In today’s fast paced world there is no time to stand and stare, let alone wait and cook. So, we bring you recipes that can be whipped up in 10 or less than 10 minutes.
Cheese chilli toast:
Ingredients:
3 slices of bread
10 gm butter
2 chopped green chillies
20 gm chopped coriander
70 gm grated cheddar cheese
Method:
Toast the bread slices on both sides. Apply butter on the side facing up. Generously sprinkle grated cheese. Scatter chillies on the slice and place it in a hot oven until the cheese turns golden brown. Then, sprinkle chopped coriander. Cut in to triangles and serve with ketchup and mustard.
Vermicelli omelette:
Ingredients:
3-4 tsp oil
¼ cup vermicelli
½ onion, chopped
Salt to taste
½ tsp ginger-garlic paste
¼ tsp turmeric powder
½ tomatoes, chopped
1 green chilli l 2 eggs
¼ tsp coriander powder
1 sprig of curry leaves
½ tsp red chilli powder
Method:
Heat a tsp of oil in a pan, add vermicelli and roast until golden in colour. In the same pan, add onions, little salt, ginger-garlic paste, turmeric powder, tomatoes, coriander powder, green chillies, curry leaves and cook until tomatoes are soft. Meanwhile, beat two eggs, to that add the sauteed mixture and red chilli powder and mix well.
Heat two tsp of oil in a pan and pour the egg-mixture. Cover the pan with a lid and cook over slow flame for two to three minutes. Remove the lid and turn another side and cook with lid on. Once the omelette is cooked on both sides, cut into pieces. Transfer into a serving plate and serve hot.
Vegetable wrap:
Ingredients:
1 cup wheat flour
1 cup bengal gram, boiled
¼ cup spinach, blanched and chopped
1 tsp pepper powder
Salt to taste
A pinch of nutmeg powder
1 tsp lime juice
½ cup yoghurt
1 tsp garlic, chopped
2 tbsp cabbage, grated
2 tbsp carrot shavings
2 tbsp onion slices
1 tsp tomato ketchup
Method:
In a bowl add wheat flour, salt and water till a tough dough is formed, let it rest for a while. In another bowl add boiled bengal gram, spinach, pepper powder, salt, nutmeg powder, lime juice and mix well. In another bowl add yoghurt, ginger, salt and mix. Using the dough, make the chappatis, then assemble the wrap. Take one chappati, then add the bengal gram- spinach mix and top that with the yoghurt mix. You can then add the vegetables and roll the chappati. Chop into pieces and serve.
Recipes by Chef Sanjay Thumma
