Chilli beans with rice

Ingredients:

* 2 tbsps Olive oil
* 350 gms Basmati Rice
* 1 tbsp Plain Flour
* 1 tbsp Tomato Juice
* 1 Garlic Pod, crushed
* 1 Large Onion, chopped
* 1 tbsp Hot Chilli Powder
* 150 ml Hot Vegetable Stock
* 400 gms Chopped Tomatoes
* 400 gms Red Kidney Beans, rinsed & drained
* Salt and Freshly Grated Black Pepper
* Fresh Parsely, chopped


Method:
1. Wash the rice several times under cold running water. Drain and cook in a pan of simmering water for 10-12 minutes, until tender. Drain and keep warm.
2. Meanwhile, heat the oil in a frying pan. Add the onion and garlic and cook for 2 minutes.
3.
4. Stir the chilli powder and flour into the onion and garlic mixture. Cook gently for 2 minutes, stirring frequently.
5. Stir in the tomato puree and chopped tomatoes. Add the kidney beans and hot vegetable stock. Cover and cook gently for 12 minutes stirring occasionally.
6. Season the chilli sauce with salt and freshly ground black pepper. Drain the rice and serve at once, with the chilli beans, sprinkled with a little chopped fresh parsley.

Garlic Chicken with Orzo Noodles

Ingredients :

1 cup uncooked orzo pasta
2 tablespoons olive oil
2 cloves garlic
1/4 teaspoon crushed red pepper
2 skinless, boneless chicken breast halves - cut into bite-size pieces
salt to taste
1 tablespoon chopped fresh parsley
2 cups fresh spinach leaves
grated Parmesan cheese for topping

Directions:

Bring a large pot of lightly salted water to a boil. Add orzo pasta, cook for 8 to 10 minutes, until al dente, and drain.
Heat the oil in a skillet over medium-high heat, and cook the garlic and red pepper 1 minute, until garlic is golden brown. Stir in chicken, season with salt, and cook 2 to 5 minutes, until lightly browned and juices run clear. Reduce heat to medium, and mix in the parsley and cooked orzo. Place spinach in the skillet. Continue cooking 5 minutes, stirring occasionally, until spinach is wilted. Serve topped with Parmesan cheese.

Turkish koftay

Turkish Kofte

Ingredients:
500 gm lamb-minced
4 pieces bread
1/4 cup milk
3 tbsp chopped onion
2 tsp fresh parsley-chopped
1/2 tsp chopped garlic
2 tbsp olive oil
1 eggplant
1 green zucchini
2 tbsp diced tomatoes
1 tsp tomato paste
1 tsp basil paste
1/2 cup water

Method:
Put bread, milk, pepper, salt, black pepper, onion, parsley, garlic and lamb in a bowl

Mix well. Divide into equal barrel shaped portions. Apply little basil paste on them.

Now shallow fry them in a pan. Add diced tomato, onion, parsley, tomato paste and water to make a gravy. Keep aside

Peel the eggplant and zucchini. Cut into long strips. Sprinkle them with a little salt and sear in a pan till it turns colour.

To serve, wrap the kofte in the eggplant and zucchini. Garnish with remaining gravy, parsley and olive oil.