Mango Milk Shake

1 cup mango pulp (i used natco sweetened kesar mango pulp)
1 cup milk
3 tablespoon sugar
6-7 ice cubes


Combine all ingredients and blend until smooth in a blender.
 Pour in glasses and serve
 Garnish with almonds and pistachio kernals.

Crunchy Red Cabbage Salad

Health Benefits of Red Cabbage 

1. Red cabbage is low in calories, and is a rich source of vitamins and minerals. It is low in calories, with a low glycemic index. It is a ideal food for those watching their weight.
2. It is a wonderful source of Vitamin C, which helps in anti-oxidation and is therefore involved in maintaining beautiful skin and delaying aging naturally. The outer leaves are rich in Vitamin E, which aids in producing a glowing complexion.
3. Red cabbage is a rich source of vitamin A, which is involved in maintaining clear eye sight. Vitamin A also acts as a natural moisturizer, keeping your skin smooth and supple.
4. Red cabbage is an abundant source of Vitamin E, and thus helps in immunity building, DNA repair, and other metabolic processes.  Red Cabbage boosts the immune system’s ability to produce more antibodies.
5. Red cabbage contains large quantities of sulfur, and other minerals that work as cleansing agents for the digestive system.  Raw red cabbage (incorporated into your diet in salads) cleans the bowels, thus preventing indigestion and constipation
6. Red cabbage is also a good source of in-doles, compounds that may reduce the risk of breast cancer by altering estrogen metabolism
7. Red cabbage is a good source of calcium.  Calcium is an essential mineral for people of every age, as it aids in the strengthening of bones and teeth. 
8. Red cabbage, unlike white or green varieties, has a higher concentration of natural anthocyanins that helps protect against Alzheimer’s disease.
9. Red cabbage is believed to have therapeutic value in the treatment of ulcers.  The juice of red cabbage has been used in the treatment of ulcers for many years.  A high concentration of the amino acid called glutamine is responsible for this healing property.

1 red cabbage shredded
1 red pepper sliced finely
1 yellow pepper sliced finely
1 large onion sliced finely
For Dressing
3 Tbsp light olive oil
3 Tbsp lemon juice
2 Tbsp wholegrain mustard
Salt and pepper as per taste

Place cabbage, onion and peppers in a large bowl.
Blend oil, lemon juice and wholegrain mustard together to make dressing. Adjust the seasoning.
Pour over the salad and toss together.

Chatpata Corn Salad

Sweet corn is high in fiber. It is a surprising source of several vitamins, including folic acid, niacin, and vitamin C. Corn is a rich source of antioxidants which fight the cancer causing free radicals. The vitamin B12 and folic acid present in corn prevent anemia.

2 cup  corn kernels  (I used frozen)
2  tomato chopped fine
1  onion chopped fine
2  small green chilli chopped fine
2-3 tsp  lemon juice
1 tsp chaat masala
1/4  tsp black pepper
salt to taste
1/2 tsp  butter
cilantro or coriander leaves chopped fine

 Put  frozen corn kernels in running water until soft.
 Saute corn for 2-3 minutes in butter. Leave it to cool down.
 Take a big bowl and add corn kernels, tomatoes, onions and green chilli.
 Also add  lemon juice, chaat masala, black pepper, salt and mix all  well.
 Garnish with coriander leaves.
 Serve as chaat or salad.

Refreshing Beans Sprout Salad

Highly nutritious this colourful blend of sprouted pluses is rich in iron and vitanin C. This salad can also be served as a light lunch. This is an easy recipe to prepare.

    1 cup Organic mixed sprouts ( i used green and brown lentils, chickpeas, aduki beans and moong beans)   
     1/2 onion chopped
     1 tomato Chopped
    1/2 cucumber chopped
    1 red pepper chopped
    1 green chilli chopped
    Lemon juice from 1 lemon
    1/2 tbsp chat masala
    coriander chopped
    Salt and pepper as per taste

 For the salad, mix all the ingredients together in a salad bowl and pour the lemon juice. Toss them all together and serve.

Pepper Chicken

½ Kg Chicken
1 Tsp Ginger Paste
1 Tsp Garlic Paste
2 pieces cardamom
2 stick cinnamon
2 bay leaves
3 pieces cloves
2 tomatoes chopped
2 small onion chopped
1/2 tsp coriander pdr
1/2 tsp red chilli pdr
1/2 tsp Garam Masala
1/2 tsp crushed pepper corns
1/2 tsp cumin
1/2 tsp mustard seeds
3 green chillies chopped
3 Tsp mustard oil
salt as per taste
Few curry leaves
2 Tbsp Freshly Chopped Coriander Leaves

Heat the oil in a large pan add  cardamom, cinnamom, cloves and bay leaves. Then add mustard and cumin  seeds.
Now add the onions, fry for 2-3 minutes then add turmeric, ginger garlic paste curry leaves, and green chilli and saute for a while.
When the masala is done now add chopped tomatoes, coriander, cumin pdr,garam masala, red chilli pdr and salt and mix well.
When masala leaves the oil from side of the pan then add the chicken to the frying pan and mix well, and cover and cook over a low-medium heat for 10-15 minutes or until the chicken is cooked through.
When the chicken is almost done, add the crushed peppercorns into the mixture and mix well.
Garnish with coriander leaves and serve hot with parantha or chapati.

Waldorf Salad

2 apples
3 stalks celery
4 tablespoons light mayonnaise
1 tablespoon lemon juice
1 handful walnut halves
1 handful raisins
Salt and black pepper to taste

Core and slice the apples. You can peel them if you like, but that is optional.
Toss them with the lemon juice to prevent discoloration.
Toss the apples, walnuts, and celery with the mayonnaise and a pinch of salt and black pepper.
Serve the salad.

Other Variations
You can use different nuts such as pecans or hazelnuts instead of walnuts.
The same goes for the grapes-raisins, cranberries, and currants are good substitutions.
The dressing can be made with a 50/50 mix of any 2 of these: sour cream, yogurt and mayonnaise.
The lemon juice can be replaced with any citrus juice or a little apple cider vinegar.

Pearl Barley and Roast Vegetable Salad

Barley is an extremely good source of dietary fiber, and its nutrients are said to help lower cholesterol, prevent gallstone, cancer and heart desease, protect against childhood asthma, can benefit arthritis sufferers, can help develop and repair body tissue, and... Well, just have a look - very healthy indeed!

2 cups pearl barley
1 red pepper, cut into chunks
2 carrots, cut into chunks
2 red onions, cut into wedges
2 zucchini, cut into chunks
2 cloves garlic, chopped
1 small eggplant, cut into chunks
2 tbsp olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
200g baby spinach leaves, chopped
3 tbsp basil leaves, chopped

 Preheat oven to 180C. Cook barley in a large saucepan of water for 40 minutes or until tender. Drain well.
Put garlic, pepper, carrot, onion, eggplant and zucchini in a large baking dish and drizzle with a little of the oil. Roast for 40 minutes or until vegetables are soft.
Put barley, roasted vegetables, spinach and basil in a bowl and toss gently to combine.
Serve immediately. You can serve hot or cold as per your

Tuscan Minestrone Soup

    3 medium carrots, chopped
    1 onion, chopped
    1tsp garlic, chopped
    3 celery stalks, chopped
    1 tablespoon olive oil
    1tsp red chilli flakes
    1 can of chopped tomatoes
    1 can mixed beans
    1 can borlotti beans
    1 can chickpeas
    1 tbsp. dried basil
    1⁄2 cup whole wheat spaghetti broken
    salt and pepper as per taste

    Heat the oil in a large saucepan over medium-high heat.
    Saute the onions, garlic, carrots and celery until soft, about 5 minutes.
    Add the chopped tomato, beans and broken spaghetti  pieces cook for about 30 minutes.
    Add dried basil and adjust the seasoning.
    Ladel soup into bowl and serve.

Lemon Cake

Today I baked this wonderful tasty lemon cake because lemon cake is my hubby's favourite cake. Thats my valentine gift for him. Happy Valentine to all of you.........Hope everyone is enjoying their day........

175gm caster sugar
175gm butter
175gm self raising flour
1/2 tsp baking powder
3 medium eggs
3tsp lemon juice
finaely grated rind of 2 lemons
3-4 tsp lemon curd

For Butter Cream
50 gm butter, at room temperature
100 gm icing sugar
good squeeze of lemon juice

Preheat the oven to 190°c/gas mark 5, 10 minutes before baking. Lightly oil and line the base of a deep round 8 inch cake tin with baking paper.
In a large bowl, cream the sugar and butter together untill light and fluffy. Whisk the eggs together and beat into the creamed mixture a little at a time
Beat in the lemon juice. Sift the remaining flour and fold into the creamed mixture.
Spoon into the prepared cake tin. Spoon the lemon curd dot randomly across the top of the mixture.
Bake in the preheated oven for 40 minutes. Allow to cool for 5 minutes in the tin, then turn out carefully on to a wire rack.
 Put the butter in a bowl and beat. Add the icing sugar little by little, beating well after each addition. Add a good squeeze of lemon juice and mix in.
Spread the butter cream on top of the cake and decorate with lemon silvers.
Cut into pieces and serve.

Lentil and Beetroot Salad

A great low fat salad packed full of lively flavour and zing! it’s low GI dish, releasing energy slowly into your body, it’s packed with all important nutrients and most importantly it’s delicious!
Beetroot is one of the most powerful super foods and lentils are rich in protein, fibre and complex carbohydrates. They are a good source of calcium, phosphorus, iron, B vitamins and folic acid. They are also low calorie, low fat and cholesterol free. So enjoy this healthy and refreshing salad without any guilt!!!!!!!

1 red or white onion, finely sliced
3-6 garlic cloves (depending on the garlic flavour you desire), crushed
1 ½ cups dry green lentils,
4-5 beetroot, cooked and chopped into wedges
1-2 peppers (red or yellow) cut into lengthwise
3-4 tablespoons red wine or balsamic vinegar
1-2 teaspoon coriander powder
1-2 teaspoon cumin powder
¼ cup olive oil
salt and pepper as per taste
3-4 tablespoon lemon juice
Handful of chopped coriander

Put the lentils in a saucepan with a generous amount of salted water and bring to the boil. Reduce the heat and simmer until soft. Drain and allow to cool.
Heat 1 tablespoon of olive oil in a frying pan over medium heat. Add onion. Cook for 2 minutes or until softened. Add garlic and saute gently then add peppers saute untill softened.
Turn off heat and add lentils and beetroot – mixing together while still warm. Mix in coriander and cumin powder.
Whisk together remaining oil, lemon juice and vinegar, with salt and pepper to taste. Add to lentil-beetroot mix and toss to coat.
Add genourous amount of chopped coriander into the mixture. Adjust the seasoning. Toss gently to combine.
Serve and enjoy! Can be eaten warm or cold.

Pasta with Roasted Vegetables and Basil

1 large onion, peeled and cut into chunks
3 peppers (1 red, 1 green, 1 yellow), deseeded and cut into chunks
150g mushrooms, sliced
2 medium courgettes, cut into chunks
3 tbsp olive oil
4-5 garlic cloves, chopped
1/2 cup fresh basil leaves, chopped
350g whole wheat pasta
2 Tsp light mayonnaise
Salt and pepper
Splash of Tobascco sauce

Preheat oven to 400 Degrees.
Add your vegetables and garlic to a large baking sheet. Drizzle vegetables with olive oil and season with salt and pepper. Stir so that vegetables are coated well with the olive oil.
Put the vegetables in the preheated oven and roast , stirring occasionally, until vegetables are browned. Make sure they do not burn! It shouldn't take longer then 30 minutes.
While the vegetables are roasting, bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain pasta. Return the pasta to the pot.
Toss with the roasted vegetables, fresh basil and mayonnaise. Tip into a large, warmed serving dish and garnish with fresh basil.

Pearl Barley and Mixed Bean Soup

    1 tablespoon olive oil
    1 onion, chopped
    2 cloves garlic, chopped
    2 stalks of celery, chopped
    2 carrots, chopped
    1 medium courgette chopped
    2 tablespoon tomato paste
    1/2 cup pearl barley
    1 can mixed beans (cooked)
    1 can chickpeas (cooked)
    vegetable stock
    1 teaspoon red chilli powder
    1 teaspoon coriander powder
    handful of fresh coriander, chopped
    Salt and pepper as per taste

Place the olive oil in a medium-large soup pot over medium heat.  Add the chopped onion and garlic. Saute for a minute then add celery, carrots and courgettes. Sauté for 3-5 minutes, or until the veggies begin to soften.

Stir in the tomato paste Sauté for 3-5 minutes more, add red chilli powder and coriander powder, stirring so the flavors meld and the spices are evenly distributed.

Add the barley, mixed beans and chickpeas  and stir to combine. Pour in enough vegetable stock to cover the soup contents by about 2 inches, about 8 cups depending on the size of the soup pot.  Stir to combine, cover partially and let simmer for about 1 hour.

Remove the soup from the heat and let sit a few minutes before serving.  Top with fresh coriander and enjoy.

Roasted aubergine, red onion and chickpeas salad with mint and yogurt dressing

For the salad
 4 red onions, cut into 8 wedges
 2 large or 4 medium aubergines, cut into 1–2cm cubes
 150 ml olive oil
 2 x 400 g tins of chickpeas, drained and rinsed
 For the dressing
400 ml low fat natural yogurt
1 tsp smoked paprika
4 tbsp chopped mint
Salt and pepper as per taste

 
1. Preheat the oven to 220C/200C/gas 7.
 2. Place the onion wedges in a bowl with the aubergine pieces, pour over the olive oil, season with salt and pepper and stir together to combine. Spread out on a baking tray and roast in the oven for 18–20 minutes or until the vegetables are softened and lightly browned.
 3. Meanwhile, place the chickpeas in a bowl and season with salt and pepper, then make the dressing by mixing the yoghurt with the paprika and mint in another bowl.
 4. To serve, mix together the roasted onion and aubergine with the chickpeas, then place in one large serving dish or drizzle with the yoghurt dressing.

A quick, easy, tasty and healthy midweek meal which could become a regular on the menu......... be generous with the mint

Whole Wheat Pasta with Pesto

280g Whole Wheat Penne Pasta
2 tbsp Extra Virgin Olive Oil
2-3 peppers cut into chunks
1 large red onion cut into chunks
Freshly ground black pepper
Basil leaves for garnish

For the pesto
1 cup basil leaves 
1 cup pine nuts
1/4 cup Extra Virgin Olive Oil
5 cloves garlic
1/2 cup freshly grated Parmesan cheese
pinch of salt

1. Bring a large pot of water to a rolling boil. Add the salt and one tbsp of olive oil. Add the pasta and cook according to package directions.
2. While the pasta is cooking, prepare the pesto. Place all of the pesto ingredients in a blender or food processor, and blend to a coarse paste. If too thick, add a little of the pasta cooking water as needed.
3. While pasta is cooking, add 2 tbsp olive oil to a saute pan. When oil is hot, add in your onions and peppers. Saute until  brown on edges. Turn off heat, toss in a pinch of salt and black pepper, and set aside.
4. Reserving a ladle of the cooking water, drain the pasta. Return it to the pot, drizzle with the remaining tbsp of olive oil, and add the pesto and veggies. Toss well, adjust salt and pepper to taste.
5. Transfer the pasta to a serving bowl and garnish with basil leaves. Serve hot.

Bharwaan Baigan or Masala Baigan

 

• 1/2 kg small sized  black brinjals
• 1 small Onion
• 1 small Tomato
• 1/2 tsp Jeera
• 1/2 tsp Rai
• 1 tsp ginger garlic paste
• 1/4 tsp turmeric pwd
• 2 -3 tsp coriander pwd
• 1/2 tsp garam masala
• 3 tbsp peanuts roasted and ground
• 1 tbsp sesame roasted and ground
• salt to taste
• 1/2 cup water
• green coriander leaves

1. For the Filling: Take a bowl and add peanut pwd., sesame pwd,  turmeric, chili pwd, coriander, garam masala, ginger garlic paste, salt and mix nicely and keep aside.
2. Cut the small brinjals for stuffing just give 2 cuts from the back deep enough to be stuffed.
3. Fill each brinjal with the mix you prepared and leave some mix aside.
4. Now heat the karahi or any vessel thick from the bottom.Add oil to the vessel and add jeera rai .
5. Add finely chopped onion and fry for 2 min then add the left over peanut till mix stir for some time then add finely chopped tomato and green coriander (leave some for garnishing).After  tomatoes are cooked add the stuffed brinjals and water. Put the lid on and cook for 20 25 min on medium flame with very less stirring as it will break the brinjals. Garnish the brinjals with coriander leaves
6. Serve the masala baigan with hot fulks or steamed rice...

Bulgur Wheat Salad with Roasted egg plant and peppers

1 cup bulgur wheat
1 eggplant, cubed
5 tablespoons extra-virgin olive oil
2 red peppers, cubed
1 tablespoon paparik
salt and pepper
1 cup basil leaves, torn
375ml cold vegetable stock
2 tbsp roughly chopped parsley
4 tbsp roughly chopped coriander
Finely grated zest and juice of a ½ lemon

Place the vegetables onto a baking sheet and drizzle with the olive oil. Season with salt and pepper to taste and add paparika. Place into the oven and roast until just coloured and softened.

Meanwhile combine the bulgur wheat and vegetable stock in a saucepan and bring to the boil over a medium heat. Reduce the heat, cover and simmer for approximately 15 minutes or until the liquid has been absorbed.

Fluff up the bulgur wheat with a fork and stir in the herbs, spices, extra virgin olive oil, grated lemon zest and juice, and finally the roasted vegetables. Season generously to taste.

Leek and Potato Soup

1 tbsp vegetable oil
1 onion, sliced
2-3 small potatoes, cubed
2 medium leeks,sliced
1.2 litres vegetable stock
150ml double cream or milk
Salt and freshly ground black pepper
Tobasco sauce if you like it hot

Heat the oil in a large pan and add the onions, potatoes and leeks. Cook for 3-4 minutes until starting to soften.

Add the vegetable stock and bring to the boil. Season well and simmer until the vegetables are tender.

Whizz with a hand blender or in a blender until smooth. Reheat in a clean pan, stir in the cream or milk, heat through and serve.