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One Dish Mini Meals  - India has excellent wholesome snacks or small meals that will just delight any gourmet.

1.  CousCous Indian Style - Upma
2. Poha Instant Rice Pilaf - Bombay Poha
3. Shammi Kebab Recipe
4. Indian Salad Snack called BhelPuri
5. Indian Snack Repetoire

Instant Rice Pilaf Recipe- Kaande Poha
Instant Rice or Pohe is available in our store and thingk couscous when thinking of Poha but it is rice and flat instead of couscous which is wheat and small and granular.

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2 cup Pohe (Flaked, beaten rice),
1 small onion,
1 potato,
3-4 green chilies,
1 teaspoon lemon juice,
2-3 teaspoon sugar,
salt to taste,
1 tbspoon oil,
2 teaspoon mustard seeds,
1 teaspoon asafoetida,
2 teaspoon turmeric powder,
coconut and coriander leaves for garnishing.

1. Soak Pohe in water. Drain water and keep it aside for 10 to 15 minutes.
2. Now rub some salt, sugar and lemon juice to it.
3. Chop green chilies, onion and potatoes.
4. Heat oil in a pan. Add mustard seeds. When they splutter, add asafoetida,turmeric powder, onion pieces, potato pieces and green chilies.
5. When potatoes turn tender, add pohe and stir.
6. Cover and cook for sometime. Remove the lid, stir and again allow it to cook for 2 minutes.
7. Garnish with coconut and coriander leaves. Serve hot.

Tapioca Pilaf Recipe - Sabudana kichdi
wpe1.jpg (10910 bytes) Ingredients:
2 cup sago or Tapioca
1 potato diced small
3-4 green chilies,
1 teaspoon lemon juice (optional),
1 small piece ginger (optional),
1/2 cup peanut bits
2-3 teaspoon sugar,
salt to taste,
1 tbspoon oil,
2 teaspoon cumin seeds,
coconut and coriander leaves for garnishing.

1. Soak sago/tapioca in water. Drain the water and keep it aside for half an hour to one hour.
2. Now add peanut powder, salt, sugar and lemon juice and mix the tapioca
3. Cut green chilies into small pieces and grate ginger.
4. Heat oil or ghee in a pan.
6. Add cumin seeds, potato pieces and chilies.
7. As soon as potatoes are tender, add sago and stir. Continue to cook tapioca by carefully turning the tapioca as to cook all of it.
8. Garnish with coconut and coriander leaves. Serve hot.

Semolina Pilaf Recipe- Upma
wpe2.jpg (7661 bytes) Ingredients:
1 cup semolina
2 cups water
3-4 cashews broken
1 teaspoon Urad dal (optional)
1\4 teaspoon mustard seeds
1 tablespoon oil
2 green chilies diced
Small piece of ginger chopped thin
Half a dozen curry leaves (optional)
3\4 teaspoon salt
1 cup vegetables like carrots, peas, cauliflower beans in bite size and slightly steamed in the microwave or pan
1 chopped onion
1 tablespoon of salt free butter or Ghee
Lime juice, salt to taste
1.  Heat the oil in a suace pan. Add chena dal, urad dal, mustard seeds and heat on a low fire. When the dals become light brown and the mustard seeds crack up, add the green chilis, ginger, onion and curry leaves.
2.  When the onions are cooked soft, add peas and carrots. Saute for 1 minuite
3.  Add 2 cups of water and salt. When water starts boiling add one cup of cream of wheat continuously stirring. Then add one table spoon of butter.
3.  Reduce the heat and cook till it becomes a soft pudding. Remove from fire and keep it for 5 minutes. Add lime juice and salt to taste
4.  Serve with tomato/ginger chutney or any other chutney or pickle.
Semolina Pilaf Bombay style Recipe- Khara Rava Bombay Style
wpe3.jpg (10085 bytes) Ingredients:
1  cup(s) semolina (or cream of wheat)
1  medium onion(s) sliced finely
4  tablespoons ghee (clarified butter) / butter
1  teaspoon(s) each of mustard and cumin seeds
1  teaspoon(s) ginger chopped
2  green chilli(es) slit / chopped
2  tablespoon(s) grated coconut if available
4  curry leaves
2  cup(s) water
salt to taste
fried cashewnuts and finely chopped coriander leaves to garnish
Heat half of the ghee (clarified butter) in a pan. Fry semolina, stirring continuously, to a golden color on medium / low level for about 2  minute(s). Keep aside.

Heat the remaining ghee (clarified butter) in a pan. Toss in the mustard seeds followed by the cumin seeds and fry till the seeds splutter fully. Add the onion(s), ginger, green chilli(es) and stir fry on medium level for about 3  minutes or till the onions are transparent and soft.

Mix in the semolina, curry leaves and salt. Add water to this and mix well. Cover and cook on low heat for about 3  minutes or till the mixture is almost dry.
Garnish with fried cashewnuts, grated coconut and finely chopped coriander leaves



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