Non Fried Masala Peanuts

Ingredients:

1 Cup - Peanuts

1/2 Tsp - Chili Powder

1/2 Tsp - Garam Masala Powder

1/4 Tsp - Chat Masala (Optional)

Fresh squeezed Lemon Juice for taste

Salt to taste

2 Tbsp Olive oil (or any other oil)

1 Tbsp - Besan Flour

1/2 Tbsp - Rice Flour

Procedure:

1) Preheat oven to 400 degrees.

2) Mix all the spices with lemon juice, salt and 1 tbsp oil.

3) Add peanuts to this mixture so that the spice get nicely coated to peanuts.

4) Spread them in single layer on a big cookie sheet.

5) Spray or brush 1 tbsp oil on top. Put them in preheated oven for 10 to 12 minutes. Remove them from oven and allow them to cool completely.

Spicy Raita

Ingredients:

1 Cup - Yogurt
1 - Green Chili
1/4 Cup - finely chopped onions
1/4 Cup - finely chopped green capsicum
1/2 Inch - Ginger
Salt as required

Procedure:

1) In a food processor finely chop green chili and peeled ginger.
2) Mix this with all the other ingredients. Add salt to taste.
Serve it with any stuffed Paratha or variety Rice.

Chow Chow Rice

Ingredients:

1 - Medium sized Chow Chow (Cut into small cubes)

2 Cup - Cooked Basmathi rice

1 Tsp - Mustard

1 Tbsp - Channa dhal

2 Tsp - Coriander Powder

1/2 Tsp - Chili Powder

1/4 Tsp - Turmeric Powder

1 Pinch - Hing/Asafoetida

2 Tbsp - Shredded Coconut

Cilantro for garnishing

Salt as required

1 Tbsp - Oil

Procedure:

1) Heat up the pan on stove. Season with mustards, channa dhal and hing.

2) Add chow chow and toss for sometime in oil. Add turmeric powder, chili powder, coriander powder and salt. Saute chow chow with all the spices, sprinkle some water and close the lid. Allow till the chow chow cooks comletely. Saute in between every few minutes.

3) Now add the cookes rice and mix well, saute in hot pan.

4) Switch off the stove, garnish with coconut and cilantro.

Enjoy with chips or spicy raita.

Instant Pizza with left overs

Ingredients:

1 Pkt - Wheat Sandwich thins
1 Cup - Any left over sauce or gravy
1 Cup - Shredded mozzarella cheese
1 Cup - Cut or shredded veggies of your choice

Procedure:

1) Preheat oven to 400 degrees.
2) Arrange sandwich thins on cookie sheet or pizza pan.
3) Spread the sauce or gravy on each thins.
4) Add some cheese on to of the gravy.
5) Drizzle some veggies.
6) Put the cookie sheet or pizza pan into the oven, bake for 5 to 7 minutes, till the cheese is nicely melted on top.

Beetroot Salad

Ingredients:

1 Cup - Shredded Beetroot

1/2 Cup - Peanuts

1 - Green Chilies

1 Tbsp - Lemon Juice (Vary according to taste)

Salt as required

Minced Cilantro for Garnishing

Procedure:

1) Soak peanuts in water for 2 - 3 hrs.

2) Mix beets, peanuts, lemon juice, finely chopped chilies and salt.

3) Garnish with cilantro. Ready to eat. 

Satisfying Healthy Mixture

Serves 10 to 15

Ingredients:

1 Cup - Peanuts

1 Cup - Honey Buzzers

1.5 Cup - Whole Grain Oats Cheerios

1.5 Cup - Whole Grain KiX Corn Puffs

1.5 Cup - Corn Chex

1.5 Cup - Kellogs Corn Flakes

1/2 Tsp - Turmeric Powder

1/2 Tsp - Hing/Asafoetida

1/2 Tsp - Red Chili Powder

 2 - Dry Red Chilies broken into two

4 - Garlic Pods roughly crushed

1 Tbsp - Oil

Few Curry leaves

Salt as required

Procedure:

1) In medium high, add oil in a pan, when hot enough add garlic, curry leaves, red chilies and peanuts. Toast peanuts till it becomes brown.

2) Reduce the flame to medium, add all the cereals, turmeric powder, red chili powder (adjust to your spice level), hing and salt. Toast them for 5 minutes, mixing them once in awhile.

Enjoy guilt free mixture.

Eggless Mango Cupcake

Ingredients:

1 1/4 Cups - All Purpose Flour

1 Tsp - Baking Powder

1 Tsp - Baking Soda

11/2 Tsp - Cardamom Powder

1/3 Cup - Room Temperature Butter (soft)

1 Can (14 oz/1 1/4 Cup) - Condensed Milk (Sweetened)

1 Cup - Sweetened Mango Pulp

Procedure:

1) Preheat the oven to 350 degree F.

2) Grease or add liners to the mini cupcake pans.

3) Sift all the dry ingredients in a bowl (flour, baking powder, baking soda, cardamom powder).

4) Whisk the butter in a bowl along with condensed milk and mango pulp. To this add and mix the dry ingredients just until everything incorporate well. (Do not overmix).

5) Scoop the batter into the cupcake pan and put them in the oven for about 7 to 10 minutes. Insert a toothpick and it has to come out clean.

6) Cool them in a cooling rack and decorate them with your favorite frosting.

Note: 

1) This makes about 44 mini cupcakes.

2) The same batter can be used in 8 inch or 9 inch cake pan, but it has to be baked for about 25 to 40 mins.