Term break has just begun for some of you, for others it is around the corner. Now that you have a little time on your hands, Team YOU has put together a couple of dishes, thought up by students, that are quick to cook and good to eat. Go practise them in the kitchen.

BREAD PANEER ROLL

Ingredients:

6 slices of bread

1 cup grated paneer

½ tsp salt

½ tsp cumin seeds

1 tsp shredded ginger

2 tsp finely chopped cilantro

1 finely chopped green chilli

Hot milk as required

2 tsp clarified butter

• Method:

Stir together shredded paneer, salt, cumin seeds, ginger, cilantro, green chili and use hot milk as needed to bind.The mixture should be of spreadable consistency.

Trim the bread slices and flatten with a rolling pin. Spread the filling on ¾ of the slice and roll it into a cylinder. Seal the ends with a little water. Butter the roll sparingly and brown in a skillet, turning regularly over medium heat. Serve hot.

 

CRISPY CHILLI POTATO

• Ingredients:

4-5 medium potatoes

2 tbsp oil

2 tbsp cornflour

4-5 dried chillies

1 medium onion, sliced

5 cloves garlic

1 tbsp red chilli paste

1 tbsp soya sauce

½ tbsp sugar

Salt to taste

1 tbsp vinegar

1 stalk spring onion

• Method:

Peel the potatoes, cut into 10-12 thick wedges and soak in cold water for half an hour. Parboil the wedges and drain. Once cool, dust the wedges with two tablespoons of corn flour and deep fry until golden brown. Drain on absorbent paper.

Heat oil in a wok, add snapped red chilies and stir fry for half a minute. Then add the onion and garlic and fry for a bit. Blend the chilli paste in a quarter cup of water and add it along with soy sauce, sugar and salt. Stir fry briefly and add potatoes. Toss to heat through. Mix remaining cornflour in quarter cup water, add to wok along with vinegar and toss to mix well. Serve garnished with spring onions.

EGGLESS TIRAMISU

Ingredients:

4 slices of eggless sponge cake

4 tsp custard powder

1½ cups milk

¼ cup castor sugar

2 tbsp roasted coffee powder (not instant)

4 tbsp hung curd

3 tbsp whipped cream

• Method:

Boil milk in a pan along with castor sugar. Mix custard powder according to directions on pack and cook till it thickens. Leave to cool. Meanwhile, steep the coffee in hot water.

In a bowl, mix the hung curd and whipped cream. Add this to the cooled custard, pour into piping bags and chill.

Take a glass and cut a piece of sponge cake to fit its bottom. Soak the cake with coffee, then pipe the custard over it. Repeat the layers until the glass is full. Chill. Dust with cocoa powder before serving.