Where would you like to eat tonight?
UDON JAPANESE STIR FRIED NOODLES WITH VEGGIES
Ingredients:
200 gm of Udon Japanese noodles
2 tbsp of sesame oil
For the veggies:
1 sliced white onion
1 cup of baby spinach
100 gm of button mushrooms
Green or red bell pepper – 1 cup cut into strips
1 carrot grated or cut into thin strips
For the seasoning
2 tbsp of soya sauce
2 tbsp of rice wine vinegar
1 tsp of chopped ginger
1 tsp of brown sugar
1 tsp of chopped garlic
Cost of are veggies and other ingredients are Rs 250, plus cost of Udon noodles
Serves: 4
Method
Boil the noodles and keep aside. Heat the oil and add ginger and garlic. Add the veggies and stir fry. Mix the noodles and soya sauce, vinegar and sugar. Toss gently and garnish with chopped green onions or parsley. You could add a protein like boiled chicken shreds or some sea food if you like.
IRANIAN VEGETARIAN PILAF
Ingredients:
2 cups of long-grain white basmati rice
Salt
2 large oranges
A large onion – finely chopped
4-5 tbsp of olive oil
300 gm of nuts – including dried cranberries, dried black currants, raisins, pistachios, whole or slivered almonds
4 cups of vegetable stock
Quarter tsp of all spices
1/2 tsp of turmeric powder
1/2 tsp of roasted cumin powder
1/2 tsp of cinnamon powder
Quarter tsp of cardamom powder
6-7 strands of saffron soaked in 3 tbsp of of milk
3 tbsp of granulated or brown sugar
Grate the oranges to obtain about half tsp of orange zest. Squeeze the oranges to obtain the juice. Keep aside.
Cost around Rs 500 – cost rises because of the nuts and berries
Serves: 4-5
Method
Wash the rice 2-3 times then place in a bowl and add water to cover the rice with two inches of water. Keep aside for 30 minutes. Drain and keep aside. Boil 400 ml of water and cook the rice – adding salt to taste. Cook when the rice is just half tender drain out all the excess water – use a strainer for this so that no water remains in the half cooked rise. Make sure that the rice is only half cooked.
In another skillet dry roast the dried fruits (not the cranberries and black currants. Roast only the almonds and pistachios). Keep aside
Now heat oil in a pan and fry the onions till translucent. Add the orange zest. Mix in half the nuts, keeping the other half for garnishing. Lower the heat and mix in the half cooked rice and all the spices. Stir gently and add the vegetable stock, orange juice and the saffron, sugar and cook over very low heat, covering with a lid till the rice grins are tender but not over cooked. Garnish with nuts and serve.
Twist/decoration.
You can use pomegranate for garnishing.
FRENCH RATATOUILLE
Ingredients:
200 gm of brinjal
1 medium sized zucchini – you can use half land half of yellow and green zucchini
1 green bell pepper
1 yellow bell pepper
1 tomato
1 onions sliced or chopped
4 tbsp of olive oil
1 bay leaf
4-5 pepper corns
Half tsp of thyme
1 cup of tomato paste
Basil for garnishing
Cost: Rs 350 for 4 servings
Method
Cut the zucchini and brinjal into half inch circles. The bell peppers into quarter inch squares – seeds removed. Heat the oil and fry the onions and garlic till translucent. Lower the heat and mix in the bell peppers. Allow to cook for
2 minutes before you mix in the zucchini and brinjal Pieces. At this stage also add the bay leaf, pepper corns, thyme and cook on low fire for about 10 minutes till the veggies are cooked and slightly soggy. Now mix in the tomato paste and stir gently. Cook further for another
3-4 minutes and your ratatouille is ready. Discard the bay leaf and thyme before serving.
Twist/decoration: Serve with toasted buttered bread for a whole meal. Garnish with some basil leaves.
KOTTU ROTI FROM SRI LANKA
Ingredients:
2 cups of flour
Salt
2 tbsp of ghee or butter
Oil for spreading on the roties once they are cooked
For the veggies
1 cups of shredded
cabbage
1 chopped tomatoes
1 cup shelled peas
1 cup of leeks – finely sliced into strips or pieces
1 chopped onion
3 chopped green chillies
1 tsp chopped garlic
1 tsp chopped ginger
4 tbsp of sesame oil or white oil
Bunch of curry leaves
2 tbsp of Sri Lankan curry powder
Cost: Rs 200 for vegetarian version for the dough
Serves: 4
Method
Sift together the flour and salt and then mix in the butter. Add just enough water to form a dough. Divide the dough into small portions. Shape each portion into a round piece and with a girdle shape each round piece of dough into a flat chappati. Cook the chappaties on a tava so that each is cooked on both sides. Once the chappaties are ready cut into thin strips.
Assemble kottu roti heat the oil – add the curry leaves and the onions, ginger and garlic and saute till translucent. Mix in the cabbage and stir fry for two minutes. Mix in the remaining veggies and the spices and continue to fry for another minute. Now add the roti strips and on a low flame continue to ‘beat’ the roti pieces till all the veggies and roti pieces are nicely mixed together.
Twist/variation/decoration – Kottu roti is often made the non-vegetarian version in which you can add left over chicken curry and chicken pieces. In the vegetarian version – scrambled eggs is a very popular option where eggs are scrambled when frying the veggies.
VEGAN HUNGARIAN GOULASH
This Vegan Hungarian Goulash is similar to traditional, but with a vegan twist.
Ingredients:
2 white onions – finely chopped
2 red bell peppers, cut into eight pieces each and seeds removed
200 gm of pumpkin pieces with skin cut into cubes
2 green bell pepper, cut into eight pieces each and seeds removed
1 medium sized carrot peeled and cut into quarter inch cubes
3-4 potatoes – peeled and cut into medium sized cubes
3 tomatoes cut into cubes
4 cloves of garlic – finely chopped
3-4 cups of vegetable stock
Salt to taste
1 tsp of paprika – or less if you want it less spicy
2 tbsp of dry red wine (optional)
1 tsp of black pepper powder – you can reduce the quantity if you want it less spicy
Cost around Rs 125 (does not include the cost of the wine – if you are using wine}
Servings: 4 servings
Method
Heat a pan and add one cup of vegetable stock. Add the potato cubes and garlic and cook over low flame till the potatoes are just little tender. Mix in the remaining veggies – pumpkin bell peppers, carrots and tomatoes and continue to cook over low heat. Add another cup of the stock so that the veggies cook in the stock. Add salt and pepper powder. Once the veggies are almost done, mix in the wine if you are using. Stir gently. At this stage add the remaining stock and cook on low fire till the vegetables are tender and there is some stock remaining. You can adjust the consistency of the golulash as per your needs – but it will have a ‘soupy’ texture so that it can be served as a full meal.
Twist/decoration: Serve with a small portion of steamed rice, or garlic toast or noodles. Pour the goulash in a soup bowl and to give it a different look, you could place
1 tbsp of steamed white rice on top of the goulash and serve hot.
CAULIFLOWER SCHNITZELS FROM AUSTRIA
Ingredients:
1 large head of cauliflower cut into thick pieces. Cut through so that the stalk of the cauliflower is intact.
1 tsp chopped parsley
Salt
1 cup of plain flour
1 cup of soy milk
bread crumbs
Olive oil to fry the cauliflower
To make the mayo sauce:
1 cup soy or almond milk
1 tsp of mustard paste
1 tsp of lemon juice
Salt and pepper
Cost: Rs 250 for 4 servings (the cost of almond meal will be extra if you are using).
Serves: 4
Method
To make mayo, place 1/2 cup almond milk, mustard and juice into a small food processor. Process for 30 seconds or until combined. With motor running, slowly add oil in a steady stream until a thick smooth sauce forms. Season with salt and pepper and set aside
Combine breadcrumbs, and parsley in a shallow bowl. Place flour and milk into separate bowls. Sprinkle salt (and pepper optional) on the cauliflower pieces. Lightly coat cauliflower slices in flour, then dip into milk and coat with breadcrumb mixture. Place onto a large tray. Heat a non stick pan and fry 2-3 cauliflower pieces which have been coated. Turn once or twice till both sides are cooked and brown. Serve with green salad
Twist you can add 2 beaten eggs and half tsp of mustard sauce to the soy milk to give it a thicker consistency and then coat the cauliflower pieces in bread crumbs and pan fry
Twist; serve with Mayo sauce
Also if you want to make this dish tastier add 2-3 tsp of almond meal to the bread crumbs.
GRILLED MOROCCAN VEGETABLE SKEWERS
Ingredients:
200 gm of button mushrooms (wash and prick these with the tip of a knife and keep aside)
1 yellow or green zucchini or both to give color cut into circles of half inch thickness
1 onion separated
2 red bell peppers
2 yellow bell peppers
1 green bell pepper – optional
10-12 wooden skewers soaked in water for 20-30 minutes
For the marinade:
1 tsp coriander paste
1 tsp roasted cumin paste
1/2 tsp or more of chilli powder
1/2 tsp of sweet paprika
3-4 cloves of garlic
1/2 cup of parsley
1/2 cup of coriander leaves
4 tbsp of olive oil
Salt
3-4 tbsp of olive oil to use while grilling the shaslik
2 tbsp of pepper powder
Cost: Around Rs 350
Serves: 4 persons
Method
Place all the ingredients to marinade in a blender, and with minimum amount of water blend into a smooth paste. Use only
2-3 tbsp of water.
Wash the veggies and pat dry completely with a kitchen towel. Use this marinade to marinate the veggies and leave aside in a bowl and leave in the fridge for 2 hours. Remove from the fridge and place the veggies alternately on skewers so that these look colorful. Grill in an oven or pre heated grill for around 15-20 minutes till the shaslik are charred. Keep basking with olive oil from time to time. Serve on buttered rice.
Twist: To give it an Indian touch, you could also use paneer squares or cubes. Marinate with the veggies and put on skewers with the veggies. Serve with Saffron rice.
STUFFED CHICKEN BREAST FROM THE US
Ingredients:
2 chicken breasts
250 gm of Mozzarella cheese cut into strips
4-6 leaves of basil
1 cup of sun dried tomatoes
Salt and pepper
2 tbsp of garlic powder
4 tbsp of olive oil for grilling
Cost: Rs 400
Serves: 2
Method
Make a slit in each of the chicken breast to make a ‘pocket’. Place first the sun dried tomatoes in the chicken breast pocket, then the basil leaves and then strips of cheese. Hold together with the help of wooden skewers and grill in a pre heated oven or a grill, sprinkling with olive oil from time to time. Turn over so that both sides are grilled and serve hot.
Twist: You could use spinach leaves instead of basil or use both. Serve with cheese sauce and lemon wedges. You could add dill or parsley to the cheese sauce.
MUSHROOM STROGANOFF FROM RUSSIA
Ingredients:
For the mushroom balls:
200 gm of button mushrooms washed and cut into tiny pieces
Salt
1 tsp of pepper powder
1 tsp dried oregano
1 tsp chopped parsley or coriander
2 tbsp of olive oil
1 chopped onion
2 cloves garlic – chopped
2 tbsp of parmesan cheese
1/2 cup of quick-cooking oats
1/2 cup of bread crumbs
1 beaten egg
Oil for frying the mushroom balls
For the sauce:
100 gm of mushrooms
3 tbsp of olive oil
1 tsp of mustard sauce
1 onion – chopped
2 cloves garlic
1 tsp of thyme
Salt
1 cup of cream
2 tbsp of milk
2 tbsp of flour
2 tbsp of grated cheese
Pasta /noodles for serving
Cost: Rs 400
For servings: 4
Method
Heat oil in a pan and fry the mushrooms, onions, garlic until the mushrooms have shrunk in size and the onions are translucent/ Dry all the water in the mushrooms and then put off the heat. Cool completely to room temperature. And transfer to a mixing bowl. Now add all the remaining ingredients to the cooked mushrooms. Blend well to obtain a workable mixture. Divide into small portions and shape each portion into a ball. Fry these balls – either deep fry or pan fry till the balls are cooked and golden brown on all sides. Keep aside.
To prepare the sauce: Heat the oil add the onions and garlic and fry till translucent. Mix in the chopped mushrooms and continue to fry till all the water is evaporated. Lower the heat and mix in the salt and thyme. In another bowl mix the cream, milk, mustard and the flour and blend well to obtain a thick paste. Mix into the onion mixture and blend well. If you want a thinner consistency then add 1 cup of water and just heat through. Otherwise add the mushrooms balls and serve as a thick sauce with boiled noodles or pasta.
Twist you can add shreds of chicken or chunks of chicken to the sauce to make a non vegetarian version. Serve with rice.
VEGETARIAN TACO FROM MEXICO
Ingredients:
1 cup creamy avocado dip
2 onions chopped
1 cup yellow zucchini pieces
1/2 cup green zucchini pieces
1 green capsicum cut into quarters
2 tomatoes diced
2 cloves of garlic – minced
1 chopped chillie
1 tsp of cumin powder
Salt
2 tbsp of olive oil
Iceberg lettuce-small bunch
5-6 pickled jalapenos
To serve : Ready to eat taco shells
Cost: Filling will vary from Rs 200 to 300 depends on what all you add – if it is simple veggies like corn, tomatoes, zucchini. But ice berg lettuce and taco shells and avocado dip will add to the expenses
Assembling time: 5-7 minutes
Serves: 4
Method
Prepare the filling by heating the oil. Add the onions and garlic and saute till translucent. Add the tomatoes, zucchini, capsicum and cumin and salt to taste and cook for a further 2-3 minutes. Put off the heat and add the Jalapenos
To assemble : Spread the avocado dip in the inside of the taco, top with prepared veggies, lettuce and serve.
Twist: There can be a lot of variety to this dish – you can use corn, blanched spinach or even shredded chicken or minced meat if you want a non vegetarian version. Your decoration and color will depend on the ingredients you can use. The more variety of veggies you use the more colorful your Tacos will be.
PUTTU AND KAdALA FROM SRI LANKA
Ingredients:
For Puttu:
1 kg puttupodi (roasted rice flour)
2 grated coconut
Salt
400 ml of thin coconut milk
Ingredients for the Kadala Curry:
350 gm Black channa
1 tsp of ginger paste
2 chopped green chillies
3 onions made into a paste or chopped
3-4 tomatoes
1 cup of grated coconut
3 tbsp of sesame oil
1 tsp of turmeric powder
1 tsp of chillie powder
1 tsp of coriander powder
Salt
1/2 tsp of fennel powder
1/2 tsp or a little more of garam masala powder
1 tsp of mustard seeds
2 pinches of asafoetida
Cost: Rs 200
Serves: 4-5
Method
Sift together the rice powder, and salt and then add the thin version of coconut milk a little at a time so that no lumps form.
Heat up the vessel with water and allow water to simmer. Fill the cylindrical puttumould with the rice mixture layered with grated coconut. Fill it till the top of the mould and cover with the lid. Place this mould on top of the simmering water bath.
Steam passing through the lid hole shows that the puttu is cooked and ready. Carefully unmould from the boiling water bath and push the cylindrical rice cake with a long stick on to a plate.
To prepare the kadala curry:
Method
Soak the chanas overnight and then pressure cook in water till tender but not over cooked. Heat the oil and add the mustard seeds and asafoetida and allow to crackle. Lower the heat and add the onions and fry till translucent adding the ginger paste and chillies. Now add the tomatoes and the spices except the garam masala. Fry the masala for 5-6 minutes adding 2-3 tbsps of water if required. Mix in the chanas and continue to cook on low fire. Add the coconut and stir gently. If you want you could have a little gravy in curry.
To serve –– serve with Bananas for a wholesome breakfast
Decoration serve topped with finely grated coconut or fried brown onions.
FALAFEL AND HUMUS WRAP FROM MIDDLE EAST
Ingredients:
1 and a half cups of chick peas soaked overnight
2 cloves chopped garlic
2 tbsp of chopped parley
1 tsp of cumin powder
Salt
Oil for frying
4 tortillas to serve
Lettuce leaves
1 sliced onion
1 sliced tomato slices
1 tomato cut into quarters
2 tbsp of olive oil
1 avocado cut into pieces
For the humus:
1 cup of soaked and cooked chick peas
1/2 cup of vegetable stock
2 limes juice of
2 tbsp of Tahini – sesame paste
Salt
1/2 cup of olive oil
2 cloves garlic crushed
Method
Soak the chickpea overnight and then boil in a cooker. Drain out all the excess water. Grind in a mixer adding the salt, cumin and garlic
Remove to a mixing bowl and add the parsley and mix well. Divide into small portions. Shape each portion into a round ball. Deep fry or pan fry the falafel balls till crispy and golden brown.
Toss the tomatoes and onions in olive oil.
To make the hummus – blend all the ingredients together in a blender. Add more olive oil if you want. You can store this hummus in the fridge to use it as a spread.
To assemble: Spread a portion of the humus on each of the tortilla. Place lettuce leaves, onion rings and tomatoes, avocado pieces falafel balls one tortilla and roll over.
You can place pieces of different colors of bell peppers with the falafel to give the wrap a different look. Decoration serve with garlic mayonnaise .You can add some Tabasco sauce over the lettuce.
Cost: Filling and frying Rs 250 for four servings
Cost of Tortillas – You will get these in a packet
Assembling time: 5 minutes
Soaking time: 5-6 hours
EGG APPAM
Ingredients:
1 cup raw rice – soaked for 4-5 hours
1/2 cup beaten/flattened rice soaked for 1 hour
Salt
3 pinches of baking soda
2 tbsps of coconut paste
1 egg
3 tbsp of oil
Method
Once the rice is soaked grind to a paste – add the flattened rice too and then leave aside to ferment of at least 12 hours. Once the batter is fermented and risen add salt and 3 pinches of baking powder and 2 tbsp of the coconut paste and leave aside for 5 minutes . Heat an appam skillet (make sure it is nicely heated) and brush it with some oil, pour a small portion of the batter into the skillet and swirl it so that it spreads in the skillet. Now crack an egg in the centre and cover with a lid for 30-35 seconds. Open and you will see that the egg is set and your appam is ready to serve .
Variation : You can beat the egg and add any vegetarian or non-vegetarian gravy and pour it over the appam batter and then place a lid for the egg mixture to set and cook.
Cost: Rs 150 for making 6-7 appams
Soaking time: 5 hours
Fermenting time: 12 hours
Cooking time: 4 appams should take you around 6 minutes
VEGETARIAN RISOTTO
Ingredients:
2 cups of risoto rice/arborio rice
2 tbsp of butter
1 tsp of olive oil
1 large onions finely chopped
2 large tomatoes diced – optional
200 gm of mushrooms
2 cloves of garlic diced
Basil or parsley for garnishing
1 cup grated Parmesan cheese
1 tbsp of pepper powder
Method
Saute the mushrooms, tomatoes in butter and keep aside. In the mean time cook the risotto rice – the texture will be a little creamy. Now mix in the prepared veggies, pepper and the cheese into the cooked rice and serve.
To cook the rice – Heat 2 and a half cups of water and add the washed rice, Cook till the rice is tender on low heat. The texture will be creamy.
Twist: You can add corn to the risotto. Broccoli is a good option too
The traditional version is with mushrooms
You can also use shredded spinach
Cost will depend on how much the risotto rice costs. Add another 150 for veggies and cheese
Serves: 4
FRENCH ONION SOUP
Ingredients:
3 tbsp of butter
3 onions peeled and cut into thin slices
1 tsp of pepper powder or more as per your taste
Salt to taste
1 cup of grated processed cheese
Method
Heat the butter in a pan and add the onions. Fry over low heat till the onions are a very light golden brown. Add 4 cups of water and bring to a boil, stirring from time to time. Add the pepper powder and the grated cheese. Boil for 2 minutes more and put off the heat. Your soup is ready to be served.
To serve : Cut the slices into quarters and toast till just hard. Spread butter and some grated cheese on each of the quarter toasted bread slice pieces. Place one quarter piece in the bottom of the soup bowl and pour hot soup over it.
Twist/decoration: Place two more quarter pieces of the toasted bread which are buttered and place a small portion of the grated cheese and serve at once as a whole meal.
Another decoration: You could also use some chopped spring onions for garnishing
Twist: You can use 21 tbsp of sherry if you like. Add this when the soup is reached a boiling stage.
Cost: Rs 100 (without sherry)
Serves: 3-4
FISH AND CHIPS FROM UK
Ingredients:
1 kg of Basa fish or any other boneless fish you may like. Cut into one inch thick fillet
Salt
1 tsp of pepper powder
2 tbsp of lemon juice
For the batter:
2 cups of all purpose flour
1 cup of cornstarch
3 tbsp of rice flour
Salt
Pepper to taste
1 can of beer
1 tsp of baking powder
Oil for deep frying
Cost: Rs 700-800
Serves: 4
Method
Sprinkle salt, pepper and lemon juice on the fish pieces and keep aside for 3-4 minutes. In the meantime, heat enough oil in a pan for deep frying. In another big sized bowl, prepare the batter. Add the flour, cornstarch, baking powder, salt and pepper and mix all the dry ingredients. Slowly mix in the beer to prevent lumps. Keep this batter in the fridge for 15 minutes.
Sprinkle rice flour on the marinated fish pieces. Lift each of the fillet and dip and coat
with the prepare batter and deep fry in hot oil. Turn once so that both sides are cooked crispy. Serve with French fries or potato wedges.
Twist: You could also serve with peas puree prepared with bar boiling the peas. Drain and crush in a blender adding a few tbsp of cream and salt and pepper to taste.
PENNE PASTA FROM ITALY
Ingredients:
2 cups of pasta – any variety
1 tbsp of olive oil
Salt to taste
For the white sauce:
1 chopped onion
1 and a half tbsp of flour
1 and a half a tbsp of oil
1 and a half cups of milk
Seasoning:
1 tsp of oregano powder
1 tsp of pepper powder
1 cup corn – veggies
2 green capsicums – de seeded and chopped
2 tbsp of oil
Cost: Rs 250 for 4 servings
Method
Cook the pasta as per the instructions on the packet – adding salt while cooking. Drain out the water and add the oil to the pasta and rub with your fingers so that the pasta does not stick to each other.
Heat oil in a pan and fry the onions. Lower the heat and slowly mix in the flour, stir till the time the flour turns brown in color. Slowly add white the milk stirring, so that no lumps form. Your white sauce is ready, Keep it aside. In the same pan, add the 2 tbsp of oil and saute the veggies. Mix in the white sauce and boiled pasta, add the seasonings, mix and serve.
Decoration/variation : You can add different colored bell peppers or mushrooms or broccoli to make the pasta more colorful.
THE CLASSIC JHOL MOMO FROM NEPAL
Ingredients:
1 tsp of soya bean seeds
1 tsp of sesame seeds
2 chopped tomatoes
1 tsp of garlic paste
1 tsp of ginger paste
1 tsp of cumin seeds
1 tsp of turmeric powder
1 tsp of cumin powder
1 tsp of coriander powder
1 tsp of black pepper powder
2 tbsp of lemon juice
salt
6-8 steamed vegetarian momos
Cost: Rs 150 -200
Serves: 4
Method
Dry roast the soya bean seeds and also the sesame seeds. Put these into a blender and grind to a powder. Allow this to remain in the grinder.
Now heat the oil and add the cumin seeds and allow to splutter. Now add the chopped tomatoes and the turmeric powder, cumin powder, coriander powder, salt and black pepper power. Fry till a fine aroma rises. Put off the heat and mix this into the blender which has the soya bean and sesame powder. Add half cup of warm water and blend all the ingredients together to obtain a smooth paste. Remove this paste to a pan and add half cup of more water and bring to a boil. Put off the heat and add the lemon juice. Stir, once the gravy is thick – pour over the steamed momo and serve
Twist/variation/decoration: Use non vegetarian momos if you want to create a non vegetarian meal. Decorate with shreds of cooked chicken pieces. Also, lemon wedges go well with this dish.
VEGETARIAN SHEPHERD’S PIE FROM UK
Ingredients:
For the potato topping:
4-5 medium sized potatoes – boiled, peeled and mashed
100 gm of yogurt
60 gm of butter
Salt
1/2 tsp of pepper powder
For the veggies:
1 medium sized carrot – scrapped and cut into
small pieces
1 cup chopped beans
1 cup brinjal cut into pieces – optional but recommended
200 gm of button mushrooms broken into quarters
2 cups of fresh peas
2 medium sized onion – chopped
2 tbsp of tomato paste
1 tsp of flour
Fresh herbs – thyme, rosemary and bay leaf
1/2 cup of vegetable broth
2 tbsp of olive oil
Cost: Rs 350
Serves: 4
Method
Mix the mashed potatoes, salt and pepper to taste, butter and the yogurt and keep aside
Heat the oil and fry the onions till translucent. Add the carrots and stir fry for 2 minutes. Mix in the mushrooms and continue to cook on medium heat adding salt to taste and the herbs. Once the veggies are cooked and soft, add the tomato paste and the flour and mix gently. Now add the broth and continue to cook on medium heat for a further 2-3 minutes. Remove to a baking dish. (remove the herbs). Top with the potato mixture and bake in a pre heated oven at 160 C for around 10 minutes or until the top begins to turn golden brown. Serve hot. Decorate with a blob of yogurt if you want.
Twist/decoration: You could make a non vegetarian version of this with minced chicken, shrimps and then decorate the top with shrimps.
You could also add half a cup of red wine when you are sauting the vegetables. Or add a few tbsp of grated cheese and then bake so that you get a more golden finished shepherd’s pie which is golden brown on top.
JAPANESE TOFU NOODLE SOUP
Ingredients:
100 gm of udon noodles
200 gm of tofu
3 tbsp of cornflour
3 tbsp of soya sauce
2 tbsp of rice vinegar
2 tbsp of castor sugar
3-4 tbsp of oil for frying the tofu
200 gm of peas
2 gm of beans threaded and cut into one inch pieces
1 carrot scrapped and cut into one inch pieces
Chill oil for serving
Cost: Rs 100, plus the cost of a packet of Udon noodles until and unless you want to replace these with ordinary noodles
Method
Combine the soya sauce, rice vinegar and the sugar in a mixing bowl and mix till the sugar is dissolved. Lace the Tofu pieces in the marinade and leave aside for 10 minutes. Spread the cornflour on a plate. Dust the Tofu pieces to discard any extra marinade. Roll in the plate with the cornstarch so that the cornstarch lightly coats the Tofu pieces. Heat oil in the pan and fry the tofu pieces a few at a time. Turn over once or twice till both sides of the Tofu pieces are cooked and browned.
Heat 1 litre of water and add the noodles and the veggies, and cook till the veggies are just tender. You can now sprinkle the left over marinade over the boiled noodles and veggies. Divide the noodles and veggies in four portions with a small portion of the soup in every bowl. Place in four bowls. Top with 2-3 fried tofu pieces. Drizzle with oil and garnish with coriander leaves.
Variation decoration: If you want a non veg version – you can add boiled shredded chicken or half boiled eggs to serve.
CHICKEN SATAY IN PEANUT SAUCE FROM MALAYSIA
Ingredients:
100 ml of coconut milk
1 tsp of turmeric powder
2 tbsp of curry powder
2 tbsp of grated ginger
2 tbsp of grated garlic
2 tbsp of brown sugar
2 tbsp soy sauce
1 tsp of fish sauce
I kg of boneless, skinless chicken thighs, cut into 1-inch chunks
1 tsp canola oil
Kosher salt and freshly ground black pepper, to taste
For the peanut sauce:
3 tbsp creamy peanut butter
1 tsp soy sauce
3 tbsp of lemon juice
2 tbsp brown sugar
2 tbsp chili garlic sauce
1 tsp grated ginger
Cost: Around Rs 500
Serves: 4
Method
To make the peanut sauce, whisk together all the ingredients together to obtain a smooth paste. Add 2-3 tbsp of water (at room temperature or even slightly luke warm) and whisk again and get the desired consistency. Keep aside.
In a mixing bowl, combine coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar and fish sauce. Add the chicken pieces and marinate the chicken pieces in this mixture and keep aside for 2-3 hours .
Take wooden skewers (which have been dipped in water for 30 minutes or so) place the marinated kebabs on the skewer and grill or roast in a pre heated oven or grill. Bask with a little of olive oil and turn over once or twice so that all the sides are cooked and slightly charred. Serve with peanut sauce
Decoration: Serve on a bed of saffron or masala rice to make a full meal. Add some fresh salad and lemon wedges to serve. You can also garnish the kebabs with some thick coconut milk.
Variation: You can alternately marinate the kebabs with a mint and coriander to give it a flavor and of course a different color to the kebabs. Serve these too with peanut sauce.
THE VEGETARIAN SCHNITZEL FROM RUSSIA
2 cups of shredded cabbage
1 cup peas
1 chopped onion
2 beaten eggs
salt
2 tbsp of paprika
Oil for deep frying
Cost: Rs 300 for 4 servings
Method
Boil one litre of water and drop the shredded cabbage into this and allow to simmer for 3-4 minutes. Drain out all the water and keep in a sieve. Using your palms, squeeze out all the water so that no water remains in the cabbage. Place in a mixing bowl with the peas and the remaining ingredients. Blend well with your fingers. At this stage if you feel the mixture is soggy, add the chick pea flour. Mix well, shape into patties and deep fry the schnitzel a few at a time. You could also choose to pan fry the schnitzel.
Twist: To facilitate handling the mixture, if you think the mixture is getting a little soggy, add 2 tbsp of chick pea bread crumbs.
Variation: You could also grated bell peppers and add some beans too – finely chopped to give the Schnitzel a new taste. Serve garnished with dill, parsley or even onions rings. Adding a cup of mashed potatoes is highly recommended.
KEDGEREE FROM BRITAIN
For the non vegetarian items:
Ingredients:
4-5 medium sized fillet of fish – Haddock or Basa or any other
2 cups of milk
2 bay leaves
3 boiled eggs
4 tbsp of butter
For the rice:
2 cups of long grained rice
Salt
1 tsp of turmeric powder
1 tsp of cumin powder
1 tsp of coriander
2 tbsp of curry powder
1 large sized chopped onions
To assemble: Chopped parsley and coriander with 3 tbsp of olive oil.
Cost: Rs 450 for 4 servings
Method
To prepare the fish, simmer the milk and add the bay leaves and then add the fillet pieces. Cook till the fish is boiled – about 2-3 minutes. Drain out and flake the flesh into bite size pieces.
To prepare the rice: Wash the rice and keep aside. Boil 4 cups of water. Add salt to taste and then cook the rice, simmering in the water till all the water is evaporated and the rice grains are tender. Do not over cook
To assemble: Heat the oil, fry the onions till translucent and then add the fish flakes. Fry for 2-3 minutes and then add the rice and the spices and stir gently. Mix in the eggs and stir once again very gently.
Variation: You can create a vegetarian version by using bell peppers, mushroom and peas. You can also garnish with fried brown onions. Serve garnished with coriander and parsley.