Geetika's Recipes!

a collection of practical recipes

Geetika

Brownie

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Ingredients

1/2 cup whole wheat flour
1/2 cup All purpose four
1 cup powdered sugar
1/4 cup cocoa powder
1/4 cup oil
1/2 cup milk
1 tsp. baking powder
1/2 tsp. vanilla essence

Method; Preheat oven to 190°C for 10 minutes and grease a rectangular flat baking tray.

Take a large bowl and add both the flours, salt, baking powder. cocoa powder and mix it well with a fork.

Take another bowl pour milk, oil, vanilla essence in it and add powdered sugar in it. Whisk all the ingredients well with a fork.

Pour the dry ingredients into the wet ingredients and stir it lightly to combine and make a smooth batter.

Pour the batter onto the greased baking tray and smooth the top with a spatula. Bake the brownie for about 30 minutes or so.

Remove from the oven and let it cool completely. Slice the Brownies and dust with powdered sugar.

Bean Pasta

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Ingredients
3/4 cup cooked whole wheat penne
1/4 cup soaked and boiled rajma
2 tsp butter
2 to 3 black peppercorns
1 bayleaf
1 tsp finely chopped garlic
1/4 cup finely chopped onions
1 cup finely chopped tomatoes
2 tbsp tomato ketchup
1 tbsp fresh cream
salt to taste

Method

1. Heat the butter in a broad non-stick pan, add the peppercorns, bayleaf and garlic and sauté on a medium flame for a few seconds.
2. Add the onions and sauté on a medium flame for 1 to 2 minutes or till they turn translucent.
3. Add the tomatoes, mix well and cook on a medium flame for 2 to 3 minutes, while mashing with the back of the spoon.
4. Add the rajma, mix well and cook on a medium flame for 1 minute, while stirring continuously.
5. Add the tomato ketchup, mix well and cook on a medium flame for 1 minute, while stirring continuously.
6. Add the cream, mix well and cook on a medium flame for 1 minute.
7. Add the salt and mix well
8. Add the penne, mix well and cook on a medium flame for 2 more minutes, while stirring occasionally.
9. Remove and discard the bayleaf and peppercorns. Serve hot.

Phirni

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Ingredients
3/4 cup beaten rice (poha)
2 cups milk
4 tbsp sugar
1 tbsp cornflour dissolved in 2 tsp cold milk
1 cup sliced fruits (banana , apples etc.)

Method

  •     Place the beaten rice flakes on a flat microwave-safe plate and microwave on high for 1 minute till the beaten rice flakes are crisp.
  •     Remove from the microwave, cool and blend in a mixer to a coarse powder. Keep aside.
  •     Put the milk in a microwave safe bowl and microwave on high for 2 minutes.
  •     Add the beaten rice, sugar and cornflour–milk mixture, mix well and microwave on high for 2 minutes, stirring once in between after 1 minute. Keep aside to cool.
  •     Refrigerate for at least an hour.
  •     Just before serving, divide the phirni and fruits into 4 equal portions.
  •     Place a portion of fruits in each of the bowls and top them with a portion of phirni.
  •     Serve chilled.

French beans salad

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Ingredients
250 grams fresh tender french beans
salt as required

Dressing – shake up the following in a jar

2 garlic pods, peeled, smashed
1 tbsp fresh lemon juice
2 tbsp olive oil
1 tsp English mustard
1/2 tsp salt

How to proceed

  •     Bring the water to boil with 1 tsp salt.
  •     Wash beans well. Top and tail them. Cut in half.
  •     Add to water and boil for 4-5 minutes until half-cooked yet crisp.
  •     Drain. Wash drained beans in cold water and drain again.
  •     Just before serving, toss beans well with dressing.

Sweet Corn and Kidney Bean Salad

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Ingredients

1 cup chick peas
1 1/2 cups cooked rajma (kidney beans)
1 1/2 cups boiled sweet corn
1 spring onion, chopped
cucumber
shredded lettuce

For the dressing
3/4 cup thick curd
chopped green coriander
chopped mint leaves
green chillies
Salt to taste

How to proceed

Combine all the salad ingredients in a bowl and refrigerate.
Just before serving, add the dressing as required and toss.