Sprouted green lentils with lettuce

Sprouted green lentils 2 cups, steamed for five minutes, lettuce a handful, chopped, shallots 6, garlic cloves 2, both finely chopped.
Grated coconut 1/2 cup, cumin powder 1/2 tsp., salt to taste, turmeric powder, all squeezed together.
Coconut oil 1 tbsp., mustard seeds 1/2 tsp.
Heat oil in a pan, drop in mustard seeds, allow to splatter, add shallots and garlic, sauté till tender,
add lettuce, sauté, till tender, then add steamed lentils, followed by coconut mix. Combine well,
adjust salt. Transfer into a serving bowl. Serve with rice.

Lettuce Dal mix

Yellow split peas 1/2 cup, shallots, 4, garlic cloves 2, both chopped. Green chilly 2, silted.
Pressure cook with salt to taste.
Lettuce 1, cut into pieces, turmeric powder 1/2 tsp., salt to taste, coconut oil 2 tsp.
Add lettuce and turmeric powder to the cooked dal, combine well, allow to cook in low flame,
add coconut oil, combine well and adjust salt.
Serve with rice / chapatti.

Chicken Carrot Stew

Whole chicken medium size 1, cut into medium pieces, cleaned well, strain and marinate with salt and lemon juice.
Carrot 4, cut into medium pieces, tomatoes 2, cubed, ginger garlic paste a tbsp., chicken masala
 a tbsp., onion 1, cubed, curry leaf a sprig, coconut milk 2 cups, salt to taste, coconut oil a tbsp.
Heat oil in a wok, drop onion in, sauté till tender, add curry leaves, ginger garlic paste and
chicken masala, sauté for 30 seconds, add marinated chicken and carrots combine well, allow to remain in low flame till cooked. Add tomato, salt, combine well, add coconut milk, allow to boil,
adjust salt.
Serve with bread / chapatti.

Prawn Fried Rice

Large prawns peeled, cleaned and washed 1 lbs. , frozen green peas, maize and carrot mix 1 lb.,
Garlic paste 2 tsp., onion 1, chopped, chilly sauce 3 tsp., salt to taste, vegetable oil 2 tbsp.,
basmati rice 2 cups, cooked in 4 cups water.
Heat oil in a shallow wok, drop in onion, sauté till tender, add garlic paste, sauté for 30 seconds,
add frozen veggies, sauté till tender, add prawns, sauté and allow to remain in low flame till cooked,
add salt and chilly sauce, sauté and add cooked rice, combine well and serve hot with tomato sauce.

Simple chicken sautee

Chicken breast 400 grams, cut into 3 cm pieces, chicken masala 1 tbsp., salt to taste, ginger paste
and garlic paste a tsp. each.
Combine the ingredients and keep for an hour.
Coconut oil 2 tbsp., cinnamon stick 2 cm, broken into bits, fennel seeds 1 tsp.
Heat oil in a wok, drop in spices, allow to brown, add chicken, mix well and allow to cook
in low flame. Adjust salt.
Serve with rice and vegetable salad.

Lentils lettuce mix

Green lentils 1 cup, pressure cook and keep aside. Lettuce 1, cleaned and chopped.
Salt to taste, grated coconut 1 cup, cumin powder 1/2 tsp., turmeric powder 1/2 tsp.,
garlic paste 1 tsp. Squeeze coconut and ingredients and keep aside.Coconut oil 1 tbsp.
Heat coconut oil in a pan, drop in lettuce followed by cooked lentils and coconut mix.
Combine  and allow to cook well.
Serve with rice and yogurt.

Sprouted lentils and carrot mix

Green lentils 1 cup, soaked over night, drained and keep it to sprout for 20 to 24 hours.
Steam cook the lentils for 5 minutes.
Carrot 3, grated, salt to taste, mustard seeds 1/2 tsp., dried red chilly 2, broken, curry leaf
a sprig, crushed pepper 2 tsp., onion 1, finely chopped, coconut oil 1 tbsp.
Heat oil in a shallow pan, drop in mustard seeds, allow to crackle, drop in red chilly followed
by curry leaves and onion, sauté till onion is light brown, add salt and carrot, sauté for 3
minutes, add steamed lentils and crushed pepper, sauté till the mix is cooked and combined
well.
Once in a week replace lunch with this meal.