For the vinaigrette:

1/2 tsp ground cumin
1/2 tsp ground coriander
1 1/2 Tbsp or 20 ml canola oil
1 tsp or 5ml lime zest
1 garlic clove, minced

    For the salad:

2 ears corn on the cob, shucked, grilled and sliced off cob
2 cups cherry tomatoes cut in half
1/2 cup red onion, thinly sliced
1/3 cup whole, pitted kalamata olives
1 head leaf lettuce, shredded
3 hard-boiled eggs, quartered

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Grilled Corn and Tomato Salad:

. In a small bowl, whisk together cumin, coriander, canola oil, lime juice, zest and garlic. Set aside.

. In large bowl, gently combine corn, tomatoes, onion, olives and the vinaigrette made above.

. Divide lettuce among four plates, top with salad and garnish with egg.



2 cups cooked quinoa
1 mango, peeled and diced
1 cup strawberries, quartered
1/2 cup blueberries
2 tablespoons pine nuts
Chopped mint leaves, for garnish


1/4 cup olive oil
1/4 cup apple cider vinegar
Zest of 1 lemon
3 tablespoons freshly squeezed lemon juice
1 tablespoon sugar

(Online Conversion utility to convert Gms to Cups & Temperatures etc)

How to make Quinoa Fruit Salad:

. To make the vinaigrette, whisk together olive oil, apple cider vinegar, lemon zest and juice, and sugar in a small bowl; set aside.

. In a large bowl, combine quinoa, mango, strawberries, blueberries and pine nuts. Stir in lemon vinaigrette.

.Serve immediately, garnished with mint leaves.







5 cups chopped romaine lettuce
1 (11-ounce) can mandarin oranges in light syrup, drained
1/3 cup shredded chicken
1/3 cup grated carrots
1 avocado, halved, seeded, peeled and diced
2 hard-boiled eggs, diced
1/4 cup sliced green onions
    For the sesame vinaigrette
1/4 cup plus 2 tablespoons rice wine vinegar
1 clove garlic, pressed
1 tablespoon sesame oil
1 tablespoon sugar
1 teaspoon freshly grated ginger
1 teaspoon soy sauce

(Online Conversion utility to convert Gms to Cups & Temperatures etc)

How to make Asian-Style Cobb Salad:

. To make the vinaigrette, whisk together rice wine vinegar, garlic, sesame oil, sugar, ginger and soy sauce in a small bowl; set aside.
. To assemble the salad, place baby greens in a large bowl; top with arranged rows of mandarin oranges, chicken, carrots, avocado, eggs and green onions.
. Serve immediately with sesame vinaigrette.







1 cup Basmati Rice
4 Eggs
1/2 teaspoon cumin seeds
1 star aniseed
1 green cardamom
2 cloves
2 peppercorns
1 bay leaf
1 onion, finely chopped
2 tomatoes, fine chopped
2 green chilies, fine chopped
1 teaspoon ginger-garlic paste
2 tablespoon yogurt (curd/dahi)
1/2 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 teaspoon tandoori chicken masala or garam masala powder
1 teaspoon crushed kasuri methi (dry fenugreek)
1 tablespoon oil
Few coriander leaves, chopped
Few mint leaves, chopped
Salt to taste

How to make Egg pulao:

. Soak 1 cup basmati rice in 2 cups of water for 20 minutes. Boil with some salt, drain and keep aside.Boil 4 eggs in water, cool down and then deshell them. Cut each boiled egg in 2 pieces and keep aside.
.Heat 1 tbsp oil in a deep shaped vessel and add 1/2 teaspoon cumin seeds, 1 star aniseed, 1 green cardamom, 2 cloves, 2 peppercorns and 1 bay leaf. Saute for a few seconds, till the cumin seeds starts spluttering.
.Now add 1 fine chopped onion along with 2 fine chopped green chilies. Saute for a while and quickly stir in ginger-garlic paste.
.Cook on a low flame, till the onion turns little brown and then add 2 chopped tomatoes. Mix well and leave to cook for 2-3 minutes on low flame, till the tomatoes turns mushy and little watery.
.Now add 2 tbsp yogurt and mix well.
.Cook for one more minute.
.Mix in red chili powder, turmeric powder, tandoori masala powder and salt to taste.
.Finally add crushed kasuri methi.
.Carefully place the pieces of boiled eggs.
.Now stir gently and add boiled rice. Spread little oil all over on rice. It gives a nice texture to the pulao.
.Finally garnish it with some coriander leaves and mint leaves.
.Mix slowly and cover the vessel. Leave to cook on low flame for a couple of minutes.
.Egg Pulao is ready to serve with Salad and Raita or enjoy as it is.







Hard boiled eggs – 3
Oil – 4 tbsp
Coconut – 1/2
Chilli powder – 1 tsp
Black pepper powder – 1/2 tsp
Coriander powder – 2 tsp
Turmeric powder – 1/2 tsp
Garlic/ginger paste – 1 tsp,
minced Onions – 3/4 cup,
finely chopped Ginger – 1 tsp,
minced Tomato – 1/2 cup,
chopped salt – to taste

For Tempering:

Oil – 1 tbsp
Cloves – 2
Cinnamon – 2 cm long,
crushed Finely chopped Onion – 1/2 cup A few Curry leaves

How to make Egg Curry:

. Grind coconut to a smooth paste.
. Mix turmeric powder, chilli powder, pepper powder and coriander powder with a little water to make a paste.
. Heat oil in a pan.
. Add onion, ginger/garlic and fry till onions are light brown.
. Add masala powder paste and fry for a minute.
. Add tomatoes and cook covered on a low flame it turns into pulp.
. Add coconut paste and cook stirring for 2-3 mins.
. Add water to make a creamy gravy.
. Add salt and simmer for 3 mins.
. Peel the hard boiled eggs, cut them into halves and add to the gravy. Simmer for 1 minute and remove from fire.
. Heat oil for tempering. Add crushed cloves, cinnamon and curry leaves.
. Add onions and fry till dark brown and pour over the curry.





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