4 Servings

• 4 tomatoes, sliced
• 3 cloves garlic, minced
• 1 bunch scallions, chopped
• 2 Tbs chopped parsley
• 1/2 tsp each salt and black pepper

Dressing:

• 1/3 cup olive oil
• 1/4 cup  vinegar
• 1 tsp oregano

Arrange the tomatoes on a platter. Mix garlic, scallions, parsley, salt, and pepper. Sprinkle over tomatoes. Cover tightly with plastic wrap and marinate in the refrigerator several hours. Prepare dressing by mixing oil, vinegar, and oregano. Drizzle over sliced tomatoes at serving time.

Cauliflower and parsley mixture:

6 servings

• 1 head cauliflower
• 1 cup good quality olive oil
• 1 tsp salt
• 2 Tbs minced garlic
• 2 Tbs chopped parsley

Separate cauliflower into flowerets and cook just until tender. Drain and keep warm. Heat the oil and salt in a pan and cook garlic and parsley for 2 minutes. Pour over the warm cauliflower and serve with additional chopped parsley if desired.

Vegetable Combo

4 servings

• 2 Tbs olive oil
• 1 cup each carrots, celery, and zucchini, sliced on a diagonal
• 1/2 cup each broccoli and cauliflower flowerets
• 3 cloves garlic, minced
• 1/4 white vinegar or chicken broth
• 1 Tbs light soy sauce
• 1 Tbs lemon juice
• 1/2 tsp pepper

Heat oil in a non-stick pan. Add vegetables and stir to coat with the oil. Add garlic and stir-fry for 2 minutes. Add the remaining ingredients and simmer the mixture, covered, for 2 minutes more. Serve immediately for maximum flavor and nutrition.

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The quote below came from the Negative Calorie Foods Site:

“All foods have some calories. No food is actually “negative calorie” food. BUT the overall effect of certain foods in our body is that of “negative calories”. Negative calorie foods are foods, which use more calories to digest than the calories the foods actually contain!

Calories from these foods are much harder for the body to breakdown and process. In other words, the body has to work harder in order to extract calories from these foods. This gives these foods a tremendous natural fat-burning advantage.

Negative Calorie Foods! Are They For Real?

Beef has a rep as a diet buster, but eating it may help you peel off pounds. In a study published in The American Journal of Clinical Nutrition, women on a diet that included red meat lost more weight than those eating equal calories but little beef. “The protein in steak helps you retain muscle mass during weight loss,”. Try to consume local organic beef; it’s healthier for you and the environment.

Eat more Grill or broil a 4-ounce serving of top round or sirloin; slice thinly to top a salad, or mix with veggies for fajitas.
Eggs

Dig in to eggs, yolks and all: They won’t harm your heart, but they can help you trim inches. Women on a low-calorie diet who ate an egg with toast and jelly each morning lost twice as many pounds as those who had a bagel breakfast with the same number of calories but no eggs, a study from Louisiana State University in Baton Rouge reports. “Egg protein is filling, so you eat less later in the day,” .

Eat more Omelets and scrambles are obvious choices, but if you can’t cook before work, bake a frittata on Sunday; chill it and nuke slices for up to a week. An easy recipe: Vegetable Frittata.
Kale

Long sidelined as a lowly garnish, this green belongs center stage on your plate. One raw chopped cup contains 34 calories and about 1.3 grams of fiber, as well as a hearty helping of iron and calcium. But kale’s earthy flavor might take some getting used to. Spinach, another nutrient powerhouse, is a milder-tasting option.

Eat more Mix chopped raw kale into cooked black beans . Or slice kale into thin strips, sauté it with vegetable broth and top with orange slices. Make it a meal by tossing the mix with quinoa.
Oats

“Oatmeal has the highest satiety ranking of any food,” Grotto says. “Unlike many other carbohydrates, oats—even the instant kind—digest slowly, so they have little impact on your blood sugar.” All oats are healthful, but the steel-cut and rolled varieties (which are minimally processed) have up to 5 grams of fiber per serving, making them the most filling choice. Instant oats contain 3 to 4 grams per serving.

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Stuffed Courgette Rolls Ingredients:

• 4 small courgettes , ends trimmed
• 3-4 tbsp olive oil , plus extra to drizzle
• 3-4 tbsp balsamic vinegar , to drizzle
• 250g tub ricotta
• squeeze lemon juice
• handful fresh basil leaves , chopped
• 50g pine nuts , toasted (see Know-how, below)

Stuffed Courgette Rolls Preparation:

1. Slice the courgettes lengthwise, using a swivel vegetable peeler – you’ll need 24 long strips. Drizzle some of the olive oil and balsamic over two large plates and lay the strips flat, trying not to overlap. Sprinkle with more oil and balsamic, cover and leave to marinate in the fridge for at least 20 minutes. Can be prepared up to 6 hrs ahead.

2. Mix the ricotta with lemon juice and seasoning to taste, then mix in the basil and pine nuts. Place 1 tsp of the ricotta mixture onto one end of a courgette strip and roll up. Repeat until you have used up all the filling. Arrange rolls upright on a plate and grind over some black pepper. Drizzle with a little more oil and balsamic vinegar to serve.

To toast pine nuts, tip into a hot frying pan – no oil needed – for 2-3 mins, shaking the pan often until the kernels are golden all over. Tip onto a plate and leave to cool.

Brie & Basil Grilled Cheese on Chocolate Bread

This Brie & Basil Grilled Cheese on Chocolate Bread recipe makes 4 panini servings.

Brie & Basil Grilled Cheese on Chocolate Bread Ingredients:

8 slices Chocolate Bread
8 ounces Brie, thinly sliced
8 basil leaves

Brie & Basil Grilled Cheese on Chocolate Bread Preparation:

Preheat the grill to medium-high heat.

For each sandwich: Place 1/4 of the Brie on one slice of bread. Top with 2 slices of basil. Close the sandwich with another slice of bread. Grill for 3 to 4 minutes, until the cheese is melted and the bread is toasted. Serve immediately and enjoy!

Vegetable Korma

This Vegetable Korma recipe is for 4 servings.

Vegetable Korma Ingredients:

1 tablespoon vegetable oil
1 onion, peeled and finely chopped
3 tablespoons Korma curry paste
1 tin chopped tomatoes
2 large handfuls broccoli florets (not too large)
1 large handful frozen long green beans
1 tin chickpeas, drained and rinsed
1 tablespoon tomato puree
½ packet basmati rice
2 – 4 naan bread

Cooking Instructions:

1. Heat the oil in a large saucepan and fry the onion until soft. Stir in the curry paste and cook for a further 2 minutes.

2. Stir in the chopped tomatoes and broccoli and bring to the boil. Cover the pan and turn down the heat to simmer for 20 minutes, until the broccoli is cooked but not soft.

3. Add the green beans, chickpeas and tomato puree, bring back to the boil and simmer for a further 5 minutes. Serve with basmati rice and warm naan bread cooked according to packet instructions.

Suggestions:
Madras or balti curry paste for a spicier version.
Using cauliflower instead of broccoli.

Mexican Bean Salad

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a medium bowl, cream together the shortening, brown sugar and white sugar. Stir in the egg, water and vanilla. Combine the flour, salt, baking soda and cinnamon, stir into the creamed mixture. Finally, stir in the rolled oats. Drop by rounded spoonfuls onto the prepared cookie sheets.
3. Bake for 12 to 15 minutes in the preheated oven. Cool on baking sheets for a couple of minutes before removing to cool on wire racks.

Butter Cookies

Chocolate Biscotti

Ingredients:
5 cups flour
1 1/2 cups cocoa powder
2 tbsp baking powder
1 cup butter
2 cups sugar
6 eggs
1 tbsp vanilla extract
2 cups chocolate chips
Melted chocolate to garnish
Method:
Preheat oven to 400F.
In a bowl, cream the sugar and butter with an electric beater.
Beat in eggs, one at a time, until smooth. Add vanilla extract.
In another bowl, sift together the dry ingredients and add to the egg mixture. Stir in chocolate chips.
Shape the dough into 6 longs loaves and brush with beaten egg yolk. Place in oven and bake for 25 minutes.
Remove from oven and let cool completely. Cut each loaf into 1 inch slices and place back on baking sheet.
Reduce heat to 350F and place slices back into the oven. Bake for another 10 minutes, then remove from the oven and cool.
Melt the semi-sweet chocolate, and drizzle over the biscotti.

Buttery Chocolate Chip Cookies
Ingredients:
1 ½ cups butter or margarine, softened
1 ¼ cups granulated sugar
1 ¼ cups packed brown sugar
1 tablespoon vanilla essence
2 eggs
4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 package semi sweet chocolate chips
Method:
Heat oven to 350 degrees F.
In a bowl, mix butter, sugars, vanilla essence and eggs using a spoon.
Stir in flour, baking soda and salt. Then add in chocolate chips.
Drop dough by rounded measuring tablespoonfuls about 2 inches apart onto a non-greased cookie sheet.
Bake 12-15 minutes.
Cool slightly and serve.

Banana Chocolate Chip Cookies

Ingredients:
1/3 cup butter, softened
1/2 cup sugar
1 egg
1/2 cup mashed ripe banana
1/2 teaspoon vanilla essence
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
6 ounces chocolate chips
Method:
Cream butter and sugar with an electric beater until light and fluffy in a bowl.
Beat in the egg, banana and vanilla.
In another bowl, combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in chocolate chips.
Place in a greased baking sheet with a tablespoonfuls 2 in. apart.
Bake at 350° for 9-11 minutes.
Serve warm.

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Egg and Salmon Salad Sandwiches
4 eggs
1 6 ounce can boneless skinless salmon, drained and flaked
1/4 cup cream style cottage cheese
1/4 cup coarsely chopped walnuts
2 tablespoons sweet pickle relish
2 tablespoons mayonnaise or salad dressing
3 small pitas or 8 slices whole wheat bread
lettuce leaves

Place eggs in a small saucepan and cover with cold water. Bring to boiling. Reduce heat to just below simmering. Cover and cook for 15 minutes. Drain. Run cold water over eggs to cool. Remove shells. Coarsely chop eggs. In a medium mixing bowl combine eggs, salmon, cottage cheese, walnuts, pickle relish and mayonnaise or salad dressing. Toss to combine. Spoon 1/4 cup salad mixture in each lettuce lined pita. For sandwiches, layer the salad mixture with lettuce between 2 slices of bread. Makes 4 servings.

Egg Salad Sandwiches
6 hard boiled eggs, finely grated
1/3 cup mayonnaise
1/4 cup pimiento stuffed olives, minced
2 tablespoons green onions, minced
2 tablespoons parsley, minced
1 tablespoon Dijon mustard
salt
black pepper

Thoroughly mix together all the above ingredients. Cover and refrigerate for an hour. Spread over your favorite sandwich bread.

Meatball Sandwiches
1 beaten egg
1/4 cup skim milk
1/4 cup fine dry bread crumbs
1/4 cup snipped fresh parsley
3 tablespoons finely chopped onion
4 teaspoons sesame seeds, toasted
1 clove garlic, minced
1/4 teaspoon dried mint, crushed
1/4 teaspoon salt
3/4 pound lean ground beef or lamb
nonstick spray coating
2 large pita bread rounds, halved
1/2 cup shredded lettuce
1 medium tomato, chopped
1 cup plain low fat yogurt

In a medium mixing bowl combine egg, milk, bread crumbs, parsley, onion, 3 teaspoons of the sesame seeds, the garlic, mint and salt. Add ground beef or lamb; mix well. Shape mixture into 24 meatballs. Spray a large skillet with nonstick spray coating. Preheat over medium high heat. Add meatballs and brown on all sides. Cover skillet and cook meatballs over low heat for 5 to 10 minutes or until done; 160F. With a slotted spoon remove meatballs from skillet and drain on paper towels. To serve, place meatballs in pita bread halves. Add lettuce and tomato. Sprinkle with the remaining 1 teaspoon of sesame seeds. Serve with yogurt. If desired, serve sandwiches on additional shredded lettuce. Makes 4 servings.

Grilled Egg Sandwich
2 tablespoons mayonnaise or salad dressing
1 tablespoon Dijon style mustard or brown mustard
4 slices English muffin bread or firm textured white bread
2 tablespoons margarine or butter
4 eggs
4 to 6 spinach leaves
1 small tomato, sliced
2 slices Swiss or American cheese
2 tablespoons milk

In a small bowl stir together mayonnaise and mustard. Spread the mustard mixture on one side of each bread slice. Set aside. In a large skillet melt 1 tablespoon of the margarine over medium heat. Break 2 of the eggs into skillet. Stir each egg gently with a fork to break up yolk. Cook for 3 to 4 minutes or until eggs are desired doneness, turning once. Place each egg on mustard side of a bread slice. Layer the spinach, tomato and cheese on eggs. Top with the remaining bread slices, mustard sides down. In a shallow dish beat together the remaining 2 eggs and the milk. Carefully dip sandwiches in egg mixture, coating both sides. In the same skillet melt the remaining 1 tablespoon margarine over medium heat. Add sandwiches; cook about 4 minutes or until bread is golden brown, turning once.
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Butterscotch Apple Pie

Pineapple Cream Cheese Pizza:
Ingredients:
1 pound frozen bread dough for 1 loaf, thawed and cut in half
2 8 ounce packages cream cheese, softened
1/2 cup sugar
6 tablespoons flour
2 egg yolks
grated peel and juice from 1 lemon
2 8 1/4 ounce cans crushed pineapple, drained
2/3 cups strawberry jam
2 tablespoons sliced almonds, toasted
Method:
Press dough into 2 greased 12 inch pizza pans. Beat cream cheese, sugar, flour, egg yolks, 1 teaspoon lemon peel and 2 teaspoons lemon juice until smooth. Stir in pineapple. Spread mixture evenly over pizzas to within 1/2 inch of edges. Bake in 400F oven for 15 minutes or until browned. Spread each with jam and sprinkle with almonds. Bake 5 minutes longer. Serves 16.

Apple Chicken Stir Fry
Ingredients:
1/2 cup onion, vertically sliced
1 medium Fuji or Winesap apple, cored and thinly sliced
1 cup carrots, thinly sliced
1 1/2 teaspoon vegetable oil
1 pound cubed boneless, skinless, chicken breast
1 teaspoon dried basil, crushed
1 cup fresh or frozen Chinese pea pods
1 tablespoon oil
1 tablespoon water
2 cups cooked rice

Method:
Stir fry cubed chicken breast in 1 tablespoon vegetable oil in nonstick skillet until lightly browned and cooked. Remove from skillet. Stir fry onion, carrots and basil in oil in same skillet until carrots are tender. Stir in pea pods and water; stir fry 2 minutes. Remove from heat; stir in apples. Add to chicken, serve hot over cooked rice. 4 servings.

Curry and Mango Soup
Ingredients:
1 mango peeled and flesh removed
2 cups chicken stock
juice 1/2 lemon
1/2 cup of cream
1/4 teaspoon curry powder
salt and pepper to taste
1 teaspoon saffron threads to garnish

Method:
Puree mango with stock and lemon juice until smooth. Add curry powder and gently heat soup until hot; do not allow to boil. Add cream, garnish with saffron threads and serve with croutons or crusty bread. If you want to serve it cold, there is no need to cook the soup.

Mango and Rice Salad
Ingredients:
600ml cooked rice or 200ml raw rice
5ml medium curry powder
2ml turmeric
25ml fruit chutney
125ml mayonnaise
4 fibreless mangoes, peeled and cubed
2 tomatoes, cut into wedges
1 red pepper, seeded and diced
1 green pepper, seeded and sliced
1 onion, finely chopped
2 dill pickles, sliced
endive to garnish
Combine all ingredients, place in serving dish. Chill well before serving. Garnish with endive. Serves 6.

Tortilla Rolls and Spicy Mango Salsa
Rolls:
Ingredients:
2 cups arborio or sushi rice
4 cups water
2 tablespoons cumin
salt and pepper
4 medium zucchinis, diced
1 medium white onion, diced
2 cups purple cabbage, shredded
2 jalapeno peppers, seeded and minced
1 tablespoon garlic, minced
2 tablespoons olive oil
1 package fresh flour tortillas
1 bunch chives or scallion greens, julienned
Mango Salsa:
5 ripe mangos
1/4 cup scallions
1/4 cup cilantro
juice from 4 limes
salt and pepper
Method:In a medium size pot, add the rice and the water. Cook covered on a high flame until boiling and then lower flame and continue to cook covered until done approximately 25 minutes. Add one tablespoon of the cumin and salt and pepper. Saute zucchini, onion, cabbage, jalapenos and garlic in a large pan with the olive oil. When vegetables becomes soft, add the remaining cumin and salt and pepper. Set mixture aside to cool. For the salsa, dice the mangos, scallions and cilantro and mix together with the lime juice in salt and pepper. To roll, heat the tortillas and lay them on a flat surface. Fill halfway with a layer of the rice, then vegetables. Roll tightly and tie with chives or scallions green stems. Slice rolls into smaller pieces. Serve with mango salsa. Serves 6.

County Fair Banana Cream Pie
Ingredients:
Nut Crust:
2 cups pecans
1 cup butter, softened
3 cups flour
1 egg, beaten
1/2 cup sugar
Chocolate Layer:
1 cup chocolate chips
1 stick unsalted butter
1 tablespoon light corn syrup
1 teaspoon vanilla
Banana Cream Filling:
1 cup milk
4 egg yolks
1 cup sugar
5 tablespoons flour
3 tablespoons unsalted butter
1 tablespoon rum or 1 teaspoon vanilla
2 bananas
juice of 1/2 lemon
2 cups heavy cream
chopped pecans, optional
For the Crust:
Chop pecans very fine, preferably in a food processor fitted with a metal blade. Place in bowl with other crust ingredients and mix until well blended. Divide in half and press into the bottom of 2 pie pans. Chill 30 minutes. Bake the pie crusts for 25 minutes at 350F. Cool completely.
For Chocolate Layer:
Melt chocolate with butter and corn syrup in the top of a double boiler set over hot, not boiling water. Stir frequently. Remove from heat and cool, then stir in vanilla. Divide between cooked pie crusts and spread evenly.
For Filling:
Heat milk in a medium size saucepan over medium heat to scald. Beat the egg yolks and gradually add sugar. Then beat in flour. Gradually stir in hot milk. Transfer to medium saucepan and cook, stirring constantly over medium high heat. The mixture will lump as it begins to thicken. Bring the mixture to a boil and boil 1 minute, stirring constantly. Remove the pan from the heat and continue to stir until the mixture is smooth. Then, beat in butter and optional rum. Cool to room temperature. Peel the bananas, slice very thin and toss with lemon juice. Whip 1 cup of the cream until it is firm but not stiff. Mix about 1/4 of the cream into the cooled egg mixture to lighten it, then fold the remaining cream and bananas into egg mixture. Fill the pastry shells with banana cream and smooth to even. Beat remaining cream until stiff. Spoon around edge of the pies and sprinkle with chopped pecans, if desired. Makes 2 pies.

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Sweet and Sour Cabbage Soup
Ingredients:

Dressed Cabbage
Ingredients:
1 head cabbage
4 tablespoons butter
3 tablespoons bacon stock or water
1 pinch nutmeg or mace
1/2 teaspoon flour
pepper to taste
Method:
Shred the cabbage. Melt half the butter in a heavy pot; then add the cabbage and toss until covered with the butter. Add bacon stock or water, cover and cook gently for about 20 minutes. By this time the liquid should be nearly absorbed, and the cabbage cooked. Add the nutmeg or mace, the flour, and stir well; then add the rest of the butter and toss until melted into the cabbage. Add pepper if needed.

Baked Cajun Cabbage
Ingredients:
1 large head cabbage
1 cup onion, chopped
1 cup celery, chopped
1 cup bell pepper, chopped
Cheese Sauce:
1/2 cup butter
4 tablespoons flour
1 1/2 cups milk
salt
1 pinch cayenne pepper
1/2 pound sharp cheddar cheese, grated
Topping:
1 cup green onions, chopped
1/4 cup seasoned bread crumbs
Method:
Remove outer leave from cabbage. Cut into bite size sections, removing core. Boil about 10 minutes, uncovered, until tender crisp. Drain and set aside. In a separate saucepan, combine butter and flour blending well over medium heat. Add onions, celery, pepper, salt and cayenne. Saute for 10 minutes. Add milk, blending well over low heat until creamy. Add cheese, stir until smooth. Place cabbage in 2 quart casserole, top with cheese sauce. Sprinkle with bread crumbs. Bake at 350F for about 30 minutes of until heated through and bubbly.

Cabbage Cheese Casserole
Ingredients:
1 medium head cabbage
3 tablespoons butter
3 tablespoons flour
1 can milk
salt and pepper to taste
1 cup cubed velveeta cheese
6 slices bread, cubed
1 stick butter
Method:
Cut up cabbage in small pieces. Cook in slightly salted water for 3 minutes. Put in colander and let sit for a while to drain well. Melt 3 tablespoons of butter, stir in flour, add milk, combine cabbage with sauce. Stir in cheese and keep stirring until cheese melts. Taste and add salt pepper to taste. Put in buttered casserole. Brown bread in 1 stick butter. Put on top of cabbage and bake in 350 oven for about 20 minutes.

Stuffed Cabbage Leaves
Ingredients:
8 to 10 large cabbage leaves
Assorted fillings: Cheese and spinach, rice and mushrooms
Method:
Carefully remove the leaves from the cabbage and parboil them for a few minutes until they are soft enough to be rolled up without breaking. If the head of cabbage is too tight for you to be able to uncurl the leaves without tearing them you can try sticking a couple of forks into the neck of the cabbage and dipping it into a big pan of boiling water for a few minutes so that the outer leaves are parboiled and soft.
Prepare the fillings:
Make a tasty risotto with onions and mushrooms, add a few chopped nuts if you like, and your favorite herbs. Season to taste. Add to leaf and roll up, place rolled leaves together in an oven proof dish and bake for 30 minutes at 350F. Or lightly cook some chopped spinach, season with a pinch of freshly grated nutmeg, spread it on the cabbage leaf and add a few cubes of Greek feta cheese or your favorite tasty cheese before you roll up the cabbage leaves and bake them for 30 minutes at 350F.

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Yogurt kebab Recipe
Ingredients:
1.2 ltrs yogurt
100 gms cottage cheese grated
40 gms chopped onion
30 gms chopped ginger
10 gms chopped fresh coriander
cornflour to dust
30 gms cashewnut powder
30 gms chopped raisins
4 gms white pepper powder
4 gms cardamom powder
salt to taste
oil to grill
How to make dahi kebab :
* Hang yoghurt overnight.
* Saute the onion and ginger in minimum oil till it sweats.
* Mix the other ingredients.
* Adjust seasoning and shape into tikkis.
* Grill them on a medium hot skillet.
* Garnish and serve with chutney.

Potato Kebab Recipe
Ingredients:
2 potato (alu)
1 cup pea seeds (matar)
a piece ginger (adrak)
2 green chilly (hari mirch)
few coriander leaves (dhania patti)
1 tsp cumin seeds (jeera)
1/4 tsp black pepper powder (kali mirch)
1/2 tsp salt (namak)
oil for frying
How to make hara bhara kebab :
* Boil, peel and grate potato.
* Boil peas and strain.
* Make a fine paste of ginger and green chilies.
* Finely chop coriander.
* Heat 1 tbsp oil in a pan and crackle cumin seeds.
* Now fry peas, ginger, green chilies paste, coriander, salt, and black pepper powder.
* Mix properly and remove it from the gas.
* Add this to the potatoes mixture and make kababs of long shape.
* Heat oil in a pan and deep fry all kababs in it until they turn golden brown.
* Serve them hot.

Recipe of Minced meat kebab
Ingredients:
1 kg lamb meat minced
3 tblsp ginger garlic paste
1 tblsp butter
3 tbsps raw papaya paste
1 tsp red chilli powder
1/4 tsp garam masala powder
1/2 cup chana dal, slightly roasted
Very thinly chopped onions
Salt to taste
Oil for frying the kababs
How to make Meat kebab:
* Mix all the ingredients very well with the minced meat and refrigerate for two hours
* Now make small patties of the mix and deep fry.
* Serve the Meat(Galouti) Kebab hot with onion rings and mint chutney.

Vegetable kebab Recipe
Ingredients:
2 potato (alu)
1 cup cottage cheese (paneer)
1 cup cauliflower (phool gobi)
1 cup cabbage (patta gobi)
2 green chilly (hari mirch)
1 tbsp coriander (dhania patti)
1/4 tsp azinonotto powder
1 cup refined flour (maida)
1/2 tsp red chilly powder (lal mirch)
oil for frying
1 tbsp clarified butter (ghee)
1 tsp salt (namak)
How to make vegetable kebab :
* Boil, peel and grate potato.
* Grate paneer also.
* Finely chop dhania and hari mirch.
* Grate both the gobis.
* Heat oil in a pan and fry both gobis with azinomotto powder.
* After frying for few minutes, add alu, paneer, hari mirch and 1/2 tsp namak and cook until the water dries up.
* Remove it from the flame and let it cool.
* Make small balls of the mixture and keep aside.
* Make a batter by mixing maida, 1/2 tsp salt, lal mirch and 1 cup water.
* Heat oil in a pan.
* Dip all the balls in maida batter and deep fry them until they turn golden brown.
* Serve them hot.

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Lasagna Chicken Florentine
Ingredients:
11/2 tablespoons butter or stick margarine
3 tablespoons all purpose flour
2 12 ounce cans evaporated skim milk
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
cooking spray
6 no boil lasagna noodles
1 1/2 cups shredded cooked chicken breast
1 10 ounce package frozen chopped spinach, thawed, drained and squeezed dry
1/2 teaspoon freshly ground black pepper, divided
3/4 cup preshredded reduced fat pizza blend cheese or cheddar cheese
Method:
Preheat oven to 450F. Melt butter in a medium saucepan over medium heat. Add flour; cook 30 seconds, stirring constantly. Gradually add milk, stirring with a whisk until blended. Stir in salt and nutmeg; cook until thick, stirring constantly about 3 minutes. Spread 1/2 cup sauce in bottom of an 8 inch square baking dish coated with cooking spray. Arrange 2 noodles over sauce; top with half of chicken and half of spinach. Sprinkle with 1/4 teaspoon pepper; top with 3/4 cup sauce. Repeat layers, ending with noodles. Spread remaining sauce over noodles. Cover and bake at 450F for 25 minutes or until noodles are tender and sauce is bubbly. Uncover and top with cheese; bake an additional 5 minutes. Let stand 5 minutes.

Mexican Lasagne
Ingredients:
1 pound lean ground sirloin
1/2 cup chopped celery
1/2 cup chopped onion
2 cloves garlic, minced
1/4 cup chopped green bell pepper
1 14 1/2 ounce can tomatoes, crushed
1 14 1/2 ounce can enchilada sauce, divided
salt and pepper to taste
4 slices light American cheese
1 cup low fat cottage cheese
1 egg white, beaten
6 medium flour tortillas, cut into thirds
Method:
Combine ground sirloin with first four ingredients in pan, cooking over medium heat. Drain any fat. Add tomatoes, 2/3 of the can of enchilada sauce, and salt and pepper to taste. Bring to boil; reduce heat and simmer for 10 minutes. Meanwhile, combine both cheeses and egg white in food processor until blended and American cheese is in pieces; set aside. In frying pan coated with no stick cooking spray, heat remaining enchilada sauce a little at a time and fry flour tortillas until all have been done. Spoon one third meat mixture into a 12 x 8 x 2 baking dish. Spoon half cheese mixture over meat. Top with half of tortillas. Repeat layers ending with meat. Bake at 350F for 25 minutes. Let stand for 5 minutes before cutting.

Apple Lasagne
Ingredients:
8 pieces lasagne, uncooked
2 20 ounce cans apple pie filling
Cheese filling:
1 cup part skim ricotta cheese
1/4 cup egg substitute
1 teaspoon almond extract
1/4 cup white sugar
Topping:
6 tablespoons flour
1/2 teaspoon cinnamon
3 tablespoons margarine
6 tablespoons brown sugar
1/4 cup quick oats
Dash nutmeg

Optional sour cream garnish: mix and chill
1 cup sour cream
1/3 cup brown sugar
Method:
Prepare lasagne according to package directions; drain. Spread one can apple pie filling in a greased 9 x 13 x 2 inch pan, slicing any extra thick apples. Layer four pieces of lasagne over apples. In a bowl, mix together cheese filling ingredients; spread evenly over lasagne and top with the remaining four pieces of lasagne. Spoon remaining can of apple pie filling over lasagne. In a small bowl, crumble together topping ingredients. Sprinkle over apple filling. Bake at 350F for 45 minutes. Let stand 15 minutes. Cut into serving pieces and top with a dollop of sour cream mixture. Serves 12 to 15.

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Pasta with Salmon Cream Sauce
Ingredients:
8 ounces penne or ziti or other tubular pasta
2 teaspoons butter or margarine
2 teaspoons onion, minced
2 teaspoons flour, all purpose
pepper to taste
1 cup peas
1 cup salmon, fresh or canned
1/4 cup parsley
1/4 cup Parmesan cheese
1 1/4 cups milk
Method:
In large pot of boiling water, cook pasta al dente about 10 to 12 minutes. Drain and return to pot. In saucepan, melt butter over medium heat, add onion and cook until tender. Stir in flour and cook for a few seconds. Whisk in milk and bring to a simmer, stirring constantly. Add peas, salmon broken into chunks and salmon juices, parsley, cheese and pepper to taste. Pour mixture over pasta and stir gently to mix. Serve immediately. Serves 4.

Spaghetti With Garlic And Chilies
Ingredients:
1 pound spaghetti
1/2 cup extra virgin olive oil
5 large cloves of garlic, minced
3 dry hot red chili peppers, crushed
1/4 cup finely chopped fresh parsley
Method:
Cook the pasta in salted boiling water. While it is cooking, heat the oil in a small, heavy saucepan. Add the garlic and chili peppers and cook until sizzling but not browned. Remove from the heat. Once the pasta is cooked al dente, remove a small cup of pasta water, and drain the pasta. Return to the pot, and add the garlic, chili oil. Mix well over medium heat until hot, adding a little pasta water if the mixture seems dry. Add the parsley, mix well and serve.

Greek Pasta Salad
Ingredients:
1 cup uncooked macaroni
1 19 ounce can garbanzo beans, drained
4 tomatoes, chopped
1 onion, chopped
1 clove garlic, minced
6 ounces feta cheese, crumbled
1 cup pitted black olives
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup olive oil
1/4 cup fresh lemon juice
Method:
In a large pot of salted boiling water, cook pasta until al dente. Rinse under cold water and drain. In a large bowl, combine the pasta, garbonzos, tomatoes, onion, garlic, cheese, olives, salt, pepper, olive oil and lemon juice. Toss together and refrigerate until chilled.

Pasta with Pesto Sauce
Ingredients:
2 cups fresh basil, washed and destemmed
1 cup pine nuts
4 cloves garlic
1 cup shredded Asiago cheese or freshly grated Parmesan
2 teaspoons coarse ground black pepper
salt to taste
1/2 cup extra virgin olive oil
cooked pasta of choice
Method:
Process the first six ingredients in a food processor until uniformly chopped. Gradually add the olive oil while the processor is running. You’ll definitely want to taste and add things as needed. Consistency will be a fairly thick paste. Serve over hot pasta. Serves 4.

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Malaysian Chicken Recipe
Ingredients:
2 tablespoons oil
1 large onion, finely chopped
2 cloves garlic
2 Thai chilies, finely chopped*
2 tablespoons brown sugar
1 pound boneless skinless chicken thighs, cubed
3 tablespoons soy sauce
3 tablespoons vinegar
2 tablespoons water
1/2 teaspoons salt
Method:
Heat oil in skillet over medium heat. Stir cook onions, garlic and chilies for about 5 minutes. Add 1 tablespoon brown sugar and continue stirring until onions are golden brown. Add chicken and brown on all sides. Mix 1 tablespoon brown sugar with soy sauce, vinegar, water and salt and stir into chicken mixture. Bring to a boil then reduce heat and simmer for 20 minutes or until chicken is no longer pink and sauce has thickened slightly. Serve over rice or rice noodles.

Olive Chicken Recipe
Ingredients:
2 1/2 to 3 pounds meaty chicken pieces
1 tablespoon olive oil or cooking oil
1 medium onion, finely chopped
1 small carrot, finely chopped
2 to 3 tablespoons snipped Italian or curly leaf parsley
2 cloves garlic, minced
1 teaspoon dried sage, crushed
1/4 teaspoon pepper
1/2 cup chicken broth
2 tablespoons tomato paste
1 teaspoon cornstarch
1 tablespoon cold water
1/3 cup sliced pitted ripe olives or Italian black olives in brine
1/3 cup sliced pitted green olives
Method:
In a large skillet cook chicken in hot oil over medium heat for 10 to 15 minutes or until chicken is lightly browned, turning to brown evenly. Remove chicken; set aside. Add the onion, carrot, parsley, garlic, sage, and pepper to skillet; cook for 4 to 5 minutes or until vegetables are tender. Stir in chicken broth,  and tomato paste. Return chicken to skillet. Spoon sauce over chicken. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Uncover; cook for 5 to 10 minutes more or until chicken is tender and no longer pink. Remove chicken from the skillet; keep warm. For sauce, skim fat from the mixture in skillet. In small bowl stir together cornstarch and water; add to skillet. Cook and stir until thickened and bubbly. Stir in sliced olives; cook and stir for 2 minutes more. To serve, spoon sauce over chicken. Serves 6.

Mustard Chicken Wings Recipe
Ingredients:
2 tablespoons plain yogurt
2 tablespoons plus 1 1/2 teaspoons Dijon mustard
1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1 1/2 pounds chicken wings
2 tablespoons fine dry bread crumbs
1 teaspoon mustard seeds
4 teaspoons olive oil
Method:
Preheat broiler. In a large bowl stir together yogurt, 1 1/2 teaspoons mustard, and garlic paste. Cut off chicken wing tips. Add wings to yogurt mixture, stirring to coat well, and marinate 10 minutes. In a small ramekin stir together bread crumbs, mustard seeds, and salt and pepper to taste. Arrange wings, skin sides down, on oiled rack of broiler pan and season with salt and pepper. Broil wings 3 to 4 inches from heat until golden brown, about 10 minutes. Turn wings skin sides up and season with salt and pepper. Broil wings 5 minutes more. Spread skin sides with remaining 2 tablespoons mustard and sprinkle with bread crumb mixture. Drizzle oil over each wing and broil wings until crisp and golden, 3 to 5 minutes. Serve wings hot or at room temperature.

Pineapple Chicken Recipe
Ingredients:
1 1/2 whole chicken breasts
cornstarch
1/2 cup flour
1 egg
1/2 cup water
salt
oil for deep frying
1/2 cup brown sugar
1/4 cup cider vinegar
1 cup pineapple chunks + juice, enough to make 1 cup
1/4 cup red maraschino cherries
1 1/2 tablespoon cornstarch, dissolved in 1/4 cup water
Method:
Slice chicken into 1 x 2 x 1/4 inch pieces, dredge in cornstarch and lay aside to dry slightly on wax paper. Prepare a batter in a small bowl of 1 egg, 1/2 cup water, 1/2 cup flour, and salt. Mix batter very thoroughly until smooth. Assemble rest of ingredients. Pour oil halfway up in your wok. Turn on burner to high and allow oil to heat up. Place a piece of bread crust to test readiness of oil. If bread crust is medium browned, then oil is ready. If bread crust is dark brown or black, shut heat off of oil and allow to cool 5 minutes or more before turning heat back on. Retest oil before cooking anything in it. If bread crust is a very light brown, then oil is not quite ready yet. When oil is ready, place about 8 to 10 pieces of chicken into batter, take a pair of chop sticks or fork and lift pieces out of batter and slice into oil in wok. Chicken pieces will slide to bottom of oil at first and will then rise. After chicken is risen, deep fry 2 1/2 minutes on each side. Drain chicken on paper toweling to remove excess oil. Place chicken in serving plate. Repeat procedure until all chicken is cooked. In a separate small pot, place 1/2 cup brown sugar, 1/4 cup cider vinegar, cook until dissolved. Add pineapple chunks and juice. Stir up corn starch thoroughly in 1/2 cup water, add to pot and stir thoroughly. Cook under medium heat 3 to 5 minutes until gravy is clear. Add maraschino cherries. Pour over chicken.

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Creamy Corn Soup Recipe
Ingredients:
1 cup finely diced onion
1/4 cup vegetable broth
3 cups fresh or frozen corn kernels, or 2 15 ounce cans corn, drained
2 tablespoons diced green chilies
2 Tbsp diced red pimiento
2 cups nonfat milk
salt and pepper
cayenne pepper, optional
1 tablespoon cilantro, optional
Method:
1.In a large saucepan, combine onion and vegetable broth. Bring to a simmer, covered, over moderated heat and simmer until onion is softened, about 5 minutes.
2.Put 1/2 cup corn in a small bowl with chilies and pimiento. Stir to combine. Add remaining 2 1/2 cups corn and the milk to the onion. Bring to a boil.
3.Cover, adjust heat to maintain a simmer, and cook until corn is tender, about 5 minutes. Cool slightly, then puree in blender or food processor until smooth. Return soup to pot.
4.Stir in corn/chile/pimiento mixture. Reheat gently, season to taste with salt and pepper.
5.Add a pinch of cayenne if desired. Serves 4.

Potato Soup Recipe:
Ingredients:
1 pound red or other thin skinned potatoes, scrubbed and cut into 1/2 inch cubes
1 medium onion, chopped
2 cups chicken broth
3 tablespoons all purpose flour
1 1/2 cups milk
1/8 teaspoon ground cayenne
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup sour cream
Snipped chives or scallion tops for garnish
Method:
1.In a 2 quart microwave safe dish or measuring cup, place the cubed potatoes and chopped onion. Pour in the 2 cups chicken broth and cover.
2.Cook on High 5 minutes. Stir, cover again, and cook 5 to 8 minutes, until potatoes are fork tender.
3.In a bowl, stir the 3 tablespoons flour into the 1 1/2 cups milk until smooth.
4.Pour the milk mixture into the soup and add the 1/8 teaspoon ground red pepper.
5.Cover and cook 3 to 5 minutes, until soup just starts to bubble. Add salt and pepper to taste.

Hot and Sour Soup Recipe
Ingredients:
4 dried Chinese mushrooms
1 tablespoon vegetable oil
2 half inch ginger root slices, minced
1/2 cup bamboo shoots, sliced
2 cups chicken stock
2 tablespoons soy sauce
1 cake tofu, cubed
1/2 teaspoon white pepper
2 tablespoons rice vinegar
2 tablespoons cornstarch
1 egg, beaten
1 tablespoon fresh coriander leaf , chopped
1 tablespoon scallions, chopped
1 teaspoon sesame oil
Method:
1.Soak mushrooms in hot water for 30 minutes. Drain, remove and discard stems and shred caps.
2. Heat oil in heavy duty saucepan, add shredded mushroom caps and ginger and stir over moderately high heat for one minute.
3.Add bamboo shoots and stir for an additional minute. Add chicken stock, and soy sauce. Bring to a boil and simmer ten minutes.
4.Add tofu and cook three minutes more. Dissolve cornstarch in 1/4 cup cold water. Add, with pepper and vinegar, to soup. Cook until mixture thickens and clears.
5.Turn off heat and drizzle beaten egg over top. Stir.
6.When egg sets, serve, garnishing with chopped scallions, coriander leaves, and sesame oil to taste.
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Watch Video Recipe of healthy tasty low fat vegetable biryani,

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