Brushcetta

Ingredients:

1) 1 loaf Italian bread or Baguetta bread - cut into square shape
2) Olive oil
3) 2 cups chopped tomatoes
4) 15-20 chopped garlic cloves
5) 15-20 chopped basil leaves
6) Peppercorn powder & salt to taste
7) Grated cheese for garnishing

Method:

1) On a nonstick tawa, toaste the bread on olive oil.
2) Mix 3-6 all the ingredients in a bowl.
3) Now, on a toasted bread, lay the above mixture. Garnish it with cheese.

Veg Korma

Ingredients:

Oil – 2 Tbsp
Broken Cashew Pieces – 2 Tbsp
Golden Raisins – 1 Tbsp
Bay Leaf – 1
Cinnamon Stick – 1 inch piece
Green Cardamom – 3
Whole Cloves – 7
White (or Black) Peppercorns – 1/4 tsp
Broken Cashews – 1/4 cup
Onions – 2 medium, finely chopped
Salt – to taste
Garlic – 2 Tbsp, finely chopped
Ginger – 2 Tbsp, finely chopped
Green Chilies – to taste, finely chopped
Cumin Powder – 1/2 Tbsp
Coriander Powder – 1 Tbsp
Red Chili Powder – to taste
Turmeric Powder – 1/2 tsp
Evaporated Milk – 5 oz can
Yogurt – 1/2 cup, well beaten
Paneer – approx 7 oz, cubed
Tomato – 1 large, cubed
Carrots – 2 (approx 1 cup), cubed
Cauliflower – 2 cups, cut to bite size florets
Potatoes – 2 medium, cubed
Frozen Green Peas – 1 cup
Green Beans – 1 cup, cut to 1 inch pieces
Cilantro Leaves – 1/2 cup, finely chopped
Water – approx 2 cups

Method:

1. Heat Oil in a medium non-stick pan on medium heat.
2. Fry Cashews (2 Tbsp) and Raisins until golden brown. Remove onto a plate draining as much Oil as possible back into the pan.
3. In the same Oil, add Bay Leaf, Cinnamon Stick, Green Cardamom, Whole Cloves and Peppercorns. Roast for few seconds.
4. Add 1/4 cup Cashew pieces and roast until golden.
5. Add Onions, Turmeric Powder and a little Salt. Mix, cover and cook for 3 minutes, stirring in between.
6. While Onions are cooking…
Add Cauliflower, Green Peas, Carrots, a little Salt, 1/2 cup water in a microwave safe bowl. Cover and microwave for 3 minutes, stir and an additional 2 minutes. Remove veggies and water into a separate bowl.
7. Add Ginger, Green Chilies and Garlic to the Onions and cook for 2-3 additional minutes or until golden brown. Turn off stove and allow mixture to cool.
8. In the same microwave safe bowl as above, add Potatoes and a little salt and mix well. Add 1/4 cup water, cover and microwave for 3 minutes, stir and an additional 2 minutes. Remove potatoes and water and add to the other cooked veggies.
9. In the same microwave safe bowl, add Green Beans and a little salt and mix. Add 1/4 cup water, cover and cook for 3 minutes, stir and an additional 2 minutes.
10. Grind cooled Onion mixture into a fine paste with approx 1/4 cup water (or more if necessary).
11. Return onion paste back to pan and cook until the Oil separates. Stir continuously.
12. Add in Cumin Powder, Coriander Powder and Red Chili Powder. Add 1/4 cup water to help the dry spices mix well.
13. Add cubed Paneer and mix.
14. Add Tomatoes, stir and cook for 1-2 minutes.
15. Add Evaporated Milk and mix.
16. Reduce heat to low and add beaten yogurt slowly while mixing. Allow mixture to come to a boil.
17. Add cooked vegetables with the water from cooking. Mix well. Add additional water to get to your desired consistency. Cook for 5 minutes.
18. Add in Cilantro and mix well.
19. Garnish with roasted cashews and raisins from before.
20. Serve hot with chapati, naan, or rice.

Paneer Dum Biryani

Ingredients:

1) 500gm-1kg Paneer
2) 2-3 medium size chopped onions
3) Handful of cashewnuts & raisins
4) 2-3 cloves
5) 2-3 black pepper
6) 2-3 cardamom
7) Ginger-Garlic paste
8) 1-2 cups dahi
9) Red chili powder
10) Turmeric powder
11) Garam masala
12) Salt & Sugar to taste
13) Ghee
14) Mustard & Cumin seeds
15) 1 bay leaf
16) 2 cups cooked basmati rice


Method:
1) In a container, take dahi. To this add, ginger-garlic paste, red chili powder, turmeric powder, garam masala, salt & paneer. Marinate it for an hour.
2) In a pan, take ghee. Add cashewnuts & raisins. Add mustard & cumin seeds. Add all the spices one by one.
3) Fry the onions till they become reddish brown. Add marinated paneer & rice.
4) Add salt & sugar to taste. Add grated coconut & chopped coriander.

Lemon Squash

Ingredients:

1) 3 cups lemon juice (approx. 2 dozens)
2) 9 cups sugar or slightly more
3) 4.5 cups water
4) Strainer

Method:

1) Wash the lemons & dry them. Remove the lemon juice in a container.
2) In an another container, mix sugar & water. Heat the mixture. Once the sugar syrup starts boiling, switch off the burner. Allow the mixture to cool.
3) Mix the lemon juice in the above mixture.
4) Purify the mixture using a strainer.
5) Put the squash in a bottle & refrigerate it.

Appum 2

Ingredients:
1) 2 cups rice
2) 1/2 cup chana dal
3) 1/2 cup urad dal
4) Ginger- Garlic paste
5) Kadhipatta
6) Coriander leaves
7) Chopped green chilies
8) Salt & Sugar to taste
9) Eating soda (optional/if reqd)

Method:
1) Soak 1,2,3 separately for 7-8 hrs.
2) Grind in a mixer separately & then mix it. Allow it to ferment overnight.
3) Next day, all the ingredients from 4-8 into the mixture.
4) Place the mixture in a pan, make nice appum.
5) Serve the appum with the coconut chutney & ketchup.

Aluwadi

Ingredients:

1) 8-10 alu leaves
2) Approx. 8-10 tbsp besan flour
3) 4-5 tsp red chili powder
4) 2-3 tsp hing
5) 3-4 tsp turmeric powder
6) Salt to taste
7) Mix Jaggery & Tamarind separately in water for sometime
7) Oil for frying

Method:

1) Wash the leaves properly. Cut the sticks.
2) Air dry the leaves.
3) In a bowl, mix all the ingredients from 2-7. Add more jaggery-tamarind water if reqd.  Make it into a smooth paste (not very thin).
4) First, take large leaf. Apply the above paste to it. On top of this, arrange next large leaf. Apply the paste. From one side, roll it tightly.
5) Now, take medium size leaf, apply paste. On top of this, arrange another medium size leaf, apply paste. Roll both the leaves tightly.
6) In a large container, keep water for boiling. Once the water starts boiling, keep one oil polished sieve on top of it. Keep the bundles of alu leaves.
7) Cover the sieve with a lid. Steam the leaves for 15 mins.
8) Cut the bundles into equal size wadi, deep fry or shallow fry. Serve it with ketchup.

Masala Chole with Bhatura

Ingredients

•	Refined flour (maida)	2 1/2 cups
•	Yogurt	1/2 cup
•	Baking powder	1/2 teaspoon
•	Soda bicarbonate	a pinch
•	Salt	1 teaspoon
•	Sugar	2 teaspoons
•	Oil	2 tablespoons + to deep fry

Method
Place flour and baking powder, soda bicarbonate and salt in a bowl. Mix well and pass it through a sieve. Mix yogurt with salt and sugar. Add this to the flour and add about a cup of water and mix gradually to make a soft dough by light kneading. Incorporate two tablespoons of oil into the dough and cover the dough with a wet cloth. Keep it aside for an hour. Divide dough into sixteen equal portions. Roll them into balls. Cover and keep to ferment for ten minutes. Grease your palms with a little oil and flatten the balls. Roll out into five-inch diameter diskettes. Heat sufficient oil in a kadai and deep fry the bhaturas on high heat till light brown on both sides. Drain on absorbent paper. Serve hot with chole.

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