SPICY ALMONDS

Ingredients-

2 cups almonds, blanched and peeled
1 tbsp salt
1 tbsp chilli pwd
1-3 tbsp olive oil

Method-

* Preheat the oven at 120 C.
* Mix the salt and chilli pwd.
* Toast the almonds for 10 min.
* Transfer to a bowl while hot.
* Mix with the spice mixture and oil, as much as required, to just coat the almonds.
* Serve at room temperature.

GOLDEN CASHEW NUGGETS

These nuggets or morsels of cashew are made with jaggery and muri or puffed rice. Muri is to rice as popcorn is to corn. Very nutritious snacks for children and also for those sweet cravings.

Ingredients-

200 gms jaggery
250 ml water
2 cups muri
1/2 cup roasted cashewnuts, coarsely crushed
1/4 tsp cardamom pwd

Method-

* In a pan bring water and jaggery to a boil.
* Reduce heat and add the mori and mix well.
* Not add the cashew and the cardamom.
* Mix well. Take it off fire.
* Let it cool till you can handle the mixture with fingers.
* Oil your palms and fingers well.
* Take small portions of the mixture and shape into desired shape.
* You have to this fast as the mixture will solodify fast as soon as it starts cooling.
* Store in an air-tight container. And ENJOY !!!!!!!

SPICED ROAST CHICKEN IN RICE-COOKER

Ingredients-

1 whole chicken, about 800 gms
3 carrots, peeled and diced
3 potatoes, peeled and diced
2 onions, peeled and diced
2 tomatoes, peeled and diced
100 gms french beans, destringed
1 head broccoli or cauliflower, cut into flowerets
1 tbsp garlic, chopped
2 tbsp olive oil
2 tbsp worcestershire sauce
1 tbsp oregano
2 tbsp chilli flakes
1 tbsp salt or to taste
2 tbsp pepper or to taste
2 tbsp tomato ketchup

Method

* Make the marinade by mixing all the ingredients except the chicken and the veggies.
* Marinate the chicken in the marinade and keep aside for about 1 hour.
* Remove the chicken from the marinade and keep aside.
* Marinate all the veggies in the leftover marinade.
* Place the veggies in the bottom of the rice-cooker.
* Place the chicken on top of the veggies and 1/2 cup of water.
* Turn on the cooker and let it cook till it turns off on its own.
* The chicken and the veggies are done to perfection.
* Serve along with rice or bread and Enjoy!!!!!!!!!!!!!!!!

SPICED PEANUT SANDWICH

Ingredients-

1/4 fresh coconut, grated
3 tbsp coriander, chopped
1 tbsp cumin pwd
1 tbsp coriander pwd
1 cup peanuts, boiled
1 cup cubed potato, boiled
1 tbsp oil
1 onion, chopped
1/2 tsp turmeric pwd
1 tsp lemon juice
Salt to taste
6 slices bread
1 tbsp butter

Method-

* Make a smooth paste of coconut, coriander, cumin pwd and coriander pwd using little water.
* In a pan, heat oil and saute the onions.
* Add 2 tbsp of the coconut paste and saute till it starts leaving oil.
* Add 1/2 tsp turmeric pwd and mix well.
* Add the peanut and potato and mix well.
* Season with salt and lemon juice.
* Divide the mixture into 3 parts and spread on 3 slices of bread.
* Cover the remaining 3 slices.
* Put very little butter on both sides and grill or toast in a sandwich maker.
* For snacks, toast the bread on one side.
* Spread the peanut mixture evenly on the non-toasted side.
* Sprinkle with little grated cheddar cheese and gratinate.
* Cut into desired shapes and serve.

BANGALI MUSTARD RELISH OR KASUNDI

I've been dying to taste this for a long time now. So i finally got a bottle from cr park. But realised that going there every time for a bottle is just not feasible. so by trial and error and mothers help, came up with this version of my recipe and it tastes just the same. Or even better.

Ingredients-

1 small raw mango
2 tbsp mustard seeds
5 green chillies
5 cloves of garlic
1 tsp salt

Method-
* Just blend them together with about 3 tbsp of water.
* Store in a jar and let it rest.
* Best results if used after 5-6 hrs, as the flavour and colour intensify.
* Enjoy dipping anything in it. Best with fried dishes.

POACHED EGGS ON MUSHROOM N SALAMI ON TOAST

This breakfast is as light and as healthy as it can get. And there's no use of any oil or butter. So make this and enjoy your healthy start to a great day. But really sorry that i forgot to take a photograph as i was really hungry.

Ingredients-

2 eggs
2 slices brown or whole wheat bread
6-8 button mushrooms, diced
2 slices salami, diced
1 small onion, diced
1 tbsp vinegar
Salt to taste
Pepper to taste

Method-

* In a non-stick pan put the mushrooms and the onions and sprinkle a few drops of water and cook till the water evaporates.
* Add the salami and saute for 2 min. Season with salt and pepper.
* Toast the slices of bread.
* Divide the mushroom mixture equally and put on the bread.
* In a deep pan boil some water with the vinegar.
* Poach the eggs in the water.
* Remove and drain excess water and place the poached eggs on the mushroom mixture.
* Sprinkle salt and pepper on top. ENJOY guilt free breakfast.

CHOCOLATE BANANA MILK SHAKE

I made this for my 11 months daughter. And she just loved it and finished it all.

Ingredients-

1 ripe banana
1 glass full cream milk
1 tbsp sugar
1 tbsp cocoa pwd

Method-

* Put all in the blender and blend till smooth and frothy.
* And put it in the sipper and feel satisfaction by watching it disappear.

TOFU AND BANANA CHOCOLATE PUDDING

Ingredients-

1 banana
1 pack soft silken tofu
1/4 cup confectioners' sugar
5 tbsp cocoa powder
3 tbsp soy milk
1 pinch cinnamon pwd

Method-

* Place the banana, tofu, sugar, cocoa powder, soy milk, and cinnamon into a blender.
* Cover and puree until smooth.
* Pour into individual serving bowls and refrigerate for 1 hour before serving.

KAJU KATLI OR CASHEW BARFI

Ingredients-

100 gms cashew nuts
100 gms sugar
1/4 tsp cardamom pwd

Method-

* Soak the cashew in water for about 1-2 hrs.
* Drain the wateand make a paste.
* Put it in a non-stick pan and add the sugar.
* Keep stirring and cooking till the mixture forms into one lump.
* Keep cooking till it leves the sides of the pan.
* Spread on a greased surface and let it cool.
* Cut into desired shape. ENJOY !!!!!!!!!!

FISH IN A BAG OR RICE-COOKER FISH

This is what you would actually call a papillote or fish en papilotte. But i didnt have parchment paper so i made it in foil. I used snapper fillets. And i cooked it in a rice cooker.



Ingredients-

4 fish fillets
2 carrots
8-10 baby corns
6 mushrooms
8-10 french beans
2 tbsp dijon mustard
2 tbsp olive oil
1 tbsp coriander, chopped
Salt to taste
Pepper to taste
2 tbsp butter

Method-

* Wash and pat dry the fish with kitchen paper.
* Make the marinade by mixing mustard, olive oil, salt, pepper and coriander.
* Marinate the fish in the marinade and leave for 10 min.
* In the meanwhile, cut the veggies into desired shapes or cuts.
* If you want you can par-boil them. I left them as it is and they turned out a little crunchy, just the way i like them.
* In a pan, put the butter and just toss all the veggies till they turn bright in colour.
* Tear 2 large peice of foil, large enough to hold half the veggies and 2 fillets of fish.
* Divide the veggies in half and put on both the foils.
* Place the marinated fish on top of the veggies.
* Now fold the foil so as not to leave any openings.
* Now place them in the rice cooker and pour 1 cup of water in the rice cooker.
* Turn on the cooker and leave it for 20 min.
* The fish is cooked and so are the veggies.