Mixed Vegetable Stew

• Cauliflower     - 1 c
• Onion (medium)      - 1
• Potatoes (medium, cubed)      - 1
• Green Peas      - 1 c
• Carrots ( cubed )      - 1 c
• Ginger     - 1/2 inch
• Curry leaves      - 10
• Green Chillies      - 3
• Coriander Pwdr - 1/4 tsp
• Turmeric - 1/4 tsp
• Salt  (add as per taste )    -  1 tsp
• Cinammon - 1/2 inch
• Cloves - 6
• Whole Pepper - 6
• Green Cardamom - 4
• Mustard - 1/4 tsp
• Oil - 2 Tbsp
• Coconut Milk - 1/2 c

1. Cut the Cauliflower into small pieces.
2. Cut the Onion into thin slices and peel and cube the Potatoes and Carrots.
3. Heat the Oil in a big Non-Stick pot.
4. Add the Mustard and let it splutter.
5. Add the Onions and Curry leaves.
6. When Onions turn transparent add finely chopped Ginger and slit Green chillies.
7. Add all the remaining spices.
8. Then add the Vegetables. Let this fry for 2 mins in the spices.
9. Add 1 Cup of water along with the Salt. Let this boil. Then cover and cook for 15 mins on medium heat.
10. Add 1/2 c of Coconut Milk at the end and take off the heat.

Serve this hot with Appam, Chappatis or Bread.

Tip : Add 1/4 c water more if you desire more gravy.

Stir-Fried Ginger Broccoli

This recipe was requested by a vegetarian friend. Hope you will enjoy it too.

• Broccoli     - 1 lb
• Ginger  ( thinely sliced )      - 1 inch
• Garlic ( minced, optional )     - 1 clove
• Salt tsp ( as per taste )      - 1/2
• Olive/Veg. Oil     - 2 Tbsp
• Sesame oil      - 1/2 tsp

1. Cut the Broccoli into small florets. Peel the stems and cut them diagonally.
2. Blanch in boiling salted water for 30 secs, drain well and cool rapidly under cold water.
3. Heat Oil in a large Wok or Frying Pan over medium heat and stir-fry the garlic and ginger or 3 secs.
4. Add the Broccoli and cook for 2 mins. Sprinkle the Sesame Oil and fry for 30 secs.
5. Spoon into serving dish and serve at once.

Tip : Instead of blanching you can cook the Broccoli directly in the Wok by just increasing cooking time by few minutes. Blanching preserves the green color and helps cook faster.
Carrots (thinely sliced) can be added to this dish to add some color and a sweeter flavor.

Stir-Fried Green Beans and Beansprouts

This recipe was requested by a vegetarian friend. Hope you will enjoy it.

• Bean Sprouts     - 1 lb
• Green Beans     - 8 oz
• Veg. Oil     - 1 Tbsp
• Spring Onion     - 2
• Salt     - 1 tsp
• Sugar     - 1 tsp
• Sesame Oil     - 1 tsp 

1. Wash and Rinse the Beansprouts and Beans.
2. Remove the top and tail of the Beans and cut them into halves.
3. Heat the Oil in a Wok till its hot.
4. Add the Spring Onions to flavor the oil and add the Beans and Stir-fry for 5 mins or till tender.
5. Add the Bean-Sprouts and Stir-Fry for 30s.
6. Add the Salt and Sugar and Stir-Fry for 1 min more.
7. Serve Hot sprinkled with Sesame Oil.

Tip : The Green Beans should  be fresh , it should break easily. If they are not fresh, then spilt them into 2 along the edge before cooking or cover and cook for few mins.

Vegetable Soup

This recipe was created for  a vegetarian friend. Hope you will enjoy it .

• Chicken/Veg Stock     - 8 oz
• Spring Onions (finely chopped)     - 4/5
• Celery (chopped) - 1 c
• Ginger (finely chopped )     - 1/2 inch
• Carrots (chopped)     - 1/2 c
• Green Peas     - 1/2 c
• Corn     - 1/2 c
• Potato ( optional, small, chopped )     - 1
• Macaroni (or noodles, optional )     - 1/2 c
• Salt     - 1/2 tsp
• Pepper pwdr     - 1/4 tsp
• Water     - 2 c

1. In a Pot bring the Water to a boil (or boil  water in a kettle ).
2. To the Boiling water add all the vegetables and macaroni/noodles.
3. Let it all boil then lower the heat and let it cook for 15 mins.
4. To this add the Ginger, Salt, Pepper and Chicken/Veg Stock.
5. Let it all simmer for 10 mins. Finally add the Spring Onions.

The Soup is ready. Pour it into Soup Bowls and serve it hot. Enjoy !!

Tip : To make the soup spicier you could add some red- chilli- garlic paste
available in all chinese stores or finely minced green chillies or some red chilli flakes.

Vegetable Stir-Fry

This recipe too was created for a vegetarian friend. Enjoy !

• Yellow/White Onion (medium)     - 1
• Garlic     - 1 clove
• Green Bell Pepper     - 1
• Zucchinni     - 1
• Button Mushrooms (sliced) (optional)     - 1 c
• Salt     - 1/2 tsp or as per taste
• Chilli Flakes     - 1 tsp
• Olive Oil (or Veg. Oil)     - 2 tsp
• Snap Peas/Snow Peas  (optional)     - 10
• Carrots (optional)     - 1
• Broccoli (optional)     - 1 c
• Button Mushrooms  ( sliced,  optional)     - 1 c

1. Cut the Onion into big pieces (1/8 each).
2. Cut the Zucchinni into thick cucumber like slices.
3. Clean and Chop the Bell Pepper in big size pieces the size of onion slices.
4. Basically all vegetables should be approximately the same size so they cook evenly.
5. Only carrots should be thinly sliced. Snap/Snow Peas can be left whole.
6. Mince the Garlic clove . 1/4 tsp Garlic pwdr can be substituted for this.
7. Heat a Frying Pan on Medium Heat. Add the Oil and let it heat up.
8. Add the Minced Garlic (or Garlic pwdr) and the Vegetables and Stir fry on medium to high heat for 5 mins.
9. Sprinkle the Salt and Chilli Flakes while stir frying.
10. The Vegetables should remain crisp .

Tip : Serve this along with French Bread or Soup. Add some Pepper pwdr if you want it more spicy. If  you add  all the optional  vegetables, then use  2 garlic cloves instead of one. Red Bell Pepper and Yellow Bell Peppers can also be used.

Oatmeal Cookies

• Flour     - 1-1/2 c
• Butter     - 2 sticks
• Brown Sugar     - 1 c
• Sugar     - 1/2 c
• Eggs     - 2
• Vanilla     - 1 tsp
• B. Soda     - 1 tsp
• Cinnamon pwdr     - 1 tsp
• Salt     - 1/2 tsp
• Oats     - 3 c
• Raisins     - 1 c 

1. Keep the Butter at room temp for 2-3 hrs.
2. Beat the Sugars along with the Butter in a large Mixing Bowl.
3. Beat it till its nice and fluffy.
4. Add the Eggs and Vanilla and beat again.
5. In a seperate bowl mix the Flour with the B.Soda, Cinnamon pwdr and Salt.
6. Add this Flour mixture slowly to the Butter mixture little at a time.
7. Mix properly till  the Flour is well blended.
8. Stir in the Oats and Raisins to this batter.
9. Drop by rounded Tbsp onto an ungreased cookie sheet.
10. Preheat the Oven to 350 deg F. Bake for 10-12 mins or until Golden Brown.
11. Cool for 1 minute on the cookie Sheet and then transfer to a wire rack.
12. Store in an air-tight container after it cools completely.

Tip : Serve as a Snack at anytime. Good when served along with milk.

Onion Dosa

• Dosa/Idli Batter     - 6 c
• Onion (medium)     - 1
• Green Chillies (small)     - 6
• Cilantro (chopped)     - 1 c
• Salt     - 1 tsp
• Veg.  Oil (for frying)     -  2 tsp

1. Chop the Onions and Green Chillies finely.
2. Add these along with Chopped Cilantro and Salt to the Dosa Batter.
3. Mix well. Heat a small Frying Pan on medium heat.
4. Spread little oil on the Frying pan with a brush.
5. Pour 1/4 c of the batter on the frying pan. Cook till small holes appear.
6. Flip the Dosa and cook the other side.
7. Remove from heat when both sides are golden brown.

Tip : Store in a hot pack till all the dosas are done.
Serve hot or warm for Breakfast or snack along with Sambhar or Coconut Chutney.

Fluffy Pancakes

• Flour     - 1 c
• Milk     - 3/4 c
• Vinegar     - 2 Tbsp
• Baking pwdr     - 1tsp
• Baking Soda     - 1/2 tsp
• Salt     - 1/2 tsp
• Egg      - 1
• Melted Butter     - 2 Tbsp
• Sugar     - 1 Tbsp

1. Melt the butter and keep aside.
2. Add the Vinegar to the Milk and set aside.
3. Beat the Egg in a bowl and add Milk and continue beating slowly.
4. Add the Melted Butter and mix the batter slowly.
5. In another bowl mix the Flour along with the Baking pwdr, Baking Soda, Salt, and Sugar.
6. Add the Flour mixture slowly little at a time into the Egg mixture .
7. Mix this slowly till well blended. Donot over beat.
8. Heat a small Frying Pan on medium heat.
9. Add a little butter or oil on the frying pan and spread evenly.
10. Pour the batter about 1/4 c on to the Frying Pan when its hot.
11. Flip the Pancake to the second side after bubbles are formed.
12. Cook both sides till Golden Brown.

Tip : Serve Hot or Warm with Butter and Maple-Syrup or regular Pancake-Syrup or any fruit jam.  Fruits like bananas/strawberries/blueberries can be added to the batter too.

Falafel

  

• Chickpeas (soaked)     - 1 c
• Baking Soda     - 1/2 tsp
• Pepper Pwdr     - 1 tsp
• Chillies     - 2/3
• Corriander     - 1 tsp
• Cumin pwdr     - 1 tsp
• Lemon Juice     - 1 Tbsp
• Maida     - 3 Tbsp
• Minced Onions     - 1/2 c
• Minced Cilantro     - 2 Tbsp
• Salt     - 1 tsp
• Veg. Oil for deep frying     - 2 c

1. Grind all the ingredients  coarsely, without water.
2. Heat  Veg. Oil  in a small Kadai on medium heat setting.
3. Make small golf sized balls. Flatten them in the middle.
4. Fry both sides till brown. Drain on paper towels.

 Tips: These can be eaten plain as snacks or used as a filling in a sandwich along with lettuce and tomatoes. Add some sour cream or hummus as a dressing in the sandwich.

Chicken 65

• Boneless Chicken     - 2 lb
• Cilantro     - 1/2 bunch
• Corn flour     - 2 tsp
• Cumin pwdr     - 1/2 tsp
• Chilli pwdr     - 1/2 tsp
• Pepper pwdr     - 1/2 tsp
• Curry leaves     - 6
• Egg     - 1
• Garlic chopped     - 1 tsp
• Ginger chopped     - 1 tsp
• Ginger-Garlic paste     - 2 tsp
• Green Chilli     - 4
• Red Color     - 2/3 drops

1. Cut the chicken into small equal sized cubes.
2. Add 1 tsp of the Ginger-Garlic paste, Salt, pinch of Pepper and Corn flour and mix.Then add the Egg and mix well.
3. Heat Oil in a small wok/kadai and fry the chicken few pieces at a time till Golden Brown.
4. Drain on paper towel.
5. Leave  3 Tbsp of the Oil in the wok and drain the rest and heat this oil.
6. Add the Cumin, chopped Ginger- Garlic and Curry Leaves and fry for few minutes.
7. Then add 1 tsp Ginger-Garlic paste, Green chillies, Pepper pwdr, Chilli pwdr and Red Color.
8. Cook this for few minutes and add  1/4 c of water and let it boil.
9. Add the chicken to this and toss. Heat till water is absorbed. Stir in the chopped Cilantro and serve.

Tip : This should be served hot as an appetizer or as a side dish along with chappatis or parathas.

Chocolate Chip Cookies

• Hersheys Chocolate chips     - 2 c
• Flour     - 2 1/4 c
• Butter     - 1 c
• Sugar     - 3/4 c
• Brown Sugar     - 3/4 c
• Vanilla     - 1 tsp
• Eggs     - 2
• Baking Soda     - 1 tsp
• Salt     - 1/2  tsp

1. Leave the butter at room temp for 2 to 3 hrs.
2. Beat the Butter with the Sugar and Brown Sugar and Vanilla in a large bowl until creamy.
3. Add the eggs and beat well.
4. Sift the flour along with Baking Soda and Salt  in a bowl.
5. Add the flour mixture little at a time to the butter mixture until well blended.
6. Stir in the Chocolate Chips.
7. Drop by teaspoon onto ungreased cookie sheet.
8. Heat the oven to 375 deg F. Bake 8 to 10 mins or till lightly browned.
9. Cool Slightly. Remove from Cookie Sheet to wire rack.
10. Cool completely and store in air-tight container.

Tip : Serve with Milk or at tea time as snack.