BOWTIES IN CHICKEN, MIXED VEGETABLES, CHEESE & HERBS SAUSE

3 cloves garlic chopped

1 onion chopped

100 gm chicken meat sliced

100 gm mixed vegetables:

Broccoli cut

Baby corn cut

Cherry tomatoes cut

1can mushroom cut

1 can Cheese & Herbs sauce

( I use Prego Spaghetti Sauce )

½ cup chicken stock

Salt & pepper to taste

Olive oil for cooking

150 gm bowties pasta ( cooked )

FOR GARNISHING:

Spring onion chopped

Chili flakes

Cheese powder

METHOD:

Heat up oil brown garlic & onion.

Add chicken stir-fry for few minutes.

Add broccoli, baby corn & tomato,

stir-fry for 1-2 minutes.

Add mushroom, salt & pepper.

Add Prego sauce & chicken stock.

Once the sauce is cooked pour

over the pasta.

Garnish with cheese powder, chilly

flacks & spring onion.

Serve hot.

MIXED VEGETABLE IDLY

A:

1 tsp oil

½ tsp mustard seeds

½ tsp split dhal

1 dried chilly cut small

B:

1 onion medium chopped

1 small piece young ginger chopped

Curry leaves chopped

1 green chilly small chopped

C:

¼ cup mixed vegetables chopped

( Carrot, French beans, Cabbage )

Salt to taste

D:

2 cups idly batter

Method:

Fry A add B & fry till onion soft & light brown.

Add C stir for 1 minute.

Add the above fried things into the D & mix well.

Heat up the idly steamer.

Grease the idly mold with little oil / ghee.

Pour some batter in the mold & steam till cooked.

Transfer the cooked idly from the mold.

Serve hot vegetable idly with chutney / sambar.

PRESERVED GARCINIA ATROVIRIDIS

Garcinia atroviridis cut

Garlic  cut

Bird’s eye chilies

Salt to taste

Sugar to taste

METHOD:

Put all the ingredients together

in a dry bottle, shake well, store

in a dry place.

You may preserve for overnight or

more before serving.

BREAD MUFFIN

3 eggs lightly beaten

2 cups of milk

Salt & pepper to taste

½ cup chopped mixed vegetables

Chicken ham / bacon

( grilled & chopped )

( Mix all the above ingredients together )

8 slices of bread cut

Parmesan cheese & cheddar cheese grated

Spring onion chopped

METHOD:

Pre-heat the oven for 10 minutes.

Grease the muffin pan with 12 cups.

Put bread pieces equally into each cups.

Pour the egg mixture into each cups

( fill only ½ cups ).

Sprinkle cheese & spring onion on top

Of each fillings.

Bake for 20-25 minutes in 180◦.

Serve with ketchup.

SEAFOOD PAELLA

 A:

Saffron + 2 tbsp warm milk

3- 3 ¼ cup fish stock or

( 3 tsp anchovies seasoning powder +

3-3 ¼ cups water )

3 tsp smoked paprika

Salt to taste

B:

200 gm fish fillets

( Heat 1 tbsp oil in non-stick pan

Over medium heat. Add fish & cook

each side until golden, keep aside )

C:

 Olive oil

1 onion chopped

2 cloves garlic crushed

1 tomato cut

2 cups rice ( I use basmati rice,

 soaked in water for 10 minutes )

D:

300 gm prawns ( cleaned with shell )

100 gm squids ( cleaned, cut into thick rings )

10 mussels ( was unable to get fresh one, I use

cleaned frozen ones )

4 crab sticks cut

¼ cup frozen green peas

GARNISHING:

Parsley chopped

Lemon wedges

METHOD:

Heat up oil C, fry onion & garlic until

light brown colour.

Add tomato, rice mix well.

Combine stock A, bring to boil.

Add in rice mixture into the boiling stock,

reduce heat to medium.

Cook, uncovered, without stirring, for

10 minutes or until the rice is half cooked.

Now add D & continue cooking until

the rice is almost cooked.

Last add B, fried fish fillets, parsley,

cover & cook until done.

Squeeze some lemon juice over before serving.

FOR SIDE DISH:

I serve Paella with Salad & Prawn Crackers.

FRESH GARDEN SALAD WITH SPICY DRESSING

Purple cabbage cut

Cabbage cut

Salad leaves sliced

Carrot grated

Cucumber sliced

Cherry tomatoes sliced

Onion sliced

( Can add any fresh vegetables of your choice )

Chicken breast ( grilled with salt & pepper, sliced )

Bread cut into cubes & toasted

Pea nuts roasted

Sesame seeds toasted

For Dressing:

Olive oil

Chilli sauce

Pepper powder

Honey

Salt to taste

Mix all together according to your taste

Method:

In a big bowl mix all the vegetables,

chicken & bread.

Sprinkle with sesame seeds.

Serve salad with chilli dressing.

STIR-FRIED SPICY PRAWNS WITH COCONUT

A:

250 gm prawns cleaned

1 tbsp chilli powder

1 tsp turmeric powder

Salt to taste

Marinate all the above ingredients

together & keep aside for 20 minutes.

B:

Oil for cooking

1 tsp mustard seeds

1 dried chilly broken

1 stalk curry leaves

1 onion large sliced

1 inch ginger sliced

3 cloves garlic sliced

2 green chillies sliced

1 tomato large sliced

2-3 tbsp coconut grated

METHOD:

Heat up oil fry mustard seeds, dried

chilly & curry leaves.

Add in onion, ginger, garlic & green

chillies fry till light brown.

Now add tomato & fry till soft.

Add the marinated prawns & stir-fry

for few minutes.

Last add grated coconut & stir-fry till dry.

Serve hot as a main dish.