Parsi Dal

Ingredients of this recipe:
1 cup Split Red Lentil (Masoor Dal)
a pinch of Turmeric Powder (Haldi)
2 chopped Green Chilli (Hari mirch)
2 flakes chopped Garlic (Lasan / Lahsun)
2 tblsp Clarified Butter (Ghee)
Salt to taste
1 tblsp chopped Coriander Leaves (Dhania Patta)
1 tsp Cumin Seeds (Jeera)

Method to make this recipe : parsi dal:
Cook the dal with the turmeric powder and sufficient water in a pressure cooker.
Cook till the dal is cooked.
Remove from the flame.
Mash the dal with a wooden spoon. keep aside in a pan.
Heat the ghee in a pan.
Add the garlic,salt, green chillies and the cumin seeds.
Fry for a minute over a low flame and pour over the dal.
Return the dal to a low flame.
Add a little water if required(the dal should have the consistency of sambhar) and cook for 2 minutes. remove from the flame.
Serve hot garnished with the coriander leaves.

Masala Dal

Ingredients of this recipe:
1 cup Split Red Lentil (Masoor Dal)
5 slit Green Chilli (Hari mirch)
1 tblsp chopped Coriander Leaves (Dhania Patta)
1/2 tsp Turmeric Powder (Haldi)
1/2 cup grated Coconut
Salt to taste
1 tsp Mustard Seeds (Raai / Raee)
1 tsp Cumin Seed (Jeera)
2 chopped Tomato (Tamatar)
1 tblsp Oil
1 meduim sized sliced Onion (Pyaj)

Method to make this recipe : masala dal:
Wash and soak the gram for 30 minutes.
Grind the grated coconut with a little water to a smooth paste in a blender.keep aside.
Fry the sliced onions till golden brown. remove and keep aside.
Cook the gram in a pressure cooker with just sufficient water to cook the dal until soft.
Remove the lid of the cooker and add the green chillies , turmeric powder tomatoes and salt. cook for 3 minutes.
When the tomatoes are cooked add the coconut paste. mix thoroughly.
Cook for a minute and remove from the flame.
Heat the oil in a pan. add the mustard seeds, when they crackle add the cumin seeds.
Fry for a few seconds over a low flame. pour over the dal.
Serve hot garnished with the fried onions and the chopped coriander leaves.

Moong Dal

Ingredients of this recipe:
1/2 cup Moong Dal ( Green Gram)
1 small Onion chopped
1/4 tsp Mustard seeds
1/4 tsp Cumin seeds
1/4 tsp Turmeric powder
Pinch of Asafoetida
1 long chopped Green Chillies
1 tbsp Oil
2 Curry Leaves
Few Coriander leaves

Method to make this recipe:
Pressure cook moong ki dal for 2 whistles.
Mash it and add turmeric powder, hing and salt to it.
Add 1 cup water.
Heat oil in a pan and season it with mustard seed, cumin seeds, green chillies and curry leaves.
Add the chopped onions and fry for a minute.
Add the mashed moong dal to it and let it boil. Keep till 2-3 boils.
Garnish moong daal with coriander leaves and serve hot.

Microwaved Fish Tikka

Ingredients
Pomfret 1 kg cut into frillets
Potatoes 1 cup, boiled and mashed
Ginger-garlic paste 1 teaspoon
Green chilli paste ½ teaspoon
Coriander 1 tablespoon
Garam masala ½ tablespoon
Spring onion 1 tablespoon, chopped
Lemon juice 1 teaspoon
Oil 1 teaspoon
Salt To taste

Method
Cook the fish with one tablespoon of water on high mode for 6 minutes.
Mash it and mix it well with the rest of the ingredients.
Make into small balls and flatten them brushing the top with oil.
Grill on convection mode for 10 minutes at 200 turning them once in between.
Serve hot with mint chutney.

Fried Chicken

4 boneless, skinless chicken breasts
Garlic powder
Paprika
Pepper
1/2 cup lowfat milk
1 egg white or 1/4 cup egg substitute
Flour, as needed
Low-calorie vegetable oil

Cover chicken breasts with plastic wrap. Pound each piece until flattened. Unwrap plastic and sprinkle each breast on both sides with garlic powder, paprika and pepper. Dip in milk mixed with egg white or egg substitute, lightly flour and fry over medium to medium-high heat in a pan coated with low-calorie vegetable oil. Pan fry until golden brown, about 8 minutes per side.

Ginger Beef Vegetable Stir-Fry

Ingredients:
1/4 pound (4 ounces) thinly sliced eye round of beef
1 teaspoon olive oil
1/2 teaspoon grated ginger
1 cup frozen Asian vegetables
1/2 cup dry egg noodles
1 tablespoon chunky peanut butter
1 tablespoon chopped green onions
Pinch red pepper flakes
1 teaspoon soy sauce

Directions:

Saute beef in a nonstick skillet with olive oil and grated ginger until pink in the middle, about 5 minutes. Remove meat from skillet, add frozen vegetables to the remaining liquid and saute until crisp-tender, about 4 minutes.

Meanwhile, boil egg noodles according to package instructions. Drain noodles and mix with peanut butter, green onions, red pepper flakes and soy sauce. Top noodles with meat and vegetable mixture.

Chicken Dressed in Mushroom Sauce

Ingredients:
1/2 cup chicken broth
2 tablespoons white wine
1-2 tablespoons lemon juice (or to taste)
2-3 skinless, boneless chicken breasts
3 tablespoons flour
2 tablespoons olive oil
2 tablespoons butter or margarine
1 cup sliced mushrooms
Chopped fresh parsley, for garnish (optional)

Directions:

Combine the broth, wine and lemon juice in a small bowl or large mixing cup. Set aside.

Rinse and dry the chicken breasts. Using a kitchen mallet, pound to 1/4-inch thickness. Dredge the breasts in flour, saving the excess flour. Heat the olive oil in a large skillet over medium-high heat, add the chicken and saute until cooked through. Remove from the pan and place on a plate.

In the same pan used for the chicken, add the butter or margarine and the mushrooms. Saute for 2 to 3 minutes. Add the remaining flour to the mushrooms and stir to coat. Cook for 1 minute. Add the broth mixture to the mushrooms and stir constantly until the mixture thickens. Add chopped fresh parsley if desired.

Spoon the sauce over the chicken breasts and serve.

Pasta with Vegetables and Garlic Sauce

Ingredients:

• 1 pound pasta shells
• 4 tablespoons olive oil
• 1/2 cup finely chopped onion
• 4 garlic cloves, minced
• 1 small eggplant, chopped, or 1 1/2 cups fresh broccoli

florets (or a combination totaling about 1 1/2 cups)

• 1 carrot, grated
• 1/2 cup chopped red bell pepper
• Salt and pepper
• 1/2 cup half-and-half or cream
• 1/4 teaspoon nutmeg
• 4 tablespoons chopped fresh parsley
• Grated Parmesan cheese (optional)

Directions:

Cook the pasta shells according to the package directions. Drain well and set aside.

Heat the olive oil in a large skillet over medium heat. Add the onion and garlic to the skillet and cook for about 2 to 3 minutes. Add the eggplant or broccoli (or both), then the carrot, red pepper and salt and pepper to taste. Stir and cook over low heat until the vegetables are tender, about 5 minutes.

Add the half-and-half, nutmeg and parsley. Raise the heat to medium and heat until almost boiling, but do not boil.

Add to the pasta and mix well. Sprinkle with grated Parmesan cheese if desired.

Tandoori Chicken

Ingredients:

2 pounds chicken breast and thigh fillets

Juice from 1 lime

1 teaspoon salt

1/2 teaspoon black pepper

1 cup plain yogurt

1/4 cup wine vinegar

2 tablespoons clarified oil

1/2 cup onion, chopped

2 cloves garlic, minced

1 tablespoon ginger, minced

2 teaspoons coriander

2 teaspoons cumin

1/4 teaspoon turmeric

2 teaspoons sweet paprika

1/2 teaspoon chili powder

Rinse chicken and pat dry. Score skin and rub with lime juice, salt and pepper. Let stand for 30 minutes.

In a bowl, combine yogurt, vinegar and oil. Mix thoroughly. Add onion, garlic, ginger, coriander, cumin, turmeric, paprika and chili powder. Process into a paste. Place chicken in a baking dish and rub thoroughly with seasoning. Cover dish with aluminum foil and refrigerate overnight.

Remove chicken 1 hour before roasting and rub again with seasoning. Preheat oven to 400 degrees F. Place chicken in a roasting pan and cover with foil. Bake for 20 minutes, remove foil and bake for 10 more minutes.

Red Lentil Soup

 Ingredients

1 lb red lentils
4-5 cloves chopped garlic (or to taste)
1/2 stick unsalted butter
2 stalks celery, in medium-thin slices
1 1/2 tsp. ground cumin (or cumin seed)
Salt and pepper to taste
1/2 cup freshly squeezed lemon juice

Directions

Clean the lentils by rinsing them several times. Take care to remove any small stones. Place the lentils in a heavy pot. Cover with water by about 3 1/2 to 4 inches. Bring to an easy boil. Meanwhile, in a separate pan, saute the garlic in the butter (or olive oil). After about a minute, when the garlic is fragrant, add the celery and saute until a gentle aroma comes forth, about another minute. At this point, add the cumin and cook for 4 to 5 minutes longer. Add to the lentils, reduce to a simmer and cook for 10 to 15 minutes more. Add salt and pepper to taste; if the soup is too thick, add a few tablespoons of water. Before serving, stir in the lemon juice.