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.

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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.
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Bread Pakoda




Ingredients -

  1. 4 Bread slices - each slice cut into 4-6 pieces (bread should not be too soft, medium thick slices are preferable)
  2. Onion - 1 - chopped
  3. Coriander - 1 small bunch - chopped
  4. Grated beet - 2 spoon  - optional
  5. Besan(Gram Flour) - 1 cup
  6. Turmeric
  7. Red chili powder
  8. Garlic powder - optional
  9. Salt
  10. 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.
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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.
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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!
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No part of this blog/content may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical or photocopying, recording, or otherwise, for commercial purposes without the prior permission of Techster LLC.