Cheesy Noodle Burger

                                                                       

If you can't beat them, join them! Right? It is a given that you cannot wean children away from instant noodles. (Well, at least I could not, though I tried my best! ) So here is the thing. Why not try to add some vegetables and cheese to make it a little nutritious. This way even though it will remain a fun food it will not be entirely a junk food!

Try this twist to the regular instant  noodles and delight the kids. I may not be a kid but I enjoyed it too:)

Ingredients:  

1 packet instant noodles ( any flavour)
2 tbsps grated cheddar cheese
1/2 tsp garlic, crushed
1/4 cup sweet corn, tinned, whole kernel
2 tbsps capsicum, cubed
1/4 tsp black pepper powder
Salt to taste
Pinch of red chilli flakes
2 burger buns
1/4 cup caramelized onion rings
2 tbsp fresh coriander leaves
Butter as required
1 tbsp oil

Method:   Prepare noodles as per directions  using the  enclosed spice sachet. Once the noodles are ready add grated cheese, chopped coriander leaves, capsicum cut in small cubes, sweet corn, salt , pepper, red chilli flakes and garlic. Mix well.
                                                                     

Warm a non stick pan and lightly grease with oil. Slice the burger buns and warm lightly on the pan.  Keep aside.  To assemble....spread butter on the lower part of the  bun, place a layer of caramelized onion rings, layer the noodles and cover with the buttered top half of bun. Serve hot.

If you want you can put an extra layer of cheese slice in the burger. You can use other veggies of your choice like carrot, peas etc. You can use regular onion rings instead of caramelized onion rings.

Curd Rice

                                                                           

A popular recipe in South India, Curd Rice is a favourite at our home too. I often make it on days when I do not want to go in for an elaborate meal.  It is specially ideal for summer as it is light and soothing to the palate and yet nutritious and a complete meal in itself.

If you have not tasted this dish you might think it is very bland. That is not so at all. The finely chopped vegetables and the tempering give it a delightful taste and flavour.

I was introduced to this recipe during my school days in Andhra. A lot of my classmates those days would regularly get curd rice for lunch and it would look so inviting on hot summer days. Coming from the north where this dish is unknown I was tempted by this appetising looking dish and would eagerly look forward to sharing or swapping lunch boxes with my class mates.

Ingredients: 

1/2 cup rice
1/2 cup curd
1/2 cup milk
2 tbsp capsicum
2 tbsp carrot
2 tbsp tomato
1 tbsp ginger
1 green chilli
Salt to taste
1 tsp oil
1/2 tsp mustard seeds
Few curry leaves

Method:  Put the rice to cook. Discard seeds and cut capsicum in small pieces. Grate and chop carrot in equally small pieces. Avoid pulp and cut sides of tomato in small pieces. Finely chop ginger,green chilli and curry leaves.

Once the rice is cooked mash it well and add milk to it. After it cools, add curd mixed with salt. Add all the chopped vegetables. In a small pan heat oil and when it is warm add mustard seeds. When it splutters add  green chilli, ginger and curry leaves. Add to the curd rice. Garnish with chopped coriander leaves.

If you are using left over rice add warm milk instead of cold.

Russian Cabbage Soup

                                                                     

What is it about winter that one immediately starts craving soup? Okay, so we do not have much of a winter here in Dar es Salaam but the current pleasant spell is what goes for winter here and naturally I want to make the most of it and top of my list are soups.

I had tasted Russian Cabbage Soup a long while back and was of a mind to try it but, after looking at several recipes on the net, I was not sure about it as most recipes mentioned beef or beef stock while I wanted to stick to vegetarian. Nevertheless I gave it a go and was delighted with how great my vegetarian version of the soup tasted.It is hearty, nourishing and yet so light with no thickeners like cornflour added to it.The slight thickening happens naturally as the soup gently simmers for a long time. I loved it and I am sure so will you. Give it a try!

Ingredients: 

3 cups of cabbage
1 potato
1 onion
1 carrot
2 tomatoes
1 tsp or 3-4 cloves garlic
Salt to taste
1/2 tsp black pepper powder
2 bay leaf
1 tbsp butter
1 tbsp vinegar
6 cups water
Garnish: Dill leaves and 1 tbsp sour cream

Method:    Shred cabbage. Finely chop onion and garlic. Peel and cut potato in very small pieces. Cut carrot lengthwise and then cut in fine slices. Blanch tomatoes ( cook in boiling water for few minutes), remove skin and blend. Chop dill leaves for garnish.

In a big, heavy bottom pan add butter and when it melts add bay leaf, onion and garlic. There is no need to brown the onion. Just saute  for couple of minutes till it is translucent and then add carrot and cabbage. Stir till cabbage wilts and softens.Add water. When water comes to boil add tomato pulp and potato. Lower heat, cover and cook for at least 30 minutes, stirring occasionally. Season with salt, pepper and vinegar. Once the vegetables are tender, remove bay leaf, adjust seasonings and serve hot. Garnish with sour cream and dill.

I didn't have dill leaves so I made do with fresh coriander leaves.

Double Chocolate Pudding

                                                                             

If you are a chocoholic like me you are bound to love this recipe! The rich velvety taste of chocolate is absolutely droolworthy.  And to think it takes barely minutes to make this divine dessert. What more can one ask for!!?!!

So why is it called a " double chocolate pudding"? Well, because not only does it have cocoa powder in it, but also cooking chocolate. For me at least the more chocolate the better. If you feel the same way give this recipe a try.

Do not expect this dessert to set as there is no gelatin in it. The texture will remain like a very thick custard. But that is fine. One doesn't always want desserts which are set! But it does need to be nicely chilled to achieve the right note.


Ingredients: 

2 cups milk
2 tbsps cornflour
1/4 cup cocoa
1/3 cup sugar
4 oz cooking chocolate
1 tbsp unsalted butter
Pinch of salt
1 tsp vanilla essence

Method:   In a heavy bottom pan put milk to boil along with sugar.  Add cornflour, dissolved in little cold milk. Add some warm milk to the cocoa and mix well and then add to the boiling milk.Continue to stir till the milk thickens. Close flame and add the cooking chocolate. Stir till it dissolves. Add butter, salt and vanilla essence. Pour into a serving dish and allow to chill in the fridge for several hours. Garnish with cherries,cream, choco chips or biscuit crumbs.

Instead of one dish you can pour into four small bowls to make individual servings.  

Mushroom and Corn Stir Fry

                                                                         

This is one of those quickie recipes which requires little effort or skill and yet looks and tastes incredible. You can  serve it as a side dish, use it as a filling for a wrap or eat it as it is like a salad.

Most of the time I prefer to use fresh vegetables for cooking but I have to admit that there are days when the culinary zeal burns very low and I do not feel inclined to cook. That is when the few cans I keep come in handy.  For this recipe all I did was opened a couple of cans, chopped a little garlic and capsicum, threw it all in a pan and my dish was ready in the twinkling of an eye. Keep this recipe in mind when the lazy bug bites you!

Ingredients:

1 can whole mushrooms
1/2 cup corn, whole kernel
1/2 cup chopped capsicum
1 tsp soy sauce
1/2 tsp black pepper powder
Salt to taste
1tsp chopped garlic
1 tbsp oil
1 tbsp butter
2 whole dry red chillies ( optional)

Method:   Open the tins of mushroom and corn. Slice the mushrooms. Discard seeds and cut capsicum in cubes. Finely chop garlic.

In a heavy bottom pan put oil and add the chopped garlic.  After a minute add the sliced mushrooms and saute till mushrooms are lightly fried. Add the capsicum, corn, salt,pepper and soy sauce. Mix well. Add whole red chillies. Saute for a minute or two. Add butter and stir it in. Serve hot. 

Tamatar Gosht/ Simple Mutton Curry with Tomatoes

                                                                           

For those who believe that mutton curry cannot be cooked without an overload of spices, check out this recipe! This recipe of Tamatar Gosht has no garam masala at all, no onion paste, no yoghurt and yet it is delicious. At times simple is nice, it is perfect.

This recipe is ideal for hot summer days as it is unbelievably light and yet tasty, allowing you to indulge your craving for mutton curry without any guilt or heartburn!


Ingredients:  

500 gms mutton
350 gms or about 6 tomatoes
1 onion
1 tsp cumin seeds
4 tbsp oil
1 tbsp ginger garlic paste
1 tsp red chilli powder
1/4 tsp turmeric powder
Salt to taste
1 tsp cumin seeds powder
1 1/2 cup water
Garnish: 1/4 cup fresh coriander leaves and 2 green chillies

Method:   Wash mutton nicely. Finely chop onion. Also chop tomatoes. Slice green chillies lengthwise and chop fresh coriander leaves for garnish.

In a heavy bottom pan pour oil and add  cumin seeds and after it splutters add onion. After onions turn translucent add the mutton pieces and ginger garlic paste. Saute for few minutes till the mutton starts changing colour and water from mutton dries up.  Add the tomatoes. Once tomatoes are softened add red chilli powder, turmeric powder, cumin powder and salt. Add a tbsp or two of water ( so the masala does not burn) and stir. Once mutton is nicely fried and oil separates from the masala add 1 1/2 cup of water and transfer to a  pressure cooker. After the first whistle lower flame and cook for 30 minutes. Remove on to a serving dish and garnish with coriander leaves and green chillies.

Spinach Corn Rice

                                                                       

The days when my kids used to be crazy after  2 minute noodles is long gone.  Now they want ten minute recipes! As both of them are young professionals they like simple recipes that take minimum time and effort in the kitchen  and yet are delicious and enjoyable.

This spinach and corn rice is a no brainer but is quite a yummy mouthful. If you have cooked rice in the fridge it takes barely few minutes to assemble this dish. You can take as long as you like to eat it though. Linger over each bite and savour!!

Ingredients: 

2 to 3 cups cooked basmati rice
1 cup spinach, chopped
1 cup corn, tinned, whole kernel
1 tsp ginger garlic paste
1 tsp green chilli chopped ( optional)
Salt to taste
1/4 tsp black pepper powder
1 tsp cumin seeds
1 tbsp lemon juice
2 tbsp oil

Method:     In a heavy bottom pan pour oil and add cumin seeds. When it starts to change colour add chopped green chilly and ginger garlic paste. Stir for few seconds.  Add the chopped spinach.  Saute till spinach wilts and all the water dries up. Add corn, salt , pepper and lemon juice. Add the cooked rice and mix well. Cover and let it cook on very low flame for few minutes. Serve hot.  

Easy Vanilla Ice Cream

                                                                             

                                                                       

"I  don't believe this is home made"!!  A simple remark by a guest at our home  sent my spirits soaring.  After all it is not every day that my home made ice cream gets mistaken for a branded one!!

Okay so initially I was pretty sceptical about this recipe. I  couldn't figure out how it was possible to make really good ice cream without any ice cream maker, eggs or even a thickener like cornflour. And yes, the process seemed too simple to be true!  I kept putting off making it till one day I finally tried it and guess what??? It was amazing!! I made it innumerable times after that but it took the prompting of our guest to make me post the recipe.

Make summer a little bearable, a little fun by making this delicious ice cream!!
                                                                                                                                                               

Ingredients: 

2 cups cream ( fresh double cream)
1 tin condensed milk
1/2 cup milk
1 tsp vanilla essence
Pinch of salt

Method:    Whip cream with an electric beater till stiff.  Add milk, vanilla essence and pinch of salt. Gradually add the condensed milk.  Check after you have folded in almost 3/4 of the tin. If the sweetness is right do not add more. If you like it really sweet then add the entire tin. Use the beater at low speed to mix everything nicely.  Pour into an airtight container and place in the freezer.  After 3 to 4 hours take out the container and break up the partially set ice cream using a fork or  a spoon. Place it back in the freezer. Repeat this procedure for another two times at least. Then allow it to set completely. Serve with fruit, chocolate sauce or as it is.

You can add choco chips, crunch, nuts or cookies in the last stage ie when you break up the ice cream for the last time before allowing it to set.

To seal the container more firmly  place a sheet of wax paper on top and then cover it with  a length of cling film before  placing the lid.

Salsa Pasta

                                                                     

I think kids make the best food critics! If they do not like something you cannot coax them to have even a spoonful more but, if  they do, you need not bother prompting them to do justice to a dish. My neighbour's young son had really liked this pasta recipe so it gives me hope that others will too!!

Salsa Pasta, is an easy pasta recipe that anyone will be able to prepare. The fact that it's ingredients are generally available in any kitchen makes it that much simpler to put together anytime the mood strikes you. I was surprised that there was no cheese in this recipe but the  lovely flavour of tomato and fresh coriander leaves more than makes up for it.

Ingredients: 

2 cups elbow macaroni
1 onion
1 tomato
1 capsicum
1 tsp garlic
2 tbsp oil
1 cup tomato paste
2 to 3 tbsp tomato ketchup
1/2 tsp black pepper powder
Salt to taste
1/4 tsp red chilli flakes
1 tsp sugar
1 tsp lemon juice
1 tsp chopped green chilli ( optional)
1/2 cup fresh coriander leaves

Method:   Boil  4 - 5 cups of water in a pan and add a tsp of salt to it. When the water starts boiling add the macaroni. Lower the flame and let it boil for few minutes until macaroni is soft, not mushy. Remove from flame and drain the water from the macaroni. Add a tbsp of oil to the macaroni and keep aside. Chop the onion in medium pieces. Discard seeds and cut the tomato and capsicum into cubes. Finely chop garlic. Also chop coriander leaves.

In a heavy bottom pan pour oil and add garlic. After a minute add chopped onion. There is no need to brown or even wait till it turns translucent. Just stir for a few seconds  and immediately afterwards add the chopped tomato and capsicum. Stir lightly. We want to keep the veggies crunchy. Add chopped green chilli ( optional) and tomato paste and chilly flakes.Add one cup of water. After a minute add tomato ketchup, salt, pepper, sugar and lemon juice. Lastly add the boiled  macaroni and coriander leaves. Mix well and close.  The consistency should neither be too runny nor dry. Serve hot.

I only used a little more than 1/2 cup of tomato paste although it says 1 cup in the recipe. If you are using a mild tomato paste go ahead and use a cup. It is generally better to use a little less initially and then adjust later.

Karahi Paneer

                                                                           

                                                                       

                                                                                 

Recovering from a bout of flu I was hankering after something delicious that would revive my appetite. This is what I settled for! Karahi Paneer!  And believe me, I enjoyed every morsel.

Just like every other Indian recipe this too has various versions and everyone has their own special twist which they would like to believe makes it special. The Karahi Paneer served in restaurants is by far richer as they add cream, yoghurt or cashew paste to it. I prefer to keep it very simple so the flavours that dominate in my Karahi Paneer are of tomato, capsicum and kasuri methi. The spices are also kept to a minimum making the dish extremely light yet tasty.

Ingredients: 

400 gms paneer
1 cup chopped onions
1 tsp ginger garlic paste
2 tomatoes chopped
1 capsicum cubed
2 tbsp oil
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp black pepper powder
Salt to taste
1 tbsp kasuri methi

Method:    Cut paneer in cubes and soak in luke warm water.  Cut onion and tomatoes in small pieces. Discard the seeds and cut capsicum in cubes.

In a heavy bottom pan pour oil and add the chopped onions. Stir till onions turn translucent. Add ginger garlic paste and chopped tomatoes. Also add turmeric powder, red chilli powder, black pepper powder and salt. When the tomatoes are well mashed and oil separates from masala add the capsicum cubes, paneer cubes and kasuri methi .Mix well and then add 1/4 cup water, Cover and cook on low flame for 5 minutes. Serve hot.