Feast: Instant dishes

Vegetable Idli

Content:

3-4 pieces of prepared idli, 1 cup finely chopped cauliflower, 1 capsicum finely chopped, 1/2 carrot finely chopped, 2 onions finely chopped, 1/2 teaspoon mustard, 2.5 neem leaves, 1/2 teaspoon garam masala, 2 tbsp. Tomato sauce, 2 tbsp green sauce, 2 tbsp yellow butter, salt to taste.

Method:

Heat butter in a pan and add rye and sweet neem leaves. Saute the onion a little. Add all the vegetables, salt and hot spices and fry for one minute. Mix small pieces of idli. Mix the sauce and chutney after mixing well for two minutes. Serve with tea.

Note: If you want to make Idli at home right away, mix a cup of sour curd with semolina so that the pudding is slightly thicker than the chickpea flour. Add half a teaspoon of mustard. Mix half a teaspoon of salt and half a teaspoon of plain ino and pour the pudding in the oil book on idli stand. Heat water in a cooker and place in idli stand. Then turn off the cooker without whistling and keep it on the gas for ten minutes. Idli will be ready.

Chana Bhature

Content:

200 gms of marrow, 2 teaspoons semolina, 1 teaspoon soda, 1/2 teaspoon salt.

Mix salt and semolina in the lamb, add soda and make flour. Heat ghee in a pan and fry Bhatura. Serve with pre-prepared chickpeas.

Note: If the chickpeas are boiled, heat two teaspoons of ghee. Add ginger and two green chillies. Add two teaspoons of chickpea spices and saute. Put chickpeas in it. Now add salt, lemon juice and a cup of water and let it rise for ten minutes.

Royal toast

Content:

2 bread slices triangular chopped, 11/4 cup milk, 2 teaspoons vanilla custard powder, 1/2 cup sugar, 2 silver foil, 5-7 finely chopped pistachios.

Method: Heat a cup of milk on gas for three-four minutes. Mix vanilla custard powder in half a cup of cold milk and mix in hot milk and add sugar. Stir for two-three minutes. Turn off the gas. Now bake the bread slices in the oven. Dip one slice of bread into the prepared custard and place on a plate. Serve garnished with silver foil and pistachios.

Instant kidney beans

Content:

2 bowls of boiled kidney beans 1/2 cup tomato puree, 2 teaspoons whipped cream, 1/2 cup milk, 1/2 teaspoon ginger garlic paste, 1/2 teaspoon turmeric and half teaspoon red chilli, cumin, 2 teaspoons butter, salt Garam masala To taste.

Method:

Melt butter in a pan and add cumin. Mix tomato puree, cream, milk, spices and salt. Now add the kidney beans. Add water as needed. After five minutes turn off the gas and keep in the microwave bowl for three minutes.

Baked pizza toast

Content:

2-3 slices of bread, 1 carrot, 1 onion, 1 potato, finely chopped cauliflower, tomato puree, butter, salt, cheese and cheese as desired.

Mix all the vegetables and salt in three to four teaspoons of tomato puree. Place the prepared butter on a loaf of bread. Bake in the oven at 1500 centigrade for five-six minutes. If there is cheese or cheese, grate it and bake it on the dish.

Yogurt

Content:

2 bread slices rounded, 2 bowls thick yogurt, 1 cup boiled peas, 50 gms mashed cheese, 1/2 teaspoon garam masala, 1/2 teaspoon roasted cumin, 1/2 teaspoon red chilli, salt and spices to taste.

Method:

If the yoghurt is not thick, put it in a sieve. This will drain the yoghurt water. Whisk the yoghurt well. Mix all the spices in the cheese and peas. Dip one foot into warm running water, pausing between layers to allow them to dry. Put another loaf on top. Mix salt in curd, dip bread well in it and place it in a plate. Serve with sauce.

Spicy cheese

Content:

20 gm cheese, cut into square pieces, 1 cup tomato sauce or tomato puree, 2 tbsp chili sauce, 1/2 cup milk, 2 tbsp cream, 1 tbsp whole cumin, 1/2 tbsp turmeric, 2 tbsp salt to taste.

Method- Heat butter, mix all spices in sauce and put in a pan. Now add milk and half a cup of water. Put pieces of cheese. Mix the chili sauce. Mix a little whipped cream. Place in a microwave bowl for four to five minutes and serve hot.

- Glacier