Ingredients:

• Corn, boiled 2 cups
• French beans, boiled 100 gm
• Celery, finely chopped 1 tbsp
• Capsicum, chopped 1/2 cup
• Spring onion, chopped 1 cup
• Oil 3 tbsp
• White vinegar 1 tbsp
• Sugar 1 tsp
• Almonds, roasted and crushed 50 gm
• Salt and pepper to taste

Cooking Directions:

• Mix together the corn, french beans, celery, capsicum and spring onion.
• Mix the oil, vinegar, sugar, salt and pepper in a separate pan.
• Pour this mixture over the mixed vegetables and corn chill in the refrigerator.
• Before serving, sprinkle the almonds over it.

Prep Time: 10 Mins
Cook Time: 10 Mins
Serves: As Desired

Bombay mutton and chicken Biryani Recipe

Ingredients:

• Mutton or chicken 1 kg, washed / cleaned, cut into pieces
• Rice basmati 1 kg, soaked for 15 minutes
• Potatoes 4, steam lightly, peel and cut into large pieces
• Tomatoes 6, quartered
• Onions 4 medium, finely sliced
• Mint 1 bunch, finely chopped
• Green chillies 6 whole
• Ginger / garlic paste 1 1/2 tbsp
• Dried plums 1 cup, soaked in hot water.
• Red chillies 1 tbsp, powdered
• Coriander 2 tbsp, powdered
• Peppercorns 6
• Cloves 4
• Cardamoms 6
• Black cumin seeds 1 tsp
• Yellow food colour 1/4 tsp
• Salt to taste
• Yogurt 1 cup
• Hot milk 1 cup
• Ghee/oil 1 cup

Directions:

• Combine mutton or chicken with yogurt, ginger / garlic, red chilli powder and 4 green chillies, coriander, mint, juice of 2 lemons, plums and salt; mix well and set aside for 1/2 hour. Heat oil in a pan and fry onions till golden brown. Remove half to absorbent kitchen paper. To the remaining half in the pan add the meat with yogurt and spices. Cook on low heat, do not add water, when the liquid evaporates fry a little and remove from heat. Deep fry the potatoes and separately fry the tomatoes in a little oil and add both to chicken.
• Boil the rice with a little mint, remaining green chillies, cardamoms, black pepper, cloves and salt. When the rice is 3/4 done drain in a strainer. Put a little iol in the base of pan and make a layer of half the rice. Then put a layer of the prepared mutton or chicken and cover with a second layer of rice.

Serves: 10

Ingredients:

• Lemons (weigh the lemons) 15
• Turmeric powder 4 tsp
• Sugar 2 tsps
• Red chillies 6
• Ajwain 1 tsp
• Juice 3 lemons
• Salt to taste (1/8 weight of lemons)

Directions:

• Cut the lemons into 8 pieces each.
• Mix turmeric powder, chillies, salt and sugar with lemon.
• Mix and put the jar in the sun.
• After three to four days, when the pickle has become tender, add the 1 tsp. ajwain.
• Shake well and preserve.

Prep Time: 20 Mins
Cook Time: 3-4 Days
Serves: As Desired

Ingredients:

• 1 Pound whole mackerel fish, cleaned
• 1 Cup chopped celery
• 1/4 Cup scallions, with tops cut into 1-inch pieces
• 1 tsp Fresh ginger, finely minced
• 1 tbsp Peanut oil
• 1 tbsp Dry sherry
• 1 large garlic clove, minced
• 2 tbsp Soy sauce
• 1/8 tsp Sugar

Method:

• Combine celery, scallions, garlic, soy sauce, oil, sherry, ginger and sugar in a bowl and set aside.
• Gently make three or four small diagonal slices along both the sides of the fish, with a sharp knife.
• Place the fish in a shallow baking dish.
• Spoon the vegetable mixture, prepared before, over the fish.
• Place 4 inverted custard cups in a large wok.
• Set the baking dish on top of the cups.
• Add very hot water to the wok, about 1 inch deep.
• Cover the wok and bring the water to a boil, over high heat.
• Reduce the heat and steam the fish for 25 minutes.
• Chinese Style Steamed Fish is ready.

Ingredients:

• 1 tablespoon extra virgin olive oil
• 4 large boneless skinless chicken breasts
• paprika
• black pepper
• 1/4 cup marsala (could sub white wine or chicken stock)
• 2 (10 3/4 ounce) cans Healthy Request cream of mushroom soup
• 3/4 cup fat free sour cream
• 1 1/2 cups water
• instant rice, see below
• 3 cups broccoli florets
• 1/2 cup shredded 2% cheddar cheese

Method:

• Heat the oil in a large skillet over Med-high heat.
• Add in the chicken breast & brown on both sides (approx 5-6 mins/side).
• Lightly sprinkle the chicken on each side with the paprika & pepper while browning.
• Remove chicken from the pan & add the marsala to deglaze the pan.
• Stir for a couple seconds to release the brown bits into the sauce.
• Add the soup & sour cream. Stir together.
• Add the rice, water & broccoli florets & return chicken to pan.
• Bring to a boil, then simmer until the chicken is cooked through.
• Be sure to stir the rice so it doesnt stick.
• Sprinkle the cheese over the skillet & cover until melted.
• Serve & Enjoy!