Tomato-Avocado-salad recipe

Tomato-Avocado-salad

Ingredients:

• 1 Cucumber diced
• 2 medium tomatoes, chopped
• 1 avocado, chopped
• 1 tablespoon olive oil
• 1/4 cup diced red onion
• 1 teaspoon lemon juice
• 1 tablespoon balsamic vinegar
• Salt and freshly ground black pepper, to taste

Preparation:

• Combine all the ingredients in a small bowl and toss together 
• Let stand for about 5-10 minutes before serving

Phool Gobi Rogan Josh

Phool Gobi Rogan Josh

A Kashmiri dish (North Indian)

Ingredients:

1 medium size cauliflower or phool gobi,
Oil for Frying
A pinch of asofetida or heeng,
A pinch of Termeric powder
1 tsp of aniseed (sounp powder)
½ tsp of ginger powder,
1 tsp of zeera or whole cumin
2 cloves,
2 cardamom or green elaichi,
2 tsp of red Peprika or red chilli powder
Salt to taste

Method:

Cut phool gobi into florets, deep-fry them till golden brown.
Heat 2 tsp of oil in a pan, add heeng, ½ tsp zeera, fry a little at low heat.
Add red chili powder or peprika and little water.
Add ginger powder, aniseed powder, salt, cloves, bay leaves, and fried phool gobi.
Mix all together well. Add ½ cup of water if needed
Cook on high flame for 2-3 minutes or till it leaves oil.
Grind zeera and cardamom. Sprinkle it over phool, cover the pan.
This will give Phool Gobi Rogan Josh an exotic aroma.

Kung Pao Tofu

                                              

  KUNG PAO TOFU

Ingredients:

• 1 lb. firm tofu.
• 2 tbs. cooking wine
• 2 tbs. soy sauce
• 2 tbs. sesame oil
• 2 tbs cornstarch- dissolved in 2 tbs of water
• 1 ounce hot chili sauce
• 1 tsp white vinegar
• 2 tsp brown sugar
• 4 green onions- chopped
• 1 tbs chopped garlic
• 1 (8 ounce) can of water chestnuts
• 4 ounces peanuts

Directions

1.     To Make Marinade: Combine 1 tablespoon cooking wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place tofu in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.

2.     To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.

3.      Meanwhile, remove Tofu from marinade and sauté in a large skillet until tofu is cooked and sauce is thicken

Kashmiri Fish (North Indian)

Serving size: 3-4 people

Ingredients :

• 1lb fish  (Trout, Salmon, Cat fish, Yellow Carp)
• 2tsp. Peprika
• 1 tsp. red chili powder
• 1tsp turmeric powder
• ½ tsp ginger powder (Sonth)
• 1 tsp fennel powder (Badiyan)
• pinch of heeng
• 4 cloves
• Kashmiri vari  massala
• oil for cooking and frying,
• salt to taste.

Prepration :

• Wash and clean  fish.
• Cut round or square pieces of fish.
• Heat oil in a pan
• Put little salt and Turmeric in oil (Oil doe not splash with this)
• Fry 2 -3 pieces of fish at a time till golden brown.
• Fry all pices.
• Take 2 tbsp. of oil from  frying Pan and put in another Pot or Patilla.
• Add two cups of water.
• Add chili powder, Pepprika powder, heeng and all other ingredient mentioned above.
• Let water with massala boil.
• Add fried fish to boiling spicy mixture.
• Cover the pan and allow it to boil for 20 minutes on medium heat.
• Simmer for 20 minutes with occasional checking the water consistency.
•  Do not stir as fish can break. Fish breaks easily when hot.
• Fish is ready when you see thick gravy with little water.
• Sprinkle vari masala if available and cover for 5 minutes.
• Let the fish cool and then serve carefully taking each piece with spatula
• Serve with rice .

VEGETABLE CHOW MEIN

VEGETABLE CHOW MEIN

We can use any kind of egg or wheat noodles- wide, short, thin & long noodles. Also, a variety of vegetables can be used as well. However, before you start cooking, have all the vegetables cut and ready to be used.

INGREDIENTS:

• 12 ounces Chinese egg noodles or wheat noodles
• 2 tbs. olive.
• 1 large onion sliced
• 1 tsp. garlic paste
• 1 tsp. ginger paste
• 2 large stalks celery  sliced or diagonal
• 1cup snow peas
• 1 red bell pepper cut into narrow strips
• 2 carrots sliced or diagonal
• 2 tbs. rice vinegar
• 2 tbs. reduced-sodium soy sauce
• 2 tps. chili sauce

DIRECTIONS:

- In a pot, add water and 2 tbs. of canola oil


- Bring it to boil


- Cook until just tender


- Drain water and wash under cold water


- Heat oil in a stir-fry pan


- Add onion and stir-fry over medium heat until translucent


- Add garlic & ginger paste


- Add celery, snow peas, carrots and bell pepper,stir-fry over medium-high heat until all are just tender-crisp


- In a small bowl, combine liquid soy sauce, rice vinegar and chili sauce


- Pour sauce into frying pan and cook just until it has mixed well.

Fresh Tomato Vegetable Soup.

                                                  

Fresh Tomato Vegetable Soup

Ingredients

• 4 cups chopped fresh tomatoes
• 1 onion chopped
• 1 cup diced celery
• 1 cup diced carrot
• 4 bay leaves
• 2 cups chicken or vegetable broth
• 2 teaspoons olive oil
• 1 teaspoon salt
• Pinch of black pepper
• ½ teaspoon of oregano.
• Fresh basil leaves

Directions:


- Take a stockpot and add olive oil over medium heat


- Add tomatoes, bay leaves & salt


- Cover stockpot


- When tomatoes become mushy, pour it in mixer and make puree


- In another pot add chicken broth or vegetable broth or water


- Bring it to boil, add all vegetables and gently boil for about 20 minutes to blend all of the flavors


- Add tomato puree


- Bring it to boil


- Add salt as per taste, pepper, oregano and fresh basil leaves


- Remove from heat


- Garnish with some basil leaves or chopped green onion


- Serve and Enjoy!

Couscous Salad

"From my kitchen to yours........ Couscous Salad"

Couscous is a delicious and nutritious version of semolina wheat that’s associated with Morocco. It’s easy to cook, and there’s no end to what you can do with it.

Couscous can be prepared in just 10 minutes.  As a rule, a 1/3 cup of dry couscous will yield one cup of cooked couscous. I recommend using whole wheat couscous to boost your intake of fiber. Serve with some grilled chicken or salmon.


For more information: http://en.wikipedia.org/wiki/Couscous

Cooking Time: 20 minutes

Ingredients:

·        2 cups cooked whole wheat couscous

·        1 cup chopped Red Bell pepper.

·        1 cup chopped Green Bell pepper.

·        1/2 Cup black Olives

·        1 cup chopped Celery

·        1/2 cup chopped red onion

·        1/2 cup canned Corn, drained

·        1/3 cup fresh Cilantro, chopped

·        Juice of two large lemons

·        1 tbsp olive oil

Preparation:

- In a pot, boil 4 cups of water and pour 2 cups of Couscous in it


- Cover the lid for 10 minutes. Couscous is fluffy and ready to use


- Combine all above ingredients together and serve