Healthy and Tasty recipes

1 Cup all-purpose flourl

1 Egg, beaten

1 tsp. garlic powder

1/2 tsp. ground black pepper

Salt to taste (optional)

1 1/2 cups beer

2 pounds, cod fillets or other fish

1-2 quarts Healthy and Tasty Blend of Soyabean and Rice Bran Oil

In a bowl add flour, beaten egg, garlic powder, black pepper and salt.

Stir in 1 cup beer (add more for your desired texture).

Heat Rice Bran Oil in a deep fryer or heavy sauce pan.

Cut fillets into 3-4 ounce pieces.

Rinse, fish and pat dry with a paper towel.

Dip fish fillets into the batter, then drop one at a time into hot oil.

Fry fish, turning once, until both sides are golden brown.

Drain on paper towels, let fish cool a little and serve.

This batter is also good on shrimp, calamari and onion rings.

2 eggs

2 cups milk, at room temperature

3 cups flour

1 tsp. Garlic powder

1/2 tsp. Salt

1/2 tsp. Pepper

2 Cups Healthy and Tasty blend of Soyabean and Rice bran Oil

3 pounds tenderized Chicken round steak

Whisk eggs and milk together in a bowl and set aside.

Combine flour, garlic, salt and pepper in another bowl.

Fill a skillet with about 1/4 inch Healthy and Tasty Oil and heat to 350 degrees.

Cut steak into desired size and dip each cutlet in the egg wash mixture.

One at a time, dredge them in the flour, then dip them back into the egg wash, and very gently place them in the hot oil.

Cook for 3 to 5 minutes, until golden brown before carefully turning.

Cook another 3 minutes.

Remove steaks from skillet and let them rest on a plate lined with paper towels.

Let oil reheat and repeat process for next batch.

Serve hot.

Salad

3 cups Cucumber, peeled and chopped

2 cups Tomatoes, seeded and chopped

1 1/2 cups Iceberg lettuce, torn

1 cup Red onion, thinly sliced into rings

1 cup Edamame (Whole Green Soybeans), shelled and cooked

1/3 cup Black olives, pitted, sliced and drained

1 Silken tofu (12.3 oz package)

Dressing

2 tablespoons Healthy and Tasty Refined Soyabean oil

1 tablespoon Lemon juice

1 teaspoon Garlic (1 clove), minced*

1/2 teaspoon Oregano leaves, dried

1/2 teaspoon Black pepper, ground

1/4 teaspoon Salt

1/2 cup Feta cheese, crumbled

Combine all salad ingredients in large bowl.

In a blender or food processor, mix all dressing ingredients except cheese until smooth, scraping occasionally.

Pour dressing over salad and mix until blended. Sprinkle with cheese.

Makes 6 servings.

Calcutta bhetki ( diamond cut ) ( 50gms net each)

Ginger paste 5gms

Garlic paste 5gms

Lime juice 5ml

Green chilli paste 100gms

Eggs 3nos

Breadcrumbs 500gms

Flour 100gms

Healthy and Tasty Refined Soyabean oil

Salt

In 50ml of water dissolve 1/2 of the ginger paste, lime juice and salt, keep the fish pieces marinated in this for 15 mins.

In a mixing bowl prepare a marinade with rest of the pastes, lime juice and salt. drain the fish out of the water squeeze lightly and put into the 2nd marination. keep for 20 mins.

Break the eggs in a bowl or flat dish, dust the fish pieces with flour and dip in the egg.

Crumb and shape the fish with the back of a knife.

Deep fry in hot Healthy and Tasty oil till golden brown. drain and serve 2 pcs per portion with lime wedges and kashundi

Curry

Cut mutton (16-18 pc/ kg)

Onion sliced 500 gm

Ginger paste 20gm

Garlic paste 15 gm

Turmeric pwd 5gms

Red chilli pwd 15gms

Garam masala pwd 2gms

Mace-Nutmeg pwd 2gms

Tomato paste 100ml

Dahi 50 gm

Whole garam masala 5gms

Bayleaf gms

Salt to taste

Healthy and Tasty Mustard Kachchi Ghani Oil 250 gms

Clean the mutton thoroughly and marinate with ginger paste, garlic paste, turmeric, red chilli, garam masala, mace-nutmeg, tomato paste, dahi, mustard oil and salt. mix well and marinate for 1 hour.

Heat rest of the oil in a kadhai, temper with whole garam masala and bayleaf.

Fry the sliced onion in this oil till well browned.

Add 5 litres of water to the marinated mutton and cook the mutton till it is half done.

At this point add the fried and browned onion to the cooking mutton mixture.

Keep cooking the mutton on medium heat till its done. keep stirring all the time.

Adjust the seasonings and cook till the gravy is dry and napped and the mutton is tender as well.

To prepare one portion: from the cooked mutton portion out 5 pcs of mutton with gravy in a kadhai, season with salt, red chilli, garam masala pwd and mace-nutmeg pwd and stir fry till well mixed.

Serve hot.

Ridge gourd 1 kgs

Potatoes 250gs

Kalaunji 5gms

Green chilli slit 5gms

Healthy and Tasty Mustard Kachchi Ghani Oil 70GMS

Poppy paste 50gms

Green chilli paste 15gms

Salt

Peel ridge gourd and cut into medium sized pieces. peel and cut the potatoes into small cubes.

Heat mustard oil in a kadhai, temper with kalaunji and slit green chillies.

Add the potato and saute lightly add the ridge gourd and cook on high heat.

Add the poppy paste and green chili paste. add salt and cook till the vegetables are done.

Curry cut mutton(16-18 pc/ kg) front leg and shoulder 1 kg

Onion sliced 500 gm

Ginger paste 20gm

Garlic paste 15 gm

Turmeric pwd 5gms

Red chilli pwd 15gms

Garam masala pwd 2gms

Mace-nutmeg pwd 2gms

Tomato paste 100ml

Dahi 50 gm

Whole garam masala 5gms

Bayleaf gms

Healthy and Tasty Mustard Kachchi Ghani Oil 250 gm

Salt to taste

Clean the mutton thoroughly and marinate with ginger paste, garlic paste, turmeric, red chilli, garam masala, mace-nutmeg, tomato paste, dahi, Healthy and Tasty Mustard Kachchi Ghani Oil and salt. mix well and marinate for 1 hour.

Heat rest of the oil in a kadhai, temper with whole garam masala and bayleaf.

Fry the sliced onion in this oil till well browned

Add water to the marinated mutton and cook the mutton till it is half done.

At this point add the fried and browned onion to the cooking mutton mixture.

Keep cooking the mutton on medium heat till its done. keep stirring all the time.

Adjust the seasonings and cook till the gravy is dry and napped and the mutton is tender as well.

To prepare one portion: from the cooked mutton portion out 5 pcs of mutton with gravy in a kadhai, season with salt, red chilli, garam masala pwd and mace-nutmeg pwd and stir fry till well mixed.

Serve hot.

Chhana 450gms

Green chilli paste 50gms

Cornflour 50gms

Fennel pwd 25gms

Green peas 200gms

Whole fennel 15gms

Mawa 125gms

Healthy and Tasty Refined Soyabean oil

Flour 150gms

Breadcrumbs 750gms

Sugar to taste

Chopped coriander 25gms

Bayleaf 2-3pcs

Ginger paste 25gms

Cream the chhana well on the work top, add ½ of the chilli paste and fennel pwd, all of the cornflour and seasonings to taste. knead well to combine and make soft dough.

Lightly boil the green peas and roughly chop. in a kadhai pour about 60gms of healthy and tasy oil and temper with fenel and bayleaf.

Add the ginger paste and cook; add the green peas and seasonings and spices. cook well.

Grate the mawa add to the cooking green peas mixture. saute well, check for seasonings and remove. cool on a tray.

Divide the chhana mixture as well as the green peas filling into equal portions.

Flatten the chhana in the palm and stuff a portion of the pea mixture inside. shape into oval croquettes. repeat the same for all the others.

Make slurry with flour and water; dip the croquettes and roll in breadcrumbs.

Heat oil and fry 4 chops at a time till golden. drain and serve with mint tamarind sauce.

1½ cups baking mix

1 cup uncooked oatmeal

½ cup packed brown sugar

1½ teaspoon cinnamon

1 cup milk

1 egg

¼ cup Healthy and Tasty Refined Vegetable oil

½ cup peeled chopped apple

⅓ cup raisins

Heat oven to 425°F.

Grease bottom of muffin cups or line with paper baking cups.

Combine baking mix, oatmeal, brown sugar and cinnamon.

Add remaining ingredients then mix just until dry ingredients are moistened and bake for 20 minutes.