Sweet and Saucy Stir Fry

Ingredients

1. 1 cup of zuchinni chopped in 1-2 inch cubes

2. 1 cup of brocolli florets

3. ½ cup of chopped carrots

4. 1 cup each of yellow, green, red bell peppers chopped

5. 1 small can of water chestnuts / singhara or ½ cup of chopped in 1 inch cubes

6. 1 tsp of sesame oil

7. 2 tsp of soy sauce

8. 1 tsp of conrstarch with 1 cup of water

9. 1 tsp of honey

10. 2 tbsp of vinegar

11. ½ cup of pineapple juice with crushed pineapple pieces

12. 2 teaspoon of fresh minced ginger and garlic

13. Salt and black pepper to taste

Directions

1. For vegetables. Boil 3-4 cups of water and add salt.

2. Drop in all vegetables except water chestnuts to take the edge off but still being crunchy just for 3-4 minutes.

3. Take out the veggies and scatter them in an open tray to cool them quickly.

4. In the mean time add seasme oil, soy sauce, vinegar, honey and corn starch water in a small bowl. Whisk and heat the mixture till sauce turns little thick.

5. Heat oil in a non stick wok (khadiy) or deep dish pan.

6. Add ginger garlic paste.

7. When the mixture little pink add all cooled down vegetables in the wok add water chestnuts now. Keep on stirring in between.

8. Fry them little brown and then add soy sauce mixture and stir with tongs.

9. When it is incorporated add pineapple juice with chunks and stir. Let it simmer for sometime till it turns little thick sauce.

10. Plate them and garnish with chopped green onions. You can serve with steamed rice.

This will make you say yummy , saucy. I am sure. Try this.

-Chitra

Pickled Vegetables

Ingredients

1. 2 cups of your choice of diced vegetables

(Red Reddish, Beetroot, Carrots, Cauliflower, Cucumber, Red bell pepper)

2. 1 ½ cup of Vinegar

3. 2 cups of water

4. ½ tsp of salt

5. ½ tsp of sugar

6. Sterilized jar

Directions

1. Boil water with vinegar, salt and sugar. When it is reduced very little remove from the flame.

2. Fill in the jar with vegetables until they are full packed.

3. Now cool down the water till the temperature changes to hot to warm.

4. Pour the syrup to jar but leave little space.

5. Close the lid and store in warm place. In about 3-4 days pickle will be ready.

6. Use Pickle vegetable with anything Wraps, Pasta, Salads.

-Chitra

All Peppery Pasta

Ingredients

1. 2 cups Spiral Pasta (preferably Rainbow Color)
2. 1 medium Onion (chopped vertically)
3. 2 cups/one can Roasted Tomato Puree/ Paste /Sauce
4. 2 cups of Red, Orange , Green and Yellow Bell Pepper chopped thinly and vertically
5. 2 cloves Garlic (chopped)
6. Salt and Pepper to taste
7. 2 tsp. Vegetable Oil / Extra Virgin Olive Oil
8. One finely chopped green Onion/Scallions
9. Coriander/Cilantro
10. Olives
11. 1 fresh Lemon Juice

Directions

1. Heat a large pot of water to boil for pasta for 10 minutes and add some Salt (only time to flavor the pasta)
2. Add Pasta and turn heat to low.
3. Heat Oil in non stick pan on Medium low heat.
4. Add Onions. When the Onions turn light brown add Garlic.
5. Add Bell Peppers.
6. Add Salt and Pepper.
7. Add Tomato Sauce and stir it well let it simmer for 3-5 mins. (Turn heat to Low and cover the pan)
8. Drain the Pasta and toss it in the serving tray.
9. Now toss the sauce over the top and lightly mix it.
10. Garnish with Jalapenos, Olives and Vinegar and fresh Lemon juice and with chopped green Onion/Scallions, Coriander/Cilantro.
11. Quickly divide into individual bowls and Serve bowlfuls of Peppery Pasta.
    

-Chitra

POHA LAJWAAB

 
Poha/ Powa/ Chidwada/ Flattenned Rice :-

From western India, Poha, made from flattened rice, is an easy-to-cook, very nutritious snack. It is often eaten for breakfast or brunch. Add extra zing to Poha by serving it with Vinegar or Mint-Coriander Chutney! My Mom use to make this many times when we were kids, it is loved by all kids and all moms as it is quick lunch meal for their kids.

Ingredients

· 4 cups Flat/Pressed Rice/Chidwada/ ppha mix
· 1 cup Roasted peanuts (without oil)
· Salt & Red chili powder to taste
· 3 tsp. of Vinegar
· 1 cup mix vegetables
· 1 chopped onion
· 1 tsp. of cumin
· 1 teaspoon turmeric powder

Directions

· In a non stick flat deep dish pan heat 2 tsp. of oil and add cumin & onion to it.
· When onion turns pink add mix vegetables.
· Till mix vegetables get little fried wash your flat rice and soak for 2 minutes in warm
water.
· After two minutes drain water from flat rice and add with Mix vegetables.
· Now add all dry spices.
· Now in last add peanuts and let all mixture cook till 5 minutes. Just remember this
mixture should have no moisture.
· Now serve hot or cold by garnishing vinegar and Jalapenos (optional)

-Chitra Pal

Irani Pulao blended with bell peppers, garnised with Spicy Vinegar sauce

Here is the recipe I learnt from my mom, she cooked it for my brother and me a lot when we were kids. After getting married now, I miss her food so much, so I am just trying my best to do this. This one is for you Mom, I miss you.

Ingredients

For Pulao:-
· 2 cups of Rice
· 3/4 cup of Whole Masoor daal
(You can get this ½ kg from any Indian store for 4-5 $)
· 1 tsp of Cumin/Zeera
· Salt & black pepper to taste
· 1 teaspoon of red chili powder

For Sauce:-
· 1 yellow and 1 green bell pepper chopped roughly in size
· 2 tsp of vinegar
· 2 tsp of hot sauce

Vegetable/Canola/Olive oil (except mustard oil)
Water

Directions

For Pulao:-
· Soak Rice and Daal for 30 minutes before you make pulao
· In non stick skillet add 2 tsp of any oil (you use for cooking) on med heat
· Add Cumin/Zeera seeds
· When Cumin seeds splutter add salt and red chili powder
· Now add soaked rice and masoor daal without water.
· Stir for 2-3 minutes and now add 1 ½ cups of water
· Pulao will be ready in 10-15 minutes

For Sauce
· In another non stick skillet, add ½ tsp of oil.
· Add chopped bell peppers.
· Now let them cook 5-10 minutes till they turn little pink brown on low heat.
· Now add ¼ cup of water and let it cook for 5 minutes.
· After they are cooked keep them aside and add salt and pepper to taste and let it sit till pulao is ready.
· Now add hot sauce and vinegar to them and stir it so that each bell pepper is coated with
Sauce.

Serve in individual serving dish and garnish Pulao with sides of bell peppers with sauce drizzled on top and enjoy.

-Chitra Pal

Grilled Atlantic Salmon with Tangy Tomato Rice or with a Tasty Side of Hot and Sour Vinegar Sauce

Two in One Recipe :-

This recipe is for Grilled Salmon served with tomato rice or with a tasty side dish of tangy bell pepper sauce. It’s just few more ingredients and you can make a little variation in your next dinner or lunch.

Serve it to your loved ones instead of waiting to go a fancy restaurant for this fabulous dish or invite your friends over and believe me they will be your fan after this.

Ingredients

· Two cups of soaked rice ( soak only for 30 minutes before cooking)
· 1 cup of tomato sauce
· 1 cup of fresh mix vegetables- for different colors ( Capsicum, Carrots, Peas, Corn)
· Vegetable/Olive Oil
· 1 tsp. Cumin/Zeera powder
· Salt to taste
· 1 tsp of red chili powder
· Fresh chopped cilantro/coriander/dhaniya

For Marinating Fish:-
· Two Fillets Atlantic Salmon (cut in two pieces each- Dinner for four)
· Juice of 1 Lemon, and take lemon zest for same.
· 1 tsp. lime zest
· 2 garlic cloves minced very thinly
· Salt & Pepper to taste
· 2 tsp. of Olive oil
· ½ tsp. of red chili powder
· 1 tsp. of vinegar1 tsp. hot sauce.

Directions

Rice:-
· Mix all the ingredients for marinating and marinate the fish for 1 night before
or 7-8 hrs before you cook.
· Take a non stick skillet and add zeera/cumin seeds to 2 tsp of vegetable/olive oil.
· Now add salt and red chili powder.
· Add mix vegetables and let them cook till they turn crispy light brown.
· Now add tomato puree/sauce to it and let it cook for 2-5 minutes.
· Add soaked rice to it without water and stir it for two minutes until each rice grain is

coated with your mixture.
· Now add 1 to 1 ½ cups of water and let it cook till 15-20 minutes.


Cooking Fish:-

Till Rice cooks start with fish.
· Spray non stick oil spray on a grilled pan/plate (if you don’t have a grilled pan you can

use non stick skillet also)
· When it is medium heated add the fish, do not add sauce just fish. Let the fish cook on

each side for 3-5 minutes until it is golden brown. If you flip before this fish will not be

cooked properly and will break while flipping. For Sauce
· Heat on low heat leftover marinating sauce and 2 tsp of vinegar and 1 tsp. of
vinegar.

Serve rice with Salmon in individual plates and garnish with spicy and sour sauce on it.

Next Day Lunch or Dinner :-

Now you can make this as next day lunch or next day dinner with slight additions. Cook Fish as referred above and cook tasty side dish with it.

Ingredients

For Sauce:-
· 1 yellow and 1 green bell pepper chopped roughly in size
· 2 tsp of vinegar
· 2 tsp of hot sauce
· Vegetable/Canola/Olive oil (except mustard oil)
· ¼ cup of Water

Directions

. Take another non stick skillet, add ½ tsp of oil.
· Add chopped bell peppers.
· Now let them cook 5-10 minutes till they turn little pink brown on low heat.
· Now add ¼ cup of water and let it cook for 5 minutes.
· After they are cooked keep them aside and add salt and pepper to taste and let it sit

till pulao is ready.
· Now add hot sauce and vinegar to them and stir it so that each bell pepper is coated with

Sauce.

Serve with Grilled Salmon on hot and sour bell peppers bed and garnish with the sauce.

This could be romantic dinner special for Valentine's Day :)

-Chitra Pal

Nachos and Cucumber Salsa

A quick snack for unexpected guests with ingredients from your refrigerator and pantry.My friend was always worried with her unexpected children friend's, specially when they are vegeterian.So I came up with this idea and instead of regular tomoato salsa, this is cucumber salsa.Cucumber is very good alternative in summers, it cools you down within no time.

Ingredients

• 1 chopped cucumber
• 1 chopped tomato
• 1 medium chopped onions
• Salt & black pepper to taste
• 2 tsp. of Lemon Juice
• 1 tsp of Hot sauce
• 1 tsp. of any Vinegar (not balsamic vinegar)

Directions

• Add everything in a large bowl and mix together.
• Garnish with Chopped cilantro (optional)
• Serve with Store bought Nachos chips any shape any color and serve a cool
healthy smoothie or drink.

Your children and their friends will be more than happy :)


-Chitra