Bruchetta for a small lunch

                                                     

Here is a Recipe for a Bruchetta for a small lunch. I made it with medium sized Baugettes. This is very close to the authentic Italian Bruchetta but not the real thing. I have modified it for my taste but I am also going to write the main Bruchetta Recipe too.

Here is what you will need:

- Bread cut into slices/Baugette halved
- 1 fresh tomatoes, diced or 2 tbsp from a Can
- 1/2 red Capsicum, chopped in small cubes
- 1 small onion, chopped
- 1 clove of Garlic, pressed
- 1 tsp of Italian spice mix or dried Oregano
- 1 tsp of extra Virgin Olive oil
- Salt to taste
- few shakes of black Pepper
- a pinch of red Chili Flakes
- 3-4 leaves of fresh Basil, roughly teared.
- 2 tbsp grated Mozzarella cheese for topping.

Ginger and Lemon Tee

Its that time of the year when you drink litres and litres of do, at least I do. This is I got to learn from this guy from Romania while we went to the region on Pontresina in the mountains. Its a great tee for the winter months and it also keeps you away from the cold because of the ginger and the vitamin C from the Lemon. Here is what you will need:

Upma

Upma

Upma is mainly a breakfast dish (sort of a porridge but salty) but it is often cooked also as a small meal. It is a dish from the South India but is equally famous in the Central part of India. Today it is widely cooked in the whole of India and loved for its simplicity. It is made from Semolina, you can either take the finer one or the bit grainier one. 

Here is what you will need:

- 1 cup semolina/suji

- 1 tbsp ghee

- a few string of curry leaves if available

- 1 green chili, finely chopped or to taste

- handful of peanuts, Cashew nuts and raisins

- 1 red/white onion or to taste

- 1 tsp of mustard seeds

- 1 tsp of salt

- 1 tsp finely grated ginger

- 3 cups of warm water

- Lime juice

- pinch of sugar

Lobia curry

                                                 

                                                

Lobia beans or black eyed beans are as famous and loved in India as they are in Europe and Mexico. They are so easy to cook and are super creamy after cooking. Unlike other whole beans you don't have to soak them overnight/8 hours, they are good after a soak of 1-2 hours as well. 

Here is the Lobia curry which goes well with Rice or even Chapati/Naan. 

Here is what you will need:

- 250 gms of dried lobia beans, soaked 

- about an inch piece of ginger

- 1/2 tsp of salt

- 1/4 tsp of turmeric

parmigiana