A simple experiment on fresh spinach & fruits turned out to be yummy! So here it is:

Ingredients

Spinach (Baby/Infant leaves), Strawberries, Walnut (smashed into small pieces), Seedless grapes ( Cut into halves), Fat free Italian Salad Dressing

Directions:

Just mix all the ingredients!

CookTrix Healthy LivingCookTrix, Healthy Living

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Ingredients:

500 gms Basmati rice,soaked for half an
hour
4 large onions, finely chopped
4 garlic cloves
Little ginger
8-9 green chilies (depending on the hotness you need)
1 medium sized onion, chopped
1 tsp coriander leaves
1 tsp garam masala & chili powder
2 bay leaves
6 tsp ghee
6 eggs, hard boiled
1/2 tsp yogurt
10 cardamom
1/2 cup grated coconut
Salt to taste

Method:

1. Wash and soak rice for 1/2 hour to 45 minutes. Blend the ingredients 3 - 7 in a blender
   until they become a smooth paste.
2. Shell the boiled eggs and give four long cuts on the white portion of each egg without
   separating it.
3. In a kadai, heat ghee. Fry onions until they become golden brown and keep them aside. In
   the same ghee, add the blended paste and fry a little. Then add chili powder, salt, eggs
   and fry till the eggs get coated with the masala. Remove the eggs and keep them aside.
4. To the same masala paste add the drained rice, garam masala, cardamoms, bay leaves and
   fry till the rice changes its color. Add sufficient water and bring to boil
5. When the air holes appear on the rice surface, reduce heat to low and then add the
   yogurt, coconut and mix well with rice. Cook till all the water is absorbed and rice is
   tender.
6. Cut the eggs into halves and garnish with the fried onions. Cover the pulao with a heavy
   lid, reduce heat and allow to cook for 30 to 45 minutes. Serve hot with Raita, Pickles,
   Pappad.
   Serves: 4-6
   Preparation time: 30-35 minutes
7. OPTIONAL: Onion Rings, Garnish with cashew nuts! YUMMMM……

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6-8 Chicken drumsticks
1 cup plain yoghurt
1 1/2 tbsp Red chilli powder
1 tbsp dry ginger powder
1 tbsp garlic powder
1 tbsp cumin powder
1/2 tbsp garam masala
salt as required

Method:

Prick the chicken pieces with a fork all over.

For the marinade:

Take a wide bowl enough to hold all the chicken pieces. Mix in the yoghurt & all the spices into the bowl and stir in the mixture. Now add the chicken pieces into the mixture, so that they are all covered with the paste. Cover the bowl with a lid and let it stand for 3 hours.preferably in the refrigerator to absorb the spices flavor.

Preparation:

To grill the chicken, apply melted butter combined with 1 tsp of finely chopped coriander leaves (cilantro) to the the chicken pieces with a brush all over & grill .Turn over the chicken pieces to make sure they are well done on all sides.

Finely sliced onion rings, with a dash of salt and lemon juice ,can be served as a salad with the tandoori chicken.

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• Ingredients:
• Eggplant – ½ kb, small and round
• Onion – 2 small
• Coconut (desiccated) – 2 tablespoons, grated
• Ginger – 1 inch piece
• Garlic – 3-4 pods
• Peanuts – 2 tablespoons
• Coriander seeds – 1 tablespoon
• Cumin seeds – 1 teaspoon
• Poppy seeds – 1 tablespoon
• Sesame seeds – 1 teaspoon
• Red chilli powder – 1 tablespoon or as desired to taste
• Turmeric powder – ½ teaspoon
• Tamarind extract – 3 tablespoon
• Green chilli – 3-4, splited into half length-wise
• Salt – 1 tablespoon or as desired to taste
• Sugar – ½ teaspoon
• Cilantro/coriander leaves – a bunch, chopped, for garnishing
• Oil – 3-4 tablespoon

Method:

1. Wash and cut the eggplant into quarters length-wise and fry them in oil till well-browned and soft. Drain and set aside.
2. Roast peanuts and grated coconut lightly in a hot pan taking care not to burn it. Drain and set aside.
3. Roast coriander, cumin, poppy, and sesame seeds in the same pan taking care not to burn. Powder all these ingredients finely.
4. Blend onions, garlic, ginger and coconut into a smooth paste and fry the mixture until browned.
5. Add turmeric and powdered spices and fry a little. Add tamarind juice, green chillies, red chilli powder, salt to taste, and some water. Cook for 2 minutes.
6. Then add fried eggplant and cook for 3 minutes on a low flame or simmer till gravy thickens. Take care not to break the eggplants while stirring.
7. Garnish with cilantro/coriander leaves. Serve hot. Enjoy!

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Ingredients:
Mushroom - 1/4 kg
Onions - 2, medium size, finely chopped
Tomatoes - 2, medium size, finely chopped
Ginger - 1-inch piece, boiled and then ground to a fine paste
Garlic - 3 beads, crushed
Black pepper powder - 1 teaspoon
Vinegar - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Oil+ghee - 1+1 teaspoons
Salt - 1/2 teaspoon

Method: Mix the mushrooms with vinegar, turmeric powder, salt, and 1 cup of water and cook for 3 minutes or until only semi-cooked. Heat oil in a frying pan and when very hot put in the garlic and onions. When onions turns brown here and there, add the tomatoes and saute till the oil separates. Add ginger and black pepper powder and saute for a minute over the moderate heat. Add the cooked mushrooms along with its sauce and cook until the gravy thickens to the desired consistency. Serve hot. Enjoy!

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