Glazed carrots....

INGREDIENTS:

Baby carrots - 1 lb, steamed and cooked.

Olive oil or butter - 2 tbsp.

Cranberry sauce, tomato sauce or any sauce - 2 tbsp
Brown sugar - 2 tbsp.

METHOD:

Steam the baby carrots with little salt until it is tender and soft.

In a skillet heat oil, add the sauce and brown sugar. Stir in the cooked carrots. Stir constantly, till nicely glazed on all sides, about 5 minutes. Remove from heat and serve.

Kids love this snack.

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Chili chili chicken...

Like to have something hot and spicy, try this chili chicken.

Ingredients:

Chicken pieces, boneless - 1 lb.
Red chili powder - 1 tsp, more if needed.
Coriander powder - 1/2 tsp.
Chicken masala - 1/2 tsp.
Ginger - 1 inch piece, grated.
Red food color - 3-4 drops.
Salt to taste.

Combine all the above ingredients, mix thoroughly and cook for 10 minutes or until all the water is absorbed.

For tempering:
Green chilies - 6-7, sliced, more if needed.
Coconut oil - 4-5 tbsp.
Curry leaves - 2 sprigs.

Large onion - 1, sliced lengthwise.

Red color - 4 drops.

Tomato sauce - 1/4 cup.

Heat oil. Add curry leaves, sliced onion and fry. When the onion turns clear, add the red color, tomato sauce stirring for a minute. Stir in the sliced green chilies. Add the cooked chicken pieces, stir constantly, until everything is blend together. Taste and remove from heat.

Any chapati with chili chicken is a good combination.

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Sweet potato chapati.

Ingredients:

Sweet potato cooked and mashed - 3/4 cup.

All purpose flour - 1 cup.

Coriander (cilantro) leaves - 4-5 sprigs, chopped.

Olive oil - 1 tbsp.

Sufficient water to mix the dough.

Salt to taste.

Method:

If mixing in food processor, insert dough blade. Process flour, salt, sweet potato, chopped cilantro, and oil on dough speed until combined. With machine running, add liquid through small feed tube as fast as flour mixture will absorb it. Once dough cleans the sides of the work bowl and forms a ball, process for 45 seconds to knead the dough. Divide the dough into small balls. Roll out into thin chapaties and put on a hot griddle. Cook on both sides. Smear with little ghee or oil and spread it evenly and serve.

If mixing by hand, combine flour, mashed sweet potato, salt, olive oil, water, chopped cilantro and mix well. Knead for 5 minutes. Prepare a soft dough and divide in to small balls.

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Beef cutlet...

INGREDIENTS:

Ground lean beef - 1/2 lb.
Green chili - 1,chopped.
Medium sized onion - 1,diced.
Potato - 1, cooked and mashed.
Ginger root - 1 inch piece, grated.
Meat masala - 1 tsp.
Curry leaves - 1 sprig, nicely chopped.
Salt to fry.
Canola oil - around 2 cups(to deep fry).
Egg - 1,beaten.
Bread crumbs - 1 cup(approximately)
METHOD:

Cook the ground beef for 10 minutes.
Cook the potato and mash well.
Saute the diced onion in 1 tbsp oil. Add the grated ginger root, chopped green chili, meat masala, chopped curry leaves, salt and saute. Strain the water from the meat and add to it. Add the mashed potato and mix all the ingredients thoroughly. Make into small lemon size balls and flatten like patties.
Beat the egg. Dip the patties in the egg and roll on the bread crumbs to coat completely. Deep fry the cutlets until it is brown on both sides. Or bake on the toaster oven at 400 degrees until it is ready on both sides. Serve hot with ketchup.

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Dates chicken...

INGREDIENTS:

Chicken pieces - 1 pound or 10 pieces.
Coriander powder - 1 tsp.
Red chili powder - 1 tsp.
Chicken masala - 1 tbsp.
Grated ginger - 1 tbsp.
Grated garlic - 1 tbsp
Dates, pitted - 1 cup.
Onion - 1, finely chopped.
Tomato - 1, finely diced.
Salt to taste.
Water or chicken stock - 1 cup.

METHOD:

Rinse chicken, pat dry with paper towel. Add chili powder,coriander powder,chicken masala,salt, grated ginger and garlic. Toss well to coat the chicken pieces. Cover and refrigerate 2 to 3 hours, to absorb flavors. In a seperate bowl, combine dates and water,(enough water to soak).
Heat oil in a large saucepan, add chicken pieces, fry, turning frequently, until browned all over. Remove from pan and set aside. Add onions to that pan and cook, stirring , until soft. Add tomato and cook. Return chicken pieces to the pan, chicken stock cover and cook, over medium heat for 20 minutes. Add the dates, simmer for 10 minutes until tender. Serve hot with any bread.

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Oats Uppuma...

INGREDIENTS:

1 cup oats.
Salt to taste.
water to sprinkle.

For tempering:

2 tbsp olive oil.
1 tsp sesame seeds.
3 tbsp diced onion.
1 sprig curry leaves.
3 red chillies, seeded.
1/2 inch ginger piece, grated.
1 green chili.
2 tbsp cashew nuts or peanuts, roasted.

Grated coconut to garnish.

PREPARATION:

Grind the oats coarsely in the grinder. Put that in a food processor, sprinkle little water at a time and pulse it,(10-15 times, by sprinkling little water). Place that in a steamer and steam for 2 minutes.
Heat oil. Add sesame seeds, curry leaves, diced onion, seeded red chillies, green chili, grated ginger, and brown lightly. Stir in the salt, steamed oats,roasted nuts and mix thoroughly. Garnish with grated coconut and serve hot.

Oats, great for reducing the risk of clogged arteries and heart disease. Eating a medium sized bowl of oat bran everyday for several months pushes bad blood cholesterol levels down and raises the good cholesterol level. It has soluble fiber.


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Honey Chicken.

INGREDIENTS:

Chicken (boneless) - 1/2 lb.
Black pepper - 1/4 tsp.
Salt to taste.

FOR THE GRAVY:

1 tbsp garlic paste or grated garlic.
3 tbsp soy sauce.
3 tbsp tomato sauce.
3 tbsp honey.
2 tbsp olive oil.

METHOD:

Cut the meat into small pieces,1/2(inch size). Cook the pieces with salt and pepper.
Heat the oil in a skillet, fry the garlic in it. Add all the other ingredients required for the gravy. Stir. Add the cooked meat and mix. Saute, until the gravy is coated on all the pieces. Garnish with spring onions and serve. Plain noodles is a good combination to this dish. Children love this.

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Cabbage, carrot, celery mix.

INGREDIENTS:

Cabbage -1/2, sliced.
carrot - 2, grated.
Celery - 1 stalk, sliced.
Cumin powder - 1/2 tsp.
Garlic powder - 1/2 tsp.
Coconut - 1/2 cup, grated.
Green chili - 4 to 5, cut lengthwise.
Olive oil - 2 tbsp.
Salt to taste.

Method:

Combine all the vegetables, green chilies, cumin powder, garlic powder, grated coconut, oil and salt on a skillet. Do not add water. Cover the pan and let it cook for a minute,on medium fire. Open the lid and stir constantly until the vegetables are soft. It takes only 3-4 minutes to cook. Don't burn the vegetables, it will lose its nutritional value.

Daily intake of cabbage prevent heat ulcers. It kills the bacteria, causing the ulcer. Celery is good to reduce blood pressure. Carrot has high source of vitamin A.

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Crepe filled with coconut and cashew.

INGREDIENTS:

CREPE BATTER:
All purpose flour - 1 cup.
Eggs - 2.
Water - 2 cups.
Salt to taste.

Beat eggs and water together with a whisk or egg beater. Sift the flour with salt, add to the mixture and mix thoroughly. If mixing by hand, strain the mixture through a sieve to remove any lumps.

FOR FILLING:
Grated coconut -2 cups.
sugar - 1/2 cup.
cashew nuts - 1/4 cup, finely chopped or sliced.
Combine all 3 ingredients and keep it aside.

METHOD:
Pour one spoonful of the batter in the center of a hot, lightly oiled fry pan. Tilt the pan to spread the batter to the sides and cook until the top is dry. Spread one tbsp of the filling on the crepe, fold both ends towards the middle, roll and serve.

VARIATIONS: You can use walnuts or mixed nuts instead of cashew nuts.

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Egg curry.

Ingredients:

5 eggs.
1 medium sized onion, chopped.
1 medium sized tomato, chopped.
2 green chillies, chopped.
1 tsp garam masala.
1 inch ginger and 3 garlic cloves - grind together and make into a paste.
3-4 sprigs of cilantro leaves (coriander leaves), chopped.
salt to taste.
3 tbsp olive oil.

Method:
Heat the oil in a skillet, add the onion and fry. When it turns golden brown add the chopped tomato, green chillies, garam masala, salt and saute until it is cooked. Stir in the chopped cilantro. Pour 1/2 cup water to it and bring to boil. Then crack the eggs and pour on top of that, cover and bring to boil. Let it simmer for one to two minutes and remove from fire. Serve hot with appam.

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Chickpeas wada.

INGREDIENTS:

Chickpeas - 1 cup.
Grated ginger - 1tbsp.
Diced onion - 1/4 cup.
Green chili - 1-2, chopped finely.
2-3 sprigs cilantro leaves or 1 sprig curry leaves - finely chopped.
salt to taste.

Oil - 2 cups, to fry the wada.

METHOD:
Soak the chickpeas overnight.
Strain the chickpeas. Grind coarsely. Add chopped green chili, grated ginger, diced onion, chopped curry leaves and salt. Mix well. Divide into equal sized balls. Flatten the balls like patties. Heat the oil. When its hot, deep fry the patties till crisp or turns golden brown. Drain on paper towel and serve hot.

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Yellow split peas curry.

INGREDIENTS:

1/2 cup, yellow split peas.
1 medium sized tomato, diced.
1 small onion, diced.
1 tbsp curry powder.
1 tsp turmeric powder.
Salt to taste.
For tempering:
2 tbsp olive oil.
1 tsp mustard seeds.
1 sprig curry leaves.
4 dry red chillies.

Cook the split peas with 1 and 1/2 cups water and mash well. Keep it aside.

Heat oil. Put the mustard seeds and when it crackles add the curry leaves and seeded chillies. Add the diced onion and saute until it turns clear. Add diced tomato to it and saute for 1-2 minutes, until it is cooked. Stir in the curry powder, turmeric powder and salt. Add the mashed yellow split peas to it, add some more water and mix well. Bring it to boil and remove. Serve with plain white rice.

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Potato wada

INGREDIENTS:

Potato - 2 medium sized.
Onion - 1 diced.
Green chilies - 2, chop finely.
Ginger - 1 inch long, grated.
curry leaves - 1 sprig, chop finely.
Gram flour(besan) - 1/2 cup.
salt to taste.
Oil to fry the patties.

Method:

Grate the potatoes with the grater.(carrot grater or cheese grater) Squeeze out the excess juice from the grated potato. Add all the remaining ingredients to that and mix well. Flatten  in to small size patties and fry  until it turns golden brown. Remove, drain and serve hot.

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Sweet potato crisp

Ingredients:

Sweet potato - 1 (slice as julienne strips)

Rice flour - 2 tbsp.

All purpose flour - 2 tbsp.

salt and pepper for taste.

Egg - 1 (beaten)

Oil - (for deep frying)

Method:

Scrape the skin of the sweet potato and slice in to julienne strips. Mix the rice flour, all purpose flour, salt and pepper. Beat the egg. Dip the potato strips in the egg and roll on the flour mixture. Dust the extra flour and deep fry. Strain from the oil when it is ready.

This is a good evening snack.

Sweet potatoes has more betacarotene than carrots. It has a good source of vitamin c also.

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Sauted okra

INGREDIENTS:

Okra - 1 lb, sliced.

Olive oil - 4 tbsp.

Red pearl onion - 1 lb, sliced.

Green chillie - 4-6 chopped.

Medium sized tomatoe - 1, diced

curry leaves - 2 sprigs.

mustard seeds - 1 tsp.

Salt to taste.

Method:

Heat oil in a skillet and put the mustard seeds. When it crackles put the curry leaves. Add the sliced onion and fry. When it turns clear add the diced tomatoe, green chillie, sliced okra and salt. Saute and stir occasionally until it is ready. Do not add water. Serve hot.

Okra has rich source of fiber.

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