FRENCH TOAST

French Toasts are just an easy and amazingly quick option for breakfasts.Any dense bread such as challah, brioche, or sourdough will make rich French toast.This is one of my favorite things to eat for breakfast.The best thing about french toast is that most households have all the necessary ingredients on hand at any given time: bread, eggs, and milk.



Ingredients:

• 4-5 slices White Bread
• 3 large Eggs
• 1/4 cup Milk
• 1 tsp finely chopped Coriander Leaves
• 1-2 chopped Green chilies
• 1/4 tsp Pepper
• Salt,Oil as required
• 1/4 tsp Ginger-garlic paste
• 1/4 tsp Allspice powder

Direction:

• In a bowl take 1/4 cup milk, beat the eggs and whisk properly .
• To the whisked egs add Salt,Pepper, Allspice powder, finely minced green chilies ,finely minced cilantro. Whisk properly till all the spices are thoroughly mixed without forming lumps.
• Heat a small pan and add tsp of oil.
• Transfer the a small amount of egg mixture sufficient enough for a couple of slices to a wide enough/squared bowl and Place each side of a slice alternatively once in the bowl and slightly press in for 4 secs .
• Placing for a more time will make the slice smell eggy and soggy.
• Immediately fry turning regularly till it turns golden brown and thoroughly cooked else they smell/taste real bad...u may feel the rawness too. so fry until the egg is cooked around .
• slice it up or just eat it as a whole slice.
• One thing about these slices is that they doesn't taste that good when cold.

SPANISH OMELETTE

Colorful and packed with flavors , this thick, flat omelette, called a tortilla in Spanish, tastes good served at any temperature. The classic recipe contains only potatoes, onions and eggs, but this version has extra vegetables and ham added. Serve with a leafy green salad.








Ingredients:

• 400 g potatoes, scrubbed and cut into 5 mm slices
• 150 g frozen peas, fresh
• 4 tbsp vegetable oil
• 1 large onion, halved and thinly sliced
• 2 large garlic cloves, crushed
• 6 large eggs
• 4 tbsp chopped fresh parsley
• 200 g lean cooked ham, about 5 mm thick, chopped
• 6 cherry tomatoes, quartered.

Direction:

• Bring a large pan of lightly salted water to the boil. Add the potatoes and peas and return to the boil. Reduce the heat and simmer for 3 minutes or until the potatoes are just beginning to soften. Drain and set aside.
• Heat 2 tbsp of the oil in a 25 cm frying pan with a flameproof handle. When the oil is hot, reduce the heat to medium, add the onion and cook for 2 minutes. Add the garlic and continue cooking for a further 2–3 minutes until the onion is soft, but not brown. 
• Add the potatoes and peas to the pan and continue frying, stirring, for 5 minutes or until the potatoes are tender. Remove the pan from the heat.
• In a large bowl, lightly beat the eggs with the parsley and a little black pepper, then stir in the ham, the potato, onion and pea mixture and the tomatoes.
• Place the frying pan back over a medium heat, add the remaining oil and swirl it around. When the oil is hot, pour in the egg mixture, spreading it out evenly. Cook the omelette for 5–7 minutes on a low heat, shaking the pan frequently, until the base is set.
• Use a spatula to loosen and lift the edges of the omelette, allowing the uncooked egg mixture to run underneath. Serve cut into wedges.

CHOCOLATE BROWNIE

This is a great recipe to satisfy your and your kid’s sweet tooth. Your family and guests will appreciate a dessert tray filled with chocolate brownies. These brownies are very moist and have a deep chocolate flavor.You can replace the walnuts with chocolate chips also. You can also serve it  with scoop of ice cream.




Ingredients:

• 1/2  cup vegetable oil
• 1/2  cup cocoa powder
• 1 cup sugar
• 1/2 cup silken tofu
• 2 teaspoons vanilla extract
• 1/2 cup all purpose flour (maida, plain flour)
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 cup chopped walnuts

Direction:

• Preheat the oven to 350 degree F/180c. Grease the 8×8-baking pan.
• Mix the tofu until it is smooth.
• Mix flour, salt and baking soda, set aside.
• In a mixing bowl stir together the oil, cocoa powder and sugar until its well blended. Then stir in the mixed tofu and vanilla.
•  Add the flour mix and once its well-mixed, then fold-in walnuts.
• Pour the mixture into a greased baking pan evenly and bake it for 25 to 30 minutes. Place the pan on the middle oven tray.
• Once the brownies are baked, let them cool to room temperature before cutting the brownies into squares. Cutting too early will make the brownies to crumble.

BESAN HALWA

Chickpea flour, also known as gram flour or besan , can be easily found in markets. Made from ground, dried chickpeas, the flour can be wrapped and stored in the refrigerator for up to 6 months.It is very popular sweet dish . Very tasty and easy to cook.





Ingredients:

•  1 cup milk
•  1/2 cup water
•  1/2 teaspoon ground cardamom
•  3/4 cup ghee (clarified butter)
•  1 cup chickpea flour (besan)
•  1 cup sugar

Direction:

• Bring the milk and water to a simmer in a saucepan over medium-low heat; stir the cardamom into the mixture. Set aside.
• Melt the ghee in a shallow skillet over medium heat; stir the chickpea flour into the melted ghee and cook until fragrant, about 10 minutes. Add the sugar and stir to incorporate. Slowly pour the milk mixture into the skillet while stirring to avoid lumps. Continue cooking and stirring until the halwa pulls away from the sides of the pan, 10 to 15 minutes. Serve hot or spread the mixture into a rimmed plate and allow to cool. Cut into squares and serve.

ALMOND BRITTLE

Almond brittle also known as Chikki in India. It is quick and easy to prepare. This candy is enjoyed by everyone.
Almond Brittle makes a very good homemade gift.
Pack it in a jar or candy bag.
Garnish ice cream and kheer to give a gourmet look with few pieces of Brittle.








Ingredients:

• 2 tablespoons butter
• 1 cup sugar
• 1/8 teaspoon salt
• 1/2 cup sliced almonds
• 1 tablespoons sesame seeds roasted

Direction:

• Grease about 8×10 cookie sheet and keep aside.
• In a heavy bottom sauce pan, over medium high heat melt the butter, then add sugar, and salt.
• Keep stirring the sugar continuously till sugar start melting and changing the color to light brown. Turn off the heat as soon it comes to golden brown in color. This should take 4-5 minutes. Note: when sugar starts melting it changes the color very quickly and it can easily burn.
• Add almonds and sesame seeds, stir quickly. Pour over the greased sheet and spread evenly.
• After brittle comes to room temperature brake them in pieces.
• Store them in air tight container.

STRAWBERRY-RASPBERRY DESSERT

 This simple sundae sauce over frozen yogurt for a wonderful summer treat.Do not put sugar in it.
The natural taste of the berries and yogurt is very yummy and mouth-watering.
Putting sugar into it will reduce the health benefit of this dish.








Ingredients:

• 1 cup strawberries, plus more for garnish
• 1/2 cup raspberries, plus more for garnish
• 2 tablespoons sugar
• 1/2 teaspoon lemon juice
• 2 cups nonfat vanilla frozen yogurt

Direction:

• Puree strawberries and raspberries with sugar and lemon juice in a blender. 
• Serve over frozen yogurt and top with sliced strawberries and raspberries, if desired.

ALMOND CHERRY FUDGE

Ingredients

• 2 cups (12 ounces) semisweet chocolate chips
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup chopped Diamond of California® Almonds
• 1/2 cup red candied cherries, chopped
• 1 teaspoon almond extract

Directions

• Line an 8-in. square pan with foil and grease the foil; set aside. In a microwave, melt chocolate chips and milk on high for about 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in the almonds, cherries and extract. Spread into prepared pan. Cover and chill for 2 hours or until set.
• Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in the refrigerator. Yield: about 1 pound.

FROZEN MOCHA MARBLED LOAF RECIPE

It is the most yummy dessert and easy to make.serve it chill with strawberries and other yummy fruits.
It is favorite dish for children and as also for people who have sweet tooth. Try it and enjoy !!!!







Ingredients:

• 2 cups finely crushed Oreo cookies (about 20 cookies)
• 3 tablespoons butter, melted
• 1 package (8 ounces) cream cheese, softened
• 1 can (14 ounces) sweetened condensed milk
• 1 teaspoon vanilla extract
• 2 cups heavy whipping cream, whipped
• 2 tablespoons instant coffee granules
• 1 tablespoon hot water
• 1/2 cup chocolate syrup

Directions:

• Line a 9-in. x 5-in. loaf pan with foil. In a bowl, combine the cookie crumbs and butter. Press firmly onto the bottom and 1-1/2-in. up the sides of prepared pan.
• In a large bowl, beat cream cheese until light and fluffy. Add milk and vanilla and mix well. Fold in whipped cream. Spoon half of the mixture into another bowl and set aside. 
• Dissolve coffee in hot water; fold into remaining cream cheese mixture. Fold in chocolate syrup.
• Spoon half of the chocolate mixture over crust. Top with half of the reserved cream cheese mixture. Repeat layers. Cut through layers with a knife to swirl the chocolate (pan will be full). Cover and freeze for 6 hours or overnight.
• To serve, lift out of the pan; remove foil. Cut into slices.

KADHAI PANEER

Kadai Paneer is a spicy tomato based gravy. One of  the favorite cooking item in occasional dinner.
Easy to cook. Serve with hot chappatis and daal.






Ingredients:

• 500 gms (1 1/8 lb.) paneer (cottage cheese)
• 100 gms capsicum
• 2 tsp coriander (dhania) seeds
• 5 whole red chillies
• 3/4 tsp dried fenugreek leaves (kasuri methi)
• 2 green chillies, chopped
• 2 tsp chopped ginger
• 4 tomatoes, chopped
• 2 tbsp chopped coriander (dhania)
• 3 tbsp ghee
• salt to taste
• For the paste [6 cloves garlic (lehsun) mixed with a little water

Direction:

• Slice the paneer and capsicum into thin long strips.
• Pound the coriander seeds and red chillies together.
• Heat the ghee, add the garlic paste and cook on a slow flame for a few seconds.
• Add the capsicum and pounded spices and cook on a slow flame for 30 seconds.
• Add the green chillies and ginger and fry again for a few seconds.
• Add the tomatoes and cook until the ghee comes on top.
• Add the kasoori methi and salt and fry again for a few seconds.
• Finally, add the sliced paneer and cook for a few minutes.
• Sprinkle coriander on top and serve hot.

SHAHI PANEER

If you like the gravy to be very smooth, then after grinding the gravy strain it and then add the paste and water.It is  favorite dish for vegetarian people.









Ingredients

• 250 gms paneer (cottage cheese)
• 3 chopped tomatoes
• 1 chopped onions
• 2 tbsp cashewnut (kaju) paste
• 1 1/2 tsp ginger-garlic (adrak-lehsun) paste
• 1 tsp chilli paste
• 1 tsp tomato puree
• 1/2 tsp garam masala
• salt to taste
• 1/2 tsp chilli powder
• a pinch of cochineal
• 1/2 tsp turmeric powder (haldi)
• 1 tsp coriander (dhania) powder
• oil for deep frying
• 2 tbsp oil
• For The Garnish  2 tbsp chopped coriander (dhania)

Direction:

• Heat 2 tbsp of oil in a pan, add the onions and saute till they turn golden brown.
• Add the ginger, garlic and chilly paste, mix well and saute till it is brown.
• Add the tomatoes and saute for 6 to 8 minutes.
• Cool and blend in a mixer to a puree.
• Transfer in a kadhai, add 1/2 cup water and bring it to a boil on a slow flame.
• Meanwhile, heat the oil in a kadhai and deep fry the paneer without browning them. Keep aside.
• Add all the dry masala and salt to the puree and mix well.
• Add the cashew nut paste and pinch of food colour, mix well and cook on a slow flame,for 5 minutes or till the gravy is thick.
• Just before serving, heat the gravy and add the paneer pieces into it.
• Serve hot garnish with coriander.

ACHARI PANEER

A delicious dish in minutes. Not only simple but also very tasty.








Ingredients

• 1 cup paneer (cottagte cheese) cubes
• 1 tsp fennel seeds (saunf)
• 1/4 tsp mustard seeds ( rai / sarson)
• 5 to 6 fenugreek (methi) seeds
• 1 tsp nigella seeds (kalonji)
• 1/2 tsp cumin seeds (jeera)
• 1/2 tsp asafoetida (hing)
• 1/2 cup thinly sliced onions
• 1/2 tsp turmeric powder (haldi)
• 1/2 tsp chilli powder
• 1/2 tsp black salt (sanchal)
• 3/4 cup fresh curds (dahi)
• 1 tsp plain flour (maida)
• 3 tbsp chopped corriander(dhania)
• 1 tbsp oil
• salt to taste

Direction:

• Mix the fennel seeds, mustard seeds, fenugreek seeds, nigella seeds, cumin seeds and asafoetida in a small bowl.
• Heat the oil and add the seed mixture.
• When they crackle, add the onion and saute till it turns translucent.
• Add the paneer, turmeric, chilli powder, black salt and stir for some time.
• Add the curds, sprinkle the plain flour and mix well.
• Add the coriander and salt and bring to a boil.
• Serve hot with rice or rotis.

Handy tip:
If it is sour, add 1 tsp of milk and serve.

MIX VEG RECIPE

This is prepare by using many vegetables like carrots,beans,beas.
It can be serve with rotis and pav.








Ingredients:

• 2 cups of mix chopped veggies – cauliflower, carrots, potatoes, french beans, capsicum, peas.
• 1 onion chopped finely
• 2 tomatoes chopped finely
• 1 green chili chopped finely
• 1 tsp ginger-garlic paste
• 2 tsp coriander powder
• ½ tsp turmeric powder
• ¼ tsp chilli powder (use more if you want it to be spicy)
• ½ tsp garam masala powder
• 1 tsp cumin seeds
• 8-10 paneer cubes (optional)
• 2 cups water
• 2 tbsp cream or malai
• 2 tbsp oil
• a few sprigs of cilantro/coriander leaves chopped
• salt as per taste

Direction:

• In a kadhai or thick bottomed pan, heat oil.
• Add cumin seeds. Once they splutter, add the chopped onions.
• Fry the onions till they become transparent.
• Add the ginger-garlic paste. Fry for a minute or till the raw smell disappears.
• Add the tomatoes. Keep on stirring till the tomatoes become soft and pulpy. When the mixture becomes smooth and one, then add all the spice powders mentioned above.
• The process of frying the tomatoes takes a little longer. If you want to quicken the process, add some salt to the onion-tomato mixture. Fry the tomatoes on a low flame as you don’t want the tomatoes to get burnt.
• Now add all the spice powders one by one.
• Stir the spice powders with the onion-tomato mixture. Add the green chili.
• Mix in the chopped veggies, salt and water.
• Cover and let the veggies cook.
• Once the veggies are semi cooked…… that is they are half cooked. Add the cream.
• Give a stir.
• Cover again and simmer the veggies till they are done.
• Don’t forget to check the veggies after occasionally.
• Add more water if the water dries up and if the veggies are still to be cooked.
• If using paneer, then add the paneer once the veggies are cooked. Simmer without the lid for 2 minutes.
• You can also garnish with fried paneer cubes. Otherwise simply garnish with chopped coriander leaves.
• Serve hot with pooris, parathas, kulcha or chapatis.

ALOO CAPSICUM CURRY

Aloo Capsicum Curry is a very popular recipe.









Ingredients:

• 3 Capsicum (Shimla Mirch) ((large, cut into cubes) 
• 1 Potato (large, cut into cubes) 
• 2 Onions (quartered) 
• 1 tsp Tomato Paste 
• 1 tbsp Tomato Ketchup 
• 1 tsp Red Chili Powder 
•  Oil (for frying) 
• Salt to taste

Direction:

• In a medium-sized pan heat oil and fry the potatoes till they turn golden brown
• Keep them aside.
• Fry the onions in the same pan for 1 minute.
• Add capsicum and fry for another 2 minutes.
• Add chili powder, tomato paste, tomato ketchup sauce, salt, fried potatoes and water
• Mix them up well and leave it covered for 5 minutes

AACHAR ALOO

Aachar Aloo is a delectable Nepali . It is spicy and can be served as snacks as well as main course. Use can use lemon also. Serve with puris.









Ingredients:

•  2 Potatoes 
• 10 Roasted red chilies 
•  1 tsp Fenugreek seeds 
•  Tamarind, the size of a lemon 
•  3 tsp Mustard seeds 
•  Salt to taste 
•  Oil, for cooking

Direction:

• Cut potatoes into small cubes.
• Apply little salt over it & keep it aside for 20 minutes.
• Remove the salt from potatoes & fry them in the oil.
• Grind the remaining ingredients to a smooth paste, adding a little water.
• Boil the grounded paste & add a little salt.
• Add the fried potatoes to the ground paste.
• Achar Aloo is ready.

ALOO PALAK

Aloo palak is a very easy and simple recipe with a combination of cubed potatoes and chopped spinach cooked with masalas and red dry chillies. Serve this subzi hot with rotis or parathas.






Ingredients

• 4 cups finely chopped spinach (palak)
• 1 1/2 cups peeled and boiled potatoes
• 1 tsp cumin seeds (jeera)
• 1 tsp chopped garlic (lehsun)
• 1 tsp chopped ginger (adrak)
• 2 whole dry red chillies
• 1 tsp finely chopped green chillies
• 2 tsp coriander (dhania) powder
• 1/2 tsp turmeric powder (haldi)
• 1/4 tsp asafoetida (hing)
• 3 tbsp oil
• salt to taste

Direction:

• Heat the oil in a pan and add the cumin seeds.
• When they crackle, add the garlic, ginger, salt and red chillies.
• Add in the potatoes and stir-fry for about 5 minutes.
• Add in the spinach, coriander powder, turmeric powder and asafoetida. Cook covered for 5 to 7 minutes on a slow flame.
• Serve hot.

ALOO GOBHI

A regular in a punjabi household can be eaten with puris for breakfast or as an evening snack.








Ingredients:

• 1 1/2 cups boiled potatoes , peeled and cut into large cubes
• 1 1/2 cups cauliflower , cut into big florets
• 1 tsp cumin seeds (jeera)
• 4 whole dry red chillies , broken into pieces
• 1 tbsp chopped ginger (adrak)
• 1 tsp chopped garlic (lehsun)
• 1 tsp chopped green chillies
• 1/2 cup chopped tomatoes
• 1/4 tsp turmeric powder (haldi)
• 1 tsp chilli powder
• 1/2 tsp garam masala
• a pinch of asafoetida (hing)
• 1 tbsp lemon juice
• 2 tbsp chopped coriander (dhania)
• 4 tbsp oil
• salt to taste

Direction:

• Heat the oil in a pan and add the cumin seeds. When they crackle, add the dry red chillies, ginger, garlic and green chillies.
• Add the cauliflower and salt. Mix well and cook for a few minutes till the cauliflower florets get a slight brown colour.
• Add the tomatoes, turmeric powder, chilli powder, garam masala, asafoetida and 1 cup of water. Cook for 10 minutes till the vegetables are tender.
• Add the potatoes, lemon juice and coriander.
• Mix well and cook till all the water dries up.
• Serve hot.

CHEESE AND CAULIFLOWER SOUP

This soup is smooth, creamy and hearty.This soup is healthy also .

Ingredients:

• 450 gms cauliflower
• 2onions
• 1 large potato
• 1 1/2 cupsWhite Sauce
• 1/3 cup fresh cream
• 4 tbspgrated processed cheese
• salt and black pepper (kalimirch) powder to taste

Direction:

• Remove the small flowerettes from the cauliflower and boil them separately in salted water.
• Cut the rest of the vegetables into big pieces, add 6 teacups of water and cook in a pressure cooker.
• When cooked, pass through a sieve or rub through a strainer.
• Put the soup to boil. After 10 minutes, add the white sauce, cheese, cream, salt and pepper and cook for a few minutes.
• Just before serving, add the cauliflower flowerettes.
• Serve hot.

GREEN PEA AND MINT SOUP

This unusual combination of green peas and mint may surprise you, but this is one of the most appreciated recipes that I make. And it is so easy to prepare too!!
 The wealth of this soup lies in the fibre-rich green peas which help to decrease blood cholesterol levels.







Ingredients:

• 3/4 cupfresh green peas
• 1/4 cupchopped onions
• 1 tsp finely chopped garlic
• 1 tspoil
• salt and black pepper (kalimirch) powder to taste

For serving1 tbsp finely chopped mint leaves (phudina)
1 tbspgrated carrots

Direction:

• Heat the oil in a non-stick pan and sauté the onions for a few seconds.
• Add the garlic and sauté for a few more seconds.
• Add the peas along with 2 cups of water and salt and bring it to a boil.
• Simmer till the peas are cooked.
• Cool and purée in a blender.

BEAN AND TOMATO SOUP

Protein from black beans as well antioxidants, vitamin A from tomatoes and vitamin C from capsicum, all together work towards maintaining the cells and the lining of the arteries in good health.

Ingredients:

• 1/2 cupblack beans, soaked
• 1 to 2bayleaves (tejpatta)
• 1/2 cuponions, sliced
• 1/4 cupchopped capsicum
• 1 tspgarlic, chopped
• 1 cup finely chopped tomatoes
• 1 tspoil
• salt and black pepper (kalimirch) powder to taste

Direction:

• Drain out all the water from the beans and add 2 cups of fresh water, salt and bay leaves and pressure
• Heat the oil in a non-stick pan and sauté the onions for a few minutes till they are translucent.
• Add the capsicum and garlic and sauté for a few more seconds.
• Add the tomatoes and cook for a few minutes over a slow flame till they soften.
• Add the beans along with the liquid in which they were cooked and bring to a boil.
• Simmer for 5 to 7 minutes and season with salt, if required, and pepper.
• Serve hot.

You can use any choice of beans instead of the black beans. Use rajma, chawli beans etc.

SWEETCORN SOUP

 Treat yourself with sweet corn soup this season, to enrich yourself with a healthy dose of Vitamin B1 and B5.







Ingredients:
• Cobs from 3 large ears Corn
• 1 small Onion, shredded
• ½ pound Carrots, sliced
• 1 Garlic Clove, crushed
• 2 cups Water
• 1 tbsp Canola Oil
• 1 small or ½ medium Onion, chopped

Direction:
• Prepare the stock by combining the corn cobs with shredded onions, garlic’s and carrots in a large soup bowl along with water and bring it to boil. Lower down the heat have it covered and cook it for one hour. Strain the mixture and taste the stalk with seasoning.
• Next heat oil in a vessel and add the onion with ½ tsp of salt. Cook until the onions turn tender. Add the corn kernels and gently cook the mixture for 3 minutes constantly stirring and along with the addition of stock. Cover the vessel and cook it for 30 minutes.
• Transfer the content of the vessel into a blender and blend until the soup turns smooth. Strain the content and heat the soup again for a little time with required seasonings as per taste. Serve hot with little corn

AVOCADO AND CORN SOUP

 Avocado And Corn Soup is a healthy and low calorie soup.








Ingredients:
• 2 medium-ripe Avocados
• 1 cup Corn Kernels (boiled and crushed)
• 5 cups Vegetable Stock
• 1 tbsp Lemon Juice
• Salt to taste
• 1 tbsp Oil
• 2 cloves Garlic, crushed
• 1/2 tsp White Pepper Powder
• 2 tbsp Fresh Coriander, chopped

Direction:
• Halve the avocados, remove the pit and peel.
• Blend the avocados with vegetable stock, lemon juice and salt in a blender, until smooth.
• Heat oil in a medium saucepan, add garlic, and sauté for a minute.
• Now, add the avocado mixture and mix. Add corn and cook on medium heat, until just steaming.
• Season it with salt and pepper powder.
• Garnish with coriander leaves and serve hot.

CHICKEN NOODLE SOUP

Ingredients:
• 1 Cup noodles
• 2 Skinless chicken breasts
• Small onion, finely chopped
• 1/4 Cup rice
• Salt and black pepper to taste
• Pinch of garlic salt

Direction:
• Chop the chicken breasts in bites. 
• Put the pieces in a soup pot with one-quart water. 
• Add chopped onion and simmer the contents for about 20 minutes. 
• Now add noodles and seasonings. Also add rice. 
• Put the lid and cook for 20 minutes more.

BABYCORN SOUP

 Enjoy sliced baby corn soup, clear soup that bring out the textures and flavors of the vegetables used in it. Although it is called the baby corn soup other vegetables like sliced carrot, french beans, spring onions are added to give the soup extra taste as well as nutrition. The baby corn provides a crunch to every spoonful and makes this a very enjoyable start to the meal. The perfect vegetable stock is crucial to this recipe, which is neither too mild nor too spicy.



Ingredients

• 2 tbsp oil
• 12 sliced baby corn
• 2 sliced spring onions
• 1/4 cup thinly sliced french beans
• 1/2 cup thinly sliced carrots
• 3 tbsp sliced mushrooms
• 4 1/2 cups clear vegetable stock
•  salt to taste

For Serving

•  vinegar
•  soy sauce
•  chilli sauce

Direction:

• Heat the oil in a wok / kadhai on a high flame till it smokes.
• Add the baby corn, spring onions, french beans, carrots and mushrooms and sauté on a high flame for 2 to 3 minutes.
• Add the vegetable stock and salt, mix well and bring to boil. Serve hot with vinegar, soya sauce and chilli sauce.

POTATO SALAD

This Potato Salad recipe is not only low in fat, it is also low in sugar and sodium. Despite this, it tastes delicious. Serve this potato salad at BBQ's and dinner parties, or as an accompaniment to evening meals, including with steak. This recipe is low fat, low sugar and low sodium.







 Ingredients:

• 2kg Potato each cut into quarters
• 6 Spring Onions sliced
• 2 tablespoon mint chopped
• 2 tablespoon parsley chopped
• 4 slices short cut bacon
• 2 hard boiled eggs
• Dressing:
• 200g Low Fat Natural Yoghurt
• 200g Low Fat Sour Cream
• 2 tablespoons Seeded Mustard
• 1-2 tablespoons lemon juice (to taste)

Directions:

• Boil potatoes until just cooked (do not over boil, the potatoes should retain some bite).
• Drain and set aside until cool.
• Grill bacon until cooked to your liking. Set aside until cooled then dice.
• In a bowl, mix all the dressing ingredients.
• In a large bowl place herbs, bacon, onions. Place potatoes in bowl and dressing and    carefully mix, don’t break up the potatoes.
• Place on large plate or bowl and add chopped egg.

TANDOORI CHICKEN SALAD

This low fat Tandoori Chicken Salad recipe is very tasty as well as being highly nutritious.
This salad has a wonderful balance of flavors coming from ginger, garlic, fetta ,capsicum,onion, lime and natural yogurt.
This dish is very versatile and can be enjoyed for lunch or dinner and served as a warm salad or cold salad.

Ingredients:

• Tandoori Chicken:
• 2 small chicken breasts, skin off
• ½ cup Low fat natural Yogurt
• 1 teaspoon crushed garlic
• 1 teaspoon crushed ginger
• Squeeze Lime
• Salad:
• 50g Lettuce
• ¼ red onion finely sliced
• ½ punnet cherry tomatoes, halved
• ½ cucumber chopped
• 20g fetta diced
• ¼ cup capsicum strips, we used from jar or you can use fresh
• Dressing:
• 3 tablespoons Low fat natural Yogurt
• 12-15 mint leaves
• 2 tablespoons grated cucumber
• Squeeze lime

Directions:

• In a bowl place the tandoori paste with yogurt, garlic and ginger.
• If the chicken is very thick give it a belt between some cling film with a rolling pin or meat mullet so it is nearly even.
• Cut into long lengths and marinate in the yogurt mixture in the fridge. Make sure all chicken is covered with mixture.
• Marinate for at least ½ hour, more if time prevails .You can do this maybe in the morning ready for dinner.
• Spray then heat griddle pan or BBQ on high heat, around 5-10 minutes.
• Turn heat to med-high then cook chicken for around 10 minutes.
• Whilst chicken is cooking arrange salad on plates.
• Mix the dressing ingredients together.
• Once chicken is cooked take off heat and sit on a board.  Squeeze ½ lime onto chicken. You can either slice the chicken and arrange on to salad or place chicken directly on top of salad.
• Drizzle yogurt dressing all over the salad and chicken.

SEVEN LAYER SALAD

This picnic staple is a colorful addition to any table. With seven layers of delicious ingredients, there's something for everyone.
Any of the vegetable ingredients can be replaced with a favorite of your own. Celery, carrots, radishes and cucumbers are a few other choices that work just as well.






Ingredients:

• 1 cup chopped green peppers
• 1 cup tomatoes, diced
• 1 cup chopped onions
• 1 pound bacon, cut into 1-inch pieces, cooked
• 1 package (10 oz.) frozen peas, thawed
• 1 cup mayonnaise
• 1 cup cup shredded cheddar cheese

Directions:

•  In a large bowl layer the peppers, tomatoes, onions, bacon and peas.
•  Spread mayonnaise over peas, completely covering top of salad and sealing to edge of bowl.
• Sprinkle with cheese as the final layer.

CUCUMBER SALAD RECIPE

This cucumber salad recipe is a favorite salad at family gatherings. It's so light and refreshing and is a great topping to burgers in pita pockets. If eaten that way, it does get messy so grab a few extra napkins.
The combination of the cucumber and onions add that crunchy, succulent flavor to any palate, and is so easy to make. If you like to add more color and flavor, throw in a few halved cherry tomatoes.



Ingredients:

• 1 medium cucumber, sliced
• 1 medium onion, sliced 
• 2 teaspoons salt  

Directions:

• Mix all ingredients together and chill before serving