Avocado N Veggies Salad With Boiled Potatoes, Creamy Chicken N Mushroom White Sauce And Cooked Flagelot Beans Sauted With Onion n Garlic-Healthy Family Dinners

Avocados are considered to be an almost complete food so much,so that in certain parts of the world babies are weaned using mashed avocado. Native to Central America and has been cultivated for thousands of years, they are rich in potassium and vitamin A. Avocado is also used traditionally to heal skin problems. The pulp is also believed to be both anti-bacterial and anti-fungal. Potatoes are also very high in potassium, beating other potassium-rich foods. They are a good source of iron and copper, too. In fact, a potato a day is good for your heart, promoting normal blood-pressure levels.Flageolet beans are small immature kidney beans with a history that dates back to the 1800’s in France. They are very hard to find in the US but are sometimes available fresh, dried, or canned, usually i bought a bag of flagelot green beans, but they lose their green colour while soaking n preparing them as dishes, soaked beans can be freezed very well n can use them whenever u need for. This is our typical dinner which i learned some from my french friends but i have prepared flagelot beans with my way of adding onion n garlic pieces, u may be very surprised to see n can even thinking that this dinner might be very long and hard to prepare, not at all..its really very much easy, healthy also very delicious...Am sending this delicious dinner to Healthy Family Dinners guest hosted by Michelle of What's Cooking Blog, Event started by MeetaK od What's For Lunch Honey...

Avocado N Veggies Salad With Boiled Potatoes:

1no Avocado
1/4cup Grated carrots
1/4cup Cornkernels
1tbsp Mayonnaise
1/4tsp Pepper powder
1tsp Olive oil

Scoop out the avocado flesh n chop them as small cubes...take a large bowl, add the avocado cubes, grated carrots, corn kernels n add the mayonnaise, pepper powder n olive oil n toss everything gently n serve them as salad...

Boiled Potatoes:
2nos Potatoes
Salt

Heat a cup of water in a sauce pan with salt n bring it to boil, meanwhile wash thoroughly the potatoes n cut them into two equal pieces..add the potato pieces to the boiling water n leave them in simmer until they get well cooked, peel the skin n cut them in circular shape n serve them with white sauce r else u can smash them with fork as puree..

Creamy Chicken N Mushroom White Sauce:

1cup Chicken breast pieces
1/2cup Mushroom pieces
1/2tsp Vegetable stock powder
1no Onion chopped
1/2tsp Pepper powder
3/4cup Low fat fresh cream
2tsp Corn flour
1/4tsp Dry thyme leaves
Salt
2tsp Margarine

Heat the margarine in a pan, add the chopped onion with vegetable stock powder n stir them until the onion turns transculent, add immediately the chicken breast pieces with mushroom pieces n toss everything well until the chicken pieces get bit cooked, add the fresh cream with 1/4cup of water, pepper powder n enough salt n bring them to boil, if u need the sauce more watery, can add water as per ur need..make a thin paste with corn flour n water n keep aside..once the mushroom n chicken get well cooked, add the thin paste of cornflour n stir them until the sauce get thicken...add the dry thyme leaves n put off the stove... This is typical french sauce for rice, potato puree etc...

Cooked Flagelot Beans With Onion n Garlic:

1cup Dry flagelot beans or Tinned flagelot beans
1no Onion chopped
3nos Garlic crushed
1/4tsp Pepper powder
1/4tsp Dry Basil leaves
2tsp Olive Oil
Salt

Soak the flagelot beans for atleast 6hours r overnite, tinned flagelot beans works out wonder for this recipe.. bring water to boil in a large vessel n cook the soaked flagelot beans with enough salt, once they get cooked well, drain the water n keep aside, if u r using tinned one, drain the water n keep aside too..heat the olive oil in a kadai, add the chopped onion n crushed garlic together n saute for a while, add the cooked flagelot beans with pepper powder n dry basil leaves n toss them together gently for a while..taste them if salt is needed; add salt as per need...

Serve the cooked flagelot beans with french baguette!!!

These dishes can be served either with rice, potato puree, pastas r simply with french baguette, healthy n delicious dishes na!!!!

Baked Cheesy Bread N Vegetable Pockets

I did this delicious cheesy bread pockets with some leftover bread slices prepared them for dinner n served it with tomatoes salad, i used some leftover potato n green peas masala which i prepared for making samosas who were laying in my fridge, i tried this bread pockets by stuffing the masala inside and just rolled over them some cheese which we use for making sandwiches...its really a fusion dish which i prepared without any knowledge n baked them for 10 minutes in oven until the cheese turns slightly brown, its such a delicious sandwiches, everyone at home liked much and am going to prepare this bread pockets often with different stuffing inside...This delicious bread pockets goes to The Bread Mania by Sindhura of Bayleaf also on the way to Healthy Bite by Rachana of The Gourmet Launch Pad, Thanks to Curryleaf for letting me know about this event..

5nos Bread slices
5tbsp Potato-greenpeas masala
5nos Cheese
1/4cup Water

Just wet the brown crust of the bread slices with water, drop the tablespoon full of potato-greenpeas masala inside, bring the both sides of bread together n press the corners of bread with ur fingers...roll a sandwich cheese over the bread slice n keep aside, do the same for the rest bread slices..

Preheat the oven at 300F n arrange the bread pockets in middle rack n bake them for 10 minutes until the cheese turns slightly brown..

Serve hot with any vegetable salad for dinner...can be a prefect snacks too!!!

Hot N Sweet Mango Pachadi

My grandma's recipe, learned from my mom, i tasted n loved this delicious n spicy pachadi from since my school days..This is quite easy n also very quick pachadi, u can have them just like that, they will taste slight sweet coz of jaggery, bit hot coz of red chilly powder also tangy..raw green mangoes suits prefectly to prepare this pachadi, it wasnt that much hard nowadays to get raw green mangoes, u can get abondantly in Indian groceries.. its a real feast for mango lovers like me...This pachadi was in my draft since long, i have posted now as they suits prefectly for FIC-Orange guest hosted by Aparna of My Diverse Kitchen, Event started by Sunshinemom of Tongue Ticklers..

1no Raw Green Mango
1/4cup Jaggery pieces
1tsp Red chilly powder
1/4tsp Mustard seeds
1tsp Oil
Salt

Heat the oil n add the mustard seeds, let them splutters.. meanwhile cut the mango as medium slices n wash the thoroughly, no need to peel the skin, keep aside...once the mustard seeds starts spluttering, add the mango slices n saute them for few minutes in simmer...add the red chilly powder, salt with 1/2cup of water n cook in simmer until the mangoes turns bit tender, add the jaggery to the mango slices n cook until they get well cooked and also the jaggery with redchilly powder turns as thick sauce..

Tempting Mango Pachadi na!!!

Persimmon Maple Syrup Salad

I bought a bag full of persimmon at farmer's market this weekend, they were firm n were really tasty...actually i want to make some bakes with this delicious orange fruits, as they were really tasty i prepared them as salad for sterday's dessert after lunch n finally i added maple syrup just curiously..Quite a delicious fruit salad,also ready within not even 10 minutes...This easy salad goes to FIC-Orange guest hosted by Aparna of My Diverse Kitchen, Event started by Sunshinemom of Tongue Ticklers... Trupti asked me to send to her AFAM-Persimmon event,so this salad goes to AFAM-Persimmon guest hosted by Trupti of Recipe center, event started by Maheswari...

2nos Persimmons
2tsp Maple Syrup

Chop the persimmon as any shape as u desire, i wanted them as big pieces so i just sliced them as big slices...take the persimmon pieces in a bowl n drizzle the maple syrup over them, just toss them gently n serve them immediately..

Delicious n Quick Salad!!

On the way to SWC-Salad Under 15 Mins by LG..
                      Original Recipe by Lore of Culinarty Sapiens