foodatarian.com

Ingredients:
2 cups cooked boneless and shredded chicken,
1/2 cup chopped celery,
1/2 cup scallions (green onions),
3/4 cup seedless black grapes, cut into halves,
1/2 cup mayonnaise,
1/2 cup salad or coleslaw dressing,
Salt and Pepper to taste,
Lettuce leaves,
Toasted whole wheat bread or Crossiants.

Method:
Mix all the ingredients and chill in the refrigerator. Spread the salad on the bread, place lettuce leaves and serve.

TIPS:
1. Try using veggies instead of chicken
2. This Chicken salad can be served without bread simply as a salad.
3. Try this sandwich using pita bread.

Ingredients:
For the cheese cake-
1 cup chocolate biscuits or cracker crumbs,
2 tbsp fine white sugar,
1/4 cup melted butter,
1 cup condensed milk,
125 gms blueberry jam,
75 gms cream Cheese,
15 ml lemon juice,
150ml cream,
1 tsp Gelatin,

For garnishing-
Blueberry Jam as per taste,
Whipped cream as per taste.

Other-
Cake mold.

Method:
Crush the biscuits into coarse powder or use cracker crumbs. Mix this with melted butter and sugar. Spread them into the cake mold. Take a bowl, add condensed milk, blueberry jam, cheese, lemon juice and whisk well to form a smooth batter. Beat the cream using a blender till it is soft and fluffy, for around 10 minutes. Now fold the cream to the batter till cream is mixed well to the batter. Mix gelatin in 1/2 cup water in a saucepan and heat it for 2-3 minutes. Dissolve the gelatin completely and then remove from flame and let it cool at room temperature. Once the gelatin mixture has cooled add it to the batter and mix properly.* Take out the cake mold from the oven and spread the batter over the biscuit layer, use a knife to level the batter at the top. Now refrigerate the cake for 2 hours. When done, remove from refrigerator, remove from mold it carefully. Now spread blueberry jam on the top and then a layer of cream on top of it.

*If the gelatin mixture is not cool before it is added to the batter, then cream in the
batter would curdle.

Ingredients:
1 cup rice, soaked in water for 2hrs,
1/2 cup fresh grated coconut,
1/2 cup poha,
1 cup jaggery,
1 tsp green cardamom (elaichi) powder,
1 ripe banana, sliced,
Water,
A pinch of salt,
Ghee for greasing.

Method:
Drain rice and then combine all the ingredients except ghee in a blender and grind to a smooth batter. Allow this batter to ferment for around 3 hours.
Take an appam stand, grease with ghee, drop the batter, cover and cook for 5 minutes, then uncover turn around again grease and cook for 3-4 minutes.

Ingredients:
3 boneless and skinless chicken breasts, cut into tiny strips,
1 cup chopped onions,
1 cup sliced mushrooms,
1 cup chopped green peppers,
1 small broccoli; boiled,
1/2 head cabbage,
Salt and pepper to taste,
Butter for frying.

Teriyaki Sauce:
4 tbsp soy sauce,
4 tbsp dry sherry,
2 tbsp brown sugar,
2 tbsp cornstarch,
1/4 tsp garlic powder,
4 tbsp water.

Method:
Heat a skillet, add butter and when butter melts add the chicken strips and stir fry till they are cooked and white in color. Add chopped onions, mushrooms and green peppers, stir fry them for a few minutes. Throw in the choppped cabbage and boiled broccoli, cook for another 2 minutes. Sprinkle some salt and pepper to taste. Meanwhile combine all the ingredients of sauce together. Then add this sauce to the stir fried chicken and vegetables and stir well. Simmer until it thickens. Serve hot with steamed white or brown rice.

Ingredients:
1 cup udad dal, soaked in water for 2-3 hours,
1 cup rava or suji (semolina),
2-3 green chillies,
1″ ginger,
1 tsp jeera (cumin seeds),
Salt to taste,
1/2 cup sour buttermilk,
Water,
Oil for frying.

Method:
Grind together udad dal, jeera, ginger, green chillies and little water to form a smooth batter. Then add rava to it, mix well. Add butter milk and water only enough to get a spreading consistency. Add salt, 1/2 tsp baking soda and mix well and let it ferment for around 1 hour. Later heat some oil in a non-stick frying pan and drop a spoonful of batter on it and spread in circular motion to form a thin and even dosa. Cover and cook for 5 minutes, then flip over and cook uncovered for 3-4 minutes. Serve with green chutney.