SAVOURY CARROT MUFFIN (Meerra )

SAVOURY CARROT MUFFIN

Ingredients:

1 cup all purpose flour
½ cup grated carrots
1 tbs minced coriander leaves
¼ tsp black pepper
1 tsp baking powder
½ tsp baking soda
¼ tsp salt

½ cup tomato puree
¾ cup milk
1 tbs curds
1 tbs olive oil
½ cup grated cheese

Method:
Grease a muffin tray. Pre heat the oven to 350 F
Mix the flour, grated carrots, coriander leaves, black pepper,
Baking soda , baking powder and salt.

Fold in the tomato puree, milk , oil , curds and cheese.
Spoon the batter into muffin moulds.
Bake in the oven for about 30 minutes or till cooked.
Serve hot with sauce or butter.

ROASTED BUTTERNUT SQUASH (Meerra )

ROASTED BUTTERNUT SQUASH

Ingredients:

4 cups of cubed butternut squash
2 tbs extra virgin olive oil
1 tsp rosemary finely chopped, or use dry ones
1 tbs balsamic vinegar
Little fresh ground pepper
Salt to taste.

Method;

Preheat oven to 400 F.
Toss the butternut squash with all the ingredients.
Spread them single layer on a non-stick cookie sheet.

Roast until the squash turns soft and lightly caramelized.
It will take about 30 minutes in the oven.
Remove from the oven, sprinkle little salt and p[epper if needed.
Serve hot.

APPLE COBBLER ( Kugan )

APPLE COBBLER

Ingredients:

1 cup self rising flour
1 cup evaporated milk
1 cup fine sugar
125 grms melted butter
2 cups sliced apples, tossed in brown sugar

Method:

Preheat the oven to 180 degrees
Butter a baking dish.

Mix the flour and sugar into a mixing bowl.
Add in the milk and whish well.
Then add in the melted butter and mix everything well.

Pour the batter into the baking dish.
Arrange the apple slices all over the batter.
Bake in the oven, for about an hour or until golden and bubbly.
Remove, scoop on to a serving plate and serve.

You can serve as it is or with some cream.
I added few dried blueberries on top

NOTE: You can use any fruit and call it that cobbler.
Ripe peaches taste heavenly.

VEGETARIAN SPINACH LASAGNA ( Meerra )

VEGETARIAN SPINACH LASAGNA

Ingredients:

9 lasagna sheets, boiled as per direction
1 jar of marinara, or your favourite sauce
1 tsp chillie flakes

1 bunch of spinach, chopped roughly
400 grms ricotta cheese

2 tbs olive oil
2 pips of garlic minced
200 grms button mushroom sliced
1 cup of zucchini sliced
¼ tsp pepper powder
Salt to taste

1 cup grated cheddar cheese ( more if you like )

Method;

Preheat a oven to 350 F

Heat a pan, add in the olive oil.
Add in the garlic, add in the zucchini and mushrooms.
Add in salt , pepper and cook only till they are wilted.
Remove and keep aside.

Mix the chopped spinach and the ricotta cheese. Keep aside.
Add the chillie flakes to the sauce, mix and keep aside.

Spray a oven proof dish with cooking spray.
Pour about a ½ a cup of sauce to cover the bottom.
Lay 3 lasagna sheets on top, followed by mushroom mixture.
Followed by a layer of spinach and ricotta cheese mixture.
Now spoon the sauce to cover the layer.

Do this two more times, ending with the lasagna sheets.
Pour sauce to cover the lasagna sheets.
Now sprinkle the cheddar cheese covering the top.
Cover very loosely with tin foil and bake for about 50 minutes.

SAMOSA Abdul Kadar Elahi A

SAMOSA

Ingredients
1. 2 boiled potatoes, peeled and cut into ½ inch cubes
2. 4 soft taco (tortilla)
3. 1 tsp chopped cilantro
4. 1 tsp garam masala
5. 1 tbsp oil, plus oil for frying (Deep Fry)
6. Water to make a paste
7. 1 tsp cumin seeds
8. 1 tsp red chili powder
9. 1 tablepoon vegetable oil
10. 1 tbsp all purpose flour
11. 1/4 up peas

Method of preparation:-

1 Heat oil in a pan and put in cumin seeds. When they crackle, add red chili powder, potatoes, peas and salt.
2 Mix well and then add garam masala and cilantro. Keep aside.
3 In a small bowl mix all purpose-flour, water and make a paste. Cut tortilla in half.
4 Fold it into triangle shape, place the potato filling in and stick the edges tightly with paste.
5 Heat oil in a frying pan. Carefully slip it into the hot oil. Fry until it becomes crispy and golden. Serve hot.

VEGETARIAN STEAMED CHINESE BUNS (CHAR SEIW BUNS ) (Kugan )

VEGETARIAN STEAMED CHINESE BUNS (CHAR SEIW BUNS )

Ingredients:

The Fillings:

2 tbs olive oil
2 pips garlic smashed
1 big onion sliced
200 grms tofu cut into small cubes and shallow fried
200 grms button mushroom cut into small pieces
¾ tsp chilli powder
1 tsp dark soy sauce
½ tsp light soy sauce
1 tsp vegetarian Teriyaki sauce
A pinch of sugar
A pinch of salt

1 tsp corn flour
¼ cup water

The Dough:
½ cup warm milk
¼ cup sugar
2 ½ tsp dry yeast

2 cups of all purpose flour
½ tsp salt
¼ cup yogurt
3 tbs olive oil
Little warm water if needed

Method:
Heat oil in a pan. Add in the smashed garlic, saute well.
Add in the sliced onions, stir fry well.
Add in the mushrooms, and the fried tofu. Stir well.
Add in the chillie powder, and all the sauces.

Add also the sugar and salt. Give a very good stir fry.
Mix the corn flour with the water, add it to the tofu mixture.
When it starts boiling, switch the flame to low and cook till thick.
Remove and allow it to cool in a bowl.


Mix the warm milk, sugar, and yeast and allow it to proof for 10 minutes.
In a bowl, add in the flour, yogurt and salt.
Now add in the frothy yeast, little oil and knead until soft and elastic.
Cover and proof for about an hour.

Knock down the dough and divide into 12 equal parts. ( more if you like )
Roll it out into small disc, place the fillings in the middle.
Make it into a round buns. Cut small square parchment papers.
Put a bun on each paper and let it proof again.

Use a steamer and steam the buns till cooked. Serve warm.

GREEN CHILLI CHICKEN ( Dev)

Green Chilli Chicken

ngredients
• Chicken,1 1/2 inch pieces 800 grams
• Small Green Chillies 1 cup
• Green chillies 3
• Onions 2 medium
• Ginger 1 1/2 inches
• Garlic 10 cloves
• Fresh coriander leaves 1/2 cup
• Salt to taste
• Oil 3 tablespoons
• Cumin seeds 3/4 teaspoon
• Turmeric powder 1/4 teaspoon
• Coriander powder 2 teaspoon
• Roasted cumin powder 1 teaspoon
• Garam masala powder 1 teaspoon
Method
Chop onions, ginger, garlic, coriander leaves and 3 green chillies and put in a grinder jar. Add salt and sufficient water and grind to a smooth paste. Add this paste to chicken and mix well. Set aside to marinate for at least ½ hour or 24 hours in a refrigerator. Heat oil in a deep non-stick pan. Add cumin seeds and sauté till the colour changes. Add whole green chillies and mix well. Add salt and turmeric powder and mix well. Sauté for 2 minutes on high heat. Add marinated chicken and mix well. Add coriander powder, roasted cumin powder and garam masala powder and mix well. Cook on high heat for a minute. Then cover and cook on high heat for 3-4 minutes. Reduce heat and cook for about 15-20 minutes, adding water if required. Serve hot.