"bat n ball" cake

Corn on toast with avocado spread

After over a year, i finally got myself to post one of the yum recipes i recently tried out :-). Its a great breakfast option for those looking for a simple, fast yet healthy start to their day.

Ingredients:

• One cup corn kennels
• 2 garlic cloves
• chat masala or ground black pepper
• One ripe avocado
• One lime
• Eggless Mayonnaise/ Curd
• Salt, Sugar
• Wheat bread

Procedure:

• Rinse the fresh corn kennels, peel and bash the garlic and boil them together in salt water for about 5-8 minutes. The corn is cooked if its tender and juicy.
• Drain excess water from the corn, add chat masala or pepper and keep it aside.
• For the avocado spread, scoop out the pulp of the avocado and mix it with 2 tsp of mayonnaise, a few drops of lime juice and salt. Blend to a smooth paste. If you don't have mayonnaise, use a mix of curd, pinch of sugar and pepper.
• Toast the bread and enjoy it with juicy corn and the creamy avocado spread.

Crimson soup

:-) In case you are wondering what Crimson soup is, its just a fancy name for a healthy (iron rich) soup made of Beetroots, Carrots and Tomatoes.

Ingredients:

2 Beetroots
2 Carrots
2 Tomatoes
1 Onion
1 tsp Pepper powder
Salt - to taste
2 tsp Olive Oil

Procedure:

• Wash and chop all the veggies
• Saute the onions in a pan till they turn translucent
• Add the chopped beetroots and carrots to the pan and saute for a minute.
• Boil the veggies with about 5 cups of water, salt and pepper for 5 minutes.
• After they cool a little, grind the mixture and the soup is ready!
• Enjoy the Crimson soup with garlic bread or soup sticks.
  

Tomato chutney

One of my favourite chutneys since childhood...its tangy n juicy and goes well with almost anything..from parathas to sandwiches to rice :-) yum!

Ingredients:

2 tomatoes - roughly chopped
1/2 cup coriander leaves - thoroughly washed
1 green chillie - finely chopped
1/2 tsp salt
1/2 tsp jeera

Procedure:

In a grinder, place the coriander leaves at the bottom, then chillie, jeera and salt followed by tomatoes. Just grind for 30 seconds and the chutney is ready to be served:-). Easy na!
It can be preserved in the fridge for a day.

Eggplant Roll

A very very simple recipe....makes for a delicious snack or even main course dish.

Ingredients:

1 big Eggplant
8 tsp oil
2 tsp red chillie powder
2 tsp salt (or to taste)
Chapatis or Bread

Procedure:

• Wash the Eggplant and cut it into thin round slices (0.5 cm thickness). Dip these in water.
• Heat a non-stick pan and coat it with 1/2 tsp oil.
• Place 4 slices on the pan and brush oil on them, just enough to grease the surface.
• Sprinkle some salt and chillie powder on the slices and cook for a minute on high flame.
• Flip the slices and cover the pan with a lid. Cook for another 2 minutes on medium flame.
• The slices should be cooked by now. If you wish to have them crispier, cook for another minute on medium flame.
• Place the slices in a chapati and make a roll. Serve with tomato sauce or some sour chutney.:-)
• The slices can be served as starters as well. Little lemon juice could be sprinkled over them if chutney/sauce are not available.
  

Thecha (Green chillie chutney)

Ingredients:

3 or 4 Green Chillies
3 or 4 Garlic cloves
1 tsp oil
1/4 tsp salt


Procedure:

1. Peel the garlic and wash the Green chillies.
2. Heat oil in a small kadai/pan and fry the green chillies for a minute on medium flame.
3. After the chillies have cooled, pound/grind the garlic, chillies and salt to form a coarse paste.
4. The thecha is ready and can be preserved for about 10 days by refrigerating.

Soya-tamatar gravy

Ingredients:
1 cup soya nuggets

2 cups finely chopped tomatoes

1 cup finely chopped onions

2 tsp finely chopped garlic

1/2 cup cream or milk

2 tsp oil

1 tsp sugar

1 tsp salt

Masalas:

1/2 tsp turmeric powder

1/2 tsp red chillie powder

1/2 tsp corriander powder

1/2 tsp cumin seeds

1/4 tsp asafoetida powder

Procedure:

1. Immerse soya nuggets in boiled salted water for 10 minutes.
2. After that drain the water and wash the nuggets with cool water. Squeeze the excess water and keep the nuggets aside.
3. To prepare the gravy, heat oil in a pan, fry the onions till they turn transparent.
4. Then add garlic and masalas and saute for another minute.
5. Add in the tomatoes and salt and cook on medium flame for 3-4 minutes.
6. Then add 2 cups of water and 1 tsp sugar and cook for a minute on high flame.
7. Then add the warm milk/cream and soya nuggets. The milk/cream will give a creamy texture to the dish. Cook for another 5 minutes on medium flame.
8. The dish is ready to be served with rice.