Preparation time: 10 minutes

Cooking time: 30 minutes

Ingredients:

1. 1 cup rice, washed and uncooked
2. 4  spring onions, finely chopped with greens
3. 2 cups basil
4. 1/3 cup sun dried tomatoes
5. 1/3 cup olive oil
6. 1 tsp olive oil
7. 2-4 cloves of garlic
8. 1 tsp chilly flakes
9. 1 cup milk
10. 2-3 cups water
11. 1/2 cup parmesan cheese
12. salt and pepper to taste

Directions:

In a blender add basil leaves, sun dried tomatoes, 1/3 cup olive oil, and garlic. Blend until smooth. In a thick bottomed saucepan heat 1 tsp olive oil and add onions to it. Fry until transparent. Add uncooked rice and saute for a minute.  Next add the basil and sun dried tomato paste and saute for a minute and add 1 cup milk and 1 cup water. Season with salt, pepper and chilly flakes and let the rice cook. You will notice that the gets soaked by the rice while cooking. Keep adding 1/2 a cup at a time to make sure the rice gets cooked completely. Make sure you don’t add too much water. Once the rice is completely cooked adjust the seasoning and add parmesan cheese. Serve hot!

Preparation time 10 minutes

Cooking time 10 minutes

Ingredients:

1. 1 cup fresh cream
2. 1/2 cup milk
3. 1 tsp butter
4. 2 tsp cream cheese
5. 1/2 cup parmesan cheese
6. 2-3 cloves of garlic, minced
7. fettuccine pasta, boiled as per instructions on the packet
8. salt and  pepper to taste

Directions:

In a skillet heat butter, add garlic and saute for a minute. Next add cream and milk and stir well. Add the cream cheese and season with salt and pepper. Once the sauce is nice and thick toss in the pasta and mix well. Transfer to a serving dish and garnish with parmesan cheese. Serve hot with garlic bread!

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Preparation time 10 minutes

Cooking time 20 minutes

Ingredients:

For Crepe

1. 1 cup flour (wheat or all purpose)
2. 1 egg
3. 1/2 cup milk
4. 2 tbsp butter
5. pinch of salt
6. 1/3 cup water

For filling

1. 1 cup of mixed vegetables of your choice finely diced i used a mixture of eggplant, onions, zucchini, mushroom, broccoli
2. 1 tsp olive oil
3. 1 tsp minced garlic
4. 1/2 onion finely chopped
5. salt to taste

For sauce

1. 1/2 cup grated cheddar cheese
2. 1 tomato finely chopped
3. 1/2 onion finely chopped
4. 2 green chilies finely chopped
5. 2 tsp fresh corriander finely chopped
6. 1 tsp minced garlic
7. 1 tsp olive oil
8. 1 cup milk
9. salt and pepper to taste

Directions

For crepe mix all the ingredients in a bowl and let stand for 5-7 minutes.  Next heat a griddle and pour one scoop of batter and either tilt the pan for the batter to spread to spread with your spoon. Let cook on one side until golden and then flip to the other side. Remove when done.

For filling, heat oil in a wok, add garlic and onion and saute for a minute. Next add all the vegetables and saute. Season with salt and pepper and saute until vegetables are soft.

For sauce, heat oil in a wok, add onions and garlic and saute for a minute. Next add tomatoes green chilies and corriander. Saute for a minute. After it is done add milk, cheese and season with salt and pepper. Let sauce cook until is thickened and cheese is melted well.

To serve, place a crepe on the griddle, add the filling in the center. Fold like an envelope. Transfer to the serving dish and top it with hot sauce. Serve immediately.

Preparation time 20 minutes

Cooking time 20 minutes

Ingredients
4 cups mixed vegetables like zucchini, broccoli, spring onions,bell peppers, mushrooms, tomatoes,baby corn,chopped into bite-sized pieces
4-6 cloves of garlic, minced
1/2 cup balck pitted , drained
1 cup caramelised onions, either from a jar or freshly made
2 tbsp capers, drained
2 tsp ground cumin
2 tsp ground fresh ginger
2 cups red wine
1 tsp green chillies, ground
1 tsp olive oil
salt to taste
pepper to taste
1/2 cup fresh coriander
1/3 cup pomegranate

Directions
In a skillet heat olive oil and add garlic and ginger. Saute for a few seconds. Add all the vegetables and saute for a few more minutes. Next add capers, olives, chillies, salt and pepper. Then add wine and cover the skillet and let the vegetables cook well. Once the vegetables are tender yet slightly crisp. Transfer in serving bowl and garnish with coriander and pomegranate. Serve hot with couscous

Preparation time 10 minutes

Cooking time 5 minutes

Ingredients

1. 2 cups cantaloupe or musk melon
2. 1 scoop vanilla ice cream
3. 1/2 tsp vanilla essence
4. 5-6 ice cubes

Directions

In a blender add all the ingredients and blend until the smooth. Serve immidiately. If you are vegan or want to avoid the calories in ice cream you can just add all the ingredients except the ice cream. It tastes just as great as the one with ice cream in it.

Preparation time 1 hour 30 minutes

Cooking time 30 – 45 minutes

Ingredients

1. 2 cups chick peas

2. 1 tea bag

3. 4 green chilies, finely chopped

4. 3 tomatoes, finely chopped

5. 1 onion, finely chopped

6. 1 inch ginger,  finely chopped

7. 1 tbsp fresh coriander, finely chopped

8. 1 tsp dry mango powder (aamchur)

9. 2 tsp garam masala powder

10. 2 tsp red chilly powder

11. 2 tsp dry coriander powder

12. 1 piece bay leaf

13. 1 tsp oil

To be dry roasted on a warm skillet and ground into dry masala

1. 1 tsp garam masala

2. 8 cloves

3. 1 inch cinnamon

4. 1 tsp whole black pepper or 2 tsp ground black pepper

5. 1 tsp cumin seeds

6. 1 tsp coriander seeds

7. 1 tbsp anardana  (dried pomegranate seeds)

8. 2-3 cardamoms

Directions

Soak the chick peas in water overnight but if you don’t have time I use this trick, jus soak the chick peas in warm water for about an hour. After soaking them for an hour add the chick peas in a pressure cooker along with the tea bag and salt to taste. If you don’t have a pressure cooker you can use any normal sauce pot with a cover. Covering the chick peas will help boil them faster. In a pressure cooker it should take about 10 minutes and in a sauce pot about 25-30 minutes. The tea bag gives it a rich dark brown color which you see in restaurants. Once done drain and set aside. Don’t discard the water. In a skillet heat oil and add bay leaf onions and ginger. Sauté until slightly browned. Next add tomatoes and sauté until soft. Now add green chilies, half of fresh coriander, dry mango powder, garam masala, red chilly powder, dry coriander powder and the ground dry masala. Sauté for about a minute till you smell the fragrance of the spices. Add the chick peas and sauté until well mixed. If you think the pindi chole is too dry you can add the water kept aside after boiling the chick peas. Garnish with the remaining coriander and serve hot with Amritsari Kulcha and Imli Onion Chutney.  You can also serve it with hot Bhaturas.

]]> http://www.recipemobile.com/pindi-chole-vegan-358.htm/feed 3 http://www.recipemobile.com/amritsari-kulcha-2-360.htm http://www.recipemobile.com/amritsari-kulcha-2-360.htm#comments Wed, 11 Mar 2009 19:22:18 +0000 DeepaJ http://www.recipemobile.com/?p=360 Serves 4

Preparation time 30 minutes

Cooking time 30 minutes

Ingredients

For Dough

1. 4 cups all purpose flour
2. 1/2 tsp baking powder
3. 1/2 tsp soda bicarbonate
4. 1tbsp yoghurt
5. 1/2 egg
6. 1 cup milk
7. 1tsp sugar
8. 1 tbsp oil
9. 4 tbsp butter
10. Salt to taste

For Stuffing

1. 2 big potatoes, boiled and grated
2. 1 onion, finely chopped
3. 2 green chilies, finely chopped
4. ½ tsp red chilly powder
5. 2 tsp cumin powder
6. 2 tsp dried pomegranate seeds (anardana)
7. 1 tbsp fresh coriander leaves
8. 1 tsp oil
9. salt to taste

Directions

Stuffing: Heat oil in a skillet and add onions, sauté until brown. Next add green chilies, red chilly powder, cumin powder, pomegranate seeds, coriander leaves and salt. Sauté until well mixed. Add the potatoes and sauté for about a minute and get it off the heat. Let cool.  Once cooled make eight equal portions and roll into balls.

Dough: Mix all the ingredients in a bowl and knead into smooth dough. Roll into eight equal balls.

To make the kulchas, flatten a bit of the dough ball place the stuffing ball in the center and cover the stuffing ball with the dough and seal well. Once done roll and flatten lightly making sure the filling doesn’t come out.  Make circular kulchas of about 6cms diameter. There are 2 ways to roast this kulcha. If you have a tandoori oven you can just roast them in it if not you can bake them in your regular overn at 180 degrees C for about 15- 20 minutes. The other way is using your gas stove. Just heat a griddle and roast the kulcha on the griddle until slightly browned. Then hold the kulcha with tongs and heat it directly on the gas stove. Roast until slightly browner. Spread some butter and serve hot with Pindi Chole and Imli Onion chutney.

]]> http://www.recipemobile.com/amritsari-kulcha-2-360.htm/feed 2 http://www.recipemobile.com/pesto-pasta-313.htm http://www.recipemobile.com/pesto-pasta-313.htm#comments Tue, 03 Mar 2009 14:00:08 +0000 DeepaJ http://www.recipemobile.com/?p=313 Serves 2

Preparation time 20 minutes

Cooking time 10 minutes

Ingredients

1. 1 cup basil, tightly packed
2. 4-6 cloves of garlic
3. 2 tbsp olive oil
4. 1/2 cup parmesan cheese
5. salt and pepper to taste
6. 2 cups of cooked pasta of your choice, fettuccine recommended

Directions

In a blender add basil, garlic, olive oil, salt and pepper. Blend until it forms into a smooth paste. Heat a skillet,  add the pesto paste, boiled  drianed pasta and half of the cheese. Toss until all the ingredients are mixed well. Garnish with the remining cheese. Serve hot with garlic bread. If you are vegan you can omit the cheese.

Preparation time  45 minutes

Cooking time 45 minutes

Ingredients

1 cup mexican refried beans

1/2 cup guacamole

1/2 cup fresh salsa

1/2 cup corn salsa

1/2 cup sour cream

1/2 cup shredded cheese

1/2 cup lettuce  finely chopped

4 taco shells or 4 small tortillas for soft tacos

Directions

Heat beans, take a taco shell, fill it with beans until half full. Next add the salsa and corn salsa. Top it with guacamole, sour cream, lettuce and cheese. Serve immidiately.

Preparation time 30 minutes

Cooking time 45 minutes

Ingredients

1. 1 white onion, cut into strips
2. 1/2 red bell pepper, cut into strips
3. 1/2 green bell pepper, cut into strips
4. 6 button mushrooms, cut into strips
5. 2 green onions with greens,cut into strips
6. 1/2 carrot, cut into strips
7. 1/2 zucchini, cut into strips
8. 1 tbsp olive oil
9. 1 tsp minced garlic
10. 1 tbsp chipotle tabasco sauce
11. 1/2 tbs worcestershire sauce
12. 2 tsp soy sauce
13. 1 tbsp lemon juice
14. 1 tsp cumin powder
15. 1 tsp paprika or chilly powder
16. salt and pepper to taste
17. 1 cup guacamole
18. 1 cup fresh salsa
19. 1 cup sour cream
20. 1 cup shredded cheese
21. 1 cup mexican rice
22. 1 cup lettuce and tomatoes finely chopped
23. 4 tortilla

Directions

Heat olive oil in a skillet. Add all the vegetables and saute for a few seconds. Next add garlic, chipotle tabasco sauce, worcestershire sauce, soy sauce, lemon juice, cumin powder, chilly powder, salt and pepper to taste. Stir fry all the vegetables on high heat until cooked  but yet crisp. If you do not have chipotle flavored tabasco then you can use regular tabasco with 2 tsp of chipotle powder.

Next take a tortilla, add 1 tbsp of the hot vegetable mixture in the center. Top it with mexican rice, guacamole, salsa, sour cream, lettuce, tomatoes sand cheese. Serve immediately. If you want to present it to your guests you can add all the vegetables  on a sizzler plate and rest of the accompaniments in bowls and let your guests make their own fajitas.

To make this recipe vegan you can omit sour cream and cheese.  If you are a vegan and dont eat avacados omit gaucamole also. You can eat fajitas with fresh salsa.