Strawberry Spinach Salad

1. Greens - baby spinach

2. Veggies/fruits - strawberries

3. Protein - none

4. Crunch - dried cranberries and walnuts

5. Cheese - crumbled feta

6. Dressing - lemon juice, honey and little bit of salt

Add a boiled egg on the side for protein.

Pineapple fried rice

Curry Powder

Ingredients

• cumin seeds
• coriander seeds
• mustard seeds
• turmeric powder
• 1 dry red chili
• black pepper

Procedure
Dry roast and blend all above ingredients to make a fine powder.

Pineapple fried rice

Ingredients

• Pineapple chopped
• Cooked rice (cooked at least 3 to 4 hours earlier)
• carrots chopped
• peas
• spring onion chopped
• cashews
• raisins
• ginger chopped
• garlic chopped
• green chili chopped
• coriander chopped
• soy sauce
• curry powder
• salt
• sugar (I used brown sugar)

Procedure

1. Mix curry powder in soy sauce and keep it aside.
2. In a pan heat oil, add ginger, garlic and green chilli. Add cashews and raisins and saute till cashews are golden brown.
3. Add spring onion, carrots and peas and saute for 1 to 2 min.
4. Add rice, pineapple and soy sauce mixture. Add salt and sugar, mix well. Cover it for few minutes,serve hot with coriander garnishing!

Kadhai Chicken

Kadhai chicken masala

Ingredients

• black pepper
• cumin seeds
• dry red chilies
• coriander seeds
• fennel seed (optional)

Dry roast all above ingredients and grind it.

Kadhai chicken

Ingredients

• oil
• cumin seeds
• chopped onion (1 small)
• turmeric powder
• salt
• ginger garlic chopped
• boneless chicken (1.4 lbs)
• chicken kadhai masala (1 1/2 tbl spoon)
• red chili powder
• tomato puree (4 small-medium)
• chopped onion squares (1/2 medium)
• chopped bell pepper squares (1/2 medium)
• curd (optional)
• kasoori methi
• chopped coriander

Procedure

1. Heat oil in the pan, add dry red chilies, cumin seeds, salt and turmeric powder.
2. Add chopped ginger garlic and cook it for 2 min.
3. Add chicken, cover the pan. After 10 minutes, add kadhai masala and red chili powder and let it cook for another 5-10 mins. Stir it occasionally.
4. Add tomato puree to it and let it cook for another 15-20 min, without covering the pan.
5. Add chopped onion and bell pepper, whisk some yogurt and add it.
6. Add kasoori methi and chopped coriander to it.
7. Let the chicken cook until it is done, turn the heat off.

Veggie Puffs

Ingredients

Puff pastry sheets

Stuffing

• Boiled potatoes
• Green peas (dried) aka vatana - soaked and then pressure cooked
• Oil
• Red chili powder
• Garam masala
• Ginger garlic paste
• Coriander
• Lemon juice
• Salt and Sugar

Procedure

1. Heat oil in a pan, add ginger garlic paste, garam masala, chili powder. Fry it on very low flame.
2. Add peas and saute for 1 to 2 min. Add smashed potatoes, salt, sugar, lemon juice and coriander mix well. Stuffing should be dry. Let it cool off for sometime.
3. Take the puff pastry sheet out of freezer about 25 min before you start making the puffs, so that it will come to room temperature.
4. Cut the sheets in desired shape. Fill the stuffing and seal it. Use little bit of water to seal the sides. Grease the baking tray. Arrange the puffs in a baking tray.
5. Preheat oven at 350F for 10 min. Keep the baking tray in oven, flip the puffs after 8 to 10 min and bake other side. Make sure the puffs are brownish golden from both sides.

Lettuce Wraps

Ingredients

• tofu
• red bell pepper
• corn
• onion
• ginger
• garlic
• soy sauce
• sriracha sauce
• black pepper powder
• Romaine/iceberg lettuce

Procedure

• Saute ginger garlic in olive oil.
• Add vegetables and tofu in it. Add soy sauce, sriracha, salt and black pepper powder. Turn the heat off after 6 to 7 min. Let the stuffing cool off a little bit.
• Wash a lettuce leaf, add stuffing on it and make a wrap.

You can make any variations to the stuffing.

Veggie Quesadillas

Ingredients

Veggies

• onion
• red pepper
• zucchini
• tomato
• mushrooms
• jalapeno
• black pepper
• salt

Rice

• Cooked rice
• Coriander
• salt and sugar
• lemon juice

whole wheat tortillas

Mexican 4 cheese mix

oil

Procedure

1. Saute chopped vegetables in oil with salt and black pepper powder for 5 to 6 minutes.

2. Saute cooked rice with coriander and lemon.

3. Place one tortilla in pan. Spread cheese, add rice and veggies, add cheese again and then place second tortilla on top.

4. Cook each side on low heat, for approximately 2 min per side. Cut it in 4 or 8 pieces before serving.

Adding black beans/lettuce could be great variation. 

Leftover Idli Manchurian (Baked)

Find the Recipe here. I have NOT coated idlis with corn flour batter, I baked them directly.