Green Chillies or Hari Mirch

For a quick Indian dish, green  chili comes extremely handy for adding a zing in the dish or simply to give it a fresh look. Green chilies are also known for their Vitamin C content and can be consumed raw.

Green Chillies

Coriander - Dhaniya

As dhaniya, coriander is used for garnishing in many dishes, a quick and easy way is to separate the stem from the leaves and stored them in a zippo or air-tight container for later use.
That way you don't have to go through the entire process whenever you need them.

Coriander leaves

Dhaniya

Long beans or barbatti with aloo

Buy them and cut into 1/2 inch sized pieces. Like this...

Barbatti

Cut them and store in an air-compact bowl n refrigerate

Capsicum

Capsicum

Hunger Pangs? Quick Fix part1

You are at home...hungry..very hungry! Apart from basic ingredients, there is almost nothing to eat. What do you do?

Bread Slice

Sandwich with Bhujia


Get hold of two bread slices and fry them with butter to make them crispy.
Open a pack of bhujia and take out a handful as a filling for the bread slices.
Twist open a ketchup bottle or pack and drench the bread slices with the ketchup one side.
Slice one half of onion in thin slices and place them on top.
Sprinkle salt and lastly bhujia just before consuming the bread slice.


Not only it will taste good, it will also be a good filler for the stomach. Go try it once on one of those days!

Methi ka Parantha aur Chhole Moong Masala

Methi ka Paratha

Bhindi with Sweet Corn

Lady Finger also known as 'Bhindi', in Hindi is a handy vegetable to prepare that is equally nutritious. Bhindi can be deep fried, cooked with potato, steamed...you get the picture. This time, I have tried a combination of Bhindi with American Sweet Corn, a popular edible in Central and Western India.

I have tried to use some of the basic ingredients found in an Indian kitchen, so that one doesn't have to trek down to a general store just to make this simple dish. 

Here are the ingredients:

1. 250 gms bhindi (lady fingers) cut horizontally into half an inch size pieces
2. a small bowl of boiled American Sweet Corn 
3. one medium-sized onion julienned
4. 1/2 tsp nigella seeds
5. 1/2 tsp black mustard seeds
6. 1/2 tsp fenugreek seeds
7. 1/2 tsp fennel seeds
8. 1/2 tsp cumin seeds
9. 3/4 tsp salt
10. 1tbsp oil
11. a pinch of sugar
12. 1 green chili sliced length-wise into half

Bhindi with Sweet Corn

Preparation:

1) Heat a wok with one tablespoon oil.

2) When the oil get hot, add in sugar and the spices except the green chili

3) After a minute and a half, add the onion and stir

4) When onions start to get transparent add the bhindi and salt

Bhindi and Sweet Corn

5) Stir adequately and close the lid for sometime

6) Keep checking in between so that the food doesn't stick to the bottom

7) When bhindi or lady fingers pieces start to get soft, add in the sweet corn seeds

8) Stir well, and turn off the gas. Keep the lid closed for sometime.

9) After a few minutes, open the lid and serve it hot with chapatti

Prawns with Carrot Hot and Sweet Style

Prawns are considered as fish, but they are without any fins or scales. In fact prawns are protected in their shells and are without any bones. Prawns, have a juicy texture and are very popular among seafood preparations. They are also convenient as they get cooked quickly and taste delicious.

Since, the frozen shelled prawns are so easy to stir up a dish, I thought of giving a new twist to the well-known Hot and Sour Prawns.


Ingredients:

250 gms Frozen shelled prawns
1 tsp Ginger paste
1 tsp Garlic paste
1 tsp Vinegar
1 tsp Soya Sauce
1-2 tsp Hot and Sweet tomato sauce
1tsp Red Chili powder
! Carrot chopped and sliced
1 Capsicum chopped in squares
1-2 Onion(s) chopped in squares
1 Green Chili
1 Tomato chopped
11/2 tsp Salt
1 tsp Sugar
1-2 tsp Vegetable oil


To Start with:

1. Take out the prawn package from the freezer and let it thaw for a couple of hours.

2. Marinate the prawns for an hour with vinegar, red chili, pinch of salt, 1/2 tsp ginger and garlic pastes.

Then comes the cooking:


3. Heat a wok or non stick pan with oil.

4. Add in chopped onion and stir.

5. When the onions begin to get transparent, add in carrot, slit green chilies, capsicum slices and the remaining ginger-garlic paste.

6. After little stirring, squeeze and drop the prawns into the wok.

7. Close the lid for five or six minutes.

8. The prawns tend to curl when they are cooked, so check in intervals, to add in chili powder, tomato pieces, salt, sugar and stir thoroughly.

9. Pour in the remaining marinated prawn water into the vessel and close the lid for a steaming effect for 10- 15 mins.

10. Serve hot with steamed rice.