An exciting, savoury fusion dish.

SCHEZUAN IDLI
FOR THE SCHEZUAN SAUCE
1Tsp oil
1tsp finely chopped garlic
¼ tsp finely chopped green chillies
1 tsp grated ginger
2 tsp finely chopped onions
½ tsp finely chopped celery
1tsp vinegar
1 tsp corn flour dissolved in 2tsp of water
½ tsp sugar
Salt to taste
FOR THE PASTE (for the schezuan sauce)
3 whole dry red chillies, broken into pieces
3 cloves garlic, roughly chopped
FOR THE PASTE (for the schezuan sauce)
Boil 1 cup of water
Add the red chillies and garlic and cook for 4 to 5 minutes. Cool.
Drain out the water. Grind into a smooth paste in a mixer using a little water. Keep aside.
FOR IDLI
1 cup semolina
1 cup curd
A pinch of sugar & salt
½ tsp oil
1 tbsp Eno fruit salt
Little water
Mix all the above ingredients together and pour in to greased idli vessel. Microwave for 5 minutes.
Idli is ready.
FOR THE SCHEZUAN SAUCE
Heat the oil in a wok, and the garlic, green chillies, ginger, onions, and celery and stir fry for a minute.
Add the prepared paste and stir fry for another minute.
Add the vinegar and ½ cup of water and bring to a boil.
Add the corn flour mixture, sugar and salt and cook till the mixture thickens, while stirring continuously. Keep aside.
HOW TO PROCEED
In a serving dish, place steamed idlies and pour schezuan sauce on it.
Serve immediately.
Handy tips: 1. Instead of steamed idli you can use fried idli also.
2. Tofu (soya paneer), fried can also be added, as per taste. (Optional)

Stir-fry Vegetables

STIR –FRY REDBEAN AND SPINACH
1cup red kidney beans, soaked overnight
1 tbsp oil
1tbsp ginger-garlic paste
1tsp chopped green chillies
2cups chopped spinach
1 cup sweet corn (optional)
Salt & Pepper
1. Pressure cook the beans with 3 cups of water and salt till done but firm.
2. Drain and discard the water, keep the beans aside.
3. Heat the oil in a wok, add garlic, ginger green chillies and spinach and stir fry on a high flame for 3 minutes.
4. Add beans, corn and salt and pepper and stir fry for 2 minutes.
Serve immediately.

POMEGRANATE SAUCE
Just drizzle it over fruit salad or can also pair it with regular fritters.
1 cup fresh pomegranate seeds
1tbsp fresh lemon juice
¼ tsp minced, peeled, fresh ginger
¼ tsp minced, peeled garlic
1tbsp sugar
Table salt, to taste
1. Grind pomegranate seeds, lemon juice, ginger, garlic, sugar in mixer together.
2. Add salt to taste.
3. It is best to use this sauce within two days of preparation.

BAKED CORN & SPINACH
Serves 3-4
500gm spinach – shred the leaves only
200ml (1 cup) cream,
1/2 cup grated cheese
4tbsp butter
½ cup fresh corn
200gm cottage cheese – cut into small cubes
WHITE SAUCE
1tbsp oil or butter, 1 tbsp Maida (plain flour), 1cups milk, 25gms cheese
1. To prepare the white sauce, heat butter in a heavy bottomed pan. Add maida and stir fry for a minute. Add milk, stirring continuously. Cook, stirring till thick. Remove from fire. Add cheese to the white sauce.
2. For spinach melt butter in a saucepan. Add spinach. Cover and cook for about 5 minutes on low heat until dry and tender. Stir occasionally.
3. Keeping the heat low, stir in cream, half of the cheese. Add salt &pepper.Boil.Simmer for 1 minute.
4. Add corn and cottage cheese.mix gently. Check salt.
5. Cool. Mix this spinach mixture in white sauce.
6. Grease an ovenproof dish. Put all of this, sprinkle the leftover cheese.
7. Bake at 200c for 10 minutes or till golden brown. Serve hot.

TOMATO PIE
Ingredients
Onion sliced 2
Potato grated 1
Tomatoes 3
Cottage cheese 100gms.
Processed cheese 200gms.
Readymade chips 1packet
Method
1. Heat oil in a pan. Sauté onion potato together. Add salt and pepper.
2. Grease baking dish. Spread a layer of onion potato mix in it.
3. Arrange tomato slices on it followed by slices of cottage cheese.
4. Again put a layer of tomato slices on it.
5. Now grate processed cheese on it to make cover the tomato slices nicely.
6. Arrange a layer of readymade chips followed by some more grated processed cheese.
7. Now grill it for 5 mins.
8. Serve hot with paprika sauce

Have u ever try potatoes in Chinese dishes? Can you think veg. like potatoes tastes good in Chinese dishes...Yes, they can...
Potato Patakha
Ingredients
Potatoes (1/2” pieces) – 200gm
Capsicums (1/2” pieces) – 2big
Onions Diced - 1
Tomato Puree – ½ cup
Onion Garlic paste – 2tsp
Tomato sauce – 3 tbsp
Soya sauce – 1 tbsp
Chilli sauce – ½ tbsp
Vinegar – ½ tbsp
Salt & pepper - To taste
Oil – 2tsp
For Batter: 3 tbsp maida+3 tbsp water + salt + red chilli powder – Mix and adjust consistency just enough to coat potatoes.

Method
Make Batter.
Peel potatoes and dip each piece in batter. Deep fry till golden brown.
In a non – stick pan heat 2 tsp oil. Sauté garlic paste on low flame.
Add tomato puree, tomato ketchup, chilli sauce, vinegar, salt, pepper and soya sauce.
Add and sauté, diced onions and capsicums for 2-3 min on slow fire.
Transfer this to bowl and add fried potatoes. Mix well.
Use toothpicks for potato and capsicum.
Serve hot.

Hi friends, we all are so busy in our life...that we couldn’t find time to eat properly. This thing is making us unhealthy day by day without giving prior information. One morning I sips on my tea thinking about my breakfast...what to cook what to eat...wants to stay healthy...so I go to kitchen and after a short while come out with great meal which was tasty, healthy and above all...cooks in no time...wants to know?....its VERMICELLI TOAST.
INGRIDIENTS
Brown bread 1Loaf
Roasted Vermicelli 1Packet
Cottage cheese 1Kg.
Chopped Onion 3 Big
Chopped Capsicum 3 Big
Salt & Black Pepper to taste.
METHOD
1. Grate cheese and mix veggies in it.
2. Add salt and black pepper in it.
3. Take a slice of bread and spread a tablespoon cheese mix on it.
4. Now sprinkle some roasted vermicelli on it. Press it with fingers.
5. Heat a griddle, spread little oil on it.
6. Now crisp this bread slice facing cheesy side down to hot griddle.
7. Cook for few minutes than turn the side of slice, crisp again.
8. Vermicelli toast is ready.
9. Cut it from centre and eat it with tomato ketchup or dhaniya chutney.