Capsicum GOBBLE!

Capsicum GOBBLE!

Capsicum GOBBLE!


(Serves 4)
1 packet instant noodles with tastemaker
1 finely cut onion
1 finely cut tomato
½ cup grated carrot
½ cup grated cabbage
½ cup finely cut capsicum
 juice of half a lemon
a pinch or two of salt
Method: Break noodles in a big bowl. Add tastemaker. Mix in properly, all the listed ingredients and serve as it is or slightly cold (after refrigerated for 15-20 minutes).

2) CORNFLAKES BHEL: (Serves 4)
Ingredients:       3 cups cornflakes
    1 finely cut onion
    1-2 finely cut tomatoes
    1-2 carrots grated
    few cut coriander leaves
    1 teaspoon chaat masala powder
    juice of 1 lemon
    1 teaspoon sugar
    salt to taste
     ½ cup fried sev (fine)
Method: Mix all ingredients in a bowl except coriander and sev.
 Serve garnished with these 2 ingredients.
3) JHAT-PATT POHA: (Serves 4)
4 cups poha (beaten rice –
paper thin variety)
¾ cup finely cut onion
    ¾ cup finely grated coconut
    3-4 finely cut green chilies
     few finely cut curry leaves
    few finely cut coriander leaves
    1 lemon
    Salt to taste
Method: Mix all the ingredients in a bowl or plate and serve.

½ cup puffed rice
    ½ cup cornflakes
    ½ cup riceflakes
    ½ cup wheatflakes
    ½ cup oats
     ½ cup fried gram
    ½ cup roasted peanuts
    1-2 teaspoons sugar
    1-2 teaspoons chili powder
     ½ teaspoon turmeric powder
    salt to taste

Method: Mix all the ingredients and store in air-tight containers.
Can be eaten over the next 3-4 days.
5) CHOCO-DELIGHT (a dessert)
100 gm chocos
1 big cup vanilla ice-cream
 2 cups finely cut fruits (of your choice)
12-15 glucose biscuits
1 cup any fruit juice (fresh or canned)

Method: In a transparent (preferably) wide dessert bowl (with depth) arrange the biscuits at the bottom to form 2 layers. Spread the cut fruit over the biscuits to form the second layer. Pour the juice over the fruits. Keep aside 2 fistfuls of chocos and add the rest all over the fruits. This will be the 3rd layer. Spread the ice-cream next with the help of a table or butter knife. Keep this in the freezer for a minimum of one hour. While serving, crush the remaining chocos and sprinkle on top.                    

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