Posts filed under ‘ketchup’

Quick Roti Quesadilla

 A very simple way to use leftover Rotis and curries: This is a hit with my little one and he doesn’t even know he is eating beans, cauliflower, carrots!  

Left over Rotis are stuffed with vegetable mixed with soya sauce, tomato ketchup, sprinkled with cheese, drizzled with oil, toasted and cut into triangle like Quesadillas.

 The Idea for sealing the Roti edges comes from Nupur’s Aayis samosa. Thanks Nupur and your Aai for this brilliant idea.

  q3

recipeRoti Quesadilla Recipe:

 Leftover Chapatis (you need them in pairs)

Butter as required

Grated Cheese

Chickpea Flour paste in water (for sealing the edges)

Oil

For the Filling:

Cooked mixed Vegetables of your choice (I have added carrots,   cabbage, capsicum, Green beans, onion and tomatoes)

Tomato Ketchup 2 tbsp

Soya Sauce 2 tsp

Ginger Garlic paste-1tsp

Collages3
  •  Heat 1 tsp oil/butter in a pan.
  • Add ginger garlic paste.
  • Add the cooked mixed vegetables. Fry for 1-2 minutes.
  • Add salt if not already added, tomato ketchup , soya sauce and mix well. Keep Aside.
  • Spread butter on one side of the Roti.
  • Add the vegetable filling and spread, leaving ½ inch space from the sides.
  • Sprinkle cheese.
  • Apply the Chickpea flour paste on the edge of the Roti.
  • Cover with another Roti (you can apply the Chickpea paste to the edges of the 2nd Roti too)
  • Press edges using a spoon or fork.
  • Heat a flat pan and drizzle some oil.
  • Cook the Rotis on both sides till golden brown.
  • Cut quarters of the Roti-Quesadilla using a pizza cutter.
  • Serve Hot.

   Thank you for visiting My FoodCourt ..Cheers

August 12, 2009 at 7:18 pm 4 comments

Ande ka Funda- Omlete:Curry

This delicious Omlete- curry is a great way to have brunch on lazy weekends. The inspiration for this recipe comes from a cookery show on Zee Marathi. A simple Omlete served with a little curry completely transforms the ‘same old Omlete’ to a fabulous complete meal!

I made this Omlete –Curry for brunch this weekend and at the same time Bee and Jai announced this fabulous event ‘Click: the photo event’.So the timing of this post just clicked! J

andekafunda.jpg

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Omlete-Curry recipe

Serving: 1 person

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For the Omlete:

2 Eggs

¼ cup chopped Yellow Capsicum

¼ cup chopped Red Capsicum

½ tsp green chilli paste

Salt to taste

1-2 tsp Oil  

For the Curry:

1 Tomato chopped

½ onion chopped

1 tsp tomato ketchup (optional)

1 tsp pepper powder or ½ tsp Red chili powder

1 garlic pod crushed

Salt to taste

1 tsp butter/oil 

For the Omlete:

omlete.jpg

Mix all the ingredients for the omlete except oil. Whisk well.

Heat oil in a flat bottom pan.

Pour in the mixture to make an omlete

Flip on the other side and cook for 1 min.

Remove on a plate and cut into small strips as shown in the photo 

For the Curry:

Heat butter in a pan.

Add the garlic and the chopped onion and sauté for a few minutes

Add the chopped tomatoes, pepper powder, ketchup, salt and mix well.

Cook till the tomatoes soften.

Add little water to give it a sauce like consistency. 

For serving:

Add a spoonful of the curry to the serving plate.

Top with the Omlete Strips and serve with some brown bread slices.

Variation:This time I did not add any Masala to the Gravy. But next time I intend to add a little Garam Masala powder or maybe Pav bhaji Masala .Also a little cheese can be added to the omlete for variation.

October 1, 2007 at 11:18 am 15 comments

Farfalle with Lima Beans

I felt lost after posting recipes for all the blog events J What next? was the question.

To utilise a can of Lima beans, (I bought when I was searching for Fava Beans) last night I fixed us a quick pasta dinner- Farfalle with Lima Beans. BTW, Lima Beans are also called Pavta in Marathi (which I very well know). This I learned after some research on them; though what we get locally looks a bit different than the canned ones.

The buttery nutty flavour of the Lima beans complimented the soft beautiful Farfalle bows in a tangy tomato-mushroom sauce. This bean-bow combination will be often repeated in my house!  

I stumbled upon this blog just as I was to post the Farfalle with Lima beans recipe.

Regulars to my blog will already know I have become a slave to food blog events; how could I not send this recipe for the Presto Pasta Nights.Ruth this simple, quick Farfalle with Lima Beans is for your Pasta Night.

farfalle2.jpg

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Farfalle with Lima Beans recipe

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1 packet Farfalle (~ 3 cups uncooked farfalle)

1 Can Lima beans

farfalle1.jpg

3 tbsp Tomato-Mushroom Spaghetti sauce (storebought)

3 tbsp Tomato Ketchup

1 large onion chopped

3-4 garlic cloves peeled and crushed

2 tsp chili flakes/chili powder/pepper powder- whatever you like

1 tsp Mixed herbs

3-4 tsp Oil/butter

Salt as per taste

Grated Cheese (any cheese) as much as you like 

Cook the Farfalle as per instructions till ‘Al dente’ or see ‘How to Cook Pasta’ here.

Heat Oil/butter in a pan.

Add the garlic and sauté for few seconds.

Add the onion and sauté till they turn translucent.

Drain the liquid from the canned beans and add them to the onions.

Mix in the cooked Farfalle.

Stir in the sauces and mix nicely, so that the sauce coats the Beans-Farfalle.

Add little water if required to make a thick sauce.

Season with chili flakes, salt and mixed herbs.

Add cheese and cook for 1-2 minutes more.

Serve hot with Garlic bread or any other bread or as it is. 

August 30, 2007 at 5:12 pm 9 comments

Nutri-Sandwich

I love sandwiches for breakfast -They are very quick to make, you can sandwich almost anything between two slices of bread (sometimes even leftover curries), and very easy to carry. Usually I have my breakfast on my way to work so I usually end up making sandwiches for breakfast.

This is a spicy but healthy Sandwich.I make it quite often especially,when I am in a hurry with the available veggies.

I am sending my Nutri-Sandwich all the way to Newfoundland & Labrador for Trupti’s WBB#12 –Spice it Up. 

nutrisandwich.jpg

         Nutri-Sandwich for Trupti’s WBB#12 -Spice it Up

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Nutri-Sandwich recipe

Makes- 2 sandwiches

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Ingredients: 

4 slices spiced Multigrain Bread 

multigrainbread.jpg

        Spiced Multigrain bread from our local Bakery

2 tbsp Paneer grated or mashed nicely

¼ cup carrot peeled and grated

¼ cup Beetroot peeled and grated

¼ cup Moong sprouts parboiled

¼ tsp Pavbhaji Masala

A pinch of red chilli powder

A pinch of pepper powder

¼ tsp cumene seeds

Hot and sweet -Tomato Ketchup

Butter

Cheese

Salt to taste 

Heat a little butter in a pan and add the cumene seeds. Add the carrots and bettroot . Add salt, stir and cook covered for a few minutes.Don’t overcook the vegetables. Sprinkle pepper powder and mix nicely. Add the moong sprouts and mix well.

Take the mashed paneer in a bowl.Add a pinch of chilli powder, the pavbhaji Masala and little salt. 

Coat the bread slices with butter. 

Spread the mashed panner on one of the bread slices.

Add the vegetables and spread nicely.

Top with Tomato Ketchup and Grated Cheese.

Cover with another slice of bread.

Grill for 3-4 minutes and serve hot. 

June 20, 2007 at 4:21 pm 6 comments


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