Fenugreek idli

Ingredients:
grain rice 2cups
fenugreek seeds 1/2 cup
soda-bi-carb 1/2tsp
salt to taste
ghee
Method of preparation:
grind rice into coarse powder or use biyyam rawa.
soak it in few cups of water for 4-5 hours.
soak fenugreek seeds for 12-14hours.
now grind the soaked fenugreek seeds into smooth paste.
drain the water from rawa and add the paste.
this can be stored in fridge for few days.
when required add pinch of soda-bi-carb and salt to it and pour the batter into idli moulds and steam.
blush with ghee and serve with karam podi.

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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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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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