Cheesy Noodles

In chilled winter if you are looking for something warm quick and delicious then cheesy noodles can be your choice. You can make this within no time. You can also add many other fresh veggies according to your choice and leftover chicken can also be added to make it more filling and healthy. So don't wait just give it a try and have a cheesy warm feeling of fine gratification. Enjoy Cheesy Noodles.

Cheesy Noodles

Ingredients

• 1 pack instant noodles
• 1 cup mixed vegetable ( broccoli, peas and carrots cube) little blanched
• 1 tsp crushed garlic
• 1/2 tsp seasoning powder (optional)-
• 1 tsp tomato sauce (optional)
• 1 tsp oil
• 2 tbsp cheese chopped or grated
• 1 tsp lemon juice
• 1 tbsp onion finely chopped
• to taste salt and pepper

Cooking Directions

1. Boil the noodles as per package instruction. Drain and keep aside. In meantime heat oil in a pan. Add crushed garlic. Stir then add the balanced vegetable stir fry for few minutes. Add seasoning powder. Mix well Then add the boiled noodles. Add salt and pepper if needed. Add lemon juice. Mix well. Put off the flame. Add chopped cheese. Serve hot cheesy noodles with tomato sauce and finely chopped onions. Relish this absolutely delightful cheesy noodles.

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Burnt Garlic Fish With Apple Mango Salsa

Burnt Garlic fish is a very delicious preparation where the fish takes up the flavor of  burnt garlic with the sweet and sour apple mango salsa it's just a heavenly combo to explore.Ripe mango add the sweetness and the and lemon add the zing. Fish it self is very healthy as it is rich in omega 3 fatty acid but with it I am sure  you will have some serotonin (happy hormones) secretion too. So have fun and and get go fishy!

Burnt Garlic Fish With Apple Mango Salsa

Ingredients

• 2 pieces salmon/hailbut/ cod
• 4 to 6 garlic
• 1 /2 lemon juice
• 2 lemon wedge
• 1 tsp butter/ diet butter/ olive oil
• salt and pepper to taste
• For salsa
• 1 apple chopped
• 1 ripe mango chopped
• 1 onion chopped
• 1 tomato( seedless) chopped
• 1 lemon juice
• 1/4 tsp chilly flakes
• 1tsp olive oil
•  salt to taste

Cooking Directions

1. Take butter in a grill pan and place the garlic on it then over it place the fish. There should be 3 to 4 garlic below the fish. Sprinkle salt and pepper and cover and cook the fish till it is well done in both sides and burnt garlic smell came out. Put off the flame. Bath the fish with lemon juice.Cover the lid let it rest for few minutes while you prepare the salsa.
2. Now take a bowl add chopped tomato, apple, onion, chilly flakes, salt and olive oil and lemon juice. Mix well. Your salsa is ready. Place apple mango salsa in your serving plate and then place the cooked fish above it. This is a very delicious quick to make food you can have it any time. I am sure you all will love it.

Be Happy And Stay Healthy.

Pepper n Baby Corn in Lemon Sauce

Temperature in my town is raising and it’s too hot and so I look for dishes which are light yet delicious and give you a very fresh feeling . Pepper and corn are two favorite ingredients of mine and in a summer day what can be more refreshing than lemon. So when all go together something delicious is about to happen so here comes for you an awesome summer dish pepper and baby corn in lemon sauce.


  Pepper n Baby Corn in Lemon Sauce

Ingredients
1 cup baby corn cut into bite size blanched
1 green bell pepper  cut into thin strips
1 tomato skinned seeded cut into thin strips 
1 onion chopped
1 tsp garlic chopped
½ tsp ginger chopped
1 tsp chilly garlic sauce 
1 tsp lemon rind
1 to 2 tbsp lemon juice
1 ½ cup chicken stock/ vegetable stock/ water
½ tsp sugar (optional)
1 tbsp  sesame oil
to taste salt and pepper

Cooking Direction
Heat sesame oil then add the chopped garlic. Stir for 2 sec then add the onion and ginger. Stir for another 2 to 3 sec. Then add the chopped green bell pepper and blanched baby corn. Stir and cook for a minute. Add the chicken stock or whatever you are using or handy to you. Let it boil for a minute. Then add chilly garlic sauce, salt, pepper and sugar( if using). Cook for another few second then mix cornflour with water and add to the gravy. Cook for another minute or two.When the gravy starts to thicken add lemon rinds and lemon juice. Put off the flame. Cover and give 5 to 6 minutes standing time so that the flavor of lemon get well mixed in the sauce. Serve hot with bread rolls.

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Prawn In Apple Butter Sauce

Prawn in apple butter sauce is a very delicious easy to cook recipe and in one word if I tell you it is just awesome. The end taste is little sweet tart and tangy. If you have love seafood specially prawn and you already tired thousands of dishes with prawn and now looking for something new then give prawn in apple butter sauce a try....I am sure this weekend you will have one more dish to add to your favorite list. Give prawn in apple butter sauce a try and let me know how you all like it.

Prawn In Apple Butter Sauce

Ingredients

• 8 to10 prawn
• 1 apple seedless chopped
• 1 tomato
• 1 tsp black salt
• 1/2 tsp chilly sauce (optional)
• 1/2 tsp chopped garlic
• 8 to 10 cashew
• 1 tbsp butter/ diet butter
• 1/4 tsp sugar
• 1/4 cup prawn stock/ water
• 2 tbsp chopped parsley/cliantro 
• 1 tsp lemon juice
• to taste salt and pepper

Cooking Directions

1. Clean and devein the prawns well and pat dry.
2. In your blender take chopped apple pieces and tomato pieces, salt, sugar, cashew, black salt , black pepper, chilly sauce, sugar. Make a smooth paste. Heat butter in a skillet and then add chopped garlic. Stir for a few seconds. Then add the apple paste. Stir for a minute then add the prawn. Stir for a minute. Then add the prawn stock/water cook for 3 to 4 minutes. When sauce thickens add chopped parsley and lemon juice. Serve hot with bread rolls or a small portion of butter rice.

Be Happy And Stay Healthy.

Strawberry Yogurt Cream

Summer months scorching heat outside and you want to relish a delicious dessert without any cooking hazard  on your part. Seems  bit tough... not at all. Yummy yogurt and strawberry can be a heavenly combo with some fresh flavor added. Try this simple yummy dessert and make your weekend sweet delicious and bright.

Strawberry Yogurt Cream

Ingredients

• 6 to 8 strawberry ( frozen or fresh)
• 2 cup Greek yogurt/ hung curd
• 3 tbsp coconut cream
• 1 tbsp lime zest
• 1 tbsp lime juice
• 1 pinch salt
• 2 tbsp  or to taste castor sugar/ honey/ stevia

Cooking Directions

1. Take a big bowl. Mix coconut cream with yogurt then add sugar, honey or stevia whatever you are using. Then add a pinch of salt , lime juice and lime zest mix well. Chop the strawberries. mix with the yogurt and serve chilled. A very delicious heavenly dessert is ready to cool you up in summer days.

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Pasta Pepper Noodles

My love for pasta is now known to all. I don't miss one opportunity to make pasta. This time I make pasta but added little amount of noodles with and try mainly used green and red bell peppers as they are very healthy add.its very easy to make and fast to cook. So a zip zap zoop recipe. I am sure you all will love yummy pasta pepper noodles.

Pasta Pepper Noodles

Ingredients

• 1 red bell pepper cut into strips
• 1 green bell pepper cut into strips
• 1 small carrots cut into thin strips ( blanched)
• 1 cup mint leaves
• 1 cup coriander leaves
• 1/2 tsp black salt
• 4 tbsp tomato puree
• 1 tbsp garlic paste
• 2 cheese cube
• 1 chicken seasoning cube ( optional)
• 2 tbsp olive oil
• 1 pack of rotini pasta/ or whatever is available to you
• 1 small pack of noodles
• 1 tsp butter
• 1/2 tsp sugar (optional)
• 1 tsp salt and pepper
• 1/2 cup seedless chopped cucumber

Cooking Directions

1. First of all prepare the noodles and pasta separately as per package instruction. Keep aside. Now in you blender jar take coriander leaves, mint leaves, tomato puree, garlic paste, black salt, 1 cheese cube grated, chicken seasoning cube ( if using), sugar( if using), 1 tbsp of olive, salt and pepper. Make a fine smooth paste. Keep aside. Heat 1 tbsp of oil now add the red, green bell peppers and carrot strips. Saute. Now pour the prepared sauce. Stir for a minute. Now add the prepared noodles and rotini. Mix well. Add 1 tsp of butter. Adjust seasoning. Mix well. Serve hot with chopped cucumber and top with grated cheese. Relish!

Be Happy And Stay Healthy.

Happy Easter With Fruity Nutty Egg Salad

May all the joys of this glorious season Be yours. Happy Easter!
Easter means lots of calorie going in and if you want your Easter to be healthy yet delicious then try this fruity nutty egg salad. I have used red spinach in this recipe you can use regular spinach if red is not available to you.But you can look for it in the farmers market as spring is the best time for this. Red spinach has sweet green flavor and delicate texture.It is very low in calories,good source of vitamin C, vitamin A,plus iron and other essential minerals.Red spinach paired well with egg, bacon,spring vegetable nuts and fresh cheese.In this recipe I use all that go well with red spinach and use the flavor of garlic which mingle very well with red spinach. Simple yet appetizing salad. A great celebration dish if well presented can make your Easter dinning a shinning and happy experience.

Fruity Nutty Egg Salad

Ingredients

• 2 egg hard boiled
• 10 to 12 almond
• 10 to 12 green/ black grapes
• 10 to 12 baby red spinach/ green spinach
• 1 orange pulp cut into small peices
• handful parsley and mint chopped
• 10 small bite size beet root blanched
• 1 tbsp orange juice
• 1 tsp lemon juice
• 1/8 tsp garlic powder
• 1 cubes cheese shaved
• 1/8 tsp sweet chilly sauce (optional)
• 1 1/2 tsp olive oil
• 1 tsp salt and pepper

Cooking Directions

1. Roast the almond and keep aside. Now take a bowl mix olive oil with orange juice, lemon juice, garlic powder, sweet chilly sauce (if using), salt and pepper. In a bowl take the blanched beet root and almond and grapes.Take a spoon full of vinaigrette and marinate the beetroot, almond and grapes. Now make a bed of baby spinach.Place the beet root and grapes and almond. Above it place the halved egg and now pour the vinaigrette over it and sprinkle chopped parsley and mint leaves and shaved cheese and orange pulp with very soft hand. A healthy, delicious and appetizing fruity nutty egg salad is ready to serve for your Easter party.

Be Happy And Stay Healthy.

Cream Of Pea Soup

Cream of pea soup is a very yummy comfy soup during winter months.I was watching a cookery show where Chef Sanjeev Kapoor one of the most well known celebrity chef from India was showing this soup.It looks scrumptious so I take no time to make it.I improvised the recipe by adding fresh cream and dried basil as the fresh is not available to me  but truly speaking it taste awesome. Fresh green peas is also good for health as it's low in fat and full of protein, fiber and micronutrients. Help in anti-aging, strengthen immune system and  full of energy. So for me cream of pea is one I love any time and I am sure if you try once it will soon be in your fav list. Give a try and let me know.

Cream Of Pea Soup

Ingredients

• 1 cup fresh green peas
• 1 onion sliced
• 1tsp basil ( fresh or dried)
• 1 cup milk
• 1/2 cup vegetable stock
• 2tbsp fresh cream
• 1tsp olive oil/ butter
• 1/4 tsp sugar (optional)
• to taste salt and pepper

Cooking Directions

1. Heat olive oil or butter whatever you are using. Now add chopped sliced onion and fry until translucent. Add fresh green peas . Stir for a minute. Add salt pepper and basil and vegetable stock. Let it come to boil. Put off the flame. Take it in a bowl and keep aside for 10 to 15 minutes until it comes to room temperature. Now put the whole thing into your blender and make a fine smooth paste. Put a sauce pan on heat then pour the green peas mixture. Add a cup of milk and let it boil for 2 minutes . You can add more milk if you want a little less thick consistency. Adjust seasoning. Now add fresh cream mix and put off the flame. Serve hot with your favorite bread croutons.

Be Happy And Stay Healthy.

Broccoli Rice

Just four days  left when we will be in a totally fresh New year 2013.In this New Year rush if you want something to cook that is really quick and easy then Broccoli rice can be a good choice.It is healthy, quick to cook and even you can use your leftover rice and it taste awesome. You can please your guest and your loved ones within minutes. So what are you looking for give broccoli rice a try and make your New Year delicious, special and stress free.

Broccoli Rice

Ingredients

• 2 to 3 cups cooked  rice (basmati)
• 1 cup small florets of broccoli
• 1/2 cup chopped red bell pepper
• 1/2 cup finely shredded beetroot
• 2 tbsp butter/ olive oil
• 1 chicken seasoning cube
• 1/2 tbsp chopped ginger
• 1/2 tsp chopped garlic
• 1/2 tsp sugar
• to taste salt and pepper

Cooking Directions

1. Heat butter or oil . Add chopped ginger fry till red then add chopped garlic. Stir for few seconds. Add broccoli, beet root and red bell pepper. Stir and cook for 2 minutes. Add the cooked rice. Add chicken seasoning cube, sugar, salt and pepper. Stir for 2 to 3 minutes. Serve hot with delicious herbed chicken .....coming up next.
2. Till then.... enjoy...

Be Happy And Stay Healthy.

Fall Chicken Soup

A very gorgeous, healthy and very tasty warm chicken soup is absolutely perfect for the fall. Fall chicken soup is easy, quick and one which very satisfying. I have not used fresh mint and cilantro but cooked it and this add a very unique flavor to this soup.Roasted almond gives this soup a crunchy nutty taste which I am sure you  all will love. Give it a try and let me know how you like it.

Fall Chicken Soup

Ingredients

• 1 cup shredded chicken
• 1 cup beet chopped
• 1/2 cup tomato paste
• 1 onion finely chopped
• 2 tsp garlic finely chopped
• 1 green bell pepper diced
• 1 red bell pepper diced
• 2 cup chicken stock
• 1 tbsp olive oil
• 2 tbsp cilantro finely chopped
• 2 tbsp mint leaves finely chopped
• salt and pepper to taste
• 1 tsp fresh cream optional
• 3 tbsp toasted almond flakes

Cooking Directions

1. Warm olive oil in a large saucepan over medium heat.
2. Stir in onion and garlic till soft but not brown now add the beet and stir for a minute. Add shredded chicken stir for one minute then add tomato paste and chopped cilantro and mint leaves.  Mix well.Then add the chicken stock. Stir in and then season with salt and pepper. Bring to boil and cover and simmer until the beets and chicken are tender. Add diced red and green bell pepper cook for another 2 to 3 minutes. Put off the flame and add a spoon full cream. Mix well. Ladle into bowls. Garnish with toasted almond flakes.

Be Happy And Stay Healthy.

Pasta Omelette

For past few days due to some tight work schedule I need to make some quick yet filling lunch. So other day I cook this pasta omellete, this is awesomely delicious and you can add any vegetable, fish, seafood, meat of your choice and make it within minutes but to make perfect omelet there is simple trick go through the recipe and see and you will know it. The best part of this pasta omelette recipe is you can use your leftover to make a wonderful dish. Try this quick, easy and delicious pasta omelette and enjoy a filling savory lunch.

Pasta Omelette

Ingredients

• 1 cup boiled pasta
• 1 sliced onion
• 1/4 cup cooked chicken cube
• 1/4 tsp chicken seasoning powder
• 1 clove crushed garlic
• 4 to 5 eggs
• 1 tbsp cheese sauce
• 2 tbsp olive oil
• 2 tbsp grated cheese
• 1 tbsp finely chopped parsley
• Salt and pepper to taste

Cooking Directions

Heat a teaspoon of olive oil in pan. Add sliced onion and crushed garlic. As the onion became transparent add cooked chicken, boiled pasta and cheese sauce, parsley and seasoning powder. Mix well. Add salt and pepper if needed. Toss and then put off the flame. Let the mixture cool down. Now in another bowl lightly beat eggs here lies the trick the amount of egg should be such so that it can hold all the other ingredients added to it. Add pinch of salt and pepper. Add the cooked pasta and mix well. Heat rest of the olive oil in a pan and pour the mixture. This pasta omelette is much heavy than the regular omelette. Let it set in a medium flame for 3 to 5 minutes. Then cook in a low flame for another 2 to 3 minutes until the base is golden. Leave to cool for 5 minutes in the pan then cut into wedges. Garnish with grated cheese and tomato pasta sauce. Serve hot and relish.

Be Happy And Stay Healthy.

Pepper Prawn

In my last post I told that the temperature in my town is raising and it raise to 42 degree. The moisture is high too and it is the most awful situation when you have to cook in front of the open flame. My house is not centrally air conditioned which I am trying to do may be by next two months but till then I have to bear the heat in my kitchen. In such time I play some clever tricks just try out something that need less than 10 minutes. Pepper prawn is one such delicious side dish which can be prepared quickly and you can relish with your favorite bread rolls. I am sure you will love the succulent taste of pepper prawn.



Ingredients:

Prawns       10 to 12
Onion        1 thickly chopped
Olive oil / butter   1tsp
Freshly chopped mint leaves  1 tsp
Pomegranate seed 1tbsp
Lime juice 1 tsp
Freshly crushed pepper to taste
Salt to taste

Procedure:
Heat olive oil or butter whatever you are using . Then add the clean deveined prawns. Toss for few second. Now add the chopped onion. Toss and cook for a minutes so that the onion get soft and transparent. Now add pomegranate seeds, salt and freshly crushed black pepper. Toss again. Now put off the flame and add finely chopped mint leaves and lime juice. I love to have it with my garlic bread but you can have it with any bread of your choice. By the way I will be celebrating my birthday on the 5th so come back to know my birthday recipe.

Be Happy And Stay Healthy.

Yummy Tofu with Beetroot

Tofu with beet root is not only a delicious dish but its luminous color is very appetizing because a friend chef of mine said once that before putting the food into our mouth and tasting it. We first have it with our eyes. There are few such dishes looking at them you get the vibes of goodness and health. Beetroot is superstore house of Vitamin C and iron and the root. The beta cyanin in beetroot can help detox your liver, it have a knock on effect for our blood stream and help the body to eliminate toxin and potentially preventing the buildup of fatty deposits. Tofu on the other hand is low in fat, calories and cholesterol. It is an excellent source of high quality protein from non meat foods. Tofu is also rich in calcium and good source of Vitamin B. So tofu with beetroot is not only a yummy dish, but a pack of healthy goodness.



Ingredients:

Beet root    3 cut into thick strips (blanched)
Tofu      6 to 8 cut into thick strips
Green peas   hand full (blanched)
Garlic paste    ½ tsp
Coconut powder   1tsp
Peanut powder      2tsp
Basil and oregano ½ tsp
Lemon juice  2 tsp
Olive oil    2tsp
Salt  and pepper  to taste

Procedure:Take a non stick pan and heat 1tsp of oil. Then slightly fry the tofu and keep aside. Now heat another teaspoon of oil then add the garlic paste. Now add the beet root toss for a minute. Then add green peas, tofu, coconut powder, peanut powder, basil, oregano salt and pepper. Toss and mix well. Then add lemon juice and mix well. Put off the flame and have yummy tofu beetroot with bread rolls.

Sending this to EP Series-Herb & Spices" ~ "Ginger& Pepper Powder"

Be Happy And Stay Healthy.

Skewers Of Prawn And Grapes

One more yummy cheesy finger food from my weekend party. This one is simple and even the kids can try their hand to make this yummy food definitely under their Mom’s supervision. A very simple to make food but skewers of prawn and grapes is loaded with goodness of juicy grapes and spicy prawn and cheese.


Ingredients:

Black grapes   20
Shrimp  20
Small cheese cube  20
Capsiko/ red pepper  sauce  1tsp
Black salt   a pinch 
Sugar  a very small pinch
Lemon juice   ½ tsp
Butter  1tsp
Small skewers  20
Mint leaves   1tsp finely chopped 

Procedure
Clean and devein the shrimp. Now marinate the shrimp with black salt, sugar and red pepper sauce. Melt butter in a pan and sauté the shrimp till cooked. Put off the flame. Sprinkle lemon juice. Mix well. Now take the small skewers first put the black grapes then the sautéed prawn and then the cheese cube. When you finished with all then place them on a serving plate and sprinkle chopped mint leaves. The sweet black grapes will balance the peppy taste of the shrimp if you are making it for the kids use sweet sauce instead of red pepper sauce. Serve it with any of your favorite mock tails it’s just too yummy!

Be Happy And Stay Healthy.

Spicy Potato with Butter Fried Onion

I do remember those young days when Mom used to mash some potato with dollops of butter and we have it with steamed rice or breads before going to school. O….ho … those golden days you don’t have to think about your waist lines, no burden of health foods, no tension of wallets just eat, study and be merry … ha-ha! I hope you too have many such childhood memories share with us in this post. You know the other day there was some leftover boiled potato in my freezer have it been few years back I would just mash it with butter, cheese and cream but now I deliberately make effort to cut short such cheesy creamy desire. I created this spicy potato with butter fried onion for dinner to remember those old days yet to check the calorie count and it so also easy and fast to cook and goes very well with bread so what more can I ask. A quick delicious recipe, you can give it try anytime.

Ingredients:

Potato    1 big boiled and crushed
Red and yellow 
bell pepper    ½ chopped
Baby corn  ½  blanched  and sliced
Tomato sauce   2 teaspoon
Chilly sauce        1 teaspoon ( optional)
Mustard sauce    1 teaspoon
Onion        2  sliced
Green chilly   1  deseeded  and finely chopped (optional)
Vegetable oil   2 teaspoon
Butter        1  teaspoon
Sugar        a pinch
Salt and pepper to taste 

Procedure:
First heat oil on a pan. Then add red and yellow bell pepper and baby corn sauté for a minute then add the crushed potato. Add salt, pepper, sugar and in a small bowl add all the sauces and add it. Put off the flame and place this spicy potato on your serving dish. Keep aside. Heat a pan then add butter and onion sauté with a small pinch of salt and chopped green chilly if using. Fry on medium flame for a minute to two until the onion are transparent. Then top the spicy potato with this butter fried onion.
This way you cut short the use of butter but still get a very subtle delicate taste. Let me know how you like it.

I want to thank my friend Chandrani Banerjee from Cuisine Delight for honoring me with this lovely awards.

Be Happy And Stay Healthy.

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Chicken Hot Dogs

Hot dogs are now very popular all over the world, so I try out my homemade version of hot dogs. Whether you call them hot dogs, wieners, franks or sausage those tasty tube of meat are pure summer. A friend of mine recently visiting back from America told me that now they hardly even call them hot dogs but just dog is absolutely fine for them. Now you my friends living there can tell me that she passed me the right info or not. With any name this fried , steamed grilled or boiled a piping dog in a warm roll is a superb tasty treat no matter how you love to top it. This hot dog is my home made version a healthy twist of the chart topper food. Hope you all will like it.


Ingredients:

Hot dog bun  4

For rolls

Chicken  paste   1 bowl

Onion paste      1 teaspoon

Ginger garlic paste  1 1/2  tea spoon

Finely chopped cilantro   1 teaspoon

Egg     1 beaten

Flour   1 teaspoon

Oil     1 teaspoon

Salt and pepper  to taste

For Topping:

Grated cheese    4 table spoon

Onion   1 sliced

Tomato  1 sliced(deseeded)

Mustard sauce   as you please 

Procedure:
Take a pan heat oil and slightly sauté onion, ginger and garlic paste. Now put off the flame in big bowl take chicken paste with it mix sautéed ginger, garlic and onion paste. Add cilantro and the beaten egg little by little(you may not need the whole egg) with salt and pepper. Now make a semi firm dough and dust little flour so that it don’t stick to your hand now shape the chicken mixture into cylindrical shaped croquettes. Place them in your steamer and steam for 10 to 12 minutes or until the chicken are well cooked. To steam your rolls, stack them on top of the dogs in the last two minutes of cooking. Sprinkle some cheese inside the bun then place one chicken croquettes for each bun then top it with little bit of cheese sliced onion , tomato and mustard sauce. Then enjoy this lovely warm chicken hot dog. You can also put the cheese filled chicken hot dogs before topping it with onion, tomato and into your micro for few second and let the cheese melt this will give you an exotic feeling. Choice is all yours.

Be Happy And Stay Healthy.

Spicy Couscous With Vegetables

I first watched a delicious Moroccan couscous recipe on TLC. From then I was looking for this ingredients but the grocery store in my town have never come across this word and I am not getting the perfect Bengali name for this , so I was unable to cook couscous. Then my maid came to help, the other day I was surfing the net and she saw some pics of couscous recipe and she gave me the proper Bengali name for couscous. She brought couscous from local grocery store . I can’t wait to cook them so I started with whatever veggies are there in my freezer. It was for the first time I am cooking couscous so maybe I make a mistake, it is slightly overcooked but then also it turned out awesomely delicious . Now couscous will be in my fav list as it provides plenty of taste and nourishment for a perfect meal. Let me share the experience of my first date with couscous.


Ingredients:

Couscous   1 cup

Clove   3

Cinnamon  1/2  inch

Cardamom    2 crushed

Asafetida      1 pinch

Water              2 1/2  cup

Butternut squash    1 cup cubed

Cauliflower      6 to 8 florets

Green bell pepper   1 /2 cup cubed

Tomato     1 diced

Whole cumin seed   ½ teaspoon

Cumin powder   ½ teaspoon

Onion   1 finely chopped

Garlic    3 clove chopped 

Ginger   ½ teaspoon chopped

Lemon zest  ½ teaspoon

Juice of     lemon

Garam masala powder  2 pinch (optional)

Clarified butter  ½ teaspoon (optional)

Chilly sauce   1 teaspoon (optional)

Sugar          ½ teaspoon

Vegetable oil   2 table spoon

Fresh dill leaves   1 teaspoon chopped

Salt and pepper  to taste

Procedure:
Boil water with pinch of salt cardamom , cinnamon, clove and asafetida. Put off the flame soak couscous ,cover the pan for 5 to 10 minutes . Drain well. On another pan heat oil add the cumin seed. As the seeds starts to splutter add chopped onion, garlic and ginger. Stir and then add the cubed the butternut squash and cauliflower florets. Stir and cook with lid on for few minutes until the get little tender then add tomatoes, bell pepper, cumin powder, garam masala powder and clarified butter (if using). Stir and cook for a minute. Now add cooked couscous, add sugar, lemon zest and chilly sauce(you can use harisha sauce instead or skip the both). Mix well adjust seasoning. Put off the flame then add the lemon juice mix well. Then garnish with fresh chopped dill leaves. Spicy couscous with vegetables in my style is ready to serve. I am sure you all will love it. Give spicy couscous a try and let me know.

Be Happy And Stay Healthy.

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Delicious Green Veggies With Fresh Dill

Another fresh new year is here… to live , to love and laugh and to work for the best. For all this we need to keep our body fit and mind sound. It is also the time to unload all those calories from our system that we merrily chew down during holidays(ha ha). It’s time to turn to those healthy foods. Fresh green vegetable are like good friends who came to rescue when you feel a slight guilt for all those sinful delights. So last night I cooked some green vegetables with fresh dill leaves and enjoyed a delicious healthy dinner which I would love to share with you.
Ingredients:

Cauliflower or broccoli 1 small cut into bite size florets
Baby potato     8 to 10 boiled
Carrots         1/2 cup  julienned
Red yellow and green pepper  1  each julienned
French  beans  6 to 8  (top and tail the beans)
Green peas     ½ cup
Garlic     3 to 4 cloves crushed
Olive oil  2 table spoon
Lemon zest  1/2  tea spoon
Lemon juice  1 tea spoon
Fresh dill leaves   hand full chopped 
Salt and pepper  to taste 

Procedure:
For this plate of mixed vegetable I stir fried the garlic in olive oil till the aroma filled the air then add cauliflower or broccoli ( you can use both) and French beans. Cover the pan with a lid so that this vegetable get a cooked for a minute then add all the other vegetables, salt and pepper then turn and toss till the vegetables are cooked but still crunchy. Then add the boiled potato, lemon juice , lemon zest and the fresh dill leaves and mix well. Adjust seasoning and my delicious stir fried green vegetable is ready to serve. I have it with garlic bread, you can have it with any bread roll of your choice and you feel healthy and complete with this colorful savory plate.
Be Happy And Stay Healthy.
http://www.flickr.com/photos/avlxyz/3516321553/ -image source


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TAMARIND SUPER COOLER

Yummy sweet and sour tamarind drink is good for health during the summer. This fruit is rich in Vitamin C and Calcium. I am sure many of you have tasted tamarind cocktails in some deluxe restaurant and wish for more but .........., 'coz you want  to remain steady LOL, so now this drink is for those who want to cut short their alcohol intake but still want to enjoy some soul stealing taste.Tamarind supper cooler is  of your type! It's a great thirst quencher in hot summer afternoon and act as a body cooler. Have it and tell me you liked it or not.

INGREDIENTS:

Tamarind  lump  2 each the size of a lemon
Ginger   2 inch piece
Cinnamon stick  1 inch piece
Black salt     a dash 
Sugar   to tatse  
Lime juice   1 teaspoon
Lime wedge  few 
Soda    1 bottle (optional)
Boiling water  3 cups

To  Rim the glass  
Salt, pepper and honey

PROCEDURE:
Take ginger, cinnamon and tamarind in your grinder and make a paste. Put the paste in a bowl along with salt and sugar and pour 3 cups of boiling water on top.Mix well. Cover and set aside to cool. Now strain with a strainer or a fine cloth.Leave the mixture to chill. Rim your glass with honey, salt and pepper. Now take some crushed ice in the glass pour mixture drop a lime wedge and lime juice then add the soda or if you don’t want carbonated drink you can simple add water . Mix a bit and your tamarind supper cooler is ready to sip.Garnish with lime wedge.
I am sure you will love it!

BE HAPPY AND STAY HEALTHY.
bostonherald.com –image source

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DELICIOUS SPICY MANGO DIP

Mango is one my best summer fruit, both raw and ripe mango come to my fav list this time. I love the tickling sour taste of raw mango where as the juicy ripe mango is also mouthwatering. Other day three of my neighborhood friend visited me with packet full of mangoes fresh from trees. So I thought why not make some crispy prawn fries and serve with a delicious spicy mango dip and enjoy the evening with all those unknown spicy neighborhood stories! You know what happen when few ladies meet at a gossip joint ! LOL!
Today I am sharing, Sorry! not those stories but my delicious mango dip recipe with you all, so that you can also spice up your evening !
INGREDIENTS:

Mango     1 peeled and pit removed diced
Cayenne  peppers  1 freshly cracked
Tomato juice 2 table spoon
Ground cumin  1/4  tea spoon
Garlic     1 clove finely chopped
Coriander leaves  1 table spoon
Honey        2  table spoon or to taste
Salt          according to taste

PROCEDURE:
Put all the ingredients in the blender and blend well. If you want this dip a bit more sweet add more honey or if you want it more hot you can add one more pepper and to adjust the sour taste you can add a table spoon of vinegar. But this all depends upon your choice of taste. For those who want it to be more easy just put mango and 2 table spoon of hot sauce with honey, salt and fresh coriander leaves in your blender. Blend and you are done. This is a delicious dip enjoy it with crispy fried prawn or chicken or just serve it with chips or crackers. Have fun!

BE HAPPY AND STAY HEALTHY.
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