Coriander stuffed pomfret

Ingredients:

4 tbspn oil
3 tbspn chopped garlic
150gms chopped onions
200gms coriander leaves chopped
Salt to taste
2 tbspn tamarind pulp ( imli paste)
3 tbspn grated coconut
1 tspn turmeric pwdr
1 tspn cumin pwdr
1 tspn pepper pwdr
Juice of 2 lemons
1 kg whole pomfret ( cleaned and not cut into pieces)

Method:

Heat oil and add chopped onions and garlic to it. Saute well then add coriander leaves and cook until it turns soft. Blend salt, tamarind pulp, all spices and grated coconut in a mixer to make a fine paste.
Add coriander mixture to this and blend again. Rub fish with salt and lemon juice.  Apply the prepared coriander masala to the fish properly.
Wrap the fish in a banana leaf and tie it with strings. Put a griddle on low heat and place the wrapped fish over it. Grill fish for 10mins each side or until done. Serve hot with green chutney

Clear wonton soup  (serves 2)

Ingredients:

100gms- chicken (minced and boiled)

20gms- spring onions( chopped)

Salt & pepper to taste

4- wonton sheets

500ml - water

20ml- soya sauce

4tspn- Chinese all spice pwdr (available)

2tspn- red or green chilli sauce

2- bok choy leaves ( available)

Method:

Mix chicken & onions and season with salt and pepper. Cut wonton sheets into halves.

Spoon lil of the chicken mixture onto each half sheet. Wet the edges with lil water & fold and seal the wontons.

Boil water on medium heat. Add soya sauce, Chinese all spice pwdr & red/green chilli sauce. Add salt and pepper acc to your taste.

Add the wontons and bok choy leaves. Allow them to cook before serving.  Don't over cook. Few minutes will be perfect. 

Serve hot garnished with spring onions greens.

Lemon cheesecake ( No egg & No cooking)

Ingredients:

397gms- tin of milk made(condensed milk)
300gms- soft cream cheese
285ml- double cream
4 large unwaxed lemon juice
12 digestive biscuits crushed
80gms or 1/3 block of butter

Method:

Melt butter in a pan and add the crushed biscuits to it. Once the butter is absorbed put this mixture into a 7 inch loose bottomed cake tin. Then pat it down gently to make the base of the cake. Refrigerate.
Put soft cheese in a mixing bowl and start to soften it further with a mixer. Add condensed milk slowly, this will ensure that there are no lumps of cheese. Then add double cream and then lemon juice a bit at a time. And you will find the creamy mixture thickening.
Once all the juice is added transfer this on the biscuit base and refrigerate for an hour or 2.
Enjoy your yummy lemon cheesecake

Penne with garlic and broccoli

Ingredients:

Whole wheat Penne- 400gms
Olive oil- 50ml
Onions- 80gms (chopped)
Garlic- 20gms (finely chopped)
Tomato sauce- 450ml
Basil leaves- 20gms (torn roughly)
Oregano- 2tspn
Salt- to taste
Pepper pwdr- 1tspn
Parmesan- 120gms (grated)
1 1/2- tspn mixed herbs (available at market)
Butter- 80gms (melted)
Broccoli- 200gms ( parboiled)

Method:

Boil Penne in hot water with salt and 5ml oil till done. Strain the water n leave aside.
Heat rest of the oil in a pan and add onions and garlic to it & saute.  Add tomato sauce, salt, pepper pwdr,basil leaves, oregano, broccoli and Parmesan.
Let it come to a boil. Add in the cooked Penne.  Mix well and stir in the melted butter.  Serve hot garnished with mixed herbs.
Goes well with Garlic bread.

Easy way to make garlic bread at home.
Take butter and add finely chopped garlic to it and spread this on the type of bread you prefer. Then just girll it on a grill or pan.

Green treasure rice

Ingredients:

Brown rice- 1 1/2 cup ( soaked and boiled)
French beans-5-6 (blanched and cut into small pieces)
Green capsicum- 1 medium (cut like beans)
Broccoli- 8-10 florests (blanched)
Spinach- 10 leaves(roughly chopped)
Bean sprouts- 1/2 cup
Onions- 2 medium (thinly sliced)
Green chilli sauce- 1tbspn ( you can add extra if u want it more spicy)
Olive oil- 3 tbspn
Salt- to taste
Spring onion greens-2 stalks (chopped)

Method:

Heat olive oil in a pan. Add sliced onions & saute.  Add french beans, broccoli, spinach and green chilli sauce and stir.  Then add Capsicum & salt. Saute for few mins and then add bean sprouts.
Add brown rice and mix well.
Turn off the heat and add spring onions greens and mix. Serve hot.

Mustard potato salad

Ingredients:

Mustard paste-20ml
Salt- to taste
Garlic-1tspn(grated)
Ginger-5gms(Grated)
Bell pepper-2 (any colour, chopped)
Coriander- for garnish (chopped)
Parsley-1tspn
Pepper pwdr-1/4 tspn
Mashed potatoes- 120gms
Butter-60gms
Curd-120gms

Method:

Mix curd with grated ginger and garlic. Then tie it in a muslin cloth and hang it.
Mix little water and butter with mashed potatoes and spread it on a tray and refrigerate it. Once it has taken form cut it into 1/2 inch cubes and shallow fry them or You can grill them too.
Mix rest of the ingredients except bell pepper and fried potato cubes.
Once the paste is ready put the cubes in it.
Serve cold on a bed of lettuce and garnish with parsley, bell pepper and coriander.

Shurkuma..

Ingredients:

Milk-5 ltr
Pistachios, Almonds- peeled and thinly sliced then dried.  Available in the market(quanity as you desire)
Vermicelli- Roasted( a hand full)
Sugar( acc to your taste)
Ghee(4 tbsp)
Saffron
Cardamon whole or powdered (opp)

Method:

Take a big Kadai (deep pot).
Add ghee to it. Put in Pistachios and almond roast them for 5mins on low heat. Don't let them become brown. Add vermicelli n roast for another 2/3 mins. Put the heat off and add milk(carefully as it tends to bubble)
Then heat back on(high till 1 boil). Add sugar too at the same time n leave it to boil. Once a boil comes reduce heat and keep stiring. Add saffron n cardamon. Once the ghee starts appearing on top you can stop cooking. Put some more saffron(1/2 shreds) on top and Serve it hot.