Ingredients :
Potatoes -3 medium size ( peeled and grated ),
Eggs -3 ,
Spring onion -1 ( finely chopped ),
Green bell pepper - half ( finely chopped ),
Tomato -1 ( chopped ),
Green chilli -2 ( chopped ),
Coriander leaves - 2 tbsp ( chopped ),
Cream + milk -1/4 cup ,
Feta cheese - 1 tbsp ,
Amul cheese slices - 1 tbsp ( thin slivers )optional,
olive oil - 3 tsp ,
Corn flour - 1 tsp ,
Cumin pwd - 1/2 tsp ,
Lemon - 1/2 ( juice ),
Salt and pepper to taste .
Method :
Peel potatoes and grate them in a bowl .Squeeze and strain out the excess water .
Add lemon juice ,olive oil ,corn flour ,salt and pepper and thin slivers of cheese .
Grease the muffin cups .
Press the potato mixture into the bottom and up sides to form cups .
It is ok if potato pieces stick up because the chips will shrink while baking .
Bake the cups in a pre heated oven 375 F for 30 to 40 minutes .
We take out the cups when the potatoes are slightly roasted for filling the egg mixture .
Meanwhile we prepare the frittata.
Saute onions,bell peppers ,tomatoes in 1 tsp of oil for a minute .Allow to cool.
Beat the eggs in a bowl .Add the sauted vegetables ,cream ,cumin pwd ,green chilli ,coriander leaves
,feta cheese ,salt and pepper .
Take the potatoes cup out of the oven when slightly roasted and spoon the egg mixture in the cups.
Return to oven and continue baking until eggs are set 20 to 25 minutes .
Take out when egg mixture is baked .
Leave to cool for 5 minutes in the wire rack .
Enjoy the frittatas with a dash of hot and sweet tomato sauce while still hot and crisp.
Best on the breakfast table .
Makes -6 frittatas
Ingredients :
Boiled corn cobs -2 ,( cut kernels off the cob ),
Tomato -1 ( deseeded and cubed ),
Green bell peppers -1/2 ( cubed ),
Cucumber -1/2 ( cubed ),
Onion -1/4 ( finely chopped ),
Green chilli -2 ( chopped ),
Coriander leaves -1 tbsp ( chopped ),
Honey mustard salad dressing -2 tsp ,
Olive oil -1 tsp ,
Salt -1/4 tsp ,
Black pepper -1/4 tsp,
Lemon - 1/2 ( juice ).
Method :
Boil the cobs in a pot of hot water for 20 minutes .
Strain the water and leave it to cool .
With a sharp knife cut out the kernels from the cob or you just remove it using your fingers .
Take a small bowl and take 2 tsp of honey mustard salad dressing ,1 tsp of olive oil ,half lemon juice ,
Salt and pepper to taste .Mix and keep aside .
Take a salad bowl and put corn ,and all the above ingredients and pour the salad dressing over it .
Toss the corns so that it is evenly mixed .Sprinkle coriander leaves.
Keep in the fridge for few hours .
Its a summer salad and can be had any time of the day .
Ingredients :
Beetroot - 3 ( steamed , peeled and cubed ),
Green cabbage - 1 cup ( shredded ),
Orange - 1 (juice ),
Orange -1( zest + peeled and sliced ) ,
Walnuts - a handful ,
Honey - 1 tsp,
Feta cheese - 2 tbsp ,
Vinegar -1 tsp ,
Olive oil -1 tbsp ,
Salt and pepper .
Method :
Pre heat oven to 425 F .
Wash and cut the ends of the beetroot .Pour hot water in a deep oven tray .The level of water should be a inch .Put the beets and cover with a foil and let it cook in the oven for 30 minutes .
Take out and check with knife if cooked .
Leave it to cool for 10 minutes and then cut the top and then peel the skin as you would peel boiled potatoes .
Cut into halves and then cube it into bite size .
( You can boil in water for 20 minutes in stove or roast the beets in the tray with little olive oil )
Meanwhile we make a dressing for the salad and keep in the fridge .
Orange vinagrette dressing -
Take a bowl and squeeze out one orange juice .
Grate the other orange . Take the zest and mix ( 1 tsp )with the orange juice .
Peel the orange and cut thick slices and keep aside .
Pour 1 tsp of vinegar,1 tbsp of olive oil and 1/4 tsp of salt and 1/2 tsp of pepper in the bowl .
Mix and keep in the fridge .
Shred the cabbage and keep aside .
Grease the tray with little oil and place the walnuts and drizzle 1 tsp of honey and roast in the oven for 5 minutes .Walnuts will be crispy and with honey coated it will give a nice flavour and sweetness to the nuts .
Assemble the salad on the serving plate .
Lay a layer of cabbage leaves and place the cubed beets on it and sprinkle honey roasted almonds .
Sprinkle feta cheese .Pour orange vinagrette dressing over the beet salad .
Decorate with orange slices .
Keep in the fridge to cool and serve before meal .
Its a very healthy salad and you would love the taste of crunchy honey coated walnuts .
Serves 6
Ingredients :
Raw papaya - Half ( peeled and deseeded and grated ),
Garlic - 2 cloves ( chopped )
Dried red chilli -2 ( broken into half ),
Roasted peanuts - 1/2 cup ( coarsely pounded ),
Spring onion if available - 2 or onion -1 Small ( finely chopped ),
Green beans -5 or 6 ( boiled and cut into an inch ),
Tomato - 1 ( deseeded and chopped ),
Moong dal sprouts - 2 tbsp ( optional ),
Sugar - 1/2 tsp ,
Soya sauce -1 tsp ,
Salt and pepper to taste .
Method :
Par boil the green beans for 5 minutes in hot water and then dip in cold water for 2 minutes .Drain and mix with the grated papaya .
Grate the raw papaya in a bowl and mix all the above ingredients .Sprinkle salt ,pepper , sugar and soya sauce .Toss the salad and keep in the fridge for 20 minutes to cool.
Enjoy the healthy salad with your choice of meal .
Ingredients :
Green beans -450 grams -( trimmed )
Garlic - 4 or 5 cloves ( chopped and roasted ),
Almonds - 14 ( roasted ),
Carrot - 2 tbsp ( grated ),
Olive oil -1 tbsp,
Vinegar -1 tbsp ,
Lemon -1 tsp,
Dried thyme -1 tsp,
Salt and pepper .
Method :
Cook beans in a pot of boiling salted water for 5 minutes.
Drain the beans and transfer them to a bowl of iced cold water for 2 minutes .( the ice water will shock the beans into a vibrant green colour )
Drain the beans .
Heat 1 tsp of olive oil and roast the almonds .let it cool and then cut into half or thirds .
In the same oil roast the chopped garlic .Take out and let it cool .
Take a small bowl and mix olive oil ,vinegar ,lemon juice ,salt and pepper ( dressing for the salad ).
Assemble the salad in a bowl .
Put green beans and grated carrot in a bowl .Sprinkle roasted almonds ,roasted garlic and thyme .
Pour the dressing over the salad and toss the beans . Cover .
Keep in the fridge to cool .
Ingredients :
Keema or lamb minced meat -500 gms ,
Egg -1 ,
Ginger garlic paste -1 and 1/2 tsp,
Bread crumbs -1 cup ,
Onion - 1 ( chopped ),
Carrot -1 ( grated ),
Tomato ketchup -1/2 cup ,
Hot sweet tomato ketchup -3/4 cup ,
Red chilli pwd -1/2 tsp ,
Black pepper -1 tsp ,
Green chilli - 1 ( chopped ),
Salt -1 tsp ,
Coriander leaves -1 tbsp ( chopped ).
Method :
Pre heat the oven to 175 C or 350 F .
Combine all the ingredients except hot sweet tomato ketchup in a blender for a second or you can just mix it till well blended .
Grease the aluminum foil and place it in the oven proof loaf pan .
Press the meatloaf to fill out all the corners of the loaf pan .
Cover with generous amount of hot sweet ketchup .
Cover the top with aluminum foil .
Place the loaf pan in the oven and let it bake for 1 hour and 15 minutes .
After an hour take out and remove the top foil and let it bake in the oven for 15 minutes .
Remove from oven and drain the juice in a bowl .
Remove the foil and place the meatloaf in a plate and slice it with a knife .
Serve the sliced meatloaf with the its juice .
Enjoy the dish with choice of your bread and green salad .
