6 October 2013

Sunday
Breakfast: Bacon/hash browns/raisin bread/Eggs

Varan bhaat

http://www.sanjeevkapoor.com/varan-bhaat.aspx#sthash.BqTh2Ao9.dpuf
Ingredients
Split pigeon pea (toor dal/arhar dal) 1/2 cup
Turmeric powder 1/4 teaspoon
Salt to taste
Pure ghee 1/4 cup
Asafoetida a pinch
Cumin seeds 1/2 teaspoon
Rice, boiled 3 cups

Method

Clean, wash and soak toor dal for half an hour in one cup of water. Take soaked dal, two cups of water, salt, turmeric power in a pan and put to boil. Cook till the dal is well done. Mash thoroughly. Heat two teaspoons of pure ghee in a pan. Add asafoetida, cumin seeds. When the cumin changes color add the tempering to the mashed dal and cover immediately. To serve press the hot boiled rice into a vati. Overturn the vati onto the serving plate. Pour hot varan on top of it or serve alongside and top it with a teaspoon of pure ghee.

Peas and potato bhaaji

http://www.bbcgoodfood.com/recipes/1471633/pea-and-potato-bhaji
Ingredients
2 medium potatoes, chopped into small cubes
100g frozen peas, boiled
1" piece of ginger, chopped finely
1 green chilli, seeds removed
1 tsp Garam Masala
1/2 tsp salt
splash of vegetable oil
small bunch Coriander, chopped

Method
1. Heat the oil and fry the ginger and chilli till fragrant.
2. Add the potatoes and Garam Masala and cook for 10 minutes or until cooked through.
3. Add the boiled peas and salt, and stir through the coriander.
 
Koshimbir
http://www.swayampak.com/recipe/swayampakkhamangkakdi.htm
Ingredients
1 medium size tender cucumber
1/2 jalapeno (medium hot)
2-3 tbsp peanut powder
1/2 cup yogurt
Cilantro leaves,
salt and sugar to taste.

For tempering:
2 tbsp. ghee(clarified butter), 3-4 curry leaves, pinch of hing, cumin seeds

Method
Peel off the skin of cucumber. Finely cut or grate cucumber. Cut green chillies in cylindrical shape. Chop coriander. Take salad bowl and add cucumber, yogurt and peanut powder. Add salt and sugar to taste. Give it a stir. Now Pour the prepared tadka/tempering on the top of the salad. Mix well the entire content. Garnish with coriander leaves.

Tempering (tadka)
Heat ghee in a small pan. Add jeera ( cumin) seeds followed by curry leaves and hing.
 
Monday
Chicken and dumplings
http://www.foodnetwork.com/recipes/paula-deen/chicken-and-dumplings-recipe/index.html
Ingredients
Chicken:
1 (2 1/2-pound) chicken, cut into 8 pieces
3 ribs celery, chopped
1 large onion, chopped
2 bay leaves
2 chicken bouillon cubes
1 teaspoon House Seasoning, recipe follows
1 (10 3/4-ounce) can condensed cream of celery or cream of chicken soup
 
Dumplings:
2 cups all-purpose flour
1 teaspoon salt
Ice water
 
Directions
To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, and House Seasoning in a large pot. Add 4 quarts of water and in water and bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot. Keep warm over low heat.
 
To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form it into ball. Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8-inch thick. Let the dough relax for several minutes. Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat. Cut the dough into 1-inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes. To serve, ladle chicken, gravy, and dumplings into warm bowls. Cook's Note: If the chicken stew is too thin it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew

Green beans

http://www.foodnetwork.com/recipes/neelys/green-beans-with-lemon-and-garlic-recipe/index.html
Ingredients
2 pounds green beans, ends trimmed
1 tablespoon extra-virgin olive oil
3 tablespoons butter
2 large garlic cloves, minced
1 teaspoon red pepper flakes
1 tablespoon lemon zest
Salt and freshly ground black pepper
 
Directions
Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.  Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add the beans and continue to saute until coated in the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper.

Tuesday

Turkey burgers/ sweet potatoes/ Fruit
I will be just baking/grilling frozen burgers and tater tots and serve with fruit of choice
 
Wednesday
Deli meat sandwich/ Chips/ Fruit of choice
 
Thursday
Fish: Bake fish of choice with lemon zest, garlic and butter

Mashed cauliflower
http://www.foodnetwork.com/recipes/george-stella/mock-garlic-mashed-potatoes-recipe/index.html
Ingredients
1 medium head cauliflower
1 tablespoon cream cheese, softened
1/4 cup grated Parmesan
1/2 teaspoon minced garlic
1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
1/8 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh or dry chives, for garnish
3 tablespoons unsalted butter

Directions

Set a stockpot of water to boil over high heat. Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels. In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth. Garnish with chives, and serve hot with pats of butter. Hint: Try roasting the garlic and adding a little fresh rosemary for a whole new taste.
 
Lima beans
http://allrecipes.com/recipe/easy-lima-beans/
Ingredients:
Cooking spray
1/2 medium onion, finely chopped
1 1/2 cups chicken broth
1 (16 ounce) package frozen baby lima beans

Directions:

Heat a large saucepan over medium heat, and spray with cooking spray. Saute onions until soft and translucent. Pour in chicken broth, and bring to a boil. Add lima beans, and enough water just to cover. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, until beans are tender.

Friday

Baked chicken
http://www.campbellskitchen.com/recipes/creamy-chicken-bake-26223
What You'll Need
6 skinless, boneless chicken breast halves (about 1 1/2 pounds) 
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Broccoli Soup (Regular or 98% Fat Free) 
1/3 cup milk 
1/2 teaspoon garlic powder 
1 jar (4 1/2 ounces) sliced mushrooms, drained 
1/4 cup grated Parmesan cheese 
1/4 cup dry bread crumbs 
2 tablespoons butter, melted 
 
How to Make It
Place the chicken into a 3-quart shallow baking dish.  Stir the soup, milk, garlic powder and mushrooms in a medium bowl.  Spoon the soup mixture over the chicken. Stir the cheese, bread crumbs and butter in a small bowl.  Sprinkle the cheese mixture over the soup mixture. Bake at 400°F. for 30 minutes or until the chicken is cooked through.  Stir the sauce and serve with the chicken.

Garlic spinach

http://www.foodnetwork.com/recipes/ina-garten/garlic-sauteed-spinach-recipe/index.html
Ingredients
1 1/2 pounds baby spinach leaves
2 tablespoons good olive oil
2 tablespoons chopped garlic (6 cloves)
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
Lemon
Sea or kosher salt, optional
 
Directions
Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves. In a very large pot or Dutch oven, heat the olive oil and sauté the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.

Saturday

Mac’n’cheese
http://www.foodnetwork.com/recipes/ellie-krieger/macaroni-and-4-cheeses-recipe/index.html
Ingredients
Cooking spray
1 pound elbow macaroni
2 (10-ounce) packages frozen pureed winter squash
2 cups 1 percent lowfat milk
4 ounces extra-sharp Cheddar, grated (about 1 1/3 cups)
2 ounces Monterrey jack cheese, grated (about 2/3 cup)
1/2 cup part-skim ricotta cheese
1 teaspoon salt
1 teaspoon powdered mustard
1/8 teaspoon cayenne pepper
2 tablespoons unseasoned bread crumbs
2 tablespoons grated Parmesan
1 teaspoon olive oil

Directions

Preheat the oven to 375 degrees F. Coat a 9 by 13-inch baking pan with cooking spray. Bring a large pot of water to a boil. Add the macaroni and cook until tender but firm, about 5 to 8 minutes. Drain and transfer to a large bowl. Meanwhile, place the frozen squash and milk into a large saucepan and cook over a low heat, stirring occasionally and breaking up the squash with a spoon until it is defrosted. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. Remove the pan from heat and stir in the Cheddar, jack cheese, ricotta cheese, salt, mustard and cayenne pepper. Pour cheese mixture over the macaroni and stir to combine. Transfer the macaroni and cheese to the baking dish. Combine bread crumbs, Parmesan cheese and oil in a small bowl. Sprinkle over the top of the macaroni and cheese. Bake for 20 minutes, then broil for 3 minutes so the top is crisp and nicely browned.