Macaroni Chatpati

 


Ingredients:
1 cup - macaroni
1/4 cup - chopped onions
1/4 cup - peas and chopped carrots
1/4 cup - cauliflower florets, cut small
1/4 cup - finely chopped tomato
1/4 cup - chopped green bell pepper (this can be substituted with mushrooms or any other veggie that your kid fancies)
1/2 - potato, cut into small pieces
1 tsp - garam masala (if too hot, add as per your taste)
2 tbsp - oil
salt to taste

Method

1. In a saucepan boil water.
2. Add macaroni and one tbsp salt and stir.
3. Macaroni will turn soft in 4-5 min.
4. When cooked, strain the hot water using a strainer and run cold water through so the macaroni does not stick to each other.
5. In a pan heat up oil and add chopped potatoes
6. Stir-fry them until they turn pink.
7. Next add cauliflower florets and stir constantly until they turn pink.
8. Add onions, peas and carrots and any other veggies you wish to add.
9. Stir constantly while the veggies cook.
10. Add tomatoes and salt.
11. Cover the pan and cook for 1 min.
12. Finally add macaroni and garam masala .
13. While stirring cook for 3 more min so as to get the masala coated to the veggies and macaroni.
14. Serve hot.

Fried Banana

 

Ingredients:

• 2-4 regular bananas (old ones work well), OR 6-8 mini sweet bananas
• 1/4 cup all-purpose flour
• 1/4 cup rice flour (available in the baking aisle)
• 1/4 cup cornstarch
• 1/4 tsp. salt
• 3 Tbsp. dry shredded unsweetened coconut (baking type)
• 1/3 cup cold water
• 1/3 tsp. baking soda
• 1 egg
• few drops vanilla flavoring
• 3/4 cup sunflower oil, canola, or other oil for frying
• 1/3 cup rice flour for coating

Preparation:

1. Place oil into a small frying pan or wok and set ready to go on your stove. Oil should be 3/4 to 1 inch deep.
2. To prepare bananas, peel and slice in half. Then slice each section in half again, but lengthwise this time. (If using mini bananas, simply slice once lengthwise.)
3. Place all-purpose flour, rice flour (1/4 cup), cornstarch, salt, and 2 Tbsp. of the shredded coconut together in a mixing bowl. Stir to combine.
4. Mix baking soda with water and pour into bowl with flour mixture. Also crack in the egg and add the vanilla. Stir well to create a more or less smooth batter.
5. Place 1/3 cup rice flour in a dry, separate bowl and add 1 Tbsp. shredded coconut. Set next to the batter.
6. Dip banana pieces first in the batter, then gently turn them in the rice flour-coconut mixture. This last step helps firm up the batter and is the secret for creating a crisp (rather than soggy) coating. Your bananas are now ready for frying.
7. Heat up the oil over high heat. When a breadcrumb sizzles and cooks within a few seconds, oil is hot enough to fry. Carefully set coated bananas in the hot oil. Fry approximately 1 minute per side, or until batter puffs up slightly and turns light to medium golden-brown. Remove from heat and drain on paper towel.
8. Serve your fried bananas as soon as possible, adding coconut ice cream or vanilla on the side, or just eat them plain - they're fantastic either way! If serving at a party, place them on a serving platter and sprinkle over a little icing sugar (as shown). Makes a terrific finger food, and people love them. Enjoy!

Shireen Anwar-Khatti Methi Chana Chat (Sweet and Sour Chickpeas Chaat)

 

 

 

 

 

Ingredients

• Boiled chick peas 250 gm (soaked overnight)
• Potatoes 1 cup (peeled, cubed and boiled)
• Coriander leaves 4 tbsp (chopped)
• Onion ½ cup (chopped)
• Papri ½ cup (crushed)
• Chat masala 1 tsp
• Caster sugar 2 tbsp
• Yogurt 1 cup (whipped)
• Salt ½ tsp
• For Chutney:
• Tamarind pulp 1 cup
• Dates 8
• Jaggery 2 tbsp
• Sugar 1 tbsp
• Red chili powder 1 tbsp (heaped)
• Chat masala 1 tsp
• Salt ½ tsp
• Whole red chili 6
• Black salt ½ tsp

Cooking Directions

1. For Chutney: In a sauce pan cook together tamarind pulp, dates, jaggery, sugar, red chili powder, salt, chat masala, whole red chilies and black salt for 15 minutes, cool and blend.
2. For Chat: In a dish place the boiled chick peas, add ¾ cup chutney then spread whipped yogurt.
3. Pour remaining chutney, top with crushed papri, onion chopped, coriander leaves chopped.
4. Serve warm or cool.

Chinese Soup

 

 

 

 

 

 

 

 

 

 

Ingredients

• Chicken stock 1 ¼ liters
• Sweet corn kernels 175 gm
• Ginger 1 tsp (freshly grated)
• Spring onion 4 (topped, tailed and sliced)
• Seafood sticks 170 gm (defrosted and shredded)
• Prawns 50 gm (defrosted and peeled)
• Dry Sherry 4 tbsp
• Salt and black pepper as required
• Corn flour 2 tbsp
• Carrot flowers for garnishing

 Cooking Directions

1. Take the chicken stock in a saucepan and bring to the boil.
2. Add the sweet corn kernels, ginger, spring onions, seafood sticks and prawns.
3. Add the salt, black pepper and dry sherry.
4. Blend the corn flour in a small bowl with enough cold water to form a smooth paste.
5. Stir the corn flour paste into the soup and simmer gently for 5 minutes.
6. Stir until slightly thickened.
7. Serve hot garnished with carrot flowers.