Tofu with Spinach in Black Pepper Sauce

Ingredients

• 200 gm cubes tofu
• 1/4 cup spinach
• 1/3 cup olive oil
• 2 large red bell peppers, seeded, thinly sliced
• 3 Tbsp minced peeled fresh ginger
• 3 Tbsp soy sauce
• 2 Tbsp fresh lime juice
• 1/2 to 3/4 tsp dried crushed red pepper
• 1/3 cup chopped fresh basil
• 1/3 cup lightly salted roasted peanuts (optional)

Method

1. Heat oil in a wok over high heat.
2. Add bell peppers, ginger and saute until peppers just begin to soften, about 2 minutes.
3. Add tofuToss for about 2 minutes.
4. Next add soy sauce, lime juice and red pepper. Toss to blend for about 1 minute.
5. Add spinach in 3 additions, tossing until beginning to wilt, about 1 minute for each addition.
6. Mix in the basil.
7. Season with salt and pepper.
8. Sprinkle peanuts over (optional). 

Avocado and Yogurt Potato Salad

escription

Amazing flavor! The avocado makes a wonderful creamy dressing for the potatoes. Great with sandwiches and veggie burgers!

Ingredients

•  4 medium potatoes

•  1 avocado

•  1 cup plain yogurt

•  1/2 tsp Black salt

•  1/2 tsp regular salt

•  1/4 tsp black pepper

•  1/2 tsp curry powder

•  1/2 tsp cumin powder

•  1/2 lemon or lime juice

•  1/3 cup cilantro and mint

Preparation

1. First peel and chop up the potatoes and add them to boiling salted water for 10 minutes.

2. Then immediately drain out the hot water and pour cold water over the potatoes in order to stop the cooking process. Drain the water completely and set the potatoes aside.

3. Add all the following ingredients to a medium sized mixing bowl or place directly into a blender.

• 1 avocado

• 1 cup plain yogurt

• 1/2 tsp Black salt

• 1/2 tsp regular salt

• 1/4 tsp black pepper

• 1/2 tsp curry powder

• 1/2 tsp cumin powder

• 1/2 lemon or lime juice

4. I used a hand blender to mix it all up but you can also use a regular blender.

5. Blend for about 30 seconds and you should have a nice creamy consistency like this.

6. Now add the potatoes to the mixing bowl and fold in all the ingredients. Do not stir to hard or you will break the potatoes.

7. Add the fresh chopped cilantro and mint leaves and again fold into the salad.

8. That's it! Now you are ready Serve !

Eggplant-roll

1 Large Eggplant 1 Bunch Fresh Dill 2/3 Cup Walnuts 3 Tbsp Mayonnaise White Pepper Powder, Salt PREPARATIONS: 1- Slice the eggplant as thinly as possible. 2- Mince the fresh dill. 3- Grind the walnuts. DIRECTIONS: 1- Spray a grill pan with cooking spray or grease with vegetable oil. 2- Grill the thin slices of eggplant, flip when grill marks are set on side.
4- Large Bowl Add the minced dill and walnuts to the bowl. 5- Sprinkle white pepper powder and salt as much as preferred. 6- Add 3 Tbsp Mayonnaise to the bowl. 7- Stir until well mixed. 8- Spread the mixture over the eggplant sheets. 9- Roll the eggplant around the mixture. 10- Secure the roll with a toothpick. Keep in refrigerator .

Greek Salad with Lemon Dressing

Ingredients

• 1 medium cucumber, peeled and cut into triangles
• 2 medium tomatoes, cut into triangles
• 2 medium onions, cut into quarters and layers separated
• 1 small green capsicum, cut into triangles
• 1 small yellow bell pepper, cut into triangles
• 1 small red bell pepper, cut into triangles
• 6-8 black olives, seeded
• 20 gm feta cheese, cut into cubes
• 5-6 lollo rosso lettuce, torn
• 
  For the dressing:
• 2 Tbsp lemon juice
• 1 tsp chopped fresh oregano
• 1/2 Tbsp white wine vinegar
• Salt to taste
• 1 tsp black pepper powder
• 1 Tbsp olive oil
• 2 Tbsp chopped fresh parsley

Method

1. Combine lemon juice, oregano, vinegar,  salt, pepper powder, olive oil and parsley in a bowl and mix well.
2. Mix together cucumber, tomatoes, onions, capsicum, yellow and red bell pepper and olives in a bowl and toss well.
3. Pour the dressing on top, add lettuce and toss well.
4. Add feta cheese and mix gently.
5. Serve chilled.

Zucchini and Cream Cheese Rolls

• Zucchini slices are stuffed with the freshness of carrots, celery, cream and cheese.

Ingredients

• 1 medium green zucchini, sliced vertically
• 1 medium yellow zucchini, sliced vertically
• 1 cup cream cheese
• Extra virgin olive oil for grilling
• Crushed black peppercorns to taste
• Salt to taste
• 1 tsp finely chopped celery
• 1 medium carrot, chopped
• 4-5 fresh basil leaves
• Fresh parsley leaves for garnishing

Method

1. Heat olive oil in a non-stick grill pan.
2. Place zucchini slices on it.
3. Sprinkle crushed peppercorns and salt on top.
4. Grill evenly till they become tender.
5. Combine cream cheese, celery, carrot, salt and crushed peppercorns in a bowl, mix well.
6. Add finely shred basil leaves, mix well.
7. Place grilled zucchini slices on a worktop.
8. Put a portion of the cream cheese mixture at one end and roll gently.
9. Garnish each roll with parsley and serve.

Idli Burger

• Chef: Arun Kumar
• Recipe Servings: 3
• Cook Time: 25 Minutes
• It's not just another burger, it's one with a South Indian twist. The crusted patty is made from fried pieces of rice idli and smeared with a tangy chutney.

Ingredients

• 6  idlis
• 4 tsp mint and coriander chutney
• 3 thinly sliced tomato
• 3 thinly sliced onion
• 1 cup oil
• For cutlets:
• 2 cups of diced vegetables (peas, carrot and potatoes)
• 1 tsp maida
• A pinch of turmeric
• 1/2 tsp red chilli powder
• 1/2 tsp coriander powder
• 1/2 tsp garam masala   
• 1/2 tsp ginger-garlic paste
• 1 Tbsp fresh coriander leaves chopped
• Salt to taste
• Oil for shallow fry

Method

1. Heat oil and fry idlis till golden brown. Make sure they're crisp on the outside and soft on the inside.
2. Apply chutney on each side of  the idli.
3. Boil diced vegetables till well done. Drain water and allow them to cool.
4. Saute onion, add ginger-garlic paste, turmeric, chilli powder, coriander powder and garammasala. Saute for a couple of minutes and then let it cool.
5. Mash the vegetables and onion mixture. Addmaida, coriander leaves and salt to taste, mix well.
6. Make cutlets that are about the same size as the idlis. Shallow fry cutlets till golden brown.
7. How to assemble burger - Place the cutlet in the middle, and then add onion and tomato slices sandwiching the cutlet.

Raw Papaya Kebabs with Aloo Bhukhara Chutney

• Chef: Kunal Kapur (My Yellow Table)
• Recipe Servings: 4
• Cook Time: 45 Minutes

Ingredients

• 3 potatoes
• 1 raw papaya
• 1 tsp turmeric powder
• 1 tsp red chilli powder
• 1 dozen plums
• 2 star anise
• 1 medium size ginger
• 1 tsp roasted cumin
• 1 tsp coriander seeds
• 50 gms coriander
• 2-3 tbsp besan
• 5 green chillies
• 1 tsp black salt
• 1 tsp pepper powder
• 1 tsp desi ghee
• Salt

Method

1. Grate peeled raw papaya & potatoes.
2. Add salt, turmeric powder, red chilli powder and mix well.
3. Keep this aside for 10 minutes after which squeeze out all the water.
4. Now, add chopped ginger, green chillies, coarsely pounded roasted cumin seeds, coriander seeds, besan to it.
5. Mix well, roll into balls.
6. Add ghee in a pan, allow to heat properly.
7. Now fry patty till golden brown and caramelized on both sides.
8. 
   For chutney
9. Cut plums, add sugar, star anise & let it sweat on a low flame, covered with a lid.
10. After its cooked, cool it down & add some black salt & pepper powder to it.
11. Let it cool down and serve with patty.

Sauteed Broccoli & Almonds

• Chef: Shibshankar Dey
• Recipe Servings: 2
• Cook Time: 10 Minutes
• A real quick breakfast fix, this salad is perfect before a workout session.

Ingredients

• 1 large broccoli
• 4 Tbsp butter
• 1 tsp salt
• 12-15 almonds sliced

Method

1. Remove the stalk and cut broccoli into florets.  
2. Parboil the broccoli for two minutes.
3. In a large pan, toast almonds until golden, about 3 minutes then remove them from the pan.
4. Add butter to the pan.
5. Add the florets and continue cooking another 2 minutes.
6. Cover the pan and cook broccoli until crisp tender.
7. Season with salt, stir in toasted almonds and serve.

Paneer Steak

• Pan fried cottage cheese patties baked with cheese and tomatoes.

Ingredients

• 125 gm cottage cheese
    
  1/4 tsp salt or to taste
• Half a slice bread soft portion
• 1 Tbsp coriander leaves, chopped
• 1 tsp green chillies, chopped (optional)
• 2 slices cheese
    
  1 Tbsp oil
• 2 slices tomato

Method

1. Mash the paneer. Break the bread into small pieces or grate it.
2. Mix well together the paneer, salt, hara dhania, green chillies and bread.
3. Form into two round 'patties' and pan fry over high heat with the oil till brown on both sides.
4. Place on a baking sheet, cover decoratively with the cheese slices and place the tomato on top and grill till cheese is soft and maybe brown if you so desire. (About 5 minutes)

Eggless VAnilla Sponge cake with curd

INGREDIENTS

• Dry 
• 1 cups of all-purpose flour / maida
• ½ tsp of baking soda
• 1  tsp of baking powder
• 
  
• Wet 
• 
  
• 1/2 cup of plain thick curd  (not sour, at room temperature)
• 1  cup of powder sugar
• 1/4 cup of  butter 
• 1 tsp of vanilla extract / essence
• 1/2 tsp vinegar / lemon juice

INSTRUCTIONS

1. Preheat oven to 350F / 180C. Grease an 8" cake pan (or loaf pan) with some butter or oil and set aside.
2. Beat the yogurt well removing any lumps and add the sugar to it.
3. Sieve the flour , baking powder and Baking Soda. 
4. Beat the butter and sugar untill it looks smooth and fluffy.
5. Add in Vanilla essence. 
6. Add dry ingredients along with curd and mix without any lumps. 
7. If batter is thick then can add little milk or water. 
8. End add vinegar and mix well. 
9. Pour into the pan and bake for 35 to 40 mins.  

Quinoa Pulao Recipe

ngredient list
1/2 cup uncooked quinoa
1 cup water
1 tsp Pav bhaji masala
1/4 tsp Turmeric powder
2 tbsp Olive Oil
1/2 cup Onions chopped
1/2 cup chopped Tomatoes
1 tsp Pav Bhaji Masala
1 tsp Chili powder
1/4 cup diced Green Pwpper
1/4 cup diced Carrot
1 cup chopped Spinach Leaves
1/2 cup Paneer Cubes
1/4 cup Green Peas
1 tbsp Lemon Juice

Method

How to cook Quinoa?

• Take quinoa in to a strainer and rinse well under cold water.
• Now put rinsed and drained quinoa in to a pan.
• Add water, turmeric powder, pav bhaji masala, salt and stir in well.
• Bring that to a boil.
• Once that comes to boil, cover the pan, lower down the heat and simmer for 10 mts.
• After 10 mts, open the cover and fluff up the quinoa with fork.

How to make Quinoa Pulav?

• Heat oil in a pan.
• Add onion and saute till it gets light golden color.
• Now add chopped tomatoes, pav bhaji masala and red chilli powder and mix well.
• After tomatoes are dissolved well with onions, add carrots and green pepper, cover and cook for 2 mts.
• Add paneer, green peas, again cover and let that cook for 2 more mts.
• Add spinach, mix and cook until spinach leaves wilt down.
• Add cooked quinoa and mix well.
• Finish with a drizzle of lemon juice.
• Serve hot with a bowl of carrot raita or mint chutney on the side!

Curry Roasted Cauliflower

Curry powder and cilantro add wonderful flavor to this easy roasted cauliflower recipe. Make this cauliflower and serve it as a side dish or make it for a healthy snack. It's quick and easy, and everyone will love it!

The fresh cilantro goes well with the curry flavor, but you can omit it or use parsley its place. 

INGREDIENTS

• 1 medium to large head cauliflower
• 2 tablespoons olive oil
• 1 1/2 teaspoons curry powder, your favorite blend
• 2 teaspoons chopped fresh cilantro
• kosher salt and freshly ground black pepper

• Prep Time: 10 minutes
• Cook Time: 25 minutes

• Total Time: 35 minutes
• Yield: Serves 4

PREPARATION

Line a large baking pan with foil; spray lightly with cooking spray. Heat oven to 425°.

Break the cauliflower up into small florets and put them in a large bowl or food storage bag.

Add the olive oil, curry powder, and cilantro to the cauliflower and toss to mix the ingredients thoroughly. Spread the cauliflower florets out on the baking sheet and sprinkle them lightly with salt and freshly ground black pepper.

Roast the cauliflower for about 25 minutes, turning every 10 minutes, or until it is tender and lightly browned.

Serve the cauliflower with baked or roasted chicken, steaks, ham, or baked or fried fish. 

Serves 4.

Tips and Variations

• Add 1 clove of minced garlic to the cauliflower along with the olive oil.
• Instead of florets, slice the cauliflower into even wedges. You'll get more surface browning with slices.

Cauliflower and Cheese Casserole Recipe

INGREDIENTS

• 1 large head of cauliflower, about 1 1/2 to 2 pounds, cut into florets
• Sauce
• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 2 cups milk
• 1 tablespoon Dijon mustard
• 1 1/2 cups (6 ounces) Cheddar cheese, mild or sharp
• Topping
• 1 cup soft fresh bread crumbs
• 1 tablespoon fresh chopped parsley, optional
• 1/2 teaspoon ground paprika
• 2 tablespoons melted butter

• Prep Time: 15 minutes
• Cook Time: 35 minutes

• Total Time: 50 minutes
• Yield: 6 Servings

PREPARATION

Boil or steam cauliflower in a small amount of water until just tender, about 6 to 8 minutes. Drain thoroughly and set aside.

Heat the oven to 350 F.

Grease a 2-quart baking dish. 

Put the 4 tablespoons of butter in a large saucepan. Place the saucepan over medium heat and cook, stirring, until the butter has melted. Add the flour and stir until smooth.  Cook, stirring constantly, for 2 minutes. Add salt and  pepper.

Gradually add the milk to the flour and butter mixture while stirring. Continue cooking the sauce, stirring, until thickened and bubbly. Add the mustard and cheese and continue cooking, stirring, until the cheese has melted.

Add the drained cauliflower to the sauce and stir gently to blend. Spoon the cauliflower and cheese mixture into the prepared baking dish.

Combine the soft bread crumbs with the parsley, paprika, and 2 tablespoons melted butter; toss to blend thoroughly. Sprinkle the crumbs over the cauliflower mixture.

Bake for 15 to 20 minutes, or until the casserole is bubbly and topping is lightly browned.

Serves 6.

Tips and Variations

• Add a dash of cayenne pepper to the cheese sauce.
• For a richer sauce, use part light cream or half-and-half.
• Use a small head of cauliflower and add 2 to 3 cups of lightly steamed broccoli florets to the broccoli florets to the cauliflower and cheese mixture.
• Add finely chopped walnuts or pecans to the bread crumb mixture.
• Replace the bread crumb topping with 1/2 cup of toasted slivered almonds. To toast the almonds, spread them out in a dry skillet and cook over medium heat, stirring constantly, until they are lightly browned and aromatic.

2

• For a buttered almond topping, put 1/2 cup of slivered almonds in a microwave-safe dish with 1 heaping tablespoon of butter. Microwave the almonds and butter for about 3 minutes on 100% power, stirring frequently.