Vegan tomato and mushroom pancakes

Vegan tomato and mushroom pancakes

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INGREDIENTS

140g white self-raising flour
1 tsp soya flour
400ml soya milk
vegetable oil, for frying

For the topping

2 tbsp vegetable oil
250g button mushrooms
250g cherry tomatoes, halved
2 tbsp soya cream or soya milk
large handful pine nuts
snipped chives, to serve

INSTRUCTIONS

• Sift the flours and a pinch of salt into a blender. Add the soya milk and blend to make a smooth batter.
• Heat a little oil in a medium non-stick frying pan until very hot. Pour about 3 tbsp of the batter into the pan and cook over a medium heat until bubbles appear on the surface of the pancake. Flip the pancake over with a palette knife and cook the other side until golden brown. Repeat with the remaining batter, keeping the cooked pancakes warm as you go. You will make about 8.
• For the topping, heat the oil in a frying pan. Cook the mushrooms until tender, add the tomatoes and cook for a couple of mins. Pour in the soya cream or milk and pine nuts, then gently cook until combined. Divide the pancakes between 2 plates, then spoon over the tomatoes and mushrooms. Scatter with chives.

Source : http://www.bbcgoodfood.com/recipes/448621/vegan-tomato- and-mushroom-pancakes
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Easy Chicken Kiev

Easy Chicken Kiev

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INGREDIENTS

4 boneless skinless chicken breasts
2 garlic cloves, finely minced
1 lemon, zest of
1 teaspoon lemon juice
4 ounces butter, softened
1 tablespoon parsley, chopped (fresh if possible)
salt and pepper, to taste
2 tablespoons flour
1 egg, beaten
1 ⁄ 3 cup breadcrumbs

INSTRUCTIONS

• Beat the chicken breasts flat with a meat mallet or a rolling pin.
• Mix together the garlic, lemon rind, lemon juice, butter, parsley, salt and pepper to form a paste.
• Divide the butter evenly between the chicken breasts and carefully roll up and secure with string.
• Freeze for 15 minutes or until the butter is firm.
• Coat the chicken in the flour, dip in the beaten egg and coat in the breadcrumbs, pressing firmly to make sure they stick.
• Return to the freezer for a further 15 minutes.
• Preheat oven to 190C/375°F.
• Bake the chicken for 30-40 minutes or until the outside is golden and crisp.
• Plate the chicken and drizzle a bit of the butter sauce over it before serving.

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Virgin Plum Mojito

Virgin Plum Mojito

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INGREDIENTS

2plums, seeded and chopped finely
1/2 lemon’s juice (adjust based on the sourness of plums)
7-8 mint leaves
1/2 lemon sliced
1/2 - 3/4cup simple sugar syrup*
ice cubes
1/2 – 3/4 cup of soda/ aerated water

To garnish

lemon slice
plum slice
fresh mint leaves
drinking straw

INSTRUCTIONS

• In a bowl mix, plum, a little sugar syrup, lemon juice, mint leaves and lemon slices and muddle lightly for half a minute using either a muddler or the lentil churner.

Source: http://www.cookingoodfood.com/2014/07/virgin-plum- mojito-mocktail-recipe.html
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Mysore Bonda

Mysore Bonda

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INGREDIENTS

1 cup all-purpose flour (plain flour, maida)
1/4 cup rice flour
1 teaspoon salt adjust to taste
1/2 teaspoon baking soda
1/2 teaspoon cumin seeds (jeera)
1/2 cup yogurt (curd) sour yogurt works the best
3/4 cups of water
1 teaspoon ginger finely chopped
1 tablespoon green chili finely chopped. Adjust to taste
2 tablespoons cilantro finely chopped
Oil to fry

INSTRUCTIONS

• To make batter, mix all the dry ingredients together, all-purpose flour, rice flour, salt, baking soda, and cumin seeds. Add yogurt mix it well add the water to make thick batter. Add remaining ingredients ginger, green chili, and cilantro. Set aside for about 15-20 minutes. Batter will be light and fluffy.
• Heat the oil on medium heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put little batter in oil. The batter should sizzle and come up but not change color right away. If oil is very hot bondas will not cook through and will not be crispy.
• Place about 2 tablespoon of batter into the oil with your fingers. Fry bondas in small batches. Fry them until golden-brown all around. This should take about 3-4 minutes.
• Mysore bonda should be crispy from outside and should be soft inside.
• Serve them with coconut Chutney.

Source: http://www.manjulaskitchen.com/mysore-bonda/
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Low fat Malai Kofta

Low fat Malai Kofta

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INGREDIENTS

For Koftas:

2 - Bread slices or 3 Potatoes(cooked, peeled and mashed)
1/2 cup - Fresh grated Paneer
1/4 cup - Cabbage (very finely chopped)
handful- Coriander leaves(chopped)
2 tsp - Grated Carrot (optional)
Salt
a pinch - Turmeric powder
1/4 tsp - Red Chilli powder
1/2 tsp - Coriander powder
1/2 tsp - Kitchen king masala orGaram Masala powder

For Gravy:

2 tbsp - Oil
3 - Cloves
2 - 1" Cinnamon stick
2 - Cardamom
2 - Star anise (crushed)
1 tsp - Cumin
1 tsp - Ginger (chopped)
3 pods - Garlic (chopped)
12 - Almonds (soaked in water for 15 minutes) or cashews
1 - Medium sized Onion(chopped)
3 - Tomatoes (chopped)
Salt
1/4 tsp - Turmeric powder
Red Chilli powder as per taste
1 tsp - Coriander powder
1 tsp - Kitchen king masala powder (optional)
1/2 tsp - Garam Masala powder
1 cup - Milk
Coriander leaves - for garnish

INSTRUCTIONS

• To make the koftas, drench the bread slices in water and gently squeeze excess water.
• Mix the rest of the ingredients and make small balls out of it.
• If the mixture is too dry, add 1 tsp of water.
• Heat kuzhipaniyaram pan.
• Add 2-3 drops of oil in each hole.
• Place the balls and cook on both sides till golden brown and set it aside.
• If you are using mashed potatoes instead of bread, then mix the potatoes with rest of the kofta ingredients, make small balls of it and roll them in bread crumbs and then shallow fry in the kuzhipaniyaram pan.

To make the gravy:

• Heat oil in a wide pan and add cumin and let it crackle.
• Add cloves, cinnamon, star anise, cardamom and saute for a few seconds.
• Add chopped ginger, garlic and onions and little salt.
• Saute till the onions are cooked and turn brown.
• Add tomatoes, some more salt and all the spice powders.
• Saute for few minutes until tomatoes turn soft.
• Allow the mixture to cool and grind it with almonds to a smooth paste.
• Put the mixture on the stove again.
• Add milk and heat it for 5 minutes.
• Add kofta balls and simmer for 2 minutes.
• Garnish with coriander leaves and serve it with rotis or naans.

Source: http://www.bawarchi.com/recipe/low-fat- malai-kofta- oetntafdhfdhg.html
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Breakfast veggie burger

Breakfast veggie burger

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INGREDIENTS

2 tbsp canola oil
6 mushrooms sliced
1/2 yellow onion chopped
2 garlic cloves minced or crushed
1.5 cups cooked chickpeas
1.5 loose cups of spinach
1 tsp smoked paprika
Fine grain sea salt
1/4 cup cooked brown rice
2 tbsp tahini
1 large egg whisked
Avocado slices
Flax seed buns
Sharp white cheddar, goat cheese or cream cheese
Fried eggs

INSTRUCTIONS

• Heat oil to medium heat and cook garlic and onion for 5 minutes, stirring often. Stir in mushrooms and continue to cook until onion is soft, about 5 or 10 minutes. Remove from heat and let cool.
• Add 1/2 of the cooked onion-mushroom mixture to a food processor with roughly half of the chickpeas, spinach and brown rice. Pulse in food processor until fairly finely textured (about 10 pulses) and then transfer to a large bowl.
• Add the remainder of the mushroom mix, the chickpeas, spinach and brown rice. Roughly process in food processor, pulse 3 -5 times for chunkier mixture and add to large bowl with more finely processed ingredients. 
• Stir in tahini, paprika and about 1 tsp sea salt
• Mix well and taste. Add more smoked paprika and salt if desired. Once seasoning is adjusted stir in egg. Mix well.
• Heat a pan to medium high heat with 1 tbsp oil.
• Shape burger patties (~1/4 cup) and place in pan, press down with spatchula to desired thickness. 
• Cook about 5 minutes each side. Be careful when flipping because burgers are slightly fragile.
• Meanwhile, cook eggs, slice avocado and cheese and lightly toast whole grain or flax seed buns.
• Assemble burgers with avocado, cheese, egg and veggie burger patty.

Source: http://ediblebiology.blogspot.in/2011/11/breakfast-veggie-burger.html
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Chocolate Puffs

Chocolate Puffs

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INGRESIENTS

100g good-quality dark cooking chocolate, chopped
2 teaspoons grated orange rind
1 sheet ready-rolled puff pastry, slightly thawed
1 egg yolk, lightly whisked
4 scoops vanilla ice-cream

INSTRUCTIONS

• Preheat oven to 210°C. Line a large baking tray with non-stick baking paper. Combine the chocolate and orange rind in a small bowl. Cut the pastry into 4 squares. Place a quarter of the chocolate mixture in the middle of each pastry square and fold the pastry over to form a triangle. Press the edges together to seal. Place triangles on lined tray in the freezer for 5 minutes to chill. Brush with a little egg yolk and bake in preheated oven for 12 minutes or until the pastry is puffed and golden. Stand for 5 minutes before serving with the ice-cream.

Source : http://www.taste.com.au/recipes/11043/chocolate+puffs
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Dolmas

Dolmas

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INGREDIENTS

185 ml olive oil
4 medium onions, finely chopped
100 g pine nuts
salt
500 g medium-grain rice, rinsed
400 g tin diced tomatoes
100 g currants or raisins
1 tsp chilli flakes (or to taste)
pepper
¼ bunch mint, leaves picked and finely chopped
½ bunch flat-leaf coriander leaves, finely chopped
2 small tomatoes, sliced

To stuff

8 small eggplants
8 small capsicums
8 medium tomatoes

INSTRUCTIONS

• Heat all but 2 tablespoons of the olive oil in a large saucepan. 
• Add the onions,npine nuts and some salt and fry over medium heat for 5 minutes, stirringnfrequently, until the onion softens. 
• Add the rice and continue to stir for a few minutes. 
• Add the diced tomato, currants, chilli and extra salt and pepper and cook for a few more minutes. 
• Add enough boiling water to cover the rice, then stir in the herbs. 
• Reduce the heat to a simmer, cover and cook for about 10 minutes, until the water has been absorbed. 
• The rice should be al dente. Leave to cool a little.
• Cut the stems from the eggplants and hollow out the flesh using a small melon baller or teaspoon, leaving a shell about 5 mm thick. 
• Slice the tops off the capsicums without cutting all the way through, so the tops stay attached like lids. Remove the seeds. 
• Slice the tops off the tomatoes as for the capsicums and scoop out the flesh.
• Fill the vegetables with the rice and arrange in the base of a wide saucepan or frying pan. 
• Fit them in snugly so they stay upright. 
• Decorate the tops of the eggplants with slices of tomato. 
• Drizzle over the remaining olive oil and enough warm water to come 2–3 cm up the sides of the vegetables. 
• Cover with a lid and simmer on medium heat for around 20 minutes.

Adapted from: http://www.sbs.com.au/food/recipes/stuffed-vegetables-dolma
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Fish Mappas

Fish Mappas

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INGREDIENTS

3 tsp coconut oil
1/4 tsp mustard seeds
1/4 tsp fenugreek seeds
5-6 curry leaves
2 slit green chillies
1/2 sliced onion
1 tsp coriander powder
1/4 tsp mustard powder
1/2 chopped tomato
2 soaked kokum fruits
4 big cubes of any sea fish
1/2 cup fish stock
1/2 cup coconut milk

For the tempering:

2 tsp coconut oil
1/4 tsp ginger juliennes
1/4 tsp chopped garlic
5-6 curry leaves
2 Tbsp chopped shallots

INSTRUCTIONS

• Heat oil in pan. 
• Add mustard seeds, fenugreek seeds, curry leaves, slit green chillies and sliced onions. Saute till onions turn brown. 
• Now add coriander powder, mustard powder, chopped tomato, kokum fruits, big cubes of any sea fish and fish stock. 
• Cover and cook for 5 minutes. 
• Now remove cover and reduce to a semi dry consistency. 
• Add coconut milk and let simmer for 2 minutes taking care not to let the milk come to a boil. 
• Temper with coconut oil; ginger juliennes, chopped garlic, curry leave and chopped shallots. 
• Serve hot with aapam.

Source: http://food.ndtv.com/recipe-fish- mappas-551091
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Cucumber, Mint and Melon Punch

Cucumber, Mint and Melon Punch

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INGREDIENTS

1 large cucumber, peeled and chopped into small chunks
small bunch mint, leaves picked
500ml Sprite juice 6 lime, plus wedges to serve
200g white caster sugar
1-2 small melons (we used ½ honeydew, ½ cantaloupe and ½ watermelon)
1l sparkling water, chilled

INSTRUCTIONS
Put the cucumber and half the mint in a large bowl or jug, and pour over the Sprite. Pour the Sprite-cucumber mix, lime juice and sugar into a larger jug. Stir well.
Using a melon baller, scoop out as many melon balls as you can. Add them to the jug and leave to steep for 30 mins-1 hr in the fridge. Top up with sparkling water and add the remaining mint leaves just before serving with extra lime wedges.
Adapted from : http://www.bbcgoodfood.com/recipes/cucumber-mint-melon-punch

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Chicken Fritters

Chicken Fritters

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INGREDIENTS

1 1/2 lbs (3 large) chicken breasts
2 large eggs
5 Tbsp (about 1/3 cup) mayonnaise
1/3 cup all-purpose flour (or cornstarch or potato starch for gluten free option)
4 oz (1 1/3 cups) shredded mozzarella cheese
1 1/2 Tbsp chopped fresh dill
1/2 tsp salt and 1/8 tsp black pepper, or to taste
Extra light olive oil, or any high heat cooking oil to sautee

INSTRUCTIONS

• Using a sharp knife, dice chicken into 1/3″ to 1/2″ thick pieces and set aside.
• In a medium bowl combine batter ingredients: 2 eggs, 5 Tbsp mayo, 1/3 cup flour, 1 1/3 cups mozzarella, 1 1/2 Tbsp dill, 1/2 tsp salt and 1/8 tsp black pepper. Stir until well combined. Stir in diced chicken, cover with plastic wrap and marinate in the refrigerator at least 2 hours, or overnight.
• Heat a large non-stick pan over medium heat. Add 2 Tbsp oil and when oil is hot, add the chicken mixture a heaping tablespoon at a time (I used a flat ice cream scoop for uniform sizes). Pat down the fritters with the back of your spoon to flatten them slightly. Saute uncovered 3 – 4 min on the first side then flip and saute uncovered 3 min on the second side or until golden brown and fully cooked through. Repeat with remaining fritters. Remove to a paper towel lined plate.

Source: http://natashaskitchen.com/2016/02/16/tender-chicken- fritters/
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Goan Sorak Curry

Goan Sorak Curry

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INGREDIENTS

For the red paste :

½ fresh coconut grated
3 - 4 dried kashmiri red chilies
1.5 t/s coriander seed
1 t/s cumin seed
4 - 5 garlic cloves
1 medium sized onion ( ½ onion for paste and ½ onion for tempering)
1 t/s turmeric powder
2 tbsp water

For Curry:

1 tbsp coconut oil Or oil
2 cups water Or as consistency required
4 to 5 garcinia indica (kokam)
2 green chilies cut length wise
sea salt Or salt as per taste
few chopped coriander leaves (optional)

INSTRUCTIONS

• Combine all the ingredients for the red paste into a grinder. Add little water first and grind into a coarse paste. Later add more water and grind until smooth paste is formed. Place it aside.
• Take a wok Or vessel add oil. Once oil is hot add the half chopped onion. Saute until onion is light brown in color.
• Add the red paste and saute for 2 to 3 mins on low flame,
• It's time to add water as per consistency required. Preferred consistency for sorak is medium.
• Allow the curry to simmer for 2 to 3 mins. Later add green chilies, kokam and salt as per taste.
• Once the curry starts bubbling switch off the gas. Garnish with few coriander leaves. Serve sorak hot with rice Or pao.

Notes

• If you don't have dry kashmiri chilies the use any dry red chili which gives deep red color and isn't spicy.
• If kokum isn't available then replace with 1 tbsp tamarind pulp.
• Also if fresh grated coconut isn't available. Soak desiccated coconut in hot water. Grind them and then your coconut is ready to be used in sorak.
• If you like your curry spicy then add more red chilies Or make the gravy thick.
• This is vegetarian version however if you want you could add prawns Or fish head to the curry which will give a great taste and flavor to the curry.

Source: http://www.flavorsofmumbai.com/goan-sorak- curry/
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Besan Oats cheela

Besan Oats cheela

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INGREDIENTS

1 cup oats
¼ cup besan or chickpea flour
1 ¼ water or as needed
1 tsp cumin / jeera or carom seeds / ajwain
salt as needed
⅛ tsp turmeric (prefer organic)
½ carrot grated
1 small onion
1 to 2 green chilies chopped
Coriander leaves few finely chopped
Ghee or oil as needed

INSTRUCTIONS

• Grease your griddle or tawa and set aside.
• Powder the oat and add it to a mixing bowl.
• Add the rest of the ingredients except oil. Pour water as needed and make a batter that is not very thin or thick.
• Heat a pan and pour 1 ladle of batter.
• Spread it gently and drizzle oil around the edges.
• When cooked, flip it and cook on the other side as well.
• Make sure the cheela gets cooked well and brown spots are seen.
• Repeat making the rest.
• Serve oats chilla warm or hot.

Source: http://indianhealthyrecipes.com/oats-chilla- recipe-oats- cheela/
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Bomb Vegetarian Demi-Glace

Bomb Vegetarian Demi-Glace

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INGREDIENTS

PATE BRISEE

1 1/2 cups all-purpose flour
1 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces
1/4 teaspoon salt
1/3 cup ice water

FILLING

1/4 cup plus 1/3 cup sugar
3 tablespoons ground almonds
3 tablespoons all-purpose flour
2 1/2 pounds large plums—halved, pitted and cut into 1/2-inch wedges
3 tablespoons unsalted butter, cut into small bits
1/2 cup good-quality plum, apricot or raspberry preserves, strained if chunky or seedy

INSTRUCTIONS

• MAKE THE PATE BRISEE Put the flour, butter and salt in a food processor and process for 5 seconds; the butter should still be in pieces. Add the ice water and process for 5 seconds longer, just until the dough comes together; the butter should still be visible.
• MAKE THE PATE BRISEE Remove the dough from the processor and gather it into a ball. On a lightly floured surface, roll out the dough into a 16-by- 18- inch oval 1/16 to 1/8 inch thick. Drape the dough over the rolling pin and transfer it to a large, heavy baking sheet. Chill the dough until firm, about 20 minutes. Preheat the oven to 400°.
• MAKE THE FILLING In a small bowl, combine 1/4 cup of the sugar with the ground almonds and flour. Spread this mixture evenly over the dough to within 2 inches of the edge. Arrange the plum wedges on top and dot with the butter. Sprinkle all but 1 teaspoon of the remaining 1/3 cup sugar over the fruit. Fold the edge of the dough up over the plums to create a 2-inch border. (If the dough feels cold and firm, wait for a few minutes until it softens to prevent it from cracking.) Sprinkle the border with the reserved 1 teaspoon of sugar.
• MAKE THE FILLING Bake the galette in the middle of the oven for about 1 hour, until the fruit is very soft and the crust is richly browned. If any juices have leaked onto the baking sheet, slide a knife under the galette to release it from the sheet. Evenly brush the preserves over the hot fruit; brush some up onto the crust, too, if desired.

Source: http://www.foodandwine.com/recipes/plum-galette
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Pumpkin Curry with Chickpeas

Pumpkin Curry with Chickpeas

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INGREDIENTS

1 tbsp sunflower oil
3 tbsp Thai yellow curry paste, or vegetarian alternative
2 onion, finely chopped
3 large stalks lemongrass, bashed with the back of a knife
6 cardamom pod
1 tbsp mustard seed
1 piece pumpkin
250ml vegetable stock
400ml can reduced-fat coconut milk
400g can chickpea, drained and rinsed
2 lime
large handful mint leaves
naan bread, to serve

INSTRUCTIONS

• Heat the oil in a sauté pan, then gently fry the curry paste with the onions, lemongrass, cardamom and mustard seed for 2-3 mins until fragrant. Stir the pumpkin or squash into the pan and coat in the paste, then pour in the stock and coconut milk. Bring everything to a simmer, add the chickpeas, then cook for about 10 mins until the pumpkin is tender. The curry can now be cooled and frozen for up to 1 month.
• Squeeze the juice of one lime into the curry, then cut the other lime into wedges to serve alongside. Just before serving, tear over mint leaves, then bring to the table with the lime wedges and warm naan breads.

Source: http://www.bbcgoodfood.com/recipes/7732/pumpkin-curry- with-chickpeas
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Zafrani Chicken Pulao

Zafrani Chicken Pulao

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INGREDIENTS

1 lb Chicken Tenders cut into cubes
2 Cups of Basmati Rice
1 Bay Leaf
4 Cardamom Pods
6 Peppercorns
3 Cloves
1 Star Anise
1 Large Onion
1 tbsp Crushed Ginger
1 tbsp Crushed Garlic
1 tsp Garam Masala
1 tsp Red Chili Powder
2 tsp Saffron Strands
2 tbsp Yoghurt
1 cup milk
2 1/2 Cups Chicken Stock
few mint leaves chopped
Salt-to taste
Butter-3 tbsp

INSTRUCTIONS

• Warm up the milk and add the saffron strands.Let it soak.
• In a deep pan heat the butter and add the bay leaf,cardamom,cinnamon,cloves and peppercorns.
• Stir for a minute and add sliced onions and saute for another minute.Add the ginger and garlic followed by garam masala and chili powder.
• Add the chicken pieces into the pan along with the yoghurt.
• Add rice into the mix.
• Add the saffron milk, chicken stock, mint leaves and salt.
• Bring to a boil on high, cover and lower the heat.
• Cook for about 20-25 minutes until the rice and chicken are cooked and the liquid has been absorbed.
• Serve hot with boiled eggs, salad and raita.

Adapted from: http://www.sonisfood.com/2014/11/saffron-chicken- pulaopilaf-using-perduechicken-weekdaysupper.html
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Mango lemonade

Mango lemonade

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NGREDINTS

1 ripe mango, peeled and pit removed
⅓ cup water
⅓ cup lemon juice
½ cup sugar or sweetener
5 cups water
ice, for serving

INSTRUCTIONS

• In the bowl of a blender, combine the mango pieces with ⅓ cup water. Puree until smooth.
• Pour the puree into a large pitcher and combine with the lemon juice and sugar and stir until combined.
• Add the 5 cups of water and stir to combine. If you don't serve this immediately, stir again just before serving.
• Serve over ice.

Source: http://overtimecook.com/2014/08/28/homemade-mango- lemonade/
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Savoury palmiers

Savoury palmiers

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INGREDIENTS

1 package frozen puff pastry, defrosted
1/4 cup prepared pesto, store bought or homemade (recipe follows)
1/2 cup grated processed cheese
1/4 cup finely chopped sundried tomatoes in oil, drained
1/4 cup toasted pine nuts
Salt
1/4 cup walnuts
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan cheese

INSTRUCTIONS\

• Lightly flour a board and carefully unfold one sheet of puff pastry. 
• Roll the pastry lightly with a rolling pin until it's 9 1/2 by 11 1/2-inches. 
• Spread the sheet of puff pastry with half the pesto, then sprinkle with half the goat cheese, half the sun dried tomatoes, and half the pine nuts. Sprinkle with 1/4 teaspoon salt. Working from the short ends, fold each end halfway to the center. 
• Then fold each side again towards the center until the folded edges almost touch. Fold one side over the other and press lightly. 
• Place on a baking sheet lined with parchment paper. Repeat the entire instructions for the second sheet of puff pastry using the remaining ingredients. 
• Cover with plastic wrap and chill for at least 45 minutes. Meanwhile, preheat the oven to 400 degrees F. Cut the prepared rolls of puff pastry in 1/4 inch thick slices and place them face up 2 inches apart on baking sheets lined with parchment paper. 
• Bake for 14 minutes, until golden brown. Serve warm.

Homemade Pesto:

• Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. 
• Process for 30 seconds. 
• Add the basil leaves, salt, and pepper. 
• With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed. 
• Add the Parmesan and puree for a minute. 
• Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top. Yield: 4 cups

Adapted from : http://www.foodnetwork.com/recipes/ina-garten/savory- palmiers-recipe.html
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Mediterranean baked potatoes

Mediterranean baked potatoes

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INGREDIENTS

1cup low-fat yogurt (or use fat free ) or 1 cup low-fat sour cream (or use fat free sour cream)
1 ⁄ 2 cup sun-dried tomato(marinated or re hydrated, drained)
1 ⁄ 4 cup chopped kalamata olives or 1 ⁄ 4  cup ripe olives
2 tablespoons crumbled feta or 2 tablespoons shredded Parmesan cheese
1 ⁄ 2 teaspoon dried Italian herb seasoning, crushed
1 ⁄ 4 teaspoon ground pepper
4 russet potatoes, baked and still hot (baked about 45 mins)

INSTRUCTIONS

• Combine first 6 ingredients and mix well.
• Cut or pierce tops of baked potatoes lengthwise; squeeze ends and push toward center to open.
• Top each with one-fourth of yogurt mixture.
• Serve at once.

Source: http://www.food.com/recipe/mediterranean-topped- baked-potatoes- 254757
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Instant Dhokla

Instant Dhokla

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INGREDIENTS

1 1/2 cup gram flour (besan)
2 tsp semolina (suji)
2 tsp eno powder
1/2 tsp sugar
1 lemon (nimbu)
2 green chilly (hari mirch)
8-10 curry leaves (kadi patta)
1 tsp mustard seeds (raai)
1/4 tsp salt (namak)
1 cup water
1 tbsp oil

INSTRUCTIONS

• Mix gram flour, semolina and 1 cup water.
• Grease a container.
• Heat water in a pressure cooker and place sieve (jaali) on it.
• Now add eno powder.
• Immediately pour this mixture in the greased container.
• Place it on jaali and cover the cooker.
• Remove the whistle of the cooker.
• Let it cook at high flame for 15 minutes.
• Then take out the dhoklas out of the container and cut into pieces once it is cooled.
• Heat oil in a pan and crackle mustard seeds. Then put curry leaves.
• Finely chop green chilies.
• Pour this on dhoklas.
• Put 2 cup water, sugar and lemon juice in a container and put all dhoklas in it.
• After 5 minutes take out extra water.
• Garnish with finely chopped dhania patti.
• Serve with some chutney.

Source: http://www.indianfoodforever.com/indian-breakfast/instant- dhokla.html
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SUNDAY CHOCOLATE SAUCE GLAZED ITALIAN DOUGHNUTS OR ZEPPOLE

CHOCOLATE SAUCE GLAZED ITALIAN DOUGHNUTS OR ZEPPOLE

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INGREDIENTS

Doughnuts:

4 ounces (1 stick) unsalted butter, cut into 1/2-inch pieces, at room temperature
1/2 cup water
1/4 cup sugar
1/4 teaspoon salt
1 cup all-purpose flour
3 eggs
1 egg yolk
2 teaspoons lemon zest (from 1 lemon)
Vegetable oil, for frying
Chocolate sauce Glaze:
50g good-quality dark chocolate (use at least 70% cocoa solids)
25g butter
125ml double cream
1 tbsp caster sugar

INSTRUCTIONS

• For the doughnuts: In a medium saucepan, combine the butter, water, sugar, and salt over medium heat. 
• Bring to a rolling boil, stirring occasionally. Boil for 10 seconds. 
• Remove the pan from the heat and add the flour. Using a wooded spoon, quickly stir the mixture until all the flour is fully incorporated and forms a thick dough. 
• Return the pan to the heat and stir continuously for 2 minutes. 
• Scrape the mixture into a stand mixture fitted with a paddle attachment. 
• With the machine running on medium speed, add the eggs and egg yolk, 1 at a time until fully incorporated. 
• Beat the mixture for 4 to 5 minutes until thick and glossy. 
• Add the lemon zest and beat until smooth. 
• Refrigerate the dough for 15 minutes.

For the glaze:

• Melt the chocolate in a bowl over a pan of barely simmering water until completely smooth(see step-by- step).
• Heat all of the remaining ingredients in a small saucepan until evenly combined. Remove from the heat and stir through the melted chocolate. In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in a couple of minutes.)
• Using a small ice cream scoop or 2 small spoons, carefully drop scoops (about 1 tablespoon) of the dough into the oil. (Do not crowd the pan,) Cook for 3 to 3 1/2 minutes, turning occasionally, until the zeppole are golden and puffed. Drain on paper towels. Repeat until all of the dough has been used.
• When the zeppole is cool enough to handle, dip the top halves in the glaze.
• Using a hand grater, grate the chocolate, if using, over serving plates. Place 3 to 4 zeppole on each plate and garnish with fresh raspberries, if using. Serve immediately.

Adapted from: http://www.foodnetwork.com/recipes/giada-de- laurentiis/coffee-glazed- italian-doughnuts-zeppole-recipe.html?oc=linkback
http://www.bbcgoodfood.com/recipes/3029673/simple-chocolate- sauce#recipe-method
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ASIAN INSPIRED LENTIL SPAGHETTI BOLOGNESE

ASIAN INSPIRED LENTIL SPAGHETTI BOLOGNESE

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INGREDIENTS

1 tablespoon olive oil
1 brown onion, finely chopped
2 celery sticks, ends trimmed, finely chopped
2 carrots, peeled, coarsely grated
2 garlic cloves, crushed
115g dried split red lentils
1 x 400g can chopped tomatoes
500ml (2 cups) Campbell's Real Stock Vegetable
2 tablespoons tomato paste
500g dried spaghetti pasta
1 tbsp hot garlic chilli sauce ( recipe follows)

FOR THE HOT GARLIC SAUCE

1 c chopped Chili Peppers (about 100 grams). *for a more mild hot sauce, start with less chilies
3 T Vegetable Oil
2 heads of of Garlic (crushed or minced)
3 Shallots, medium size (minced)
2 – 8 oz. (or 1- 15 oz.) can of Tomato Sauce
4 T Rice Vinegar
3 T Sugar
1 T Fish Sauce (this is a vital ingredient for wonderful flavor, please don't skip it)

INSTRUCTIONS

For the sauce

• Rinse, clean and remove stems of the chiles. Blot dry with paper towel.
• Wearing rubber gloves, mince chili peppers. The smaller the cut, the smoother your final sauce will be. Or you can just leave them minced small for a more spicy bite and bigger texture.
• In medium sauce pan, heat oil then add minced garlic and shallots. Over medium heat saute garlic and shallots for about 1 minute or until light brown and fragrant. Fry the garlic and shallots enough so that they become crispy, but not burnt. (don’t burn your garlic!)
• Add tomato sauce and minced chili peppers. Let the sauce come to a simmer then lower heat to keep at a low simmer. Add fish sauce, vinegar, and sugar. Mix well.
• Continue simmering the garlic hot sauce for about 5 minutes. This will break down the chili peppers and soften them to create the smooth consistency.
• Remove hot sauce from heat and allow to cool completely.
• Transfer hot sauce sauce to blender and blend till smooth or until most of the chili pepper skin and seeds break down- preferably on the “liquefy” mode.
• Taste the hot sauce to further customize the hot sauce to your liking.
• Add more sugar, vinegar or water. Blend one last time till smooth. Pour into clean, air tight jar and refrigerate.

FOR THE MAIN DISH

• Heat the oil in a large saucepan over medium heat. Add the onion, celery, carrot and garlic, and cook, stirring, for 4 minutes or until the vegetables soften.
• Stir in the lentils, tomato, stock, hot chilli garlic sauce and tomato paste. Season with salt and pepper. Increase heat to medium-high and bring to the boil. Reduce heat to medium. Simmer, partially covered, for 20 minutes or until the mixture thickens.
• Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.
• Add sauce to pasta. Combine. Serve.

Adapted from: http://www.taste.com.au/recipes/19874/lentil+spaghetti+bolognaise?ref=collections,spaghetti-recipes
http://whiteonricecouple.com/recipes/garlic-hot- sauce/
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VEGGIE PIZZA

VEGGIE PIZZA

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INGREDIENTS

2 teaspoons active dry yeast
1 cup warm water
3 cups all-purpose flour
1 tablespoon white sugar
1 tablespoon dried oregano
1 teaspoon salt
1 egg
1 tablespoon extra-virgin olive oil
1 (15 ounce) can diced tomatoes
1 serving pizza sauce (recipe below)
1/2 small onion, chopped
1 tablespoon dried oregano
1 clove garlic, finely chopped
1 teaspoon onion powder
1 teaspoon kosher salt
1 pinch ground black pepper
1 1/4 cups shredded mozzarella cheese
1/2 cup chopped green bell pepper (optional)
1/2 cup chopped onion (optional)
1/2 cup sliced fresh mushrooms (optional)
1/4 cup shredded mozzarella cheese

For the pizza sauce

3 medium to large tomatoes, pureed - yields approx 1.5 to 2 cups of tomato puree
4-5 garlic cloves, finely chopped
1 to 1.5 tbsp chopped fresh basil leaves
1 to 1.5 tsp dry oregano or 1 to 1.5 tbsp chopped fresh oregano
3 tbsp olive oil
salt and black pepper as required

INSTRUCTIONS

FOR THE PIZZA SAUCE

• rinse and then chop the tomatoes.
• puree the tomatoes in a blender or with a hand blender.
• keep a few bits and pieces of tomatoes in the puree.
• heat olive oil in a small pan.
• then add the chopped garlic and saute for 10-12 seconds on a low flame.
• add the tomato puree and saute for 4-5 mins on a low to medium flame.
• when the tomatoes are cooked, add the chopped basil, dry oregano, salt and pepper.
• stir & simmer for 1-2 minutes on a low to medium flame.
• check the seasonings add more salt or pepper if required.
• once cooled, use the pizza sauce as a topping on pizzas or store in a bowl or in a small jar. Sprinkle yeast over warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until yeast softens and begins to form a creamy foam.

MAKING THE PIZZA

• Sift flour, sugar, 1 tablespoon oregano, and 1 teaspoon salt into a large bowl. Mix egg and oil into dry ingredients; stir in yeast mixture. When dough has pulled together, turn out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, then place dough in bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
• Preheat oven to 450 degrees F (235 degrees C). Lightly grease a baking sheet.
• Cook and stir diced tomatoes, tomato paste, onion, 1 tablespoon oregano, garlic, onion powder, 1 teaspoon salt, and pepper in a saucepan over medium heat. Cook until sauce has thickened, 15 to 20 minutes.
• Punch down dough and turn it out onto a lightly floured surface. Use a knife to divide dough into two equal pieces-- do not tear. Shape dough into rounds and let rest for 10 minutes. Form dough into rectangles, and place onto prepared baking sheet. Spoon pizza sauce over dough. Sprinkle with 1 1/4 cup mozzarella cheese; top with bell pepper, onion, and mushroom. Sprinkle 1/4 cup mozzarella cheese over top.
• Bake in preheated oven until crust is browned and crisp and cheese has melted, 20 to 25 minutes.

Adapted from: http://allrecipes.com/recipe/222734/homemade-veggie- pizza/
http://www.vegrecipesofindia.com/basic-tomato- pizza-sauce- recipe/
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Penne Pasta in a Roasted Beet Sauce:

Penne Pasta in a Roasted Beet Sauce

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INGREDIENTS

3 medium-sized beets, cleaned and cut into a small dice
3 Tbs. extra-virgin olive oil, divided
3 sprigs thyme
3 cloves garlic
1 Tbs. balsamic vinegar
1/2 cup freshly grated parmesan cheese, plus more for garnish
1/2 cup chicken or vegetable stock
1/4 cup cream or milk
1 tsp. sugar
1/2 pound penne pasta
coarse salt and freshly ground pepper
1 Tbs. poppy seeds
1 Tbs. sweet mustard sauce (recipe follows)
mint leaves, for garnish

FOR THE SWEET MUSTARD SAUCE

1⁄2 cup vinegar
1⁄2 cup sugar
1 tablespoon mustard powder
1 egg, slightly beaten

INSTRUCTIONS

Making the sauce

• In a small saucepan, combine sugar and dry mustard.
• Stir in vinegar; mix well.
• Whisk in beaten egg until smooth.
• Cook over low heat until sauce thickens, stirring constantly.

ASSEMBLING

• Preheat oven to 400.
• On a rimmed baking sheet, toss the diced beets with 1 Tbs. oil, thyme sprigs and a good pinch of salt and pepper. Roast for 40 minutes. Check for doneness at the 30-minute mark.
• Transfer beets to a food processor. Add the garlic, balsamic vinegar,half of the cheese and the 2 remaining Tbs. oil. Pulse until it’s as smooth as you can get it.
• Transfer beet mixture to a small saucepan. Add the stock and cream and bring to a light simmer. Add the sugar, remaining cheese and another pinch of salt. Simmer on medium-low while you prepare the rest of the meal. Taste it.
• Toast the poppy seeds in a small skillet until fragrant, about 2 minutes.
• Cook the penne until al dente. Drain and return to skillet. Pour the sauce over the pasta, add the sweet mustard sauce and toss to combine. Give it one more taste. Season accordingly.
• Serve pasta garnished with a good sprinkle of the poppy seeds and the mint leaves. And more cheese. Absolutely more cheese.

Adapted from: http://bevcooks.com/2012/04/penne-pasta- in-a- roasted-beet- sauce/
http://www.food.com/recipe/sweet-mustard- sauce-58608
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