Cook Without Book

                  Yield:  2 servings (serving size: 3/4 cup rice, 1/2 of chicken mixture, 1/4 teaspoon sesame seeds) Ingredients 1 tablespoon   reduced-calorie margarine 2  (6-ounce) skinless, boneless chicken breast halves, cut into thin strips 3 cups   fresh broccoli florets 1 cup   cubed Red Delicious apple (about 1 medium) 3/4 cup   sliced mushrooms 1/4 cup   thinly sliced celery 1 tablespoon   water 1/4 teaspoon   salt 1/4 teaspoon   curry powder 1 1/2 cups   hot cooked long-grain rice 1/2 teaspoon   sesame seeds, toasted Preparation Melt margarine in a large nonstick skillet over medium-high heat. Add chicken; stir-fry 3 minutes. Add broccoli and next 6 ingredients; cover, reduce heat, and simmer 5 minutes or until vegetables are crisp-tender, stirring often. To serve, spoon 3/4 cup rice onto each plate; top evenly with chicken mixture. Sprinkle wi...

Oats And Nuts Lollypops Preparing finger foods for kids can always be a daunting experience, especially when you are trying to make the snack healthy, tasty and visually appealing for your child. Try this tasty, healthy simple lollipop recipe . Ingredients: • 1/2 cup dates chopped • 1/4 cup roasted rolled oats • 1/4 cup lightly roasted and finely chopped mixed nuts (almond,walnuts,pistachios) • 1 tbsp roasted sesame seeds (til) • 1 tbsp flax seeds Method 1. Heat a non-stick pan, add the dates and cook on a slow flame until the dates melt, while stirring continuously. 2. Remove from flame, add all the remaining ingredients and mix well. Keep aside to cool slightly. 3. Grease your hands with ghee and divide into equal portions, shape into a round balls and insert a small stick in the centre. 4. Cool completely and store in an air-tight container.

  Almond Til Chikki Crunchy munchy chikkis! Who can say no to them, or stop with just one for that matter! These healthy chikkis will not only make your children happy but also meet their calcium requirement. Preparation Time:  10 Minutes Cooking Time:  10 Minutes Makes 10 pieces. Ingredients 1/4 cup   black sesame seeds (kala til) 1/2 cup   powdered almonds (badam) 1/3 cup   grated jaggery (gur) 1 tsp   ghee 1/2 tsp   ghee  for greasing Method Heat a non-stick pan, add the sesame seeds and almonds and roast over a slow flame till they turn light golden in colour. Remove and keep aside to cool. Heat the ghee in the same pan, add the jaggery and simmer over a slow flame while stirring continuously, till the jaggery melts and caramelizes and forms a hard ball when you add a drop in a bowlful of cold water. Remove from the flame. Add the roasted sesame seeds and almonds and mix thoroughly. When slightly cool, divide t...

There's just something about cheese that folks can't resist, and these deep-fried cheese nuggets are no exception. I barely finish making a batch before they disappear! Ingredients 1/2 cup  dry bread crumbs 1 tablespoon  sesame seeds 1 package  (10 ounces) extra sharp cheddar cheese 2 eggs, lightly beaten Oil for deep-fat frying Directions In a shallow bowl, combine bread crumbs and sesame seeds. In another shallow bowl, lightly beat the eggs. Cut cheese into 3/4-in. cubes; dip in eggs, then coat with crumb mixture. Refrigerate for 15 minutes or until coating is set. In an electric skillet or deep-fat fryer, heat 1 in. oil to 375°. Fry cheese cubes for 1-2 minutes or until browned. Drain on paper towels. Serve warm.   Yield:  2 dozen.

Carrot and Cucumber Salad with Creamy Mustard Dressing Serves 4 4 tablespoons plain yogurt 2 tablespoons sesame seeds, toasted and ground 2 teaspoon cumin seeds, toasted and ground 1/2 pound cucumbers, peeled seeded and diced 1/2 pound carrots, grated Salt to taste 2 tablespoons mustard oil 1/2 teaspoon mustard seeds 1/2 teaspoon nigella seeds 1 green cayenne chile, slit lengthwise and seeded 1/4 easpoon cayenne 1/2 teaspoon turmeric 1 tablespoon fresh lemon juice 2 tablespoons mint leaves, minced In a small bowl add the yogurt, sesame and cumin and mix well to make a smooth paste. Add the cucumber, carrot and salt. Set aside. Heat the oil in as small skillet over medium heat. Add the mustard, nigella, and chile and cook for about a minute, stirring until the spices are aromatic. Add the cayenne and turmeric. Stir and pour the fl avored oil over the cucumbers; toss gently. Add th...

                            Baghare Baingan Cooking Time:  20-30 minutes Servings:  4   Preparation Time:  15-20 minutes   Category:  Veg Ingredients • Brinjals,small 250 grams • Peanuts 2 tablespoons • Sesame seeds (til) 1 1/2 tablespoons • Poppy seeds (khuskhus/posto) 3/4 teaspoon • Dried coconut ( khopra),grated 1 tablespoon • Oil 4 tablespoons + for deep-frying • Onion ,sliced 2 medium • Mustard seeds 1/2 teaspoon • Cumin seeds 1/4 teaspoon • Fennel seeds (saunf) 1/4 teaspoon • Onion seeds (kalonji) 1/4 teaspoon • Fenugreek seeds (methi dana) pinch • Curry leaves 10-12 • Ginger paste 1 tablespoon • Garlic paste 1 tablespoon • Green chilli paste 1 teaspoon • Turmeric powder 1/2 teaspoon • Coriander powder 1 1/2 teaspoon • Cumin powder 1/2 teaspoon • Red chilli powder ...

   Chinese Barbecued Tofu with Sesame Noodles Delicately flavored tofu cooked to perfection adds an unbeatable flavour to this noodle preparation.   Preparation Time:  10 mins Cooking Time:  10 mins Makes 4 servings     Ingredients 2 cups  boiled  flat noodles 1 cup   tofu (bean curd/ soya paneer) cubes 2 tsp   sesame seeds (til) 1 cup   carrot jullienes 1 cup   sliced spring onions 1 tbsp   soy sauce 2 tbsp   sugar 2 tbsp   sesame (til) oil salt  to taste To Be Mixed Into A Marinade 1 tbsp   soy sauce 2 tbsp   hoisin sauce 2 tbsp   vegetarian oyster sauce 1 tbsp  finely  chopped garlic (lehsun) 1/2 tsp   chinese 5 spice powder 1 tsp   sugar 1/2 tsp   dry red chilli flakes (paprika) salt  to taste Other Ingredients spring onion greens  for garnish Method Marinate the tofu in the marinade for about one hour. ...