Vegetable Bolognese

Ingredients:

• 1/2 oz dried porcini mushrooms
• 1 1/4 cup of hot water
• 1/2 a small bag of baby carrots, roughly chopped
• 1 white onion, peeled and roughly chopped
• 1 green bell pepper, seeded and roughly chopped
• 4 garlic cloves, peeled, smashed and chopped
• 1 tbsp extra virgin olive oil
• 1 tsp dried thyme
• 1 tsp Italian seasoning
• 1/2 tsp dried oregano
• 1 tsp crushed red pepper flakes
• Salt, to taste
• 1/2 tsp freshly ground black pepper
• 8 oz assorted mushrooms (I used shiitake, bella and oyster), stemmed and roughly chopped
• 3 tbsp tomato paste
• 1/2 cup red wine
• 1 small container (8 oz) mascarpone cheese
• 1 lb whole wheat penne rigate
• 1/4 cup parmesan, shredded
• 1/4 cup fresh parsley, chopped

Steps:
1. Heat the 1 1/4 cups of water in the microwave. Put the dried porcini mushrooms in it and let them reconstitute for a few minutes.
2. Start boiling the pasta water and cook the pasta according to the directions on the box.
3. In the meanwhile, heat the olive oil in a large pan. Add the carrots, bell peppers, onions and garlic and saute them for a few minutes over medium high heat.
4. When the onions change color, add thyme, oregano, Italian seasoning, salt and pepper. Cookuntil the vegetables are tender.
5. Drain the porcini mushrooms, but reserve the water they were soaked in.
6. Add the porcini and other types of mushrooms into the pan with the veggies.
7. Add the tomato paste and stir it to mix it in.
8. Add the mushroom water and the red wine and stir.
9. Let the liquids come to a boil and then let them simmer until the liquids have reduced by half.
10. Add the mascarpone cheese and mix it in.
11. Add the pasta and about a 1/4 cup of the reserved pasta liquid.
12. Mix it all and then top with parmesan and fresh parsley.

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French Onion Soup

Ingredients:

• 8 cups of thinly sliced sweet yellow onions (3-4 large onions)
• 1 tbsp butter
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp sugar
• 2-3 cloves of garlic, minced

Heat olive oil & butter in a dutch oven pot over medium heat. Add onions and saute until caramelized & tender - about 45 minutes. Stir frequently. As soon as the onions are caramelized add the minced garlic & stir for about 30-45 seconds.

• 8 cups of beef broth
• 1 bay leaf
• 1/2 tsp thyme
• Salt & pepper to taste

Add the above ingredients to the onions, simmer over medium low heat for 1 1/2 to 2 hours. Taste & re-season if needed. I was going to add a half a cup of white wine but once I tasted the soup I decided I liked it the way it was. It was full of flavor and perfect.

• Baguette slices, toasted (1 or 2 per bowl)
• 2 cups of Swiss cheese or Gruyere cheese, shredded

Divide the soup among 4 ovenproof bowls. Arrange toasted baguette slices on top of soup and sprinkle with shredded cheese. Place bowls on a cookie sheet lined with tin foil and place under a pre-heated broiler; cook until cheese melts and forms a crust over the tops of the bowls. Serve immediately. Enjoy.

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Homemade Pizza

I found some whole wheat pizza dough at my local Trader Joe's & decided to give it a try. This was a wonderful, crispy & delicious pizza... it was a big hit with all of us (especially the kids). I will be making my own pizzas from now on! Really easy, much healthier & so tasty.

• 16 oz prepared pizza dough (I used whole wheat & it was amazing)
• 1/2 cup of pizza sauce or marinara sauce
• 1-2 cups of mozzarella cheese, shredded
• Turkey pepperoni (as much as desired)
• 1 cup of sliced mushrooms, sliced very thin
• 1-2 tbsp sweet yellow onion, sliced very thin
• Fresh pineapple cut into small chunks (or canned pineapple tidbits)
• 1/2 tsp fennel seeds, crushed (reminds me of my favorite Louie's Pizza)
• 1/2 tsp dried basil
• 1 tbsp shredded Parmesan cheese
• 1 tsp fresh parsley, chopped

Let the dough sit on a floured surface for 20 minutes before rolling it out. Preheat oven to 450 degrees. Roll the dough into whatever shape & size of pizza you desire. Place on a round or square baking tray coated with cooking spray. Spread sauce, mozzarella, pepperoni, mushrooms, onions, pineapple, fennel seeds, basil & Parmesan cheese on top. Cook for 10-14 minutes until desired crispiness. Remove from oven add fresh parsley. Enjoy.

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Summer Pasta Salad

Ingredients:

1 Package Tri-Colored Rotelli Pasta, cooked, drained, and cooled
2 Yellow Summer Squash
2 Small Zucchini
1 Cucumber, peeled and seeded
4 Roma Tomatoes
1 Red & Yellow Bell Pepper, seeded
½ Red Onion
8 Ounces Fetta
1 Bottle Italian Dressing (yes I cheated a bit here)

Cut all veggies into similar sized pieces, toss with pasta, cheese, and dressing and let sit for a couple hours for the flavors to meld together. You will probably need to add more dressing before serving, the pasta soaks it up very quickly.

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Indian Grilled Shrimp

Ingredients:

1 Cup Sour Cream
6 Garlic Cloves, Minced
1 Teaspoon Cumin Seeds
1 Teaspoon Garam Masala
1 Teaspoon Cracked White and Black Peppercorns
1 Teaspoon Ground Cumin
1 Teaspoon Ground Ginger
½ Teaspoon Turmeric
16 Jumbo Shrimp, shelled and deveined

Salt
3 Tablespoons Unsalted Butter, Melted
½ Teaspoon Chat Masala
Lime Wedges, for serving

In large shallow dish, whisk the sour cream with the garlic, cumin seeds, garam masala, peppercorns, ground cumin, ginger and turmeric. Add the shrimp and coat thoroughly with the marinade. Cover and refrigerate for 3 hours.

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Banana Oatmeal Pancakes

Ingredients:
1 cup old fashioned oats

1 cup all-purpose flour

1/2 cup brown sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

2 ounces, 1/4 cup, chopped walnuts

3/4 cup sour cream

3/4 cup whole milk

2 large eggs

1 teaspoon vanilla extract

2 really ripe bananas, mashed up

½ cup vegetable oil

Butter, for buttering skillet

Maple syrup or honey, for drizzling

Mix dry ingredients, the first 7, in a bowl. In a another bowl, mix the wet ingredients, the next 4. Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas. Stir in the oil.
Heat a griddle over medium heat and brush with butter. Cook pancakes, each about 1/3 cup, until bubbles form on the top, then turn. Cakes will cook in about 2 minutes on each side. Keep pancakes tented with foil as they come off the griddle to keep them hot. Serve with drizzled honey or maple syrup over the top.

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Biscuits

Ingredients:

2 Cups Flour
1 Tablespoon Baking Powder
1 Tablespoon Sugar
½ Teaspoon Cream of Tartar
½ Teaspoon Salt
½ Cup Cold Unsalted Butter, cut into small cubes
¾ Cup Milk

Pre-heat oven to 450 degrees.

Sift together all dry ingredients. Add butter and work into flour with your hands until incorporated and dough has pea sized chunks of butter throughout. Add milk all at once and quickly knead dough until it just comes together, do not over work or it will make the biscuits tough. On lightly floured surface flatten dough out with your hands or a rolling pin until dough is ¾ inch thick. Cut with 2 inch or larger floured biscuit cutter. Place on ungreased cookie sheet and bake for 10-12 minutes at 450 degrees until golden brown. Serve hot with honey or jam.

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Fresh Veggie Salsa

 Ingredients:

2 Red Heirloom Tomatoes, diced
1 Yellow Tomato, diced
2 Shallots, chopped
1 Medium Cucumber, peeled, seeded and diced
Handful Fresh Herbs-Greg used Flat Leaf Parsley, Basil, and Tarragon.
Coarse Salt and Black Pepper

Mix all ingredients and adjust seasoning with salt and pepper. This is good served with chips, on toasted baguette, or even as a side salad.

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Indian Basmati Rice

Ingredients:

2 Cups Basmati Rice
4 Cups Chicken Broth
6 Tablespoons Ghee (or butter)
1 Teaspoon Saffron Threads
2 Tablespoons Hot Water
1 Cup Diced Onions
1 Cinnamon Stick, broken
4 Bay Leaves
¼ Teaspoon Ground Cardamom Powder
1 Tablespoon Cumin Seeds
4 Cloves, whole
2 Teaspoons Salt

Soak saffron threads in hot water. Heat ghee and fry onions and then remove and set aside. Add cinnamon, cumin seeds, cardamom powder, cloves and salt, sauté 1 minute. Add bay leaves and onions, and rice, cook while stirring for 4-5 minutes or until all the ghee is absorbed and the rice is coated with oil. Add the broth and bring to a boil. Add saffron and its water, cook covered, over low heat until all liquid is absorbed. Fluff with fork, remove bay leaves and cinnamon stick and serve.

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Indian Spice Stuffed Vegetables

Ingredients:
12 Small Potatoes (I like to use red)
12 Baby Eggplant (You can find these at the Asian grocery store, they are about the size of a plum)

Stuffing:
1 Tablespoon Sesame Seeds
2 Tablespoons Ground Coriander
2 Tablespoons Ground Cumin
½ Teaspoon Salt
¼ Teaspoon Cayenne Pepper
½ Teaspoon Ground Turmeric
2 Tablespoons Sugar
¼ Teaspoon Garam Masala
1 Tablespoon Peanuts, roughly crushed
2 Garlic Cloves, finely minced
1 Tablespoon Lemon Juice
2 Tablespoons Chopped Cilantro

Sauce:
2 Tablespoons Vegetable Oil
½ Teaspoons Mustard Seeds
14 Ounce Can Chopped Tomatoes
2 Tablespoons Chopped Cilantro
2/3 Cups Water

Preheat the oven to 400 Degrees. Make slits in the potatoes and eggplant.

Mix all the ingredients for the stuffing together in a plate. Carefully stuff the potatoes and eggplants with the spice mixture. Place the stuffed potatoes and eggplants in a greased ovenproof dish.

Heat the oil in a pan and fry the mustard seeds for 2 minutes until they begin to sputter, then add the tomatoes, coriander and any leftover stuffing, together with the water. Simmer for 5 minutes until the sauce thickens.

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Mango Salsa

This dish was inspired by my friend Francisca. She made a mango salsa to go with her husband's pork carnita’s and I loved it so much I had to make my own version. Thanks Francisca for the inspiration!

Mango Salsa

2 Mangos, finely diced
½ Red Onion, finely diced
1 Jalapeno Pepper, seeded and finely diced
1 Handful Cilantro, chopped
1 Lime, juiced
½ Teaspoon Salt

Mix all ingredients in small bowl, let sit for an hour or so for flavors to mingle.

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Cucumber Tomato Salad

Cucumber Tomato Salad

3 Cucumbers, peeled, seeded and cut into ¼ slices
4 Tomatoes, cut in half and then into large pieces
Handful Basil, chopped
1/3 Cup Rice Vinegar
1/4 Cup Extra Virgin Olive Oil
2 Tablespoons Sugar
2 Teaspoons Dijon Mustard
1 Teaspoon Salt
1 Teaspoon Pepper

Place cucumbers, tomatoes, and basil in large serving bowl. Wisk together all remaining ingredients until well combined. Pour over cucumbers and tomatoes, mix well and enjoy.

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Potato Basil Frittata

Potato Basil Frittata

8 tablespoons (1 stick) unsalted butter, divided

4 ted potatoes, cleaned halved and sliced into ¼ inch pieces

8 extra-large eggs

15 ounces ricotta cheese

3/4 pound Gruyere cheese, grated (I used and 8ounce bag of pre-grated Italian blend cheese)

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

3/4 cup chopped fresh basil leaves

1/3 cup flour

3/4 teaspoon baking powder

Heat the oven to 350 degrees F.

Melt 3 tablespoons of butter in a 10-inch ovenproof omelet pan over medium-low heat. Add the potatoes and fry them until cooked through, turning often, about 10 to 15 minutes. Melt the remaining 5 tablespoons of butter in a small dish in the microwave.

Meanwhile, whisk the eggs, then stir in the ricotta, Gruyere, melted butter, salt, pepper, and basil. Sprinkle on the flour and baking powder and stir into the egg mixture.Pour the egg mixture over the potatoes and place the pan in the center of the oven.

Bake the frittata until it is browned and puffed, 50 minutes to 1 hour. It will be rounded and firm in the middle and a knife inserted in the frittata should come out clean. Serve hot.

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Orange Yogurt

Orange Yogurt

4 cups (2 pints) plain yogurt

1/4 cup raisins

1/4 cup chopped pecans

1 1/2 teaspoons pure vanilla extract

1/4 cup good honey

1 orange, zest grated
1/2 to 1 cup freshly squeezed orange juice

Orange, orange zest, raisins and walnuts, for garnish (optional)

Line a sieve with cheesecloth or paper towels and suspend it over a bowl. Pour the yogurt into the sieve and allow it to drain, refrigerated, for 3 hours or overnight.Place the thickened yogurt into a medium bowl and stir in the raisins, walnuts, vanilla, honey, and orange zest. Thin with orange juice until it is a desirable consistency. Garnish with sections of orange, orange zest, raisins, or walnuts and serve.

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Plum Tatin

Plum Tatin

¾ Stick Unsalted Butter (6 Tablespoons), at room temperature

8-10 Plums, cut in half and pitted

1/3 Cup Water

1 ½ Cups Sugar, divided

2 Eggs

1/3 Cup Sour Cream

1 Teaspoon Vanilla

1 ¼ Cups Flour

½ Teaspoon Baking Powder

½ Teaspoon Salt

Coat glass pie plate with non-stick cooking spray and spread plums cut side down on bottom of dish.Combine water and 1 cup of the sugar in small saucepan, cook over high heat until light amber in color (360 degrees on candy thermometer), do not stir. Pour over the plums.

Cream butter and remaining ½ cups sugar over medium speed until light and fluffy. Add eggs one at a time and beat over low until just combined. Next add sour cream and vanilla, beat on medium speed until combined.Add Flour, baking powder and salt, beat on low until just combined, do not over-mix.

Spread cake batter evenly over plums and place into pre-heated 350 degree oven.

Bake for 30-40 minutes until toothpick inserted into center of cake comes out clean. Cool 20 minutes, then invert onto serving plate.

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Vegetable Tomato Soup

This is my favorite soup and I make it all the time to take to work for lunch. I also make this for my friends if they are sick.

Vegetable Tomato Soup

2 Tablespoons Extra Virgin Olive Oil

1 Large Sweet Onion, Diced

4 Stalks Celery, Cut into ¼” slices

2 Cloves Garlic, Minced

1 Teaspoon Salt

1 Teaspoon Pepper

½ Teaspoon Ground Cumin

1 Pound Carrots, Peeled and cut into¼ “ slices

1 Pound Frozen Corn

1 Pound Frozen “Frenched” Green Beans

6 Cups Beef Broth

1-28 Ounce Can Crushed tomatoes

1-28 Ounce Can Tomato Sauce

Heat a 8-10 quart stock pot over medium high heat, add extra virgin olive oil, onions, garlic, celery, salt pepper, and cumin, cook until onions are translucent, about 5-7 minutes. Add all other ingredients and bring to a boil. Turn heat to low and simmer 30-45 minutes until vegetables are tender. Season with salt and pepper to desired taste. I often add a teaspoon or two of beef demi glace to heighten the complexity and flavor of the soup. If you like a little kick, a small amount of curry powder is also really yummy. Best Served with a grilled cheese sandwich, crackers, or parmesan croutons.

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Chocolate Cake Deluxe

I love my chocolate cake and so does everyone that has had it. It's a staple at my dinner parties and always receives rave reviews! I made 6 batches of this cake and put them into french paper baking cups for Patti's birthday party and then piped a P on each one, they were beautiful! Its amazing how 50 miniature little cakes look all set out on the table!

Chocolate Cake Deluxe

2 Cups Sugar

1 ¾ Cups Flour

¾ Cups Cocoa

1½ Teaspoons Baking Powder

1 ½ Teaspoons Baking Soda

1 Teaspoon Salt

2 Eggs

1 Cup Milk

½ Cup Vegetable Oil

2 Teaspoons Vanilla

1 Cup Boiling

WaterCombine all dry ingredients in mixing bowl. Add eggs, milk, oil, and vanilla. Beat 2 minutes on medium speed. Stir in boiling water.

Pour into greased and floured 9x13” or two greased and floured 8” round baking pans.

Bake 350 degrees for 30-35 minutes, or until toothpick inserted into middle of cake comes out clean.

Cool completely on wire baking rack.

Chocolate Frosting

1 Stick unsalted butter, melted (do not substitute margarine here, please!)

2/3 Cups Cocoa

3 Cups Powdered Sugar

1/3 Cups Milk

1 Teaspoon Vanilla

Combine cocoa with melted butter in mixing bowl and mix until combined. Alternately add powdered sugar and milk 1/3 at a time while mixer is at a medium speed. Add more milk if necessary until desired consistency is reached. Stir in vanilla.

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Tomato Saar

Ingredients:
Tomatoes 3 Medium
Rasam Powder 3/4 tbsp
Garlic 3 cloves
Turmeric Powder a big Pinch
Salt to taste


Method of preparation:
Peel and roughly chop garlic cloves.
Lightly crush garlic cloves and cumin seeds together.
Wash thoroughly and pierce the tomato multiple times.
Heat a cup or more of water in a sauce pot, add tomatoes.
Boil till tomatoes turn soft.
Using a hand blender, blend the tomatoes into smooth puree.
In the same sauce pot having the tomato puree, add rasam powder, turmeric powder and salt.
Add some water according to the consistency dersired and boil the tomato rasam for 5 – 10 minutes.
Heat oil in a pan, add crushed garlic and cumin seeds along with all other talimpu ingredients.
When mustard seeds almost stop spluttering, add this to the above rasam pot.
Boil the rasam for one last time and remove from heat.
Serve tomato saar with steamed plain rice and dollop of ghee.

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Missal Pav

Missal Pav.Ingredients:
Sprouted Matki 1/4 Cup
Moong Sprouts 1/4 Cup
Onion 1
Green Chiles 2
Ginger Garlic Paste 1/2 tsp
Coriander Seeds Powder 1/2 tsp
Cumin Seeds Powder 1/4 tsp
Turmeric Powder 1/4 tsp
Red Chilli Powder 1/4 tsp
Garam Masala 1/2 tsp
Tamarind 1 inch Sized Ball
Cumin Seeds 1/2 tsp
Mustard Seeds 1/4 tsp
Asafoetida a pinch
Curry Leaves 4
Cilantro few Sprigs
Salt to taste
Farsan 1 tbsp
Pav 2
Lemon Juice 1/2 tsp
Oil 1 tsp
Method of preparation:
Remove stems, wash and slice the green chiles.
Peel, remove ends and finely chop onion.
Clean, wash and finely chop cilantro leaves.
Soak tamarind in few tablespoons of hot water and extract all the thick pulp.
Heat oil in a pan, add cumin seeds, mustard seeds, asafoetida and curry leaves and fry for few seconds.
Then stir in chopped onion and cook till onion turns translucent.
Now add ginger garlic paste, green chiles and fry for few seconds.
Add coriander seeds powder, cumin seeds powder, turmeric powder, red chilli powder, and salt.
For for few more seconds and add sprouted matki, sprouted moong and tamarind extract.
Pour half a cup of water and cook covered till the sprouts turn soft.
Finally stir in garam masala, cilantro and cook for another 5 minutes.
Garnish a cup of cooked sprouts with chopped onion, cilantro, farsan, sev and lemon juice.
Immediately serve prepared missal with toasted pav.

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Matar Paneer

Matar Paneer.Ingredients:
Paneer 10 – 12 Pieces
Peas 1/2 Cup
Onion 1 Large
Ginger Garlic Paste 1/2 tsp
Coriander Powder 1 tbsp
Cumin Powder 1 tsp
Turmeric Powder a big pinch
Red Chile Powder 1/2 tsp
Garam Masala 1/2 tsp
Green Cardamom 2
Cloves 3
Cinnamon 1 inch Stick
Bay Leaf 1
Caraway Seeds 1/2 tsp
Yogurt 2 Tbsps
Fresh Cream 1 tsp
Salt to taste
Cilantro Few Sprigs
Oil 1 tbsp
Method of preparation:
Peel and slice the onion.
Wash peas under running water and keep aside.
Chop the paneer into small cubes.
Heat a tsp oil in a pan on medium heat, add sliced onion.
Fry the onion till it starts to brown around the edges.
Cool and grind the onion into smooth paste adding enough water.
Heat remaining oil in a pan on medium heat, add caraway seeds, bay leaf, cinnamon, cloves and cardamom.
Fry the spices for few seconds to release all their flavors.
Stir in ginger garlic paste, coriander powder, cumin powder, turmeric powder and red chile powder.
Fry for few seconds, add onion paste, peas, half a cup of water and salt.
Cook covered for around 5 minutes till peas are cooked or becomes soft.
Finally stir in yogurt, fresh cream and garam masala.
Cook for few seconds, carefully stir in paneer pieces and simmer for couple of minutes.
Serve matar paneer with flavored rice or roti.

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Zafrani Pulao

Zafrani Pulao.Ingredients:
Basmati Rice 1 Cup
Raisins 10 – 15
Almonds 10
Cashews 6
Cardamom Powder 1/4 tsp
Milk 1/4 Cup
Sugar 1/4 Cup
Saffron a very big Pinch
Ghee 1 tbsp
Method of preparation:
Wash basmati rice under water and soak the rice in enough water for around half an hour.
Strain the rice and keep aside.
Soak almonds in warm water for sometime and peel off the skin.
Soak saffron in warm milk and keep aside.
Heat ghee in a pan, add cashews and fry for sometime.
Add raisins and fry for few more seconds.
Then, add rice and fry for a minute.
Stir in saffron milk, sugar and green cardamom powder.
Cook for couple of minutes till all the sugar melts, add almonds and 1 1/2 cups of water.
Cover and cook till all the water is absorbed.
Fluff the rice and serve zafrani pulao with gravy curry of your choice.

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Quick Bhendi

Ingredients:
Bhendi / Okra 10
Red Chili Powder 1 tsp
Cumin Seeds 1/4 tsp
Dried Curry Leaves 6
Lemon Juice 1/4 tsp
Salt to taste
Ghee 1/2 tsp
Method of preparation:
Wash thoroughly and remove ends of the okra.
Rub the dried curry leaves between hands to powder it a little.
Lightly crush the cumin seeds and keep aside.
Place the okra in a steamer and steam till the okra turns soft.
Alternatively, pressure cook the okra for 1 whistle with 5 minutes of slow cook time.
Take all the steamed okra onto a plate, add red chili powder, dried curry leaves, crushed cumin seeds, salt, lemon juice and ghee.
Mix well and serve with plain steamed rice and dollop of ghee.

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Jal Jeera

Jal Jeera.Ingredients:
Freshly Roasted Cumin Powder 1 tsp
Mint Leaves 10 – 15 Leaves
Black Pepper Powder 1/4 tsp
Black Salt a Pinch
Freshly Squeezed Lemon Juice 1 tsp
Salt to taste
Method of preparation:
Mix mint leaves with a cup of water.
Blend the mint leaves, strain and collect the water.
To the collected water, add the remaining ingredients and mix well.
Add around 2 glasses of water to dilute the above mixture.
Shake well and pour onto glasses having a handful of ice.
Serve jal jeera as a beverage.

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Paneer Butter Masala

Ingredients:
Paneer (Cubed) 1 Cup
Tomato 1 (optional)
Green Chiles 2 (optional)
Onions 2 Medium
Ginger Garlic Paste 1 tsp
Cashews 5
Red Chili Powder 1/2 tsp
Coriander Powder 1 tsp
Garam Masala 1 tsp
Butter 2 tbsp
Oil 1 tbsp
Kasuri Methi 1/2 tsp
Fresh Cream 1/2 tsp
Cilantro few Sprigs
Method of preparation:
Peel and slice the onion.
Wash and roughly chop the tomato.
Remove stems, wash and roughly chop green chiles.
Grind the tomato and green chiles into smooth paste.
Grind the cashews into smooth paste with enough water.
Wash and finely chop cilantro.
Heat half of butter and oil in a pan, add onion and fry till light golden brown in color.
Remove from heat, cool the onion to room temperature and grind it into fine paste.
Heat remaining butter and oil in a pan, add ginger garlic paste.
Fry for few seconds, add ground onion paste, cashew paste, red chili powder and coriander powder.
Fry for few more seconds, add tomato puree, kasuri methi, and salt.
Cook on medium flame till the gravy thickens a bit, then add cream.
Finally stir in garam masala, paneer and simmer for a minute or two.
Garnish with cilantro and serve paneer butter masala with any Indian flat bread.

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Spicy Moong Sprouts Dosa

Ingredients:
Whole Moong / Green Gram 1 Cup
Ginger 1 inch Piece
Cumin Seeds 1 tsp
Green Chiles 2
Salt to taste
Oil 1 tbsp
Method of preparation:
Peel and roughly chop the ginger.
Remove stems, wash and roughly chop the green chiles.
Grind ginger and green chiles using a spice blender.
Soak whole moong in water for 4 – 6 hours and prepare the sprouts.
Wash and strain the moong sprouts and grind it into smooth paste with sufficient water.
Thin out the mixture if required with water to make a thick pourable batter and stir in sufficient salt.
Heat a flat pan on medium high heat, apply a tsp of oil to the pan with back of a spoon.
When pan is hot, pour a ladle full of moong batter and spread it with back of the ladle into thick dosa.
Immediately, layer with a big pinch of cumin seeds and preferred amount of ginger green chile paste.
When bottom and edges of the moong dosa start to turn golden brown, carefully turn the dosa on other side.
Reduce the heat a little and cook this side for a minute or two before removing from heat.
Repeat the same with remaining moong dosa batter.

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Coconut Milk Pulav

Ingredients:
Rice 1 1/2 cups
Cauliflower 1/4 medium size
French Beans 5
Bell Pepper 1/2
Fresh Peas 1/4 Cup
Onion 1
Carrot 1 medium size
Green Chillies 3
Garlic 2 Cloves
Ginger 1 inch piece
Cilantro a small Sprig
Cumin Seeds 1/4 tsp
Caraway Seeds 1/4 tsp
Green Cardamom 2
Cloves 4
Cinnamon 1 inch stick
Bay Leaf 1
Coconut Milk 1 1/2 Cups
Salt to taste
Oil 2 tbsps
Method of preparation:
Wash rice thoroughly under running water.
Soak the rice in water for half an hour (if using basmati) and strain the rice.
Wash and seperate cauliflower into small florets.
String, wash and chop french beans into 1 inch pieces.
Peel, wash and slice the onions.
Peel, wash and chop the carrot.
Remove stems, wash and slit green chillies into two.
Wash, remove stem, remove seeds and finely chop the bell pepper.
Peel, wash and mince ginger and garlic.
Clean in fresh water and roughly chop cilantro.
Heat oil in a deep heavy bottomed pan, add cumin seeds, caraway seeds, cardamom, cloves, cinnamon and bay leaf.
When seeds start to change color, add sliced onion, minced ginger, garlic and green chillies.
Then stir in chopped carrot, cauliflower, beans, peas and bell pepper.
Fry the vegetables for a minute, add the soaked rice and fry again for another minute.
Pour coconut milk and 1 cup of water and season with salt.
Cook covered till all the water has been absorbed by the rice.
Garnish with cilantro and serve coconut milk pulav with raita of your choice.

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Khatti Palak Stew

Ingredients:Katti Palak / Green Sorrel 1 1/2 Cups Packed
Besan / Gram Flour 1 tbsp
Tamarind Extract 1/2 tsp
Green Chiles 2
Whole Dried Red Chile 1 – 2
Mustard Seeds 1 tsp
Turmeric Powder a pinch
Salt to taste
Method of preparation:
Remove stems, wash and chop katti palak leaves.
Remove stems, wash and slice the green chiles.
Grind red chile and mustard seeds into fine powder using a spice blender.
Whisk together besan with half a cup of water without any lumps.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add malabar spinch, green chiles and salt.
When leaves wilt a bit, stir in besan mixture, tamarind extract, a cup of water and turmeric.
Bring to bubble and let it cook on medium flame for 2 – 5 minutes.
Finally mix in ground mustard seeds powder and remove from heat.
Serve katti palak stew with steamed rice and a dollop of ghee.

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Tomato Chaat

Tomato Chaat.Ingredients:
Tomato 2
Onion 1 Small
Carrot 1/2 Small
Puffed Rice 1 Cup
Fine Sev 1/4 Cup
Roasted Peanuts 10
Red Chile Powder 1/2 tsp
Cumin Powder 1/4 tsp
Chaat Masala 1/4 tsp
Salt to taste
Oil 1/4 tsp
Method of preparation:
Wash and thickly slice the tomato.
Peel and finely chop onion.
Peel, wash and grate the carrot.
In a mixing bowl, mix together puffed rice, onion, carrot, sev, roasted peanuts, cumin powder, red chile powder, oil and salt.
Arrange tomato slices on a plate, sprinkle little bit of salt and chaat masala on each tomato slice.
Layer each tomato slice with a tbsp or more of puffed rice mixture.
Sprinkle chaat masala on each slice and serve tomato chaat immediately.

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Spinach Rice

Ingredients:
Basmati Rice 1 1/2 cups
Spinach 2 Cups Packed
Boiled Garbanzo / Chickpeas 1/2 Cup
Onion 1 Large
Green Chillies 3
Ginger 1 1/2 inch piece
Cumin Seeds 1/4 tsp
Caraway Seeds 1/4 tsp
Green Cardamom 2
Cloves 3
Cinnamon 1 inch stick
Bay Leaf 1
Coriander Powder 1 tsp
Red Chile Powder 1/2 tsp
Garam Masala Powder 1/4 tsp
Milk 1 Cup
Salt to taste
Oil 2 tbsps
Method of preparation:
Soak the rice in water for half an hour and strain the rice.
Wash and finely chop spinach leaves.
Peel, wash and slice the onions.
Remove stems, wash and slit green chillies into two.
Peel, wash and mince the ginger.
Heat oil in a deep heavy bottomed pan, add cumin seeds, caraway seeds, cardamom, cloves, cinnamon and bay leaf.
When seeds start to change color, add sliced onion, minced ginger and green chillies.
When onion turns translucent, add spinach, red chile powder, coriander powder and salt.
Once spinach wilts, add the soaked basmati rice and fry again for couple of seconds.
Add garbanzo, milk and 1 1/2 cups of water to the rice pot.
Stir once and cook covered till all the water has been absorbed by the rice.
Alternatively, pressure cook for 3 whistles.
Sprinkle garam masala on top and serve spinach rice with raita of your choice.

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Raw Onion Chutney

Ulli Pachadi.Ingredients:
Onion 1 Medium
Green Chile 1
Tamarind 2 inch sized Ball
Salt to taste
Method of preparation:
Peel, remove ends and finely chop the onion.
Remove stem, wash and chop the green chile.
Soak tamarind in few tablespoons of warm water for sometime.
Alternatively, microwave the tamarind with few tablespoons of water to turn it soft.
Extract all the thick tamarind juice and discard any fibers.
In a spice blender, thoroughly blend the green chiles, tamarind extract and salt.
Finally add the onion and give it a quick grind making sure to leave the onion little coarse.
Take the raw onion chutney onto a bowl and serve with any deep fried snacks or with hot pongal.

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Rice Flour Bread Toast

Rice Flour Bread Toast.Ingredients:
Wheat or White Bread Slices 4
Rice Flour 4 tbsps
Plain Yogurt 2 – 3 tbsps
Green Chiles 1
Ginger 1 inch Piece
Cumin Seeds 1/4 tsp
Salt to taste
Oil 1 tbsp
Method of preparation:
Remove stems, wash and roughly chop green chiles.
Peel, wash and roughly chop the ginger.
Coarsely grind ginger and green chili.
In a mixing bowl, mix together rice flour, yogurt, ginger green chili paste, cumin seeds and salt into smooth thick paste without any lumps.
Heat a flat pan on medium high heat, apply a tsp of oil to the pan.
Spread a thick layer of the prepared rice flour mixture on one side of the bread slice with help of a spoon.
Carefully place the bread slice on the hot pan and fry it until its light golden in color.
Just before turning the bread slice on the other side, apply a thick layer of the rice flour mixture on the side.
Fry the other side of the bread slice until its light golden in color.
Remove the toasted bread onto a serving plate.
Repeat the same with remaining bread slices or if you have space on the pan, place couple of them at a time.
Serve rice flour bread toast immediately.

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Makai Ki Roti

Ingredients:
Fine Cornmeal / Makki ka Atta 1 Cup
Very Hot Water as needed
Salt to taste
Ghee or Oil 1 tsp
Method of preparation:
In a mixing bowl, mix together cornmeal and salt.
Add sufficient hot water to the mixture to form a soft dough.
Once warm enough to handle the dough, knead the dough well and divide into 3 – 4 parts.
Roll each part between two sheets of plastic into 6 – 7 ” diameter circle with help of a rolling pin.
Repeat the same with remaining parts of the dough.
Heat a flat pan on medium heat.
Apply little oil to the pan, place the rolled out roti and fry on both sides till light golden brown.

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Red Bell Peppers Chutney

Ingredients:
Red Bell Pepper 1 – 2
Onion 1 Small
Tomato 1
Grated Fresh Coconut 1 tbsp
Mustard Seeds 1/2 tsp
Broken Red Chiles 4 – 6
Salt to taste
Oil 1 tspMethod of preparation:
Wash, remove stem, discard seeds and chop the red bell pepper.
Wash and chop the tomato.
Peel, wash and chop the onion.
Heat oil in a pan, add mustard seeds and red chiles.
When mustard seeds start spluttering, add chopped onion.
Fry for few seconds, add bell pepper and salt.
Cook till bell pepper turns little soft.
Stir in tomatoes and cook till they turn soft.
Add coconut and remove from heat.
Cool the mixture to room temperature and grind all the ingredients into smooth paste without adding any water.
Taste the red bell pepper chutney and adjust any seasonings if required.

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Cilantro Yogurt Chutney

Ingredients:
Cilantro 1 – 1 1/2 Cups Packed
Freshly Scraped Coconut 1 Cup
Plain Yogurt 1 Cup
Green Chiles 2 – 3
Salt to taste
Method of preparation:
Wash, remove any hard stems and roughly chop cilantro leaves.
Remove stems, wash and roughly chop green chiles.
Grind cilantro, coconut, half the amount of yogurt, green chiles and salt together into smooth paste.
Remove the ground chutney onto a bowl and stir in the remaining yogurt.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to the chutney bowl.
Serve cilantro yogurt chutney with idly, vada, dosa etc…

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Biryani Masala Powder

Ingredients:
Cloves 10 Gms
Cinnamon 5 Gms
Green Cardamom 5 Gms
Coriander Seeds 10 Gms
Nutmeg / Jaiphal / Jajikaya a big Pinch
Mace / Jaji Puvvu 1 inch Piece
Method of preparation:
Grind all the ingredients into fine powder using a spice blender.
Store the biryani masala powder in a tight fitting jar.
Biriyani masala stays fresh for 4 – 6 months.

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Yellow Peas Chaat

Ingredients:
Dry Whole Yellow Peas 1 Cup
Onion 1
Cinnamon 3/4 inch Piece
Cloves 2
Coriander Seeds 1 tbsp
Broken Red Chiles 4 – 6
Cilantro few Sprigs
Lemon Juice 1 tbsp
Salt to taste
Method of preparation:
Remove ends, peel and finely chop the onion.
Clean, wash and finely chop the cilantro leaves.
Soak yellow peas in water overnight.
Refresh the soaked yellow peas under running water.
Pour water to just submerge the peas and pressure cook the soaked yellow peas for 3 whistles.
Once the pressure is gone, remove the cooked yellow peas and strain them.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add ground masala powder and cooked peas.
Fry on medium flame till most of the moisture is gone and peas start to change color.
Stir in sufficient salt and remove the peas from heat.
In a serving bowl, add prepared yellow peas mixture, chopped onion, cilantro and lemon juice.
Mix everything thoroughly and serve yellow peas chaat immediately.

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Sesame Coconut Chutney

Ingredients:
Sesame Seeds 1/2 – 3/4 Cup
Grated Coconut 1 Cup
Green Chiles 2 – 4
Tamarind 1 inch sized Ball
Salt to taste

Method of preparation:
Heat a pan on medium heat, add sesame seeds and roast them until they start popping or until they change color a bit (around 1 minute).
Remove stems, wash and halve the green chiles.
Soak tamarind in few tablespoons of warm water for sometime.
Alternatively, microwave the tamarind with few tablespoons of water to soften it.
Squeeze the tamarind to extract all the thick tamarind juice and discard any fibers.
First grind the sesame seeds into fine powder using a spice grinder.
Then add grated fresh coconut, tamarind extract, green chiles and salt to the grinder and grind everything into smooth paste by adding sufficient water.
Remove the ground sesame coconut chutney into a bowl.
Heat oil in a small pan, add all talimpu ingredients in order.
When urad dal changes color, add this tempering to above chutney bowl.
Serve sesame coconut chutney with steamed rice or idly or dosa etc.

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Red Chori Roti

Ingredients:
Red Chori or Matki 1/2 Cup
Rice Flour 1 1/4 Cups
Green Chillies 2 – 3
Onions 1
Red Chilli Powder 1/2 tsp
Cilantro few Sprigs
Salt to taste
Oil as required
Method of preparation:
Wash, peel and finely chop the onion.
Wash, remove ends and finely chop the green chillies.
Wash and finely chop the cilantro leaves.
Soak red chori in water overnight and refresh them under fresh water next morning.
Bring 1 1/2 cups of water to a heavy boil and keep aside.
In a mixing bowl, add rice flour, soaked red chori, onion, green chillies, red chilli powder, cilantro and salt.
Add sufficient amount of hot water to the bowl and mix the mixture to form soft dough.
Knead with hands for best results. Use enough water to let the mixture come together.
Divide the dough into 2 – 3 portions.
Place flat pan on medium heat.
Before pan gets hot, take one portion of dough and place it on the pan.
Press the dough with help of fingers to spread it into a circle.
Drizzle half a tsp of oil on the roti and cook covered for 3 – 5 minutes.
Uncover, turn the roti on other side and cook for few more minutes.
When roti turns to light brown or when it gets to desired crispness, remove from heat
Serve red chori roti with any pickle of your choice.

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Salted Plantain Chips

Ingredients:
Plantain / Raw Banana 2
Turmeric Powder a big Pinch
Salt to taste
Peanut Oil for Deep Frying
Method of preparation:
Remove ends and remove the thick skin of the plantains.
Slice the plantain into thin slices and place them in cold water until necessary.
Heat oil in a deep frying pan on medium low heat.
Carefully drop handful of plantain slices into hot oil (around 190 C).
Fry the plantain chips until crisp and until light golden brown on both sides (around 5 minutes depending on thickness of the plantain slices).
Remove the deep fried plantain chips onto a bowl.
Sprinkle turmeric powder and season the plantain chips with sufficient salt.

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Chaat Masala Powder

Chaat Masala Powder.Ingredients:
Amchur / Dried Mango Powder 2 tbsps
Black Salt 1 tsp
Cumin Seeds 1 tsp
Coriander Seeds 1 1/2 tsps
Dry Ginger Powder 3/4 tsp
Asafoetida 1/4 tsp
Red Chile Powder 1/4 tsp
Black Pepper Powder 1/4 tsp
Salt a Pinch
Method of preparation:
Toast cumin and coriander seeds until aromatic and ground them into fine powder once cooled to room temperature.
Combine all the ingredients and store tight in a sealed jar.
Use chaat masala as needed.

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Carrot Coconut Chutney

Ingredients:
Carrot 1 – 2
Grated Coconut 1 Cup
Green Chiles 2 – 4
Tamarind 1 inch sized Ball
Salt to taste
Method of preparation:
Peel, remove ends and grate or finely chop the carrot.
Remove stems, wash and halve the green chiles.
Soak tamarind in few tablespoons of warm water for sometime.
Alternatively, microwave the tamarind with few tablespoons of water to soften it.
Squeeze the tamarind to extract all the thick tamarind juice and discard any fibers.
Grind carrot, coconut, tamarind extract, green chiles and salt into smooth paste by adding sufficient water.
Remove the ground carrot coconut chutney into a bowl.
Heat oil in a small pan, add all talimpu ingredients in order.
When urad dal changes color, add this tempering to above chutney bowl.
Serve carrot coconut chutney with steamed rice or idly or dosa etc.

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Ragda Patties

Ingredients:
For Patties:
Potato 2
Corn Flour 1 tsp
Ginger 1/2 inch Piece
Green Chiles 1
Lemon Juice 1/2 tsp
Mint Leaves few Sprigs
Cilantro few Sprigs
Salt to taste
Oil as required
To Serve:
Ragda 1 Cup
Green Chutney 1 tbsp
Tamarind Chutney 1 tsp
Onion for garnish
Cilantro for garnish
Method of preparation:
Peel and mince the ginger
Remove stem, wash and finely chop the green chiles.
Wash and finely chop the cilantro and mint leaves.
Wash the potatoes and cut them into halves.
Bring few cups of water to boil in a sauce pot.
Add halved potatoes and boil them till cooked and just soft.
Cool the potatoes a bit and remove the peel.
Break the potatoes into crumbles with help of hands and thoroughly mash the crumbled potatoes.
In a mixing bowl, mix together potatoes, corn flour, ginger, green chiles, mint, cilantro, lemon juice and salt.
Take a big lemon sized portion of the potato mixture and form into ball and lightly flatten with help of hands.
Repeat the same with remaining mixture.
Heat a flat pan on medium heat, grease the pan with little oil.
Place the patties on the pan and drizzle little oil on each one.
Fry the potato patties on both sides till light golden brown on both sides.
To serve,
Peel and finely chop the onion.
Wash and finely chop the cilantro leaves.
In a serving plate, place the potato patties, pour ragda over them.
Garnish with cilantro and onion and layer it with green and tamarind chutney.
Serve ragda patties immediately.

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Taro Root with Dalia Powder

Ingredients:
Taro Root 4 Medium
Roasted Gram / Dalia 5 Tbsps
Red Chili Powder 1/2 tsp
Turmeric Powder a Pinch
Salt to taste
Method of preparation:
Wash arbi under water and halve them if they are too big.
Pressure cook arbi in enough water for 3 whistles.
Alternatively, steam the arbi or cook them in boiling water till soft.
Strain the arbi and once they are warm enough to handle, remove the skin and chop them into big chunks.
Grind roasted gram into fine powder along with red chile powder and salt using a spice blender.
Heat oil in a nonstick pan on medium heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped taro root/arbi and fry them till they are golden brown around the edges.
Then stir in ground dalia powder and salt (if necessary).
Cook on low flame for a minute or two and remove from heat.

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Cheese Corn Balls

Ingredients:
For the cheese corn balls:
150 gms. boiled sweet corn kernels,
200 gms. processed cheese grated
200 gms. potatoes,
boiled and mashed
100 gms. capsicum,
cut into small pieces,
salt to taste,
1 tsp. white pepper powder,
½ tsp. cornflour,
1 tsp. refined flour (maida),
½ tsp. oregano,
oil for frying,
4 tbsp. breadcrumbs
For the batter:
4 tsp. maida,
1 tsp. cornflour,
water as required.
Method:
To prepare the corn cheese balls:
1. In a bowl, combine the cheese, potato and capsicum. Add the sweet corn kernels to the mixture.
2. Add the salt, white pepper, oregano, cornflour and the refined flour. Mix thoroughly.
3. Divide and shape the mixture into tiny balls. Set aside.
To prepare the batter:
1. Mix the maida and cornflour with sufficient water to make a thick consistency.
To make the corn cheese balls:
1. Dip the corn cheese balls in the batter and roll them in the breadcrumbs.
2. Heat the oil in a deep pan and fry the corn cheese balls.
3. Serve hot with green chutney or sauce.

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Roasted Raw Banana Curry

 

Ingredients :

Raw bananas : 2
Grated dry coconut : 2 tbsp
Mustard seeds : 1 tsp
Urad dal : 1 tsp
Chana dal : 1 tsp
Tamarind : Small glooseberry size
Grated jaggery : 1 tsp
Turmeric powder : 1/4 tsp
Green chillies : 2 or 3
Red chilli powder :1/2 to 1 tsp
Salt to taste
Oil

Method :

1. Wash banans. coat banans with oil and place them direct flame of gas.
2.Roast the bananas, until they are black.
3.When the bananas turn black, remove from the flame and let it cool completely. 5.Peel the banans and mash with fingers or masher.
6.Soak the tamarind in water for 10 minutes. Then squeeze the extract out of it and keep aside.


7. Heat one table spoon of oil in a pan.
8. Add mustard seeds, urad dal, chana dal. When they start to splutter add curry leaves, green chillies, tamarind pulp, turmeric powder, grated jaggery, salt and cook for 5 minutes on medium flame.
9.When the tamarind mixture becomes thick, add mashed banans and mix well. 10. Let it fry for 5 to 10 minutes and add grated dry coconut & red chilli powder. 11. Remove from the flame and serve with hot rice or curd rice.. :)

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Bread Jamuns

~ Jamuns with Bread ~Ingredients :

Bread slices : 10
Sugar : 1 cup
Cardamom powder : 1/2 tsp
Oil for deep frying

~ Bread Jamoons ~Method :

Remove the edges from the bread slice. Moisten the bread slices. Press very lightly to remove the extra water. shape the bread slices into round balls. Heat oil in a wide vessel to deep fry the jamuns. Fry the balls on a low flame strring them constantly for even browning. For preparing sugar syrup add 1 cup of water, cardamom powder to sugar and make a half thread sugar syrup. For the syrup after the sugar dissolves in the water, boil the mixture for a few minutes. The syrup is ready. Put the jamuns in the sugar syrup when they are hot. Serve cool.

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Bell Pepper Halwa

Ingredients :

Green bell peppers : 6 medium size
Sugar : 1.5 cups
Milk : 1 or 2 cups
Ghee : 50 gmsCardamom : 2 pads

Method :

Wash the peppers and grate it. Squeeze the water from the grated capsicum / peppers and keep aside. Next.. Soak the grated peppers in the hot water for up to 5 minutes. Now wash it in separate water. Squeeze the water out and keep aside. Melt the ghee in a wide pan. Add and fry cashews to golden color first, and then add raisins to golden balloons. Take it out..In the same pan, add and roast the grated capsicum in it for 10 minutes. When color changes add a desired amount of milk. Boil the milk on low flame with constant stirring to avoid scorching and breaking of milk. When milk evaporates add sugar and cardamom powder. Stir properly.. Love that aroma of the cardamom... When a little water evaporates, add 1 table spoon of ghee. cook for sometime till the sugar dissolves completely. When little syrup remains in it remove it from the flame and spread in a greased dish. Decorate with cashews, raisins and chopped almonds..Now It's absolutely Yummy..

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