Food in a jiffy

Chow time Easily made

Chow time Easily made  

This is for those of you who want scrumptious food

Some quick, easy and delicious options when you’re short of time and have to rustle up a snack, a drink or a meal in a blink....

Do rotis and no accompanying curry sound familiar? Minimise cooking time. Start by making a simple raita complete with yoghurt, onions, salt and green chillies. Do the usual tempering in a wok. Be sure to add urad dal in the seasoning. Let the tempering cool. Add this to the raita. Stir to blend. A tasty curry is ready.

For teatime, mix garlic paste and chopped green chillies into some softened butter. Spread this on bread slices and toast on a hot tawa. And you have a homemade garlic bread. Try adding cheese slices between pre-toasted bread slices for cheese garlic bread. Or else, for those who dislike garlic, simply spread some green (mint) chutney over buttered slices for a fresh sandwich.

If you were looking for a quick and simple rice preparation, here’s how – wash two cups basmati rice and drain the liquid. In some hot oil, sauté whole spices – five to six cloves, four to five cardamom, two pieces cinnamon, along with two onions, sliced. Sauté till golden. Add the rice and sauté for about five minutes till the rice turns fairly dry and crisp. Add one tbsp ginger-garlic paste. Stir fry for two to three minutes. Add about four cups water, two slit green chillies, salt and chopped coriander leaves.

Cook in a pressure cooker for two whistles. Serve hot with fried onions, cashews and raisins accompanied by raita, pappadam and mango/lime pickle.

For an interesting twist to your regular salad, add some roasted, chilli peanuts to your regular salad or for a milder option, toss in some apple cubes or even sweet red grapes.

For an exciting poha snack for brunch or teatime, wash and drain the poha/aval. Keep this aside for a couple of minutes. Heat some oil in a wok. Add mustard seeds, three to four green chillies and curry leaves. Also a pinch of aesofotida powder. Add half tsp lemon juice, turmeric powder and salt to the tempering. If adding finely chopped onions, these should be tender but ideally should not change colour. Simmer for a couple of minutes, stirring. Now add the poha and cook over low heat for two to three minutes. Add two tbsp freshly grated coconut and chopped coriander leaves. Serve hot topped with a layer of crisp sev.

For a refreshing lassi, combine some sugar and a few drops of rose essence to cold curd. Blend well and serve cold. Hunger will be a thing of the past!

Whether you’re famished in between meals, or just looking for a cool, instant snack, stir in some ready-made mixture into yoghurt. If you like, top it with a little roasted cumin powder and a pinch of chilli powder and chopped coriander leaves. Boondi raita is ready to be enjoyed.


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