Carrot Raita

This is a very simple and healthy dish. Goes well with rice or paratas or chapatis or dosai or idli...

INGREDIENTS:
1. Carrot - 1 big grated
2. Plain yogurt - 1 cup
3. salt - as per taste

For seasoning (Optional):
1. Extra Virgin olive oil (EVOO) - 2 tsp
2. Mustard seeds - 1 tsp
3. Urad dhal - 2 tsp
4. Curry leaves - 4-5
5. Red chilli - 1

1. Mix the grated carrots with yogurt and salt. Add little water if the raita is thick. Season if necessary (Heat oil in pan, add mustard, urad dhal, red chilli and curry leaves). Tastes good even without seasoning.

Methi Paratha

I used Methi leaves from my vegetable garden to make these parathas!!

INGREDIENTS:
Wheat flour (Atta) - 1 cup
Methi leaves - 1 handful washed and cut into small pieces
Onion - 1/2 cut into very small pieces
Cumin seeds - 2 tsp
Turmeric powder - 1/4 tsp
Chilli powder - 1/4 tsp
Extra Virgin olive oil (EVOO) - 2 tsp
salt - as per taste (about 1 tsp)
water - as needed

PREPARATION:
1. Heat EVOO in a small pan and add cumin seeds. Then add onions and fry for a minute. Add turmeric powder, chilli powder, methi leaves and little bit of salt and fry for a minute. Add this fried mixture to the flour, add more salt and water and make the dough.
2. Make small round balls and roll the dough using rolling pin.
3. Heat griddle (tava) and fry the parathas one by one using very less oil for one side alone.
4. Voila! the parathas are ready! Makes about 8 medium-sized parathas.

Tandoori Chicken

This is a popular Indian chicken dish, which is cooked in a clay oven called a tandoor. Although the authentic tandoori flavor is very difficult to achieve in conventional ovens, this version still makes an exceedingly tasty dish.

INGREDIENTS:
4 chicken quarters
3/4 cup plain yogurt
1 tsp garam masala
1 tsp grated fresh ginger root
1 garlic clove, crushed
11/2 tsp chilli powder
1/4 tsp ground turmeric
1 tsp ground coriander
1 tbsp lemon juice
salt as needed
few drops of red food coloring
2 tbsp corn oil
mixed salad green and lime wedges to garnish

PREPARATION METHOD
1. Skin and rinse the chicken quarters, then pat dry on paper towels. Make two slits in the flesh of each chicken quarter, place in a dish and set aside.

2. Mix together the yogurt, garam masala, ginger, garlic, chilli powder, turmeric, coriander, lemon juice, salt, food coloring, and oil and beat together well.

3. Cover the chicken qauartes with the spice mixture and leave to marinate for about 3 hrs.

4. Transfer the chicken pieces to an oven-proof dish. Preheat oven to 400 degrees and bake for about 30-40 mins.

5. Remove the chicken form the oven, transfer to serving dish and garnish with salad greens and lime wedges.

Spicy Fish Patties

These tasty fish patties can be made slightly larger and served as fish burgers, or shaped into small balls and serverd as a cocktail snack.

INGREDIENTS:

1 pound skinned haddock, salmon, cod or tilapia
2 potatoes boiled and mashed
4 scallions, finely chopped.
4 green chilles, finely chopped
2 inch piece fresh ginger root grated
fresh cilantro and mint leaves chopped
2 eggs
bread crumbs for coating
vegetable oil for shallow frying
salt and ground black pepper
lemon wedges to garnish
chili sauce or sweet chutney

METHOD:
1. Place fish in a lightly-greased steamer and cook for 10 minutes, until opaque and cooked through. Remove the steamer from the heat and leave the fish on the steaming tray to cool.
2. Flake the fish with a fork and place in a large bowl. Add the potatoes, scallions, chilies, ginger, cilantro, and mint, seasoning and 1 egg and mix well. Beat the remaining egg in a shallow bowl.
3. Shape the mixture into patties. Dip the patties in egg, then coat in bread crumbs. Heat oil and fry the patties until golden brown. Serve with chili sauce or chutney. Garnish with lemon wedges.