Semolina: 1 cup Onion: 1 (finely chopped) Carrot: 1 (peeled and cut into very fine cubes) French beans: 12 to 15 (finely chopped) Green chillies: 2 Ginger: 1/4tsp (grated) Curry leaves: Few Mustard seeds: 1tsp Coriander leaves: 1tbsp (finely chopped) Salt to taste Ghee: 1tbsp Oil for frying 1. Heat the ghee in a pan and season with the mustard seeds, curry leaves, slit green chillies and ginger. Shape into laddoos or alternately, roll into a long roll and cut into one inch roundels. Approximate preparation and cooking time: 20 minutes Italian pasta with a desi twist was on the Saturday menu. This is what you’ll need Pasta: 1 cup (dry pasta) (I used fusilli, you can use any pasta) Onion: 1 (finely chopped) Carrot: 1 (finely chopped) Peas: 1/4 cup Mixed peppers: 1/2 cup Tomatoes: 2 Garlic: 3 cloves (finely chopped) Ginger: 1/4tsp (finely chopped) Chilli powder: 1tsp Turmeric powder: 1/4tsp Coriander powder: 1/4tsp Garam Masala powder: 1tsp Chilli flakes: 1/2tsp Oregano: 1/2tsp Grated cheese: 2tbsp Olive oil: 2tbsp Salt and pepper to taste Let’s get cooking 1. Add 3 cups of water (more if the mixture is thick) and cover the pan.
Trust me to try out something which caught my attention using masala upma! Thanks to Sanjeev Kapoor I tried out his masala upma fritters and hubbie could not stop praising the delicious breakfast he had! We also rent instruments and and offer music lessons on site.All my hubbie has to hear is “It’s masala upma for breakfast today” and his mood is ruined.
Shape into small round shaped vadas and deep fry in hot oil. This was probably the first Diwali where I had hardly made anything specil. Approximate preparation and cooking time: 1 hour Serves: 3-4 Have been so caught up with work that the time I spend in the kitchen has reduced drastically. In the same pan heat the ghee and add the chopped dates to it.