Potatoes and Green Beans in Coconut Sauce.....

 250 gm (8 oz)natural yogurt
50 gm (2 oz) creamed coconut 
1.5 tsp garam masala
1 tsp chilli powder
1 tsp each of ginger and garlic paste
1/4 tsp turmeric powder
1/4 tsp black cumin seeds
1/4 tsp ground cardamom
1 tsp salt
50 gm (2 oz)  butter
2 tbs oil
2 onions finely chopped
Steamed veg(2 Potatoes cubed ...3 oz Beans...1/2Cauliflower.)...They should not be too soft
1 red and 1 green capsicum deseeded and diced
1 tbs chopped coriander leaves
3tbs single cream


Whisk the yogurt together with creamed coconut,garam masala, chilli powder, turmeric,ginger garlic paste, cumin seeds, cardamom powder, and salt.
Heat butter and oil in a pan and add onions and fry till browned .
 Pour in the yogurt mix and fry for 3-4 mins
Lower the heat and add the diced capsicums and the steamed veggies.
Cover the pan and cook for about 6-8 mins.

Poached Omlette.....!!

Fry some Chopped Garlic...Spring onion ...Parsley...and halved Cherry Tomatoes...in 1tbs oil.

Add 4-5 eggs on top and cover the pan and let it cook on a slow heat till the yellow part becomes runny...Sprinkle some salt and black pepper....Cut into wedges and enjoy...!!

Using the Leftover Tortilla/ Roti/ Chapatti

Make an Omlette with egg and some veggies of your choice....

 

Put the leftover Tortilla on top of the Omlette....

Flip it over when the underside is done....

Check to see that the tortilla is also a little brown...

Roll it ...and gobble it up...!! :)

Coconut Carrot Apple Walnut Cake....!!

cake

Whisk 3 eggs.... 1 1/4 Cup Sugar...3/4 Cup Oil...and 1.5tsp Vanilla essence.

To the liquid batter mix in the dry ingredients...ie
2 Cups All purpose flour...2 cups dry Coconut powder...1/2tsp salt...1/2tsp cinnamon powder...3/4tsp baking soda...1 1/2tsp baking powder.

After the above mixture is homogeneous ...mix in 2 cups shredded Carrots....1 grated apple....1/4 cup toasted walnuts

 Pour in a greased baking tin and bake for 45-50 mins at 180/350 degrees

Cool it on the cooling rack ....
Mine got a little cracked as I took it out too soon... :(

Cut into pieces and
enjoy !!
A very healthy and delicious Cake....!  :)

Crunchy Potatoes

Mix 4 tbs Besan (chickpea flour),2 tbs Poppy Seeds, 1tsp turmeric, 2 tsp Cayenne pepper, salt and coat 4 Cubed and Parboiled potatoes with it .Heat 2 tbs oil and put the potatoes in a single layer in the pan and cook on medium heat.

Turn them when they are brown and cook till done. Sprinkle black pepper and garnish with coriander leaves or  Parsley.

Making Sushi...!!

Press down Sushi Rice on the Nori sheet with the help of wet hands....


put sliced Cucumbers Capsicum or any other filling like crab meat, shrimps, avocado





Roll it up


Cut slices with a sharp knife


Try it with wasabi...pickeled ginger...soy sauce

Potstickers/ Momos/ Dim-sums/ Dumplings.....!!!!

Chop Veggies(Carrots,spring onion,capsicum,parsley)


stir fry Chicken mince or( mashed paneer ) with the veg...


Add soy sauce, salt, black pepper and chilli garlic paste to taste.


Cut out rounds from the rolled out dough (All purpose flour and warm water)


put a little filling in the center


close into half moon shape


join the two ends


Can just steam and eat... or.....


Fry in 1 tsp oil



till the bottom is brown


Add water ...about half a cup....


put on the lid and cook on medium for about 5 mins


Try the potstickers/dim-sums  with sweet chilli dipping sauce or make your own by mixing soy sauce ,honey and chilli garlic paste....Yummmmm!!!!:)

Pineapple Upside-Down Cupcakes..!!!

Melt Brown sugar and a little butter in the oven for 4 mins at 350 degrees

put pineapple rings and cherry on top

make the cake batter (can use the store bought yellow cake mix)

 

Add the batter on the pineapple rings....

 

Bake for 25 mins ...cool for 5 mins ...take out and invert on a cooling rack....

Ta-da !!!

 

• FOR THE BATTER:
• 6 tablespoons (3/4 stick) butter
• 1/2 cup milk
• 1 cup flour
• 1 1/2teaspoons baking powder
• 1/4 teaspoon salt
• 2 eggs

• 3/4 cup sugar
• 1/2 teaspoon vanilla extract
• FOR THE TOPPING:
• 6 tablespoons (3/4 stick) butter
• 3/4 cup light or dark brown sugar, tightly packed
• 6 maraschino cherries
• 1 (20-ounce) can pineapple rings

Instructions

1. Heat the oven to 350º. Place the butter and milk for the batter in a small saucepan over medium heat. Warm the mixture, stirring occasionally, until the butter melts, then transfer the mixture to a small bowl to cool.
2. Meanwhile, prepare the pine-apple topping. Into each cup of a 12-cup muffin pan, add 1/2 tablespoon of unmelted butter, then evenly sprinkle 1 tablespoon of brown sugar over the bottom. Place the pan in the oven until the butter melts, about 4 minutes.
   1.  Halve each maraschino cherry, then cut the pineapple rings into quarters. Place a cherry half, sliced side up, in the center of each cup and lay a pineapple quarter on each side. Press the fruit gently down into the butter-sugar mixture, then set the prepared pan aside.
   2. Finish making the batter. In a medium-size bowl, combine the flour, baking powder, and salt, and stir the ingredients with a fork until they're evenly blended. In a large bowl, whisk together the eggs, sugar, and vanilla extract until smooth. Add the flour mixture to the egg mixture and stir until the flour is fully incorporated. Add the milk-butter mixture and stir well to combine the ingredients into a smooth batter.
   3.  Pour the batter into the muffin pan, dividing it evenly among all the cups. Bake the cupcakes until they're lightly browned, dry around the edges, and pulling away from the pan a little, about 25 minutes.
   4.  Transfer the pan to a rack to cool for 5 minutes. Use a butter knife to carefully loosen each cupcake from the edges and bottom of the pan, then place a cookie sheet over the top. Invert the pan, turning the cupcakes out onto the cookie sheet, then transfer them back to the rack to cool completely. Serve the cupcakes at room temperature. Makes 12 cupcakes.

“Friendship is selfless love, care, respect, and honor not a profitable opportunity.” 

White Beans and Sausages the T-fal Actifry Way.....

This recipe is from....http://tfalactifry.com/recipes/view/sausage-and-bean-cassoulet.
with some changes...

Preparation Time: 5 minutes

Cooking Time: 25 minutes

Serve: 4 people

Ingredients

• 450 g (1 lb) pork sausages/chicken or turkey/cocktail sausages/Chorizos
• 1 large onion, thinly sliced
• 1 ActiFry spoon sunflower oil (or other oil)
• 410 g (14 oz) can haricot or cannellini beans, rinsed and drained
• 400 g (14 oz) can chopped tomatoes/or tomato puree
• 1 ActiFry spoon dried mixed herbs
• Salt and freshly ground black pepper, to taste
• Chopped fresh parsley, to garnish (optional)

Preparation

1. Place the sausages in the ActiFry pan. Cook for 10 minutes. 2. Add the onion and cook in the fat from the sausages. If there is insufficient fat in the pan, pour in 1 ActiFry spoonful of oil. Cook for 5 minutes. 3. Add the beans, tomatoes,  dried herbs and seasoning. Cook for 10 minutes, or until the sausages are cooked. Garnish with chopped parsley, if desired, and serve with crusty bread or mashed potatoes. Variations: If the sauce is too thin for your taste, blend 1 ActiFry spoonful of cornflour with a little cold water, then stir this into the sausage mixture in the ActiFry. Cook for about 5minutes, or until the sauce is thickened.