Bhindi Masala

Ingredients :

1 pound okra/bhindi/ladyfinger (cut to 1/2 inch pieces)
1 big onion chopped
3 totatoes chopped
1 teaspoon ginger garlic paste
1/2 teaspoon cumin seeds
1 bay leaves
1 inch cinnamon stick
1 teaspoon red chilli powder
1/4 spoon turmeric powder
1/2 teaspoon garam masala
oil for shallow frying bhindi
salt to taste
coriander leaves


Preparation :


1. Take a nonstick pan heat the oil and fry the bhindi pieces( sprinkle some salt) until they are 70 percent cooked.
2. In another pan take 3 teaspoons oil and add cinnamon piece, cumin seeds and bay leaf.
3.when they splatter add onion pieces and fry till they are transparent about 3 min then add ginger garlic paste and fry for 15 sec.
4. To that add tomato pieces, turmeric and salt and cook on medium until they are soft.
5. Now add chilli powder, garam masala and fried bhindi pieces mix well and cook for 3-5 minutes until the oil separates out.
6. Finally check for taste and garnish with coriander leaves and serve hot with roti or rice.

Chicken Noodle Soup

Ingredients :

2 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1/4 Jalapeno pepper chopped
1 bay leaf
1 cup diced celery
1 cup diced carrots
1/2  teaspoon dried thyme
4 ounces egg noodles
1 quart chicken stock
11/2 cups cooked chicken
1/4 cup chopped fresh parsley
salt and pepper according to taste

Preparation :

1. Place a soup pot over medium heat and coat with the oil. 

2. Add the onion, garlic, carrots, celery, thyme, pepper and bay leaf. Cook and stir for about 5 minutes, until the vegetables are softened but not browned. 

3. Pour in the chicken stock and bring it to a boil. Add the noodles and simmer for 5 minutes until tender. 

4. Add the chicken, and continue to simmer for another couple of minutes; season with salt and pepper. Sprinkle with chopped parsley before serving.

chicken Tortilla soup

Ingredients :

2 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 Jalapeno pepper chopped
1 cup diced celery
1 cup diced carrots
1 cup whole corn kernels
1 cup cooked black or white beans
1/2  teaspoon dried oregano
1 (14 ounce) can crushed tomatoes
4 cups chicken broth
1/4 cup chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
crushed tortilla chips
sliced avocado
chopped green spring onions

Preparation :

1. In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in celery, pepper and carrot and cook for 3-4 minutes. 
2. Then add tomatoes, dried oregano, broth. Bring to a boil, and simmer for 5 to 10 minutes. 
3. Stir in corn, beans, cilantro, and chicken. Simmer for 10 minutes. 
4. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion and serve with corn bread on side.

Microwave Milk Peda

Ingredients:

Milk powder 2 cups
Sweetened Condensed milk 14 0z can
unsalted Butter 1stick/ 4 0z

Procedure:

1. Take a big microwave safe bowl and melt the butter for 1-2 minutes.
2. To that add condensed milk and milk powder and combine well and microwave the mixture for 2 minutes.
3. Remove it out and mix well and put it in microwave for 1 more minutes. mix it and repeat for 1 more minute.
4. Mix well and let it cool then role it to a small balls and decorate with kaju, almond or pistachios.

Pulihora (Tamarind Rice)

Ingredients:

50 g Tamarind (big lemon size ball)
1/2 cup chana dal
3 Green chillies slit

3 cups of cooked White Rice

For tadka/talimpu

3 tbsp oil

2 tbsp Groundnuts

1 tbsp chana dal

1 tbsp urad dal

1 tsp Mustard

1 tsp Cumin

1 chopped green chilli

2 Red Chillies

3 Curry leaf stalks

2 pinches Asoeftida

1/2 tsp turmeric 

Salt to Taste

Procedure :

1. soak 1/2 cup chana dal in water for 20 min.

2. microwave tamarind with 1/2 cup of water for 1 minute and when it is cool extract thick pulp.

3. Take a sauce pan and cook the tamarind pulp, soaked chana dal and slit green chillies with some salt to a thick paste and let it cool.

4. Take a pan and heat the oil when the oil is hot add ground nuts and fry for 1/2 min and then  add chana dal and fry for 1/2 min on medium flame.

5. To that add urad dal,  mustard, cumin seeds, red chillies, green chilli, curry leaves, hing, turmeric and fry for 1/2 minute on low heat. Take care not to burn the tadka.

6. Take the cooked rice and add salt and mix well and to that add the tadka/ talimpu and combine well.

7. Finally add the tamarind paste desired to your taste and combine well. You can store the left over tamarind paste in refrigerator for 2-3 weeks.

8. Serve the pulihora with yogurt on side

Shrimp Biryani

Ingredients :

1. 1/2 lb Prawn. Marinate in 1 spoon turmeric powder and 1/2 spoon salt.

2. Wash 2 cups of Basmati Rice and soak in water for 15 mins.

3. 2 to 3 green chillies

4. 1 tsp fennel seeds

5. 10 garlic pods

6.  1 1/2 inch ginger

7. 1 inch cinnamon

8. 3 to 4 cloves

9. 1 star anise

10. 1 tsp coriander seeds

11.  1/2 tsp cumin seeds

12. 2 onions cut length wise

13. 1 tomato chopped

14. Chop some mint and coriander

15. 1 cup Coconut milk. ( grind 1/4 medium sized coconut)

16. 1 tsp chilli powder 

17. salt

Preparation :

 

1. Grind green chillies, ginger, garlic, fennel seeds, cinnamon, cloves, coriander seeds, cumin seeds and anise to paste with some water and keep it aside.

2. In medium flame place the heavy bottom pan, heat 1 tbsp of ghee/butter + 2 tbsp of oil.

3. Fry 2 to 3 biryani/bay leafs, then add onions in the pan. Turn the flame high and fry till golden brown.

4. Add the chopped tomato and 1/2 tsp salt (this helps tomatoes to get soften quickly).

5. Then add the ground paste and cook for a minute.

6. Add Prawns, 1 tsp chilli powder  and cook for 2-3 min on medium flame.

7. Add Soaked rice and mint leaves and fry for a minute

8. Now add 1 cup coconut milk, 2 cups of water and 1 tsp salt mix well and check for seasoning. Close the pan and cook for 5 min on medium flame.

9. Add 1 tsp of lemon juice on top and garnish with coriander leaves.

10. Close the pan and cook on low flame for 5 minutes and serve hot.

Gutti Vankaya Kura ( Indian egg plant curry)

Ingredients :

10 purple colored small Brinjals
1 big onions  finely chopped
Tamarind small lime size ball
1/4 tsp mustard seeds
curry leaves
2 tsp Ginger-Garlic paste
1/2 tsp Turmeric powder
1 tsp Paprika
Salt to taste
2 Tbsp Vegetable oil
oil for frying

Masala Paste :

2 tbsp sesame seeds
2 tbsp ground nuts
1 tbsp chana dal
3  Dry red chillies
Few curry leaves
1/2 cup coconut Pieces 


Preparation :

1. Soak tamarind in 1 cup of water extract pulp and keep aside.
2. Dry roast chana dal, ground nuts, sesame seeds, red chillies, and curry leaves and cool them.
3. Grind the roasted ingredients along with coconut by adding some water to a thick paste.
4. By keeping stem intact slit the brinjals and deep fry them until they are 3/4 cooked. Once fried they look like this.

5. Take another pan and add 2 tbsp oil and add mustard seeds once they splutter add curry leaves and chopped onions and fry till they are golden brown.
6. To that add ginger garlic paste and fry for a 30 seconds and add salt, turmeric, and masala paste and combine well and cook for 5 minutes.
7. Then add the extracted tamarind pulp and paprika mix well and add fried brinjals and cook for 5-10 minutes ( until brinjals are fully cooked).
8. Finally adjust the seasoning and serve hot.

Breakfast Omelet

Ingredients :

4 Eggs
1 tablespoon milk or half & half
salt as required
pepper powder 1/4 teaspoon
Parsley or basil 1 teaspoon finely chopped
1/2 cup diced Mushrooms
1/2 cup diced red bell pepper
1/4 cup spring onions
1 teaspoon grated cheddar cheese
3 teaspoons butter or oil

Preparation :

1. In a bowl mix well eggs, milk, salt, pepper powder and parsley.
2. Take a nonstick pan and add 1 teaspoon butter and saute mushrooms, peppers and spring onions with some salt and pepper for 3-5 minutes. Remove from the pan and keep aside.
3. In the same pan heat the remaining butter on medium heat and add the egg mixture and using spatula stir the eggs for 5 seconds. Lift the pan and move around until the excess liquid gets solidify.
4. using spatula loosen the sides so the omelet doesn't stick to the pan.
5. Reduce the heat to low and add the sauteed vegetables sprinkle with some cheese, spring onion and let it cook for 10-15 seconds covered.
6. Finally carefully slide the omelet to the plate and serve hot

Mango & tomato curry

I learned this recipe from my sister who stays in Virginia. Vijaya akka thankyou... naresh likes this dish.

Ingredients :

Raw mango 1 medium size (cut into cubes)
Tomatoes 4 diced
Onion 1 big chopped
mustard seeds 1 teaspoon
Curry leaves 8-10
turmeric powder 1/2 teaspoon
Red chilli powder 1 teaspoon
salt as required
spring onion for garnish (optional)
oil 2 tablespoons

Preparation :

1. Take oil in pan once it is hot add mustard seeds and let them splutter, to that add curry leaves and onions and fry till onions are soft.
2. Add tomatoes, turmeric and salt mix well and cook till the tomatoes are half cooked for about 3-4 minutes.
3. Then add cubed mango pieces and chilli powder and combine well and close with lid and cook on medium heat until the mango pieces turn soft. (add 1/2 cup of water if required)
4. Finally adjust the seasoning and garnish with spring onions and serve.

Chicken fry

Ingredients :

2 pounds whole chicken
1 teaspoon mustard seeds

2 dry red chillies

10-12 curry leaves

1/2 cup Cashew nuts 

2 medium size red onions (chopped)
2  tablespoons ginger garlic paste
1  teaspoon red chilli powder (adjust to spice)
2  teaspoons coriander powder

1 teaspoon cumin powder
½  teaspoon(s) turmeric powder
1  teaspoon garam masala powder
salt to taste 

4 tablespoons oil  

Preparation :

1. Heat the oil in nonstick pan and add mustard seeds once they splutter add red chillies and curry leaves. To that add ginger garlic paste fry for 30 seconds.
2. Add chicken, salt, turmeric powder, red chilli powder mix well close with lid and cook the chicken on medium flame until the water evaporates for about 10- 15 minutes. (mix in between so that it doesn't burn)
3. Once the water evaporates add cumin powder, coriander powder, cashew nuts and chopped onions mix well and fry until onions are soft  for about 5 minutes.
4. Finally add garam masala powder mix well and fry for 2-3 minutes, check for the seasoning and serve hot.

Pear and apple crumble

Ingredients :

2 ripe Bosc pears
2 firm Macoun or fuji apples
1/2 teaspoon grated orange zest
1/2 teaspoon grated lemon zest
1 tablespoons freshly squeezed orange juice
1 tablespoons freshly squeezed lemon juice
1/4 cup brown sugar
1 teaspoon all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Topping :

1/2 cups all-purpose flour
1/4 cup granulated sugar
1/4 cup light brown sugar, lightly packed
1/4 teaspoon salt
3/4 cup oatmeal
3/4 stick cold unsalted butter, diced

Preparation :

Preheat the oven to 350 degrees F.

Peel remove seeds and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, nutmeg and mix well. Pour into a baking dish.

Topping :


Combine the flour, sugars, salt, oatmeal, and butter in the bowl mix until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.

Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly.  Serve warm.

nocoupons

Chicken lettuce wraps

Ingredients :

1/2 pound ground chicken 
5-6 leaves Boston lettuce/ iceberg lettuce 
3 tablespoons sesame seed oil
3 tablespoons roughly chopped water chestnuts 
1/4 cup chopped onions 
1 teaspoon minced garlic
1 teaspoon grated ginger
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon chili sauce
1 teaspoon brown sugar
2 tablespoons spring onions

Preparation :

1. Take 1 tbsp oil in pan and brown the chicken for 5 minutes and keep it aside.
2. Add remaining oil to the same pan and fry onion for a minute then add ginger, garlic fry for 15 seconds and add chestnuts, brown sugar, soy, fish and chili sauces mix well.
3. To that add the browned chicken and spring onions and combine well for 1-2 minutes on high heat and serve with lettuce.

Crisp lettuce salad

Ingredients :

Chopped Romaine lettuce
5-10 olives chopped
1/4 cup sliced almonds
1/2 cup grated carrot
3-4 sun dried tomatoes (optional) 

Lemon vinaigrette:

1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
3/4 teaspoon minced fresh garlic
3/4 teaspoon salt
freshly cracked black pepper 
2 teaspoon chopped parsley leaves (optional)

Preparation : 

1. In a large bowl combine lettuce, olives, almonds, carrot, and dried tomatoes.
2. Take a bowl and mix lemon juice, garlic, salt, pepper, and whisk in olive oil and keep aside.
3. Add the chopped parsley to the vinaigrette and drizzle over salad before serving. 

Shrimp mushroom masala

Ingredients :

White Mushroom- 8 oz/ 1/2 pound/ 220 grams (cleaned & cut into thin slices)

Shrimp- 1 pound (cleaned)

Onion- 1 big (chopped)

Tomato- 1 cup (chopped)

Turmeric Powder- 1/2 tsp

Red chilli powder 1 tsp 

Oil- 3 tbsp

Mustard seeds- 1 tsp

curry leaves- 1 string

Cumin Powder- 1 tsp 

Coriander powder- 1tsp

Garam masala- 1/2 tsp

Ginger garlic paste- 2 tsp

Green Chillies- 2 (optional)

Salt- to taste 

 

Preparation :

1. In a skillet heat oil add mustard seeds, curry leaves and let them splutter.
2. Add onions, green chilli, turmeric, salt and fry till they turn golden brown.  

3. Add ginger garlic paste fry for 30 seconds, then add cumin powder, coriander powder, red chilli powder, shrimp and chopped tomatos mix well cover & let it simmer for 3-5 minutes

4. Add sliced mushrooms mix well cover & cook it on medium flame for 5-7 minutes

5. Add garam masala check for seasonings and remove when the gravy is thick and oil separates out.
6. Serve hot with pulao, rice or roti.

 

Banana Walnut Bread

 I learned this recipe from my friend and first Neighbor after coming to US, She introduced me to Baking. Thank you Neha Gupta 


Ingredients :

Butter 1 stick ( 1/2 cup)
Sugar 3/4 cup  
Egg 2   
All purpose flour (Maida) 1 cup   
whole wheat flour 1/2 cup  
Baking powder 1/2 tsp
Baking soda 1/2 tsp   
cinnamon powder 1 tsp  
Ripe bananas 2 
Sour cream 1/2 cup (optional)    
vanilla extract 1 tsp  
Pecans or walnuts 1 cup
Dry fruits 1/2 cup  ( apricots, cranberry's)   

Preparation :

1. Preheat the oven to 350 degrees F. Butter a 9 x 5 x 3 inch loaf pan.
2. Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.Then mix in the sour cream.
3. In a small bowl, mash the bananas with a fork. Mix in the vanilla and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.
4. Add the banana mixture to the creamed sugar mixture and stir until combined. Add dry ingredients, mixing just until flour disappears. (Don't over mix) 5. Dust the nuts and sliced dried apricots with 1 tsp flour and combine to the batter.
6. Pour batter into prepared pan and bake 45 minutes to 1 hour, until a toothpick inserted in the center comes out clean.
7. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.
8. Spread slices with honey or serve with ice cream.

Cabbage pesarapappu (Cabbage and Moong dal curry)

Ingredients :
4 cups chopped cabbage
1/2 cup yellow moong dal/pesarapappu  (cook till the dal is soft and not mushy)
1 onion, finely chopped
2 green chillis, slit lengthwise
1/4 tsp turmeric pwd
1/2 tsp red chillie powder (if needed)
salt to taste
1/2 tbsp oil

For seasoning/poppu/tadka:
1/2 tsp mustard seeds/ria/aavalu
1/4 tsp cumin seeds/jeera/jeelakara
3/4 tsp urad dal/minapappu
2 dry red chillis
2 cloves garlic, crushed
few fresh curry leaves

Preparation :

1. Boil cabbage with pinch of turmeric and salt to taste till three fourth cooked drain and keep aside.   Also cook moong dal till the dal is soft and not mushy keep aside
2. Heat oil in a cooking vessel, add the mustard seeds and let them splutter. Add the cumin seeds, urad dal and saute till the dal turns red. Add the garlic, red chillies and curry leaves and saute for a few seconds.
3. Add the chopped onions, green chillis, salt and turmeric pwd and saute till the onions turn transparent. Then add the cooked moong dal and cabbage and combine well.
4. Add chilli powder if needed and stir fry for few more minutes. Serve with rice or roti.

Chettinad chicken curry

Ingredients :

1 kg chicken, washed and cut into medium size pieces
2 cups chopped onions
1 1/2 cup chopped tomatoes
1 tsp mustard seeds
1 tsp cumin seeds
10-12 curry leaves
4 dry red chillies
1/2 tsp turmeric powder
1 tsp red chilli powder
1 cup coconut milk (extract from 1/2 coconut)
salt to taste
3 tbsp oil

Make a paste:
 2 green chillies
8 garlic flakes
2″ ginger
1 tsp poppy seeds (soak in water for 10 min to grind easily)

Roast and make a powder:
1/2 tsp pepper corns
1/2 tsp cumin seeds
1/4 tsp fennel seeds
1 1/2 tbsp coriander seeds
2 cardamoms
4 cloves
1″ cinnamon
6-7 curry leaves
1/2 tsp oil

Preparation :

1. Drizzle oil in a vessel and roast the cumin seeds, coriander seeds, peppercorns, fennel seeds, cardamoms, cinnamon, cloves and curry leaves on medium heat stirring constantly for 2 mts. Remove from stove, cool and grind to a powder.
2. Make a paste of the ginger, garlic, green chillies and poppy seeds. Keep aside.
3. Heat oil in a cooking vessel, add mustard seeds, cumin seeds,curry leaves, dry red chillies and let them splutter then add chopped onions and saute till transparent.
4. Add the ground paste and cook for a minute then add tomatoes, salt, turmeric, red chilli powder and cook until tomatoes are soft.
5. Add ground masala powder and chicken mix well and cook on high heat for approx 4 minutes and do stir the chicken once in a while.
6.  Reduce to medium heat and cook until all the water evaporates from the chicken. 
7. Now add the coconut milk and cook for 5 mts or until oil floats on top and chicken is fully cooked
8. Finally check for the seasoning and turn off heat and serve hot with rice, biryani, chapatis or dosas.

Beerakaya Senagapappu Kura ( Ridge Gourd Chana Dal Curry)

Ingredients : 

Beerakayalu/ Ridge Gourd  3 (medium size) 

Senagapappu(Chana dal)  3/4 cup

Onion big 1 (chopped)

Green chillies 2 (chopped)

Tomatoes  2  (chopped)

urad dal/ minapoppu  1/2 tsp

cumin seeds 1/2 tsp

mustard seeds 1/2 tsp

curry leaves 1 string

turmeric powder 1/4 tsp

Red chilli powder 1 tsp ( adjust according to spice)

Oil 2 tbsp

Salt to taste 

Preparation :

1. Soak chana dal in water for about an hour.
2. Heat oil in the pan and add urad dal, mustard seeds, cumin seeds, curry leaves and let them splatter on medium heat.
3. Then add chopped onion, green chillies, turmeric, salt and let them cook until they turn golden brown.
4. Add chopped ridge gourd and cook until half done, then add soaked chana dal, chopped tomatoes, red chilli powder mix well close with lid and let it cook for 5 minutes on medium. Check in between if it burns.
5. Then add a cup of water, let it simmer until it reaches desired gravy consistency, check for seasonings switch of the stove and serve hot with rice or roti.

Dondakaya Vepudu (Tindora fry)

Ingredients :

1 pound Dondakayalu / Tondli / Ivy Gourds/ Tindora
(Cut into thin slices)
1 big onion chopped
1/2 tsp channa dal
1/2 tsp urad dal
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 dry red chillies
10-12 fresh curry leaves
1/2 tsp of turmeric pwd
1 tsp red chilli powder
salt to taste
2 tbsp oil
1 tsp Besan (senagapindi/ gram flour)


Preparation :

1. Heat the oil in a cooking vessel. Once the oil is hot, reduce heat to medium flame, add the channa dal, urad dal, mustard seeds, cumin seeds, red chillies and curry leaves let them splutter and turn brown.
2. Immediately add the sliced dondakayalu and combine. Add salt and turmeric pwd and mix well. Saute on medium heat for 3-4 minutes , keep sauteing them so that it doesn’t burn.
3. Now reduce to low flame and let it cook covered till soft, approx 12-15 minutes. Keep checking in between, till they lose moisture and begin to have a wrinkled appearance and turns to a deeper color.
4. Don’t overcook the dondakayalu, they should retain that, slight crunchy texture.
5. Now add the chopped onion pieces and fry for another 5 minutes.
6. Then add the red chilli powder and gram flour combine well check the seasoning and let it cook, uncovered for another 2 minutes on medium heat.Turn off the heat and serve.

Palak paneer

Ingredients :

250 grams paneer
1 bunch of palak / spinach
2 medium sized onions (finely chopped)
2 medium size tomatoes (finely chopped)
2 green chillies (slit into half)
½ tsp turmeric powder
1 tsp red chilli powder
1 tsp ginger garlic paste
1 tsp cumin seeds
2 bay leaves
1 tsp garam masala
2 tsp lime juice
3 tbsp oil
Salt to taste
Cream for garnish

Preparation :

1. Cook the palak (spinach) for about 5 minutes in boiling water drain and grind it to fine paste after it is cold.
2. Cut the paneer into small cubes and fry in oil till light golden brown.
3. Heat the oil in a non-stick pan and add the bay leaf, cumin seeds. Wait till it crackles and ensure that it does not burn.
4. Add the chopped onions and green chillies and sauté till the onions are golden brown. Add the ginger garlic paste and sauté for another minute. Add the turmeric powder, chilli powder and sauté for another 1-2 minutes. Then add the tomato pieces and stir till the oil separates.
5. Add the palak paste to this mixture along with 1/2 cup water, you can use water drained after cooking spinach.
6. Add the paneer, garam masala, lime juice and salt and cook till you start to see the gravy bubbling. If the gravy seems a bit dry, you can add some more water.
7. Garnish with some cream in the end and serve hot with roti or rice.

Green beans curry

Ingredients :

 1 lb. green beans, stems trimmed and cut into 1/2-inch pieces
 1 potato diced
 4 tomatoes diced
 1 big onion, chopped
 1/2 tsp cumin seeds
 1/2 tsp mustard seeds
 Curry leaves
 1 tsp red chillie powder
1/2 tsp turmeric powder
 2 tbsp canola oil
 Salt to taste
 Fresh cilantro for garnish 

Preparation :


1. Boil the chopped beans in 1 cup of water and some salt for about 5 minutes. Until they are half cooked and drain the water and keep aside.
2. Preheat a large sauté pan and add oil.  On medium heat sauté mustard seeds, cumin seeds, and curry leaves.
3. Add onions and fry till golden brown and add diced potato pieces, salt, and turmeric powder.  Cover and cook till the potato pieces are fork tender.
4. Add tomatoes, and red chillie powder and sauté for 3-4 minutes.  Stir in boiled green beans,  add 1 cup of water cover, and simmer on low heat for about 10 minutes or until beans are tender.
5. Garnish with cilantro and serve.

Pomfret fry (fish fry)

Ingredients :

4 big white pomfret fishes
 juice of half lemon
1 tbsp ginger garlic paste
big pinch turmeric pwd
1 tsp red chilli pwd
1 tsp coriander pwd
1/2 tsp cumin pwd
salt to taste
4 tbsp oil

Preparation : 

1. Wash, clean and dry the fish. Make slits on the fish and marinate it in salt and lime juice for 10 minutes.
2. Meanwhile mix together ginger-garlic paste, turmeric pwd, chilli pwd, coriander pwd and cumin pwd and apply this paste to each of the fish and keep aside for atleast 2-3 hours. ( longer you marinate better it tastes)
3. You can adjust the spice of the marinade according to your choice.
4. Take a 10 inch nonstick pan with 2 tbsp oil and add 2 fishes to the oil and cook on medium heat for 5-7 minutes per side.
5. Serve hot as appetizer or with rice.

French toast

Ingredients :

• 1/2 cup half-and-half ( or whole milk)
• 3 large eggs
• 1/8 teaspoon cinnamon
• 2 tablespoons honey, warmed in microwave for 20 seconds
• 1/8 teaspoon salt
• 6 (1/2-inch) slices bread
• 3 teaspoons butter

 Preparation :

       1. In flat mixing bowl, whisk together the half-and-half, eggs, cinnamon, honey, and salt.
       2. Over medium-low heat, melt 1 teaspoon of butter in a 10-inch nonstick saute pan.
       3. Dip each slice of bread into the batter for 30 seconds on each side.
       4. Let some of the batter drip off, then put in saute pan.
       5. Cook each slice 1 1/2-2 minutes per side until each side is golden brown.
       6. Serve immediately with maple syrup and fruit.

Banana Smoothie

Ingredients :

  2 bananas
  2 cups nonfat milk
  1/2 cup vanilla ice cream
  1 tablespoons white sugar ( If needed)

Preparation :

1. In a blender, combine banana pieces, milk, vanilla ice cream, and sugar. Blend until smooth. Pour into a glass and garnish with banana piece and mint leaves.