Quick Bites

These delicacies might be yummy but that does not mean you have to slave in the kitchen They are quick delicious and low carbu00a0the best combination Barbecued Fishu00a0u00a0 Ingredients 1 medium whole king fish surmai approx 450 gmu00a0u00a0u00a0Salt to tasteu00a0u00a0u00a0u00a02 tbsp garlic pasteu00a0u00a0u00a0u00a01 large lemon u00a0u00a0u00a0u00a0Crushed red chillies as requiredu00a0u00a0Oil to basteu00a0u00a0Method Clean the fish well and make a few slits on both the sidesApply salt all over the surface on both the sides and into the slitsApply garlic paste all over the surface on both the sides and into the slitsMake thin vertical slices of the lemonu00a0 Apply crushed red chillies to these slices and place one slice in each slitNow gently place the fish under a hot grill and grill on either side basting with oil a couple of timesTake care that the fish is not overcookedServe hotVegetable Hot and Sour SoupIngredients 1 medium slice bamboo shoot choppedu00a046 French beans choppedu00a0u00a0u00a0u00bd medium carrot gratedu00a0u00a0u00a0u00bc cup bean sproutsu00a0u00a0u00a0u00bc small cabbage shreddedu00a0u00a0u00a02 medium fresh button mushrooms choppedu00a0u00a0u00bd medium green capsicum choppedu00a0u00a02 tbsp oilu00a0u00a0u00a0u00a0u00a01 small onion choppedu00a0u00a0u00a023 garlic cloves choppedu00a0u00a0u00a02 inch stalk celery choppedu00a0u00a0u00a01 inch piece ginger gratedu00a0u00a0u00a02 tbsp dark soy sauceu00a0u00a0u00a02 tbsp green chilli sauceu00a0u00a0u00a045 cups vegetable stocku00a0u00a0u00a0Salt to tasteu00a0u00a0u00a0u00a0u00bd tsp sugaru00a0u00a0u00a0u00a0u00bd tsp white pepper powderu00a0u00a0u00a03 tsp cornflouru00a0u00a0u00a0u00a02 tbsp vinegaru00a0u00a0u00a0u00a01 stalk spring onion greens finely choppedu00a01 tbsp chilli oilu00a0u00a0u00a0MethodHeat oil in a deep pan Add onion garlic celery and ginger and sautu00e9 for a minuteAdd bamboo shoot and stir Add French beans carrot bean sprouts cabbage and mix Add mushrooms and continue to sautu00e9Add dark soy sauce green chilli sauce and vegetable stock and mix Add green capsicum salt sugar and mix Add white pepper powder and mixAdd cornflour mixed in a little water and cook till the soup thickens slightlyAdd vinegar and stirPour into individual soup bowlsu00a0 Garnish with spring onion greens drizzle a little chilli oil and serve piping hotChilli Lemon Stewed Vegetables with NoodlesIngredients 78 cauliflower florets sliced finelyu00a0u00a078 fresh button mushrooms slicedu00a0u00a0u00bc cup corn nibletsu00a0u00a0u00a056 spinach leavesu00a0u00a0u00a01 small green capsicum u00bd inch piecesu00a0u00bd medium red capsicum u00bd inch piecesu00a0u00bd medium yellow capsicum u00bd inch piecesu00a0u00bc cup bean sproutsu00a0u00a0u00a02 medium tomatoes 1 inch piecesu00a0u00bc cup noodles boiledu00a0u00a0u00a02 tsp oilu00a0u00a0u00a0u00a0u00a02 stalks lemon grass choppedu00a0u00a02 green chillies slicedu00a0u00a0u00a04 cups vegetable stocku00a0u00a0Salt to tasteu00a0u00a0u00a0u00a056 black peppercorns crushedMethod Heat oil in a deep pan add cauliflower and mushrooms and sautu00e9 Add lemon grass and mix Add green chillies and continue to sautu00e9Add noodles vegetable stock salt and crushed black peppercorns and stir Let it come to a boilAdd corn hand torn spinach leaves and three coloured capsicums and continue to cook Add half the bean sprouts and mixPlace tomato pieces in a serving bowl and pour the stewed vegetables with noodles overu00a0 Serve piping hot garnished with the remaining bean sproutsTurkish Vegetables with Hazelnuts Ingredients 2 medium red capsicums cut into trianglesu00a02 medium green capsicums cut into trianglesu00a0u00a0u00a0u00a0u00a02 medium yellow capsicums cut into trianglesu00a0u00a0u00a05 medium tomatoes blanched and peeledu00a01 long brinjalu00a0u00a0u00a0u00a0u00a02 tbsp hazelnutsu00a0u00a0u00a0u00a02 tbsp olive oilu00a0u00a0u00a0u00a0u00bd tsp cumin seedsu00a0u00a0u00a0u00a01012 small onionsu00a0u00a0u00a01012 garlic clovesu00a0u00a0u00a0u00a0u00bd tsp sugaru00a0u00a0u00a0u00a03 tbsp lemon juiceu00a0Salt to tasteu00a0u00a0u00a0u00a056 fresh basil leaves hand tornu00a0u00a0u00bd tsp white pepper powderu00a0u00a0u00a0u00a0MethodHeat olive oil in a pan Add cumin seeds and sautu00e9 till they begin to change colourAdd small onions and garlic cloves and sautu00e9 till light brownCut the brinjal into oneinch cubes taking care that all the cubes are with the outer skin of the brinjalAdd sugar to the onions and sautu00e9 till the sugar begins to caramelise Add half the lemon juice and mix Add brinjal cubes and mix Add salt mix and cook till the brinjal gets almost doneHalve the blanched tomatoes remove some of the seeds and chop roughly Add these to the pan along with one cup of water and continue to cookAdd fresh basil leaves white pepper powder and hazelnuts and mix wellAdd the three coloured capsicum triangles and cook till the capsicums get slightly softenedAdd the remaining lemon juice mix and cook on high heat for two minutesServe hot Shopping list for next weekChicken 65u00a0u00a0450 gm boneless chicken 300 ml yogurt 100 gm rice flour 1 small packet dried red chillies 1 small packet coriander seeds 1 small packet black peppercornsu00a0Saunf Aloo750 gm baby potatoes 1 small packet fennel seedsMakai aur Methi Parantha100 gm sweet corn kernels 1 small bunch fresh fenugreek leaves methiu00a0u00a0u00a0u00a0u00a0u00a0 Chitrannau00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0 25 gm cashew nutsu00a0u00a0