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Creamy Corn in White sauce with Cheese (Regular)
Ingredients
3 cups frozen corn
1/4 teaspoon black pepper (according to
taste)
1 teaspoon salt (according
to taste)
For the sauce
2 tablespoons butter
3 tablespoons all purpose
flour
½ cup rennet less cheese
1 ½ cup warm milk
Method
In a 2 quart non stick pan heat butter, add all purpose flour, roast for
3 minutes on low heat.
Add corn, black pepper and salt, and mix thoroughly. Add milk keep
stirring to prevent sticking.
When it starts boiling, cook for 5 minutes on slow heat, keep stirring
for few times to prevent sticking. Add cheese mix thoroughly and
simmer for 2 minutes or until cheese melt.
Serve warm with bread or pita bread
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PREPARATION
TIME 2 min COOKING
TIME 15
min SERVES 4
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Potato
and Peas Curry Seasoned with Tomato (Regular)
Ingredients
1 cup chopped potato
cubes
1 cup frozen peas
½ cup chopped tomatoes
½ cup chopped onion (optional)
¼ teaspoon chili powder
(according to taste)
3 teaspoons coriander
powder
¼ teaspoon turmeric powder
1/8 teaspoon garam masala
1 ½ cup water
1 teaspoon salt (according
to taste)
For seasoning (tarka)
2 tablespoons oil
½ teaspoon cumin seeds
1 teaspoon chopped
ginger (optional)
For Garnish
2 tablespoons chopped
coriander leaves
1 tablespoon lemon
juice (optional)
Method
In a 2 quart pan heat oil, add cumin, and ginger. Fry for
few seconds, add onion and fry for about 2 minutes.
Add chopped tomatoes and all the spices, cook for 2 minutes. Mix
properly, add potato cubes mix properly, and then add water.
Bring to boil, cover and cook about 8 minutes on medium heat, add peas
and cook for 5 minutes or until potatoes and peas become soft. Press
few potato cubes with spoon so gravy become little thick and tasty.
Remove the potato curry in serving plate, add lemon juice, garnish with
coriander leaves. Serve warm with bread or rice.
For
Microwave recipes click here
PREPARATION
TIME 10 min COOKING
TIME 20
min SERVES 4
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Spicy Chick Peas and
Kidney Beans(Regular)
Ingredients
1 cup cooked chick peas
or from the cane
1 cup cooked kidney beans
or from the cane
For Sauce
½ cup tomato chopped
½ cup chopped
onion
¼ teaspoon chili powder
(according to taste)
3 teaspoons coriander
powder
¼ teaspoon turmeric powder
¼ teaspoon garam masala
1 teaspoon mango powder
(amchur) or 1 tablespoon lemon juice
1 teaspoon salt
(according to taste)
1 cup water
For seasoning (tarka)
1 bay leaf
2 tablespoons
oil
½ teaspoon cumin seeds
1 tablespoon chopped
ginger (optional )
For Garnish
2 tablespoons
chopped coriander leaves
Method
Blend all the ingredients for sauce into a paste. In a 2 quart
pan, heat oil, add seasoning and fry for few seconds. Add all the
paste and cook for 4 minutes on medium low heat.
Add kidney beans and chick pea and water. Cook for 10
minutes. If you want more liquid add ½ cup of water. Garnish with
coriander leaves. Serve warm with bread or rice.
Not: If you do not want to make sauce, cook onion first for 3
minutes, then add tomatoes and all the spices, cook for 3 minutes. Then add
water and chick pea and kidney beans and cook for 8 minutes.
For
Microwave recipes click here
PREPARATION
TIME 10 min COOKING
TIME 15
min SERVES 4
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Red/Green Capsicum with Chick Pea Flour (Regular)
Ingredients
2 cups red capsicum in a
small pieces
1/3 cup chick-pea flour
¼ teaspoon of chili powder
(according to taste)
2 teaspoons coriander
powder
¼ teaspoon turmeric powder
2 teaspoons fennel seeds
(optional)
1 teaspoon salt (according
to taste)
1 tablespoon lemon juice
¼ cup water
For seasoning (tarka)
3 tablespoons oil
½ teaspoon cumin seeds
For Garnish
2 tablespoons
chopped coriander leaves
Method
In a 2 quart non stick pan add oil, and cumin seeds and fry for few
seconds. Add chick pea flour roast for 3 minutes on slow
heat.
Add capsicum and all the ingredients, mix thoroughly, cover and cook for
slow heat for 5 minutes. Stir and cover and cook for 2 minutes.
Garnish with coriander leaves. Serve with bread.
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PREPARATION
TIME 10 min COOKING
TIME 15
min SERVES 4
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Spice Cabbage
Seasoned with Tofu and Red/Green Capsicum (Regular)
Ingredients
2 cups chopped
cabbage
1 cup chopped
capsicum in small cubes
½ cup tofu chopped (option)
¼ teaspoon of chili powder
(according to taste)
3 teaspoons coriander
powder
¼ teaspoon turmeric powder
1 teaspoon salt
(according to taste)
For seasoning (tarka)
2 tablespoons oil
½ teaspoon cumin seeds
For Garnish
2 tablespoons
chopped coriander leaves
Method
In 2-quart fry pan heat oil, add cumin seeds, Fry for few seconds.
Add tofu, and cook for 2 minutes, add cabbage and capsicum and all the
spices stir for 3 minutes on the medium low heat. Cabbage and
capsicum should be crunchy.
Garnish with coriander leaves, serve
warm.
Note: If you do not want to use tofu, add ½ cup of cabbage and
cook for 3 minutes.
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REPARATION
TIME 10 min COOKING
TIME 8
min
SERVES 4
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