Coconut Rice.

INGREDIENTS:

Rice - 1 cup (Basmati rice).

Desiccated coconut - 1/4 cup.

Split bengal gram or yellow split peas - 1 tbsp.

Sesame seeds - 1 tsp.

Red chillies - 2-3.

Peanuts - 2 tbsp.(optional)

Olive oil - 2-3 tbsp.

salt to taste.

Curry leaves - 1 sprig.

METHOD:

Boil rice, adding salt. Strain the cooked rice. Heat oil, fry the nuts and keep aside. On the remaining oil roast gram, sesame seeds, red chilies curry leaves and desiccated coconut. Add the cooked rice and mix well. Add some salt if you need. Garnish with peanuts and serve hot with any meat curry.

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Goat or Lamb in Almond masala...

INGREDIENTS:

Olive oil - 5 tbsp.

Cardamom - 6.

Cumin seeds - 1 tsp.

Black pepper - 1 tsp.

Ginger - 1 inch long piece, grated.

Garlic cloves - 5.

Almonds - 2 0z or 1/4 cup.

Goat pieces - 1 lb.

1 medium sized onion - finely chopped.

1 medium sized onion, sliced or 1/2 cup tomato sauce.

Plain yogurt - 1/2 cup.

1 tsp turmeric powder.

2 tsp chili powder.

1 tsp coriander powder.

Water 1/2 cup.

Cilantro leaves (coriander leaves),chopped - 1/2 cup.

METHOD:

Heat 2 tbsp oil in a skillet, add the first 7 ingredients and cook over medium heat until golden brown, stirring constantly.

Put this spice mixture , turmeric powder, chili powder, coriander powder, and the almonds in a blender. Grind to a smooth paste with 1/4 cup water or sufficient water. Cut the goat pieces into 1 to 1-1/2 inch pieces. Heat the remaining oil in a heavy saucepan. Add onion. Cook until softened; add the sliced tomatoes and cook. Stir in the ground spice mixture, yogurt, goat pieces and little water. Bring to a boil, reduce heat, cover and cook 50 to 60 minutes, until the lamb is tender and soft. 20 minutes for the pressure cooker.

Stir in the cilantro leaves and cook for 5 minutes, remove from heat and serve with coconut rice or any chapti.

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Chicken Nuggets...

INGREDIENTS:

Boneless chicken pieces.

1 egg.

Oil to fry.

BREADING MIXTURE:

Bread crumbs - 1/2 cup.

Pistachio nuts - 1/4 cup.

Ground black pepper - 1/4 tsp.

Dry parsley pieces - 1/4 tsp.

Garlic powder - 1/8 tsp.

Salt - 1/8 tsp.

METHOD:

Grind the pistachio nuts coarsely. Mix with the bread crumbs and the spices. Beat the egg. Cut the chicken pieces, thin and any shape you wish. Dip the pieces in the beaten egg and coat in the breading mixture, on both sides. Heat oil in a large skillet. Add chicken pieces without crowding, and cook until well browned on both sides. Drain on paper towel. Serve hot.

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Beet Salad.

INGREDIENTS:

3 small beetroots.

1 cup plain yogurt.

1 green chili chopped.

1 sprig mint to garnish.

Salt to taste.

METHOD:

Clean, remove the skin, slice the beets and steam. Cool slightly. Add the plain yogurt, chopped green chili, salt and mix well. Let it stand for 30 minutes. Serve cold, garnish with mint leaves.

Beets are rich in vitamin B and potassium. Helps keep the heart beating regularly and blood pressure normal.

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Mango icecream pudding...

INGREDIENTS:

2 cups mango ice cream.

1 envelope mango flavoured gelatin or unflavoured gelatin.

1 cup boiling water.

METHOD:

Mix gelatin in the boiling water and stir till the gelatin completely dissolves. Combine ice cream and gelatin mixture and mix well. Pour the mixture in dessert dishes and chill until soft and set. Garnish with mango slices and any jelly.

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Cream of wheat idli. (Rawa idli)

INGREDIENTS:

Cream of wheat - 1 cup, roasted.

Yogurt - 1/2 cup.

Water sufficient to mix (around 1/2 cup).

Salt to taste.

Mustard seeds - 1/4 tsp.

Split black gram - 1/2 tsp.

Yellow split peas - 1/2 tsp.

Cashew nuts - 1 tbsp, chopped.

Curry leaves - 1 sprig.

Red chilies - 2, seeded.

Olive oil - 1 tbsp.

Baking soda or fruit salt - 1/4 tsp.

METHOD:

Heat oil in a fry pan. Fry black gram, split peas, and mustard seeds. Add curry leaves, red chilies and cashew nuts and fry. Now add the cream of wheat and fry for a minute. Remove from the fire and cool. Mix in the yogurt and enough water to make a thick batter. Add salt. Leave it to soak for 15 to 30 minutes.  Add fruit salt or baking soda and mix well.  Fill the idli trays with the batter and steam in the idili steamer for 10 to 15 minutes. Serve hot with coconut chutney, onion chutney or sweet chutney. 

                   

COCONUT CHUTNEY:
1 Cup grated coconut.
1 tsp red chili powder.
2 sprigs of curry leaves.
1 tbsp diced onion.
salt to taste.

Mix all the above ingredients and grind coarsely in a blender and serve with rawa idili.

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Mushroom saute.

INGREDIENTS:

Button mushroom - 1/2 lb or 8 oz.

Nutmeg - 1/8 tsp.

All purpose flour or cornstarch - 1/2 tbsp.

Olive oil - 3 tbsp.

Chili powder - 1/4 tsp.

Salt to taste.

Black pepper - 1/8 tsp.

Cilantro leaves - 3-4 sprigs, chopped.

METHOD:

Wash and slice the button mushrooms. Heat oil. Add mushrooms and 1/2 tbsp flour. Toss and coat. Add red chili powder, pepper powder, nutmeg powder, salt and cook on medium heat. Stir occasionally. Saute for 5 to 6 minutes or until the mushrooms are tender. Add the chopped cilantro (coriander leaves) and mix. Remove from heat and serve.

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Pineapple Jam.

Why buy jam with color, preservatives, fructose corn syrup, and pectin. Try making one without all these ingredients.

INGREDIENTS:

One Pineapple, skinned, cored, and diced. (around 2 cups).

1 cup sugar.

3-4 drops pineapple essence.

METHOD:

Remove the skin and core from the pineapple. With electric blender, blend the diced pieces, till smooth. Place in a saucepan with sugar. Bring to a full rolling boil. Boil hard, stirring constantly, till the mixture thickens, 15 to 20 minutes. Remove from heat. Let it cool.

No colour added....

No fructose corn syrup....

No preservatives....

No pectin....

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Steamed rice cake (Sweet idli))...

INGREDIENTS:

2 cups long grain rice.

2 tbsp Split black gram.

1 tsp cumin seeds.

5 pods of cardamom.

3/4 cup tender coconut.

1 cup coconut water. 

2 tbsp sugar.

salt to taste.

1/3 cup sugar.

1/8 tsp baking soda.

1/4 cup cashew nuts.

1/4 cup raisins.

METHOD:

Soak the first 4 ingredients for 3 to 4 hours.  Grind the soaked ingredients with tender coconut, coconut water, sugar,  till its smooth.  Cover and leave to ferment overnight or for 8-10 hours. It should be thick batter consistency. After it is fermented, add salt, baking soda, sugar and mix well. Add water or milk if needed. Let it stand for 10 minutes. Pour one table spoon full of batter in small idili steamer plates. Place raisins and nuts on top of that and steam for 10 minutes or till it is cooked.

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Vegetable Medley...

INGREDIENTS:

Mixed vegetables - 16 oz.
Olive oil - 2 tbsp.

Turmeric powder - 1/2 tsp.
Chili powder - 1/4 tsp.
Cumin powder - 1/2 tsp.
Garlic powder - 1/2 tsp.
Grated coconut - 1/2 cup.
Curry leaves - 2 sprigs.
Salt to taste.

METHOD:

Cook the vegetables with salt.
Heat oil. Add curry leaves, grated coconut and fry. Stir in the turmeric powder, chili powder, cumin powder, garlic powder, and little salt. Mix well. Stir constantly and fry. Add the cooked vegetables and stir for 2-3 minutes and remove from fire.

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Sweet mango relish....

Ingredients:

One Mango pieces - (not ripe not raw).
Red chili powder - 1/2 tsp.
salt - 1/4 tsp.
Apple cider vinegar - 3 tbsp.
Cloves - 3.

Grated ginger - 1 tbsp.

Sugar - 2 tbsp.

Raisins - 2 tbsp.

METHOD:

Peel and dice the mango. Apply chili powder, salt, vinegar and let it stay for one day in the refrigerator.

Make a thick syrup with sugar. Add cloves and grated ginger. Stir in raisins and the mango pieces. Cook for two minutes. Taste and remove.

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Chicken Gizzards fry.

INGREDIENTS:

Chicken gizzards - 1 lb.

Ginger,garlic paste - 2 tbsp.

Garam masala - 1/2 tbsp.

Red chili powder - 1/2 tsp.

Red chilies - 2 seeded.

Salt to taste.

Olive oil - 2 tbsp.

Curry leaves - 1 sprig.

1 cup water.

METHOD:

Heat oil. Add seeded chili, curry leaves, ginger, garlic paste, garam masala, chili powder, and saute. Stir in the gizzards, salt, water and bring to boil. Cover and cook for 20 minutes on medium fire. Cook until all the liquid is absorbed. Stir , fry till all the pieces are coated with spices. Serve hot.

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Blueberry syrup.

INGREDIENTS:

Blueberries - 6 oz or 1 cup.
Sugar - about 1/2 cup.
Dash salt.

METHOD:

With electric blender or mixer, blend blueberries with little water till smooth. In a saucepan combine the blended berries, sugar and salt. Bring to boil. Boil gently, stirring constantly for 5 minutes or till it reach the consistency of syrup.

PRONE TO BLADDER INFECTION ?

Like cranberries, blueberries contain compounds that keep infectious bacteria from sticking to the walls of the bladder and urinary tract.
Blueberries are ideal on cereal and in pancakes.
In take of one or two tablespoons of blueberries daily is good for the colon and urinary bladder.

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OATS PANCAKE....

INGREDIENTS:

Oats - 1 cup.

Wheat flour - 1/2 cup.

Egg - 2.

Baking soda - 1/4 tsp.

Water - 3/4 cup.

Dash of cinnamon powder.

Salt to taste.

METHOD:

Grind the oats coarsely. Sift the wheat flour, baking soda, salt and cinnamon powder. Beat the egg, add water, ground oats and wheat flour mixture. Blend thoroughly.  Pour two tablespoons of the batter on to a hot, lightly oiled fry pan and cook until bubbles appear and begin to break. Turn over and cook on the other side and serve with any syrup. Substitute milk instead of water to make pancake rich.

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Fish nuggets....

INGREDIENTS:

1 inch fish pieces (salmon) - approximately 50 pieces.

Egg - 1, beaten.

Oil to deep fry.

BREAD MIXTURE FOR COATING:

Dry bread crumbs - 1 cup.

All purpose seasoning - 1 tsp.
METHOD:

Clean the fish, remove the bones and cut into small pieces.

Beat the egg and keep aside.

Mix the bread crumbs and the seasoning. Since the seasoning has salt in it, no need to add salt.

Dip the fish pieces in the beaten egg and roll the pieces in the bread mixture to coat completely.

Meanwhile heat oil in a deep frying pan. Add the fish pieces in small batches and cook until the pieces float to the surface. Turn over and cook to brown lightly and evenly. Drain on paper towels and serve immediately.

Variation: You can substitue king fish, cod or bass instead of salmon.

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