Fried potato chips – as needed
Pita Bread – 2 pieces
Lettuce (shredded) – as needed
Tomato (sliced) – as needed
Red Onion (sliced) – 1/2
Black pepper powder – as needed
Garlic powder – ½ teaspoon
Paprika powder – as needed
Veggie mayonnaise – as needed
Veggie BBQ – as needed
Fresh Lemon Juice – as needed
Nutmeg powder- pinch (option)
Salt – as needed
Grill patties over a hot fire for 3 – 4 minutes per side.
Spread BBQ, mayonnaise down the center of a flat bread sprinkle the garlic powder, add a lettuce leaf, sliced tomato and onion. Add the baked potato, fold the bread over and enjoy. Sprinkle the paprika, black pepper, nutmeg powder and lemon juice.
Note: wrapping in foil helps hold things together while you eat it. You can also add fried soy flakes.
I’ve been away too long. First was away for yoga training and than job and so on. I just can’t go on with that tooo long, need to continue with my recipe collections for future generations for their good health..
Fresh Mint leaves- Handful
Ginger – small piece (1/2 cm)
Lime – 1 with skin (remove seeds)
Pepper – 5 to 6
Dry roasted Cumin – 1/2 tablespoon (option)
Raw honey or brown sugar – 1 to 2 tablespoon
Lemon Juice – 2 tablespoon
Ice cubes – 1 cup
Water 1/2 cup (add more if needed)
Mix all the above Ingredients and blend well until smooth.
This should be served immediately, otherwise it’ll turn brown in colour
Fresh mint contains trace amounts of iron, a mineral you need to make red blood cells. Mint also has small amounts of fiber, vitamin A and potassium. One of the primary benefits of fresh mint is that it contains potent antioxidants.
|Grape seed Oil
|Chinese Sesame Oil
Wash the lettuce and cut into desired size. Heat oil for tempering, add the garlic, ginger and chili. Fry for few minutes.
Add the Lettuce and fry for about 30 seconds and add the sesame oil. Mix well for less 10 seconds. Serve with hot rice. This is a simply and fast vegetarian meal.
3/4 cup white mushrooms – cubed
½ cup can diced tomato (undrained), ¼ cup tomato paste, 1 fresh tomato – diced
1 medium white onion – chopped
1 tsp. minced garlic
Black Pepper as needed
Salt as needed
¼ tsp. sugar
¾ cup water
1 tbsp. fresh parsley – chopped
½ tsp. fresh oregano – chopped
2 tbsp. shredded vegetarian cheddar cheese
1/4 teaspoon crushed red pepper flakes (Option)
Spaghetti for one person
1 tbsp. olive oil
½ tbsp. butter
Heat 1 tbsp. olive oil in a large saucepan. Saute onion and garlic until tender, 2-3 minutes. Add tomato paste, fresh tomato, diced can tomato and water and simmer over low heat for 20 to 30 minutes.
Meanwhile, cook pasta according to package directions.
Add the mushrooms, butter, oregano, pepper, sugar, salt and cook for few more minutes.
Serve sauce over hot cooked pasta with shredded cheese, pepper flakes and fresh parsley.
Pumpkin – diced, 1 cup
Small onion – sliced, 1
Garlic – minced, ½ tsp
Ginger – minced, ½ tsp
Soft tofu – cubed, 1 pcs
Green pees, ¼ cup
Black pepper powder, ¼ tsp
Chili powder, 1 tsp
Coriander powder, ½ tsp
Chop coriander leaves, as needed
Water, as needed
Cooking oil, 1 tbsp
Mustard seeds, ¼ tsp
Cumin seeds, ½ tsp
Heat a wok until hot. Add the oil and, when it is very hot, add the mustard and cumin seeds. As soon as the seeds pop, put in the garlic, ginger and onion. Stir fry for 30 seconds, then add the pumpkin. Stir well for few minutes, Add the chili powder, green pees, salt, tofu and pepper. Cook for few minutes again. Add water and cover the wok, turn the heat down low and simmer for less than 10 minutes.
Now sprinkle on the coriander and serve with hot rice or chapati.
Soy Fish slices – 4 pcs
Long beans – 2 pc
Tomato – 1 small
Brinjal small – ½
Shallots – 4 cloves
Garlic – 2 cloves
Ginger – 2 small slices
Fresh turmeric – 1 small slice
Lemon grass – 1 stick
Curry powder – 1 tsp
Fresh red chilli (sliced) – 1
Dried chilli (soak for 15 to 20 minutes) – 6 pcs
Tamarind – 1 tbsp
Sugar – ½ tsp
Water – 1 1/2 cups
Salt – As needed
Cooking oil – 3 tbsp
Blend or pound together dried chilli, shallots, ginger, garlic, turmeric, and lemon grass until become a paste.
Heat 1 tbsp oil in non stick pan and fry the soy fish until light brown.
In a small kadai or claypot heat the remaining oil and fry the blended paste until fragrant.
Add curry powder and stir well for few minutes.
Add brinjal, tomato, tamarind juice (use 1/2 cup water) and the remaining water.
Let the gravy boil for about 10 to 15 minutes, add the semi fried soy fish, sliced chillie, salt and sugar. Cook for another 3 to 5 minutes.
Serve with hot cooked rice.