Ingredients:

• 8 Ripe but firm Apricots
• 1/2 Inch Cinnamon Stick
• Few drops of vanilla extract
• 1tbsp of Red wine
• 3tbsp or more Sugar
• 1tbsp Lemon Juice
• 1/2cup water

 Method:

• Combine together the apricots, cinnamon stick, lemon juice, sugar, water, red wine and vanilla extract in a saucepan. Bring to a boil, reduce heat to low, and simmer gently until the apricots are soft, glazed and the compote has thickened. It may take 10 to15 minutes.
•  Discard cinnamon stick and chill in refrigerator before serving
•  Serve with Ice cream or yoghurt 
  Combine apricots, lime juice, and sugar in a large skillet. Cook over medium heat, turning occasionally, until apricots are glazed and syrupy, 7-8 minutes.
  
  Read More http://www.bonappetit.com/recipes/2011/08/apricot-compote#ixzz2DgeZu0oP
  Combine apricots, lime juice, and sugar in a large skillet. Cook over medium heat, turning occasionally, until apricots are glazed and syrupy, 7-8 minutes.
  
  Read More http://www.bonappetit.com/recipes/2011/08/apricot-compote#ixzz2DgeZu0oP
  Combine apricots, lime juice, and sugar in a large skillet. Cook over medium heat, turning occasionally, until apricots are glazed and syrupy, 7-8 minutes.
  
  Read More http://www.bonappetit.com/recipes/2011/08/apricot-compote#ixzz2DgeZu0oP

Green Gram Curry(Indian Moong Dal Curry)
Ingredients:

• 1 cup Green Gram/Moong Dal
• 2 cups of water
• 1 big Green Chilli( I used Red Chilli) Chopped finely
• 2 Garlic flakes cut into length wise
• 1tsp Cumin Seeds
• 1tsp Mustard Seeds
• 2 Whole dry Red Chillies
• 1 sprig of Curry leaves
• 1/2 tsp Turmeric powder
• 1tsp Clarified Butter/Ghee
• 2tbsp Sunflower oil
• Cilantro leaves chopped for garnishing
• Salt to taste

Method:

• Wash thoroughly green gram in water. Drain the water and pressure cook it with Cumin seeds, 1 Garlic flake, Turmeric powder, Clarified Butter/Ghee, Salt and 2 cups of water for 10minutes in high flame and keep aside.
• For Tempering: Heat oil in a pan. Add Mustard seeds and allow it to splutter.
• Add Dry red chillies, Curry leaves, Garlic flakes and chopped green chillies and fry for 5minutes.
• Add the above tempering to Cooked Green Gram and mix well.
• Garnish it with Cilantro leaves and serve hot with Rice and Clarified butter.

Ingredients:

• 100gms of  Dried Noodles
•  2tbsp of Sunflower Oil
• 100gms of Broccoli Florets
• 1 Small Onion, Sliced Lengthwise
• 1 Red Chilli Chopped finely
• 1 Garlic Crushed
• 1tsp of Thai Soy Sauce or normal soy sauce
• 1/2 tsp Rice vinegar
• Salt to taste

Method:

• Cook the noodles in a saucepan of boiling water for 5 minutes, or according to the packet instructions, until soft. Drain and rinse with cold water to stop cooking, then set aside.
• Heat a wok or large frying pan over high heat. Add oil and heat until it shimmers.
• Add red chilli, garlic, onion and stir fry for a 2minutes.Add Salt and mix well.
• Splash soy sauce, vinegar and mix well.
• Drain the noodles thoroughly then add them to the pan, toss well and stir-fry for further 5 minutes.
• Transfer to the serving bowls or plates. Serve immediately

Ingredients

• 2 cups shredded Cabbage
• 3 or more Green Chillies according to your taste chopped into small pieces
• 1/2 cup Fresh grated coconut
• 1tsp Mustard Seeds
• 1 sprig Curry leaves
• 1/4tsp Turmeric powder
• 2tbsp Oil
• Salt to taste

Method

• Heat oil in a Pan. Add mustard seeds and allow it to splutter. 
• Once spluttering starts add green chillies and curry leaves and fry for a minute in low flame.
• Add turmeric powder, cabbage, salt and mix well. Close with a lid and allow it to cook in low flame. (you can add 1/4cup water if required)
• Stir in between. Once the cabbage is cooked add  fresh grated coconut and fry for 5 to 10 minutes in low flame without lid.
• Finally garnish it with coriander leaves and serve hot with rice.

Ingredients:

• 2 Cups Strawberries
• 1/4 Cup water
• 1/4 Cup Sugar

Method:

• Place sugar and water together in a small saucepan over low heat until sugar has dissolved. 
• Bring them to a boil, then remove from heat and allow it to cool.
• Blend strawberries and the above sugar syrup in  a blender until you get smooth consistency.
• In a tray add the above puree and freeze in a freezer for atleast 1 day
• Serve with Vanilla Icecream or your choice of icecream

Ingredients:

• 30gms Rolled Oats
• 1 Ripe Banana sliced
• 1tbsp Sugar or sugar free
• 1/2 Cup Water
• 1/2 Cup Skim Milk ( Full Cream Milk for kids)

Method:

• Combine Oats, Water, Milk and Sugar in a saucepan and bring to boil.
• Cook for 5minutes in low flame and set aside.
• Pour the above porridge into serving bowl and top with banana slices.

Ingredients:

• 3 Slices of  Raisin Bread
• 1/2 Carrot cut into thin slices
• 4 lettuce leaves
• a pinch of onion powder
• 1/2 tsp Olive oil

Method:

• Heat oil in a pan. Lightly toss carrot slices for 2 to 3minutes.
• Add a pinch of onion powder to carrot slices and remove from pan.
• Top each slice of bread with lettuce leaves and tossed carrot slices.
• Serve immediately 

Ingredients:

• 1 cup Toor Dal
• 2 Drumsticks cut into 3inch pieces
• 2 small Tomatoes
• 1 Carrot cut into cubes or lengthwise
• 1 Onions cut into cubes
• 5 Green chillies slit it lengthwise
• 5 Garlic flakes chopped
• 5 sprigs of Curry Leaves
• 1 0r 2 tbsp Tamarind paste
• 1 tsp Turmeric powder
• 1 tsp Red chilli powder
• 1/2 tsp Coriander powder
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1/4tsp Fenugreek seeds powder 
• 1/4tsp freshly grounded pepper
• 4tbsp of Oil
• Salt to taste
• Water as required

 Method:

• Pressure Cook Toor dal with 2cups of water in a low flame for 12minutes and keep it aside.
• Now heat oil in a pan. Add cumin seeds, mustard seeds and allow it to splutter.When spluttering starts add green chillies, onions and fry for 2minutes.
• Add carrots, tomatoes and  Drumsticks, fry for 5minutes and close the lid.
• Add pinch of Fenugreek seeds powder, turmeric powder and fry for 5minutes or until all vegetables becomes little tender.
• Now add boiled toor dal, tamarind paste, water approximately 4 to 5 cups and cook for 5minutes.
• Add curry leaves, salt, red chilli powder, Pepper powder, coriander powder and allow it to boil for 20minutes in low flame.
• Garnish it with coriander leaves and serve hot with idlis or rice

 

Ingredients:

• 5 Potatoes finely chop into cubes
• 1 medium sized Onion finely chopped
• 1 Green Chilli finely chopped
• 1 Garlic flake chopped 
• A pinch of grated Ginger 
• Few Curry Leaves 
• 1/2tsp Red Chilli powder
• 1/2tsp Mustard seeds
• 1/2tspTurmeric Powder
• Salt to taste
• Olive Oil - 2tbsp

Method:

• Heat oil in a pan. Add Mustard seeds and allow it to splutter.
• Once spluttering starts add green chillies, curry leaves, garlic and fry for a minute.
• Add chopped onions, turmeric powder and fry till onion turns golden color.
• Now add chopped Potato cubes and fry till they become tender or well cooked.
• Add Salt n Red chilli powder. Mix well and fry for 5 to 10 minutes.
• Serve hot with rice.
•  

 

Ingredients:

• 1 Cup Organic Penne Pasta
• 1 Carrot Chopped
• Few Broccoli florets
• 2tbsp Extra Virgin Olive oil
• Salt and Pepper to taste
• 1/2 tsp Onion powder 

Method:

• Cook penne pasta as directed in packet instructions. ( Add pasta to a large pan of boiling, slightly salted water. Cook for 10 - 12 minutes, drain well and keep aside.)
• Heat oil in a frying pan over a medium heat. Add Carrots  and fry for 5minutes. 
• Add Broccoli and fry for more 5minutes. 
• Now add penne pasta, onion powder, salt and pepper and mix well.
• Drizzle with olive oil and serve.

 Usually people don't prefer to eat apples and that includes me off course :) I Know the Say " Apple in a day keeps the doctor away ". I decided to make apple salad today by dressing it up with some cream cheese so that it goes into my mouth easily. I have used  PHILADELPHIA spreadable cream cheese which is 60% less than usual cream cheese. Ok now lets get into the recipe

Ingredients:

For the Salad 

•  2 Medium Sized Apple diced into cubed
•  1Tbsp of  Pomegranate seeds

For the Dressing

•  2tbsp of Cream Cheese
•  1tbsp of  Plain Yoghurt
•  1tbsp of Pomegranate Juice
•  1 Garlic Clove coarsely chopped
•  A pinch of salt to taste
•  1tbsp of water

 Method

• Blend all the Dressing Ingredients in a blender or food processor until you get a smooth and  creamy consistency. Set aside
• Arrange Apple cubes in serving plate or bowl.
• Drizzle the dressing on the top of apple cubes and garnish with Pomegranate Seeds
• Chill it for a while and Serve
  
  

              

                

All You Need:

1/2 cup Self raising flour

1/2 cup Full Cream Milk or Low fat Milk

1/4 Cup Sugar

1Tbsp Cream Cheese(Room Temp)

1Tbsp Butter(Room Temp)

How To Do:

In a bowl whisk together cream cheese and butter. Add sugar and mix it well. Now add milk simultaneously and whisk it until sugar gets dissolved. Fill the batter in each muffin cup 3/4th full, which is about a 2 to 3 tablespoons for each cupcake. Make sure you smooth down the tops otherwise you will left with a lumpy top. Bake in Microwave for 3-4 minutes or until a toothpick inserted in the center of the cupcake comes out clean. Remove from the oven and allow it cool for 5minutes. Top it with your choice of fruits and serve.

Note: I have not used salt and baking soda because self raising flour consists of raising agents(Salt + Baking Soda)

Ingredients:

• 1 bowl of Boiled Rice
• 1 finely chopped Green Chilli
• 1 Garlic clove finely chopped
•  Salt to taste
•  A dash of pepper
• 1tbsp extra virgin Olive oil

Method:

• Heat oil in a pan. Add green chillies, garlic and fry for a minute in low flame.
• Add rice and mix well.
• Add salt and pepper and stir for a minute 
• Garnish with Cilantro leaves and serve hot.

Ingredients:

• 2 slices of toasted Multigrain bread or Wholemeal bread
• Fresh riped Mango cubes
• Few Mint leaves
• 2tbsp cream Cheese

Method:

• Spread the toasted bread with cream cheese
• Top with mango cubes and mint leaves
•  Serve Immediately

Ingredients:

• 1 cup Baby Peas
• 1 cup Sweet Corn
• 1 tbsp of lime juice
• 1tsp Olive oil
• 1/2 tsp grounded Pepper
• 1tbsp of freshly chopped Cilantro Leaves
• Salt to taste

Method:

• Boil Green Peas and Corn with a pinch of salt for 5 minutes in a full flame.
• Drain water and rinse with cold water to cool. Keep them aside.
• In a bowl combine boiled baby peas, sweet corn, olive oil, lime juice, pepper and salt(if required) and mix them well. 
• Chill them for an hour.
• Garnish with cilantro leaves and serve with Tortilla Chips

Ingredients:

• Rice - 1 Cup 
• Bengal Gram Lentil(Chana Dal) -3tbsp
• Onion - 1 cut into lengthwise
• Green Chillies - 1 or 2 cut into lengthwise
• Garlic chopped - 6 flakes 
• Carrot - 1 small cut into cubes
• Potato - 1 cut into cubes(peel the skin)
• Fresh Green Peas- 2tbsp
• Mustard Seeds - 1/2tsp
• Cumin seeds - 1/2tsp
• Salt to taste
• Olive oil - 2tbsp
• Water - 2cups

Method:

• Wash Rice thoroughly, drain water and set aside.

Ingredients:

• 2 Free range Eggs
• 2 tbsp of chopped French Beans
• 2 tbsp of Cream Milk or Skim Milk
• 1 tbsp of Olive Oil
• Salt and Pepper to taste
• Few Coriander leaves to garnish

Method:

• In a bowl whisk eggs, milk, salt, pepper and french beans and set aside
• Heat 1tbsp of olive oil in a non stick pan.