QUICK FIX MACARONI

QUICK FIX MACARONI

INGREDIENTS

Macaroni	2 cups
Garlic cloves minced	2 – 3 cloves
Onion chopped	1 no
Tomato chopped	1 no
Capsicum / green bell pepper chopped	1 no
Refined flour	1 tbsp
Milk	1 ½ - 2 cups
Salt	T.T.
Pepper pdr	T.T.
Red chilli flakes	1 tsp
Mix herb	½ tsp
Oregano	½ tsp
Tomato ketchup	2 tbsp
Olive oil	2 tbsp
Cheese grated	3 – 4 tbsp

METHOD:

1.       Boil 2 – 3 litres of water in a pot.

2.       Drizzle in a little oil and salt.

3.       When the water starts to boil, add in the macaroni.

4.       Stir and allow the macaroni to cook for a few minutes stirring occasionally.

5.       When the macaroni has just cooked but it still retains its shape, drain out into a colander.

6.       Refresh with fresh water and drain.

7.       When the water has drained subsequently, drizzle a little oil and toss to prevent them from sticking to each other.

8.       In another pan, heat oil.

9.       Add into it garlic, stir and add in the onion.

10.   Saute till the onion turns just transparent but does not colour.

11.   Now add in the tomato.

12.   Allow the tomato to soften a little with the onions.

13.   Now add in the capsicum and mix it in.

14.   Add the refined flour, mix and stir and allow the flour to cook till the raw aroma goes off.

15.   Add in salt, pepper pdr, chilli flakes, oregano, mix herb and the ketchup.

16.   Mix them in.

17.   Gradually add in the milk and simultaneously stir with a spoon so that there are no lumps.

18.   Allow the sauce to thicken.

19.   Now add in the macaroni and mix it with the sauce.

20.   Serve hot immediately with a little grated cheese on top.

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SURPANGLI / सुरपांगळी

SURPANGLI / सुरपांगळी 

INGREDIENTS

Urad dal / split black gram	1 cup
Rice flour	3 cups
Fine rawa / semolina	1 cup
Green chillies paste	½ tbsp.
Salt	T.T.
Haldi / turmeric pdr	¼ tsp
Coriander leaves chopped	¼ cup
Soda	1/8 tsp
Oil	As required

METHOD:

1.       Wash and soak the urad dal for 5 – 6 hours.

2.       Drain and grind to a fine smooth paste. Add little water if required.

3.       Remove the paste into a container.

4.       Now to the urad dal paste add the rice flour and semolina.

5.       Add water as required and make a smooth lump free, thick but pourable in blobs batter.

6.       Cover and allow to ferment for another 7 – 8 hours.

7.       You will notice that the batter has risen.

8.       Now to this batter add haldi, green chili paste, coriander leaves and salt.

9.       Mix all well.

10.   Heat a pan or a griddle.

11.   Drizzle a little oil.

12.   Just before making the surpangli, add in the soda and mix well. If your batter is fermented very well you may omit adding the soda.

13.   If you are not going to use up the entire batter then remove 2 – 3 ladelfuls of the batter in another bowl and add a pinch of soda to it.

14.   Also add all the other ingredients mentioned in step 8 just before making them.

15.   Pour a ladleful of the batter on the pan and spread it into a circle, not too thick nor too thin.

16.   Drizzle a little oil over it, cover and allow to cook a little.

17.   When the bottom of the surpangli turns golden brown, flip over and cook the other side too.

18.   Serve them hot along with green chutney or coconut chutney.

19.   In case you do not have soda, you can use Eno fruit salt.

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SCHEZWAN DRAGON SPRING ROLLS

SCHEZWAN DRAGON SPRING ROLLS

INGREDIENTS

Onion roughly chopped	1 no large
Spring onion greens shredded	¼ cup
Cabbage shredded	3 cups
Carrot grated	1 cup
Capsicum roughly chopped	1 cup
Ginger garlic green chilli coarsely crushed	1 tbsp
Oil	1 tbsp + for deep frying
Salt	T.T.
Pepper pdr	T.T.
Soya sauce	1 tbsp
Vinegar	1 tbsp
Schezwan chutney	1 – 1 ½ tbsp.
Spring roll sheets	15 - 20 nos
Cornflour	1 tbsp

METHOD:

1.       Heat 1 tbsp oil, add in the ginger garlic green chilli crush and the onions.

2.       Saute for a minute on high heat till the onions soften a little but do not colour.

3.       Now add in the cabbage, carrots and capsicum.

4.       Stir fry the veggies on high heat till they start to get soft but are half cooked and still have crunch.

5.       At this stage add in the salt, pepper, soya sauce, vinegar and mix well.

6.       Also add in the Schezwan chutney and mix in. Allow the vegetables to cool.

7.       Once they are cooled add in the spring onion greens and mix.

8.       To the cornflour add 2 tbsp of water and create a slurry, not too runny not too thick.

9.       As per the instructions on the pack of the spring roll sheets, put the filling and roll the sheets into spring rolls.

10.   Seal the edges with the help of the cornflour slurry.

11.   Continue to shape all the remaining spring rolls.

12.   Heat oil in a kadhai or wok.

13.   Deep fry them till golden brown and crisp on both the sides.

14.   Remove on to absorbent paper.

15.   Serve them hot with Schezwan chutney.

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