Chef's: Did you Know ...

Apricots ~ Fresh Apricots are healthy because they contain lots of Beta Carotene, the plant form of Vitamin A, and which is a good anti-Oxidant. They are also high in Fibre and low in Calories, and make a good snack too. Weight for weight, dried Apricots are an even healthier option as the drying process increases the concentration of the Beta Carotene and Fibre and also the levels of Potassium and Iron.

Khubani Ki Chutney ~ Apricots Chutney

Dried apricots-1cup (1packet in local grocery stores)
Sugar-1/4 cup approximately
Water-to soak apricots

Chunky Chat Masala
Method: Wash & soak the apricots in water for 5-6hrs or overnight.

De-seed the apricots & crush them with fingers or hand blender in the water. Put it in a pan & add sugar according to taste, as apricots are already sweet. Cook over medium heat till the apricots r fully cooked. The color changes from light brown to bark brown. Sprinkle The Chat Masala and Serve.

Chef's Tip: When you break the seeds you get a small nut that can be chopped & garnished over the Chutney before serving.

Chef's: Did you Know ...

Pomegranate ~ is rich in Vitamin C and B. It contains Pantothenic Acid, Potassium and Antioxidant Polyphenols. It is rich in Hydrolyzable Tannins called Punicalgins, which absorb into the human body after consumption of Pomegranate extracts that increases the Antioxidant capacity.

Preliminary research and studies have shown that juice of Pomegranate has been found to be effective in reducing Heart Disease risk factors, by controlling the bad Cholestrol and Systolic Blood Pressure.

Parallel studies have shown that the juice of this Fruit is effective against Prostate Cancer and Osteoarthritis.

Chef's: Did you Know ...

Courgettes - Good source of: Manganese (0.20mg), and Vitamin B6 (0.25mg), Excellent source of: Vitamin C (19.21mg), Calories:18, Protein: 1g, Carbohydrate: 4g, Total Fat: 0g, Fiber 1g

Ratatouille ~ Gluten Free

Vegetable Oil ~ 5 tbsp
Onions (Finely Chopped) ~ 250g
Garlic (Crushed) ~ 1 Cloves
Ginger ~ 1 inch
Aubergines (Cubed) ~ 125g
Courgettes ~ (Chopped) ~ 250g
Green Peppers ~ 250g
Red Peppers ~ 250g
Tomatoes (Fresh Ripe) ~ 250g
Tomato Puree ~ 1tbsp
Oregano
Salt
Method: Stir fry the onions in half the quantity of oil for 5 minutes. Add the garlic, saute for a minute then add the peppers to the pan and gently saute for a few minutes. Add the aubergine to the pan, add the rest of oil and saute for a further 5 minutes. Add the courgettes and cook for further 5 min, stirring occasionally. Coarsely chop the tomatoes and add them to the pan. Cook for another 5 min. Add oregano and salt to taste and serve. Serves 6-8.

Chef’s Tip: I like some coriander to finish the Dish and Cook some Macoroni with the Dish.

Chef's: Did you Know ...

Berries: Goji & Blueberries – help reduce Blood pressure and an increase of “Good” HDL Cholesterol. Most Berries have anti Cancer properties and help ward of Alzheimer’s disease.

Chilli Paneer ...

Paneer (Diced in Cubes) ~ 2 cups
Capsicum (Julienne’s) ~ 2
Ginger (Puree) – 1tbsp
Garlic (Puree ~ 1tsp
Sesame Seeds ~ 1tbsp
Onion (Diced in Cubes) ~ 1 large
Soy Sauce (Light) ~ 2tbsp
Tomato Puree ~ 1tbsp
Mint Sauce ~ ½tsp
Green Chillies (Finely Diced) ~ 3
Coriander Leaves (Chopped) ~ ½ cup
Black Bean Sauce ~ ½ cup
Cornflour ~ 1½ tbsp (Optional)
Lemon Juice ~ 2tbsp
White Vinegar ~ 1tsp
Olive Oil ~ ½ cup
Salt to taste
Water ~ ½ cup
Method: Take a bowl and mix the Cornflour and ½ teaspoon Salt with enough water to make a thin paste. Add Paneer in the paste. In a non-stick Pan, add Olive Oil, and stir fry the Paneer, until light Golden, add Salt, Sesame Seeds, Ginger, Garlic, Mint Sauce, Tomato Puree, Soya Sauce, Black Bean Sauce, Lemon Juice, Vinegar and a little water, now Add Capsicum, Onions and Green Chillies and cook for a minute. Before serving garnish it with Coriander.

Chef’s Tip: Use Different Colours of Capsicum and cut them in long thin slices Some like Carrots cut in Juliennes (thin long strips). Add more Chillies to Taste.
Julienne’s = Thin Long slice Cuts

Custard ~ Home Made

Cream (Double) ~ 2 1/3 cups
Egg Yolks ~ 6 (large)
Sugar granulated ~ ½ cup
Corn Starch ~ 2 tsp
Vanilla Extract ~ 2tsp (Optional)
Method: In a large bowl use a balloon whisk to beat the Egg Yolks, Sugar and Corn Starch. In a large saucepan heat the cream until it is just about to simmer. At this stage, carefully pour the hot cream, a little at a time, into the Egg mixture and whisk vigorously. Once mixed, immediately pour the mixture back into the saucepan. Heat to simmering and whisk constantly until the mixture is thick and creamy. Remove from the heat, add vanilla extract, and stir thoroughly. Serve warm.

Chef’s Tip: If you prefer your Custard cold, pour into bowl and cover the surface with plastic wrap to prevent a skin from forming. Store in the refrigerator.

Chef's: Did You Know ...

Milk, Cheese & Yogurt ~ Dairy Foods are excellent sources of Protein but they also contain valuable Calcium. Choose skim or low fat dairy to keep Bones & Teeth strong, prevent Osteoporosis & enhance weight loss.

Lasagna ~ Chicken

Lasagna Noodles – 9 sheets uncooked
Onion chopped – 1 cup
Parmesan Cheese grsted – ½ cup
Sour cream – ½ cup
Mayonnaise – ¼ cup
Garlic Salt – ½ tsp
Cheddar cheese shredded – 4 cups
Chicken chopped cooked – 4 breasts
Condensed Cream of Chicken Soup – 1 can
Condensed cream of mushroom soup – 1 can
Method: Preheat oven to 350 degrees F (175 degrees C). A large pot of lightly salted water to a boil, Add noodles and cook for 8 to 10 mins or until al dente; drain. In a medium bowl, combine chicken soup, mushroom soup, onion, Parmesan cheese, sour cream, mayonnaise and garlic salt. In a 1 inch deep baking dish, layer 1/3 of the noodles, soup mixture, chicken and cheese; repeat 3 times, ending with cheese. Bake in preheated oven for 1 hour and enoy.

Chef's Tip: You could use Vegetables, Fish or Lamb of your choice.
I personally spice this dish with fresh Green Chillies & a dash of fresh Lemon Juice.