Stuffed Potatoes Recipe

Ingredients

• 3 boiled large potatoes
• 1 carrot grated
• 1 tender corncob grated
• 1 onion, finely chopped
• 1/2 cup cabbage finely shredded
• 2 tsp. butter
• 1 tsp. cheese grated
• 2 tbsp. white sauce recipe (refer recipe in index)
• 6 slices stuffed olive rings (optional)
• salt to taste

Method

• Peel potatoes is desired.
• Cut into even halves, scoop out a portion in centre carefully.
• Brush halves with butter, keep aside.
• Heat remaining butter in pan, add vegetables, stirfry till tender.
• Add scooped shreds of potatoes, salt, white sauce, and stir.
• Stir and cook till thick.
• Pile a portion of mixture in and over each scooped hollow of potato halves.
• Garnish with a slice of olive and cheese as desired.
• Bake in a preheated oven (180 deg C) for 4-5 mins or till cheese melts.
• Serve hot with with a slice of wheat bread.

Microwave Cooking Tips

The basics of cooking in a microwave.

• Cooking should be done only with the microwave safe vessels, we cannot  use steel or any other vessel.
• Food can be cooked as well as reheated very quickly as well the 
• reheated food will taste likely done fresh
• We would recommend you to go through the users manual before you start  using your microwave
• Time to reheat : For an average size meal of 1 -2 persons. Reheating  should not take more than 3 minutes. Take the food out and check on the food  every other minute. (approx)
• To Boil milk , 250 ml it will take about 1minute 15 seconds, depending  on the microwave (approx).
• To Make rice or briyani for about 2 cups of rice and 4 cups water it 
• will take 15 minutes ( approx)
• You can cook the raw vegetables before adding to curries by keeping them in a microwave safe dish and sprinkling water on top and cooking for about 3 minutes for 300 gms of vegetables
• For making any fried dish, Mix all the masala's to the Base 
• dish (chicken or cauliflower), then add 2 -3 tsp of oil for300 gms of chicken or  cauliflower and then spread it around a microwave safe plate greased with oil and  keep it for about 3 minutes for about 5 times. Keep checking on the food  every 3 minutes.
• To cook an average potato will take 3 minutes
• Always in a microwave the food cooks from the middle.
• You can make rice , kurma's , bryani's and also cook potatoes, heat 
• milk , water and reheat any left over s in the microwave
• To reheat any cooked meal you can find the options on the microwave panel , you should press the kind of food and the weight it will give you correct time
• And also you can defrost the frozen food in minutes
• For heating or cooking if you are not sure about the time, you can set the time low and you can always open it and keep checking if the food is done.
• You can have a healthy and easy cooked meal from a microwave cooking
• And also all the microwave's are not the same they differ from size and voltage and also depends on the options they have on the control panel

 

Methi Pudina Khakra Recipe

Ingredients

• For Khakras:
• 1 cup whole wheat flour
• 1/2 tsp red chilli powder
• 1/4 tsp turmeric powder
• 1 tbsp kasoori methi
• 1/2 tbsp dry pudina (mint powder)
• 1 tbsp oil
• Salt to taste

Method

• Sieve flour and salt.
• Add all the ingredients
• Knead a soft pliable dough.
• Cover and keep aside for 30 minutes.
• Divide portions into 1/3 size of pingpong balls.
• Mould into a pattie, roll as thin as possible (wafer thin is good).
• Use dry flour for dusting while rolling.
• If you are not very fast, spread a clean bedsheet and put each round on it, as you roll.
• Finish with all the dough.
• Heat griddle and roast each round on it, lightly, on both sides.
• Apply some ghee, rubbing two rounds against each other to coat both on one side. Pile up, and cool for 10 minutes.

To make the khakras:

• Put one semi roasted round on warm griddle.
• Use a thick, kitchen towel to press.
• On low flame, press and roast, lightly moving it on griddle in a circular motion.
• When one side is light golden and specky, flip and repeat for other side.
• Repeat with all rounds. Pile onto a cloth as done.
• Cool thoroughly before storing in an airtight container.
• Serve with any chutney or just with tea /coffee

Toffee apples

Ingredients

4 ripe apples
1egg - 1egg white - 3tbsp (45 ml) all-purposeflour - 3tbsp (45 ml) cornstarch oil for deep-frying - 1/4 cup (60 ml) vegetable oil 1/4 cup (60 ml) sugar - 1/4 cup (60 ml) honey - 2tbsp (30 ml) white sesame seeds (optional) - 1 bowl ice water

Method :

Peel and core apples and cut each apple in six to eight wedges. Beat egg and egg white together and fold in sifted flour and cornstarch to make a better. Heat oil for deep frying. Dip apple wedges in batter and deep-fry until golden. Remove and drain on paper towels. In a saucepan heat vegetable oil, add sugar and heat, stirring constantly, until sugar dissolves. Stir in honey. Coat apple fritters with syrup and sprinkle with sesame seeds. Serve while piping hot. Let each guest dip apple fritters into ice water. This will cause the syrup coating to harden so the fritters will be crisp and crackling on the outside.

Pan-Fried Asparagus ( Low-cal snacking )

Prep time: 7 minutes
Cooking time: 5 minutes
Serves: Three

360 g asparagus
30 g olive oil
15 g onion,chopped
15 g garlic
15-18 leaves rocket lettuce
20 ml cooking white wine or regular white wine (optional)
30 g parmesan shavings
15 ml balsamic reduction (made by reducing balsamic vinegar to half while stirring over low heat)

1. Peel the asparagus and blanch in boiling water for about three to four minutes.
2. Heat the oil and saute the onion and garlic. Add the asparagus and cook for 2 minutes.
3. Dress the lettuce with the white wine; put six pieces of lettuce at the corner of a plate. Top with the Parmesan shavings.
4. Drizzle balsamic reduction over. Lay six pieces of asparagus sticks over the balsamic reduction. Serve hot.

WHAT YOU GET:

This dish is a low-calories source of iron and potassium, antioxidants and vitamin C.