Category Archives: Starters

Microwave Gobi Fry – with very little oil :)

I have a preset option on my microwave for Tandoori Gobi and I really wanted to use it. The result – this recipe. This can be shallow fried on a tava too. This is a very easy recipe and when done in a microwave, requires very less oil. Simply marinate the gobi florets in the marination and microwave them for 12 minutes – tada! Its done.Microwave Gobi Fry

Serves: 2

Preparation Time: 45 minutes
Cooking Time: 15 minutes

Ingredients:

Cauliflower – 1 medium
Sour Hung Curd – 1/2 cup
Besan – 1.5 tbsp
Coriander Powder – 3/4 tsp
Cumin Powder – 1/2 tsp
Garam Masala – 1/2 tsp
Chilli Powder – 1/2 tsp
Salt – to taste
Oil – 2 tsp

Method:

1. Cut cauliflower into small florets and blanch the florets in boiling water with salt and turmeric for 5 minutes or till they turn tender. Drain and keep aside.Dry roast besan till it changes color.
2. Mix hung curd(take curd in a muslin cloth and hang it for 15 minutes till all the water drains or you can use a coffee filter to do the same), all powders, besan, cauliflower,oil and salt.
3. Leave the marination to rest for atleast 30-45 minutes. You can keep it in the freezer.
4. Transfer the marination to a microwave safe bowl and microwave on high power for 10 minutes. Pause at regular intervals to turn the florets to the other side.
5. Yummy gobi fry is ready.

Note:
– This can be done on a tawa too. Shallow fry the marinated florets till they turn golden brown.
– Timing varies according to your microwave power setting. If you want it crispy, you can grill it for 8 -10 minutes.
– Can also be deep fried.

Plantain/Raw Banana Fry

A post after a very long time!! Having internet connectivity problems at home. Anyways coming to the post, this is a very very simple yet tasty plantain fry. My mouth waters on the very thought of this dish. This can be served as a starter or can also be had with rice.Check it out for yourselves!!

Plantain Fry

Serves: 3

Preparation Time: 15 minutes
Cooking Time: 25 minutes

Ingredients:

Plantain/Raw Bananas – 2 big
Coriander Powder – 1.5 tsps
chilli Powder – 3/4 tsp
Cumin Powder – 1/2 tsp
Garam Masala – 1/2 tsp
Lemon – Juice of 1/2 lemon(optional)
Salt – to taste
Oil – 2 tbsp
Curry Leaves – a few
Mustard Seeds – 1 tsp

Method:

1. Peel and slice the plantains to thin slices.
2. Marinate the slices with all the masala powders,lemon juice and a little oil for about 10 minutes.
3. Heat oil in a pan. Temper mustard seeds and curry leaves.
4. Now add the marinated slices and mix well such that oil coats the slices.
5. After 2 minutes, add required salt and cook on low flame till the raw bananas are cooked and soft.
6. You can cook for some more time if you want them crispy.

Have leftovers??? Convert those to a yummy dish like this one – Left over rice and sabji balls!!

I should say yesterday was a leftovers day at my place. Somehow didn’t feel like eating rice or the sabji for lunch. How much ever I ate, I still had some left. And then came the dinner dilemma as always. Was reminded of the rotis my mom used to make with left over rice. But had sabji and some bread slices as well. Ah!! Apply the same principle and tada !! These lovely rice and sabji balls were the result!!

Left over rice and sabji balls

Ingredients:

Left Over Rice – around 3/4 cup
Potato Sabji – around 1 cup
Bread Slices – 3
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
Salt – very little

Method:

1. Soak the rice in some water for around 30 minutes.
2. Drain the water and squeeze the rice.
3. Mix rice, potato sabji, bread slices(soaked in water and squeezed) and all other ingredients.
4. Heat oil in a paniyaram pan and make small balls out of the mixture and shallow fry them.
5. Serve hot with ketchup or any chutney.

Note: Potato sabji recipe – Heat oil in a pan. Add mustard seeds, green chillies and curry leaves and saute. Add boiled potatoes and chilli powder. Mix well. Finally add salt and lemon juice.

My sabji was spicy enough so I did not add extra chilli powder for spiciness. You are free to experiment with any other left over as well. Also you can add garam masala powder.The mixture has to be tight enough to shape balls out of it.

Microwaved Potato Chops

Potatoes – those are the veggies that I can die for. just love them!! And I know a lot many are like me. Satisfy your appetite with this easy potato chops recipe. Cuddle the potatoes with the masalas, lock them in the microwave and tada, your chops are ready in 10 mins.

Microwaved Potato Chops

Ingredients:

Potatoes – 2
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
Garam Masala – 1/2 tsp
Chilli Powder – 1/2 tsp
Turmeric Powder – 1/4 tsp
Chat Masala – 1/4 tsp (optional)
Salt – to taste
Oil – 2 tsp
Butter – 1 tbsp

Method:

1. Chop the potatoes into large sized chunks without peeling the skin.
2. Mix the potatoes with all the other ingredients except butter.
3. Let it rest for 15 mins.
4. Now place the potatoes in a microwave safe dish and microwave on hi power for 10 mins. (After 5 mins, gentle turn the potatoes and continue for another 5 mins).
5. Once done, take out from the oven and add butter while the potatoes are still hot.

Note: You can also add a dash of lemon juice at the last. Serve with tomato ketchup.

Potatoes n Eggs – Who doesn’t like these??Potato Open Sandwiches just for you!!!

Okay, so the saying goes like this ‘Necessity is the mother of invention’. You might be wondering what this saying has to do with this recipe. Let me explain. I had some leftover potatoes and fresh cream in my pantry. Was wondering what to do with those. Then came the idea!! Potato sandwiches with scrambled egg filling. This will go well as a party starter and down goes the recipe.

POTATO OPEN SANDWICHES

Ingredients:

Potato – 1 big sized
Eggs – 3
Onion – 1 medium sized finely chopped
Green Chillies – 2
Fresh Cream – 2 tbsp or more
Cumin Seeds – 1 tsp
Oil – 2 tsp + for shallow frying

For the Marinade:
Turmeric Powder – 1/4 tsp
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
Chilli Powder – 3/4 tsp
Garam Masala – 1/2 tsp
Oil – 1 tsp
Salt – to taste

Method:

Potato slices:

1. Slice the potato and marinate the slices in the marinade for atleast 30 minutes. You can even place the marinated slices in the refrigerator.
2. Shallow fry the marinated potato slices till they turn golden brown on both sides.

Scrambled Eggs:

1. Whisk the eggs with fresh cream.
2. In a pan, heat oil and add cumin seeds.
3. Once the cumin seeds splutter, add finely chopped onion and green chillies and saute till transparent.
4. Finally add the egg mixture and stir till the eggs are scrambled and done.
5. Add required salt.

Place the scrambled egg mixture on top of the potato slice and garnish with tomato ketchup and cilantro. Another potato slice can be kept on top and that becomes a potato egg sandwich(without bread of course). Now go and grab a bite. Nope, its always CLICK N BITE!! 😉

Here comes my first recipe – Pepper Chole !!

Hello guys,

As promised, here comes my first recipe on this blog. Spicy spicy Pepper Chole just for you people!! This is actually an inspiration from another recipe on another blog (http://ramkicooks.blogspot.in/) which has some really awesome recipes that can be done the OPOS (wonder what it is!! It is One Pot One Shot) way. I will share a few OPOS recipes in the coming weeks. However,this recipe was done the normal way. So why wait?? Scroll down and say ssssss(This is really hot!!! Pepper afterall 😉 )

PEPPER CHOLE

Ingredients:

White Kabuli Channa – 1 cup
Onion – 1 medium sized
Cumin Seeds – 1 tsp
Ginger Garlic Paste – 1 tsp
Pepper Powder – 2 tsp
Turmeric Powder – 1/4 tsp
Garam Masala – 1/2 tsp
Tomato Sauce – 2.5 tsp
Fresh Cream – Optional
Oil – 2 tsp
Salt – to taste

Method:
1. Soak channa overnight and pressure cook soaked channa for about 7-8 whistles.
2. Heat oil in a pan. Once the oil is hot, add cumin seeds.
3. After the cumin seeds splutter, add chopped onion and ginger garlic paste.Saute till the raw smell leaves.
4. Add boiled channa after onions turn transparent.
5. Add turmeric powder, garam masala, pepper powder, tomato sauce, fresh cream and mix well.
6. Finally add required salt and garnish with coriander leaves.

Note: Replace channa with paneer for Pepper Paneer.