Ingredients
1 cup low-calorie sesame-ginger salad dressing
1/2 kg chicken tenderloins or boneless, skinless chicken breasts
1/2 cup sliced almonds
1 14 1/2 ounce can Mandarin oranges
1 small head napa cabbage, sliced
250 Grm sugar snap peas, sliced
1 cup fresh basil, cut into thin strips
3 green onion, trimmed and chopped
1 16 ounce bag cole slaw mix
1/8 tsp salt
1/8 tsp black pepper
Method
1. Combine 1/2 cup of the dressing with the chicken in a large resealable plastic bag. Let stand for 20 minutes.
2. Meanwhile, toast almonds in a 10-inch nonstick skillet over medium-high heat for 5 minutes, stirring often. Remove to a small bowl.
3. Coat same nonstick skillet with nonstick cooking spray. Remove chicken from marinade; add to skillet.
4. Cook over medium-high heat for 7 minutes, turning, until cooked through. Cut into bite-size pieces.
5. Drain Mandarin oranges, reserving 1/4 cup juice. Whisk juice into remaining 1/2 cup salad dressing.
6. In large salad bowl, toss cabbage, sugar snap peas, basil, green onion, cole slaw mix, salt, pepper and chicken with dressing.
7. Add Mandarin oranges and almonds; gently stir to distribute.
8. Serve immediately.
Ingredients
Dressing:
2 tablespoons red wine vinegar
2 green onion, trimmed and finely chopped
1 tbls grated fresh ginger
1 tsp Dijon mustard
1/8 tsp each salt and black pepper
1/3 cup vegetable oil
Salad:
1 can (375 GRM) artichoke hearts in water, drained, rinsed, patted dry and quartered
2 cups cold cooked brown rice
2 cups cut-up, cooked chicken breast
2 tbls barbecue sauce
1 red pepper, cored, seeded and chopped
1 green onion, trimmed and chopped
3 tbls fresh parsley or alfalfa sprouts
1/4 tsp salt
1/4 tsp black pepper
Method
Dressing:
1. In a small bowl or measuring cup, combine vinegar, green onion, ginger, mustard, salt and pepper. While whisking, add oil in a thin stream, beating until well blended.
Salad:
2. In a large bowl, combine artichoke hearts, brown rice, chicken, barbecue sauce, red pepper, green onion and parsley or sprouts. Stir gently to combine.
3. Add dressing, salt and pepper and stir to blend.
4. Serve cold or store in air-tight container in refrigerator.
Ingredients
1 prepared 9-inch pie crust, fit into deep-dish pie pan
1 cup chopped baked ham (about 150 Grm)
1 cup shredded Swiss cheese (about 125 Grm)
1 cup frozen Southern-style hash brown potatoes
3/4 cup chopped sweet red pepper (about 1 medium-size)
1/2 cup chopped green onion (about 4)
3 eggs
1/2 cup heavy cream
2 tbls grainy mustard
1/2 tsp salt
1/4 tsp black pepper
Method
1. Heat oven to 450 degrees F. Prick bottom and side of pie shell all over with a fork. Line with foil; fill foil with pie weights or dried beans.
2. Bake for 9 to 11 minutes. Remove foil with weights. Bake another 5 to 7 minutes. Remove from oven; let cool slightly. Lower oven temperature to 350 degrees F.
3. Gently toss together ham, cheese, potatoes, sweet pepper and scallions in prepared pie shell.
4. Whisk together eggs, heavy cream, mustard, salt and black pepper in medium-size bowl. Pour over ham mixture in pie crust.
5. Bake quiche in 350 degrees F oven 1 hour, 15 minutes or until knife inserted near center comes out clean.
6. Remove to wire rack and let cool 10 to 15 minutes before serving.
Ingredients
1 ½ kg. beef chunk/veal chunk, thinly sliced and pounded
¾ cup yogurt
6 tbsp. finely grated raw papaya with skin
¾ cups fried onions
4 tsp. freshly grated ginger
4 tsp. chopped garlic
1 tsp. cinnamon powder
1 tsp. nutmeg powder
1 ½ tsp. cumin powder roasted
2 tsp. paprika powder
2 tsp. red chillie powder, or to taste
2 tsp. poppy seeds
4 tsp. bihari kabab garam masala
¾ cup mustard oil (optional)
Salt to taste
(Mix in food processor and marinade meat)
Bihari Kabab Garam Masala
(Use grinder to make powder, and store unused portion in tightly sealed jar for future use)
2 tsp. kabab chini
2 tsp. fennel
2 star anise
4 tsp. whole back peppercorns
2 cloves
½ nutmeg
1 tsp. mace
10 green cardamom
6 black cardamom
2 tbsp. coriander, whole
2 tbsp. cumin seeds
12 dried red chillie
Method
1. Marinate the meat for at least 24 hours, grill meat on skewers, set a coal to heat on the grill.
2. Drop oil on the coal and cover with metal lid (if available) to infuse meat with smoke from the coal. Remove once the meat is tender.
3. Heat a large pan with a heavy base, pour a little oil and heat, set meat chunks on pan, cover and cook for 10-20 minutes, flip and cook for another 10-20 minutes.
4. Transfer into an oven safe pan, broil for 15 minutes to dry moisture.
5. Heat coal, sprinkle with oil and set in oven for a few minutes to infuse kababs with smoke from the coal.
Serve with imli chutney, sliced onions, paratha or naan.
Ingredients
2 tsp. kabab chini
2 tsp. fennel
2 star anise
4 tsp. whole back peppercorns
2 cloves
½ nutmeg
1 tsp. mace
10 green cardamom
6 black cardamom
2 tbsp. coriander, whole
2 tbsp. cumin seeds
12 dried red chillie
Method
1. Use grinder to make powder, and store unused portion in tightly sealed jar for future use.
Enjoy!
Ingredients
Milk (about 1 cups)(according to how many servings you want)
Elachi(optional)
Tea 3 Tablespoons(1 Tablespoons for 1 serving) - Lipton/Tapal
Method
1. Put three cups of water in a pot and leave it to boil. After the water starts bubbling, add three teaspoon of tea leaves. Wait till the mixture cooks.
2. Add 1 cup of full cream milk to the pot, preferably straight from the cow’s teat itself. If you don’t own such an animal, then you can find what you need at a supermarket. Let all the ingredients cook to your judgment.
3. Place the pot on low heat and add sugar if you so desire. After mixing thoroughly on low heat, transfer the doodh pati to a teapot using a filter to hold back the tea residue.
Remember, practice makes perfect!
INGREDIENTS
2 litre Milk
1/2 cup Condensed Milk
1 tbsp Corn Flour
1 pack Cream
1/2 cup Colored Vermicelli
1/2 cup Rabri (optional)
1 Cocktail Fruit Tin
Cham Cham as required (small size)
Green Color Jelly as required
Red Color Jelly as required
METHOD
1. In a pan add milk and boil it till volume is reduced.
2. Now add vermicelli and cook till tender.
3. Now add corn flour (first dissolve 2tbsp in water then add in milk) and cook till it becomes thick.
4. Remove from stove and let it cool down.
5. Add cream, rabri, condensed milk and fruit ans mix all well.
6. Prepare jelly in one cup water (because we need hard jelly) then cut in cubes, keep in fridge and let it cool then add cham cham, serve chill
NOTE: Rabri can be replaced by adjusting sugar in milk up to your taste.
Ingredients
1/2 kg pasta
2 tablespoons olive oil
400 grm thinly sliced boneless, skinless chicken breast.
2 garlic cloves, minced
1 1/4 cups plain low-fat yogurt
1 tablespoon fresh lemon juice
1/2 cup loosely packed fresh mint, coarsely chopped
1/3 cup olives, pitted and coarsely chopped
Coarse salt and ground pepper
Method
1. In a large pot of boiling salted water, cook pasta according to package instructions; drain.
2. Meanwhile, in a large skillet, heat oil over medium heat. Add half the boneless chicken; season with salt and pepper.
3. Cook until just opaque throughout, about 3 minutes. Transfer to a large bowl. Repeat with remaining chicken.
4. Add garlic and 2 tablespoons water to skillet, and cook until garlic is tender, scraping up any bits from bottom of pan, about 2 minutes. Transfer to bowl with chicken.
4. Add pasta, yogurt, lemon juice, mint, and olives; season with salt and pepper. Toss to combine.
Tip: If the pasta salad seems a bit dry, stir in a little more yogurt just before serving.
Prep Time 20 minutes
Serves 6
Ingredients
1/2 kg medium pasta shells
1 cup light mayonnaise
1/3 cup fresh lemon juice
6 celery stalks, halved lengthwise and thinly sliced crosswise
1 cup celery leaves
1/2 medium red onion, finely chopped
Coarse salt and ground pepper
Method
1. Cook pasta in a large pot of boiling salted water; drain and rinse under cold water to stop cooking. Set aside.
2. In a large bowl, whisk together mayonnaise and lemon juice. Add celery stalks and leaves, onion, and cooled pasta.
3. season with salt and pepper. Toss to combine.
Prep Time 30 minutes
Serves 8
Ingredients
1/2 kg pasta
2 tablespoons olive oil
1/2 kg peeled and deveined medium shrimp
2 garlic cloves, minced
1 1/4 cups plain low-fat yogurt
1 tablespoon fresh lemon juice
1/2 cup loosely packed fresh mint, coarsely chopped
1/3 cup olives, pitted and coarsely chopped
Coarse salt and ground pepper
Method
1. In a large pot of boiling salted water, cook pasta according to package instructions; drain.
2. Meanwhile, in a large skillet, heat oil over medium heat. Add half the shrimp; season with salt and pepper.
3. Cook until just opaque throughout, about 3 minutes. Transfer to a large bowl. Repeat with remaining shrimp.
4. Add garlic and 2 tablespoons water to skillet, and cook until garlic is tender, scraping up any bits from bottom of pan, about 2 minutes. Transfer to bowl with shrimp.
4. Add pasta, yogurt, lemon juice, mint, and olives; season with salt and pepper. Toss to combine.
Tip: If the pasta salad seems a bit dry, stir in a little more yogurt just before serving.
Prep Time 20 minutes
Serves 6
