Ingredients:

6 skinless chicken breasts
1 large can tomato sauce
1 small can tomato puree
1 can sliced mushrooms
1 can ripe olives
1 tablespoon garlic
1 tablespoon lemon juice
1 teaspoon oregano
1 onion, chopped
1/2 cup wine or brandy (optional)
2 cups uncooked rice
Salt to taste

Directions:

2. Meanwhile, combine all other ingredients except rice. Put chicken and sauce in a crockpot on low heat and cook for at least 4 hours to blend flavors. Serve chicken and sauce over rice.

Ingredients:

1 (3 pound) broiler chicken (Clean chicken and cut into pieces)
1 medium onion, chopped fine
3 cups boiling water
1 1/2 cups canned tomatoes
1 teaspoon cinnamon
1/3 cup olive oil
1 tbsp garam masala
Salt and pepper
rice

Directions:

1. Heat olive oil in pan and brown chicken on both sides. Add onion, cinnamon, tomato and season to
taste. Add 1 cup water; cover and cook over low flame until chicken is almost done.
2. Remove cover. Add rice and 3 cups boiling water. Cook over low flame until rice is tender. Add more water, if needed. Stir occasionally, but carefully, so as not to break up the chicken pieces.
3. Remove from heat and allow to stand for a few minutes before serving.

"It's very delicious and healthy blueberry pancake made with cottage cheese. It's moist and tender pancakes. Blueberry pancakes is a healthy snack for kids and dessert, and easy to make at home, quickly."



Makes: 10-12 small pancakes
Making time: 35 min

Ingredients:

1 cup low fat cottage cheese
3 large eggs, printed
2 tbsp. salad oil
1/2 cup all-purpose flour
1 tsp baking powder
2 tsp. sugar
1/4 tsp. salt
3/4 cup fresh blueberries

Directions:

• Sieve cottage cheese or use a blender to blend till smooth and creamy.
• Mix the cottage cheese, eggs, and oil in a medium bowl. Sift flour, sugar, and salt. Add dry ingredients to the cottage cheese mixture and stir till just moistened. Gently fold in the blueberries. Bake on a lightly greased hot griddle. It's low fat recipe.

Ingredients:

1 cup mixed vegetables sliced, boiled
(use carrot, cauliflower, beans, peas, potato, etc.)
1 tomato sliced
1/2 coconut grated
1/2 tsp. ginger grated
1/2 tsp. garlic crushed
3 green chillies
1 tbsp. sesame seeds
1/2 tsp. each cumin, mustard seeds
1/2 tsp. red chilli powder
salt to taste
1 tsp.lemon juice
2 cloves
1" piece cinnamon
2 tbsp butter

Directions:

• Drain the boiled vegetables, keep stock aside.
• Blend together, coconut, chillies, sesame seeds, cinnamon, cloves in mixie.
• Heat butter, add seeds, allow to splutter. Add ginger, garlic and paste. Stir fry for 3-4 minutes.
• Add vegetables except tomatoes. Add 1/2 cup stock. Cover, simmer for 5 minutes.
• Add salt, chilli powder,tomatoes and cook till gravy is thick.
• Serve hot with parathas or chappatis.

"Fruit cocktail is a best summer healthy beverage. The fruits will also provide all the essential vitamins, minerals, fibre and natural fruit sugar you require, and easy to make, quickly."



Serves: 6
Making time: 10 min

Ingredients:

1⁄2 honeydew melon
225g/8oz canned pineapple chunks in juice
225g/8oz seedless white grapes, halved
125ml/4fl oz white grape juice

Directions:

• Remove the seeds from the melon half, and use a melon baller to scoop out even-sized balls.
• Combine all the fruits in a glass bowl, and pour the pineapple and grape juices over the top.
• Cover and chill until required.

Ingredients:

6 pieces Thawed chicken, skinned (whatever portions you like)
2 tsp Ground Coriander
2 tsp Masala (Tandoori paste is available)
to taste Red pepper powder
Dash Garlic powder
to taste Salt
1 tsp lemon juice
1 tbsp ginger
1 cup yogurt
1 tsp chilli powder
1 tbsp oil

Directions:

• In a large bowl, combine yoghurt, garlic, ginger, lemon juice, oil, spices and 1/2 teaspoon salt.
• Cut 2 slits in top of each chicken thigh, making sure not to cut all the way through. Add chicken to yoghurt mixture and turn to coat well. Cover and refrigerate for at least 3 hours.
• Preheat an outdoor grill for medium high heat, and lightly oil grate. Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.

"This recipe is a Spanish-style baked fish, for healthy dinner recipe. This delicious recipe for baked whole fish is perfect to serve up as part of an Easter feast. It looks impressive, and is so simple to prepare."

                          PER SERVING:

                      Calories                  135
                      Total fat                  1 gram
                     Saturated fat           Trace
                    Cholesterol             104 milligrams
                   Sodium                   448 milligrams







 Servings: 4, about 3 ounces (85 gm) each
Prep. time: 15 min
Cooking time: 10-20 min

Ingredients:                                                                    

 Directions:

• Thaw frozen fish according to package directions.
• Preheat oven to 350˚ F. Lightly grease baking dish.
• Separate fish into four fillets or pieces. Arrange fish in baking dish.
• Mix remaining ingredients together and pour over fish.
• Bake until fish flakes easily with fork, about 10 to 20 minutes.

"Pineapple fruit cake is a very easy and healthy cake recipe for dessert. You can serve this recipe as a starter or snacks for kids."




Serves: 6

Ingredients:

2 c. sugar
2 c. flour
2 tsp. baking soda
2 eggs
1 c. pecans, chopped
1/3 c. oil
1 (15 oz.) can crushed pineapple
1 (8 oz.) cream cheese
2 c. confectioners sugar
1 stick oleo
1 tsp. vanilla

Directions:

• Mix all ingredients in large mixing bowl. Stir by hand until completely mixed. 
• Pour into greased and floured 13 x 9 inch baking pan or dish. Bake at 300°  for 1 to 1 1/2 hours. Remove and cool slightly before turning out onto a wire rack.

"Chicken tikka recipe is a quick and healthy recipe. It is one of best healthy chicken recipes that can be served as starter or as an accompaniment. Popular tandoori snack which can be easily made at home.



Serves: 6

Ingredients:

450g/1lb skinless chicken breast or thigh fillet, cubed
1 teaspoon grated fresh root ginger
1 garlic clove, crushed
1 teaspoon chilli powder
1⁄4 teaspoon ground turmeric
1 teaspoon salt
150ml/5fl oz low-fat Greek-style yogurt
50ml/2fl oz freshly squeezed lemon juice
1 tablespoon chopped fresh coriander leaves
1 tablespoon sunflower oil

Directions:

• In a medium bowl, mix together all the ingredients except the sunflower oil. Leave to marinate in the refrigerator for at least 2 hours.
• Preheat the grill to medium. Lay the marinated chicken on a grill tray in a flameproof dish lined with foil, and baste with the oil.
• Once the grill is hot enough, grill the chicken for 15–20 minutes until cooked, turning and basting three times during the cooking process. Serve hot.

"This is a delicious crispy fried fish. Its quick and easy dish (recipe). It will be perfect--crispy on the outside, juicy on the inside. " 


Serves: 6
Cooking time: 30 min

Ingredients:

Directions:

• Preheat the oil in a deep-fryer or wok to 180°C/350°F (test by frying a small cube of bread; it should brown in 30 seconds).
• In a bowl, mix together the flour, salt and baking powder. Dredge the cod fillets in the flour mixture, shaking off any excess. Reserve the remaining mixture.
• Lightly beat the eggs with the milk and olive oil. Mix in the reserved flour mixture and beat until smooth.
• Dip the cod fillets into the batter, and deep-fry until crunchy and golden brown. Drain on kitchen paper, and serve straight away

50 Habits Of Weight Loss: 

 How to Get Started:

year’s end. Then, work into your routines however many of these eating tweaks and exercises (it’s important to do both) you need to achieve your goal:

• Slash a total of 100 calories each day to lose about 10 pounds in a year.
• Slash 250 calories a day to lose about 25 pounds.
• Slash 500 calories a day to lose about 50 pounds. This is based on a 150- pound person; you may need to cut more or fewer calories, depending on your weight, age and gender. It also assumes your normal calorie intake es- sentially stays the same (you’re not overeating today, running a marathon tomorrow) and your weight is stable. For instance, a 140-pound woman eat about 2,100 calories a day to maintain her current weight; a 210-pound man needs 3,150 daily to keep the scale steady. Now read on and start losing.

 Morning Makeover:

"Creamy fruit salad recipe is like a sweet gelatin and can be served as either a salad or a dessert. A few simple steps reduce the fat, sugar, and calories and enhance the flavor and eye appeal of the traditional easy-to-make favorite."


Serves: 6
Serving size: 1/2 cup fruit salad

 

 

                                                            NUTRITIONAL FACTS

Calories: 189 (29% from fat)             
Fiber: 1.9 g
Cholesterol: 0 mg
Carbohydrate: 31 g and 63%
Iron: .5 mg
Fat: 6.5 g (4.2 g sat, 1.2 g                   
mono, .6 g poly)                               
Protein: 3.8 g and 8% 
Calcium 83.5 mg
Diabetic Exchanges: 1

Ingredients:

Directions:

• Combine sour cream and peach spread in a medium bowl. Mix until blended.
•  Add pineapple, mandarin oranges, marshmallows, and coconut. Mix until coated. 
• Cover and refrigerate until chilled. Spoon into 6 dessert dishes. Sprinkle with chopped pecans and serve.

"The basic healthy chicken curry differs from household to household. Every cook has his or her own recipe, and each swears by theirs. Jhol refers to the thin curry—or “gravy,” as it’s called in India—that makes it so special. This is quite a simple and rustic method of cooking—true home-style. You could use boneless chicken if you prefer, or even a whole bird cut up into small pieces. Or you could use quail, partridges, or even pheasants for this recipe, just adjust the cooking times."



Serves: 4-6
Prep: 15 min
Cooking time: 30 min

Ingredients:

Directions:

1. Heat the oil in a large pan and add the whole spices. When they crackle, add the onions and fry
over medium heat until golden brown. Stir in the potatoes, if using, and cook for 5 minutes. Add
1 tsp of the salt, then add the chicken and cook for 5–8 minutes or until lightly browned.
2. Add the ginger and garlic pastes, the ground coriander and cumin, remaining salt, chili powder,
and turmeric. Cook for a further 10 minutes, stirring constantly, until the spices begin to release
their aromas. Stir in the tomatoes and cook for 5 minutes, then pour in the stock. Bring to a boil.
3. Reduce the heat to low and simmer until the chicken is cooked.
4. Taste and adjust the seasoning, if required. Top with the roasted cardamom and cinnamon powder
and finish with the chopped cilantro. Serve with steamed rice.

Ingredients:

1 tsp. Grated fresh ginger or
1/2 tsp. Ground ginger
1/2 tsp. Dry mustard
1/2 tsp. Cumin seeds
1 c. Carrots, chopped in small strips
1 c. Onions, coarsely chopped
1 c. Broccoli, chopped in small strips
1 tbsp. Soy sauce
2 c. Cooked long-grain brown rice
1/2 c.Chopped cooked chicken
1/3 c.Raisins
1/3 c.Sliced canned water chestnuts

Directions: 

• Heat the oil in the large pan and add the cumin seeds, mustard and ginger, Add the onions, let them fry until light golden brown.
• Add the vegetables, and stir-fry over moderate heat until tender about 10-15 minutes.
• Add the soy sauce and rice, mix well, and heat thoroughly, stirring as needed.
• Stir in the chicken, raisins, and water chestnuts, if used, while the rice is heating.
  
  

"This is a local Karnataka specialty. Vegetable puffs is a best option for snack/starter. As a taste its a very delicious and spicy."


Serves: 12 puffs
Cooking time: 45 min

Ingredient:

Directions:

• Cook a vegetable mix with potatoes, peas, green chilies and lots o Masala. Check for salt, before you stu it in the pastry roll; no way to rectify it later.
•  Thaw the roll for about 10 minutes before unfolding.
• After the pastry roll has thawed, open it out on a  at sheet and roll i with a pin to make it a little thinner. The pastry sheet would now be about 12" x 12".
• Cut the sheet into 6 pieces.
• Place about 2-3 Tbsp of the cooked vegetable onto the sheet and fold it around it. Seal all the corners, by pressing the sheets together and applying a little water.  
• Stick it into a pre-heated oven (350 F ) for about 20-30 minutes or until it browns. Make sure that you  flip it around every 5-10 minutes.

"Some meals need a bit of preparation, e.g. supper: grilled fish with baked potato, mixed vegetables and a fruit (use the microwave to prepare the potato and the mixed vegetables, while grilling the fish, this meal should not take more than 15 minutes to cook). Cook in bulk and freeze starches such as barley and rice."

• Fresh Fruit - the best snack – no mess, biodegradable wrapper and nutritious!
•  Dried fruit (watch portion sizes for weight control)
• Fruit canned in juice or very light syrup (use occasionally only)
•  Low fat drinking yogurts and smoothies (These can be sipped while you are driving! Try new ultra-healthy Soya milkshakes (Woolworth’s))
• Pure fruit juices or vegetable juices.
•  Small packets of unsalted mixed nuts (Watch portion sizes if concerned about weight). Try cashews, walnuts & almonds.
• Small packets of mixed seeds (Watch portion sizes if concerned about weight). Try pumpkin seeds, linseeds, sesame & sunflower seeds.
•  Healthy bars e.g. Trufruit bar, Noogy Bars, Kellogg’s Special K & All Bran Bar Bokomo Breakfast bar, Woolworth’s Cereal bar, Granola bars, Weigh Less break out bars, Soya bars

Choosing a low fat bar: ideally the fat content should be as low as possible. If it’s a snack (preferably below 5g per bar). If the bar is substituting a meal, then the fat content can go up to 10g per bar.

• Low fat baked muffins, fruit loaves, biscuits, rusks etc… (Bake low GI muffins in bulk & freeze. “Eating for Sustained Energy” by L Delport & G Steenkamp has great ideas)
• Low fat, low GI crackers (provitas, ryevitas, digestive biscuits)
• Low fat popcorn – high in fiber and easy to eat while on the run!
• Low fat, low GI crunchy muesli cereal
• Lite jam, marmite, mustard, fish paste 
• Lean biltong (ostrich or kudu)
• Keep crudités (cut vegetable & fruit pieces) in a container, use fat free cottage cheese; cream cheese, hummus as a delicious dip.
• Canned vegetables such as tomato and onion, sweet corn, peas & green beans (These can be enjoyed either hot or at room temperature)
• Easy to open canned fish such as tuna; salmon; mussels; shrimp; pilchards (Just be sure to have mints or chewing gum close by!)
• Bottled gherkins, pepperdews, relish, mustard and tomato sauce for spicing up sandwiches or salads.
• Canned beans, peas and lentils of all types.
• Textured vegetable protein products (Toppers, etc Just add boiling water!)
• Sliced whole-wheat or rye bread, or rolls (freeze in portion sizes that you require, for example, take your daily portion out of the freezer every evening and store in the fridge, by morning the bread will have defrosted and be ready for toasting or for making those sandwiches)
• Lean thinly sliced cold cuts or Like-it-Lean products
• Ostrich Russians, ham, bacon and Vienna’s
• Ready-to eat low-fat frozen meals
• Frozen fish, and calamari (plain no batter)
• Skinned chicken breasts (pack into portions, pre-shred and freeze)
• Low-fat salad dressings
• Frozen vegetables

"This recipe is perfect for breakfast, an afternoon snack or for serving kids. You can even make this ahead of time, freeze it and save for later. Vanilla ice cream easy and simple to make at home quickly."


Serves: 2

Ingredients:

2cups whipping cream
2cups 1/2 and 1/2
1cup sugar
1tbsp vanilla extract

Directions:

• Combine all ingredients in bowl. Stir until sugar is dissolved. Freeze as directed.

Variations:

Chocolate Chip: 

Cookies and Cream: 

add 10 crushed chocolate sandwich cookies to ice cream immediately after freezing (or any cookie....)

Tin Roof Delight: 

Get equipped:

 Bulk Up:

 Emergency packs:

Keep ‘drawer’ food:

''This is a very simple and delicious Indian style orange rice recipe. Its unique combination of rice with oranges. Which is low in calories will be ready in 30 minutes."




Serves: 4-6
Cooking time: 30 min

Ingredients:

1 cup rice, uncooked
1 cup water
1 cup orange juice
1 tsp. reduced calorie margarine
Dash of salt
1 tbsp. orange rind, freshly grated
1/2 cup fresh orange sections, seeded

Directions:

• In a 2-quart microwave safe casserole, combine the rice, water, orange juice, margarine and salt. Cover, microwave on High for 5 minutes. Stir in the orange rind. Turn the bowl 1/4 turn.
• Microwave on High for an additional 10 minutes, turning the bowl after 5 minutes.
  Do not uncover the bowl.
• Allow to set covered for an additional 10 minutes or until all of the liquids have been absorbed. Immediately before serving, fluff with a fork, add orange sections and mix gently.
  Serve with pride. Makes about 6 (100 calories) servings.

"This delicious recipe is Best and Healthy Recipe for dessert and kids snacks. The pancakes are always moist and nutritious."



Serves: 4
Making time: 35 min

Ingredients:

Directions:

• Melt butter, combine apple, sugar, and cinnamon, heat together until bubbly.
• Combine pancake mix, 1 tablespoon sugar, baking powder, egg, milk, and oil. Pour this mixture over the apple mixture.
•  Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

                                                             Or

• Bake at 400 degrees for 12 minutes. Serve with powdered sugar or syrup.

"This is an earthy, rich Punjabi dish that is typical of the region, the land of five rivers. It is not for the calorie-conscious—it requires large amounts of butter and cream. The recipe normally takes a lot of time to prepare—traditionally, it is put onto the embers of the coals in the tandoor and left to simmer gently all night."


Serves: 4
Cooking time: 50 min

 Ingredients:

"This recipe is deliciously made with curd Tomato and onions. Onion tomato raita recipe - it is one of the easiest as well as one of the most commonly made Indian raita."


Servings: 4-6
Make time: 5 min

Ingredients:

Directions:

"This is the top lasagna recipe in our family. Baked lasagna is one of the oldest Italian casserole dishes. It is made with lasagna noodles, meat sauce, white sauce (Bechamel), and different types of cheeses such as mozzarella and Parmesan. There are tons of lasagna recipes out there, but this is our family's recipe which we usually serve on occasions such as Thanksgiving and birthdays. "



Serves: 4
Prep time: 45 min
Cook time: 30 min

Ingredients:

1 lb. Lasagna pasta noodles, cooked
2−16 oz. jars meatless sauce
2 cup cottage cheese, lg. curd
1/2 cup grated Parmesan cheese
1 lb. Mozzarella cheese, sliced thin
3/4 cup chopped onion
2 cloves garlic, chopped or minced
2 tsp. salt
2 eggs, beaten
2 lbs. ground beef
1 tsp. Italian seasoning

Directions:

1. Cook lasagna noodles according to package directions or until tender but still firm. Drain, keep warm.
2.  Meanwhile, saute the ground beef, garlic and onion is a large heavy skillet or saucepan until beef is done. Add sauce, salt, and Italian seasoning and mix well. Simmer on low heat 12 to 15 minutes. In a separate bowl, combine eggs and cottage cheese.
3. Grease a 9" x 12" or larger, baking pan. Arrange a first layer of  noodles, a layer of the cooked beef, cottage cheese and mozzarella cheese. Add a second alternating layer of lasagna noodles and other ingredients. Repeat until pan is full ending up with a top layer of the lasagna sauce. Sprinkle with parmesan cheese and bake at 350 degrees for 40 to 50 minutes. Baked Lasagna

 Ingredients:

 4 tablespoons mayonnaise
4 tablespoons single cream
2 teaspoons tomato puree
2 teaspoons lemon juice
dash of Worcestershire sauce
dash of dry sherry
salt and ground black pepper
225g/8oz peeled and deveined cooked prawns
a few lettuce leaves, shredded lemon slices, to garnish

Directions:

1. Put the mayonnaise, cream, tomato puree, lemon juice, Worcestershire sauce and sherry in a small bowl, and mix together. Season with salt and pepper.
2. Add the prawns and stir well until the prawns are coated.
3. To serve, put the shredded lettuce in the bottom of four glasses, and top with the prawn mixture. Garnish each prawn cocktail with  lemon slices, and serve cold.

"This beetroot & yogurt salad recipe has a twist, it has a lovely creamy dressing made using organic natural yoghurt. This dish consists of sliced beets mixed with yogurt and seasoned with Indian spices. It can be used as a side dish with Indian foods or eaten as is."



Serves: 4
Making time: 10 min

Ingredients:

350g/12oz cooked beetroot, chopped into bite-sized cubes
2 large gherkins, chopped into large chunks
4 tablespoons Greek-style yogurt
2 tablespoons white wine vinegar
salt and freshly ground black pepper
1 tablespoon finely chopped fresh dill, to garnish

Directions:

"Gobi or cauliflower Manchurian is a popular Indo Chinese dish. This is a super delicious appetizer or main dish. Gobi Manchurian satisfies both your savory and spicy cravings! It consists of fried gobi (cauliflower) simmered in a flavorful gravy made with soy sauce and red chili sauce. its very delicious recipe."








Making time: 45 minutes
Makes for: 6

Ingredients:

Directions:

"We make a delicious baked mushroom main meal or a gorgeous side dish, this is a very simple and healthy recipe. These are easy to make and taste great."



Serves: 4
Make time: 25 min

Ingredients:

8 large flat mushrooms, wiped with damp kitchen paper
2 tablespoons olive oil
250g/9oz Taleggio or Brie
cheese, thickly sliced
1 bunch of fresh lemon thyme,
leaves only
salt and freshly ground black pepper

Directions:

"Potato patties/cutlet (Aloo Tikki) is North Indian Food/Snack made of boiled potatoes and spices. We are sharing with you delicious crispy potato patties (stuffed Aloo tikki) recipe, These mashed potato patties encase a filling of coconut, dry fruits and spices. Its a popular snack during the monsoon."




Makes: 12
Cooking time: 30 min.

Ingredients:

Directions:

  "They're chicken lollipops recipe - a succulent treat that lives up to the name. Its a very easy chicken recipe for Chinese food lovers and is much affordable to make at home. This recipe served as a starter/snack."






Serves 2 Prep Time 20 minutes

Cooking Time 25 minutes

Ingredients:

6 chicken wings, lollipop-style
2 tsps Garam masala
1/2 cup all-purpose flour
1/4 cup cornflour
1/2 teaspoon red food coloring

1 teaspoon soy sauce
1/2 teaspoon chili powder
1 teaspoon distilled white vinegar
1 teaspoon chopped garlic
1 teaspoon finely chopped green chile peppers
salt and pepper, to season
oil for deep-frying, such as corn, canola,
or vegetable oil
chopped green onions for garnish

 Directions:

1. TO MAKE MARINADE: Combine the soy sauce, red chili powder, vinegar, mix well and make a paste of ginger, garlic, green chillies, pepper powder and garam masala and apply to chicken.
2. Next make a batter of all purpose flour and corn flour and add it to the above. Add the water, red food colouring and salt and set aside for some time.
3. After marination is done, have a deep-frying vessel and pour oil. Heat the vessel.
4. Now start lollipops to fry on a low flame for about 5- 7 minutes. You can check if they are cooked or not my simply immersing a knife or fork. If it goes in and comes out smoothly, the lollipops are cooked.
5. To make them crispy, high your gas flame and fry for 2-3 more minutes till they turn a little dark in colour.
    

"Chicken tomato curry is a simple recipe & easy to make, but its really good easy chicken recipe for a spicy Indian-style chicken curry. You can make this curry dairy-free by substituting the yogurt for coconut milk. It's healthy chicken recipe, Serve over freshly cooked rice. Chicken Curry with Onion Tomato Gravy is a way for the Indian food."




Serves: 6 to 8
Prep Time: 15 minutes, plus 30 minutes marinating time
Cooking Time: 20 minutes

Ingredients:

1 tablespoon garlic paste 
5 tablespoons curry powder
1½ teaspoons salt cut into parts
3 tablespoons corn oil
2/3 cup ginger, sliced into strips
1 cup onions, sliced into strips
2 pieces long chili, sliced
1 red chili (siling labuyo), chopped
1½ cups tomato sauce
1 cup water
1/2 cup coconut milk
2 cups potatoes, cut into chunks
2 cups carrots, cut into chunks
1/2 cup thick coconut cream
3/4 cup red bell pepper, cubed

 Directions:

1. Combine garlic paste, curry powder, and salt in a small bowl. Mix until it forms a thick paste. Rub all over chicken, then set aside for at least 30 minutes in the refrigerator.
2. Heat oil in a saucepan. Sauté ginger, onions, and sliced chilies in oil. Add marinated chicken and cook until brown on all sides.
3. Add tomato sauce, water, and coconut milk. Mix well and simmer over low heat until chicken is
tender.
4. Halfway through, add potatoes and carrots. Cook until tender.
5. Pour in coconut cream. Add bell peppers and simmer for another 5 minutes. Serve hot.

Ingredients:

Directions:

1. Place all of the ingredients for the Marinade in a small bowl. Mix well. Pour half of the Marinade evenly over the paneer pieces. You may use a spoon or your fingers to spread it out. Turn over the paneer pieces and pour the rest of the Marinade over them, making sure all sides of the panner pieces are coated with Marinade. Cover the dish and let rest at room temperature for 1 hour or refrigerate for up to 1 day. At this time, place the wooden skewers in a shallow dish with water to soak them for 30 minutes so they do not burn when in the oven.

 2. Preheat the oven to 400°F (200°C). While the oven is heating up, spread 1 tablespoon of the oil evenly on a baking sheet. Thread alternate pieces of paneer, onion slices and capsicum on the wooden skewers. Lay the skewers on the oiled baking sheet.

 3. When the oven is heated, bake the skewers for 15 minutes. Turn the skewers and bake 15 minutes more.

4. Remove the skewers from the oven. Sprinkle the lime juice evenly on the skewers. Enjoy now.