Eggplant with Lemon noodles

Preparation time:30 minutes
Total cooking time:12 minutes
Serves 4

Ingredients:
1 kg(2lb) small eggplants
1 tbsp salt
oil,for cooking
2 tsp cumin seeds
3 cloves garlic,crushed
2 green chili,chopped
8 spring onions,sliced
1 tbsp ground coriander
1 tsp grated lemon rind
1/2cup(80ml) lemon juice
2 tsp brown sugar
salt to taste
2 tbsp fresh coriander leaves,chopped

Method:
1.Cut Eggplants into small cubes.Put in a colander and sprinkle with the salt.Leave for 15 minutes,then rinse under cold water and pat dry with paper towels.
2.Heat the wok with some oil and stir-fry the eggplants until brown and cooked.Remove from the wok.
3.Add 1 tsp oil again in the wok.Add cumin seeds,garlic,green chili,spring onions,ground coriander and eggplants.Stir-fry and cook for a minute or two.
4.Season with the rest and serve it with buckwheat noodles.

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Hint:Cook the noodles separate.
Variation:Can use any plain noodles of your choice.

Chicken and Eggplant Stir-fry

A delicious combination that can be put together in no time.It smells so good while you're making it. The soft flesh of the eggplant absorbs all the flavors of the spices and pairs perfectly with the chicken.

Preparation time:15 minutes
Total cooking time:20 minutes
Serves 4

Ingredients:
Oil,for cooking
1 onion,finely chopped
500g(1lb) eggplant,cut into thin slices like french fries
600g(11/4lb) chicken fillet,cut diagonally into thin slices
2 cloves garlic,finely chopped
2 small red chili,seeded and finely chopped
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp ground turmeric
1 tsp ground cinnamon
1/2 cup thick coconut cream
1 tbsp chopped fresh mint
2 tbsp chopped fresh parsley
lemon wedges,to serve

Method:
1.Heat the wok with 2 tsp of oil.Stir-fry the onions until golden.Remove and set aside.
2.Add 1 tbsp oil and cook the eggplant in the same wok until golden brown.Remove and drain on a paper towel.
3.Again add 2 tsp of oil and stir-fry the chicken until browned and cooked.
4.Return the onions,eggplant.Along with garlic,chili and spices and cook for 1minute.Pour in the coconut cream and bring to a boil.
5.Stir in the fresh herbs and season with salt and pepper.Serve with the lemon wedge.
NUTRITION PER SERVE
Protein 35g;Fat 30g;Carbohydrate 7g;Dietary Fibre 5g;Cholesterol 100mg;1775kJ(425cal)

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VARIATION:Can substitute 2 tsp of chili powder instead of fresh red chillies.
HINT:Stir-fry the chicken and eggplant in batches if necessary,to prevent it stewing.

Chicken and egg savoury rice

This is also a great way to use left over fried tandoori chicken.

Preparation time:20minutes
Total cooking time:12 minutes
Serve 4

Ingredients:
2 tbsp oil
1 onion,finely chopped
1/2 red capsicum,finely chopped
1/2 green capsicum,finely chopped
10 spring onions,thinly sliced
2-3 small red chillies,seeded and finely chopped
2 garlic cloves,finely chopped
1 tbsp grated fresh ginger
125g(4oz)Barbecued or Tandoori chicken,finely chopped
5 eggs,lightly beaten
740g(4 cups)cook cooked rice
3-4 tsp seasoning sauce
salt to taste
1/4cup chopped parsley

Method:
1.Heat the wok until very hot,add oil and swirl it around to coat the side.Stir-fry the ginger,garlic,onions,capsicum,spring onions,chili over medium-high heat for 3-4 minutes or until the vegetables are cooked but not brown.Add the barbecued chicken and toss to combine.
2.Reduce the heat, then pour in the beaten eggs.Season well with salt and pepper.Gently stir the egg mixture until it is creamy and almost set.
3.Add the rice and gently stir-fry to incorporate all the ingredients and heat the mixture through.
4.Sprinkle with the seasoning sauce and stir in the parsley.Serve immediately.

NUTRITION PER SERVE
Protein 15g;Fat 20g;Carbohydrate 60g;Dietary Fibre 3.5g;Cholesterol 295mg;2105kJ(500cal)

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HINT:Instead of 5 whole eggs and use 6 egg whites only.I used Sriracha hot chili sauce.
VARIATION:Can substitute coriander leaves instead of parsley.

Spicy Red Lentil Soup

Preparation time:15 minutes
Total cooking time:35 minutes
Serves 4-6

Ingredients:
2 tbsp oil
1 medium onion,finely chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp chili powder
2 garlic cloves,crushed
500g (1lb 2oz) red lentils
1.25-1.5litres(5-6cups) vegetable stock
Salt to taste
90g(1/3cup) thick plain yoghurt

Method:
1.Heat the oil in a heavy-based pan.Cook the onions over medium heat until soft.Stir in the spices and garlic for a minute.
2.Add the lentils,stirring to coat well with the spices.Pour in the stock and stir well.Bring to the boil,then reduce the heat and simmer,partially covered with a loose-fitting lid,for 30 minutes.Finally add salt.
3.Add a little more vegetable stock if you prefer a thinner soup and serve with a dollop of yoghurt on top.


NUTRITION PER SERVE(6)
Protein20g;Fat 9g;Carbohydrate 30g;Dietary Fibre 12g;
Cholestrol 2mg;1219kJ(290cal)

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STORAGE TIME:This soup will keep for 1 day in fridge,but becomes quite thick on standing-thin it down with stock or water
NOTE:Red lentils do not need soaking prior to cooking.

Spaghetti Bolognaise

Preparation time:10 minutes
Total cooking time:1hr30mins
Serves 4

Bolognaise sauce is a meat-based sauce served on a bed of spaghetti with a good sprinkling of grated Parmesan cheese originating in Bologna, Italy.

Ingredients:
2 tbsp oil
1 onion,chopped
1 tbsp crushed garlic
500g minced turkey
425g tomatoes chopped
4 tbsp tomato paste(puree)
2 tsp pepper powder
1 tsp paprika powder
1 tsp dried oregano
1 tsp dried basil
375 g spaghetti
salt to taste
grated Parmesan cheese or chopped parsley for garnish

Method:
1.Heat oil in a large pan;add onion and garlic.Stir over medium heat for 5 minutes or until tender.
2.Add turkey,cook over high heat for 10 minutes or until well browned and almost all liquid has evaporated.Use a fork to break up any lumps of turkey.
3.Add tomato,tomato paste,salt,oregano and basil;bring it to boil.Reduce heat to low,simmer,uncovered ,stirring occasionally until sauce has thickened.Remove from flame once its done,this takes about 20-30 minutes.
4.Add spaghetti to another large pan of rapidly boiling water with 1 tsp of salt and cook until tender;drain.
Serve spaghetti in individual bowls with bolognaise sauce spooned over the top.Sprinkle with freshly grated Parmesan cheese or parsley.

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Hint:Cook the sauce until you get rid of the raw tomato smell.
Variation:Instead of dried oregano and dried basil,can use fresh once too.Can replace paprika powder with chili powder too.