Skip to main content

From boring lunch to Gourmet feast

Scene I. Sunday 9 am
Cook: What do I make for lunch?
Me (sleepy and bleary eyed): Anything. Isn't there spinach in the fridge? Make aloo palak. And leave some dough for me. I'd make rotis.
Cook: Okay. I also cut some cucumber for salad.
Me (just wanting to go back to sleep): Yeah, whatever!

Scene II. Sunday 12.30 pm
Friend: I'm shopping in the neighborhood. Will pop by in half an hour.
Me: Great! Stay for lunch
Friend: Wow! I'm sure you made something interesting. Bye
Me (To Myself): Is Aloo Palak interesting. NO WAY!!!!!!

Which is why I converted aloo palak and cucumber salad to an interesting gourmet lunch. We had my signature mocktail and green salad for starters. Burritos (or something similar) for mains. And while my main course was in the oven, I quickly mixed up the batter for muffins. Ready by the time we finished eating our main course.



When I say green salad, I mean really green. Cucumber, green olives, capers and mint leaves with salt, pepper and a dash of lemon juice.

For the main course, I simply reinvented my vegetable and roti in a new avatar. Rolled out the dough really thin, and cooked it on the griddle to make 3 rotis. On each roti, I spread a layer of pizza sauce. Added some chopped tomatoes and finely chopped jalepeno slices. Next added 2 tbsp of the cooked vegetable and rolled everything to form a burrito. Placed all three burritos seam side down on a nonstick baking sheet; drizzled some more pizza sauce then roughly tore a couple of low fat chesse slices and put them on top of the rolls. Baked everything in the oven preheated to 220C until the cheese melted, about 10 minutes.

My friend loved it. And she loved the muffins, recipe for which is coming up in the next post.

Before I sign off, I need to say a big Thank You to Dibs for passing on a zillion awards to me. So much so that I have created a display window at the bottom of this page to showoff all the awards I have received since I started this blog. Thanks a ton, Dibs!

Comments

Sunshinemom said…
I would not call aloo palak boring any day but you do need to spice up the table when you are having someone over! I appreciate that you ended up making so much - I would have probably served from a nearby hotel - I sleep like a log!!!
Simran said…
Oh! I would usually order a pizza as well. But I am trying to be good this week :)
Bharti said…
Boring sabzis getting transformed in to exciting burritos and lasagnas is what my mom is superb at. I love what you made!
Sagari said…
nice transformation simran

Popular posts from this blog

Fruits of the Forest

I know there hasn't been a new recipe on these pages for a while. But worry not, I'm back with a real zinger. Earthy, creamy, crunchy - this is an appetizer that ticks all the right boxes. And if you happen to be a mushroom lover like me, this is the best way to eat mushrooms I've found so far. I present to you, for all your year end parties and appetizer cravings - creamy mushroom pate on toast.

Its mushroom pate two way - just on its own and panko-crumbed and fried. Both go on a crisp garlic baguette with watercress and some kewpie mayonnaise. Here's the recipe.

Ingredients
Crunchy garlic butter toasts (I buy them as is, but you can also slice and toast baguettes)
200 grams button mushrooms
1 small onion
3 cloves garlic
2 tbsp cream cheese
1 tbsp butter
1 tbsp olive oil
1 tbsp apple cider vinegar
1/2 cup panko breadcrumbs
kewpie mayonnaise (or regular mayonnaise)
watercress or micro herbs
salt and black pepper to taste
oil for deep frying

First, make mushroom pate. Y…

Farm to Fork in Chail

Back in 19th century, when Shimla was the summer capital of India, the Maharaja of Patiala got the British rulers riled over his dalliances and got banned from entering the city. Not the one to be put down so easily, he found a tiny little town about an hour from Shimla and made Chail his very own summer capital. Today, Chail still has the impressive Palace that the Maharaja built and the highest cricket ground in the world. There really isn't much more to the city apart from a small local market and a couple of hotels that get spillover crowd from Shimla in the summers. It's a pleasant little diversion but that's not why I went to Chail. I stopped nine kilometers short of the town to make Ekam my home for a weekend.

Sumeet Singal built this house on a cliff as his own weekend home. Today, even when Ekam is open as a luxury boutique resort, the cosy homely feeling remains intact. I asked Sumeet what there was to do during my three day holiday at Ekam. He told me that ther…

A Bowlful of Comfort

I have a friend who is quite the globetrotter. Lunches at her place, often right after her trips, are a treasure trove of global flavours. But the last time we met, she was just back from Tamil Nadu and out she brought a bowl of curd rice. I love curd rice and have eaten a lot of it over the years but my friend's version was so full of flavours and textures, it was a revelation. Obviously, I asked for the recipe.

The genius of this curd rice lies in adding the tempering or the tadka twice, once to mix in the rice so it absorbs all the flavours. Then you make a second batch to top the rice with just before you serve, so it adds crunch to the usually mushy dish. The recipe also has a few other elements added in for texture, freshness and flavour.

I over-ate at lunch at my friend's and I over-ate again when I made this for myself for lunch. Plus, all the ingredients you need are likely in your kitchen already so you may as well go make it now.

Ingredients
1/2 cup rice
1 cup plain…