CHILI CHICKEN

INGREDIENTS:

* Chicken breast-500 gm
* Salt to taste
* Chili powder-1/2 tsp
* Soy sauce-2 tblsp
* Chili sauce-2 tblsp
* Ajinomotto-1/4 tsp
* Pepper powder-1/2 tsp
* Corn flour-3 tblsp
* Egg-1
* Onion-2(cut in big slices)
* Capsicum-2(cut in stripes)
* Green chili-6
* Ginger garlic paste-2 tblsp
* Vinegar-1 tsp
* Oil for frying

PREPARATION:

1. Clean and cut chicken into finger sized pieces.
2. In a bowl,mix chicken with egg,salt,half the soy sauce,chili sauce,2 tbls of corn flour,soak for about 20 minutes.
3. Deep fry the chicken and keep aside.
4. Heat about 1 tbsp of oil in a pan,add ginger garlic paste (can also add bits for crunchy flavor).
5. Saute for a while,till its raw smell goes.
6. Add onion,green chillies,and fry for a minute.
7. Now add capsicum,followed by the remaining soy sauce and chilly sauce.
8. Add ajinomotto,salt for the veggies,pepper,vinegar(optional),fry for 2 minutes.
9. Blend the remaining 1 tbsp of corn flour in warm water and keep aside.
10. When capsicum and onions are half cooked add the chicken pieces,and saute till the sauces coat each chicken pieces.Add the blended cornstarch,mix well.
11. Remove and garnish with spring onions,and serve hot with fried rice…

Mini Pancake Cinnamon Rolls

These Mini Pancake Cinnamon Rolls with a Cinna-Maple Drizzle are a fun new way to enjoy a “pancake” breakfast – make them into kid-approved Cinnamon Rolls! I had a memory of being a kid and loving to roll up my pancakes and stick them on my fork. They looked like lovely pancake roses or silly snail spirals. Wee, this is a fun recipe that kids can assemble all by themselves once mom or dad set-up the proper food tools. Pancakes have never been so silly-licious! Get my recipe and step-by-step “how-to” slide show! Have a fun yummy weekend morning..

Mini Pancake Cinnamon Rolls, Cinna-Maple Drizzle

What you’ll need (I used vegan ingredients – but you can use either version:

a stack of thin pancakes – you’ll make about 4 mini buns per pancake
Drizzle:
1/4 cup maple syrup
1/2 tsp cinnamon
1 cup vegan sour cream OR cream cheese (or a mix of both)
1/2 cup vegan butter
1/2 cup powdered sugar
(fruit kabobs on the side- optional)

To Make Drizzle:
Soften butter
Whip together all ingredients with a hand mixer, until smooth and creamy. Sweeten to taste.
Chill until ready to drizzle

Peanut Butter Chocolate Crispy Bars...

My initial concept for this recipe included melting in 2 cups of vegan marshmallows instead of the maple syrup. This would make a "stickier" bar. But actually the flavor of these bars were fabulous. I would imagine that adding a tad more vegan butter would make them stick together better. Or another way to solidify them is to put a chocolate layer on both the bottom and the top - creating a choco pb bar sandwich. But either way (well solidified or not), they were yu-mmy...

And also, I used "puffed" cereal which made my bars more tender rather than "crispy" - if you want a crispier/crunchier bar, use crispy rice rather than thick puffed grains.

Easy Peanut Butter Bars
makes about 16 2" bars

3 cups puffed rice cereal (use crispy rice cereal for crispier bars)
2 cups puffed kamut cereal
3/4 cup maple syrup, grade B
1 cup vegan butter, softened
1 tsp vanilla extract
1 cup creamy peanut butter, softened

1 cup vegan dark chocolate chips
1 tsp veg oil
1/4 tsp sea salt

Directions:

1. Combine the maple syrup, peanut butter, vanilla and softened butter in a large mixing bowl. You want to have a thin liquid mixture.

2. Melt the chocolate chips - with the oil and sea salt - on your stovetop - or very carefully in your microwave.

3. Add your rice and kamut crisps to your butter/maple mixture. Fold until all the crisps are coated.

4. Pour your crisps into a wax-paper lined dish. Flatten with a spoon.

5. Drizzle the melted chocolate over top. Note: You can also double the chocolate amount and do a top and bottom later of chocolate. Or you can even fold the chocolate right into the crispies to create true peanut butter chocolate crispy bars.

6. Chill in the freezer until hardened. Store in the fridge.

POHA

Ingredients:

2 cups Poha (Beaten Rice)
1 Potatoes
1 Onions
2 Green Chillies
1 tsp Chana dal
1 tsp Urad dal
1/4 tsp Mustard Seeds
1 sprig Curry leaves
2 tsp Peanuts
4 tblsp Oil
1 pinch Turmeric powder
1 Lemon
Few Corainder leaves
Salt to taste


How to make aloo poha :

* Soak the poha in water. Wash and drain all the water.
* Add some salt , turmeric powder , keep aside.
* Peel and cut the potatoes into small cubes, chop the onions, chillies,
corainder leaves.
* Heat oil and put chana dal, urad dal, mustard seeds, peanuts,
curry leaves and fry until they crackle.
* Add potatoes , saute for few minutes, then add chopped onions, chillies.
* Cook till they are done. Add the poha, corainder leaves and stir.
* Keep it on slow flame for 5- 7 minutes.
* Let it cool for sometime and add then lemon juice.

Date and Plum Drink

Prep Time - 10 Mins
Cook Time - 10 Mins
Serves - 2

Date and Plum Drink - A great energy booster for skiing or other winter
sports, this warming drink can also be made with cold milk, if you prefer.
Dates contain magnesium, which is needed for the release of energy and to
avoid muscle fatigue and cramps. They are also high in potassium to replace
any loss due to perspiration.

INGREDIENTS

Dates, pitted and chopped 6
Water 3/4 cup
Dark plums in natural juice, drained, halved 2 canned
Hot soy milk 3/4 cup

COOKING DIRECTIONS

In a small saucepan, combine the dates and water.
Bring to boil, stirring until the mixture forms a paste.
Spoon into a blender.
Add the plums and soy milk and blend until smooth.
Serve immediately.
Prepare it with chilled milk for Ramadan

Zafrani Rabri Shake

Prep Time - 10 Mins
Cook Time -
Serves - 2

Zafrani rabri shake has light aroma and a really refreshing and energizing
taste. It would make a great drink for Iftar in Ramadan and your kids would
love it.

INGREDIENTS

Milk 1 glass
Rabri ½ cup
Saffron essence 2 drops
Condensed milk 2 tbsp
Ice as required

COOKING DIRECTIONS

In blender put together milk, rabri, saffron essence, condensed milk and ice.
Blend well and serve chilled.

Aam Ka Panna (Tangy Mango Drink)

Prep Time - 15 Mins
Cook Time - 30 Mins
Serves - 2-4

Cook the mangoes with the water for half an hour. Remove from the flame.

INGREDIENTS
Mangoes, raw, peeled, sliced 3/4 kg
Water 5 cups / 1 lt
Salt to taste
Sugar 10 tbsp / 150 gm
Cumin seeds (jeera), powdered 1 tsp / 5 gm
Mint leaves (pudina), finely chopped one bunch

COOKING DIRECTIONS
Cook the mangoes with the water for half an hour.
Remove from the flame.
Mash the mango pieces to pulp and pass the mixture through a sieve.
Mix in the salt, sugar and cumin seed powder.
Stir well till the sugar dissolves.
Serve chilled, garnished with mint leaves

Alu or Potato Chat

Prep Time - 10-20 Mins
Cook Time - 10-15 Mins
Serves - 2-4

Wash the potatoes and boil them in their skin. Peel and slice into small rounds.Put in a serving bowl and mix in all the ingredients.Lemon juice may be used instead of tamarind, if preferred.

INGREDIENTS

- Small potatoes 1 OR 1/2 lb
- Roasted ground cumin seeds 1 tsp
- Green chillies 4 or to taste
- Amchoor 1 tsp (dry powdered mango)
- Tamarind juice 1/4 pint
- Chopped coriander leaves
- Fresh garam masala 1 tsp
- Salt to taste

COOKING DIRECTIONS

l. Wash the potatoes and boil them in their skin.
2. Peel and slice into small rounds.
3. Put in a serving bowl and mix in all the ingredients.
4. Lemon juice may be used instead of tamarind, if preferred.

Palak Bhajia Pakora

INGREDIENTS

- Spinach 2 bunches
- Large onion 1
- Green coriander 1 bunch
- Gram flour 3 tbsps
- Salt and chilli powder to taste
- Turmeric powder 1/2 tsp
- Oil

COOKING DIRECTIONS

1. Cut the spinach, onion and coriander finely.
2. Add the gram flour, salt to taste, chilli powder and turmeric powder.
3. Add 1 tablespoon hot oil.
4. Mix well to form a thick batter.
5. Add water if necessary.
6. Now drop spoonfuls in hot oil and deep fry.
7. Serve hot.

Date (Khajoor) Pudding

Ingredients

- Dates 1 1/2 or 1 pao
- Milk 1 Litre
- Condensed milk 1 tin
- Eggs 6
- Soak date in 1 litre milk overnight.
- Remove the seeds.

Cooking Directions

1. Liquidize dates soaked in 1-liter milk, condensed milk and eggs till dates almost dissolve.
2. Pour into ovenproof dishes and bake for ½ hour until sets.
3. Should be brownish and a little soft. Refrigerate and serve.
4. Liquidized mixture should be poured into dishes, which you are to serve in.