Tomato Pizza

Ingredients:
1. Pizza bases - 2 in nos
2. Tomato Puree - 1/2 cup
3. Tomato Sauce - 1/2 cup
4. Tomatoes - 2 large
5. Jalapenoes - 10
6. Cheese - 1/2 cup (grated)
7. Pepper to taste
8. Salt to taste


Method:
Peel the tomatoes and cut into pieces. Mix the tomatoes puree and tomato sauce. Spread the tomato pieces on the top. Sprinkle the salt and pepper. Arrange the jalapenoes. Top with the grated cheese. Bake in a hot oven till the cheese melts. Serve hot.

Pea Pakodas

Ingredients:
1. Soacked moong dal - 1/2 cup
2. Peas - 1/2 cup
3. Ginger powder - 1/2 tsp
4. Urad dal - 1 tbsp (soaked)
5. Curd - 400 gm
6. Red chilli powder - 1/2 to 1 tsp
7. Cumin seed powder - 1 tsp (roasted)
8. Sweet chutney
9. Oil for frying
10. Salt to taste



Method:
Pass the curds through a sieve and mix in the salt and red chilli and cumin seed powders. Keep aside. Grind the peas and dals into a fine paste and mix in the ginger powder. Fry spoonfuls in oil till the pakoras are crisp and golden. Remove and soak in water containing salt. Press out the excess water after 3-4 hours and place in the curd. Serve it with sweet chutney.

Chinese Chopsuey

Ingredients

1. French beans - 1 cup (cut into long pieces)
2. Carrot - 1 cup (cut into long pieces)
3. Lotus stem - 1/2 cup (cut into diagonal pieces)
4. Zucchini - 1 (cut into thin circles)
5. Vegetable stock - 300 ml
6. Chilli sauce - 1 tsp
7. Agino mato - 1/2 tsp
8. Noodles - 2 cups (deep fried and crispy)

Method

Par cook the vegetables in salted water till just tender but not over cooked. You could boil the lotus stem separately so that all the dirt can be removed. Place all the par boiled vegetables in a large sized pan. Add the vegetables stock and one cup of water and bring the soup to boil. Mix in the chillies sauce and the agino mato and allow the soup to simmer with the vegetables for two minutes. Remove and place in a deep serving dish. Top with the fried noodles and serve at once. You could place the prepared soup in individual bowls and top with crispy fried noodles over each portion.

Pumpkin Bread

Ingredients:
1. Pumpkin Pulp-2 cups
2. Flour-2.5 cups
3. Baking Powder-1 tsp
4. Baking Soda-0.5 tsp
5. Cinnamon powder-1 tsp
6. Sugar-1cup
7. Butter-3/4 cup
8. Sour curd-1.5 cups (thick)
9. Lukewarm water-3 to 4 tsp
10. Cashewnuts-3 to 4 tbsp (broken)
11. Orange rid-1 tsp (fine pieces)

Method:
To obtain the pumpkin pulp:
Peel, deseed and cut the pumpkin into one inch pieces. Place these on an oven-proof tray and bake in a oven at 180 degree for 20 to 25 minutes. Scrape out and mash the flesh. Combine together the flour, baking soda, baking powder and cinnamon. Cream the sugar, butter and the curd to blend well. Use a food processor for this. The batter should be smooth and fluffy. Remove to a mixing bowl and add the pumpkin pulp and the water. Slowly mix in the flour mixture, stirring all the time so that no lumps form. Add the nuts and the orange rind. Grease a loaf pan. Pour the mixture into the pan and bake in an oven for about 45-50 minutes at 180 degree or until a tester inserted into the centre comes out clean. Allow to cool on before removing from the oven. Cut into slices and serve with a cup of hot tea.

Coconut Burfi

Ingredients:
1. Besan - 1 cup
2. Milk - 1 cup
3. Grated coconut - 1 cup
4. Sugar - 2.5 cups
5. Cardamom powder - 1 tsp
6. Ghee - 1 cup
7. Strawberry crush - 2 tbsp
8. Strawberries chopped - 1/4 cup
9. Mixed dry fruits - 2 tbsp (chopped)


Method:
Heat ghee in a heavy bottomed pan. Fry besan till it turns lightly golden in color. Add the remaining ingredients except the cardamom powder. Keep stirring it till it leaves the sides of the pan (approximately 15 minutes). Add the cardomom powder and remove it from the stove, add in the strawberry crush and half the fresh strawberries, mix well. Spread on a greased plate and cut into pieces. Garnish with nuts and serve it warm.

Matter Kandhari

Matter Kandhari: Ingredients
1. Khoya – 100 grams
2. Peas (boiled) – 100 grams
3. Tomatoes – 3 in nos
4. Onions – 2 (grated)
5. Ginger – 1 tsp (grated)
6. Turmeric Powder – ¼ tsp
7. Coriander powder – 1 tsp
8. Chilli powder – ½ tsp
9. Garam Masala – 1 tsp
10. Ghee – 1 tbsp
11. Salt (for taste)

Preparation: Roast the khoya without ghee. Cook the tomatoes with little water and make it like a soup. Heat the ghee in a pan and fry the onions. And add ginger, turmeric powder, coriander powder, chilli powder, garam masala and fry it nicely. Then add the tomato soup and khoya with it mix it well. And add peas and cook it for few minutes. Now matter kandhari is ready. Serve it with paratha, poori, chapatti, naan, and roti.

Joshila Murgh

Joshila Murgh: Ingredients
1. Chicken (small pieces)
2. Butter – ¼ cup
3. Onions – 2 chopped
4. Ginger – 1.5 inches
5. Garlic cloves – 9 in nos
6. Cardamons – 6 (green with slightly open)
7. Cinnamon sticks – 2 inches
8. Eggs – 4 in nos (lightly beaten)
9. Sugar – 1 tbsp
10. Ground Almonds – 6 tbsp
11. Cream – ½ cup
12. Salt (for taste)

Preparation: In a moderate flame heat the oil or ghee and fry onions added with salt. Add the ginger, garlic, cardamoms and cinnamon sticks. Fry it deeply till it become golden brown. Add the chicken and cook it for 15 minutes. Take a bowl and mix the egg, sugar, almonds and cream. In a low flame pour this mixture in a tava. Cook it gently for at least 5 to 7 minutes. Serve garnished with flaked almonds and chopped coriander leaves and bed of spaghetti.