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Lemon-Parsely bean salad  A delightfully crunchy and satisfying bean salad bursting with Mediterranean flavors, including lemon, garlic and fresh herbs. This healthy salad is vegan and gluten free, but mostly just delicious! ING REDIENTS 2 (14 ounce) cans red kidney beans, rinsed and drained, or 3 cups cooked kidney beans 1 (14 ounce) can chickpeas, rinsed and drained, or 1½ cups cooked chickpeas 1 small red onion, diced 2 stalks celery, sliced in half or thirds lengthwise and chopped 1 ripe red tomato, chopped (skip if you can't find a great tomato) 1 medium cucumber, peeled, seeded and diced ¾ cup chopped fresh parsley 2 tablespoons chopped fresh dill or mint ¼ cup olive oil ¼ cup lemon juice 3 cloves garlic, pressed or minced ¾ teaspoon salt small pinch red pepper flakes Method: In a serving bowl, combine the prepared kidney beans, chickpeas, onion, celery, tomato, cucumber, parsley and dill (or mint). Make the lemon dressing: in a small bowl, wh

 Hummus with Baked Pita Chips Basic hummus punched up with extra parsley, lemon and garlic. This hummus makes a great snack or appetizer and pairs wonderfully with the lemon-parsley bean salad recipe above. Ingredients 1½ cans chickpeas, rinsed and drained, or 2½ cups cooked chickpeas ⅓ cup fresh lemon juice ¾ cup chopped parsley ¼ cup tahini 2 to 5 cloves garlic, roughly chopped ¼ teaspoon fine grain sea salt dash freshly ground black pepper 1 tablespoon olive oil, plus more for drizzling Baked pita chips Whole grain pita bread Olive oil Fine grain sea salt Instructions To make the hummus: in a food processor, combine the chickpeas, lemon juice, parsley, tahini, garlic, sea salt and black pepper. Turn on the food processor and slowly drizzle in 1 tablespoon olive oil. Process until the hummus is creamy and relatively smooth, adding more olive oil or a splash of water if necessary. Add salt to taste, transfer to a serving bowl and top with a

Avacado and roasted asparagus salad Ingredients 400gms . fresh asparagus, tough ends snapped off 1 Tbsp. olive oil As needed Sea salt, to taste 5 oz. spring mix salad greens-spinach, rocket, kale, bean sprouts 1 cup grape tomatoes 1/2 red onion, thinly sliced 1 ripe, Fresh  Avocado, peeled, seeded and sliced As needed Lemon Garlic Vinaigrette (see recipe below) As needed Lemon Garlic Vinaigrette Ingredients 1/4 cup fresh lemon juice 1 clove garlic, minced* 1 Tbsp. coarse Dijon mustard 1/8 tsp. red pepper flakes 1/4 cup extra virgin olive oil As needed Sea salt, to taste As needed *If using roasted garlic double the amount. Method: Preheat oven to 400 degrees F. Place asparagus in a single layer on a rimmed baking sheet. Drizzle with olive oil and sprinkle with sea salt. Roast for 10 to 15 minutes, just until crisp-tender. Time will vary based on the thickness of the asparagus; do not overcook. Immediately remove from hot baking sheet and cool. Arrange salad greens on

Spring Asparagus Salad   Serve warm as a side dish, or chilled as an Asparagus salad Serves:   4-6 Ingredients 1-2 bunches asparagus 2 Cups Cous Cous (uncooked) ½ Cup Black olives ( pitted, sliced) ½ Cup feta cheese ½ toasted pine nuts ( optional) Handful fresh mint or Italian parsley Zest from one lemon Dressing: 1/3 cup olive oil 3 Tablespoons whole grain mustard sauce 2 Tablespoon Red wine vinegar 2 Tablespoon lemon juice 1 tsp salt 1 teaspoon pepper Instructions Trim the tough ends of the asparagus off. Lay them on a baking sheet and drizzle with 1-2 Tbsp olive oil, sprinkle with a generous pinch of salt and cracked pepper, and half of the lemon zest. Roast in the oven until just tender, about 20-25 minutes. Cut into bite size pieces. (Alternatively, for faster preparation, blanch bite size pieces of asparagus, along with the cous cous, during the last 2 minutes of the cous cous's cooking time.) Bring a large pot of salted water to a bo

PINEAPPLE CUCUMBER SALAD Ingredients 6 slices chopped pineapple 150 gm de seeded,cut into strips cucumber 30 ml pineapple juice 1 pinch salt 1 teaspoon crushed peppercorns 1 cup water 15 gm soaked lettuce leaf 30 gm lemon juice 15 gm honey 1/4 teaspoon mixed herbs 1/4 teaspoon white pepper powder  Method: Cut pineapple into 3/4 inch pieces and soak lettuce leaves in ice cold water for about 15 minutes. Cut the cucumber into half lengthwise and remove the seeds. Cut further into 3/4 inch sized pieces. Mix together lemon juice, pineapple juice, honey, salt, dried mixed herbs, crushed peppercorns and white pepper powder. Leave aside for at least 15 minutes. Tear lettuce leaves into bite-sized pieces and combine with pineapple and cucumber pieces. Pour the dressing on the salad and toss lightly. Serve immediately. You can either serve in room temperature or slightly chilled.

Item Calorie count (1 dosa) Plain dosa/ Lentil dosa  51.2 calories Horse gram adai dosa  83.8 calories Fenugreek dosa 91.8 calories Soya dosa 91.9 calories Neer dosa 105.1 calories Millet dosa 111.3 calories Capsicum dosa  114.6 calories Plain dosa 120.9 calories Egg dosa 124.2 calories Rava dosa 126.7 calories Multigrain dosa 127.4 calories Mysore sada butter dosa 141.1 calories Manchurian dosa 147.6 calories Pizza dosa 153.9 calories Tomato dosa 169.4 calories Mysore masala dosa 191.1 calories Paneer dosa 200.6 calories Onion dosa 214.9 calories Chinese dosa 229.1 calories Vegetable dosa 256.6 calories Chicken dosa 284.7 calories Masala dosa 387 calories Cheese dosa 412.8 calories Scehzwan cheese dosa 624.7 calories The calories are calculated using  HealthifyMe  calorie counter, world’s first Indian nutrition tracker . (you can download healthifyme app from play store) The calories are calculated using less oil. If the oil is more your calories will be

My nephew and niece always ask me to try new items with cheese and you know they are very fuzzy in eating especially vegetables. So i mix and match vegetables with cheese, paneer, corn etc and something colourful and try to make them eat. THis pizza dosa is healthy as you can combine any healthy toppings. Enjoy your pizza dosa PIZZA DOSA Ingredients: Dosa batter olives pizza cheese pizza sause or tomato hot and spicy sauce corn kernals tomato pieces onion cubes jalapeno peppers Capsicum pieces you can take vegetables of your choice Method: Heat dosa pan and spread batter to make dosa. Once it is half cooked spread pizza sauce and little cheese and on top of it olives, corns, tomato, onion and again cover them with lot of cheese and sprinkle little sauce over it and cover thse lid for few minutes. Let the fire be in low from begining. Once it is cooked you can divide or cut it using pizza cutter or knife and serve hot. Tips: You can cut like pizzaor simply roll and

Pinch of turmeric, tomato Juice, and cucumber juice and honey can give you brightness and nourishment to your skin. apply spirulina powder and rose water mix on your face every alternate days or daily. It will reduce wrinkles and makes you look younger by skin. Apply papaya and honey mix on your face to bleach your skin naturally. Apply honey and fully ripe banana into your face and all exposed skin areas for about 20 mts. It will give nourishing, brightness and smoothness to skin.  Soak leg in a bucket of warm water containing rock salt, mild shampoo, lemon juice, soda bi carbonate for 15 to 20 minutes. Then scrub your foot and skin by lemon rind and sugar and remove dead cells. Later apply a moisturiser. It will make your leg look brighter and removes dead cells. Also reduces leg pains and cramps.Take green leafy vegetables, amla, curry leaves to avoid getting premature graying of hair. Mix egg white, honey and apply all over face avoid eyes. Leave until dry. And wash it with

basic Indian gravies Kadhai gravy This is a gravy which is selectively used in Indian cuisine for making kadhai dishes only like kadhai paneer or sabz kadhai. The characteristic flavours of this gravy are sweet , sour , bitter , astringent, salt, spicy . All six flavours must be felt in this gravy to make it a complete dish. INGREDIENTS Tomatoes 1 kg Cream 100 ml oil 100 ml Ginger 20 gm garlic 20 gm green chilies 10 gm coriander 50 gm capsicum 100 gm ginger garlic paste 20 gm kadhai spices ,crushed (corriander seeds3 gm, fennel seeds2 gm, cumin seed2 gm, black pepper whole2 gm, red chili whole2 no) 10 gm red chili powder 5 gm turmeric powder 2 gm coriander powder 10 gm salt 20 gm kasoori methi powder 5 gm sugar 5 gm METHOD Heat oil, crackle the crushed spices , add garlic chopped and sauté till golden brown. Add half of ginger chopped and green chilies , sauté and then add capsicum purée. Cook continuously till the oil separates . Add ginger garlic past