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.