Apple Salad

Ingredients

1. 1 green Apple

2. 1 golden apple

3. 1 deep red apple

4. 1 yellow red apple

5. 1 bunch of romaine lettuce

6. 1 small cucumber and small tomato

7. Salt and Black pepper to taste

8. 3 tbsp of lemon juice

9. 1 tsp of cumin / zeera powder

Directions

1. Core the apples ( take out the seeds) and cube all the apples in bite size pieces

2. Peel the cucumber and remove the seeds otherwise salad will be wet and cube them

3. Likewise with tomato chop them without seeds.

4. Wash the lettuce leaves and then pat dry them. Now cut them roughly.

5. Now mix all ingredients in a big salad bowl.

6. Pour the lemon juice, salt pepper and cumin powder.

7. Toss it well and serve.

-Chitra

Tip of the Day

While slicing bananas, dip the knife in lemon juice. Bananas will not turn black.

Dhaniya Aloo Bhaji

Ingredients

1. 3 potatoes peeled

2. 1 tbsp of cumin seeds

3. Salt and Red chili powder

4. 1 tsp of turmeric powder

5. 1 tsp of coriander /dhaniya powder

6. 1 tsp of cumin powder

7. 3 tbsp of Oil

8. 2 tbsp of dhaniya / cilantro leaves chopped

9. ¼ cup of water

Directions

1. Cut the potatoes in two parts and then slice them not so thin

2. In a non stick pan add oil

3. Add cumin seeds and let them splutter

4. Now add salt, turmeric , chili, coriander and cumin powder

5. Put the potato slices and let them cook till golden brown.

6. If potatoes are not cooking then you can add water.

7. Now add fresh dhaniya leaves and toss it well.

8. Garnish with more dhaniya leaves and serve with hot Puri’s and pickle.

-Chitra

Tip of the Day

Puree tomatoes and put in the ice tray. These cubes can be used whenever required.

Gawar Fali ki Sabzi

This crunchy bean is low in calories and popular throughout India. The plant is extremely hardy and grows easily even in drought-like conditions.

Ingredients

1. 3 ½ cups of chopped gawar fali / cluster beans / kothavarakkais

2. 2 large potatoes chopped in cubes

3. 1 tbsp of cumin / zeera seeds

4. Salt and Red chili powder to taste

5. 1 tsp of turmeric powder

6. ½ cup of water

7. 2 tbsp of vegetable oil

Directions

1. In a non stick pan add oil

2. Add cumin seeds, when they splutter add salt , turmeric and red chili powder

3. Now add potatoes and beans cook on a low heat.

4. When it is cooked serve hot with roti’s.

-Chitra

Tip of the Day

If Kathal is kept in lemon water after cutting it will not turn black.

Paneer Parantha

Ingredients

1. 100 gms of grated Indian cottage cheese / paneer

2. 3 tbsp of chopped cilantro / dhaniya

3. 2 tbsp of chopped green chili

4. Salt and Red chili powder to taste

5. 1 tbsp of cumin powder

6. Parantha Dough of whole wheat flour

7. Oil

Directions

1. Make small individual balls of the dough.

2. Mix paneer, dhaniya, green chili, salt, cumin and red chili powder together in a bowl.

3. Flatten the balls and fill in the paneer mixture. If parantha’s become little sticky dust dry flour while flattening.

4. Heat the non stick flat pan with 1 tsp of oil each time you cook new parantha.

5. Cook them one by one on both sides.

6. Serve with mango pickle or chilled cucumber raita.

-Chitra

Tip of the Day

To keep the green color of any greens. Drop them in salted boiling water and after few seconds take them out and drop in water bowl topped on ice. This will way they will maintain the crispiness and green color.

Marble Cake

 

Ingredients

1. 2 cups all-purpose flour

2. 2 tsp. baking powder

3. 2 tbsp. of unsweetened cocoa powder

4. ½ teaspoon salt

5. 1 cup sugar

6. ½ cup of unsalted butter

7. 2 eggs

8. 1 teaspoon vanilla extract

9. 1 cup milk

1. In a mixing bowl add flour, baking powder, salt, sugar, butter, eggs, vanilla, and milk.

2. Beat it well until the mixture is smooth.

3. Grease and flour a 9 inch round pan.

4. Reserve ¾ cup of batter; pour the rest into pan.

5. Preheat oven to 350 degrees F (175 degrees C).

6. In the reserved mixture, stir cocoa.

7. Drop the cocoa mixture with the help of spoon over top of white batter. Using a knife, swirl the cocoa batter into the white batter to incorporate it in a marble effect.

8. Bake in preheated oven for 30 to 35 minutes, until an inserted wooden pick comes out clean.

-Chitra

Tip of the Day

To prevent dough from drying, coat the dough with a little bit of oil it will not dry out.

Thai Chicken in Spicy Peanut Sauce

Ingredients

1. 3 chicken tenders (skinless) chopped in thin slices

2. 1 red chili chopped

3. 2 scallions / green onion chopped finely

4. 1 cup of vertically sliced red and yellow bell peppers

5. ½ cup of shredded cabbage

6. 1 onion (vertically) finely chopped

7. 2 tbsp of garlic minced and ginger minced

8. Salt and pepper to taste

9. 3 tbsp. smooth natural peanut butter

10. 2 tbsp. "light” coconut milk

11. 1 tbsp. lime juice

12. 3 tbsp reduced-sodium soy sauce

13. 1tbsp of brown sugar

Directions

1. In a heated wok add 1 tbsp of oil, and coat it well.

2. Add chicken tenders allow them to cook 4 minutes each side. Just browning, don’t burn them otherwise it will loosen their juices, now take out the chicken.

3. Deglaze the pan with 1 tsp of vinegar and add then 2 tbsp of oil again.

4. Now add the ginger garlic paste, onions, bell peppers, cabbage.

5. Satay them on medium heat. In the mean time in a bowl whisk peanut butter, coconut milk, lime juice, soy sauce and sugar until smooth.

6. When the vegetables are cooked add back the chicken.

7. Now add the peanut butter sauce you prepared. Let it simmer for 5 minutes till sauce is reduced.

8. Add red chili to the cooked chicken and stir.

9. Serve hot with steamed rice. Eat with chopsticks, you will love it.

Tip of the Day

To keep the Paneer / Indian cottage cheese fresh change the water everyday and keep in the fridge. Wash it with warm water.