Semiya Upma (Vermicelli Upma)

Ingredients

  • 1 cup vermicelli
  • 1/4 cup peanuts
  • 1 medium onion, chopped
  • 1 green chilli, chopped
  • 2 tbsp capsicum, diced
  • 2 tbsp frozen peas
  • 1 sprig of curry leaves
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1 tbsp oil
  • 1 tbsp ghee
  • Pinch of turmeric powder (optional)
  • Salt to taste

Method –

  1. Heat 1 tbsp oil.
  2. Fry the vermicelli for 2-3 minutes till light golden in colour.
  3. Add 600 ml hot water
  4. Cook for 2-3 minutes
  5. Drain the water and set aside
  6. In the same pan, heat 1 tbsp ghee.
  7. Add 2 tbsp peanuts. Fry and set aside
  8. In the same oil, add 1/2 tsp mustard seeds and 1/2 tsp cumin seeds
  9. Once they splutter, add 1 chopped onion, 2 tbsp finely chopped capsicum, 1 chopped green chilli and 2 tbsp peas
  10. Add a sprig of curry leaves
  11. Cover and cook for 4-5 minutes on low flame
  12. Stir occasionally
  13. Add a pinch of turmeric powder (optional) and salt to taste
  14. Add boiled vermicelli and mix well
  15. Add the peanuts and mix well
  16. After switching off the flame, add lemon juice and mix well

Egg in a Hole

Ingredients

  • 2 slices of bread
  • 2 eggs
  • 2 tsp butter
  • Salt and pepper to taste
  • 1 cube Amul cheese

Method –

  1. Use a small round cookie cutter and cut holes in the middle of the bread slices
  2. Melt butter in a skillet
  3. Place the bread on the skillet and cook till golden on one side. Flip over and cook the other side
  4. Reduce the flame to minimum and crack and egg each on the 2 holes
  5. Cook for 1 minute and season with salt and pepper
  6. Flip over and cook the other side too
  7. Flip to the original side, place some shredded cheese on the top, cover with a lid till cheese melts and serve hot

Mooli Paratha (Radish Stuffed Paratha)

Ingredients

For the Stuffing

  • 3 mooli (radish), grated
  • 1 large potato, boiled, peeled and mashed
  • 1 tsp cumin seeds
  • 1 tsp red chilli powder
  • 1 green chilli, chopped finely
  • 1” piece grated ginger
  • 2 tbsp chopped coriander leaves
  • Salt to taste

For the Paratha Dough –

  • 2 cups whole wheat flour
  • 2 tbsp oil
  • Warm water for kneading
  • Salt to taste

Method –

  1. Soak the grated mooli in salted water for about 30 minutes
  2. Squeeze all the water out and put it in a bowl
  3. Add the mashed potatoes, cumin seeds, red chilli powder, green chillies, ginger, coriander leaves and salt and mix well
  4. Keep this stuffing aside
  5. Take the whole wheat flour in a bowl
  6. Make a well in the centre and add salt and oil
  7. Pour warm water as required and bring the mixture together
  8. Knead into a soft smooth dough
  9. Keep the dough covered for 20-30 minutes
  10. Make medium sized balls from the dough
  11. Take one ball of dough, roll and flatten it
  12. Dust with some flour and roll it in a circle of 5-6” diameter
  13. Place a generous amount of mooli potato stuffing in the centre, keeping some space from the side
  14. Bring the edges together and join them
  15. Join the edges well so that the filling doesn’t come out
  16. Roll the filled ball of dough using some dry flour to dust. It should be rolled thin preferably
  17. Now place the rolled paratha on a heated tava. The tava should be hot
  18. When the base is partly cooked, flip it
  19. Now when the top is also partly cooked, flip again
  20. Spread some oil on the both the partly cooked sides
  21. It will have brown spots
  22. Press the paratha edges with a spatula so that the edges are fried well
  23. Serve with extra butter, yogurt and pickle

Akoori (Parsi Scrambled Eggs)

Ingredients

  • 2 eggs, well beaten
  • 1 large onion, chopped
  • 1 large tomato, chopped
  • 3-4 green chillies, chopped
  • 3 cloves of garlic, chopped
  • A big pinch of cumin seeds
  • 1/4 tsp turmeric powder
  • Salt to taste
  • 1 tbsp chopped coriander leaves

Method

  1. Heat oil in a pan
  2. Add cumin seeds
  3. When it crackles, add onions and sauté till light brown
  4. Add chillies and garlic and sauté till raw smell goes away
  5. Add tomatoes and cook till mushy
  6. Add turmeric powder and eggs
  7. Add salt
  8. Cook on low flame till done
  9. Garnish with chopped coriander leaves
  10. Serve with hot buttered toast

Alu Paratha (Potato Stuffed Paratha)

Ingredients

For the stuffing –

  • 6 medium potatoes
  • 1/2 tsp cumin seeds
  • 1 onion finely minced
  • 2-3 green chillies finely minced
  • 1 tbsp finely chopped coriander leaves
  • 1/2 tsp red chilli powder
  • Salt to taste

For the paratha dough –

  • 2 cups whole wheat flour
  • 2 tbsp oil
  • Warm water for kneading
  • Salt to taste

Method –

  1. Boil, peel and mash the potatoes
  2. Add cumin seeds, onion, green chillies and coriander leaves to the mashed potatoes
  3. Add red chilli powder and salt to taste
  4. Mix all the ingredients(there should be no lumps), and set aside
  5. Take the whole wheat flour in a bowl
  6. Make a well in the centre and add salt and oil
  7. Pour warm water as required and bring the mixture together
  8. Knead into a soft smooth dough
  9. Keep the dough covered for 20-30 minutes
  10. Make medium sized balls from the dough
  11. Take one ball of dough, roll and flatten it
  12. Dust with some flour and roll it in a circle of 5-6” diameter
  13. Place the potato stuffing in the centre, keeping some space from the side
  14. Bring the edges together and join them
  15. Join the edges well so that the filling doesn’t come out
  16. Roll the filled ball of dough using some dry flour to dust. It should be rolled thin preferably
  17. Now place the rolled paratha on a heated tava. The tava should be hot
  18. When the base is partly cooked, flip it
  19. Now when the top is also partly cooked, flip again
  20. Spread some oil on the both the partly cooked sides
  21. It will have brown spots
  22. Press the paratha edges with a spatula so that the edges are fried well
  23. Serve with extra butter, yogurt and pickle