Geetika's Recipes!

a collection of practical recipes

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.

Moong Sprouts Salad

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Ingredients

1½ cups bean sprouts
¼ cup capsicum, sliced thin

For the dressing

1 clove garlic, crushed
1 tbsp soya sauce
½ tsp sugar
½ tsp red chilli powder
1 tbsp vinegar
1 tbsp peanuts, crushed
1½ tsp oil

For the garnish

1 spring onion, chopped
2 tbsp chopped coriander

For the dressing

1. In a pan, heat the oil and fry the garlic. Keep aside. Drain the oil.

2. Mix the garlic with the vinegar, soya sauce, sugar, chilli powder, red chilli and peanuts.

How to proceed

In a bowl, place the bean sprouts and capsicum and pour the dressing over it.

Serve chilled garnished with spring onions and coriander.

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.

Sprouts Sandwich

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Ingredients

8 slices whole-wheat bread
½ cup onions, sliced
4 teaspoons low-fat butter

For the sprouts

1 cup mixed sprouts, boiled (just moong sprouts tastes good also)
½ cup potatoes, boiled and mashed
½ cup onions, finely chopped
2 teaspoons ginger-garlic paste
1 green chilli, finely chopped
2 teaspoons pav bhaji masala
2 teaspoons cumin powder
¼ teaspoon turmeric powder
½ teaspoon black salt or pink salt
1½ cups tomatoes, finely chopped
2 teaspoons oil
salt to taste

For the sprouts

1. Heat the oil in a non-stick pan, add the onions and sauté till the onions turn translucent.
2. Add the ginger-garlic paste, green chilli and sauté for another 1 minute.
3. Add the pav bhaji masala, cumin powder, turmeric powder, black salt, tomatoes, and salt and cook for 5 minutes.
4. Add the sprouts and potatoes and mix well. Keep aside.

How to proceed

Place some portion of sprout stuffing on one slice of bread. Top with an onion slice and sandwich using another slice of bread.
Pre-heat the griller or sandwich maker and grill the sandwiches using low-fat butter.