LEMON CHILI PEANUTS

Ingredients-

1 cup raw peanuts
1 onion, chopped
1 tomato, chopped
2 tbsp coriander, chopped
Salt to taste
Lemon juice to taste

Method-

* Fry the peanuts and drain excess oil.
* Mix the rest of the ingredients.
* Check for seasoning.

VEGGIE ON HORSEBACK

Ingredients-

Bread slices
Cheese, grated(processed or cheddar)
Tomato ketchup

Method-

* Toast the bread slices on both sides till very crisp.
* Top with a small mountain of grated cheese.
* Top with a small dollop of ketchup.
* Garnish with a sprig of coriander.

NOTE- U can also use spicy chilli sauce instead of ketchup. And originally in the snack, made by my mom when i was small , the bread was deep fried and this would make the bread extremely crisp. But toasting hte bread makes it a little more healthier. And stops the guilt pang. But miss mom when i have this.

BREAKFAST COUSCOUS

Ingredients-
1 1/4 cup water
1/2 cup milk
1/2 cup couscous
1/4 cup cranberries
1/4 cup raisins
1/8 cup golden flax seed (or regular)
2 tbsp brown sugar
1/2 tsp cinnamon pwd
1/8 tsp salt

Method-

* Bring water to boil in small saucepan.
* Add remaining ingredients, remove from heat.
* Cover and let stand 10 minutes.
* Serve either hot or cold.
* Mix all the dry ingredients and store them in a jar. Just add water and instant breakfast is ready in 2 min.

GREEN CHILLI AND COCONUT CHUTNEY

Ingredients-
2 cups fresh cilantro leaves and stems, coarsely chopped
4 green chillies, coarsely chopped
6 cloves garlic, chopped
2 tsp ginger, chopped
1 cup grated coconut
1/2 tsp toasted cumin seeds
3 tbsp fresh lime juice

Method-

* In a food processor, process cilantro, chillies, garlic, and ginger until finely chopped.
* Add coconut, crushed toasted cumin seeds, and lime juice, and blend until well combined.
* Do not overprocess.
* Serve right away, or allow flavors to make friends in the refrigerator for a few hours.

SCALLOP AND PINEAPPLE FRIED RICE

Ingredients-
1 1/2 cups of Basmati rice
1 tbsp vegetable oil
1 tbsp ginger, chopped
2 garlic cloves, chopped
120 gms scallops
1 cup pineapple, chopped
1 tbsp lemon juice
1/4 tsp salt
1/2 tsp pepper
1/2 tbsp coriander, chopped

Method-

* Boil a medium pot of salted water.
* Stir in the rice and boil for 10 minutes (until done).
* Drain the rice and set aside to cool.
* Heat oil in a large nonstick pan or wok.
* Add the ginger and garlic.
* Stir-fry until lightly browned (about 2 minutes).
* Add the scallops and stir-fry until done (about 3 minutes).
* Add rice, pineapple, lemon juice, salt and pepper.
* Stir-fry until thoroughly heated.
* Sprinkle with coriander and serve.

GRILLED SALMON WITH MANGO MUSTARD SAUCE

Ingredients-

Salmon fillet
Olive oil
Salt to taste
Pepper to taste
Mango puree, fresh
Pommery mustard
Cider vinegar
Garlic, chopped
Salt to taste
Black pepper, crushed

Method-

* Marinate the salmon with sal, pepper and olive oil.
* Grill the salmon, skin side first.
* Mix the rest of the ingredients in a pan.
* Let it come to a simmer and take it off fire.
* Check seasoning.
* Pour on the salmon fillet and serve with veggies of yoiur choice.

LEMON MERINGUE PIE MARTINI

Ingredients-
15 ml vanilla vodka

60 ml triple sec

90 ml half cream and half milk, mixed
15 ml prepared sweet-and-sour mix
Whipped cream, for garnish
Lemon slice for garnish

Method-

* Shake in a cocktail shaker filled with ice until chilled.
* Strain into a large martini glass.
* Top with whipped cream and garnish with lemon slice.
* Enjoy!

* Sweet and sour mix- equal quantities of lemon juice and sugar syrup and 1/3 rd orange juice.

MINT AND MUSHROON PASTA

Ingredients-

Pasta
Mushroms, diced
Olive oil
Garlic, chopped
Mint, chopped
Green olives, chopped
Cream
Ricotta cheese
Parmesan, grated
Red bellpeppers, chopped

Method-

* Heat olive oil in a pan.
* Add the mushrooms and garlic, saute well.
* When all the liquid has evaporated, season with salt and pepper.
* Add olives, cream, mint and pasta.
* Mix well and add the ricotta cheese.
* Serve in plates and garnish with parmesan, chopped mint, chopped olives and the chopped bell peppers.
* Garnish with dollops of ricotta cheese.

CHICKEN KHOW SUEY

Ingredients-

Onion, chopped
Tomato, chopped
Ginger n garlic paste
Turmeric pwd
Chili pwd
Noodles, boiled
Spring onion, chopped
Gram flour(besan), broiled
Chicken leg boneless, cut into strips
Broccoli, florets
Baby corn, diced
Salt to taste
Water

Method-

* In a pan heat oil.
* Saute the onions.
* Then add the ginger-garlic paste and saute well.
* Add the tomato and saute well.
* Add turmeric and chili pwd and saute well.
* Add the chicken, broccoli and baby corn and saute well in the spices.
* Add the water and mix well.
* Then add the gram flour and mix well.
* Cover and let it cook till the chicken is cooked and the gravy thickens.
* Then add the spring onion and the noodles.
* Mix well and check for seasoning.
NOTE- Can also be made with prawns or vegetarian. Instead of the chicken add prawns and make it vegetarian by adding all veggies like corn kernels, snow peas,carrots, zucchini, etc,.

CARAMELISED PUMPKIN

Ingredients-

Pumpkin, sliced in desired length
Olive oil
Sage
Garlic, chopped
Chilli flakes
Balsamic vinegar
Sugar
Water

Method-

* Marinate the pumpkin in olive oil, salt, garlic, sage and chilli flakes.
* Arrange in a tray and roast in oven.
* Or can be grilled.
* Take sugar and water in a pan.
* Add chilli flakes and balsamic.
* Caramelise the sugar mix.
* Coat the cooked pumpkin in the caramel mix.
* Can be served as a side to a main course.
* Or can be used in a salad.