Spicy Oats...!

Ingredients

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1 cup Oats

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1/2 cup water

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2 tbsp curd

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2 tomatoes chopped

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1 carrot chopped finely

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2 sprigs of curry leaves

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2 tbsp peanuts (Optional)

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1/2 tsp red chilli powder

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1/2 tsp garam masala

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2-3 green chillies (Sliced)

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1/4 tsp cumin powder

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1/2 tsp Cumin seeds (jeera)

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1 tsp oil

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salt to taste

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Method

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Heat oil in pan add cumin seeds, when it splutters add curry leaves, green chillies, peanuts and fry well.

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Now add chopped carrot, chopped tomato and fry well add red chilli powder, garam masala , jeera powder and fry for 2 mins .

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Now add coriander leaves, curd, and water and when it comes to a boil add oats and keep stirring till it becomes semi thick when it gets a porridge consistency as you can see in the picture above, switch off the gas

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Garnish it with nuts of your choice and coriander leaves and then serve hot

Bread Rolls with Hash browns' filling

Ingredients

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8 Slices of Large Size bread(A day old bread)

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3 Ready Made Frozen Hash Browns

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3 tsp peri-peri sauce

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2 tbsp chopped spring onion greens

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2 tsp freshly crushed peppercorns

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2 tsp maida mixed with water to a smooth paste

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2 tbsp butter or oil

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Bake the Hash brown at 200 C for 10 minutes each side till crisp and then cut each in strips

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Cut the sides of the bread and roll it with the rolling pin as shown in the pic and then keep aside

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Put one piece of hashbrown at the one edge of the bread and put 1 tsp sauce over it, sprinkle peppercorns & spring onion greens and then roll it and seal the edges with the maida paste

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Heat a tawa and put a tsp butter and shallow fry the rolls till brown on all the sides Or u can even bake these rolls for 10 minutes till crisp....and then serve hot with ketchup

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Crispy Potato and chutney sandwich...recipe

Ingredients

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6 slices of bread

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2-3 Tbsp oil

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For the potato filling

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1 cup boiled & finely mashed potato

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2 tbsp spring onions finely chopped

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2 tbsp spring onion greens finely chopped

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1/2 tsp freshly crushed peppercorns

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Salt to taste

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For the Green chutney

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Small bunch of coriander leaves

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3 tbsp grated coconut

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1 green chilli

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1/2 tsp lemon juice

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salt to taste

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For The Batter

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1 tsp red chilli powder

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3/4 cup gramflour

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1/4 tsp haldi powder

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1/2 tsp semolina

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salt taste

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a pinch of baking soda

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For the Potato filling

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Heat 1 tsp oil in a pan and add spring onion and fry till translucent, then add the grated potato, salt, pepper and fry for 1 min and then add spring onion greens and mix well and keep aside

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For the Chutney

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Grind the ingredients mentioned under chutney with little water to a fine paste and then keep aside

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For the Batter

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Mix all the ingredients mentioned under batter with little water to a fine semi-thick batter and then keep aside

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For the Crispies

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Take one slice of bread & apply potato filling on it evenly and then another slice of bread and apply green chutney over it as shown

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Join the 2 slices and then cut it into 2 triangle.

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Heat a nonstick tawa add 1 tbsp oil on it and then dip one sandwich in the batter and then place it on the tawa and fry on a low flame on both the sides till golden brown and crisp.

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Repeat the same for the rest of the slices and cut each into 2 and then serve hot with ketchup.

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Bread Roundels with Paneer/cottage cheese filling.....

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Ingredients

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5-6 Bread Slices

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For the Tawa Paneer

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1 cup small cubes of paneer

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2 tbsp chopped spring onion whites

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1 tsp pav bhaji masala

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1 tbsp Tomato Ketchup

2 tsp spring onion greens

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salt to taste

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2 tsp oil

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For the Chilli Mayo Spread

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3 tbsp Mayonnaise

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2  Red chilli

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2 tsp spring onion greens

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salt and crushed pepper to taste

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Method

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For the Tawa Paneer

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Heat oil in a tawa(flat pan) add spring onion(just the onion) , pav bhaji masala, tomato ketchup, fry well then add paneer cubes and fry till the masala coates the paneer.

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Lastly add salt and spring onion greens and toss it well and then keep aside

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For the Chilli Mayo Spread

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Grind Mayo with chilli (just one round in a grinder) and then add spring onion greens,salt,pepper to taste and keep it aside

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For the Roudels

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Cut the bread slices with the big round cookie cutter and keep aside

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Apply Chilli mayo spread on both the slice, on one slice add 4-5 paneer cubes and close it with another and then serve with ketchup

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Crispy Prawns....

Ingredients

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15 tiger prawns

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1 tbsp lemon juice

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2 tsp red chilli powder

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1 tbsp ginger-garlic paste

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1 tbsp green chilli paste

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1 tbsp freshly crushed peppercorns

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1 cup bread crumbs

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1 cup semolina(rava)

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salt to taste

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oil for deep frying

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For the batter

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1 cup Maida

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1 tbsp rice flour

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1 tbsp cornflour

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1 tsp red chilli powder

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a pinch of food colour

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a pinch of cooking soda

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salt to taste

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Method 

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• Remove the shells but retain the tails of the prawns,Clean it and boil for 10 minutes,drain it and keep aside
• Mix all the ingredients listed under batter with enough water to make a semi-thick paste
• In a bowl, add prawns and marinate it with green chilli paste,red chilli powder, ginger-garlic paste,freshly crushed peppercorns,lemon juice,salt and refrigerate for 2 hours atleast
• Mix bread crumbs and semolina and keep aside
• Heat oil in a pan, dip the prawns in the batter and then roll it in breadcrumbs-semolina mixture and deep fry till its cooked and crisp and serve hot

Schzewan Potato with Capsicum....Chinese style

Ingredients

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1 Medium Sized onion (cut into cubes)

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1 Medium Sized capsicum (cut into cubes)

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2 Potatoes cut into wedges

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Other Ingredients

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1 tbsp Oil 

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3 tsp cornflour

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2 dry red Chilli (break into bits)

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10-12 cloves of garlic (chopped roughly)

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1/2 tsp Red Chilli Powder

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2 tsp vinegar

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2 tsp sugar

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2 tsp soya sauce

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2 tsp tomato ketchup

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1/2 tsp salt 

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1/2 tsp freshly ground pepper

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1 Veg  seasoning cube mixed in 1cup warm water

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Method

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Take oil in a pan add red chilli bits, roughly chopped garlic and fry till garlic turns golden brown.

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Then add red chilli powder, soya sauce, vinegar, tomato ketchup and fry for 2 mins then add ground pepper, salt and mix.

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Heat 2 cups of hot water to the seasoning cube and mix till the cube dissolves and then then add 2 tbsp cornflour to it and mix.

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Add this to the above gravy and bring to a boil till the sauce thickens and the gravy becomes semi-thick.

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Heat oil add onion and fry the onion then add capsicum and fry for a while and keep aside.

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Then add the potato wedges and cook till the potato wedges gets crispy and golden brown on all the sides.

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Add this vegetables to the prepared sauce and heat for 2 mins.

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Garnish with chopped Spring greens.

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Honey Garlic Prawns

Cooking Method:   Saute / Stir-fry Serving Size:   4 Preparation Time:   5 mins Cooking Time:   15 mins

Ingredients prawn meat 12 ounce [, shelled] salt 1 teaspoon spring onion 1 stalk [, diced] Honey Garlic Sauce 4 Tablespoon Procedure Stir-fry shelled prawns for 2 mins. Add 1 tsp salt, 1 stalk diced spring onions and 4 tbsps Honey Garlic Sauce. Heat through.

Mahogany Beef Stew

Ingredients

• 4 tablespoons olive oil
• 3 1/2 pounds boneless beef chuck roast, trimmed, cut into 2 1/2-inch pieces
• 3 1/2 cups chopped onions
• 2 cups Cabernet Sauvignon(wine)
• 1 14.5-ounce can diced tomatoes with Italian herbs, undrained
• 1/2 cup hoisin sauce
• 2 bay leaves
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• 1 pound carrots, peeled, cut diagonally into 1-inch lengths
• 1 tablespoon cornstarch mixed with 1 tablespoon water
• 2 tablespoons chopped fresh italian parsley
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Preparation

• Heat 2 tablespoons oil in heavy large pot over high heat. Sprinkle meat with salt and pepper. Add meat to pot; sauté until brown on all sides, about 10 minutes. Push meat to sides of pot. Reduce heat to medium; add 2 tablespoons oil to pot. Add onions; sauté until golden brown, about 15 minutes. Mix meat into onions. Add 1 cup wine, tomatoes with juices, hoisin sauce, and bay leaves. Bring to boil.
• Reduce heat to low, cover pot and simmer 45 minutes, stirring occasionally. Add carrots and 1 cup wine. Cover; simmer 30 minutes, stirring occasionally. Uncover, increase heat to high; boil until sauce is slightly thickened, stirring occasionally, about 15 minutes longer. Reduce heat to medium, add cornstarch mixture and simmer until sauce thickens, stirring occasionally, about 8 minutes. Discard bay leaves. Season stew with salt and pepper. 
  DO AHEAD Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving, stirring occasionally.
• Transfer stew to large bowl. Sprinkle with parsley; serve.

Peasant Stew......

Ingredients

• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 6 chicken thighs (about 1 1/2 pounds), skinned
• 1 cup chopped onion
• 1 (14.5-ounce) can Mexican-style stewed tomatoes with jalapeño peppers and spices, undrained
• 1 (4.5-ounce) can chopped green chiles, undrained
• 1 (15-ounce) can pinto beans, rinsed and drained
• 1 (15-ounce) can kidney beans, rinsed and drained
• 1/4 cup minced fresh cilantro
• 1/4 cup reduced-fat sour cream

Preparation

• Combine cumin, salt, and pepper; sprinkle over chicken.
• Place chicken in an electric slow cooker; stir in onion, tomatoes, and chiles. Cover with lid; cook on high-heat setting for 3 hours. Stir in beans. Cover; cook on high-heat setting 1 hour.
• Place 1 chicken thigh in each of 6 soup bowls; ladle 1 1/4 cups stew into each bowl. Top each serving with 2 teaspoons cilantro and 2 teaspoons sour cream.

Bean and Sausage and Stew

A warming, simple one-pot meal that’s perfect for chilly late-winter evenings. You can use any flavour sausage you like; the texture works wonderfully with the tender beans and rich, hearty tomato sauce.

Preparation time: 10 minutes
Cooking time: 40 minutes
Serves 4

12 good quality sausages (use two packets of six)
1 onion, chopped
2 x 300g pots fresh tomato and herb sauce
540g jar large butter beans, rinsed and drained
freshly chopped herbs, to garnish

1 Put the sausages and onion in a pan and cook until the sausages are beginning to brown, turning them occasionally.
2 Stir in the sauce. Fill one pot with water and add to the pan. Bring the mixture to the boil, then simmer for 20 minutes.
3 Add the drained beans and simmer for a further 5 to 10 minutes or until the beans are heated through, the sausages are cooked and the sauce is the required consistency. Garnish with herbs.

Per serving: 980cals, 73g fat, 27g saturated fat, 54g carbohydrate 

W&h Tip
Make a day ahead and chill. Reheat thoroughly, adding a little extra water.