HOTCHULHA

Ingredients:

• Raw Peanuts – 2 Cups
• Shallots – 1 Big – cut into small pieces.
• Green Chilies – 2 – cut into small pieces.
• Cilantro – Handful – cut into small pieces.
• Salt to taste
• Tadka Seeds – 1 Tablespoon
• Curry Leaves – 1 Stem
• Oil – 1 Tablespoon
• Lemon juice – optional.
• One small Tomato – Cut into small cubes(no seeds)
• Cucumber – 1/4 piece – no seeds – Cut into small pieces.

Method:

1. Soak the peanuts for 4 hours and boil with a pinch of salt, drain and keep it aside.
2. Take a pan and put a tablespoon of oil and put the Tadka seeds and curry leaves.
3. Add green chilies, shallots, salt and cooked peanuts and toss everything.
4. Mix tomatoes & Cucumber pieces together with Peanuts.
5. If you like lemon you can squeeze 1/4 tea spoon  juice on top of it.
6.  Garnish it with cilantro .Serve it hot.

This can be eaten as a evening Snack or Salad.

Ingredients:

• Fish Fillets – 2
• Salt & Pepper – To Taste
• Olive Oil – 1 Tablespoon
• Fennel Seeds – 1/8 Teaspoon
• Lime Slices – 2

Method:

1. Pre-heat oven to 350 degrees.
2. Take an Aluminium foil and put the fish pieces and put the olive oil mix and put the lemon slices and make a pocket and bake for 20 minutes.

Salad:

• Lettuce – 2 Cups – cut into thin pieces.
• Tomato – 1/4 Cup – Cut into small pieces.
• Cucumber – 1/4 cup – cut into small pieces.
• Carrot – 1/4 Cup – Shred thinly
• Cooked garbanzo beans – 1/4 Cup
• Avocado – 1/2 Cut into small pieces.

For Dressing(Homemade):

• Olive Oil – 2 Tablespoon
• Lime Juice – 2 Tablespoon
• Salt & Pepper – to taste.
• Honey – 1/2 Teaspoon
• Peanut Butter – 1/2 Teaspoon

Whisk everything and put this dressing over the cut salad and serve it with Baked Fish.

Ingredients:

• Boiled Garbanzo – 2 Cups
• Grape Tomato – 7 cut into halves.
• Cilantro – Handful – Cut into tiny pieces.
• Lemon Juice – 1 Table Spoon
• Shallots – 1 large cut into tiny Pieces.
• Olive Oil – 1 Tablespoon
• Salt & Pepper – as per your taste

Method:

1. Mix everything and keep this in fridge for 1 hour
2. Serve it cold with some chips or sandwich.

Ingredients:

• Quinoa – 1/2 Cup
• Cooked Garbanzo – 1/2 Cup
• Shallot – 1 small – cut into small pieces.
• Tomato – 1 medium – cut into small pieces.
• Cilantro – handful
• Olive Oil – 1 Tablespoon
• Salt & Pepper – as needed
• Pine Nuts – 2 Tablespoons
• Lemon Juice – 1 Tablespoon

Method:

1. On the stove, put one cup of water and bring it to a boil and put 1 pinch of salt and 1/4 teaspoon of olive oil and put the Quinoa Grains and cook till all the Water is gone and the grains are puffed and keep it aside.
2. Roast the pine nuts for 3 to 4 minutes and keep them aside.
3. Once the Quinoa is cooled off, add the tomato, cilantro, pine nuts, shallots, garbanzo, salt, pepper and remaining olive oil and lemon Juice and mix it well.

Tip: Serve this just like this or serve it with Baked Fish or Chicken.

Ingredients:

• Chicken breast – 1
• Lettuce – 1 Cup
• Tomato – 1/4 Cup cut into small pieces
• Cucumber – 1/4 Cup – cut into small pieces
• Cooked Garbanzo Beans – 1/4 Cup
• Salt & Pepper – as needed
• Olive Oil

For Dressing:

• Olive Oil – 1/4 Cup
• Lime Juice – 2 Table Spoons
• Salt & Pepper as needed.
• Peanut Butter – 1 Table Spoon

Method:

1. Whisk everything and keep it aside.
2. Rub salt & pepper and bake the chicken in 350 degrees pre-heated oven for 20 minutes and let it rest and then cut chicken into small pieces.
3. Take a big bowl and tear the lettuce into bite size pieces and put the tomato, garbanzo, chicken, salt & Pepper.
4. Before serving the salad toss it with the dressing.

Tip: Don’t let the Salad sit in the dressing for long time, it will become saggy.