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Are you expecting guests for dinner?

LIP-SMACKING Vegetable korma and chilli chicken

LIP-SMACKING Vegetable korma and chilli chicken  





You are suddenly getting guests for dinner? Here's a meal you could conjure up in a jiffy

You are suddenly informed that there will be guests for dinner? What are you going to serve them, especially when they are a mixed group - some of them vegetarians, and the others, non-vegetarians? Well, some quick planning will have to be done. Here's a quick-fix menu. Tomato Soup Ingredients
Tomatoes: 100 gm
Bay leaf: 1
Spring onions: 4
Salt to taste
Garlic: half a tsp
Pepper corns: 1 tsp
Chopped coriander
Water: 3 cups
Corn flour: 2 tbsp Method: Blanch and chop 100 gm of tomatoes. Heat 1tbsp of oil and fry the tomatoes, one bay leaf and 4 spring onions (chopped) for a few minutes until soft. Add salt, half a tsp of garlic, 1tsp of peppercorns and chopped coriander. Add 3 cups of water. Stir and simmer on a low fire for 25 minutes. Keep aside for 10 minutes and press through a sieve, or puree in a blender. Return the mixture to the pan. Dissolve 2 tbsp of corn flour in 4 tbsp of water. Add the corn flour mixture and stir well over a gentle heat for about 4 minutes. Pour the soup into a serving bowl and garnish with chopped coriander leaves. Basmati Rice With Vegetables IngredientsRice: 2 cups
Oil: 3 tbsp
Onion: 2
Crushed garlic: 3 cloves
Water: 4 cups
Salt to taste
Corn: half a cup
Chopped peppers: 4
Grated carrot: 1
Coriander leaves: for
garnish Method: Wash 2 cups of rice, soak in cold water for 15 minutes, and then drain it. Heat 3 tbsp of oil in a large pan and fry the onion for a few minutes over a medium flame. Add the rice and fry for 5 minutes, stirring constantly to prevent it from sticking to the base of the pan. Stir in 3 cloves of crushed garlic. Pour 4 cups of boiled water. Add salt and stir well. Cover well and simmer for 10 minutes. Sprinkle half a cup of corn over the rice, spread 4 chopped peppers and sprinkle one grated carrot. Cover tightly and steam over low heat until the rice is tender and then mix with a fork. Transfer the rice to a serving plate and garnish with chopped coriander leaves. Chilli Chicken (Micro wave) IngredientsVegetable oil: 3 tbsp
Onion: 1, cubed
Ginger: 1 tsp, chopped
Ajinomoto: half tsp
Soya sauce: 1 tbsp
Vinegar: 1 tbsp
Chicken pieces: 250 gm
Green chillies: 5, slit
Capsicum: 1, cubed
Sugar: 1 tsp
Salt: 1 tsp Method: To an oven proof dish, add 3 tbsp of vegetable oil, one cubed onion, 1tsp of chopped ginger, 1tsp of chopped garlic, half a tsp of ajinomoto, 1tbsp of soya sauce, 1tbsp of vinegar, 250 gm chicken pieces and mix well. Micro wave covered for 5 minutes. Add 5 slit green chillies, one capsicum cubed, 1tsp of sugar and 1tsp of salt. Mix well. Microwave uncovered for 5 minutes and serve hot. Vegetable Korma IngredientsButter: quarter cup
Sliced onions: 2
Crushed garlic: 2 cloves
Ginger, chopped: 1 tsp
Cumin: 1 tsp
Coriander: 1 tbsp
Garam masala: half tsp
Turmeric powder: 1 tsp
Chilli powder: half tsp
Vegetables: 1 cubed potato, a few beans, brinjal and mushrooms
Water: 1 cupChopped coriander leaves: for garnishing Method: Melt half a cup of butter in a heavy pan. Add two sliced onions and cook for 5 minutes. Add 2 cloves of crushed garlic and one tsp of chopped ginger and cook for 2 minutes. Then stir in 1tsp of ground cumin, 1tbsp of coriander, half tsp of garam masala, 1tsp of turmeric powder and half tsp of chilli powder. Add one cubed potato, one brinjal and half a cup of mushrooms and one cup of water and bring to a boil. Simmer for 10 minutes. Add beans to the semi-cooked vegetables and cook for 5 minutes. With a spoon, remove only the vegetables to a serving bowl. Allow the liquid to bubble till it reduces a little. Season with salt and half a tsp of pepper. Pour this over the vegetables and garnish with chopped coriander leaves. Yoghurt Salad IngredientsYoghurt: 2 cups
Honey: 2 tsp
Spring onions, chopped: 2
Mint leaves: a few
Sliced cabbage: quarter cup
Cashew nuts: a few
White grapes: 8
Salt to taste
Mint leaves: a few Method: Beat two cups of yoghurt in a bowl with 2 tsp of honey. In a separate salad bowl, mix together two grated carrots, 2 chopped spring onions, quarter cup of sliced cabbage, cashew nuts, 8 white grapes halved, salt and 1tsp of chopped mint leaves. Pour the sweetened yoghurt mixture over the salad, mix well and serve. Dessert IngredientsRipe mangoes: 1Chopped bananas: 2
Sugar: 7 tbsp
Water: one-and-a-quarter cups
Ginger syrup: 2 tbsp
Star anise: 2 pieces
Cinnamon: 1-inch stick
Clove: 1
One lemon: extract juice
Mint leaves: a few Method: Put 7 tbsp of sugar, one-and-a-quarter cup of water, 2 tbsp of ginger syrup, 2 pieces of star anise, 1inch piece of cinnamon, one clove, juice of one lemon and 2 fresh chopped mint leaves into a pan. Bring to a boil and then simmer for 3 minutes. Strain into a bowl and set aside to cool. Remove the skin of a mango and cut into cubes. Add the mango cubes and two chopped bananas along with ginger into the sugar syrup. Mix well.LILY BABU JOSE





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