A Hint of Spice

This is one of my go-to dishes on the weekends,when I don't want to spend my time cooking,but need some good,hearty,comfort food to fill me up.We have tried vegetarian burgers (the frozen kind) you get in many stores,but always found that they needed something more ...like the spices I crave  or as my dear Husband says...they lack your touch,so finally we started making these faster version of burgers at home,but to remind you burgers and fast food does not mean we are comprimising on nutrition.
                        Black Beans are a large source of proteins and it does not stop at that.They are a big source of multivitamins like vitamin K, vitamin C, manganese, vitamin A, dietary fiber, potassium, folate, iron, magnesium, thiamin, riboflavin, copper, calcium, phosphorus, protein, omega-3 fatty acids and niacin. Black beans are also a very rich source of fiber, these nutrients play important role to prevent cholesterol from becoming oxidized and heart disease.(I think now my mom will be satisfied ,that I am not feeding my husband fast food.)

2 cloves garlic, minced
1 tablespoon extra virgin olive oil
1/2 white onion finely chopped
1 carrot finely grated
1 tsp hot sauce(more if youlike your burgers with a kick)
Salt to taste
1 tsp cumin powder ( to give the burgers a smoky flavor)
1 tsp coriander powder
1-2 tsp taco seasonings
1/4 cup finely chopped cilantro
1 tsp lemon juice
Bread Crumbs ( to bind the burgers)
Salsa

Suggested Toppings
Red Onions
Tomatoes
lettuce
Avacado Slices
Cheddar Cheese Slices or Shredded Mexican Cheese
Carrot Slaw

Directions
1.Heat the extra virgin olive oil in a medium sized skillet over medium-high heat. Add the garlic and onion; saute 2 minutes. Then add the shredded carrot; saute until vegetables are tender, about 2 to 3 minutes. 2.Add all the seasonings and hot sauce. Remove the skillet from the heat.
3.Transfer contents of skillet to a large bowl. Stir in black beans and chopped cilantro. Using a potato masher, thoroughly mash all ingredients.
4.Add bread crumbs (just enough ,so that the black bean mixture starts binding together).Shape mixture into 6 burgers.
5.Place burgers in the refrigerator  (to harden) for 10-15 minutes.
6.Lightly coat a large skillet with extra virgin olive oil. Heat over medium-high heat. Add burgers and cook approximately 5 minutes per side.
7.Alternatively you can grill the burgers on an indoor grill.I use my George Foreman Grill (I am in love with it.)
8.Finally to assemble the burgers-warm the burger buns on a skillet.You can also use a little butter while warming the buns.
9.On a burger bun,first put some lettuce leaves,then slices of onion,tomatoes,avacado then the burgers.Top with salsa and slices of Onion and tomatoes.
10.Enjoy with a cooling limeade.

Tips:-
1.Please remember to drain the black beans from the liquid they are stored in ,as the liquid contains too much salt.Rinse the beans in fresh water.If the black beans don't look too soft to be mashed,Put them in the microwave with 2 tblsp of water for 2-3 mins.
Sending this to Siri for her My Legume Love Affair #25 and also to Susan who started this wonderful event.

Georges Blanc once said "Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.”
This is a saying very close to my heart and the people who are close to me,know that I would cook on   any given day but good things come out only when my heart is in it.Now many of you must be thinking what does it have to do with Malai Kofta? Well the first time I tried making malai kofta was my Husband's first birthday after marriage.I did not have a first hand experience till then,had not seen any one make it and I think to be honest I tried to accomplish too much that day.Soo the final result was OK,my husband was impressed but I was not happy.It is only after 6 years did I have the heart to make it again.The special occasion was our anniversary.This time I am really impressed(If I can say so myself).

2 heaped tbsp each of crumbled paneer,khoya and thick malai(You can substitute this with baked ricotta cheese and heavy cream)
4-5 cashew nuts finely chopped
1/2 tsp cardamom powder
1 tsp warm milk(for soaking the saffron)
Few strands of Saffron(optional)
Salt To Taste
3 tbsp cooking oil/ghee(clarified butter)
Oil for frying the koftas
For The Gravy
Gravy Masala
1 tblsp cashews (soaked in warm water overnight)
2 tblsp plain yogurt


Directions
1.Boil the potatoes till tender.
2.Peel and mash the potatoes and add salt according to taste.
3.Keep aside.
4.Mix the crumbled paneer,ricotta cheese and heavy cream,cardamom powder,cashews,salt(to taste),saffron threads (mixed with milk).
5.Make rounds of the potato dough and place a little of the prepared mixture in the center of each round.
6.Seal the edges and shape into stuffed rounds. Deep fry each kofta till golden brown. Drain and keep aside.
7.Make the masala for the gravy as mentioned in the link above.
8.Make a paste of cashew(which has been soaked overnight,if you are all out of cashews you can use almonds)
9.Once you add the cashew paste to the gravy let it cook for few minutes,remembering to stir the gravy so that the cashew paste does not stick to the bottom.
10.The gravy will begin to change its color.Then add the plain yogurt.In this recipe I am using plain yogurt instead of cream.If you want you can use heavy whipping cream or even fat free sour cream.
11.If the gravy is too thick add water and let the gravy boil.
12.Put the kofta's in the hot gravy when you are ready to serve.
13.Garnish with finely cut cilantro or kasuri methi and serve with Naan or Hot Chapati
'njoy!!!
This goes to Reeni from Cinnamon Spice & Everything Nice for her Event Side Dish Showdown.Also sharing it with Divya from Dil Se for her event Show me Your Curry

Kofta is a Middle Eastern and Southeast Asian dish made by grinding meat, mixing it with spices, and forming it into balls or cylinders for cooking. There are hundreds of variations on this dish ranging from spicy grilled lamb koftas to vegetable koftas served with naan in India.India being a country with a large vegetarian population there is a big variety of vegetables which can be used to make kofta's .For example....Lauki(also known as Dudhi in some regions),Corn,Cauliflower,Cabbage,Peas,Potatoes and many more.
    I stumbled upon this dish by accident.I have being making vegetable manchurian for quite some time now,the difference in Vegetable Manchurian and Cabbage Kofta is the binding material used and the spices added to the kofta.I normally make Dudhi Kofta and for special occasions Malai Kofta,but once it so happened that I had guests coming over for dinner...since No Dudhi at home so no kofta,Malai Kofta takes time and more importantly for me the mood to make it,so I thought why not make koftas out of cabbage and carrot.This experiment I can say was successful.

Ingredients
For the Koftas:-
2 cup grated Cabbage
1 cup grated Carrot
3 tblsp Besan(Gram flour) (keep some extra in hand,in case you need it)
2 chopped Green Chilli
Salt to taste
Red chilli powder(acc to taste)
1-2 tsp Saunf
1-2 tsp Dhaniya Seeds
1 tsp Garam Masala
Oil to deep fry the Koftas

For The Curry:-
2 tblsp Unsalted Cashew (or Almonds)
2 Tblsp Plain Yogurt
Gravy Masala

Directions
1.Grate the cabbage and carrots seperately and remove as much water as possible from the grated vegetables by squeezing them as hard as possible.
2.Mix the grated vegetables,Salt,green chilli,Red chilli powder,Garam Masala Powder,Saunf and Dhaniya seeds along with the besan.
3.Try forming uniform consistent size balls(kofta's).If the kofta balls don't hold together,add besan 1-2 tsps at a time and please remember do not add any water.Let the besam get the moisture from the grated vegetables.
4.Meanwhile heat oil in a deep pan for frying.Test to see if its hot enough,by putting a very small amount(a pinch ) of kofta masala in oil.If it comes up,the oil is hot enough for frying.
5.Fry the kofta's few at a time,ensuring that they are not crowded in the oil and also keeping the burner setting on medium.If the burner is set on high,it means the kofta's will fry and get the golden color,but they will still have the raw taste inside.
6.Fry the kofta's till they turn golden brown in color.Drain them on a platter lined with paper towel.
7.These kofta's can also be kept in ziploc bags in freezer for a month .(Hint,hint....for those unexpected guests or for the days you are tired.)

For the Gravy:-
1.Soak the almonds or cashews in water overnight.If you don't have that much time soak them in warm water and then put them in microwave(with the water they are soaked in) for 2-3 mins.
2.Grind the Almonds(or cashews) with as little water as possible to a paste like consistency.
3.Make the onion tomato paste following the recipe .When the Onion tomato masala is ready add the Almond paste and saute the masala for a few more minutes.Then add the plain yogurt and again let it saute for 2 more minutes.
4.Finally add little water,to make the masala into a gravy texture and let it boil.Then add the fried Koftas and put the Kofta Masla on medium heat for 3-4 minutes.
5.Garnish with finely cut coriander.
6.Serve with Naan,Paratha,Roti or Rice.
'njoy!!!

Tips:-
1.You can totally avoid adding the almond or cashew paste to the onion tomato masala.Although I must say if you are serving this dish to guests,adding the almonds gives it a creamier texture and changes the color as well.
Sending this to Divya from Dil Se for her Event Show me Your Curry.

Ask any Punjabi staying away from Home ,"what do you miss the most in home cooked meals"? Rajma Masala is what the majority will answer.To put it correctly most will answer "Ma ke haath ka Rajma Chawal"(Rajma Chawal made by my mom).I Keep this dish in the category "Comfort Food".Here is what I think is a simple recipe of Rajma.


Ingredients
Rajma (Kidney Beans)-1 cup
Water-4 cup
Asafoetida-1 pinch
Red chilli powder-1 tsp(more if you like it spicy and hot)
Salt to taste
Turmeric powder-1/4 tsp
Green Chilli-1(optional)
oil-2 tbsp
Garam Masala-1 tsp
Coriander Powder-1 tsp
Tomatoes-2 cup pureed
Garlic-1 tsp (minced)
Ginger-1 tsp(grated)
Onions-2 (medium sized) grinded to a paste
Cilantro-finely chopped-1/2 cup

Directions
1.Soak Rajma in 4 cups of water overnight.
2.In the morning remove the water in which the rajma were soaked and add 4 cups of water to them again and add a pinch of asafoetida and let the rajma boil in a pressure cooker.
3.Cook the Rajma in the pressure cooker for 3 whistles and then on medium low flame for 30 mins.
4.Grind the onions and garlic together.
5.In a medium size pan ,put the 2 tblsp oil and then saute the onion garlic paste on medium heat till it turns brown in color and has lost its raw smell.
6.Meanwhile grind the tomatoes,ginger and green chilli together to a paste.Th reason for the onion-garlic and ginger-tomato combination is that ginger burns quickly at higher temperature and then the masala will carry the burnt ginger taste in it,if we saute the ginger with onion and garlic.
7.When the onion-garlic masala is sauted,add turmeric powder,red chilli powder,salt,coriander powder and garam masala.
8.Add the tomato ginger paste and let it saute.It will be cooked till the masala comes all together and leaves the side of the pan and also start leaving oil.
9.Once the rajma in the pressure cooker are cooked and the pressure is released.Add the Masala to rajma and let it cook on medium heat for few minutes to let it mix and boil.At this stage if you feel that rajma is not cooked enough (is not soft) ,add a little water if the gravy is too thick and put on the pressure cooker lid and let it cook for 2-3 whistles.
10.Mix in some of the cilantro and save some for the garnish.
11.Voila Rajma masala is ready.Serve it with Naan, or Matar Pulao.
12 Side dishes that go good along with Rajma are Boondi Raita,Vegetable Raita,Gobhi Aloo,Paneer Achari,Pickled Onions ,Masala Papad etc.

This Goes to Superchef for her event My Legume Love Affair and to Susan of The Well Seasoned Cook.

Tips
1.Every Pressure cooker is different.Some may or may not take a longer time to cook the Rajma.
2.In step 2 I said replace the water in which the rajma were soaked with fresh water.This is a tip which I learned to reduce the gas (bloating) feeling you get after eating beans.Trust me it works for every bean.I added asafoetida for same reason.
3.If you want to make rajma in a jiffy,you can get canned Red kidney beans from the store.Don't use the water they are soaked in as it has lot's of salt.Instead rinse it in fresh water and if the kidney beans do't look soft enough cook it in pressure cooker with enough water.
4.When I am planning dinner parties,I make the onion tomato masala well ahead of time and keep it in fridge.It stays fresh.The recipe for the masala and storing it can be found here.

My earliest memories of Chole Bhature is of the one I ate at a popular eatery in Bhopal Known as "Manohar Dairy". Since it was long ways from our place ...we did not go there very often,but whenever we passed it,I was sure we ill go inside and have Cholle-Bhature with Lassi(in summers) or Masala Chai(in winter).Yummo!!!
Cholles were traditionally cooked in Iron vessels which imparted it the dark brown color.I use tea leaves for imparting it the color.Some other tips regarding cholle are at the end of this post.Enjoy cholles with tikkis,bhaturas, kulcha,Naan or simply topped on a slice of bread or Pav.Serve with pickled Onions & Achaar

This time the cholles are accompanied with Crisp, but spongy bhaturas are . Bhatura dough was made using leavening agents like soda, curds and leaving it for hours to ferment before they could be rolled out and deep fried.This recipe of bhature is one that I got from my friend Sonal...when in a hurry and want to impress friends ,use pillsbury buttremilk biscuit to make bhatures.(Sneaky...right!!). Remember to eat bhatures hot!






Cholle
Ingredients
1 cup chick peas (Kabuli chana), soaked overnight (see Tips below)
1 tblsp Chana Daal
1 tea bag or teaspoon tea leaves, tied in a muslin cloth (optional)
1/2 teaspoon ajwain seeds (Carom)
1 onion finely chopped
1 green chillie chopped finely or adjust the heat as per your taste
2 medium size tomatoes finely chopped or 2 – 3 tbsp tomato paste
1 tsp Garam Masala powder
12 mm. (1/2") piece ginger, grated
2 cloves garlic, grated
2 teaspoons chana masala
2 teaspoons red chilli powder
2 teaspoons amchur (dry mango powder)
1 tablespoon coriander (dhania) powder
2 tablespoons oil
Salt to taste



Directions
1.Soak the chole overnight and boil cholle and chana daal with a tea bag. Discard the teabag and keep the water for the curry.
2.In a thick bottomed pan, heat oil and temper it with ajwain seeds. Add green chillies, and garlic and saute it.
3. Then add the onion and fry till they start turning brown.
4.Then add the ginger and tomatoes and the dry masala and cook it all together for about 8-10 minutes.
5.Take 1 -2 tsp of boiled cholle and mash them roughly and add it to the masala to make the curry thicker.
6.Finally add the masala to the cholle and let it cook for 10 mins till it turns thick.
'njoy!!!



Bhature

Ingredients
Pillsbury buttermilk biscuit
Oil to fry
All purpose flour to roll the dough

Directions
1.Keep the Buttermilk biscuit dough roll in fridge or outside so that it softens up and is easy to work with.
2.Take the dough out.It is already shaped in ball shape.
3.Heat oil in a frying pan...enough to fry the bhatures.
4.Roll out the dough using all purpose flour.
5.Fry the bhatures in hot oil until golden brown.
6.Serve hot bhaturas with Cholle and Pickled Onions.

This was my entry for the event Breakfast Foods in the orkut community IHM.

This Goes to Superchef for her event My Legume Love Affair and to Susan of The Well Seasoned Cook.

This is also going to Pari for her Combo Event.Congratulations Pari on your 100th post.I am also sharing this recipe with Nithu from Nithu's Kitchen for her event CWF-LB :Chickpeas and also with Kiran.












Tips
1.If you are in a hurry,instead of soaking chick peas you can use the canned Garbanzo beans.Remember to rinse the canned beans under running water to remove excessive salt.
2.If you do not have tea bags and don't want the hassle of tying tea leaves in a cloth for boiling,you can boil tea leaves in water and then use that strained water to soak the chick peas.
3.I used ajwain seeds for tadka because it has a digestive qualities.
4.Never saute ginger alone in oil.It burns.Always saute it with tomatoes since they can saute at low temperature.

Paneer is a type of soft, crumbly cheese native to India. It is one of the most common cheeses used in Indian cuisine, and it has a simple, fresh, versatile flavor which makes it highly useful in an assortment of recipes. The cheese is traditionally made with cow's milk, and it is readily available in many Indian markets. It is also very easy to make paneer at home.Paneer is also considered to be a fresh cheese, and it is never aged.Since it is made with whole milk, it is also very high in protein, making it a sound addition to a vegetarian diet.

Paneer Bhurji is a dish inspired from Anda Bhurji or scrambled eggs.Instead of egg,Paneer is scrambled here.


Ingredients
3 cups crumbled Paneer
1 white(vidalia) onion ,finely chopped
2-3 ripe tomatoes,chopped (or use tomato puree)
2-3 green chillies to taste,finely cut
1/2 tsp garam masala
1/4 tsp cumin seeds
1/4 tsp turmeric
salt to taste
Cilanto to garnish
1 tsp oil


Directions
1.In a non stick skillet heat 1 tsp of oil.Then add cumin seeds and green Chillies.After a few seconds add the finely cut onion and let it saute till it changes to translucent color and looses its raw taste.
2.Then add the chopped tomatoes or tomato puree,Salt,turmeric,garam masala, and red pepper(if you like it spicy).Let it cook thoroughly.
3.Finally add the crumbled paneer and mix it well with the onion-tomato paste.Let it cook for few minutes.
4.Garnish with chopped cilantro.
5.Serve with Roti or Naan.The leftovers (if you have any left) can be used as stuffing for sandwich,parathe or naan.It still tastes good.Even better.
'njoy!!!

Ingredients
For Stuffing:-
3 Mooli (white radish or in US we see it sometime as Daikon)
Salt to taste
2 tblsp coriander leaves
2 green chillies,finely chopped
1/2 tsp red chilli powder
1/2 tsp jeera
1/2 tsp coriander seeds
1 tsp oil
For Dough
2 cups Wheat flour
Salt To taste
Water As needed
Oil for pan frying muli paranthas


Directions
1.Peel and Grate the mooli finely.
2.Sqeeze the juice out of the grated mooli as much as possible.(Drink it fresh with a pinch of salt.It's good for health.)
3.Heat 1 tsp of oil in a nonstick pan and then add the jeera and coriander seeds.Let them splutter for few seconds.Then add the finely cut green chillies.
4.Add the grated mooli to the nonstick pan and the seasonings .Let it cook for few minutes,till the mooli is slightly cooked and starts turning a little pink in color.
5.Then add the green coriander to the masala.
6.Now make a tight dough using the wheat flour and salt a little water.
7.For making the parathe,roll out a small ball of dough like a roti.Put the mooli masala in the center of the roti and gather the sides together and roll again in a small ball.
8.Roll in dry flour,dusting off the extra,flatten into a circle.Use the rolling pin gently and sprinkle a little dry flour if the paratha sticks to the work surface. The paratha will be about 3mm thick.
9.Heat a griddle and reduce the fire. Brush a little oil on the griddle and roast the paratha on one side on reduced heat. Flip over and roast the other side.
10.Roast both sides well till golden dotted with brown specks and remove.
11.For kids (also adults who don't worry about fat content) apply a little ghee on parathe before serving.
12.Serve with fresh yogurt and pickle.
'njoy hot!!!!!

Tip 1:-You can also make the radish parathe(red radish) exactly the same way.Tastes really good.
Sending this to Sandhay for her event Indian Flavored Flatbread and to Cilantro who started the event Global Kadhai.

Ingredients
2 cups Basmati Rice
1 tsp cumin seeds(jeera)
salt to taste
1 tsp ghee
2 silted green chillies
4 cups water
1 cup green peas
3 whole cardamom
10 whole peppercorns



Directions
1.Heat the Ghee.
2.Add the cumin seeds fry for 30 seconds.
3.Add green chillies,cardamom & bay leaves and fry lightly.
4.Add rice,green peas & whole black pepper & fry for about 2 minutes.
5.Add the water bring to a boil.
6.Stir a few times.
7.Remove from heat when rice is done.
8.Serve hot.
'njoy!!!

Aloo tikki is a savory appetizer which can be eaten as is or in many different ways...Aloo Tikki Chaat,Cholle Tikki,Vegetable Burger(if the patties are little bigger),or as cocktail snack(if the patties are really small).One dish many ways to serve....yummmm.


As you can see above the tikki's are heart shaped...this was what I made for valentine's day.My DH just loves anything spicy..though we are trying to cut down on spicy and oily food...but I guess once in a while is allowed.Right???Anyways coming back to the recipe

Ingredients
6-8 medium sized potatoes-boiled and peeled
1-2 tsp red chilli powder
1 tsp garam masala
salt according to taste
3-4 tblsp bread crumbs (see tips below)
Oil for Pan frying the tikkis( notice pan frying and not deep frying)
heart shaped cookie cutter-if you want to make tikkis in that shape(optional)

Directions
1.Mash the boiled potatoes and mix salt,red chilli and Garam masala.
2.Add the bed crumbs and mix well with mashed potatoes.
3.Shape the tikkis in round shape or if you want any other shape,keep the cookie cutter on the pan in which you plan to pan fry the tikkis and press the potato masala in the cookie cutter.Remove the cookie cutter and make the rest of the tikkis the same way.
4.Using Oil spray ..spray some oil on the pan and let it heat well.Once it is very hot put the tikkis in it and bring the heat to medium-medium low.
5.Wait patiently...less oil means cooking on low heat and for a little more time but the results are wonderful.
6.Once golden brown,flip and let it cook on other side.
7.Serve hot with cholle for cholle tikki.Top with finely cut onions,imli chutney,coriander and sev.
8.Alternately serve with yogurt poured on top of tikkis with imli chutney,coriander chutney,onions and sev for Aloo-Tikki Chaat.
'njoy!!!

Tips
1.If you don't have bread crumbs readily available..no problem.For every medium sized potato take a sandwich bread slice...any kind will work ..white bread,wheat bread.Soak it in water for few seconds and then mash it potatoes.It will do the work of binding.
2.If you dont have bread or bread crumbs...no problem again .If you have murmure (also known as puffed rice/kurmure/murmure/mamra) grind them coarsely in the mixer and mix with the potatoes.They work well.

Sending this recipe to Priya for her St.Valentine's Day Event and to Akila for her Event Dish Name Starts with-A

The title may sound ambigious but I did not have a much better way of describing it except to say "All Purpose Masala" or "All in 1 Masala".This Masala has soooo many uses.By following the recipe you can make the basic masala and then twist it according to the dishes by adding some spices at the last minute.
You can make Rajma,Kale Channe,Lobia,Matar Paneer,Matar Aloo,Egg Curry (in a hurry),Dudhi Kofta,Cabbage Carrot Kofta,Dum Aloo etc.




oops the pic is not as good as the masala.Sorry!!!

Ingredients
2 tomatoes, (roughly chopped)
1 big onion, (roughly chopped)
6-8 glakes of garlic,
1" piece ginger
1/4 tsp Turmeric,
1 tsp Salt,
1/2 tsp Red Chilli Powder,
1 tsp Coriander Powder,
1/4 tsp Black Pepper Powder

Directions
1.Blend onions and garlic together.
2.Heat oil in a heavy bottomed pan,add the onion paste .
3.Saute the Onion-Garlic paste on medium heat ,When it starts turning light brown (it should not burn) add the dry spices .
4.Blend Ginger,Tomatoes and green chilli(if you need it more spicy) together.
5.Add the tomato paste to onion masala.
6.Let it cook on a medium flame till it turns dry and golden brown reddish in color.
'njoy!!

Tip:-
1.This masala preserves well for atleast a month.Spray an ice tray with non stick spray and freeze the masala in the tray.Once the cubes are formed take them out and put in a ziplock freezer bag.Use as you need.This is a better way of storing the masala because you can use the cubes according to the servings you want.
For using the masala,add a little oil to the pan ,add the masala cubes and then add some spices such as cinnamon powder,dhania powder,cardamon powder.This always makes the masala taste fresh.Finally add the garam masala.
Sending this to Padmajha from Seduce your Tastebuds for her event Healing Food-Tomatoes. and to Siri who started the wonderful event.

Salmon is delicious with exceptional nutritional value found in few other foods (omega 3 fatty acids), the lovely pink-hued salmon can be served in a variety of ways and is always a favorite among fish lovers.
Salmon is low in calories and saturated fat, yet high in protein, and a unique type of health-promoting fat, the omega-3 essential fatty acids. As their name implies, essential fatty acids are essential for human health but because they cannot be made by the body, they must be obtained from foods. Fish contain a type of essential fatty acid called the omega-3 fatty acids. . In addition to being an excellent source of omega-3s, salmon are an excellent source of selenium, a very good source of protein, niacin and vitamin B12, and a good source of phosphorus, magnesium and vitamin B6.
Pan searing salmon is one of the easiest way to make salmon.Also it's very healthy way to retain all the nutrients.

Ingredients
2 Salmon fillet
Salt
Black Pepper
Italian Seasonings
3 tablespoon Lemon Juice

Directions
1.Using a fork poke the salmon steaks.
2.Marinate the Salmon Fillet in lemon juice,salt and black pepper for 30 minutes.
3.Spray a Non stick pan with Canola Oil spray and preheat for 2 minutes.
4.Sprinkle Italian seasonings on both sides of the salmon steak and let it cook in the non stick pan on both sides.
5.You can also use a indoor grill for grilling the salmon.
'njoy!!!

Serving suggestions:-Serve with Sweet Corn & Black Bean Salad or Spring Salad

Recently we have been making a conscious effort to increase our intake of whole wheat products in one form or another.....although being Indian and that too from North India we do eat whole wheat chapatis everyday.But to incorporate whole wheat or whole grains in other cuisines.So when I wanted to make this dish I bought Wheat noodles and believe me the taste increases multifold.

Ingredients:
4-6 pita rounds (white or whole wheat)
1 cup of pizza sauce
2 cups mozzarella cheese
toppings of your choice (veggies, cooked meats, cheeses)-I used Green Bell Pepper,Tomatoes,White onions,Olives,Banana peppers,Roasted Red peppers


Toppings


Directions:
1.Preheat oven to 375 Degrees.
2.Spoon pizza sauce over pita rounds.
3.Top with mozzarella and desired toppings.
4.Place on baking sheet and cook for 7-10 minutes, or until cheese has melted. Serve immediately.

5.Fry for a minute.
7.Cook until oil separates.
9.Allow it to heat through.
'njoy!!

1. CURDLING GRAVIES -Add the curd little by little, stirring vigorously at the same time. If adding to the gravy at the end, beat the curd till smooth. Add the gravy a spoonful at a time, stirring continuously.
2. REDUCE THE HOTNESS IN STEWS & SOUPS- If your dish has turned out far too hot, you can add a dollop of sour cream or yogurt to mellow the flavours. Did you know that when using chilies you can reduce the amount of fire you add by discarding the white ribs inside the chili peppers.
3. SWEET STEW? -Is your soup or your stew too sweet? Just add a little salt and that should do the trick. And if your main dish is too sweet, just add a teaspoon of cider vinegar to it.
4. EXTRA SALT -If you have added extra salt to your stew or your soup and it gets salty and unbearable, just pop in a couple of raw potato pieces. This absorbs all the salt and you may then discard them once they are cooked.
5. SOAK FAT- To soak up any fat that could be floating in a finished soup or stock, add lettuce leaves. Remove the lettuce and you will see that the fat will stick to the leaves.
6. CLEAN COFFEE ODOUR- To clean an electric coffee grinder, just add a small amount of rice and turn it on until the grinder no longer has any odour. It works great for removing both coffee odours and pungent smells from grinding spices.
7. CURRY FAT- To remove fat from curries, soups etc., cool, then refrigerate. When cold, the excess fat will solidify and come to the surface so that you can remove it.
8. FIRM CUTLETS- While making cutlets, if you find the mixture too soft to shape, chill it in the refrigerator for about 30 minutes, and shape again.
9. NO MESS PANCAKES- Make no-mess pancakes with the help of a ketchup bottle: Pour in batter, then squeeze out precise portions.
10. SAME SIZE PAKODE/VADE etc-If you want to make uniform size Pakode(fritters) or Vade (for Sambhar-Vada or Dahi Vada) or any deep fried dish using batter,the simplest trick is to use a Ice Cream Scoop  or round shape tablespoon  or round shape teaspoon (depending on what size you want).Dip the icecream scoop in plain water and then in the batter.The batter will slip easily from the scoop to the oil.