Low carb Recipe

Baked Carrots
	18   Carrots, small   1/3 cup    Butter   1/2 cup    Sugar   1 tsp    Salt   1/3 tsp    Cinnamon   1/3 cup    Boiling water     Fat grams per serving: Approx. Cook Time: 1:30 Scrape or pare carrots and place in casserole. Cream butter, sugar, salt and cinnamon together; add water and blend well. Pour over carrots, cover and bake in moderate 350F oven 1 1/2 hours.   Servings: 6

Basic Curry Sauce ( for Brenda B)

The basis of any good curry!

The recipe doesn't work as well if you try to make a smaller portion. It will double nicely if you're making a number of curries but you will need to extend the cooking time a bit. If you have some sauce left over it will keep in good condition in the freezer but only for a few weeks. Even small amounts are useful for making a quick one-portion curry, it goes a long way. Remember to wrap it up well or your ice-cream may take on a strange taste!.

Ingredients
• 3 tablespoons vegetable oil or ghee (clarified butter)
• 1 medium onion - finely chopped
• 4 cloves garlic - peeled and sliced
• 1.5 inch piece root ginger - peeled and thinly sliced (it should look about the same volume as the garlic)
• (optional) 2 mild fleshy green chillies - de-seeded and veined then chopped
• half teaspoon turmeric powder
• half teaspoon ground cumin seed
• half teaspoon ground coriander seed
• 5 tablespoons plain passata (smooth, thick, sieved tomatoes, US = purée) or 1 tablespoon concentrated tomato purée (US = paste) mixed with 4 tablespoons water


Method

1. Heat the oil in a heavy pan then add the chopped onion and stir for a few minutes with the heat on high.
2. Add the ginger, garlic and green chilli (if using). Stir for 30 seconds then put the heat down to very low.
3. Cook for 15 minutes stirring from time to time making sure nothing browns or burns.
4. Add the turmeric, cumin and coriander and cook, still very gently, for a further 5 minutes. Don't burn the spices or the sauce will taste horrid - sprinkle on a few drops of water if you're worried.
5. Take off the heat and cool a little. Put 4 fl oz cold water in a blender, add the contents of the pan and whizz until very smooth. Add the passata and stir.
6. Put the puréed mixture back into the pan and cook for 20 - 30 minutes (the longer the better) over very low heat stirring occasionally. You can add a little hot water if it starts to catch on the pan but the idea is to gently "fry" the sauce which will darken in colour to an orangy brown. The final texture should be something like good tomato ketchup. Warning - it WILL gloop occasionally and splatter over your cooker, it's the price you have to pay!

Pakora (Chilli bites!)

Ingredients
• 1/2 pound Chickpea flour (Gram Flour - "Besan" in local markets)
• 1 teaspoon salt
• 1 teaspoon red chili powder
• 1 teaspoon coriander seed powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon black pepper
• 1 medium egg, beaten
• 1 medium onion - chopped fine
• 1 large potato -- 1/4" cubes
• oil for deep frying
• water, enough to make paste
• Optional Ingredients - Spinach, eggplant, cabbage, fresh chilies
Method
1. Mix all dry ingredients in a bowl and add enough water to make a paste. Mix well.
2. Take spoonful at a time from the bowl of paste and deep fry it in hot oil til golden brown.
3. Serve with dipping sauces

7 Simple Tips to Boost Your Weight Loss Program

Weight Loss Tip # 1: Preparation is the Key Now is the time to start a new lifestyle and start getting rid of your junk food, your colas in the refrigerator, those puddings and those chocolates you stash in your drawer! Make a new list of the food you need and start stocking on them in large quantities. Include vegetables, fruits, healthy snacks, mineral waters and vitamins and minerals supplements you may need.

Weight Loss # 2: Sleep Always get enough sleep during your weight loss program. A normal adult would need an approximately 7-8 hours of sleep a day. This help to keep your bodily system working in perfect order, which is crucial to the success of your weight loss program.

Weight Loss # 3: Reward system Give yourself a pat on the back and create a reward system for your weight loss program. For instance, you may want to get yourself a new shoe, a new CD or even a new handbag if you reach a certain point in your weight loss efforts.

Weight Loss # 4: Exercise For long lasting effects and to boost the rate of your weight loss, this is one important activity you must inculcate into your routine. No weight loss program can be successful without a good exercise program. Choose a good exercise program that lets you burn fat and gives a good cardiovascular exercise at the same time.

Weight Loss # 5: Healthy Breakfast This is the most important meal that you should never miss. Skipping breakfast means that you are programming your brain to think that you hungry starved and deprived, this will only cause you to feel lethargic and when the pressure is too much, you may decide to embark on an eating binge. This is sheer suicide to your weight loss program!

Weight Loss # 6: Sleep Always get enough sleep during your weight loss program. A normal adult would need an approximately 7-8 hours of sleep a day. This help to keep your bodily system working in perfect order, which is crucial to the success of your weight loss program.

Weight Loss Tip 7:Relaxation This is important in any weight loss program and you should make relaxation a crucial apart of your schedule. Meditation, relaxation and affirmations can help boost your confidence and make the process more enjoyable. By following these seven simple tips, you can start seeing results in your efforts to lose weight. Be consistent and make them part of your lifestyle and success in your weight loss program is assured.

Somosa or Samoosa ( still taste yummy!)

Samoosas (samoosa is not the correct Spelling!)


3 different fillings for the samoosa

* spicy chick pea
* spicy meat
* spicy potato

Samosa dough

Ingredients
• 2 cups flour, all-purpose
• 1/2 teaspoon salt
• 4 tablespoons vegetable oil
• 4 tablespoons water
Method
1. Sift flour into a mixing bowl, add vegetable oil and mix with your hands until a crumbly mixture is achieved.
2. Add the water and mix until you have a soft dough. Now knead the dough for 10 minutes.
3. Form the dough into a ball and coat the outside with vegetable oil. Put the dough into a plastic bag and set it aside for about 30 minutes.
4. Knead the dough again and divide it into 8 equal portions
5. Form each portion into a ball. Roll the ball out on a floured surface to make a circle approximately 7 inches in diameter.
6. Now cut the circle in half with a sharp knife.
7. Take one of the half circles and fold it to make a cone. Seal the edge with a little water on your fingers. Press the edges to make the seal tight.
8. Now fill the cone with the stuffing and close the cone by the same method.
9. Fry the samosa in a deep fryer or in 1/2 inch vegetable oil in a pan until golden brown.
10. Serve with dipping sauces and chutneys.

OR BY THE DOUGH READY ADE FROM A INDIAN SHOP

Samosa filling - spicy chick pea

Ingredients
• 1 pound boiled chick peas (garbonzo beans), ground
• 1 med onion, chopped fine
• 1 tomato, chopped
• 1 teaspoon salt
• 1 teaspoon red chillies, chopped
• 1 teaspoon coriander powder
• 2 tablespoons garlic
• 2 tablespoons ginger, fresh - grated
• 1 teaspoon garam masala
• 1 tablespoon vegetable oil
Method
1. Soak the chick peas overnight in water.
2. The next day, place the soaked peas in fresh water to cover and cook until tender, about 3 hours.
3. Place the chick peas into a blender with a little water and puree.
4. Put the pureed chick peas into a skillet and add all the other ingredients.
5. Add 1 cup of water and cook over medium heat until all the water is completely taken up.
6. Allow filling to cool before using to fill samosas.

Samosa filling - spicy meat

Ingredients
• 1 pound minced meat (beef, goat or chicken)
• 1 medium onion -- chopped fine
• 1 tomato -- chopped
• 1 teaspoon salt
• 1 teaspoon red chillies -- chopped
• 1 teaspoon coriander seeds, roasted, ground
• 1 teaspoon cumin seeds, roasted, ground
• 2 tablespoons garlic
• 2 tablespoons ginger, fresh - grated
• 1/2 teaspoon
• 1 tablespoon oil
Method
1. Cook the meat in a skillet with a little vegetable oil.
2. Grind the meat in a meat grinder or food processor until it is in small chunks, about 1/8 inch in diameter. Do not over grind.
3. Into a hot cast iron frying pan, put the cumin and coriander seeds. Toss for about 30 seconds and remove seeds.
4. Add all the ingredients into the minced meat. Cook it with 1/2 cup of water until all the water is completely taken up.
5. Let stuffing cool.

Samosa filling - spicy potato

Ingredients
• 3 pounds Boiling potatoes (4-5 potatoes)
• 1 1/2 teaspoons Salt
• 1/2 teaspoon red chili pepper - ground
• 1/2 teaspoon black pepper - ground
• 4 tablespoons vegetable oil
• 1 medium onion - chopped fine
• 1 cup peas, frozen or fresh (not canned)
• 1 tablespoon ginger, fresh - grated
• 1 small green chili pepper, seeds removed - chopped fine
• 3 tablespoons cilantro (coriander), fresh - chopped up
• 3 tablespoons water
• 1 teaspoon coriander seeds, roasted, ground
• 1 teaspoon garam masala
• 1 teaspoon cumin seeds, roasted, ground
• 2 tablespoons lemon juice
Method
1. Boil the potatoes and peel. Dice into 1/4 inch pieces.
2. Into a hot cast iron frying pan, put the cumin and coriander seeds. Toss for about 30 seconds and remove seeds. Grind into powder.
3. Heat 4 tablespoons of oil in a frying pan and sauté the onion until light brown.
4. Add the peas, ginger, green chili, chili powder, fresh cilantro, salt, pepper and 3 tablespoons of water. Cover and simmer until peas are tender, about 5 minutes.
5. Add more water if necessary.
6. Add the diced potatoes, roasted and ground coriander and cumin seeds, lemon juice, garam masala and stir fry for 3-5 minutes.
7. Allow stuffing to cool before filling the samosas.

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Tuna mayonaise

Basic tuna mayonaise is just tuna and mayo , but a bit of sparkle can be added by doing the following:

* Nuts chopped roughly and added ( choose nuts that you lke - be inventive)
* Chopped chilli`s ( a hot alternative but a favourite we grew up on)
* Chopped jalepenos ( nice sweet with a hint of chilli!)
* Diced onions ( finely diced)
* Cottage cheese ( a yummy alternatie and a very healthy One)

So be creative and never be afraid to try new things

A Dedication

To all those I know, especially to Cyndi Marx, Tracy Williams, Freda Thurston,Diane Eurelle, Beverley Padayachee,Faye Hofmann, Anusha Pillay and last but never least Brenda Burnell. Finally a place where i can share my recipes and love for cooking with a group I know will appreciate it!