Pita Bread
Ingredients:
1 ½ tsp active dry yeast
1 tsp sugar
1 ¼ tsp salt
3 cups all purpose flour
½ cup warm water for mixing dry yeast
½ cup warm water
- Dissolve the yeast in warm water in a cup. Add sugar and mix it well. Keep the cup covered for 10 minutes until frothing appears.
- In a large bowl combine flour and salt.
- Slowly add the dissolved yeast to the flour. Knead the dough by adding ½ cup of warm water. The dough should be smooth and elastic.
- Put the dough in a greased bowl ( grease it with oil). Cover the bowl with a plastic sheet and keep it for 3 hrs or until it has doubled in size.
- Preheat oven at 500 F.
- Take out the dough and make small balls. With the help of rolling pin roll each balls into circles. The circles should not be very thin.
- Bake it on the lower rack for 4 -5 minutes. Turn over and bake for 2 minutes.
- Soft, fresh pita’s are ready to eat. Pita’s can be stored for a week in a pantry and for months in the freezer.
SPINACH LASAGNA
1 (1.5 ounce) package spaghetti sauce mix
1 (6 ounce) can tomato paste
1 (8 ounce) can tomato sauce
1 3/4 cups water
2 eggs
1 pint ricotta cheese
1/2 teaspoon salt
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/2 cup Parmesan cheese/mozzarella cheese
8 ounces sliced mozzarella cheese
8 lasagna noodles
METHOD::::
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch baking dish.
2. Boil lasagna noodles.
3.In a medium saucepan, combine spaghetti sauce mix, tomato sauce, tomato paste and water. Bring to a boil over medium heat then remove from heat and let cool.
4.In a medium bowl, beat the eggs and combine them with the ricotta or cottage cheese, salt, 1/4 cup of the Parmesan cheese/mozzarella cheese.
5.Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the garlic and onion;. Add spinach and saute it.
6.Spread one half cup tomato sauce mixture into the prepared baking dish. Place half the boiled noodles over the sauce, spread with half the spinach mixture, half the mozzarella cheese, and half of the tomato sauce. Repeat layers, using remaining ingredients. Top with remaining Parmesan cheese.
5.Cover dish securely with aluminum foil and bake for in the preheated oven 1 hour. Let stand 10 minutes before cutting and serving
Veggies MARINARA PASTA
1 (16 ounce) package pasta
1 tablespoon olive oil
4 cloves garlic, minced
1 small red onion, minced
1 tablespoon olive oil
2 tomatoes, seeded and diced
3 green onions, chopped
1 (8 ounce) can crushed tomatoes
1 tablespoon tomato paste
1 teaspoon dried oregano
2 teaspoons lemon juice
1 teaspoon sriracha hot chilli sauce
METHOD::::
1.Fill a large pot with lightly salted water and boil the pasta. Drain well .
2.Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add veggies and saute.
3. Add pasta sauce, tomato paste, oregano, and thyme and sriracha hot chilli sauce.Simmer for 5 minutes.
4. In the end add pasta and mix it well. Garnish with chesse.
ALFREDO PASTA
Ingredients
1 (16 ounce) jar Alfredo sauce
1 tablespoon crushed garlic
1 teaspoon dried parsley
1 (16 ounce) package pasta
1 (6 ounce) package shredded cheese
2 tablespoon chilli flakes
1 onion sliced
Different veggies( optional)
METHOD::::
1.Preheat oven to 400 degrees F (200 degrees C). Heat Alfredo sauce in a medium saucepan over medium heat.
2.Bring a large pot of lightly salted water to a boil. Add pasta, and boil 8 to 10 minutes or until al dente. Drain, and place in a large bowl.
3. In a medium pan, melt butter. Add chilli flakes and garlic. Add onions and veggies and saute it until nicely done.
4. Add Alfredo sauce in mixture 3. Mix it nicely.
5. Mix pasta and the mixture of 3-4 together. Sprinlke cheese over the pasta and it is ready to eat.
KULFI (Indian style)
INGREDIENTS:::::
1 Box cool whip(16oz)
1 Can condensed milk(14oz)
1 Can evaporated milk(12oz)
Kesar(Saffron) /pista (optional)
METHOD::::::
1. Mix all the ingredients together with a hand mixer until smooth cosistency.Do not overbeat it.
2. Add kesar/pista according to your taste.
3. Pour it in airtight container and cover with lid or pour it into moulds.
4. Freeze it for 6hrs or overnight.
5. Scoop out and ENJOY!!!!!!!!!!!!!
ZUCCHINI PIE
INGREDIENTS
3 cups zucchini (grated)
1 onion chopped
4 eggs
1/2 cup all purpose flour
1/2 cup vegetable oil/butter
1/2 cup grated Parmesan cheese
1/2 teaspoon pizza seasoning
1/2 tsp garlic
ground black pepper and salt to taste
DIRECTIONS
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10x6 inch pan or a 12 inch pie plate.
2. In a medium mixing bowl, combine zucchini, onion, eggs,garlic, vegetable oil, Parmesan cheese, parsley and pepper and flour. mix well.
3.Spread into the prepared baking dish. Note that batter should not be thick .
4. Bake for 30 minutes, or until lightly brown
STUFFED CRUST PIZZA
Well if PIZZ HUT can stuff their crusts, so can I.
I love Pizza Hut's stuffed crust pizza , So thought to try it at home and it came out very well with toppings of my choice.
BASE:
1) All purpose flour or whole wheat flour. 2 cups
2) 1tsp dry yeast
3) 1 tsp salt
4)1 tsp sugar
5) 2 tablespoons - canola oil/olive oil
6) 3/4 cup lukewarm water
1). Dissolve dry yeast and sugar in luke warm water ,stir it and cover it and let it stand for 5 minutes until it becomes frothy
2).2). Take flour,add salt , and oil and then add dissolved mixture of sugar and yeast and kned the dough. (The dough should be soft and elastic).
3). Cover the dough with plastic sheet and keep it for 3-4 minutes to rise ,so that it becomes double in volume.
SAUCE:
Pasta sauce/ tomato sauce
TOPPINGS:
1)Onion
2)Cabbage
3)Carrots
Heat oil in a wok and add all the vegetables of your choice,sprinkle salt and black pepper. Saute it for few minutes.
METHOD:
1)Preheat oven to 350c.
2)Roll out the dough with the help of rolling pin and place on the baking tray.
3)Place the shredded mozzrella chesse about an inch in from the edge of the dough . Fold the dough over the cheese.
4)Sprinkle the sauce over the dough base. Add toppings and sprinkle cheese.
.
5) Bake for 10-15minutes ,until the crust is golden brown and cheese is bubbling.
FISH CURRY
We all love fish but have we ever realised that it has a power to boost our HDL Level of cholestrol. Yes!!!!! my friends there are 2 types of cholestrol- LDL (Bad) and HDL (Good). It is very important to raise our HDL and lower our LDL level because it is a great way to lower your risk of heart diseases. Now the question comes "what to eat????" Well.. the answer is-----
*Fish, Nuts, Green vegetables and other foods containg omega 3 faaty acids.
*Maintain your weight.
*Regualr workouts.
If you don't know your HDL level, ask your doctor for a cholesetrol test.
For men---at risk if less than 40 mg/dl
For women----at risk if less than 50 mg/dl.
Ingredients:
1) Fish (Wash it with salt water to remove fish smell)
2) 1 cup yougurt
3) Indian spices ( Salt , 2tsp Turmeric, Garam masala(1tsp), Red chilli powder(1tsp), Amchur powder (1/2 tsp).
4) Ginger Garlic paste
5)1 Onion
6) 1 Tomato
7)4 Tbsp tomato paste
8) 1tbsp Cumin seeds and 2 bay leaves.
9)Take a bowl and mix all the indian spices and yougurt together.Keep it for furthur use.
Method:
1) Take washed cleaned fish and sprinkle a pinch of salt and red chilli powder and oilve oil over it. Mix them and allow it to marinate for 1/2 hr.
2) I n the mean time,preheat oven to 375c and then bake it for 5 -10 minutes.(You can also deep fry it but I prefer baking . Avoid deep frying as much as you can beacause it only increases your bad cholestrol and which is not good for health)
3)Take out the baked fish and cut into pieces.
4) Heat the wok or kadhai ,add olive oil and when it becomes hot add cumin seeds and bay leaves . When it starts splutter add chopped onions and ginger garlic paste and let it become brown.
5) Add all the indian spices and stir it until the oil seprates.
6) Add tomatoes and tomato paste and keep on stirring it for 2-3 minutes. Add 2 cups of water or as much thick gravy you want .
7) Once the gravy comes to boil add baked fish pieces and allow it to boil for 15 minutes on low to medium heat.
8) Garnish and ENJ0Y!!!!
DIWALI 2008
DIWALI 2008~~~FESTIVAL OF LIGHTS,FIREWORKS,SHARING OF SWEETS $ WORSHIP~
DIWALI DINNER-28th OCT 2008
SWEETS: Rabdi kheer , Rasgulla , Soan papadi
MAIN DISH: Paneer Pasanda, Masala chole , Naan
Candles and pooja on the eve of DIWALI
NAAN (INDIAN FLAT BREAD)
Naan is an Indian flat bread or leavened bread
I have made Naan before also but this time it came out very well. It was soft and yummy with butter on top. I think a longer rising time gives it a better flavour and a great texture.
Ingredients:
2 cups - All Purpose flour
1 tsp active dry yeast ( leavening agent)
1 tsp salt
1 tsp sugar
1/2tsp - baking soda
2 tablespoons - canola oil
2 1/2 tablespoons yogurt (curd or dahi)
3/4 cup lukewarm water
2 cups - All Purpose flour
1 tsp active dry yeast ( leavening agent)
1 tsp salt
1 tsp sugar
1/2tsp - baking soda
2 tablespoons - canola oil
2 1/2 tablespoons yogurt (curd or dahi)
3/4 cup lukewarm water
Method:
1). Dissolve dry yeast and sugar in luke warm water ,stir it and cover it and let it stand for 5 minutes until it becomes frothy.
2). Take flour,add salt ,baking soda,yogurt and oil and then add dissolved mixture of sugar and yeast and kned the dough. (The dough should be soft and elastic).
3). Cover the dough with plastic sheet and keep it for 3-4 minutes to rise ,so that it becomes double in volume.
4). When you are ready to make it, heat the oven to 500degrees for 20 minutes and then turn the oven to broil.
5). Take the dough,knead it for 2 minutes. Divide the dough into portions and with the help of a rolling pin roll into oval shape.
6). Grease the cookie tray/ baking tray and place the naan on the tray and bake it (It will take 2-3 minutes to cook and it should be golden brown)
7). Take out the naan and brush it with butter.
8). ENJOY!!!!!
1). Dissolve dry yeast and sugar in luke warm water ,stir it and cover it and let it stand for 5 minutes until it becomes frothy.
2). Take flour,add salt ,baking soda,yogurt and oil and then add dissolved mixture of sugar and yeast and kned the dough. (The dough should be soft and elastic).
3). Cover the dough with plastic sheet and keep it for 3-4 minutes to rise ,so that it becomes double in volume.
4). When you are ready to make it, heat the oven to 500degrees for 20 minutes and then turn the oven to broil.
5). Take the dough,knead it for 2 minutes. Divide the dough into portions and with the help of a rolling pin roll into oval shape.
6). Grease the cookie tray/ baking tray and place the naan on the tray and bake it (It will take 2-3 minutes to cook and it should be golden brown)
7). Take out the naan and brush it with butter.
8). ENJOY!!!!!
PANEER PASANDA
My Diwali Dinner : Paneer pasanda with naan.
This is a very simple and delicious recipe . It has a rich creamy flavour and a great aroma.
Paneer Pasanda
Ingredients-:
1. Paneer (Cottage Chesse)- cut into cubes
2. Onion ( chopped very fine) - 1
3. Tomato( chopped very fine) - 1
4. Tomato paste - 1/2 cup
5. Ginger garlic paste- 1 tsp
6. Green chilly(chopped) - 1
1. Paneer (Cottage Chesse)- cut into cubes
2. Onion ( chopped very fine) - 1
3. Tomato( chopped very fine) - 1
4. Tomato paste - 1/2 cup
5. Ginger garlic paste- 1 tsp
6. Green chilly(chopped) - 1
7. Bay leaves- 1 crushed
7. Milk - 1 cup
8. Cream - 1/2 cup (optional)
9. Indian spices : Salt, Red chilli powder (1 tsp) ,Garam masala(1tsp), Turmeric powder (1/2tsp)
10. Butter- 1/2 stick
7. Milk - 1 cup
8. Cream - 1/2 cup (optional)
9. Indian spices : Salt, Red chilli powder (1 tsp) ,Garam masala(1tsp), Turmeric powder (1/2tsp)
10. Butter- 1/2 stick
Method:
1. Heat butter in a pan.
2. Add Bay leaves ,choped onions ,green chillies, n ginger garlic paste and saute it till it becomes light brown in color.
3. Now add chopped onions, let it cook for few minutes and then add tomato puree or paste. Again cook it for 3-5 minutes on medium flame.
4. Add indian spices and let it cook till butter/oil starts to separate.
5. Add milk and cream (optional). Simmer for few minutes and then add paneer/cottage chesse cubes.
6. Garnish it and ENJOY!!!!!
1. Heat butter in a pan.
2. Add Bay leaves ,choped onions ,green chillies, n ginger garlic paste and saute it till it becomes light brown in color.
3. Now add chopped onions, let it cook for few minutes and then add tomato puree or paste. Again cook it for 3-5 minutes on medium flame.
4. Add indian spices and let it cook till butter/oil starts to separate.
5. Add milk and cream (optional). Simmer for few minutes and then add paneer/cottage chesse cubes.
6. Garnish it and ENJOY!!!!!
TIP :
*To make panner soft ,put it in the warm water for 5 minutes and it becomes soft.
*Frying panner takes out all the nutritive values and also it is not healthy, so try to use it raw without frying.
* You can also grind tomatoes,onions,ginger garlic paste before adding to the butter.
*Frying panner takes out all the nutritive values and also it is not healthy, so try to use it raw without frying.
* You can also grind tomatoes,onions,ginger garlic paste before adding to the butter.
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