Avocado dip...

INGREDIENTS:

1 avocado.
4 oz neufchatel cheese.
1 tbsp lime juice.
1/2 tsp garlic salt.

METHOD:
Mix all the ingredients in a mixer at medium speed, until well blended.
Serve with crackers or chips.

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Vege pakora....

INGREDIENTS:

About one cup or more gram flour as needed.   (or chick peas flour)
1 tsp red chili powder.
1/2 tsp garam masala.(optional)
1 handful spinach, chopped.
1/2 bunch cilantro leaves (coriander leaves), chopped.
1 potato grated.
1 medium sized onion, sliced.
Salt to taste.
1/4 cup warm water.
Oil to fry. 

METHOD:
Mix all the dry ingredients, add water to blend into thick batter.  Add onion, potato, spinach,salt, and cilantro leaves, mix together. 
Heat oil.  Drop a heaped spoon full into the hot oil.  Fry for 2 to 3 minutes or till golden color.
Serve hot with green chutney or ketchup.

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Pineapple squash...

INGREDIENTS:

4 cups pineapple juice.
4 cups water.
3 cups sugar.
3 tsp citric acid crystals.
1 tsp pineapple extract.
2 pinches, potasium meta bi sulphite. (optional) K.M.S.

METHOD:
Remove outer skin and dice the fully ripe pineapple. 
Blend the pieces in a blender and strain the juice through the strainer. 
Heat the juice to boiling point and cool down to room temperature. 
Prepare sugar syrup by mixing sugar, water, citric acid and bring it to boil.
Let it cool down to room temperature. 
Mix together the juice, sugar syrup, and extract. 
Mix the preservative  (Kms) in little warm water and add to the squash.
Pour into sterilized, dry bottles. 
Can keep up to 4 months.  Refrigerate if Kms is not added.
Add four parts of water, with ice and serve.

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Fish moilee...

INGREDIENTS:

1 1/2 lb  Mackerel, salmon, pomfret, or king fish.
11 medium sized onion sliced.
2 inch piece ginger.
4-5 garlic cloves.
5-6 green chilies, (as needed).
1/2 tsp turmeric powder.
3 cups coconut milk.
1 sprig curry leaves.
2-3 tbsp oil.
Salt to taste.

METHOD:
Clean and cut the fish in to small pieces.  Grind together ginger and garlic in to paste.
Heat oil, and saute the sliced onion.  Add ginger garlic paste, turmeric powder, green chilies, and saute for 2 minutes. 
Add the coconut milk, salt and bring to a boil.  Gradually add the fish pieces and cook, until the fish is cooked.  Add the curry leaves and remove from heat. 

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Cream cheese pudding...

INGREDIENTS:

For crust:
1/2 cup honey graham cracker crumbs.
2 tbsp butter.
Melt butter, add crumbs, mix well and press on to the bottom of  9 inch spring form pan. 

One 8 oz, pkg cream cheese.
1 pkg,(1.4 oz pkg) orange flavoured gelatine.
1/2 cup water.
3/4 cup granulated sugar.
1/4 cup orange juice.
3/4 cup milk.

METHOD:
Dissolve gelatine in 1/2 cup water over low heat.  Combine cream cheese, sugar at medium speed until smooth.  Gradually add gelatine , milk and juice and mix , until blended.  Pour over crust.  Chill till firm.  Top with orange slices.

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Dried shrimp or anchovy chutney...

INGREDIENTS:

One handful dried Anchovy or Shrimp.
1/2 cup grated coconut.
2-3 garlic cloves.
1/2 tsp black pepper.
6-7 red chilies.
Tamarind - one small lime size.
1 sprig curry leaves.
Salt to taste.

METHOD:
Roast the dried shrimp for few minutes.
Grind all ingredients together and add more salt if needed and serve.

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Dried fruits shake...

INGREDIENTS:

6 dates, pitted.
3 prunes.
1 tbsp raisins.
1 1/2 cups whole milk, or soy milk or almond milk.
3/4 cup ice cream.

METHOD:
Blend the first three ingredients, with one cup milk, at high speed, for about 5 minutes.
Add the remaining milk, ice cream and beat for few more seconds and serve.

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Chicken tikka....

INGREDIENTS:

2 pound boneless chicken pieces.
3 inch long piece ginger.
10 garlic cloves.
1 tbsp coriander seeds.
1 tbsp fennel seeds.
1 tsp cumin seeds.
10 red chilies, seeded. (more if needed).
3 tbsp vinegar or 3 tbsp lemon juice.
Red color, few drops.
Metal skewers.

METHOD:
Grind garlic cloves, coriander seeds, fennel seeds, cumin seeds, red chilies, red color, and  lemon juice, together in to a fine paste.  Combine with chicken pieces, cover and refrigerate 2 to 3 hours or overnight.  Insert the chicken pieces on skewers and grill or broil at 400 degrees, F for 10 minutes or until its done.

Microwave cooking method:
Keep the marinated chicken pieces on a microwave safe plate and cook for 5 minutes.

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Eggless cake...

INGREDIENTS:

Self rising flour  - 1 cup (10 tbsp or 8 oz).
Condensed milk  - 1/2 can  (10 tbsp or 7 oz)
Sugar  - 3 tbsp.
Butter  - 2 1/2 tbsp.
Milk  -  1/2 cup.
Vanilla extract  - 1 tsp.

METHOD:
Preheat oven to 350 degrees, F.
Cream butter, add sugar, milk, sweetened condensed milk, and vanilla extract .  Beat till light.  Fold in the flour.  Grease the spring form pan, pour the batter.  Bake in the pre heated oven for 20 to 25 minutes or until the wooden pick inserted in the center comes out clean.

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Strawberry shake...

INGREDIENTS:

2 cups strawberries.
1 cup instant nonfat dry milk powder.
3 tbsp sugar or more as needed.
1 tbsp lemon juice.
About 2 cups ice cubes.

METHOD:
Place all the ingredients in a blender jar, except ice cubes.  Cover and blend at medium speed until smooth.  Increase speed to high, add ice cubes, one at a time, until all are finely crushed. 

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Cashew butter cookies...

Cashew butter can be substituted with almond butter and make almond cookies.
INGREDIENTS:

1 1/2 cup unbleached all purpose flour.
3/4 tsp baking soda.
1 1/4 cup brown sugar.
1/2 cup shortening.
1 tsp vanilla extract.
1 egg.
3/4 cup cashew butter.
2 tbsp milk.
1/4 cup cashew nut pieces. (optional).

METHOD:
Heat oven to 350 degrees, F.
Combine cashew butter, shortening, brown sugar, milk and vanilla.
Beat at medium speed, until well blended.  Add egg and beat.  Combine flour, baking soda and add to the creamed mixture at low speed.  Add cashew pieces.  Mix until blended.  Drop a tablespoon full of dough 2 inches apart on to a baking sheet.  Flatten with tines of fork. 
Bake for 7 to 8 minutes.  Cool 2 minutes on baking sheet, before moving to cooling racks.

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Sweet potato pancake....

INGREDIENTS:

1 sweet potato, grated. (about 1 1/2 cups)
1 egg.
2 tbsp all purpose flour.
1/2 tsp salt.
1/4 tsp black pepper powder.
2 tbsp chopped cilantro leaves.

METHOD:
Remove the skin from the sweet potatoe and grate.  Mix all the ingredients together.
In a hot pan drop spoon full of mixture and spread.   Cook  both sides on medium heat.  Serve hot.

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Bhatura...

INGREDIENTS:

1/8 tsp yeast.
1/4 cup lukewarm water.
2 cups all purpose flour.
2 to 3 tbsp yogurt  or enough curd to mix.
1/4 tsp salt.
Oil to fry the bhaturas.

METHOD;
Mix the first 2 ingredients.  Set aside for 10 to 15 minutes. 
Make a dough with flour, yeast ferment, salt and curd.  Keep covered for at least half to one hour. 
Knead well. Divide in to even sized balls.  Roll out to 6 inch diameter. 
Fry deeply in hot oil and serve hot.

VARIATION:
Flour can be mixed with soaked and squeezed  bread slices and baking soda to prepare  the dough. 

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Peas curry...

INGREDIENTS:

1 medium onion, diced. (about 1 cup).
1/4 cup cashew nuts.
1 inch piece ginger.
4 garlic cloves.
1 tomato, diced (about a cup)
3 tbsp butter or extra virgin olive oil.
2 bay leaves.
1 tsp turmeric powder.
1/4 tsp cumin powder.
1 tsp coriander powder.
1 tsp red chili powder.
1 tsp garam masala. (optional)
1/2 cup chopped cilantro leaves.
3 tbsp yogurt or curd.
3 tbsp whipping cream.
Salt to taste.

METHOD:
Grind the first 4 ingredients fine, (without water).
Melt butter, add bay leaves and the ground mixture, cook stirring constantly, till the oil comes out of that.  Add the diced tomato, salt and cook.  Gradually add all the powders, mix well. 
Stir in the cilantro leaves and cook for few seconds, stirring constantly.  Add the yogurt and bring to boil.  Stir in the peas, add about 2 cups water, cover and cook, stirring occasionally.  When its
done add the cream and remove from heat.  Add more cream and salt if needed and serve.

Peas can be substituted with mushroom, panneer or tofu.

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Strawberry watermelon shake...

INGREDIENTS:

1 cup strawberries.
1 cup watermelon pieces.
1 cup ice cream.

Blend the first 2 ingredients, at medium speed for  few seconds until smooth.  Add the ice cream and blend, until blended.

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Chocolate cup cakes....

INGREDIENTS:

1 1/2 cup all purpose flour.
1/2 cup cacao powder.
1 tsp baking soda.
1/2 tsp salt.
1 cup sugar.
1/2 cup butter.
1 egg.
1 cup buttermilk.
1 tsp vanilla extract.
Chocolate chips or chocolate chips.
Cake cups.

METHOD:
Preheat oven to 350 degrees, F.
Combine the first four ingredients and keep aside.
Cream butter, add sugar, egg, buttermilk, vanilla and beat on medium speed.  Add the flour mixture and beat until blended. 
Place the cups in the muffin trays.  Spoon batter in the cups, 1/2 full.  Press chocolate pieces in to the batter.  Bake for 20 to 25 minutes. 
Cool for 10 minutes, before removing from trays to wire racks to cool completely.

CHOCOLATE FROSTING:

1//2 stick butter (1/4 cup or 4 oz).
1 1/2 cup powdered sugar.
1/3 cup cocoa powder.
1 tsp vanilla extract.
2 tbsp milk.
Chocolate curls to decorate.

METHOD:
Cream butter, stir in cocoa.
Alternately add  powdered sugar and milk, beating on medium speed.
The frosting must be thick and spreadable.
Spread one spoon full of the frosting on top of each cup cake and swirl with the back side of the spoon.

TO MAKE CURLS:
Use milk chocolate bar at room temperature and scrape with vegetable peeler across the side.
Garnish the curls on top of the frosting.


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Rotini with veges and meat....

INGREDIENTS:

Rotini twists  - 8 oz.
Butter or Extra virgin olive oil  - 2 tbsp.
Milk  - 1 cup.
All purpose flour  - 2 tbsp.
Bacon  - 4 to 5 slices, (cut in to small pieces). Optional.
Ground beef or any meat - 1/2 cup.
Red bell pepper  - 1, seeded and diced.
Mushroom  - 8 oz, sliced.
Black pepper powder  - 1/2tsp.
Italian six chees mix  - 1/2 cup.

METHOD:
Boil 3 to 4 cups of water.  Add pasta, cook uncovered, stirring occasionally, 10 to 15 minutes or until its tender and soft.  Remove from  heat and drain, set aside.
Heat pan, add cut bacon and cook.  Discard the fat.
Heat pan, add ground meat, little salt and cook, stirring frequently, till its fairly dry.  Add mushroom, bellpepper and cook for 2 more minutes. 
In a saucepan, melt butter, add flour, stirring until smooth, blend in milk.  Cook stirring constantly, until thickened and bubbly.  Stir in the bacon and meat mixture. 
Add the cooked rotini twists, pepper powder, salt and mix well.  Remove from heat.
Sprinkle the cheese mix and serve hot.

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