Lotus Stem Stir Fry

          This is a simple and a quick homemade style stir fry recipe of lotus stem. I prepared it in a South Indian style where I added some sambar powder along with other dry spices. It goes well as a side dish with either rice or any Indian bread for a nice comfort meal. So check out the step by step pictorial recipe to prepare it. 

• 250 gms. lotus stem, scraped & sliced
• 2 tbsp. oil 
• 1/2 tsp. mustard seeds
• 1/4 tsp. asafoetida 
• 1-2 sprig curry leaves
• 1 onion, chopped
• 1 tsp. ginger, grated
• 1 tsp. garlic, grated
• 1 green chili, chopped
• salt to taste 
• 1/2 tsp. turmeric powder
• 1 tbsp. roasted coriander powder
• 1 tsp. red chili powder
• 1 tsp. sambar powder
• 1 tsp. tomato paste (opt)
• 1 tsp. lime juice
• 1 tbsp. coriander leaves, chopped

          Pressure cook the lotus stem for 5-6 whistles. Drain and chop them into small pieces. Keep aside. 

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the asafoetida and curry leaves. Sauté for a few seconds. 

          Add the onion, ginger, garlic and green chili. Stir fry till light brown. Add the lotus stem and all the dry spices. Mix everything well and sauté for 2-3 minutes. 

          Now add the tomato paste, lime juice and coriander leaves. Continue to sauté for a minute more. When done, switch off the flame. Serve as a side dish with rice or chapati. 

                  Heat oil & temper with mustard seeds. Then add asafoetida & curry leaves.
                  Saute few seconds. Add onion, ginger, garlic & green chili. Saute till light brown. 

                  Add lotus stem & all dry spices. Mix well & saute for 2-3 min. 

                 Add tomato paste, lime juice & coriander leaves. Saute for a minute more. 

     

                                Serve with rice or chapati / any other Indian bread.

Oats, Chia & Date Energy Bars

          These are easy to make and healthy energy bars with the goodness of oats, chia seeds and dates, the three main ingredients in this recipe. I also added a little bit of flax seeds and sesame seeds for some crunch. It is a no cook recipe and perfect as a quick breakfast on the go, for weight watchers and  ideal for youngsters. 

          It is soft, chewy and also yummy at the same time. They can be made and stored in an air-tight container in the refrigerator. It is sugar free too, as it has the natural sweetness of dates. So do give it a try and enjoy this delectable treat any time of the day.

• 1 cup oats
• 1/2 cup chia seeds
• 15-18 dates, soaked overnight & pitted
• 1 tbsp. flax seed
• 1 tbsp. sesame seeds
• 1 tbsp. coconut oil
• 1/4 tsp. cinnamon powder
• pinch of salt

          Dry roast oats, chia seeds, flax seeds and sesame seeds separately and set aside to cool. Blend the oats and chia seeds into a fine powder. 

           Blend the dates along with some water into a fine paste. Mix with all the other ingredients. 

          Transfer to a plate lined with butter paper. Press it down evenly with your hands or a spatula. 

          Refrigerate for 2-3 hours. Cut into desired shapes and store in an air tight container or Ziploc bag in the refrigerator. 

Egg Noodles

          An universal favorite, especially with the kids, there are many versions to preparing noodles. It is adapted according to individual preference. It is an easy and a quick recipe. This yummy noodles stir fry can be enjoyed anytime of the day or packed for a lunch box meal. 

          I added some shredded omelette in it. However, you can add some boiled & shredded chicken or simply omit them for a veg. version. Besides chopped mixed veggies, I also added some peri peri sauce for a tangy flavour. So check out an easy step by step pictorial recipe to prepare this great comfort food. 

• 1 packet noodles, boiled al dente & drained
• 1 cup chopped mixed veggies (I used frozen ones)
• 1 egg, beaten well with a pinch of salt
• 2 tbsp. oil
• 1 onion, sliced
• 1 tsp. garlic, chopped
• 4 tbsp. peri peri sauce
• 2 tbsp. tomato ketchup
• salt to taste
• 1/4 tsp. pepper powder
• 1 tbsp. coriander leaves, chopped

          Heat 1 tsp. oil in a pan and make an omelette with the beaten egg. When slightly cool, cut into small pieces and keep aside. 

          Heat remaining oil and sauté the sliced onion and garlic till light brown. Now add the mixed veggies and stir fry for some time or till soft.

          Add the boiled noodles, salt, pepper powder, peri peri sauce and ketchup. Mix everything well and sauté for 2-3 minutes on a high flame.
   
          When done, switch off the flame and add in the omelette pieces. Give it a stir and garnish with coriander leaves. Serve as desired.

                        Heat remaining oil & sauté onion & garlic till light brown. 

                        Add mixed veggies & stir fry for some time or till soft.

                       Add boiled noodles, salt, pepper powder, peri peri sauce & ketchup. 
                       Mix well & sauté for 2-3 minutes on a high flame.
   

                        When done, switch off flame & add omelette pieces. Stir & garnish with 
                        coriander leaves. Serve as desired.

Noodles in White Sauce

           Pasta in White Sauce is an Italian recipe that is very popular, especially with the kids. But here I gave a twist and prepared it with some leftover boiled noodles. It turned out very yummy. It can be relished for brunch, lunch, dinner or as a snack. 

          I kept it very simple. If you wish some mixed veggies / greens for a veg. version and boiled & shredded chicken for a non-veg. version can be added for some extra flavour. It is a very easy and a quick recipe and can be packed for a lunch box meal too. 

• 2 cups noodles, boiled al dente
• 2 tbsp. butter
• 2 tbsp. plain flour
• 1 cup milk
• 1/4 tsp. pepper powder
• 2 tbsp. cheese
• salt to taste
• 1 tsp. coriander leaves, chopped

          Heat butter in a pan Add the flour and sauté for sometime till you get a nice aroma. Gently add the milk, salt to taste and pepper powder. Simmer till it slightly thickens.

         Now add the cheese and mix everything well. Switch off the flame and add the boiled noodles. Give it a stir. Serve, garnished with coriander leaves. 

Railway Mutton Curry

          This mutton curry has an unique name as it was one of the dishes served to the first class passengers of the Frontier Mail during the colonial period. Both Indian & English spices were used in the preparation of this delicacy. 

          So it is actually a toned down version of the typical Indian mutton curry, as some coconut milk or yoghurt were added to suit the British palate. It was then served either with rice, bread or dinner rolls. So check out the step by step pictorial recipe to prepare it.

          There are many variations to this unique recipe, depending on the train routes. Coconut milk and tamarind juice were used by the Southern railway, the Northern railways used vinegar instead and the Eastern railways used potatoes and mustard oil as the medium of cooking. The tempering also differed accordingly. However, I have made use of potatoes, both coconut milk and yoghurt, omitting the tamarind. 

• 500 gms. mutton with bones, cubed
• 1-2 potatoes, boiled
• 3 tbsp. mustard oil
• 2 dry red chilies
• 2-3 bay leaves
• 1" cinnamon stick
• 2-3 cardamoms
• 4-5 cloves
• 1/2 tsp. whole peppercorns
• 1 tsp. cumin seeds 
• 1/2 tsp. fennel seeds
• 1 onion, chopped
• 1 tbsp. ginger-garlic paste
• 1 tomato, chopped
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tsp. red chili powder
• 1 tbsp. roasted coriander-cumin powder
• 1 tsp. garam masala powder
• 3 tbsp. coriander leaves, chopped
• 1/4 cup coconut milk
• 1/4 cup yoghurt

          Pressure cook the mutton with salt to taste and 1 cup water for 20 minutes on a low flame after the first whistle or till done. Keep aside. 

         Heat oil in a pan and fry the boiled potatoes till golden in color. Keep aside. Mix the ginger-garlic paste and all the dry spices with 1/4 cup water. Keep aside.

          Temper the same oil with dry red chilies, bay leaves, cinnamon, cardamoms, cloves, peppercorns, cumin seeds and fennel seeds. Sauté for a few seconds. 

         Add the onion and stir fry till light brown. Add the spice paste and sauté till the oil separates. Add the tomatoes and cook till it is mashed.

          Add the boiled mutton along with the stock and simmer on a low flame for 4-5 minutes. Add the fried potatoes and coriander leaves. Simmer further for 2 minutes.

          Now add the yoghurt and coconut milk. Mix everything well and cook for 1-2 minutes. Switch off the flame and serve with poori, paratha, chapatti, pulao or plain biryani. 

                        Heat oil & fry boiled potatoes till golden in color. Keep aside.

                     Temper same oil with dry red chilies, bay leaves, cinnamon, cardamoms, 
                     cloves, peppercorns, cumin seeds & fennel seeds. Sauté few seconds. 

                        Add onion & stir fry till light brown. 

                       Add spice paste & fry till the oil separates. 

                       Add tomatoes & cook till it is nicely mashed.

                       Add boiled mutton & stock. Simmer on a low flame for 4-5 minutes.

                      Add fried potatoes & coriander leaves. Simmer further for 2 minutes.

                   Add yoghurt & coconut milk. Mix well & cook for 1-2 minutes.

                                Serve with poori, paratha, chapatti, pulao or plain biryani.