Olive oil

Red pepper

Green pepper

Spring onions

Mushrooms

Blanched almonds

For sweet and sour dressing

Soy sauce

Lemon juice

Vinegar

Honey

 

 

1.     Cut the peppers in 2-inch long. Trim the spring onions so that there is about 1-inch of the green part left. Slice the mushrooms.

2.     Next make the sweet and sour dressing by mixing soy sauce, vinegar, lemon juice and honey.

3.     Heat the oil in a large saucepan, and then put in the vegetables and stir-fry for 4-5 minutes, until they are beginning to soften.

4.     Add the almonds and sweet sour mixture and stir-fry for 1-2 minutes more. Serve it hot with rice.

• 1 large, ripe mango
• 2 cups (500 ml) milk
• 2 tbs (3 ml) plain yoghurt
• 1 tbs (15 ml) sugar
• cinnamon (optional)

 

DIRECTIONS

 

• Peel mango and cut into cubes
• Put mango, milk, sugar, yoghurt into blender
• Blend till smooth
• Pour into tall glass and serve cold
• Sprinkle with cinnamon, if desired.

1 can large fruit cocktail

1 small can of lychees

1 small can of coconut jelly (optional)

1 small can condensed milk

1 14-16 oz. Cream cheese

 

Drain all the syrup from the fruit cans.  Mix all the fruit together.  Mix cream cheese and condensed milk together.  Mix all the fruit.  Refrigerate.

Sweet Potato

Cauliflower

Eggplant

Potatoes

Tomatoes

Cilantro

Paneer

Salt

Turmeric powder

Jeera

Coriander powder

 

Cut all the vegetables in medium-size pieces.  Put one tbsp oil and jeera in a pan.  When it gets heated, add all the vegetables and mix salt, turmeric, coriander etc.  Add ¼ cup water and cover for 10 minutes.  Once all the veggies are cooked, garnish with paneer and cilantro.

Whole Moong dal

Red Onions

Cucumber

Salt

Lemon

Flaxseed oil or olive oil

 

 

1.     Wash and soak the whole moong dal overnight or 8 to 10 hours.

2.     Drain the water wrap dal in a clean wet cloth. Keep it in a container in a warm place for two days for it to sprout. Make sure the cloth is moist all the time.

3.     Remove the dal from the cloth and wash it thoroughly.

4.     Put 1/4^th cup of water in the pressure cooker and add dal in it. As soon as whistle comes turn off the stove. Remove the bean sprouts from the cooker.

5.     Cut cucumber, onion into small pieces and it to the sprouts. Put flaxseed oil on the salad and a little salt. Squeeze little lemon in it. Chaat Masala is optional.

What you need:

 

1.One 15 oz  tub of Ricotta Cheese(part skim low fat)

2.One 19 fl.oz can of fat-free evaporated milk

3.One cup of almond soaked and peeled

4.One cup of sugar(granulated)

5.1/3 stick of unsalted butter

6.Cardamom and pistachio nuts optional

 

Grind peeled almond to a fine paste.(do not add a lot of water.)

In a microwave-safe dish, take butter-stick and melt it.

Combine almond paste and butter and cook it in the microwave

for about 10 minutes or until almond is thoroughly cooked.

Combine Ricotta cheese and mix well.

Add the evaporated  milk to this and cook for another 5 minutes.

Now, add  sugar and cook for another 10 to 15 minutes.

When cooking for more than 5 minutes, always stop the microwave

after  5 minutes and stir the contents thoroughly.Because microwaving

cooks the dish from the top,stirring is essential after every 5 minutes.

At the end of the 15 minutes, it should look like a nice paste without

excess moisture.If not, continue to cook additional few minutes checking

every  one or two minutes.There is no danger of burning it although

over-cooking is not preferred.

This can be garnished with cardomom and pistachio nuts at this point.

Pour it on a greased pan and cut into pieces when it is cooled.

This yields about 30 to 35 medium sized pieces.

 

Olive oil

Rosemary

Onions, peeled and finely chopped

Garlic, peeled and finely chopped

Carrots, scraped and sliced

Mushrooms, sliced

Red pepper, sliced

Tofu or Paneer, cut in pieces

Any Pasta (linguine, spaghetti, Rigatoni)

Tomato sauce

 

 

1.     Put the olive oil in a saucepan; add pinch of rosemary and sauté the onion (without browning) for few minutes.

2.     Add carrots, red peppers, mushrooms, and cook for 5 minutes. Add tofu or paneer and cook for 1 minute.

3.     In the meantime bring the water to boil in a large saucepan. Salt can be added to the water. When the water is boiling vigorously, add the pasta all at once. When all the pasta is under water, give it a quick stir, then leave it to boil, half covered or uncovered until tender. Remove it from heat and drain the pasta immediately.

4.     Add the vegetables to the pasta together with tomato sauce and serve hot. 

 

1 Sweet Potato, washed

2 cups of 2% Milk

Sugar

Cardamom

Raisins

 

 

 

1.     Bake the sweet potato in the oven for half an hour at 350F.

2.     Peel the sweet Potato and mash it.

3.     Bring the milk to boil and then add the mashed sweet potato in it.

4.     Let it cook for 15 minutes and then add sugar in it.

5.     Add cardamom and cook for 5 more minutes.

6.     Add raisins and almonds and serve hot.

Pinto beans

Red kidney beans

Chick beans

Soy beans

Chopped green coriander

Olive oil

Vinegar

 

 

1.     Wash the dried beans and soak it for 8 to 10 hours. Cook it in the pressure cooker with some water. Drain the beans. Put them into a bowl with coriander.

2.     Make the dressing; put olive oil, vinegar, salt, chat masala.

3.     Drizzle the dressing over the beans.

Olive Oil

Cumin Seeds

Green Beans, washed, cut 2 inches long

Onions, peeled and chopped length wise

Garlic, peeled and finely chopped

Salt and black pepper

 

.

1.     Heat the olive oil in a saucepan add cumin seeds in it. Sauté onions for few minutes and then add garlic in it.

 

2.     Add the washed and cut green beans into the saucepan, add salt and stir for few minutes. Add 1/4^th cup of water and cover the pan. Simmer the stove and leave it for 10 minutes.

 

3.     Remove the cover and turn up the heat and stir the beans for few minutes until done properly. Add a little black pepper for taste, but it is not necessary.