Microwave: Veg Cheese Sandwich

Damn! I loved it.
All in 10 mins – I love it more.
Morning – this was a lazy morning (I’m lazy 24X7: p)
This bread loaf was laying there – fatty “Daily Wheat Bread”
It’d be dead if I don’t consume it soon.
And there is no gas at home. Yeaaaaah! Damn thing I didn’t register.
But with the microwave around – It’s no more a “mandatory”
I bought lots of fresh greens. I love greens. Capsicum, Spring Onion and Corianders.
I wanted to consume something heavy and my doctor told me that I can eat all the butter/cheese/paneer in the early mornings. Guilt-free; I went ahead to make this fresh, crispy vegetable sandwich.
We had a pizza party in office last week and I’ve picked up all the left over “Oregano” , “Red Chili Flakes” sachets. I’m proud of myself – as I’m using them right J
Ingredients:
· Wheat Bread Slices - 6
· Onion – 1 Medium
· Capsicum – 1 Medium
· Coriander – 1 Bunch
· Butter – 1 Cube
· Cheese – 1 Cube
· Oregano – Dominos
· Red Chili Flakes – Dominos
Method:
· Cut onions, capsicum, and coriander. Fine chop them into tiny-mini.
· Take this stuff in a bowl – mix them properly.
· Let the butter melt in room temperature – I’ve got Amul Butter – school packs. They are so cute and the wastage is less (consumption would be limited- I guess)
· Grate the cheese
· Spread butter across the bread
· Spread the vegetable filling on the bread
· Garnish with cheese – I didn’t over do cheese – used sparingly – I wanted it to be more of vegetables. You may add as much cheese as you would like to
· Place the bread slices on the “Crust-Plate”/”Pizza Plate” .
· Push into the Microwave.
· “Microwave+Grill” on High for 90 seconds.
· Bring em out ; season with Oregano/Red Chili Flakes / Pepper
· Yay!!! We’re done. All in less than 10 minutes!!!!!!
· Rush-hour nutritious breakfast and feels looooooot fresh too J

Microwave: Springs n Tomatoes Rice

Y’day was a b’ful/fun-filled/excited day. I cooked rice for my lunch box – but while I was about to leave to office – I wanted to have a Sub for lunch. Yeaaaaaaah! I did have chicken sub with all that mustard and honey sauce dripping. Succulent chicken pieces . Oh! My , I did have a good time.
Anyways; since I changed my mind about lunch – I dumped my Tupperware box in fridge. Tupperware eh? That thing has got onto me. I do have b’ful collection J
I returned from the office – its about 10:00 PM. Did’nt feel like having one more Meusli /oats dinner. Wanted to have something light, conti estyle and yet spicy. More than anything I wanted to use that cooked rice lying in the refrig. My husband got this imported spring onions and I just love them. The whites are big and large, long stiff stalks – excellent for conti-style cooking. Nothing can beat the desi springs though. They are best suitable for curry. Curry tops the chart always.
I grabbed my Tupperware, springs, coriander (a must & default in my cooking) J
I walk towards the sink to wash these. Oh! Wait! Did I see something Red and White? Did I just pass by something? I step back. In my mini-veg-trolley – Tomatoes and Garlic!!! Ahh, damn! You folks. OK! Come on in. I’m such a fluctuating cook haha.
Hence the color n flavors.
Cooking Time – 5 Mins
Preparation Time – 10 Mins

Ingredients:
· Butter Cube – 1
· Garlic – 5 Pods
· Spring Onions – 2
· Tomatoes –Medium Size – 2
· Dominoes Red Chili Flakes Sachet – 1
· Coriander – ½ Bunch
· Salt – Acc to taste
· Chinese Salt – ½ Tsp
· Cooked Rice – 1 Min

Method:
· Mince/Finely chop garlic, spring onions, onion stalks.
· Take a microwave safe bowl – add butter and above cut stuff
· Microwave high for 1.5 Minutes
· Chop tomatoes into small cubes, finely chop coriander.
· Add these to the Bowl along with red chilli flakes, salt and Chinese salt
· Microwave High for 2 Mins(Uncovered).
· Now add rice- mix well Microwave on High(Uncovered) for 1.5 mins
Garnish with freshly chopped coriander, adjust seasoning – server hot :-)
I simply loved the garlic, butter and freshhhy veggy flavors.
I almost forgot to say this – cooked-n-refrigerated rice is good for making “fried rice”/pulaos.

Spring Onion & Red Chilly Fried Rice

Wow! This was amazing. It was an innovation. A spontaneous one and I just loved it.

It was such a tiring late evening (almost night I can say). 10:30 PM is way too night ha-ha

I was working in night shifts in the office and barely had any sound sleep since three days.

Y’day was the worse. I just had 3 hours sleep and had to rush to office. Well not office but a team outing to a resort. Though I’ve not been a active participant but the resort and office work took its toll on me. I barely had any energy to drive back to home. Just wanted to throw my slippers off and hit the bed. But; this thing called “hunger” – damn! It’s so pricky. Pricky like a taunting wife (it’s that bad).

My husband too had the same pricky hunger. I was so thinking on what to order (home – delivery) KFC/Biryani/ Subway ---- wasn’t very keen on ordering stuff. Milk n Oats / muesli /cereals. Easy – but … Oh! Damn that but… meanwhile my husband – guess he read my mind – “Let’s not order stuff from out and not go for cereals too – Can you make one of your quickie?”

As an obedient / typical “bharteey naari”(Indian wife) – I agreed.

BOOM! BOOM!! BOOM!!!

Go open the refrigerator – found this fresh spring onion. My favorites. Went ahead thinking I’d make a curry. I’m such a flickering person. I settled down to experiment on some fried rice. I did not find any green chilies in there – hence decided to prepare this pepper-spring onion fired rice. But I ended up with red chili flakes spring onion.

When I prepare fried rice / pulao kinda recipes – I always prefer cooking the rice in microwave. Though I had other stuff in micro hence turned to my good-old-friend – electric rice cooker.

Ingredients:

1. Rice – 2 Cups (these are Indian cups and quire small – I must say two fistful would make one cup)
2. Water – 4 Cups
3. Olive Oil / Vegetable Oil – 5 Tsp
4. Ghee/Butter – 2 Tsp
5. Garlic Pods – 10 minced / chopped
6. Salt – Acc to taste
7. Pepper – ½ Tsp
8. Spring Onions – 5
9. Red Chilies – 5 (Acc to taste)
10. Ajinomotto (Chinese Salt) – ½ Tsp
11. Coriander – 1 Small Bunch

Method:

• Add rice, water, salt to electric cooker and let it cook.
• Add oil + ghee to skillet
• Separate the onions and stalks
• Chop the onions to circles
• Finely chop the stalks
• Add garlic and onion to the wok.
• Let the white folks turn pink – then add finely chopped spring onion
• Cook for 5 minutes – while stirring randomly.
• I’ve torn the red chili flakes with my hands
• Add red chili flakes, Coriander Chinese salt, salt, and pepper to the wok
• Oh! Wow! What a great color kaleidoscope that was.
• Mix well
• Put on the high flame – add rice gradually
• Gradually adding rice would ensure the whole greens/reds/seasoning is spread evenly

Serve hot.

It was amazing – fresh fragrance, the fibery texture while we chew spring onion. Wow! What an amazing flaovour!!!

I would make it a regular in my kitchen

Raagi Rawa Dosa

One fine day that was last day morning – I woke up to the idea of preparing a Rawa Dosa.

God only knows why.

And strangest thing was I just thought its Mix Rice Flour(rice ground to coarse powder) and Rawa(Suji)

Did not even google the recipe.

Ground two cups of rice to coarse powder. Mixed some suji in it. Dashed it with some salt . I was vrrooom! Disaster struck when I did pour it onto the pan. I could not remove it and neither did it taste well. I was like WTH! WTH!! It was then I decided its better to google.

OMG! WTH was that! Recipe actually demands the rice flour to be fermented for 3 hours in sour buttermilk or water. Neither I have that time nor I’m such a huge fan of this Rawa dosa. OKAY! Done is Done! What Next???

YAY! Disaster Management! I love to do some quick fixes in kitchen. As I’m super confident I’d turn things edible (tasty too eh J)

First step was to make that yucky looking plain white liquid to color.

Hence grabbed these b’ful round n bright tomatoes, finely chopped coriander, curry leaves and onions

Took them in a bowl – added pinch more salt, turmeric, ginger garlic paste, red chilly powder and generous amount of coriander powder – crushed/mixed them with my fingers. Now this part of crushing with fingers was an expert tip from one our Muslim family friends. This would enhance the taste and flavors are mixed uniformly all across. Aunty told me this while she taught me preparing majjiga pulusu.

And the next step was – to make the liquid more nutritious and bit more tasteful . I don’t know I did not like that bland spread of rice n suji . Hmm while I was still wondering if I should add wheat powder – I found my good friend – Raagi Powder.

To that bland looking mixture – I’ve added the “colourful stuff” and then this pinkish flour.

Guys! I’m such a random cook – I don’t the heck remember the quantities. Its all about to bring the right flavor and the right consistency for a dosa.

Heat the pan – add some oil – splash water (a religious exercise I do without any logical knowledge).

Pour this liquid – around a cup – I used Sambhar Serving Spoon(Ganta) to it.

Oil all around this pan cake ( it can be called pan cake now eh J )

Let the bottom side be roasted and then turn it over.

Stand for a minute

Serve hot with curd/pickle.

My husband was floored by it

Spring Onion N Moong Dal

Preparation time – 15 Mins
Cooking Time – 15 Mins
Spring Onion is one of my favorites. And nothing can buy me the feeling of I buying it from Badi Chowdi mandi. We have our regular vendor – for almost 13 years. He has this bright smile and his wife is very pleasing and beautiful. Its always heart-warming to visit their bandi.
I’m almost addicted to this spring onion. I do try it out with moong dal, red gram and tomato. Once in a while I do cook with potato too. For today; I had to be a quickie. And did’nt have much time to ponder on the combination – hence rushed forward for moong dal.
Ingredients:
1. Oill – 2 Tbsp
2. Green Chillies – Slit : 5
3. Garlic : 7
4. Curry Leaves – chopped : 7
5. Turmeric Powder – ½ Tsp
6. Spring Onions : 10-15
7. Moong Dal (Pre soaked in water for 30 mins)– 1 Cup
8. Coriander Leaves – 1 Small Bunch
9. Salt – Acc to taste
Method:
Heat kadai – add oil
Add green chillies, garlic, curry leaves
Separate the glorious white onion from the stalks
Chop the onions and the stalks.
Add the chopped onions to the kadai
Yummieeeez the smell - just love it.
Once the white darlings turn pale pink – add moong dal.
Stir well – After 2-3 mins put in salt and turmeric powder
Finally add the chopped stalks. Mix well.
Cover with a lid.
Keep checking if you might have to add some water.
Once its cooked – add chopped coriander.
Server it with roti/rice.

Erra Kaaram Bheerakaya Pesarpappu

God! Wow what a meal that was.
I had spicy rasam(would post my recipe of this too) with “erra kaaram bheerakaya pesarpappu.”
Erra Kaaram is red chilly powder. Bheerakaya =Ridge Gourd ; Pesarapappu = Moongdal
I usually prepare the ridge gourd in fresh green chillies.
That is pale green and yellow in color.
The one I prepared today looked quite different for two reasons.
R-One : I used red chilly powder
R – Two: I’ve added pesarapappu without pre-soaking them. Instead of mushy looking pappu – I had something which looks like specks of pebbles.
It was more of red and dark green. Dark green as I’m still “in-fling” with curry leaves.
Nothing or no one can take away coriander from me haha
Usually I soak pesarpappu for atleast 30 mins before it goes into the skillet.
Today I had no plan of using it – eventually; without my knowledge I grabbed this jumbo glass jar.I have taken two fistful – and added to the skillet. I did not even wash it – lest I change my mind? There is so much moong dal in the pantry – since we had this party at home last month.
It would be infused with insects if I leave it like that (btw – insects are high protein food).
Hence all this unplanned grabbing. And I do have this “compulsive moong dal disorder” hehehe.
Best part of this curry is – it does not need any stirring once its covered.
I attended to all my house-wife chores – while it being cooked.
Ingredients:
1. Oil – 3 Tb Sp( I’m not a oil freak – I just use so that I can roast my spices)
2. Ridge Gourd – 2 Long
3. Moong Dal – ½ Cup – Actually two fistful would make it one cup I guess
4. Mustard Seeds – ½ Tsp
5. Jeera – ½ Tsp
6. Onion – Medium – 1
7. Curry Leaves – 10 Crushed
8. Coriander – 1 Small Bunch
9. Ginger Garlic Paste – ½ Tsp
10. Turmeric Powder – 1 Tsp
11. Red Chilly Powder – 2 Tsp
12. Salt – 1 Tsp
13. Coriander Powder – 1 Tb Sp
Method:
Heat the Oil in a skillet.
Once its hot – add mustard, jeera
Let them splutter – add finely chopped curry leaves.
Stir – add chopped onions
Let the onions turn translucent (slightly pink)
Add ginger garlic paste and mix well
After a minute – when the gingery smell emanates – add turmeric
I just love this fragrance – turmeric, ginger –garlic and onion
Wow! I love cooking so that I can smell this J
Now add ridge gourd (cut into cubes) to the skillet
I was about to add red chilly powder at this instance – then my eyes fell upon these golden crystals
Moong dal – in a spur of a moment – it all happened
Now; add moong dal – red chilly powder
Taste and adjust salt/chilly
Add enough water – so that the whole thing is just drowned
Cover with lid – put on simmer
Check after 15 – 20 mins
Should be cooked – if not add some more water.
Before you put off – add coriander powder, freshly chopped coriander and stir well.
Serve with roti/rice.

Karivepaku Rice / Curry Leaf Rice

Karivepaku Rice :

Curry Leaves – my new found love.

I’ve learned it’s a “deal”. Has lots of goodness.

I’m not exactly sure – when did I fall in love with thismagical herb.

Looks so amiable, motherly n cool.

Aroma – makes me mad.

One of those lazy, sick or disturbed mornings – I crushthese leaves and smell them.

Aroma alleviates all kinds of sickness. By nature too - Iheard it’s given to early-pregger women who experience nausea. Said to relieve-the “pregger – nausea”/ morning-sickness.

This is so simple and such a quickie recipe and turns outreally yummyyyy.

I’d term it to be more of a bachelor kind of recipe – forits simplicity. On a busy weekday; this would be a time & money saver J

Ingredients:

• Curry Leaf – 1 Bunch
• Green Chillies – 3-4
• Tamarind – 4-5 flakes
• Garlic – 5 Pods
• Jeera – 2 -3 Tsp
• Salt – Acc to taste
• Cooked Rice – 2 Cups
• Dry Coconut Powder – 5 Tsp
• Cooked Rice - 2 Cups

For Tampering:

• Oil – 3 Tbsp
• Ghee – 2 Tbsp
• Mustard Seeds – ½ Tsp
• Jeera – ½ Tsp
• Urad Dal – 1 Tb Sp
• Broken Red Chilies - 2

Method:

• Heat oil in a skillet.
• Add jeera, once they splutter add garlic, tamarind flakes, green chillies
• Add fresh washed curry leaves, salt.
• Fry for 5 mins
• Put off the stove and let it cool
• Grind this mixture – I prefer coarsely.
• For the tampering - take a huge bowl – as wewould add curry paste/rice to it.
• Heat – it and add oil
• I usually don’t follow any serial order inadding the tampering ingredients.
• I collect all of them in a small bowl and throwinto the hot oil.
• I would not have time to add one by one –holding the spice box. I’m rather careless.
• Once the ingredients splutter – add the currypaste.
• Add dry coconut powder.
• Mix well.
• Now add rice – gradually – keep mixing – such that the curry paste is spreaduniformly.

Serving Tips:

Serve it with curd, raita.

I had aloo kurma in myrefrigerator – I had it with.

Turned out yum combi.

BG - Moong Dal (BG - Bottle Gourd)

I like lentils/Dal/Pappu  as bland as possible.

I dislike any thing that dominated the flavor of Dal and make it weird.

And for me these are a threat – Tamarind (tops the chart), mustard seeds, red chillies.

When I was a kid/unmarried ( J ) : Whenever my mom prepared this typical southy style dal – it was time for me to have my food at neighbors. By God’s grace – since my childhood I always had Sindhis/Jains/Gujjus as our neighbors. It was never really hard on me to consume “tamarind-infused” dal. I used to have peeeka watery dal at Sindhis – simply bland coriander dal at jains and “sweet n sour”-watery dal at Gujjus. And I loved them that way. I literally drink dal. Its really post-marriage the trouble began. My husband is a big fan of Tamarind. And ; I had to change  my aversion for tamarind to a “neutral –peaceversion” L .

Ever since we moved into a new place – as the kitchen is not yet totally set and there were limited resources available – I’ve been making “tomato-pappu”, “palakura-pappu” and the likes with eww tamarind( I don’t even like to touch it) , mustard, red chillies. But now; I reached a saturation poin – a “break-even-point”. I’ve declared to myself and the house – that its my day & my dal. YAY!!!

Eager to find palak /some green leafy veg – I’ve opened the refrigerator. I’ve found this “Kaddhu” in the basket. I recollected – the way I used to savour this plain – bland dal back “pre-marriage” days. One roti and 3-4 bowls of dal – while my siblings stare at me (like an “alien”)

Ingredients:

1.       Moong Dal/Pesara Pappu – 1 Cup
2.       Water – 5 Cups
3.       Oil – 2 Tbsp
4.       Ghee – 2 Tbsp
5.       Jeera – 2 Tbsp
6.       Green Chillies – Slit – 2
7.       Garlic Pods-Crushed/Minced : 5
8.       Onion – Medium Size – Sliced : 1
9.       Turmeric – ½ Tsp
10.   Tomato – Medium Size – Cut into cubes – ½
11.   Kaddhu/Sorakaaya/Anyapakaaya – 200 Gms
12.   Salt as per taste
13.   Red Chilly Powder – 1 Tsp
14.   Coriander Powder – 1 Tbsp 

PPreparation Method:

 

• In a cooker pan – add ghee + oil.
• When this fatty liquid is hot enough – add jeera, minced garlic, green chillies.
• After 30 seconds ; add onions.
• Let onions turn translucent/pink – haldi, kaddhu cubes, tomatoes, dal, salt, chilly powder.
• Mix well.
• Add water – cover and let it whistle for 3-5 times.
• When the pressure is out and it is safe enough to open –
•        Check for consistency
•        Taste to adjust seasoning
• Add more water if you want it to be soupy/liquidy – bring to a boil
• Add coriander powder , finely chopped cilantro – mix well . 

 

Boom!!! Your’re done. Quickie office-rush hour – yummy dal .
Simply love the bottle gourd flavor in this dal.
I had it with steamed rice n lemon pickle. Was “AWESOME” !!!

Curry Leaf Infused - Maggi Pazzta W/Baby Corn

I’ve been to supermarket and found this new product from Maggi.

Pazzzzzzztaaa.

There were around three flavors on the shelves.

I cant recall them but I took a red colored one – could be a tomato flavored/curry flavored.

I really wonder how cant I recall what I ate.

I used loads of baby corn and curry leaf – I don’t remember what masala was that.

Anyways – I so much wanted to try out this new product – grabbed it(Paid for it – Ofcourse! )

It was this lazy morning – not exactly lazy – but I was so much sunk into this book called “Freedom At Midnight”. Basking in the sunrise, sipping my tea – while all these tiny tiny butterflies all over me – that was a heavenly feeling. I did not realize it was 9:00 Am – until I felt “hunger pangs”

I go open my “mini-pantry” for muesli – it was then this Pazzta toppled over and was eager to be cooked. Since – we still have’nt set up for home yet – I did’nt find any of my sauces . So I thought of giving it a southy tamper. I went to the refrigerator to pull out green chillies – but I found these b’ful, sleek n cute baby corns . And; also my house-maid got so much Curry Leaves that I was eager to get done with them  - lest they get rotten. Curry leaves were fresh and baby fresh. I’ve decided this pazzta would go “curry leaves-baby corn” pazzta. I’m a crazy fan of curry leaves – their smell and also the taste. Usually – finely chop them – enjoy that b’ful strong fragnance.

Here goes my spicy, southy pazzta:

Ingredients:

1.  Maggi Pazzta – 1 Packet
2. Oil – 2 Tb Sp
3.  Mustard Seeds – ½ Tsp
4. Zeera – ½ Tsp
5.  Curry Leaves – 20
6. Green Chillies – slit - 3
7.  Onion – Medium Size – 1
8. Baby Corns – Cut into thin circles - 5
9. Turmeric  Powder– ¼ Tsp
10. Salt – Acc to taste

Preparation Method:

• Take a skillet and add oil
• Once the oil is hot enough add mustard seeds, Jeera.
• Once they splutter – add finely chopped coriander,  green chillies.
• After say; 30 secs add – sliced onions.
• Let the onions turn pink n translucent.
• Add turmeric powder, salt , baby corn.
• Mix well.
• In a bowl – take ½ cup water .
• Cut out the maggi masala – mix in the water using finger tips.
• I do this to avoid any lumps while add this masala powder to the skillet.
• Back to the aroma-emanating skillet.
• Add water – how much water ??? I cant tell you that. I’m not a strict follower of “Directions” behind the wrap.
• All I knew was Pasta consumes lots of water – for it to become soft .
• So I’ve added around 10 Cups of water.
• Bring water to boil – then add the “lump-free-masala”.
• Add pasta to it.
• Simmer-  believe in “super-slow-cooking”. So I’ve minimized the flame.
• Cover the skillet with a lid.
• Should take 10 mins for the pasta to be edible. Check the seasoning and adjust accordingly.
• Before take off – I’ve added finely chopped coriander.

Serve immediately.

We’ve fell in love with it. Spicy, tangy, curry-leaves/coriander not to forget the “baby-corn” factor.

Atleast for me ; It was rich in terms of minerals/vitamins.

Though it was too hot  for me – my husband relished it.

I had to gulp in some orange juice later J