Aloo Jeera

A quick and simple, yet irresistibly tasty dish spiced with cumin seeds. This dish can be served with roti or rice. Thought the list of ingredients seem long they are very common ingredients that you can find in most kitchens in India.

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 2 people

Ingredients	Quantity
Ghee	1tsp
Oil	½ tbsp
Cumin Seeds	½ tsp
Coriander powder	½ tsp
Cumin powder	½ tsp
Potatoes (cubed and boiled)	2 medium sized
Ginger garlic paste	1 ½ tsp
Green chillies (finely chopped)	2-3
Turmeric powder	¼ tsp
Salt	to taste
Garam masala	¼ tsp (optional)
Chili powder	½ tsp (optional)
Lemon juice	½ tsp (optional)
Coriander leaves	to garnish

Method

In a pan heat oil and ghee on medium flame. Lower the flame and add cumin seeds. When they become golden, add ginger garlic paste and fry for a minute. 

Now add potatoes, green chilies and fry till all the sides of potatoes are golden in color. Add salt, turmeric powder and fry for a minute. Add cumin powder, coriander powder, garam masala, chili powder and fry for 2-3 minutes. 

Sprinkle some water if you feel the dry powders are sticking to the pan. Taste and adjust salt and chili powder if needed. Garnish with coriander leaves.

How to cool your Coffee/Tea without diluting the flavours

Beat the Heat tip!!

Want to drink cold coffee or iced tea in the hot weather, but do not want to dilute it with ice? Here’s a perfect tip for you!

Make your favorite black coffee/black tea. Cool it down. Pour in the ice cube tray and freeze it. You can save these in a zip lock bag in the freezer. When you feel like having your coffee/tea cold just add these cubes to your drink and enjoy it without diluting the flavors.

If you feel the coffee is too strong you can also freeze creamer in the same way and add it to your coffee.

Bisibele Baath

This one- pot dish has its origins from Karnataka. The name Bisibele Baath is a Kannada phrase, which literally means ‘hot lentil rice’. This dish is prepared with lot of variations in Karnataka itself. This is my recipe for this healthy dish. You can call this South Indian Khichdi.

Rice and lentils are cooked till soft and tempered with mustard seeds, red chilies and curry leaves. Served with a dollop of ghee.

Preparation time: 10 minutes

Cooking time: 15 minutes

Serves: 2-3 people

Ingredients	Quantity
Rice	1 cup
Toor dal	¾ cup
Mixed vegetables(of your choice)	½ cup
Tamarind juice	2-3 tsps
MTR Bisibele Baath powder	1 tbsp
Ghee	2 tbsp
Salt	to taste
Curry leaves	6-8
Cashewnuts	1 tbsp
Mustard seeds	1 tsp
Dry Red chillies	2
Water	5-6 cups

Method

Rinse together rice and toor dal in cold water twice and soak using 5 ½-6 cups of water for 20 mins.

Chop the vegetables to the same size so that they cook evenly. I have used carrots, beans, potatoes, green peas, double beans.

In a pressure cooker add ghee and heat for 30 seconds. Add mustard, once they start to splutter, add cashewnuts. Wait till they become slightly brown, break the red chillies and curry leaves into small pieces and add to ghee.Once they become slightly crisp, add bisibele baath powder. Then pour the rice dal and vegetable along with the water used for soaking. Bring it to a boil then add the tamarind paste. Close cooker lid and cook for 3 whistles. 

Once the pressure releases open the cooker, taste and adjust the salt and flavors. Serve hot with ghee. 

Beat the Heat tip!! How to chill your drink Instantly??

You all would know about the salt and ice trick to instantly cool your drink. Yes, it does work but what if you don’t have ice at hand?

Here’s how you can cool your drink in 15 minutes!

Dampen a paper towel that's big enough to fit around your entire drink.

Wrap the wet paper towel completely around the drink. Make sure the paper towel stays wrapped around the drink.

Place the wrapped drink in the freezer and for 15 minutes. Voilà!!

Bocconcini Salad

Bite-size balls of fresh mozzarella, known as bocconcini, make up this great salad combined with cherry tomatoes, cucumber and jalapenos. Bocconcini, tomatoes and basil is a classic combination.

Bocconcini is a type of cheese that is the size of an egg. This cheese is described by its Italian name which means small mouthfuls.

Preparation time: 15 minutes

Cooking time: No cooking involved

Serves: 2-3 people

Ingredients	Quantity
Bocconcini sliced	½ cup
Cherry tomatoes halved	½ cup
Cucumber cubed	1 cup
Basil leaves	10-12
Jalapeno slices	10
Olive oil	2 tbsp
Mustard Sauce	1 tbsp
White Vinegar	1 tsp
Mayonnaise	1 tbsp
Pepper powder	½ tsp
Salt	a pinch

Method

Dressing:

In a small bowl mix together olive oil, vinegar, salt, pepper powder, mayonnaise and mustard and whisk well.

In a large bowl mix bocconcini, tomatoes, cucumbers, jalapeno and tear the basil leaves roughly.

Add the dressing to the salad just before you serve.

Point to rememeber:

·         For best results use European cucumbers.

·         You can use vegetables of your choice.

Chilly Cheese Naan

Naan, nan or khamiri is a leavened, oven-baked flat bread found in the cuisines of West, Central and South Asia. Chilly Cheese Naan is my version of naan prepared without yeast and without the traditional tandoor.

Traditional Tandoor

Ingredients	Quantity
Maida/All-purpose flour	2 cups
Baking Soda	½ tsp
Salt	1/2 tsp
Melted Butter	2 tbsp
Curd	2 tbsp
Oil	to knead
Cheese grated	1 cup
Green chilies (finely chopped)	2-3
Maida/All-purpose flour	½ cup for dusting and kneading
Warm water	about ½ cup
Pan with lid	to fry naan

Method

In a large bowl sift together maida, salt and baking soda. Add melted butter, then using your fingers incorporate it well in the flour till the flour looks crumbly. Add curd, green chilies and mix well. Add warm water little at a time and knead till you get smooth dough. Once the dough comes together you can dust with maida to knead further. Coat the dough with oil and keep it covered for at least 30 minutes.

After 30-45 minutes, knead the dough for 2-3 minutes. Divide the dough into 8 equal balls. Roll out into small discs. Divide the cheese into 8 equal parts and fill it inside the disc and fold all sides and roll between your palms to form a ball again. Roll out each one into a thin roti. 

Heat a pan with lid covered on high flame. Lightly pat the naan with water on both the sides. Fry on medium-high heat, with lid covered or until both sides are crispy and golden.

Serve hot with Mushroom Ghee Roast.

Points to remember

·        To achieve a crispy and golden crust pat the naan with water before adding it to the pan.

·        If you need to make naan in advance you can cool them slightly and keep in a muslin cloth lined hot case. That way the naan will not bcome soggy or hard.