Friday, October 23, 2015

Rawa Upma

Rawa Upma Recipe

2 cups of rawa or sooji 
1 cups of diced and boiled mixed vegetables (carrots, green peas, cauliflower) (in equal ratio) 
1 medium size onion
2 green chilies (or as per taste)
1 tablespoon of chopped curry leaves
1 tablespoon ginger finely cut
1 teaspoon mustard seeds
1 teaspoon dhuli (washed) urad dal
2 tablespoon of oil 
¼ teaspoon salt or salt to taste
For Garnish
7-8 roasted cashews

How to make Rawa Upma:-

Roast Rawa (cream of wheat) in a non-stick pan till golden brown. Keep it separately.

Put the required oil and add mustard seeds and black Gram Dal or Dhuli Urad.

When it starts fluttering, put chopped onions, green chilies, curry leaves and finely cut ginger

When onion turns brown add the roasted Rawa and saute nicely. Add salt and cooked vegetable (optional) and saute nicely.

Then in a medium flame add about 4 cups of luke warm water and mix well.

To avoid lumps keep on stirring till the Upma.

Serve hot with coconut chutney.

If desired add roasted cashews before serving.

Saturday, October 17, 2015

Mongolian Paneer

Mongolian Paneer Recipe


200 gms cottage cheese (paneer) cubes or triangles
4 baby corns (each cut into 4 slices)
1 cup carrot shredded
1 small onion cut into slices
8 green chilies cut into slices
8 cloves garlic minced
2 tsp sweet chili sauce
1 tsp soya sauce
1/2 tsp red chili flakes (store bought)
1 tsp peanut powder
1/4 tsp pepper powder
1 tsp butter
Salt to taste

How to make Mongolian Paneer:-

  • Melt the butter in a pan and add green chilies along with the garlic. Fry for few seconds.
  • Add carrot, onion, baby corns and salt. Stir for 2-3 minutes.
  • Now mix sweet chili sauce and pepper powder.
  • Stir for some time without stopping.
  • Simmer the gas and add 1 cup of water.
  • Cook until all veggies become tender.
  • Add paneer and soya sauce. Cook for about 2 minutes.
  • Finally add peanut powder and red chili flakes.
  • Serve hot as it is.

Wednesday, October 7, 2015

Cheese Dip Rice

Cheese Dip Rice Recipe


Vegetable salad
Rice - 1 cup
Olive oil - 2 tablespoons
Tortilla cheese dip - 2-3 tablespoons
Water - 2 cups
Vegetable stock - 1 teaspoon
How to make cheese dip rice:-

  • Cook the rice with water and vegetable stock seasoning.
  • To cooked rice (pour away any excess water), add olive oil, cheese dip and mix well.
  • Add vegetable salad (full leaves without chopping) and mix well.
  • Refrigerate and serve cold.