For lunch I prepared Rajasthani Bhindi...
Ingredients:
2 cups of bhindi chopped lengthwise
3-4 tbsp oil
2 tsp nigella seeds
1 tsp asafoetida
1 tsp mustard
1 tsp turmeric powder
1 tbsp red chilly powder
1 tsp dry mango powder
4-5 tbsp gram flour/besan
satl to taste
fresh coriander for garnishing
Preparation:
Heat oil in a wok. Add mustard n nigella seeds followed by asafoetida. Add the chopped bhindi and then the powders. Saute for 3-4 min. Add the gram flour ans mix well. Cook for a couple of mintutes. Add salt and garnish with fresh coriander(finely chopped). Serve with wheat roti.
Followed by this Indian lunch I thought of some Multi-cuisine Dinner. And hence the menu was decided to be Veggie corn soup (Chinese cuisine), Layered mushroom pasta and some Garlic bread(Italian).
Layered Mushroom Pasta:
Ingredients:
2 cups penne pasta boiled
1 cup tomato chili sauce
2 tbsp of herbs
one onion cut into large pieces
one capsicum cut into large pieces
one pack of mushrooms sliced
3-4 crushed garlic pods
3-4 garlic pods chopped
butter
salt as per taste
Mozzarella cheese
Cheddar cheese
Preparation:
In a pan, add some butter. Add chopped garlic and boiled pasta to it. Add the tomato sauce and herbs and some salt. Mix well. In another pan add some butter and crushed garlic pods. Add the chopped onion and capsicum to it. Remove from the pan and keep it aside. Saute the mushrooms on medium flame for 5-7 minutes. Add herbs to these mushrooms and keep aside. In a baking dish, add a layer of penne pasta mix. Then add a layer of mushroom followed by mozzarella cheese. Add the onions and capsicum. At the end add some cheddar cheese. Bake it for 1 to 1.5 mintues or till the cheese melts. (Make sure pasta doesnt burn)
Veggie corn soup:
Ingredients:
Vegetables (Sliced carrots, chopped french beans)
2 tbsp butter
1 cup american corn
2 tbsp milk
1 tsp soya sauce
1 tsp vinegar
3-4 cups Vegetable stock
1 tbsp cornflour (paste with water)
1 tsp pepper powder
1 tsp sugar
salt to taste
Chopped spring onion for garnishing
Preparation:
Add some butter in a pan. When the butter melts, add the vegetables. Add half cup of corn. Make a smooth paste of remaining corn. Cook the vegetables for 2-3 mintues. Add the corn paste. Add milk and cook for about 5 mintues. Add the soya sauce and vinegar. Add the vegetable stock and let the soup boil. At the end add sugar, salt and pepper powder. Garnish with fresh spring onion.
Garlic bread:
Ingredients:
3 tbsp finely chopped garlic
6 tbsp butter
Bread slices
Cheddar/Mozzarella cheese
Preparation:
Melt some butter in microwave and then add chopped garlic to it. Apply this mixture on each side of bread and roast it on a pan for 2 minutes. Add shredded cheese on these bread slices and put in microwave for 1 minute till the cheese melts. enjoy your garlic bread!
