Food

What’s Cooking Today?

Making dishes with a few ingredients is one of the things we have learned during this lockdown. So, we thought why not ask people to share recipes with a handful of ingredients.

We shared these ingredients with our Leaping Window members and got a variety of dishes.

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Let’s have a look!

1. Chatpatey Matar Ki Sabji-Recipe by: Khadeeja Arif

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Ingredients:

1medium size onion- chopped in thin slices

2 medium-size tomatoes- chopped in small squares

1 and 1/2 cup of frozen peas (OR use fresh peas)

1 green chili chopped in small pieces

2 tbs of lemon juice ( or to your taste)

Half a tsp of red chili powder

Quarter tsp of turmeric powder (OPTIONAL)

2 tsp of cumin seeds

4 black peppercorns

1 serving spoons of cooking oil.

A handful of chopped coriander leaves

Salt to your taste

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Method:

1. Heat oil in a wok or a pan. Add onions and fry them till light golden. Add cumin seeds and black peppercorns. Saute it for 30 seconds or so. Add tomatoes and green chilli and stir it well. Let it saute till the tomatoes are soft or till you see the oil separating well.

2. Add peas and mix it well. Now add salt, lemon juice, red chili powder, and turmeric powder. Saute it for a minute on low heat.

3. Add half of the coriander leaves and mix it well. Put the lid on and cook for another two minutes on very low heat. Make sure you don’t overcook the peas.

4. Take it in a bowl and garnish it with the remaining coriander leaves.

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2. Veggie Maggi, Recipe By: Rohit Jindel

Maggi

Ingredients:

Veggies: Onions, Tomatoes, Green Chilies, Peas

Oil/Butter

Maggi

Method

1. Heat oil/butter in a pan. Add all the veggies and saute it for 5-7 minutes.

2. Add Maggi Masala and water and let it cook for 5 more minutes.

3. Add Maggi and let it cook for 5-7 minutes more. (You can sprinkle some oregano, chili flakes, and cheese as well)

4. Squeeze a bit of lemon over the Maggi and garnish it with Coriander leaves and serve hot!

3. Jhaal Muri, Recipe By: Surbhi Maheshwari

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Ingredients

Veggies: Onions, Tomatoes, Green Chilies, Peas

Spices: Salt, Red Chili Powder, and Jeera Powder

Puffed Rice

Mixture or any Namkeen

Mustard Oil

Method:

1. Chop all the veggies finely, except peas.

2. Take puffed rice in a bowl, add salt, red chili powder, and mustard oil., and mixture Mix it well.

3. Add the chopped veggies. Mix it well.

4. Jhaal Muri is ready!

4. Veggie Paratha, Recipe By: Divya Agarwal

paratha

Ingredients:

Veggies: Peas, Onions, Tomatoes, Green Chilies

Gram flour/Crushed Bhujia/Namkeen-1tbsp

Salt- as per taste

Red Chili Powder-2-3tsp

Turmeric Powder-1tsp

Fennel Seeds-1/2tsp

Asafoetida- a pinch

Lemon Juice

Coriander leaves

Oil-1/2tbsp

For the base:

Wheat Flour-2  cups

All-purpose Flour- 1cup

Water- as required

Oil/Ghee-1tsp

Method:

For Filling

1. Wash and rinse all the veggies.

2. Chop all the veggies in a chopper.

3. Add oil in a pan. Add fennel seeds and asafoetida.

4. Add chopped onions and saute it till it gets brown in color. Add chopped tomatoes, peas, and green chilies. Saute it for 5-7 minutes.

5. Add gram flour crushed bhujia. Add salt, red chili powder, turmeric powder, and mix it well. Cook it for 5mins more.

6. Add lemon juice and coriander leaves. Mix it well.

7. Let the mixture cool down.

For Paratha

1. Take wheat flour and all-purpose flour in a bowl.

2. Add water as necessary. Knead the dough properly. ANd grease it with oil/ghee.

3. Divide the dough into equal portions and flatten the dough in a circular shape with a rolling pin.

4. Fill the mixture in the rolled dough and take the edge ans=d start pleating it to the center

5. Make sure you tightly secure the pleats.

6. Sprinkle some wheat flour over the dough and start to roll the dough.

7. Heat the pan and place the rolled paratha on the pan.

8. Flip the paratha when partially cooked.

9. Brush oil/ghee/ butter on one side and flip again.

10. Brush oil/ghee/butter on the other side as well and press a little.

11. Cook the paratha till it gets crispy and turns golden in color, and if necessary you can flip paratha once again.

12. Serve hot parathas with green chutney, sauce, or tomato chutney.

5. Masala Khichdi, Recipe By: Aman Baid

 

Fada_ni_Khichadi

Ingredients

Brown Rice/Plain Rice-1/2cup

Mixed Lentils (Arhar Dal or yellow dal and Moong Dal or green dal) -1/4 cup

Veggies- Onions, Tomatoes, Green Chilies, Peas

Salt- as per taste

Turmeric Powder-1-2 teaspoon

Red Chili Powder-as per taste

Mustard Seeds- 1 teaspoon

Cumin seeds- 1 teaspoon

Asafoetida-a pinch

Oil- 1 -2 tablespoon

Coriander Leaves

Lemon Juice

Method

1. Wash the rice and lentils under running water and soak in water for at least half an hour.

2. Chop all the veggies.

3. Heat oil in a pressure cooker. Add asafoetida, mustard seeds, and cumin seeds and as seeds start to crackle, add all the chopped veggies.

4. Add salt, turmeric powder, red chili powder and sauté the veggies for a while.

5. Add rice and lentil and add more 1-2 cups of water.

6. Simmer the flame and let it cook for 20mins.

7. Once it cools down, mix it well and sprinkle coriander leaves and add lemon juice.

8. Serve hot with curd or papad and top up with ghee but if you are really conscious about health, avoid ghee.

9. Enjoy the nutritious yet delicious food!

 

Thank you so much for all your recipes:)

Now, that the weekend is here, what special are you going to cook? Let us know 🙂

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