MOONG DAL KA HALWA

INGREDIENTS
 

• Ingredients Qty 
• Split green gram 150 gm 
• Milk 150 gm 
• Sugar 200 gm 
• Fat 100 gm 

 
For Decorating :  Almond, colour, cardamom, cashew nuts.
 
METHOD 
 
•  Soak the gram for 4-5 hours.
•  Grind into a very fine paste.
•  Melt fat in kadhai and add grounded gram.
•  Fry to a slight brown colour over a very slow fire.
•  Boil milk separately with sugar.
•  When gram starts browning, add milk on it and keep stirring till all the milk
gets dried up and fat starts boozing out from the halwa.
•  Remove and serve hot.
•  Garnish with dry fruits.
 

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Okra Curry - (Masala Bhindi)

• 1 lb. okra, sliced lengthwise or chopped into small pieces. 
• 2 onions, pureed  
• 2 tsp. ginger paste 
• 2 tsp. garlic paste 
• 1 tsp. turmeric 
• 1 tsp. chilli powder 
• 1 tsp. cumin powder 
• 1 tsp. coriander powder 
• 1 potato, cubed 
• 1 tsp. salt or to taste 
• 1 large tomato, pureed 
• 2 tbsp. oil 

Directions:

Heat oil in a non-stick frying pan (or skillet) and fry the onions, ginger and garlic,
together with cumin and coriander powders and tomato for five minutes on
medium low heat. Add potato, okra, turmeric and chilli
powders and salt and cook on medium low heat for half an hour.

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Green Moong Dhal

• 2/3 cup green moong dhal  
• 1 onion, chopped 
• 1 tsp. minced ginger 
• 4 large garlic cloves minced fine 
• 2 large tomatoes, sliced 
• 1 tsp. cumin powder 
• 1 tsp. coriander powder 
• 1 tsp. Garam Masala powder (optional) 
• 1 tsp. turmeric powder 
• 2 tsp. salt or to taste 

Directions:  


Pre-cook the lentils using three cups of water. Heat oil in a saucepan and fry the
cumin seeds for a minute. Add the chopped onions, minced ginger, minced garlic,
cumin, coriander and Garam Masala powders, as well as sliced tomatoes and cook,
stirring constantly, for ten minutes on medium low heat.
Stir in lentils with another three cups of water and turmeric powder, heat till the
mixture starts boiling, season with salt and remove from heat.

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Bean and Macaroni Soup

• 2 cans (16 oz each) great northern beans  
• 1 Tbsp olive oil
• 1/2 lb fresh mushrooms, sliced
• 1 C onion, coarsely chopped
• 2 C carrots, sliced
• 1 C celery, coarsely chopped
• 1 clove garlic, minced
• 3 C tomatoes, fresh, peeled, cut up 
• (or 1 1/2 lb canned, whole, cut up)*
• 1 tsp dried sage
• 1 tsp dried thyme
• 1/2 tsp dried oregano
• to taste black pepper, freshly ground
• 1 bay leaf, crumbled
• 4 C elbow macaroni, cooked

*If using canned tomatoes, sodium content will be higher.
Try no salt added canned tomatoes to keep sodium lower.

1.  Drain beans and reserve liquid.  
Rinse beans.
2. Heat oil in 6-quart kettle.  Add 
mushrooms, onion, carrots, celery, and
garlic and sauté for 5 minutes.
3.  Add tomatoes, sage, thyme, oregano, pepper, and bay leaf.  
Cover and cook over medium heat for 20 minutes.
4.  Cook macaroni according to directions on package, using unsalted
water.  Drain when cooked.  Do not overcook.
5.  Combine reserved bean liquid with water to make 4 cups.
6.  Add liquid, beans, and cooked macaroni to vegetable mixture.
7.  Bring to boil.  Cover and simmer until soup is thoroughly heated.  
Stir occasionally.

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White Chicken Chili

Canned chicken would work well in this recipe.  

• Nonstick cooking spray 
• 2 cups finely chopped onion 
• 1/2 teaspoon garlic powder 
• 1 tablespoon ground cumin 
• 1 tablespoon chile powder 
• 1/2 teaspoon dried oregano 
• 2 (4-ounce) cans chopped green chiles, undrained 
• 2 pounds (32 ounces) cooked chicken breast, cut into bite-sized pieces 
• 1 cup water 
• 2 (15.5-ounce) cans cannellini beans, rinsed and drained 
• 1 (14-ounce) can fat-free, less-sodium chicken broth 
• 1/2 teaspoon hot pepper sauce 
• 1 cup (4 ounces) shredded Monterey Jack cheese 
• 1/2 cup chopped fresh cilantro, optional 
• 1/2 cup chopped green onions, optional 

Heat a large pot over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 6 minutes or until
tender, stirring frequently.  Stir in garlic powder, cumin, chile powder and dried oregano; sauté 1 minute. Stir in
chiles; reduce heat to low, and cook 10 minutes, partially covered. Add the chicken, water, cannellini beans and
broth; bring to a simmer. Cover and simmer 10 minutes. Stir in hot sauce. Ladle 1 cup of chili into each of 8 bowls;
sprinkle each serving with 2 tablespoons cheese, 1 tablespoon cilantro and 1 tablespoon green onions.

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Thai Peanut Noodles

Peanut sauce is typically made from a mix of peanut oil, garlic, onions, chiles, soy sauce and peanuts.  This quick
version is just as tasty as the traditional south Asian sauce.  Additional vegetables, such as snow peas or spouts,
could be added as well.

• 3 cups (8 ounces) dried bow tie pasta 
• 2 large carrots, cut in half lengthwise and sliced into 1/2-inch thick half moons (2 cups) 
• 1 medium red bell pepper, sliced into thin, 1-inch long strips (about 1 cup) 
• 1/3 cup creamy peanut butter 
• 1/4 to 1/2 cup boiling water 
• 1/4 cup light soy sauce 
• 1 tablespoon toasted sesame or canola oil 
• 1 tablespoon red wine vinegar 
• 3/4 teaspoon dried ginger 
• 1/2 teaspoon garlic powder 
• 1/4 cup roasted peanuts, coarsely chopped 

Bring a large saucepan of water to boil.  Add the pasta and carrots and cook pasta according to package directions
omitting salt.  Add the bell pepper 3 minutes before pasta is done.  Drain and return to pan.

While the pasta is cooking, whisk together the peanut butter, boiling water, soy sauce, oil, vinegar, ginger and
garlic powder in a medium bowl until well blended.

Add the peanut butter mixture to the pasta and stir to combine.  Reheat if necessary.

Place in individual bowls and sprinkle with peanuts.

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Real chips

Ingredients

For fresh chips:
• 800 g (13/4 lb) potatoes such
as King Edwards or Maris
Piper
• 1 sunflower oil
• Salt, to taste
For frozen chips:
• 750 g (1 lb 10 oz) frozen
chips
• 1 sunflower oil
• Salt, to taste


1 Peel the potatoes, then cut them into chips according to your preference:
either 8 mm x 8 mm (3/8 in x 3/8 in), 1 cm x 1 cm (1/2 in x 1/2 in) or 13 mm
x 13 mm (4/8 in x 4/8 in). Rinse the chipped potatoes thoroughly, drain, then
dry them well on a clean tea towel.

2 Place the chips in the ActiFry pan. Drizzle the oil evenly over the chips. Cook
for 30-35 minutes (up to about 40 minutes, according to the thickness of the
chips), or until the chips are cooked.

3 Serve immediately, sprinkled with salt to taste.

Cook’s tip
The variety of potato used will affect the cooking time and colour of the chips.  It is
also important to dry the chips very well after rinsing them to ensure they become
crisp on the outside.

Nutrition information per serving

143 kcal / 602 kJ

• Protein: 3 g 
• Fat: 3 g
• Saturated fat: 0,3 g
• Carbohydrate: 27 g
• Fibre: 2 g
• Salt: trace
(made using 1 of oil)

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Potato wedges with herbs and spices

Ingredients

• 800 g (13/4 lb) small potatoes, left unpeeled
• 1/2 dried mixed herbs
• 1/2 paprika
• 3 light olive oil
• 2 plain flour
• Salt and freshly ground black pepper, to taste (optional)

Cut each potato (leave the skins on) into 4 or 6 even wedges, depending on
their size. Rinse the potato wedges thoroughly, drain, then dry them well on
a clean tea towel.

Place the potato wedges in a large bowl. Add the dried herbs, paprika and 2
ActiFry spoonfuls of oil and toss to mix until the potatoes are well coated.
Add the flour and toss to coat well.


Place the potato wedges in the ActiFry pan, then drizzle the remaining oil
evenly over the wedges. Cook for 35-40 minutes, or until the potato wedges
are cooked.

Add seasoning to taste, if desired. Serve the potato wedges with a selection
of dips

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Paprika chips

• Preparation - 15min

• Cooking - 30-40min

Ingredients

• 800 g (13/4 lb) potatoes
• 1 light olive oil
• 1 groundnut oil
• 1/2 paprika, or to taste
• Salt, to taste (optional)


Peel the potatoes and cut them into 1 cm x 1 cm (1/2 in x 1/2 in) chips. Rinse
the chipped potatoes thoroughly, drain, then dry them well on a clean tea
towel.

Mix the olive oil, groundnut oil and paprika in a ramekin or small dish.

Place the chips in the ActiFry pan. Drizzle the oil and paprika mixture evenly
over the chips. Cook for 30-40 minutes, or until the chips are cooked.

Nutrition information per serving

172 kcal / 721 kJ
• Protein: 4 g 
• Fat: 6 g
• Saturated fat: 1 g
• Carbohydrate: 28 g
• Fibre: 2 g
• Salt: trace

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Italian Chicken with Chickpeas

Chickpeas, or garbanzo beans, are round, tan-colored members of the pea family that are often referred to as
dried beans. They have a firm texture, a mildly nutlike flavor, and are available canned or dried.  If you have time,
let this dish simmer up to 30 minutes while you get the rest of the meal together for a richer flavor.  

• 1 tablespoon olive oil 
• 1 1/3 cup sliced onion 
• 1 cup green bell pepper strips 
• 1/4 teaspoon salt 
• 1/4 teaspoon black pepper 
• 1/4 teaspoon garlic powder 
• 3 cups (about 12 ounces) cooked chicken, chopped 
• 1 (15.5 ounce) can chickpeas, drained and rinsed 
• 1 (14.5 ounce) can diced tomatoes with basil, garlic and oregano 
• Parsley leaves, optional 

Heat oil in a large nonstick skillet over medium-high heat.  Add onion and bell pepper; sauté 4 minutes.  Reduce
heat to medium.  Add salt, pepper, garlic, chicken, chickpeas and tomatoes; cover and cook 8 minutes or until
thoroughly heated, stirring occasionally.  Garnish with parsley leaves if desired.

 (serving size: 1 1/2 cups)

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Taco Soup

All of favorite taco ingredients come together to make a tasty soup!

• 1 pound ground turkey breast or lean hamburger 
• 1 medium onion, diced 
• 1 medium zucchini, diced 
• 1 medium carrot, shredded 
• 2 stalks celery, diced 
• 1 package taco seasoning mix  
• 1 teaspoon garlic powder 
• 1 teaspoon onion powder 
• 1 (32-ounce) bottle or can low-sodium vegetable juice 
• 1 (14.5-ounce) can corn, drained 
• 1 (14.5-ounce) can diced tomatoes, undrained 
• 1 (14.5-ounce) can beans, drained and rinsed 

Spray a large skillet with nonstick cooking spray.  Brown ground meat and onion until onion is tender and meat is
cooked thoroughly.  Add zucchini, carrot, celery, garlic and onion powder; sauté until vegetables are tender, about
5-10 minutes.  Stir in taco seasoning, vegetable juice, corn, diced tomatoes, and beans.  Simmer about 5 minutes.

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Sweet Potato Sausage and Lentil Soup

Lentils are small disk shaped legumes that have a nice earthy flavor when cooked.  They’re full of fiber, protein,
vitamins and minerals but have little fat.  Look for them in the dry bean section of your grocer.  Kale is a leafy
green vegetable that belongs to the cabbage family and is a great source of vitamin A, vitamin C, vitamin K and
fiber.

• 1 tablespoon extra-virgin olive oil 
• 1 pound sweet turkey sausage 
• 1 medium onion, chopped 
• 1 (4-ounce) can mushrooms, drained and rinsed 
• 1 cup carrots, finely chopped 
• 1 cup lentils 
• 1/2 teaspoon garlic powder 
• 1/2 teaspoon pepper 
• 2 teaspoon cumin 
• 1 teaspoon paprika 
• 1/2 teaspoon chili powder 
• 1/2 teaspoon dried rosemary 
• 1 (14.5 ounce) can diced tomatoes 
• 1 (14.5-ounce) can cut sweet potatoes, drained and rinsed 
• 6 cups low sodium chicken broth 
• 3 1/2 cups kale or chard, veins removed and chopped 

Heat extra-virgin olive oil in a large soup pot over medium-high heat.  Brown sausage until no longer pink.  Add
onions, mushrooms, and carrots; cook until slightly softened, about 4-5 minutes.  Stir in lentils, garlic powder,
pepper, cumin, paprika, chili powder, and rosemary.  

Add tomatoes, potatoes and broth, cover pot, and raise heat to high to bring to a boil.  Uncover pot and place heat
back a bit but keep soup at a good rolling boil.  Cook 15 minutes or until lentils are tender.  Wilt greens in small
bunches and turn off heat.  Let stand 5 minutes.  
Serve in shallow bowls with bread to mop up soup.  When reheating leftovers thin the soup with broth or water.

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Curried Pumpkin and Black Bean Soup

Pumpkin puree is usually found on the baking aisle in grocery stores or at the back of many people’s pantries after
the holiday season!  While often used it sweet dishes, it makes a great savory soup as well.

• 1 tablespoon olive oil 
• 1 medium onion, finely chopped 
• 2-3 (14.5-ounce) cans vegetable broth, divided 
• 2 (14.5-ounce) cans black beans, drained and rinsed 
• 2 (15-ounce) cans pumpkin puree 
• 1 tablespoon curry powder 
• 1 1/2 teaspoons ground cumin 
• 1/8 teaspoon cayenne pepper 
• 1 green onion, finely sliced, optional 
•  

Heat a large soup pot over medium heat; add olive oil.  Add onion and sauté 5 minutes.  Add 2 cans of broth,
tomatoes, black beans and pumpkin puree.  Stir to combine ingredients and bring soup to a boil.  Reduce heat to
medium low and stir in curry, cumin and cayenne.  Simmer 5 minutes.  If soup is too thick, slowly add the last can
of broth until soup reaches a desired consistency.  Garnish with chopped green onions.

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Chicken Noodle Soup

Parsnips are root vegetables that are similar in shape and texture to carrots. Their ivory skin has an appealingly
sweet flavor. Unlike carrots, parsnips are never eaten raw.

• 1 tablespoon stick margarine or butter 
• 1 cup chopped carrot 
• 1 cup chopped parsnip 
• 1/2 cup thinly sliced celery 
• 1 tablespoon all-purpose flour 
• 3 1/2 cups low-salt chicken broth (about 2 cans)  
• 1 cup water 
• 1/4 teaspoon salt 
• 1/4 teaspoon pepper 
• 2 cups uncooked wide egg noodles (about 4 ounces)  
• 1 pound skinned, boned chicken breast halves, cut into 1-inch pieces 
• 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley 

Melt margarine in a large soup pot over medium-high heat. Add carrot, parsnip and celery; sauté 3 minutes. Stir in
flour. Gradually add broth, water, salt and pepper, stirring with a whisk; bring to a boil. Cover, reduce heat, and
simmer 5 minutes. Add noodles and chicken, and bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir
in parsley.

  (serving size: 1 cup)

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African Peanut Chicken Soup

This Americanized version of a traditional African soup has some ingredients you wouldn’t normally think of putting
together, but the outcome is surprisingly good!  A sprinkle of chopped peanuts on top would taste great too.

• Nonstick cooking spray 
• 1 1/2 cups peeled cubed sweet potato 
• 1/2 cup chopped onion 
• 1/2 cup diced red bell pepper 
• 1 jalapeno pepper (seeds and ribs removed), minced 
• 1/4 teaspoon garlic powder 
• 2 cups (about 8 ounces) chopped cooked chicken breast  
• 1 cup bottled salsa 
• 1/2 teaspoon ground cumin 
• 2 (16-ounce) cans fat-free, less sodium chicken broth 
• 2 (15-ounce) cans less sodium chicken and rice soup 
• 1 (15-ounce) can black beans, drained and rinsed 
• 1/3 cup creamy peanut butter 

Place a large soup pot over medium-high heat until hot.  Coat with cooking spray.  Add sweet potato, onion, bell
pepper, jalapeno and garlic powder; sauté 5 minutes.  Stir in chicken and next 5 ingredients (chicken through
beans); bring to a boil.  Reduce heat; simmer 10 minutes.  Add peanut butter, stirring with a whisk; cook 2
minutes.

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Curried chips

• Preparation - 15min

• Cooking - 30-40min

Ingredients

• 800 g (13/4 lb) potatoes
• 1 light olive oil
• 1 sesame oil
• 1/2 curry powder, or to taste (choose mild, medium or hot
curry powder to suit your taste)
• Salt, to taste (optional)

Peel the potatoes and cut them into 1 cm x 1 cm (1/2 in x 1/2 in) chips. Rinse
the chipped potatoes thoroughly, drain, then dry them well on a clean tea
towel.

Mix the olive oil, sesame oil and curry powder in a ramekin or small dish.

Place the chips in the ActiFry pan. Drizzle the oil and curry mixture evenly over
the chips. Cook for 30-40 minutes, or until the chips are cooked.

Serve immediately, sprinkled with salt to taste, if desired.

Nutrition information per serving


172 kcal / 721 kJ
• Protein: 3 g 
• Fat: 6 g
• Saturated fat: 1 g
• Carbohydrate: 28 g
• Fibre: 2 g
• Salt: trace

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Shrimp with Snow Peas

• 2/3 lb. tiger prawns
•    Marinade for shrimp:
• 1 1/2 tsp. sherry
• 1/2 tsp. salt
• 1/2 tsp. grated ginger
• 1 1/2 tsp. cornstarch
• 1 tsp. water
•    Seasoning:
• 1 Tb. chicken broth
• 3 Tb. water
• 1/2 tsp. cornstarch
• 3 Tb. oyster sauce (very important)
• 1 Tb. hoisin sauce
•    also needed:
• 1/2 cup vegetable oil
• 1 clove garlic, pressed or minced
• 1/4 tsp. salt
• 1/2 lb. snow peas

 Shell and devein prawns. Rinse and pat dry with a paper towel. Combine
marinade in medium bowl. Add prawns and mix well. Let stand 30 mins.
Heat wok over medium heat, add oil, and stir fry garlic for 15 secs. Add
prawns and stir fry until pink. Remove from wok, and place on plate.
Add salt and snow peas to oil in wok. Stir fry 30 secs. Add seasoning
sauce and stir slightly until think and bubbly. Add cooked prawns. Stir
to coat everything with sauce. Serve hot with cooked rice.

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Sesame Chicken

• 1 pound boneless chicken (or pork or steak)
• 2 tablespoons sesame seeds
• 1 tablespoon sesame oil
• 2 tablespoons vegetable oil
• 4 ounces small mushrooms, quartered
• 1 large green bell pepper, seeded and cut into strips
• 4 scallions, chopped diagonally
•   boiled rice, to serve

     Marinade:

• 2 teaspoons cornstarch
• 2 tablespoons Chinese rice wine or dry sherry
• 1 tablespoon lemon juice
• 1 tablespoon soy sauce
• few drops of Tabasco sauce
• 1−inch piece fresh ginger, grated
• 1 garlic clove, crushed

1. Trim the meat and cut into thin strips about 1/2 x 2 inch.
2. Make the marinade. In a bowl, blend the cornstarch with the rice wine or
 dry sherry, then stir in the lemon juice, soy sauce, Tabasco sauce, ginger
 and garlic. Stir in the strips, cover and leave in a cool place for 3−4 hours.
3. Place the sesame seeds in a wok or large frying pan and dry−fry over
 moderate heat, shaking the pan, until the seeds are golden. Set aside.
4. Heat the sesame and vegetable oils in the wok or frying pan. Drain the
 meat, reserving the marinade, and stir− fry a few pieces at a time until
 browned. Remove with a slotted spoon.
5. Add the mushrooms and green pepper and stir−fry for 2−3 minutes. Add
 the scallions and 1 minute more.
6. Return the meat to the wok or frying pan, together with the reserved
 marinade, and stir over a moderate heat for a further 2 minutes, or until
 the ingredients are evenly coated with glaze. Sprinkle the sesame seeds
 on top and serve immediately with boiled rice.

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Sesame Balls

Sesame Ball Dough

• 2 cups sugar
• 1 tablespoon salt
• 1 1/2 teaspoons baking soda
• 5 1/4 ounces of taro, generously peeled and 
• cut into ½ inch slices crosswise
• one 1-pound bag glutinous rice flour
• grapeseed, corn, or canola oil for deep-frying
• 1 cup white sesame seeds
• Date Filling
• 1 pound dried dates
• ½ cup maltose sugar
• 1 teaspoon cinnamon
• 1 teaspoon salt

To prepare date filling, puree all ingredients in
a food processor until smooth, scraping bowl
as necessary.  Refrigerate until use.
Put the sugar, salt, and baking soda in the
bowl of an electric mixer.  Mix well and set
aside. Prepare a steamer with the water at a
rolling boil.  Add the taro and steam until very
soft, 10 minutes. It should be soft enough so
that if poked with a knife, it will fall apart.
Immediately transfer the taro to the electric mixer
bowl with the sugar mixture and beat with the
paddle attachment on medium speed until the
sugar dissolves and the mixture is pasty.
Meanwhile, bring 1 cup water to a boil. Turn
the mixer speed to low and add the glutinous
rice flour. When the mixture is crumbly,
add the boiling water all at once. Continue
beating the dough until it is soft and only
slightly sticky. Squeeze the dough into a ball,
wrap in plastic wrap, and then refrigerate
until completely cooled.  When cool, shape
the dough into a log 1-inch in diameter   and
cut the log into 2-inch lengths. Flatten each
piece of dough with your palm into a circle,
4-inches in diameter and 1/4-inch thick. Put
1 tablespoon of the date filling into the center
of a circle, then bring the edges together and
pinch shut. Pinch off the excess dough at the
two end points then roll the filled dumpling
into a ball. Repeat with the remaining dough
circles and filling.
Fill a deep, heavy saucepan (at least 6” wide)
with oil to a depth of at least 4-inches. Bring
to 300 degrees. Fill a shallow dish with water.
Roll sesame balls in the water, just enough to
moisten then roll in the sesame seeds. Using
a slotted spoon, carefully lower half of the
coated balls into the oil and cook until they
float, about 5 minutes. Do not disturb the
balls at all when they cook. Carefully remove
from oil and drain on paper towels. Repeat
with the remaining balls.  Serve immediately
or at room temperature.

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Schezuan Noodles

Preparation time: 15 minutes.   Cooking time: 10 minutes.  
“Schezuan” means spice. True to its name, this dish is a delectable blend of spicy 
flavours that are sure to tease your palate.

• 4 cups boiled hakka noodles, page 99
• 2 tsp chopped garlic 
• 1 tbsp chopped celery 
• 2 cups finely sliced mixed vegetables (carrots, capsicum, cabbage, french beans) 
• ¼ cup Schezuan sauce, page 91
• ½ cup bean sprouts
• ½ cup tofu (soya paneer) cubes
• 3 tbsp oil
• 1 tbsp chilli oil, page 102  Salt to taste

1. Heat the oil and chilli oil in a wok on a high flame, add the garlic and sauté till it
turns golden brown in colour.

2. Add the celery and vegetables and sauté for 4 to 5 minutes.
3. Add the Schezuan sauce and cook for another minute.
4. Add the noodles, bean sprouts, tofu and salt and mix well.
Toss for a few seconds and serve hot.

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