1) INSTANT NOODLE SALAD:
(Serves 4)
Ingredients:
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)
Ingredients:
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.
4)INSTANT CHIWDA (MIXTURE): (Serves 4)
Ingredients:
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)
Ingredients:
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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