Peshawari Chana

Ingredients:-
Kabuli chana 200 gms.
Chopped onion 1 ½ cup
Garlic paste 1 tbsp.
Ginger paste 1 tbsp.
Bay leaf 1 no.
Chopped tomato ¾ cup
Red chili powder 1 tbsp.
Coriander powder 2 tbsps.
Oil 3 tbsps.
Green chili 2 no.
Cumin powder 1 tsp.
Garam Masala powder 2 tsps.
Anardana powder 2 tsps.
Salt To taste

Method:
1. Soak Kabuli chana in 5 cups of water overnight.
2. In a pressure cooker or a thick bottomed pan, take 6 cups of water and add the chana. Add salt. Tie tea leaves in a piece of muslin cloth and keep this in the chana. Boil chana until soft and dark in color. Strain and keep aside.
3. Heat oil in a Kadhai. Add bay leaf and chopped onion. Cook until onions are golden brown in color.
4. Add Ginger Paste, Garlic Paste, and green chili cut into quarters length wise. Cook for 1 minute and then add chopped tomatoes, red chili powder, coriander powder and cumin powder. Cook for 10 minutes.
5. Add boiled chana, anardana (pomegranate seeds) powder, and 1 cup of water. Cook on a medium flame for 8-10 minutes.
6. Add Garam Masala Powder and salt. Mix well and serve hot.

Chholar Dal (Bengali Style)

Ingredients:

Bengal Gram 1 cup.

Cooking Oil or Ghee 2 tbsp.
Seasoning - 2 types.
a) Panch Phoron 1 tsp.
Red Chili Powder 1 tsp.
or
b) Cinnamon ( Pounded lightly ) ½ "
Cardamoms 2 nos.
Cloves 2 nos.
Bay leaf 1 no.
Sugar (optional) As required
Cumin powder ( finely ground roasted) 1 tsp.
Jeera Powder (roasted optional) As required
Turmeric Powder 1 tsp.
Salt To taste

Method:
1. Boil Bengal gram dal with salt, turmeric powder, and 5 cups water.
2. When dal is cooked, but not dissolved, remove from fire.
3. Heat ghee or oil and (a) fry panch phoron till it sputters,add red chilies, and fry till it becomes dark red OR
(b) fry red chilies, add pounded spices and bay leaf and fry little.
4. Pour fried seasoning into hot dal and mix thoroughly.
5. Add sugar (optional), and sprinkle roasted jeera powder (optional).
6. Stir and serve.

Dal Fry

Ingredients

Moong dal ¾ cup
Masoor dal ¼ cup
Onion 1 nos.
Ginger garlic paste 1 tbsp.
Tomato 2 nos.
Cumin seeds ½ tsp.
Haldi ½ tsp.
Red chili powder ½ tsp.
Garam Masala powder ½ tsp.
Green coriander leaves
Pure ghee 3 tbsp.
Salt To taste

Method:
1. Chop onion and tomatoes finely.
2. Wash both the dals together and pressure cook for three minutes with three and half cup water and a little haldi.
3. In a pan, heat Ghee, add jeera, when jeera changes colour add chopped onion. Cook till light golden brown. Add red chili powder and ginger garlic paste. Sauté well.
4. Add tomatoes and reduce heat. Cover and cook till done.
5. Add the boiled dals and salt, bring to required consistency and add green dhania leaves and garam masala powder. The dal is done.
6. Before serving, heat little ghee, put Garam Masala Powder and pour over the dal.

Moong Dal (Bengali Style)

Ingredients:

Mung dal - 200 gm
Small whole pearl onions-10
Green chilies - 4
Milk - 1/2 cup
Sugar - 1 tsp
Salt to taste.
Ghee - 1 tbsp
Bay leaves - 4
Whole cumin seeds - 1/2 tsp

Method:
a. Fry the dry mung dal in a pan over medium heat until it becomes brown.
b. Wash and put mung dal to boil.
c. Simmer until dal is cooked.
d. In a separate pan, heat ghee and fry the bay leaves, onions and cumin seeds for a few minutes.
e. Pour the dal and simmer for 5 minutes.
f. Add 1/2 cup of milk and sugar.

Luchi (Bengali Style - Maida Puri)

Ingredients:

Wheat Flour - 500gm
Refined oil or Ghee - 2 tbsp
Salt according to taste
Warm water to knead the flour
Oil to fry

Method:
a. Knead 500gms of flour, 2 tablespoon of oil & salt according to taste with warm water.
b. Make small doughs.
c. Flatten them into round circular form.
d. Fry them one by one. Serve hot with other side dish.

Alu Dum (Bengali Style - Alur Dom)

Ingredients:

Potatoes(small) - 500 gm
Mustard - 1/2 table spoon
Curry leaves - 8-10 (Small)
Bay leaves - 2
Tamarind - 50 Gm
Chilli Powder - 1/2 table spoon
Chillies (green) - 5
Salt according to taste
Ginger paste - 1 table spoon
Garlic paste - 1/2 table spoon
Sugar - 1 table spoon
Refined oil - 3/4 table spoon

Method:
a. Boil potatoes and peel off the skins.
b. Soak tamarind in a cup of water for 10 min. and strain the juice.
c. Heat oil in pan and fry ginger, garlic, mustard, bay leaves with some sugar till brown.
d. Then add the boiled potatoes & fry until the potatoes becomes golden brown.
e. Then add chillies, curry leaves, salt & add tamarind juice.
f. Stir & serve hot with luchi/puri.

Corn Snack

SERVES 2

Ingredients
" 1 (15 ounce) can corn
" 1 teaspoon lemon pepper (You can use 5 drops of lemon juice as a substitute)
" 2 teaspoons mayonnaise

Directions
1. Drain the water from the can.
2. Empty the corn into a microwave-proof bowl.
3. Heat it for 1 1/2 minutes.
4. Remove from the microwave.
5. Add lemon pepper or lemon juice and mayonnaise.
6. Mix well.
7. Serve.

Stir Fried Chinese Vegetables

SERVES 4

Ingredients
" 300 g baby kai lan
" 100 g snake beans
" 150 g broccoli
" 1 medium red capsicum
" 2 tablespoons oil
" 2 cloves garlic, crushed
" 2 teaspoons grated ginger
" 1 tablespoon sesame oil
" 2 teaspoons soy sauce
" salt (optional)

Directions
1. Wash and trim thick stalks from baby Kai Lan.
2. Cut leaves into wide strips.
3. Cut snake beans into 5 cm lengths and slice spring onions diagonally.
4. Cut broccoli into small florets.
5. And capsicum into diamond about 2 cm wide.
6. Heat oil in large heavy based frying pan or wok.
7. Add garlic and ginger and cook over medium heat for 30 seconds stirring constantly.
8. Add beans, spring onions and broccoli, stir-fry for 3 minutes.
9. Add capsicum, stir-fry a further 2 minutes.
10. Now add baby kai-lang and stir-fry for 1 minute more.
11. Lastly add soy sauce and sesame oil, toss through and transfer the vegetables to a serving dish and serve immediately.
12. Recipe secret: Cutting vegetables into thin,even-sized pieces and on the diagonal helps them to cook quickly.
13. Also add the leafy vegetable last as they cook quickly and cook them until the leaves have just soften.

Sabzi Malai

This is for those who aren't counting calories. Enjoy this vegetarian meal with hot rotis(Indian flatbreads) or naan or even plain white milk bread!
SERVES 2

Ingredients
" 1 tablespoon oil
" 1 onion, chopped
" 1 teaspoon cumin seed
" 1/4 teaspoon turmeric powder
" 1 teaspoon red chili powder
" 2 teaspoons green chilies, chopped
" salt
" 1 cup tomato, chopped
" 1/2 cup green bell pepper, chopped finely
" 2 cups cream
" 2 tablespoons chopped fresh coriander leaves, to garnish
Directions
1. Heat oil in a pan.
2. Add cumin seeds.
3. Allow to splutter.
4. Once they stop spluttering, add onion.
5. When the onion turns golden brown, add turmeric powder, red chilli powder, chopped green chillies, salt to taste and tomatoes.
6. Mix well.
7. Add bell pepper and malai.
8. Mix well.
9. Cook for 5 minutes.
10. You will notice that as this vegetable cooks, the ghee from the malai begins to float on top.
11. This means that the dish is ready (cooked).
12. Garnish with coriander leaves.
13. Serve hot.

How to Develop Healthy Eating Habits

We all realize that we have to eat to live. We also know that there is a thing called too much or too little...if we are overweight, then we must be eating too much or have an underlying problem that needs to be checked out.

Steps

1. Choose nonfat milk, avoid cheese and butter (or margarine with trans fat) most of the time, and eat plenty of lean meat. Saturated fat is very bad for your heart.

2. Get plenty of protein, but limit your meat intake. Eat only lean meat (preferably white meat). The FDA recommends 0-2 servings of meat per day. It's best to gain protein from beans and nuts. Unless you are on an intensive workout routine, you should probably be eating about a gram of protein for every pound you weigh in order to maintain your weight. If you are on an intensive workout routine, about a gram per pound is still probably best, but your personal trainer would better be able to help you determine the necessary amount based on your goals and body type.

3. You should keep in mind that losing weight shouldn't be something that a person tries to do fast; take your time. Exercise can speed up the process, but don't come up with an exercise plan that you'll realistically never be able to maintain. The same applies to changing the way that you eat: think sensibly about it. It is healthier to be overweight than to have your weight constantly fluctuating. Be sure to make decisions which you can stick to.

4. You are basically going to train your body to like the way that you eat, and in time you will appreciate that you made the changes, for you'll feel healthier, too.

5. Never let yourself get so hungry that you want to eat everything: grab some unsalted nuts or a banana or an apple. You are not obligated to eat a big lunch, and it is probably best that you don't. Eating will often make people want to take a nap, but this is not the main reason for not eating a big lunch; the main reason is to start training your mind and body to think differently about food.

6. Program yourself to think of a real meal as something with protein, fruits, and vegetables.

7. If you just have to have bread with your meal, try having whole wheat. Other grains are also profitable. Some other grains that are useful include millet, barley, and buckwheat. Sprouted wheat is also a good source of protein.

8. If you are feeling a little drained or you're just wanting a fast pick me up, have a tablespoon or two of (reduced fat) peanut butter.

9. Keep in mind that the FDA recommends no more than 10 teaspoons of sugar daily. 10 teaspoons of sugar weighs roughly 40 g. The average American consumes well over 20 teaspoons per day. Try to avoid high sugar foods. If you need sugars, try less refined sugars such as unrefined sugar, and organic honey.

10. Make time to eat. Eating slowly aids digestion and the absorption of vitamins. Do your best to make time to sit down and eat your food slowly. Savor it. Even when eating healthy, take the time to enjoy it. On top of making you happy, this will give your body time to break it down more fully.

11. Avoid fast food whenever possible.

12. Drink plenty of water. On top of keeping you hydrated, it flushes toxins out of your system.

Tips

* Learn to cut your sandwich in half and then cut each half in half (making small "finger sandwiches"). You'll find that you may only eat three of them instead of the entire sandwich. Eat slowly and chew.

* Keep your skin in mind, for you don't want to lose the elasticity of your skin. It is your skin that keeps you looking young; don't try to lose the extra pounds too fast.

* You should not look at depriving yourself as a positive thing; balancing and monitoring your diet is something wonderful...in time you may wonder why you didn't make a change sooner.

* Now if you just really love Fried Chicken and bacon, try this...get the faucet water really hot, (using hot dog tongs) hold the meat underneath the faucet and rinse well. Then place the meat on a paper towel to drain, put it on your dinner dish and eat!

* Have you ever been out to a restaurant and eaten, and later started having your fingers swell, and you just didn't feel quite right? You may have taken in too much sodium. It is hard to get around the sodium when you are eating out, since a lot of food is already pre-mixed at restaurants, such as Guacamole, Crab Dip, etc. The best thing to do is drink lots of water: you'll feel better in no time at all.

* Use moderation in developing an eating and exercise plan that works for you. Keep in mind that too much of anything, even of good things, can often have a negative impact on you: stick with using the key of moderation.

* Every once in a great while, treat yourself to something special, like when you are out having lunch with someone. Have a chocolate milkshake or maybe a large hot fudge sundae (with two spoons) to share with your friend or family member. Again, eat in moderation.

* Take your time on losing weight, and just stick with a good program...work towards maintaining your weight as you lose. Your goal should be more towards good health; plus, it is nice to look good in your clothes.

* Drinking water is good for you, so why not drink some before eating? It may fill you up, so you won't overeat.

Warnings

* People should not devour foods or "wolf down" their food like it is going to be their last meal...take your time to eat; if there is not much time to eat have a light snack.

Source: Unknown

Chicken Tikka Masala

The ingredients -

1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
4 teaspoons salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers

1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
3 teaspoons salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro

In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.

Preheat a grill for high heat.

Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.

Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute.

Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream.

Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

Mango Marinated Chicken

Ingredients:

1.25 kg Chicken
3 Mangoes
1 Spring Onion, smashed
3 tbsp Oil
Marinade
1 tbsp Cornstarch
1 cup Chicken broth
1 tbsp Curry Paste
1 pod of Garlic
2½ tbsp Sugar
4 tbsp Mashed Mango
2 tsp Salt
4 tbsp Mango Chutney
10 Shallots, skinned and smashed
Sauce Thickener
2 tbsp Water
1 tsp Cornstarch


How to make mango marinated chicken:

* Cut chicken into bite size pieces.
* Mix in salt and keep aside for half an hour.
* Mix in one tablespoon cornstarch to chicken and set aside Slice mangoes along each side of the stone to obtain 2 faces.
* Remove flesh and dice into cubes.
* Mash remaining bits of mango and set aside with juice for marinade.
* Mix mango chutney and mashed mango and juice and sugar.
* Marinate chicken in this sauce.
* Heat three tablespoons oil in a wok and saute the spring onion, shallots, and garlic.
* Add curry powder.
* Add marinated chicken and stir-fry thoroughly.
* Add chicken broth.
* Cover and bring to a boil.
* Reduce heat and cook over low heat for another 10-12 minutes.
* If sauce is not thick enough, thicken by adding sauce thickener.
* Dissolve one teaspoon of cornstarch in two tablespoons of water to make sauce thickener.
* Add diced mangoes before serving.

Mango Frappe

Ingredients:

1/4 tsp Vanilla extract
11/2 cup Mango, cut
1 tbsp Lemon juice
4 to 6 Ice cubes
1 cup Milk
2 tbsp Sugar

How to make mango frappe:
" Place cut mango in freezer for 30 minutes.
" Combine mango, milk, sugar, juice, and vanilla in a blender; process until smooth.
" Add ice cubes; process until smooth.
" Serve immediately.

Mango Trifle

Ingredients:

Vanilla Essence
11/2 cup Thick Cream, beaten
1 kg Sponge Cake
4 remove Mangoes, peeled, cubed
Strawberries

How to make mango trifle:
" Squeeze mango skin to extract leftover juice in 4-5 tbsp of water and also add vanilla essence.
" Keep aside.
" Cut sponge cake to your desired size slices and assemble in a dish.
" Sprinkle vanilla water over the cake and keep aside for 15-20 minutes.
" Cover the cake with mango pieces and pour out the cream over the top.
" Decorate with strawberries and chill.

Mango Souffle

Ingredients:

1/2 cup Sugar
3 Eggs
3/4 cup Cream
2 tsp Gelatin
1/2 cup Mango slices, sliced into small pieces
1/2 cup Mango Puree

How to make mango souffle:
" Soak gelatin in 1/4 cup of water.
" Separate egg yolks and whites.
" Add mango puree and sugar to the yolk and prepare over a pot of hot water till the sugar dissolves.
" Dissolve soaked gelatin in hot water and add to the yolk mixture and cool.
" Beat the cream and add to this mixture.
" Also add the mango slices.
" Beat egg whites stiff and fold into the souffle mixture.
" Set in freezer for at least two hours.
" Decorate with cream and mango slices.

Mango Sherbet

Ingredients:

1 tbsp Lemon juice
2 big size Mangoes, pureed and strained
1 Egg white
3/4 cup Sugar
3 tbsp Cream, whipped

How to make mango sherbet:
" Put sugar and 1¼ cup water in a heavy-based saucepan and stir to dissolve.
" Boil for 5-6 minutes.
" Remove from heat; stir in lemon juice and let cool.
" Stir mango puree into syrup and pour out into a shallow metal container.
" Cover the mixture freeze the mixture to the slushy stage.
" Turn semi-frozen mixture into a round dish and cream well.
" Return the mixture to the container, cover and freeze until just becoming slushy again.
" Turn out into the round dish and cream well.
" In a separate bowl, whip egg white until stiff but not dry.
" Fold cream and then the egg white into the mango mixture, spoon back into the container, cover and freeze until firm.
" About 30 minutes before serving, transfer the sherbet to the refrigerator.

Mashed Potatoes

SERVES 3

Ingredients

* 6 cups warm mashed potatoes
* 3 tablespoons butter
* 1 1/2 teaspoons salt

Directions
1. Mix everything in a bowl.
2. Serve warm.

Easy Microwave Potato and Corn Salad

SERVES 4

Ingredients

* 2 cups corn, pre-cooked
* 2 finely chopped onions
* 1 green chilies, chopped

For the dressing

* 5 potatoes, pre-boiled
* 1/2 teaspoon chili sauce
* 1 tablespoon tomato sauce
* 2 cups cream cheese
* 2 tablespoons coriander leaves, chopped
* salt
* black pepper

Directions
1. In a microwave-proof dish, cook the pre-cooked corn with 1/2 cup water on HIGH power level for 5 minutes.
2. In another microwave-proof dish, cook the pre-boiled potatoes with 2 cups water and cook for 9 minutes, covered, on HIGH power level.
3. Peel and dice the potatoes.
4. Allow to cool.
5. Mix together all the dressing ingredients in another bowl.
6. Add the dressing, corn and potatoes all in one bowl and mix well.
7. Serve and enjoy!

Simple Colocasia (Taro or Arvi) Vegetable

SERVES 3
Ingredients

* 2 inches fresh ginger, chopped
* 3 curry leaves, washed and torn
* 2 green chilies, slit
* 1/2 teaspoon red chili powder
* 1/2 teaspoon turmeric powder
* 2 tablespoons oil
* 1/2 teaspoon mustard seeds
* 1 pinch asafetida powder
* 1/4 kg Arvi, boiled, peeled and chopped
* 3 tablespoons coriander leaves, finely chopped for garnishing
* 2 large tomatoes, washed, peeled and chopped
* 2 tablespoons fresh yogurt, beaten

Directions
1. Heat oil in a pot.
2. Once hot, add the ginger and stir-fry for a few minutes until the raw smell is gone.
3. Add mustard seeds and allow to sizzle.
4. Once they stop sizzling, add curry leaves , green chillies and asafoetida powder. Stir-fry for a minute or two.
5. Then add the dry spices. Mix and stir fry for a minute.
6. Fold in the tomatoes along with 1/4 cup water to allow them to cook until softened.
7. Mix well and cook on low-medium heat for 7 minutes.
8. Then add the yogurt and mix thoroughly.
9. Allow to cook for a few minutes.
10. When the oil separates from the masala, add the boiled, peeled and chopped colocasia.
11. Mix well to coat the colocasia in the masala.
12. Cook on low heat for 8 minutes.
13. Then, garnish with coriander leaves and serve hot with rotis(Indian flat breads) and a dal curry on the side.
14. Enjoy!

Makkai Murgh (Corn Chicken)

SERVES 4

Ingredients

* 4 medium boneless chicken breasts, skinned and cut into 1/2 inch size pieces
* 1 cup corn kernel, blanched
* 1 teaspoon cumin seed
* 7-8 black peppercorns
* 1 teaspoon coriander seed
* 5 cloves
* 1/2 cup yogurt
* salt
* 1 teaspoon red chili powder
* 1/2 teaspoon turmeric powder
* 1 1/2 tablespoons oil
* 5-6 garlic cloves, chopped
* 1 inch piece ginger root, chopped
* 3 medium tomatoes, pureed
* 2 medium red capsicums, seeded and cut into 1/2 inch cubes
* 2 tablespoons fresh coriander leaves, chopped

Directions
1. Roast cumin seeds, peppercorns, coriander seeds and cloves in a pan.
2. Allow to cool completely and then crush them.
3. Transfer chicken pieces to a bowl.
4. Add salt, red chilli powder, turmeric powder and yogurt. Mix well.
5. Heat oil in a wok.
6. Add ginger and garlic.
7. Saute for a few minutes until the raw smell is gone.
8. Add blanched corn kernels and mix well.
9. Stir in half cup of water and bring to a boil.
10. Add the roasted crushed masala and mix well.
11. Fold in tomato puree and simmer for 4 minutes.
12. Add chicken pieces and mix thoroughly to combine.
13. Simmer till the chicken is almost done.
14. Add bell pepper cubes, salt and coriander leaves.
15. Mix and cook for a minute.
16. Serve hot.
17. Enjoy!