i. Ingredients:

2 cups rice

600 ml or 4 cups water

ii. Method:

a. Wash and drain rice

b. Add water in a pot and bring to boil

c. Add washed rice and salt

d. see that there is just enough water to cook the rice. If there is not enough, add some more. But it should not be too much.

e. Boil, add water if dry and grain not soft. If soft and water is dry, Keep the pot down.

Ingredients and method for Hot fresh fish pepper Soup:

i. Ingredients              Quantities

a. Fresh fish               10 medium pieces or size

b. Fresh pepper             10 medium size

c. Ground nutmeg            1 teaspoon

d. Ground onion             1 teaspoon

e. Vegetable leaves         10-15 leaves

f. Water                    1 liter

g. Seasoning                2 cubes

h. Salt                     small pinch

ii. Method:

a. Cut and wash fish

b. Cut and ground pepper

c. Put pot with fish on fire and add some pepper, onion, one seasoning cube, and salt.

d. Steam without water, till water from fish is almost dry.

e. Add the one liter of water, nutmeg, remaining pepper and seasoning cube.

f. Wash and shred the vegetable leaves and add to the boiling sauce.

g. Stir and add a pinch of salt to taste.

h. Simmer for about 10 minutes.

i. Remove from heat source and serve with boiled rice.

Tips and recommendation

Rice is a starchy food rich in carbohydrates and contains vitamin B1, B2, B6, and wiancin. Eating nutritius boiled rice with hot fish pepper soup is an excellent way to keep healthy and protect yourself from heart attack or disease, and reduce your risk of having cancer, especially colon, breast and prostate cancer.

Report also has it that your brain function gets improvement with this recipe, and that the recipe is more beneficila for children, the elderly, sportsmen and sportswomen, pregnant women and those wanting to protect themselves from cancer, and heart disease.

Check out my other articles for your delight.

10 – 12 lbs fresh Cabbage

1 md bg whole Carrots (quartered)

5 to 6 stalks of Celery (diced)

½ cup Olive Oil

Lemon Pepper (to taste)

Garlic Powder (to taste)

In large pot, bring three cups water to a boil.  Wash and shred cabbage; add to boiling water.  Meanwhile wash and quarter carrots and dice celery.  Stir cabbage occasionally and cook for approx 1 ½ hours.  After 1 hour, add carrots and celery; let cook for 20 minutes.  Combine oil and spices; stir into vegetables.  Continue cooking for about 10 more minutes.  Stir and serve hot.

Serving suggestion:  Excellent when served with ‘herb-seasoned’ or ‘mesquite’ drumsticks or with spicy lemon chicken breasts and roasted potatoes.

Ingredients:

-6 oz can orange juice concentrate, frozen

-1/4 cup sugar

-1 cup milk

-1 cup water

-1 tsp vanilla

-12 ice cubes

Directions:

Place all the ingredients in a blender. Blend until you have a smooth creamy texture. Serve immediately. 

Now you know how to make and Orange Julius. Enjoy.

Prep-time: 10 minutes Yields: 2-3 servings

Ultimate Grilled Cheese Sandwich

¼ cup chopped cashews
¾ cup mayonnaise
1 Tbsp sesame seeds
2 Tbsp white wine vinegar
1 Tbsp soy sauce
2 tsp sesame oil
2 tsp honey
4 cups of shredded red cabbage
2 cups of fully cooked edamame soy beans
1 cup of grated carrots
1 cup of diced cucumber
¼ cup chopped cilantro
¼ cup of chopped green onion
1/8 tsp salt
1/8 tsp white pepper

Method:

1. Preheat oven to 350 degrees. Toast cashews 5-6 minutes in a single layer.
2. Whisk together mayo and all other liquid ingredients.
3. Add remaining ingredients and stir well.
4. Cover and chill 4 hours.

Ingredients
2 cups short grain rice
3 cups water
1/3 cup rice vinegar
1/3 cup sugar
3 teaspoons salt
5 sheets nori
2 teaspoons wasabi paste
1 small green cucumber, peeled, seeded, cut into thin strips
1 avocado, peeled, cut into thin strips
60 g sliced pickled ginger,, cut into thin strips

Procedure
1. Combine rice and water in pan, bring to the boil, reduce heat, simmer, uncovered until water is absorbed. Cover pan, simmer for 5 minutes.
2. Stir in combined vinegar, sugar and salt. Arrange nori sheets in single layer on oven tray. Toast in moderate oven 2 minutes or until crisp.
3. Cut a strip about 4 cm wide from the narrow end of the nori sheet. Place the large piece of nori in the center of a bamboo mat, place the extra narrow strip in the center; this helps strengthen the nori sheet during rolling.
4. Spread about a fifth of the rice over nori. At the end furthest away from you leave a 4 cm edge. Make a hallow with wet fingers horizontally across the center. Spread the wasabi paste along the hallow in rice. Place a combination of cucumber, avocado and ginger in hollow of rice.
5. Use bamboo mat to help roll the sushi, pressing firmly as you roll. Remove bamboo mat. Use a sharp knife to cut sushi into 4 cm slices.

Cooking time 25 minutes preparation time 20 minutes; SERVES 4

Note: Nori, wasabe paste and pickled ginger are available from Asian food shops.

Ingredients:

-48 oz can of pineapple juice

-4 (6 oz) cans thawed lemonade concentrate

-1/4 cup honey

-2 liter bottle of ginger ale

-Ice cubes

-3-5 drops green food coloring

Directions:

Mix all the ingredients together in a large punch bowl. Start serving immediately. Enjoy your St. Patrick’s Day punch.

Yields: Enough for a group of 10-20 people.

Blueberry smoothie

Ingredients:

-1 cup blueberries, fresh or frozen

-1/2 cup orange juice

-1 Tbsp honey

-1 175 gram container of vanilla yogurt

Directions:

Combine yogurt, berries, juice and honey in a blender. Blend until smooth. Pour into a large glass and serve immediately. Enjoy your healthy blueberry smoothie.

Prep-time: 5 minutes Yields: 1-2 servings

Green grape smoothie

1 PLATE OF COOKED JASMINE RICE OR AS MANY AS NEEDED

1 TEASPOONS OF CHILI POWDER

2 TEASPOONS OF BURIYANI POWDER

2 TEASPOONS OF TURMERIC

2 PIECES OF COOKED MUTTON OR 1 CHICKEN LEG FOR EACH SERVING WHEN PUTTING IN PAN PLEASE PUT GRAVY AS IT MIGHT COME OUT TOO DRY OTHERWISE IR FRY AN EGG IF VEGETARIAN.

OPTIONAL: AS A SPICY SIDE DISH U CAN HAVE CHUTNEY AND POTATOES MY MUM MAKES ME BUT U CAN IF U WANT BUT MASH IT UP.

METHOD:

1. GET A BIG PAN FOR 4 PEOPLE OR A SMALL ONE FOR 1 PERSON.PUT OIL CAREFULLY DO NOT SPILL THEN PUT THE RICE IN U CAN PUT RED COLOURING IF U WANT BUT NOT NECESSARY MAKE SURE IT IS PUT WHEN HEAT IS NOT ON AND AFTER THE RICE HAS BEEN PUT IN. SLOWLY TURN ON THE HEAT AND PUT THE TURMERIC,CHILI AND BURIYANI POWDER IN SLOW MIX WITH A WOODEN SPOON. WAIT FOR 5 MINUTES AND THEN PUT THE MEAT IN WITH THE GRAVY THEN STIR AGAIN. WAIT FOR 2MINS AND IT SHOULD BE DONE. OPTIONAL TO FRY AND EGG IF U ARE VEGETARIAN

grated carrot – 1/2 cup,

raw or boiled peas – 1/2 cup,

corriander leaves – 1/2 cup,

salt,

oil – 1 spoon,

mustard seeds – 1/2 spoon,

pepper -1/2 spoon.

in a pan add oil and when it is heated add mustard seeds,and fry them and add green peas,and fry for one minute and add grated carrot and fry it for one or two minutes and add grated paneer and fry for one minute and remove from fire and add salt,pepper,corrainder leaves and serve.

as this is salad recipe, dont fry all ingredients too much time.less time is needed.

this u can stuff in chapathi and chapathi can be rolled and served . this is good and easy recipe to make and can be put for tiffin box for ur kids. and adults also can take as tiffin box recipe.

Ingredients:

1 head lettuce, torn into bite-size pieces

2 cups cubed cooked chicken

8 to 10 slices bacon, crisply fried

2 large tomatoes, cut into eights

1 hard-cooked eggs, sliced

Barbecue Dressing:

1 cup Kraft Mayonnaise

1/2 teaspoon peppercorn, crushed

tablespoon garlic, minced

1/4 cup vinegar

4 teaspoon soy sauce

1/2 teaspoon MSG

2 tablespoon catsup

Method:

1. Have the chicken and lettuce well chilled.

2. Combined in a bowl.

3. Break bacon into large pieces and lightly toss with lettuce mixture.

4. Top with chilled tomatoes and hard-cocked egg.

5. Serve with chilled Barbecue Dressing.

Barbecue Dressing:

1. Combine all ingredients and boil.

Make 4 servings.