Crispy Roti - Recipe

A lot of times when you might have made some extra roti which you think are wasted, do not worry nothing will go waste here, coming directly from my mummy and her mummy kitchen is the thing which is known as Crispy Roti.

It was made again today

Well it is very simple, make some extra roti and do not eat them. Next day morning you maybe late for work or too bored to make breakfast and you remember about the roti left from last night. No no do not take out the achar aka pickles. Take out a deep frying pan and pour in oil, cut the roti in 4 pieces like a triangle and in hot oil fry the rotis for some time, till they become dark brown, remove them and put them over a tissue paper. And just sprinkle some salt over it.

And now you can eat them or take them to office to show off to your colleague. Try it with garlic chutney taste is awesome.

Recipe: Universal Dip - One Dip Many Flavors

Well this is again from my Healthy cooking Chef, Srushti an Universal Dip.

This is the bestest Dip that I have ever tried. And since I made it the first time, I have tried loads of versions and this is now a standard in my home…

Ingredients:

Curd

Finely chopped Garlic

Finely chopped Spring Onions

Parsley/coriander

Salt

Freshly ground pepper

Optional:

Finely chopped capsicum/carrot/cucumber

You need to take a muslin cloth and hang curd over night over a bowl. If you are wondering what a muslin cloth try using a gents handkerchief it will solve the purpose. Now if u are making this in the morning hang the curd for at least 5 hours before u start with the dip. Now whip this hung curd so it gives a creamy texture. Add the garlic, spring onions, salt, pepper and parsley to this and mix. Your Universal dip is ready.

If you are health conscious you can use this dip for parties and serve with carrots and cucumber or if u are not so health conscious you could serve this with French fries and chips. You could add some fresh chopped mint to the dip and also have it with pakodas.

You could also add finely chopped capsicum/carrot/cucumber and use this same dip as a sandwich spread or a paratha topping.

Pasta Salad - Healthy Food for All

Image via Wikipedia

So finally another Recipe by my good friend Srushti..

Ingredients:

Whole Wheat Pasta (Penne or Fussili)

Olive Oil

Finely chopped Garlic

Chopped Capsicum

Sweet corn kernels (steamed)

Finely Chopped Tomato

Mushrooms (optional)

Asparagus (optional)

Chopped spinach (optional)

Parsley

Basil

Chives

Black pepper

Salt

Put 1.5 cups pasta in 3 cups water, sprinkle some salt and add one table spoon olive oil. Bring to boil. Simmer for 15-20 minutes, stirring occasionally. Check the pasta and once it is cooked, strain the excess water and run cold water over the pasta.

In a pan take one teaspoon olive oil, add garlic and sauté. Add parsley, basil, chives, freshly ground black pepper and sauté for a few seconds. Add the veggies to the pan, if you are using all the veggies mentioned above please add in this sequence giving about 1 minute between each addition – Asparagus, Capsicum, Mushrooms, Corn Boiled), Tomatoes and then Spinach, strir fry these veggies for some time. Add salt to taste.

Mix the pasta with these veggies, add extra virgin olive oil to the mixture. And it is ready to serve :D.

You can be creative and add your own choice of veggies. Enjoy!

Jhat-Pat Healthy Palak Chicken

Well my first recipe post written by Srushti who cooks really amazing food and can cook so many variety of dishes. She had come up with Chocolate Rum Mousse which was the best I had after having some great Promfret Fry and Prawns.

So please enjoy and note down this.....

Ingredients:

250 gms boneless chicken

250 gms spinach with stems (Washed)

50 gms Fresh coriander

2 medium Onion (Finely Chopped)
1 Whole garlic (Finely Chopped)

Asafeotida

Turmeric

Chilly powder

Coriander powder

Salt

For Marinate:

One tablespoon Curd

Turmeric

Chilly Powder

Jeera powder

Salt

For the Palak base:

Boil water in a large container

Put the washed spinach in the water for 5 minutes

Make a paste of spinach and fresh coriander and keep aside.

In a pan take 1 teaspoon oil (teaspoon and not tablespoon) sprinkle some asafoetida then fry finely chopped onions. Once the onions turn brown add finely chopped garlic. Add half a teaspoon each of turmeric, chilly power, coriander powder and salt to taste. Once the masala turns a soft brown add the spinach coriander paste.

For Chicken:

Cut boneless chicken into medium pieces. Marinate chicken pieces, keep aside for 7-8 minutes. Then roast the pieces in tandoor. In case you do not have facility to roast the chicken pieces, stir fry in a pan with 1 teaspoon oil. Boneless chicken cooks very fast and you can cook it in an open pen within 4-5 minutes.

Mix the chicken pieces with the Spinach. Tah dah! your Healthy low fat Spinach Chicken is ready.

Garnish with coriander leaves or some milk cream or Chopped almonds.

Ok, for vegetarians you could replace chicken with Paneer and follow the same process. Alternatively you could boil some sweet corn kernels and add to the spinach. 

Prep time 10 minutes

Cooking time 10 minutes