Helathy Cauliflower Cheese Sticks

Ingredients

1 Large head Cauliflower,

2 Tbs Olive oil 

1 Tbs Lemon juice,

1  Tsp Garlic powder,

1/2 Tsp Black pepper 

1/2 Tsp Cajun seasoning

2 Tbs  grated Parmesan cheese

8 oz shredded Pepper jack cheese or your favorite cheese

2 Tbs sliced fresh Chives

Salt to taste

Directions

Preheat oven to 450. line a baking sheet with foil.

Trimmed of all green parts of cauliflower and cut through stem into 1/2 inch slices. This is your cauliflower sticks some parts will probably break off into flowers either use for another day or roast along with the cauliflower sticks.

In a bowl take olive oil and add lemon juice, garlic powder, cajun seasoning,crushed black pepper , and salt.

Brush cauliflower sticks all over with olive oil mixture.Roast in oven 25 to 35 minutes just until tender

Remove from oven sprinkle with parmesan cheese then the pepper jack cheese and finally the chives, return to oven to melt cheese about 5 minutes, carefully remove cheese sticks to plates or platter to serve.

Recipe courtesy www.allthecooks.com

Veg Pulao

Ingredients:

2 Cups Basmati Rice

4 Cups or little less Water 

Handful of frozen Green peas

Handful of frozen Corn

Handful of frozen Carrot

1 Inch Ginger cut into slice

1 Tsp Sugar

1 Tsp Cumin seeds

3-4 Green Cardamom

1 Inch Cinnamon 

3-4 Cloves

7-8 Whole Peppercorn

1 Big Bay leaf

Salt to taste

Oil

Preparation:

In a small cheese cloth put all the garam masalas( Cinnamon, cardamoms, bay leaf,

cloves, pepper corns) and tie it properly. 

In a rice cooker add rice, water and salt then add the cheese cloth into it then cover and cook.

When the rice is done spread the rice in a tray to cool and remove the cheese cloth filled with garam masalas. Spreading the rice help to maintain the shape of rice.

Mean while in a nonstick pan heat up some oil, the add cumin seeds, add ginger and saute for few seconds then add the vegetable.

Fry the vegetables for 2-3 minutes then add sugar.

Just wait until the sugar gets dissolved then switch off the flame and add cooked rice, mix it properly.

Serve with choice of your side dish.

Healthy Cauliflower Pizza Crust

Ingredients:
1 head (Small Head) Cauliflower
¼ cups Parmesan Cheese
¼ cups Mozzarella Cheese
¼ teaspoons Kosher Salt
½ teaspoons Italian seasoning
½ teaspoons Garlic Powder
Pinch of Garam masala or all spice powder
Red Pepper Flakes (optional)
1 whole Egg or 1-2 Tbs Breadcrumbs

Direction:
Place a pizza stone in the oven, or baking sheet if you don’t have a pizza stone.
Preheat oven to 450ºF. On a cutting board, place a large piece of parchment paper and spray it with nonstick cooking oil.
Wash and thoroughly dry a small head of cauliflower. Don’t get one the size of your head unless you are planning on making 2 pizzas. Cut off the florets—you don’t need much stem, just stick with the florets.
Pulse in your food processor for about 30 seconds, until you get powdery snow like cauliflower. You should end up with 2 to 3 cups cauliflower “snow”.
Place the cauliflower in a microwave safe bowl and cover. Cook for 4 minutes. Dump cooked cauliflower onto a clean tea towel and allow to cool for a bit before attempting the next step.
Once cauliflower is cool enough to handle, wrap it up in the dish towel.
You want to squeeze out as much water as possible. This will ensure you get a chewy pizza like crust instead of a crumbly mess.
Dumped squeezed cauliflower into a bowl. Now add Parmesan cheese, mozzarella cheese, kosher salt, italian seasoning (crush up the leaves even more between your fingers before adding), garlic powder (not garlic salt), garam masala powder and a dash of red pepper if you want. Now add the egg and mix away. Hands tend to work best.
Once mixed together, use your hands to form the dough into a crust on your oiled parchment paper. Pat it down thoroughly, you want it nice and tightly formed together. Don’t make it too thick or thin either.
Using a cutting board, slide the parchment paper onto your hot pizza stone or baking sheet in the oven. Bake for 8-11 minutes, until it starts to turn golden brown. Remove from oven.
Add however much sauce, cheese, and toppings you want. I’m not gonna give you measurements for this. You know how you like your pizza—so go for it! Slide parchment with topped pizza back in the hot oven and cook for another 5 to 7 minutes until the cheese is melted, bubbly, and slightly golden.
Test your patience and allow it to cool for a minute or two. Probably closer to two. Then using a pizza cutter and a spatula, serve up your delicious grain-free cauliflower crust pizza!

Chicken Kabab

Ingredients:

1 Lb Mince chicken

1 Small Lime 

1/2 Tsp Chat masala

1 Tsp Ginger garlic paste

1/4 Tsp Coriander powder

1/2 medium onion finely chopped

Handful of coriander leaves finely chopped

Red chili to taste

Black pepper to taste

Salt to taste

Oil for shallow fry

Directions:

In a bowl take chicken, add lime juice, salt, red chili powder, black pepper, chat masala, ginger garlic paste and coriander powder and marinade for at least half an hour.

Then add chopped onion and coriander leaves to chicken mix all together.

When you’re ready, shape them into flat discs – I suggest about 6 cms in diameter, but not too thick.

Fry them on frying pan or on a griddle in batches in a tablespoon of oil, slowly on a low heat, so they don’t burn. 10 minutes on each side. Make sure the chicken is cooked through, and the surface of the kebabs is golden brown.

Eat in a sandwich with loads of chutney or ketchup, or with rice and cold yogurt or with salads.


Thanks Jhumi for sharing this recipe with me.

Tofu Burji (Scrambled Tofu)

Ingredient:
2 Slice of firm tofu
3-4 Tbs Parmesan cheese, grated
Handful of Mozzarella cheese
1/2 tsp Chili garlic sauce
1/2 tsp Black pepper
1 tsp oil
Handful of Spinach
1 crushed Garlic
4-5 Tbs chopped Onion
1/2 of Tomato chopped
3-4 Mushroom chopped 
Salt to taste

Direction:

Heat a non-stick over medium high heat add oil to pan .
Add garlic and saute for few seconds then add onion again saute until onion get transparent.
Then add tomato and meat masala and fry until tomato got mashed properly.

Add spinach ,mushroom, salt, pepper  saute until all get cooked well.
Crumble tofu using palm and add to the pan. Add chili garlic sauce mix all together.

Mix the cheese in a bowl and put over the dish . Give a quick mix and serve hot with rice or chapati.

Mushroom and Spinach Frittata (Hi Fi Omelet)

Ingredients:

2 eggs, beaten
3-4 Tbs Parmesan cheese, grated
Handful of Mozzarella cheese, grated or add any cheese you found in your fridge
1/2 tsp Italian seasoning
1/2 tsp Black pepper
1 tsp Butter
Handful of Spinach
1 crushed Garlic
4-5 Tbs chopped Onion
3-4 Mushroom chopped 
Salt to taste

Preparation:

Preheat oven to broil setting.
In medium size bowl, using a fork blend together eggs, pepper, and salt. 
Heat 12-inch non-stick, oven safe saute pan over medium high heat. Add butter to pan and melt.
Add garlic and saute for few seconds then add onion again saute until onion get transparent.
Add spinach ,mushroom, salt, pepper and italian seasoning.
Pour egg mixture into pan and stir with rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top.
Mix the cheese in a bowl and put over on the dish.
Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Serve immediately.

Garlic Stuffed Karela

Ingredients:
4 Medium sized Karela or bitter gourd
1 whole Garlic bulb
Salt to taste
Red chili powder to taste
Oil 

Direction:
Slit the karelas. Remove the seeds and discard them. Apply salt and leave it for 1/2 hour. Wash them thoroughly.

In  a pan add 2-3 tbs of oil and fry the karelas properly like around 80% done.
Meanwhile clean the garlic cloves and crush them with a mortar and pestle. Add salt and red chilli powder mix them properly.

Now stuff the garlic in the karela and again fry util the karelas and garlic are done.
Serve with rice and Dal.

Sambar Masala Palak Dal

Ingredients:
1/2 cup Toor dal or Masoor dal or Moong dal or mix dal
1 Tsp Turmeric Powder
1 Tomato cut into cubes
1/4 onion diced
1 Tsp Panch Phutan
2 Whole Red chilly
1 Tsp Sambar Masala Powder
1 Garlic cloves crushed
1/2 Tsp grated Ginger
1/2 Tsp Clarified butter or Ghee
Handful of Spinach
Oil for tempering 
Salt to taste
Water as needed


Preparation:

In a pressure cook add water, dal, spinach, ginger, salt and turmeric, then pressure cook for 3 whistles.

In a pan, heat oil on medium heat.

Once the oil is hot add the panch phutan and allow them to splutter.Add red chilly and fry for 30 seconds, add onion and fry until gets translucent then add garlic saute for few seconds.
Add tomato and sambar masala fry until all gets cooked well.
Lower the flame and add cooked dal from the pressure cooker to the pan. Add clarified butter and cover the dal.
Serve hot with rice, chapati.


Thanks Jhumi for sharing this recipe with me.

Masala Dal (Lentil soup)

Ingredients:
1/2 cup Toor dal and Masoor dal
1 Tsp Turmeric Powder
1 Tomato cut into cubes
1/4 onion diced
1 Tsp Panch Phutan
2 Whole Red chilly
1/2 Tsp Cumin Powder
1/2 Tsp coriander powder
Pinch of Garam Masala powder
1 Garlic cloves crushed
1/2 Tsp grated Ginger
1/2 Tsp Clarified butter or Ghee
Oil for tempering 
Salt to taste
Water as needed
Fresh Coriander leaves

Preparation:

In a pressure cook add water, dal, salt and turmeric, then pressure cook for 3 whistles.

In a pan, heat oil on medium heat.

Once the oil is hot add the panch phutan and allow them to splutter.Add red chilly and fry for 30 seconds, add onion and fry until gets translucent then add ginger and garlic saute for few seconds.
Add tomato and all the masalas fry until all gets cooked well.
Lower the flame and add cooked dal from the pressure cooker to the pan. Add clarified butter, coriander leaves and cover the dal.
Serve hot with rice, chapati.


Thanks Jhumi for sharing this recipe with me.

Fruit and Nut Chocolate

Ingredients:

12 ounces dark chocolate/milk chocolate
1/4 cup sliced almonds, pistachios, lightly toasted
1/4 cup raisins, dried cranberries
1/4 cup dried apricot

Preparation:
Line a baking sheet with parchment paper.

Place two thirds of the chocolate in a glass bowl. Microwave in 30-second spurts until the chocolate is just about melted. Add the remaining chocolate and repeat until the last pieces are nearly melted. Stir with a silicone spatula to finish the melting process. (If you don’t have a microwave, you can melt the chocolate in the top of a double boiler.)

Now add the fruits and nuts mix it properly.

Pour the chocolate onto the parchment paper, and spread with the spatula to create a rectangle of about 12 x 8 inches. Refrigerate until hard, then break into pieces and store in an airtight container.

Healthy ABC Milk Shake

Ingredients:
1 Small Apple peeled
1 Carrot
1/4 of Beetroot
7-8 Almonds
2 Cups of Milk

Preparation:
Peel apple and beetroot.
Put all the ingredients in a blender and blend until smooth.
Serve chilled.

Methi Paratha

Ingredients:

2 cups whole-wheat flour
1 cup fenugreek leaves washed and patted dry
5 tbs vegetable/ canola/ sunflower cooking oil
1 tsp cumin seeds

1/2 of finely chopped onion

1 tsp ginger garlic paste

1/2 tsp coriander powder

1/2 tsp cumin powder

1/4 tsp garam masala powder1/2 tsp turmeric powder
1/2 tsp red chilli powder
Salt to taste

Preparation:

Heat the oil and add cumin seeds. After about 5 seconds, add onion and saute until get translucent then add ginger garlic paste fry for few second then add all the spices and salt. Add fenugreek leaves. Stir until the leaves start to wilt and get lightly toasted. Let this mixture cool.

Add the spiced methi mixture to the atta, more salt if needed and enough water to make a soft, pliable dough.

Divide the dough into golf ball-sized portions and roll between your hands till they are smooth and without cracks.

Very lightly flour a rolling board or clean counter surface and roll each ball into a circle of 7-8" diameter. For convenience roll out as many parathas as you like, stacking them, ready to cook with a layer of cling film between each paratha.

Heat a griddle and fry the parathas one at a time like this: Put a paratha on the griddle. Do the first flip when you see tiny bubbles rise on the surface of the paratha. As soon as the first flip is done, drizzle a bit of the remaining oil on the top and spread well over the surface of the paratha. Flip again in 30 seconds and drizzle oil on this surface too. The paratha is done when both sides are crispy and golden brown.

Serve with chilled yogurt and your favorite pickle or with tomato ketchup.

Thanks Jhumi for sharing the recipe with me.

Garlic Bread

Ingredients:
1 French Bread
1 Stick salted butter
5-6 Crushed Garlic cloves
1 Tbs Italian Seasoning
Grated parmesan cheese (optional)

Preparation:
On low heat melt butter and add crushed garlic to it.
Let the garlic mix in the butter but remember do not burn it. Then add italian seasoning saute it for few minutes.
Preheat oven to 300 degrees F (150 degrees C).
Spread each half of the French bread with equal portions of the butter mixture. Sprinkle with additional Parmesan cheese, if desired.
Place bread halves, crusts down, on a medium baking sheet. Bake in the preheated oven 10 to 12 minutes, or until the edges are very lightly browned.

Eggplant Parmigiana

Ingredients:
1 Large Eggplant
1 Cup meat sauce or Marinara sauce
1 Cup shredded Mozzarella  cheese
1/4 Cup Parmesan cheese
Handful of shredded Italian five cheese or freshly grated Parmigiano-Reggiano cheese
Extra virgin olive oil
Italian Breadcrumb
1 Egg or Milk
Salt

Preparation:

Preheat oven to 400 degrees F.
Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 8-10 minutes on each side. Or you can shallow fry the eggplant in olive oil until both sides of the eggplant turned brown and crispy. Then sprinkle salt on eggplants.
Lower the heat to 350 degrees F.
In a 9x13 inch baking dish spread sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella, italian five cheese and Parmesan cheeses. Repeat with     remaining ingredients, ending with the cheeses.
Bake in preheated oven for 25 minutes, or until golden brown.
Serve hot with Garlic bread.