Geetika's Recipes!

a collection of practical recipes

Main Course

THAI RICE WITH PINEAPPLE

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Rich rice with pineapple and raisins.
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Cooking Time : 10 minutes.
Preparation Time : 15 minutes.

Serves 4.
Ingredients
3 cups cooked rice
3/4 teacup boiled green peas
1 chopped green chilli (optional)
1 teacup chopped fresh pineapple pieces (sweet)
3 tablespoons raisins
3 teaspoons soya sauce
3 tablespoons oil
salt to taste

Method

1.     Heat the oil in a broad vessel.

2.     Add the peas, green chilli and pineapple and cook for a few minutes.

3.     Add the rice, raisins, salt and soya sauce.

4.     Mix well and serve hot.

RAJMA CHEESE PARATHA

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Serve these all-in-one parathas to your little ones for lunch and be ensured of their calcium, caloric, protein and iron intake.

Cooking Time : 40 mins.TV17CH
Preparation Time : 15 mins.

Makes 4 parathas.

For the dough

1 cup whole wheat flour (gehun ka atta)
1/4 cup warm milk
salt to taste

For the rajma filling

1/4 cup red kidney beans (rajma), soaked overnight
1/2 cup onions, chopped
2 teaspoons grated ginger
1 large clove garlic, chopped
1 cup tomatoes, chopped
1/2 teaspoon turmeric powder (haldi)
1 teaspoon chilli powder
2 teaspoons coriander (dhania) powder
1/4 cup curds
1 tablespoon chopped coriander
1 teaspoon oil
salt to taste

Other ingredients

2 to 3 spring onions (including greens), finely chopped
4 tablespoons grated cheese
2 tablespoons oil for cooking

For the dough

1. Combine all the ingredients and knead into a soft dough using enough water.
2. Divide the dough into 4 equal portions.
3. Roll out each portion into a 200 mm. (8″) diameter circle.
4. Cook each chapati lightly on both sides on a hot tava (griddle) and keep aside.

For the rajma filling

1. Drain the kidney beans, add 2 cups of water and pressure cook for 4 to 5 whistles till the rajma is overcooked. You should be able to mash the rajma with your fingers.
2. Drain any excess liquid and discard.
3. Heat the oil in a non-stick pan, add the onions, ginger and garlic and sauté till the onions are light brown in colour.
4. Add the tomatoes, turmeric powder, chilli powder, coriander powder and salt and cook till the oil separates.
5. Add the cooked rajma and mix well.
6. Add the curds and continue cooking till the mixture is dry.
7. Add the coriander and mix well. Keep aside to cool slightly. Divide into 4 equal portions.

How to proceed

1. Place one chapati on a dry surface and spread one portion of the rajma filing in the centre of the chapati.
2. Sprinkle some spring onions and 1 tablespoon of cheese.
3. Bring in all sides of the chapati towards the centre to enclose the filling and make a square paratha.
4. Seal the edges with a little water.
5. Repeat to make 3 more parathas.
6. Cook on both sides, using a little oil till the parathas are golden brown.
7. Serve hot.

MIXED VEGETABLE STIR-FRY

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Fresh vegetables like baby corn, snow peas and bean sprouts are tossed together in garlic to make this delectable stir-fry. The cornflour and water mixture helps to make a thick sauce which coats the veggies lightly and prevents them from drying out.MixedVegetableStir-fry

Cooking Time : 4 mins.
Preparation Time : 10 mins.

Serves 2.

Ingredients

½ cup baby corn, cut into 25 mm. (1″) pieces
½ cup snow peas, cut into 25 mm. (1″) pieces
½ cup bean sprouts
¼ cup spring onion greens, chopped
¼ cup spring onion whites, chopped
½ teaspoon chopped garlic
½ teaspoon chopped green chillies
½ cup water
1 teaspoon corn flour mixed with 1 teaspoon water
1 teaspoon oil
a pinch sugar
salt and pepper to taste

Method
1. In a microwave safe bowl, combine together baby corn, snow peas and bean sprouts along with 2 tablespoons of water and microwave on HIGH for 1 minute. Remove and keep aside.

2. In another microwave safe bowl, add the oil, spring onion whites, garlic and green chillies and microwave on HIGH for 1 minute.

3. Add the water, cornflour mixture, cooked vegetables, spring onion greens, sugar, salt and pepper, mix well and microwave on HIGH for 2 minutes.

Marathi Vegetable

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Preparation Time : 20 mins.
Cooking Time : 25 mins.

Serves 4.

Ingredients

1 cup mixed boiled vegetables (carrots, French beans, green peas)
½ teaspoon cumin seeds (jeera)
¼ teaspoon asafoetida (hing)
¼ cup milk
a pinch sugar
salt to taste
1 teaspoon oil

For the gravy

1 cup onions, sliced
1 tablespoon ginger, chopped
1 tablespoon garlic, chopped
4 to 6 curry leaves
¼ cup desiccated coconut
1 cup tomatoes, chopped
¼ teaspoon turmeric powder (haldi)
2 teaspoons chilli powder
1 tablespoon oil
salt to taste

For the garnish

2 tablespoons chopped coriander

For the gravy

1. Heat the oil in a pan, add the onions, ginger, garlic and curry leaves and sauté for 4 to 5 minutes over a slow flame.
2. Add the desiccated coconut and allow it to brown lightly.
3. Add the tomatoes, turmeric powder, chilli powder and salt and cook till the tomatoes are cooked.
4. Cool completely and grind into a fine paste.

How to proceed
1. Heat the oil and add the cumin seeds. When they crackle, add the asafoetida and then the gravy.
2. Cook over a slow flame till the gravy thickens and the oil starts to separate from the masala.
3. Add the milk and 1 cup of water and allow it to come to a boil.
4. Add the vegetables, sugar and salt and mix well.
5. Serve hot, garnished with the coriander.