Murgh (Chicken) Chengezi
Murgh (Chicken) Chengezi


  • 1 kg Chicken fillet (cut into pieces)
  • 1 cup (2) Onion, finely chopped
  • 2 Spring onion, chopped
  • 2 tbsp Ginger garlic paste
  • 1/2 cup Tomato puree
  • 1 1/2 tsp Salt
  • 4 oz (1/2 cup) Butter
  • 1 cup Yogurt, beaten
  • 1/2 tsp Turmeric
  • 1 tsp All spice (garam masala)
  • 1 tsp Chilli powder
  • 1/2-1 cup Milk
  • 1/4 cup Oil
  • 1 green chilli, roughly chopped

Method for Murgh (Chicken) Chengezi :

Add the oil in a pan, when hot add chopped onions and fry until golden brown. Add ginger garlic paste. Then add the chicken. Cook until the colour changes and the oil starts separating. Add 1/4 cup water. Then add salt, red chilli powder, turmeric and mix well. Add the yogurt, and mix well to ensure the yogurt does not curdle. Add the tomato purée, mix well, cover and cook until the oil separates. Add the milk and butter, reduce heat and simmer. Add the garam masala powder. When the chicken is completely cooked and tender, add the spring onion, mix and serve.
How to Make Chicken Asparagus and Capsicum
How to Make Chicken Asparagus and Capsicum 


  • 6 teaspoons olive oil
  • 1 yellow, 1 red, 1 orange capsicum, cut into 1 cm wide strips
  • 9 garlic cloves, finely chopped
  • 9 spring onions, cut into 2 cm lengths
  • 1 kg chicken breast fillets, cut crossways into 1 cm wide strips
  • 330 g asparagus, cut into 5 cm lengths
  • 1 1/2 teaspoons grated lemon rind
  • 1 1/2 tsp salt
  • 1 1/2 tsp red chilli powder
  • 1 tsp cumin seeds
  • 1 1/2 teaspoon dried rosemary
  • 3/4 cup chicken stock
  • 4 1/2 teaspoons cornflour blended with 3 tablespoon water
  • 100 gm roasted, finely chopped walnuts
  • Freshly ground black pepper


Heat the oil in a large nonstick frying pan over medium-high heat. Add the capsicum, garlic and spring onions to the pan and cook until the capsicum is crisp-tender, about 2 minutes.
Add the chicken, asparagus, lemon rind and spices & herbs to the frying pan and cook until the chicken is cooked through and the asparagus is tender. Add the stock and bring to the boil. Stir in the cornflour mixture and cook until the sauce has thickened. Add the walnuts, toss to combine. Garnish with freshly ground black pepper, then serve.
turkey meatball recipes
turkey meatball recipes


  • ½ cup dried cranberries, finely chopped 
  • 500g turkey mince 
  • 1 teaspoon minced garlic 
  • 1 egg 
  • ½ cup breadcrumbs 
  • 2 tablespoon plain flour 

Method :

Place all ingredients (except the plain flour) into a bowl and use your hands to mix the ingredients very well to ensure everything is very well. Roll into small meatballs and very lightly coat in the plain flour. Add a small amount of rice bran oil into the base of a heavy based frying pan and fry the meatballs off in batches. Once they have cooked through remove from the frying pan and repeat the cooking process until they are all cooked.

Note :

These can be served immediately or frozen and served as finger food later either alone or as a part of a mixed meatball platter. When reheating from frozen it can be done either in the oven or on the frying pan, either way make sure there is about ¼ cup of water in the dish to make sure the meatballs are moist and adding more water if necessary.
cottage pie recipes
cottage pie recipes


  • Rice Bran Oil 1 tblspn 1 tblspn
  • Beef  Mince 500g or Australian Beef Mince 500g
  • Minced Garlic 2 tblspn 1 tblspn
  • Carrot 2
  • Celery 2
  • Frozen Corn 1 cup 1 cup
  • Mumma’s Magic Sauce 800mL
  • Potatoes 8
  • Butter ¼ cup ¼ cup
  • Milk ¼ cup ¼ cup
  • Grated Cheese 1 cup ¼ cup
  • Grated Parmesan ½ cup

(Serves 6)

How to Make :

  • Preheat your oven to 180 degrees celcius. 
  • Peel and chop you potatoes into even sized pieces and put on the stove to simmer for 15-20 minutes. 
  • While your potatoes are simmering heat a heavy based saucepan and then add the oil, garlic, onion and the mince. Brown off the contents and break up the mince with your wooden spoon while browning. 
  • Add in the carrot, celery and corn and top with a 800ml portion of mumma’s magic sauce.
  • Simmer for 10 minutes. 
  • Pour the savoury mince mixture into a lasagne dish and spread evenly. 
  • Drain the potatoes once cooked and mash well adding in the milk, butter and salt & pepper to taste.
  • Spread the mash evenly over the top of the savoury mince. Top the evenly spread mash with both the tasty cheese and the parmesan cheese. 
  • Bake for 15-20 minutes until the cheese if golden brown.

Left overs?

Freeze in single serve portions for another day.
Mix the left overs together and use as a filling for pies, puff pastry triangles, pinwheel filling.
wrong food

Now that you have decided to maintain a healthy diet by eating healthy foods, it is time to get out the cookbooks or start surfing the internet for recipes and tips. Healthy cooking involves more than just cooking at home. It is also about the ingredients used to prepare the food, healthy cooking methods, foods that are nutritious and foods that should be avoided.

In the interests of eating healthy foods, no one wants to end up eating the same boring foods every day. The path to healthy cooking will have its share of learning curves; just dig in and persevere. There are some mistakes you can avoid to make the healthy cooking experience a happier one.
The first mistake people are apparently fond of making is failing to plan in advance. When you decide to start healthy cooking your own meals that are a healthy option to eating junk food,

planning is an essential part of the process. It is very important to plan a shopping list based on the menu for the week ahead. Sit yourself down regularly once a week with a cookbook or the internet to plan the foods you will feed your family. Make a list of all the ingredients you need to stock up on; stick to the list and you will not end up buying foods that are unhealthy. Don’t forget to include snack plans in the list for the week.

Preparation is key to saving time preparing those healthy meals. Once the shopping is done, prepare the fruits and vegetables by washing them and storing in the refrigerator.
Put the fruits and vegetables in damp paper towels first then put them in airtight containers. This will help to preserve them. Divvy up the snacks and store in sealable ziplock bags; this way it is no big deal to hand them out on a daily basis and you get to control the portions.

One common mistake people generally make is to go overboard and cut out all the fat from their healthy cooking. We need to remember that not all fats are bad fats and the body does need the energy and fatty acids some fats provide. A bit of fat in the healthy cooking will provide a sense of fullness so you end up eating less. What you can do is reduce the bad fats like full fat butter, cheese, cream and whole milk; fatty meats; fried foods, baked goods sold commercially; processed sauces and dressings. Learn how to make sauces and dressings with healthy ingredients and substitute healthy foods for unhealthy, fat-rich foods.
karahi chicken
Recipes for Karahi Chicken


  • 1 kg boneless Chicken, cubed
  • 3-4 tomatoes, chopped
  • 1 tsp red chilli powder
  • 1/2 tsp garam masala
  • Salt, as required
  • 3 tsp ginger garlic paste
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • 2-3 tbsp oil
  • Chopped green chillies, to taste
  • Ginger, julienned
  • Green chillies/capsicum
  • Fresh coriander, chopped


In a pan, add the chicken, tomatoes, red chilli powder, garam masala, salt, ginger garlic paste, cumin oil, and coriander powder, mix together well, and cook in for 30 minutes. Mix and add the green chillies, and cook for a further 10 mins again. Mix well, dish out, garnish with ginger, green chillies and coriander.
gingerbread chocolate cookies
gingerbread chocolate cookies


  • 125g butter, softened 
  • ½ cup brown sugar 
  • ½ cup treacle 
  • 1 egg yolks 
  • 2 ½ cups plain flour 
  • 1 tablespoons ground ginger 
  • ½ teaspoons all spice 
  • ½ teaspoons bicarb soda 


Beat butter and sugar in a large bowl with an electric mixer until combined. Beat in the treacle and egg yolks, finally sift in all the dry ingredients and stir until well combined. Turn the dough out onto a lightly floured surface and knead dough until smooth, wrap in glad wrap and put in the fridge for 30 minutes. Preheat the oven to 160 degrees Celcius while your dough is cooling.
Roll out a portion of the dough onto baking paper until you get to your desired thickness and use a cookie cutter of your choice to make gingerbread cookies. Bake the gingerbread cookies for about 15 minutes or until firm.