Basmathi Rice with Chick-Peas and Toasted Almonds.


2 teaspoons olive oil
1 large onion, finely chopped
3 cloves garlic, finely chopped
1 large red bell pepper, cut into 1/2-inch pieces
1 cup basmati rice
1-1/2 teaspoons grated lemon zest
3/4 teaspoon salt
1 can (19 ounces) chick-peas, rinsed and drained
1/3 cup chopped cilantro
1/4 cup sliced almonds, toasted


In a large saucepan, heat oil over low heat. Add onion and garlic and cook, stirring frequently, seven minutes or until tender.

Add bell pepper and rice, stirring to coat. Stir in 2 cups water, lemon zest, and salt and bring to a boil. Reduce to a simmer, cover, and cook 15 minutes or until rice is tender.

Add chickpeas and cook three minutes to heat through. Stir in cilantro and toasted almonds at serving time.

Chicken Mole


1/4 teaspoon salt (or as per taste)
2 teaspoons olive oil
1 pound skinless, boneless chicken breasts
1 large red onion, halved and thinly sliced
4 cloves garlic, finely chopped
2 green bell peppers, cut into thin strips
1-1/2 cups canned crushed tomatoes
1 tablespoon unsweetened cocoa powder
2 teaspoons packed light brown sugar
2 teaspoons red wine vinegar
1/2 teaspoon cinnamon


In large skillet, heat oil over medium heat. Add chicken and cook 2 minutes per side until golden brown. Remove with a slotted spoon. Add onion and garlic and cook 7 minutes, stirring frequently, until onion is tender. Add peppers and cook 5 minutes. or until softened.

Stir in salt, tomatoes, 2/3 cup of water, cocoa powder, brown sugar, vinegar, and cinnamon. Bring to a boil, add chicken, and reduce to a simmer. Cover and cook 10 minutes. Uncover and cook 3 to 5 minutes, stirring occasionally, until chicken is cooked through and sauce is lightly thickened.

Transfer chicken to a cutting board, thinly slice, and spoon chicken and sauce over rice and serve.

Thai Stir-Fry Chicken

1 tablespoon olive oil
1 pound skinless, boneless chicken breasts, cut into 1-inch chunks
3 cloves garlic, minced
4 scallions, thinly sliced
1 red bell pepper, cut into 1-inch squares
1/4 cup fresh lime juice
3 tablespoons chili sauce
2 tablespoons reduced-sodium soy sauce
1-1/2 teaspoons cornstarch
3/4 teaspoon packed light brown sugar
1/4 teaspoon salt
1/3 cup chopped fresh basil (If fresh basil isn't available, substitute mint or additional cilantro.)
1/4 cup chopped cilantro


In large nonstick skillet, heat oil over medium heat. Add chicken and stir-fry until golden brown and just cooked through, about 3 minutes. With slotted spoon, transfer chicken to a plate.

Add garlic and scallions to skillet and stir-fry just until fragrant, about 1 minute. Add bell pepper and stir-fry for 2 minutes.

In small bowl, combine lime juice, chili sauce, soy sauce, cornstarch, brown sugar, salt, and 1 tablespoon of water. Stir mixture into skillet and bring to a boil.

Return chicken to skillet and stir in basil and cilantro. Cook 1 minute stirring until just heated through.


Mango Lassi


1 c Mango, diced, mashed well(or use mango pulp)
1 c Yogurt, plain
1 c -Chilled water
a pinch -Salt
1 cardamom
1/2 c-Ice cubes
Use sugar according to your taste.

Beat or blend yogurt, then add water and beat or blend again. Add mashed mango and all the seasonings. Beat or blend again. Pour in individual glasses. Garnish with powdered cardamom and serve cold.

Blueberry Shake with Apricot nectar


1/2 cup frozen blueberries(fresh blueberries would be fine, but the frozen blueberries make the shake thick and icy.)
1/2 medium banana
1 can (5-1/2 ounces) apricot nectar

In a blender, combine blueberries and banana and process until mixture is coarsely chopped. Add 3 tablespoons of apricot nectar and process until almost smooth. Add remaining nectar and process until smooth and frothy.

Cranberry Lime Spritzer


1-1/2 pounds (2 bags) fresh or frozen cranberries (no need to thaw)
4 cups apple juice
3 tablespoons honey
Zest of one lime
2/3 cup fresh lime juice
10 cups chilled seltzer(Dont panic it artificially carbonated water)

In a large saucepan, combine the cranberries, apple juice, honey, and lime zest. Bring to a boi. Reduce to a simmer and cook until the berries have all popped, about 15 minutes.

Strain the mixture through a fine-mesh sieve, pushing on the berries to extract as much liquid as possible.

Stir in the lime juice. Let cool to room temperature, then refrigerate until chilled.

For each serving, spoon 1/4 cup of cranberry-lime juice into a tall glasss and add 1/2 cup seltzer. Add ice if desired.

Notes:-Make the cranberry-lime juice a day ahead, chill it, and serve at a big bash.

Mango Smoothie With a Kick.

1 mango, peeled and cubed(Choose a mango that is as ripe as possible)
1-1/2 cups low-fat plain yogurt
1/4 cup frozen tangerine juice concentrate, thawed
2 teaspoons maple syrup
1/2 teaspoon vanilla extract

Place all ingredients in food processor or blender and process until smooth.

Ginger Lemonade

Ingredients To make a whole batch.

1 pound unpeeled ginger, cut into 1/2-inch-thick slices(For an even more potent hit of ginger, use an additional 1/4 to 1/2 pound.)
2 cups sugar
2 cups water
2 cups freshly squeezed lemon juice (about 14 lemons)
Ice cubes
Fresh mint, for garnish


In a medium saucepan, combine ginger, sugar, and water. Bring to a boil. Cover, reduce to low, and simmer 30 minutes. Uncover and allow to cool to room temperature.

Strain ginger syrup into refrigerator container. Stir in lemon juice and chill.

Serve chilled ginger lemonade over ice cubes with fresh mint.

Peanut,Banana & Chocolate Smoothie

Ingredients For 1 serving

1 cup low-fat milk (or use whole milk, its your choice)
1 medium banana (6 ounces)
4 teaspoons chocolate syrup
1-1/2 teaspoons creamy peanut butter
3 ice cubes

In a blender, combine the soymilk, banana, chocolate syrup, peanut butter, vanilla, and ice cubes. Blend for 1 minute, or until thick and smooth.

Note:- This delicious smoothie make a good meal-on-the-go, or even a delicious dessert.