Vegetable dip...

INGREDIENTS:

1/2 cup cream cheese.
1/3 cup mayonnaise.
2 tbsp salad dressing.
Vegetables.

METHOD:
Combine the first 3 ingredients.  Mix thoroughly and serve with vegetables. 

Chocolate dipped cookies...

INGREDIENTS:

8 tbsp butter. (1/2 cup).
1 cup all purpose flour.
1/4 tsp salt.
1/4 cup sugar.
1 tsp vanilla extract.
1 tsp poppy seeds.
For the chocolate dip:
5 oz semi sweet white chocolate.
1 tsp red food color.
1 tbsp shortening.
5 oz chocolate.

METHOD:
Preheat oven to 300 degrees, F.
Combine butter, sugar, salt and mix on low speed until the butter combines with the sugar.  Add the flour, vanilla and poppy seeds, scraping the bowl frequently, until the dough has pulled together.  Do not over mix.  On a lightly floured surface, roll the dough to about 1/4 inch thick.  Using heart shaped cookie cutter, cut out shapes.  Press the scraps together, roll them out and cut out more cookies.  Line the baking sheet with parchment paper.  Arrange the cookies and bake on the preheated oven for 20 to 30 minutes.  Let the cookies cool on a rack before dipping. 
Melt white chocolate, shortening and color in a double boiler, stirring until smooth and warm, don't let it get hot.  Dip half of each cookie in to the chocolate.  Set the dipped cookies on a parchment paper and let it set on room temperature foe about 2 hours. 

"ENJOY COOKING AND EATING"

Red velvet cake or valentine's day cake....

INGREDIENTS:

1/4 cup shortening.
3/4 cup sugar.
1 egg.
1 tbsp cocoa powder.
1/2 fl oz red food color. (2  1/2 tbsp).
1 tsp vanilla extract.
1/4 tsp salt.

1 cup all purpose flour, heaped.

1/2 cup buttermilk.
1/2 tbsp white vinegar.
1/2 tsp baking soda.

METHOD:
Preheat oven to 350 degrees, F.
Cream shortening, add sugar and egg, beat well. 
Mix cocoa powder, red color together and add to it. 
Add salt, flour, buttermilk, vanilla and mix well. 

Combine baking soda and vinegar, fold to the batter.

Pour in a greased heart shape cake pan and bake for 20 to 25 minutes.

ICING:

1/2 cup milk.

1 1/2 tbsp all purpose flour.

1/2 tsp vanilla extract.

1/2 cup butter. (1 stick)

3/4 cup confectioners sugar.

5 to 6 drops of red food color.

PREPARATION:

Boil together milk and flour until thickened.  Let it cool.

Cream together butter, sugar, vanilla and food color.

Add milk mixture and beat well, until it becomes whipped cream consistency.

"ENJOY COOKING AND EATING"

Broccoli and carrots..

INGREDIENTS:

.25 lb broccoli.
1 cup grated carrots.
4 to 5 red chilies, or 1/2 tsp red chilie flakes.
Salt to taste.
2 tbsp extra virgin olive oil.
1 tbsp lime juice.

METHOD:
Boil water with little salt.  Add the broccoli flowers.  Cover, remove from heat and keep for 30 seconds to a minute.  Strain and keep. 
Heat oil, add red chilies.  Add the grated carrots and saute.  Gradually add broccoli and stir thoroughly.  Add salt to taste and lime juice and remove from fire. 

"ENJOY COOKING AND EATING"

Beetroot saute...

INGREDIENTS:

3 medium sized beets, skinned and diced.
1/2 cup yellow split peas.
6-7  red chilies.
1 tsp mustard seeds.
1 tsp split green gram.
3 tbsp extra virgin olive oil.
1/2 tsp turmeric powder.
2 sprig curry leaves.
Salt to taste.

METHOD:
Soak the split peas for 30 minutes and cook till its soft.
Cook the diced beets till its soft.
Heat oil, add mustard seeds and split green gram. When it crackles add the red chilies and curry leaves.  Stir in the turmeric powder, cooked peas and beats.  Saute for few minutes.  Add salt to taste and remove from fire.

"ENJOY COOKING AND EATING"

Chicken tikka masala...

INGREDIENTS:

1 1/2 pound boneless chicken pieces.
3 inch long piece ginger.
10 garlic cloves.
1 tbsp fennel seeds.
2 tbsp coriander seeds.
1 tsp cumin seeds.
Red chilies as needed.
1/4 cup butter.
3 tbsp lime juice.
1 medium sized onion, sliced.
1/2 cup yogurt.
1/2 cup cream.
Red colour, few drops, (optional).

METHOD:
Roast the fennel seeds, coriander seeds, cumin seeds, and red chilies slightly. 
Grind together with ginger and garlic to a fine paste.  Combine half of the ground mixture, colour and lime juice with chicken pieces.  Cover and refrigerate over night or at least 2 hours. 
Grill the chicken pieces, about 5 minutes on each side. 
Heat butter.  Saute sliced onion and colour.  Gradually stir in remaining ground mixture.  Add the yogurt, cream and grilled chicken pieces, let it simmer for 10 to 12 minutes or until the gravy thickens. 

"ENJOY COOKING AND EATING"

Mushroom curry...

INGREDIENTS;

Baby Bella or button mushroom - 8 oz, sliced.
Onion - 1, sliced.
Tomato  - 1, diced.
Fennel seeds -1/4 tsp.
Peppercorns - 1/4 tsp.
Sesame seeds  - 1/4 tsp.
Coriander seeds - 1/2 tsp.
Red chilies - 3. (more or less as needed).
Dry coconut - 1 tbsp.
Turmeric powder - 1/2 tsp.
Garlic cloves - 4.
Olive oil  - 2 tbsp.
Coriander leaves - 1/2 bunch, chopped.
Salt to taste.

PREPARATION:
Roast fennel seeds, peppercorns, sesame seeds, coriander seeds, red chilies, garlic and dry coconut.  Grind the roasted ingredients with little water, in to a fine paste. 
Heat oil, add the onion and fry.  When it turns clear add the diced tomato and saute, till its cooked.
Stir in the turmeric powder, mushroom, salt and saute.  When water comes out of the mushroom add the ground paste, little water and mix well.  Cook till the mushroom is soft and cooked, stirring occasionally. (approximate 2 minutes).  Sprinkle chopped coriander leaves, mix well and remove from fire. 

"ENJOY COOKING AND EATING"