Geetika's Recipes!

a collection of practical recipes

CORN BHEL

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Healthy, delicious, and easy to make all-time favourite snack!

Serves 4

Ingredients

1½ cups boiled tender corn kernels

2 medium potatoes, boiled and cut into cubes

1 teaspoon cumin seeds

½ cup chopped onions

1 to 2 green chillies

A pinch asafoetida (hing)

½ cup chopped tomatoes

juice of ½ lemon

2 tablespoons chopped coriander

1 teaspoon sugar

1 teaspoon oil

salt to taste

2 tablespoons chopped coriander – for the garnish

Heat the oil in a non-stick pan, add the cumin seeds and allow them to crackle.
Add the onions, green chillies, asafoetida and sauté for 2 to 3 minutes, till the onions are translucent.Add the tomatoes, corn, potatoes, lemon juice, coriander, sugar and salt and mix well.

Garnish with the coriander and serve immediately.

Mixed Dals with Eggs

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Ingredients:
red gram (thoovar) dal – 1/2 cup
pink lentil (masoor) dal – 1/2 cup
green gram (moong) dal – 1/2 cup
garlic paste – 1 tsp
turmeric powder – 1 tsp
eggs – 4
mustard oil – 4 to 5 tbsp
tomato – 1, chopped
onion – 1 cup, chopped finely
green chilies, chopped – 2
salt to taste

Method

  1. Wash all the dals, add enough water, garlic paste, and turmeric simmer till very soft. 
  2. (A pressure cooker will save time).
  3. Add salt and mash well.
  4. Hard boil the eggs, peel and prick with a tooth pick all over.
  5. (This is to prevent them from bursting while frying)
  6. Heat the oil in kadai. Add onion and fry tilllight brown.
  7. Add tomatoes and fry till they are reduced to a pulp.
  8. Add the eggs and continue frying till the eggs are roasted and the onion mixture is brown.
  9. Add chilies and about 1/2 cup of water.
  10. Add salt to taste. Simmer gently for 10 minutes.
  11. Add the dal. If the mixture is too thick, add a little water.
  12. Give one boil and remove from heat.
  13. Serve with steamed rice.

serves: 4

Oats Upma

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Ingredients

* One cup of oats (200 gms)
* One onion (finely chopped)
* One tomato (finely chopped)
* 1/4 cup of mixed vegetables (peas, carrot, beans, capsicum and cabbage)
* 1/2 tsp mustard
* 1/2 tsp urad dal
* 1/2 tsp channa dal
* 1 or 2 red chillies
* Few curry leaves
* 1/2 tsp asafoetida
* 2 tsp cooking oil
* Salt as required

Method

1. In a kadai, boil beans, carrot, cabbage and capsicum with enough salt and water.
2. Fry oats for 2 minutes and keep it aside.
3. In a frying pan, put 2 tsp oil.
4. Add mustard, urad dal, channa dal and red chillies and fry till the dals turn brown.
5. Add chopped onion, curry leaves and asafoetida and fry till the onion becomes soft.
6. Add chopped tomato and fry till it gets cooked.
7. Add one and quarter cup of water and enough salt.
8. When water starts boiling, add the cooked vegetables and fried oats and stir well.
9. Lower the heat and cover the pan with a lid allowing it to get completely cooked and all the water is dried.
10. Garnish with coriander leaves and serve hot along with coconut, coriander chutney.

PANEER KE TINKE

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Preparation Time :  20-30 minutes
Cooking Time : 10 minutes
Servings : 4

INGREDIENTS
Cottage cheese (paneer), 1 inch pieces – 300 grams
Red capsicums, seeded , 1 inch pieces – 2 medium
Green capsicums, seeded , 1 inch pieces – 2 medium
Onions, 1 inch pieces – 2 medium
Satay sticks – 12
Oil – 1 teaspoon + to shallow fry

FOR MARINADE
Gram flour (besan) – 4 tablespoons
Hung yogurt – 2 tablespoons
Roasted cumin powder- 1/2 teaspoon
Black peppercorns, crushed – 3-4
Dry fenugreek leaves (kasuri methi), crushed – 1/2 teaspoon
Turmeric powder – 1/2 teaspoon
Garam masala powder – 1/2 teaspoon
Lemon juice – 5 teaspoons
Salt – to taste
Saffron (kesar) , optional – a few strands

TO SERVE
Mint chutney
as required

METHOD
Heat one teaspoon oil in a pan and roast gramflour on low heat till fragrant Transfer it into a bowl. Add yogurt, roasted cumin powder, crushed black peppercorns, kasoori methi, turmeric powder, garam masala powder, lemon juice, salt and saffron (if using) and mix well. Add the paneer pieces and toss gently and set aside to marinate for ten to fifteen minutes. Take satay sticks. Arrange marinated ingredients in the following order: onion, paneer, green capsicum, red capsicum, paneer, onion. Repeat for the other sticks. Heat a shallow pan, drizzle some oil and place the satay sticks on it. Cook turning the satay sticks from time to time so that the paneer pieces are cooked with even colour. Serve hot with mint chutney.

KHAKRA CHAAT

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Preparation Time : 10 mins.
Cooking Time : 15 mins.

Serves 4.
Ingredients
12 to 15 khakras, broken into 4 to 6 pieces each
For the tomato chutney
1 onion, chopped
1 teaspoon garlic, grated
4 large tomatoes, blanched, peeled and pureed
1/4 cup paneer, cubed
1/4 cup sweet corn, boiled
1/4 cup green peas, boiled
1 tomato, chopped
1 red chilli, sliced
1 teaspoon sugar
1 teaspoon chilli powder
1/4 teaspoon dried oregano
2 tablespoons oil
salt to taste
For the garnish
2 tablespoons chopped coriander

For the tomato chutney
1. Heat the oil in a pan, add the onion and garlic and sauté till the onion turns translucent.
2. Add the puréed tomatoes and cook till the oil separates.
3. Add the paneer, sweet corn, green peas, tomato, red chilli, sugar, chilli powder, oregano and salt and sauté for 2 to 3 minutes.
4. Remove from the fire and keep aside.
How to proceed
1. Place the khakra pieces on a serving plate.
2. Top with the tomato chutney and garnish with the chopped coriander.
3. Serve immediately.