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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