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