Corn Tilapia

Ingredients:

Tilapia Filet - 400g

Crushed Garlic - 4 cloves

Red Onion - 1

Cut Green onions - 4

Corn kernel- 1 cup

Diced Tomato - 1

Olive Oil / Vegetable Oil - 3 tbsp

Green Chillies or Red Chilly powder

Jamaican Curry Powder / Any other curry powder

Turmeric Powder

Salt

Method:

Cut the Tilapia Filet and red onion into small pieces. Add oil to a frying pan and heat it up. Fry the cut red onion till the onions are transluscent. Put the fish salt and turmeric powder and fry till the fish is cooked. Add the crushed garlic. Fry the garlic for 2 minutes. Add corn kernel, green onion, diced tomatoes and curry powder to the pan. Cover the frying pan and cook for 10 minutes on medium heat. Serve with Rice or Couscous.

Chicken qorma

Ingredients:

Chicken - 1/2 kg or 1 pound

Onion-2

Ginger-1"

Garlic-6 cloves

Diced Tomatoes-2 medium

Coriender Powder-1 tsp

Cumin Powder-1/2 tsp

Chilli Powder-1/2 tsp (optional)

Curd -2 tbsp

Turmeric - 1/2 tsp

Bay leaves

Whole garam masala

Salt

Oil

Laziza Qorma masala -1 tsp

Method:

Cut onion into small pieces. Make a paste of onion, ginger and garlic. Put some oil, bay leaves and whole garam masala in the pot and heat it. Fry the cut onions in the pot till they are transluscent. Add the paste of onion, ginger and garlic. Add turmeric, chilly, coriander, cumin powder and salt. Cook for 10 minutes. Add curd and chicken. After frying for some time, cover the pot. Cook on medium heat till the chicken is tender. Then add the qorma masala. Cover and cook for another 10 - 15 minutes till the oil separates from the masala. Chicken Qorma is ready to be served.

Rajma Salad

Ingredients:

Kidney Beans-1/2 cup
Chick peas-1/2 cup
Potato-1 (medium)boiled and cut in to small cubes
Onion 1(small)
Tomato-2 (cut in to small pieces)
Lemon Juice-1 tbsp
Black pepper powder
Salt
Cilantro(coriender leaves)-cut

Method:
Soak over night both kidney bean and chick peas separetly. Cook and drain them in the morning. In a mixing bowl put bean and chick peas and all other ingredients and mix it well. Keep it in the refrigerator for some time and serve cold.

Green salad with croutons and chick peas

Ingredients:

Cucumber-1

Tomato-1(medium)

Letuce/Salad leaves-2 cups (cut)

Chick Peas-1/2 cup (canned/boiled and drained)

Croutons-1/2 cup

Sour cream-1 tbsp

Ranch salad dressing-2 tsp

Salt

Pepper

Method:

Cut cucumber and tomato into small pieces. In a mixing bowl put all the ingredients except croutons. Mix it well and then add croutons. Serve

Banana Muffin

Ingredients:

All purpose Flour-3 cup

Banana -4 (Ripe)

Egg-3

Sugar-2 cup

Vegetable oil-1 cup

Nutmeg Powder-1/2 tsp

Cinamon Powder-1/2 tsp

Baking Powder-1 tsp

Baking Soda-1 tsp

Salt-1 tsp

Vanilla extract-1/2 tsp

Method:

Mix flour, baking powder, baking soda, salt, nutmeg powder, cinnamon powder in a mixing bowl and keep aside the dry mixture. In another bowl take sugar, add the eggs, add oil, vanilla extract and mix it well. Mash the bananas nicely with a fork and add it to the wet mixture. Slowly add dry mixture to the wet mixture. Scoop it to a muffin tray and bake it in oven for 25 minutes on 325 F.

Vegetable Cutlet

Ingredients:

For Stuffing:

Mixed vegetable-250 gm(green bean,carrots,green peas,corn) cut in to small pieces

Ginger 1/2 inch

Garlic 4 cloves

Onion 1 small

Dry fruits (optional)

Garam masala

Oil For Deep frying

Salt

Bread crumbs

For covering:

potato large-1(Boiled and mashed)

Bread slice-2

Method:

Grind ginger, garlic and onion to make a paste. Add a little oil to the frypan,add the paste and fry it on medium heat for 5 minutes, then add vegetables and salt and cook till the vegetables are tender. Then add dry fruits and fry for some more time. Then add garam masala and mix it. Stop frying after 2 minutes. Put bread in water and squeeze all the water from it and mix it with mashed potato. Take a small portion of the mixture, roll it into a spherical shape and make a hole in the middle. Put the vegetable mixture and cover the whole to make it ball shaped. Roll the cutlet in the breadcrumb and deep fry it, till golden brown. Serve hot with chutney or sauce.

Avocado Dip

Ingreadients:

Avocado -1

ChickPeas -1/2 can (Garbanzos)

Garlic -2 cloves

Olive oil -4 tbsp

Jalapeno pepper -1

Salt

Juice of 1 lemon

Method:

First grind the chickpeas, garlic and jalapeno pepper. Keep the mixture in the grinder. Then cut the avocado into half and take out all the flesh from its outer cover. Then add it to the chickpea mixture, add oilve oil and lemon juice, salt and grind it for a few seconds. Avacado dip is ready to serve with salad or chips.

Stuffed Portobella mushrooms

Ingredients

Portobella Mushrooms-2

Fresh corn kernel -1/2 cup

Brocoli-1/2 cup Cut in to small florets

Potato small -1(cut into small cubes)

tamato small-1(cut) cut

onion-small cut

Garlic-2cloves cut in to small pieces

Salt

Mozzerella cheese -1/2 cup greted

Oil for frying

Method:

In a pan heat 2 tbsp oil, add cut garlic then add cut onion. Fry for 3 mins. Add all the veggies one by one, add salt and pepper and cover it till the vegetables are soft. Clean and wipe mushrooms with a damp cloth, add a pinch of salt and pepper to the inside of mushroom, then fill each mushroom with cooked veggies. Top with grated cheese. Put it in the frying pan and cover it with a lid till the mushrooms are tender. Its ready to serve.

Shrimp Curry

Ingredients:

1 pound shrimp(prawn) uncooked,peeled

4 tbsp oil (canola or oliv oil)

1 onion

1 inch ginger

6 clove garlic

2 tomatoes(medium size)

1 tsp coriander powder

1tsp cumin powder

1/2 tsp turmeric powder

1 tsp paprika

1 tsp red chilli powder(optional)

1 tsp salt

4 green chilli (optional)

Method:

Heat 2 tbsp oil in a fry pan,add the shrimp and a little salt and turmeric powder and fry each side for 2 to 3 minutes, take out all the shrimp and keep it aside. Add remaning oil in to that pan. Add chopped tomatoes to the oil and cook it to make a paste. Add the onion, ginger and garlic paste, paprika, chilli powder, turmeric, cumin and coriander powder. Cook on medium heat till the oil separets. Then add all the shrimp, and cook for another 5 minutes. Add the green chilly and simmer for few minutes. Shrimp curry is ready to serve. Serve with rice or chapati.