SPROUTED MUNG BEANS WITH PANEER

Ingredient
Bay leaves
Oil
2 Potatoes
50g Paneer Cubes
250 g Sprouted Mung Beans
Dhana Jeeru
Turmeric

Dry Ingredients
2 tsp dried coriander seeds
1 tsp cumin seeds
3 red chilies
8 to 10 whole black peppers
2 pieces cinnamon

Wet Ingredients
1 onion chopped
½ cup fresh cilantro
1 cup fresh coconut pieces
1 green chili

Method

In a separate pot place 2tbs oil. Place 1 bay leaf. Add grinded mixture to oil and mix. Add 2 boiled potatoes pieces to curry. Add 50g paneer cubes and 250g sprouted mug beans boiled. Mix and add water slightly. Add dhana jeeru and turmeric. Serve with Parothas

CORN VEGGIES

Ingredients
Corn pieces
Oil
Turmeric
Onion
Tomato puree
Peanut powder
Red Chili
Cinnamon Stick
Cloves
Sugar
Lemon Juice

Method
Boil corn cobs in a pot and place aside. In a separate pot put 2 tbs spoon oil, turmeric powder, onion puree and tomato puree. Mix all these. Then add 2 spoons peanut powder to thicken the gravy after which you add red chili powder, cinnamon sticks, and cloves to it. Also add sugar and lemon juice to taste. Mix and add water if necessary. Then add boiled corn pieces from before to this mixture. Let it boil and serve warm with bread or naan. You can add paneer for a different version.

NAVRATANA PARATHA

Ingredients and Method for filling
250g Mashed potatoes
100g Mung Bean sprouts
100g Paneer
2tbs Cilantro
Salt to taste
Mix all the above ingredients together.
2 tsp oil
1 tsp udad dal
2 tbs chopped onion
2 tbs grated cabbage
2 tbs grated carrots
5 -6 paste of garlic pieces
2 tsp green chili paste
Mix all together and keep aside to cool. Then mix with above ingredients. After mixing thoroughly together make round balls from the mixture and keep aside.

Ingredients and method for dough
Wheat flour
Salt
Cumin Powder
Oil
Water
Mix into the wheat flour salt, cumin powder and slight oil. Make the dough with appropriate amount of water. Roll and place the filling inside on fry pan. Serve with cilantro chutney and curd.

HOME MADE GRAIN BREAD

Ingredients
½ cup millet
5 all purpose flour
2 tsp salt
1 tsp sugar
1 tsp peprika flakes
¼ oz rapid rise dry yeast
2 tbs butter

Method
Boil 1 cup of water and add millet to it. Cover it for 20 mins and allow millet to soak and absorb the water. Remove the water from heat and allow it to cool. Mix the flour, salt, sugar, peprika and yeast in a bowl. Mix the millet and then add 1 ½ cup warm water and turn into a soft dough. Need the dough for 10 mins on a floured surface. Then place the dough in an oiled bowl with dish cloth cover and place in a warm place for one hour. Then when bread has risen to twice its size, bake in an oven for about 30-45 mins at 425F, until crust is golden brown. Let bread cool on rack then serve.

TOMATO CHEESE STICK

Ingredients
1 bowl all purpose flour
2 tbs grated cheese
3 tbs butter
½ tsp paprika or red chili powder
Salt to taste
2 tbs tomato sauce
½ tsp baking powder (only if baking instead of frying)

Method
Mix all the ingredients and prepare a dough with slight water. Make the dough smooth and roll out. If you decide to bake be sure to add baking powder to make it soft. Once you roll out, cut into strips and place in baking sheet to bake at 350F or deep fry. Ideal to serve with a dip.Instead of tomatos, you could add your own variation and try it such as mint, spinach, etc.

CHOCOLATE PUDDING

Ingredients
400g milk
2-3 tbs cocoa powder
3 tbs corn powder
Walnuts, Almonds or any dry fruit or nuts
Chocolate biscuit
Cream

Method
Warm the milk. Mix the corn flour and cocoa and add slowly to cold milk and add it slowly to the warm milk. Mix slowly. Let it cool to room temperature.
In a separate try dip chocolate biscuit in cream and spread on a tray or bowl. Then spread walnuts, almonds or any available dry fruit. Then spread chocolate pieces and then pour the prepared chocolate custard. Then cover again with chocolate biscuits dipped in cream. Place in fridge for 4 hrs and then serve.

INSTANT PANCAKES

Ingredients for topping
½ cup whip cream
2 drops vanilla
2 tsp nuts for topping
3 tbs apple pieces

Ingredients for pancake
1 cup white flour
1 tbs butter
¼ tsp baking powder
¼ tsp baking soda
3 tbs sugar
2 ½ tbs curd
Milk

Method
Mix the above ingredients with milk as needed. To make chocolate pancakes add cocoa to the mixture. Once your pancake is off the pan, then top with your favorite topping.

CHEESE CORN TOMATO CORIANDER SOUP

Ingredients
3 Ripe tomatoes
1 carrot
1 onion
1 potato
50g coriander
½ spoon salt
¼ spoon black pepper
Cilantro to decorate
25 g Corn (tin can be used)

Method
Mix all of the first 7 ingredients in 3 cups of water in a pressure cooker and allow to cook for 15 mins in the cooker ( 2 whistles). Then crush the mixture and drain the mixture. Then add 25g of corn (tin corn can be used), to the boiled mixture from the pressure cooker you just drained. Then add cilantro and grated cheese and serve warm.

DATE, BANANA AND WALNUT YOGURT

Ingredients
2/3 cup dried dates
1 ¼ cup low fat yogurt
2 bananas
½ chopped walnuts

Method
Mix all the dates with the yogurt and cover the bowl and leave overnight. Peel the banana into the yogurt mix when ready to serve and decorate with walnuts.

PANEER CHILI HOTDOG

Ingredients
Oil/Butter
Green Onions
Fresh Garlic
Green Bell Pepper
Soya Sauce
Green chili sauce
Paneer
Salt
Red Chili Powder
Hot Dog Bread

Method
Put 2 tsp oil in a fry pan. Add 4 to 5 green onions (white part) cut in small pieces and fry it in oil. Now put 8 to 10 pieces of fresh garlic. Cut up one green bell pepper and fry that too. Add 1 tsp Soya sauce to the mixture. Two teaspoon green chili sauce, 1 cup paneer (150 gm) cut in pieces. Add salt to taste. Mix all these together. Add red chili powder if needed. Switch of the stove and add green onions at then add the green onion leaves (green part). Mix well. Cut Hot Dog bread in half, and put little oil/butter and fry it on a saucepan.
Place the stuffing prepared in your bread and enjoy!