TERIYAKI CHICKEN BITES

Ingredients
1/4 cup soya sauce
2 tbsp honey
1 tbsp rice vinegar
1-2 tsp ginger garlic paste
1 tsp hot pepper sauce
1/2 kg chicken chopped into bite size pieces
1 capsicum

Method
Take chicken in a bowl. Add soya sauce, honey, rice vinegar, ginger garlic paste, hot pepper sauce. Marinate chicken and keep it for 1 hour.
Soak wooden skewers in water. Put chicken pieces on it, with layers of capsicum. Bake in the oven at 350F for 12-15 mins.

CAPSICUPS

Ingredients
3-4 small capsicums
2 green chilli
1 big onion finely chopped
2 boiled potatoes
2 tbsp lemon juice
1/4 kg paneer grated
1/2 tsp chilli powder
1 tsp chaat masala
1 tsp turmeric
salt

Method
Take the capsicums and slice the head off it. Apply salt inside it.
Place them in a plate in a microwave and cook for 10 mins or until capsicums are half done..
Take a pan , put oil, add onion , green chilli, saute till soft.
Add mashed potatoes, paneer, lemon juice, chilli powder, chaat masala, turmeric and salt.
Mix all and cook for 10 mins.
Fill the above mixture in capsicums and keep these in a frying pan with little oil . Cover with lid and let it cook on low flame for 10-15 mins.

Rainbow Veggie Salad
1 tbsp olive oil
1 tbsp vinegar or cider vinegar
1/2 tsp honey
salt as per taste
pepper as taste
1 cup sliced red cabbage
1/2 cup grated carrot
1/2 cup thinly sliced cucumber
1/2 cup boiled broccoli florets
2 tbsp roasted sunflower seeds
In a bowl stir oil, vinegar, honey, salt n pepper.
Add cabbage, carrot, broccoli, cucumber and sunflower seeds . Let it stand for 20 mins.


Chickpea Salad with Lemon Yogurt Dressing
1/4 cup yogurt
2 tbsp lemon juice
salt
pepper
1 cup boiled chickpeas
1 tomato finely chopped
3 tbsp red onion finely chopped
3 tbs mint finely chopped
1 tbs parsley
In a bowl stir yogurt, lemon juice, salt n pepper.
Stir in chickpeas , tomatoes, onion, mint n parsley. Enjoy the Salad.

Chicken Shawarma

Ingredients
3 pieces Naan or chapati
1 tsp coriander powder
1 tsp cumin powder
1 tsp chilli powder
1.tsp cinnamon powder
salt as per taste
1/2 tsp pepper
2 tbsp lemon juice
2 cloves garlic grated
1/2 kg chicken breasts
hummus
1 slice tomatoes
1 cucumber

Method
Warm naan or chapati for 5 mins in oven.
In a bowl combine coriander, cumin, chilli, cinnamon , pepper and salt. Stir in lemon juice and garlic . Marinate chicken with this paste and keep it for 1 hour.
Broil chicken for 5 mins in oven or until done. Transfer to cutting board and slice into strips.
spread hummus on chapati or naan . Top with cucumber, tomato and chicken . Fold it into a wrap and enjoy chicken shawarma.

TOMATO RICE

Ingredients
2 dry chilli
2 tsp mustard
2 tsp cumin
1 tsp chana dal
1 tsp urad dal
3 cashews
1 inch ginger finely chopped
2 green chilli finely chopped
3 curry leaf
1 onion finely chopped
1 tsp asafoetida
1 tsp garam masala
3 cup boiled rice
3-4 tomatoes chopped
1-2 tsp chilli powder
salt
coriander leaf
2-3 tbsp olive oil

Method
Heat a nonstick frying pan. Add olive oil , add dry chilli, mustard , cumin, chana dal, urad dal, cashews. Saute till dal brown (be careful not to burn the daals).
Now add ginger, green chilli, curry leaf, fry it.
Add chopped onions , saute it. Add asafoetida , fry .
Then add chopped tomatoes, saute till mushy. Add chilli powder and garam masala and salt.
Add boiled rice , mix with the tomato mixture .
Add coriander leaves.

TUNA THORAN

Ingredients
1 tsp mustard
2 dry chilli
3 curry leaf
8-10 small onion finely chopped
3 green chilli
2 tbsp olive oil
pinch turmeric
1-2 tsp chilli powder
canned tuna rinsed
2 tsp pepper powder
1/4 coconut
2 tsp garam masala
1 small piece kodampuli
salt

Method
Heat oil in a pan, now add mustard seeds, let it splutter . Add dry chilli, curry leaves, small onion, garlic , ginger , green chilli . Fry till brown .
Add turmeric, chilli powder, saute for 2-3 mins. Now add canned tuna which is rinsed  and fry it for 3-5 mins till all the water is evaporated.
Add 2 tsp pepper powder,salt and coconut. Mix well thoroughly.
Add kodampuli and 2 tbsp water . Cook it , after done add garam masala . Stir well.

P.S. - if you want thoran to be spicy add more pepper. Adding more of garam masala also enhances the taste.

BOTTLEGOURD (DUDHI) AND VANPAYAR(RED MOONG) CURRY

Ingredients
1 cup vanpayar
1/2 kg bottlegourd cut into big pieces
1small onion finely chopped
3 curry leaf
1 tsp chilli powder
1 tomato finely chopped
1 tsp coriander powder
1/4 onion
1/4 tsp cumin
2 dry chilli
4 tbsp coconut
2 tsp sambhar powder or chicken masala
pinch turmeric
1 tsp tamarind paste
salt
2 tbsp oil

Method
Pressure cook vanpayar with salt and water till done. Now add cut dudhi and cook on slow flame for 10 mins.
In a Blender add 1/4 onion, 1 tsp coriander powder, cumin, dry chilli, coconut, sambhar powder or chicken masala . Grind all these with little water to a paste.
Heat oil in a kadhai, add curry leaf  and onions , saute . Add tomatoes and chilli powder, saute it.
Add ground paste and cook it. Now add boiled vanpayar and dudhi, turmeric , salt.
Add tamarind and cook till it becomes a thick gravy.
This curry can be eaten with chapati or plain rice.