Rava Ladoo

Ingredients

• 2 cups cream of wheat (rava)
• 2 cups powderd sugar
• ½ tsp powdered cardamom
• 2 tbsp ghee
• ¼ cup cashew pieces
• ¼ cup raisins
• ¼ cup warm milk

Directions

1. Roast cream of wheat until light brown in color. Cool and then blend to a fine powder using a coffee grinder or spice mill.
2. Add sugar, cardamom powder and mix well.
3. Heat 1 tbsp ghee, add cashew nuts, stir till lightly browned, and add to rava mix. Repeat with raisins. Mix well.
4. Transfer ¼ cup rava mix to a plate, add warm milk, a little at a time and mixing until all the dry ingredients are barely moistened. Immediately divide the mix into 3-4 parts and then shape each into a ball. Repeat with the remaining mix.

Makes 24 - 30 pieces

Kasutera (Japanese Sponge Cake)

Ingredients

• 2 tbsp milk
• 2 tbsp honey
• 4 large eggs
• ¾ cup sugar
• ¾ cup bread flour, sifted

Directions

1. Mix honey in warm milk and set aside.
2. Beat eggs in a large bowl, placed on a bigger bowl with warm water.  Gradually add sugar and continue beating until lightly thickened and the color turns to off-white/faint yellow.
3. Add milk-honey mixture and stir well.
4. Add the flour and stir gently until just combined, taking care not to overmix.
5. Transfer the mixture to a large loaf pan lined with lightly greased parchment paper.
6. Bake at 350 deg for 10 minutes and then turn down the temperature to 275 deg and bake for an additional 30-40 min.
7. Transfer to a cooling rack and gently remove the parchment paper.

Serves 4-5

Cucumber-Apple Raita

Ingredients

• 1 cucumber, thinly sliced
• 1 green apple, thinly sliced
• 2 green onions, finely shopped
• ¼ cup yogurt, whisked
• salt to taste

Directions

1. Mix all ingredients.
2. Refrigerate for 2-4 hours

Serves 2-3

Tomato-Onion Raita

Ingredients

• ½ cup finely chopped onions
• 1 cup chopped tomatoes
• 2 tbsp finely chopped green chili
• 2 cups yogurt
• salt to taste
• 1 tsp oil
• ½ tsp black mustard seeds
• 6-8 curry leaves
• 2-3 tbsp chopped cilantro

Directions

1. Mix onions, tomatoes, green chili, yogurt and salt.
2. Heat oil in a sauce pan, add mustard seeds and cover the pan.  When the seeds have popped, add curry leaves, stir for 15 sec, and then pour into the yogurt mix.
3. Garnish with cilantro

Serves 4-6

Maple-Pecan Muffin

Ingredients

• 2 cups all purpose flour
• ¾ cup granulated sugar
• 1 tbsp baking powder
• 1 cup coarsely chopped pecans
• a pinch of salt
• 2 large eggs
• ¾ cup yogurt, whisked
• 6 tbsp maple syrup plus 3-4 tsp extra for glazing
• 6 tbsp vegetable oil
• 12 pecan halves

Directions

1. Lightly beat the eggs, and then beat in yogurt, 6 tbsp maple syrup and the oil.
2. Mix all the dry ingredients except pecan halves. Make a well in the center and pour in the liquid mix.  Stir gently until just combined, taking care not to overmix.
3. Pour into a greased muffin pan or a pan lined with paper muffin cups. Top each muffin with a pecan half.
4. Bake at 400 deg for 20 min, until muffins turn golden brown and are firm to the touch.
5. Allow muffins to cool for 5 min and then glaze the top of each muffin with the remaining maple syrup.

Makes 12

Carrot Salad

Ingredients

• 2 cups grated carrots
• 1 tbsp lemon juice
• 2 tbsp orange juice
• black pepper to taste
• salt to taste
• 1 tsp oil (optional)
• 2-3 tbsp chopped cilantro

Directions

1. Mix all ingredients except cilantro.
2. Refrigerate for 2-4 hours.
3. Garnish with cilantro.

Serves 4-6

Red Chili Chutney

Ingredients

• 1 cup dried red chili
• 1 small onion
• salt to taste
• 1 tsp oil (optional)

Directions

1. Grind onion and chili with ½ cup water, to a fine paste.  Add salt to taste.
2. Add oil and mix well.
3. Serve with dosa.

Mushroom and Egg Soup

Ingredients

• 1 scallion, finely chopped
• 1 cup dried porcini mushrooms
• ¼ ounce dried seaweed
• 2 eggs
• 2 tsp black pepper
• 2 cups water or chicken stock
• salt to taste

Directions

1. Soak porcini in 2 cups warm water for 20-30 min. Drain water and set aside. Finely chop the porcini.
2. Cut the seaweed into small pieces and let it soak in 1 cup cold water for 30 min.
3. Boil 2 cups water or chicken stock, add porcini, soaking liquid, salt, and pepper. When porcini is cooked, add the seaweed, soaking liquid and stir well. Bring the mixture to a boil.
4. Beat eggs in a bowl and slowly stir into the mixture.  Remove from heat.
5. Garnish with chopped scallions.

Serves 4-5

Tomato Rice

Ingredients

• 2 tbsp oil
• ½ tsp mustard seeds
• 1 medium onion, coarsely chopped
• 1 cup diced tomatoes
• 1 green bell pepper, coarsely chopped
• ¼ tsp turmeric powder
• 1 tsp garam masala
• ½ tsp chili powder
• 2 cups basmati rice, cooked
• 6-8 curry leaves
• salt to taste

Directions

1. Heat oil in a pan, add mustard seeds and cover the pan.  When the seeds have popped, add onions and stir until lightly browned.
2. Add tomatoes, bell pepper, turmeric powder, gram masala, chili powder, salt, and stir well. Cook on medium heat for 5-8 minutes.
3. Add cooked rice, curry leaves and stir well. Continue heating for 5 min.

Serves 4

Masala Dosa with Coconut Chutney

Ingredients for Dosa

• 1 cup urad dal
• 3 cups long grain rice
• ½ cup parboiled rice
• 1 tsp fenugreek seeds
• oil as needed
• salt to taste

Directions

1. Transfer rice, dal and fenugreek seeds to a large container, add 4 quarts water and let it soak overnight at room temperature.
2. Drain water into a bowl and set aside.  Grind the mix in a food processor or grinder, adding water as needed to get a smooth grainy paste.
3. Transfer to a large bowl. Add additional water as needed and mix well so that the dough consistency is thin and would leave a thick coat on the back of a spoon when dipped. Add about 2-3 tsp salt and mix well. Leave it in a warm place for 6-8 hours.
4. Spray an electric griddle or a dosa/non-stick pan with non-stick spray. Heat to 350 deg F or to medium-high heat on a stovetop.
5. Add ¼ cup dough to the pan and spread it in a sweeping circular motion, to obtain a 6-8" diameter thin dosa. Please note that the dosa should appear porous in order for it to be crispy. Add additional water to the mix if the dosa appears to be thick.
6. Add about ¼-½ tsp oil around the rim of the dosa and also a few drops to the center.
7. When the bottom appears crispy and is golden brown, slowly flip it to cook the other side.
8. When both sides appear cooked and crispy, flip it again and then add 2 tbsp potato masala (recipe below) to the center and fold both sides over.  Remove from the pan.
9. Serve with coconut chutney (recipe below).

Ingredients for potato masala

• 4 large potatoes, cubed
• 1 large onion, coarsely chopped
• 4-5 fresh green chili, chopped
• 1 tbsp chopped ginger
• ¼ tsp turmeric powder
• 1 tsp oil
• ½ tsp black mustard seeds
• 6-8 curry leaves
• salt to taste

Directions

1. Heat oil in a sauce pan, add mustard seeds and cover the pan.  When the seeds have popped, add curry leaves, stir for 15 sec.  Add potatoes, onion, green chilli, ginger, turmeric powder and salt. Stir well.  Add 1 cup water, salt to taste and cook covered until potatoes are well cooked.
2. Cook uncovered until the mix is semi-dry.

Ingredients for coconut chutney

• 1 cup grated coconut
• 1 cup chana dalia (pori kadala)
• 1 small onion (optional)
• 2 tsp chopped ginger
• 10-12 dried cayenne pepper
• 1 tsp oil
• ½ tsp black mustard seeds
• 6-8 curry leaves
• Salt to taste

Directions

1. Grind coconut, chana, onion, ginger and 1 cup water, to a fine paste. Add salt to taste.
2. Heat oil in a sauce pan, add mustard seeds and cover the pan.  When the seeds have popped, add curry leaves, stir for 15 sec, and then pour into the coconut chutney.

TIC
Pori kadala used in coconut chutney can be replaced with additional grated coconut or peanuts.

Potato Bhaji

Ingredients

• 4 large potatoes, cubed
• 1 large onion, coarsely chopped
• 4-5 fresh green chili, chopped
• 1 tbsp chopped ginger
• ½ tsp turmeric powder
• 1 tsp coconut oil
• 6-8 curry leaves
• salt to taste

Directions

1. Cook potatoes, onion, green chilli, ginger, turmeric powder and salt in 5 cups of water. Remove from heat.
2. Add curry leaves, oil, and stir well.

Serves 6-8 

TIC
Quantity of water can be varied depending on the required consistency.

Masala Papaya

Ingredients

• 1 large onion, coarsely chopped
• 1 large green papaya, peeled and cubed
• 1 tbsp oil
• ¼ tsp turmeric powder
• ½ tsp chili powder
• salt to taste

Directions

1. Heat oil in a saucepan and fry onions until lightly browned.
2. Add papaya, turmeric powder, chili powder and salt. Stir well.
3. Cook covered on medium heat until papayas are well cooked.
4. Remove cover and continue cooking on low heat for about 15 min, or until dry.

Serves 6-8

Moong Gusham

Ingredients

• 2 large green (raw) plantains, skinned and cubed
• 1 cup whole moong
• ¼ tsp turmeric powder
• ½-1 tsp red chili powder
• 1 tsp black pepper
• 1 tsp oil
• ½ tsp black mustard seeds
• 1-2 red cayenne pepper
• curry leaves
• salt to taste

Directions

1. Cook moong in 3 cups water and set aside.
2. Cook bananas in 2 cups water with turmeric powder, chili powder, black pepper and salt.
3. Add cooked moong, stir well, and simmer for 15 min. Remove from heat.
4. Heat oil in a sauce pan, add mustard seeds and cover the pan.  When the seeds have popped, add cayenne pepper and curry leaves, stir for 15 sec, and pour into the spinach mixture.

Serves 6-8

Sweet and Sour Fish

Ingredients

• 3 lbs whole fish, cleaned
• ½ cup cooking wine
• 4 tbsp corn starch
• 1½ cups vegetable oil
• 1 tsp ginger, chopped
• 1 tsp garlic, chopped
• 1 scallion, chopped fine
• 2 tbsp soy sauce
• 4 tbsp vinegar
• 4 tbsp rice wine
• 4 tbsp sugar
• ½ cup water
• salt to taste

Directions

1. Coat fish with cooking wine, add 1-2 tsp salt and let rest for 20 min. Then add 3 tbsp corn starch and marinate for another 10 min.
2. To make the sauce, mix the rest of the ingredients except oil and corn starch, add salt to taste and set aside.
3. Heat oil in a pan, add fish and shallow fry for about 10 min. Peel off skin and discard.  Discard oil, leaving 2 tbsp in the pan.
4. Add sauce and mix well.
5. Add 1 tbsp corn starch to ½ cup water, stir well to remove lumps, then add this to the fish mixture. Stir well and cook for 5-10 min.

Serves 6
Recipe by Man Xu

Dal Dokla

Ingredients

• ¼ cup toor dal
• ¼ cup chana dal
• ¼ cup whole black urad dal
• ¼ cup long grain rice
• ¼ cup moong bean
• ¼ tsp fenugreek seeds
• ¼ cup fresh green chili
• 1 tbsp chopped ginger
• ½ cup yogurt
• 1 tsp baking soda
• ¼ cup chopped cilantro
• 1 tbsp oil
• ¼ tsp black mustard seeds
• 2 sprigs of curry leaves
• salt to taste

Directions

1. Soak toor, chana, urad dal, rice, moong and fenugreek seeds in 8 cups of water for 6-8 hours.  Drain water, add chili, ginger, and then grind coarsely with 1 cup water to get a thick dough.
2. Add yogurt, baking soda, salt to taste and mix well.  Let rest in a warm place for 1 hour.
3. Transfer to a pan sprayed with non-stick cooking spray and steam cook for about 25-35 min.
4. Allow to cool slightly and then cut to pieces.
5. Heat oil, add mustard seeds and cover the pan.  When the seeds have popped, add curry leaves, stir for 15 sec and then pour on top of the dokla. Garnish with cilantro.
6. Serve with mint chutney.

Potato Poha

Ingredients

• 2 tbsp oil
• ½ tsp mustard seeds
• ½ tsp urad dal
• 1 large onion, coarsely chopped
• 4-6 fresh green chili, coarsely chopped
• 1 tbsp chopped ginger
• 2 medium potatoes, 1″ cubes
• 1 cup frozen peas, thawed
• ½ tsp turmeric powder
• salt to taste
• 4 cups poha
• 1 cup cilantro, coarsely chopped

Directions

1. Soak poha in water for 2 min and then drain water and set aside.
2. Heat oil in a pan, add mustard seeds and cover the pan.  When the seeds have popped, add urad dal and stir until lightly browned. Then 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. Continue heating uncovered, until all water has evaporated.
4. Add poha, peas, and stir well.  Continue heating for 5 min.  Add cilantro and stir well.

Serves 6-8

Dal

Ingredients

• 1 cup moong dal
• 1 small onion, coarsely chopped
• 1 large tomato, sliced
• 4-5 fresh green chili, chopped
• ½ tsp turmeric powder
• 1 tsp oil
• ½ tsp black mustard seeds
• 6-8 curry leaves
• 2-4 dried red peppers
• salt to taste

Directions

1. Fry dal on medium heat for 5 min.
2. Add 4 cups water, onion, tomato, green chilli, turmeric powder and stir well.  Cook until dal is soft. Remove from heat.
3. Heat oil in a sauce pan, add mustard seeds, and cover the pan.  Once the seeds have popped, add red pepper and curry leaves, stir for 15 sec, and pour into the dal mixture.

Serves 4-5

Rava Appam

Ingredients

• 1 cup rava (cream of wheat), lightly roasted
• 1½ cups yogurt
• 8-10 tsp oil
• ½ tsp black mustard seeds
• 4-5 fresh green chili, finely chopped
• 1 tsp finely grated ginger
• 1 tbsp curry leaves, finely chopped
• salt to taste

Directions

1. Mix rava and yogurt.  Add salt to taste and then set aside for 15 min.
2. Heat 1 tsp oil in a sauce pan, add mustard seeds and cover the pan.  When the seeds are done popping, add chili, ginger, curry leaves, stir for 15 sec and then add this to the rava mix. Stir well.
3. Spray the appam maker or aebleskiver pan with non-stick cooking spray and then heat on medium heat.
4. Add ½ tsp oil to the bottom of each cup and heat until hot.  Then pour about 2 tbsp batter to each cup.
5. As soon as they get bubbly around the edge, turn over with a fork, and continue cooking until lightly browned on all sides.
6. Serve appam with mint/cilantro chutney.

Makes approximately 14 pieces

Kesari

Ingredients

• 1 cup cream of wheat (rava)
• 1 cup heavy cream
• 1 cup milk
• 1 cup sugar
• 1 tsp cardamom (elaichi) powder
• ¼ tsp nutmeg powder
• 3 tbsp ghee (clarified butter)
• ¼ cup cashew (kaju) nuts
• ¼ cup raisins
• 1 pinch saffron

Directions

1. Heat 1 tbsp ghee in a non-stick or thick-bottomed pan over medium heat and fry cream of wheat until lightly browned.  Set aside.
2. Heat 1 tbsp ghee, add cashew nuts, stir till lightly browned, and add to cream of wheat. Repeat with raisins.
3. Mix cream and milk, then heat to boiling.  Remove 1 tsp milk, add saffron to it, stir to dissolve, then add this back to the boiling milk.
4. Add cream of wheat mix, stirring continuously to avoid lumps.   Continue cooking, stirring frequently until all the milk has evaporated.
5. Add sugar, mix well and continue stirring frequently until the mixture thickens. Remove from heat.  Add cardamom and nutmeg, then stir well.

Serves 4-6

Chinese Seasoned Stir Fry

Ingredients

• 1 lb meat or tofu (ground or sliced)
• 2 tbsp vegetable oil
• 1 tsp ginger, chopped
• 1 tsp garlic, chopped
• 2 carrots, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 packet fish-flavored seasoning (approx. 1–1½ tbsp)
• 2 tbsp water
• salt to taste
• 1 tsp sugar

Directions

1. Heat oil in a wok on medium-high heat, add ginger & garlic, and stir well.
2. Add fish-flavored seasoning and stir for a minute.
3. Add water and stir for another minute.
4. Add meat/tofu and continue stirring until browned.
5. Add vegetables and stir for 5–8 minutes
6. Add salt & sugar and stir well
7. Serve with white rice.

Serves: 4-6
Recipe by Man Xu

Chinese fish-flavored seasoning is available in Asian stores and is a mixture of bean sauce, pickled chili, ginger, garlic, sugar, salt, oil, and anise.

Cumin Bread

Ingredients

• 1 cup water
• 2 tbsp oil
• 3 cups bread flour
• 1½ tsp salt
• 2 tbsp sugar
• 1-2 tsp cumin seeds
• 1½ tsp bread machine yeast

Directions

1. Add liquid ingredients to bread maker pan.
2. Add all dry ingredients
3. Make a well in the flour and add yeast.
4. Select "basic" setting.
5. Select "light" crust" color
6. When finished, remove from pan and cool.

Serves 4-6

This recipe has been tested in Bread makers by Oster and Food Network.

TIC
Substitute cumin with caraway or sesame seeds.

Man Xu Tofu

Ingredient

• 1 lb firm tofu, ½" cubes
• 2 tbsp vegetable oil
• 1 tsp ginger, chopped
• 1 packet Chinese bean curd (approx. 1 - 1½ tbsp)
• 2 tbsp water

Directions

1. Heat oil in a wok on medium-high heat, add ginger, and stir well.
2. Add bean curd and stir for a minute.
3. Add water and stir for another minute.
4. Add tofu and continue stirring for 5 minutes to coat tofu with bean curd sauce.
5. Serve with white rice.

Serves: 4-6
Recipe by Man Xu

Chinese bean curd is available in Asian stores and is a mixture of bean sauce, chili, ginger, garlic, sugar, salt, oil, and anise.