It’s time for all members in the family to try their hands in the kitchen. From simple salads and snacks to giving new twists to old dishes, each one can add a new dimension to mealtime with their own personal touch. Here are recipes sent in by some readers:
(Sent by: Dr Ankit Mudgal)
In a bowl, add corn flour, salt, chat masala with a little water, mix well and coat paneer cubes Set aside for 10 minutes. In a wok, heat oil for deep frying and deep fry the paneer cubes until they turn crisp and golden in colour. Set aside. Then, in a wok, heat 2tbsp oil, add garlic and ginger, and saute until raw smell disappears. Add slit green chillies and saute for few seconds. Add chopped onions, capsicum, and cook, keeping them crunchy. Add tomato sauce, red chilli sauce, soya sauce, vinegar, salt as per taste, black pepper powder, and mix well. Add corn flour starch, fried paneer cubes, and saute well. Add red chilli powder mixed well with some water. Toss the chilli paneer delicately and saute for about two minutes. Add chopped spring onions, saute for a minute and serve.
(Sent by: Sandhya Vora)
In a bowl, add all mixed fruits and vegetables, chilli flakes, oregano, chat masala, pepper and salt. Add a few drops of olive oil and orange juice and mix well. Add the Snackit biscuits and fill the orange skin cups with the mixture. Garnish with apple slices.
(Sent by: Mubarak Mahaboob)
Soak green peas overnight. Pressure cook soaked green peas with enough water to cover, turmeric powder and salt in a pressure cooker, over medium flame. After 4-5 whistles, turn off the flame and let the pressure come down naturally. Drain the excess water from boiled green peas and set aside. Grind onion, tomato, ginger, garlic, and green chillies together in a food processor into a paste. Heat 2tbsp oil in a pan over medium flame. Add the ground paste and cook on medium flame until oil starts to separate – around 4-5 minutes. Stir in between to prevent sticking. Add red chili powder and garam masala. Mix well and sauté for a minute. Add boiled green peas, preserved drained water of boiled green peas and mix it well. Cook until gravy thickens. Serve hot, garnished with chopped coriander leaves.