Angled Beans Salad

Ingredients:

1.      15 to 20 angled beans

2.      1/4 cup roasted skinless peanuts

3.      2 spur thai chilies  

4.      2 cloves garlic

5.      1 tablespoon soya sauce mild

6.      1 teaspoon palm sugar or brown sugar

7.      Salt to taste

8.     2 teaspoon lime juice

Method:

1.      Wash the beans and trim off the ends than slice into thin.

2.      In moral and pestle add garlic and chilies, pound till broken up.

3.      Now add peanut and palm sugar than pounded.

4.      In bowl mix everything except for the soya sauce, salt and lemon juice.

5.      Sprinkle some pounded peanut on top.

6.      Enjoy!!     

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Bialy

Bialy is a small traditional polish roll. Bialys came to the United States from Bialystok, Poland, and they are sometimes known as Bialystok Kuchen.

The bialy is not a sub-type of bagel, it’s a thing unto itself. Round with a depressed center filled with cooked onions and sometimes poppy seeds, it is simply baked (bagels are boiled, then baked) soft, chewy, floury crust.

Yield: 8 to 10 pieces

Prep Time: 10 minutes

Cook Time: 15 to 18 minutes

Cuisine: Poland  

Ingredients:

For Dough:

1.      2 1/2 cup bread flour

2.      1 teaspoon active dry instant yeast

3.      2 teaspoon sugar

4.      1 teaspoon salt

5.      1 1/4 cup lukewarm water

6.      Milk for brushing

For filling:

1.      1 tablespoon olive oil

2.      2 large onions finely chopped

3.      1/2 teaspoon pepper powder

4.      Salt

Method:

1.      Combine 1 cup water, sugar with the yeast to dissolve.   

2.      In a large bowl combine all dough ingredients together except the salt.

3.      When dough comes together, knead for 5 minutes.

4.      Now add salt and knead for another 5 minutes or until soft, smooth and elastic dough. (If needed add more lukewarm water).

5.      Now on an oiled bowl keep the dough and cover the bowl using cling wrap.

6.      Set aside (in a warm place) to rise for 2 hours.

7.      After 2 hours, the dough risen and doubled in size.

8.      Punch down the air and knead the dough for few seconds then divide the dough in equal portion.

9.      Shape each into a roll by flattening it and then pinching the ends together to form a smooth ball.

10.  Place the rolls on a lightly greased baking sheet leaving about 2 to 3 inches space between them.

11.  Proof dough rolls(allow to rise again) in warm place covered with a clean dish towel for an hour or until soft and airy.

12.  Meanwhile prepare the onion filling, heat the oil in a pan then add onions and sauté until light caramel in color in higher heat.

13.  Add in salt and pepper, give a stir and allow this to cool completely.

14.  Squeeze center of each roll while gently pinching and pulling apart with thumbs to create an indentation or shallow nest shape.

15.  Fill the filling in the depressions of each Bialy, add grated parmesan cheese to onion mix. Brushes the Bialy with milk, Bake in a preheated oven at 230º C for 10 to 15 minutes or till they’re golden brown in color.

16.  Cool them on a rack, serve slightly warm or at room temperature. 

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Spinach Thepla / Dhebra

Yield: 12 to 15 pieces

Prep Time: 10 minutes

Cook Time: 15 to 20 minutes

Cuisine: India

Ingredients:

1.      1 bunch spinach

2.      1 tablespoon lemon juice  

3.      2 green chili

4.      1“ ginger piece

5.      3 to 5 cloves garlic

6.      1 tablespoon sesame seeds

7.      1 tablespoon sugar or jaggery

8.      1 teaspoon garam masala

9.      1 teaspoon coriander – cumin powder

10.  1 teaspoon red chili powder

11.  1/2 teaspoon turmeric powder

12.  2 cups wheat flour or multi grain flour (chapatti atta)

13.  2 tablespoon oil

14.  Water as needed

15.  Salt to taste

16.  Oil for shallow fry

Method:

1.      Wash and finally chopped the spinach leaves.

2.      Take half chopped spinach, lemon juice, ginger, garlic and chili in a blender. Make a smooth thick paste (if needed add water). Keep it aside.

3.      In a large bowl add all spice ingredients, salt, sugar, sesame seeds and 2 tablespoon oil. Mix thoroughly.

4.      Now add in chopped spinach and spinach paste also.

5.      Add in flour than knead the smooth soft dough. If you needed add water.

6.      Cover it and keep aside for at least 10 minutes.

7.      Divide the dough ping pong size balls, Take a one ball and roll it evenly.

8.      Keep it little bit thick than chapatti, heat the griddle.

9.      Roast it nicely from both the sides by applying oil.

10.  Serve with pickle, murraba or yogurt. 

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Sprouted Moong Thepla

Yield: 12 to 15 pieces

Prep Time: 10 minutes

Cook Time: 15 to 20 minutes

Cuisine: India  

Ingredients:

1.      1 cup sprouted moong

2.      1/2 cup curd  or 1 tablespoon lemon juice

3.      1 cup roughly chopped cilantro

4.      2 green chili

5.      1“ ginger piece

6.      3 to 5 cloves garlic

7.      1 tablespoon sesame seeds

8.      1 tablespoon sugar

9.      1 teaspoon garam masala

10.  1 teaspoon coriander – cumin powder

11.  1 teaspoon red chili powder

12.  1/2 teaspoon turmeric powder

13.  2 cups wheat flour (chapatti atta) or Multigrain atta

14.  2 tablespoon oil

15.  Water as needed

16.  Salt to taste

17.  Oil for shallow fry

Method:

1.      Add curd, sprouted moong, ginger, garlic and chili in a blender. Make a smooth paste and keep it aside.

2.      In a mixing bowl add all spice ingredients, moong paste, salt, sugar, sesame seeds and 2 tablespoon oil. Mix thoroughly.

3.      Add in flour than knead the smooth soft dough. If you needed add water.

4.      Cover it and keep aside for at least 10 minutes.

5.      Divide the dough ping pong size balls, Take a one ball and roll it evenly.

6.      Keep it little bit thick than chapatti, heat the griddle.

7.      Roast it nicely from both the sides by applying oil.

8.      Serve with yogurt, tea, or murraba.

   

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Til Sukhadi / Sesame Nut Fudge

Yield: 15 to 20 pieces

Prep Time: 15 minutes

Cook Time: 15 to 18 minutes

Cuisine: India

Ingredients:

1.      1 cup roasted, grounded sesame seeds

2.      1/2 cup roasted dry nuts powder (walnuts, almond, cashew, hazels)

3.      1/2 cup wheat flour (chapatti atta)

4.      3/4 cup clarified butter (ghee)

5.      1/2 cup sugar powder

6.      1 teaspoon cardamom powder

7.      1 tablespoon soth powder (dry ginger powder)

8.      1 tablespoon edible gum powder (goond)  

Method:

1.      Heat ghee in a heavy bottom pan, add flour to it.

2.      Roast the flour till it changes color and becomes light brown.   

3.      Now add in edible gum powder and stir consistency.

4.      Add in sesame seeds, nuts powder and soth powder, mix and roast for 1 minute.

5.      Remove the mixture from the flame.

6.      After mixture becomes little cool, Add in sugar and cardamom powder, Mix properly.

7.      Transfer mixture to the greased plate and press firmly.

8.      Let it cool completely about 3 to 4 hours than slicing into individual pieces.

9.      Store in an airtight container. It can remain fresh for 20 to 25 days.

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Smiley Sandwiches

Ingredients:

1.      1 big boiled potato grated

2.      1/2 cup grated paneer

3.      1/4 cup chopped coriander leaves

4.      1/4 cup chopped mint leaves

5.      2 tablespoon cornflour

6.      1 teaspoon lime juice

7.      1 teaspoon garam masala

8.      1/4 teaspoon red chili powder

9.      1/2 teaspoon chat masala

10.  Salt to taste

11.  butter for shallow fry

12.  4 slices bread

13.  2 slices cheese

14.  Sliced tomatoes

15.  Sliced onions

16.  Sliced cucumbers

17.  Cherry tomato

18.  Tomato ketchup

19.  Mayonnaise 

Method:

1.      In mixing bowl combine potato, paneer, corn flour, coriander and mint leaves.

2.      Add in lime juice, garam masala, chili, salt and chat masala.  

3.      Mix well and make round patty, than shallow fry in medium heat. Keep aside. 

4.      Place bread slices on cutting board, cut into circles using cookie cutter or sharp knife.

5.      Repeat with slices cheese than make face using sharp knife and small round cutter.

6.      Apply butter and mayonnaise in bread slices.

7.      Close the sandwiches, apply on top ketchup than cheese slice.

8.      Decorate with cheery tomato for nose and cucumber for ears.

9.      Served with your favorite drink. Enjoy!

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Penne Pasta Salad

Ingredients:

1.      2 cups penne pasta

2.      1 cup hung curd

3.      2 cup shredded cabbage

4.      1/2 cup shredded zucchini   

5.      1/4 cup chopped sweet basil leaves  

6.      1 teaspoon lemon zest

7.      1 teaspoon lemon juice

8.      1 cup seedless grapes

9.      1 teaspoon white pepper

10.  2 teaspoon mustard powder

11.  2 teaspoon sugar powder

12.  Salt to taste

Method:

1.      Cook the penne pasta AL-dente as packet instruction. Drain and set aside.

2.      Add shredded cabbage in iced water and keep aside.  

3.      In a mixing bowl, combine hung curd and all spices, mix well.

4.      In a large bowl mix pasta, cabbage, zucchini and grapes.

5.      Throw in the hung curd, toss to combine.

6.      Refrigerate few hours then serve chilled.   

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Glass Noodles Salad

Ingredients:

For dressing:

1.      1 tablespoon soya sauce

2.      2 tablespoon vinegar

3.      1 tablespoon sweet chilli sauce

4.      1/4 teaspoon red chili flakes

5.      1/4 teaspoon garlic paste

6.      2 spur thai chilies chopped    

For salad:

1.      2 cups glass noodles

2.      1/2 cup shredded raw papaya

3.      1/2 cup mung sprout

4.      1/2 cup shredded cabbage

5.      1/2 cup shredded carrot

6.      1/2 cup shredded onion

7.      1/2 cup shredded cucumber

8.      1/2 cup bell pepper

9.      1/2 cup skinless roasted peanuts

10.  1/2 cup pineapple    

11.  Few coriander leaves

12.  Salt to taste

Method:

1.      Take one bowl of hot water, soak in the glass noodles, cover and leave for 10 minutes.

2.      Drain and cut into smaller with scissors.

3.      In small bowl mix the all dressing ingredients and whisk well.

4.      Mix the all salad ingredients together, toss them well.

5.      Add the dressing to the salad and mix well.

6.      Garnish with peanuts and coriander leaves.

7.      Your salad is ready to serve.
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Elbows with Red Pepper Sauce

Ingredients:

· For sauce

1.      1 red capsicum

2.      1/2 carrot

3.      1 big red onion

4.      1 big tomato

5.      1 tablespoon olive oil

· For pasta

1.      1 cup uncooked elbow pasta

2.      2 tablespoon olive oil

3.      1 tablespoon chopped garlic

4.      1 teaspoon paprika

5.      7 to 8 olives

6.      1/2 cup chopped sweet basil

7.      1/4 cup shredded green capsicum

8.      Salt to taste

9.      Oregano

10.  Parsley

11.  Parmesan cheese

Method:

1.      Fill a big pot with water and bring the water to a boil add elbow pasta and salt.

2.      When the pasta is cooked remove in strainer. (Make sure don’t over cook it should be tender but not overly soft or mushy.)

3.      Cut red pepper, carrot, onion and tomato into big size chunks.

4.      In pan heat the oil add in red pepper and sauté for 2 minutes or until little brown.

5.      Now add carrot and onion and sauté for 2 to 3 minute.

6.      Add tomato and cooked for few second.

7.      Remove this in mixture jar and make puree.

8.      Heat the oil in a pan; add garlic and sauté for few second.

9.      Add in red pepper puree and simmer over medium heat.

10.  Simmer until slightly thickened. Add in oregano, parsley, salt and basil.

11.  Cook for 1 minute than add olive, parmesan cheese, green capsicum and elbow pasta.

12.  Mix well serve with grated cheese.

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