Easy Potato Salad

I hope you all enjoyed this Weekend, for some of my Friends this is long weekend. Enjoy the rest of the long weekend with your family. Today, am coming with Easy Potato Salad with Boiled Egg to share you all. Here, in South Africa Mashed Potato is popular, Sometimes here people have the mashed potatoes with Baked Beans for their main meal. It taste very good with baked beans and rolls with grilled Chicken. I will post it soon that recipe, here is the recipe for Easy Potato Salad as follows:

Ingredients:

1.Cubed Boiled Potato - 1 big

2.Garlic Mayo - 2 tbsp

3.White Pepper Powder - 1 tsp

4.Salt to taste

5.Boiled Egg - 1 jumbo

Preparation:

Mix all the ingredients except boiled egg, transfer to the serving bowl. Halve the boiled egg and place it on the top of the Salad. You can also add the crisp lettuce, grated carrot and Shredded Cabbage to this salad. Now the Healthy and Simple Potato Salad is ready tom serve with rolls.

Broccoli in Cheese Sauce

Broccoli is good for health rich in vitamins and also very easy to cook just by steaming or stir frying. Here, I used purple broccoli and reduced fat cheddar cheese for my Hubby's dinner. Often i make this one with mixed veggies this time simply with broccoli, he enjoyed it very much. Sure, you guys also try this healthy recipe and enjoy with your family. Weekend is here, hope you all guys planned the programme with your family and shopping for this weekend.  Enjoy your Weekend. Here, is the recipe for Broccoli in Cheese sauce as follows,

Ingredients:

1.Broccoli florets - Use accor to you prefer i used 1 cup
2. Margerine or Butter - 1 tbsp
3.Cake flour or maida - 1 tbsp
4.Milk - 1/2 cup ( add more milk if u like to get thin sauce)
5.Grated Reduced low fat cheddar cheese - 1 strip or 2 tbsp
6.Black pepper or white pepper powder - 1/2 tsp
7.Salt - as reqd

Preparation:

1.Cut the broccoli into small florets, clean it and steam it in steamer ( i used idli pot) for 5 mts.
2.Heat the butter or margerine in the pot in medium flame, add the cake flour to the butter stir it well till it turns thick and remove the pot from the stove and add the milk stir it well with the spoon.
3.Now add the salt n pepper to the mixture stir it again with the spoon, leave it to cook in low flame till it turns thick sauce.
4. After the white sauce get ready now remove the pot from the fire and add the grated cheddar cheese and mix it well till it turns creamy texture.
5.Now arrange the steamed broccoli in the serving plate and pour the Cheese Sauce over it on all sides. Now the Broccoli in Cheese Sauce is ready to serve hot.

Risoni Salad

Risoni is one kind of pasta looks like Rice and is available in all stores. Risoni salad taste good with mixed crisp veggies , fruits and nice salad dressing with Garlic Mayo r Vineigrette. But, in my salad i didn't used the salad dressing cos my Hubby wants to have plain salad. So, i just sprinkle little bit of extra virgin olive oil on top of it. While using olive oil, use normal olive oil (refined or pure) for cooking and extra virgin olive oil for salads. Here is the recipe for the Risoni salad as follows,

Ingredients:

1.Uncooked Risoni - 1 cup
2.Diced English cucumber - 5 tbsp
3.Chopped deseeded tomato - 1/2 medium
4.Extra virgin olive oil - 1 tsp
5.Cubed pine apple - 4 tbsp
6.Shredded pomegranate - 4 tbsp
7.Chopped Green Bell Pepper - 2 tbsp
8.Finely chopped fresh Carrot - 3 tbsp
9.Lemon Black Pepper - 1tsp

Preparation:

1.Cook Risoni according to package instructions. After 5 - 8 mts of cooking drain the Risoni in collander and keep it aside.
2.Take one deep bowl or salad bowl, mix all the ingredients except olive oil, pomegranate seeds and cooked risoni.
3.Now spread the cooked Risoni in serving plate and arrange the mixture on top of the risoni.
4.Sprinkle the extra virgin olive oil follow with pomegranate seeds on top of the Risoni salad.
5.Let it sit inside the fridge for 5 mts and then the Filling Risoni salad is ready to serve for Dinner. After having this salad you will feel complete n filling meal for dinner. After the salad have the Low fat flavoured yoghurt for the dessert, my Hubby enjoyed this Risoni Salad with Low fat Raspberry flavoured yoghurt.

Warm Brussels Sprout Salad with Baked Chicken Kiev

Brussels Sprout is my Hubby's favourite veggie, he like the kuruma which i use to cook with it for roti n poori. This veggie is very good for the health rich in vitamins and folic acid good for diet, easy to cook at any time. But, shouldn't overcook this Brussels it releases the odor some dislike this veggie because of this odor for that just cook it for 6 - 10 mts that is more than enough for Brussels. Here, i used baked brussels  for my Hubby's Salad. Actually, in the Salad book they said to use shaved raw brussels but my Hubby don't like the raw smell of it for that i baked the brussels to light and then served with baked chicken kiev. He enjoyed this salad very much for his dinner with soup. The Vegeterians can add Baked or raw shaved brussels with chopped apples and Honey n Vinegar dressing. Here, is the recipe for the Brussels Salad as follows,

Ingredients:

1.Brussels Sprout - 10 no's
2.Chicken breast piece - 1 (I used chicken kiev, vegeterians can substitute Apples)
3.Lemon Black Pepper - 1 tsp
4.Boiled egg - 1
5.Salt as reqd
6.Olive oil - 2 tsp
7.Garlic Powder or Minced Garlic - 1 tsp
8.Sliced Almonds - 2 tsp ( can use any other nuts)

Preparation:

1.Bake the chicken kiev/breast in 350deg F till it turns soft. I used chicken kiev so i didnt added no salt n chilli powder, if you are using chicken breast marinate with chilli powder, salt and bit of olive oil for 10 mts and then bake it.
2.Now rinse the brussels sprout , trim off the ends and remove if any wilted leaves. Cut each sprout into halves ( i got very small brussels so cut into halves if you got bit big cut into quarters).
3.Now put 1 tsp of olive oil,minced garlic n salt in one bowl, mix the sprouts with the oil n salt. Bake it in 350deg F for 5 mts.
4.After it got slightly tender leave it to cool and then sprinkle the lemon pepper on top of sprouts n mix it , cut the boiled egg into halves and baked chicken into bite size pieces.
5.Now toss lightly the brussels and baked chicken pieces together and  arrange it in the serving plate then sprinkle the sliced almonds and place the halved boiled egg on top.
6.For the vegeterians, toss the brussels sprout and cubed apple together spread it in the serving plate with honey n vinegar ( white wine vinegar) dressing.

Easy Fusilli Salad and Baked Beans in Tomato Sauce Omlete

My Hubby has tried different kind of Omlete in Baked Beans,  it tasted very yummy and juicy. Whenever he cooks the food he won't see the measurements and he will use whole can for one time cooking. Here, My hubby has used one can of baked beans in tomato sauce for omlete. I had 2 omletes while he is cooking itself it tasted very good when it is super hot. You try this omlete and have it immediately with sweet tomato chutney.

Ingredients:

1.Fusilli - 1 cup/ 1 handful
2.Chopped tomatoes - 1 medium ( deseeded)
3.Chopped Carrots - 1 medium
4.Chopped Green Bell Pepper - 1/2
5.Garlic Mayonnaise - 2 tbsp
6.Salt - a pinch

Preparation:

1.Cook the fusilli according to the package instructions. After cooked fully drain it in the collander.
2.Mix all the ingredients and transfer to the serving plate.

Ingredients:

1.Eggs - 3 large/jumbo
2.Baked beans in tomato sauce - 1 can
3.Sliced Green chillies - 2
4.Salt - to taste
5.Canola Oil - as required

Preparation:

1.Lightly beat the eggs together with a required salt, follow with green chillies.
2.Drain the water from the baked beans and add the beans with tomato sauce with the eggs mixture.
3.Heat the non-stick pan in high flame, brush the pan with little bit of oil. Pour an egg mixture with the help of spoon and apply oil around the edges.
4.Leave it to cook in medium flame then flip it to another side to cook.
5.Now the Easy Baked Beans in Tomato sauce Omlete is ready to serve.

Green Salad with Orange and Chicken n Corn Soup

My Hubby has Presented me the book contains salad recipes on Sunday. While doing shopping, he went inside the book store and he bought something and get one gift wrapped parcel. He gave that to me and said his present for me. I can't wait to open the gift wrap, surprise!!!!  the book about different kinds of Salads. Yesterday, usual weekday work hectic day for me after finished all the works planned to cook easy food for our dinner. I was busy in preparing for "Tamil New year" on wednesday 14th of April 2010. 


Instantly, i go through the salad book to make easy salad for him and i got "Green Salad with red cabbage and grapefruit", but i don't have red cabbage so i substitute carrot for that and Naartjie for Grapefruit. For soup easy to make with chicken, mushroom and corn soup. Here the recipe for salad and soup as follows, 

Green Salad with Carrot and Naartjie

Ingredients:

1.Crisp Lettuce - 2 leaves

2.Naartjie - 1

3.English Cucumber - 1/2

4. Cut Carrots like match sticks - 1

5.Nuts as you prefer - i used walnuts

6.Honey - 1 tbsp

7.Salt n Pepper for seasoning.

Preparation:

1. Cut the cucumber and carrots as like in picture and cut the lettuce with ur hands ( don't use knife to cut the lettuce).

2.Peel the naartjie (kamala orange) and cut into segments, while cut into segments you will get a juice of naartjie store that in small cup.

3.Mix the naartjie juice, honey ,salt and pepper.

4.Now arrange the lettuce, carrots , cucumber and naartjie in serving plate. Sprinkle the roughly chopped walnuts and salad dressing ( honey mixture) over the serving plate. 

5.Now the Green Salad with Carrots and cucumber is ready to serve.

Chicken, Mushroom and Sweet corn Soup

Ingredients:

1.Chicken Breast - 1 piece ( approx around 50 gms)

2.Frozen Sweet corn - 1/2 cup

3.Mushrooms - 1/3 of punnet

4.Cumin Seeds - 1 tsp

5.Canola Oil - 2 tsp

6.Green chillies - 1 

7.Pepper powder - 2 tsp

8.Salt - 1 tsp

Preparation:

1.Roughly chop the chicken breast and mushrooms into bit sizes. Heat oil in the pressure pan, season the cumin seeds follow with chicken pieces, mushrooms and corn.

2.Saute for 5 mts, then add the green chillies and salt.

3.Pour 2 cups of warm water and pressure cook for 4 whistles.

4.Cool down the mixture and put it in the blender for 3 rounds.

5.Season with pepper powder or if you need bit spicy add finely chopped green chillies on top.

6.This chicken mushroom n corn soup is easy to make and very healthy for all ages.

Pasta and Chicken Salad

Ingredients:

1.Pasta - 250 gm
2.Skinned and Cooked chicken Pieces - 1 cup
3.Mayonnaise - 3 tbsp
4.Grated Carrot - 4 tbsp
5.Finely Chopped Onions - 1
6.Ground Black Pepper - 1 1/2 tbsp
7.Lettuce Leaves - 1 cup
8.Seeded Chopped Tomatoes - 2
9.Ginger n Garlic Paste - 1 tbsp
10.Turmeric Powder - 1 tsp
11.Salt - as reqd
12.Oil - as reqd

Method:

1.Cook the chicken with Ginger n Garlic paste,turmeric powder and salt.

2.Cut the cooked chicken into small pieces.

3.Cook the Pasta with little salt ,after it got cook out Drain the water and keep it aside.

4.Heat 1 tbsp of oil in the wok and fry the cooked pasta for 5 minutes,keep it aside in a bowl.

5.Then add the chopped onions,tomatoes,lettuce leaves,Grated carrot,Ground Pepper,Cooked Chicken and Mayonnaise,little bit of salt to taste.

6.Mix all the ingredients with the pasta.

7.Mix it well with two spoons.

8.Serve the Chicken and Pasta Salad with Boiled Egg or with Fried Chicken .