Healthy Green Rice

Self cooking photograph

green capsicum	2, cut into cubes
broccoli	10 florets
green chili	5, slit
green peas	1 cup
green broad beans	1/2 cup
french beans	10, cut into halves
onion	2, sliced
salt	to taste
oil	2 tbsp
rice	2 cups, boiled
Note: any green veges of your choice can be used.
Method:
Heat oil in a deep pan and fry onions for 1 minute.
Add broccoli, french beans, broad beans and peas; saute for 1 minute.
Add 1/4 cup water and cover the lid; cook on low heat until veges are just tender.
Note: All veges should remain a little crunchy; mashed would not taste good.
Now uncover, add chilies, capsicum and salt.
Continuously saute for 1 minute; water dries up.
Add boiled rice, mix well and cook till heated through.
Note: Do not break the rice while mixing.
Serve hot and enjoy.
Serves 4.

Arvi Karahi/ Eddoe Curry

Self cooking photograph

arvi/ eddoe	1/2 kg
green chillies	3, slitted
tomato	1 small, chopped
red chili powder	1tbsp
coriander powder	1tsp
turmeric powder	1/4tsp
cumin seeds	1tsp
ajwain	1/2tsp
aniseed	1/2tsp
fennel seeds	1/2tsp
fenugreek seeds	1/4tsp
salt	to taste
curry leave	1 or 2
lemon juice	2tbsp
oil	2tbsp
Method:
Boil arvi whole; remove skin when its tender and slice into halves.
Heat oil in a pan, add cumin seeds, curry leaves and fenugreek seeds; saute for half a minute.
Add tomato and fry until tomato is completely fried and its water is dried
Stir in red chilli powder, coriander powder, turmeric, ajwain, aniseed, fennel seeds; saute for 2 minutes.
Add in arvi, green chillies and lemon juice; stir fry for 1 minute.
Cover and cook for 8 to 10 minutes on low heat until oil separates.
Serve hot with chapati or naan.
Serves 4.

Zucchini Curry

Self cooking photograph

I love to have Zucchini in any form - steamed, boiled, grilled, stuffed, baked, or fried. It’s a squash and is low in calories.
Zucchini can be prepared in a variety of ways and here is zucchini cooked Egyptian style.
zucchini	500g, round sliced
onion	1, chopped
tomatoes	2, round sliced
green chillies	3, chopped - adjust to taste
ginger	1tsp, chopped
garlic	2 cloves, crushed
fenugreek seeds	1tsp
salt	to taste
red chilli powder	1tsp
lemon juice	2 tbsp
oil	3tbsp
Method:
Heat oil in a pan, add onion, green chillies, ginger, garlic and chilli powder.
Stir well to combine for 2 minutes.
Add zucchini, tomatoes, salt and fenugreek seeds and stir fry for 10 minutes.
Cover the pan, stir occasionally until vegetables are tender.
Stir with lemon juice and remove the pan from heat.
Serve hot over rice or with pita bread/ chapatis.
Serves 4.

Brinjal with Peas & Beans

Self cooking photograph

brinjal	1 big, cubes
broad beans	100g, trimmed
peas	100g
onion	1, chopped
green chillies	2, chopped
garlic	1/2 tsp
red chilli flakes	2tsp - adjust to taste
lemon juice	2tbsp
thai red curry paste	1tbsp
soy sauce	2tbsp
sugar	1tsp
fresh cream	3tbsp
chicken stock	1 cup
oil	3tbsp
Method:
Heat oil in a pan, add onion, green chillies, garlic and red curry paste.
Keep stirring for 3 to 4 minutes.
Add brinjal, mix, cover and cook for another 3 to 4 minutes.
Now add beans and peas, stir fry for 2 minutes.
Now add stock, soy sauce, sugar and cream, mix well.
Cover and cook on a low flame until all vegetables done, stir occasionally.
Add lemon juice and remove from heat.
Serve hot with chapati.
Serves 4.
Thai Red Curry Paste - my version:
red chilli pepper	3tsp
garlic/ ginger paste	1tsp
coriander powder	1/2tsp
cumin powder	1/2tsp
sugar	1tsp
soy sauce	2tbsp
lemon juice	3tbsp
lemon grass	1tbsp, chopped
(substitute for lemon grass is lemon rind)
Method:
Mix well all the ingredients in a bowl.
Red chilli and lemon juice can be adjusted as per the taste.
It also tastes aromatic with grilled food.

Potato, Capsicum & Spinach in Red Thai Sauce

Self cooking photograph

Name this dish as you would wish either stir fry or curry! The taste is just fantastic - tangy!
potatoes	500g, cubes
capsicum	1 big, cubes
spinach	1-1/2 bunch, chopped
tomatoes	4, cut into quarters
onion	2, cut into wedges
ginger julienne	1tsp
garlic clove	1, chopped
coriander powder	1tbsp
chicken stock	2 cups (vegetable stock can also be used)
thai red curry paste	2tbsp - adjust to taste
olive oil	3tbsp
Method:
Boil potato cubes a pan until tender and keep aside.
In a separate pan boil chopped spinach until its wilted and keep aside.
Heat oil in a wok, add onions, capsicum, ginger and garlic.
Stir fry for 3 minutes on low heat.
Add coriander, potatoes, tomatoes, stock and curry paste.
Bring it to boil, stirring occasionally on medium heat.
Add spinach, reduce heat, stir lightly, cover and cook for 2 minutes.
Remove the cover, stir occasionally on medium heat until water dries.
Serve hot with chapati or any kind of bread.
Serves 4.
Thai Red Curry Paste - my version of easiest paste:
red chilli pepper	3tsp
garlic/ ginger paste	1tsp
coriander powder	1/2tsp
cumin powder	1/2tsp
sugar	1tsp
soy sauce	2tbsp
lemon juice	3tbsp
lemon grass	1tbsp, chopped
(substitute for lemon grass is lemon rind)
Method:
Mix well all the ingredients in a bowl.
Red chilli and lemon juice can be adjusted as per the taste.
It also tastes aromatic with grilled food.

Fried Lady Finger, Capsicum &Tomato

Self cooking photograph

lady finger	500g, trimmed and slitted
capsicum	1, diced
onion	2, sliced
green chilli	3, chopped
tomato	1, sliced
salt	to taste
lemon juice	3tbsp
coriander	1tbsp, chopped
dill	1tbsp, chopped
oil	3tbsp
Method:
Heat 1tbsp oil in a frying pan, add tomatoes and sprinkle over 1tbsp lemon juice.
Fry till tomatoes are tender and take it out on a serving dish.
In another deep pan,heat remaining oil, add onions, capsicum, green chillies and salt.
Stir fry for 5 minutes then add lady fingers and pour remaining lemon juice, mix well.
Cover and stir fry on a low flame for 15minutes or till lady fingers are tender.
(Me & my husband like crispy lady fingers so I leave it little firm)
Transfer it to serving plate on top of tomatoes.
Garnish with coriander and dill.
Serve hot with chapatis.
Serves 4.

Spicy Beef Strips - My Family Style

beef strips                5pound
onion                       3cup - minced
capsicum green        4
capsicum red            2 
jalapeno                   3
tomato paste            1can
garlic paste               2tbsp
ground cumin            1tbsp
hot pepper sauce      1/4 cup
black pepper             to taste
salt                           to taste
olive oil                     1/2 cup + 2tbsp

Method:

Heat 1/2 cup oil on medium heat and add beef strips to roast for 5min.

Add onion, garlic, ginger, all capsicums, jalapeno and stir for another 7min.

Then add tomato paste, black pepper, cumin, salt, hot pepper sauce and cook for 2 min.

Transfer it into hot plate and serve on bread or rice.

Stri-fried Lamb with Orange

minced lamb        450g
garlic clove           2 cloves, crushed
cumin seeds        1tsp
ground coriander  1tsp
onion                   1 medium, sliced
orange                 1, peeled & segmented
soy sauce            2tbsp
salt & pepper to taste
finely grated rind & juice of 1 orange

Method:

Heat a large pan without adding oil.

Add minced lamb and dry fry for 5 minutes or until browned.

Add garlic, cumin seeds, coriander and onion and stir-fry for further 5 minutes.

Stir in the grated orange rind, juice and soy sauce.

Cover and cook on a low heat for 15-20 minutes, stirring occasionally.

Remove the lid, increase the heat, add the orange segments and stir to mix.

Season with salt and pepper and heat through for further 2 to 3 minutes.

Serve in a hot plate, boiled rice on the side but I prefer with french bread.

Hot & Sour Cabbage

Self cooking photograph

white cabbage           450g
olive oil                     1tbsp
red chillies                 3, chopped
salt                           1/2 tsp
white vinegar             1tsp
pinch of sugar
dash of sesame oil

Method:

Chop the cabbage and rinse through in cold water.

Heat the oil and stir in the chillies.

Add the cabbage and salt, stir fry for 2 minutes.

Add the vinegar, sugar and sesame oil.

Cook until the cabbage is tender and serve hot!

Stir-fried Broccoli

olive oil            2tbsp
broccoli           2, cut into florets
soy sauce       2tbsp
ginger             1tsp, grated
garlic              1clove, crushed
chili flakes      1/2tsp
cornflour         1tsp
caster sugar   1tbsp

Method:

Heat the oil in a large pan and stir-fry broccoli for 5 minutes.

In a separate bowl, combine the soy sauce, ginger, garlic, chili flakes, cornflour and sugar.

Add the mixture to the broccoli and cook on a low heat, stir constantly for 3 minutes until sauce thickens.

Transfer to a serving dish and serve hot!