Aditi's kitchen

Microwave Khandavi

Ingredients

Besan - 1 cup

Water - 1 cup

Curd - 1 cup

Salt - to taste

Turmeric - 1/4 spoon

Sugar - 1 spoon

Mustard seeds - 1/2 spoon

Curry leaves - 5/6

Chopped Green Chillies - 2/3

Hing - 2 pinches

Chopped coriander - for garnish

Method

- Take a microwave bowl. Add besan, water and curd. Mix well. Ensure there are no lumps.

- Add turmeric, salt and sugar and mix all. Then microwave for 1 and 1/2 minutes. (Do not cover while mixture is in microwave)

- Remove and stir the mixture to remove all lumps. Again microwave for 1 and 1/2 minutes.

- Repeat the above process and again microwave for 1 and 1/2 minutes.

- Remove and stir one last time. Pour the mixture on a flat surface and spoon & spread it out to make long thin sheets.

- Let it cool for 10 mins and then cut long strips and roll to make Khandavi.

- Heat oil, add hing, mustard seeds, chopped chillies and curry leaves. Pour this on the Khandavis.

- Serve with chopped coriander. (Optional ) You could add some shredded coconut.

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Sambari Vermicelli Upma

Ingredients

1. Vermicelli (aka Sevai/Sivaya/Shimai) - 1 cup

2. Frozen Peas - 1/4 cup

3. Potato - 1 small

4. Onion - 1/2 small

5. Frozen Corn - 1/4 cup (optional)

6. Tomato - 1 small (optional)

7. Sambar powder - 2 spoon

8. Salt and Turmeric

9. Mustard Seeds - 1/2 spoon

10. Green Chili - 1 or 2

Method

1. In a pan, add 4-5 spoons oil.

2. Once its warm, add mustard seeds and chopped potatoes and sauté till its soft. Add curry (kadipatta) leaves if you like.

3. Add chopped onions, green chili and tomatoes. Sauté for 3-4 mins.

4. Add chopped tomatoes, peas, corn. Then add the vermicelli and roast for 3-4 mins. The vermicelli should turn golden brown.

5. Then add water (For 1 cup vermicelli add 2 cups of water) , salt and turmeric, sambar powder and cover and let it cook.

6. Cook till the water dries out and it will become like noodles. Ensure you dont add too much water else it will become very sticky.

7. Serve hot. Garnish with coriander and sprinkle some lemon juice (optional). It is mainly a breakfast item or even a quick lunch/dinner.

Green Moong Dal

Ingredients

Whole green moong dal - 2 cups
Red onion - 1small - chopped
Garlic - 5-6 cloves - finely chopped(this dish needs a lot of it)
Tomato - 1 chopped
Coriander - chopped(optional)
Turmeric
Red chili powder
Jeera-Dhania powder
Kadi pata - 4-5 leaves
Green chilies -3-4 chopped
Ginger paste - 1 spoon
Mustard seeds - 1/2 spoon
Pinch of hing(optional)

Method

Soak the whole green moong dal for 2-3 hours and then boil it (pressure cooker- 2-3 whistles) to make it soft.
In a pan, pour some oil, once hot, add hing, mustard seeds, ginger paste, garlic.
Once the garlic leaves a nice aroma, add the onions, green chilies, kadi pata, tomatoes. Sauté for 4-5 mins.
Add the powder spices(turmeric, red chili, dhania-jeera powder) and sauté for 3-4 mins.
Now add the boiled green moon dal. Salt taste.
Simmer for 10 mins. Garnish with chopped coriander leaves.
Serve hot with rice or roti or paratha.

Bread Pakoda

Ingredients -

4 Bread slices - each slice cut into 4-6 pieces (bread should not be too soft, medium thick slices are preferable)
Onion - 1 - chopped
Coriander - 1 small bunch - chopped
Grated beet - 2 spoon - optional
Besan(Gram Flour) - 1 cup
Turmeric
Red chili powder
Garlic powder - optional
Salt
Oil - For frying

Method

In a bowl, put the besan, turmeric, red chili powder, garlic powder, salt and add water to make a smooth paste. This will be used to coat the bread pieces, so ensure the batter is not too thin.
Add the chopped onions, coriander and grated beet. Beet is optional, but if you add it, makes the batter look nice pink in color(and who doesn't like pink).
Heat oil in a pan on medium flame.
Once oil is ready for frying, dip each bread piece in the batter and fry it. You can add 3-4 pieces together, just make sure you do not crowd the pan else the frying won't be good.
Make sure you fry it at medium flame for 2-3 mins each side. If the oil is too hot, the bread may end up burnt(and you certainly don't want that!)
Once frying is done, remove it on a plate lined with paper towel(to soak the excess oil).
Serve hot with ketchup/hot sauce. Enjoy as an appetizer or a quick snack.

Garlic Noodles

Ingredients

Spaghetti noodles - 2 cups
Garlic - 5-6 cloves (finely chopped)
Parsley
Olive Oil - 6-7 tbsp
Tomato - 1 - chopped
Red chili flakes (optional - just make it a bit spicy)
Garlic powder - 1-2 tsp (yes, this recipe needs a lot of garlic)

Method -

Cook the spaghetti noodles as per packet instructions.
In a pan, heat some olive oil and when warm , add the finely chopped garlic. Stir for 2 mins and add chopped tomatoes.
When the tomatoes, get a little tender, add the cooked spaghetti, garlic powder, red chili flakes and some salt to taste. Stir in for 4-5 mins and sprinkle some chopped parsley before removing from the heat.
Serve hot. Simple and easy. Optional - You could sprinkle some parmesan cheese if you like.

Veg Manchow Soup

Ingredients

Green Spring Onions - 1 stick
Carrots - 1 small
Cabbage - 1/2 of a small one
Garlic - 5-6 cloves
Ginger - 1 inch
Capsicum (Green Bell Pepper) - 1 small
Green Chili - 1-2
Dark Soy sauce - 2 tbsp
Ajinomoto (optional) - a pinch
Ketchup - 3 tbsp
Sriracha(Hot Sauce) - 1/2 tbsp
Water - 2 cups
Corn Starch/Maida - as required
Boiled Macaroni Pasta (optional) - as desired (around 10 shells are fine)

Method

Chop all the vegetables finely.
In a pan, add 2-3 tbsp oil. Once the oil is warm, add the chopped ginger, garlic and green chilies.
After a minute, add the remaining chopped vegetables and saute them for 4-5 mins. Add pinch of salt and ajinomoto. (If you eat chicken, you can add some boiled shredded chicken pieces to make it more hearty)
In a bowl, add soy sauce, ketchup & sriracha(hot sauce) and make a paste.
Add the sauce paste in the vegetable. Now add the boiled macaroni pasta shells & water and bring it to a boil. Add salt to taste.
If the soup turns too watery, add some corn starch/maida dissolved in water to thicken the soup to the desired consistency.
Serve hot and enjoy!

Palak Mutter Pulao

Ingredients

- Basmati Rice - 2 cups
- Palak
- Red onion - 1 small
- Tomato - 1small
- Peas
- Garlic
- Ginger paste
- Pulao Masala
- Kitchen King Masala
- Turmeric
- Salt
- Jeera seeds

Method
- Cook the basmati rice first
- In a pan, pour little oil, when warm, add Jeera seeds
- once they crackle, add red onions, chopped garlic, tsp garlic paste
- When the onions turn slight brown, add chopped tomatoes and cook for 4-5 mins
- Add the finely chopped palak, peas and saute for 2-3 mins
- add turmeric, pulao masala, little kitchen king masala and salt to taste
- Now add the cooked rice (adjust salt as needed), stir for 2-3 mins and serve hot!