~*~Baked Potatoes with Cheese~*~

Baked Potatoes with Cheese

Ingredients:

½ tsp Salt 
3 Curry leaves 
1 tbsp Corn Oil 
2 tsp Tomato Puree 
½ tsp Chilli Powder 
½ tsp Ground Cumin 
½ tsp Ground Coriander 
4 medium Baking Potatoes 
225 gms Low-Fat Cottage Cheese 
½ tsp mixed Onion and Mustard seeds 


Method:

Preheat the oven to 180 degrees C/350 degrees F/Gas 4. 
Wash, pat dry and make a skit in the middle of each potato. Prick the potatoes a 
few times with a fork, then wrap them individually in foil. Bake in the 
preheated oven for about 1 hour until soft. 
Transfer the cottage cheese into a heatproof dish and set aside. 
In a separate bowl, mix together the tomato puree, ground cumin, ground 
coriander, chilli powder and salt. 
Heat the corn oil in a small saucepan for about 1 minute. 
Add the mixed onion and mustard seeds and the curry leaves and tilt the saucepan 
so the oil covers all the seeds and leaves. 
When the leaves turn a shade darker and you can smell their beautiful aroma, 
pour the tomato puree mixture into the saucepan and lower the heat immediately 
to low. Add 2 tablespoons of water and mix well. 
Cook for further 1 minute, then pour the spicy tomato mixture onto the cottage 
cheese and blend everything together well. 
Check that the potatoes are cooked right through. Unwrap the potatoes and divide 
the cottage cheese equally between the 4 potatoes. 
Garnish with the mixed salad leaves, fresh coriander sprigs, lemon wedges and 
tomato quarters. 


Tip: If you run out of breadcrumbs for cutlets, you can use crushed cornflakes 
or fine, sieved semolina.

~*~Masala Dosa~*~

Masala Dosa

Ingredients:

1 cup plain rice.
1 cup parboiled rice.
1/4 cup white udad dal.
1/2 tsp. methi (fenugreek) seeds
1 /2 tsp soda bi carbonate
1/2 cup curds the batter.
10-12 tsps. ghee or oil as preferred

water for grinding

Method:

Wash the rices and dal together.
Add plenty of water and methi seeds.
Allow to soak for 7-8 hours or overnight.
Rewash the rice by draining the water 2-3 times.
Grind to a paste. Rawa -like grains should be felt in
Add soda bicarb and salt and mix well.
Keep aside in a warm place for 8-10 hours. Beat the curds well.
Add to the batter, add more water if required.
The consistency of the batter should be
enough to thickly coat on a spoon when dipped.
Heat the iron griddle or non-stick tawa well.
Pour a spoonful of batter in the centre, spread
with the back of the spoon to a thin round.
Pour a tsp. of ghee or oil over it.
Spread chutney spread over dosa.
Place a tbsp. masala in the centre.
Fold into triangle to cover masala.
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Remove with spatula when crisp.

Serve hot with chutney and/or sambar.

For masala:

Ingredients

2 large onions in vertical slices
2 large potatoes boiled and peedled
4-5 green chillies
1 tbsp. chopped coriander
8-10 cashews halved
1/2 tsp. each udad dal, cumin & mustard seeds
2 tbsp. oil
1/4 tsp. turmeric
salt to taste
Chop potatoes coarsely. Chop green chillies.
Heat oil, add cashews and brown lightly.
Add dal, seeds and splutter.
Add chillies and onions. Fry till tender.
Add turmeric, salt, potatoes, coriander.
Mix well.

~*~Garlic Cold Prevention and Remedy~*~

Garlic Cold Prevention and Remedy

Garlic (Allium sativum) is not only a culinary mainstay, but also an antiviral, antibacterial and antifungal tonic. 

To help prevent or lessen the severity and symptoms of a cold, eat two cloves of raw garlic at the onset of symptoms. 
Chopping or mashing garlic releases the herb's full potential as the active component, allicin, forms only on contact with air.

To make garlic oil, crush a few cloves into some olive oil. Let the oil sit for a few days at room temperature, and then strain. 
If you use powders, tinctures or other commercial garlic products, choose those standardized for allicin content. 


For a less-intense flavor, put garlic in applesauce or mix with honey. 
To avoid garlic mouth, don't chew it and it won't stay on your breath.

~*~Chocolate-Berry Trifle ~*~

 Chocolate-Berry Trifle 

4 cups 1% low-fat milk
2 packages (4-serving size) instant vanilla pudding mix 
1 cup crumbled low-fat brownies (made with fat-free or low-fat brownie mix)
2 cups sliced strawberries
1 cup blueberries 
Add the milk to the pudding mix and prepare according to package directions.
Distribute half of the brownie pieces over the bottom of a medium-sized glass serving bowl and layer with half the vanilla pudding, 1 cup strawberries, 
and 1/2 cup blueberries. 
 
Repeat the layers, using the remaining ingredients.

Serve immediately, or cover and refrigerate until ready to serve.

 
OPTION 
If fresh berries are not available, you can substitute thawed frozen berries.