Quick recipe/Bachelors recipe/leftover

Bean and papper tortilla pizza

Posted on July 29, 2009. Filed under: pizza, Quick recipe/Bachelors recipe/leftover | Tags: , |

A quick pizza that is prepared without using an oven.
Tortillas or chapatis topped with beans, tomatoes, capsicum and cheese. The trick here is to keep the flame sufficiently low while cooking the pizza so that the chapatis or tortillas get crisp and brown but do not burn.
A great idea to use left-over chapatis.

Cooking Time : 8 mins.
Preparation Time : 6 mins.

Makes 8 pizzas.

Ingredients

4 leftover chapatis or tortillas


To be mixed into a topping
3/4 cup baked beans (canned)
1/2 capsicum, chopped
2 green chillies, finely chopped
1/4 cup tomatoes, deseeded and chopped
1/2 teaspoon chilli flakes
salt to taste
Other ingredients
1 tablespoon olive oil or oil
1/2 cup cooking cheese or mozzarella cheese, grrated
Method
1. Heat a non-stick pan, add a little olive oil and place one chapati on it.
2. Spoon ¼ of the topping mixture on top of the chapati and sprinkle with some grated cheese.
3. Cover the pan with a lid and cook on a very slow flame till the chapati is crisp and the cheese has melted.
4. Repeat with the remaining ingredients to make 3 more pizzas.
5. Serve hot.
6.
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White sauce

Posted on July 22, 2009. Filed under: Quick recipe/Bachelors recipe/leftover | Tags: |


Cooking Time : 5 min.
Preparation Time : A few min.

Makes 1 cup.

Ingredients
1 tablespoon butter
1 tablespoon plain flour (maida)
1 teacup milk
salt and pepper to taste
Method
1. Melt the butter on a slow flame. Add the flour and cook on a slow flame, while stirring throughout, until froth appears.
2. Add the milk gradually and stir continually until the sauce thickens.
3. Add salt and pepper and mix well.
Variation : Thin White Sauce :
1. Reduce the quantity of plain flour from 1 tablespoon to 2 teaspoons.
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Whole wheat salad wrap

Posted on May 13, 2009. Filed under: Quick recipe/Bachelors recipe/leftover, Snacks | Tags: , |

These whole-wheat salad wrap is rich in vitamin A, iron, vitamin C and fibre, making a wholesome, satiating breakfast, from left-over chapatis. This dish can be put together quickly, if the hummus has been prepared in advance and refrigerated.

Cooking Time : 30 mins.
Preparation Time : 4 hours.

Makes 4 wraps.

Ingredients
4 leftover whole wheat chapatis, approx. 200 mm. (8″) in diameter
1 recipe garlic tomato chutney
For the salad
½ cup tomatoes, thinly sliced
½ cup spring onions, sliced
½ cup carrot, cut into thin strips
½ cup bean sprouts
1 cup lettuce, shredded
2 tablespoons finely chopped coriander
2 tablespoons finely chopped mint
½ teaspoon roasted cumin (jeera) powder
juice of ½ lemon
1 teaspoon olive oil or oil
salt to taste
For the salad
1. Combine all the vegetables and bean sprouts in a bowl and refrigerate for at least 30 minutes.
2. Just before serving, add the cumin powder, lemon juice, olive oil and salt and mix well.
How to proceed
1. Place one chapati on a clean dry surface.
2. Spread an even layer of the chutney on the chapati.
3. Top with a generous portion of salad in the centre of the chapati and roll up tightly.
4. Repeat to make the remaining 3 wraps.
5. Serve immediately.
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Stuffed curry parathas

Posted on May 13, 2009. Filed under: Quick recipe/Bachelors recipe/leftover | Tags: , |

A classic satiating breakfast which makes use of any left-over subzi in your refrigerator. You can even knead the dough the previous day for mornings that know will be busy.

Cooking Time : 20 mins.
Preparation Time : 15 mins.

Makes 6 parathas.

Ingredients
1 cup of any left-over sukhi subzi
3 teaspoons oil to cook
For the dough
2 cups wheat flour (gehun ka atta)
¼ cup low fat milk
salt to taste
For serving
low fat curds
For the dough
1. Mix all the ingredients required for the dough and add enough water to make a soft dough.
2. Knead the dough very well and keep aside for 15 minutes.
3. Divide the dough into 6 equal parts and roll out into rounds with the help of a little flour.
4. Cook each round very lightly on a non-stick pan and keep in a folded wet napkin.
How to Proceed
1. Put 2 tablespoons of the stuffing in the centre of each round and fold like an envelope from all corners.
2. Put the envelope on a non-stick pan with the open edges at the bottom. Cook for a few minutes using a little oil, turn over on the other side and cook again until crisp.
3. Repeat with the remaining rounds to make 5 more parathas.
4. Serve hot with low fat curds.
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Cooked rice pancakes

Posted on May 13, 2009. Filed under: Junior chef (Kids cooking), Quick recipe/Bachelors recipe/leftover | Tags: , , , , |

A delicious recipe to use any left-over rice.

Prepartion Time : : 10 mins.
Cooking Time : : 20 mins.

Makes 10 to 12 pancakes.

Ingredients
2 cups cooked rice
1/3 cup grated carrot
1/3 cup chopped spring onion
1/3 cup shredded cabbage
1/4 cup whole wheat flour (gehun ka atta)
1/2 cup Bengal gram flour (besan)
1/2 teaspoon turmeric powder (haldi)
1/4 teaspoon asafoetida (hing)
2 green chillies, finely chopped
2 tablespoons curds
2 tablespoons chopped coriander
salt to taste
Other ingredients
oil to cook
Method
1. Combine the ingredients except the oil in a bowl.
2. Add enough water to make a sofr dough.
3. Divide the dough into 10 to 12 equal portions.
4. Using wet hands, press one portion of the dough onto a damp cloth to form a 100 mm. (4″) diameter circle.
5. Lift the cloth and upturn the pancake on to a non-stick tava.
6. Cook on both sides till golden brown using a little oil. Repeat with the remaining dough to make 10 to 12 pancakes.
7. Serve hot with green chutney.
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Stuffed curry parathas

Posted on March 12, 2009. Filed under: Quick recipe/Bachelors recipe/leftover, Rotis/paratha/puri, Subzi | Tags: , , |

A classic satiating breakfast which makes use of any left-over subzi in your refrigerator. You can even knead the dough the previous day for mornings that know will be busy.

Cooking Time : 20 mins.
Preparation Time : 15 mins.

Makes 6 parathas.

Ingredients
1 cup of any left-over sukhi subzi
3 teaspoons oil to cook
For the dough
2 cups wheat flour (gehun ka atta)
¼ cup low fat milk
salt to taste
For serving
low fat curds
For the dough
1. Mix all the ingredients required for the dough and add enough water to make a soft dough.
2. Knead the dough very well and keep aside for 15 minutes.
3. Divide the dough into 6 equal parts and roll out into rounds with the help of a little flour.
4. Cook each round very lightly on a non-stick pan and keep in a folded wet napkin.
How to Proceed
1. Put 2 tablespoons of the stuffing in the centre of each round and fold like an envelope from all corners.
2. Put the envelope on a non-stick pan with the open edges at the bottom. Cook for a few minutes using a little oil, turn over on the other side and cook again until crisp.
3. Repeat with the remaining rounds to make 5 more parathas.
4. Serve hot with low fat curds.
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