Indian Food

A mint flavoured thirst quencher made of apple n lemon juice.

Ingredients:
Mint leaves
Cardamom powder
700 ml Apple juice
Squeeze of Lemon juice

Directions:
Pour the apple juice into a mixing jug with ice.
Add one or two squeezes of lime or a little lime cordial and stir well.
Strain into highball glasses and add mint leaves or a pinch of crushed cardamom.
Decorate with a twirl of lemon or lime peel and serve.

Ingredients:
2 tbsp Clarified Butter
1kg Pumpkin
300 ml Cream
1 tsp grated Ginger
1 tsp ground Cumin
3 Curry leaves, torn
½ tsp ground Turmeric
1 tsp ground Coriander
300 gms Onions, sliced
2 pods of Garlic, crushed
1 tsp Black Mustard seeds
1 tbsp Flaked Almonds, toasted
2 small Green Chilies, thinly sliced
2 tbsp Coriander leaves, chopped
250 gms Spinach, roughly chopped

Directions:
Peel pumpkin, cut into 3cm pieces.
Heat ghee in large pan; cook onions, stirring, until browned lightly.
Add garlic, ginger, chilies and spices, cook, stirring, until fragrant.
Add pumpkin and cream, simmer covered, about 20 minutes or until pumpkin is just tender.
Add the spinach and both leaves; simmer until spinach is just wilted.
Just before serving, sprinkle with nuts.

Ingredients:
1 tsp Sugar
Salt to taste
12 unshelled large Prawns
2 chopped Red Chilies, chopped
Chopped Ginger, Garlic, Cloves

Directions:
Heat the oil in a pan.
Fry chopped ginger, garlic cloves and red chilies.
Add the prawns and fry until they turn red.
Add salt, sugar and little water until the gravy thickens.
Remove and serve hot.

Ingredients:
25 gms Butter
4 tbsp Olive oil
2 Garlic pods, chopped
1 tbsp Chopped, Thyme
1 tbsp Parsley, chopped
1 tbsp Rosemary, Chopped
Salt and Pepper to taste
3 large Baking Potatoes, scrubbed

Directions:
Bring a large pan of water to the boil, add the potatoes and pre-boil them for 10 minutes. Drain the potatoes, refresh under cold water and drain them again thoroughly.
Transfer the potatoes to a chopping board. When the potatoes are cold enough to handle, cut them into thick wedges, but do not remove the skin.
Heat the oil and butter in a small pan together with the garlic. Cook gently until the garlic begins to brown, and then remove the pan from the heat.
Stir the herbs and salt and pepper to taste into the mixture in the pan.
Brush the herb mixture all over the potatoes.
Barbecue (grill) the potatoes over hot coals for 10-15 minutes, brushing liberally with any of the remaining herb and butter mixture, or until the potatoes are just tender.
Transfer the barbecued garlic potatoes to a warm serving plate and serve as a starter or as a side dish.

Tip: Let raw potatoes stand in cold water for at least an hour before frying, to improve their crispness.

Ingredients:

2 lettuce leaves
1/4 cup cottage cheese, baton shape
1/2 yellow bell pepper cut in strips
1/2 red bell pepper cut in strips
1/2 tbsp Thai chili sauce
Optional: Seasoned ketchup
1/2 tsp green pepper corns
1/2 tsp pink pepper corns
2 tsp chopped chives
1/2 tsp crushed peanut
1/2 tsp roasted garlic crushed
Chives to tie the wrap.

Directions:
In a bowl, mix cottage cheese, red bell pepper, yellow pepper, Thai chili sauce, and roasted garlic, crushed peanut, pepper corns and chopped chives

Spread the mixture on the lettuce leaf and wrap.

Tie with the chive and serve.

Serve hot with steamed rice.

Aubergine in Tomato Sauce is a Turkish dish. Though, I don’t like eggplant, myself, But this is supposed to be a great dish.

Ingredients:
4 long aubergine or eggplant

Tomato sauce
7 medium tomatoes-skinned and diced
2 tbsp tomato paste
8 large mild green chilies
6 cloves garlic-chopped fine
4 cups water
Salt to taste
Oil to deep fry.

Directions:
Sparingly peel the aubergine. Dice and put into water immediately.

Heat oil in a thick-bottomed pan and deep fry the aubergine. Drain excess oil and keep aside.

For the tomato sauce, take a little oil in a pan. Add tomatoes, green chilies, garlic and salt. Cook for 5 minutes.

Now, add two heaped tbsp of tomato paste. Pour in the water. Cook over a slow fire and reduce to thick gravy.

Pour over the deep fried aubergine. Serve hot with any kind of bread.

Hope you enjoy it!!!!

This good-for-you recipe contains:
WHOLE GRAINS: Brown rice
YELLOW-ORANGE VEGGIES: Red pepper and carrots
LEAN PROTEINS: Steak
GREEN VEGGIES: Broccoli and snow peas

Yields: 4 main-dish servings
Prep Time: 10 minutes
Cook Time: About 10 minutes

Ingredients:

1 beef top round steak (1 pound)
1/3 cup reduced-sodium soy sauce
2 large garlic cloves, crushed with press
1 medium onion
1 red pepper
2 teaspoons vegetable oil
1 package (8 ounces) sliced cremini mushrooms
1 bag (16 ounces) fresh vegetables for stir-frying (such as broccoli, carrots, snow peas)
2 tablespoons grated peeled fresh ginger
3/4 cup water
1 pouch (8 1/2 ounces) precooked brown rice, heated as label directs