Cauliflower with peas & potatoes

For this recipe you need
Potatoes 2 medium (pealed, washed, and diced into small cubes)
Pealed peas 100 grams or forzen peas
Cauliflower 150 grams (washed and cut into small pieces)
Ginger 2 inches grated
Tomatoes 2 medium grated
Curd 2 tablespoons
Turmeric powder 1 teaspoon
Salt to taste
Garam masala powder 1 teaspoon
Red chilli powder 1/4 teaspoon
Cumin seeds 1 teaspoon
Coriander powder 1 teaspoon
Coriander leaves 1 table spoon (chopped finely)
Oil 2 table spoons
Cauliflower Recipe
1 . Take a wok, add oil, when the oil is hot add the cumin seeds.
2 . When the cumin seeds are lightly fried add the grated ginger and the grated tomatoes, fry them till oil separates.
3 . When the tomatoes are fried nicely add the turmeric powder and mix well so that it is fried properly, now add coriander powder, salt and red chilli powder now mix them well, add about 2 table spoon water and mix.
4 . Now add the potatoes, peas and the cauliflower. Mix well and cover it with a plate for about 6 min on slow fire.
5 . Now remove the plate and check if the cauliflower and the potatoes are done, if they are not done then cover again for about 3 min and if they are done then increase the fire and mix them well.
6. In a small bowl mix the curd and the garam masala.
7 . Add the mixture of curd and garam masala to the wok and again mix well.
8 . For about 5 min cook the vegetable open on slow fire.
9 . Sprinkle the chopped coriander on top and serve hot.
(check the potatoes by pricking it with knife if they are cooked well or not.)

Coconut Chutney

For this recipe you need
Fresh coconut 1
Curd 1/2 cup
Salt to taste
Chana dal 1 table spoon or use chutney dal
Water 2 table spoons
Green chillies 4 to 5
Coriander leaves 2 tablespoons - chopped
Method
Take a pan, add 1 teaspoon oil and heat the oil. When the oil is hot add the 1 table spoon chana dal. Fry it till light brown on slow fire. In a bowl put water and soak this dal for 30 min, keep it aside.Take the fresh coconut and scrape it out of its shell, wash it well and cut into small pieces. Take a mixer grinder, add the coconut , curd, washed and chopped coriander, green chilli, salt , 2 table spoons of water. Now at last add the soaked channa dal. Grind it well till a fine paste is formed. Take this paste out in a bowl and your coconut chutney is ready.

Carrot & Beetroot Raita

For this Raita recipe you need
1-cup plain yogurt
Pinch of ground cinnamon
Pinch of salt
1 medium beet, peeled and grated
1 large carrot, washed and grated

Raita Recipe
In a mixing bowl, combine the yogurt and all other ingredients. Stir well, and let stand for a few minutes in fridge. Chill well before serving.

Kolhapuri Chicken Curry

Ingredients
1 kg Chicken
2 tsp Red Chilli Powder
3-4 tsp Cooking Oil
1/2 tsp Turmeric powder
4 tsp Yoghurt
1 chopped Onion
2 tsp Coriander powder
1 tsp Garam Masala powder
Fresh Coriander
Salt
Ingredients for ground masala:
1/2 cup Dry Coconut
2 Onions
1 Tomato
2 inch Ginger
8-10 Garlic
Roast the above in little oil and grind.
Method:
Marinate chicken with youghurt, salt, turmeric powder for 2 hours. In oil, add onions and fry till golden brown. Add chicken and fry well. Add 1 litre of hot water and let cook on medium flame. When almost cooked remove and keep aside. Separately heat oil and add ground masala, garam masala powder and the chicken. Keep stirring till oil starts separating from masala. Cook till done and garnish with coriander. Serve hot.

Hot Tomato Chutney

Ingredients
2 medium onions
2 garlic cloves
1 red chilli
2 tbsp olive oil
2 tbsp tomato puree
2 can of chopped tomatoes
200ml white wine vinegar
175g sugar
Ground black pepper

Method
Finely chop the onions and garlic, deseed and finely chop the chilli. Heat the oil in a pan and add the onion, cover and cook, stirring occasionally, for about 5 minutes. Add the garlic and chilli and cook for a 1 minutes. Add all remaining ingredients. Heat gently, until the sugar has dissolved. Bring to the boil then let it simmer until the liquid has reduced and the chutney is a thick pulpy consistency. Pour into the jars and cover at once with plastic vinegar-proof tops.

Breakfast Smoothie

Ingredients
150ml vanilla flavoured yoghurt
100g raspberries
50g muesli
150ml cold skimmed milk
2 tbsp sugar or as per taste

Method
Put all the ingredients in a blender and whiz until smooth. Pour into glasses and serve immediately. Its very nutritious breakfast

Banana Malt Smoothie

Ingredients
2 bananas
200g vanilla flavoured yoghurt
1 tbsp malt drink powder
1 tbsp vanilla essence
250ml semi-skimmed milk
1 tbsp sugar or as per taste

Method
Put bananas, yoghurt, malt, sugar, vanilla essence and semi-skimmed milk in a liquidiser and whiz until well blended. Pour into glass and serve immediately.

Coconut & Coriander Chicken Masala

Ingredients
4 cardamoms
2 tsp cumin seeds
2 onions chopped
4 chicken breast fillets, cut into strips or use 8 chicken thighs
1 tsp garam masala
1 tsp turmeric powder
1 tsp ginger & garlic paste each
1 cans coconut cream
125ml chicken stock
2 tsp oil to cook
Fresh coriander
Salt to taste

Method
Heat the oil in a pan and add cardamom and cumin seeds, fry till seeds pop. Add the onions and cook for 10 minutes until soft, now add chicken and stir fry until chicken is brown in colour. Add garam masala and turmeric powder & cook, after few minutes add ginger, garlic, coconut, stock and salt to taste and let it cook gently for further 10 minutes until the chicken is thoroughly cooked . Add the freshly cut coriander and serve hot with plain rice or pulau rice.

Vegetable chicken

Ingredients
4 boneless chicken breasts
1 tsp ginger pate
1 tsp turmeric powder
1 tsp garam masala
1 tsp garlic paste
Salt and black pepper fresh
3 tsp olive oil
2 courgettes, sliced
1 red pepper, deseeded and sliced
1 yellow pepper deseeded and sliced
1 tsp honey
2 tbsp lemon juice

Method
Cut the chicken into strips & add the ginger, turmeric, garlic & garam masala. Mix well, cover it and allow marinating it for 1 hour in fridge. Heat 2 tsp of oil and cook the courgettes over a high heat until they are well colour. Place the courgettes in a heated serving dish, keep warm. Add the peppers to the same pan and cook for 2-3 minutes until they are slightly softened. Add the courgettes to pan pepper at last. Now heat the oil in a pan and cook the chicken over a high until golden brown all over. Add the honey and lemon juice to the chicken and let it bubble until the chicken id tender. Then add salt and black pepper to taste. Now mix chicken and vegetables, and serve hot with pasta or serve as a starter.

Crab cakes with chilli sauce

Ingredients
Chilli sauce
3 tsp fish sauce
1 tsp sunflower oil
2 tsp hot chilli sauce
I tsp garlic paste
2 tsp tamarind paste
2 tsp sugar
3 spring onions, finely chopped
Crab cakes
250g
Fresh crabmeat or you can use any meat you like
2 spring onions chopped
1 tsp ginger paste
Freshly cut coriander
Red chilli powder
1 tsp fish sauce
1 tsp mayonnaise
40g white breadcrumbs
Flour, for dusting 2 tsp oil

Method
To make chilli sauce mix together all the ingredients and set aside.
To make crab cakes, mix together the crabmeat, spring onions, ginger, red chilli powder, fish sauce & mayonnaise. Put bread crumbs to hold the mixture tighter. Now make as many as patties as you can make from the mixture & dust with flour. Heat the oil in a frying pan and deep fry the cakes. Serve the crab cake with chilli sauce and salad.

Roast Potatoes With Garlic Sauce

Very crispy & mouth watering
Ingredients
6- 7 big potatoes cut into medium pieces
4 tsp olive oil
1 tsp garlic paste
Can of chopped tomatoes
1 tsp tomato puree
1 tsp paprika
Salt & freshly ground black pepper
Garlic Sauce
150ml mayonnaise
2 tsp garlic paste

Method
Preheat the oven to 180 c. steam the cut potatoes over boiling water & spread them in the roasting tin. Raost the potatoes for about 25-30 minutes, turning them until they are crisp & golden. Make the tomato sauce by frying the onion in olive oil until soft, add garlic and after few minutes add canned tomatoes, puree & paprika, stir well & add salt to taste.
Method for garlic sauce
Mix together mayonnaise and garlic and serve
For serving
Place the tomato sauce in a serving dish & place the potatoes on top, with garlic sauce on the side.

Winter Pea & Lettuce Soup

I have tried this soup & it is really delicious, want to share it with everybody. Try it…
Ingredients
100g butter
1 onion, finely chopped
1 big lettuce, finely shredded
800g frozen peas or u can use fresh peas also
1 tsp garlic
900ml vegetable stock
1 tsp lemon juice
150ml cream
Salt and freshly ground black pepper

Method
Melt the butter in a large pan. Add the onions & cook gently for 10 minutes, until soft. Add the lettuce & peas, mix them well with butter. Now add garlic, stock, lemon zest & lemon juice, bring it to boil and let it simmer the peas are soft. Now pour the mixture or soup into a blender and blend until smooth. Again reheat the soup and season with salt and pepper. Serve hot with cream on top.

Thai Fish Soup

Ingredients
1 can coconut milk
500ml fish stock
2 tsp green Thai curry paste
4 spring onions, sliced
2 tsp fish sauce
Few dried lemon grass
2 tsp lime juice
1 bag of mixed frozen seafood, defrost or use any fish u like such as fish fillets, prawns & mussels.
Coriander
Lime zest
Lime segments to garnish

Method
Take a pan put coconut milk, stock, curry paste, lemon grass, spring onions, fish sauce and lime juice in it and bring it to boil then reduce the heat and let it simmer for another 5 minutes. Remove the lime leaves. Add the defrost seafood and coriander and cook it for more 5 minutes till the seafood is soft and ready to eat. Serve hot garnished with lime zest and lime segments.

Red kidney beans or Rajma

Ingredients
Red kidney beans soaked overnight
1 big onion (grated)
1 big tomato (grated)
1 tsp of ginger paste
1 tsp of garlic paste
½ tsp cumin seeds
Red chilli powder as you wishes
1 spoon turmeric powder
1 tsp garam masala
Fresh bunch of coriander leaves
Salt as per taste

Method to cook
First wash the kidney beans and put them into pressure cooker to boil them with enough water and add some salt to it, pressure cook for atleast 20 minutes and then you can open the cooker and check if the beans are soft or not, if not pressure cook them again. Once kidney beans are boiled, start making your paste for gravy. Take a pan put 3 tsp of cooking oil in it and add cumin seeds to it, then add grated onion, after few minutes add ginger, garlic paste to it, when the paste starts turning into golden color, put turmeric, red chilli, garam masala and little salt to it (remember u have put salt while boiling also) then add grated tomato to the paste, now let the paste simmer for a while, paste will start looking like a thick red gravy, now u can add kidney beans to it and if needed add some water to the gravy. Let it simmer for sometime till the gravy and the beans get mix well.
Garnish it with freshly cut coriander and serve hot with naan or rice.