Bharwan Lauki

Bharwan Lauki

Prep: 25 minutes

Cook: 20 minutes

Method: Moderate

Course: Main Course

Type: Indian

The not so popular lauki gets a delicious make over when cooked this way

Ingredients

  • Medium bottle gourd (lauki/doodhi) 1
  • Potatoes, boiled, peeled and mashed 1 cup
  • Low fat cottage cheese (paneer), grated 1 cup
  • Black pepper powder 1 tsp
  • Red chilli powder 1 tsp
  • Garam masala powder 1 tsp
  • Dried fruits, chopped 3 tsps
  • Green chilli paste 1 tsp
  • Cornflour 1 tbsp
  • Sunflower oil 3 tbsps
  • Medium onions, chopped 2
  • Cumin seeds 1 tsp
  • Cloves 5 to 6
  • Cinnamon 1 inch
  • Ginger paste 1½ tsps
  • Salt to taste
  • Dried mango powder (amchur) ½ tsp
  • Tomato puree 3 tbsps
  • Sugar 2 tsps
  • Fresh coriander leaves, chopped 1 tbsp

Methods

  • Take potatoes, cottage cheese, ½ tsp black pepper powder, ½ tsp red chilli powder, ½ tsp garam masala powder, dried fruits, green chilli paste and cornflour in a bowl and mix well.
  • Cut off thin slices from either end of the bottle gourd and scoop out pulp from one end.
  • Fill it with the potato mixture and then cut into thin slices.
  • Heat 1 tbsp oil in a non-stick pan, place the slices on it and sear both sides.
  • Heat sufficient water in a steamer. Place the bottle gourd slices on a perforated plate, place it in the steamer and steam till soft.
  • To make gravy, heat remaining oil in a non-stick wok. Add onions, cumin seeds, cloves, cinnamon and ginger paste and saute for 2-3 minutes.
  • Add salt, remaining black pepper powder, remaining red chilli powder, remaining garam masala powder, amchur and tomato puree and mix well. Add sugar and cook till the oil begins to leave the masala.
  • Arrange the bottle gourd slices on a serving platter, pour gravy over them, garnish with coriander leaves and serve hot.
Mexican Rice Salad

Mexican Rice Salad

Prep: 3 hours

Cook: 0 minutes

Method: Easy

Course: Main Course

Type: Indian

Key Ingredients:

  • Brown rice
  • Cucumber
  • Spring onions
  • Tomato

Healthy and wholesome – an ideal salad for weight watchers

Ingredients

  • Brown rice, cooked 2 cup
  • Medium cucumber, cut into big pieces 1
  • Spring onions, finely chopped 3
  • Medium tomato, finely chopped 1
  • Fresh mint leaves, finely chopped ½ cup
  • Lemon juice 1 tbsp
  • Olive oil 1 tbsp
  • Salt to taste
  • Black pepper powder to taste

Methods

  • Take brown rice, cucumber, spring onions, tomato, mint leaves, lemon juice and olive oil in a bowl and mix well.
  • Add salt and black pepper and toss.
  • Transfer into a serving bowl and serve.
Sesame Noodles with Peanut Sauce

Sesame Noodles with Peanut Sauce

Prep: 25 minutes

Cook: 10 minutes

Method: Easy

Course: Main Course

Type: Indian

Key Ingredients:

  • Noodles
  • Peanuts
  • Sesame seeds
  • Sesame oil

Soft and delicious, noodles are mixed with a velvety peanut sauce

Ingredients

  • Noodles, boiled 200 tms
  • Sesame seeds (til), roasted 1 tbsp
  • Sesame (til) oil 3 tbsps
  • Peanuts, roasted and ground 1 cup + 1 tbsp
  • Ginger, finely sliced lengthways 1 inch
  • Garlic cloves, finely chopped 3
  • Spring onions, finely chopped 4 tbsps
  • Red chilli flakes ½ tsp
  • Soy sauce ¼ cup
  • Sugar 2 tbsps
  • Salt to taste

Methods

  • Put garlic, ginger and 3 tbsps spring onions in a mixer and grind. Add chilli flakes, soy sauce, sugar and 1 cup peanuts and grind to a smooth peanut sauce.
  • Heat sesame oil in a non-stick wok, add noodles and mix gently so that the noodles do not break.
  • Add peanut sauce and mix gently till all the noodles are well coated with the sauce.
  • Add salt and cook the noodles in the sauce.
  • Transfer into a serving bowl, garnish with remaining spring onions, sesame seeds and 1 tbsp peanuts and serve.
Spicy Mung Beans

Spicy Mung Beans

Prep: 9 hours

Cook: 10 minutes

Method: Easy

Course: Main Course

Type: Indian

Key Ingredients:

  • Whole green grams
  • Sprouted black eyed beans

This tangy dish makes an excellent starter

Ingredients

  • Whole green grams (sabut mung), soaked overnight and boiled 1 cup
  • Sprouted black eyed beans, boiled 1 cup
  • Fresh red chillies, finely chopped 2
  • Red chilli flakes 2 tsps
  • Sesame (til) oil 2 tbsps
  • Spring onion, finely chopped 1
  • White vinegar (safed sirka) 1 tbsp
  • Soy sauce 1 tbsp
  • Fresh coriander leaves, finely chopped 3 tbsps

Methods

  • Heat sesame oil in a non-stick wok, add fresh red chillies and chilli flakes and mix. Reduce heat, add spring onion, green grams and sprouted black eyed beans and mix well. Cook for 3-4 minutes.
  • Add vinegar and soy sauce and mix well. Add 2 tbsps coriander leaves and mix well and take the pan off the heat.
  • Transfer into a serving dish, garnish with remaining coriander leaves and serve.
Chicken and Mushroom Risotto

Chicken and Mushroom Risotto

Prep: 15 minutes

Cook: 25 minutes

Method: Easy

Course: Main Course

Type: Indian

Key Ingredients:

  • Parboiled rice
  • Vegetable stock
  • Boneless chicken
  • Button mushrooms

The most popular Italian rice dish that’s pleasing the palates of the gourmets of the world

Ingredients

  • Risotto
  • Parboiled rice (ukda chawal), soaked for 15 minutes and drained 1 cup
  • Olive oil 2 tbsps
  • Medium onion, finely chopped 1
  • Vegetable stock 2 cups
  • Salt to taste
  • Chicken and mushroom mixture
  • Boneless chicken breast, cut into small cubes 200 gms
  • Button mushrooms, finely sliced 7 to 8
  • Butter 3 tsps
  • Oil 2 tsps
  • Garlic, finely chopped 1 tsp
  • Salt to taste
  • Black pepper powder to taste
  • Vegetable stock 2 cups
  • Lemon juice 2 tsps
  • Parmesan cheese, grated ¼ cup
  • Garnish
  • Fresh parsley, finely chopped ¼ cup

Methods

  • To make risotto, heat olive oil in a deep non-stick pan, add onion and saute till soft.
  • Add rice and mix well. Add 2 cups vegetable stock and salt, mix, cover and cook for 10 minutes or till ¾ done.
  • To make chicken and mushroom mixture heat oil and 2 tsps butter in another non-stick pan, add garlic, mix and saute.
  • Add chicken cubes and saute on high heat till golden brown. Add mushrooms, salt and pepper powder, mix and saute.
  • Add this chicken mixture to the rice and mix well.
  • Add 2 cups vegetable stock, mix, cover and cook till all stock gets absorbed.
  • Just before serving, add remaining butter, lemon juice, parmesan cheese and mix.
  • Transfer into serving bowl, garnish with parsley and serve hot.
Chilli Oil Sauce Sweet and Sour Dipping Sauce

Chilli Oil Sauce Sweet and Sour Dipping Sauce

Prep: 35 minutes

Cook: 15 minutes

Method: Easy

Course: Main Course

Type: Indian

Key Ingredients:

  • Red chilli powder
  • Red chilli flakes
  • Sesame oil
  • Sugar
  • Vinegar
  • Tomato ketchup

Chinese dishes are incomplete without flavourful sauces such as these two

Ingredients

  • Chilli oil sauce
  • Red chilli powder 1 tbsp
  • Red chilli flakes 1 tbsp
  • Sesame (til) oil 3 tbsps
  • Oil ¼ cup
  • Ginger, finely chopped 1 tsp
  • Garlic, finely chopped ½ tsp
  • Sweet sour dipping sauce
  • Sugar ¾ cup
  • Vinegar (sirka) ¼ cup
  • Oil 1 tbsp
  • Garlic cloves, finely chopped 2
  • Ginger, finely chopped 1 tbsp
  • Tomato ketchup ¼ cup
  • Soy sauce 2 tbsps
  • Salt 1 tsp
  • Cornflour 2 tsps

Methods

  • To make chilli oil sauce, heat sesame oil and normal oil in a non-stick pan on high heat.
  • Take ginger, red chilli powder, red chilli flakes and garlic in a heat proof bowl and mix. Pour the hot oil in it. Mix and set aside for 15 minutes.
  • Pass it through a strainer before serving if you do not want ginger and garlic pieces or serve it as it is.
  • To make sweet sour dipping sauce, heat oil in another non-stick pan, add garlic and ginger, mix and saute on high heat. Reduce heat, add tomato ketchup, sugar, vinegar, soy sauce and salt, mix and boil for 2-3 minutes.
  • Mix cornflour with 2 tbsps water in a small bowl and add to the pan, mix and cook on low heat for 1 minute or till the sauce thickens.
  • Strain before serving if you do not want garlic and ginger pieces or serve as it is.