Rawa Upma

Rawa Upma Recipe

Ingredients:- 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.

Mongolian Paneer

Mongolian Paneer Recipe

 

Ingredients:-

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.

Cheese Dip Rice

Cheese Dip Rice Recipe

 

 

Ingredients:-

Vegetable salad

Rice - 1 cup

Olive oil - 2 tablespoons

Tortilla cheese dip - 2-3 tablespoons

Water - 2 cups

Vegetable stock - 1 teaspoon

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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.

Spicy Baby Potatoes

Spicy Baby Potatoes Recipe

Ingredients:-

Baby potatoes              500 g

Oil                                  2 to 3 tbsp

Asafetida powder          a pinch

Mustard                         ¼ tsp

Cumin                           ¼ tsp

Split urad dal                ¼ tsp

Curry leaves                  few

Small onions               10 to 15

Turmeric powder           ¼ tsp

Salt to taste

Red chilly                        2 or 3

Urad dal                          1 tsp

Chana dal                        1 ½ tsp

Black peppercorns        ½ tsp

Coriander seeds            ½ tsp

Oil                                    ½ tsp

How to make spicy baby potatoes:-

• Heat ½ tsp oil in a fry pan. Dry roast the red chilies, lentils, black peppercorn, coriander seeds.
• Keep tossing till rich aroma arises. Allow them to cool and grind it to fine powder.
• Wash baby potatoes and pressure cook till soft. Cool and peel the skin.
• Prick them with a tooth pick to make small holes in each of them & keep aside.
• Add 2 tbsp oil to the fry pan.
• Once hot, add dash of asafetida powder. Add mustard, cumin, split urad dal, curry leaves and wait to crackle.
• Add finely chopped onions and saute them till golden brown.
• Stir in the cooked potatoes.
• Add turmeric powder and salt. Toss gently so that the baby potatoes get coated evenly with oil.
• Add the spice powder and cook the potatoes on low flame.
• Keep turning the potatoes, so that it turns golden brown all over.
• Once potatoes get a lovely crisp brown texture with the spices, remove from flame.
• Enjoy this savory dish with rice or chapattis.