Tortilla SALSA Dip

Salsa Dip

2 large tomatoes, peeled
1 or 2 jalapeno peppers, seeded and finely chopped
2 green chiles, chopped
1/2 medium onion, chopped
1 very small green bell pepper, finely chopped
1/3 cup corn kernels
2 teaspoons chopped cilantro (1 teaspoon dried)
1 heaping tablespoon black bean garlic sauce or
1 tablespoon black beans and 2 cloves garlic, chopped
1 teaspoon sugar
2 teaspoons cider vinegar
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
Salt and pepper to taste



Combine all ingredients and microwave on high for 2 minutes.


Chill before serving.

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CORN (TORTILLA) CHIPS

Cooking Time : 10 min.Preparation Time : 15 min.Serves 6.
For the corn chips
100 grams maize flour (Makai ka atta)
50 grams plain flour
1 tablespoon oil
salt to taste
oil for deep frying
For serving
3 teacups corn chips
1 teacup salsa dip
1 teaspoon chopped green chillies
3 tablespoons sour cream
3 tablespoons grated cheese
salt to taste
For the corn chips
1.Mix the maize flour and plain flour with 1 tablespoon of oil and salt.
2.Make a dough by adding hot water. Knead very well.
3.Roll out the dough into small circles with the help of a little plain flour. Prick lightly with a fork.
4.Deep fry lightly in oil.
5.Remove from the oil and sprinkle salt while hot.
How to serve
1.Arrange the corn chips in a plate.
2.Just before serving, spread the salsa dip on top and sprinkle the chillies thereon.
3.Warm the cream and cheese together. Add a pinch of salt and spread over the corn chips.
4.Put under the grill for a few seconds.
5.Serve immediately

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Potato rolls with glaze of butter

Ingredients
1 medium baking potato
1/2 cup hot water (115 degrees F)
2 large eggs, at room temperature
2/3 cup sugar
2 1/4 teaspoons rapid rise yeast 1 teaspoon fine salt
4 1/4 to 1/2 cups all-purpose flour
1/2 cup unsalted butter (1 stick), at room temperature, plus more for brushing
Directions
Equipment: 2 (9-inch) round or square cake pans
Cook the potato in a microwave on HIGH until soft and it squeezes easily, using the designated baked potato setting, or up to 15 minutes. Peel and pass the warm potato through a potato ricer or food mill into a large bowl. (You should have 1 cup pureed potato.)
Stir the hot water, eggs, half the sugar and yeast into the potato. Add 2 cups of the flour and the salt and mix with a wooden spoon to make a sticky, shaggy dough. Cover the bowl tightly with plastic wrap and set aside in a warm place until the dough doubles in volume, about 1 1/2 hours.
Beat the butter with the remaining 1/3 cup sugar in a standing mixer fitted with the paddle attachment until light and fluffy. Switch to the dough hook and add the risen dough to the creamed butter. Continue to mix on low until the butter and dough come together, about 1 minute. (Stop the mixer and scrape down the bowl if needed; the dough will be very sticky.) Gradually add the remaining 2 1/4 cups of flour, about 1/4 cup at a time, to make a shaggy dough that pulls away from the side of the bowl. Continue kneading on medium speed until dough is smooth but still tacky, about 3 to 4 minutes.
Turn dough onto a lightly floured work surface and knead by hand until dough is smooth and no longer tacky, 1 to 2 minutes more. (If the dough is still sticky, gradually add 1/4 cup flour.) Shape dough into a ball.
Brush a large bowl with butter and turn dough around in bowl to coat lightly. Cover bowl tightly with plastic wrap, trace a circle the size of the dough on the plastic, and note the time. Let rise at room temperature until doubled in size, about 1 1/2 hours.
Generously butter two 9-inch round or square cake pans. Turn the dough out of the bowl and pat into a rectangle about 16- by 8-inches, gently pressing out excess air. Divide the dough into 32 equal portions, about an ounce each, with a pizza wheel or bench scraper.
(If you don't have a scale, divide the dough in half lengthwise, then in half crosswise. Cut each of those four sections into 8 equal-sized rolls.)
Tuck the edges of the dough under to make round rolls and place them seam-side down in the prepared pan, leaving a little space in between each roll. (See Cook's Note) Cover the pan with buttered plastic wrap and set aside in a warm place until the rolls rise almost to the rim of the pan and have more than doubled in size, about 45 minutes.
Position a rack in the center of the oven and preheat to 375 degrees F.
Bake rolls until golden brown and puffy, and an instant read thermometer inserted into the center of the rolls registers 190 degrees F, about 40 minutes. Remove rolls from the oven and quickly brush the tops with soft butter.
Cool the rolls in the pan for about 10 minutes before turning them out onto a rack in one piece. Cool slightly. Serve warm or at room temperature in one piece or pulled apart as individual rolls.
Cook's Note: At the point the rolls are formed, placed in the pan and covered, they can also be refrigerated overnight. If rolls have been refrigerated overnight, the final proofing time will be closer to 1 1/2 hours.
Storing Tips: Storing and serving rolls in one piece keeps them moist and soft. Store baked and completely cooled rolls in one piece in an air-tight plastic bag, or wrapped loosely in plastic wrap, then foil.

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Bread dough(Preparation)

Ingredients
1/2 cup warm water
3 teaspoons dry yeast
1 teaspoon salt
1 teaspoon sugar
4 cups high gluten flour
4 tablespoons extra-virgin olive oil

Method:
Place warm water in a warm mixing bowl and add yeast. Stir to dissolve and let stand 3 minutes. Add salt and sugar and stir through. Add flour and olive oil and mix, using hands until you can knead the dough without it sticking to your fingers. Add more water, if needed.
Wash and dry hands and remove ball to cutting board. Knead the dough, occasionally dusting with 1 teaspoon flour, until a firm, smooth homogenous ball is formed, about 15 minutes. Place ball of dough in a lightly oiled mixing bowl, cover with a clean kitchen towel and allow to rise in a warm place until its size is doubled, about 2 hours. Punch down and divide into 2 pieces.
Dough is now ready for use.

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Grilled Cheese Garlic Bread.

Ingredients
1/2 cup virgin olive oil
2 cloves garlic, finely chopped
1/4 teaspoon red pepper flakes
1/4 teaspoon dried basil
Salt
1 loaf Italian bread, sliced into 1/4-inch slices
1 cup shredded mozzarella
Directions
Preheat grill to low-medium heat.
In a small bowl, combine olive oil, garlic, red pepper flakes, basil and salt. Brush both sides of the bread with the olive oil and garlic mixture.
Place the bread on the grill and grill both sides, until golden and crisp; about 5 minutes. Sprinkle the top with cheese and place in the broiler until bubbly and golden, if inside. If outside, cover the grill and cook until the cheese is melted and bubbly. Serve immediately.

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Corn stuffed Capsicum

Ingredients:

6 medium sized capsicums

2 cups tender corn

2 tbsps.ghee/oil

a pinch of asafoetida

1/2 tsp.mustard seeds,
2tbsps. fresh coconut grated;

a few tbsps of water in which the capsicums have been boiled

2 crushed green chillies

coriander leaves chopped

Method:

Heat a tbsp. of ghee/oil and put in asafoetida and mustard seeds. As soon as the seeds splutter ,add corn, .Stir fry for a minute.Add grated coconut, green chillies and coriander leaves.Cover and cook till tender and dry, adding water if required. Now add salt. Take of heat. Wash capsicumsCut a thin slice from the stem end. Core and remove seedsBoil in water containing 1/2tsp.each of salt and sugar for 2-3 minutes. Drain.Stuff capsicums with the filling. Tie securely with thread. Place them in wide bottomed pan with remaining ghee/oil.Simmer, stirring occasionally.till cooked.If required, add another tablespoon of ghee/oil.Remove the thread before serving.

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Punjabi Paneer Koftas Curry

Ingredients:
For Koftas:
300 gms paneer;
3 tbsps flour
3 green chillies
1/2 tsp. chilli powder
1/2 tsp.coriander powder
1/2 tsp baking powder
1/2 tsp. salt/
For Curry:
100 gms cream
1/2 cup curd,
6 large tomatoes,
2-3 medium sized onions;
5 tbsps. ghee or oil;
1tsp. poppy seeds
1/2 tsp. garam masala;
1/2 tsp. chilli powder
1/2 tsp. cummin seeds;
2.5 cm ginger piece
salt to taste
Method:
To prepare koftas:
Grind paneer and all other ingredients till it becomes thick. Shape it in small balls and deep fry till brown.
To prepare Curry:
Chop onions,tomatoes,and ginger into small pieces and fry them in ghee/oil till brown.Add to this all the masalas and popply seeds and cook till the ghee/oil seperates. ADD beaten curd.Cook for two or three minutes. Add koftas and cream and serve hot.(if the curry is thick, you can add a little hot water).

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Methi Onion vegetable recipe

Ingredients:
2 bunch methi leaves
4 medium sized onions
4 medium capsicum
3 ripe tomatoes
3 green chillies
1 piece ginger
4tsps. oil
salt to taste
a pinch of turmeric powder
1tsp.chilli powder
1tsp.coriander powder
1tsp sugar
1tsp cumminseeds
1tsp. mustard
Method:
Clean and wash the methi leaves,chop finely and keep aside,Chop onion,capsicum,green chillies and ginger together.Cut tomatoes into small pieces.
Heat pan and roast cummin seeds till brown, remove and powder them in a mixer.Heat oil , add mustard, when it splutters, add the chopped vegetables and fry for a few minutes.Then add the tomatoes,turmeric powder,chilli powder,coriander powder and salt.After a few minutes, add the chopped methi leaves and mix everything well.Add a cup of water, close the pan and let the mixture boil for sometime.Before removing from fire,add sugar and cumminseed powder. Mix well and serve with hot chappatis/rotis.

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Glazed Onions

Ingredients:
16 small white onions
2tbsp butter
1/4 tsp salt
tbsp sugar
3 cup boiling water
Method:
Melt butter in a large frying pan.Peel onions and place in the butter,sprinkling them with salt and sugar. Cook for about 3/4 of an hour,adding more water,if necessary.Cover the pan towards the end.If cooked, pour off remaining liquid and serve hot.

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Chocolate cookies

Ingredients
For the Dough:
1 1/3 cups Dutch-process cocoa powder
1 1/2 cups all-purpose flour, plus more for dusting
1/4 teaspoon salt
2 sticks unsalted butter, softened
2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
For the Filling:
1 stick unsalted butter, softened
1/2 cup vegetable shortening
3 cups confectioners' sugar, sifted
1 teaspoon vanilla extract
Directions
Prepare the dough: Sift together the cocoa powder, flour and salt in a large bowl.
Using a mixer, cream the butter and sugar. Add the eggs one at a time, then the vanilla, incorporating each ingredient before adding the next. Add the dry ingredients and mix just until incorporated, scraping the bottom of the bowl with a rubber spatula.
Divide the dough into 2 pieces; place one piece between 2 lightly floured sheets of parchment paper and roll into a 1/4-inch-thick rectangle. Repeat with the other piece of dough. Refrigerate both rectangles, covered with the parchment sheets, until firm, at least 1 hour or up to several days.
Using a 2-inch round cutter, cut the dough into 64 circles. (You can reroll the scraps once.) Place the cookies about 2 inches apart on ungreased baking sheets and chill for 20 minutes. Preheat the oven to 325 degrees.
Bake the cookies until they are set and slightly darker around the edges, about 20 minutes. Cool completely on wire racks.
Meanwhile, prepare the filling: Using a mixer, cream the butter and shortening until fluffy. Beat in the confectioners' sugar and vanilla.
Flip half of the cookies upside down and top each with 1 level tablespoon of filling. Press the remaining cookies on top to make sandwiches.

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Corn Chowder (soups)

Ingredients
2 tablespoons butter
Extra-virgin olive oil
1 onion, diced
2 garlic cloves, minced
6 sprigs fresh thyme, leaves only
1/4 cup all-purpose flour
6 cups canned vegetable stock
2 cups heavy cream
2 Idaho potatoes, peeled and diced
6 ears corn
Salt and freshly ground black pepper
1/4 cup chopped fresh parsley leaves
Directions
Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).
Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley and give it another little drink of olive oil. Ladle the soup into bowls and serve.

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Fresh Corn Tomato Salad

Directions
3 tablespoons white wine vinegar
2 teaspoons salt
Freshly ground black pepper
1/4 cup extra-virgin olive oil
6 ears fresh corn, husked (about 4 cups corn kernels)
2 cups red or orange grape tomatoes, halved
1 bunch scallions (white and green), thinly sliced
1/2 cup fresh mozzarella, cut into small cubes
1 1/2 cups fresh basil leaves
Whisk the vinegar, salt, and pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.

Shear off the corn kernels with a sharp knife over a bowl. Toss in the tomatoes, scallions, and mozzarella. Pour the vinaigrette over the salad and toss to coat. Cover and let set for 15 minutes or up to 2 hours. Before serving tear the basil over the salad

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Garlic Bread

Ingredients:
1 loaf French or Italian bread cut lengthwise
2 tablespoons low-fat cream cheese
1 clove garlic, minced
3 tablespoons finely grated Parmesan
Directions
Preheat oven broiler to high. In a small bowl, whip together cream cheese and garlic. Spread evenly over cut surface of bread. Sprinkle Parmesan cheese evenly over bread. Put on a cookie sheet, place under broiler and cook until golden and bubbly, about 1 to 2 minutes. Serve immediately.

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Creamy Garlic and Vegetable Spread:

Creamy Garlic and Vegetable Spread:

1 package cream cheese, softened
1/4 cup sour cream
1 1/2 teaspoons minced garlic
2 ounces sun-dried tomatoes, softened in hot water, drained and chopped
3 tablespoons chopped black olives
2 tablespoons chopped chives
1/2 teaspoon fresh lemon juice
Salt, to taste

Method:
In a bowl, cream together the cream cheese and sour cream. Add the remaining ingredients and mix well. Adjust the seasoning, to taste.

Serve immediately, or cover and refrigerate until ready to serve. Bring to room temperature before serving. (The spread will keep for 3 days refrigerated.)

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Carrot Cupcakes -CreamCheese Frosting

3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup canola oil
3/4 cup firmly packed light brown sugar
2 large eggs
1/2 cup natural applesauce
1/2 teaspoon vanilla
1 1/2 cups finely shredded carrots (about 2 medium carrots)
1/4 cup plus 2 tablespoons finely chopped walnuts
4 ounces 1/3 fat cream cheese
3/4 cup confectioners' sugar, sifted
1/2 teaspoon finely grated lemon zest
Directions
Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.

Sift together the first 6 ingredients. In a large bowl, whisk the oil, brown sugar and eggs until well combined. Whisk in the applesauce, vanilla and carrots. Add the dry ingredients and mix until combined. Stir in 1/4 cup of the chopped walnuts.

Divide the batter between the muffin cups. Bake until a toothpick comes out clean, about 20 minutes. Transfer to a wire rack to cool completely.

With an electric mixer, beat together the cream cheese, confectioners' sugar and lemon zest until smooth and creamy. Frost the cooled cupcakes and sprinkle with the remaining 2 tablespoons chopped walnuts. The cupcakes should be stored in the refrigerator.

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velvetty red cup cakes

Ingredients
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
For the Cream Cheese Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
Chopped pecans and fresh raspberries or strawberries, for garnish
Directions
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting:
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Garnish with chopped pecans and a fresh raspberry or strawberry.

Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.

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Baguette

Ingredients
1 1/4 teaspoons active dry yeast
1/4 cup, (2 ounces) very warm water ( 105 to 115 degrees F)
3 cups, (13 1/2 ounces) unbleached allpurpose flour
1 cup, (4 1/2 ounces) cake flour (see note)
2 1/4 teaspoons salt
1 1/4 cups plus 1 tablespoon, (10 1/2 ounces) cool water ( 75 degrees F)

Combine the yeast and the warm water in a small bowl and stir with a fork to dissolve the yeast. Let stand for 3 minutes. Combine the flours and salt in a large bowl. Pour the cool water and the yeast mixture over the flour, and mix with your fingers to form a shaggy mass. Move the dough to a lightly floured work surface and knead for 4 minutes. It should be supple and resilient, but not too smooth at this point. Let the dough rest on the work surface for 20 minutes, covered with plastic wrap or a light towel. (This rest period is the autolyse.)
Knead the dough for 6 to 8 minutes. Don't overknead it: The dough should be smooth, stretchy, and resilient. Place the dough in a lightly oiled bowl, turn it in the bowl to coat with oil, and cover it with plastic wrap. Let rise at room temperature ( 75 to 77 degrees F) for 1 1/2 to 2 hours, or until nearly doubled in volume.
Gently deflate the dough and fold it over itself in the bowl. Reshape it into a ball and cover with plastic wrap. Let it rise for 1 1/4 hours or until it has nearly doubled again. Gently deflate the dough again, reshape into a round, cover, and let rise for about 1 hour. Place the dough on a very lightly floured surface and divide it into 3 equal pieces (about 10 ounces each). Gently stretch one piece into a rectangle, leaving some large bubbles in the dough. Fold the top third down and the bottom third up as if you were folding a business letter. Now form the loaf into a log by rolling the dough over from left to right and sealing the seam with the heel of your palm. Fold the dough over about 1/ 3 of the way each time, seal the length of the loaf, then repeat. You want to gently draw the skin tight over the surface of the baguette while leaving some air bubbles in the dough. Seal the seam, being careful not to tear the skin of the dough or deflate its airy structure. Set aside on the work surface to relax before elongating it, and repeat the shaping process with remaining pieces of dough.
Now elongate each baguette, starting with the first one you shaped, by rolling it back and forth on the work surface. Begin with both hands over the center of the loaf and work them out to the ends until the loaf reaches the desired length. (Don't get carried away, or the baguettes won't fit in your oven!) Place the finished loaves on a peel or upside down baking sheet lined with parchment paper and generously sprinkled with cornmeal or on a baguette pan. Cover the loaves with well oiled plastic or a floured cloth and let rise for 30 to 40 minutes until the loaves are slightly plump but still not doubled in volume. The final rise is short, because you want the baguettes to be slightly under proofed; this will give them a better oven spring, resulting in loaves with a light, airy crumb and more flared cuts.
Thirty minutes before baking, preheat the oven to 500 degrees F. Place a baking stone in the oven to preheat, and place an empty water pan directly under the stone. Use a very sharp razor blade or lame to make 3 to 5 slashes, depending on the length of your loaves, on the top of each baguette. The cuts should run from one end of the loaf to the other, rather than across it, and the blade should be held at a 30 degree angle to the loaf so that the cuts pop open in the oven. Be careful not to press down too hard, or you may deflate the loaves. Using a plant sprayer, mist the loaves.
Gently slide the loaves onto the preheated stone, or place the baguette mold in the oven. Pour 1 cup of very hot water into the water pan and quickly close the oven door. After 1 minute, mist the loaves and oven walls 6 to 8 times and close the door. After 2 more minutes, spray the loaves and the oven walls again.
Bake for 12 minutes, then lower the oven temperature to 400 degrees F and bake for 25 to 30 minutes longer until the loaves are golden brown and crisp. Move them to a rack to cool.
Enjoy your baguettes still slightly warm with some soft, ripe French cheese and a glass of wine.
Note: If cake flour is not available, you can use the same amount of unbleached allpurpose flour, but cake flour will give the baguette a lighter texture.

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Apple Sauce

Required:
400 gm apples;
25 gm margarine;
25 gm sugar

Method:
Peel , core and wash the apples. Place with the sugar ,margarine , a little water in a saucepan with a tight-fitting lid .Cook to a puree. Pass through a sieve(strain with a thin cloth).

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White Sauce

Required:
1 litre milk
100gms margarine
100 gm flour
1 onion
Method:
Melt the margarine in a thick bottomed pan.ADD the flour and mix.Cook for a few minutes over gentle heat without colouring.Gradually add the warmed milk and stir till smooth. Add the onion studded with a clove.Allow to simmer for 30 mins.Remove the onion, pass the sauce through a strainer.Cover with afilm of butter or margarine to prevent skin forming

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Cheese Kofta in Corn Curry

Ingredients:
For Cheese Kofta:
150 grams grated cheese
100 gms maida flour
50 gms gram flour
3 finely chopped onions
10 cloves garlic chopped
5 green chillies chopped
1 piece of ginger chopped
2tbsps chopped coriander
1lime juice
1/2 tsp.baking powder
1 tsp chilli sauce
2tbsps of hot salad oil
salt to taste
1/2 cup water and 1/2 cup milk(mixed)

For Corn Curry:
1 tin cream style corn
1 cup of whole corn
2 cups curd
1 small onion chopped
1 tsp chilli sauce
salt to taste

Method:
For Cheese Koftas: Mix all the ingredients in a bowl and add the hot salad oil to it and make it in to a batter(as for bhajias). In the batter put the warm milk and water Keep it for 5 to 6 hours.
Later fry it in to balls and keep aside.
For Gravy:
Heat one tablespoon of salad oil in a pan. When heated put the chopped onions and let it fry for sometime. ADD the cream style corn to it. Beat the curd and add to it.Then add the whole corn salt, chilli sauce and boil it for five minutes.
Ten minutes before serving, put the kofta into the curry and garnish with coriander.

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Beans with Curds

Ingredients:
250gms string beans
11/2 cup curd
2-3 red chillies
a pinch of asafoetida
1 tsp mustard seeds
1 sprig(curry patta)
salt to taste
Method:
Wash and remove sting from beans.Chop intohalf inch pieces and cook in a little water till barely done.Drain and keep in a bowl.Beat up the curd.Season and mix with beans.Heat one tablespoon of oil and fry red chillies,mustard,curry leaves and asafoetida tills seeds crackle.Pour over the curd and beans.

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French Beans with Dhokli

Ingredients:
1/2 kg French Beans
11/2 cup Wheat Flour
1/2 tsp. Turmeric Powder
1 tsp. Red Chilli Powder
1/4 tsp. Aniseeds
A pinch of Asafoetida
A pinch of Soda Bicarbonate
2 tsp. Coriander Powder & Cummin Powder
1 tsp. Sugar
Salt to taste
1 tbsp. oil

Method:
Mix the wheat flour with half of turmeric powder and red chilli powder. Form into a dough with water. Heat oil. Splutter the aniseeds and asafoetida. Add finely cut French beans with soda bicarb. Let it cook for a few minutes with water. Add salt, remaining turmeric powder and red chilli powder, coriander and cummin seeds. Make small flat, round circles of the prepared dough mixture. Add French beans. When the doughs are cooked, add the sugar. Serve hot. Decorate with grated coconut and coriander leaves

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Stir Fried Bean Sprouts

Ingredients:
400 gms bean sprouts,
1 capsicum sliced
1 medium sized onion sliced
3tbsps oil
4 tbsps stock(vegetable)
1/4 cup spring onion chopped
1tsp ground ginger
1/2 tsp. ground garlic
1tsp vinegar
salt and white pepper to taste
2-3 fresh red chillies sliced

Method:
Pour boiling water over bean sprouts and let it stand for a few minutes.Then wash in code, running water and then drain dry.Heat oil in a wok(chinese Kadai avaliable in the market).ADD the ground garlic and ginger, stir fry.Add the capsicum ,onion, salt and white pepper and stir fry.Next add bean sprouts, spring onions and stir fryand lastly,add chopped chillies , vinegar and stock.Bring to a boil, remove from heat and serve hot.

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Cauliflower Makhana

Ingredients:
500 gms cauliflower
1-inch piece ginger
1/4 chilli powder
4tbsps butter
salt to taste
Method:
Clean and cut the cauliflower.Wash and grind the ginger to fine paste.Melt the butter in the cooker body.Add cauliflower mixed with salt and ginger paste and fry for a minute.Add chilli powder and 2 tablespoon water and cook for two minutes on maximum heat.Let it simmer until the remaining water is evaporated.(Can add turmeric(haldi) to add color to the recipe)

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Punjabi Dal Makhni

Ingredients :
Black Urad dal whole 100 gms.
Rajmah 25 gms.
Cumin seeds 1 tsp.
Chopped garlic 1 tbsp.
Chopped ginger 1 tbsp.
Garam masala powder 1 tsp.
Fresh cream ½ cup
Red chili powder 1 tbsp.
Butter 50 gms.
Chopped tomato ½ cup
Chopped onion 1 cup
Salt As per taste
Oil 1 tbsp.
Instructions:

1. Pick, wash and soak black urad whole and rajmah overnight in 5 cups of water. 2. Cook the soaked dal and rajmah in 5 cups of water with salt, red chili powder and chopped ginger till dal and rajmah are cooked/soft.3. Heat oil and butter in a thick bottomed pan. Add cumin seeds, let it crackle. Add chopped onions and cook till golden brown in color.4. Add chopped ginger, garlic and chopped tomatoes. Sauté till tomatoes are well mashed and fat starts to leave the masala. Add boiled dal and rajma to this. Correct seasoning.5. Add Garam Masala Powder and simmer at very slow flame for 15 minutes. ( Slower it is cooked better the taste and the consistency of the dal.6. Add fresh cream and let it simmer for 5 minutes.Serve it with Naan, Rice or Roti .

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Punjabi Wadi Recipe

Ingredients:
PUNJABI WADI:500 gm.

Urad Dal or black gram dal,

skinless 375 gm. petha or ash gourd.If this is not available, use same amount of cauliflower flowerets or Zuchini

2 TablespoonsGinger paste

Green Chillies 10 finely chopped

Finely Chopped coriander leaves 1 Cup

Coarsely Ground black cardamom seeds

1 teaspoonRed Chilly powder

1 tablespoon Black Peper coarsely ground

2 tablespoonsSaunf ( Fennel Seeds)

2 tablespoons20 Cloves - coarsely grounded

Jeera(Cumin Seeds) 2 tablespoons

1 tsp. mace powder (jaiphal)

2 pinches of nutmeg, freshly grated

1 teaspoon of asafetida or hing powder

1/2 teaspon of. cinnamon powder

Instructions:
1. Coarsely grind urad dal in a dry Grinder. 2. Soak in enough water to cover 1/2 inch above the dal and leave for a couple of hours. It will absorb water and become like a thick batter. 3 Add the asafoetida powder in and mix well. 4. Leave overnight in a warm place, to let it rise a little. 5. Clean, wash and gratech the petha or cauliflower and squeeze the water out and keep aside. 6. Grind ginger, green chillies and coriander leaves, all together, in a food processor. 7. Take a big mixing bowl and add the Dal in.8. Add all the other ingredients.9. Beat vigorously and mix well, add water as needed to fix the consistency to a dropping consistency. 10. Take 2 trays and put the greased paper or baking paper in the tray .11. Now put small blobs the size of Pingpong Balls on the tray.12. Leave them in the hot sun, until dry.Store in airtight containers or plastic bags. Freezer is good, if you have a large one.

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Punjabi Malai Kofta

Ingredients:
Gravy:125 gms. cream

75 gms.khoya or paneer

150 ml. milk

50 gms. cashewnuts

3 tsp. white pepper powder.

2 1/2 tsp. sugar2 tsp. grated ginger

1/4 tsp. nutmeg powde

r1/2 tsp. turmeric powder

1 tsp. garlic crushed

1" cinnamon

6 cloves

6 cardamoms

salt to taste

3 tbsp. ghee

Kofta:

50 gms.khoya

50 gms. paneer

5 medium potatoes

20 gms. cashewnuts

20 gms. raisins

4-5 green chillies chopped fine

1/2 tsp. ginger grated

1 tsp. coriander chopped

1/2 tsp. cumin seedssalt to taste

Garnish:

1 tbsp. grated cheese or paneer

1 tbsp. chopped coriander

Instructions:
Koftas1. Boil the potatoes, peel and smash them.2. Mix together all the ingredients except raisins and cashews.3. Take a ping-pong ball sized dough in hand.4. Flatten. Place 2-3 cashews and raisins in the centre and shape into a ball.5. Repeat for remaining dough. Keep aside.6. Deep Fry the Koftas.

Gravy:1. Roast the cinnamon, cardamom, nutmeg and cloves together.2. Dry grind and keep aside. Wet grind all the other ingredients, except ghee, to a paste.3. Heat ghee in a skillet, add powdered spices and fry for 2-3 seconds.4. Add paste and fry further for 5-7 minutes stirring well. 5. Add 2 cups water and simmer on low for 15 minutes.6. Gently ad the koftas.Optional: the koftas can also be finished in the grill instead of deep fry.Garnish with grated cheese and chopped coriander.Serve it with Naan, Rice or Roti .

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Punjabi Chole

To Boil250 grams Chole (Chickpeas)

1 teabag ( this is used to give the black colour)

4-6 Pieces Kali Ilaichi

Salt to taste

Black Salt 1 teaspoon ( use as desired or mix half of white salt and half of black salt)

3-4 Green Chillies - finely chopped

2-3 Tomatoes - finely chopped

1 piece Ginger - finely chopped

2-3 tsp Green Corriender - finely chopped

1 Onion - finely chopped

1/2 tsp Mangopowder (aamchur)

1 Tbsp Garam MasalaRed Chillies to taste2 tsp dry Corriender

100 gms Table spoon Ghee2 pieces Bay LeavesFor Dry Spices ( Masala)

1/2 teaspoon Garam Masala

6 pieces Clove1 piece Cinnammon

1 tsp Black Pepper1 tsp. Jeera

1 tsp Coriander seeds

2 tsp Anardana
Instructions:
1. Soak Chole (Chickpeas) in water to soak overnight.

2. Take a pressure cooker ( or use a normal vessel for boiling) and add Chole, tea bag,sal and Black Elaichi and add lots of water and boil for 10 minutes in the pressure cooker ( 30 minutes in a normal vessel). DO NOT OVERCOOK .If you overcook Chole it will end up like a starchy paste.

3. After cooking discard the teaback.

4. On a Tava or a frypan , roast all dry masala and make a rough powder out of that and keep aside.

5. In a separate pan heat oil and add bayleaves and then fry the onions till golden brown.

6. Add Garam Masala and tomotoes and fry and then add all the Chole ( keep the water seperately ) in the pan and mix well for 2 minutes.

7. Add the dry Masala which you have already roasted on a pan.

8. Add water in which you boiled the Chole earlier.

9. Let it bring to a boil and then let it simmer for 10 minutes.

10. If the curry looks too thick then add some water.

11. Mash some of the chole by pressing it with a spatula to give it a thick consitency like thick cream.

12. Garnish it with chopped coriander. Green chillies halves.

13. Red onions soaked in vinegar are an excellent accompaniment with Chole.Serve it with Naan, Rice or RotiTIPS : The chole which you eat in the shops have slightly blackish colour.This can be achieved in many ways at home.While boiling the choles add One Tea Bag and add a Anvla (AMLA) it will make the choles black.)While Preparing the dry masala which consists of the following ingredients. Roast them till they start getting burnt and turn black.

For Dry Spices ( Masala)1/2 teaspoon Garam Masala

6 pieces Clove1 piece Cinnammon

1 tsp Black Pepper

1 tsp. Jeera

4 tsp Coriander seeds

2 tsp Anardana .

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