Avacado Sandwich

Avacado, also called as Alligator pear, is a high fiber, sodium and cholesterol free food that provides nearly 20 essential nutrients. It is rich in Omega-3 fatty acids, Vitamins A, C, D, E, K and the B vitamins as well as potassium.
Avacado can play a role in weight loss diet if eaten in moderate amount. While in calories at 48 calories per ounce, so you can easily fit into a calorie- reduced eating plan.

INGREDIENTS

Bread or Bun
Avacados chopped  -  2 nos
Tomato chopped  -  1 nos
Garlic crushed  -  1 nos
Lime juice  -  2 tbsp
Pepper powder  -  1/4 tsp
Olive oil  -  1 tsp
Salt


METHOD

Put the chopped avacado in a bowl and mash it well.
Then add chopped tomato, garlic, lime juice, pepper powder, olive oil and salt.
Mix it well.
Spread the avacado mix in between the bread or bun and toast them.
Serve hot.

Wheat Sprouts Salad

Wheat sprouts are an effective and economic tonic to improve general health. Once eaten, these enzymes acts as catalyst that perform important function in the body, such as to aid metabolism, neutralize toxins, cleanse the blood and many other body functions.
Studies show that sprouts have 3 to 5 times the vitamin content of the seed they sprouted from.
By eating wheat sprouts , we also get the benefit of the wheat germ, a rich source of Vitamin E.
Wheat sprouts are rich in dietary fibre and should be made an integral part of every body's diet.

INGREDIENTS

Sprouted Wheat  -  1 cup
Onion chopped  -  1 nos
Tomato chopped  -  1 nos
Cucumber chopped  -  1 nos
Carrot chopped  -  1 nos
Chopped cilantro  -  1 tbsp
Pepper powder  -  1/2 tsp
Lemon juice  -  1/2 tsp
Olive oil  -  1 tbsp
Salt


METHOD

Wash the wheat sprouts well.
Then add chopped onion, tomato, carrot, cucumber and cilantro and mix well.
Make a salad dressing by whisking up olive oil, lemon juice, pepper powder and salt.
Pour the dressing over the wheat sprouts mixture and mix it well.
Enjoy with any bread toast.

Watermelon Green Grape Cooler

INGREDIENTS

Watermelon cubed  -  1 cup
Green grapes  -  1 cup
Cucumber peeled and cubed  -  1 nos
Honey or Sugar  -  according to sweetness


METHOD

Combine all the ingredients in a blender and blend until smooth.
Strain if desired.
Serve chilled.

Cream Of Vegetable Soup

INGREDIENTS

Onion chopped  -  2 tbsp
Carrot chopped  -  2 tbsp
Beans chopped  -  2 tbsp
Celery chopped  -  2 tbsp
Parsley chopped  -  1 tsp
Maida  -  1 tbsp
Milk  -  1/2 cup
Pepper powder  -  1/2 tsp
Butter
Salt


METHOD

Heat butter in a pan and saute the onion for about 2 minutes.
Then add the chopped vegetables and saute again for 2 minutes.
Add 2 cups of water and cook till the vegetables become soft.
Now mix the maida and milk without any lumps and add to the vegetables.
Add required salt and mix well.
Cook well for at least 2 minutes.
Garnish with chopped parsley.
Serve hot with bread toast.

Couscous With Almonds and Garlic

INGREDIENTS

Couscous  -  1 cup
Almonds chopped  -  2 tbsp
Tomato chopped  -  1 nos
Parsley chopped  -  1 tsp
Onion chopped  -  1 nos
Garlic chopped  -  2 nos
Olive oil  -  1 tsp
Pepper powder  -  1/2 tsp
Salt


METHOD

Cook the couscous in 11/2 cup of water and keep it aside.
Heat a pan with olive oil and toast almonds until golden color.
Then add chopped tomato, onion, parsley and garlic and saute well.
Then add cooked couscous, required salt and pepper powder fluff it with a fork.
Serve hot.

Cherupayar/Green Moong Dosa

Green Moong is rich in Vitamin A, B, C and E and also in many minerals including  iron, calcium and potassium. It is a powerful source of vegetarian protein.
It is considered a healthy weight loss food as it is low fat food rich in proteins and fiber. It curbs craving and keeps us full for a long time. It detoxifies the body and benefits the metabolism as well as immune system.
It helps to lower the high cholesterol level in the blood system. Regular intake of Green Moong reduces bad cholesterol and improves the flexibility of arteries and veins.

INGREDIENTS

Cherupayar/ Green Moong  -  1 cup
Green chilly  -  2 nos
Ginger  -  1" piece
Asafoetida
Salt

METHOD

Soak the cherupayar/green moong for about 5 hours and wash it well.
Grind the soaked cherupayar/green moong, green chilly, ginger and salt and make a dosa batter out of it.
Then add one pinch asafoetida and mix it well.
And make dosa.
Serve hot with chutney.

NOTE: You can also add some finely chopped onion, coriander leaves in the dosa batter.

Vegetable Kolhapuri

INGREDIENTS

Carrot diced  -  1 nos
Potato diced  -  1 nos
Beans half inch pieces  -  5 nos
Green peas  -  1/4 cup
Ginger garlic paste  -  1 tsp
Grated coconut  -  1/2 cup
Cloves  -  5 nos
Pepper  -  5 nos
Coriander seeds  -  1 tsp
Dry red chillies  -  6 nos
Onion chopped  -  2 nos
Tomato chopped  -  2 nos
Red chilli powder  -  2 tsp
Turmeric powder  -  1/2 tsp
Coriander leaves chopped
Salt
Oil

Kolhapuri Garam Masala
Fennel seeds  -  1/2 tsp
Cinnamon  -  1" stick
Stone flower  -  1
Cumin seeds  -  1/2 tsp
Bay leaves  -  2 nos
Cardamom  -  2 nos
Pepper  -  7 nos

Grind all the ingredients into fine powder and set aside.

METHOD

Heat a pan, add water and cook the vegetables.
Heat oil in a kadai  and add grated coconut, cloves, pepper, coriander seeds, red chillies and fry lightly.
Then add one chopped onion  and saute until it turns light brown color.
Cool and grind it into a fine paste adding water.
Heat oil in another kadai and add one chopped onion and saute until it is brown.
Then add ginger garlic paste and saute well until the raw smell goes off.
Then add chopped tomatoes, red chilli powder and turmeric powder, ground masala paste and 1/2 cup water and cook for about 5 minutes.
Then add the boiled vegetables, adjust salt  and simmer for about 5 minutes.
Sprinkle kolhapuri garam masala powder and mix well.
Garnish with coriander leaves.
Serve hot with roti.

Poha Laddu

INGREDIENTS

Poha/Aval  -  1 cup
Jaggery  -  according to taste
Coconut grated -  3 tbsp


METHOD

Dry roast poha and coconut together for about 2 minutes.
Put all the ingredients together in a blender and make a coarse mixture. (Can also add chopped nuts and raisins)
Transfer into a bowl  and make small balls.
Enjoy.

Bread Puttu

INGREDIENTS

Brown bread  -  4 slices
Grated coconut  -  1/4 cup
Water


METHOD

Powder the bread slices in a mixer.
Put the bread powder in a bowl  and sprinkle 2 tsp of water and ix well with hands until it becomes damp.
Fill the puttu mould with little grated coconut, then the bread powder and again top it with grated coconut.
Steam cook for about 5 minutes.
Take the mould and and invert it into a plate.
Serve hot with pappadam/ banana/ any curry.

Nasi Minyak Ayam (Malaysian Chicken Biriyani)

INGREDIENTS

Chicken pieces -  1 kg
Basmati rice  -  1/2 kg
Onion chopped  -  2 nos
Garlic chopped  -  5nos
Coriander seeds  -  2 tbsp
Cumin seeds  -  1 tbsp
Fenel seeds  -  3/4 tsp
Chilli powder  -  1/2 tsp
Turmeric powder  -  1/2 tsp
Clove  -  1/4 tsp
Cinnamon  -  1/4 tsp
Cadamom  -  1/4 tsp
Pepper  -  1/4 tsp
Green lime small  -  2 nos
Lemon grass blades  -  2 nos
Lime leaves  -  5 nos
Salt
Oil

For Chicken:
Make a powder using coriander seeds, cumin seeds, fennel seeds, chilli powder, turmeric powder, clove cinnamon, cardamom and pepper.
Heat a pan with oil and saute onion until golden brown.
Then add garlic and saute for about 5 minutes.
Then add chicken pieces and cook for about 10 minutes.
Add the above powdered masala and salt and stir well, cook until is cooked well.

For Rice:
In a pan, boil sufficient amount of water.
Add green lime, lime leaves and lemon grass stalks and rice.
Cook till rice is parboiled.
Strain the rice and remove the lime, lime leaves and lemon grass stalks from them.
To assemble, layer rice and chicken in a pot and make sure that the rice is at the top.
Seal the pot with aluminium foil and heavy lid on top and cook on low flame for 30 minutes.
After opening the pot, fork it gently  and mix.
Serve hot with raita.