The 15 Minute Meals Series - Post 1

Whether it is beating the morning rush or making more time for one self, 15 min meals can come handy on more than one occasions. Especially when one does not want to order from outside or reheat the Ready to Eat stuff. With a little amount of planning the previous night, one can easily prepare a tasty and nutritious meal like the one shown below.

For this post, I have put together a thali that consists of white rice, pulihora, fried okra, eggplant in yogurt and wholesome tikkis made with cracked wheat(daliya) and sweet potato. Read on how this can be done in 15 mins -

1. Overnight preparation -  Roast the cracked wheat. Peel and dice the sweet potato. Cook together in a pressure cooker with just enough water for 3 whistles.

Open the cooker once steam escapes. Transfer into a food grade plastic container and refrigerate overnight.

Additionally, one can also peel the garlic and chop the onions, cilantro and green chilis.


2. Cooking rice and chopping veggies - While the rice is getting ready in a pressure cooker or rice cooker (takes abt 8 mins), slice the aubergines and slit the okra. Sprinkle salt on the veggies.

Take some of that boiled sweet potato and daliya mixture, add chopped green chili, onion, salt, garam masala and cilantro. Mash together and shape into tikkis (flat discs) .

Crush a few garlic pods with red chili powder and a pinch of salt. Rub it on the insides and all over the slit okras.

Take the yogurt in a bowl. Add salt and beat it.

3. Take a large skillet. Drizzle with oil. Place the tikkis on one side, the salted aubergines on another and finally the okras in the remaining space. Cooking everything together saves time hence use a cookware that is large enough to accommodate all three.

Heat another wok. Add some oil followed by mustard, green chili, asafoetida and curry leaves tempering. Remove some of it and add to the yogurt bowl. Throw in a few peanuts into the wok. Once they crackle, add tamarind water, jaggery and pulihora powder. Cook for 2 mins before adding the rice. Stir fry for 2-3 mins and pulihora is done.

By this time the tikkis and veggies would also be done. Allow the aubergines to cool for 4-5 mins before adding into the tempered yogurt.

Your delicious meal is ready !!

Have 5 extra mins at hand ?? Take some of that remaining sweet potato and cracked wheat mixture into a thick bottomed vessel. Add a little milk, sugar and ghee. Flavor with cardamom powder or saffron. Cook on medium flame for 4-5 mins for a delicious and very nutritious halwa !

If you looking for any specific recipe, please leave a comment on my blog or FB page and I will be happy to respond :) !

Curd Rice /Thayir Sadam (Comfort food from down South)

"Does anyone need a recipe for curd rice ??", I blurted out in bewilderment. "Yes, in fact a lot of them do. Else they will keep dishing out variations that range from being chewy to being downright watery", replied by frustrated husband. He had had a particularly bad day at office and it was exacerbated by the unpalatable lunch that the caterer had chosen to serve. Though the curd rice served by the canteen guys is never the best, it was really bad that day and had my husband fuming.

Now even though I am not a South Indian, I have stayed down South for a long time and have picked up the nuances of quite a few South Indian recipes (especially the ones that my husband and kid adore). And I do make good curd rice ( a fact endorsed by my South Indian friends ). I find it easy, quick and quite soothing on the tummy. So, while it is a staple during the summers, I end up making it once in a while during the winters when I have had a heavy dinner on the previous night.

( Do not forget to check out the Odia version of this recipe - Dahi Pakhala )

Read on for my recipe -

Preparation Time - 10 mins

Ingredients -

• 1 cup cooked rice (needs to be cooked softer than usual)
• 1/4 cup milk
• 2/3 cup fresh yogurt
• 3 tbsp coarsely grated carrot
• 1 sprig curry leaves (finely chopped)
• 1-2 finely chopped green chilis
• 7-8 cashews (finely chopped)
• 1 tsp urad dal
• 1/4 tsp mustard seeds
• 1 dry red chili (I prefer Byadgi which gives a good flavor)
• a pinch of asafoetida
• 2 tsp oil
• salt to taste

Preparation - Take the still warm rice in a mixing bowl. Use the back of a heavy spoon to mash it up. Add warm milk little by little and mix it up.

Allow the rice and milk mix to cool down completely before adding the beaten curd. Add salt, grated carrot and chopped green chilis to the mixing bowl and mix everything thoroughly.

Heat the oil in a tempering pan. Add the mustard seeds, urad dal, cashews, dry red chili, asafoetida and curry leaves. Fry for 8-10 seconds.

Pour the tempering over the contents of the mixing bowl. Mix it uniformly.

Serve immediately along with a pickle and/or papad .

Note - If you are making it for kids, do not put any green chilis. Instead add about 1/2 tsp sugar and fruits like grapes (chopped into small bits), pineapple (chopped into small bits) and pomegranate. 

Tawa Rice

It has been a while since I blogged about some comfort food. I have been trying a lot of recipes lately and sharing the best of them with you. But all the effort has really tired me out and over the next week I will be taking it quite light. Simple one pot meals will be the order of the day and the first one will be this really simple Tawa fried rice which I generally make from leftover rice. While I prefer it spicy with loads of raita to counter the heat, I reduce the amount of spice and sprinkle it generously with processed cheese for my toddler. Read on for the recipe:

Preparation Time - 10-12 mins (if using cooked/leftover rice)

Ingredients - 2 cups cooked rice, 1 medium sized onion finely chopped, 1 medium sized tomato finely chopped, 1/2 cup chopped capsicum, 2 tbsp yogurt, 2 tsp oil, 2 pinches of garam masala, salt to taste.

To be made into a coarse paste - 7-8 garlic cloves, 1/2 tsp kashmiri red chili powder, 1/2 tsp chili flakes.

Cooking - Heat a non-stick tawa. Drizzle with oil.

Add the finely chopped onion and fry to light brown.

Add the garlic-chili paste and fry for 2-3 mins.
'
Add the chopped tomatoes, capsicum, yogurt and garam masala. Cook for 2 mins.

Add the rice and stir on high for 2-3 minutes.

Serve hot with raita and papad/chutney.

Note - Garnish with coriander leaves and a dash of lemon juice. (Sprinkle grated Amul cheese if serving to kids)

Palak Paneer ( Cheese in Spinach gravy )

Palak or spinach is one of the most nutrient dense foods available to us in abundance and at an economical rate. Along with a high water content and soluble fibre content, it is loaded with vitamin K, vitamin A, magnesium, folate, manganese, iron, calcium, vitamin C, vitamin B2, potassium, and vitamin B6. It’s a very good source of protein, phosphorus, vitamin E, zinc and copper. Also it’s a good source of selenium, niacin, and Omega-3 fatty acids.

But since it is loaded with pesticides and fertilizers ( common problem with most leafy vegetables as they grow so near to the soil ), one should prefer the organic version whenever possible. I myself buy the 'Gopalan' brand that is stocked by Bigbasket.com.

I try to keep on incorporating it my diet and often come up with new combinations. But today i am sharing a popular and all time favorite recipe 'Palak Paneer'. Read on :

Preparation Time - 15 mins

Ingredients - 350 gm paneer, 1 bunch of spinach ( 2 1/2 - 3 cups ), 2 medium sized onion, 1 1/2 tsp ginger-garlic paste, 1-2 green chillli, 1/2 teaspoon jeera-lanka powder, 1/2 tsp garam masala, 2 tsp Fortune Rice Bran oil, butter, salt to taste, turmeric.

Preparation - Cut the paneer into cubes.

Remove the stems from the spinach and chop roughly. Cut the onions into large pieces.


Cooking - Heat water in a pan. Add salt and turmeric and bring to a boil.

Add paneer cubes and boil for 5-6 minutes. Drain water and keep aside.

Boil fresh water in another pan. Add the spinach leaves and boil for 1-2 minutes. Drain the water and wash in cold water. Keep aside to drain off all the water.

Heat oil in a wok. Add half of the chopped onions and fry to translucent. Add ginger garlic paste and cook for 2 minutes.

Add the green chilli and spinach leaves with salt to taste. Fry for 3-4 minutes.

Transfer to a blender cup, allow to cool down a bit and grind into a smooth paste.


Add some butter to the same wok. Add the remaining onions and fry till translucent. Add the green paste prepared earlier with jeera-lanka powder and cook for 2-3 minutes.

Add paneer cubes and cook for 2-3 minutes.

Serve hot with pulao rice/basmati rice/rotis.

Cheesy Baked Omlette

This is one of my lazy recipes.

Preparation time - 10 mins

Ingredients - 2 eggs, 1/2 cup grated plain cheese, 1 jalapeno, 3-4 garlic flakes, cracked pepper, pinch of dried oregano, pinch of dried rosemary, salt to taste, 1-2 tsp olive oil.

Cooking - Preheat oven to 160 degrees.

Take a small round baking tray. Add the olive oil and rub on sides and bottom.

Break the two eggs into the baking dish. Sprinkle cheese, chopped jalapenos, crushed/chopped garlic and the remaining spices.

Put in the oven and bake for 5-7 minutes. ( remove earlier if you want yolks to be a little runny/soft)

Remove from baking tray and eat with toasted bread.

Rajma Chawal ( without onion and garlic )

Rajma-chawal remains one of my favorites right from my childhood days. I love this amazingly tangy curry with copious amounts of onion in it. But since it cannot be savored on certain no onion-no garlic days, I have been planning to find a way to substitute the onions. The current onion crisis which has hit us hard seemed to be the perfect excuse for some action.

I have used ginger and cumin liberally to get the desired pungency, and lots of yogurt and tomato puree for an added tang. Even the amount of chilli powder is more than I usually add .The sweetness provided by the sugar balances it out and all the flavors come together beautifully.

Preparation Time - 30-40 mins

Ingredients - Rajma/kidney beans ( 1 1/2 cups ), yogurt ( 5-6 tbs ), tomato puree ( 5-6 tbs ), whole spices ( 1 small bay leaf, 4-5 cloves, 1 inch long cinnamon, 1 tsp cumin seeds ), ginger ( 1 1/2 inch julienned ), red chilli powder ( 1 tsp ), cumin powder ( 1 tsp ), coriander powder ( 1 tsp ), turmeric ( 1 tsp ), sugar ( 1 tsp ), oil ( 2-3 tsp ), salt to taste.

Preparation - Wash and soak the rajma overnight.

Transfer to a pressure cooker, add salt and half of the turmeric and cook for 1-2 whistles. They should be cooked but left with a little bite ( not too soft ).

Take the remaining turmeric, chilli powder, coriander powder and cumin powder in a bowl. Add 3-4 tbs of water and make into a paste.

Beat the yogurt lightly and keep aside.

Cooking: Heat the oil in a wok. Add the whole spices and then follow with the ginger. Fry for 1-2 mins.

Add the masala paste and cook for 2-3 minutes. Add a little water if it is getting too dry.

Add tomato puree, sugar and salt, and cook till it thickens and darkens in color.

Add the yogurt and stir it for 3-4 minutes till it starts leaving the sides of the wok.

Finally add the boiled rajma along with 1/2 - 2/3 cup water. Allow to simmer for 4-5 minutes. Remove from flame.

For the Basmati rice -

Take 1 cup of washed Basmati rice in a cooker. Add 3/4 cup milk and 1 cup of water. Sprinkle salt and 1/4 tsp of ghee over it. Close lid and cook for 10-12 minutes on a medium flame.

+



Sending this to Priya's event CWS-Cumin : August 2013 .

Chenna paratha

This is a quick paratha recipe. I had some leftover chenna in the fridge after preparing a lip-smacking 'Chenna Tarkari' for lunch. So when dinner plans were dropped at the last moment due to an unusually heavy downpour, I decided to turn it into these delicious and wholesome parathas. And i have been hooked to them ever since. Unlike other stuffed paratha recipes, this does not require boiling, peeling, mincing, chopping or grating.

Preparation Time - 15 mins

Ingredients - Whole wheat flour ( 1 1/2 cups), chenna ( 2/3 cup ), onion ( 1 small, chopped ), coriander leaves ( 1 tbs, chopped ), cumin powder ( 1/5 tsp ), red chilli powder ( 1/5 tsp ), green chilli ( 1 no, finely chopped (optional)), salt to taste, oil/ghee ( 2 tsp ), warm ghee ( 1/2 tsp ).

Preparation - Take the flour in a plate. Rub in the warm ghee. Sprinkle salt. Make a small well at the centre and add water. Mix throughly and knead into a soft dough. Keep aside for 10 mins.

Take the chenna in a mixing bowl. Add the chopped onion, green chilli, cumin powder, red chilli powder, coriander and salt. Mix well.

Make four balls out of the dough. Roll out the balls into rotis. Divide the chenna mixture into two portions. Spread over two of the rotis.

Cover with the remaining two rotis. Seal the sides.

Cooking- Heat a tawa. Put one paratha and cook on one side for 1 minute. Flip and add oil/ghee. Cook till done.

Repeat for the other paratha.

Note - These parathas taste equally delicious without adding onions. On the day of Osa/Vrat I make them without the onions and just add a rock salt instead of normal salt.

Corn Palak

This is another recipe i prepared using my favorite 'palak gravy'. As I have already mentioned in my earlier posts, I always stock some of it in the fridge as i find it to be very versatile. This time i paired it with some corn. 

Fresh corn is another ingredient that is always available in my fridge. If nothing else, it always eases my 5 pm hunger pangs. I boil it and season it into one of the combinations like 'Butter-chilli', 'Lemon-chilli', 'Chat masala','butter-garlic', 'Butter-oregano-garlic', ,butter-chilli-lemon, and so on. 

Here is the recipe for some lip smacking corn palak:

Preparation time - 15 mins

Ingredients - 1-1 1/2 cup fresh corn, 3 cups chopped spinach ( palak, use only the tender leaves with stems chopped off ), 1 medium sized onion ( chopped roughly ), 1 tsp ginger garlic paste, 1 green chilli, 1/2 tsp cumin, 1/3 tsp chilli powder, 1/3 tsp garam masala (optional), 2 tsp butter, 1 tsp oil, pinch of turmeric, salt to taste. 

Cooking: Boil the corn for 5 mins. Drain water and keep aside.

Heat 1 tsp oil in a wok. Add the green chilli and cumin seeds. When seeds start spluttering, add the onion. Fry till translucent. Add ginger garlic paste and fry for 2-3 mins. 

Add the chopped spinach and stir fry on medium to high flame to remove excess water. Remove from wok and keep aside to cool down. Transfer to a blender and blend into a smooth paste.

Heat 2 tsp butter in a wok. Add boiled corn and stir for 2 mins . Add the chilli powder, turmeric, garam masala and blanched spinach. Cook for 5 mins.

Garnish with an extra dollop of butter. Serve hot as a side dish with rice/rotis.

Note- Blanch the spinach to retain its natural green color.

Omlette do pyaza

'Sunday ho ya Monday, roz khayen ande', exhorted Dara Singh in one of the most memorable telly adverts of all times. And it has been my mantra ever since. Fried, poached, scrambled, boiled or curried, I relish eggs in any form. Easy to prepare and good to eat, they fit into every budget. When the 'Rs 12' meal controversy erupted in recent times, I could think of no better non-vegetarian option than '1 bowl of rice + 1 egg curry + one/half papad', sold on a marginal profit ofcourse.

Studies have indicated that people having eggs for breakfast experience less cravings for fried/junk food later in the day. Fortified eggs being sold these days also pack in Omega acids/iron/calcium and other nutrients which are our daily requirement. With low cholestrol and diabetic friendly eggs also available, everyone can enjoy them without any guilt.

Today, I will be sharing one of my lazy recipes, the yummy 'Omlette do pyaza'. I chose to call it Omlette do pyaza instead of Anda do pyaza as do pyaza is generally prepared with boiled eggs.

Preparation Time: 10 mins

Ingredients: egg ( 1 no.), onion ( 1 medium), green chilli ( 1 no ), chopped coriander ( 1 tbs ), finely chopped garlic/ginger ( 1/2 tsp), tomato puree ( 1 tbs )/Maggie bhuna masala ( 1/2 tsp ), garam masala ( 1 pinch, optional), oil ( 2 tsp), salt to taste.

Preparation: Chop the onion into chunks. Slit, de-seed and cut chilli into thin long strips.

Break egg into a bowl, add a pinch of salt and beat for 1 min.

Cooking: Heat 1/2 tsp oil in a pan. Add the egg and cook on both sides till done. Remove from pan and cut into small pieces.

Heat the remaining oil in the pan. Add chopped onion and fry till translucent. Add the tomato puree/Maggie bhuna masala and cook for 1-2 mins along with few tbs of water.

Toss in the omlette pieces. Cook for 2-3 minutes. Finally add the ginger/garlic and garam masala, and mix togather.

Garnish with coriander leaves and serve with white rice or rotis.

Spinach rice

It is a lazy Friday afternoon. The sky is overcast and its very windy outside. I am curled up on the sofa with today's Sudoku. Little one's had his lunch and is now busy with his toys.

Everything seems perfect till the hunger pangs hit me. My toes curl in protest as i get down from the sofa. Damn, i curse the Banglore weather. Its turning me into a couch potato.

Nothing fancy today, just a one pot meal. My mind is made up.I make a quick trip to the Pandora's box ( my fridge as i sometimes call it). So, what evil are we going to unleash today????

As i open the door, this evil looking bunch of spinach stares at me. It looks like its cozying up to my Tupperware bowl ( it contains cooked rice ). Humm...so u guys have a thing for each other. Lets get u married i thought (no dates ?? ....no engagement?? guess i was inspired by the wedding mania that has hit the Saas-Bahusphere (aka, the telly world) in recent times).

I made this quick spinach puree ( as i always do..... if you have been reading my blog ) and popped the rice in a micro for heating.

Once they were togather, the duo looked a little sad. What is missing?? Humm....no wedding is ever complete without the baaratis (guests). Another quick trip to the Pandora's box. A rather sad looking half of a yellow pepper and a ripe juicy tomato were staring at me. I guess they were upset abt not being invited. How did i miss u guys?? In you go.

Things are looking better now. But i miss something. Ahh, its the 'Phoren touch'. Indian weddings are incomplete without foreign liquor and exotic flowers/fruits/vegetables/dancing girls. None of them fit by budget, so i decide to make do with some foreign cheese ( made in india, ofcouse ).

Last dash to the fridge. I get the Parmesan and shower some of it over my happily married couple.
Marriage over...now lets hit the food stalls. Thats what we Indians look forward to at all marriage functions.

Preparation Time : 10-15 mins

Ingredients: cooked rice ( 3 cups ), coarsely chopped spinach ( 1 cup, tightly packed), chopped onion ( 1 small ), ginger ( 1/2 inch long ), garlic flakes ( 10-12 nos ), 1 green chilli or 1/2 tsp chilli flakes, tomato ( 1 no, small, chopped ), bell pepper ( one small, chopped ), olive oil ( 2 tsp ), fresh rosemary ( 1/2 tsp), garam masala ( 1/5 tsp ), grated parmesan/plain cheese ( 3/4 cup ), salt to taste.

Preparation: Heat 1 tsp oil in a wok. Add the chopped onion followed by the ginger and 4-5 garlic flakes. Fry till translucent. Add spinach and fry for 5 minutes on medium flame till all the water evaporates. Remove and allow to cool down.

Grind the above into a smooth paste along with the grren chilli (if using).

Cooking: Heat a wok. Add 1 tsp oil. Throw in the garlic flakes and saute for 10-15 seconds.
Add the spinach paste and fry for 2 mins. Stir in the cooked rice and mix everything nicely.

Add the bell peppers, tomato and cheese ( add chilli flakes if using ). Mix well and cook for 3-4 mins. Sprinkle rosemary.

Remove from wok and serve hot.

zucchini shrimp stir fry/salad

Preparation time: 10 mins

Ingredients: zucchini ( 1 no.), dried shrimp ( 1/2 cup ), garlic flakes ( 3-4 nos, finely chopped), chilli flakes ( 1/3 tsp or as per taste ), turmeric ( 1 pinch ), salt ( to taste ), cooking oil ( 2 tsp ).

Preparation: Wash and soak the shrimp for 2 hours. chop the zucchini into small pieces.

Cooking: Heat oil in a wok. Toss in the shrimp and fry for 3-4 minutes.

Add the zucchini, salt and turmeric, and fry for 1-2 mins. The zucchini should retain their crunchiness and not start to wilt.

Sprinkle the chilli flakes and garlic, mix well and remove from the wok.

Serve as a side dish.( Instead of using dried shrimp, use fresh ones and serve the dish as cold salad.)

Things to stock up for a quick meal

Tired of having Maggie or the Ready to eat stuff every other night. Craving for the comfort and satisfaction of a home-made meal but not finding time to prepare one from scratch everyday.

These are tried and tested tips for those who are constantly battling deadlines(AKA my life before my son was born) and for those harried moms of infants/toddlers who always find themselves running short on time (AKA my life as it is now).

For a hearty meal in a jiffy look no further than our mecca, or the refrigerator as we call it. Some strategic planning and preparation done in advance during the weekend will ensure that you sail through the weekdays without succumbing to the devil in disguise( READ 'Delivery boy' ). Not that i have a thing against those godsend messengers who feed hungry folks, its the 'unplanned calories' that i can do without.

Things i cannot do without:
1. Cooked rice (stays fresh upto 5 days)- Cuts down on your cooking time by 15 mins. Throw in a few ingredients and voila, you have a quick tomato rice/chicken fried rice/egg fried rice/vegetable pulao at hand.

2. Tomato gravy ( Stays fresh for 4-5 days ) - Made by frying and pureeing onions, ginger, garlic, cinnamon, cardamom, red chillis and tomato. If you want a richer version add some cashew / watermelon seeds. This is the staple gravy for most dishes. Boil a little water, add some of this gravy and throw in some fried veggies/paneer/boiled egg/chicken, and you have a side dish ready in 5-10 minutes.

3. Spinach gravy (stays fresh for 1 week) - Made with blanched spinach, garlic, ginger and green chilli, this can be used with almost anything like chicken, cauliflower, paneer, peas and even pasta.

4. Chopped vegetables ( carrots, cauliflower, bell peppers, okra ) - If nothing else, it saves a few minutes.

5. Grilled chicken (Stays fresh for 3-4 days)- This is one of the most versatile non-veg dishes. One can rub some butter on it, sprinkle a few herbs , wrap in a foil an pop into the micro/oven for 2-3 mins. It is as good as fresh.
Fry some onions and combine with the gravy mentioned in either 2. or 3. and you have a butter chicken/palak chicken at hand. Shred some and throw in a wok with cooked rice, garlic, chillies and soy sauce, and you have a fried rice at hand.

6. Boiled yellow peas/ green peas ( stays fresh for 6 days )- from a quick chaat, ghuguni to a handful added to any curry, one can find many uses for it.

7. Boiled potatoes ( stays fresh for 3-4 days in their jackets )- Jeera aloo, chatpati aloo, aloo palak, aloo chaat, aloo parantha and the list goes on and on.

8. Eggs/Paneer or Chenna ( variable, check date mentione on carton)- From a quick bhurji, omlette to egg parantha, eggsmake for a wholesome and tasty adition to any meal. Similarly, paneer or chenna can be made into a bhurji, parantha or combined with gravy mentioned in 2. or 3. for a side dish.

9. Condensed milk/milk powder - This is for those with a sweet tooth. Cuts down on the cooking time for kheer ( rice/semolina/vermicelli) and gajar ka halwa.

 

Peas pulao ( One of the Lunchbox Favorites )

Peas pulao along is a quick and easy to prepare recipe which can be easily carried to school/office in the lunchbox. Most kids love green peas and the visual appeal of this dish makes it a hit with them.

Recipe -

Cooking Time Required: 20 mins ( plus some standby time )

Ingredients -

• 1 cup Basmati Rice
• 1 cup green peas
• 1 tsp cumin seeds
• 3-4 nos cloves
• 1 inch cinnamon
• 1 1/2 tsp ghee
• salt to taste
• chopped cilantro for garnishing (optional)

Preparation: Wash and soak the rice for 30 mins.

Cooking: Add the rice to a pressure cooker and add one and half cups of water ( or as specified on the packet ) along with 1/2 tsp ghee and salt to taste. Close the lid and put it on a stove. Wait for 1-2 whistles or till the rice is cooked. Remove from the flame, let the steam escape before opening lid and then fluff it with a fork. Keep aside to cool.

Heat a pan. Add the cumin, cloves and cinnamon. Dry roast till fagrant. Add the remaining ghee , followed by the green peas and a pinch of salt. Stir for 2-3 mins and then add the cooked rice. Toss gently to mix. Garnish with chopped cilantro just before removing from the flame.

Serve with dal fry or any other gravy of choice.