Bringing cheer to the rat-race
The holiday season is over, it is safe to bet that you have indulged yourself with plenty of junk, are worn out, and tired if not sick… Relax your favourite column has just what the doctor keeps prescribing: Recipes whose ingredients must be farm fresh with the capacity to revitalise you, Welcome back and tie your aprons.
Ingredients
• 1 cup pishori rice
• 10 fresh green beans, sliced
• l cauliflower, cut into florets
• 1 carrot sliced
• V1/2 cup fresh peas
• 5 mushrooms
• 2 onions chopped
• 1 cinnamon stick
• 3 teaspoon cardamom seeds
• 1 tsp cumin seeds
• 1 chili powder
• 3 cloves
• 4 teaspoons ghee
• Coriander (Dhania) leaves chopped
• Salt
• Water
Preparation
• Grind the cloves and cinnamon coarsely Heat the ghee in the pan and fry the ground cinnamon pods Add the cumin seeds and onions and fry the onions until golden brown Add all the vegetables and cook for five minutes.
• Lower the heat and add the rice, fry until all the ghee has absorbed. Add salt and two cups of water. Cover the pan tightly and bring it to a boil by raising the heat
• Reduce the heat and cook for half an hour or until rice and vegetables are done. Garnish with chopped dhania
Serve hot with stew of choice
Pumpkin is such a rich source of vitamin A which is vital for good eyesight. It also contains fibres which aid digestion Besides their nutritional value, they lend chapatis a nice texture, making them soft and ideal for a main meal
Ingredients
• 2 cups of wheat flour
• 1 cup mashed boiled and mashed malenge
• 1 teaspoon margarine
• 1 teaspoon salt
• 1 cup water
Preparation
• Sieve the flour into a mixing bowl, rub in the margarine and salt and add the mashed marenge.
• Make a well in the flour and add half of the water. Mix with a wooden spoon adding water bit by bit until you get firm dough Continue kneading until the dough springs back like a sponge when pressed
• Cover with a damp cloth and let it rest for half an hour.
• Roll out the dough on a lightly floured surface using a rolling pin. Then evenly apply 1 tablespoon oil on the dough surface.
• Roll up the dough and cut at intervals of 3 inches, close the edges and push them inside to make a small ball with dough. Arrange the dough pieces flour dusted surface and cover with damp cloth .
• Heat the cooking pan and roll out the dough balls one at a time.
• Place on the pan and cook until golden brown, then turn to cook the other side. Repeat this with the other balls.
Serve hot with stew of choice or as a snack.
The writer is a chef at a five star hotel.
Ingredients
• 2 cups mashed, boiled potatoes (mash while still warm)
• 1 cup boiled beans
• 2 eggs
• 2 cups frying oil
• 50gm bread crumbs
Preparation
. Using wooden spoon, mix mashed boiled potatoes with the boiled beans and chopped parsley, until evenly mixed.
. Make small round balls from the mixture.
. Heat the oil.
. Beat the eggs.
. Dip the balls into the eggs and roll in the bread crumbs until evenly covered.
. Deep-fry until golden.
Serve this hot with sauce and vegetables of choice.
END: PG38/36-37