We invited readers to share some of their favourite recipes with us. As part of a continuing series, we publish four delicious recipes we've received so far:
First up is Srividya Murali's recipe for Aloo Bhath:
Preparation time: 20 minutes
- 3 potatoes, boiled and diced
- 1 cup cooked rice
- 1 bunch pudina (mint leaves)
- 1 bunch coriander leaves
- 5 cloves garlic
- 3 green chillies
- 1 tbsp jeera (cumin seeds)
- 2 tbsp oil
- Grind the pudina, garlic, green chillies, coriander leaves into fine paste adn keep aside.
- In a kadai take 2 tbsp oil and fry the jeera.
- Add the paste and saute for a few minutes.
- Add potato and salt and saute till oil comes out.
- Finally, add the cooked rice and mix well on a low flame.
- Serve hot with onion raita.
Health quotient: Mint and jeera are good for digestion.
Next is Daya Kudari's recipe for Gobi Bhurji:
Preparation time: 15 minutes
- Boiled cauliflower
- 4 boiled eggs
- Salt to taste
- 1/2 tsp chilli powder
- 1/2 tsp turmeric
- Freash coriander leaves
- Take some boiled cauliflower, cut it into small pieces and put in pan (do not add oil).
- Remove the yolks and cut the boiled egg whites into small pieces.
- Add the chilli powder, turmeric and chopped coriander.
- Mix in the egg and cauliflower.
Health quotient: No oil used. Egg yolks (which are high in calories) are removed. Everything is boiled so calories are reduced.
J Nagarajan sends in this recipe for Stuffed Paratha:
- Left over pulao/ jeera chawal/ biryani
- 2 cups wheat flour
- 1 tsp oil
- Water to make dough
- Salt to taste
- Chop the left over pulao/ jeera chawal / biryani for the stuffing.
- Knead some dough by mixing the flour, water and salt to taste.
- Roll the dough into a small circle and add a tablespoon of the stuffing ion the centre.
- Fold the dough up around the stuffing and seal.
- Roll out into a paratha (pancake) and roast on a hot pan.
Health quotient: Healthy tidings only if you exercise caution in the quantity you eat!
Geetha Ramnath shares a friend's recipe for Chay Koh Yi Teow:
Preparation time: 5-10 minutes
- 250 gm white Chinese Koh Yi Teow (broad flat noodles)
- 1/2 inch ginger, sliced
- 2 eggs
- 1/2 tsp soya sauce
- 2 tbsp sesame seed oil
- 1 tbsp sambal paste (a chilli paste available at most supermarkets)
- In a wok, add the oil and heat on a low flame.
- Add the ginger and the flat noodles and toss fry.
- Add the sambal paste, break the eggs into the mix and toss.
- Stir fry for five minutes on a high flame.
- Add soya sauce and a little sesame seed oil to top it off.
Health quotient: This recipe is low on oil, not deep fried but stir fried, no chilli and spicy additions.