Lemon rice with sweetcorn and coconut.

Ingredients:

1 cup basmati rice

¼ cup tinned or frozen sweetcorn (precooked)

1 teaspoon salt

1 teaspoon jeera

1 tablespoon oil

1/3 teaspoon white pepper powder

1-2 red chillies chopped or 1 tablespoon red capsicum diced

2 cups water

1/2 teaspoon garlic paste

1 tablespoon lemon juice

1 tablespoon freshly grated coconut

5-6 curry leaves

1 small tomato and lemon slices for garnishing

Method:

1. Wash the rice and soak for 1 hour

2. In a shallow pan heat the oil when hot add the curry leaves , garlic paste and the the jeera.

3. Drain the rice and add it to the hot oil.

4. Gently stir so that all rice grains are covered in oil(this stops rice grains from sticking together)

5. Add the salt, pepper powder,red chillies, sweetcorn and grated coconut.

6. Add 2 cups water.

7. Bring the rice to boil.

8. Cover the pan and turn the heat to lowest setting.

9. Cook for 25 mins (DO NOT OPEN PAN LID IN THIS TIME)

10. After 25 minutes open the pan lid and pour over the lemon juice.

11.Fluff the rice with a fork and transfer to serving dish.

Garnish with tomato and lemon slices.

Bhel puri

Bhel puri

Ingredients:

For the puris:

6 oz semolina
½ teaspoon salt
Water to make dough
1 teaspoon sunflower oil
Sunflower oil for frying

For the Bhel:

4 oz kabuli (white) chana pre boiled
4 oz diced boiled potato
2 green chillies finely chopped
1 tablespoon fresh coriander finely chopped
1 teaspoon salt
½ teaspoon chilli powder
1 teaspoon lemon juice
2 oz thin sev
2 spring green onions finely chopped
2 tablespoons green coriander chutney
2 tablespoons tamarind chutney
2 tablespoons natural yoghurt beaten

Method:

To make the puris:

1. Take the semolina and add the salt
2. Add the teaspoon of oil and make firm dough using water.
3. Divide the dough into small balls
4. Roll out puris about 3 mm thick and approx 2cm in diameter
5. Prick the surface of the puris with a fork to stop them puffing up when frying.
6. Deep fry in batches on medium heat till crisp and slightly brown
7. Drain on kitchen paper and store in air tight container for future use.

For the Bhel:

1. In a bowl add the chana, potatoes, salt, chilli powder, chopped green chillies, half the fresh chopped coriander nad half the chopped green onions and lemon juice.
2. Toss the mixture till chana and potatoes are coated with spices
3. On serving dish place 10-12 puris, top the puris with the Bhel mixture
4. Spoon on top of this beaten yoghurt, followed by the green coriander chutney and tamarind chutneys.
5. Sprinkle on top of this the remaining chopped coriander and remaining chopped green onions
6. Sprinkle on top of this the thin sev.

Serve immediately.

NB-another variation is to also add finely diced tomato and finely diced green mango on the top of bhel before adding the yoghurt and chutneys.

Puris can also be shop bought if you dont want to make them at home.

Toasted Cheese and Tomato sandwich.

A light and simple cheesy snack, delicious and healthy.

Ingredients:

4 slices white/brown medium sliced bread.

2 oz grated cheddar cheese

1 tomato thinly sliced

3 jalepeno chilies slices or 1-2 green chillies(optional)
1 teaspoon butter for spreading on bread slices

Method:

1.Butter the bread slices.Keep aside.

2.In a sandwich toaster (or can cook sandwich on griddle) place1 slice bread buttered side down .

3. Sprinkle some cheese then place on top of it the tomatoes slices and sliced jalepenos or chilies.

4.Cover with 2nd slice of bread buttered side up.Repeat for other two slices of bread.

5.Close the lid of sandwich maker and cook for approximately  4 minutes till sandwiches  are golden brown.

6. Remove from sandwich maker . Transfer to serving dish.

Serve hot with tomato ketchup.

You may like :
Toasted sandwich Rolls

Instant Gajjar(carrot) Halwa

Gajjar(carrot) halwa-A delicious dessert made from carrots and milk,Delicately flavoured with cardamon and saffron.Quick and simple to make .Can be served hot or cold with cream or ice cream.

Ingredients:

Gajjar (carrots)500 grams (or 1 large bowl full after grating)

½ cup milk
Sugar 200 grams or to taste

Dry fruits (cashew nuts) 1/2 cup (optional)

Milk powder 1 cup

1/2 cup ghee
1/2 teaspoon elchi powder

few strands saffron

Method:

1.Wash and grate the carrots.

2.Place in a microwave bowl ,add saffron to milk and add milk to carrots, cover it with a lid.
3.Cook it in the microwave for 8 minutes.

4.Remove from microwave , add ghee and sugar and mixcook 3 mins.

5.Add dry fruits, (reserving a few for garnish)saffron, elchi and milk powder stirring gently. Don't mix the milk powder fully. Leave a few balls (they will look as if you have added a lot of khoya).

6.Put the bowl back in the microwave oven for 4 minutes occasionally stirring gently.

7.Remove and transfer to serving dish.

8. Garnish with remaining chopped nuts.

Serve hot with cream or ice cream

Capsicum cooked in besan (chickpea flour)sabji

Ingredients:

1 large green capsicum deeseeded and cut into slices.

6 oz besan(chickpeas flour)

1 teaspoon salt

1 teaspoon turmeric

1/2 teaspoon coriander powder

1/2 teaspoon jeera powder

1/2 teaspoon red chilli powder

1-2 green chilies finely chopped

1/2 teaspoon garlic paste

1 small tomato deseeded and chopped into small cubes

2 tablespoons sunflower oil

1/2 teaspoon mustard seeds.

150ml water( approx 6 oz)

Method:

1.Heat the oil in a pan, when hot add mustard seeds.

2.When mustard seeds crackle add garlic saute it.

3.Add the tomatoes and green chilies and sliced capsicum.

4.Add the salt, chilli powder,jeera powder,cumin powder and turmeric.

5.Once the spices are mixed add the water and bring to boil.

6.Cook for 5 minutes and then reduce to simmer.

7.Sprinkle the besan( chick pea flour) on the capsicum mixture and stir ensuring no lumps form.

8. Cover and cook on a low heat for a further 10 mins till rawness of flour is gone.

9.Cook until all water is absorbed. The capsicums should be coated with flour and sabji should be dry.

10.Transfer to serving dish.

Eat with hot rotis or parathas.