Chinese Idli

2 Sep

Cooking is just about creativity, how you can transform a simple dish into something exotic. This recipe is from my old books. It is noted as my mum used to make for me as a kid. We usually eat idli with sambar, this is a little twist to the south Indian meal with some Chinese tadka. Amalgamation of the two flavours gives a wonderful taste.

So I started by taking a skillet and adding oil and rye seeds to it. Let it sputter.idli

 

Now some onions..IMG_3418

 

Add some garlic…

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Carrots..

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Some Yellow Bell Peppers..

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Some Red Bell Pepper..

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Some Green Bell Peppers..

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Mix Mix…

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Place the idlies and Mix Carefully…

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Yummilicious Idlies…

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Ingredients
12 idli (1 packet of idli mix)
2 tbsp oil
1 tsp rye (tiny mustard seeds)
1 tsp minced garlic
1 sliced onion
½ cup sliced carrot
½ cup julienne green bell peppers
½ cup julienne yellow bell peppers
½ cup julienne red bell peppers
1 ½ tsp soya sauce
1 tsp vinegar
2 tbsp ketchup
½ tsp black pepper
½ tsp salt

Method:
• Make idlis according to the packet and keep aside.
• Take oil in a skillet. Put the mustard seeds and let it sputter.
• Add the garlic. Sauté for a minute.
• Add the onions. Let them cook till translucent.
• Gradually add the carrot, and the bell peppers. Sauté for about 2-3 minutes.
• Mix soya sauce, vinegar, ketchup, salt and pepper in a bowl and add it to the pan. Stir well.
• Place the idlies and mix carefully with the vegetables.
• Serve hot.

 

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Vegetable Upma

25 Aug

I totally understand your haste the morning as there are alot of chores such as preparing tiffins, leaving for work, taking care of your babies/children etc etc. This is one of the favourite routine breakfast. Quick and yet Simple! Atleast for me, if I make a healthy breakfast in the morning which is quick yet delicious, my day is much happier and sorted. It is the most important thing to eat right in the mornings and the rest of the day shall follow.

An Upma is a South Indian or a Sri Lankan dish. One of the pros of Upma is you can add any vegetable to this to make it healthy and delicious. This dish goes well with coconut or mint chutney.

So here is what I followed:

Before everything I boiled 3 cups of water and kept aside. Then I took a skillet, heated some oil, and put some mustard seeds and let it sputter.

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Then I added a sprig of curry leaves and split chana dal.

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Some green beans…

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Some Carrots..

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Some blanched broccoli…

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Threw batches of some semolina and seasoned it with salt, and black pepper.

and roasted it for about 3-4 minutes.

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Poured some hot water..

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Stirred till it came together. Then I put it in a bowl and tilted it upside down on the plate for a presentable look.

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Hope you enjoy too!!

Ingredient:

1 cup semolina
1 tsp split chana dal
1 tsp mustard seeds
1 sprig of curry leaves
3 cups water
1/2 cup chopped beans
1/2 cup chopped carrots
1/2 cup chopped broccoli (blanched)
1 tsp salt
1 tsp black pepper

Method:
· In a skillet, heat oil and put some mustard seeds. Let it sputter. Add the curry leaves and chana dal. Along with this (on the side) boil 3 cups water.
· Now add some beans. Saute for a minute.
· Now add carrots and broccoli. Saute again for one minute.
· Add the semolina. Saute it for 3-4 minutes.
· Add the boiled water to the mixture and keep stirring.
· Serve it in a bowl or plate along some chutney

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Apple & Carrot Sandwich

30 Jul

This is a little twist from the regular sandwiches that we have. Though the name of the sandwich sounds sweet but its not soo sweet. When you combine the cream cheese with apple it somehow subdues the sweetness of the apples. The combination of apple and carrot is nice and refreshing. It is one of the light sandwiches which you would like to have with some light flavors.

Somehow one of the mundane sandwiches that I sometimes land up having is cucumber and tomatoes. But this is a good replacement to it.

One of the must haves for a breakfast is Cream Cheese. Nowadays it is readily available in departmental stores. You can used cream cheese in any sandwich you prepare. It is lighter than cheese and yet gives really nice cheesy taste.

So here is what you would need:

Makes 6 finger sandwiches

Ingredients
½ cup apple
½ cup carrots
4 tbsp cream cheese
4 slices of bread
½ tsp salt
½ tsp black pepper

Method:
Mix apple, salt, pepper and 2 tbsp cream cheese in one bowl.
Take another bowl and mix carrots, cream cheese (2tbsp), salt and black pepper.
Cut the edges of the bread. Spread the apple mixture on one slice. Cover it with another slice.
Now put the carrot mixture and spread it. Top it with another slice.
Cut into three narrow finger sandwiches.

Verdict:
Its said what comes out first from your mouth is often a true opinion. So when Js tasted he said ‘its nice’.
To be honest I wasn’t sure how this would turn out but it was worth a try and definitely a repetitive sandwich. This is an adaptation from snack book.

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Easy Everyday Sandwich

28 Jul

Atleast for me, the most difficult task is to think what to make for breakfast. I think of options that are healthy and quick in the morning. Often a sandwich is a easier option to make. The one I got for you today is simple and quick. Also, you can add or subract ingredients and make your own too! Cooking is an art, how you simply create a dilicious meal with different ingredients.

This sandwich I made with Salami, can have many alterations to it. Instead of Salami you can add boiled egg, roasted potatoes, or cottage cheese. The one with the boiled egg version is my favourite.

So here is what I followed…

Take a toasted bread.

Spread some cream cheese. You can choose plain or herb ones!

Toasted bread cream cheese

 

When I buy the lettuce, I usually soak it in chilled water. This takes out the dirt from the leaves. While using it I dab it in a plain cloth.
Add lettuce!!

 

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Pour some veggies….& season it!!

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Add the salami/egg!!

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Mix the sauces and spread on the toasted bread…

 

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Spread the sauce!!

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Prepare your sandwich!!!….

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Makes 2

Ingredients

4 toasted bread
1/2 chopped carrot
1/4 chopped red bell pepper
1/4 chopped yellow bell pepper
2 lettuce leaves
4 slices salami/ ham/egg/cottage cheese/roasted potatoes
1 tsp cream cheese
1 tsp ketchup
1 tsp mayonnaise
1/2 tasp mustard sauce
pinch salt
pinch black pepper

Method:
· Spread the cream cheese on the toasted bread.
· Put the lettuce leaf. Add the chopped vegetables, carrot and bell peppers. Season with salt and black pepper.
· Put the salami (if you want to put boiled egg thats a great option too!) .
· Mix the mustard sauce, mayonnaise and ketchup and spread on the other slice.
· Your sandwich is ready.

Verdict: Js likes to have this quite often. It suits me too, since its quick and simple. You just need to have the ingredients at home, rest is easy. Its like our daily breakfast. Maybe you can try too, some times its just different and nice from a normal buttered toast.

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Breakfast Week

27 Jul

Hi guys!!

I am following breakfast week this week. will be sharing some new recipes this week and highlighting the old ones for healthy breakfast. Keep checking the blog like you always do, also Facebook page for all the updates!

Keep Cooking Creatively,

Gursahiba

Basil Pesto Sauce

16 Jul

The dip I am introducing today has become my recent favorite after trying with various things. Pesto can be used in a countless ways. There are 2 ways in which I use the most, they are with pasta and potatoes. This easy dip mingled with pasta or boiled potatoes gives a refreshing taste. This is a quick recipe for especially working mothers.

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Time: 5 minutes

Ingredients:

2 cups packed fresh basil leaves

2 cloves garlic

2/3 cup extra virgin olive oil

1/2 cup cheese (parmesan/cheddar)

1/2 tsp salt

1/2 tsp pepper

1/4 cup pine nuts (optional)

 

Method:

  1. Combine the basil, garlic, cheese and pine nuts in a food processor. Churn it. Add 1/2 cup oil and process untill fully incorporated and smooth.
  2. Season with salt and pepper.

Note:

  1. Usually an authentic pesto may require parmesan cheese but if you dont have it nevermind, you can use cheddar cheese in it.
  2. If using immediately, add all the remaining oil and pulse it. Transfer the pesto to a large  serving bowl.
  3. If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months.

 

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Vegetable-Egg Fried Rice

8 Jul

“After a good dinner one can forgive anybody, even one’s own relations.” -Oscar Wilde

I came across this quote by Oscar Wilde which really made me stop and think. I actually paused and thought what he actually meant by it. It is the mere importance of FOOD. All of us eat food to live. But there are few (like us, who totally indulge in food) who savour the taste and relish their each meal. In a fast paced society, where everyone is competitive and busy in their chores and work, I would suggest take out time for your meals where you enjoy it.

“As I can’t stand people who donot take food seriously” -Oscar Wilde

A thoughtful meal can actually win anyone’s heart. A food has such a deep connection with  our soul. The time taken to think and prepare the meal actually puts lot of your concern, love, positivity towards the food prepared. There is no one who denies the effort and the love with which you cook. So go ahead and make someone feel special and feel loved and create something exotic!!

The fact that I love food soo much is because I can show my love for people around me through my food and it also gives me a chance to explore the creativity in me. So there are many time when I create my own recipies ad I am thrilled. This vegetable fried rice is one of them.

rice

Serves 4

Ingredients:

1/2 cup chopped red bell peppers

1/2 cup chopped yellow bell peppers

3 scrambled egg

1 chopped carrot

1/2 cup chopped french beans

1 tbsp vegetable oil

1 tbsp minsed garlic

2-3 chopped white  (part) spring onion

1/2 cup chopped scallions

1 tsp soya sauce

1 tsp red chilli sauce

1 tbsp vinegar

1 1/2 tsp salt

1 cup uncooked rice

1 3/4 cup water

1 tsp olive oil

salt

Method:

  1. Rinse the rice in a few changes of cold water. Drain the rice well in a sieve.
  2. In a medium, heavy bottomed pot with a tight fitting lid, combine 1 3/4 cup water, the rice and a bit of olive oil and salt. Bring to boil over high heat. As soon as water is boiling, lower the heat to simmer and cover. Cook at a gentle simmer until the water is completely absorbed and rice is tender, about 12 minutes.
  3. Remove the pot from the heat and let it sit, undisturbed with the lid on, for atleast 5 minutes and for as long as 30 minutes. Remove the lid, fluff the rice gently with a fork. Keep aside.
  4. Mix the vinegar, red chili sauce, soya sauce and salt. Keep aside.
  5. Heat a skillet with 1 tbsp vegetable oil. Add onions, when transparent add garlic. Gradually add carrot and beans. Let it cook for 2 minutes. Add the scrambled egg.
  6. Now add the rice in 3 batches. When you add for the first time, mix the rice carefully with the vegetables (not breaking the rice). The second time you add, pour the vinegar mixture evenly all over and add red bell peppers. Mix carefully. Finally when you add rice, mix along the yellow bell peppers and the scallions and mix it carefully.
  7. Serve hot!

 

 

 

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