Here are a few recipes to avoid getting messy and clumsy in the kitchen!
Eggless french toast.
. 4 to 5 slices of bread
. ½ cup milk
. 2 tbsp custard powder
. 2 tbsp sugar
. ¼ tsp vanilla extract
. 4 to 5 tsp salted butter or as required
. In bowl add custard powder, sugar and ¼ tsp vanilla extract.
. Add ½ cup milk.
. Heat a well seasoned pan or a non stick pan. Add ½ tsp butter.
. Dip the bread slice in the custard-milk mixture.
. Before you dip the bread, stir this mixture.
. Toast on a low to medium flame.
. When base gets golden, flip the bread and toast the other side.
. Flip and fry on the other side.
. Sprinkle some cinnemon powder to finish!
Lemon & Coriander soup.
. ¼ cup pea lentils
. pinchs of turmeric powder
. ¾ to 1 cup water for pressure cooking + 1.5 cup
. ⅓ cup chopped coriander/cilantro
. 2 tsp cumin seeds
. ½ tsp black pepper
. 1 or 2 green chilies, chopped
. ½ inch ginger, roughly chopped
. 4 to 5 garlic cloves, roughly chopped
. 1 tbsp cold processed sesame oil or any oil
. ½ tsp mustard seeds
. 12 to 15 curry leaves
. 1 to 2 dry red chilies
. 2.5 to 3 tbsp lemon juice
. salt as required
. Add rinsed pigeon pea lentils and tumeric in pressure cooker.
. Add ¾ to 1 cup water and pressure cook for 8 to 9 whistles.
. In a small grinder, take coriander, cumin seeds, black pepper, chilies, ginger garlic cloves.
. Without adding water grind to a coarse paste. Keep aside.
. In a pan or pot, heat oil and mustard seeds.
. Saute till the mustard seeds start crackling.
. Add 12 to 15 curry leaves and 1 to 2 dry red chilies.
. Saute till the red chilies change their color and darken a bit.
. Add the ground coarse paste with turmeric powder. Stir well.
. Add the cooked dal and add 1 to 1.5 cups water. Stir well.
. On a low to medium flame simmer the rasam for 5 to 6 minutes.
. Switch off the flame. Wait 1 min.
. Add 2.5 to 3 tbsp lemon juice.
. 100g unsalted butter
. 2 pinches of cayenne pepper
. grating of nutmeg
. 350g cooked and peeled prawns or shrimps
. 1 ciabatta loaf
. 1 tbsp olive oil
. 1 lemon, cut into wedges, to serve
. The day before, melt butter in a saucepan over a low heat.
. Add the cayenne pepper and nutmeg.
. Add the prawns or shrimps to the pan, stir to warm through.
. With large spoon, remove the prawns and press them into your ramekins.
. Allow to cool, then chill for 10-15 mins or until set.
. Once set, pour leftover butter in saucepan over the prawns.
. Return to the fridge to set overnight.
. Before serving, heat oven to 200C/180C.
. Cut the ciabatta into slices, drizzle with olive oil and toast.
. Once golden in oven, arrange on a serving board with prawns.
Chili & Garlic noodles.
. 150 grams noodles
. 3.5 to 4 cups water
. 3 tbsp regular sesame oil or toasted sesame oil
. 2 to 3 dry red chilies, broken and deseeded
. ⅓ cup spring onion whites, chopped
. 1 tbsp finely chopped garlic
. 2 tsp finely chopped celery (optional)
. 1 tbsp soy sauce or add as required
. 2 tsp red chili sauce or red chili paste or add as required
. 1 tsp rice vinegar or rice wine or ½ tsp white vinegar
. ¼ to ½ tsp sugar
. 2 to 3 tbsp chopped spring onion greens
. salt as required
. In a pan or wok heat 3.5 to 4 cups water.
. When the water comes to a boil, add 150 grams noodles.
. Cook the noodles as said on pack.
. Drain them in a colander and rinse with water.
. Finely chop garlic and spring onion,and small piece of celery.
. Heat 3 tbsp toasted sesame oil in a wok or kadai.
. Keep the flame to medium and add chopped garlic red chilies.
. Add the chopped spring onions and chopped celery.
. Add 1 tbsp soy sauce and 2 tsp red chili sauce.
. Add salt and ¼ to ½ tsp sugar. Then add the noodles.
. On a medium flame, mix and stir so that the sauce coats the noodles.
. Do a taste test. Add more salt or the sauces as required.
. Finally add the spring onions greens.