Celery Soup

Ingredients

• 1 cup onion, chopped
• 1 bunch celery, chopped
• 2 medium tomatoes, chopped
• 2 small potatoes, cubed
• 1 tsp ground ginger
• ¼ tsp turmeric powder
• 1-2 tsp chili powder to taste
• 1 tbsp oil
• salt to taste
• herbs

Directions

1. Heat oil and fry onion until translucent.
2. Add the rest of the ingredients except herbs, and cook with 4 cups water until the vegetables are soft.
3. Cool and then blend well or blend while hot with an immersion blender.
4. Garnish with herbs.

Serves 4-6

Cheesy Spinach

Ingredients

• 6 (10 ounce) packages frozen spinach
• 2 tbsp butter
• 2 tbsp olive oil
• 2 cups finely chopped onion
• 2 tbsp chopped garlic
• ¼ cup all purpose flour
• 1 cup heavy cream
• 2 cups milk
• ½ tsp cinnamon powder
• 1-2 tsp red pepper flakes
• 1 tsp black pepper
• 2 cups parmesan cheese
• salt to taste

Directions

1. Defrost spinach, squeeze as much liquid as possible and set aside.
2. Heat butter and oil in a pan and fry onion until translucent.  Add garlic and flour and fry for two more minutes.
3. Add cream, milk, cinnamon powder, red and black pepper, and keep stirring on medium heat until the sauce thickens. Remove from heat.
4. Add spinach, salt to taste, 1½ cups parmesan and and stir well.
5. Transfer to a 8 X 10 baking dish and top with the remaining parmesan.
6. Bake at 400 deg C for 20-30 min.

Serves 8-10

TIC
Add additional cheese to spinach mixture for extra cheesy taste.  Also, parmesan can be substituted with your favorite cheese.

Recipe can be cut in half.

The spinach mix can be prepared a day ahead, refrigerated, and baked just before serving.

Pumpkin Soup

Ingredients

• 3 cups pumpkin, cubed
• 1 small onion, coarsely chopped
• 1 tsp chopped ginger
• 1 tsp chopped garlic
• ¼ tsp turmeric powder
• 1-2 tsp chili powder to taste
• 1 tbsp oil
• salt to taste
• ¼ cup coconut milk
• herbs

Directions

1. Heat oil and fry onion, ginger, and garlic until lightly browned.
2. Add pumpkin, turmeric powder, chili powder, salt, 3 cups water, and cook until soft.
3. Cool and then blend well or blend while hot with an immersion blender.
4. Add coconut milk, stir well, and bring the mixture to a boil.
5. Garnish with herbs.

Serves 3-4

Vegetable Pulao (Pilaf)

Ingredients

• 1 tbsp oil
• 2 cups basmati rice
• 3 cups mixed vegetables (beans, peas, carrots)
• 1 small onion, coarsely chopped
• 2 cloves of garlic, chopped
• 1 tsp ginger, chopped
• ½ tsp turmeric powder
• 1-2 tsp red chili powder to taste
• 1-2 tsp garam masala
• 1-2 sprigs curry leaves
• salt to taste

Directions

1. Heat oil in a saucepan on medium heat and fry onion until translucent.
2. Add garlic, ginger, turmeric powder, chili powder, garam masala, and stir well.
3. Add mixed vegetables, curry leaves, mix well and continue stirring for 2 minutes.
4. Add rice and stir well.
5. Add 4 cups water, salt to taste, and mix well.
6. Bring mixture to a boil, reduce heat to medium low and cook covered for 20-30 min or until all the water is absorbed.

Serves 5-6

TIC
Garam masala may be replaced by a mixture of cinnamon, cardamom, cloves, nutmeg, cumin, anise, fennel etc, depending on taste.

Pressure cooking to replace step 6:  Follow steps 1-5 above except add only 3 cups water. Cover the pressure cooker, insert the weight/pressure regulator, and heat on high until the regulator begins to rock gently or a whistle is heard (depending on the pressure cooker).  Turn off heat immediately and allow the pressure to drop slowly.

Bubble Bread

Ingredients

• 24 frozen "Rhodes" dinner rolls
• ½ cup firmly packed brown sugar
• 3 oz pkg butterscotch pudding mix (not instant)
• ½-¾ cup chopped pecans (optional)
• 1 tsp cinnamon
• ¼ tsp nutmeg (optional)
• 1 stick (¼ lb) butter

Directions

1. Place frozen rolls into a bundt pan, sprayed with cooking spray.
2. Mix all dry ingredients and spoon over the rolls.
3. Slice butter and place pieces throughout the frozen rolls/dry mixture.
4. Cover with foil and allow to sit out for 6-8 hours or all night (the rolls will thaw and rise).
5. Bake uncovered for 25-35 min in an oven preheated to 350 deg.
6. Flip the bundt pan over onto a plate while still hot.

Serves 10-12
Recipe by Marie

Gajar (Carrot) Halwa

Ingredients

• 4 cups grated carrots
• 2 cups whole milk, warmed
• ½-1 cup sugar (to taste)
• 1 tsp cardamom (elaichi) powder
• 2 tbsp ghee (clarified butter)
• ¼ cup cashew (kaju) nuts
• ¼ cup raisins

Directions

1. Heat 1 tbsp ghee in a non-stick or thick-bottomed pan over medium heat and fry grated carrots for 2 min.  Add milk, mix well and cook carrots,  stirring frequently until all the milk has evaporated.
2. Add sugar, mix well and continue stirring frequently until the mixture thickens. Remove from heat.  Add cardamom and stir well.
3. Heat ½ tbsp ghee on medium heat, add cashew nuts, stir till lightly browned, and add to carrot  mixture.  Repeat with raisins.

Serves 8-10

Mysore Pak

Ingredients

• 1 cup besan (gram flour or garbanzo flour)
• 2 cups ghee (clarified butter)
• 3 cups sugar

Directions

1. Fry besan on medium heat until very lightly browned. Allow to cool and then sieve to remove lumps.
2. In a heavy bottomed pan/wok, mix sugar with 1 cup water and cook until the syrup thickens to "1 string" consistency.
3. Continue heating at medium-high, add besan, and stir constantly, to avoid lumps.  Continue stirring for 1-2 minutes.
4. Add ¼ cup ghee, stir constantly, and when the flour mixture appears to have absorbed all the ghee, repeat with the remaining ghee in ¼ cup increments, stirring constantly to prevent the mix from sticking to the pan.
5. Continue stirring until the mixture starts frothing and separates from the sides of the pan.
6. Immediately transfer mixture to a 5" X 8" pan, well greased with ghee.  Allow to cool for 3-4 min and then cut to desired size/shape.  Remove when completely cooled.

Makes approximately 40 pieces

TIC
If a softer texture is desired, remove the mixture from heat before it starts frothing.

Chole (Chickpeas Curry)

Ingredients

• 2 cups chickpeas
• ¼ cup oil
• 2 large onion, finely chopped
• 1 medium onion, coarsely chopped
• 4 fresh green chili
• 3-4 cloves of garlic, chopped
• 1 tbsp chopped ginger
• 2 large tomatoes, chopped
• ½ tsp cloves powder
• 1 tsp cumin powder
• 1 tsp cinnamon powder
• 1 tsp turmeric powder
• 2-3 tbsp chili powder
• 1 tsp black pepper
• 1 cup yogurt, whisked
• salt to taste
• coriander leaves (cilantro)

Directions

1. Soak chickpeas in water for 6-8 hours, drain water and then cook well.
2. Finely grind ¼ cup cooked chickpeas, coarsely chopped onion, green chili, garlic, and ginger with ½ cup water.
3. Heat oil in a stock pot on medium heat and fry all of the finely chopped onions until dark browned.
4. Add tomatoes and all the herbs/spices, stir well, then simmer for 15 min.
5. Add yogurt, cooked chickpeas and salt, stir, let the mixture come to a boil and then simmer for 30-45 min.
6. Garnish with coriander leaves when ready to serve.

Serves 8-10

Bread Upma (Bread Stuffing)

Ingredients

• 2 tbsp oil
• ½ tsp mustard seeds
• 1 large onion, coarsely chopped
• 4-6 fresh green chili, coarsely chopped
• 1 tbsp chopped ginger
• 4 medium potatoes, 1" cubes
• ½ tsp turmeric powder
• salt to taste
• 6-8 cups of 1" cubed bread
• herbs to taste

Directions

1. Sprinkle bread with ¼ cup water and set aside.
2. Heat oil in a pan, add mustard seeds and cover the pan.  When the seeds are done popping, add onions, chili, ginger, and stir until onions are lightly browned.
3. Add potatoes, turmeric powder, ¼ cup water, salt, and stir well. Cook covered on medium heat until potatoes are well cooked.
4. Add bread cubes and stir well.  Continue heating until all the water has evaporated.  Add herbs and stir well.

Serves 6

TIC
Proportion of bread and potato can be changed, to taste.  Also, potato can be replaced with your favourite vegetable.

Halloween Pizza Cookie

Ingredients for cookie

• 1 cup all purpose flour (maida)
• ½ cup oats
• ½ tsp baking soda
• ½ tsp salt
• ½ cup butter, at room temperature
• ½ cup brown sugar
• 1 tbsp sugar
• 1 egg at room temp
• 1 tsp vanilla
• 1 cup semi-sweet chocolate chips
• Frosting as needed
• Candy for decoration

Directions

1. Preheat oven to 350 deg F.  Grease and flour a 13" pizza pan or layer pizza pan with parchment paper.
2. Mix flour, oats, soda, salt, and set aside.
3. In a large bowl beat butter, sugars, eggs, and vanilla with a wooden spoon.
4. Add flour mixture and mix well.  Stir in chocolate chips. Shape dough into a ball.
5. Transfer dough to the pizza pan, lightly flour your hand, and spread dough into a 11" circle.
6. Bake for 15-18 minutes or until lightly golden brown. Remove gently and cool thoroughly.

Mambhazha Pulissery (Mango-Coconut-Yogurt dish)

Ingredients

• 3 large ripe mangoes, cut into 2" long pieces
• ¼ tsp turmeric powder
• 1-2 tsp chili powder
• salt to taste
• 1½ cup coconut (unsweetened), finely ground
• 2 cups yogurt, whisked
• 1 tbsp chana dal
• ½ tsp urad dal
• ¼ tsp cumin seeds (jeera)
• ¼ tsp asafoetida (hing)
• 6 dry red chili (cayenne pepper)
• 1¼ tsp fenugreek seeds (methi)
• 2-4 tsp oil
• ¼ tsp black mustard seeds
• 3 sprigs curry leaves, to taste

Directions

1. Heat oil and fry chana dal, urad dal, cumin seeds, asafoetida, 4 red chili, 1 tsp fenugreek seeds, and 2 sprigs curry leaves on medium heat until lightly browned.  Fry each separately since frying time varies for each one. Grind to a fine powder and set aside.
2. Cook mango in 3 cups water with turmeric powder, chili powder and salt. Add coconut and ground spice mix, heat to boil and simmer for 5 min.
3. Add whisked yogurt, stir well and when mixture starts boiling, turn off heat.
4. Heat oil in a sauce pan, add mustard seeds and cover the pan.  When the seeds are done popping, add ¼ tsp fenugreek seeds, red chili, stir for 15 sec. and pour into the mango dish.
5. Garnish with curry leaves.

Serves 6-8

TIC
Replace ripe mangoes with 3 cups squash, cut into 2" long pieces. After squash gets cooked, add 1 cup mango pulp along with coconut and ground spice mix.

Spice mix can be prepared in advance and stored in the freezer for up to 6 months.

Bindi (Okra) Masala

Ingredients

• 1 large onion, coarsely chopped
• 4 cups okra, 2" long and sliced in half
• 1 tbsp oil
• ½ tsp turmeric powder
• ½ tsp chili powder
• ½ tsp black pepper
• 1 tsp garam masala
• salt to taste

Directions

1. Heat oil in a pan and fry onion
   
   until lightly browned.
2. Add okra and the rest of the ingredients, stir well, and cook on medium heat until okra turns crisp.

Serves 4-6

TIC
Garam masala may be replaced by a mixture of cinnamon, cardamom, cloves, nutmeg, cumin, anise, fennel etc, depending on taste.

Quick Curry with Chicken and/or Mixed Vegetables

Ingredients

• 1 large onion, finely chopped
• 3-4 cloves of garlic, chopped
• 1 tbsp chopped ginger
• 2 tbsp vegetable oil
• 1 tsp turmeric powder
• 1-2 tbsp chili powder
• 2 tsp coriander powder
• 1 tsp cumin powder
• 2 tsp ground fennel seeds
• 1-2 tbsp garam masala
• salt to taste
• 4 cups diced chicken or mixed vegetables (potatoes, cauliflower, beans, peas, carrots)
• 1 cup yogurt, whisked or heavy cream or coconut milk  (optional)

Directions

1. Heat oil in a stock pot or wok and fry onion at medium-high heat until well browned.  Add garlic and ginger and continue heating for 2 min.
2. Add all spices and stir for 1 more minute.
3. Add chicken and/or vegetables and stir for 2 minutes.  Add 2 cups water and salt, stir well, cover and cook on medium heat until chicken/vegetables are well cooked.
4. Add yogurt, cream, or coconut milk, stir well, and turn off heat when the mixture comes to a boil.

Serves 4-6

TIC
Curry powder is a mixture of  coriander, cumin, turmeric, chili powder etc and may be used to replace some of the spices.  Also, garam masala may be replaced by a mixture of cinnamon, cardamom, cloves, nutmeg etc.

Scrambled Eggs with Herbs

Ingredients

• 1 tbsp oil
• 4 eggs, beaten
• 1 small onion, finely chopped
• 2 tomatoes, chopped
• 2 cloves of garlic, chopped
• 1 tsp ginger, chopped
• 4-6 green chili, chopped
• ¼ tsp turmeric powder
• 1 tsp red chili powder to taste
• 2 cups fresh herbs, chopped (cilantro, mint, basil, oregano, curry leaves etc)
• salt to taste

Directions

1. Heat oil in a saucepan on medium heat and fry onion until translucent.
2. Add tomatoes, garlic, ginger, green chili, turmeric powder, chili powder and salt. Cook for 2 min.
3. Add eggs and stir.  Continue heating until eggs are cooked.
4. Add herbs and stir well.

Serves 4

Sautéed Zuchini

Ingredients

• 1 tbsp oil
• 1 small onion, chopped
• 4 zuchini, sliced
• ¼ tsp turmeric powder
• 1 tsp red chili powder to taste
• ¼ tsp asafoetida (hing)
• salt to taste

Directions

1. Heat oil in a saucepan and sauté onion and zuchini with turmeric powder, chili powder, hing, and salt.
2. Continue heating until zuchini gets cooked, stirring occasionally.

Serves 6-8

Pal Payasam (Milk-Rice Pudding)

Ingredients

• 1 gallon (4 liters) whole milk
• ½ cup basmati rice
• 2-3 cups sugar to taste
• 1 tsp cardamom (elaichi) powder
• a pinch of saffron
• 1 tbsp ghee (clarified butter)
• ¼ cup cashew (kaju) nuts
• ¼ cup golden raisins

Directions

1. Place milk and rice in a 5-6 gallon crockpot and cook for 4-5 hours on high or for 8-10 hours at low heat.
2. Add sugar, cardamom powder, and saffron, then mix well.
3. Heat ghee on medium heat, add cashew nuts, stir until lightly browned, add raisins and stir for 2 more minutes, then add to the pudding.

Serves 20--24

Spinach Gusham

Ingredients

• 6 cups spinach, chopped
• ¼ tsp turmeric powder
• ½-1 tsp red chili powder
• salt to taste
• 1 cup toor dal
• ½ cup grated coconut
• 1 tsp cumin seeds (jeera)
• ½ tsp black mustard seeds
• 2-4 cayenne pepper to taste
• Curry leaves, to taste
• 1 tsp oil

Directions

1. Cook dal in 3 cups water and set aside.
2. Cook spinach in 1 cup water with turmeric powder, chili powder and salt.
3. Finely grind coconut and cumin seeds in 1 cup water.
4. Mix cooked dal, spinach and coconut mix.  Boil and then simmer for 10 min. Remove from heat.
5. Heat oil in a sauce pan, add mustard seeds and cover the pan.  When the seeds are done popping, add cayenne pepper and curry leaves, stir for 15 sec, and pour into the spinach mixture.

Serves 6-8

Sundal

Ingredients

• 2 cups chick peas (kabuli chana or kala chana)
• ½ tsp black mustard seeds
• ½ tsp urad dal
• 2-4 cayenne peppers to taste
• Curry leaves, to taste
• ½ tsp garam masala (optional)
• ¼ tsp asafoetida (hing) (optional)
• 2 tsp oil
• salt to taste
• Black pepper to taste

Directions

1. Soak chick peas in 4-5 cups water for 6-8 hours and then cook (alternatively use canned cooked chick peas). Drain water completely.
2. Heat oil in a sauce pan, add mustard seeds and cover the pan.  When the seeds are done popping, add urad dal and stir until lightly browned, then add cayenne pepper and curry leaves, and stir for 15 sec.  Add cooked chick peas, garam masala, hing, salt and black pepper. Stir well and heat on medium heat until all water has evaporated (about 15 min).

Serves 6-8

Chocolate Cookies

Ingredients

• 1 cup granulated sugar
• 1¼ cups firmly packed brown sugar
• 1 cup softened butter
• 2 large eggs at room temp
• 1 tbsp vanilla
• 1 tsp baking soda
• 1 tsp salt
• 3 cups all purpose flour (maida)
• ⅓ cup cocoa powder
• 2 cups walnut or pecan pieces (optional)

Directions

1. Beat sugars, butter, eggs, and vanilla at medium speed for 1 min and then at high speed for 1 min.
2. Mix all the remaining ingredients except nuts.  Gradually add to sugar mixture, stirring at low speed for 2 min and then at medium speed for 1 min.
3. Add nuts and stir at low speed for 30 sec.
4. Drop by rounded teaspoons onto greased baking sheets and bake at 375 deg for 11-14 min.
5. Cool on a wire rack.

Makes 60-72 cookies

Bombay Snack Mix

Ingredients

• ½ cup chick peas (kabuli chana)
• ½ cup black-eyed peas 
• ½ cup dry sweet peas (vatana)
• ½ cup cashew nuts, roasted
• ½ cup peanuts, roasted
• ¼ tsp  roasted and ground cumin seeds
• ¼ tsp paprika
• 1 tbsp red chili powder
• ½ tsp garam masala
• ¼ tsp asafoetida (hing)
• 2 tsp oil
• salt to taste

Directions

1. Soak chick peas in 2 cups water.  Soak black-eyed and sweet peas in 4 cups water.  After about 8 hours, drain water.
2. Add 1 cup water to chick peas and heat.  When it starts boiling, cover and remove from heat. After 30 min, drain water.
3. Mix all peas, add cumin powder, paprika, chili powder, garam masala, asafoetida and salt.  Set aside for 30 min.
4. Heat oil in a sauce pan and fry peas mixture on medium heat until dry.  Add nuts, stir and continue heating for 10 min.
5. Either  continue heating on stove top at low heat for 45-60 min, stirring occasionally OR spread evenly on a baking pan and bake at 350 deg for 30-45 min.  The mixture should be crunchy but not too hard.  Please note that the mixture will continue to harden a little even after removing from the stove/oven.

Serves 8-10

Green Beans and Coconut Thoran

Ingredients

• 2 cups long beans, cut into 2 inch strips
• 3 tbsp grated unsweetened coconut
• 1 tsp olive oil
• ½ tsp black mustard seeds
• 2-4 dried red chili pepper
• ¼ tsp turmeric powder
• ½ tsp urad dal
• ¼ tsp cumin seeds
• 1 sprig curry leaves
• A pinch of saffron (optional)
• Salt to taste

Directions

1. Cook beans with water until they are tender, then drain the water.
2. Mix beans, coconut, salt and set aside.
3. Heat oil in a sauce pan, add mustard seeds and cover the pan.  When the seeds are done popping, add the rest of the ingredients and toast for 15 sec.
4. Add the toasted mix to the beans and coconut mixture, then stir well.

Serves 4
Recipe by Holly

Peda

Ingredients

• 2¼ cups heavy cream
• 2 cups milk powder
• ½ cup sugar
• ½ tsp ground cardamom
• ⅛ tsp ground nutmeg
• a pinch of saffron (optional)
• 1-2 tsp cocoa powder (optional)
• M&M's (optional)

Directions

1. Cook cream in a non-stick or thick-bottomed sauce pan or kadai over medium heat, stirring frequently until the mixture has thickened.
2. Add all other ingredients except M&M's and and continue stirring until the mixture thickens to the consistency of a thick pudding.  Transfer to a plate and allow to cool.
3. Shape as desired and decorate.

Makes approximately 32 pieces

Zuchini Gusham

Ingredients

• 4 cups zuchini, cut into 2" long strips
• ¼ tsp turmeric powder
• ½-1 tsp red chili powder
• salt to taste
• 1 cup mung dal
• ½ cup grated coconut
• 1 tsp cumin seeds (jeera)
• ½ tsp black mustard seeds
• 2-4 cayenne pepper to taste
• Curry leaves, to taste
• 1 tsp oil

Directions

1. Cook dal in 3 cups water.
2. Cook zuchini in 2 cups water with turmeric powder, chili powder and salt.
3. Finely grind coconut and cumin seeds in 1 cup water.
4. Mix cooked dal, zuchini and coconut mix.  Boil and then simmer for 10 min. Remove from heat.
5. Heat oil in a sauce pan, add mustard seeds and cover the pan.  When the seeds are done popping, add cayenne pepper and curry leaves, stir for 15 sec, and pour into the zuchini mixture.

Serves 6-8

Squash Halwa

Ingredients

• 3 cups grated squash (yellow, white, zuchini)
• ¾-1 cup heavy cream
• ⅓-½ cup sugar
• ¼ tsp cardamom (elaichi) powder
• ¼ tsp nutmeg (jaiphal) powder
• 1 tbsp ghee (clarified butter)
• ¼ cup cashew (kaju) nuts

Directions

1. Cook squash and cream in a non-stick or thick-bottomed sauce pan or kadai over medium heat, stirring frequently until the mixture has thickened.
2. Add sugar and continue stirring until the mixture thickens to the consistency of a thick pudding. Remove from heat.
3. Add cardamom and nutmeg and stir well.
4. Heat ghee on medium heat, add cashew nuts, stir till lightly browned, and add to squash mixture.

Serves 6-8

Zuchini Olan

Ingredients

• 4 cups zuchini, sliced
• 3-5  fresh green chili
• ½ tbsp chopped ginger
• 1 cup water
• Salt to taste
• 1 tsp coconut oil
• 2 sprigs of curry leaves
• 1 cup water
• ¼ cup coconut milk or 2 tbsp coconut cream powder mixed with 2 tbsp water

Directions

1. Cook zuchini in water with chili, ginger and salt.
2. Add coconut milk, stir, heat for a minute and turn off heat.
3. Add coconut oil, curry leaves and stir.

Serves 4

Vegetarian Pizza

Ingredients

• ⅔  cup milk
• 1 tsp sugar
• 1 tsp yeast
• 2 cup all-purpose flour
• 2-3 tbsp olive oil
• Salt to taste
• 1 small onion, sliced
• 1 bell pepper sliced
• 2-3 tomatoes, sliced
• ½ lb mushrooms, sliced
• ½-1 cup black olives, sliced
• ½ cup basil, chopped (optional)
• 1-2 tbsp ketchup
• 1-2 tbsp hot sauce (optional)
• 8-10 cheese slices or 2-3 cups shredded cheese (provolone, havarti, pepper jack, mozzarella or monterey jack)

Directions

1. Microwave milk for 1 min (110 deg F/45 deg C).
2. Stir in sugar to dissolve, gently stir in yeast, cover and let sit in a warm place for 30 min, until surface is frothy.
3. Sift flour and salt in a large bowl, add oil, yeast mix, and combine to get a dough.  On a floured surface, knead dough until smooth.  Knead for additional 5 min, transfer to a slightly oiled bowl, cover tightly and let rise in a warm place for 1 hour, until doubled in volume.
4. Roll out the dough an a well floured surface to get a 10" circle. Transfer to a pizza stone or a greased and floured metal baking pan.
5. Spread ketchup & hot sauce and cover with vegetables & basil.  Top with cheese.
6. Bake in an oven preheated to 350 deg for 35-45 min.

Serves 4

Squash Casserole in Yogurt Sauce

Ingredients

• 4 cups squash, cut into 1” strips
• ¼ tsp turmeric powder
• ½ cup grated coconut (unsweetened)
• ½ tsp cumin seeds
• 5-10 fresh green chili, to taste
• ½ cup yogurt, whisked
• ½ tsp corn starch or rice flour
• ½ tsp black mustard seeds
• 1-2 cayenne pepper to taste
• Curry leaves, to taste
• 1¼ cup water
• 1 tsp oil
• Salt to taste

Directions

1. Cook squash in ¾ cup water with turmeric powder and salt.
2. Coarsely grind coconut, cumin seeds and green chili with ½ cup water.  Add to the cooked squash and simmer for 5 min.
3. Make a paste of corn starch with water and add to squash mixture and let boil.
4. Add yogurt, continue heating for 5 min and when the mixture starts to boil, turn off heat.
5. Heat oil in a sauce pan, add mustard seeds and cover the pan.  When the seeds are done popping, add cayenne pepper and curry leaves, stir for 15 sec. and pour into the squash mixture.
6. Garnish with fresh curry leaves.

Serves 8

Carrot Cake (Oven/Microwave/Crock pot)

Ingredients

• 1 cup sugar
• 2 eggs
• ⅔  cup oil
• 1⅓ cup all-purpose flour (maida)
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon powder
• 1¼ cup grated carrots
• ½ cup chopped nuts (optional)
• 1¼ cup crushed pineapple, drained
• 1 tsp vanilla extract
• ½ cup sour cream or yogurt (for crock pot baking only)
• Vanilla ice cream (optional)

Directions

1. Beat together eggs, sugar and oil in a large bowl.
2. Sift flour, soda, salt and cinnamon powder, add to sugar mixture and beat well.
3. Add remaining ingredients and stir well.
4. Pour into greased and floured 8” round cake pan.
5. Bake in a preheated 325 deg oven for 40-50 min.
6. Allow to cool and serve with ice cream.

Serves 8

TIC
Microwave baking: Pour half the mixture into a greased and floured 8” - 9” round microwave safe dish, and microwave at high for 7-10 min. Allow to cool sightly and transfer to a plate.  Repeat. Cooking times may vary depending on the microwave. Place the cake dish up on another dish or on a microwave safe rack if you have difficulty getting the bottom of the cake done. Avoid filling the baking dish more than half full of batter.
Optional: Place a thin layer of honey or your favorite jam on one cake and place the other cake on top.

TIC
Crock pot baking: Add ½ cup sour cream to the mixture, stir well and pour into a greased and floured 2-4 quart crock pot.  Cover with 3-4 layers of paper towel,  place the lid and cook on high for 2 to 3 hours.  Cooking times may vary depending on the size of crock pot.

Spicy Potatoes

Ingredients

• 1 tbsp oil
• 1 small onion, chopped
• 4 large potatoes, cubed
• ¼ tsp turmeric powder
• 1-2 tsp red chili powder to taste
• ¼ cup water
• Salt to taste
• Mint (optional)

Directions

1. Heat oil in a saucepan and saute onion until lightly browned.
2. Add potatoes, turmeric powder, chili powder and salt. Stir for 1 min.
3. Add water and cook covered on medium heat until potatoes are well cooked.
4. Remove cover and continue cooking on low heat for about 15 min, or until dry.
5. Garnish with mint.

Serves 4

Baked Ada With Mint/Cilantro Chutney (Lentil Loaf)

Ingredients for ada

• ¼ cup toor dal
• ¼ cup chana dal
• ⅛ cup urad dal
• ¼ cup long grain rice
• ¼  tsp fenugreek seeds (optional)
• 1 medium onion, chopped  (approx. 1 cup)
• 2 tbsp ginger, finely chopped
• 8-10 green chili, finely chopped (to taste)
• 2-3 sprigs curry leaves, finely chopped
• Salt & pepper to taste
• 1 tbsp, vegetable oil
• 1 cup cornmeal
• 1 egg
• 1 cup grated carrots
• 1 cup cilantro (coriander leaves), finely chopped

Directions

1. Soak toor, chana and urad dal, rice and fenugreek seeds in 8 cups of water for 6-8 hours.  Drain water and grind coarsely with approx. ½ cup water to get a thick dough.
2. Mix all remaining ingredients with the dough.
3. Bake covered with aluminum foil for 1 hour at 375 deg, in a loaf pan slightly greased, both bottom and sides or sprayed with non-stick cooking spray.

Ingredients for chutney

• 1 cup chopped mint
• 1 cup chopped cilantro (coriander leaves)
• 2 tsp chopped ginger
• 4-5 green chili
• Juice of 1 lemon
• Salt to taste

Directions

Grind all ingredients to a fine paste.

Serves 4

TAC
Omit the last five ingredients (oil, cornmeal, egg, carrots and cilantro) and mix the remaining with the ground dal to get a dough with spreading consistency, by adding extra water, if necessary. Spread 1/4 cup dough on a hot griddle on stove-top or on an electric griddle at 350 deg C, add 2 tsp oil around the ada and cook until medium brown on both sides.

Spaghetti With Mushroom Sauce

Ingredients

• 2 tbsp olive or vegetable oil
• 1 large onion, chopped  (approx. 2 cups)
• 3-4 cloves of chopped garlic
• 1-2 tsp red chili flakes (optional)
• Salt & pepper to taste
• 2 cups mixed vegetables (beans, peas, carrots etc) or 2 cups shrimp or diced chicken
• 1 can (10oz) cream of mushroom soup plus 1 cup water (or 2 cups mushroom soup prepared with soup powder mix plus ¼ cup light cream)
• 250 gm spaghetti (or any other pasta)
• ½ cup chopped cilantro (coriander leaves) or parsley

Directions

1. Heat oil in a large saucepan and sauté onion until lightly browned.
2. Add garlic, chili flakes, salt and pepper and stir well.
3. Add vegetables and cook on medium heat, stirring occasionally.
4. Add cream of mushroom soup plus water and let the mixture come to a boil. Cover and simmer on medium heat for 10 minutes.
5. Meanwhile cook pasta according to package directions, drain and add to the prepared sauce.  Mix well.
6. Garnish with cilantro.

Serves 4