Channa

Ingredients:

• 2 cups of Chickpeas soaked and boiled.
  
• 1 large chopped tomatoes
  
• 1 large onion chopped into long thin strips
  
• 3 medium potatoes, peeled and chopped into bite-sized chunks
  
• 1 tbs Ginger Garlic paste
• 4 chillies
• 2 tbsp each of Turmeric (halidi), Garam Masala, Ground Coriander, Salt
  
• 1 tbsp Cumin (Jeera) seeds.
  
• A large large pot in which to pour 2 or 3 tablespoons of vegetable oil

Direction:

Heat the oil in the pot until hot. Add the cumin seeds and let it them pop for around 20 seconds. Then add the chopped onions and fry until they are lightly browned. Add the ginger and garlic and then add the chillie. Stir fry on medium heat.

Then add the chopped tomato and stir-fry for about 5 mins on medium-to-high heat until the oil starts to separate from the onion/tomato mixture - and then add the spices.

Stir it all thoroughly on medium flame.

Then add the chunks of potato - stir until well coated in spices. Then add around 3 small glasses of water into the pot - and put the lid on and bring to boil. Let it simmer on a very low flame for around 20 mins with the lid on. This will soften the potato.Add the channa n cook for another 10 mins.

After about a further 15 mins of simmering - add some fresh chopped coriander leaf and stir it all in. Keep it simmering for about 10 mins more. Turn the heat off - put the lid on tight - and let it it stand for around 15 mins.

Eat with Rice or Chapathi

Kaman Kura

Ingredients:

• 1 Guard                                     
  
• half a cup of Toor dhal                                
  
• 1 hand full Coconut
  
• 4 Cashew                                   
  
• 2 Green chilies                          
  
• Pepper corn
  
• 1 tsp Jeera
  
• a pinch Haldi
  
• Lime
  
• Salt
  

 

Directions:

Pressure cook the dhal and the guard for 2 whistles.

Grind coconut, cashew and the chilies, pound the pepper.

Add the ground masala into the curry and boil for sometime with salt

Add vagar with hing mustard, jeera, curry leaves.

Add lime after you turn off the gas.

Eat with dried fried chilies.

Toor Dhal and Capsicum Palya

Ingredients:

• 1 cup Toor dhal                                 
  
• 2 Capsicum                                
  
• 4 Green chilies                          
  
• a pinch of Haldi
  

 

Directions:

Pressure cook the dhal for 1 whistle with some haldi, drain out the water.

In a pan add oil and put vagar with chilies.

Cut the capsicum in small cubes and fry for some time.

Add the dhal and saute. Add lime and salt.

Cabbage and Peas Palya

Ingredients:

• 1 bunch Cabbage Shredded                 
  
• 2 cups Peas                                        
  
• hand full of Coconut                               
  
• 3 Green chillies                          
  
• Garlic 
  
• Haldi
  
• Lime and Salt to taste.
  

Directions:

Microwave the cabbage for 3 mins or till soft,

In a pan heat oil, put vagar with green chillies and garlic with a pinch of haldi.

Add the cabbage and the peas and sauté for sometime till the wetness of the cabbage goes.

Add salt to taste and lime.

Creamy Cheese Pasta Sauce

Ingredients:

• Half a cup of heavy cream
• 8 oz of Cream Cheese
• 2 cloves of chopped garlic
• Half a cup of butter
• herbs of choice
• mozzarella
• salt to taste
• cooked pasta
• Sauteed onions and some vegetables and spinach

Direction

• Melt butter and add the chopped garlic. After it is nicely brown add the cream.
• Cook the cream and add the Cream Cheese and wait till it nicely melts and combines with the butter and garlic.
• Add the herbs and salt and cook for some time.
• Once it reduces add the cheese and cook for some more time till it becomes creamy.
• Now add the cooked pasta and the sauteed onions and vegetables and spinach and mix well.
• Last add some Parmesan cheese.

Enjoy

Green moong dhal sambar

Ingredients: 

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• 2 cups (soaked) Green moon dhal
• 1 Potato 
  
• 1 Onions 
• A little Garlic
• 2 Tomato 
• 1tsp Garam masala pd          
• 1tbsp Sambar 
  
• 1tspTamarind paste          
• A little Jaggery 
  
• Salt to taste

Direction:

•Soak the dhal over night. Strain it and keep it aside

•Take oil for season, mustard and jeera, clove, cinnamon, garlic onion, soaked moong and the tomato and fry for sometime.

•Pressure cook all this for one whistle. Add the rest of the ingredients to this and let it boil. 

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Dill and Potato Palya

Ingredients:

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• 1 bunch of Sabsike  
• 1 Potato 
• 2Tomato 
• 1 Onion 
• a little Garlic
• a little Ginger
• 2 tsb Red chilly pd
• 1 tsb Jeera pd
• 1/2 tsb Sugar       
• Salt to taste
  

Directions:

•Fry the potato till tender.

•Put vagar ( mustard, jeera and curry leaves) add the garlic when it is a lil brown add the onions and fry till light pink.

•Add the sbsike and roast a lil. Add the tomato and ginger, fry for sometime till the water goes.

•Add the salt, chilly pd, jeera, sugar, haldi and salt. Lastly add the potato 

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Spring Rolls

Ingredients:

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• 1 ounce fine cellophane noodle
• 2 tablespoons peanut oil
• 2 garlic cloves, crushed
• 1/2 teaspoon fresh ginger, grated
• 2 Green onions, finely chopped
• 1/2 cup bean sprouts
• 1/2 cup green cabbage, shredded
• 1 small carrot, peeled and finely shredded
• 1/2 teaspoon sesame oil
• 1 tablespoon light soy sauce
• 1/4 teaspoon ground black pepper
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon chopped fresh mint
• 24 spring roll wrappers 
  

Directions:

•Place the noodles in a bowl and pour over enough boiling water to cover. Let stand for 4 minutes.

•Drain, rinse in cold water and drain again.

•Cut into 2-inch lengths

•Heat the peanut oil in a wok over high heat

•Add the garlic, ginger, scallions, beansprouts, cabbage and carrot and fry for a minute.

•Stir in the sesame oil, soy sauce, rice wine, pepper, cilantro and mint and take off the heat.

•Stir in the rice noodles.

•Arrange the wrappers on the counter, pointing diagonally.

•Spoon a bit of the filling onto the bottom corner of the wrapper.

•Roll the point of the wrapper over the filling, then fold the side points inward over the filling.

•Continue to roll up the wrapper away from you, using a bit of water to seal the roll if needed.

•Brush with oil and bake in a 400 F oven until crispy, about 15-20 minutes.

•You may want to flip the spring rolls halfway through baking.

•You can also freeze these unbaked and then bake from frozen. This will take about 25 minutes. 

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Ricotta and Chocolate-Hazelnut Calzones by Giada from Food Network

Ingredients:

•3/4 cup whole milk  ricotta cheese

•1/4 cup mascarpone cheese

•1 large egg yolk

•2 tablespoons powdered sugar, plus more for dusting

•8 ounces frozen strawberries, thawed

•2 tablespoons sugar

•2/3 cup chocolate-hazelnut spread (recommended: Nutella), at room temperature

•3 tablespoons whipping cream, at room temperature

•6 (2-ounce) pieces homemade or purchased pizza dough, cold

•1 large egg, beaten to blend 

Directions:

•Blend the ricotta, mascarpone, egg yolk, and powdered sugar in a food processor until smooth and creamy. Transfer the ricotta mixture to a small bowl, then cover and refrigerate for 30 minutes.

•Meanwhile, blend the strawberries and 1 tablespoon of sugar in a clean food processor until smooth. Transfer the strawberry sauce to a small bowl and set aside.

•Whisk the chocolate-hazelnut spread and cream in a medium bowl to blend.

•Position the oven rack in the center of the oven and preheat to 450 degrees F.

•Line a heavy large baking sheet with parchment paper. Roll out each piece of pizza dough into a 7-inch-diameter round. Spoon the ricotta mixture atop the center of the lower half of each pizza dough. Spoon the chocolate-hazelnut mixture atop the cheese mixture. Brush the lower edges of the dough with egg wash. Fold the plain dough halves over the filling, forming half circles. Pinch the edges of dough firmly together to seal. Using a pastry wheel, trim the edges. Transfer the calzones to the prepared baking sheet, spacing evenly.

•Brush the tops of the calzones with more egg wash. Bake until the calzones puff and become golden brown, about 10 minutes. Transfer the baking sheet to a rack and cool for 15 minutes. Transfer the calzones to plates and dust with the powdered sugar. Drizzle the strawberry sauce around the calzones and serve. 

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Mascarpone and Dark Chocolate Cream in White Chocolate Cups by Giada from Food Network

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Ingredients:

• 8 ounces good-quality white chocolate, chopped
• 4 ounces semisweet chocolate, chopped
• 1 cup whipping cream
• 3 tablespoons sugar
• 8 ounces mascarpone cheese
• 1 teaspoon grated orange peel
• 1/4 teaspoon vanilla extract
• White chocolate curls, for garnish 
  

Directions:

•Line 8 muffin cups with paper liners. Melt the white chocolate in top of double boiler over simmering water, stirring until smooth. Spoon 1 tablespoon melted chocolate into each paper liner. Using a pastry brush, coat the chocolate evenly over the bottom and up the sides of the liners. Freeze until the chocolate is firm, about 30 minutes. Remelt the white chocolate in the bowl. Spoon 1 tablespoon into each cup and brush over the bottom and up the sides, forming a second coat. Freeze until completely set, about 1 hour.

•Melt the bittersweet chocolate in top of a clean double boiler over simmering water, stirring until smooth. At this point, set aside to cool completely.

•Using an electric mixer, beat the cream and sugar in a large bowl until soft peaks form. Set the whipped cream aside.

•Using an electric mixer, beat the mascarpone cheese, melted bittersweet chocolate, orange peel, and vanilla in a large bowl just until smooth and glossy, about 30 seconds (do not overmix). Fold the whipped cream into the chocolate mixture in 2 batches. Transfer the mousse to a pastry bag fitted with a star tip. Pipe the mousse into the white chocolate cups. Sprinkle the white chocolate curls over the mousse and serve immediately, or cover and refrigerate overnight, and then let stand at room temperature 1 hour before serving. 

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