Recipe : Sugar-Free Chocolate Chip Cookies

Ingredients :

• Soft margarine - 1/2 cup

• Egg -1

• Vanilla extract - 1 tsp

• Non-fat dry milk - 1/4 cup

• Splenda - 1/2 cup

• Water - 1/4 cup

• Flour - 1 cup

• Baking soda - 1/2 tsp

• Dietetic choco-candy, chopped - 50gms

Method :

• Preheat oven to 350 degrees.

• Blend splenda and margarine in a bowl.

• Add egg, vanilla, non-fat dry milk and water.

• Blend on low until mixture is smooth.

• Blend chocolate candy into the mixture.

• Drop from teaspoon onto lightly sprayed baking sheet.

• Bake for 20-25 minutes.

Recipe : Sugar-Free Oatmeal Cookies

Ingredients :

• Uncooked Oats - 1 cup

• Splenda - 1/3 cup

• Egg - 1

• Honey - 1 tbsp

• Cinnamon - 1 tsp

• Vanilla Extract - 1 tsp

Method :

• Preheat oven to 350 degrees.

• Combine all ingredients in a large bowl and mix well.

• Drop a large serving spoon full of batter onto a baking sheet sprayed with nonstick cooking spray.

• Bake for 12-15 minutes or until browned.

Recipe : Murgh Mussallam

Ingredients :

• Chicken (whole) - 1 kg

• Papaya (raw) - 25 gms

• Onions, medium - 4

• Ginger - 2 inch piece

• Garlic - 4 cloves

• Salt - to taste
   

• MASALA - A

• Desiccated coconut - 50 gm

• Onion Seeds - 20 gm

• Green Cardamom - 8

• Cloves - 8

• Black Pepper - 5 gm

• Poppy Seeds - 5 gm

• Cinnamon - 5 gm

• MASALA - B

• Curd - 250 gms

• Ghee - 250 gms

• Eggs - 4

• Almonds - 30 gms

• Cumin Seeds- 20 gms

• Coriander Seeds - 20 gms

• Chili Powder - 5 gms

• Silver leaves, clean, washed - 3

• Saffron - A pinch

• Saffron edible colour - A pinch

• Kewra jal - 1 tsp

Method :

• Clean and wash chicken. Take care to wash the inside well. Prick all over with the fork.

• Grind the raw papaya to a paste. Apply it with salt on the chicken rubbing it well. Marinate for 2 hours. (If a broiler chicken is being used then there is no need to marinate in the papaya paste).

• Meanwhile, finely slice the onions and fry in ghee till golden brown.

• Remove and grind half the onions to a paste and keep aside.

• Also grind garlic and ginger to a paste.

• Lightly roast ingredients of Masala A and B separately on a griddle and grind to a paste.

• For the stuffing, hard boil 4 eggs, chop and keep aside.

• Blanch and peel the almonds and cut into the slivers. Keep aside.

• Now, remove the papaya paste off the chicken completely.

• Dissolve the saffron colour in kewra jal and apply on the chicken rubbing inside also.

• In a bowl, mix masala A and B in the curd and blend well. Then add the coloured chicken to this mix, rub well and marinate for 25 minutes. Then mix half of the fried onions in chopped boiled eggs and stuff inside the body cavity of the chicken.

• Truss the chicken by bringing the wings and legs close to the body and tie with a thread.

• Put a lagan or deep heavy bottomed pan on fire and pour ghee which was used for frying the onions and the chicken along with the marinade.

• Simmer for 30 minutes or till the chicken is done and the ghee appears on the sides. When done, place on a platter and remove the thread.

• Place the silver leaves on the chicken and garnish with almond slivers.

• Serve hot with paratha.

Recipe : Seekh Kebab

Ingredients :

• Lamb mince - 450 gms

• Onions, medium, chopped - 2

• Garlic, chopped - 5 cloves

• Ginger, chopped - 1 inch piece

• Green chili, de-seeded, chopped - 2

• Fresh Coriander, chopped - few sprigs

• Green Cardamom, powdered - 3

• Black Cardamom, powdered - 2

• Chili powder - 1 tsp

• Salt - to taste

• Garam Masala - 1/2 tsp

• Cumin Seeds - 1/2 tsp

• Dry Coriander - 1 tsp

Method :

• Put all the mince lamb in a large bowl and add chopped onions, garlic, ginger, chilies and coriander.

• Then add whole of the ground masala and mix thoroughly with either your hand or a wooden spoon.

• Take a large hand-full and make into a long kebab using the handle of a wooden spoon.

• Put foil on to your grill and put your kebabs under a hot grill. Cook on all sides until brown.

• Serve on a bed of lettuce. Garnish with tomatoes, onion rings, chilies and coriander.

Recipe : Curried Prawns in Coconut Milk

Ingredients :

• Coconut Milk - 2½ cup

• Yellow Curry Paste - 2 tbsp

• Salt - 1 tsp

• King Prawns / Jumbo Shrimp, shelled, tails left intact, deveined – 500 gms

• Granulated Sugar – 1 tsp

• Tomatoes – 250 gms

• Juice of ½ lime

• Red Chili strips to serve

• Coriander leaves – to garnish

Method :

• Put half the coconut milk into a pan or wok and bring to boil.

• Add the curry paste to the coconut milk, stir until it disperses, then simmer for about 10 minutes.

• Add the salt, sugar and remaining coconut milk. Simmer for another 5 minutes.

• Add prawns and tomatoes. Simmer very gently for about 5 minutes until the prawns are pink and tender.

• Serve sprinkled with lime juice and garnish with chilies and coriander.

Recipe : Fish & Prawns in Herb Sauce

Ingredients :

• Garlic Cloves – 3

• Fresh Root Ginger – 2 inch piece

• Large Leek, roughly chopped – 1

• Fresh Green Chilies – 4

• Mustard or Vegetable Oil – 4 tbsp

• Ground Coriander – 1 tbsp

• Fennel Seeds – 1 tsp

• Mustard Powder – 1 tsp

• Thick Coconut Milk – ¾ cup

• Huss or Monkfish fillets, cut into thick chunks – 250 gms

• King Prawns (Jumbo Shrimp), peeled and deveined, with tails intact – 250 gms

• Salt – to taste

• Fresh Coriander, chopped – 4 cups

• Green chilies. To garnish – 2

Method :

• In a food processor, grind the garlic, ginger, leek and chilies to a coarse paste.

• Add a little vegetable oil if the mixture is too dry and process the mixture again.

• In a large frying pan, heat the mustard or vegetable oil with the paste until it is well blended. Keep the window open and take care not to overheat the mixture as any smoke from the mustard oil will sting the eyes.

• Stir in the ground coriander, fennel seeds, mustard and coconut milk.

• Gently bring the mixture to the boil and then lower the heat and simmer, uncovered, for about 5 minutes.

• Add the fish chunks. Simmer for 2 minutes, then fold in the prawns and cook until the prawns turn a bright orange/pink colour.

• Season with salt, fold in the fresh coriander and serve hot. Garnish with the fresh green chilies, if you like.

Recipe : Cabbage Stir-Fry

Ingredients :

• Cabbage, coarsely shredded - 1 cup

• Tomato, cubed - 1/4 cup

• Capsicum, cubed - 1/4 cup

• Salt to taste

• Oil - 1 tsp

• Turmeric Powder - 1/4 tsp

• Chili Powder - 1 tsp

• Coriander Powder - 1 tsp

• Asafoetida - a pinch

• Garam Masala/Paav Bhaaji

• Masala - 1 tsp (optional)

• Cumin Seeds - 1/2 tsp

• Coriander leaves - to garnish

Method :

• Heat oil in a wok. Add the cumin seeds and let them crackle.

• Add asafoetida and other dry ingredients.

• Stir for 3-4 seconds and then add cabbage, tomato and capsicum.

• Stir for a minute on high flame.

• Add seasoning and stir again for a minute.

• Serve immediately garnished with coriander leaves.

Recipe : Cauliflower Peas Curry

Ingredients :

• Cauliflower florets, cut into medium size - 1 cup

• Peas, boiled - 1/4 cup

• Tomato, finely chopped - 1/8 cup

• Ginger, grated - 2 tsp

• Green chili, slit in half - 2

• Oil - 1 tsp

• Cumin Seeds - 1 tsp

• Onion, sliced - 1/4 cup

• Asafoetida - a pinch

• Turmeric Powder - 1/4 tsp

• Garlic Paste - 1 tsp

• Salt to taste

• Chili Powder - 1 tsp

• Coriander Powder - 1 tsp

• Coriander Leaves - to garnish

Method :

• Heat oil in a wok. Add the cumin seeds and let them splutter.

• Add green chili, ginger and onion. Let the onion cook until light brown in colour.

• Add tomatoes and cook for a minute. Add garlic paste and stir for few seconds.

• Add asafoetida.

• Add cauliflower, salt and turmeric powder and stir on high flame for a minute.

• Add 1/2 cup of water and cook until tender.

• Add boiled peas and stir.

• Now the remaining ingredients needs to be added except coriander and stir for a minute.

• Adjust the seasoning. You can add more water if gravy is required.

• Cook for another minute.

• Serve hot garnished with coriander leaves.

Recipe : Tomato KetchUp

Ingredients :

• Tomato - 500 gms

• Onion - 50 gms

• Ginger - 10 gms

• Garlic - 25 gms

• Cloves - 3

• Cinnamon - 2 sticks

• Cardamom - 4

• Sugar - 50 gms

• Salt - 10 gms

• Glacial Acetic Acid - 2 ml

• Sodium Benzoiate - 100 mg

Method :

• Wash the tomatoes thoroughly and cut into small pieces.

• Chop ginger, garlic and onion. Pressure cook all these for 2 to 3 whistles or 25 minutes.

• Blend the mixture and strain through a strainer.

• Add red chili powder and half amount of sugar.

• Tie all the whole spices in a muslin cloth and put this bag in the mixture.

• Cook the mixture first on high flame for 10-15 minutes and then on medium flame till it reduces to half the quantity.

• Add remaining sugar and acetic acid to the sauce. Stir well and cook for another 10 minutes and put off the flame.

• Cool it and add sodium benzoiate when lukewarm.

• Let it cool completely.

• Fill in sterilized bottle and preserve.

Recipe : Paav Bhaaji Masala

Ingredients :

• Coriander Seeds - 1 cup

• Cumin Seeds - 1/4 cup

• Black Pepper - 1/8 cup

• Dry Mango powder - 1/8 cup
  Cassia - 4

• Clove - 10

• Turmeric Powder - 2 1/2 tsp

• Dry Ginger Powder - 4 tsp

• Anistar - 4 pcs

• Fennel Seed - 1/8 cup

• Black Cardamom - 4

• Triphala - 2 tsp

• Cinnamon - 3 sticks

• Cassia Leaf - 4

• Salt - 4 tsp

Method :

• Dry roast all the whole garam masala on a low flame till a good flavour comes out, stirring constantly.

• Let it cool.

• Mix all the other spices and fine grind in a grinder.

• Store it in an air tight container.