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