Green beans tossed in the flavors of salt and pepper. Simple and quick. A perfect salad with some potatoes and meat.
=> 1 Tbsp olive oil
=> 2 cloves garlic, chopped
=> 200 gm green beans, topped, tailed and cut into 1 cm pieces
=> 1/2 tsp black pepper
=> 1/4 tsp salt
=> Boil the beans for 5 minutes. Drain and set aside.
=> Heat the oil in a wok and add chopped garlic.
=> Add blanched beans. Fry them for 5 minutes. Add the salt and pepper. Saute.
A hearty and easy to make salad. Cous cous stirred in with onions, curry leaves and peanuts. Served with grilled corn.
=> 6 corn cobs
=> 100 gm cous cous
For the Dressing:
=> 3 cloves garlic, peeled and crushed
=> 2 Tbsp olive oil
=> Juice of 1 lemon
=> 1/2 tsp onion seeds
=> 1/4 tsp salt
=> 4 curry leaves (optional)
=> 1 tsp sugar
=> 1/2 tsp salt
=> 1 green chili, seeded and finely chopped
=> 8-10 roasted peanuts, skinned and
=> 1/2 tsp ground black pepper crushed
=> 2 Tbsp runny honey
=> 25 gm coriander leaves, washed and chopped.
=> First, make the dressing.
=> Put all of the ingredients into a jar with a lid. Shake well, and brush it on to the corncobs just before you barbecue or grill them.
=> They will be ready when the kernels are tender and lightly browned.
=> For the couscous salad, bring to the boil 500ml/18fl oz water with a dash of oil.
=> Stir in the couscous, cover and let it stand for 5 minutes.
=> Meanwhile, heat the oil in a small pan, then put in the onion seeds, curry leaves, salt and peanuts.
=> Stir for a minute then add the couscous and cook gently for 4 minutes.
=> Scrape the couscous into a serving bowl, scatter over the coriander leaves and serve with the corn.
Potatoes stirred in with masalas, curd and vegetables. Served with a besan ki roti.
For Pakistani style potatoes bhujia:
-> 400 g desi ghee
-> 150 g onion
-> 1 1/2 tsp garlic paste
-> 1 1/2 tsp ginger paste
-> 8 whole red chillies
-> 1 Tbsp white cumin seeds
-> 1 Tbsp red chilli powder
-> 1/2 tsp garam masala powder
-> 600 g potatoes
-> 150 g cabbage
-> 1 tin sweet corn
-> 1 green capsicum
-> 80 g tomatoes
-> 3/4 cup curd
For besan ki roti:
-> 400 g gram flour (besan)
-> 200 g whole wheat flour
-> 2 Tbsp onions, chopped
-> 1 tsp green chilli, chopped
-> 2 Tbsp fresh coriander, chopped
-> 1 tsp mint, chopped
-> 1 tsp red chilli powder
-> 1/2 tsp turmeric powder
-> 1 Tbsp fresh curry leaves
-> 1 1/2 cups water
-> 1/2 cup desi ghee
-> For Pakistani style potatoes bhujia:
-> Heat desi ghee in a sauce pan and saute onion with garlic and ginger paste.
-> When it is light brown, add in spices and roast for 4-5 minutes.
-> Add potatoes. When they become tender, add the rest of the vegetables and curd.
-> Cook till done. Serve with besan ki roti.
For besan ki roti:
-> Mix all ingredients, except desi ghee, together in a bowl and knead dough.
-> Cook rotis in desi ghee.
A deep fried potato chaat from the streets of Delhi. Tossed in tamarind and mint chutney, this fried aloo chaat is a must try.
:-> 2 medium potatoes
:-> 1 onion
:-> 1 green chilly
:-> Handful of fresh coriander leaves
:-> 4 Tbsp fresh tamarind chutney
:-> 2 Tbsp hot mint chutney
:-> 1 lime
:-> 1 spring onion
:-> A pinch of chaat masala
:-> Salt to taste
:-> Deep fry the boiled potatoes until golden and crisp, drain excess oil on absorbent kitchen paper and put them into a bowl.
:-> Add the chopped onion, green chilly and coriander leaves. Then add the tamarind and mint chutney.
:-> Squeeze in the lime juice, add the chaat masala, spring onion and season with salt.
:-> Mix everything together nicely to combine.
:-> Serve hot or warm in small bowls.
Rice tossed with bell peppers, spring onions, tomatoes and drizzled with lemon, garlic and olive oil dressing.
=> 225 gm long grain brown rice
=> 1 red pepper
=> 1 green pepper
=> 4 spring onions, finely chopped
=> 2 tomatoes
=> 2 Tbsp fresh parsley, chopped
=> 2-3 garlic cloves, chopped
=> 1/2 Lemon
=> 2 Tbsp Olive Oil
=> Black Pepper
=> Wash, rinse and cook the rice.
=> When cooked, drain, rinse in cold water and allow cooling.
=> Wash the other vegetables, de-seed the peppers and slice them thinly.
=> Cut the tomatoes into wedges. Mix all the prepared vegetables with the cooked rice.
=> In a bowl, squeeze the lemon, strain the pips out of the juice and mix it with the olive oil, salt and black pepper.
=> Peel and chop the garlic and add it to the above mixture.
=> Blend until smooth and pour on to the rice salad, stirring it gently to coat the ingredients.
Layers of thinly slices seasoned potatoes and cheese, baked golden brown.
-> 3-4 potatoes
-> 1/2 tsp salt
-> Pepper to taste
-> Pinch of nutmeg
-> 1 clove garlic
-> 2 sprigs thyme
-> 1 sprig rosemary
-> 20 ml cream
-> 10 gm gruyere cheese
-> 15 gm cheddar cheese
-> 10 gm parmesan cheese
-> 10 gm butter
-> Wash and peel the potatoes and cut into thin slices.
-> Keep them covered with water.
-> Reduce the cream along with the garlic, a pinch of rosemary and thyme to about half.
-> Grate the cheeses and set aside.
-> Drain the potatoes and season with salt, pepper and nutmeg.
-> In a well greased baking dish, layer the potatoes neatly.
-> Sprinkle the cheeses and some of the reduced cream.
-> Top with another layer of potatoes followed by the cheeses and cream until it is almost full.
-> Dot with butter and bake for 25 minutes at 180°C or until the potatoes are cooked and the surface is a beautiful golden brown.
It couldn’t get easier and healthier than this. Sprouts and fruits come togethar to make a good-for-you salad.
-> 25 gm mosambi channa, sprouted
-> 25 gm green pea sprouts, sprouted
-> 25 gm kala channa, sprouted
-> 25 gm bean sprouts
-> 25 gm methi sprouts
-> 25 gm red chowli, sprouted
-> 6-7 black olives, squeezed
-> 6-7 green olives, squeezed
-> 6-8 cherry tomatoes, halved
-> 1/2 a grapefruit, peeled and sliced into rounds
-> 1/2 an orange, peeled and sliced into rounds
-> 1/2 kiwi, peeled and sliced into rounds
-> 50 gm feta cheese, crumbled
-> 1 1/2 Tbsp olive oil
-> Season to taste with salt and pepper
-> In a bowl add all the beans, olives and cherry tomatoes.
-> Mix well.
-> Season it with salt, pepper and olive oil.
Arrange fruits and sprouts in alternate rows of two’s and sprinkle with feta cheese.
Most of us have eaten these potatoes at so many road side ‘Chinese’ joints. Here’s an easy recipe of how to make these at home.
For the potatoes:
=> 2 potatoes, peeled and sliced
=> 3-4 Tbsp cornflour or maida
=> Salt, to taste
=> 1 tsp red chilli powder
=> Oil, for deep frying
For the base:
=> 1 tsp oil
=> 2 spring onions (with stalk), sliced
=> 1 capsicum, sliced
=> 1 Tbsp garlic paste
=> 3 tsp white sesame seeds
=> 2 Tbsp honey
=> Salt, to taste
=> 1/4 tsp soya sauce
=> 2 tsp chilli sauce
For the potatoes:
=> In a bowl add cornflour or maida, salt and red chilli powder.
=> Add the sliced potatoes. Mix well till potatoes are coated.
=> Deep fry till golden.
=> Keep aside.
For the base:
=> In a wok add oil, garlic paste, spring onions. Saute on high heat for 1 minute.
=> Add capsicum, honey, salt, soya sauce, chilli sauce. Saute.
=> Add deep fried potatoes and sesame seeds. Mix.
An interesting and refreshing, Chicken Pasta Salad recipe. Fusilli, broccoli, cherry tomatoes and sweet corn tossed together and drizzled with a honey-soy dressing.
-> For the Chicken Pasta Salad:
-> 225 gm fusilli (pasta twirls)
-> 125 gm broccoli cut into small florets
-> 175 gm cherry or baby tomatoes cut in half
-> 1 x 198 gm tin of sweetcorn, drained
-> 125 gm cooked chicken, cut into small pieces
-> 2 spring onions, finely chopped
For the Honey and Soy Dressing:
-> 4 Tbsp olive oil
-> 1 Tbsp soy sauce
-> 1 Tbsp balsamic vinegar
-> 1 Tbsp runny honey
-> 1/2 tsp sugar
-> A little salt and freshly ground black pepper
-> Cook the pasta according to the packet instructions.
-> Steam the broccoli for about 4 minutes or blanch in lightly salted hot water for a couple of minutes until the broccoli florets turn soft.
-> Meanwhile, whisk together all the ingredients for the dressing.
-> Drain the pasta and combine with the broccoli, cherry tomatoes, sweet corn, chopped chicken and spring onions in a large bowl.
-> Toss with the dressing and serve.
A popular snack from the streets of Maharahtra. Batata translates into potato in English. Mashed masaledar potatoes coated in a thick besan (chickpea flour) batter and deep fried till golden. Served with a tangy chutney.
=> 500 gm potatoes
=> Oil for deep frying
=> 5 gm mustard seeds
=> 2 gm curry leaves
=> 5 gm turmeric powder
=> 3 gm red chilli powder
=> 10 gm green chillies
=> 10 gm ginger
=> 10 gm garlic
=> 1 lime
=> 10 gm coriander leaves
=> 200 gm gram flour
=> 5 gm red chilli powder
=> 5 gm turmeric
=> 3 gm crushed cumin
=> 2 gm soda bi-carb
=> Cook the potatoes until soft, peel and mash coarsely.
=> Chop or crush together the green chillies, garlic, ginger and the coriander leaves.
=> Using the mentioned ingredients make a thick batter.
=> Heat oil and add mustard seeds, after they crackle add the curry leaves.
=> Mix in all the rest of the tempering ingredients and add to the mashed potatoes.
=> Divide the potato mixture into equal sized portions, approximately the size of a lemon.
=> Dip each ball in the batter and deep fry until golden brown in color.
=> Serve hot with a chutney.