Good taste to meet Good health

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Special thanks to all the viewers of Recipe Garden for their wonderful recipes.

Recipes By:

• Mystic Mohini

• Preeti Gandhi

• Roshni Rose

• Roslyn Lord

• Jaspreet Kaur

• Heena Teckchandani

Vermicelli Spring RollsMystic Mohini

Vermicelli Spring RollsIngredients:

5 (8 inch) wheat /rice /plain flour pancakes 1/2 cup fresh cilantro or fresh basil sprig, loosely packed

1 cup fresh mint leaves, loosely packed

4 leaves crisp green lettuce, sliced (remove ribs)

1 large carrot, shredded

2 ounces rice vermicelli

Directions:

1. Bring a quart of water to boil in a saucepan. Turn off heat and submerge vermicelli noodles in water. Soak for 3-5 minutes or until tender. Rinse with cold water in colander, and drain.

2. Fill a pie pan or pot that is wider than 8" in diameter with hot water. Carefully remove one pancake from the package and submerge it in this water. Let it soak until it's soft. For easier handling, allow parts of the sheet to remain a little bit stiff (some of the hatch marks that are in the design of most s can still be visible). Remove from water very carefully.

3. Place the pancake on a smooth, dry surface. Surface should be ceramic, plastic or glass - pancakes can stick to wooden surfaces. Take 1/5 of noodles and arrange lengthwise 1 inch from the bottom of pancake. Leave 1-2 inches of the pancake uncovered on the sides, as well.

4. Add mint, cilantro or basil and lettuce as separate layers on top of the vermicelli. Pull the bottom edge of the pancake up to cover the filling. Now fold both sides of the pancake up to cover the edges. Continue rolling, tucking the filling in towards you with your fingers and roll tightly so that the roll remains firm (but not so tightly that you rip the !).

5. Carefully move spring roll to cutting board and cut in half with a sharp, serrated knife.

6. Repeat steps with the remainder of the ingredients until all the rolls are assembled. Serve with a sweet and spicy peanut dipping sauce.

CouscousPreeti Gandhi

Couscous (French breakfast dish made from wheat)

Ingredients:

Water-1 1

2cups

Couscous-1 cupOlive oil-1 tbsp..Salt to tasteVegetables-2 tbsp.. ( peas, capsicum, bell pepper, corn, broccoli, carrot, zucchini, spring onion)Dry herb- oreganoFresh herb - basil 1 tsp..

Lemon -1

2Method:1.Boil water adding little oil and salt2. Put couscous in a bowl and pour boiling water over it and immediately cover it and leave for 5 minutes.3. In a pan heat oil and put all the vegetables and sauté it for 2 minutes.4. Put fresh and dry herbs and add couscous now sprinkle lemon juice over it and serve hot .

Masala Idli Roshni Rose

Masala IdlisIngredients:8 left over suji idlis2 slit green chilies1 ginger grated1 onion, finely chopped1 large tomato, finely chopped1 tbsp.. coriander leaves, finely chopped1/4 tsp.. turmeric powder1/2 tsp.. red chili powder1 tsp.. coriander powder1/2 tsp.. saunf/fennel seeds powderpinch of garam masala powder (optional)1/2 tbsp.. lemon juice (optional)1 tbsp.. oilsalt(to taste)For tempering:tsp.. mustard seeds

12-15 curry leaves

Method:1. Heat oil in a cooking vessel, add the mustard seeds and let them splutter. Add the curry leaves and sauté till a nice aroma emanates the kitchen.2. Add the green chilies and ginger and sauté for few seconds.3. Add the chopped onions and sauté on medium heat for 3-4 minutes. Add turmeric powder, red chili powder, coriander powder, saunf powder and garam masala powder. Mix well.4. Add the chopped tomatoes and sauté for 5 minutes till oil separates. Add the crumbled idlis and mix. Sauté for 2 minutes. Add lemon juice and mix. Turn off heat.5. Garnish with chopped coriander leaves.6. Serve warm.

Sizzling Veg in Hot SaucePreeti Gandhi

Sizzling Veg in Hot SauceIngredients:Paneer-6 to 7 slices(1/2 inch thick square slices)Capsicum-1 medium(diced in big pcs)Mushrooms-4 to 5 (quartered)Tomatoes-2small(cut in thick wedges)Babycorns-5 to 6 (sliced diagonally)Broccoli-7 to 8 florets (parboiled)Onions-2 cut in big pcsGarlic-1tsp.Tomato puree (readymade)-2tbsp.Tomato ketchup-1tbsp.Red chilli paste-1 to 2tsp.Salt n pepper to taste

For sizzler sauce:Worcestershire sauce-1 tsp.8 & 8 sauce – 3 tsp.Tomato ketchup – 1 tbsp.

Capsico -1

2tsp.

Vinegar-2tsp.

Salt and pepper 1

2tsp. each

Sugar - 1tsp.

Water -3

4cup

Cornflour-2tsp. (make paste with little water)

Method for sauce:1. Combine all the ingredients in a pan and cook till thick2. Remove from heat

Sizzling Veg in Hot Sauce (cont.)

Method for sizzlers:

1.sprinkle little salt, pepper, capsico, orange red colour and corn flour powder on both sides of paneer slices. Heat a non stick pan and cook the paneer slices in 1 tsp. oil on both sides. Remove from pan and keep aside.

2.Heat oil and add garlic paste. Sauté all vegetables and onions together for few minutes.

3. Add puree, tomato ketchup, salt, pepper, red chilly paste, cook for a minute and add paneer slices.

4. Mix and remove from heat.

5.Prepare the sizzlers plate. Heat the plate till red hot .arrange 2 to 4 cabbage leaves on it to cover the base. Arrange some boiled noodles or spaghettis top with veg. And then pour over the sizzler sauce.

Holiday Wassail with dōTERRAEssential Oils Roslyn Lord

Holiday Wassail with dōTERRAEssential Oils

With cooler weather quickly approaching, a hot and citrusy drink is sometimes all it takes to hit the spot and please the senses. Mix together this crowd-pleaser and serve during your next gathering for the perfect holiday drink.

Ingredients:2 cups apple juice1 cup cranberry juice3 drops wild orange essential oil1 drop lemon essential oil2 toothpicks of clove essential oil2 toothpicks of cinnamon essential oil1 toothpick ginger essential oil

Directions:Add apple juice, cranberry juice, wild orange essential oil, and lemon essential oil to pan and heat on stove bringing to boil. When it begins boiling, take your toothpick and press down into the essential oils listed above, then swirl in the ingredients already contained in the pan. Once finished pour into your favourite mug and enjoy!

Radish PachadiPreeti Gandhi

Radish PachadiPachadi is mainly common in South India. It can be made with variety of vegetables like Pineapple, Beetroot, Bitter Gourd etc. I tried making the pachadi with Radish and it turned out really good. Here is the recipe.

Ingredients:1. radish - 12. Green Chilli - 23. Curd - 1 cup4. Shredded Coconut - 1/2 cup5. Mustard6. Dry red chili7. Curry leaves8. Turmeric powder9. Salt to taste

Procedure:

1. Firstly chop the radish into small pieces.2. Take a pan, pour oil and cook the radish, but do not make it too soft. 3. When the radish is almost 90% cooked add the chopped Green chilies and stir it for few seconds. 4. Now leave the radish aside to cool down. Grind the shredded coconut with a pinch of Turmeric powder. 5. Turn on the stove, with a very low flame and add the grinded coconut into the cooked radish.6. Stir it for 5-6 seconds and add the required amount of salt. Now finally add the Curd and mix everything properly and turn off the stove. 7. Remember not to add Curd on high flame. Splutter mustard in a pan along with dry Red chilies and curry leaves, then add it to the Pachadi. 8. Radish pachadi is ready to be served with rice.

Caramelized Raw Banana Toffees Mystic Mohini

Caramelized Raw Banana Toffees

Ingredients:1. Raw banana2. Caramel

Method:1. Cut thin slices of raw banana and deep fry them, Keep them aside.2. Heat some sugar and prepare the caramel.3. Coat the fried bananas with caramel.4. Yummy caramelized bananas are ready !

Dal Makhani Jaspreet Kaur

Dal MakhaniIngredients:

Black dal (Urad Sabat) Green dal (Moong Sabat)Salt Powdered dhaniaHaldi Lal mirch Mustard oil

Method:

1.Add water in cooker and add washed both dals, salt, powdered dhania, haldi, mirch, two tsp. mustard oil and pressure cook till cooked.

2. In another pan add oil, in hot oil add 1 tsp. jeera, add 1 full chopped garlic,when it turns dark brown add 2-3 chopped onions.

3. Sauté till onions turn brown in colour, add 3 pureed tomatoes, ginger, salt, mirch, garam masala and a little kasoori methi.

4. Cook till oil separates.

5. Add this tadka in cooked dal, add 1 cup milk, cook till consistency is on thicker side

6. Serve hot with lotss of makhan!!

Gharelu Mutton Masala Jaspreet Kaur

Gharelu Mutton MasalaIngredients:

One and a Half kg mutton9 onionsGingerGarlictomatoescloveskasoori methicoriandercardamommeat masala

Method:

1. Firstly wash the mutton pieces and keep it aside.

2. In a pan add olive oil or ghee and add 1 cup chopped garlic fry till it turns brown then add 9 chopped onions and fry till golden brown and then add 9 pureed tomatoes, 1 cup chopped ginger and green chilies according to taste , salt, crushed coriander , 2 tsp. meat masala , 1tsp. kasoori methi , roasted badi elaichi, chhoti elaichi, laung , Kali mirch , tej pata , and cook till oil separates.

3. Add 1.5kg mutton and cook for 15min. Then add 2 cup beaten curd and cook on simmer and keep it as it is till an hour and then according to your requirement of gravy can add hot water and give it a boil then at last add chopped coriander.

4 Serve with fried rice ....... Yummmm

Puffy trianglesMystic Mohini

Puffy triangles

Ingredients:1 leftover chapattiHalf cup gram flour Some curry leaves A pinch of baking powder Salt Pepper Dry roasted and grounded cumin seeds according to taste.

Method:1. Cross cut the chapatti into four triangles. 2. Mix the gram flour, finely chopped curry leaves, a pinch of salt, pepper and dry roasted cumin powder. 3. Dip two triangles for a min in the batter to make them soft. 4. Deep fry and serve hot with green and red sauce.

An excellent tea snack.

Mushroom Sandwiches Jaspreet Kaur

Mushroom SandwichesIngredients:

1packet button mushrooms, chopped 1 green bell pepper chopped1 onion chopped2 tsp. sweet chilli sauce1 tsp. soya sauce1 tsp. tomato ketchup1/2 tsp. fresh ground black pepperSalt to taste1 chopped green chilli 2 tsp. fresh cream optional

Method:1. In a heavy base pan add 2 tsp. butter, as soon as it melts, add chopped onions sauté for 2min. 2. Add green chillies mushrooms and cover the lid and cook on high flame for two min.3. For another 1 min cook till mushrooms diminish in size.4. Now simmer the gas and add seasonings and all the sauces.5. Cook for a minute add cream and green pepper and remove the pan from fire.Can be served as open sandwich with cheese and bake it or as a grilled sandwich......

Creativity by Heena Teckchandani

Steamed vegetables with eggless mayonnaise called ensaladilla in spain , and served like a real doll’s dress but with edible clothes.

Creativity by Heena Teckchandani

RED PEPPER FLOWER WITH SMALL TURNIP FOR CENTER

Creativity by Heena Teckchandani

Turnip flowers with carrot and beetroot centers presented with real leaves