Health Recepies - Nutritious cooking for a healthy and long life

Honey and papaya salad

2011-10-17T02:27:00.000-07:00

Papaya contains pectin that aids digestion. Here we go for a smooth papaya salad recepie

Ingredients

Papaya (ready to eat): 750 gm

Lemon juice: 10ml

Honey: 10ml

Chilli Flakes

Mint leaves:2

Rock salt

Roasted seasme seeds: a pinch (for garnish)

Method: Dice the papaya and keep it in the fridge. Make a mixture of honey, lemon juice, chopped mint, chilli flakes and a pinch of rock salt. Stir in a mixing bowl for two minutes and add the chilled papaya. Mix slowly with a wooden ladle. Transfer is to serving bowl. Add roaster sesame seed as a garnish and serve chilled.

Courtesy; The Hindu, 4-10-2007

Crispy Salad

2011-10-16T09:38:00.000-07:00

Apple, Asparagus and Coriander Salad

Ingredients

For the dressing

Coriander leaves, chopped: 50 gm

Extra virgin olive oil: 50 ml

Roaster cashew nuts: 15 gm

Garlic peeled: 2 cloves

Ground cumin: 1 tsp

White wine vinegar: 2 tbsp

Mayonnaise: 30 gm

Grated parmesan cheese: 30 gm

Jalapeno: 20 gm

Salt, to taste (check before adding as it might not be required)

Put all the ingredients in a food processor ir blender and blend unit smooth.

For the salad

Red Delicious apples (sliced): 4

Yellow capsicum (cut into thin strips): 1

Green asparagus (blanched and cut in 2” batons): 10

Iceberg lettuce (torn into small pieces): 100 gm

Arugula lettuce: 25 gm

Lollo rosso or radiccio: 25 gm

Nacho chips: 50 gm

Method: Mix the dressing with all ingredients, except the Nacho chips, arugula lettuce and lollo rosso. Arrange the arugula lettuce and lollo rosso in a salad bowl. Place the mixed salad on it and then put the crunchy nacho chips on top.

Fish Curry

2011-07-17T02:23:00.000-07:00

Ingredients

Curry cut fish- 1 kg(cleaned)
Onion 2
Toamto 2
Raw mango 1( medium size)
cumin/corriander powder 1 tbsp
coconut grated 1 cup
ginger garlic paste 2 tbsp
cinamon/cloves 5 pieces
Red chilli powder 3 tbsp
Salt to taste
Turmeric powder 1/2 tbsp
Tamarind puree 1/2 cup.
oil- 6 tbsp
Curry leaves/corriander for garnishing.

Grind coconut, ginger garlic paste, cinamon,cloves, cumin/corriander powder into a fine paste. Grind onion, tomatoes along with red chilli powder in a coarse consistency. In a pan mix both the pastes along with tamarind water, salt and turmeric. Slide in the fish pieces and raw mango pieces gently into the mixture. Pour oil on top. Cook the mixture in Medium flame. Do not stir the curry frequently. Once the curry starts to boil reduce the flame. Boil for 15 minutes in low flame. The oil would start floating. Garnish with curry /corriander leaves. Serve with hot rice or dosas.

PS: Fish curry tastes best if cooked well in advance of serving.

Cheesy Broccoli Potato Salad

2011-01-10T01:00:00.000-08:00

Ingredients

Broccoli: 250 gm
Boiled potatoes: 3
Mayonnaise: 2 cups
Cheese spread: 5 tbsp
Fresh cream: half cup
Chili-ginger paste: 1 tsp
Salt and pepper: To taste
Method
Place broccoli florets in boiling water for two minutes. Remove and dip in ice cold water. Drain and set aside.

Cut the potatoes into big cubes. Mix the mayonnaise, cheese spread, fresh cream and the chili-ginger paste. Add salt and pepper. Mix well. Add it to the broccoli and potato.

The Hindu, Monday, November, 29, 2010 ,Metro Plus.

Corn and peas salad

2011-01-07T01:24:00.000-08:00

Ingredients
Cut macaroni (boiled): 2 cups
Capsicum (sliced): 1
Tomato (sliced): 1
Yellow capsicum (sliced): 1
Spring onions (sliced with leaves): 2
Mayonnaise: 3 cups
Fresh cream: 1 cup
Tomato ketchup: 2 teaspoons
Chilli flakes: half tsp
Sugar: To taste
Salt and pepper: To taste
Method
Mix the macaroni, capsicum, tomato and yellow capsicum. Mix the cream and the mayonnaise. Add tomato ketchup sugar salt and pepper. Mix well, and chill. Add to the macaroni and vegetables. Mix well and serve chilled.

Eggless mayonnaise

2011-01-07T01:12:00.000-08:00

Ingredients
Fresh, thick cream: 250gm
Mustard powder: 2 to 3 tsp
Powdered sugar: 3 tsp
Refined cooking oil: 4 tbsp
White vinegar: 2 tbsp
Salt and pepper: To taste
Method
Chill the cream and beat until light and fluffy. Mix in all the ingredients till you reach a smooth consistency. Chill in an air-tight container.

Crispy Veggie Salad

2009-12-08T23:28:00.001-08:00

Ingredients

Chinese cabbage shredded -1/2 a cup

Carrot cut into cubes -1/2 a cup

Capsicum (Red, Green and Yellow) cut into thin 1 inch pieces - 1/2 a cup

Boiled sweet corn -1/2 a cup

Tomato deseeded and cut into 1 inch long thin pieces -1/2 a cup

Cucumber cut into cubes 1/2 a cup

Lime Juice 2 table spoons

Edible Olive Oil 1 table spoon

Salt and Pepper powder to taste

Parsley for garnish.

Method

Mix all the vegetables in a large bowl. Add lime juice and olive oil and toss the contents. Leave the bowl in the refrigerator and just before serving add salt and pepper powder and garnish with chopped parsley. DO not freeze the salad as it may change the taste and texture.

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Cucumber tomato frost

2009-05-14T21:50:00.001-07:00

Ingredients

Fresh tomato juice: 600ml

Grated cucumber: 100gm

Lime juice: 1 tbsp

Sugar: 1 tsp

Black Salt: ¼ tsp

A pinch of roasted jeera powder

A pinch of black pepper powder

Salt to taste

Method

Blend all the ingredients in a mixer. Strain and serve chilled.

The Hindu Metro plus May 12 2009

Mixed fruit cold drink

2009-05-14T21:49:00.001-07:00

Ingredients

Grapes (black) 10-12

Sweet lime (mousambi): 1

Pineapple: ¼

Orange: 1

Sugar: 1 cup

Water: 1 cup

Crushed ice

Method

Mix the sugar with water to from a thick syrup. Keep it aside. Extract the juice from all the fruits. Add it to the sugar syrup. Add lots of ice. Mix well and serve chilled.

The Hindu Metro plus May 12 2009

Water melon cordial

2009-05-14T21:48:00.005-07:00

Ingredients

Medium sized watermelon: 1

Cardamom powder: 1 tsp

Juice of 2-3 lemons

Powdered sugar to taste

Method

Cut the watermelons into big pieces. Remove seeds and extract the juice. Take the juice from the lemons. Add it to the watermelon juice. Add sugar to taste. Mix well. Chill it. At the time of serving, add the cardamom powder. Mix well. Serve chilled.

The Hindu Metro plus May 12 2009

Summer delight

2009-05-14T21:48:00.001-07:00

Ingredients

Pineapple juice: 3/4 cups

Mango juice: ¼ cup

Lime juice: 2 tsp

Fresh cream: 3 tbsp

Raspberry syrup: 1 tbsp

Method

Chill the juices. Add lime juice, raspberry syrup, fresh cream and ice. Blend in a mixer and serve chilled.

The Hindu Metro plus May 12 2009

Chilled Pineapple & Pear Soup

2009-05-06T22:30:00.001-07:00

Ingredients

800gms fresh pineapple

400gms pears

5gms green leaf tea

50ml honey

2 whole lemons

4-6 sprigs mint

Method

Peel core and cut pineapple and pears into chunks. Combine the two and puree until smooth in a food processor. Strain through a fine sieve into a bowl. Bring 300ml water to a rolling boil and add the tea leaves. Turn off the flame immediately and allow the brew to rest for 5 minutes. Cool and strain the tea and add to the pineapple and pear puree. Add honey and lemon juice a little at a time till you get the right taste. Chill in the refrigerator. Serve in tall glasses with a sprig of mint and a wedge of pineapple on the rim.

Herbed Goat cheese Sandwiches

2009-05-03T22:15:00.001-07:00

Ingredients

10gms cream cheese

20gms mild goat/teat cheese

5gms minced garlic

4gms minced fresh parsley

2gms minced fresh/dry thyme

4ml low fat milk

2gms salt

2gms freshly ground pepper

120gms (2 slices) whole wheat bread

1 cucumber, unpeeled

Method

To make the spread

Replace the cream cheese, goat cheese, garlic, thyme, parsley, milk, salt and pepper in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until well mixed. Add an additional teaspoon of milk if the spread is very thick.

To make the sandwiches

Spread each slice of the bread with the goat cheese spread. Slice the cucumber into thin rounds and arrange on the bread. Top with the remaining slice and press lightly. Cut the sandwich into halves, thirds, or triangles.

Tuna Aioli Sandwich

2009-05-03T22:09:00.001-07:00

Ingredients

4gms minced ginger

4gms minced garlic

30gms chopped green onions

10gms chili flakes

5ml extra virgin olive oil

80gms tuna

10gms cheddar cheese

1 no tomato sliced

½ no red onion sliced

120gms (2 slices) dense 7 grain bread

20gms romaine lettuce

Ingredients for the Aioli

10gms chopped garlic

10gms chopped basil

10gms mayonnaise

2gms salt

2gms white pepper

10gms Dijon mustard

10ml lemon juice

Method

For the Aioli

In a food processor or blender combine the garlic, basil, low fat mayonnaise, salt, pepper, and Dijon mustard and process till the mixture is emulsified. Add the lemon juice and check the seasoning

For the Sandwiches

Combine the ginger, garlic, green onions, chili flakes, and peanut oil. Add the tuna flakes and toss to coat. Mix this with a little aioli. Place the bread slices on a baking sheet. Place the cheese on one slice. Grill until the cheese is melted and the bread slices are lightly toasted, about 3 minutes. Place ¼ of the tuna on top of the melted cheese. Top with romaine lettuce, tomato, and red onions. Now place the remaining tuna on top. Spread some of the aioli on the second bread slice and place it on top of the tuna filling.

Custard apple Cheese cake

2009-04-27T22:09:00.001-07:00

Ingredients

For the base

Ginger nut biscuits 1 packet

Butter, melted 125 gm

For the filling

Cream cheese 250gm

Castor sugar ½ cup

Evaporated milk (cold) 250ml

Gelatin 3 tsp dissolved in ¼ cup of boiling water

Juice of 1 lemon or lime

Large custard apple 1

For garnish

Kiwi fruit ½

Almond flakes: 50gm

Shredded coconut 25 gm

Method

Crush the biscuits finely and mix with the melted butter. Press into a 20cm tart tray and chill for half an hour. Dissolve the gelatin in water. Put custard apple flesh in a blender and blend until smooth. Whip the evaporated milk until thick. Mix all ingredients together. Pour into base and place in fridge to set. After it sets decorate with slices of kiwi fruit and sprinkle shredded coconut and toasted almonds on top.

The Hindu April 9 2009

Almond and Celery Soup

2009-04-27T22:03:00.001-07:00

Ingredients

Almonds: 50 gm

Celery: 1 shoot

Carrot: 1

Spring onions: 25gm

Asparagus tips: 5 gm

Garlic: 3 cloves

Coriander root: 5 gm

Red Chilies: 2

Salt to taste

MSG to taste

Chinese cabbage: 5 gm

Pak Choy: 5 gm

Method

Make a stock using celery roots and leaves with the onion and carrot, coriander roots and red chilies. Soak the almonds in hot water for 15 minutes. Remove the skin from the almonds and make them into a paste. After the stock is boiled, strain it and pour it into a pan. Add sliced carrots, asparagus tips, Chinese cabbage and pak Choy and bring the mixture to a boil. Add the seasoning and thicken the soup by adding the almond paste little by little. Again give it a single boil; check for seasoning and serve the soup hot garnished with fried sliced garlic.

The Hindu April 23 2009

Strawberry jam

2009-04-27T21:54:00.001-07:00

Ingredients

Strawberries: 1 ½ kg

Sugar: 4 cups

Citric acid 1 tsp

Method

Remove the stalks and wash the strawberries. Put the fruit in a heavy pan and stir till it boils. Mash, add sugar and lemon juice. Stir until sugar is dissolved. Remove the scum. Boil rapidly till it sets when tested. Cool and pour into clean and dry jars. Seal with wax and close the lid tightly.

The Hindu April 16 2009

Homemade Pizza Sauce

2009-04-27T21:45:00.003-07:00

Ingredients

Onions (sliced fine) 2 to 3

Garlic (chopped) 12 cloves

Tomatoes (chopped) 4 to 5

Basil, oregano to taste

Salt and pepper to taste

Sugar half tsp or to taste

Olive oil 2 tbsp

Method

Heat a little olive oil in a sauce pan. Sauté the sliced onions and garlic till the onions are translucent. Add the chopped tomatoes, dry herbs, salt and sugar. Add pepper if desired. Bring this mixture to a boil. Simmer for 45 minutes top one hour, stirring occasionally. Your sauce is ready.

The Hindu April 21 2009

Veggie pizza

2009-04-27T21:45:00.001-07:00

Ingredients

Flour: 175gm

Skimmed milk: 150ml

Baking powder one fourth heaped tsp

Refined oil 2 tbsp

Salt to taste

Pizza sauce one and a half desserts spoons

Cheese slices – 6

Onions (thinly sliced) 2

Tomatoes (chopped) 1 or 2

Capsicum (chopped) 1

Corn (optional) 2 tbsp

Oregano, basil quarter tsp each

Pepper to taste

Method

Sift the flour, baking powder and salt in a bowl. Make a well in the centre and add the oil and milk. Combine into smooth dough and leave it covered for about 15 minutes. Roll out into a 12 inch round or a 26X16 cm rectangle. Place in a greased baking tray or pizza pan, and bake at 180 degree C for eight minutes. Once the pizza base is ready, spread the pizza sauce over this. Place the cheese slices all over the prepared base. Sprinkle onion slices, chopped tomatoes, capsicum and corn. Season with salt and pepper and add oregano and basil, if you like. Bake for a further 15 to 20 minutes. Slice using a pizza wheel and serve hot.

The Hindu April 21 2009

Cool and fruity dessert

2009-04-26T21:58:00.001-07:00

Ingredients

Peach, sliced: 1

Cantaloupe(muskmelon) pieces: 1 cup

Blueberries: 1/2cup

Lime juice: 1 tbsp

Plain, low fat yogurt: ½ cup

Honey: 1 tbsp

Method

Combine fruit and melon in a bowl. Chill for at least one hour. Blend honey, lime juice and yogurt. Serve chilled fruit in individual dessert cups topped with the yogurt sauce. Garnish with fresh mint leaves if you wish.

The Hindu April 14 2009

Honey Plum Crumble

2009-04-26T21:57:00.001-07:00

Ingredients

Butter: 75gm

Plain flour: 150gm

Sugar: 50gm

Porridge oats: 25 gm

Chopped, toasted hazelnuts: 50gm

Plums, halved and stoned" 900gm

Honey: 30-60 ml(2-4tbsp)

Rind of an orange

Method

Pre-heat oven to 200 degrees C/400 degree F/ Gas Mark 6; rub butter into flour until mixture resembles fine breadcrumbs. Stir in sugar, porridge oats and hazelnuts. Place plums in a pan with 150ml water, honey and orange rind. Bring to boil and simmer for 15 minutes, uncovered, then transfer to an oven proof dish and top with crumble mixture. Bake for 35 to 40 minutes until golden.

The Hindu April 14 2009

Almond Saffron and Honey Milk

2009-04-26T21:56:00.003-07:00

Ingredients

Milk: 2 cups

Pinch of cardamom powder

Crushed almonds: ½ cup

Honey: 2 tbsp

Saffron, dissolved in 1 tbsp milk: ½ tsp

Method

Bring the milk to boil in a saucepan, add pinch of cardamom powder, and let it simmer for two more minutes. Reduce the heat and add the crushed almonds, honey and saffron, cook further for another minute and remove from heat. Pour into glasses; garnish with saffron strands; serve hot at bedtime.

The Hindu April 14 2009

Khoya and Honey Gajar Halwa

2009-04-26T21:56:00.001-07:00

Ingredients

Carrots, peeled, coarsely grated: 250gms

Butter: 1 tbsp

Khoya, grated: ½ cup

Honey: 2 tbsp

Method

Put the grated carrots and butter in a wok/kadai; cook on medium heat, tossing occasionally, until carrots are tender, and the water released by carrots begin to dry up. Add the khoya in a cut-and-fold method and blend gently, till it is completely incorporated into the halwa. Stir a little more till it leaves the sides of the vessel and then stir in the honey; cook for two minutes and remove from heat. Transfer to a serving dish; garnish with raisins, pistachio and almonds/ silver varkh; serve warm or cold.

The Hindu April 14 2009

Honey almond and Paneer Phirni

2009-04-26T21:55:00.001-07:00

Ingredients

Almonds: 20gms

Water: ½ cup

Milk: 3 cups

Cottage cheese (paneer) crumbled: 1 cup

Honey: 2 tbsp

Method

Soak the almonds in ½ cup water, microwave on high for 30 seconds and leave them for sometime; skin them and cut into thin slices(slivers) keep aside. Blend the cottage cheese in ½ cup milk into a thick, smooth paste; keep aside. Heat rest of the milk in a heavy bottom saucepan; bring to boil, then add the cottage cheese and milk paste stirring all the time; cook on medium heat until the milk thickens and turns into custard like consistency. Stir in the honey; mix well and remove from heat; transfer to a serving dish, garnish with almonds slivers/silver varkh and serve hot or chill.

The Hindu April 14 2009

Stir Fried Vegetables with Cashew nut

2009-04-16T02:03:00.001-07:00

Ingredients

Mixed vegetables: 900gms(carrots, onion, cabbage, pokchoy, capsicum, bell-peppers, Broccoli, asparagus(optional). Cut vegetables into thin strips, like match-sticks

Refine oil: 60 ml

Garlic: 30gms (sliced)

Fresh ginger: 30gms

Fresh coriander: 50gms

Sesame oil: 15ml(optional)

Light soya sauce: 20ml

Cashew nut: 60gms

Seasoning: As required

Method

Take a frying pan then trickle oil into it. Add oil to the rim of the pan and heat it. Add garlic and ginger and cook for 3-4 minutes. Add harder vegetables and toss for five minutes till soft. Add all of these and stir fry over high heat for about 3-4 minutes. Stir in cashew nuts, season with soya sauce, salt, crushed black pepper and sesame oil. Serve hot, add coriander sprigs.

The Times of India

April 7 2009

Pumpkin Nutmeg Soup

2009-04-16T01:53:00.001-07:00

Ingredients

Yellow pumpkin: 900gms cut into cubes

Potatoes: 2 peeled, cubed

Onion: 1 Finely chopped

Vegetable stock: 2 lts (Boil, onion, carrot, leek and celery for 20 mins)

Crushed cumin: 5 gms

Grated nutmeg: 5 gms

Fresh thyme: 10gms

Parsley and chives to garnish

Olive oil: 25ml

Method

Heat oil in a casserole or in a sauce pan and sauté the onion for 4 to 5 minutes till it is soft. Add potatoes, pumpkin, cumin, thyme and vegetable stock. Simmer vegetables until cooked. Transfer the cooked vegetable to a food processor and process it until smooth. Add the pureed mixture and reheat the mixture. Add a little vegetable stock if required. Sprinkle grated nutmeg and mix. Serve hot, garnishing it with chopped parsley and chives.

The Times of India April 7 2009

Paneer samosas

2009-04-09T01:43:00.001-07:00

Ingredients

Plain flour: 1 ½ cup

A pinch of soda bi carb

Hot oil: 2 tbsp

Salt to taste

For the filling

Paneer, grated: 200gm

Capsicum, finely chopped: 2

Onions, finely chopped:2

Red chilli powder: 1 tsp

A pinch of turmeric powder

1 teaspoon garam masala

Salt to taste

Oil for seasoning: 1 tbsp

Oil for frying

Method

Sieve the plain flour, soda bi carb and salt. Rub in hot oil and add water to make stiff dough. Knead well. Keep aside the dough for sometime. Make the filling by heating 1 tbsp oil in a frying pan. Add the onions and capsicums and stir fry for a few minutes. Then add the turmeric powder. Cook for a second and add the grated paneer, red chilli powder, garam masala and salt to taste. Allow the mixture to cool. Make small balls of the dough and roll out thin round puris. Cut the puris into two. Fold each half of the puris into two forming a cone. Seal the edges by applying water. Fill the cone with the paneer filling and seal the edges again. Heat the oil and deep fry the samosas on a low flame. Serve hot with a spicy sauce and pudina chutney.

The Hindu Metroplus March 31 2009.

Vegetable yoghurt delight

2009-04-09T01:42:00.001-07:00

Ingredients

Rusk biscuits(readymade)

For the vegetable yogurt layer:

Carrot grated: 2

Cucumber grated: 1

Cabbage grated: 1 cup

Capsicum finely chopped: 1

Fresh thick curds: 1 cup

Fresh cream: 100gm

Coriander finely chopped: 2 tbsp

A pinch of sugar

Salt and pepper to taste

Method

Tie the curd in a muslin cloth and let excess water drain. Hang for about two hours. Mix it with the fresh cream. Chill it. Add a bit of salt to all the vegetables. Keep aside for sometime. Squeeze to let excess water drain. Add it to the above curds mixture. Add sugar, salt, pepper and chopped coriander. Mix well. When required to serve, spread the vegetable yoghurt mixture over the rusk biscuits. Serve immediately.

The Hindu Metroplus March 31 2009.

Peanut channa snack

2009-04-09T01:41:00.003-07:00

Ingredients

Roasted peanuts(remove skin) : 3 cups

Bengal gram, deep fried: 2 cups

Onion, finely chopped: 1

Green chillies, finely chopped: 2-3

Corinader leaves, finely chopped: 2 tbsp

Chat masala: 2 tbsp

Salt and red chilli powder to taste

Juice of 2 lemons

Method

Mix the peanuts and fried channa dal. Add salt and red chilli powder. Then add onions and green chillies. Mix well. Add the chat masala and lemon juice. Mix again. Sprinkle coriander leaves and serve immediately.

Note: This snack should be made just before serving or it will get soggy.

The Hindu Metroplus March 31 2009.

Crispy fried vegetables

2009-04-09T01:41:00.001-07:00

Ingredients

Capsicum cut into long thin strips: 4

Baby corn cut into long thin strips: 12

Onions sliced into rings and loosen them: 2-3

Carrots, cut into long thin strips: 4

Potatoes, cut into strips: 4

Broccoli, remove floweret's: 1 small

For the batter

Plain flour: 1 ½ cup

Corn flour: 1 cup

Rice flour: 2 tbsp

Coriander leaves, finely chopped : 2tbsp

Baking powder: 1 tsp

Oil: 1 tsps

Sour curds: 2-3 tbsp

Chilli flakes: ½ tsp

Ginger chilli paste: 2 tbsp

Salt and pepper to taste

Oil for frying

Method

Soak all the sliced vegetables in ice cold water. This retains the crispness of the vegetables. Mix all the ingredients for the batter. Add enough water to make a thick smooth batter. Beat well. Keep it aside for about 2 hours. Heat the oil. Dip each strip in the batter and deep fry in hot oil. Similarly dip the broccoli flowerettes and onion rings in the batter and deep fry until crisp. Mix all the fried vegetables in a flat dish and serve hot with a spicy ketchup.

The Hindu Metroplus March 31 2009.

Jackfruit jam

2009-03-30T01:58:00.001-07:00

Ingredients

Jackfruit flakes: 1Kg

Clove: 12

Cinnamon: 6(1 inch pieces)

Sugar: one-and-a-half kg

Citric acid: 1 tsp

Water: 6 cups

Method

Deseed the jackfruit and cut it into small pieces. Cook in water just enough to dip the pieces, adding crushed clove and cinnamon. When the water boils, remove the clove and cinnamon pieces from it. Smash the cooked jackfruit or grind in a mixer and sieve. Heat water, sugar and citric acid in a vessel. When it boils add the fruit pulp to it. Stir continuously. When the solution thickens, remove it from fire and pour it into a prepared bottle. Cool the jam in the bottle and then store. To test whether the jam is done, cool the jam on a ladle. When cool, the jam should fall from the tilted ladle in flakes rather than in drops.

The Hindu wellness March 29 2007

Baked chicken

2009-03-23T02:13:00.002-07:00

Chicken: 6 - 8 pieces

For seasoning

Pepper:1/2 tsp

Chilli powder: 1 heaped spoon

Mustard: 1 1/2tsp

Lemon juice: 3 tbsp

Sugar: 25gm

Worcestershire sauce: 1 tbsp

Soya Sauce: One-and-a-half tsp

Olive Oil: 1 tbsp

For garnish

Spring onion chopped: 2 tbsp

Preparation

Marinate chicken with seasoning ingredients. Socre chicken pieces to allow marinade to penetrate and leave it for an hour-and-a-half. Taken a tin foil large enough to wrap the chicken. On a shallow glass bowl, arrange chicken pieces neatly on the foil. Pour the remaining marinade over the chicken. Fold the edges and wrap into a neat package. Bake in a pre-heated oven set at 200 degree Celsius for 25-30 minutes.

The Hindu Metro plus November 18 2008

Nelli Chutney

2009-03-23T02:13:00.001-07:00

Ingredients

1/4kg amla, washed, dried, deseeded and cut into pieces

Green chillies: 100gm

Black pepper: 1 tablespoon

Methi seeds: 1 tablespoon

Mustard seeds: 2 tablespoon

Ginger: 2 inch

Lemon juice: 2

Salt: 2 heaped tablespoons

Method

Grind together to a coarse texture. Store in a dry jar. This chutney will keep for over a year though it will gradually turn dark, almost black over time.

The New Indian Express December 19 2004

Pea-filled potato cakes

2009-03-12T02:04:00.003-07:00

Potatoes, boiled and peeled: 450gm

Vegetable oil: 3 tbsp

Salt to taste

For the filling

Vegetable oil: 2 tbsp

Frozen green peas: 80gm

A couple of generous pinches each of coriander, red chilli and cumin powders

Dried mango powder: half tsp

Salt to taste

Fresh coriander, chopped: 2 tbsp

Method

Mash the potatoes, knead lightly for a minute or two till it comes together and divide it into 6 parts. Heat the oil in a small non-stick saucepan. Add the peas, spices and salt, give the pot a stir and splash water and cook until the peas or done, for about 5 minutes. Add the coriander and mash a little. Make the potatoes into balls and make a deep and wide depression for the filling. Place 1 rounded tsp of filling in each and pinch the potato over the top and reshape into balls. Pat to flatten. Heat half the oil in a non-stick frying pan. Cook the cakes over a moderate flame until golden and crisp on both sides.

The Hindu Wellness March 5 2009

Jackfruit Jam

2009-03-12T02:04:00.001-07:00

Ingredients

Jackfruit flakes: 1 kg

Cloves: 12

Cinnamon: 6(1 pieces)

Sugar: one-and-a half kg

Citric acid: 1 tsp

Water: 6 cups

Method

Remove the seeds from the jackfruit and cut it into small pieces. Cook them in water just enough to immerse the jackfruit pieces, adding the crushed cloves and cinnamon. When the water boils remove the clove and cinnamon pieces from it. Smash the cooked jackfruit or grind it in a mixer and sieve it. Heat water, sugar and citric acid in a vessel. When it boils add the fruit pulp into it. Stir continuously. When the solution thickens, remove it from the fire and pour it into a prepared bottle. Cool the jam in the bottle and then store it. To test whether the jam is done, cool the jam on a ladle. If it is cool, the jam should fall from the tilted ladle in flakes rather than in drops.

The Hindu February 26 2009

Vegetable lasagna

2009-03-11T01:47:00.003-07:00

Ingredients

Chopped onions: 100gm

Chopped garlic: 30gm

Virgin olive oil(a generous amount)

Diced carrots: 100gm

Diced celery root: 100gm

Diced pumpkins: 100gm

Diced brown mushrooms: 100gm

Diced tomatoes: 100gm

Tomato paste: properly roasted

Tomato sauce: 150ml

(season with fresh rosemary, thyme, salt and pepper and slowly simmer for 15 minutes)

Add afterwards

Cubes of zucchini: 50gm

Egg plant: 50gm

Small roses of cauliflower: 50gm

Small roses of broccoli: 50gm

Leek cubes: 50gm

Small cubes fennel: 50gm

All things must be very dry, without any trace of water or oil.

(Use any other seasonal/available vegetables as well to add or to exchange in this section)

Mix all the above

Make a cream cheese sauce with one egg, seasoned with lemon juice, lemon skin, garlic and basil.

Method

Slightly brush olive oil on a baking dish. Layer with uncooked pasta sheets followed by thick layers of vegetable stew and thin layers of cream cheese sauce. Top with thin layer of cream cheese sauce and grated parmesan cheese.

Cover dish with aluminium foil. Bake for 50 minutes at 160 degree C. Bake at 180 degrees C for the last five minutes. Take off aluminium foil and serve.

The Hindu March 3 2009

Moong Chana Dal Cheela

2009-03-11T01:47:00.001-07:00

Ingredients

Moong dal: 2 cups

Channa dal 2 cups

Onion peeled and chopped: ½ cup

2/3 cup tomatoes, diced into ¼ in cubes 1tsp ginger, grated

2tbsp cilantro, chopped fine

1-2 green chillies, seeded and cut fine (optional) 1 tsp salt, or to taste

Vegetable oil spray

Method

Wash the dal in running water. Soak for 2-3 hours. Grind to a smooth batter using the water they were soaked in. you can grind the mixture and refrigerate the previous night itself. Stir the remaining ingredients into the batter

Heat a non-stick griddle on the stove. Lightly spray with vegetable oil. Take a ladleful(1/4 cup) of batter, pour and spread gently on the griddle. Cover and cook for 30sec or until bubbles start appearing and the lower side begins to become golden brown. Turn over with a spatula and cook for another 30-40 sec or until cooked through.

Slide onto a plate. Cook the remaining chelas (about 16 total) the same way. Serve with mint chutney accompanied by a glass of milk and a fruit.

The Hindu February 26 2009

Broccoli au gratin

2009-03-11T01:21:00.001-07:00

Ingredients

Fresh broccoli: 250gm

Potatoes:2

Butter: 2 tbsp

White sauce: 3 cups

Salt and pepper to taste

Grated cheese: 3-4 tbsp

Salt and pepper to taste

Method

Steam broccoli florets, and soak in ice cold water. Drain and keep aside. Cut boiled potatoes into cubes. Heat the butter. Stir fry the broccoli and potatoes. Then add the white sauce, salt and pepper. Mix well. Grease a baking dish. Pour the broccoli potato mixture. Cover with grated cheese and bake in a hot oven until the cheese turns golden brown. Serve hot with garlic bread.

The Hindu March 10 2009.

Broccoli Fritters

2009-03-11T01:20:00.003-07:00

Ingredients

Fresh broccoli: 500gm

For the batter

Plain flour:1/2cup

Corn flour:1/2cup

Rice flour:1 tbsp

Soda bi carb: A pinch

Baking powder:1/4 tsp

Salt and pepper to taste

Oil for frying

Method

Remove the florets of broccoli. Steam and put them in ice cold water. Drain and keep them aside. Mix the flours, soda bi carb, baking powder, salt and pepper. Add water to get a smooth flowing consistency. Keep the batter aside for two to three hours. Heat the oil. Dip each floret into the batter and deep fry. Serve hot with a spicy sauce.

The Hindu March 10 2009.

Broccoli Cutlets

2009-03-11T01:20:00.001-07:00

Ingredients

Finely chopped broccoli: 2 cups

Boiled grated potatoes: 1cup

Onion, finely chopped: 1

Butter: 1 tbsp

Cheese, grated:1/2cup

Bread: 4-6 slices

Chilli flakes:1/2tsp

Salt and pepper to taste

Bread crumbs

Oil for frying

For the batter

Plain flour: 1 cup

Water

Method

Heat the butter. Stir fry the onions until light brown. Add the broccoli and potatoes. Stir well. Allow this mixture to cool. Soak the bread slices in water. Squeeze to drain excess water. Crumble finely and add to the above mixture. Add grated cheese, chilli flakes salt and pepper. Mix well.

Keep aside for sometime, and make cutlets in desired shapes. Prepare the batter by mixing maida with water. Dip the cutlets in the batter and roll over bread crumbs and deep fry in oil and low flame. Serve hot with tomato sauce.

The Hindu March 10 2009.

White sauce

2009-03-11T01:19:00.001-07:00

Ingredients

Milk: 3 cups

Plain flour: 3 tbsp

Butter: 3 tbsp

Method

Take a flat, heavy bottomed vessel. Heat the butter. Add the plain flour and stir fry on a low flame. Keep stirring without browning it. Gradually add the milk stirring continuously. The sauce will thicken. It should be of a smooth flowing consistency. Use as required in the above dish

The Hindu March 10 2009.

Fresh Fruit Salad with mace

2009-03-09T01:36:00.001-07:00

Ingredients

Sugar:30/80gm

Juice of half a lemon

Selection of 4 to 6 fruits: apples, pears, oranges, bananas, grapes(green or black) melons and peaches

Mace powder: 3 to 5 gm

Method

Dissolve the sugar in 300 ml of water over gentle heat. Bring the syrup to a boil and continue boiling for five minutes. Cool it, and add lemon juice and mace powder. Quarter, core and slice the apples. Peel and segment the oranges. Slice the bananas. Halve and seed the grapes. Peel and segment the peaches. Scoop orbs out of the lemon with a small scoop(1). Put each fruit into the syrup as it is prepared. Mix all the fruits together and, if possible, leave it to stand for 2-3 hours to allow the flavors to blend. The fruit salad will keep up to 3 days, but the bananas need to be replaced everyday.

The Hindu Wellness August 14 2008

Grill asparagus with spinach and cheese

2009-03-06T01:18:00.001-08:00

Ingredients

Olive oil: quarter cup

Lemon juice:1/8 cup

Fresh asparagus spears:12

Baby spinach: 60gm

Grated Parmesan cheese:1/8cup

Seasoned slivered almonds: 1 tbsp

Method

Preheat a grill (on low heat). Marinate the asparagus with lemon juice and olive oil. Grill asparagus for about four minutes, turning at least once, and brushing with the olive oil mixture. Remove from the grill.

In a large bowl, combine the spinach, Parmesan cheese and slivered almonds. Cut asparagus into bite-size pieces, and add to the salad along with the lemon juice and olive oil. Mix and serve.

The Hindu October 23 2008

Tomato marmalade

2009-03-06T01:17:00.000-08:00

Tomatoes: 2 kg

Oranges: 3 nos Oranges

Lemons: 2 nos

Sugar: 1.7kg

Whole cloves: 30gm

Cinnamon sticks: 150gm

Method

Remove the peel from the tomatoes and cut it into small pieces. Cut the oranges and lemons into small quarters. Pour off the juice from the tomatoes. Add sugar. Stir until it is dissolved. Add oranges, lemons, and spices which have been tied loosely in a cheesecloth bag. Place the mixture over high heat and boil rapidly, stirring often. Cook until it is clear and thick (about 50 minutes). Pour into jars and close the jars tightly with their lids. Cook over a hot water bath for a further 10 minutes.

The Hindu Wellness October 16 2008

Dragon Chicken

2009-03-04T00:44:00.001-08:00

Chicken supreme cut into dices 200gms

Dry red chilli flakes 10gms

Chopped garlic 10gms

Tomato garlic sauce 25gms

Fried cashew nuts 25gms

Salt to taste

Sugar 10gms

Few drops of lime juice

Yellow butter 5 gms

Method

Marinate the chicken with salt little egg and dust in corn flour. Deep fry for five minutes till crisp. In a wok, heat oil, sauté the garlic, add the chilli flakes and the tomato garlic sauce and cook for a minute. Add the rest of the ingredients and mix well. Add the fried chicken and toss well to coat the chicken pieces evenly with the sauce mix. Add the fried cashew and mix. Serve hot.

The Hindu February 8 2009

Date Nutty Muffins

2009-02-23T01:03:00.001-08:00

Ingredients

Flour: 2 cups

Salt: half tsp

Baking powder: 2 tsp

Nutmeg: 1 tsp

Chopped dates: half cup

Chopped walnuts: half cup

Egg: 1 beaten

Cold milk: 1 cup

Oil: one and a half tbsp

Cinnamon powder: 1 tsp

Method

Toss, flour, salt, cinnamon and baking powder with a fork to mix the ingredients. In a separate bowl, beat egg, and add milk and oil. Add the grated nutmeg and the tossed flour and mix well. Add chopped dates and walnuts to the flour and mix it with beaten egg and milk. After the ingredients are mixed well keep the mixture aside. Grease a muffin tin with fat and dust it with flour. Fill two thirds of the tin. Bake for 20 to 25 minutes at 400 degree F.

The Hindu Metro plus date November 15 2007

Viennese Apple strudel

2009-02-23T00:49:00.000-08:00

Ingredients

For the dough

Flour, sifted: 250gm

Vegetable salad oil(corn): 20gm

Egg:1

Salt, a pinch

Fresh water(luke warm): 110ml

For the filling

Fresh apples: 1500gm

Walnuts, chopped coarsely: 80gm

Raisins: 60gm

White castor sugar: 100gm

Cinnamon powder: 10gm

Fresh lemon zest: 1

Dark rum: 40ml

White dry bread crumbs: 80gm

Unsalted butter, melted: 80gm

200gm sour cream

Method

Make a soft and smooth dough of the ingredients. Mould to a ball – brush with oil, cover with cling wrap. Leave it to rest for at least 2 hours. Meanwhile, peel the apples, remove the core and slice them. Roast the white bread crumbs in butter until golden brown and set aside. Mix the sliced apples with cinnamon powder, sugar, raisins, lemon zest and rum. Pull the dough on a table with flour dusted tablecloth until paper thin. Sprinkle dough with melted butter, followed by the roasted breadcrumbs(only use a third of the dough) Spread the apple filling followed by the walnuts and sour cream. Cut off the thick ends and sides and start to roll up by using the tablecloth to move the strudel in rolling motion upwards. Roll up until all the dough is used completely. Cover the ends and roll in. Place in a well-buttered baking dish and brush once again with melted butter. Bake at approximately 180 to 200 degrees Celsius until golden brown. When half-cooked, brush again with melted butter on the surface. Remove from the oven, slice into protions and dust with icing sugar. Best served while still warm with vanilla sauce.

The Hindu the metro plus January 27 2009

Tossed fresh salad

2009-02-23T00:16:00.001-08:00

Ingredients

Capsicum: 1

Onions: 2

Tomatoes: 3

Cucumber: 1

Radish: 1

Carrot:1

Green peas :1/2 cup

For the dressing

Tomato sauce: 4 tbsp

Oil: 4 tbsp

Lemon juice: 2 tbsp

Sugar: ½ tsp

Mustard sauce: ¼ tsp

Salt and pepper to taste

Method

Slice the vegetables into equal pieces. Add the green peas. Spread them on a flat dish and cover with a wet cloth. Keep in a refrigerator for sometime. Make the dressing by mixing all the ingredients. Mix well. Chill the dressing. Place the vegetables in a bowl and pour the chilled dressing over it. Toss well. Serve immediately.

The hindu February 10 2009

Cabbage, carrot and moong dal salad

2009-02-23T00:15:00.001-08:00

Ingredients

Cabbage, finely sliced: 1 cup

Red carrot, grated: 1 cup

Capsicum, finely sliced: half cup

Moong dal: 2 tbsp

Lime juice: 1 tbsp

Coriander, chopped: 1 tbsp

Salt and pepper to taste

Method

Soak the moong dal in water for two hours. Immerse all the vegetable in ice cold water for sometime. This retains the crispness of the vegetables. Drain excess water. Mix the vegetables and the soaked moong dal. Add lime juice. Sprinkle salt and pepper to taste. Mix well. Serve garnished with chopped coriander.

The hindu February 10 2009

Cucumber anar (pomegranate) delight

2009-02-20T01:50:00.001-08:00

Ingredients

Cucumber, peeled and sliced to 1 inch length: 2 cups

Red anar: 1 cup

Roasted peanuts(skin removed) 2-3 tbsp

Coconut grated: 2 tbsp

Green chillies, finely chopped: 2

Coriander, chopped: 2 tbsp

Salt and pepper to taste

Method

Mix the sliced cucumber and red anar. Add the roasted peanuts and green chillies. Sprinkle salt and pepper. Mix well. Then add the grated coconut. Toss the salad. Chilli it for sometime. Garnish with chopped coriander and serve.

The hindu February 10 2009

Corn and peas salad

2009-02-20T01:46:00.001-08:00

Ingredients

Sweet Corn, boiled: 1 cup

Green peas, boiled: 1 cup

Potatoes, boiled and cut into cubes: 2

Paneer, cut into cubes: 100gm

Tomatoes, cut into cubes: 2

Chaat masala: 2 tsp

Black Salt: 1 tsp

Black pepper: 1 tsp

Pinch of sugar

Lemon juice: 2-3 tsp

Salt to taste

Oil: 1 tsp

For garnishing

Chopped coriander

Method

Heat the oil. Add corn, green peas, potato and paneer pieces. Stir fry it. Sprinkle the chaat masala, black salt, pepper, sugar and salt to taste. Mix well.

Add the tomato pieces and lemon juice. Stir fry again. Garnish with chopped coriander.

The hindu February 10 2009

Date coconut pudding

2009-02-18T01:40:00.001-08:00

Ingredients

Butter: 200gm

Egg White: 10

Egg yolk: 10

Milk: 750ml

White sponge powder: 250gm

Coconut powder: 100gm

Dates, chopped: 150gm

Icing sugar: 100gm

Grain sugar: 100gm

Method

Mix, butter icing sugar and yolk. Mix milk and white sponge powder with the above mixture. Add coconut powder and dates.

Beat egg white with sugar and mix all together. Double boil at 150 degree Centigrade for 45 minutes.

Remove from the oven and keep aside till it cools. Unmould and serve it cold.

The hindu July 3 2007

Chocolate walnut brownie

2009-02-18T01:39:00.003-08:00

Ingredients

Chocolate ("morde" dark chocolate): 700gm

Butter: 750gm

Egg yolk: 16

Sugar: 180gm

Flour: 160gm

Walnut: 250gm

Egg white: 16

Castor Sugar: 300gm

Method

Melt dark chocolate and butter. Mix together sugar and egg yolk, and add it to the first mixture. Slowly add the flour and walnut to the above mixture.

Separately mix the sugar and egg white and prepare a meringue. Add the meringue slowly to the above mixture and mix it properly.

Pour the mixture into a baking tray and bake it in an oven for 45 minutes at a temperature of 160 degree C.

The hindu July 3 2007

Pasta with Pine nuts and sun-dried tomatoes

2009-02-18T01:39:00.001-08:00

Ingredients

Pasta, fusilli or rigatoni: 12 ounces

Pine nuts, toasted: two third cup

Olive oil: 5 tbsp

Sun-dried tomatoes, oil packed drained and chopped: two third cup

Fresh parsley, chopped: half cup

Parmesan cheese, grated: half cup

Method

Cook pasta in a large pot of boiling salted water until tender but still firm to bite. Drain pasta well. Heat three tablespoons of olive oil in a heavy large skillet over high heat. Add pasta and fry until it begins to get crisp at the edges, stirring frequently for about 10 minutes.

Add the remaining two tablespoons of olive oil to the same skillet. Add toasted pine nuts and sun dried tomatoes and stir over high heat until just warmed through for about a minute.

Pour pine nut mixture over pasta. Add chopped parsley and grated parmesan cheese and toss to blend. Season to taste with salt and pepper and serve.

The hindu July 5 2007

Curried honeydew vinaigrette

2009-02-18T01:19:00.001-08:00

Ingredients

Honeydew melon, coarsely chopped: 2 cups

Honey: quarter cup

Rice wine vinegar: half cup

Curry powder: 1 tbsp

Boiling water: 1 tbsp

Lime zest: 1 tbsp

Fresh lime juice: quarter cup

Salt to taste

Fresh ginger root (or 1 tsp, ginger powder) 1 tbsp

Oil: 1 cup

Method

Mix curry powder in boiling water in a small bowl. In a blender, mix the honeydew, honey, vinegar, curry powder mix, lime zest and juice, salt and ginger root. While running the blender, slowly drizzle the oil and blend until smooth. Adjust seasoning according to taste.

Can be stored in the refrigerator for five days and can be used as a dressing for fruit salads, green salads and even for the marinations to products like fish and meat.

The hindu may 17 2007

Caramelised Shallot and Roquefort Dip

2009-02-18T01:09:00.001-08:00

Ingredients

Vegetable oil: 2 tbsp

Thinly sliced shallots (about 6 ounces) one and a quarter cups

Mayonnaise: three quarter cup

Sour cream: three quarter cup

Roquefort or Danish blue cheese, at room temperature; 4 ounces

Salt and freshly ground black pepper, to taste

Potato chips, for serving

Method

In a heavy bottomed medium saucepan, heat oil over medium-low heat. Add the shallots and cover. Cook, stirring often, until the shallots are deep golden brown for about 20 minutes. Cool completely. In a medium bowl, combine the mayonnaise and sour cream. Add the cheese and mash with a rubber spatula until almost smooth. Stir in the cooled shallots and season with the pepper. Cover and refrigerate until chilled for about 2 hours.

The hindu dated June 14 2007

Fruit Raita

2009-02-12T01:42:00.001-08:00

Ingredients

Cucumber: half

Pomegranate: half

Apple: half

Green grapes: a few

Raisins: a few

Curd: 1 litre

Chaat masala: quarter tsp

Chilli powder: quarter tsp

Sugar: a pinch

Salt: to taste

Coriander leaves

Method

Cut all the fruits into cubes. Add chat masala, chilli powder, salt, sugar, grapes and raisins. Add curd and mix well.

Chilli and decorate with coriander leaves and serve. It can be served with chapattis and rice.

The hindu May 22 2007

Aloo Dahi

2009-02-12T01:40:00.003-08:00

Ingredients

Potato: 4

Onion: (finely chopped):1

Tomato(finely chopped):1

Chaat masala: quarter tsp

Chilli powder: quarter tsp

Salt to taste

Sugar: a pinch

Curd(fresh and beaten):2 cups

Coriander leaves

Mint leaves

Method

Cook whole potatoes and then halve them. Scoop the centre gently with a small spoon. Keep the potato jackets aside to fill them. Mix chopped onions, tomatoes, chaat masala, chilli powder, salt, sugar, coriander and mint leaves for the filling. Add the scooped potato to the filling and chilli. Arrange the potato jackets in a plate and add the aloo dahi filling . serve.

The hindu May 22 2007

Mango yoghurt

2009-02-12T01:40:00.001-08:00

Ingredients

Mango pulp: of one medium sized mango

Milk: 1 litre

Sugar: 100gm

Curd: 1 tbsp

Method

Boil milk and simmer for 15 minutes. Cool it and when lukewarm add curd and mango pulp. Allow it to cool for four hours. Refrigerate.

The hindu May 22 2007

Vermicelli Curd Bhath

2009-02-12T01:39:00.001-08:00

Ingredients

Vermicelli(not roasted): 100gm

Curd: 1 cup

Coconut milk: 1 cup

Chilli: 2

Ginger: 1 piece

Salt: to taste

Ghee: 1 tbsp

Cashew nuts: 50gm

Raisins: 25gm

Coriander leaves

Method

Cook the vermicelli, drain the water and put it in cold water. Drain and keep it aside. Grind chilli and ginger to paste and sauté it. In a vessel, put the vermicelli and add the fried paste, salt, coconut milk, curd and stir well. Decorate with fried cashew nuts, raisins and coriander leaves. Keep in the lower compartment of the refrigerator till you serve. Can be served with pickle, papad or chips.

The hindu May 22 2007

Baked sweet plantains

2009-02-12T01:03:00.001-08:00

Ingredients

Ripe plantains: 4

Milk: 1 cup

Brown sugar: half cup

Margarine: 4 tbsp

Method

Peel plantains and place them in a baking dish and pour milk and sugar over them. Spread 1 tbsp of margarine on each plantain. Bake at 400 degree C for half an hour.

The alternative method is cut off the ends of unpeeled plantains and place them on a microwave safe plate. Wrap the plantains in a paper or a towel and microwave them for at a least eight minutes or till the skin opens. Peel them when cold and pour milk and sugar on top of them and apply margarine on each plantain and microwave again for 12 baked, cool them and serve them with ice creams.

The hindu june 28 2007

Okra stew with paneer

2009-02-12T00:53:00.001-08:00

Ingredients

Okra, chopped: 1 cup

Tomatoes, blanched, peeled and chopped: 3

Paneer: 1 slab

Juice of half lime

Bell peppers, green seeded: 2

Shallots, minced: 6 tbsp

Corn kernels, frozen: 1 cup

Butter: 4 tbsp

Tomato paste: 1 tbsp

Basil: quarter tsp

Bay leaf: 1

Salt and pepper to taste

Green chilli: 1

Method

Put the paneer in a bowl and squeeze lime juice over the cubes. Now add butter to a pot over medium flame. Saute the green pepper with shallots for two to three minutes. Now mix in the corn, okra, tomato paste, basil, bay leaf and chilli. Then season with salt and pepper.

Finally, add the diced paneer and let the mixture return to the boil for five minutes. Remove the bay leaf and serve hot.

The hindu Metro plus August 9 2007

Dearest One,

2009-02-09T08:05:00.001-08:00

Dearest One,

It is my pleasure to contact you, i know my message will come to you as a surprise.I am Nina, the only child of MR Careme Konal My late father deposited 6.5millon dollars in finance company hear in Cote d'lvory, before he die, for on-word transfer aborad
through diplomatic cargo for investment purpose,

This is an a confidential matter to be delt with carefulness to enable us understand more better with the fund to be a benefit to every one, Or if it can'nt be possible for the trip here, We can negotiate at any nearby country to come with this fund with all proves as a withness for the vital truth behind the stories and with the fund.If you are willing to assist me send to me your full datas or your informations so that i will submit it to the finance company for them to contact you. for more details you need to konw,
Thanks

Miss Nina Konal

Baked Sweet Plantains

2009-02-09T03:15:00.001-08:00

Ingredients

Ripe plantains: 4

Milk: 1 cup

Brown sugar: half cup

Margarine: 4 tbsp

Method

Peel plantains and place them in a baking dish and pour milk and sugar over them. Spread 1 tbsp of margarine on each plantain. Bake at 400 degree C for half an hour.

The alternative method is cut off the ends of unpeeled plantains and place them on a microwave safe plate. Wrap the plantains in a paper or a towel and microwave them for at least eight minutes or till the skin opens. Peel them when cold and pour milk and sugar on top of them and apply margarine on each plantain and microwave again for 12 minutes. After the plantains get baked, cool them and serve them with ice creams.

The hindu June 28 2007

To your attention.

2009-02-03T10:32:00.001-08:00

Hello Dear,

I'm Mr.Jeanbazz Gusto,to be brief.I have (US$5.3Million) which i want to invest in your country on estate or better still on any other good business in your country,I would like to receive your urgent interest in this offer for us to determine our partnership.

Ensure you respond with your contact phone number ,so that i can reach you on phone for more vital discussions.

I do hope to read from you as soon as possible.

Thank you.
Regards from,
Mr.Jeanbazz Gusto

From Ogechi Promise

2009-02-03T03:11:00.000-08:00

From Ogechi Promise
Rue de Dulie 7th Avenue
Plot 41 Williams Ville

Dear Prefered Partner

I saw your profile and loved to contact you. l am an orphan having $10,500,000 USD with a private trust company for safe keeping. I am willing to offer you 10% of the total fund if you can assist me transfer this fund to your country or any bank of your wish. I wish to invest in a stable economy. My interest is in companies with potentials for rapid growth in long terms.

I am interested in placing my fund in your country, if your country's bi-laws allow foreign investment. You can contact me for more details via my e-mail address with your reference. This fund I inherited from my late father who excels as a government contractor till his death by the rebels in 2006 in here in the country capital while I lost my mother at my early age of 2yrs this made me the only child of the family. Don't fail to indicate interest by furnishing me with your private details phone, fax, address, occupation and age.

Yours faithfully,
Ogechi Promise

Okra stew with paneer

2009-02-02T02:09:00.000-08:00

Ingredients

Okra, chopped: 1 cup

Tomatoes, blanched, peeled and chopped:3

Paneer: 1 slab

Juice of half lime

Bell peppers, green seeded: 2

Shallots, minced: 6 tbsp

Corn kernels, frozen: 1 cup

4 tbsp of butter

Tomato paste: 1 tbsp

Basil: quarter tsp

Bay leaf: 1

Salt and pepper to taste

Green chilli: 1

Method

Put the paneer in a bowl and squeeze lime juice over the cubes. Now add butter to a pot over medium flame. Saute the green pepper with shallots for two to three minutes. Now mix in the corn, okra, tomator paste, basil, bay leaf and chilli. Then season with salt and pepper.

Finally, add the diced paneer and let the mixture return to the boil for five minutes. Remove the bay leaf and serve hot.

Cinnamon Raisin Nut Rolls

2009-02-02T02:04:00.001-08:00

Ingredients

Cream Cheese, at room temperature: 4 ounces

Brown sugar, packed: half cup

Ground cinnamon: half tsp

Raisins, soaked in warm water for 15 minutes and patted dry: quarter cup

Phyllo dough: 1 roll(half of a package)

Butter, melted but not hot: quarter cup(half of a stick)

Method

Preheat oven to 375 degree F. Place cream cheese, brown sugar and cinnamon in the bowl of a food processor. Blend until smooth. Chop raisins to pieces. Place one sheet of phyllo dough on a flat work surface. Brush with melted butter. Repeat until you have six layers of phyllo. Spread a thin layer of cream cheese filling over phyllo, leaving one inch dry lengthwise and half inch dry on the short side.

Roll up lengthwise like a jelly roll. Repeat until all phyloo and filling is used up. Cut each slice, seam-side down, 1 inch apart on ungreased cookie sheet. Bake 12 to 15 minutes until golden brown.

Jamun jam

2009-01-28T02:19:00.000-08:00

Ingredients
Ripe jamun: 250gm (about 25nos, washed well)
Sugar: 250gm
Apple: quarter of a fruit cut into half inch pieces
A squeeze of limes
A pinch of finely ground fennel
Method
In a clean stainless steel pan with a thick base, place the jamuns along with the sugar and stir till the jamuns start to soften. Add the pieces of apple. Heat on a medium flame. cover for a few minutes as the juice is released and the sugar acquires a mauve tinge. As the jamuns soften, mash them. within a few minutes, the juice will have been released completely, and the seeds can be removed. Add about half a teaspoon of lime juice. Cover over medium heat till the mixture begins to froth. Add a pinch of finely ground saun (fennel seeds) as the mixture begins to thicken. the jam should have reached a non-runny stage with in 15 minutes. Take the pan off the fire and bottle immediately in clean, sterilized jars. Leave a quarter inch of space at the top of the bottle. Insert two rounds of butter paper into the lid and cover immediately while hot.

Andhra Chilli Chicken

2009-01-11T23:54:00.001-08:00

Ingredients

Chicken 800gms cut into small pieces

Green chillies 100gms coarsely ground in a mixie

Soya sauce 2 tsp

Ajinomoto 1 tsp

Salt 1 tsp

Oil 100ml

Corn flour 5 tsp mixed in ½ cup of water

Method

Heat oil in a pan, add the green chillies. Fry well. Add chicken, soya sauce, ajinamoto, salt and ½ cup of water. Cook till the chicken is done. Add corn starch and cook well. Strain the excess oil and serve hot.

Note: chillies can be reduced according to taste.

Thyme scented flowerets

2009-01-02T02:55:00.001-08:00

Ingredients

Thyme: 200gm

Cauliflower: 2 flowers

Broccoli: 2 flowers

Onions: 2

Garlic: 10 cloves

Celery sticks: 1

Olive oil: 50ml

Salt to taste

Crushed peppercorns for seasoning

Method

Cut the cauliflower and broccoli into small flowerets. Soak the flowerets in salt water for 15 minutes. Remove the flowerets and blanch in water by adding salt. Pour olive oil in a pan and sauté chopped onion and garlic. Add the chopped celery stem and add the flowerets to it and sauté with the ingredients. Add the red wine in it and toss well.

Add chopped thyme leaves and toss well. Add salt and peppercorn and check for seasoning. Finish with thyme scented oil to give a gloss and to enhance the thyme flavor.

Thyme scented oil

Dry roast the chopped thyme stems. Heat oil in a pan and pour it on the thyme and store the oil. This can be used to finish any dish and enhance its flavor.

The hindu Wellness March 1 2007

Sautéed Vegetables with nutmeg and tomato

2009-01-02T02:29:00.001-08:00

Ingredients

Peppers: 25gm

Zuccuni: 25gm

Broccoli: 25gm

Baby corn: 25gm

Asparagus: 25gm

Roasted nutmeg powder: 50gm

Tomato, chopped: 100gm

Salt to taste

Pepper powder to taste

Dry gin: 25ml

Shallots: 25gm

Chopped garlic: 20gm

Butter/Olive oil: 25ml

Method

Parboil the vegetables with a pinch of salt. In a pan, heat butter/olive oil and add the chopped garlic and shallots. Sauté them well and add the vegetables. Toss the vegetables and add gin. Add chopped tomatoes without seeds and mix them with the vegetables. Check for seasoning by adding salt and pepper. Finish with nutmeg powder and butter.

The hindu Wellness December 27 2007

Papaya Ginger Smoothie

2008-12-31T03:05:00.001-08:00

Ingredients

Papaya Chunks: two and a half cups

Ice cubes: one cup

Plain yoghurt: two third cup

Fresh ginger, peeled and finely chopped: one tbsp

Honey: one tbsp

Juice of two lemons

Fresh mint leaves: 10-15

Method

Refrigerate papaya until very cold. Blend papaya, ice, yoghurt, ginger, honey and lemon juice in a blender. Add up to one-fourth cup of water, until the mixture is smooth and thinned to desired consistency. Blend in mint leaves. Garnish with mint sprigs. Serves four.

The hindu Metroplus wellness December 18 2008

Striped Bass with Sauce

2008-12-31T02:08:00.001-08:00

Ingredients

Sea Bass Fillet 80gms

Salt and pepper to taste

Flour for dusting

Olive oil for frying: 1 tbsp

Shallot, finely chopped: 1 tsp

Red wine: 1 small glass

Fish stock: 1 tbsp

Unsalted butter: 1 tbsp

Mushrooms: 10 nos

Method

1. Cook sea bass. Put a heavy bottomed frying pan on the stove to heat.

2. Make three or four cuts in the skin side of the fish approximately half an inch deep.

3. Season and flour the fish and fry the sea bass in olive oil until lightly colored.

4. Roast the sea bass in the oven at a very high temperature by placing the frying pan in the oven with the sea bass skin side up for three minutes.

5. Turn the sea bass so that it is skin side down and put back in the over for 2-3 minutes (to make skin crispy)

6. Remove from the pan and keep hot

7. Prepare sauce. Put shallots, mushrooms, red wine and fish stock into the hot pan and bring it to boil and reduce it by half(this will happen very quickly if the pan is very hot)

8. Finish sauce. Whisk the butter into the wine sauce. (it should have a syrupy consistency; if it looks a bit thin, then reduce it)

The Hindu Metroplus The food file December 20 2008

Atta Biscuits

2008-12-15T03:21:00.001-08:00

Ingredients

Whole wheat flour(atta) : 1 ¼ cups

Bran: 2 tbsp

Refined flour(maida)1/3 cup

Butter(chilled) 110gm

Powdered sugar: ½ cup

Milk as required

Method

Preheat the oven to 160 C

Take the atta in a bowl. Add bran refined flour and mix. Add chilled butter cut into small pieces and mix with finger tips till the mixture resembles bread crumbs. Add powdered sugar and mix. Add cold milk (or water or a mixture of the two and knead lightly. Sprinkle some flour on the worktop and roll out the dough to one-forth inch thickness. With different shaped cookie cutters cut out the biscuits. Place the biscuits on a baking tray keeping a space between each. Bake in preheated oven at 160C till done.

India Today November 2008

Clear chicken soup

2008-12-15T03:15:00.000-08:00

Ingredients

Chicken bones: 500gm

Boneless chicken: 125 gm

Onion : 1

Garlic: 4 to 6 cloves

Tamarind:1/2

Tomato: 1

Curry leaves: 16 to 20

Salt to taste

Turmeric powder: ½ tsp

Red chilli powder: 1 tsp

Asafoetida: ¼ tsp

Gram flour(besan) 2 tbsp

Coconut Scraped: ½ cup

Lemon juice: 1 tbsp

Method

Clean and wash chicken bones and boneless chicken. Peel, wash and roughly chop onion and garlic. Soak tamarind in quarter cup warm water remove the pulp strain and reserve. Wash and roughly chop the tomato and curry leaves. Boil the chicken bones in about seven to eight cups water, skim the scum from the surface and simmer for ten minutes. Add roughly, chopped onion, garlic, tamarind pulp, tomatoes, boneless chicken, salt and turmeric powder red chilli powder, asafetida and chopped curry leaves. Continue to simmer on medium heat for another 15 minutes. Remove cooked boneless chicken, cool and chop into bite sized pieces. Blend besan in quarter cup water and mix into the simmering soup. Add scraped coconut cover and simmer for 10 to 12 minutes. Strain soup, pressing the residue well to extract the entire flavor. Reheat the soup add chopped chicken, adjust the seasoning, mix in lemon juice and serve piping hot.

India today November 2008

Masur dal kebabs

2008-12-15T03:06:00.001-08:00

Ingredients

Masur dal: 1 cup

Salt to taste

Black pepper: ¼ tsp

Coriander finely chopped: 1 tbsp

Whole wheat bread crumbs: 4 tbsp

Green chilli finely chopped: 1

Oil 1 tsp, 1 tsp for sautéing

Water: 2 cups

Method

Soak the masur dal in a saucepan for one to two hours. Add oil chillies and water and cook till completely blended, making sure the water does not dry out. Mash the dal add, bread crumbs and spices. Roll into small balls and then flatten them to look like little cylinders. Each kebab should be the size of your thumb in length and thickness. In a non stick saucepan put a little olive oil into the surface and then sauté the kebas over medium heat till they are golden brown. Serve with fresh onion rings a lemon wedge and raita

India Today November 2008

Apple banana cake

2008-12-15T03:05:00.003-08:00

Ingredients

Flour: 1 ½ cup

Sugar:2/3 cup

Baking soda: 1 tbsp

Salt: ½ tsp

Apple: 1

Ripe mashed bananas : 1 cup

Eggs 2or for a low cholesterol version 4 egg whites

Oil: ½ cup

Method

Preheat oven to 350 f. Grease an 8X8 in square pan (non stick variety is best) Sift together the all purpose flour sugar baking soda and salt into a mixing bowl. Blend the apples bananas eggs and oil in a blender. Stir together all the ingredients until mixed. Pour into the prepared pan and put in the preheated oven to bake for 45 minutes or until done. Cool on a cooling rack. Cut into 16 pieces and serve.

Indian today November 2008

Veggie wrap

2008-12-15T03:05:00.001-08:00

Ingredients

For the wrap

Whole wheat flour: 50 gm

Soy flour: 40 gm

Maida: 2tsp

Skimmed milk: 100ml

Egg: ½

Oil:3 tsp

A pinch of salt

For the filling

Potato: 50gm

Cauliflower: 50gm

Carrot: 50gm

Peas: 75gm

Tomato: 50gm

Oil: tbsp

Tomato Sauce: ½ tbsp

Salt and Chilli powder

Herbs to taste

Method

To make the wrap sift the flour along with the salt. Add the egg and gradually add the milk using a whisk to beat up the batter. Mix and beat thoroughly till the batter is smooth and free of lumps. Allow the batter to remain in a cool place for about an hour. Heat ¼ tsp oil in non-stick frying pan or use a non stick oil spray. Pour a spoonful of the batter on it. Spread it in a circular motion. Cook one side till it is light brown and then turn the side. Now cook on the other side. Make all the pancake by using up all the batter.

For the filling

Cut the vegetables into small pieces and shred the carrots. Heat oil in a pan add the vegetables and the seasoning. Cook it on low flame till the vegetables are done. Now add the tomato sauce. Divide this filling among the four pancakes, roll them and serve hot with chutney.

India today November 2008

Chicken roll

2008-12-15T03:04:00.001-08:00

Ingredients

For the tomato sauce

Olive oil 1 tbsp

Garlic thinly sliced 1

Carrot 1

Diced red bell pepper: 1

Tomatoes: 5

Salt 1 tsp

Chilli powder: ¼ tsp

Ground cumin: ¼ tsp

For the wrap

Maida 1 cup

Wheat flour: ½ cup

Water : ¾ cup

For the filling

Cooked shredded chicken: 1.25 cups

Cheese: 150 gm

Method

To prepare the sauce

Heat the oil in a pan. Add onions and garlic. Saute till golden brown. Add the carrots and bell pepper and cook till soft. Add tomatoes and the seasoning and cook for about 20 minutes.

To prepare wrap for the roll

Mix the flour: add water to form a soft and elastic dough. Add slowly and knead. Cover and set aside for an hour or a little more. Divide the dough into five equal balls. Roll each ball into a thin round roti-like shape. Heat a skillet, place the roti on the hot skillet and cook for a few seconds, until bubbles begin to form on the upper surface. Flip the roti and cook the other side for a few more seconds. Remove from fire and place on a plate. The roti should not be brown. Finish making the other roti similarly. Keep aside.

To Assemble the wrap

Keep the roti flat on a plate. Spread about 2 tbsp of the tomato sauce on it. Divide the chicken and the cheese into five equal portions. Spread one portion each of the chicken and cheese on half of the roti. Fold the other half over it and make it into a roll.

India Today November 2008

Chocolate cherry smoothie

2008-12-13T03:19:00.001-08:00

Ingredients

Unsweetened, frozen pitted cherries: one to one and a half cups

Low fat vanilla soy milk: 1 cup

Cranberry – raspberry juice: quarter cup

Chocolate hazelnut spread: one tbsp

Non-fat vanilla yoghurt: half cup

Method

Combine all the ingredients in a blender or food processor and puree them until smooth.

Supplementary the wellness
the hindu dated february 7 2008

Rice Stuffed Omelette

2008-12-13T03:13:00.001-08:00

Ingredients

6-8 eggs

Milk3 tbsp

pepper

oil 3 tbsp

salt to taste

For the filling

1 cup cooked shredded chicken

Small onion1

Carrot scraped and cut into small pieces

Mushrooms2

Cooked rice 1 CUP

Butter 2 tbsp

Method

Heat the butter and fry the onions till translucent. Mix in the carrots and stir fry for a further 1 minute. Add the mushrooms and fry. Mix in the chicken pieces, salt, pepper, parsley and mix well. Now mix in the rice to the chicken mixture and stir fry for another 2-3 minutes. Keep the filling aside. Lightly beat the eggs and add the milk salt and pepper. Heat the oil in a frying pan and pour half the quantity of the egg. Place a portion of the filling in the centre and roll from both ends to cover make a roll. Remove carefully to a serving plate and garnish with ketchup and serve. Prepare the other omelet in the same way.

Omlet Rolls

2008-12-13T02:48:00.001-08:00

Ingredients

Eggs 6

Sugar 3 tbsp

Soy sauce 2 tsp

Luke warm water or sugar cyrup 4 tbsp

Cooking oil 3 – 4 tbsp

For the Garnishing

Radish

Ginger

Soy sauce

Method

Beat the eggs very lightly using a pair of chopsticks. Mix the sugar, soy sauce and the lukewarm water or sugar cyrup in a small bowl and mix this into the eggs. Divide the egg batter into two portions. Heat 1 – 2 tbsp of oil in a non stick pan and pour quarter portion of the beaten eggs and tilt the frying pan to spread the egg batter so that it cooks in a thin layer. When the edge s beginning to set, roll up the egg towards yourself and pour another 1 tsp of oil in the empty side and pour one more quarter of the quantity of the beaten egg. Once one side is cooked, lift the egg with a chopstick so that the raw egg runs underneath. Then with the chopstick start rolling the omelet in the opposite direction. Turn over with the help of chopsticks and cook the other side. Take a bamboo mat and slide the cooked omelet on to it and roll up tightly with the help of the bamboo mat. Allow to cool and slice the cold omelet into thick 1 inch pieces. Prepare the other half of the beaten eggs in the same way. Cut into rolls and serve garnished with grated mooli. Accompaniments to this omelet will be the soy sauce and the pickled ginger.

Ginger Pickle

2008-12-13T02:35:00.001-08:00

ngredients

Fresh young ginger 2 lb

Rice vinegar 3 cups

Sugar 2 cups

Salt 2 tsp

Method

Wash the ginger root and rub off skin. Slice the ginger very thinly into very thin and salt them. Leave salted ginger slices in a bowl for one hour. Dry the ginger slices with paper towels and put them in a sterilized container or jar. Mix rice vinegar and sugar in a pan and bring to a boil. Pour the hot mixture of vinegar and sugar over the ginger slices. Cool them. Pickled ginger changes its color to light pink. Cover the jar and store it in the refrigerator.

Radish and Carrot Salad

2008-12-13T02:28:00.001-08:00

Radish and Carrot Salad

Radish 250gm

Carrots 2

Rice Vinegar 120 ml

Salt to taste

For garnishing

Black sesame seeds 1 tsp

Lemon rind or fine strips of lime 2 tsp

Method

Finely grate the radish and carrots and keep these separately. Cover with very cold water and leave to soak for about 15-20 minutes. Drain well, add salt, stir and separate into portions in individual bowls. Garnish with black sesame seeds, lemon rind or fine strips of lime. Pour the rice vinegar over the salad or serve separately to be used as per taste.

Potato Salad

2008-12-13T02:11:00.001-08:00

Ingredients

Potatoes 4 -5

Carrots 2

Onion 1

Oil 4 tsp

Vegetables stock 1 cup

Rice Vinegar 4 tsp

Sugar 2 tsp

Eggs beaten 4

Cucumber 1

Salt to taste

Method

Peel the potatoes and cut into pieces. Scrape the carrots lightly and cut into chunks and cut the onions.

Heat the oil in a pan and stir fry the potatoes, carrots and onions for 1 minute. Pour in the vegetable stock. Lower the heat and add the rice vinegar, sugar and salt. Cover and simmer till the potatoes are just tender but not over cooked. Increase the heat to dry up all the liquid. Remove the vegetables before these stick to the bottom of the pan. Allow the potato mixture to cool for only 30 seconds and ten mix in the beaten eggs, stirring so that the eggs mix well into the potato mixture. Do not peel the cucumber. Cut into small pieces and add salt and leave aside for five minutes. Drain out all the liquid from the cucumber and add the cucumber pieces to the potato egg salad and serve.

Apple Salsa

2008-12-11T02:17:00.001-08:00

Ingredients

Red apples: 2

Lime juice: 2 tbsp

Chopped orange segments: half a cup

Onion, finely chopped: half a cup

Green pepper, finely chopped : half a cup

Jalapeno pepper, finely chopped: 1

Garlic minced: 1 clove

Cilantro chopped : 2 tbsp

Cider vinegar: 1 tbsp

Ground cumin: half tsp

Vegetable oil: 1 tbsp

Method

Core and dice the apples. Toss immediately with lime juice. Stir in the remaining ingredients. Chill 2 hours before serving. Serve with pork, chicken, turkey and fish.

The hindu Wellness December 11 2008

Spicy chicken with Groundnuts

2008-12-08T02:50:00.001-08:00

Boneless chicken cut into 1 inch 500gm

Cyster sauce 1 tbsp

Vegetable oil 2 tbsp

Spring onions 3

Garlic 4or 5 flakes

Groundnuts ½ cup

Green chillies 2or 3

Black peppercorns 8-10

Red chilli flakes 1 tsp

Cinnamon powder ¼ tsp

Salt to taste

Tomato ketchup ¼ cup

Salt to taste

Lemon juice 1 tbsp

Cornflour 2 tbsp

Water 1 ½ cups

Spring onions greens 2

Method

Place the chicken in a bowl add the oyster sauce and marinate for at least one hour preferably in the refrigerator. Heat the oil in a pan add the spring onions and sauce for a few seconds. Add the garlic and continue to sauté for a while. Add the groundnuts and sauce for a few seconds. Add the marinated chicken and sauté for two minutes. Stir in the green chillies, four or five of the crushed black peppercorns and the red chilli flakes. Add the cinnamon powder salt tomato ketchup and lemon juice. Mix the cornflour` into half a cup of water and add to the pan with one cup of water. Cook till the sauce thickens. Add the spring onion greens and serve hot, sprinkled with the remaining crushed black peppercorns.

Kaju katli

2008-12-08T02:22:00.001-08:00

Ingredients

Cashew nuts: 1 cup

Sugar: three fourth cup

Milk: 2 tbsp

Ghee: 1tbsp

Vanilla essence: 1 tsp

Boiling water: 1 cup

Method

Soak the cashew nuts in boiling water for 1 hour. Drain them and process them smoothly in a food processor by adding milk and then sugar. Heat the ghee in a large pan, add the cashew nut paste and cook over medium heat, stirring constantly until the mixture becomes thick. Then, add vanilla essence and mix thoroughly. Put this mixture in a greased tray and spread it evenly. Let it cool for 45 minutes. After it is cooled, cut into diamond shaped pieces.

Supplementary: Metro plus + Wellness

The hindu dated march 13 2008

Passion Fruit Milk shake

2008-12-08T02:21:00.001-08:00

Ingredients

Cold milk 1 cup

Passion fruit:2

Chocolate icecream: 2 large scoops

Whipped cream for granish (optional)

Method:

Scoop the pulp from the two fruits and put it into the milk. Stir the mixture with a fork to extract the juice from the pulp. Strain if desired to remove the seeds. Put the ingredients in a blender and process on high for 30 seconds or till smooth and creamy. Serve in a tall, chilled glass with a straw. Garnish with whipped cream, if desired.

Note: use more fruit if a stronger flavor is desired.

Corn Bhel

2008-12-08T02:18:00.001-08:00

American Sweet corn boiled: 4 tea cups

Potatoes, boiled and cut into cubes: 4-5

Spring onions, chopped with the leaves: 3

Tomatoes, chopped: 3

Capsicum , chopped:3

Green chillies:6-7

Ginger: a piece( to be grounded into paste with juice of lemon)

Asafoetida: a pinch

Cooking oil: 3-4 tbsp

Sugar: 3-4 tsp

Salt to taste

For Garnishing

Gujrati sev(optional):100gm

Coconut, grated

Coriander, chopped

Method

In a frying pan heat the oil and stir fry the chilli ginger paste. Add the asafetida, spring onions, potatoes and stir fry for a few minutes. Then add the corn and stir fry for a few minutes.

Then add the potatoes and stir fry again. Add the tomatoes, coriander leaves and sugar, salt and lemon juice. Spread the corn mixture in a serving dish. Sprinkle sev over it.

Top with grated coconut and chopped coriander. Serve hot.

The hindu metrol plus dated september 2 2008.

Chocolate cherry smoothie

2008-12-08T02:17:00.001-08:00

Ingredients

Unsweetened, frozen pitted cherries: one to one and a half cups

Low fat vanilla soy milk: 1 cup

Cranberry – raspberry juice: quarter cup

Chocolate hazelnut spread: one tbsp

Non-fat vanilla yoghurt: half cup

Method

Combine all the ingredients in a blender or food processor and puree them until smooth.

Supplementary the wellness
the hindu dated february 7 2008

Bread chat

2008-12-08T02:16:00.003-08:00

Ingredients

Bread Slices: 8-10

Big potato, finely chopped: 1

Onion, finely chopped:1

Capsicum, finely chopped: 1

Tomato, finely chopped: 1

Lemon juice: 2 tsp

Chat masala: 1 1/2tsp

Corinader leaves, finely chopped

Salt to taste

Method

Cut the bread slices into medium size cubes. Deep fry. Mix all the chopped ingredients with the fired bread cubes. Add chat masala, lemon juice and salt to taste.

Sprinkle coriander leaves and serve immediately.

he hindu metrolplus september 2 2008.

Stuffed bitter melon (Karela)

2008-12-08T02:16:00.001-08:00

Ingredients

Karela(bitter melon/gourd): 1 Ib

Select medium-sized ones.

Salt: 1 tsp

Stuffing

Cooking oil: 1 tsp

Onions:2

Garlic cloves:4

Fresh ginger:1 piece

Cumin powder: 1 tsp

Coriander powder: 1 tsp

Turmeric powder: half a tsp

Salt: half a tsp or to taste

Amchoor(mango powder): 1 tsp

Water: 1 tbsp

Cooking /Frying

Thread to wrap and tie up the bitter

Gourd

Cooking oil:quarter cup

Water: 2 tbsp

Method:

Step1 to prepare the karela, wash it well and scrape off the skin with a knife. Cut a slit vertically into the belly of the karela. Rub the skin and the insides with salt. Set aside for 20 minutes. During this time the stuffing may be prepared. After 20 minutes, you will see lots of water as a result of salting. Squeeze out as much water as possible. To control salt, wash rinse, squeeze out water and pat the karela dry.

Step2 To make the stuffing first the vegetables must be prepared. Chop the onions finely, about the size of cooked rice with a knife or a grater. Peel and mince the garlic cloves. Peel and chop the ginger finely. In a heavy pan, heat cooking oil. Add onions and salt. Sauté till onions are transparent. Add garlic and ginger stir well. Add cumin, coriander turmeric powder and amchoor. Stir well. Sauté for about two minutes. Add water and sauté another two minutes. Turn off the heat.

Step3: to cook/fry the karela first fill the belly of the karela with the stuffing. Wrap karela with thread so that the stuffing does not fall out. Ina heavy bottomed pan, put cooking oil, water and stuffed karela. Turn on the heat. As soon as the steam starts to build, cover the pan with the lid, and turn the heat to medium low and cook for about four minutes. Turn over the karela, cover and cook for another four minutes.

Stuffed Katori Chat

2008-12-08T02:11:00.001-08:00

Ingredients

For the katori

Maida : 1 cup

Suji(semolina) : ½ cup

Refined oil: 2 tsp

A little Salt

Oil for frying

For the filling

Potatoes(boiled and chopped):1/2kg

Sprouts(red gram and moong-parboiled):1 cup

Thick curd: 2 cups

Sweet and sour chutney

Green chutney

Gujrati sev

Salt

Char masala

Pepper

Roasted jeera

Red Chilli powder: to taste

Coriander leaves: finely chopped

Method

Mix the two flours. Add salt and oil. Add sufficient water and make a stiff dough. Roll out small puris and stick at the back of small greased katoris or tart moulds. Deep fry on a medium flame. The katoris will come out in hot oil.

Mix the sprouts and potatoes with salt, chat masala, roasted jeera and red chilli powder. Mix well. Fill the katoris with this filling. Spread the curd over it. Then spread sweet and sour chutney and green chutney over the curds. Sprinkle Gujrati sev and top it with coriander leaves.

The hindu Metroplus dated september 2 2008

Peppermint Oatmeal shake

2008-12-08T02:01:00.001-08:00

Ingredients

Condensed milk: half a scoop

Sugar – free vanilla ice cream : 1 cup

Oatmeal: 1 cup

Non-fat milk: 2 cups

Water: 1.2 cups

A dash of mint extract

Method

Blend the oatmeal, water and milk. Now add condensed milk, vanilla ice cream and a dash of mint. Blend again for four minutes. Served chilled.

Panzanella

2008-12-05T01:19:00.001-08:00

Ingredients

White bread cut into ½ inch pieces 6 to 7

Salt to taste

Tomatoes deseeded and cut into ½ inch 5 nos

Onion 1

Cucumber cut into ½ inch pieces 1 no

Fresh basil leaves, chopped 1 bunch

For the dressing

Salad oil ¼ cup

Vinegar 1 tbsp

Salt to taste

Black pepper powder ½ tsp

Mixed dried herbs ½ tsp

Mustard paste ½ tsp

Method

Add a pinch of salt to two cups of water, dip the bread pieces in this and remove. Press the bread to squeeze out the water. In a salad bowl, mix together the bread tomatoes onion cucumber and the fresh basil. Chill in the refrigerator for half an hour. To make the dressing mix together the salad oil vinegar salt pepper powder dried herbs and mustard paste. Just before serving remove the salad bowl from the refrigerator add the dressing to the salad and mix thoroughly. Served Chilled.

Power Punch

2008-12-05T01:11:00.001-08:00

ingredients

Carrots 1 kg

Beetroot 500 gm

Oranges 4

Ice cubes 10

Black salt to taste

1 piece orange rind, cut into thin strips

Method

Put the carrots, beetroot and oranges through a juicer and collect the juice. Put the juices in a blender with the ice cubes and black salt. Blend for a minute and pour into glasses. Decorate with strips of orange rind

Chilli Mushrrom Fried Rice

2008-12-05T01:05:00.001-08:00

Ingredients

Vegetable Oil 3 tbsp

Ginger piece finely chopped 1 inch

Garlic flakes finely chopped 8

Green chillies finely chopped 4

Spring onions finely chopped 6

Fresh button mushrooms sliced 1 1/2 cups

Ajinomoto a pinch

White pepper powder ½ tsp

Salt to taste

Cooked rice 1 1/2 cup

Soya sauce 1 tbsp

Spring onion greens finely chopped 3or 4

Method

Heat the oil in a wok. Add the ginger, garlic and green chillies and stir fry for two minutes. Add spring onions, mushrooms, ajinomoto white pepper powder and salt and stir fry on high heat for two minutes Add cooked rice soya sauce and spring onion greens. Stir fry over high heat for three minutes. Serve hot.