Hi everyone,

They say men are from Mars and women are from Venus. Hence all the chaos in the world because they speak different languages. Dr. John Gray has written a series of books about man-woman relationships. In fact one of his books is titled "Men are from Mars and Women are from Venus." In his book he talks about how to communicate with each other. In other words speaking "Venusian". Are you laughing? No don't , its a very serious matter. Thousands of couple end up in ugly divorces, others keep feeling chained in their marriages, still others just drift apart. Reason? Not speaking Venusian.

Just take this scenario. The man comes home tired. He just wants to have rest, put up his feet and relax. The wife if not working has had a busy day doing the household chores, picking up kids, getting their homework done. She is looking forward to chit chat with her husband or tell him about the problem at kid's school. She wants to talk. He doesn't. She keeps talking to him and he is just relaxing there his eyes closed, not paying any attention. She asks him a question and he says what? She gets upset that he doesn't listen to whatever she says. He gets upset that he can not even relax in his home. The whole evening goes in fight.

Sounds familiar? But if both of them spoke Venusian, the man would come and tell his wife that he is very tired  and just wants some time to rejuvenate. They can have a cup of tea together. The wife gives him his space and later tells him anything on her mind. Is it very hard? It may sound too simple but it works.

Take another scenario. The wife is upset about something her friend said to her. She tells her husband. After listening to her for just two minutes he starts telling her what to do. The woman gets upset and the man wonders why. He has listened to her problem and is actively involved. Now what's the problem? Oh women, one can't understand them. He gets up and walks away. Imagine how the wife feels. All she wanted was a sympathetic er. If the husband had just listened to her she would have been satisfied. But men have habit of giving solutions. That is who they are. But women don't necessarily want a solution to every problem. They just want  someone to listen.

I suggest you read the book. I had the good fortune of meeting Dr. Gray and getting his signed book titled ' Venus on Fire, Mars on Ice", a sequel to his earlier book.

But the old age saying that the best way to a man's heart is through his stomach stands true even today. So some mouth watering recipes.  We continue with finger food.

Sausage Cheddar Spinach Balls
Ingredients:

11/4 cup flour
1/2 tsp salt
1/4 tsp ground black pepper
1/2 tsp paprika
1 tsp baking powder
2 cups grated cheddar
2 cups baby spinach
1 pound bulk sausage
1 medium onion grated
3 tbsp  butter, melted
Preheat oven to 400'c.In a bowl, mix flour, baking powder, pepper and paprika. Add cheese and toss to coat. Now add salt, spinach, onion, butter and sausage. Mix well. Make one inch balls. Place balls on parchment line paper on a baking sheet. Bake till tender , about 25 minutes. Serve hot with tomato aioli.


Aioli
Ingredients:
3 garlic cloves minced
2 sun-dried tomatoes minced
2 egg yolks
1 egg
1/3 cup olive oil
Salt to taste
Put the garlic, tomatoes, salt, egg yolks and egg in a blender or food processor and work to a paste. Gradually add oil, drop by drop at first , then more quickly till a thick, creamy sauce. You can make Rouille by adding 1 thick slice of bread and 1 tsp of chilli flakes.


Bhutte- Methi ki Tikki ( Corn - Fenugreek Cutlets)

Ingredients:
2 cups corn kernels
1 medium sized potato boiled
1 cup fenugreek leaves
2 green chillies
1/2 tsp chilli flakes
1/2 tsp garam masala
1/2 tsp amchur powder
2-3 tbsp oil

Mash the potato in a bowl. Cut the fenugreek leaves very thin and add to potato  Crush corn and add to the mixture along with chillies, flakes, amchur and garam masala. Heat griddle. Add 1 tbsp oil till hot. Make 2 inch round patties and fry them till golden brown and crisp, for 6-7 minutes each side. Serve hot with green chutney( recipe given earlier)

I hope you like the recipes.
Keep smiling and keep cooking!!!

Its cold once again. The temperature fluctuates faster than luck. But then that is Canada and we have to live with that. And better do it with a smile on your face. That won't put the cold away but it will bring warmth into your heart and others who you meet. Its a medical fact that once you start smiling, happy harmones start to secrete and you actually start feeling happy. If you are one of those who suffer from SAD - Seasonal Affective Disorder, meaning you feel depressed in long winter then you can have light therapy. There is a special lamp which gives a sun like light and you sit in front of it for 10 minutes a day.

I would suggest to let that light come from within. You can say its easier said than done but I know it can be done. All you need is the will . If you have reached a stage where you don't have a will, you can't be reading this blog. because you would be lying in bed listless.

Of course food can help. As long as its not junk food. Comfort food really gives us the feeling of those cozy evenings when we would sit by fire or came in soaked after playing in the rain. Or days when mom just cooked something for fun. My favourite was Gobhi ke Pakore and Aaloo Bonda or as they call it in Mumbai- Batata Vada. Mom would make these onn a rainy day . These were of course always accompanied by meethe Cheele

Today some finger food which bring back such memories.

Batata Vada
Ingredients:
For Vada
2 large poatatoes boiled
1 green chilli
1 small piece of ginger
1/2 cup fresh coriander
1/2 tsp Aamchur powder
1/2 tsp red chilli flakes
1/2 tsp garam masala
1/2 tsp dhania powder
4 cups refined ouil
Salt to taste

For Batter
2 cups besan ( chick pea powder)
1/2 cup water
1 tsp dry methi leaves
1/2 tsp red chlli flakes
Salt to taste

In a bowl mash potatoes thoroughly. Add all other ingredients except oil.Mix till smooth. It should have a dough like consistency. Mix the batter ingredients in a bowl. If the batter is too thick, add some water.Heat oil till hot.Wet your hands and make small balls of the potato mixture. Dip these in the batter and fry in hot oil till golden brown. Take them out on paper towel. Serve warm with tamarind chutney or green chutney.

Pakore
Ingredients:
For gobhi pakore
1 small cauliflower
1 tbsp garlic paste
1 tbsp ginger paste
1 tbsp lemon juice
1/2 tsp aamchur powder
1/2 tsp red chilli flakes
1 tsp dhania powder
1 tsp garam masala
4 cup oil for frying

For batter
Recipe given above

Break half of cauliflower in small florets. In a bowl mix all other ingredients. Add florets and marinate for at least half an hour. Dip each floret in the batter and deep fry in hot oil. Drain on paper towel. Serve warm with chutney

Paneer pakore
For paneer pakore all other ingredients remain the same . You just add 250 Gms paneer. Cut paneer in 2' pieces. Take one piece, apply green chutney. Put another piece on top. Dip the pieces in batter to seal and fry in hot oil.

Shahi Tukra (in milk)

Ingredients:
4 slices of bread
2 green cardomoms
2 cups sugar
2 cups milk
1/2 cup water
2 tbsp blanched slivered almonds
2 cups oil for frying

Make sugar syrup with sugar and water. Cut each bread slice in 4.Fry them in hot oil till dark brown and crisp.Now soak them in sugar syrup. Heat milk, add cardomoms, almonds and let it simmer till very thick. Put one tbsp of thick milk  on a slice and serve.

Hope these will take away your winter blues

Keep smiling and keep cooking

The other day I was reminded of Story of Yayati, who lost his youth and regained it from his son Puru. Everyone wants to stay young forever. We all want a youthful face especially after 40 when the lines first start to appear. Every cosmetic company worth its name has some special serum or cream which claims to erase fine lines from our face and bring back the suppleness. And interestingly all of these claim that theirs is the only product which does so as backed by some medical experts and endorsed by 85-95% of people who used the product.

But you can have wrinkle free face without spending a dime. Yes !!! Its true. I will tell you some exercises which if you do , will help you in regaining a young face. This is called Facial Yoga. I can not show visually but I will give you the link where you can go and see for yourself. I have been practising it for only 15 days and have been amazed by the results.

Our grandmother had glowing skins even at 78. Most of them used "Ubtan" on their face and body everyday. It is a paste made with 1 tbsp chick pea flour, 1/2 tsp turmeric, 1 tbsp milk and 1/2 tbsp sandalwood powder. Mix everything and apply it to your face.Leave it for a few minutes. You will begin to feel your skin tightening. Rub it off with lukewarm water. The chick pea flour will ex foliate, the milk will moisterize and turmeric will act as anti biotic and give you the glow. Sandalwood powder is for the perfume. Do it everyday and see your face look young and blemish less.

Our kitchen is full of remedies for day to day ailments and beauty care. How much attention we pay is the key.

And now to use our kitchen for recipes. We will continue the finger food. Why do we call it finger food/ Because we can just pick these with our fingers and eat. No plates required necessarily.

Sabz Aloo
Ingredients:
250 gms potatoes
1 bunch fresh coriander leaves
2 tbsp lemon juice
4 green chillies
1/2 tsp sugar
1 tbsp cashew paste
Salt to taste

Boil the potatoes and cut them in 2" pieces.. Mix all other ingredients and pulse in a blender till smooth. Transfer to a bowl and add potatoes. Serve with a toothpick for every piece.


Crispy Cutlets
Ingredients:
200 gms Poha ( flattened rice)
2 green chillies
200 gms paneer( Indian cheese)
1 tbs corn starch- optional
sprig rosemary diced
1 tsp amchoor powder (dry mango powder)
1/2 tsp of saunf ( fennel seeds)
1/2 tsp chilli flakes
1/2 tsp garam masala
2 tbsp oil
salt to taste

Soak poha in water or wash it in running  water till a little soft. Put it in a sieve and leave for 7-8 minutes. It will become very soft. Meanwhile grate Paneer. Add all other ingredients. Add poha and mix thoroughly. Make 4" wide patties of medium thickness. Heat the griddle and roast the patties 4-5 at a time  for 4-5 minutes each side. Alternately you can roast them in oven at 400" C. Bake them for about 6-7 minutes each side. Serve hot with a dip or chutney. ( recipes given earlier)

We will continue with finger food. Tomorrow - Sandwiches

Meanwhile keep smiling and keep cooking

Bon Appetit

People who read this blog are obviously interested in cooking. And I am sure  you are a good cook. But have you noticed that sometime two people share the same recipe and they taste different? Some say it is because of the "Ras" in somebody's hand- the spirit. Or have you experienced that after changing your house somehow your food doesn't taste the same or you are somehow lethargic?

It could be because of Vastu, the ancient Indian science of architecture. Vastu is not Indian equivalent of Chinese Feng Shui though both are about Nature, its directions and their effect on us. How we can have more peace and prosperity in our home. But Vastu is not just about money. It about the total atmosphere in the family , your relationships, your peace of mind and of course your food. How? Where you have your kitchen is very important. According to Vastu, the kitchen should be in the south-east or north-west corner of the house. South-East is the Agni Kon, the fire corner so what better place to have the home hearth. The North-West corner is the Vayu kon- the wind corner so food prepared in this direction will be consumed fast. 

There are other things to be kept in mind. The water and fire don't go together so your sink and stove should not be adjacent. Take care that you don't face south or west while cooking. Some years  ago, we renovated our home and I placed my stove in such a way that I was facing south while cooking. Within 3 months I started to feel sick. This went on for almost a year. We were really at our wit's end. Then my husband came across an article about Vastu where he read about the south direction. He simply changed the direction of my stove and believe it or not, it took only a couple of months to get back my health. That is when he started studying the subject and did some courses. He then wrote a book about Vastu. The book is easy to read and understand. It gives you basic knowledge about Vastu. It is available at Lulu.com. 

If you have any other question , you can ask me in the comment section. 

And now the real business of food- the recipes. Some of you have asked for appetizers or Hors-de-vours as French call these. So I am going to give some finger food recipes. These can be served as starters or you can have a finger food party. The advantage with finger food is you can prepare them beforehand and just reheat them. They are light, less messy and fun. Host a finger food party and see for yourself.

The recipes are a mix of Indian and other foods. People often say music has no language. food also has no language, it has a lingo of its own. Whether you are an Italian, Greek, Indian or any other nationality, everyone enjoys food.

Brushetta
Ingredients:
1 baguette
4 large tomatoes
1 large onion
1/2 cup Basil
3 cloves garlic
2 tbsp olive oil
Salt to taste

Chop the onion finely. One by one, put the tomatoes on flame on a fork. When the tomato is slightly charred the skin will start to come off. Take the skin off. Repeat with all tomatoes. Chop them finely. Keep aside.
You can alternately sauté  onions for a minute or two in a sauce pan with a tablespoon of olive oil. chop the basil leaves and mix them with tomatoes. Peel garlic.

Heat oven to 400' C. Cut the baguette diagonally about 4 cm. Arrange the baguette in a single line on a cookie sheet and place in the oven. Toast it for 3-4 minutes. ( you can also do it on the griddle if you don't have an oven. Toast the slices on both sides on the griddle). Rub the slices with garlic and sprinkle olive oil.
Serve the topping separately or  arrange on top of each slice.

You can turn it into cheese bread by topping the slices with cheese  last and baking in the oven till cheese melts.


Boccochini and Tomato Salad

Ingredients:
250 grams Boccochini balls ( Boccochini is actually fresh mozerrella)
400 grams cherry tomatoes
1 tbsp olive oil
Few leaves basil finely chopped
Salt to taste

Cut mozerrella balls in half. Cut tomatoes in half. Mix them a
in a bowl with oil, salt basil and pepper. Cool in the fridge or keep at room temperature for 2 hours before serving.

Latpate Kebabs

Ingredients:
400 gms chicken mince
1 large onion diced
1 tomato diced
2 green chillies diced
1/2 cup fresh coriander diced
1 1/2 tbsp achar chicken masala( available in Indian stores)
1 tsp chilli powder
salt to taste
1 coke can

Heat oven to 400'c. Mix all ingredients except coke and chilli powder in a bowl. Make 2 inch wide kebabs and lay them in single layer on a baking tray or cook them on the BBQ. Heat coke in a pan. Add kebabs  chilli powder and let it simmer till the sauce is thick. Serve with tooth picks.

Endive Boats

Ingredients:
2 endives
1  cup garlic chilli aioli
1 cup spinach finely chopped
1 cup apple diced
2 spring onions - scallions finely chopped
1 carrot grated and squeezed
1 cucumber grated and squeezed
A pinch of sugar
salt to taste

Mix all the ingredients in a bowl. Add aioli. Tear the endive leaves and wash and pat dry each one. Put 1 tsp of the filling in each leaf and serve.
 Aioli
1 cup mayonnaise
1 clove garlic minced
1 tsp chilli powder
Mix the mayonnaise, garlic and chilli.
Some more tomorrow,
Meanwhile take care and enjoy!!! Life is too precious

Welcome back everyone,

Central Canada is is going to have longer winter this year and the storms will last right up to April which is almost here. Even now as I write , a storm or at least remenents of it are raging outside. A cup of hot chocolate  or a bowl of soup with crispy garlic bread, wow!!! But wait ! What about other comfort foods like our own Khichdi. Oh no don't say its food for the sick because today I am going to make khichhdi for you which you can serve in a party and your guests will drool. Plus a quick mango launji and a tadke wala raita, I am already feeling hungry. So without much ado, lets get down to cooking.

Khichhdi
Ingredients:
1/2 cup rice
1/2 cup split moong daal (available in Indian grocery stores)
6 cups water
1" piece fresh ginger diced
2 cloves garlic diced
1 medium size tomato diced
1/2 cup fresh coriander diced
1' piece cinnamon
3 clove
1 big cardommom
1 tsp whole mustard seeds
1/4 tsp fenugreek seeds-methi dana
1/2 tsp cumin seeds
3 whole red chillies
1/2 tsp coriander powder
1/4 tsp degi mirch or paprika
2 tbsp kari patta ( available in Indian stores)
1/2 tsp garam masala
1 tsp green chillies diced
2tbsp ghee(clarified butter)
Salt to taste
1 cup of mix diced vegetables( optional)

Put rice, daal, ginger, cloves cinnamon and cardommom with water in a pressure cooker. Let it boil. After 4-5 whistles turn off the heat. Let cool. Open the lid and if the mixture is too thick, add some more water. The consistency should be that of a daal.


Heat 1,1/2 tbsp ghee in a saucepan. add whole chillies. When they start spluttering, add mustard seeds, cumin, green chillies, kari patta and at last methi dana. Add to the khichhdi. Heat remaining ghee and add coriander powder, garlic, degi mirch and salt. Add to the khichhdi. Sprinkle garam masala on top. Serve hot with papad, raita and mirch ka tadka.

Mirch ka tadka(chilli tempering)
Ingredients:
1 tbsp chilli powder
1 tbsp ghee
Heat ghee in a pan and add chilli powder. Heat for  a few seconds. This can be stored. Add to khichhdi on top or serve in a bowl so everyone can take as much as they want

Mango Launji
Ingredients:
2 raw mangoes
2 little ripe mangoes
2 green chillies diced
1 tsp kari patta
2 whole chillies
1 tsp cumin seeds
1 tsp mustard seeds
A pinch of chilli powder
1/4 tsp turmeric
2 tsp sugar
1 tbsp mustard or olive oil
Salt to taste

Cut mangoes in strips. Heat mustard oil and bring it to smoking point. turn off the heat and cool for a minute. Add cumin and mustard seeds green chillies and kari patta. Add mangoes. Add salt chilli powder, sugar and turmeric and cook till mango slices are tender. Serve warm with khichhdi or just plain parantha.

Tadke wala Raita
Ingredients:
250 gms. yogurt
1 cucumber grated or 1 cup salted boondi ( available at Indian stores)
1 tsp mustard seeds
1 small onion cut thinly lengthwise
2 green chillies cut lengthwise
1 tbsp kari patta
1/2 tsp bhuna zeera powder( cumin seeds roasted brown and powdered)
1/4 tsp red chilli powder
1 tbsp oil
Salt to taste
Grate cucumber and put in a sieve. Using a hand blender or egg beater, beat yogurt till smooth. If using boondi, wash in running water for a minute. Add to yogurt. In a fry pan heat oil. Add onions and fry till brown. Add mustard seeds. When they start to splutter, add green chillies and kari patta. Add to yogurt. Sprinkle red chilli powder, bhuna zeera and salt on top. Serve with khichhdi, any vegetable or rice.

A twist to pakoras

Hi everyone,
Snow is all around us and continues. Isn't this the time for some chai pakoda? yeah!!! But everyone  is so health conscious these days so today I will write about some healthy options to Pakoras.

All of you know Makki ka Atta. Sarson ka saag and makki ki roti ah!!! But wait, I am not telling you the recipe for that. Today we will use the same corn meal for making muffins. Yes, Corn muffins. They are delicious and they are baked not fried.

Corn Muffins
Ingredients:
 1 1/3 corn meal
1 1/3 cups all purpose flour (Maida)
1 tbsp baking powder
1 1/4 cup milk
A pinch of salt
2 large eggs
3 tbsp melted butter
1 tbsp melted butter
2 large fresh chillies or 1 heaped tsp of chilli flakes
4 spring onions(scallions)

Put the cornmeal, flour,  baking powder and salt in a bowl and mix well. Stir in eggs, milk, 3 tbsp butter  chillies and spring onions. Mix well.
Pre heat oven to 400'F. Using a small ladle or a tablespoon, pour the batter into muffin pan to two thirds full. The muffins will expand.Bake for about 15 minutes or until firm and golden. Remove from the oven and allow to cool on a wire rack. Repeat the process till all the batter is used. Serve with just plain butter or any of the fillings given below. Your family will say YUMMY and if you serve them in a party you are going to be the star of the evening.

Basil Onion and Cream Cheese Filling
Ingredients:
1 pack plain cream cheese or Amul cheese spread
1 medium red onion
1 cup basil leaves
A pinch of sugar
1/2 tsp black pepper

Chop the onion very fine. Wash and pat dry basil leaves and chop them. Soften cream cheese with a fork and add basil and onion. Add sugar  and black pepper.

Pesto and Bocconcini cheese Filling
Ingredients:
1 cup pesto( recipe given earlier)
200 gms bocconcini cheese balls halved
In a glass bowl mix cheese with pesto
Serve with corn muffins

You can also serve these muffins with a mix of Avocado, Cilantro and Pancetta. Cut a muffin in half, put one piece of avocado, one piece of pancetta and a few cilantro leaves.
Enjoy the western pakoras.

Frikadelle
These are meat balls from Scandinavia, Holland and Germany. They are baked. Traditionally these are made with lamb and beef.  I have given the choice of goat meat.Anchovies are also added but since many people don't like the taste of anchovies so its optional.

Ingredients:
1/3 cup mashed potato
1 cup goat keema(minced meat)
1 cup ground lamb
1/2 cup breadcrumbs
5 tbsp light cream
1 egg beaten
A pinch of ground nutmeg
1 can anchovy fillet
A pinch of all spice
2 tbsp butter
1 small onion finely chopped
2 tbsp vegetable oil
Salt and pepper to taste

Put meat, potato, breadcrumbs, cream, all spice salt and pepper and mix well. Heat one tbsp of butter in a sauce pan and sauté onion till translucent. Add to the meat mixture and mix well.

Take one tbsp of mixture in your wet hands and roll into a ball.Press it between your palms to flatten it. Repeat the process. Arrange the balls half inch apart on a baking tray. Cover with a plastic wrap and chill for an hour.

Heat the oil and remaining butter in a saucepan and sauté the balls in batches. They should be browned on all sides. Remove and drain on a paper towel.

Serve with Rosemary sprigs as an appetizer or as a filling in Corn Muffins.

Bon Appetit !!!

Hi everyone!!!

I am sure you have forgotten me. Its been a long time . There were issues I had to deal with. But now I am back and promise to stay here. In fact you can very soon see me on You Tube with my recipes. How's that? I thought why not talk to you face to face?

But first things first. A very happy new year to all of you. May this year bring peace, happiness and prosperity for everyone. May we all eat healthy. So here we go. Start the year with some healthy recipes. Valentine Day has come and gone and you have had your share of chocolates. Though dark chocolate is good for health, the processed one are definitely not. I will start with some light snacks which are healthy but still tasty. After all we don't want to eat bland food do we?

Lets start with some healthy dips. Hummus, yes I am sure you have tasted it or at least heard about it. hummus is made out of chickpeas and olive oil. Next comes Pesto with a desi twist. Then I will talk about fish and prawns and for vegetarians  I have stir fried vegetables in lemony-garlic sauce.

Hummus
Ingredients:
200 gms boiled chick peas (chana)
2 cloves garlic
4 tbsp Tahini
3 tbsp lemon juice
2 tbsp olive oil ( preferably extra virgin)
Salt and black pepper according to taste

Put garlic, chick peas, Tahini, and salt in a blender. Blend until creamy and smooth.  Take out in a bowl and pour olive oil on top. Serve with pita chips, veg. sticks or crackers. Variations to the recipe include adding roasted red pepper or roasted garlic.

Tahini is sesame seeds paste available in all Middle Eastern stores. You can also make it at home and refrigerate it.

Tahini
Ingredients:
5 cups sesame seeds
1 1/2 cups olive oil or veg. oil

Preheat oven to 350. Toast seeds on a cookie sheet tossing them frequently. Don't allow them to brown. Cool for 15-20 minutes. Alternatively you can roast the seeds on tawa.
Pour sesame seeds into a blender. Add oil and blend for two minutes or more till it is smooth. The mixture should be thick but pourable. Pour it in a jar and refrigerate it.

Pesto
Pesto is a dip from Italy. its made with basil leaves but I give it a desi twist sometimes by substituting basil with green coriander. You can also substitute pine nuts with shelled pistachios or unsalted cashew nuts.

Ingredients:
2 cups washed basil leaves or coriander leaves
1/2 cup freshly grated Parmesan-Reggiano cheese or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup any of chopped pine nuts, walnut, pistachios or cashew nuts
3 cloves garlic
Salt and black pepper to taste

Combine the leaves with nuts in a blender and pulse for a few minutes. Add garlic cloves. Pulse for a few more minutes. Now pour olive oil while the blender is running. Stop after a few minutes, scrape the sides and start again. Add the cheese now and pulse more till well  blended. add salt and black pepper to to taste. You can serve it with baguette slices or pour it over cooked pasta or baked potato.

Fish
Fish is a wonderful food. It is full of Omega oils which are essential for you. It is supposed to be good for your brain and skin. One should have fish regularly. But please don't deep fry it as you would kill all the benefits of fish. It is best to have it baked or braised. At the most shallow fry it with minimum oil in a non stick pan.

Chatpati Fish
Ingredients:

1 kilo of any of Pomfret, Salmon or Tilapia fillet cut into pieces
1 tbsp  garlic paste
1 tbsp  ginger paste
2 tbsp  besan ( chick pea flour )
2 tbsp  coriander powder
2 tbsp  dry methi( fenugreek) leaves
1 tbsp  amchur( Sour mango powder)
1/2 tsp garam masala
1 tbsp red chilli flakes
3tbsp of lemon juice
Few lemon wedges
1 tbsp of saunf(aniseed), kalaunji(onion seeds) mixed
Salt to taste


Except fish, mix everything in a glass or ceramic bowl. Add fish and marinate for 4 hours. Heat a non stick pan and add 1 tsp oil. Put fish pieces three or four at a time and cook on medium  for 4 minutes each side. Check with fork. Fish should be flaky and no longer pink inside. Serve with lemon wedges. Alternatively, heat oven to 400. Lightly brush a baking tary with olive oil and arrange fish pieces. Bake it 5 minutes each sides.

Prawns- Shrimps
Shrimps are versatile food. They can be eaten as appetizers with just salsa or they can be made in a curry. Whichever way you eat, shrimps are tasty. Today we will make Sabz Jhinga

Sabz Jhinga
Ingredients:

500 gms of Shrimps- de veined
1 bunch of green coriander chopped
5 Thai chillies finely chopped
1/2 cup coconut milk
1 tbsp of coriander powder
1 medium sized onion finely chopped
1 inch piece of ginger finely chopped
1 tbsp of oil
A pinch of garam masala

Wash shrimps thoroughly and pat with paper towel. In a frying pan, heat oil. Add onions, saute till pink. Add ginger and sauté for two minutes. Add chillies and continue to  cook.Add coconut milk and bring to a gentle boil. Add shrimps, green coriander and cover.  Cook till shrimps are tender, about 3-4 minutes.
Sprinkle garam masala before serving.

Serve with rice or parantha.
Garam masala is a mixture of different herbs and spices. It is available in all Indian stores.

Stir Fried Vegetables in Lemon Garlic Sauce

A very light but tasty dish which can double up as a side dish or eaten as a main dish with rice or noodles. To make it look appetizing cut all vegetables diagonally.

Ingredients:

1 bunch of spring onions-scallions
100 gms string beans cut
100 gms carrots cut
100 gms mushrooms cut
10 baby corns cut
1/2 cup bamboo shoots
1 zucchini cut
1 green pepper cut
1 orange pepper cut
1 tbsp olive oil
Salt to taste

Lemon Garlic Sauce:
5 tbsp of lemon juice
1 tbsp of corn starch- Arraroot
1 tbsp of soya sauce
1 tsp of green chilli and garlic paste

Heat oil in a sauce pan and add half of scallions. Sauté till translucent. Add beans and saute' for 2 minutes. Now add other vegetables and saute' for three- four minutes or till vegetables are tender but firm. Now add rest of the scallions. Pour half of the sauce and mix. Put the vegetables in a nice bowl and pour rest of the sauce just before serving.

Sauce:
Mix everything and bring to a boil inn a sauce pan.

Today these healthy recipes. Tomorrow some healthy desserts for you. So look out!!!


Bon Appetit!!!