Honey chilli potatoes

Honey chilli potatoes

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INGREDIENTS

5 - potatoes, sliced
2 - onion, finely chopped
2 - spring onions, chopped round
3 - tomatoes, chopped
2 tbsp - garlic, finely chopped
1/2 tsp - soya sauce
2 tbsp - sweet chillies sauce (recipe below)
3 tbsp - Maida
3 tbsp - Corn flour
1 tsp - Parsley
1 tsp - Oregano
salt and Red Chilli powder to taste.

Ingredients for sweet chilli sauce

3 large garlic cloves, peeled
2 red chillis, deseeded
¼ cup white distilled vinegar
½ cup sugar
¾ cup water
½ tablespoon salt
1 tablespoon cornstarch or potato starch •2 tablespoons water

INSTRUCTIONS

Preparing the sauce

• In the blender, purée together all the ingredients, except for the last two.
• Transfer the mixture to a saucepan and bring to a boil over medium-high heat. Lower the heat to medium and simmer until the mixture thickens up a bit and the garlic-pepper bits begin to soften, about 3 minutes.
• Combine the cornstarch and water to make a slurry. Whisk in the cornstarch mixture and continue to simmer one more minute. The cornstarch will help the sauce to thicken slightly thereby causing nice suspension of the garlic-pepper bits; otherwise, you get a thin sauce with all the little pieces floating on the surface.

Preparing the dish

• Toss the sliced potatoes in a batter made from the maida, corn flour and a little of water. Deep fry, drain and keep aside. Saute garlic and onion in ghee and keep aside.
• Saute tomato paste in ghee. Add soya sauce, sweet chilli sauce, salt, red chilli powder, oregano and parsley.
• Mix the onions into it on a low flame.
• Then add the fried potatoes, mix it well with the sauce and serve hot.

Adapted from: http://www.bawarchi.com/recipe/honey-chilli- potato-oetaH0cafeeff.html
http://shesimmers.com/2009/02/how-to- make-thai- sweet-chili- dipping.html
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Chicken hot dog

Chicken hot dog

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INGREDIENTS

Hot dog buns – 3
Chicken breast – 2 medium (approximately 300 gms)
Garlic – 7 to 8 cloves
Paprika powder – 1 tsp
Onion – 1, small, halved
Iceberg lettuce – ½ cup, roughly torn
Purple/red cabbage, shredded – ½ cup, keep them soaked in vinegar for 10 to 15 minutes
Egg – 1
All-purpose flour – ½ cup
Cornflour – ¼ cup
Vegetable oil – 2 tbsp
Salt and black pepper to taste
Mustard sauce – as required (recipe below)
Softened butter – as required

For mustard sauce

7 teaspoons salted butter
3 teaspoons flour
1 cup hot Water
2 teaspoons brown sugar
6 teaspoons Vinegar (Sirka)
9 teaspoons mustard powder
1/4 teaspoon Red chili pepper (Lal Mirchi)
1/2 teaspoon Salt (Namak)

INSTRUCTIONS

Making the mustard sauce

• Melt the butter and stir in the flour.
• Mix well and cook very gently without browning.
• Add water and stir till it thickens.
• Mix mustard in vinegar, add salt, Red chili pepper and sugar, and add to the flour stirring well.
• Store the sauce in a jar.

Making the hot dog

• Roughly chop the chicken breast and put them into the food processor with the chopping blade. Add the garlic cloves, onion and paprika powder. Season with salt and pepper to taste. Process this mixture till the chicken breasts turn into mince and all ingredients are incorporated well creating a homogeneous mixture. Take it out in a bowl.
• Crack and whisk the egg in a shallow bowl. Mix the all-purpose flour and cornflour in a dish and season with salt and pepper.
• Heat the oil in a shallow non-stick frying pan.
• Take about 2 tablespoons of chicken mince mixture and shape it into a cylinder of about 2 & ½ inches. Then lightly press it lengthwise to get a half of an inch of thickness. This is your hot dog filling.
• Dip this chicken hot dog into the beaten egg. Take out and place on the flour mixture and coat all sides thoroughly.
• Now carefully place it on the hot pan for frying. Fry it for 5 to 7 minutes each side until it turns golden brown. Take them out and put on a kitchen towel to absorb excess oil. Make approximately 6 hot dogs out of this chicken mince mixture.
• Now take each hot dog bun at a time and cut it into half lengthwise. Apply softened butter on the cut side of both the pieces. Toast the buns on a hot pan until brown and crispy.
• Place the bottom half of the bun on your cutting board. Arrange some torn lettuce leaves and shredded cabbage on it. Place 2 chicken hot dog filling. Spread some mustard sauce as per your liking. Cover the hot dog with the top half of the bun.
• Enjoy with some ketchup and potato chips!

Source: http://www.flavorquotient.com/2015/07/chicken-hot- dog/
http://www.indianfoodforever.com/sauce/mustard-sauce.html
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Waffles

Waffles

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INGREDIENTS

3 tablespoons butter
1 1/2 cup flour
1 1/2 teaspoon baking powder
Pinch of salt
2 tablespoons sugar
1 1/2 cup milk
2 eggs

INSTRUCTIONS

• Preheat waffle iron and read manufacturer's instructions. 
• Melt butter in microwave. 
• In a large bowl, combine flour, baking powder, salt and sugar. 
• In another bowl, beat together milk and eggs. Whisk liquid mixture into dry ingredients until just combined. 
• Stir in melted butter. Brush hot waffle iron with butter. Spoon about 1/2 cup of batter onto iron and close to cook. 
• This first waffle will be the tester. Cook waffle until golden brown. Remove to plate and keep warm

Source: http://www.foodnetwork.com/recipes/simple-waffles- from-scratch- recipe.html?oc=linkback
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Momos

Momos

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INGREDIENTS

for outer cover

1 cup all purpose flour/maida
½ tsp oil
¼ tsp salt or as required
2 to 3 tbsp water for kneading or as required

for the stuffing

1.5 to 1.75 cups finely chopped vegetables (i added ½ cup chopped cabbage, ½ cup chopped carrots, ⅓ cup chopped french beans and ¼ cup chopped capsicum)
2 small sized spring onions, finely chopped - reserve the greens to be added

later

3 to 4 small garlic/lahsun finely chopped
1.5 tsp light soy sauce 1 tsp soy sauce. add as required
½ tsp black pepper or as required
1 tbsp oil
salt as required

INSTRUCTIONS
preparing the outer cover of momos:

• take the all purpose flour/maida, salt and oil in a bowl and mix it.
• add water in parts and knead to a firm dough. cover the dough and keep aside for 30 minutes.

for the veg momos stuffing:

• finely chop all the vegetables. you can also use a food processor to chop the vegetables.
• heat oil. add garlic. saute for 2-3 seconds.
• add onions and saute for 10-15 seconds. add all the finely chopped vegetables.
• increase the flame and stir fry the vegetables on high heat.
• when the edges starts getting golden, add soy sauce, salt and pepper.
• continue to stir fry on high heat till the vegetables are cooked. takes about 8 to 9 mins on a high flame.
• later add 1 to 2 tbsp of the spring onions greens and stir fry for a minute.
• check the taste and add more salt, pepper or soy sauce, if required. 

shaping the veg momos:

• divide the dough in two parts. make a 6-7 inch log from each part. cut the log into equal slices.
• make ball of each slice and keep them covered with a moist napkin.
• take each dough ball and on a lightly dusted board, roll each dough ball into a thin circle of about 2-3 inch diameter.
• try to get the edges to be thin and the center to be thick.
• place 1 or 2 tsp of vegetable stuffing in the center.
• lift one side of the edge and start pleating. (you can also refer to the video above to see how pleating is done).
• start folding and forming the pleats one by one. towards the end, join the pleats in the center.
• prepare all momos this way and keep them covered under a moist napkin. till you are ready to steam them.
• heat water in a steamer or in a electric cooker or in a pressure cooker. let the water come to a boil.
• in a greased steamer pan or in idli moulds, place the momos keeping space between them so that they don't touch each other. * check notes on how to steam the momos in idli pan or pressure cooker.
• steam momos for 5-6 minutes.
• don't overdo the steaming, as the dough becomes dense and dry.
• the steaming time may vary upon the thickness of momos cover.
• when you touch the momo then dough should not feel sticky to you. this means they are done and the momos will have a transparent look.
• time of cooking momos varies from intensity of the flame and kind of pan and the steamer you are using.
• once done, garnish veg momos with spring onion greens.
• serve vegetable momos with a spicy sauce like schezwan sauce or tomato-chili sauce or chili sauce. you can also serve it with red chilli garlic chutney. momos go very well with a spicy sauce.

Notes

to steam the momos in a pressure cooker - heat about 2 cups water in the pressure cooker. place the momos in a pan inside the cooker. remove the vent weight/whistle and steam the momos for 5 to 6 mins. if not done, then steam for a few more minutes. the water should not come in contact with the momos.  to steam in an idli pan - proceed same way, you make the idlis. heat water in the pan. grease the idli mould with pan. place the momos on the idli moulds. place the moulds in the pan and steam the momos.

Source: http://www.vegrecipesofindia.com/veg-momos- recipe-vegetable- momos/
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Grilled mayonnaise sandwich

Grilled mayonnaise sandwich

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INGREDIENTS

6 bread slices, whole wheat or white or brown
3 tablespoons fat free mayonnaise (recipe below)
1 small onion, chopped fine
1 medium tomato,chopped fine
½ red bell pepper, chopped fine
½ green bell pepper,chopped fine
¼ teaspoon chili flakes
¼ teaspoon dried oregano
Butter
Salt

For the mayonnaise

•1 cup milk,boiled and cooled
•2 tablespoons corn flour
•1 teaspoon pepper powder
•1 teaspoon mustard powder
•1 tablespoon lemon juice
•Salt

INSTRUCTIONS

For the mayonnaise

• Take cornflour in a mixing bowl and add ¼ cup milk to it. Mix well without any lumps.
• Pour the mixture to a non stick pan and add the remaining milk. Mix well and start cooking in low flame.
• Keep stirring in low flame and the mixture will start to thicken in few minutes.
• The mixture will become very thick and soft in around 7-8 minutes,at this stage switch off the flame and allow the mixture to cool.
• Dry roast the mustard seeds and grind to a coarse powder. Crush the black peppercorns and set aside.
• Once the mixture is cooled blend it to a chunky/smooth paste.
• Add pepper powder,mustard powder,salt and lemon juice. Mix well. Store eggless mayonnaise in airtight bottle and store in refrigerator.

Sandwich preparation

• In a mixing bowl take the mayo and whisk well.
• Add all the chopped vegetables,salt,chili flakes,oregano. Mix well
• Take a buttered bread slice and spread a thick layer of prepared vegetable mixture. Cover with another buttered bread slice.
• Toast or grill the sandwich. Repeat the same with all the bread slices. Serve mayonnaise sandwich hot or pack it in a tiffin.

Source: http://cookclickndevour.com/mayonnaise-sandwich- recipe
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Mutton Lababdar

Mutton Lababdar

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INGREDIENTS

300 gm Mutton(Lamb meat)
4 Tbsp Ginger garlic paste
2 cloves Big Cardamon(Badi Elaichi)
3 cloves Small Cardamom( Chhoti Elaichi)
3 cloves Laung (Clove)
2 Javitri
1 stick Dal Chini(Cinnamon)
1 Bay leaf(Tez patta)
600 ml Oil
600 ml water
150 gm Onion chopped
100 ml Tomato puree
40 gm Capsicum(Shimla mirch)
2 gm Degi mirch
Salt to taste
4 gm White pepper
2 gm Kasturi methi
3 gm Green chilly chopped
25 gm Butter
100 gm Cream

INSTRUCTIONS

• Place a heavy based wok on fire. Add oil and heat.
• Add all the whole spices and stir for 2-3 minutes
• Stir in ginger –garlic paste and sauté for 2—3 minutes..Add Onion , stiring continuously . Add lamb and spices cook for few minutes .
• Add in the tomato puree and green chilies and stir till oil leaves side.
• Now add water and cover with a lid and cook foe 20-30 minutes , checking occasionally , till meat is tender and semi dry.
• Add slices capsicum and sauté for 2- 3 minutes on high flame.Add butter and sauté till butter melts . Now stir in cream and remove from fire .
• Serve hot garnished with sliced green chilies.

Source: http://monishgujral.com/muttonlababdar/
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Banana Oatmeal Milkshake

Banana Oatmeal Milkshake

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INGREDIENTS

1 ½ cups milk (skim, fat free, 2% or whole milk. whatever works for you)
1/2 cup ice
1 banana (Large, Frozen works best as a review has suggested)
½ cup oats (old fashioned)
1 -2 tablespoon honey
2 tablespoons wheat germ(optional)
1 ⁄ 8 - 1 ⁄ 4 teaspoon cinnamon (optional)

INSTRUCTIONS

• Place all ingredients in blender and blend for 45 seconds.
• pour into glass and enjoy!

Source: http://www.food.com/recipe/banana-oatmeal- shake-379668
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Mushrooms on Toast

Mushrooms on Toast

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INGREDIENTS

8 ounces button mushrooms
1 small shallot, minced (about 1 tablespoon)
1 small clove of garlic, minced (about 1 teaspoon)
2 teaspoons fresh thyme leaves, divided
2 tablespoons grapeseed or other neutral oil
Salt and freshly ground black pepper
Splash of white wine (optional)
2 tablespoons crème fraîche, to serve
2 pieces of toast made from a hearty bread, to serve

INSTRUCTIONS

• Wash the mushrooms quickly in water, drain and pat very dry with a tea towel. Leave the small mushrooms whole and slice larger mushrooms into thick chunks and slices.
• Prep the shallot, garlic and thyme. Have the wine and crème fraîche handy. Toast the bread.
• Heat the oil in a large shallow frying pan on high heat until it shimmers. Add all the mushrooms and give the pan a quick shake to distribute the mushrooms in an even layer.
• Let them sit without stirring to take on some color, about 1 minute or so. Watch carefully and lower heat if they begin to burn but keep it as high as possible.
• Shake the pan again or toss mushrooms to evenly color. Sprinkle on a pinch of salt and a few turn of the pepper mill. At this point, add the shallot, stir briefly and cook for 30 seconds. Add the optional wine, the garlic and half the thyme and remove from the heat.
• The pan should be hot enough to keep cooking everything (the wine will probably evaporate on contact.)
• Stir in the crème fraîche and spoon over the toast, garnishing with the remaining thyme.
• Serve with a few slices of fresh tomatoes, if possible, for color and acidity. Tuck in!

Source: http://www.thekitchn.com/recipe-for- any-meal- mushrooms-on- toast-177630
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ACHARI BHINDI

ACHARI BHINDI

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INGREDIENTS

250 gm bhindi
2 tsp mustard seeds
1 tsp jeera
1 tsp kalonji (onion seeds)
1 tsp saunf
10 red chillies
Pinch of heeng(asafoetida)
Salt - to taste
1/4 cup tomato puree
1/4 cup mustard oil
1 tsp turmeric powder

INSTRUCTIONS

• Wipe the bhindi and cut off the top. 
• Heat 2 Tbsp oil and stir fry the bhindi till cooked. Keep aside. 
• Roast mustard seeds, kalonji, saunf and red chilli in 1 Tbsp of oil and grind. 
• Heat the rest of the oil, add jeera, turmeric and bhindi to it.
• Add the ground mixture and salt to taste. 
• Add tomato puree and simmer till well mixed. Serve hot.

Source: http://food.ndtv.com/recipe-bhindi- achaari-100503
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Cheater’s Croissants

Cheater’s Croissants

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INGREDIENTS

4½ cups all-purpose flour
¼ cup sugar
1 tablespoon instant yeast
Pinch of salt
1½ cups whole milk
3 sticks (12 ounces) cold unsalted butter, cubed
EGG WASH
1 egg
1 tablespoon water
Pinch of salt

INSTRUCTIONS

• In the bowl of an electric mixer fitted with a hook attachment, mix the flour with the sugar, yeast and salt on low speed to combine, about 30 seconds. Add the milk and mix on medium speed until the dough forms a loose ball, 3 to 4 minutes.
• With the mixer running on medium speed, gradually add the cubed butter and continue to mix until the butter is evenly incorporated, about 3 minutes.
• Transfer the dough to a parchment-lined baking sheet. With lightly floured hands, shape the dough into a 3-by- 6-inch rectangle (no need for this measurement to be exact).
• Cover the dough in plastic wrap and refrigerate until the dough is chilled but pliable, about 30 minutes.
• On a lightly floured surface, roll out the dough into a 1-inch- thick rectangle (about 9 by 12 inches). Fold the left third of the dough in toward the center, then fold the right third over the left side (see Finishing Touches). Repeat the process again, rolling out the dough and folding in the outer thirds. (All this rolling and folding is what makes the interior of the croissants light and airy.) Cover with plastic wrap and refrigerate another 30 minutes.
• Once the dough has chilled again, repeat the rolling and folding process two more times. Chill one last time for 30 minutes.
• To form the croissants, divide the dough in half, then roll out each half on a lightly floured surface to make two ¼-inch- thick rectangles (about 9 by 12 inches). Using a knife or pizza cutter, cut the dough into skinny triangles about 4 inches wide at the base. Cut a ½-inch vertical slit at the base of each triangle (see Finishing Touches).
• To shape a croissant, roll both sides of the base of the triangle (on the sides of the slit), then continue rolling to the tip of the triangle, creating a crescent shape. Repeat with the remaining dough.
• Transfer the croissants to a parchment-lined baking sheet, making sure the triangle tips face down and are tucked under so that the croissants keep their shape as they bake. (Note: You can freeze the croissants at this point. Once they are frozen, remove them from the baking sheet and store in plastic freezer bags. When ready to bake, place the croissants on a parchment-lined baking sheet to thaw, then proceed to bake as instructed.)
• Let the croissants rise until they’re about double in size, 35 to 40 minutes. Preheat the oven to 425°F.
• In a small bowl, whisk the egg with the water and salt to combine. Brush the egg wash evenly over each croissant, then bake until golden brown, 15 to 17 minutes. The croissants are best served the day they’re baked, alongside butter and jam.

Source: http://www.purewow.com/entry_detail/recipe/11584/Your-guide- to-homemade-croissants.htm
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Mango Orange Trifle

Mango Orange Trifle

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INGREDIENTS

1 small sponge cake (200 grams)
1 small packet of jelly (80 grams)
I big mango (400 grams)
2 oranges (400 grams) * I have used oranges in sugar syrup.
200 ml fresh cream
2 tbs icing sugar
2 tbs custard powder, 2 tbs sugar and milk for custard
3 tbs sliced pistachios

INSTRUCTIONS

• Prepare jelly basing on the instruction on the packet and leave it in the fridge.
• Prepare custard basing on the instruction on the packet with 2 tbs powder, add sugar and leave it to cool.
• Whip cream with icing sugar and leave it aside.
• Chop mangoes, oranges.
• Slice cake, and put the first layer of the cake in the serving bowl. You can also layer the trifle individually in tall glasses.
• Now layer some custard on top of it.
• Now layer mango and then a layer of jelly.
• One more layer of custard, and lastly a layer of cream.
• Decorate on top with oranges and pistachios, serve cold.

Adapted from: http://herbsspicesandtradition.blogspot.in/2015/06/orange-and- mango-trifle.html
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Sweet and Crispy Vegan Banana Fritters

Sweet and Crispy Vegan Banana Fritters

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INGREDIENTS

2 sliced ripe bananas
Plain flour: ½ cup
Rice flour: 1 tbsp
Sugar: 1-2 tbsp, depending on the ripeness of banana
Salt to taste
Water: ¾ cup to 1 cup

INSTRUCTIONS

• Peel and slice the ripe bananas. Slice them into big pieces or small ones, as per your preference.
• Create the batter by combining your flour, rice flour, sugar, salt and water.
• The batter should be thick enough to coat the back of your spoon.
• Now dip the sliced bananas into the batter.
• Heat oil in a pan. Make sure the oil is be really hot, but not smoking.
• Deep fry the bananas until golden brown.
• Drain off the excess oil, using serving napkins
• Serve piping hot.

Source: http://www.theflamingvegan.com/view-post/Sweet- and-Crispy- Vegan-Banana-Fritters
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Lamb Chops with Garlic-Rosemary sauce

Lamb Chops with Garlic-Rosemary sauce

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INGREDIENTS

2 garlic cloves
4 lamb shoulder chops (each about 3/4 inch thick)
Salt and freshly ground black pepper
2 tablespoon olive oil
2 tablespoons rosemary
2 tablespoons fresh lemon juice
1/2 cup chicken stock
1 tablespoon butter

INSTRUCTIONS

• Chop garlic. Pat lamb dry and season with salt and pepper. In a 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and sear lamb 3 minutes. Turn lamb over and sear 2 minutes more for medium-rare. Transfer lamb to 4 plates. Add garlic, rosemary, lemon juice, and stock to skillet and deglaze over high heat, stirring and scraping up brown bits, 1 minute. Whisk in butter. Pour sauce over lamb.

Source: http://www.foodnetwork.com/recipes/lamb-chops- with-garlic- rosemary-sauce- recipe.html
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Virgin Bloody Mary

Virgin Bloody Mary

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INGREDIENTS

3 cups tomato juice
2 tsp Worcestershire sauce
Tobasco sauce to taste
1 tsp powdered black pepper
Salt to taste
1 tsp celery salt or chopped celery
Crushed ice
Salt to decorate the glass stemmed glasses

INSTRUCTIONS

• Wet the glass rims and dip into the salt, so that the rim is covered with salt.
• Place the juice, Worcestershire sauce, Tobasco, black pepper, salt, celery, and ice in a shaker (or jug).
• Shake to mix well.
• Pour into the prepared glasses and serve.

Source: http://food.ndtv.com/recipe-virgin- mary-218846
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Chana Dal Pakode

Chana Dal Pakode

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INGREDIENTS

for grinding the batter:

½ cup chana dal/bengal gram
1 tsp fennel seeds/saunf
1 tsp cumin seeds/jeera
2-3 small garlic cloves, roughly chopped
½ inch ginger, roughly chopped
1 green chili, roughly chopped
1.5 to 2 tbsp chopped onion
a pinch of asafoetida/hing
a pinch of baking soda (optional)
1.5 to 2 tbsp water for grinding

other ingredients:

2 tbsp chopped onion to be added later to the ground batter
½ to ¾ tbsp chopped coriander leaves can also be added later in the batter
salt as required
oil for deep frying or shallow frying

INSTRUCTIONS

• pick and then rinse the dal for a couple of times in water.
• soak the chana dal in enough water for 3 to 4 hours or overnight.
• drain the soaked dal and add them to the grinder.
• add 1.5 to 2 tbsp chopped onion along with the chopped green chilies, ginger and garlic, asafoetida, fennel seeds, cumin seeds in the grinder.
• add 1.5 to 2 tbsp water and grind to a smooth batter.
• take the ground batter in a bowl. add 2 tbsp chopped onion and salt.
• also add a pinch of baking soda if using. mix the batter very well.
• heat oil for deep frying in a pan or kadai. drop spoonfuls of the batter in medium hot oil.
• fry the chana dal pakoras till crisp and golden. drain the pakoras on paper towels to remove excess oil.
• serve chana dal pakoras hot or warm with green chutney or coconut chutney or tomato ketchup.

Source: http://www.vegrecipesofindia.com/chana-dal- pakora-recipe/
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Vegetarian Sushi Rolls

Vegetarian Sushi Rolls

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INGREDIENTS

2 Cups short grain or medium grain rice
1/4 Cup rice vinegar
1 TSP Salt
1 Package roasted seaweed sheets
2 Carrots (whole)
1 Cucumber
1 Avocado
Cream cheese (block form)
Soy sauce (for dipping)
Wasabi sauce (for use as a garnish

Materials needed

Cooking pot for preparing rice
Large mixing bowl
Rolling mat (bamboo sushi mats are available at specialty stores, but a thin, flexible, plastic sheet also works well)
Small bowl
Sharp, non-serrated knife
Cutting board

INSTRUCTIONS

Cook the Rice:

• Bring 4 cups of water to a boil in the cooking pot.
• Add the two cups of short or medium grain rice to boiling water.
• Keep rice at low boil, slowly reducing heat and stirring periodically.
• Remove rice from heat when all water has been absorbed by the rice.
• Transfer rice to the large mixing bowl and place into refrigerator to cool.

**NOTE** to save time, complete Step 3: Prepare The Sushi Fillers while waiting for the rice to cool.

Add "Stick" to the Rice:

**WARNING** Rice may still be hot toward the center of the bowl. Use care to avoid burning yourself.

• Mix rice vinegar and salt in a small bowl.
• Pour mixture over rice in the large mixing bowl
• Use fingers to mix rice/vinegar mixture evenly with rice in the bowl
• Clean and peel the carrots and cucumber.
• Slice carrots and cucumber length-ways to create long, narrow strips as shown.
• Remove avocado from skin, remove pit, and slice into narrow strips length- ways as shown.
• Remove cream cheese from packaging and slice into long, narrow strips.
• Place a seaweed sheet on the sushi roller, shiny side down.
• Spread sticky rice evenly across the seaweed sheet.
• Leave a one inch tab of seaweed exposed (with no rice) along the far edge.
• Place a carrot strip, cucumber strip, cream cheese, and avocado across the rice bed.
• **NOTE** Wet fingers in a small bowl of water often during step 2 to keep the rice from sticking to your fingers.
• Lightly dab the exposed tab of seaweed sheet with wet fingers (This will act as a "glue" to hold the wrap together).
• Using your sushi roller, begin rolling the sushi from the near edge using firm, even pressure.
• Roll seaweed with the sushi roller until the roller would be folded into the sushi itself (You do not want the roller in your sushi).
• Allow the sushi roller to separate from the seaweed sheet as shown.
• Finish rolling the sushi forward until the seaweed sheet adheres to itself on the moistened tab at the far edge.
• **NOTE** Be firm enough throughout the rolling process to cause the sticky rice to adhere to the filler ingredients, but not so hard that the rice pushes out of the ends of your roll, or the seaweed sheet tears. Keep trying until you can feel the appropriate pressure!
• Be sure you are using a non-serrated knife (A serrated knife will tear the seaweed and make a mess of your sushi roll).
• Begin by cutting the sushi into one inch slices.
• Try to use one or two smooth downward slices per cut ("Sawing" at the sushi will also tear the seaweed and make a mess of the sushi roll).
• Garnish each piece with a bit of wasabi.
• Set out with a small dish of soy sauce for dipping the sushi in.

Source: http://www.instructables.com/id/Vegetarian-Sushi- for-Beginners- How-to- Create-a-Ba/step7/Step- 7-Present- Your-Sushi/
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Best Breakfast Pancakes

Best Breakfast Pancakes

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INGREDIENTS

1 cup all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife
2 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
1 large egg
3/4 cup plus 2 tablespoons milk
2 tablespoons unsalted butter, melted and slightly cooled
Vegetable oil, for cooking

INSTRUCTIONS

• Combine the flour, baking powder, sugar and salt in a bowl and mix well.
• Beat the egg and milk together in a bowl. In a different bowl, add the milk mixture to the melted butter, stirring constantly with a whisk to blend.
• Pour the milk mixture into the dry ingredients and stir just enough to moisten the flour mixture. It should look a little lumpy. (If you overwork the mixture, the pancakes will be tough.) This is a thick batter but if it seems too thick, add a bit more milk.
• Heat a griddle or nonstick pan over medium heat and coat it with vegetable oil. Drop the batter from a large spoon (about 1/4 cup) and cook until the first side is golden brown, or until the top surface bubbles and is dotted with holes. Flip and cook until the other side is golden brown. This happens quickly so peek after 30 seconds and watch carefully! Adjust the heat setting if necessary. Wipe the griddle totally clean with a paper towel between batches. Serve immediately with a generous amount of syrup and fresh fruits of your choice.

Source: http://www.onceuponachef.com/2009/08/best-breakfast- pancakes.html
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VANILLA MOUSSE

VANILLA MOUSSE

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INGREDIENTS

3 pasteurized eggs
1 cup heavy whipping cream
2 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
1/2 cup sugar
3 tablespoons sugar
Fruit for garnish

INSTRUCTIONS

• Begin by separating the egg whites from the yolks. Place each into separate bowls.
• Whisk together egg yolks, melted butter, and sugar.
• Add vanilla extract.
• In a separate bowl, whisk whipping cream until it forms soft peaks. Add 2 tablespoons of sugar to cream and set aside.
• In another bowl, whisk egg whites until they form soft peaks, and then add 1 tablespoon of sugar.
• Gently fold the whipped cream to the egg yolk mixture.
• Fold the beaten egg whites in to the above mixture.
• Pour the vanilla mousse into serving bowls then refrigerate for at least 4 hours or until well chilled and set.
• Mousse can be garnished with fresh fruit, such as blueberries or strawberries.

Source: http://cooking.lovetoknow.com/vanilla-mousse- recipe
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VIETNAMESE COLD SPRING ROLLS

VIETNAMESE COLD SPRING ROLLS

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INGREDIENTS

1 packet clear edible rice paper sheets
200 gm cooked small shrimp (peeled, deveined, halved)
1 bunch fresh cilantro leaves
1 bunch fresh mint leaves
1 head lettuce, washed and separated into leaves
100 gm cucumber, peeled and cut into very, very thin strips
100 gm carrot peeled and cut into thin strips
50 gm spring onion julienne
100 gm fresh bean sprouts (optional)
1 package vermicelli rice noodles, prepared according to package directions
Hoisin sauce and sweet chilly sauce to taste
Chopped peanuts

INSTRUCTIONS

• Cook the noodle as per the packet instruction and keep aside.
• Make sure all veggies and herbs are cleaned, dried, and set out before you start. Dip a sheet of rice paper wrapper into water very quickly, no longer than a second or two (or they will get too soggy) and lay flat on a work surface.
• On one edge, lay a small handful of noodles, some shrimp, some coriander and mint leaves, a lettuce leaf, some cucumber strips carrot and spring onion and bean sprouts, all to taste but don't over stuff.
• Carefully start to roll up, burrito style, tucking in the sides, then continue to roll up but not too tightly or the spring roll will split.
• These rolls will be thicker than the typical Chinese-style fried spring rolls.
• Combine a few spoon full of Hoisin sauce and chilly sauce with some chopped peanuts to use as a dipping sauce. I like to put a few drops of sauce even inside the stuffing, but that entirely is up to you.
• Serve immediately - these do not keep and will harden up in the fridge, so it is best to make just as many as you plan to serve.

Note: Please be sure to get the correct spring roll rice papers - these are not the same as wonton/spring roll wrappers, which must be cooked.
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RAJMA WRAPS

RAJMA WRAPS

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INGREDIENTS

For the wraps (roti):
2 cup whole wheat flour
¼ tsp salt
Water

For Red kidney bean:
Soak 1 cup of red kidney beans in 3 cups of water overnight. Combine with 1tsp salt and pressure cook for 20 minutes till the beans are soft. You can also use leftover rajma from a curry. Just drain the beans from the gravy and use.

For salad mixture:
2 cups chopped raw vegetables (cucumbers, tomato, onions and capsicum)
½ cup corn kernels (optional)
½ cup grated cabbage and carrots
¼ tsp salt
¼ tsp black pepper
¼ tsp oregano
Toss all chopped vegetables in a bowl and mix with salt and pepper. Salad mixture is ready.

INSTRUCTIONS

• Mix salt in flour and make soft dough with water. Knead the dough and keep it for ½ hour. Knead again and divide into 6 equal portions. Roll out each portion using rolling pins with the help of little flour. Cook lightly on both sides on a griddle (tava).
• Place one hot burrito wrap on a plate and apply some ketchup, mustard sauce and cheese spread on it. Spread a spoonful of cooked red kidney beans (rajma) in the centre.
• Put two spoons of salad mixture on it. Spread some mustard sauce on it. Just roll it up and watch the magic.
• Tip: you can add spreads and sauces of your choice to give burritos different flavor or use the gravy from your leftover curry.

Adapted from: http://whatscookingmom.in/red-kidney- bean-rajma- burritos/
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CARROT LEMONADE

CARROT LEMONADE

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INGREDIENTS

2 large carrots,peeled
3-4 teaspoons sugar/honey
1 tablespoon lemon juice

INSTRUCTIONS

• In juicer:
• Peel the carrots and extract the juice using electric juicer. Add sugar,lemon juice and mix well. Serve immediately
• In mixer:
• Peel and chop the carrots roughly.
• Add sugar,1/4 cup water and blend well. Strain the juice thoroughly.
• Add some water and bled again. Strain the juice
• Add lemon juice,mix well and serve immediately.

Notes

• You can add ginger in this recipe too.
• You can few mint leaves before serving

Source: http://cookclickndevour.com/carrot-juice- recipe
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KEEMA TACOS

KEEMA TACOS

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INGREDIENTS

500g keema (mince)
1 onion, chopped
1 green pepper, chopped
1 garlic clove, crushed
1/2 teaspoon hot paprika or red chilli powder
1/4 teaspoon ground cumin
1/4 teaspoon dried red chilli flakes
6 tablespoons tomato puree
12 flour tortillas or chapati
vegetable oil, for frying
salt and pepper to taste
To serve
1 lettuce, shredded
2 tomatoes, finely chopped
2 tablespoons grated Cheese
1 avocado, diced
soured cream

INSTRUCTIONS

• Dry-fry the mince in a frying pan until brown and crumbly, stirring occasionally and
• Add the onion, green pepper and garlic; cook, stirring occasionally, until softened. Stir in
• Place a little of the mixture on each tortilla and roll up. Secure with a cocktail stick. Heat breaking it up with a wooden spoon. the herbs and spices; season to taste with salt and pepper. Add the tomato puree and mix well. Cover and cook gently for 10 minutes, stirring occasionally. the oil in a frying pan and then fry the rolls quickly until golden. Serve with your choice of accompaniments.

Adapted from: http://allrecipes.co.in/recipe/1788/yummy-tacos.aspx
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Dhaba Style Matar Mushroom Curry

Dhaba Style Matar Mushroom Curry

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INGREDIENTS

250 gms Button Mushrooms
1 cup green peas
1 cup chopped Onions
¾ cup fresh tomato puree, two medium tomatoes
1 tbsp garlic paste
¾ ths tbsp ginger paste
2 small green chillies, chopped
1 tsp coriander pwd
½ tsp turmeric pwd
½ tsp red chilli pwd
3-4 cardamom
1 inch cinnamon stick
2 tbsp vegetable oil
1 tbsp melted ghee
Salt to taste
Some chopped fresh coriander to garnish
1 -2 tbsp of fresh cream (optional, add an extra spoon if you like)

INSTRUCTIONS

• Heat a tbsp of vegetable oil in a thick bottom pan, wok or skillet, add and green chillies and chopped onion, retaining 2 tbsp onions for later. Fry till golden, then add the ginger and garlic paste and fry for a minute on medium heat.
• Add a little salt, turmeric and chilli pwd and fry for another 3-5 minutes and remove from heat. Allow to cool and then make into a paste in your electric grinder.
• In the same wok, add the chopped mushrooms and put over a heat and cook until the liquid from the mushrooms have dried up. This will also help retain all the caramelised flavour from the wok into the mushrooms
• Now heat the remaining oil and ghee together in a wok, you may use the same wok too. Add the cinnamon stick and cardamom and fry until they pop, then add the remaining onions and fry until golden.
• Add the spice paste and the tomato puree and stir well. Then add the coriander pwd and fry together on medium heat until oil oozes out along the corners.
• Then add 2 cups of water and bring to a full boil, then add the green peas and simmer cook until the peas our soft and the gravy has thickened. Then stir in the cooked mushrooms and mix well, check for salt and add to taste.
• Finally stir in the cream and garnish with fresh coriander and serve warm with your choice of bread.

Source: http://foodpunch.com/matar-mushroom- recipe/
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Cheesy Grilled Club Sandwich

Cheesy Grilled Club Sandwich

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INGREDIENTS

12pieces white sandwich bread
2red potatoes, boiled, peeled, and cut into thin slices
1medium cucumber, peeled and thinly sliced
2small tomatoes, sliced
1raw beet, peeled and thinly sliced (optional)
8pieces Amul cheese (if you can’t find, substitute with slices of white cheddar or white American)
1/3cup coriander chutney
3 to 4tablespoons chaat masala
Butter, for spreading, as required
Ketchup, for serving

INSTRUCTIONS

• Spread a thin and even layer of butter on one side of each slice of bread.
• Take four bread slices, butter the other side (so that both sides are buttered), and spread one side with thin layer of the chutney. Divide the potato slices among the four pieces of bread, placing on top of the chutney layer. Take 1 to
• Tablespoons of chaat masala and sprinkle the four slices with potatoes to taste.
• Distribute cucumber slices evenly across each piece of bread with a potato layer and sprinkle lightly with chaat masala. Repeat with beet slices, if using, and chaat masala. (Now you have: chutney, potato, chaat masala, cucumber, chaat masala, beet, chaat masala.)
• Place another slice of bread, butter side up, on the potato-cucumber- beet layer. Top each slice with two pieces of cheese. Sprinkle with chaat masala, before distributing tomato slices to each sandwich. Layer the tomatoes on top of cheese and sprinkle with remaining masala.
• Take last four remaining slices of buttered bread and spread the other side with butter, too. Then put a layer of chutney one side and place the bread chutney side down on the sandwiches. Place sandwich in sandwich press (both outside pieces of bread should be buttered at this point). Then grill until the bread is golden and the cheese somewhat melty.
• Remove from grill and cut in half, ideally diagonally, and serve with remaining chutney on the side for dipping, as well as ketchup.

Source: http://food52.com/recipes/40749-indian- club-sandwich
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