Healthy and yummy Chinese Veg Soup

Ingredients:
6 cups vegetable stock, 2 Tea spoon tomatoes (finely chopped), 2 Tea Spoon paprika, 2 Tea Spoon cauliflower, Tea Spoon carrots, 2 Tea Spoon cabbage, 1 tea. Spoon mint, 1 tea Spoon coriander, 2 tea spoon of garlic, 2 tea spoon ginger, 4 t spoon soy sauce, 2 Tea spoon corn flower,  oil, ½ t-spoon black pepper powder, salt to taste, chili oil, green coriander.



Method:
1. Heat oil in a pan with the mint leaves, coriander, garlic, ginger, vegetables and fry on high heat for 2-3 minutes.
2.Then add the vegetable stock, soy sauce, salt and pepper powder paste.
3. Put water in a cup and mix with corn flower, boiled for 1 minute, and add coriander.
4. Add vinegar, pepper, chili sauce and serve.

This is very good soup for people on diet :)

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Choclate Chip Dip

Ingredients:

8oz cream cheese, softened
1- stick butter, softened
2 tsp vanilla
2 tbsp brown sugar
1 cup powdered sugar
3/4 cup mini chocolate chips
3/4 cup chopped pecans (optional)

Method:

1.Mix together gently the cream cheese and butter.
2. Add vanilla and sugars. Fold in chips and nuts. Put in fridge.
3. It will keep up to 2 weeks in fridge. I always double the recipe because everyone loves it. Enjoy with cookies, crackers or anything of your choice. 

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GARLIC NAAN

Ingredients:
100 g All purpose flour, 1 tablespoon butter, pinch of soda or yeast, salt to taste, finely chopped 2-3 garlic cloves minced.
Serves: 3


Method:
1. Make a dough using all purpose flour with Yeast, water and salt.
2. Then wrap in clean damp cotton cloth and keep aside for 2 hours.
3.  Roll bell-shaped naan  now.
4. Sprinkle garlic.  Cook in the oven at 350 F for 10 mins. Then flip the side and cook for 3 to 4 more mins.
5. Brush butter and serve hot.

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Broccoli Carrot Corn Rice

Ingredients:

2 cups long grain rice, 3/4
cup chopped broccoli into small pieces,
1/2 cup carrots, cut into square pieces,
1/2 cup corn kernels
3 Te. Spoon oil,
1-1/2 t-spoon cumin,
1 bay leaf,
3 cloves,
1 t-spoon black pepper,
2 cups water,
salt taste.




Method:

Wash and Soak rice in water for 10 minutes. In deep pan, heat oil and add cumin seeds, cloves and pepper. Now add carrots, broccoli and salt and fry for 3 to 4 minutes. Now close the pan adding water and let it cook for 10 mins. Let it remained covered for 10 mins more. Then Serve hot with green chutney or yogurt.

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Crunchy Veg salad

Content:
½ cup chopped cabbage
 ½ cup finely chopped carrot
 ½ cup finely chopped radishes
 quarter cup finely chopped capsicum or green, red, yellow bell pepper.

For the dressing:
1 Te. Spoon of honey, 2 Te. Spoon of orange juice, 1/8 t-spoon mustard, 1 t-spoon lemon juice, salt and pepper taste.
Serves: 6



Method:
All salad ingredients together well and place in the refrigerator to cool. Mix well before serving, put in salad dressings and serve cold immediately.

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Baked Potato salad

Ingredients:

6 potatoes baked
cooked green peas 2 table spoon
1/4 t-spoon roasted cumin seeds
salt and black pepper powder to taste
1/2 lemon juice
2 table spoon finely chopped onion
1/2 t spoon olive oil
1 t-spoon chopped coriander/cilantro or Spring Onion.
Serves: 5


Method:

1. In a mixing bowl, potatoes, onions, peas, cumin powder and salt and mix well.
2. Mix Lemon juice and olive oil, black pepper in different bowl.
3. Then pour over the potatoes in a serving bowl and add lemon juice.
4. Serve and garnish with Spring Onion.

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Pinto Beans Patties with Sauce

Ingredients:
One cup of pinto beans
 red pepper 1-2
4-5 garlic clove
1/2 cup chopped green cilantro/coriander
half-inch piece ginger
2 tomatoes
2-4 cloves
2 onions
salt to taste.

Serves: 4


Method:
1. Beans to soak overnight. Boil in least amount of water that is needed, salt and mix well.
2. Drain the water and if needed dry it over the stove or gas. Roast cloves. Grind beans with cloves.
3. Put the pan on low heat and add beans. To slow heat add chopped Red pepper, onion, garlic clove, ginger, into beans  add cilantro/coriander salt and mix well. Turn off the gas.
4. Cool the  mixture and make Patties/ cutlets. Placing in the oven to bake until light brown.

To make the sauce
1 cup coriander/cilantro leaves, 2 tomatoes, 1 onion, 1 red pepper, salt, ½ inch ginger, half the garlic knots, 1 tablespoon water and grind them all.
Place the cutlets in the plate. Pour the sauce over them and serve.

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Double Apple Punch.....

This can be your delicious Thanksgiving drink....


Ingredients:

1 tablespoon fresh lemon juice
2 tablespoons apple cider
2 tablespoons orange juice
8 to 9 tablespoons apple brandy
Some Ice

Method:
Combine all the ingredients in a shaker. Shake for a few seconds then pour into glasses over ice. Serve immediately.

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Healthy Pumpkin Bread...

Enrich your Thanksgiving Menu with this Pumpkin bread...

Ingredients:

1 cup (packed) light brown sugar
2 large egg whites
1 cup pure pumpkin (not pumpkin pie mix)
1/4 cup canola oil
1/3 cup low-fat plain yogurt
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup whole wheat flour
1 1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt

METHOD:

Preheat oven to 350 degrees F. Spray bread loaf pan with nonstick cooking spray with flour.
In large bowl, whisk, combine brown sugar and egg whites. Add pumpkin, oil, yogurt, and vanilla extract; stir to combine.
In medium bowl, combine all-purpose flour, whole wheat flour, baking powder, cinnamon, nutmeg, baking soda, and salt. Add flour mixture to pumpkin mixture; stir until just combined. Do not overmix.
Pour batter into prepared pan. Bake 45 to 50 minutes or until toothpick inserted in center of loaf comes out clean. Cool in pan 10 minutes. Invert pumpkin bread onto wire rack; cool completely.

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Besan Laddoo

BESAN LADOO

Diwali Special !!!!


Ingredient:

Almond powder – tsp – 1
Cardamom powder – tsp – 1
Flour (besan) – grams – 250
Ghee – grams – 100
Sugar (grinded) – grams – 250

Method:
1. In a kadhai add ghee melt then reduce the flame and add besan mix well till changes to dark colour.

2. Once the besan is done then add sugar mix well, cardomam powder mix well immdly switch of the flame and let it cool down then make into small ladoos.

3. Let it cool down and serve.

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Fettuccine Alfredo

For : 4  servings

Ingredients

1 cup dried fettuccine
2  cups low-fat milk
1/3 cup all-purpose flour
1  bay leaf
2  cloves garlic, minced
1/2 cup grated cheese
1/4 tsp salt
1/4 tsp ground black pepper
2  teaspoons butter
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese

Directions
1. Start to cook pasta according to package directions( or 7 mins in boiling water and resting it covered for 5 mins)

2. Mix together milk and flour in a medium saucepan, until flour is blended. Add bay leaf and garlic and cook over medium heat for few minutes, stirring until mixture becomes slightly thickened. With slotted spoon remove bay leaf and garlic. Add grated cheese, salt, pepper, stirring until cheese completely melts.

3. Drain pasta in a large colander; transfer to a bowl. Toss pasta with butter and chopped parsley, then stir in cheese sauce and toss again.

4. Serve pasta; sprinkling Parmesan cheese. Garnish with parsley sprigs.

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Sweet Potato Risotto

Ingredients
2 tbsp olive oil
1 large onion, finely chopped
kosher salt and black pepper
2 small sweet potatoes (about 1 pound), cut into 1/4-inch pieces
2 garlic cloves, chopped
1 cup rice
1/2 cup grated Parmesan
2 teaspoons chopped fresh oregano

Method:

Heat the oil in a large saucepan over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until soft, 3 to 5 minutes.
Add the sweet potatoes and garlic and cook, stirring occasionally, for 1 minute.
Add the rice and cook, stirring, for 2 minutes.
Measure 3½ cups of water. Add ¾ cup at a time and cook, stirring occasionally and waiting until each addition is absorbed before adding the next. It should take 25 to 30 minutes for all the water to be absorbed.
Stir in the Parmesan and oregano

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Blueberry Pancakes

Ingredients:

2 eggs
2 cups all-purpose flour
3  containers 100% natural blueberry yogurt
1/4 cup vegetable oil
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Method:

1. Beat eggs in medium bowl until fluffy.
2. Beat in remaining ingredients just until blended.
3. Grease heated griddle if necessary.
4. Cook pancakes until puffed and dry around edges.
5. Turn and cook other sides until golden brown.
6. Serve hot with toppings of blueberries and cream.

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Eggplant Parmesan

Eggplant Parmesan

Ingredients:

1 large eggplant
1-2 tbsp salt

for tomato sauce

olive oil
1 onion, chopped
3 cloves garlic, monced
a pinch of crushed red pepper
1 carrot, grated
1 1/2 Tbsp fresh thyme, chopped
1 tsp dried oregano
1 can tomatoes
salt

for the eggplant

1 C flour
salt and pepper
3 eggs whisked
1 1/2 Cup breadcrumbs
grated Parmesan cheese
olive oil

for assembly

2 C grated whole milk mozzarella cheese
grated Parmesan cheese



1. Slice eggplant in rounds about 1/4″ thick. Lay the slices in a dish and sprinkle salt. Let them rest for 30 minutes to draw out as much water as possible.





2. While the eggplant is resting, get the cheeses Parmesan and mozzarella grated.

3. Coating for Breading:

Put the flour, beaten egg, and bread crumbs into three dishes.


4. Breading the Eggplant

Put each slice of eggplant into the flour and coat both side with the flour. then coat with egg and then with bread crumbs.




5. Fry the breaded Eggplant until brown. and take out on paper towel.




6. Spread the sauce in a baking dish and over it assemble fried Eggplant Sprinkle on the mozzarella cheese and the Parmesan cheese.



Bake the Eggplant Parmesan in a preheated 425º F oven for 15 minutes or until the cheese is melted and golden and the sauce is bubbly.

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Best chunky Veg Chili

Ingredients:

2 tablespoons olive oil
1/2 large onion, peeled and finely diced
1 large carrot, peeled and diced
1 Celery, chopped
1/2 large red bell pepper, s eedsremoved, chopped
2 cloves garlic, minced
1 jalapeno sliced
1 tablespoon chili powder
1/4 teaspoon ground cumin
1 teaspoon chili flakes
1/4 teaspoon freshly grounded black pepper
1 can diced tomatoes with their juice
1 can of Corn
2 tablespoons tomato paste
1 can white kidney beans, rinsed and drained
1 can Red kidney beans, rinsed and drained

Big pinch salt

Method:

 1)   Heat the olive oil in a medium soup pot over medium heat. Add the onion, carrot, celery, bell pepper, garlic, chili powder, cumin, and black pepper. Cook, stirring, for 20 minutes, or until the vegetables are softened. Stir to combine.

2)    Turn the heat up to high, add the tomatoes and their juice, crushing them a bit with your wooden spoon, add beans, corn and salt, bring to a boil. Reduce the heat to low and simmer for 1 hr.

3)    Stir in the tomato paste and cook for 5 minutes.

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Tomato soup

Ingredients:

3/4 cup Couscous

1 tbsp olive oil

1 red bell pepper, chopped

1 large onion, diced

3 large cloves garlic, minced

1-inch piece fresh ginger, grated

1 (14 oz) can tomatoes, with juices

2 tablespoons tomato paste

3 cups vegetable stock

1 bay leaf

2 dried red chili peppers

2 teaspoons garam masala

1 1/2 teaspoons sugar

1/4 teaspoon salt

1/4 teaspoon black pepper

1 (16 oz) can chickpeas, rinsed and drained

1 tablespoon lemon juice

3 tablespoons coconut milk or heavy cream

Method:

1. Fill a pot 2/3 full with water and bring to a boil.  Add the couscous and a generous pinch of salt and cook until the couscous is done, about 5 minutes; drain and set aside.

2. Heat the oil in a medium pot over medium heat; add the bell pepper and onion and cook until softened, about 5 minutes, stirring occasionally.  Add the garlic and ginger and cook 2 minutes more.  Stir in the canned tomatoes, tomato paste, stock, bay leaf, dried red chili peppers, garam masala, sugar, salt, and black pepper; turn heat up to high and bring to a boil, then cover the pot, turn heat down to simmer, and cook 10 minutes, stirring occasionally.  Turn heat off, cool slightly, and remove  and discard the bay leaf and dried red chili peppers.

Transfer 2/3 of the soup to a blender and puree until smooth.  Pour the pureed soup back into the pot, along with the chickpeas and lemon juice.  Bring up to a simmer over medium heat, then turn heat off and stir in the couscous and coconut milk or heavy cream.  Taste and season with additional salt, black pepper, sugar, or lemon juice.

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Best Macaroni salad

Ingredients:

7 oz Macaroni
1/2 cup mayonnaise
1 tbsp vinegar
1/2 tbsp sugar
salt to taste
pepper to taste
1 tbsp milk
1 tbsp black olives
1/2 tbsp roasted red peppers
3 springs green onions.


Method:

1. Boil the macaroni till it’s done.

2. Then drain it.Then rinse it under cold water until it’s totally cooled down.

3. Chop up some black olives.

4. Slice up three whole green onions thinly.

5.Then grab some roasted red peppers and chop them.

6. For dressing: To half a cup of mayonnaise add some vinegar, sugar, some milk to make dressing pouring consistency.

7. Add all the above ingredients to macaroni and finally add salt and pepper to taste.

8. Refrigerate it for 30 mins and serve chilled.

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Confetti Spaghetti Salad

Ingredients:

1 pkg or 7 oz spaghetti uncooked, broken into halfs
1 cup frozen mixed vegetables
Few stir fried shrimps, calamari
1/4 cup finely chopped onion
1 medium tomato, chopped (3/4 cup)
1/2 cup Italian dressing
2 tsp Butter
Pinch of oregano


Method:

1. Cook spaghetti as directed on pkg, adding butter and frozen mixed vegetables during last 5-7 min of cooking time; cook until vegetables are tender. Drain; rinse with cold water to cool. Drain well.
2. In a medium bowl, gently toss all ingredients to coat. Cover and refrigerate at least 1 hr to marinate blend flavors.

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Pizza Dough

Ingredients:

1 tsp active dry yeast
1 cup warm water, 95 degrees F
1/2 tsp sugar
1 tsp salt
2 Tbsp oil
2-1/2 cups bread flour

Preparation:

In medium bowl, stir in yeast, water, sugar, salt, and oil. Mix in enough flour to make a dough that can be kneaded. Turn dough out onto board and quickly knead for 3 minutes, adding more flour if dough is too sticky to knead. Place dough in greased bowl and flip dough over in bowl so that dough top is also lightly greased. Cover and let rise into warm, draft-free place until doubled into size, or about 30 minutes.

Divide dough into 3 equal parts. To make a personal pizza, grease pizza pan or baking sheet. Press one dough part into a 9-inch circle on greased pan. Put on sauce and desired toppings. Bake pizza at 400 degrees F for about 10 minutes, or until pizza edges are lightly golden. You can bake all pizzas or place the other 2 dough parts in a plastic food storage bag and refrigerate or freeze for later use.

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Butterscotch Biscuits/Cookies

INGREDIENTS:
1/2 cup butter, melted
1 egg
3/4 cup brown sugar
1 tablespoon milk
1/2 teaspoon vanilla extract
1 1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon baking powder


DIRECTIONS:
Melt butter and add brown sugar; dissolve well. Add egg and vanilla. Beat very well. Add milk, flour, salt,and baking powder.

Mix and drop by teaspoons-full onto a greased cookie sheet one inch apart. Bake 8 minutes or until light brown at 375 F.

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Banana Bread

Ingredients
1/2 cup of Nonfat dry milk
2 teaspoons of -1/4 baking powder
1/4 teaspoon of Salt, if desired
3/4 cup of cereal
2 Eggs
1 cup of Mashed bananas (2 to 3 medium bananas)
1/4 cup of Butter, melted


Preparation Instructions
1. In a large bowl, combine the whole-wheat and all-purpose flours, sugar, dry milk, baking powder, and salt. Stir in the cereal and raisins.

2. In another bowl, beat the eggs, and combine them with the bananas, butter , and water. Add this mixture to the flour mixture, stirring the two until the dry ingredients are just moistened.

3. Grease and flour a 9 X 5 X 3-inch loaf pan. Pour in the batter.

4. Bake the bread in a preheated 350° oven for 50 to 55 minutes or until a tester inserted in the center of the bread comes out clean. Let the bread cool in the pan for about 15 minutes, then turn it out to finish cooling on a rack. Wrap the bread tightly in plastic wrap or foil, and,if you let it stand for at least 8 hours before slicing it it will even more retain its shape.

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Grilled Cottage Cheese Paneer Tikka

Ingredients

350 g paneer
3/4 tbsp yellow chilli powder, (or red chilli powder)
1/2 tsp salt
2 tbsp gram flour
1 heaped tsp carom seeds, (ajwain)
2 tbsp Yoghurt or curd
1/2 tsp garam masala


Method

1. Soak 4-6 bamboo skewers in cold water for 20 minutes.

2. Cut the paneer into 4cm cubes. Sprinkle with the chilli powder and the salt. Toss everything together and ensure the paneer is evenly coated. Leave to marinate for 10 minutes.

3. Combine the gramflour with the carom seeds and Yoghurt or curd. Coat each paneer cube in the spiced cream and chill for 30 minutes.

4. Preheat the grill to its hottest setting. Thread the paneer onto the skewers and sear under the grill for 3-5 minutes on each side - until deliciously smoky and charred at the edges. Serve straight away, sprinkled with garam masala.

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Chocolate cake with sauce

Ingredients:
For sauce:
1 cup sugar 1/2 cup water 1/2 cup heavy cream 1/4 cup baking chocolate
For cake:
9 eggs 1 1/4 cups sugar, 1 cup dark chocolate for baking 1 cup unsalted butter, 2/3 cup all-purpose flour, Cooking spray, for the molds.

Method:
For the sauce:
Place the sugar and water in a saucepan and dissolve. Bring to a boil and cook to the caramel stage. Remove from the heat and add the cream and stir until combined. Then, add the chocolate and stir until all of the chocolate has melted.

For the cake:
Using an electric mixer fitted with the whisk attachment, whip the eggs and sugar until light. Set up a double-boiler by bringing a pot of water to a simmer and placing a bowl slowly over the top, making sure the bottom of the bowl doesn't touch the water.

Add the chocolate and butter and melt. Fold the butter-chocolate mixture into the egg mixture. Sift the flour and fold. Grease molds with butter and line with sugar, or line with parchment paper and coat with cooking spray. Fill halfway with batter. Microwave on high for 1 minute, 20 seconds.

Place on a platedrizzle the sauce on top.

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