Mushroom Risotto

Mushroom Risotto

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INGREDIENTS

6 cups chicken broth, divided
3 tablespoons olive oil, divided
1 pound portobello mushrooms, thinly sliced
1 pound white mushrooms, thinly sliced
2 shallots, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
sea salt to taste
freshly ground black pepper to taste
3 tablespoons finely chopped chives
4 tablespoons butter
1/3 cup freshly grated Parmesan cheese

INSTRUCTIONS

• In a saucepan, warm the broth over low heat.
• Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
• Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
• Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

Source: allrecipes.com
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Pumpkin curry in Coconut cream

Pumpkin curry in Coconut cream

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INGREDIENTS

2 teaspoons coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1 medium (roughly 2 1/2 pound) butternut squash
3 tablespoons cooking oil, such as grapeseed or peanut oil
1 large shallot, peeled and sliced
4 garlic cloves, peeled and chopped
1/2-inch knob fresh ginger, peeled and minced
1 jalapeño chile, chopped (seeds optional, for extra heat)
1/2 teaspoon turmeric
1/2 teaspoon cayenne (optional, for extra heat)
2 small, dried red chilies (optional, for extra heat)
1 Balinese Long Pepper (optional)
1 tablespoon tamarind paste
1 14-ounce can coconut milk
1 cup water
1 teaspoon salt or to taste
Cilantro, for garnish

INSTRUCTION 

• In a small, dry skillet over medium heat, toast the coriander, cumin, and fennel seeds. Once cool, grind the toasted spices in a spice grinder.
• Meanwhile, peel and dice the squash into bite-sized pieces. You should have about 5-6 cups of squash.
• Warm the oil in a large Dutch oven over medium heat. Add the shallot, garlic, and ginger. Cook, stirring, until the shallots are soft and translucent. Add the chile, turmeric, cayenne (if using), small dried red chiles (if using), Balinese Long Pepper (if using), and the ground toasted spices. Stir to release fragrance, cooking for 2-3 minutes.
• Add the squash, tamarind paste, coconut milk, water, and salt. Bring to a boil, lower heat, and simmer for about 45 minutes until squash is tender and just beginning to break down. The squash will thicken the curry as it cooks down. If you want an extra-thick and creamy curry, puree a cup or two of the squash with an immersion blender and mix it back into the curry.

Source: thekitchn.com
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Tandoori chicken

Tandoori chicken

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INGREDIENTS

1 cup plain yogurt (either whole or skim-milk)
1 tablespoon lemon juice
1 teaspoon allspice
1 teaspoon fresh coarse ground black pepper
1 teaspoon ground cayenne pepper
1 teaspoon ground cinnamon
2 teaspoons ground cumin
1 teaspoon ground ginger
2 teaspoons salt
1 teaspoon smoked paprika
1 tablespoon finely minced garlic
1 tablespoon Thai chili paste with garlic (optional, but recommended!)
12 pieces chicken (6 pc drumsticks and 6 pc. boneless or bone-in thighs, 4 breast halves and 4 leg quarters, etc.)
3 slices of raw onions, separated into rings, for a garnish
1⁄2lemon, cut into slices, for garnish

INSTRUCTIONS

• In a small mixing bowl, stir together the yogurt and lemon juice. Add the spices, minced garlic,and chili paste, and whisk until you have a smooth, thick marinade.Put 6 pieces of the chicken in each of two zip-lock bags, and add 1/2 the marinade to each bag.Zip closed and knead the bags until the chicken is well-coated with marinade. Open bags slightly,squeeze out most of the air, and zip closed again. Refrigerate 12-24 hours. If serving this fordinner, I usually make the marinade and start the chicken soaking the evening before.
• Turn the bags and knead the marinating chicken once or twice while it's in the refrigerator.
• When you are ready to cook, take the chicken out of the refrigerator, line a large roasting panwith foil, lay a rack over the pan so air can circulate under the roasting chicken, and pre-heatyour oven to 425. If you have a convection bake or convection roast cycle, use that.
• Place the chicken pieces on the rack so they are not touching. Empty what is left of themarinade into a bowl or measuring cup and touch up any "empty" spots on the chicken pieceswith the marinade.
• Once the oven is hot, put the pan with the chicken in the oven, and leave the door closed (no peeking!). Turn the chicken pieces once after 30 minutes of cooking time, then roast for another 10 to 15 minutes, or until slightly charred on the second side, but no more than 15 minutes for legs and thighs. If you are cooking breasts, poke one with a skewer to make sure the juices run clear.
• NOW TURN THE OVEN OFF, and let the chicken rest in the closed oven for 20-30 minutes more Remove the chicken to a warm platter, garnish with the onion rings and a few squeezes of lemon, and enjoy!

Source: food.com
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Mini Caprese Bites

Mini Caprese Bites

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INGREDIENTS

1 pt. grape tomatoes, halved
10 to 14 fresh small mozzarella cheese balls, cut into thirds*
32 (4-inch) wooden skewers**
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1/4 teaspoon kosher salt
1/4 teaspoon pepper
6 thinly sliced fresh basil leaves
Kosher salt and pepper to taste

INSTRUCTIONS

• Thread 1 tomato half, 1 piece of cheese, and another tomato half onto each skewer. Place skewers in a shallow serving dish.
• Whisk together oil and next 3 ingredients. Drizzle oil mixture over skewers; sprinkle with basil and salt and pepper to taste.
• 1 (8-oz.) package fresh mozzarella, cut into 1/2-inch cubes, may be substituted.
• Wooden picks may be substituted.

Source: myrecipes.com
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Sesame Chips

Sesame Chips

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INGREDIENTS

2 baking sheets
2 Tbsp. Olive oil
1 potato
Sesame seeds to taste
Salt to taste

INSTRUCTION: 

• Preheat 2 baking sheets in 435 degree F oven.
• Slice potato very thinly and toss it with oil and salt. 
• Place the potato on hot baking sheets and sprinkle with sesame seeds. Bake for 10 minutes.
• Serve hot or store it in airtight container. 

Source: foodnetwork.com
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Undhiyu

Undhiyu

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INGREDIENTS

Potatoes 2 inch cubes 2 large
Brinjals 6-8 small
Purple Yam (kand) 2 inch cubes400 grams
Fresh pigeon peas (kacha tuvar) 1 cup
Surti papdi split1 cup
Raw bananas 2 inch pieces2
Fresh green garlic finely chopped1/2 cup
Fresh coriander leaves chopped1 cup
Fresh green peas crushed1 cup
Coconut scraped1 cup
Green chili paste 2 tablespoons
Sugar 2 tablespoons
Lemon juice 1 tablespoon
Ginger paste 1 tablespoon
Salt to taste
Oil to deep fry
Carom seeds (ajwain) 1 teaspoon

For Muthiya

Whole wheat flour (atta) 1 cup
Gram flour (besan) 1/4 cup
Fenugreek leaves (methi) finely chopped1/2 cup
Turmeric powder 1/4 teaspoon
Red chili powder 1 teaspoon
Salt to taste
Sugar 1 teaspoon

INSTRUCTIONS

• To make muthiyas, mix all the ingredients and three tablespoons of oil into a stiff dough. Divide into small portions and shape each into one-inch long half-inch thick rolls.
• Heat sufficient oil in a kadhai and deep-fry the muthiyas on medium heat till cooked through and light golden. Drain and place on an absorbent paper and set aside.
• In the same oil lightly fry the potatoes and purple yam separately till light golden. Drain and place on an absorbent paper and set aside.
• For the stuffing mix together green garlic, coriander leaves, green peas, coconut, green chili paste, a pinch of sugar, lemon juice, ginger paste and salt in a bowl. Stuff some of this stuffing mixture into the slits of brinjals and raw banana pieces.
• Heat two tablespoons of the oil left after deep frying. Add ajwain and sauté. Add leelva tuvar and surti papdi and stir. Add half a cup of water and salt, cover and cook for two to three minutes. Open the lid and sprinkle a little of the stuffing mixture.
• Place the brinjals in a layer over this. Sprinkle a little of the stuffing mixture over this too. Place the raw banana pieces in a layer and once again sprinkle some of the stuffing mixture.
• Over this place a layer of the fried potatoes and purple yam and sprinkle the remaining stuffing mixture. Drizzle two to three tablespoons of oil all around and over the top. Toss lightly. Cover and cook on very low heat for ten minutes.
• Open the lid and place the muthiyas, cover once again and cook on very low heat for about half an hour or till all the vegetables are completely done and soft. Serve hot. 

Source: Sanjeevkapoor

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Gobhi Mattar Masala

Gobhi Mattar Masala

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INGREDIENTS

Cauliflower - 2 cups, separate in small florets
Green peas – 1 cup
Tomatoes – 2 medium or 1 cup, pureed
Oil – 2 tablespoons
Cumin seeds – 1 teaspoon
Ginger paste – 1 teaspoon
Garlic paste – 1 teaspoon
Green chilies – 2, chopped
Turmeric powder – ½ teaspoon
Red chili powder – 1 teaspoon
Coriander powder – 2 teaspoons
Salt – to taste
Water – 1/3 to ½ cup
Garam masala powder – ½ teaspoon
Aamchur powder (dried mango powder) – ½ teaspoon
Cilantro – few sprigs, chopped for garnishing

INSTRUCTIONS

• Heat the oil in a pan on medium heat. Once hot add cumin seeds, let then sizzle.
• Add ginger paste, garlic paste, and green chilies. Cook for 30 seconds.
• Add dry spices (turmeric powder, red chili powder and coriander powder).
• Immediately add cauliflower and peas. Mix it quickly otherwise spices in the oil will burn at the bottom of the pan. Add tomato puree. Add water and mix it.
• Cover the pan and cook till cauliflower is done, stir in between to make sure that curry is not sticking to the pan. If it looks too dry then add some more water accordingly. 
• Once cauliflower is cooked add aamchur powder and garam masala. Mix it and cook for 1-2 minutes, so almost all the water and tomato mixture get absorbed.
• Garnish it with chopped cilantro and serve.

Source: spiceupthecurry.com
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Veggie Muffins

Veggie Muffins

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INGREDIENTS:
225g (1 1/2 cups) plain flour
3 teaspoons baking powder
1 cup coarsely grated carrot
1 cup coarsely grated zucchini
80g (1 cup) coarsely grated cheddar
2 eggs, lightly whisked
125ml (1/2 cup) milk
80ml (1/3 cup) olive oil

INSTRUCTIONS:

• Preheat OTG to 180°C. Line twelve 80ml (1/3-cup) capacity muffin pans with paper cases
• Sift the flour and baking powder into a large bowl. Add the carrot, zucchini and half the cheddar. Season with salt and pepper, and mix until well combined.
• Whisk the egg, milk and oil in a bowl. Add the egg mixture to the flour mixture. Mix until just combined.
• Divide the mixture evenly among the prepared pans and sprinkle with the remaining cheddar. Bake in oven for 25 minutes or until golden.

Source: taste.com.au
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Sausage and cheese Burger

Sausage and cheese Burger

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INGREDIENTS:

4 sausages

1 teaspoon oregano

4 cheese slices

2 burger buns

1 egg

INSTRUCTIONS:

• In a pan, fry the sausages and egg. Then slice the sausages.
• In a pan toss your buns. After that put the first cheese slice on it.
• Now place the sausage and then egg over it. Add the second slice of cheese and close the bun.

Source: studentrecipes.com
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Soya Chaap

Soya Chaap

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 INGREDIENTS:

1.      Soya chaap - 3-4 (250 grams)

2.      Tomato - 3 (250 grams)

3.      Ginger - 1 inch

4.      Green chili - 1 piece

5.      Cream - 100 grams

6.      Oil - 3-4 tbsp.

7.      Green coriander - 2-3 tbsp. (finely chopped)

8.      Asafetida - 1 pinch

9.      Cumin seeds - 1/4 tsp

10.  Turmeric powder - 1/4 tsp

11.  Red chili powder - 1/4 tsp.

12.  Garam masala - less than 1/4 tsp

13.  Coriander powder - 1 tsp

14.  Coriander powder - 1 tsp

15.  Dry fenugreek leaves - 1 tsp

16.  Whole spices - brown cardamom -1, cinnamon stick - 1, clove - 2, Black pepper - 6-7

17.  Salt - 1 tsp (as per taste)

INSTRUCTIONS:

• Cut soya chaap in 1-1.5 inch chunks. Preheat oil in a pan. Place chaap chunks in hot oil. Fry the chunks until they turn slightly brown in color and take them out in a plate.
• Finely grind tomato-ginger-green chilly to make paste. In oil, add cumin seeds and sauté for a while. After sautéing cumin seeds add asafetida, turmeric powder, coriander powder, dry fenugreek seeds, whole garam masala, black pepper, cinnamon stick, clove and cardamom (peeled). Sauté the spices for few minutes and then add tomato-ginger-green chili paste. Also add red chili powder. Sauté the masala until oil starts separating from it.
• When oil starts separating from the masala, add garam masala and cream into it. Stir constantly until masala simmers. After masala starts simmering add 1/2 cup water into it and stir constantly until gravy comes to boil. Add some green coriander in the gravy and mix.
• When gravy starts boiling add salt and soya chaap into it. Mix well. Cover the curry and cook for 4-5 minutes on low flame.
• Suggestion:
• After adding cream in the masala, stir constantly and cook until it starts simmering else cream may splatter. Also add salt later, as adding salt with cream can splatter it.

Source: nishamadhulika
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