflower, capsicum  in medium size cubes or squares. Finely grate small  amount of  ginger and garlic. 

Heat a little oil in a vessel,  add the washed and cut vegetables, salt  and saute for a while. Keep them aside. Add grated ginger and garlic  to a little oil and saute. 

Take 3 heaped tbs of corn flower , depending on the thickness of the sauce  to be poured on the noodles. Mix well with the chicken stock in a separate bowl and add to the  lightly fried ginger and garlic. Mix well.

Add the sauted vegetables and deboned chicken pieces. Add salt  or water if required. (optional) Add the chicken stock cube and some pepper. Heat, bring to a boil, cover and cook in low flame for about 3 to 4 mins  to have the vegetables crunchy cooked. 

Spread cooked noodles on plates.  Pour the hot chicken, veg gravy on top and serve.  You can add any extra sauce on top for added flavour.

Ingredients:

• Curry leaves (10-12)
• Mustard seeds (1 Tbsp)
• Onion (finely chopped – 1/4 cup)
• Carrots (finely grated – 1/3 cup)
• Tomatoes (1-1.5 cups: I usually chop  3 medium sized)
• Green peas (1/3 cup)
• Semolina/Sooji (1 cup)
• Chana dal or broken peanuts – a handful
• Green chilly (optional – chopped 1)
• Oil – 2 Tbsp
• Water – as required ( I usually need about 1.5 to 2 cups)
• Salt – as required

Cooking method:

1. Heat oil in a wok/skillet/saucepan to medium high
2. Add the mustard seeds and curry leaves – Allow to sputter
3. Add the dal or peanuts and dry roast for 1-1.5 mins
4. Add the onion and chilly (if using) and wait till the onion turns translucent
5. Add the semolina and dry roast until it just starts to turn light brown – Stir once in a while to prevent it from getting burnt and lower the flame when the color is uniformly very light brown
6. Add the carrots and green peas – Mix and continue to stir for a minute or two
7. Add the chopped tomatoes and sprinkle salt
8. Mix everything thoroughly
9. Gradually add water in different sections of the mixture and continue to stir to avoid lump formation – Don’t add too much water in a section, it’ll become watery – You’ll notice that the semolina starts coming together and becoming soft in the areas where it moistens – You want to make sure the water is added very slowly and uniformly across all areas of the mixture
10. Once desired softness in consistency is uniformly achieved, turn off the flame and serve yourself a hot bowl!