Fish in grated coconut with scallion

Barramundi fillets 500 grams, cut into 2 inch cubes, ginger 2 inch, garlic cloves 6, onion 1, all chopped, green chilly 4, silted, salt to taste, gamboge 4 cloves, turmeric powder 1/2 tsp.
 Except fish combine all other ingredients in a cup of water in an earthen wok. Allow to boil, add fish pieces, allow to cook well, Add a cup of grated coconut, combine well, and allow to remain in low flame for another 5 minutes.
Scallions 4 stalks, chopped. Garnish the fish mix and close with a lid. Combine well while serving with rice.

Vegetable rice

Basmati rice 3 cups, cooked in six cups of water with salt to taste.
Frozen veggie pack 1 kg, (cauliflower, carrot, snow peas, green peas)
Onion 1, ginger 2 inch piece, both chopped, bay leaf 4, coconut oil 1/4 cup, crushed pepper 1 tbsp., cardamom 3, cloves 4, salt to taste.

Heat oil in a pan, drop in bay leaves, cloves and cardamom, allow the aroma to spread out, add onion and ginger, sauté till tender, add veggies, salt and crushed pepper, mix well, allow to cook in low flame, add cooked rice, combine well, adjust salt. Rice ready.
Serve with, yogurt, papadum and pickle.

Sprouted lentils and spinach

Sprouted green lentils 2 cups, steam cooked.
Spinach a bundle, chopped.
Grated coconut 1 cup, shallots 3, garlic cloves 3, both chopped.
Coconut oil 2tbsp., salt to taste, cumin seeds 1/2 tsp.
Heat oil in a pan, drop in cumin seeds, allow to brown, add shallots and garlic, sauté till tender, add spinach and salt, sauté till cooked, add coconut and cooked lentils, combine well.
Serve with rice.

Spinach in grated coconut

Spinach 2 bunches, chopped, onion 1, garlic 4 cloves, both finely chopped, grated coconut 1 cup, salt to taste, coconut oil 2 tbsp.
Heat oil in pan, drop in onion and garlic, sauté till tender, add spinach and salt, sauté till cooked. Add coconut and combine well.
Serve with rice and yogurt.

Veggie lunch

Basmati rice, sautéed veggies, cucumber salad in yogurt, cilantro coconut chutney, papadum and pickle for a lunch. It is full of fibres, protein, minerals and vitamins. The pickle makes the lunch mouth watering. The papadum makes it crispy. The yogurt gives a soothing effect.
The fruit served after the lunch make it digestible. It's yummy and healthy.

Tricolour Veggies in Bowl

Broccoli, Pumpkin and Carrot,.
Three beautiful colours Green for 'Love', Yellow for 'Happiness' and Orange for 'Purity'.
 Florets of broccoli and rest, cut them into desirable pieces. Steam cook, sprinkle salt to taste and keep aside.
 Garlic paste one tsp., Onion 1, sliced.
Crushed black pepper 1 tsp., lemon juice 2 tbsp., butter 1 tbsp., coconut oil 1 tbsp.
In a shallow pan, heat coconut oil, drop in onion, sauté till tender, add garlic paste, sauté for 15 seconds, add crushed pepper and steamed veggies, mix well, add lemon juice and butter, combine well, adjust salt.
Transfer into a serving bowl. A delicious veggie starter ready for all ages.