Quick White Sauce in Microwave

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There are recipes and there are some amazing awesome recipes which make you jump with joy. This one by Saffron Trail is one of them. Since we are in a temporary accommodation, my cooking options are limited. But white sauce can make my daughter eat anything. I can hide any vegetable or other stuff she doesn’t like, in the white sauce and she will gobble it up like a dream. So I borrowed some flour from my mother-in-law when I visited her the last weekend and with butter and milk I had, I made this delightful white sauce and it was bliss!

I am giving the usual measurements I use for the white sauce but I am not sure what I used this time because I had no measuring spoons. I went with my gut and it was still awesome. The secret is, of course, when in doubt use more butter. So here goes –

WHAT WE NEED

Butter                                 1 tbsp

All purpose flour            1 tbsp

Milk                                    1 cup

Salt

WHAT TO DO

  • Melt some butter on medium for 30 seconds in a microwave safe bowl
  • Add the flour and whisk well. Use a fork if you don’t have a whisk.
  • Add the milk and whisk well
  • Microwave on medium for 30 seconds
  • Remove the bowl and whisk
  • Microwave again for 30 seconds
  • Add salt and whisk
  • Repeat it once or twice till it reaches the sauce consistency
  • Enjoy it with some pasta or boiled veggies!

 

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This is my entry for the Blogging Marathon under the theme – One Appliance Three Dishes.

 

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Check out the Blogging Marathon page for other marathoners doing this BM.

 

Quick butter carrots

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Its nice to be back on the blog after what feels like forever. Its been one month during which I made the mega move from Malaysia to India. So this is my first post from my temporary accommodation in Bangalore. I was not sure I could participate in this month’s BM since I would not have access to a kitchen. But it was as if Srivalli read my mind and had two themes which fit my situation perfectly – No bake desserts and one appliance dishes. I knew I could achieve both by a microwave and a refrigerator both of which are available here.

All my recipes this month will involve minimum ingredients, small quantities and quick cooking because I don’t have enough place to store too many ingredients and not large enough cookware. This recipe is super useful for me to get some veggies for my daughter. I use carrots mostly but this should work with other veggies like broccoli, cauliflower, corn, etc. So here goes –

Serves 1

WHAT WE NEED

Carrots, small                    2-3

Butter                                   1 tbsp

Water

Salt & Pepper

WHAT TO DO

  • Wash the carrots well and cut into roundels. You can peel them if you want
  • Add the carrots to a microwave safe bowl and enough water so that the carrots are immersed in the water
  • Microwave on high for 7-8 minutes till the carrots are fork tender. If making for small kids, an additional 1 minute will make it softer and easier for them to chew.
  • Melt some butter in a microwave safe bowl for 30 seconds on medium
  • The water from the carrots should have completely evaporated. Drain the remaining water, if any and add it to the melted butter
  • Add salt and pepper and toss well. You can add dried herbs or chilli flakes as per your taste.
  • Enjoy!

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This is my entry for the Blogging Marathon under the theme – One Appliance Three Dishes – with the microwave oven.

 

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Check out the Blogging Marathon page for other marathoners doing this BM.

 

Baby corn Manchurian

 
For the third and final day of One sauce Two dishes, I decided to make Babycorn Manchurian which was simply delicious. Surprisingly, my daughter gobbled up half of what I had made for myself. This is a quick and tasty dish for starters. You can make the sauce ahead of time and toss the baby corn in the sauce just before serving and enjoy.

So here goes –

Serves 2

WHAT WE NEED

Baby corn                    8-10

Garlic pods                  1-2

Ginger                           1″

All purpose flour       2 tbsp

Cornstarch                  4 tbsp

Manchurian sauce     1/2 cup

Water

Salt
Oil to shallow fry


WHAT TO DO

  • Wash and cut each of the baby corns into two or three pieces 
  • In a bowl, take the all purpose flour, cornstarch and salt
  • Grate the ginger and garlic and add it to the bowl and mix well
  • Use as much water as is required to make a paste 
  • Add the baby corn to the bowl and coat them well with the paste
  • Heat a pan and add oil
  • Once the oil is hot, add the baby corn pieces and fry till light brown on all sides
  • Warm the manchurian sauce
  • Add the fried baby corn pieces to it and toss well till all the pieces are coated in the sauce
  • Serve warm
  • Enjoy!

  
 

This is my post for the Blogging Marathon under the theme One sauce Two Dishes 
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Check out the Blogging Marathon page for other marathoners doing this BM. 

 

Vegetable Manchurian

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One of the advantages of being a vegetarian in seafood paradise is that I have tried making a lot more dishes than before simply because there was no other option. During my time in India I always ordered in when the manchurian cravings came calling. Since that isn’t an option here, I set out to make it and discovered that it’s not such a big deal at all. It is slightly time consuming because of all the ‘very finely chopped’ veggies but otherwise it’s quite easy and totally worth the time spent.

This recipe is also from the TV show Samayal Samayal by Venkatesh Bhat.

Makes 10-12

WHAT WE NEED

Mixed vegetables                                 3 cups

(cabbage, French beans, carrot, capsicum)

Potato, large                                         1

All purpose flour                                 1 – 1/2 tbsp

Cornstarch / cornflour                      2-3 tbsp

Soya sauce                                             1/2 tsp

Oil to deep fry

Salt & pepper  

Manchurian sauce                               1  1/2 cups

Spring onion green, chopped          To garnish

WHAT TO DO

  •  Chop the vegetables very finely. Since these have to be rolled into a ball, the smaller the pieces the better it is
  • Boil the potato and mash it well
  • Take all the chopped vegetables in a large bowl
  • Add the mashed potato, all purpose flour and cornstarch and mix well
  • Add salt, pepper and soya sauce 
  • Add water just enough to bring the mixture together
  • Heat the oil
  • Divide the mixture into lemon sized balls and deep fry them till golden brown
  • Remove them from the oil and add to the manchurian sauce
  • Mix well so that all the balls at well coated with the sauce
  • Garnish with a liberal sprinkle of spring onion greens
  • Enjoy it with some fried rice or hakka noodles

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This is my post for the Blogging Marathon under the theme – One sauce Two Dishes

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Check out the Blogging Marathon page for other marathoners doing this BM. 
 
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This is my entry for the Cooking from Cookbook Challenge hosted by Srivalli.

Manchurian Sauce

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We have been eating an insane amount of fried rice in the last year and a half. It is the only vegetarian dish we get around here when we eat out and there have been entire vacations when we survived on bread and fried rice. So I almost stopped making it at home. But when the Blogging Marathon theme of One sauce Two Dishes came up, I started having visions of vegetable manchurian since its been ages since we had them. So I figured I could break the rule and make some Manchurian and fried rice after all.

This recipe is from the TV show, Samayal Samayal by Venkatesh Bhat. He made it look so easy that I was super excited and thought it would be a breeze. It was easy but took a whole lot of time. So here is the recipe for the manchurian sauce and the next one will have the manchurian recipe.

WHAT WE NEED

Spring onion          1 bunch

Garlic  pods            3-4 

Ginger                      2″

Green chilly            1

Chilly sauce            1 tbsp

Tomato sauce         2 tbsp

Soya sauce               3-4 drops

Vinegar                     2 tsp

Cornstarch              1 tbsp

Oil                              1 tbsp

Water                        2 cups + 2 tbsp

Salt & Pepper

WHAT TO DO

  • Chop the spring onions, ginger, garlic and green chilly finely
  • Heat the oil and add garlic
  • Add ginger and green chilly and fry for a minute
  • Add the spring onions and fry for a couple of minutes
  • Add the chilly sauce, tomato sauce, pepper powder and salt
  • Add two cups of water and let it come to a gentle boil
  • Add the soya sauce and vinegar and mix well
  • Mix the cornstarch with 1-2 tbsp of water to form a paste
  • Add the paste to thicken the consistency of the sauce
  • Let it simmer for 2-3 minutes and take it off the heat

The sauce can be used for making mixed veg, baby corn, mushroom manchurians as also manchow soup.

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This is my post for the Blogging Marathon under the theme – One sauce two dishes



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Check out the Blogging Marathon page for other marathoners doing this BM. 

 

Hash Brown

   

In my daughter’s universe, the importance given in descending order are hash brown, her father, her mother. She gobbles them up whenever she sees them and you can get her to do anything with this inducement. So here is the recipe for her favorite dish in the world –

Makes – 6-8

Recipe source – here

WHAT WE NEED

Russet potatoes, large              3

Egg, large                                      1

All purpose flour                        2 tbsp

Oil                                                   1/4 cup + for coating

Salt & Pepper

WHAT TO DO

  • Preheat the oven to 175C
  • Coat the potatoes with oil, poke them with a fork on all sides
  • Sprinkle liberally with salt and bake for 25 minutes
  • Remove the potatoes from the oven and allow to cool
  • Once the potatoes are cooled, refrigerate them for an hour or till they are cooled
  • Shred the potatoes on the largest hole in the grater and put them in a large bowl
  • Add salt and pepper
  • Beat the egg and add to the potatoes and mix gently with a fork or spoon
  • Add the flour and mix
  • Make about 6-8 patties around half inch thickness
  • Heat the oil and place one or more patties in the oil depending on the size of the pan
  • Once the bottom side turns into golden brown, turn over to the other side and fry till golden brown
  • Enjoy!

This is my post for the Blogging Marathon under the theme – One vegetable three dishes
 
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Check out the Blogging Marathon page for other marathoners doing this BM. 

 

Shirred Eggs with Potato Purée

   

For the second day of this week’s Blogging Marathon, I picked this simple and delicious recipe of potatoes with eggs. This is from the book ‘My Kitchen Year: 136 recipes that saved my life’ by Ruth Reichl. The recipes are wonderful and the writing simply mind blowing. Sample these lines about this very dish – 

Potatoes and eggs have had a very long love affair, but their romance has never been more exciting than here, where they embrace with astonishing fervour. When you want to be really really good to yourself, take the time to make this soft egg, gently cooked on a pillow of butter-rich potatoes. Then eat it very slowly with a spoon. Each bite reminds you why you’re glad to be alive”.

If this can’t make you try a dish, I don’t know what can. The husband had to travel for a couple of days and I chose that very time to try this one out. He is scandalized if I make anything with the potatoes other than a good South Indian roast complete with curry leaves and red chilly powder. So the daughter and I had this yummy and filling breakfast though she chose to have only the buttered potato purée without the egg included, not that I blame her. Do try it out.
  

Makes 4 Ramekins

WHAT WE NEED

Potatoes, medium sized                3-4 (around 400 gms)

Cream / sour cream                        3/4 cup

Butter                                                  3 tbsp / 40 gms

Eggs                                                      4

Salt & Pepper

WHAT TO DO

  • Peel the potatoes and cut them into small pieces
  • Put them in a vessel and fill it with water enough to cover the potatoes
  • Add 1-2 tsp of salt and bring it to a boil
  • Simmer and cook for 10-15 minutes till the potatoes offer no resistance when pierced and can be easily mashed
  • Drain the water and mash the potatoes thoroughly
  • Season with pepper and set aside
  • Melt the butter and add 1/2 cup of the cream and mix well
  • Add this butter mixture to the mashed potato and watch it turn into a smooth purée
  • Preheat the oven to 190C 
  • Boil 2-3 cups of water
  • Butter 4 ramekins and fill them with potatoe purée up to half full.
  • Arrange the ramekins in a deep baking tray
  • Break open one egg in each of the ramekins carefully without breaking the yolk
  • Pour the boiling water into the baking tray 
  • Bake for 8 minutes until the egg whites have just begun to set
  • Add the remaining cream equally in the 4 ramekins and bake again for 5 minutes until the egg whites are set but the yolks are still runny.
  • Garnish with salt, chopped chives or bacon (optional)
  • Enjoy!

 

NOTES

  1. The original recipe calls for cream but I had some sour cream to use up and so replaced it. Both options work very well
  2. I baked it for about 7 minutes the second time since I am not a huge fan of runny yolks. 

This is my post for the Blogging Marathon under the theme – One vegetable three ways.

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Check out the Blogging Marathon page for other marathoners doing this BM. 

 
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This is my entry for the Cooking from Cookbook Challenge hosted by Srivalli.

Potato Pizza

   

My first and only experience of a cheese-less potato topped pizza was more than five years ago with a cousin. When he ordered it, I was very skeptic and doubtful of pizzas without cheese. But I still remember how awesome it tasted and that we ordered another one and took it home for next day’s breakfast. 

This week, my theme for the Blogging Marathon is -One vegetable three ways where I will be cooking 3 different dishes with the same vegetable ie potato. I wanted to try out some locally special vegetables but then it is the half yearly break for my daughter from school and potatoes simply had to play a dominant part of the menu these two weeks. That’s when I remembered this potato pizza and thought of giving it a shot. It’s simply divine and a must try!
  

Recipe source –here

Makes 2 pizzas

WHAT WE NEED

Pizza dough      See here for ingredients and methodology

For toppings

Potatoes, medium size                       3-4

Onion, medium                                     1

Olive Oil                                                   3 tbsp      

Salt & Pepper

WHAT TO DO

  • Combine water and 4-5 tsp of salt in a large bowl
  • Peel the potatoes and slice very thin 
  • Add the sliced potatoes to the salted water and set aside for 40-50 minutes
  • Preheat the oven to 200C
  • Grease a baking tray 
  • Divide the pizza dough into 2 parts 
  • Spread one part of the dough on the tray with your oiled fingertips
  • If holes form, then pinch back the dough together and continue
  • Drain the potatoes and press out as much water as possible with your hands and paper towels
  • Thinly slice the onion and add it to a bowl with olive oil and pepper
  • Add the potatoes to this mixture and toss well to coat
  • Spread the toppings on the dough ensuring there is additional toppings around the edges since the edges tend to cook faster
  • Sprinkle little salt over the toppings
  • Bake for 25-30 minutes till the topping starts to turn golden brown and the crust is browned
  • Once it’s cooled slightly, cut into squares 
  • Enjoy!

 

This is my entry for the Blogging Marathon under One vegetable Three Dishes

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Check out the Blogging Marathon page for other marathoners doing this BM. 

 

Simple Whole Wheat Crepes

  


For the third and final day, I wanted to do a desert / sweet dish and so I tried the French goey chocolate sponge cake from Priya’s blog but I managed to burn the top of the cake. Though it tasted good, it was in no condition to be clicked and so I switched to this simple crepe recipe which can be breakfast or a desert if teamed with an ice cream. So here goes –

Rexipe source – here

WHAT WE NEED

Eggs                                  3

Whole wheat flour       1 cup

Milk                                  1 cup

Water                               3/4 cup

Honey                               1 tbsp

Vanilla                              1 tsp

Salt                                     1/4 tsp

Butter, melted                 1 tbsp + extra for cooking
 WHAT TO DO

  • Put all ingredients in blender and mix well. 
  • Let stand about 15 minutes.
  • Melt and swirl around a small pat of butter in a pan over medium heat.
  • Angle pan and pour enough batter on one side to thinly and evenly cover the pan. 
  • Swirl the batter around quickly to cover the pan in one thin layer.
  • After about a minute (and once it is golden brown on the bottom) carefully flip it over without tearing the crepe.
  • Fry for another minute on the other side (until it is golden brown as well) and then roll up each crepe. 
  • Serve with maple syrup or honey
  • Enjoy!

   
 

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Check out the Blogging Marathon page for other marathoners doing this BM. 

 

Crustless Mushroom & Spinach Quiche

 

Like I said in my last post, I shouldn’t be trying out recipes from the experienced marathoners. I tried the crustless quiche and had quite a tough time making it a quiche and had to resort to ramekins to save the day. But the saving grace was that it tasted quite good and was worth spending all the time wiping out the mixture from the bottom of the oven.

So here goes –

Recipe source – here

WHAT WE NEED

Button mushroom, finely chopped            1 cup

Spinach, finely chopped                                2 cups

Onion, large & chopped                                  1

Milk                                                                      1 1/2 cups

Eggs                                                                     2

All purpose flour                                             3 tbsp

Dry herbs, mixed                                            1 tsp

Grated cheese                                                  Lots

Olive oil

Salt & pepper
WHAT TO DO

  •  Heat the oil and add the chopped onion
  • Sauté till the onion turns translucent
  • Add the chopped mushroom, spinach, salt & pepper
  • Cook for 3-4 minutes and keep aside to cool
  • Preheat the oven to 180C
  • Whisk the milk, eggs, dry herbs and flour in a bowl
  • Add the cooled mushroom spinach mixture to the bowl
  • Pour into greased ramekins and top with cheese
  • Bake for 15 minutes 
  • Enjoy!

  

 
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Check out the Blogging Marathon page for other marathoners doing this BM.