Baked sweet potato chips

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Who does not enjoy chips?  So here is a much healthier version – sweet potato baked chips which you can enjoy guilt free. My daughter, Ria, tried these out and loved them. She encouraged me to make them and they were easy, flavorful and nutritious.   These awesome chips require only olive oil, sea salt and pepper.  

What you need:

2 sweet potatoes (Shakarkandi in Hindi)

2 tsp olive oil

sea salt and pepper – to taste

Any other seasoning you like

How to make:

  1.  Preheat oven to 300 degrees Fahrenheit
  2. Rinse and dry the sweet potatoes.  Cut them as thin and evenly as possible.  Know that chips that are too thick in parts won’t crisp up all the way. Still delicious, just not “chip” crispiness.
  3. Toss the slices in olive oil and add salt and pepper.  Spread evenly on a baking tray in a single layer.  Place the baking tray in the middle rack in the oven.

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4.  Remove once crisp and golden brown(about 35 mins).  But each oven varies so you will have to keep an eye on them.   Some may feel a little tender in the middle but take them out and let them rest for 10 minutes or so to crisp up before sampling. Serve immediately.

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Fish Vindaloo

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Fish Vindaloo is my all time favorite fish curry which is enjoyed with steaming hot rice! Vindaloo’ is a name derived from the Portuguese dish – “Carne de Vinha d’ Alhos (whereCarne means meat, Vinha means wine and alhos means garlic. However this dish was later modified in Mumbai by the substitution of vinegar for the wine and the addition of red Kashmiri chillies.  Vindaloo curry can also be made with pork, chicken and lamb.  This spicy dish which originated in Goa is quite simple to make and delicious to taste.  

What you need:

500 gms fish (I use Basa fillets in India and Tilapia in USA)

1 tin thick Coconut milk

4 tbsp Vindaloo paste (I use Patak’s)

1 tbsp ginger-garlic paste

1 tsp chili powder

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1/4 tsp turmeric powder

1/2 tsp cumin powder

1/2 tsp coriander powder

2 dry red chillis 

7-8 curry leaves

2 tbsp of chopped cilantro (coriander leaves)

Salt to taste

How to make:

  1.  Wash the fish fillets and pat them dry.  Cut the fillets in smaller pieces (1-2″ pieces).
  2. Marinate the fillets in vindaloo paste and keep aside.

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3.  Heat oil in a pan.  Add the curry leaves,  mustard seeds and cumin seeds to this.  Once the mustard and cumin seeds start spluttering add the whole red chillis.  Now add the ginger garlic paste and stir well.  Saute for 2-3 minutes.

4.  Now add the dry spices of red chilli powder, turmeric powder, cumin and coriander powder to the ginger garlic mix.  Toss well and then add 1 can of coconut milk and 1 cup of water.

5.  Once the curry starts boiling, add the marinated fish pieces to it.  Simmer the curry for about 7 minutes (the fish fillets are cooked within this time).  Garnish with   cilantro/coriander leaves.

6. Enjoy with hot steamed rice!

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Oats vegetable raita

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Oats vegetable raita is a healthy, flavorful stand alone dish which is wholesome and nutritious.  Oats not only aid weight loss but are also beneficial in heart disease, diabetes and cholesterol. And yogurt is loaded with vitamins and proteins.  Oats vegetable raita is a great way to incorporate this wonderful ingredient with the goodness of yogurt to make a super food!  

What you need:

For 1 serving

1 cup yogurt

1 medium carrot grated

1 medium cucumber grated(squeeze the water out)

2 tablespoons oats

1/4 tsp mustard seeds

3-4 curry leaves

1 dry red chilli

1/4 tsp  black pepper

Salt to taste

How to make:

  1.  Beat the yogurt until smooth in a bowl.

image2.  In a pan, dry roast the oats till they turn slightly brown.  Grind them to a powder in the blender..

image3.  Add the powdered oats to the yogurt and mix well.  Stir in the grated carrots and cucumber, pepper and salt to the yogurt.

4.  Cut the red chilies into smaller pieces and dry roast in a small pan along with mustard seeds and curry patta.

image5.  Temper the raita with this and enjoy!

 

 

Masala prawn salad

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I wanted to make a quick one pot dinner for myself without putting in a lot of effort.  Rummaging through my freezer I found some prawns.  I also found salad leaves in the fridge.  So voila!  Masala prawns with green salad….a complete meal!

What you need:

For masala prawns:

250 gms prawns shelled and deveined

1 medium onion finely chopped

1 tsp ginger garlic paste freshly ground

7-8 curry leaves

1 green chilli finely chopped

1 tomato finely chopped

1/4 tsp mustard seeds

1/4 tsp cumin seeds

1/2 tsp chilli powder

1/2 tsp garam masala

1/2 tsp coriander powder

1/4 cup chopped cilantro

1 tbsp oil

For salad:

1 cup finely shredded lettuce leaves

1/4 cup finely chopped onion

1/4 cup finely chopped tomatoes

1/4 finely chopped bell pepper

For dressing:

1 tbsp olive oil

1/2 tsp mustard

1 tsp honey

1 tbsp juice of lemon

Salt and pepper to taste

How to make:

  1.  Heat oil in a wok.  Add the cumin seeds and the mustard seeds.  Once they start spluttering add the curry leaves.  Give a quick stir and add the onions.  Once the onions turn pink, add the ginger garlic paste and saute well.
  2. Now add the dry masalas – chilli powder, coriander powder and garam masala powder.  Stir well for a couple of minutes and then add the tomato.  Keep stirring continuously. Once the tomato has blended well with the onions (about 5 minutes), toss in the prawns and mix well.  Cover and cook on slow heat for 5-6 minutes, stirring occasionally.  Once they are cooked, throw in the cilantro leaves and salt. Keep aside and cool.

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3.  Mix together all the ingredients for the dressing.

4.  In a bowl toss all the ingredients for the salad and mix well with dressing.

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5.  Now layer the prawns on top of the salad. Enjoy!

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Pomegranate Almond Chia Pudding

 

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Start the day with a nutritional powerhouse of a breakfast! Simple to make and packed with nutrients is the pomegranate chia pudding with honey. This simple breakfast/dessert/snack recipe is loaded with antioxidants, fiber, omega 3, iron, magnesium, zinc, calcium and other vitamins. This no-cook, gluten free  chia pudding is filling and delicious and can also be topped with any fruit of your choice!

What you need:

1 cup unsweetened almond milk

1/4 cup chia seeds

honey to taste

few drops of vanilla essence

pomegranate seeds to decorate

slivered almonds to decorate

How to make:

1. Stir together almond milk and Chia seeds. Keep covered in refrigerated overnight.

2. Stir in honey and vanilla to the chia pudding.

3. Garnish with pomengranate seeds and slivered almonds. Enjoy!

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