Salmon Fish Curry

Ingredients:

 2 - (15 oz) salmon strips cut into cubes.
 3 cloves of garlic finely chopped.
 1 onion finely chopped
 1/2 cup of tomato paste
 1/2 tsp turmeric power
 1 tsp red chilli powder
 1/2 tsp coriander powder
 1 tsp whole peppers
 1/2 tsp fenugreek seeds(optional)
 curry leaves

 Method 
Take 2 tblsp of olive oil in a flat bottommed vessel.
Add the curry leaves, whole pepper and fenugreek when the oil is hot.
Add the chopped garlic and onions and fry till the onion turns translucent
Now add the tomato paste, turmeric powder, coriander powder , chilli power and salt.
Add half cup of water and mix well.
Close with a lid and allow it to boil for 10 mins in a medium flame.
After the raw smell of the tomato paste disappears,
add the salmon pieces , gently give it stir, reduce the flame to low , cover and cook for 10 more mins.


 http://sumiskitchen.blogspot.co.uk/2009/08/easy-breezy-salmon-curry.html

Mini Pizzas With Baps

Ingredients:

• 4 Wholemeal Baps
• 1clove Garlic crushed finely
• 25 gm Butter
• 2tbsp tomoto puree or paste
• 2tsp mixed dried herbs
• 115 gms grated Mozzarella Cheese
• sweetcorn, pepper, pineapple, tomatoes chopped or sliced.

Method:

• Cut each bap into half.
• mix the tomato paste, crushed garlic, butter, herbs , salt and pepper.
• apply the paste to baps halves.
• top it with mozzarella cheese and chopped veg as per the taste.
• cook the baps in oven or Grill till the cheese melts. and serve immediately.

Red Lentil Soup

This is more like tadka daal with vegetables :) very good for kids as you can hide all the vegetables in it.

Ingredients:

•  1cup Masoor daal
• 1 medium Onion 
•  1 Large Carrot
•  1 big tomato or 1 Tbsp tomato puree         
•  1 sweet potato
• 1 clove of Garlic
• 1/2 tsp cumin seeds
• turmeric
• 3 Cups of Water
• Hara dhania to garnish

Method:

• Heat butter and oil.
• add Cumin seeds and sizzle.
• add Onion and garlic and cook till onion is soft.
• Add haldi, Tomato, Lentils, Salt, Carrots and sweet Potato. let it sweat
• add water and pressure cook till one whistles.
• blend and add fresh dhania.

Broccoli and Cream Cheese Soup

Ingredients:
- Hand full of Broccoli (Chopped)
- large Potato(chopped)
- 1 Tbsp Olive Oil
- 1 Onion chopped
- 750 ml stock or hot water
- 2 Tbsp Cream Cheese

Method:
- Heat the oil
- Add Onion and Potato and let it sweat for 10 min in low heat.
- Add the broccoli cover n sweat for 5 min.
- add stock and pressure cook.
- Blend
- Add Cream cheese, salt and Pepper.

Tip: dont overcook Broccoli otherwise it will loose its vibrant colour.
Variation : can make the same soup with courgette too. I haven't tried it yet though.

Parsnip Soup

Ingredients:


1. Large Parsnip Peeled and chopped
1 medium Onion Chopped
1 Clove of Garlic
Butter to cook
1 Tbsp Flour
1.2 litres hot Stock
1/4 tsp masal ( each of Garam masala, Haldi, Dhania powder)
a pinch of chilli powder
Salt + pepper


Method:
-Heat butter then add Onion, parsnip, Garlic and cook in slow heat for 10 min. dont let it brown.
-stir in flour, masala, salt , pepper and water slowly.
-pressure cook till one whistle
-liquidise and you are done.

Til Aloo

TIL ALOO (Potatoes fried with sesame seeds)
(serves 2)
4-5 medium size potatoes
1 tsp cumin seeds
1 tsp mustard seeds
1/2 tbsp beige sesame seeds
1/2 tbsp black sesame seeds (entirely optional; I like to add them for color)
1/4 tsp ginger paste
1/4 tsp turmeric powder
1/2 tsp red chilli powder
lemon juice
1-2 tbsp oil
salt to taste

Wash and peel potatoes. Cut into wedges or large cubes and boil them in salted water until tender (they cook faster this way so keep an eye).

Heat oil in a pan and add mustard seeds. When they begin to splutter add cumin and sesame seeds. Add ginger paste, turmeric and red chilli powder and saute for a few minutes (on low heat or the seeds will turn bitter).

Add potatoes and season to taste. Stir until they are well coated with spices. Sprinkle lemon juice and serve hot. Til aloo is generally served with puris but rotis or rice and dal work well too.

Almond Til Chikki

Ingredients

1/4 cup black sesame seeds (kala til)
1/2 cup thinly sliced almonds (badam)
1/3 cup grated jaggery (gur)
1 tsp ghee

Other Ingredients1/2 tsp ghee for greasing

Method

1. Roast the sesame seeds for a few minutes over a medium flame till they are light golden in colour. Cool and keep aside. Repeat with the almonds.
2. Grease the back of a flat thali or a stone surface with a little ghee and keep aside.
3. Heat the ghee in a pan and add the jaggery.
4. Simmer over a slow flame while stirring continuously till the jaggery melts and caramelizes and forms a hard ball when you add a drop in cold water. Remove from the flame.
5. Add the roasted sesame seeds and almonds and mix thoroughly with the melted jaggery. You may need to put off the flame during this process.
6. When the mixture is ready, pour the entire mixture over the greased thali or a smooth stone surface. Press the chikki out into thin sheets using wet hand.
7. When cool, cut into square pieces. Store in an air-tight container.

Made by Jiya and she loved it :)

http://www.tarladalal.com/Almond-Til-Chikki-(-Calcium-Rich-Recipes)-4808r