Showing posts with label microwave recipes. Show all posts
Showing posts with label microwave recipes. Show all posts
This is an interesting south Indian recipe, occasionally served in wedding feasts. I would consider it as a combination of a few south Indian recipes - the vermicelli upma, yogurt rice or raita. My husband and I like this version - it seems to contain the goodness of them all, yet so easy to prepare and serves as a guilt-free one-pot meal.
Ingredients:
vermicelli - 1 cup
carrot(diced)+beans(cut)+cabbage(grated)+peas(boiled) - 1 cup
mustard seeds - 1/2 tsp
black gram - 1/2 tsp
cumin seeds - 1/2 tsp
green chillies - 3
yogurt - 1 1/2 cups (beaten)
cumin powder - 1/2 tsp
chaat masala - 1/2 tsp (optional)
curry leaves - 1 stalk
cashewnuts - 2 tbsp (broken)
raisins - 1 tsp
salt - 1 tsp (adjust to taste)
asafoetida - a pinch
oil - 1 tbsp
Method:
Heat 2 1/2 cups of water along with vegetables and salt (for about 2 minutes if you use the microwave). Keep aside.
Add cumin powder, chaat masala and a little salt to the beaten yogurt. Mix well and set aside.
Heat oil in a frying pan and add mustard seeds, urad dal, cashews, cumin seeds and asafoetida. When it splutters, add green chillies and curry leaves. Then add vermicelli and roast until it turns light brown. Add the water+vegetables and cook until done.
Mix in the yogurt mixture. Decorate with raisins and serve fresh.
Note:
Upto twice the quantity of the yogurt sauce can be used, depending on the consistency and taste you like.
Ingredients:
vermicelli - 1 cup
carrot(diced)+beans(cut)+cabbage(grated)+peas(boiled) - 1 cup
mustard seeds - 1/2 tsp
black gram - 1/2 tsp
cumin seeds - 1/2 tsp
green chillies - 3
yogurt - 1 1/2 cups (beaten)
cumin powder - 1/2 tsp
chaat masala - 1/2 tsp (optional)
curry leaves - 1 stalk
cashewnuts - 2 tbsp (broken)
raisins - 1 tsp
salt - 1 tsp (adjust to taste)
asafoetida - a pinch
oil - 1 tbsp
Method:
Heat 2 1/2 cups of water along with vegetables and salt (for about 2 minutes if you use the microwave). Keep aside.
Add cumin powder, chaat masala and a little salt to the beaten yogurt. Mix well and set aside.
Heat oil in a frying pan and add mustard seeds, urad dal, cashews, cumin seeds and asafoetida. When it splutters, add green chillies and curry leaves. Then add vermicelli and roast until it turns light brown. Add the water+vegetables and cook until done.
Mix in the yogurt mixture. Decorate with raisins and serve fresh.
Note:
Upto twice the quantity of the yogurt sauce can be used, depending on the consistency and taste you like.
The foodzie tasting box was an exciting entity I won in the Thanksgiving contest on Julia's blog. Thank you Foodzie and Julia! It contained two delectable, multi-layered Alfajores chocolate cookies, crunchy, melt-in-the-mouth caramel popcorns, parmesan flatbread crackers, colorful cranberry beans (with which I made this one-pot meal) and bacon peanut brittles, which I gave a friend, as I'm a vegetarian who doesn't eat bacon.
Ingredients: (serves 2)
cranberry beans - 1/2 cup
basmati rice - 1/2 cup
cabbage - 1/3 cup (grated)
carrot - 1/4 cup (grated)
mint leaves - 25 (fresh)
milk - 1 cup (fat free)
cashewnuts - 1 tbsp (broken)
bay leaf - 1
bay leaf - 1
fennel seeds - 1 tsp
pulao masala - 1/2 tsp
oil - 1 tbsp
green chillies - 3 to 4 chopped fine (adjust according to taste)
salt - 3/4 tsp (adjust according to taste)
Method:
Soak cranberry beans overnight and boil/pressure cook until almost cooked, but not completely cooked. Drain and keep aside.
Heat oil in a saucepan. Add cashewnuts, bay leaf and fennel seeds. When it turns golden brown, add washed basmati rice and fry for a minute. Mix in carrot, cabbage and mint leaves. Fry for another minute and then add milk, pulao masala and salt. Allow to boil for a couple of minutes. Add prepared cranberry beans and microwave with a cup of warm water for 10 minutes.
While I was making this, a couple of friends stopped by (well...it's my birthday). With no time to cool and roll it out into pedas, I had to serve it to them as semi-solid halwa, but they liked the taste of it. After they left, I put it in the refrigerator, cooled it for a few hours and then shaped into pedas. This is so easy to prepare, and later became one of my personal favorites!
Ingredients:
almond powder - 1/2 cup
milk-mava powder - 1/2 cup
ricotta cheese - 15 oz
sugar - 3/4 cup
butter / ghee - 1 tbsp
milk - 1 tsp
sliced almonds - a few
saffron strands - a few
Method:
Soak saffron strands in a teaspoon of milk and keep aside. Mix almond powder, milk mava powder and cheese in a bowl. Microwave for 3 minutes. Add sugar, mix well and microwave for another 3 minutes. Add ghee, stir a couple of times and heat for another 3 minutes. Add the saffron, stir a few times and return to the microwave for another 3 minutes. Remove from the microwave and mix in the sliced almonds. Allow to cool and refrigerate for at least a couple of hours. Take a lemon-sized portion, roll it between the palms and flatten out into a round patty. Repeat for the remaining fudge.
Notes:
1. To make just milk peda, almond powder can be substituted with more milk mava powder.
2. If ricotta cheese is not available, unsweetened khoa can be used instead.
almond powder - 1/2 cup
milk-mava powder - 1/2 cup
ricotta cheese - 15 oz
sugar - 3/4 cup
butter / ghee - 1 tbsp
milk - 1 tsp
sliced almonds - a few
saffron strands - a few
Method:
Soak saffron strands in a teaspoon of milk and keep aside. Mix almond powder, milk mava powder and cheese in a bowl. Microwave for 3 minutes. Add sugar, mix well and microwave for another 3 minutes. Add ghee, stir a couple of times and heat for another 3 minutes. Add the saffron, stir a few times and return to the microwave for another 3 minutes. Remove from the microwave and mix in the sliced almonds. Allow to cool and refrigerate for at least a couple of hours. Take a lemon-sized portion, roll it between the palms and flatten out into a round patty. Repeat for the remaining fudge.
Notes:
1. To make just milk peda, almond powder can be substituted with more milk mava powder.
2. If ricotta cheese is not available, unsweetened khoa can be used instead.
After a long day at work, I got back home to find the refrigerator almost empty, except for some cabbage. With neither the time nor the energy to cook anything else, this very simple, yet healthy, hearty meal was a godsend.
Ingredients:
cabbage - 1 cup (grated)
cumin seeds - 1 tbsp
oil - 1 tbsp
green chillies - 2 (chopped fine)
turmeric powder - a pinch
cashews - a few
salt - 1 tsp (adjust according to taste)
Method:
Heat oil. Add cumin seeds and cashews. Fry for a minute and add green chillies. Then add washed rice, cabbage, salt and turmeric powder. Stir fry for a couple of minutes. Add 3 cups of water and microwave for 15 minutes or until rice is cooked.
Whenever my mom makes carrot curry with mung beans in it, I love the combo curry. Mung adds a nice touch to the taste of carrot, and they go well together.
Ingredients:
Ingredients:
grated carrot - 1 cup
split yellow mung beans - 1/2 cup
green chillies - 3 medium-sized (adjust according to taste)
curry powder - 1/2 tsp
oil - 1 tbsp
mustard seeds - 1 tsp
cumin seeds (jeera) - 1 tsp
black gram (urad dal) - 1 tsp
curry leaves - a twig
lemon juice - a few drops
lemon juice - a few drops
Method:
Add 1 cup water to mung beans and microwave for 5 minutes. Take oil in a sauce pan and add mustard, cumin, black gram and curry leaves. When it splutters, add green chillies and fry for a minute. Mix in the mung beans and carrots. Stir for a few minutes and mix in the lemon juice.
This is a versatile Indian convenience food item. Whenever I don't feel like putting in a lot of thought or effort into my cooking, this is the perfect go-to candidate - a wholesome meal without a great deal.
Ingredients:
mixed vegetables (cabbage, carrot, peas, beans, onion) - 1 cup
broken rice / semolina - 1 cup
green chillies - 3 (adjust according to taste)oil - 1 tbsp
mustard seeds - 1 tsp
cumin seeds (jeera) - 1 tsp
black gram (urad dal) - 1 tsp
curry leaves - 1 stalk
salt - 1 tsp (adjust according to taste)
Method:
Take oil in a sauce pan. Add mustard, cumin and black gram. When it splutters, add green chillies and curry leaves. Add rice / semolina and fry for a few minutes. Mix vegetables and stir for a couple of minutes. Add 3 cups of warm water and microwave for 10 minutes until cooked and serve hot with chutney.
This is a great one-pot meal that can be prepared very quickly without much effort, especially if you have frozen vegetables handy. Works great for the lunch box, even if kids do not have the option of re-heating their lunch before eating. Makes a lovely party pick too.
Ingredients:
basmati rice - 1 cup
fat free milk - 1 cup
diced carrot - 1/3 cup
cut green beans - 1/4 cup
peas - 1/4 cup
grated cabbage - 1/4 cup
cauliflower - a few florets
mint leaves - a handful (cleaned)
green chillies - 3 to 4
salt - 1 tsp (according to taste)
fennel seeds - 1 tsp
oil - 1 tbsp
pulao masala - 1 tsp
water - 2 cups
Method:
Wash rice. Heat oil in a sauce pan. Add fennel seeds and green chillies. Add vegetables and washed rice. Fry for a minute. Add milk, pulao masala, mint and salt and cook for couple of minutes. Add water and microwave for 15 minutes. Allow to cool for 5 minutes. Serve with raita.
Notes:
1. The mix of vegetables used can be varied according to preference.
2. Frozen vegetables can be used.
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