Apple And Cucumber Salad

Ingredients:

2 medium Apples (thinly sliced)
2 tbsp Lemon juice (cut into one inch long pieces)
2 medium Cucumbers
1 medium Orange (peeled, deseeded and segmented into two)
8-10 Button Mushrooms (sliced)
8 leaves Lettuce (trimmed)
1 tbsp Salad Oil
1/4 tsp Red Chilli Flakes
6-8 leaves Fresh Mint Leaves (torn)
2 tbsp Fresh Coriander Leaves (chopped)
Salt
1 medium Carrot (cut into thin strips)
2 medium Tomatoes (quartered & sliced)
2 Spring Onions (sliced)

Method:

Take the sliced apples and sprinkle some lemon juice on it and mix well to prevent apples from turning black.
Take mushrooms in another bowl and treat it to lemon juice to avoid discoloration.
Dunk the lettuce leaves in ice cold water to keep it fresh and crisp and then tear it roughly into pieces.
In a bowl, take juice, salad oil, red chilli flakes, chopped coriander, mint leaves and salt and mix well.
In a serving plate, arrange the lettuce leaves and pour out about one-fourth part of the dressing on top of it.
Mix apples, orange segments, mushrooms, carrot, tomatoes, spring onions and rest of the dressing. Toss well.
Arrange the mixture over lettuce layer.

Apple, Banana & Carrot Halwa

Ingredients

1 cup chopped apple (without skin)
1 cup chopped banana
1 cup grated carrot
1 cup milk or 1/2 cup milk powder
1 cup coconut
3/4 cup ghee
2 cups sugar

Method :

Grind carrot & milk.
Mix all the ingredients together except ghee.
Keep on stirring till the apple & banana pieces are cooked & the halwa becomes one mass.
Then add ghee, cardamom powder.
Remove from the stove top & decorate with nuts of your choice.

Basundi

Ingredients:

2 qrt Ricotta Cheese
2 cups sugar
1 cup milk
1 small pack of half-n-half
Little saffron
1 tsp cardamom powder

Method:

Preheat oven at 325 F for 10 mins.
Do no remove the excess water from the Ricotta Cheese.
Place the cheese in a bowl and 1 cup of sugar and mix well.
Put this mixture in an Aluminum Foil pack and bake at 350 F or 35 mins.
In a sauce pan add milk and half-n-half and boil on a low flame for 15-20 mins.
Add the remaining cup of sugar, saffron, and cardamom powder to it.
The cheese can be removed after 35 mins of baking which will appear to be in a soggy constituency.
Put the Cheese in the freeze for about 10 minutes to let it cool.
Remove from freezer and drop the Cheese slowly in the boiling milk and let it cool for about 10 minutes and store in the freezer until serving.

Aloo Anardana Chat

Ingredients:

2 Large Potatoes (boiled and cubed)
1 cup Pomegranate Seeds
1 Onion (finely chopped)
2 tbsp Peanuts (roasted)
1 tbsp Mint Leaves (chopped)
2 tbsp Chaat Masala
½ cup Sev
1 tbsp Lemon Juice
2 Green Chilies (finely chopped)
2 tbsp Green Coriander (finely chopped)
Salt

Method:

Take a large bowl and mix all the ingredients well.
Sprinkle lemon juice on the top.

Suggestions:
Serve immediately.

Fish ka Salan

Ingredients:

500 gms fish cut into slices
1 coconut grated
2 tsp til
2 tsp dhania powder
1 tsp mustard seeds
1 tsp jeera
2 tsp khus khus
1/2 tsp haldi
2 tsp chilli powder
2 green chilies
3-4 tbsp oil
1 onion sliced fine
few curry leaves
lemon size tamarind
salt to taste

Method:

To make Masala grind the til, dhania, jeera, mustard, khus khus, 1 tbsp grated coconut, chili powder, haldi garlic and 1 onion to a fine paste.
Extract 2 cups milk from the grated coconut. Extract the pulp from the tamarind soaked in 1 cup of water.
Heat oil and add the 1 sliced onion and fry till crisp. Put in the masala paste and fry till the oil separates.
Now add the fish pieces and fry a little. Pour in the coconut milk and add salt to taste along with the curry leaves.
Gently simmer till nearly done. Lastly add the tamarind water and again simmer a little.
Serve machhi ka salan hot.

Fish Ka Salan

Fish Pakora

Ingredients:

4 white fish fillets (steamed and cut into pieces)
2 eggs
A large pinch of salt
A pinch of red chili powder
2 tbsp corn flour
2 tbsp lemon juice
1 tsp chopped coriander leaves
Oil for deep-frying paoda

Method:

Beat the eggs, salt, chili powder, lemon juice and coriander leaves together to make a batter. Add corn flour and mix well to form a smooth batter.
Heat oil in a kadhai or deep-frying pan.
Dip each fish piece into the batter and fry in batches till golden and crisp all over.
Serve the fish pakora hot with your favorite chutney or ketchup.

Fish Curry

Ingredients:

700gms / 11/2 lb white fish fillet
2 medium Onions
4 cloves garlic (paste)
1 tbsp ginger (paste)
4 tbsp tomato puree
2/3rd cup water
Salt To Taste
1/2 cup ghee
Spices :
1tsp white cumin seeds
1tsp turmeric powder
1tsp garam masala powder

Method

Cut the fish into medium-sized pieces.
Heat the ghee in a frying pan and fry the fish pieces gently for 5 minutes. Drain the fish on absorbent kitchen paper and set aside.
Chop one onion finely and grind the other one.
Add the chopped onion to the ghee in the pan and fry until golden.
Add all spices and cook stirring for 10 seconds.
Now add the grinded onion, garlic, ginger and tomato puree. Fry the mixture until the ghee starts to separate.
* Add the water and salt. Bring the mixture to the boil. Add fried fish pieces. Reduce the heat and simmer for about 10 minutes.
* Serve the indian fish curry hot with rice or roti.

GRILLED TOFU WITH SAUTED ASIAN GREENS

INGREDIENTS:

1 (14-ounce) block firm organic tofu, drained
1/4 cup soy sauce
1 tablespoon Asian sesame oil
1/3 cup honey
1 tablespoon fresh ginger, peeled, finely grated
1 clove garlic, minced
1/4 teaspoon Tabasco sauce, or dried hot red pepper flakes
1 tablespoon vegetable oil
2 (5-ounce) bags Asian greens or baby spinach

METHOD:

1. Cut tofu crosswise into 6 slices. Arrange in 1 layer on a triple layer of paper towels and top with another triple layer of towels. Weight with a shallow baking pan or baking sheet and let stand 2 minutes. Repeat weighting with dry paper towels 2 more times.

2. Stir together soy sauce, sesame oil, honey, ginger, garlic and Tabasco in a glass pie plate. Add tofu slices in 1 layer and marinate, turning over every couple of minutes, for 10 minutes total.

3. Spray grill rack or pan with nonstick cooking spray. Heat grill or grill pan to medium heat. Remove tofu slices from baking dish, reserving marinade. Grill tofu slices 3 to 4 minutes on each side, or until browned and crisp on the outside.

4. While tofu grills, heat vegetable oil in a 12-inch skillet over medium-high heat until hot but not smoking, then sauté greens, tossing with tongs, until they begin to wilt. Add reserved marinade and sauté, tossing, until greens are just wilted, about 1 minute.

5. Lift greens from skillet with tongs, letting excess marinade drip off, and divide between 2 plates. Serve greens with tofu slices.

Curried Chicken with Fresh and Dried Cranberries

INGREIENTS

1. 3 teaspoons canola oil, divided
2. 2 pounds boneless, skinless chicken breasts, trimmed of fat and cut crosswise into 1/2-inch-thick slices
3. 3 tablespoons mild or medium-hot curry powder, divided
4. 2 teaspoons butter
5. 1 small onion, chopped
6. 1 tablespoon yellow mustard seeds
7. 1/4 teaspoon ground cardamom or cloves
8. 1 (15 ounce) can diced tomatoes with mild green chiles
9. 1 1/2 cups reduced-sodium chicken broth
10. 1 1/3 cups sweetened dried cranberries
11. 1 cup cranberries, fresh or frozen, thawed, coarsely chopped
12. 1 tablespoon minced fresh ginger
13. 1/4 teaspoon salt, or to taste
14. 1 bunch Chopped fresh cilantro leaves for garnish

METHOD:

1. Heat 1 1/2 teaspoons oil in a nonreactive Dutch oven (see Kitchen Note) over medium-high heat until hot but not smoking. Add half the chicken pieces and sprinkle with a generous 1/2 teaspoon curry powder. Cook, stirring occasionally, until the chicken is beginning to brown, about 5 minutes. Transfer to a large plate. Add the remaining 1 1/2 teaspoons oil to the pot and heat until hot. Add the remaining chicken; sprinkle with another generous 1/2 teaspoon curry powder and cook, stirring occasionally, until beginning to brown, about 5 minutes. Transfer to the plate.
2. Add butter, onion and mustard seeds to the pot; cook, stirring, until the seeds pop and the onion begins to brown, 2 to 4 minutes. Return the chicken and any accumulated juices to the pot, sprinkle with the remaining curry powder and cardamom (or cloves); stir to coat the chicken with the spices. Cook, stirring, for 1 minute. Stir in tomatoes, broth, dried and fresh cranberries, ginger and salt. Bring to a boil, reduce heat to a simmer and cook, uncovered and stirring occasionally, until the mixture reduces slightly and the chicken is cooked through, 10 to 12 minutes more. Serve garnished with cilantro.

Roast Chicken Dal

INGREDIENTS

1. 1 1/2 teaspoons canola oil
2. 1 small onion, minced
3. 2 teaspoons curry powder
4. 1 (15 ounce) can lentils, rinsed
5. 1 (14.4 ounce) can diced tomatoes, preferably fire-roasted
6. 2 pounds roasted chicken, skin discarded, meat removed from bones and diced
7. 1/4 teaspoon salt, or to taste
8. 1/4 cup low-fat plain yogurt

METHOD:

Heat oil in a large heavy saucepan over medium-high heat. Add onion and cook, stirring, until softened but not browned, 3 to 4 minutes. Add curry powder and cook, stirring, until combined with the onion and intensely aromatic, 20 to 30 seconds. Stir in lentils, tomatoes, chicken and salt and cook, stirring often, until heated through. Remove from the heat and stir in yogurt. Serve immediately.

15 Minute Curried Chicken Salad

INGREDIENTS

1. 2 cups water
2. 2 chicken bouillon cubes
3. 1 1/2 teaspoons curry powder
4. 2 cups MINUTE White Rice, uncooked
5. 1 cup chopped cooked chicken or ham
6. 1/4 cup KRAFT Mayo Real Mayonnaise
7. 1 medium red or green pepper, chopped

METHOD:

1. Mix water, bouillon cubes and curry powder in medium saucepan. Bring to boil on medium-high heat.
2. Stir in rice; cover. Remove from heat. Let stand 5 minutes. Cool.
3. Add chicken, mayo and red pepper; mix lightly.

15 Minute Curried Chicken Salad

INGREDIENTS

1. 2 cups water
2. 2 chicken bouillon cubes
3. 1 1/2 teaspoons curry powder
4. 2 cups MINUTE White Rice, uncooked
5. 1 cup chopped cooked chicken or ham
6. 1/4 cup KRAFT Mayo Real Mayonnaise
7. 1 medium red or green pepper, chopped

METHOD:

1. Mix water, bouillon cubes and curry powder in medium saucepan. Bring to boil on medium-high heat.
2. Stir in rice; cover. Remove from heat. Let stand 5 minutes. Cool.
3. Add chicken, mayo and red pepper; mix lightly

Cinnamon Broiled Chicken With Raita

INGREDIENTS

1. Salt and pepper
2. 1/4 teaspoon cinnamon
3. 1 (3 pound) chicken, cut up
4. 1 cucumber, peeled, seeded, and chopped
5. 1/4 cup whole-milk plain yogurt
6. 1/4 cup sour cream
7. 2 tablespoons chopped fresh cilantro or parsley
8. 1/4 teaspoon ground cumin

Method:

1. Preheat the broiler. In a small bowl, mix 3/4 teaspoon salt, 1/4 teaspoon pepper, and cinnamon. Sprinkle on the chicken. Put chicken, skin side down, on a broiler pan, and broil about 6 inches from the heat for 15 minutes. Turn chicken, and broil until skin is crisp and brown, about 15 minutes more.
2. Meanwhile, in a small bowl, stir together cucumber, yogurt, sour cream, cilantro, cumin, and 1/4 teaspoon each salt and pepper. Serve chicken hot, with raita on the side.