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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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. 

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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.

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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. 

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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.

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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. 

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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. 

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