Taste These Simple Different Recipes Made at Home

Ingredients

4-5 large carrots

¹/₂ cup raisins

6-8 black olives, sliced

2 tablespoons lemon juice

5-6 black peppercorns, crushed

1 green chilli, finely chopped

1 tblespoon honey

salt to taste

¹/₄ teaspoon black salt

6 walnut kernels, crushed

1 teaspoon extra virgin olive oil

6-8 fresh mint leaves

Method

1. Thickly grate the carrots. Refrigerate till required for use
2. Combine the lemon juice, peppercorns, green chilli, honey, salt, black salt, walnuts, raisins, black olives and extra virgin olive oil to make a dressing.
3. just before serving, add the dressing to the grated carrots and toss. Serve garnished with mint leaves.

low in calories but high in carbohydrates, antioxidants and omega 3 fatty acids have a bowlful of this salad when you need perk-me-up food. It is also excellent for the skin.

Rojak

ingredients

¹/₂ fresh pineapple cut into 1/2 inch cubes

1 small yam, cut into 1/2 inch cubes and boiled

1 cucumber, cut into 1/2 inch cubes

3 tablespoons brown sugar

¹/₄ cup tamarind juice

3 fresh red chillies, seeded and chopped





Method

1. Mix the brown, tamarind juice and red chillies.
2. Place the pineapple, yam and cucumber in a bowl. Add the dressing and toss well.
3. Serve.
   
   This Salad with its varied textures is a pleasant addition to my planned healthy menus. this wonderful blend of vegetables and fruits it is sold in many other variations.

ingredients
1 large avocado , sliced
2 capsicums
2 tomatoes , deeseeded
8 baby corn
2 cucumbers

To Be Blended Into A Dressing
4 tbsp honey
1 ¹/₂ tbsp lemon juice
2 tsp finely chopped mint leaves (phudina)
¹/₂ tsp crushed pepper
salt to taste

Method

1. Gently peel and slice the avocado. Keep aside a few slices for decoration.
2. Cut the capsicum, tomatoes, baby corn and cucumber into big long strips.
3. Blanch the baby corn in boiling water for a few minutes. Drain.
4. Mix all the vegetables and the avocado slices in a large plate.
5. Add the dressing and put in the refrigerator.
6. Serve cold decorated with the remaining avocado slices.

Ingredients
3 tablespoons soy sauce
2 tablespoons honey
2 tablespoons tomato sauce
2 tablespoons plum sauce
1 tablespoon Worcestershire sauce
1 teaspoon sesame seeds
1 teaspoon chopped fresh basil
3 skinless, boneless chicken breast halves
2 cups elbow macaroni
2 tablespoons olive oil

¹/₂ cup low-fat mayonnaise
¹/₂ cup fat free sour cream
1 teaspoon coarse grained prepared mustard
1 tablespoon honey
1 tablespoon tomato sauce
1 teaspoon Worcestershire sauce
¹/₄ cup shredded sharp Cheddar cheese
1 avocados - peeled, pitted and sliced
¹/₂ cup cashews

Directions

1. In a large bowl, combine 3 tablespoons soy sauce, 2 tablespoons honey, 2 tablespoons tomato sauce, 2 tablespoons plum sauce, 1 tablespoon Worcestershire sauce, sesame seeds, and basil. Add chicken, and turn to coat. Marinate in refrigerator for at least 1 hour.
2. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain and rinse.
3. Heat olive oil in a skillet over medium heat. Cook chicken until no longer pink, and juices run clear. Drain on paper towels. Allow to cool, then cut into bite-size strips.
4. In a large bowl, whisk together mayonnaise, sour cream, mustard, 1 tablespoon honey, 1 tablespoon tomato sauce, and 1 teaspoon Worcestershire sauce. Mix in cooked pasta, chicken, and Cheddar cheese. Gently stir in sliced avocado and cashews just before serving.