GREEN MOONG SPROUTS AND APPLE SALAD

Ingredients-

1 cup green moong lentil, soaked overnight and then sprouted
1/2 apple
2 tbsp mayo
3 tbsp spring onion, chopped
1 small tomato, seedless, chopped
1 ham slice or 1 chicken breast(grilled or boiled)
Salt to taste
Pepper to taste, freshly crushed
1 tbsp lemon juice
1/2 tsp lemon zest

Method-

* Chop the apple into small dices.
* Mix all the ingredients in a bowl.
* Serve chilled.

YOGHURT AND CORIANDER GRILLED POMFRET

Ingredients-

Coriander-1 1/2 cups
Garlic-6 cloves
Salt to taste
Lemon juice-1 tsp
Yoghurt-1 cup
Pomfret darne or fillet-4
Olive oil-2 tbsp

Method-

* Mix the coriander and garlic with salt in a blender till coarse.
* Add the lemon juiceand mix well.
* Marinate the fish in the coriander mix for 15 min.
* Add salt to the yoghurt.
* Now dip the fish in the yoghurt after the coriander mix.
* Heat a non-sick pan till hot.
* Grill the fish.
* Serve with a salad.

LENTIL CRUNCHIES

Ingredients-

1 cup chana dal
3 cup water
1 tbsp olive oil
¼ tsp onion powder
¼ tsp curry powder
1/8 tsp red chilli pwd

Method-

* Place water and lentils in a saucepan.
* Bring to a boil, cover, remove from heat, and let sit for 15 minutes.
* Drain and spread out on paper towels to dry. (I let mine sit for about 20 minutes, and then sponged them off again with another paper towel.)
* Line a baking tray with foil.
* Grease the foil.
* Spread lentils on sheet after mixing with olive oil.
* Bake in a 425 degree oven for 15-20 minutes, until crisp, stirring often.
* Combine seasonings and toss with hot lentils.
* Cool and store in a airtight container.
* It's a wonderful little salty snack!

ORANGE CRISPIES

Ingredients-

1/2 cup butter
1/2 cup sugar
2 tsp grated orange zest
bread slices

Method-

* Mix the sugar, butter and the zest.
* Spread on both sides of the bread slices.
* Cut the bread in half diagonally or any desired shape.
* Place on greased baking tray and bake at 350 C for 8-10 mins.
* Turn slices over and bake for another 7 mins.
* Serve hot and enjoy!

MISTI DOI

Ingredients-

Full cream milk-1 ltr
Sugar-1 cup
Yoghurt-1/2 cup

Method-

* Boil the milk.
* Make caramel using the sugar and little water.
* Mix the caramel into the milk very well till it is a nice light brown colour.
* Let it cool down till you can put your finger into the milk.
* Then add the yoghurt into the milk.
* Let it set in a warm, dry place.
NOTE- This is a bengali speciality. N yes i had a great time having it and also made my tamlian husband also have it.

CRAB SAUCE

Ingredients-

1 tbsp butter
2 tbsp flour
A scant 1/8 tsp nutmeg
2 tbsp milk
1/2 tsp worcestershire sauce
1/8 cup white wine
3/4 cup parmesan cheese, grated
500 gms fresh crab meat

Method-

* In a small saucepan over medium high heat, melt butter.
* Whisk in flour and nutmeg.
* Slowly whisk in milk.
* Continue whisking and cook until smooth.
* Add in worcestershire, white wine, and Parmesan cheese.
* Add crab, mix well, and remove from heat.
* Serve and enjoy!
NOTE- Can be used with fish or can also be used with pasta. I like it with grilled fish and also with penne.

CHARMOULAH DRESSING

Ingredients-

Oil -50 ml
Honey - 20 ml
Chopped mint leaves-2tbsp
Chopped coriander-2 tbsp
Salt to taste
Crushed pepper-1 tsp
Paprika powder-1 tbsp
Chopped onion-3 tbsp
Crushed coriander seeds-1 tbsp
White wine vinegar-20 ml

Method-

* Mix all the ingredients.
* Can be used as a marinate for fish and then grill the fish. Or can also be used as a dressing for salads.

* The picture is of charmoulah fish with golden top caponata pie,

tomato chilli salsa and buttered garden vegetables.

SUN-DRIED TOMATO SPREAD

Ingredients-

1 cup sundried tomatoes, either oil packed or dried
2 cloves garlic
1 tbsp capers, drained
1 1/2 tsp italian seasoning
2 tbsp olive oil
1 tbsp red wine vinegar

Method-

* If tomatoes are dried, soak in boiling hot water for 30 minutes and drain well.
* If oil-packed, drain well.
* Place into food processor and process until coarsely chopped.
* Remove from processor and place into a bowl.
* Add garlic to food processor, and chop well.
* Add capers, and chop again.
* Return the tomatoes to the processor as well as all remaining ingredients.
* Process until texture is slightly rough, but well mixed.
* Chill for 15 minutes before serving. Enjoy!
NOTE-
Can be spread on anything and had as a snack, on toast, crackers, or can even be spread on bread and had as a sandwich.

BACON WRAPPED GARLIC PRAWNS

Ingredients-

1/2 cup olive oil
1/4 tbsp lime juice
1 clove garlic, chopped
Salt to taste
Pepper to taste
10 medium prawns, cooked, shelled and deveined
5 slices bacon, cut in half
10 black olives, pitted
1 lemon, cut into wedges (optional)


Method-


* Whisk together the oil, lime juice, garlic, salt and pepper in a mixing bowl.
* Toss the prawns in the marinade, then refrigerate for 30 minutes to 1 hour.
* Preheat a grill for medium-high heat.
* Remove the prawns from the marinade, and shake off excess.
* Wrap each prawn around an olive, then wrap half a bacon slice around the prawn.
* Secure with a toothpick. Repeat with remaining prawn.
* Cook on preheated grill until the bacon is crisp, and the prawn is hot, 6 to 10 minutes.
* Garnish with lime wedges to serve.

CEASER DRESSING

Ingredients-

1/2 cup freshly grated Parmesan
1/4 cup plus 2 tbsp olive oil
1/4 cup plus 2 tbsp vegetable oil
1/4 cup fresh lemon juice
2 garlic cloves
1 tsp Worcestershire sauce
Salt to taste
Freshly ground black pepper to taste

Method-

* Combine all ingredients in blender or processor.
* Blend until smooth.
* Season to taste with salt and pepper.
* Makes 1 cup.

COFFEE GRANITA

Ingredients-

2 cups lukewarm espresso or strong black coffee
1/2 cup sugar
2 tbsp coffee flavored liqueur(optional)
1 teaspoon orange or lemon zest

Method-

* Combine all ingredients and stir until sugar melts.
* Pour mixture into a metal dish and place on level shelf in freezer for half an hour. (Mixture should only come about 1/4-inch up the side of the dish)
* Remove and use a dinner fork to scrape any ice crystals that have formed on the side or bottom of the pan.
* Return to freezer and repeat scraping every 20 to 30 minutes for 3 to 4 hours.
* Once mixture is thoroughly frozen, fluff with a fork and allow flakes to "dry" in freezer another half hour before serving.
* When served, the granita should look like a fluffy pile of dry brown crystals.
* Scoop into goblets and top with barely sweetened whipped cream or sweet condensed milk.
* Add additional citrus zest if desired.

WALNUT AND HERB CRUST

Ingredients-

30 gms whole wheat bread crumbs
30 gms parsley, chopped
30 gms walnut
2 garlic cloves, crushed
zest of 1 lemon
2 tbsp walnut oil
Salt to taste
Pepper to taste

Method-

* Mix all the ingredients together.
* You can coat either lamb, chicken or fish.
NOTE- Can be grilled or shallow fried.

SALMON WITH TAMARIND

Ingredients-

2 salmon fillets
1 tbsp fresh cilantro
1 tbsp tamarind paste
2 tsp water
pinch of sea salt
1/2 tsp cumin seed
1/2 tsp coriander seed
1/8 tsp red chilli pwd


Method-

* In a food processor, blend cilantro, tamarind and water until cilantro is well chopped.
* In a small skillet over high heat, toast cumin and coriander seed until fragrant.
* In a mortar and pestle, grind until fine.
* Add to processor, along with salt and chilli pwd and pulse until mixed.
* Pour marinade over salmon and marinate for at least 30 minutes.
* Preheat griller, and place fillets on the griller.
* Grill until done, about 4-5 minutes each side.
* Serve and enjoy!
NOTE- Can be served with rice or with vegetables.

GINGER ASPARAGUS

Ingredients-

1 bunch asparagus, cut into 2 inch peices
1 tbsp soya sauce
2 tbsp oyster sauce
1 tsp ginger, chopped
1/2 tsp olive oil

Method-

* Heat a non-stick pan with olive oil.
* Saute the ginger.
* Add the asparagus and toss well.
* Add soya and oyster sauce.
* Mix well.
* Check seasoning.
* Serve as a side dish with any roast meat.

MUSHROOM AND ASPARAGUS BISQUE

Ingredients-

1 cup rice, half cooked(about 70% cooked)and blended
1/2 cup dried mushrooms
1 cup water
1 tbsp olive oil
1 cup onion, chopped
2 cloves garlic, chopped
200 gms asparagus, cut into 1/2" pieces
4 cups vegetable stock
Salt to taste
Pepper to taste
3/4 tsp dried thyme leaves, crumbled
1/2 cup cream
2 tbsp cornstarch
Zest of 1 lemon

Method-

* Place dried mushrooms in 1 cup of boiling water. (I used a combination of porcini, straw, and shiitake mushrooms)
* Allow to soak for 20 minutes. Strain, reserving the water, and chop mushrooms.
* Set aside, along with soaking water.
* In large saucepan, heat olive oil over medium high heat.
* Add onion and garlic, and saute for 2 minutes.
* Add asparagus and saute an additional 3 minutes.
* Add mushrooms and saute.
* Add rice and thyme, and stir well.
* Add reserved mushroom water and vegetable stock, and season with salt and pepper.
* Bring to a boil over high heat.
* Cook till the rice is cooked.
* In small bowl, whisk cornstarch into cream, and pour into pan.
* Bring back to a boil and boil for 3-5 minutes, until thickened.
* Remove from heat and stir in lemon zest.
* Serve and enjoy!

PASTA WITH PRAWN AND ASPARAGUS IN WINE BASIL SAUCE

Ingredients-

2 tbsp olive oil
2 cloves garlic, chopped
1 fresh red chilli, chopped
1/2 c white wine
1 tbsp butter
200 gms large prawns, peeled, deveined, with tails intact
15 asparagus stalks, cut into 1 1/2 inch pieces
1 tbsp lemon juice
2 cups fresh basil, thinly sliced
Rice or pasta

Method-

* Heat olive oil over medium high heat.
* Add garlic and chilli, saute for 1 minute.
* Add wine and butter, bring to a boil and simmer for 2-3 minutes.
* Add shrimp and asparagus, and saute until done, about 3 minutes.
* Add lemon juice and basil and toss until basil is wilted.
* Serve over pasta or rice.

CITRUS SCALLOP PASTA

Ingredients-

2 1/2 tbsp olive oil
200 gms scallops
2 tbsp flour
1 cup white wine
1 tbsp chopped onion
1 tbsp chopped green bell pepper
1 1/2 tbsp chopped fresh dill
4 cherry tomatoes, quartered
2 tbsp lemon juice
1 tbsp lemon zest
2 tbsp butter
100 gms pasta, boiled
Salt to taste
Pepper to taste

Method-

* Heat the olive oil in a pan.
* Lightly coat the scallops in flour, and cook 1 to 2 minutes on each side, until lightly brown.
* Remove the scallops from the pan, and drain excess oil.
* Stir in the white wine, deglazing the pan.
* Mix the onion, green bell pepper, and dill into the pan.
* Cook and stir for about 2 minutes.
* Mix in the tomatoes, lemon juice, and lemon zest.
* Continue cooking for about 1 minute, then mix in the butter until melted.
* Season the sauce.
* Cook and stir until the liquid has reduced by the desired amount.
* Add the pasta and toss well in the sauce.
* Return the scallops to the pan, and cook just until heated through.

ASPARAGUS AND COTTAGE CHEESE RAVIOLI

Ingredients-

1/2 tsp garlic, chopped

1 small onion, chopped

1 tbsp olive oil

1 cup asparagus, chopped

1/2 cup grated cottage cheese

1/2 cup cheddar cheese, grated

Zest of 1 lemon

1/2 tsp salt

1/2 tsp pepper

200 gms pasta dough, rolled thin and cut into 2 inch X 2 inch squares

Method-

* Heat oil in a pan.

* Saute garlic and onion.

* Add the asparagus and cottage cheese.

* Saute well and reduce all liquid.

* Season the mixture.

* Add cheese and take it off fire. Mix well.

* Place 1 tsp filling on center of pasta squares and top with another, sealing the edges by rubbing with a little water.

* Push all air bubbles out of ravioli before sealing.

* Boil for 1-2 minutes in salted water, drain, and serve with your favorite sauce.

ADOBO SAUCE

Ingredients-

40 ml lemon juice
5 cloves garlic
1 tbsp cilantro
1 tsp salt
1 tsp cumin pwd
½ tsp crushed black pepper

Method-

* Mix all together.
* Blend well to remove coarseness.
* Store in a container and let the flavours mix together before use.

CHILLI CILANTRO HUMMUS

Ingredients-

250 gms chickpeas, soaked and drained
4 fresh red chilies
1 tbsp adobo sauce
1 clove garlic
1/2 cup olive oil
1/4 tsp cumin
1 tbsp cilantro, chopped

Method-

* Puree red chillies and adobo sauce in a food processor until well minced.
* Add chickpeas, and garlic, and process until smooth.
* Slowly drizzle in olive oil until well mixed.
* Add cumin and pulse a few times.
* Add cilantro and pulse twice more.
* Allow to chill in the refrigerator for an hour or so for flavors to bloom.
* Serve with pita chips, tortilla chips, or wrapped in a tortilla with fresh veggies and sprouts.

SUN-DRIED TOMATO PESTO

Ingredients-

100 gms sun-dried tomatoes
1/2 cup pine nuts
1/2 cup parmesan cheese
1 cup olive oil
3-6 cloves garlic
1/2 tsp salt
1 tsp pepper, crushed

Method-

* Put all the ingredients in a blender except the olive oil.
* Blend till desired coarseness.
* Mix in the olive oil and blend again.
* Store in an air-tight jar with lid.

PENNE WITH CHEESE AND SPICY SAUSAGES

Ingredients-

100 gms penne, boiled

5-8 spicy sausages

100 ml cream

2 tbsp olive oil

2 tbsp onion, chopped

2 tbsp tomato, chopped

1/2 tsp oregano

3 tbsp parmesan cheese, grated

Salt to taste

Crushed black pepper to taste

Chilli flakes to taste

Method-

* Heat oil in a pan.

* Saute onion, tomato and sausages.

* Add the cream and mix well.

* Add the penne and toss well.

* Add the oregano and chilli flakes.

* Mix well.

* Check for seasoning.

* Add the cheese and toss.

* Serve in a pasta plate.

CREAMY PENNE WITH HAM AND PEAS

Ingredients-

1 tbsp butter

100 gms penne, boiled

1 slice ham, diced

1/2 cup peas

100 ml cream

3 tbsp grated parmesan

1/2 tsp oregano

Salt to taste

Crushed black pepper to taste

Method-

* In a pan melt the butter and saute ham and peas.

* Add the cream and toss well.

* Add the penne and toss well.

* Season well and add oregano.

* Add the cheese and toss.

* Serve hot in a pasta plate.

BLUE CHEESE AND AVOCADO DIP

Ingredients-

Blue cheese(gorgonzola or any other of your choice)
Cream cheese
Avocado
Spring onion, chopped
Jalapeno or gherkin, chopped
Paprika pwd

Method-

* Smooth out the blue cheese.
* Mix in the cream cheese and mashed avocado.
* Mix well and add the onion and jalapeno or gherkin.
* Pour out in a bowl.
* Dust with papriks pwd. Serve. Enjoy with crusty bread.

NOTE- option of using jalapeno or gherkin is up to you. If you want to make it tarty then add gherkins or jalapenos for spicy.

HARISSA ROASTED POTATOES

Ingredients-

250 gms potatoes, peeled
2 tbsp harissa (more or less, on preference)
2 tbsp olive oil
1 1/2 tsp coarse sea salt
1 tbsp toasted sesame seeds
Juice of 1/2 lemon

Method-

* Preheat oven to 200 degrees C.
* Dice potatoes and place into large bowl.
* Add harissa, olive oil, salt, and sesame seeds, and toss well to combine.
* Spread out in single layer in a greased baking dish or on a foil lined baking tray.
* Place into oven, and bake 25-30 minutes, stirring occasionally, until potatoes are tender and golden brown.
* Remove from oven, and stir in lemon juice.
* Serve and enjoy!

ASIAN / CORIANDER PESTO

Great news guys. I've become a member of the Foodie blogroll. N i also got a comment from JennDZ. It feels great that she likes my recipes. thanks JennDZ.



Ingredients-
1 1/2 cup coriander leaves and stem, roughly chopped
4 garlic cloves
1/3 cup parmesan cheese
1/2 cup extra virgin olive oil
1/4 cup pinenuts or cashewnuts
1 tsp salt

Method-

* Pulse the garlic cloves in a hand blender.
* Add the rest of the ingredients and pulse till desired coarseness.

ASPARAGUS PESTO

Ingredients-

3 cloves garlic
1 1/4 cup fresh asparagus, diced
1/2 cup extra virgin olive oil
1/3 cup Parmesan cheese, grated
1 tbsp lemon juice
1/2 tsp salt

Method-

* In a food processor, pulse garlic until well crushed.
* Add remaining ingredients and process until smooth

TANGY SWEET CASHEWNUTS

Ingredients-

1 cup raw cashewnut
1/4 cup sugar
pinch of salt
zest of 1 lemon
1 tsp freshly crushed pepper

Method-

* In a large pan, combine cashewnut and sugar over medium high heat.
* Stir frequently until sugar starts to melt.
* Lower heat, and stir continuously for 10 minutes, or until sugar starts to fully melt and cover nuts.
* Add pepper and continue to cook for an additional minute or two, until nuts are well glazed and pepper is well mixed in.
* Add lemon zest and stir until well mixed.
* Pour onto waxpaper on a cooling rack, and spread out.
* Allow to cool. Store in tightly-sealed container.

OLIVE CHEESE BITES

Ingredients-

1 cup flour
2 tsp baking powder
pinch of salt
1/2 tsp cumin
1/2 tsp chili pwd
1/2 tsp garlic, chopped
2 cups grated cheese
1 egg, beaten
1/2 cup milk
2/3 cup chopped black olives

Method-

* Combine flour, baking powder, salt, cumin, chili powder, garlic, cheese, and olives in a bowl.
* In a small bowl, beat egg and milk together.
* Add to bowl with dry ingredients, and combine well.
* Drop by teaspoonful onto greased baking tray.
* Place in preheated oven, and bake 10-15 minutes, until done.
* Allow to cool on a cooling rack for a few minutes before serving.

SPAGHETTI NAPOLITAN FRITTATA

Ingredients-

Boiled spaghetti, one handful (can use any other pasta instead)
3 tbsp tomato concasse
1 tomato, chopped
1 onion, chopped
1/2 tsp garlic, chopped
1 tbsp olive oil
1 tsp basil, shredded
3 eggs, beaten
Salt to taste
Black pepper, crushed, to taste
2 tbsp mozzarella, grated

Method-

* In a non-stick pan, saute onion and garlic with olive oil.
* Add the concasse and the spaghetti and toss well.
* Add the chopped tomato and basil and toss.
* Mix in the beaten eggs.
* Season with salt and pepper.
* Let it cook on a slow flame.
* When the bottom is golden brown top with cheese.
* Flip over the frittata and cook the other side till golden brown.
* Cut into wedges and serve along with a salad of your choice or a crusty bread.