Web Tiffin Room (WTR)

Vegetarian Pad Thai

2010-07-17T13:19:00.000-07:00

Ingredients:

12 ounces dried flat noodles
3 tablespoons tamarind paste
1 cup boiling-hot water
1/2 cup light soy sauce
1/4 cup packed light brown sugar
2 tablespoons Sriracha (Southeast Asian chile sauce)
1 bunch scallions
4 large shallots
1 1/2 cups peanut or vegetable oil
½ cup of peanut butter
3 large eggs
4 garlic cloves, finely chopped
2 cups bean sprouts (1/4 pound)
1/2 cup roasted peanuts, coarsely chopped
1 lime cut into 4 wedges

Directions:

· Soak noodles in a large bowl of warm water until softened, 25 to 30 minutes. Drain well in a colander and cover with a dampened paper towel.

· When the noodles are soking, make sauce by add the tamarind paste in boiling-hot water in a small bowl. Add soy sauce, brown sugar, peanut butter and Sriracha, stirring until sugar has dissolved.

· Cut scallions into 2-inch pieces, using both the white and green parts.

· Cut shallots into thin slices

· Heat oil in wok over medium heat until hot, fry half of shallots over medium-low heat, stirring frequently, until golden-brown, 8 to 12 minutes. Carefully strain the oil through a fine-mesh sieve into a heatproof bowl. Reserve shallot oil and spread fried shallots on paper towels. (Shallots will crisp as they cool.) Wipe wok clean.

· Lightly beat eggs with 1/4 teaspoon salt. Heat 2 tablespoons shallot oil in wok over high heat until it shimmers. Add eggs and swirl to coat side of wok, then cook, stirring gently with a spatula, until cooked through. Break into chunks with spatula and transfer to a plate.

· Heat wok over high heat until a drop of water evaporates instantly. Pour in 6 tablespoons shallot oil, then swirl to coat side of wok. Stir-fry scallions, garlic, and remaining uncooked shallots until softened, about 1 minute.

· Add noodles and stir-fry over medium heat (use 2 spatulas if necessary) 3 minutes. Add tofu, bean sprouts, and 1 1/2 cups sauce and simmer, turning noodles over to absorb sauce evenly, until noodles are tender, about 2 minutes.

· Stir in additional sauce if desired, then stir in eggs and transfer to a large shallow serving dish.

· Sprinkle pad Thai with peanuts and fried shallots and serve with lime wedges, cilantro sprigs, and Sriracha.

Vegetable Dum Biryani

2010-06-29T19:23:00.000-07:00

INGREDIENTS

15-20 medium Button mushrooms, quartered
1 1/2 cups Basmati rice, soaked
1 Bay leaf
4 Cloves
2 Green cardamoms
2 Black cardamoms
1 inch piece Cinnamon
1 blade Mace
Salt to taste
2 teaspoons Oil
2 medium Onions, thinly sliced
1 Patoto
1 Carrot
½ cauliflower
¼ pound paneer
2 teaspoons Ginger paste
2 teaspoons Garlic paste
2 teaspoons Red chilli powder
1 tablespoon Coriander powder
½ tablespoon Black peppercorns, crushed
½ teaspoon Cumin powder
½ teaspoon Turmeric powder
3 tablespoons Tomato paste
½ cup Skimmed milk yogurt, whisked
½ teaspoon Garam masala powder
Fresh coriander leaves, finely chopped
¼ cup Fresh mint leaves, torn
a pinch Saffron (kesar)
¼ cup Skimmed milk

METHOD
Bring four cups of water to a boil in a thick-bottomed vessel. Add bay leaf, cloves, green cardamoms, black cardamoms, cinnamon, mace and one teaspoon salt.
When the water starts boiling rapidly, drain the soaked basmati rice and add. Cook for eight to ten minutes, stirring frequently or until the rice is ¾ done. Drain in a colander.
Boil another four cups of water and add the potato, carrot, cauliflower with some salt and cook it till it is ¾ done. Drain and store it.
Heat some oil in a pan and add the chopped paneer and fry till golden brown.
Heat oil in a non-stick pan, add sliced onions and stir-fry over high heat for two to three minutes or until the onion turns translucent.
Add ginger paste, garlic paste and sauté briefly. Add red chilli powder, coriander powder, crushed peppercorns, cumin powder and turmeric powder.
Stir-fry briefly and add the tomato paste. Continue cooking over high heat for another two to three minutes, stirring continuously or until masala is fairly thick.
Add the whisked skimmed milk yogurt, garam masala powder and half the quantity of chopped fresh coriander and mint leaves. Stir well and cook for two minutes more.
Add the quartered button mushrooms and the vegetables and salt to taste.
Stir-fry over high heat for two to three minutes and remove from heat.
Arrange the cooked rice and mushroom masala in alternate layers in an oven proof dish (or Biryani handi), sprinkling the remaining chopped fresh coriander and torn mint leaves, and saffron dissolved in skimmed milk after each layer.
Ensure that the top most layers is of rice. Cover the assembled biryani with a tight fitting lid silver foil and place it in a 350 degree oven for fifteen minutes. Break the seal and open the biryani, just before serving.

Shahi Dum Aloo

2010-05-13T17:31:00.000-07:00

Ingredients:

8-10 baby potatoes
3 tbsp tomato paste
1 mid-size onion
4 tbsp yogurt
2 tsp tamarind paste
1/2 tsp sugar
1 tbsp ginger-garlic paste
3 tbsps almond-cashewnut paste, soak the nuts in water, then remove skin and blend to a paste
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp coriander powder
1/2 tsp kasuri methi (dry fenugreek leaves)
2 tsp garam masala powder
1/4 tsp fennel powder
1/4 tsp cardamom powder
1/4 tsp dry ginger powder
1 bay leaf
2 cloves
salt and lemon juice - to taste
2 tbsp oil
3 tbsp fresh cream
fresh coriander - chopped for garnish

Method:

Skin the onions and blanch them in hot water for 3 mins, then puree them to form a paste. Make a paste from the blanched almonds and cashews and keep aside.
Take 2 tbsp yogurt, add the tamarind paste, fennel powder, red-chilli powder, ginger powder, cardamom powder and sugar to it, and beat it well to form a smooth blend. Keep aside.
Boil the potatoes in a microwave or a pressure-cooker, taking care not to over-cook them. Just microwave till tender, but not mashable. Take a toothpick, and poke some holes into the baby potatoes, then keep aside.
Heat 2 tbsp of oil in a pan, add the bay leaf and the cloves, then add the onion paste and saute till light-brown. Add ginger-garlic paste. Saute for 3 minutes. Add all the dry spices (masalas) and roast for anther 2 mins. Finally add the almond-cashew paste and roast for another 5 mins.
Add the tomato puree, the yogurt-tamaring blend, crushed kasuri methi, and salt. Stir and let it simmer for some time. Then cover with a lid, and let it cook on medium flame for another 10 mins, till the curry becomes think and everything blends well to form a smooth texture.
Add the baby potatoes, lower the flame, and and simmer for 4-5 minutes. Add 2 tbsp milk or whipping cream, and allow the potatoes to be cooked entirely. They will also suck up some of the flavor from the curry and spices, thanks to the holes you poked them with!
Garnish with coriander leaves and fresh cream if you like
Eat with Roti

Purple Potato Gratin

2010-05-12T16:41:00.000-07:00

Ingredients:

1 1/2 cups milk
1 tablespoon butter
2 tablespoons flour
2/3 cup grated cheddar cheese
2 lbs purple potatoes, unpeeled and sliced thinly
1 cup sliced onions
1 tablespoon olive oil
1/4 cup grated parmesan cheese
1/4 cup bread crumbs
salt/pepper to taste
chille flakes

Directions:

To make the sauce put the butter into a small pan and melt.
Add flour and stir to combine, cooking over medium heat for about 1 minute.
Whisk in the milk and stir until thickened. Stir in cheese, when melted remove from heat add the chillie flakes,salt and pepper to taste.
In a frying pan, add the olive oil and onions. Sautee until they are slightly brown and caramelized.
Grease a gratin dish or shallow baking dish. Add half of the sliced potatoes to the dish. Sprinkle the onions over the potato layer. Add the remaining potato slices to the dish.
Pour the gratin sauce over the top of the potatoes, spooning into any visible cracks and crevices.
Mix the Parmesan cheese and bread crumbs and sprinkle all over.
Place into a preheated 350 degree oven for 40 minutes.
Eat with garlic bread

Spicy Tomato Rice

2010-04-22T09:33:00.000-07:00

Ingredients:

2 cups Rice or 6-8 cups Cooked Rice
1 medium Onion, finely chopped
¾-1 cup Green Peas
1-2 tbsp Tomato Paste
3-5 large Tomatoes, finely chopped
3-4 Green Chillies, finely chopped
1 inch cube Ginger, peeled and finely chopped or grated
2-3 tbsp Mint Leaves, finely chopped
Salt to taste
1 inch Cinnamon Stick
3 Cloves
½-1 tsp Garam Masala
½-1 tsp Red Chilli Powder
½ tsp Turmeric Powder

Tempering:

1 tsp Mustard Seeds
1 tsp Cumin Seeds
1 tbsp Channa Dal
1 tbsp Urad Dal
1-2 Dry Red Chillies, cut into 1 inch pieces
1-2 springs of Curry Leaves
¼ tsp Hing
2-3 tbsp Cashew Nuts
1 tbsp Ghee
1 tbsp Oil

Method:

Cook rice in the method that is best suited for you.
While rice is getting cooked, Take a large pan and add ghee to it. Add the broken cashew nuts and fry them on medium flame till they turn golden brown. Drain and keep them aside till needed.
In a same pan add oil and heat it on medium flame. Add mustard seeds, once mustard seeds start to pop and splutter, add channa dal, urad dal, cumin seeds, cinnamon stick, cloves and broken red chillies. Sauté for a minute or two till lentils turn golden brown in colour.
Next add hing and curry leaves and sauté for few seconds. Add in chopped onions, green chillies and ginger until onions turn translucent.
Add the tomatoes, turmeric powder, and red chilli powder and give it a good stir. Cook these tomatoes for about 5-7 minutes, on medium flame.
Mix in tomato paste, green peas, garam masala and salt to taste. Simmer and let it cook for another 3-5 minutes.
Turn off the gas and mix in cooled rice, finely chopped mint leaves and fried cashews and mix them well so that each rice grain is coated with spicy tomato base and every grain is heated through.
Enjoy with curd or raita.

Paneer Pizza

2010-03-22T06:55:00.000-07:00

This is one of my favorite pizzas, I had it first at Pizza Hut in India and fell in love with it. Once I came back to US, I just had to have to so this is my take on it. You can make as spicy or mild as you like by adjusting the level of spice. Every time I make it, its a hit.

If you know how to make your own pizza dough it will taste better.

Hope you like it as much as I do.

Ingredients:

Store bought pizza dough
1 large onion
2 bell peppers ( i used red and green)
75 to 100 gram Paneer (12 to 15 medium pieces)
1 tsp Tandoori masala
1 tsp Jeera powder
1 tsp Garam Masala
2 tsp Chillie powder
½ to ¾ cup shredded mozzarella Cheese
1/2 cup of store bought basil pesto
Salt to taste
2 tbsp olive oil

Directions:

Pre heat the oven at at 400 degrees.
Cut the paneer into cubes and toss it with the tandoori masala and let it sit for half and hour.
Cut the onions and bell pepper into long strips and toss it with olive oil along with the jeera powder, garam masala, chillie powder and salt.
Once the oven in ready put the vegetables and the paneer in an oven safe tray and put in for about 10 to 15 mins.
While the vegetables are in the oven, roll out the pizza dough and spread it with the pesto. Make sure the pizza is completely covered with the pesto. When the vegetables are done add the vegetables on the pizza.
Cover the vegetables with the cheese and bake for another 10 mins.
Sprinkle the top with chillie flakes.
Serve hot.

Chocolate marshmallow pizza

2010-03-21T14:07:00.000-07:00

This is a recipe I came up with yesterday just before going to an all chocolate party, where we had to make everything with chocolate. It was amazing as to what all they come up with. This was my contribution and everyone loved it.

Ingredients:

Store bought pizza dough
1/4 cup butter
1 tsp cinnamon
1 tsp nutmeg
1 cup small marshmallows
1/2 cup white or milk chocolate chips

Directions:

Pre-heat the oven to 350 degrees.
Roll out the pizza dough to the desired size and poke with a fork all over the pizza so that it does not puff up
Melt butter and coat the pizza evenly. Sprinkle the cinnamon and nutmeg over the pizza evenly.
Bake the pizza for 10 mins or until golden brown. Once done put the marshmallows all over it.
Turn the oven to the Broiler and bake for another 3 mins. As soon as it out put the melted chocolate all over. ( to melt the chocolate, put chocolate in a microwave safe bowl and heat on high for 15 sec and mix the chocolate well repeat this till it is melted.)

Pav Bhaji

2010-03-20T15:05:00.000-07:00

Ingredients:

3 medium potatoes, peeled and cut into large chunks
1 small head of cauliflower, cut into florets
1 large Carrot
2 tbsp. oil
1 green bell pepper, minced
1 tsp. chili powder
1 tsp. ginger-garlic paste
salt to taste
4 tbsp Tomato paste
1/2 cup peas (fresh or frozen)...optional
1 tbsp pav bhaji masala (or more to taste)
1 tsp Jeera
1 tbsp. butter
A dash of Lime juice
1/4 cup of chopped corriender
12 pull out buns or rolls

Method

Boil the Carrot, cauliflower and potatoes in the cooker for one whistle, till tender and set aside.
Heat oil in a deep saucepan add jeera and saute the onion and pepper. Add ginger-garlic paste and saute some more.
Add chili powder to taste and salt to taste. Saute for a few seconds.
Add tomato paste, peas, boiled potatoes, carrots and cauliflower, pav bhaji masala and butter.
Keep sauteeing and mashing it with a potato till it is a smooth mixture, adding water as required. Be aware that the mixture can spurt up as it boils, so keep a lid on it while you are not actively stirring it. Simmer for 20-25 minutes to really get the flavors to meld together.
You have to keep tasting and adjusting salt, masala till you like the balance between the tomato and the heat of the masala
Add a dash of lime and some corriender leaves.
Serve with pull out bread or rolls

Vegetable Fajitas

2010-03-17T18:08:00.000-07:00

Ingredients:

8 (8 inch) flour tortillas
2 tablespoons vegetable oil
1 red onion, thinly sliced
1 green bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
1 teaspoon minced garlic
1 zucchini sliced into strips
1/2 cup store bought salsa
1 teaspoon ground cumin
1/2 teaspoon salt
1 cup shredded Monterey Jack cheese
1/4 cup sour cream
1/4 cup chopped fresh cilantro

Directions

In a 10 inch iron skillet, heat oil over medium high heat. Add onions, red and green peppers, and garlic; stir to coat with oil. Cover, reduce heat to medium, and cook for 5 minutes. Stir squash into vegetables. Stir in salsa, cumin, and salt. Cover, and cook for 5 minutes.
Cook the vegetables until tender.
Wrap the tortillas in a wet napkin and microwave it for about 20 sec
Spoon vegetable mixture evenly down the centers of warm tortillas, and sprinkle with cheese, sour cream and cilantro. Roll up tortillas, and serve.

Vangi Bhath / Brinjal Rice

2010-02-18T09:04:00.000-08:00

This is one of the dishes that I didn't enjoy until recently, I don't like eggplants at all. But this time when my mom visited me she made this for us and I realized how much I was missing.

I still don't enjoy eggplants that much, but considering all the benefits of eggplants I think I can at least eat it now and enjoy it.

Hope you guys like it too..

Here is the recipe for Vangi Bhath

Ingredients:

1 cup cooked rice
1 tbsp tamarind
1/4 tsp salt
1/2 tsp turmeric powder
6 small eggplant
1 Carrot
1 cup of peas

For Spice Powder:

2 tsp oil
1 tbsp coriander seeds
1/2" stick cinnamon
2 cloves
4 dry red chillies
3 tsp Channa dal
2 tsp Urad dal
1 tbsp grated coconut (desiccated)

For Tempering:

2 tbsp oil
1 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp asafoetida
1 dry red chilli, torn into pieces
1 sprig curry leaves

Direction:

Put the tamarind in a bowl with 1/2 cup of water with salt and turmeric.
Cube the eggplant and carrots and add to the tamarind juice and let soak for 15 mins.
Heat oil for spice powder in a pan and add remaining ingredients for spice powder. Fry till spices are fragrant and the dals turn golden brown. Cool and grind to a powder.
Heat oil for tempering in the same pan and add all the ingredients for tempering. When mustard seeds start popping, add the eggplant and carrots with the tamarind extract.
Add the peas to this mixture, also add the spice powder to this and let it cook.
Cover pan and simmer for about 10 mins till the vegetables are tender and water is almost completely adsorbed.
Mix in the cooked rice with some oil so that the rice grains are separated.
This can be eaten with curd.

Ragda Patties

2010-02-14T19:36:00.000-08:00

Ingredients:

For the Ragda:

White Vatana (Whole Dried White Peas) – 2 cups
Water – 6 cups
Salt to taste
Oil – 2 tbsp
Cumin Seeds – 1/2 tsp
Turmeric Powder -1/4 tsp
Ginger – 2 tsp, minced
Garlic – 3 large cloves, minced
Green Chillies – to taste, minced
Onions – 1 cup, finely chopped
Tomato – 1 large, chopped
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
Lime Juice– to taste
Cilantro – for garnish

For the Patties:

Potatoes – approx 4 lbs (2 kg), boiled, peeled and mashed
Ginger/Green Chili Paste – 1 Tbsp
4 slices of bread
Cumin Powder – 2 tsp
Sugar – 2 tsp
Salt – to taste
Lemon Juice – 3 Tbsp or to taste
Cilantro
Corn Starch – 4 Tbsp
Oil – for pan frying
Makes approx 30 patties

Directions:

For the Ragda:

Wash and soak the Vatana overnight in water.
Drain, rinse and add Vatana plus fresh water (6 cups) and salt to taste in a pressure cooker. Allow pressure cooker to whistle once, reduce the stove to a simmer and cook for 10 minutes. Allow the pressure to go down by itself.
Heat Oil in a pan. Add in Cumin Seeds, allow them to turn a little golden. Add Turmeric Powder.
Add Ginger, Garlic, Green Chilies and Onions. Mix. Allow Onions to become translucent.
Add Tomatoes and cook for 2 minutes then add Coriander Powder, Cumin Powder, Rasam Powder and a little salt. Mix.
Pour in cooked Vatana and bring to a boil. Additional water may be added to get desired consistency.
Garnish with Cilantro (Coriander Leaves) and Lime Juice.

For the Patties:

Boil, peel and mash Potatoes.
Soak the bread slices in water and squeeze out the water
Add the rest ingredients and mix well with hands. Add Corn Starch and mix well.
Take a small portion (as big as you want the patty to be) and form a round and flat patty. Form all patties.
Shallow fry patties with a little oil and brown both sides.

To assemble Ragda Patties:

Place 1 to 2 patties in a flat bowl or dish.
Pour Ragda over patties.
Garnish with C oriander Chutney or Mint Chutney, Tamarind Chutney, Sev, chopped Onions and Cilantro.
Serve immediately.

Methi/Palak Malai Mater

2010-02-05T20:10:00.000-08:00

Ingredients:

Fenugreek Leaves – 1/2 bunch
Spinach- 1/2 bunch
Paneer- 1 pound
Frozen Peas – 16 oz (1/2 kg)
Heavy Whipping Cream – 1 cup (or to taste)
Salt – to taste
Oil – 1 Tbsp
Cumin Seeds – 1/2 tsp
Whole Dry Red Chilies – to taste
Ginger – 1 Tbsp, minced
Onion– 1/2 medium, chopped
Tomato – 1 medium, chopped
Turmeric Powder – 1/4 tsp
Coriender Powder – 1 tsp
Garam Masala – 1 tsp
Red Chili Powder – to taste

Method:

Wash Fenugreek Leaves well, remove roots and chop finely.
Sprinkle salt over Fenugreek and Spinach Leave, mix well and set aside 15-20 minutes
Heat oil a medium pan on medium heat.
Fry the paneer and put it in some salt water.
Heat some more oil in the same pan, once it is hot
Add Cumin Seeds and allow them to sizzle for 10-15 secs.
Add in Dry Red Chili.
Add Turmeric Powder and immediately, add in Onions. Cook for 2-3 minutes.
Add Ginger, mix and cook until Onions are a light golden color.
Add Tomatoes, mix and cook for 5 minutes.
Add Green Peas, Coriander Powder, Garam Masala, Red Chili Powder and Salt. Mix well, cover and cook for 5 minutes. Be sure to stir in between to prevent sticking.
Squeeze out salt water from Fenugreek and spinach leaves and add it to the peas.
Add the paneer to this mixture
Cover and cook until it is cooked (3-6 minutes).
Add in Heavy Whipping Cream mix well and bring it to a boil
Serve hot with Chapati, Naan or Rice.

Creamy Tomato Pasta

2010-01-20T11:03:00.000-08:00

Ingredients

1/4 cup extra-virgin olive oil
1 onion, 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1 zucchini diced
1 capsicum
1/2 head of broccoli
1 jar of store bought pasta sauce
1/4 cup of fresh cream
Salt and pepper to taste
crushed pepper
Pasta cooked al dente
Whole basil leaves, for garnish
Grated Parmesan, (optional)

Directions

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic, and cook until soft and light golden brown. Add the thyme and the other vegetables, and cook 5 minutes more, until they are is quite soft. Add the sauce and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Add the cream and mix it well.

When ready to eat, add the cooked pasta the mix. Garnish it with the Parmesan.

Bruschetta

2010-01-04T13:55:00.000-08:00

INGREDIENTS

6 or 7 ripe tomatoes
1 onion
1 bell pepper
2 cloves garlic, minced
1 Tbsp extra virgin olive oil
1 teaspoon balsamic vinegar
6-8 fresh basil leaves, chopped.
1/4 cup of parmesan
Salt and freshly ground black pepper to taste
1 baguette French bread or similar Italian bread
1/4 cup olive oil

METHOD

Chop up the tomatoes, onions and pepper finely. Put the vegetables, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.
Turn on the oven to 450°F to preheat.
Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown.
Align the bread on a serving platter, olive oil side up. Place some topping on each slice of bread and add the cheese and just put it in the oven for a minute so that the cheese can melt . If you top each slice with the tomatoes, do it right before serving or the bread may get soggy.

Herb and Spice Biscotti

2009-12-01T10:28:00.000-08:00

Ingredients

2 cups all-purpose flour
2 tablespoons of red chilli powder
3 tablespoons herbes de Provence
1 1/2 teaspoons baking powder
3/4 teaspoon fine sea salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/4 cup (2 ounces) goat cheese, at room temperature
3 tablespoons sugar
2 eggs, beaten, at room temperature

Directions

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
In a medium bowl, whisk together the flour, herbes de Provence, baking powder, and salt. Set aside.
In a stand mixer, fitted with a paddle attachment, beat the butter and goat cheese together until smooth. Beat in the sugar and eggs. In batches, add the flour mixture and beat until just combined. Transfer the dough to the prepared baking sheet. With damp hands, form the dough into a 13-inch-long, 3 1/2-inch-wide loaf. Bake until light golden, about 30 minutes. Cool on the baking sheet for 30 minutes.
Transfer the loaf to a cutting board. Using a serrated knife, cut the log on the diagonal into 1/2-inch thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake until pale golden, about 15 minutes. Transfer the biscotti to a wire rack and cool completely, about 30 minutes

Roasted Potatoes

2009-11-19T08:39:00.000-08:00

Ingredients:

6 large Potatoes
2 pods of garlic
4 tbsp of good Extra Virgin Olive Oil
1 tbsp Jeera Powder
1 tbsp Corriender Powder
2 tbsp Chilly Powder
a pinch of Rosemary

Directions:

Cut the potatoes into 6 wedges each( they should be like large french fries)
Mix the remaining ingredients in a large bowl and marinate the potato in it for atleast half an hour.
preheat the oven at 450 F.
Line the baking dish with tin foil and arrange the potatoes on it.
Bake in the oven for about 30 to 35 mins.
Serve it with any type of ranch or thousand island dressing.

Onion Ring- BEER BATTER

2009-11-19T08:16:00.000-08:00

Ingredients:

1/2 cup dark beer
1 tablespoon oil
1 egg white
1/2 teaspoon cayenne pepper
1 teaspoon kosher or sea salt
1 cup pastry flour
1/4 teaspoon mustard powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder

Directions:

Pour beer into the bowl of a blender or food processor.Sprinkle in pepper, mustard,garlic powder, salt and onion powder and oil. Pulse until combined. Add flour last, and process only until mixed. Batter may still be slightly lumpy, but almost smooth. If too pasty, add a teaspoon of water at a time until mixture has the consistency of a pancake batter.
Whisk egg white until frothy in a shallow bowl. Gently stir in contents of food processor, mixing until combined.
Slice large sweet onions into rings. Separate rings. Soak in a small amount of milk for 10 minutes. Drain and lightly sprinkle with onion powder, then dip in batter.
Fry small batches in hot oil (365F), turning once, gently to brown evenly. Remove the rings and drain on paper towels before serving. Season with salt and pepper (a little parsley, if desired) while still hot from fryer.

Aloo Gobi

2009-09-10T14:11:00.000-07:00

Ingredients:

1 cauliflower
2 potatoes, boiled & peeled
1 cup Green peas
1 tbsp coriander, finely chopped
1 green chillies
1 onion, finely chopped
¼ tsp turmeric powder
½ tsp dhania powder
1 tsp Garam Masala
1 tsp Lime Juice
2 tbsp curds
½ tsp cumin seeds
3 tbsp oil or ghee

Ground paste :

2 tbsp coconut, grated
¼ cup coriander, chopped
3 green chillies
½ tsp ginger grated
1 tsp garlic grated
1 onion

Directions:

Break cauliflower into florets. Simmer in boiling water for 3 to 4 minutes. Drain, keep aside.
Chop potatoes into medium chunks.
Heat oil in a pan add cumin seeds and allow it to splutter.
Add onion and green chilli, sauté till pink.
Add paste, turmeric powder, Garam Masala dhania powder, sauté for 2-3 minutes.
Add curd stir continuously, till boiling resumes.
Add potatoes, peas and cauliflower, cook till gravy thickens.
Stir occasionally to avoid burning.
When gravy is thick and oil separates, add lemon juice and it is done .
Garnish with coriander, serve hot.

Chocolate Marble cake

2009-09-10T13:55:00.000-07:00

Ingredients:

4 ounces bittersweet chocolate, broken into pieces
1/3 cup hot water
3 tablespoons cocoa powder
1 tablespoon light corn syrup
4 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup milk
2 teaspoons pure vanilla extract
1¾ cups unsalted butter, room temperature
3½ cups confectioner’s (powdered) sugar
6 large eggs
¼ teaspoon baking soda

Directions:

Preheat oven to 325 degrees F. Prepare one 10 inch cake pan; generously grease the pan with shortening and dust with flour.
In a medium glass bowl, combine the bittersweet chocolate, hot water, cocoa powder, and corn syrup. Place the bowl over a pot of simmering water; stir and heat just until the chocolate is melted. Set aside to cool
combine flour, baking powder, and salt; whisk together to mix. Set aside.
In a small bowl, stir the milk and vanilla together. Set aside.
In a large mixing bowl, cream the butter and sugar until light and fluffy.
To cream, start by placing the room tempreture butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color.
Add eggs one at a time, beating until thoroughly mixed.
With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk mixture, ending with the last portion of the flour, and stirring just until blended
Remove 2 generous cups of the batter and place in a medium size mixing bowl. Stir the baking soda into the cooled chocolate mixture, and then gently fold the chocolate mixture into the 2 cups of batter.
Using 2 large spoons, alternate placing large spoonfuls of the chocolate and vanilla batters in the prepared pan, carefully spreading the batters so they touch each other and the sides of the pan. Make a second layer of batter, placing spoonfuls of vanilla batter on top of the chocolate, and the chocolate batter on top of the vanilla. Repeat, alternating the flavors, making about four layers. Firmly tap the pan two or three times on the counter to level the batter. Using a butter knife, zigzag the knife through the batter to swirl the batters, circling through the pan twice. Don’t overwork the batters; you are creating a marbled look, not stirring the flavors together
Bake 1 hour 15 minutes to 1½ hours or until a toothpick inserted in the center comes out clean. Cool on wire rack for 30 minutes then remove cake from pan and finish cooling on a wire rack.

Masala Puri

2009-08-24T15:21:00.000-07:00

Ingredients:

Green dry Peas -- 1 1/2 cups
Turmeric powder -- 1/4 tsp
Red chilli powder -- 2 tsp
Coriander powder -- 2 tbsp
Black pepper powder -- 1/4 tsp
Onion -- 1 big chopped
Big cloves Garlic -- 2 to 3 cloves
Garam masala -- 1/2tsp
Curry leaves -- 2 to 3
Ginger and Garlic paste-- 1 tbsp
Coriander leaves -- 1/2 cup
Green chillies -- 6 to 3
Puffed gram- 1/4 cup
Cinnamon sticks - 2 - 3 small sticks
Clove - 4
Poppy Seeds - 1/2 tsp
Coriander seeds / Dhania - 1 tsp
Jeera - 1/2 tsp
1 cup water
Salt to taste

Directions:

Soak peas overnight and boil it with little salt for 3 whistles and keep aside. Put all the ingredients in a blender with ½ cup of boiled peas. Blend to a fine paste. Add this paste to the peas and bring to a boil. Let boil for at least 10 minutes, stirring occasionally. Add salt to taste and keep aside.

Take 6-7 puris in a shallow bowl or a plate. Flatten them by pressing down with the palm of your hand. Pour 2-3 ladles of the peas mixture, on top of the crushed puris. Pour 1 tsp of green chutney and tamarind chutney on top. Add a pinch of salt and top with some cut onion and tomatoes. Add fine sev.Serve hot.

Baked Pasta

2009-07-16T13:43:00.000-07:00

Ingredients:

1 box of Penne Pasta
1/2 a tin of marinara sauce
1 onion
1 capsicum
1 green squash
1/2 cup of Swiss cheese
1/2 cup of Mozzarella cheese
1/4 cup of Cheddar cheese
1/4 cup of Parmesan
1/4 cups of Red Wine
Chillie Flakes
Garlic Powder
1 tbsp of Italian Herbs
good Olive Oil

Directions:

Pre-heat the over for 300 degrees. Cut the vegetables in equal size and put it on the baking sheet. Drizzle the vegetable with some Olive Oil and then add the Italian Herbs and mix well. Bake this for 15 mins so that the vegetables get toasted.
In the mean time bring a big bowl of water to a boil, once it starts boiling well add some salt and pasta and cook for 11 mins. (Do not over cook as the rest of the cooking will happen in the oven)
In another pan add the Marinara sauce and wine and bring it to a boil. Once the wine has evaporated turn the gas off.
Add the cooked pasta and the grilled vegetables to this along with 3/4 of the cheese (combine all the cheese together except the Parmesan) mix it all together, if you think that the pasta is not coated with enough sauce you can add some more sauce to this.
Put this in an oven safe bowl and add the remaining cheese on top and bake it for about 15 to 20 mins or until the cheese has melted and has a nice golden colour.

Tiramisu

2009-07-16T13:37:00.000-07:00

•

Ingredients

6 egg yolks
5 tablespoons sugar
1 pound mascarpone cheese
1 1/2 cups strong espresso , cooled
2 teaspoons dark rum
2 teaspoons sugar
24 packaged ladyfingers
1/2 cup chocolate powder, for garnish

Direction:

•

In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and 3 tablespoons of sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso and mix until thoroughly combined.
In a small shallow dish, add remaining espresso, 2 table spoons of sugar and rum. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.
Spread evenly 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.
Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 24 hours for best results.
Before serving, sprinkle with chocolate powder.

•

Spicy Potato

2009-06-08T16:55:00.000-07:00

4 large Potatoes
1 tsbp Jeera
4 tsbp Oil
2 tsbp Red Chilli Powder
1 tsbp Garam Masala
1 tsbp Jeera Powder
1 tsbp Coriander Powder
1 tsbp Haldi

Directions:

Heat oil and add the Jeera, watch it pop.
Cut the potatoes into small cubes and add this to the hot oil and fry for some time.
Once the colour of the potato starts to change, add a small cup of water and cover and cook for 10 mins or till the potato becomes soft
Open the lid and fry the potato for sometime until golden brown.
Mix all the masala together and add this to the potato.
Fry for sometime.

Enjoy

khus khus payasam (gagagase) with Billa Kudumu

2009-04-22T16:20:00.000-07:00

Ingredients for the payasam:

1/2 cup fresh coconut
1 1/2 tbsp khus khus (gagagase)
few cashew,few badam soaked in water (remove the skin from the badam)
it comes out easily when soaked
1 generous pinch of kesari
3/4 lts or more milk
2 to 3 cardamoms powdered without peels (de-seed them and powder them with lill sugar and it comes fine

Directions:

Grind coconut,badam cashew and khus khus adding a little water or milk
In a thick bottom vessel add the ground paste and milk and mix well into a smooth consistency.(like how it is for dosa)
Then put it on the gas and let it boil on medium for about 15 to 20 mins
Now add the kesari and cardamom powder too
After few mins reduce the flame and add the sugar
Mix well and let it boil for some more time and remove from the fire
This goes well with saarasthralu.billa kuddumu and a good drink by itsel

Ingredients for the Billa Kudumu:

2 tbsp of Ghee
half a tsp of Mustard
half a tsp of Jeera
half a tsp Ground pepper
2 1/2 cups of water
1 cup Rice Rawa
half a cup of coconut

Directions:

In a cooker, heat ghee and oil, add mustard, jeera, coarsely ground pepper, curry leaves and fry. Remove this seasoning and keep aside.
Now add 2 1/2 cups of water, salt and bring to boil.
In the meanwhile, dry fry 1 cup of rice rawa lightly.
When the water starts to boil, add the seasoning, grated coconut and rawa.
Mix well, cover with the cooker lid inverted and simmer for about 15 minutes. (Optional - you can add 2 tsps of bengal gram dhal soaked in water for 15 minutes.)
Remove lid, mix well and put off flame.. Make balls of the mixture, flatten it and steam for about 10 minutes.
Serve this with coconut chutney and payasam which you have already made

Bus Saru

2009-04-20T17:18:00.000-07:00

Ingredients:

2 cups of cooked toordal, DO NOT pressure cook, as we want the dal to be firm/separate and not mushy, with little turmuric.
Drain the water and save it
In the same Water cook 1 1/2cups of cut beans or chopped spinach

For the Bus sar:

1 flakes garlic
1 small onion
2 tsp sambar powder
1/4 tbsp tamarind paste
a little coriander leaves
3/4 of the cooked dal - save very little for palya.

Directions:

For the Bus Sar

Boil the ground paste in 2 cups of water and season with mustard, curryleaves.

For the Bus sar palya:

Heat oil season mustard, dry whole red chilies(to taste), whole gralic and chopped onions, Do not fry till transulant, onion must have the crunch, add the drained beans or spinach and dal, salt and stir and fry well for few mts.

Coffee Cake with Sour Cream

2009-04-20T08:32:00.001-07:00

Ingredients

12 tablespoons unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
2 tablespoons of instant coffee powder
1 1/4 cups sour cream
2 1/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt

For the streusel:

1/4 cup light brown sugar
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped walnuts, optional

Directions

Preheat the oven to 350 degrees F. Grease and flour a pan.
Cream the butter and sugar in the bowl for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, coffee powder and salt. With the mixer on low, add the flour mixture to the batter until combined.
For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.

Paneer Bhurji

2009-04-12T20:16:00.000-07:00

Ingredients:

1 gallon whole milk
1 tbsp of vinegar
2 Tomatoes
1 large Onion
3 chillies
1 tbsp ginger garlic paste
2 tsp Garam Masala
1 tbsp Jeera Powder
salt to taste

Method:

First bring the milk to a boil and once it starts boiling add a tbsp of vinegar or some lime juice. As soon as you add this the milk will curdle and break.

Mix for some time till you can make out the difference between the water and the panner. Put this in a tea cloth or a muslin cloth so that all the water drains out and you have only the panner.

Once that is done. Add some oil in a pan and put vagar ( mustard, jeera and some haldi).
Then add the onions and fry till golden brown, add the ginger garlic paste along with the chillies.

Now add the tomatoes, once the oil starts to separate from add the panner and the masala and mix for some time.

Garnish with some coriander leaves and serve with Chapathi

Channa

2009-03-19T18:40:00.000-07:00

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

2009-03-10T17:09:00.000-07:00

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

2009-03-10T17:07:00.000-07:00

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

2009-03-10T16:38:00.000-07:00

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

2009-03-09T17:37:00.000-07:00

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

2009-03-06T14:27:00.000-08:00

Ingredients:

•

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.

•

Dill and Potato Palya

2009-03-06T14:24:00.000-08:00

Ingredients:

•

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

•

Spring Rolls

2009-03-06T14:21:00.000-08:00

Ingredients:

•

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.

•

Ricotta and Chocolate-Hazelnut Calzones by Giada from Food Network

2009-03-06T14:20:00.000-08:00

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.

•

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

2009-03-06T14:17:00.000-08:00

•

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.

•

Web Tiffin Room (WTR)

Vegetarian Pad Thai

Vegetable Dum Biryani

Shahi Dum Aloo

Purple Potato Gratin

Spicy Tomato Rice

Paneer Pizza

Chocolate marshmallow pizza

Pav Bhaji

Vegetable Fajitas

Directions

Vangi Bhath / Brinjal Rice

Ragda Patties

Methi/Palak Malai Mater

Creamy Tomato Pasta

Ingredients

Directions

Bruschetta

Herb and Spice Biscotti

Ingredients

Directions

Roasted Potatoes

Onion Ring- BEER BATTER

Aloo Gobi

Chocolate Marble cake

Masala Puri

Baked Pasta

Tiramisu

Spicy Potato

khus khus payasam (gagagase) with Billa Kudumu

Bus Saru

Coffee Cake with Sour Cream

Paneer Bhurji

Channa

Kaman Kura

Toor Dhal and Capsicum Palya

Ingredients:

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

Cabbage and Peas Palya

Creamy Cheese Pasta Sauce

Green moong dhal sambar

Dill and Potato Palya

Spring Rolls

Ricotta and Chocolate-Hazelnut Calzones by Giada from Food Network

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

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