Dudhi (lauki) chana nu shak

Traditional Dudhi Chana nu Shak with a twist

Ingredients

• 1 Medium size dudhi (peeled and diced) (Approx 2 1/2 cup)
• 1 cup chana dal
• 3 cloves garlic (crushed)
• 1 medium size Tomato (diced)
• a pinch hing
• salt to taste
• 11/2 tsp cumin-coriander powder
• a pinch turneric powder
• 2-3 green chillies (finely chopped)
• 1/2 tsp garam masala powder
• a pinch soda-bi- carb
• 2 tbsp oil
• 1/2 tsp mastard seeds
• 1/4 tsp cumin seeds
• 1 cup water
• Chopped coriander leaves for Garnish

Directions

1. Wash and Soak chana dal for 1/2 hour.
2. Heat the oil in the pressure cooker and add mustard seeds when they cracle add cumin seeds and hing.
3. Add diced tomato, garlic and green chillies and let it cook for 4-5 min. on medium heat. Slightly mash the tomato with the back of the serving spoon. Add termeric , salt, garam masala, cumin-coriander powder and mix.
4. Add diced dudhi ,chana dal, a pinch soda-bi carb and 1 cup of water. Mix well and put the lid with whistle.
5. Cook for 3-4 whistle and let the pressure cooker cool down for 15-20 min.
6. Open the cooker. Slightly mash the dudhi to thicken the greavy. If the gravy is still watery put the cooker back on high heat but do not put the lid.
7. After 4-5 min check the consistency if it is thick enough then turn off the gas.
8. Garnish with chopped fresh coriander leaves.
9. Serve with chapati/ puri / roti / Bhakhari / Parantha.

Red Velvet Cupcakes

Ingredients
2 eggs
1 1/2 cups of sugar (375 ml)
1 1/2 cups canola oil (375 ml)
1 cup of plain yogurt (250 ml)
2 tablespoons red food coloring (30 ml)
1 teaspoon vinegar (5 ml)
1 teaspoon vanilla extract (5 ml)
2 1/2 cups of flour (625 ml)
1 tablespoon cocoa (15 ml)
1 teaspoon baking soda (5 ml)
1 teaspoon salt (5 ml)
Icing
1 pound (two 8-ounce packages) cream cheese, softened and cut into small pieces
6 tablespoons unsalted butter, softened and cut into small pieces
1 ½ teaspoons vanilla extract
5 cups sifted confectioners’ sugar

Direction

Red Velvet Cupcakes
Preheat oven to 350 °F (180 °C).
In a food processor, mix the eggs with the sugar, oil, yoghurt, food coloring, vinegar and vanilla. Add flour, cocoa, baking soda and salt. Blend until just incorporated.
Place cupcake papers into a muffin pan, divide the batter in the cupcake papers, pour only halfway so batter doesn’t overflow, and bake, rotating half way through, for 25 to 30 minutes. Remove and let cool.
Icing
In a large bowl, on the medium speed of an electric mixer, beat the cream cheese and butter until smooth, about 3 minutes. Add the vanilla and beat well. Gradually add the sugar, 1 cup at a time, beating continuously until smooth and creamy. Cover and refrigerate icing for 2 to 3 hours, but no longer, to thicken before using.Spoon a dollop of cream on the cupcakes.

Mexican Hot Cocoa

It's not a real party without chocolate! 


Ingredients


2 cups evaporated milk
1/2 cup whole milk
1/2 cup chocolate liqueur
1 teaspoon vanilla extract
1/4 cup sugar
1 tablespoon unsweetened cocoa
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ancho chili powder
10 cinnamon sticks
1 dried red chile
2 1/2 oz bittersweet chocolate, broken into pieces
1/4 cup heavy whipping cream


Direction


Whisk evaporated milk, whole milk, liqueur, vanilla, sugar, cocoa, 1 tsp of cinnamon and chili powder in a heavy saucepan. Add 2 of the cinnamon sticks and chili and cook gently over medium-low heat until warm. Add chocolate and cook, whisking until melted. Gently bring to a high simmer; reduce heat and simmer until liquid thickens and reduces slightly, whisking often, 10 minutes. Combine heavy cream with remaining 1/2 tsp cinnamon and beat until peaks form. Ladle 1/3 cup hot cocoa each into 8 teacups; top each with 1 tbsp whipped cream and garnish with a cinnamon stick.

Pound Cake

Ingredients
1/2 pound (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar
5 large eggs, at room temperature
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup plain yogurt, at room temperature
1 teaspoon pure vanilla extract


Directions
Preheat the oven to 350 degrees F. Grease and flour 9 x 13 cake pan. 
Cream the butter and granulated sugar in the bowl with the an electric mixer for about 5 minutes, or until light and fluffy. 
With the mixer on medium speed, beat in the eggs, 1 at a time.
In a large bowl, sift together the flour, baking powder, baking soda, and salt. 
In another bowl, combine the yogurt and vanilla.
Add the flour and yogurt mixtures alternately to the batter, beginning and ending with the flour. 
Pour the batter in the pan, smooth the top, and bake for 30 to 40 minutes, until a cake tester comes out clean.
When the cake is done, let it cool for 10 minutes. Take it out of the pan, place it on a baking rack and allow it to cool completely. 

Vegetarian Frittata with Feta

Ingredients


3 eggs
6 egg whites
1/4 tsp black pepper
1 tbsp fresh basil,minced
2 tsp olive oil
1 garlic clove,minced
1 medium onion diced
1 yellow or orange bell pepper,seeded and chopped
1 zucchini,sliced
2 cups spinach,chopped
1 oz feta cheese,crumbled
1 cup chopped tomatoes


Direction


Whisk eggs,eggs whites,black pepper and basil in a bowl untill frothy,set aside.
Preheat the oven broiler.
Heat olive oil in a medium oven proof skillet over medium heat.
Add garlic and onion and saute until softened. Add bell pepper and zucchini and saute until softened.
Add spinach and fold until wilted.
Pour the eggs over the vegetables and fold to combine.
Cook over medium-low heat,without stirring,until the eggs are mostly set.
Sprinkle feta over frittata and broil until the cheese melts.
Garnish with tomatoes.

Croissant Scramble

Ingredients

1 butter croissant
   vegetable oil
2 tbsp chopped green pepper
2 tbsp chopped red bell pepper
1 tbsp chopped onion
3 large eggs
1 tbsp heavy cream
1 tbsp chopped mushrooms
salt anad pepper
1 1/2 slice tomato
3 slices avacado


Direction


Using a 3 inch cookie cutter,cut a hole in the middle of the croissant. Set aside
Heat a medium saute pan over medium heat. Add enough oil to coat the pan.
Add peppers and onion and cook until slightly tender, about 5 mins.
Whish eggs and cream until fully blended. Add eggs to the pan and cook,stirring often,until no longer runny. Just before the eggs are finished, add mushrooms and salt and pepper to taste.
Place the 3 half-moon slice of tomato,standing up,along the back of the hole in the croissant.
Place the 3 slice of avocado,standing up,in front of the tomato.
Fill the hole with the eggs.
Serve hot.

Stuffed Potatoes

Ingredients


4 Potatoes, medium sized
1 cup Grated Cottage cheese (paneer)
2 tbsp Oil 
2 tbsp Chopped cilantro
2 Green chillies, chopped
10 Raisins 
Salt to taste
1/2 Sliced Onion
Tomato puree 2 cups
2 tbsp Green chutney
Red chilli powder 1/2 teaspoon
2 tbsp Kitchen king masala
1tbsp Sugar
1 cup Milk




Direction


1. Peel and cut into half each potatoes. Wipe dry.
2. Heat sufficient water in a kadai and boil potatoes till they are little tender not to tender that they start breaking. Will cook them later with the gravy. Drain onto an absorbent paper and set aside to cool.
3. Scoop out the middle of each half potato. discard that. 
4. Mix paneer, coriander leaves, green chillies, raisins and salt in a bowl. Stuffed the mixture in each potato. 
5. Heat oil in a kadai. Add onions to it and saute thill they are softened and pinkish. Take them off the heat.
6. Make a paste of the tomato puree, onion, milk and green chutney in the blender
7. Add it back to the kadai. Add kitchen king masala, salt, sugar and red chilli powder. If the paste is too thick you can add more milk or water.
8. Cook for three to four minutes. 
9. Add stuffed potatoes to this gravy and cook on really low heat for 10-15 minutes till the potatoes are fully cooked. Keep an eye on it, it can take more or less time to cook depending on the potatoes.
10. Serve hot with paratha.

Basil Pesto

Tried for the first time to make basil pesto, till now I always used store bought but I had lots of fresh basil at home so thought why not try out to make it at home and I added a little twist by adding mint leaves in it cause I like mint a lot. To my surprise it turned out really good. 


Ingredients


8 almonds
5 cloves garlic
24-25 leaves of fresh basil leaves
5-6 leaves of mint
1/4 cup olive oil
4tbsp grated parmesean cheese
salt and pepper to taste


Directions


1. Toast the almonds in a pan without any oil. let it cool once done
2. In a food processor, combine toasted almonds, garlic, basil, olive oil,mint,cheese, salt and pepper. 
3. Process until a coarse paste is formed.


You can use it on garlice bread or with cooked pasta. I did not used too much olive oil as I dont like too much oily, if you want to use less oil you can substitute it with water.


Note : If you want to preserve it for longer time add few drops of lemon to it, it will keep it green and will keep it longer.

Chocolate Pound cake

Ingredients


1/2 cup (1 stick ) unsalted butter, softened
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 large egg, at room temperature
1 cup sour cream or yogurt
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt


Direction
1. Preheat the oven to 325°F. 
2. Butter and lightly flour a 9×5x3-inch loaf pan, or spray it with a butter spray.
3. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. 
4. Add the sugars and beat until fluffy, about 3 minutes. 
5. Add the egg and beat well, then the sour cream or yogurt and vanilla.
6. Sift the flour, cocoa, baking soda and salt together right into your wet ingredients. 
7. Stir together with a spoon until well-blended but do not overmix. Scrape down the batter in the bowl, making sure the ingredients are well blended.
8. Pour the batter into the prepared loaf pan. Bake for 60 to 70 minutes, or until a cake tester inserted into the center of the loaf comes out clean. 
9. Cool in pan on a rack for about 10 to 15 minutes, at which point you can cool it the rest of the way out of the pan.
10. Cut them into slice 
11. Serve with whipped cream and fresh berries or top it up with some chocolate sauce.

Note : for those who don't eat eggs and substitute it with 1 tsp cornstarch + 1/4 cup water = 1 egg

Ghirardelli Black Label Chocolate Sauce

Farro and Pine Nut Tabbouleh

Chef Max Mackissock of The Squeaky Bean in Denver takes a back-to-nature approach to ingredients: He uses produce straight from the garden at his restaurant or the farmers' market the eatery hosts weekly. With veggies like that, who needs meat? This tasty vegan dish has plenty of protein, plus healthy carbs, thanks to whole-grain, fiber-rich farro.

INGREDIENTS

1 cup farro (found at gourmet stores)

2 large heirloom tomatoes

1 small cucumber

1 clove garlic, finely chopped

1/2 small red onion, cut into 1/2-inch pieces

2 tablespoons pine nuts

1 cup canned chickpeas, rinsed and drained

3 tablespoons extra-virgin olive oil

Juice from 1 lemon

3/4 cup chopped fresh parsley

1/2 small jalapeño chile, seeded and finely chopped

PREPARATION

1. Heat oven to 350°.
2. Cook farro as directed on package; set aside.
3. Halve tomatoes. Scoop out and discard inner meat and seeds.
4. Cut tomatoes into 1/4-inch pieces and place in a bowl. Peel cucumber, halve lengthwise and scoop out seedy center. Cut cucumber into 1/4-inch pieces; add to tomatoes.
5. Add garlic and onion.
6. Toast pine nuts on a baking sheet in oven until slightly browned, about 6 minutes. Transfer to bowl.
7. Add cooled farro, chickpeas, oil, lemon juice, parsley and jalapeño; stir to combine.
8. Season with salt and pepper and stir again.
9. Marinate at room temperature about 20 minutes before serving.

Green Chutney

Ingredients


1 bunch of fresh cilantro, cleaned
1'' - 1.5'' inch ginger
6-7 cloves of garlic
3-4 green chillies
salt to taste
3 tbsp peanuts
few drops of lemon juice


Direction


Grind all the ingredients into a smooth paste except the lemon juice. Add the lemon juice at the end that will keep the chutney fresh and green.


Kindle Wireless Reading Device, Free 3G, 6" Display, White - 2nd Generation

Open Grilled Sandwiches

I altered the recipe as I thought of making it kids friendly cause when I was preparing it I thought of my daughter who is 23 months old and she will not eat if all the veggies are too big for her to chew and also if the vegetables are chopped and mix in with cheese, kids will not notice too much of vegetable and they will focus more on cheese...So this one goes for my daughter Zoie, she really enjoyed eating it.


Ingredients
6-7 slices sandwich bread
1/2 cup chopped onions
1/2 cup chopped tomato 
1/2 cup chopped green pepper
1/2 cup chopped cabbage
3 tsp cream cheese softened
1/4 tsp black pepper
butter to apply on bread
1 cup of grated mozzarella cheese

Mix together:
3 tbsp tomato ketchup
1/2 tsp crush red chilli
1 tbsp green chutney

Direction


1. Apply some butter on both sides of bread slices. Arrange on a baking tray.
2. Apply some ketchup mixture on each. Leave sauce behind to dip.
3. Mix all the ingredients except grated cheese.
4. Mix half of the grated cheese to the mixture.
5. spread the mixture on each bread  
6. Top with grated cheese 
5. Preheat oven to 350 degree F.
6. Grill the sandwiches till the bread get toasted and cheese melts well.
7. Serve hot with the ketchup 

Dal Samosa

Ingredients

1 cup spilt yellow dal (chana dal)
15-20 leaves of mint chopped
1/2 cup chopped onions
1 tsp green chilli minced
2 tsp garlic minced
1/2 tsp cinnomon powder
1/2 tsp garam masala
salt as per taste
1/2 tsp oil
oil for deep frying

For the dough
2 cups whole wheat flour
1/2 cup water
1 tsp salt
1 tbsp oil

Direction

1. Mix the flour salt and oil together and make a soft dough, knead the the dough for about 1-2 mins,cover the dough and keep it aside for about 15 mins.
2. For the filling: soak the chana dal for about 2 hrs before use.
3. take about 4 cups of water in a stock pot bring it to boil then add the chana dal to it, cook the dal for about 10 mins, keep an eye on it, it should not be over cooked otherwise it will break.
4. Once the daal is cooked, drain the excess water and let the dal cool down in a big plate. let it cool down completely
5. Take a pan, heat 1/2 tsp oil, add the onions, cook the onions for about 2-3 mins just to make them soft and not over cook. add green chilli, garlic, salt, cinnamon powder, garam masala.
6. Turn off the heat then add the dal to the mixture and the mint leaves.

For the samosa
1. Divide the dough in about 10 equal balls
2. Roll each ball into 6 inch wide circle. cut the circle in half
3. Pick the corners of the semi-circle with both the hands and make it into a cone. press the corner tips together and fill the cone with 2 tbsp of the filling. press the filling down and close the top of the cone into a triangle shape.
4. Do the same with the rest of the samosas.
5. Heat the oil in the frying pan on medium heat.
6. Deep fry the somasa in the frying pan. fry them untill they are light golden brown in color.
7. Serve them hot with green chutney

Tips: cut the mint leaves with ur hands and not with the knife, thats will give better taste of the mint.

ALOO PARATHA

INGREDIENTS
3 cups Whole wheat flour (atta)
3 medium boiled potato
1/2 cup chopped onion
1 tsp Red chilli powder
1 tsp chopped Green chilli
1 tsp ajwain
1/2 cup chopped cilantro
1/4 tsp Amchur (dry mango powder)
1/4 tsp Garam Masala
Salt to taste
Oil to fry

Direction:

1. Sieve flour with half a teaspoon of salt. Mix with 1 cup of water gradually and knead to make a smooth dough. Cover and keep aside for fifteen minutes.
2. Mash the potatoes. Mix potatoes, onions, ajwain,red chilli powder, green chilli, amchur,garam masala, chopped cilantro and salt.
3. Divide it into eight equal portions
4. Divide dough into eight equal portions and make pedas.
5. Take a peda and flatten it by pressing. roll it up little bit with the rolling pin.
6. Place potato mixture in the middle and bring all the edges of the roti together and make it into a peda. Seal the edges completely so that potato stuffing does not come out.
7. Flatten these pedas, sprinkle a little flour and roll them with a rolling pin to approximately six-inch diameter.
8. Heat a tawa, place parantha on it and cook on moderate heat for three minutes. Turn it and pour half a tablespoon of oil or butter, spread it on parantha and shallow fry over low heat. Turn it and again pour half a tablespoon of oil or butter on other side. Cook on low heat till golden brown.
9. Serve hot with fresh yogurt.

Mac 'n' Cheese

Light version of Mac "n" Cheese

Ingredients

1/2 (16-oz.) package whole wheat penne pasta

2 tablespoons all-purpose flour

1 1/2 cups 1% low-fat milk

1 cup (4 oz.) shredded sharp Cheddar cheese

1/4 tsp red pepper flakes

3/4 teaspoon salt

1/4 teaspoon pepper

Pinch of paprika

Direction

1. Prepare pasta according to package directions.

2. Whisk together flour and 1/4 cup milk. Add flour mixture to remaining milk, whisking until smooth.

3. Bring milk mixture to a boil in a large skillet over medium heat; reduce heat to medium-low, and simmer, whisking constantly, 3 to 5 minutes or until smooth. Stir in cheese and next 4 ingredients until smooth. Stir in pasta, and cook 1 minute or until thoroughly heated. Serve immediately.

Farmers' Market Potato Salad

I was looking for some light salad and came across this recipe its really nice and tasty so thought why not share it with all

Look for a mix of red, purple, and brown-skinned fingerling potatoes, so named because of their oblong shapes, to prepare this stunning salad. If you can't find them, substitute small red potatoes. You can serve this dish at room temperature just after it's tossed together, or make it ahead, refrigerate, and serve chilled.

Ingredients

1 cup fresh corn kernels (about 2 ears)

2 pounds fingerling potatoes, cut into 1-inch pieces

2 1/2 tablespoons olive oil, divided

2 tablespoons chopped fresh tarragon

2 tablespoons cider vinegar

2 tablespoons whole-grain Dijon mustard

1/2 teaspoon hot pepper sauce (such as Tabasco)

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

Cooking spray

3/4 cup vertically sliced red onion

3/4 cup diced zucchini

1 cup cherry tomatoes, halved

Direction

1. Preheat oven to 425°.

2. Place corn and potatoes on a jelly-roll pan. Drizzle vegetables with 1 tablespoon oil; toss to coat. Bake at 425° for 30 minutes or until potatoes are tender. Place mixture in a large bowl. Combine tarragon and next 5 ingredients (through pepper) in a small bowl, stirring with a whisk. Gradually add remaining 1 1/2 tablespoons oil, stirring constantly with a whisk. Drizzle potato mixture with dressing; toss gently to coat.

3. Heat a large skillet over medium heat. Coat pan with cooking spray. Add onion and zucchini to pan; cook 4 minutes or until lightly browned, stirring occasionally. Add zucchini mixture and tomatoes to potato mixture; toss gently to combine.

Nutritional Information

Calories: 198

Fat: 6.6g (sat 0.9g,mono 4.1g,poly 0.7g)

Protein: 4.5g

Carbohydrate: 32.7g

Fiber: 3.8g

Cholesterol: 0.0mg

Iron: 1.4mg

Sodium: 438mg

Calcium: 28mg

Hot & Sour Soup

Its and easy to make and yummy soup, really nice on the old winter days

Ingredients

1/2 cup chopped onions

1/2 cup chopped celery

1/2 cup chopped green pepper

1/2 cup chopped carrots

1/2 cup chopped tofu

1/4 cup corn kernels

2 tbsp chopped garlic

2 tbsp chopped ginger

1/2 tsp chopped green chilli

1 tsp salt

1 tsp black pepper

2 tbsp cornstarch

4-5 cups vegetable stock or water

2 tbsp soy sauce

1 tbsp white vinegar

1/2 tsp sugar

1 tsp oil

Directions

1. Heat the oil in the wok, add the ginger, garlic and chilli and stir for about a min

2. Add the onions and celery and stir for about 2-3 mins

3. Add salt, pepper and rest of the vegetables, stir it for few more mins

4. Make a paste of cornstarch with 4 tbsp of water

5. Add the cornstarch paste and tofu and the vegetable stock or water. let it boil for few mins

6. Add the soy sauce, vinegar and sugar.

7. Bring it to boil. Serve it hot

Hakka Noodles

Ingredients

2 cups boiled flat noodles (marketed also as hakka noodles)

3 dried red chillies

1 small bunch spring onion

1 small capsicum thinly sliced

2 tsp. garlic finely chopped

1/2 tsp. vinegar

salt to taste

1 1/2 tbsp. oil

Direction

1. Chop the spring onions into 1/4" pieces cut slanting.

2. Chop red chillies and garlic coarsely and slice the capsicum

3. Heat 1 tbsp. oil, add chilli and garlic and fry for a minute.

4. Add the capsicum and fry till tender.

5. Add the spring onion and fry again for 2-3 minutes.

6. Add noodles and salt and mix well.

7. Add vinegar to taste.

8. Serve with schezuan sauce or manchurian in gravy.

Sizzling Pineapple Salsa

Ingredients

1 cup chopped pineapple

1/2 cup chopped onion

1 serrano chili chopped

2 tsp lemon juice

1/2 tsp salt

1 tsp pepper

Direction

Mix all the ingredients in a bowl. if you dont want to spicy then you can reduce the amount of serrano chili, dont forget to take out all the seeds from the chili...

Its quick, wasy and really yummy salsa.

Enjoy with the tositos chips.

Warm and Comforting Chili Bowl

Ingredients

2 tbsp oil

1 cup chopped onions

1/2 cup chopped red bell peppers

1/2 cup chopped green peppers

1/2 cup carrots chopped

2 tbsp minced garlic

3 to 4 serrano peppers, stemmed, seeded, and minced

1 cup fresh corn kernels

4-5 mushrooms sliced

2 tbsp chili powder

1 tbsp ground cumin

1 1/4 tsp salt

2 large tomatoes, peeled, seeded and chopped

3 cups cooked black beans, or canned beans, rinsed and drained

1/2 cup cooked kidney beans

1 cup tomato sauce

1 cup vegetable stock, or water

Directions

1. In a large, heavy pot, heat the oil over medium-high heat. Add the garlic, stir

in for 1-2 mins.

2. Add onions, red bell peppers, green peppers,carrot and serrano peppers, and

cook, stirring, until soft, about 5 minutes.

3. Add the corn and mushrooms, and cook, stirring, until soft and the water from

the vegetables is reduced and start to brown around the edges, about 8-9

minutes.

4. Add the chili powder, cumin, salt and keep stirring

5. Add the tomatoes and stir well.

6. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a

boil.

7. Reduce the heat to medium-low and simmer, stirring occasionally, for about

20 minutes.

Garnish it with cilantro, green onions

Serve it hot with rice

Healthy & Easy to cook Spaghetti noodles

Ingredients

1/2 pound whole wheat spaghetti noodles (1/2 pack)

1 onion cut into cubes

1 green pepper cut into cubes

4-5 mushrooms sliced

2 garlic cloves chopped

2 tsp dried basil

2 tsp dried oregano

2 tsp dried parsley

1 tsp salt

1 tbsp olive oil

1/2 cup basil pesto

1 tbsp fresh basil chopped

2 tsp garlic powder

2 tsp red chilli flakes

1 tbsp parmesean cheese

Direction

1. Bring a large pot of salted water to a boil over high heat

2. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes

3. Drain and reserve about 1 cup of the pasta water

4. Heat the olive oil in the pan,add the chopped garlic. Stir it for about a min

5. Add the onions, green pepper and mushrooms. Add the fresh basil.Stir it for about 5-6 mins or till they softens

6. Add salt,dried basil,oregano,parsley and chilli flakes

7. Turn of the heat once the veggies get soft. Now add the spaghetti, garlic powder and the basil pesto

8. Mix it well and if its too dry add about 2 tsp of pasta water

9. Garnish it with parmesean cheese

Yummy Masoor Daal

Ingredients

1 1/2 teacups uncooked masoor dal

1cup chopped palak

1 cup chopped coriander

1 chopped onion

1 tsp cumin seeds

2 tsp amchur powder

1 chopped tomato

1/2 tsp turmeric powder

3/4 tsp red chilli powder

1 tsp garam masala powder

3 tbsp ghee

salt to taste

To be ground into a paste

6 cloves garlic

6 green chillies

1"piece ginger

Directions

1. Soak dal in two cups of water for an hour.

2. Pressure cook with turmeric powder and salt till two whistles. Open lid when

pressure has reduced and mash with the back of a round ladle. Set aside.

3. Grind garlic, green chillies and ginger to a paste.

4. Heat ghee in a pan. Add cumin seeds and as they begin to change colour, add

onions. Sauté till onions turn light brown.

5. Add tomatoes, red chilli powder,amchur and ground paste. Sauté till tomatoes

are softened.

6. Add palak and coriander leaves and sauté for four to five minutes.

7. Add garam masala powder

8. Add cooked dal and one cup of water. Stir well and bring to a boil.

9. Adjust salt Cook for four to five minutes, stirring continuously.

10.Serve hot with jeera rice.

Tip: for making jeera rice more tasty add 1tsp garam masala to the oil once the

cumin seeds changes color and mix it well with the rice, it changes the whole

taste.

Paneer Masala

Ingredients

3 Tbsp oil
1 Onions sliced
1/2 Can Tomato paste
2 tsp red chilli powder
4 tsp kitchen king masala
1 tsp garam masala
3 tsp chicken tandoori masala
1/2 cup green peas
1 cup cubed green pepper (Capsicum)
1 Cup paneer cubes
1/2 Cup Whipping Cream
1 Cup milk
1/2 tsp garlic paste
1/2 tsp sugar
Salt as per taste

Direction

1. add 1 tbsp oil to the pan add sliced onion, keep stirring untill the onions are
redish. take them off the stove. grind the onions,tomato paste and 1/2 cup cream
in a smooth puree.

2. in the same pan add 2 tbsp oil add the paneer cubes,red chilli powder,garam
masala,1 tsp chicken tandoori masala. Saute for 2 mins then add green pepper
and peas and saute the them till the paneer are bit crispy take them out in a plate .

3. Add the paste of onion& tomato saute for 5 mins then add kitchen king
masala,remaining chicken tandoori masala,garlic and salt to taste.

4.add the paneer and veggi.

5. Add the milk, do not add water as it makes the gravy watery. it should not be
too thick as well as to thin gravy, add more milk if you need.

6. let it cook for a 5-10 mins.

7. at the end add 1/2 tsp sugar and mix it well.

8. ganish it with corainder

serve it with hot paratha or naan.

this is the most simple n quick recipe for paneer masala and yummy too

Chocolate Pie

Ingredients

For Pie Shell

Graham crackers to yield 2 cups crumbs

Chocolate sandwich cookies (white centers removed) to yield 1 1/2 cups crumbs (recommended: Oreo)

1/4 cup granulated sugar

1 stick unsalted butter, melted

Preheat oven to 375 degrees F.

In the bowl of a food processor or blender, process the graham crackers and chocolate cookies to make crumbs.

In a bowl mix together the cookie crumbs, sugar and butter with your hands. Press the mixture evenly into a 9-inch pie pan. (It will seem like an excessive amount of crumbs, but will compress down quite a bit with pressure.) Cover the crust with plastic wrap and top with another 9-inch pan, pressing quite firmly to make a smooth surface. Remove the pan and the plastic wrap from the pressed crust prior to placing it into the preheated oven. Bake the crust for 15 minutes.

Remove the crust from the oven and let cool completely before filling.

Yield: 1 (9-inch) crust

1 package (3 oz.) cream cheese, softened

1/4 cup sugar

1 teaspoon vanilla extract

1/2 cup HERSHEY'S Syrup

1 cup (1/2 pt.)cold whipping cream

1 packaged crumb crust (6 oz.)

Sliced fresh fruit(optional)

Chocolate curls(optional)

1. Beat cream cheese, sugar and vanilla in medium bowl until well blended. Gradually add syrup, beating until smooth. Beat whipping cream until stiff. Carefully fold into chocolate mixture. Pour into crust.

2. Cover; freeze until firm, about 3 hours. Just before serving, garnish with fruit and chocolate curls, if desired. 6 to 8 servings.

Chocolate Chip Cookie

Cookies that my daughter and all my nephews loves it

Ingredients

2-1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, softened

3/4 cup granulated sugar

3/4 cup packed light brown sugar

1 teaspoon vanilla extract

2 eggs

2 cups (12-oz. pkg.) Chocolate Chips or Semi-Sweet Chocolate Chips

1 cup chopped nuts(optional)

Directions

1. Heat oven to 375 degree F.(190 degree C)

2. Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet and place them atleast 1to 2 inch apart.

3. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.

If you want to make double chocolate chip cookie Simply add 1/3 cup cocoa to your favorite chocolate chip cookie recipe.

ICE CREAM SANDWICH: Press one small scoop vanilla ice cream between two cookies.

Gingerbread Cookies

Ingredients

3 cups flour

2 teaspoons Ginger, Ground

1 teaspoon Cinnamon, Ground

1 teaspoon baking soda

1/4 teaspoon Nutmeg, Ground

1/4 teaspoon salt

3/4 cup butter, softened

3/4 cup firmly packed brown sugar

1/2 cup molasses

1 egg

Directions

Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl.

Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy.

Add molasses and egg; beat well. Gradually beat in flour mixture on low speed until well mixed.

Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.

Preheat oven to 350 degrees F. Roll out dough to 1/4-inch thickness on lightly floured work surface.

Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.

Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely.

Decorate cooled cookies as desired. Store cookies in airtight container up to 5 days.