Showing posts with label Quick and easy. Show all posts
Showing posts with label Quick and easy. Show all posts

Friday, April 7, 2017

Baked Spring Rolls


I have always fried spring rolls and have not tried baking them until today. I don't know why I always felt they would not be crispy enough. But this time they were as good as fried ones and my husband could not tell that they were baked  until I told him which kind of left him confused. They were not only crisp and crunchy but also not oily. I smeared them with olive oil and they turned out great. I can eat them without feeling guilty as they are healthy.   


Ingredients: For 12 Spring Rolls

24 Spring Roll Wrappers
1/2 Cup Shredded Chicken (1/2 Chicken breast)
1/2 Tsp Garlic paste
2 Cups Japanese style flat white Cabbage (finely grated)
1/4 Cup Carrot (thinly grated) 
2 Tbs finely chopped spring onions
1 Boiled egg
1/4 Tsp Black Pepper 
1/2 Tsp Hoisin Sauce
2 or 3 drops of Sesame oil
2 Tbs Olive oil
Flour and water paste
Sea Salt as required

Method:

1. Steam the chicken breast in a covered pot with a little water, garlic paste, salt and pepper till completely cooked. Remove and let it cool.

2. Grate the cabbage finely or slice thinly with a sharp knife to get long shreds. Add one tsp salt to the cabbage and mix it well by rubbing it with the salt with your fingers till the salt is dissolved and the cabbage starts oozing out water. Drain the water and repeat working with your fingers this time without the salt. Drain well again. Then wipe the shredded cabbage with paper towels till dry. Set aside.

3. Grate the carrot or make thin juliennes from thinly sliced carrots. Finely chop the spring onions.

4. Grate a hard boiled egg. Shred the steamed chicken with a fork and knife. 

5. Mix together the carrot, cabbage, spring onions, egg and chicken. Sprinkle some salt and black pepper as per taste, then 1/2 tsp hoisin sauce and 2 or 3 drops of sesame oil.

6. Place a portion of the filling in the near corner of the spring roll wrapper and apply the flour and water paste to the far corner away from you. You can also use egg white to seal instead of flour paste. Roll over neatly while tucking the near corner under the filling. When you roll to the centre of the square fold in both the sides then roll again tightly till the end (I used 2 wrappers for each roll coz my filling was a bit moist and I didn't want them to get soggy). For exact instructions please watch this video.

7. Brush the spring rolls with olive oil and place them on a cookie sheet lined with parchment paper. 

8. Bake in an oven preheated at 350 degrees fahrenheit for 30- 35 mins. The timing may differ with other ovens. When you are half way through baking turn them over and then bake till golden or evenly browned. Enjoy with sauces of your choice. 

Wednesday, March 29, 2017

Dum Ka Rote Halwa (Baked Semolina Pudding)

































This is a very popular halwa in Chennai, India well known for its name "Dum Ka Rote". To make this halwa the mixture is first cooked on flame then baked in the oven on low. In olden days they baked on charcoal ovens with burning charcoals on the top and bottom of the baking dish. But they controlled the heat, by keeping it on low. It was baked on low heat for a long time till it became crusty at the top and bottom. The crust is a delicacy and we as kids used to fight for it as it was the best part of the halwa. This halwa is what you would die for as it is so insanely delicious!!

Basha's Halwa in Chennai is world famous (as he says in this video) and whosoever has tasted it once keeps craving for more. I am dedicating this recipe to one of my readers who was badly craving for it and requested me for its recipe. The recipe for Dum ka rote has been rotating in our family for many years and it is the closest to Basha's halwa I can say. Basha uses only melon seeds as garnish. I could not get melon seeds in the stores here, so had to use some which I managed to save after eating a melon,  therefore, I have used them sparingly. Here is the recipe:

Ingredients:
1/2 Cup Semolina (coarse)
1 Cup / 225gm Unsweetened Khoya
1 1/2 Cups / 325gm Sugar
1 1/2 Cup Ghee + 1 tbs
1 Cup / 115gm Almonds (for paste)
 Almonds and Cashews (chopped for garnish)
2 Tbs melon seeds for garnish
1/8th Tsp Saffron
1 Cup half and half / Whole Milk
1/4 Cup Whole Milk (for grinding almonds to a paste and for soaking saffron threads)













Method:
1. Soak semolina in 1 cup half and half or whole milk till it gets soaked well for 10 minutes.

2 Cut the Unsweetened Khoya (Nanak Khoya or Bapu ka Khoya) into small pieces and blend them in a food processor till reduced to powder.

3. Grind the almonds separately in a grinder first to a fine powder then add a little milk and grind to a fine paste with no lumps.

4. Mix together the sugar, ghee and the ground almonds with the khoya powder in the food processor and pulse till everything gets blended well. Transfer to a bowl.

5. Now add the soaked semolina and whisk everything with a hand whisk to a smooth thick batter.

6. Crush the saffron threads in a mortar and pestle, add some warm milk to it then add this saffron milk to the halwa mixture and mix well.

7. Transfer this mixture to a heavy bottomed sauce pan and on medium heat keep stirring till it comes to a boil and then starts slowly thickening. Do not stop stirring at this stage as it could get burnt at the bottom quickly. Finally when it starts leaving the sides, remove from the stove.














































8. Grease a baking dish with ghee and pour the thickened halwa into it. Sprinkle the slivered almonds and melon seeds then drizzle the remaining ghee on top and place it in the centre of the oven preheated at 325 degrees fahrenheit.
















9. Bake for 30 - 35 minutes until the top and the bottom layers start browning and the sweet scented aroma of saffron is filling the air. Remove from the oven and let it cool down to room temperature.







10. The above picture was taken when I made the halwa again for a picnic. This time luckily I found the melon seeds at the Sri Lankan store. 



















11. As you see in the above picture all the nuts ( I used chopped cashews and almonds) and melon seeds are gathered in the centre This is because this time I changed the baking technique a bit. I used the convection bake (temp: 350 degrees fahrenheit) instead of the regular bake and as it baked all the nuts and seeds came from the sides to the centre. Also it got crispier on the sides and center more compared to the previous halwa which got evenly crisp all over. I prefer the convection method of baking for this halwa as it had a beautiful crust and a crispy centre just like the basha halwa. And it tasted delicious!

12. You can decorate the halwa with silver paper and serve it to your guests for dessert. 








Tuesday, March 28, 2017

Broiled Golden Pomfret with Chaat Masala

The golden pomfret (pompano)  is a soft mild flavoured fleshy fish with a buttery flavour and no fishy or gamy smell. When fresh it tastes very delicious. You can use any kind of spicy or herb flavoured marinade on it and it works very well. This time I used chaat masala along with the other spices and it was just so delicious! My husband who is always quite reluctant when it comes to eating fish, actually enjoyed eating it.


Ingredients:
1 Golden Pomfret fish (around 1.25lbs)
 Juice of half a lemon
1/2 Tsp Turmeric Powder
1 Tsp Kashmiri red chilly Powder  
1 Tsp MDH Chaat Masala 
1 Tsp Ground Black Pepper 
1 Tsp ginger garlic paste
1 Tbs Olive oil 
Salt to taste

Method: 
1 Clean the fish by scraping the skin and cut into two filets with out removing the skin. You could ask the fish vendor to clean and make filets for you. 

2. Sprinkle salt and lemon juice on the fish filets and rub them well. 


3. Mix together the black pepper, turmeric, red chilly powder and chaat masala with the ginger garlic paste and smear this marinade on the fish filets well. Leave to rest for half an hour. 

4. Heat a cast iron frying pan, brush it with 1 or 2 tsp of olive oil and place the fish on the pan skin side down. Let the fish get fried on the bottom  well. 


5.  Switch off the stove, drizzle the remaining olive oil on top of the fish and then place the frying pan with the fish on the top rack of the pre heated oven.

6.  Broil the fish on high for 5 - 6 minutes till the fish is browned all over. Switch off the oven. Tranfer to a serving plate and enjoy the crispy delicious mouth watering fish. 


Tuesday, January 31, 2017

Apple Mango Ginger Salad
























This salad tasted delicious and I finished it all. The tartness of the apples with the delightful aroma of the mango ginger along with the other ingredients kicked it up a notch. Mango ginger is a root vegetable like ginger with a slightly sour taste of unripe mango and a sharp spicy taste of ginger in a mild form. It has great health benefits. It is mostly used in pickles and can also be used as a flavouring to enhance the taste in meat, chicken or vegetable preparations. Here I used it in this salad with great success. 
























Ingredients:
1 Tart apple
1 hot house Tomato
6 garlic stuffed big green olives
1 tbs pickled mango ginger
1/2 cup grated carrot
5-6 Red/green leaf lettuce
Sesame seeds for garnish

Dressing:
2 tbs Olive Oil
Juice of half a lemon
Pink salt
Black pepper
1/2 tsp Harissa paste 
Brown sugar

Method:
1. Cut the apple into small dices. Chop the stuffed olives with the garlic and chop the pickled mango ginger. 

2. Gently squeeze out the seeds from the tomato, remove its stem and cut into small dices. 

3. Clean, wash, drain and dry the lettuce leaves. 

4.  Mix together the diced apples, tomatoes, grated carrots, chopped olives and mango ginger. 

5. Prepare the dressing by whisking together all the dressing ingredients till it emulsifies and changes to a creamy texture. Add this dressing to the salad and quickly mix well. 

6. Arrange the lettuce leaves on a salad plate. Spoon all the salad on to the lettuce leaves. Sprinkle some brown(roasted) sesame seeds on top for garnish. Serve immediately. 

Notes: 
1. Add the dressing just before serving the salad or else it will turn runny. 

2. You can pickle the mango ginger by cutting it into dices and adding vinegar and salt and store in a clean glass bottle. You could also use it in many preparations. 



Friday, January 13, 2017

Chicken Kadai Roast


I had no onions at home as it was the end of the week and I wanted to make something different with the chicken, something flavourful and dry without any gravy, something quick and easy but also healthy. I finally decided to make roasted Kadai Chicken. The whole spices gave so much flavour to the chicken while it roasted in the pan and without the onions and tomatoes it tasted even better. Above all it was so quick and easy and ready in less than 30 minutes.


Here's the recipe:

Ingredients: 
1lb Chicken pieces
2 tsp Ginger garlic paste
1/2 tsp Deghi Mirch (Red chilli powder)
1/2 tsp Turmeric Powder
1/2 tsp Cumin Powder
1 tsp Coriander Powder
2 Green Chillies
Chopped Cilantro for garnish
Salt to taste
1 tsp Lemon juice
2 tbs Vegetable Oil

Kadai Roast Spices:
1tsp Coriander seeds
1/2 tsp Cumin seeds
1/2 tsp Fennel seeds
1tsp Black Pepper corns + 1/2 tsp for garnish
1/2 tsp red pepper flakes + 1/2 tsp for garnish
4 Cloves
4 Green Cardamoms
1 Black Cardamom
1/2 inch Cinnamon stick
2 Dried Red Chillies

Method: 

1. De skin, cut, clean and wash the chicken pieces. Keep aside to drain.

2. Heat oil in a non stick sauce pan or wok. Crush all the Kadai Roast spices with a mortar and pestle except the dried red chillies, just pounding them once or twice.

3. Add the dried red chillies to the medium hot oil in the pan, followed by the crushed kadai roast spices. Give it a quick stir and toss in the ginger garlic paste, then add the turmeric, chilli, coriander and cumin powders and red pepper flakes.

4. Quickly add the chicken pieces to this roast masala, turn over and roast well in the pan. Add the green chillies, cover the pan and let it roast on medium low heat for 5 minutes.


5. Do not add any water. After 5 minutes the chicken would sweat out and be a little runny as seen in the picture above. Turn over, cover with the lid and leave to roast on low heat for 5 more minutes. Keep checking the chicken from time to time, turning it over as it roasts in the pan. In 10- 15 minutes the chicken is well roasted and ready.

6. Sprinkle the lemon juice, adjust the salt till it reaches the bliss point, garnish with 1/2 tsp pounded black pepper, 1/2 tsp red chilli flakes and chopped cilantro.

7. Serve hot with rice. I served it with khichdi rice, cranberry tomato chutney and salad.

Tips: 

1. If you want to make it less spicy omit the red chilli powder.

2. Eat the chicken as soon as it is done.  The chicken would lose its flavour on reheating over and over again.

Wednesday, November 30, 2016

Creamy Leek and Potato Soup

Nothing is more comforting to eat on a cold wintry rainy day than a bowl of creamy leek and potato soup with soft buns and mustard chicken to go with. The smooth texture of the soup with the flavour of leeks is so soothing to the senses and highly delectable. It is such a hearty, healthy and nutritious soup and so easy to make in no time. 



Ingredients: 
1 large Leek
2 Yukon gold potatoes
2 tbs Butter
2 Garlic cloves
1 Bay leaf
1/2 tsp Black pepper
1 cup Chicken  stock
1/2 cup heavy cream or half and half
Chives or spring onions finely chopped(optional)
Salt to taste
Method: 
1. Clean and wash the white and light green parts of the leeks and cut them into small pieces. Peel, wash and cut the pototoes into small pieces as well. Finely chop the garlic. 

2. In a soup pot melt the butter on medium heat, toss in the garlic, give it a stir and add the leeks and potatoes. 

3. Turn over and saute in the melted butter till they sweat and soften a bit. 

4. Add 2 cups hot water and the 1 hot cup chicken stock, bay leaf, salt and pepper. Let it cook on medium heat till the potatoes and leeks and very soft. Switch off the stove and remove the bay leaf. 

5. Using a hand held immersion blender, puree the cooked leeks and potatoes until smooth, adding a little water if too thick. I also added the shredded chicken pieces from the chicken soup stock and blended everything together. 

6. Add half and half or heavy cream. Taste and adjust the seasoning by adding salt and pepper if necessary. And if the soup appears to be thick add a little water and if it is too runny, leave it on simmer for sometime till it thickens.  

7. Garnish with chopped chives or spring onions and serve hot in soup bowls.  Enjoy with bread, buns or dinner rolls.





Tuesday, November 8, 2016

Steamed Coconut Radish



This is a light side dish which is enjoyed with rice and curry or dal. It is just steamed for a few minutes till tender and then tempered with mustard, dried red chillies and curry leaves. I love to eat this with boiled rice and sambar. 

I prefer to use small or medium size white radishes for this dish as they have strong flavour unlike the chinese lobok which are usually very huge and lacking in flavour.   

Ingredients: 

White radish - 1 medium size 
Fresh coconut finely grated - 1/4 cup
Mustard seeds - 1/4 tsp
Curry leaves - 4 or 5
Dried red chilly - 1 small
Canola oil - 1 tsp
Green chilly - 1 small
Salt to taste

Method: 

1. Peel, wash and cut the radish into small pieces. Add a little salt, slit green chilly,  then cover and steam it with just a teaspoon of water in a sauce pan till it is tender. 

2. Grate finely or coarsely grind the fresh coconut and add it to the steamed radish and on low heat turn it over a bit just to coat all the pieces with the fresh coconut. Do not cook anymore. 

3. For tempering heat the canola oil in a small sauce pan. Break the dried red chilly into two pieces and add it to the oil followed by mustard seeds. When they begin to splutter add the fresh curry leaves. Switch off the stove and pour the tempering over the steamed radish. 

4. Turn over, adjust the salt and enjoy with rice and curry. 

Sunday, June 26, 2016

Cranberry Sauce

The store bought cranberry sauce was awful, it was like a jello paste and I didn't like it at all. I looked up recipes and found the Pioneer Woman's cranberry sauce recipe very interesting.  It was so simple and when I tried it out, it was amazing. I made a slight change to the recipe by replacing the tartness of the cranberry juice with the sweetness of orange juice. I also added a blob of butter to give it a glaze and buttery flavour. We all licked the bowl clean, it was tongue tingling, tangy, sweet and so yummy. Here's the link to Ree Drummond's recipe: http://thepioneerwoman.com/cooking/homemade-cranberry-sauce/

Here's my recipe: 

Fresh Cranberries - 1 pack
Orange juice - 1 cup
Lemon juice - 1 tbs
Maple syrup - 1 cup
Orange zest - 1 tbs
Butter - 1 tbs

Method:

1. Rinse the fresh cranberries in cool water after picking the bad ones out, drain and put them in a pot. 

2. Add the orange juice, lemon juice and maple syrup and bring to boil. Skim off the froth that floats on top. 

3. The berries start popping out when the maximum heat is reached. Stir on and off and let the sauce thicken. 

4. Add the blob of butter and orange zest, simmer a bit to get the right jelly like consistency and remove. 

5. Allow it to cool before transferring to a serving bowl or jar. 

6. Enjoy with turkey or chicken. 





Friday, May 6, 2016

Tomato Rasam

http://mamasecretrecipes.blogspot.ca/search/label/SoupsRasam is a tomato based spicy soup which is eaten separately or mixed with boiled rice and is enjoyed by all south indians in their everyday meals. It is traditionally prepared using tamarind juice and tomatoes as its base and there are so many different versions of it and each one has its unique taste and flavour of spices and seasonings. Eating a vegetarian thali served with rasam and sambar followed by a glass of soothing and cooling flavoured butter milk on a hot summer day is heaven indeed!

Ingredients:

Tomatoes - 4 
Garlic cloves - 4 
Turmeric - 1/4 tsp
Cumin powder - 1/2 tsp
Ground black pepper - 1/2 tsp
Cilantro chopped - 1 tbs
Tamarind - a marble sized ball

For tempering:
Curry leaves - a few
Mustard seeds - 1/4 tsp
Cumin seeds - 1/2 tsp
Crushed garlic cloves - 2 small
Asafoetida - a pinch
Canola/Vegetable oil - 1 tsp


Method: 

1. Cut tomatoes into quarters, peel the garlic cloves and cook them with a little water in a sauce pan. Add turmeric, cumin and pepper powders. 
2. When tomatoes are soft mash them with the back of the spoon, add more water and let it simmer. 

3. Soak tamarind in a little water, extract its juice and add it to the pan.
4. Adjust the salt, strain the tomato rasam and add chopped cilantro.
5. For the tempering heat the oil, first add the mustard seed, when it splutters, add the crushed garlic and as soon as it turns golden brown (do not burn it) add the cumin seeds. When they start changing color add the curry leaves and a pinch of powdered asafoetida.


6. Immediately add the tempering to the rasam. The rasam is now ready to enjoy.

Friday, April 1, 2016

Blueberry Yoghurt Popsicle





This quick and easy dessert can be created with greek yoghurt with different fruits - a very healthy choice to eating ice-cream outside. I used home made yoghurt made with 2% milk and no sugar at all, the blueberries and maple syrup sweetened it enough. And it was yummy! 


Ingredients:

Greek Yoghurt - 1/2 cup
Maple syrup - 3 tsp
Blueberries - 1/4 cup
Popsicle moulds


Method:

1.Make blueberry sauce by adding 2 tsp maple syrup and 1 tsp water to the blueberries and cook till they soften down. 

2. Whisk the yoghurt well with the rest of the maple syrup. 

3. Pour a little of the blueberry sauce at the bottom of the popsicle moulds, then alternate with the whipped yoghurt. Take a Popsicle stick and swirl lightly to create a marbleized effect.

4. Put in the freezer to set. Enjoy when it is ready. 



















I used kulfi containers to freeze the pops as I don't have popsicle moulds. I put them in a zip lock bag and zipped it before putting them in the freezer.

Friday, March 18, 2016

OAT MEAL PORRIDGE

I

Ingredients: 
Steel cut Oats - 1/2 cup
Water - 2 cups
Cloves, Cardamoms - 1 each
Cinnamon Stick - 1/4"
Fresh Mint leaves -  6
Onions chopped - 2 tsp
Ginger garlic paste - 1/4 tsp
Canola/Olive Oil - 1tsp


Method:

1. Boil 2 cups of water in a sauce pan and add 1/2 a cup of steel cut oats to it, give it a stir and let it cook for 20 mins. 

2. When it is done remove from stove, add required amount of salt, throw in the fresh mint leaves and keep aside. 

3. Take another small pan and heat the oil. Add the cloves, cardamom and chopped onion. Stir till the onions become translucent and golden. Add the ginger garlic paste and quickly fry a bit with the onions. Switch off the stove, pour this tempering over the cooked oats and enjoy. 

 Tips: 

1. Add the tempering to the cooked oats as quickly as possible. The cooked oats tend to dry out quickly. It should be like a porridge consistency, neither too runny nor too dry. 

2. Another method of cooking the oat meal porridge is to fry the onions with the whole garam masala spices (cloves & green cardamoms), saute with the ginger garlic paste, add the water and when it comes to a boil add the oats and wait till they get cooked which is 20mins. 

3. The mint leaves should not be added to the tempering, but to the oats as a finishing touch to 
enhance the flavour. 

4. The same methods can be followed with Quick Cooking Oats as well. 

Servings: 2
Prep Time: 5 minutes
Total Time: 25 minutes


Wednesday, February 24, 2016

Buttery Garlic Shrimp

I ate these juicy buttery shrimps at this sea-food restaurant called Rayan in Ottawa and fell in love with them at first sight. Earlier I could not digest the fact of eating shrimps with their shell on, but I had to change my mind. I tried cooking them at home and they turned out just exactly the same as the restaurant style.  The best thing of all is that you can cook them in 3- 5 minutes. I have made this dish with jumbo tiger shrimps earlier, but these wild red shrimps from Costco are even better. I used pink salt for this recipe for its mild flavour, but you could just use normal salt. Here's the recipe:


Ingredients:
Wild Red Uncooked Shrimp (big size) - 6 
Pink salt as required
1 Garlic Clove (large)
1 tsp Ground Black Pepper
1 tsp Parsley chopped
2 - 3 tbs Butter 

Method:
1. Clean wash and drain the shrimp. They already come deveined with the shell on. So just trim the legs and do not remove the shell.

2. Melt butter on medium heat in a wok. Stir fry chopped garlic in butter till it leaves an aroma.

3. Toss in the shrimps, sprinkle pink salt and ground black pepper.

4. Turn over and cook for 3-5 mins till they turn opaque and start curling.

5. Add chopped parsley, toss and remove quickly. Do not over cook them as they will become tough and rubbery.

6. Serve hot with vegetable fried rice and enjoy!

Friday, November 13, 2015

My Canadian Thali


"Thali" literally means a plate and in India it is used to serve a variety of dishes, so the meal itself is referred to as a "Thali" such as a vegetarian thali, a fish thali etc........

I enjoyed eating "Thalis" in India. It is so exciting to wait for the "Thali" to be served at a restaurant and interesting to see the different kinds of vegetables, lentils, chutneys, pickles, breads served in little bowls placed in a big round plate or platter. I wanted to create my Canadian Thali similar to something like this, but filled with dishes that suit the canadian taste.

For the Cranberry sauce I followed Ree Drummond's recipe (the Pioneer Woman) and it was so delicious! She uses maple syrup, orange juice and orange zest which is a great combination of flavours.

My Canadian Thali has the following:

1. Naan (brushed with olive oil and toasted in the oven).

2. Zucchini (cut into 3 inch pieces, sprinkled with salt, pepper, basil and olive oil and baked in the oven at 400 degrees fahrenheit for 15 - 20 mins or till done).

5. Pan fried Baby Veal (recipe will follow)

6. Butternut squash (cut into half, seeds scooped out, brushed with some melted butter and baked in the oven till it is done, that is when it turns a little brown and starts leaving an aroma)

7. Prepare all the above dishes, place them on a plate side by side and enjoy with toasted Naan. 

Tuesday, November 10, 2015

Zucchini Papaya Salad


Ingredients: 
1 Cup Light green zucchini
1 Cup Papaya (not so ripe)
4 Tbs Peanuts crushed
1 Tbs Sesame seeds

Lemon dressing:
1 Tbs Lemon juice
1 Tbs Olive oil
1/4 Tsp Sesame oil
1/2 Tsp Dijon mustard
Salt and Pepper as required

Method:
1. Peel the Zucchini and Papaya. Wash and towel dry. Grate into thin long strips or julienes.

2. Dry roast the peanuts and sesame seeds.

3. Mix all the dressing ingredients and whisk well till it emulsifies and thickens.

4. Pour the dressing over the grated zucchini and papaya.

5. Top with roasted peanuts and sesame seeds.

6. Enjoy.



Friday, August 21, 2015

Spicy Carrot and Green Apple Salad



This recipe is adapted from a carrot salad recipe I found on one of the south indian blogs. It is a very refreshing salad and I like it very much. The sauteed mustard seeds add an extra flavour to the salad.

Ingredients: 

Carrots shredded - 2
Green Apple Shredded - 1
Fresh Cilantro - 1 tbs
Fresh lemon juice - 1 tbs
Ginger grated - 1/2 tsp
Salt to taste
Sugar - 1 tsp
Mustard seeds - 1 tsp
Fresh Curry leaves - a few
Green chillies - 1 small (optional)
Vegetable oil - 1/2 tsp

Method:

1. Mix together the shredded carrots and apple. Add chopped cilantro.
2. Heat 1/2 tsp vegetable oil in a small sauce pan. Add the mustard seeds when the oil is just hot to make them splutter. Add the chopped curry leaves and remove immediately and pour it on the shredded salad mix.
3. Add lemon juice, salt and sugar, toss well and serve. Enjoy!

Apple grape salad



A refreshing salad for lunch or dinner as a snack or a side dish in summer.  This is a very simple salad to make from the fruits you have at home, especially when you are pressed for time and your imagination has deserted you. Cut up an apple or pear, some grapes or berries and throw them in together with a handful of spring mix, garnish with some chopped walnuts, drizzle some dressing on top and voila your salad is ready in no time! You may any dressing of your choice. I also use lemon poppy seed dressing sometimes.

Here's the recipe:

Ingredients:

Green apple - 1
Red grapes  -  1/2 cup
Spring mix -   1 cup
Walnuts      -   1tbs

For the lemon dijon dressing:

Lemon juice (fresh) - 1 tbs
Dijon mustard - 1tsp
Brown sugar   -  a pinch
Olive oil          - 1tbs
Salt and Pepper to taste

1. Wash, peel and thinly slice the green apple. Deseed and cut in half the red grapes.
2. Layer the spring mix on a plate, then throw in the apple slices followed by the grapes on top.
3. Mix together all the dressing ingredients in a bottle and shake well to blend.
4. Sprinkle chopped walnuts and drizzle the dressing on top.
5. The salad is now ready to be served. Enjoy!

Sunday, July 19, 2015

Chicken Dijon

This is a quick chicken dish for those who are pressed for time and want something quick and easy to make and at the same time is good to eat.

Here's the recipe:

Ingredients:
Chicken breast - 1 lb
Garlic paste - 2 tsp
Djon mustard - 2tsp
Mayonnaise- 4 tbs
Salt
Pepper
Olive oil- 2 tbs + 1 tsp

Method:
1. Cut chicken breast into bite size pieces.
2. Rub garlic paste, salt and pepper.
3. Add 2 tbs olive oil to a sauce pan. Stir fry on medium heat till they are well cooked  and are golden and crispy. 
4. Remove from pan into a serving bowl.
5. Combine dijon, mayonnaise and olive oil and add it to the chicken. Mix well and enjoy.

Thursday, April 30, 2015

Oats with poached egg


I got tired of eating oats with milk and sugar, so tried this indianized oats recipe which my mom used to make, gave a twist to it and enjoyed it so much! I added my own home made yoghurt (which had turned a little sour) along with fresh curry leaves and chopped cilantro. The Poached egg in the oats was just perfect, so lip smackingly yummy and really satisfying to have it in the morning as your first meal of the day. It was also a very nutritious and healthy breakfast.

Try this recipe.

Ingredients:
Quick cooking Oats -  1/4 cup  (cooking time -1.5 mins)
Onion chopped - 1 tbs
Ginger garlic paste - 1/8 tsp (optional)
Green chilly deseeded (optional) - 1 very small
Curry leaves or mint (fresh) - 4 or 5
Cilantro (chopped) - 1 tsp
Yoghurt - 1 tbs (optional)
Egg - 1
Salt to taste
Water - 11/2 cups
Olive oil - 1 - 2 tsp

Method: 
1.Put the olive oil in a sauce pan on medium heat.
2. Add the chopped onion, curry leaves and the green chilly. You may omit the green chilly if you don't want it or add half of it. I added a very small one after removing the seeds just for the zing. It wasn't hot for me.
3. Fry till the onions turn translucent. Add the ginger garlic paste - a little just for its flavor, then the whipped yoghurt. You can make it without the ginger garlic paste and yoghurt too and it still tastes good.
4. Now add the water and let it come to a boil.
5. Add the oats, salt and chopped cilantro and let it cook for 2 mins.
6. Break the egg first into a small bowl then slide it slowly into the sauce pan with the runny oats.
7. Simmer for 2 more mins till the egg is poached to your choice - half done, well done or runny. I like it with the center still runny but the sides slightly done. Add a tablespoon of some sour yoghurt and chopped curry leaves as a final touch and enjoy!


Tuesday, October 21, 2014

Avocado Mango Salad




Ingredients:
Ripe Avocados - 2
Ripe Mangoes - 1
Hot pickled peppers - a few 

For the dressing:
Lemon juice = 2 tbs
Salt to taste 
Pepper - 1/4 tsp
Olive oil - 1 tbs
Dijon Mustard - 1/2 tsp

Method:  
1. Peel, remove the stone and cut the avocado into cubes.
2. Peel, wash and cut the mango into cubes too.
3. Add coarsely chopped pickled peppers.
4. Prepare the dressing by whisking together all the dressing ingredients. 
5. Sprinkle dressing on the avocado mango pieces.
6. Toss gently with two forks and serve. 





Egg Plant Bun Sandwich


Those who are not fond of egg plant would love this sandwich for sure. It can be packed for lunch to school or work place. So quick and easy to make and so healthy and nutritious!


Ingredients:
Egg Plant large - 1
Buns                 - 1
Dijon Mustard  - 1 tsp
Cream Cheese   - 2 tbsp
Green Olives     -  2-4
Pickled Dill       -  1 tsp chopped
Pickled Peppers  -  1- 2 rings chopped
Olive Oil             - 2 tbs
Salt and Pepper to sprinkle on the egg plant.


Method:
1. Wash, wipe dry and cut the egg plant into slices.
2. Sprinkle them with salt and pepper, brush with olive oil and bake in the oven till golden brown at 400 degrees fahrenheit for around 10 -15 mins.
3. Mix together cream cheese and dijon mustard then add the chopped olives, pickled peppers and dill. You may add some chopped parsely or cilantro if you want. Mix well and keep aside.
4. Toast the two halves of the bun and spread the prepared cream cheese dijon mixture on the insides of the bun halves.
5. Place the baked egg plant slices on top of the bottom bun half spread with cream cheese mix, then drizzle some ketchup and/or chilly sauce on them,  top with the other half of the bun which is also spread with cream cheese mix and enjoy your yummy healthy and nutritious bun sandwich.