Baked Mexican Rice

Ingredients:

• 1 tsp of olive oil
• 3 cloves of garlic minced
• 1 tsp chili powder
• 1 tsp dried cumin powder
• 1 tsp garlic powder
• 1 tsp dried oregano
• 11/2 tsp salt (as per your taste)
• 1 tsp crushed red pepper flakes (depends upon your taste)
• 1 1/2 cups of cooked white rice or brown rice
• 1/2 onion diced
• 1 can of black beans, drained and rinsed or 1 cup soaked and cooked beans 
• 1 cup tomatoes diced
• 1 cup corn kernels
• 1 tsp jalapenos
• 3 to 4 tbsp. fresh cilantro, chopped
• 1-2 cups of shredded cheddar cheese
• 8 – 10 strands of cooked noodles.

Garnish:
Sour cream

Salsa

Guacamole

Directions:

1. Preheat the oven to 350 degrees.
2. Prepare rice. While the rice is cooking heat the olive oil in a large pan over medium heat.
3. Once the pan is add the diced onion and all of the seasonings.
4. Add the minced garlic and cook, stirring constantly for an additional 60 seconds.
5. Add the cooked rice, black beans, tomatoes, corn and a bit of cilantro (reserving some for garnishing) to the mixture.
6. Finally add the noodles. Mix the ingredients thoroughly, taste and re-season if needed. Increase spice level for your taste.
7. Coat a large baking dish with cooking spray and pour the rice mixture into the dish, spreading it evenly. Sprinkle the top with cheddar cheese.
8. Spray a piece of tin foil with cooking spray (so the cheese won't stick) and cover the baking dish. Bake for 20 minutes then remove the tin foil.
9. Bake for an additional 5 minutes or until the cheese is melted and golden brown. Remove from the oven and let sit for 5 minutes before serving.
10. Top with a dollop of sour cream and side dish of Salsa and Guacamole.

Tip: Add your choice of vegetables (Red bell pepper, Broccoli, etc.)

Corn Methi Masala Curry

Ingredients:

·         1 Cup Fresh Fenugreek Leaves or Fresh Methi), chopped

·         1 Cup Frozen or fresh  Corn

·         2 Tbsp Cashew Nut – soaked in water

·         1 inch piece Ginger

        1piece garlic

·         2 Green Chilies (optional)

·         1 Tomato, chopped

·         1/2 Tsp Cumin Seeds (Jeera)

·         1 Tsp Red Chili Powder

·         1/2 Tsp Turmeric Powder

·         1/2 Tsp Garam Masala Powder

·         Salt to Taste

·         1 Tsp Sugar (optional)

·         2 Tbsp Oil / Ghee

Method:

1.       In small bowl soak cashew nut in 1/4 cup warm water for 30 minutes.

2.       Grind together cashew nuts, ginger, garlic, green chili and tomato, into smooth paste.

3.       Heat nonstick pan on medium heat, add oil or ghee.

4.       Add cumin seeds, until seeds crackle.

5.       Add cashew paste cook until oil separates, stirring occasionally.

6.       Add chopped methi leaves and stir fry for 2 minutes.

7.       Add red chili powder, turmeric powder, garam masala powder, sugar and salt, mix well.

8.       Add corn with 1/2 cup of water, cook for 5 minutes or until thick.

9.       Serve hot with roti, chappati, paratha or rice.

Spicy Pepper Popper

Ingredients:

·         8 each – bell pepper, mini
·         1/2 cup (8 fl oz) – yogurt, plain, low-fat
·         1/2 cup – cream cheese
·         ¼ cup corn kernel

Directions

1.      Slice bell peppers and remove seeds.

2.      Mix together cream cheese and yogurt.

3.      Fill peppers with cheese/yogurt mixture.

4.      Sprinkle corn top of peppers

5.      Bake at 375 degrees F for 12-15 minutes.

6.      Serve warm.

Corn and Spinach Toast / Corn Bruchetta

Ingredients:

      Sweet corn kernels - 2 cups
Fresh spinach – 2 cup chopped
1 1/2 tbsp butter
2 Tsp white flour
1 1/4 cup milk
1 1/2 tsp lemon juice
1/2 tsp ginger finely grated
1 tbsp fresh jalapeno, finely grated (or more if you prefer spicier)
1 tsp sugar
½ tsp salt
½  Black pepper
8 slices bread, sandwich size OR slices French Bread (your choice)
cheddar cheese, grated (optional)

Method:

1.    Heat a medium non-stick pot to medium heat. Add the butter and wait until it is melted.

2.    In the meantime chop the Spinach in the microwave and set aside.

3.    Add the flour to the pot and whisk until all the butter is mixed in. You should have a paste like consistency. Cook the butter and flour for a few minutes while mixing continuously (the mixture should bubble slightly from cooking) until it is light brown.

4.    Slowly add in the milk and mix continuously until the flour/butter mixture is completely blended into the milk. 

5.    Turn the heat to medium/low and continue to whisk. When you first start to notice the sauce thickening, add the grated ginger, jalapeno, and lemon juice. Continue to stir until the sauce has thickened (note: the thickness should be such that the sauce still pours off the spatula).

6.    Turn the heat to low and add salt, sugar, and pepper to taste.

7.    Next mix in the corn kernels and spinach. Cook for another 5 minutes. Adjust the amount of sugar/salt/pepper if needed. Turn off the heat.

8.    Bake the slices of bread in the oven at 350 until toasted. If you put the slices of bread on a pan, be sure to flip the pieces half way so that both of the sides are toasted.

9.    Spoon the hot mixture on each slice of bread.

10. (optional) Top with shredded cheddar cheese and bake at 350 for another few minutes until the cheese has melted. Enjoy with your favorite hot sauce!

Dry Fruits Bar

Easy and quick recipe for making healthy and delicious dry fruits Bar for the kids. This recipe is a no ghee/oil, no sugar and a vegan recipe.

INGREDIENTS

·         1 cup chopped dates (remove the seeds)

·         2 to 3 tbsp almonds or badam

·         2 tbsp raisins

·         1 to 2 tbsp cashews

·         8-9 whole dry figs

·         1 to 2 tbsp Oats (optional)

·         1tsp chia seeds

·         1tsp flax seeds

·         2 green cardamom pods, peeled and seeds crushed

Method:

1.    Roast the almonds in a pan till they get browned. Cool them.

2.    Then grind the almonds coarsely.

3.    Chop the dates and figs.

4.    Powder the cardamom seeds, chia seeds and flax seeds coarsely.

5.    In a dry grinder add the chopped dates, figs, raisins, cashews, Oats and cardamom powder mixture.

6.    Add the ground almonds and grind to a coarse mixture.

7.    Spread on a tray or plate and make it flat for ½ inch thick and let it set for 20 mins.

8.    Cut them square or rectangle shapes.

9.    Dry fruit bars are ready.

10.   Serve them immediately or store in an air tight container and refrigerate.

Optional – Any nuts (Chia seeds, flax seeds, Cranberries, pistachios, Walnuts etc. ) can be added to this bar. Be creative. 

Quinoa Moong Daal

Ingredients:
Quinoa – 1/2 cup washed
Mung Daal – 1/2 cup washed
Water – 4 cups
Salt – to taste
Ginger – 1 Tbsp minced
Ghee/ Butter) – 1 Tbsp
Asafoetida (Hing) – 1/4 tsp
Turmeric Powder – 1/4 tsp
Cumin Powder – 1/2 tsp
Garlic – 5 to 6 cloves, roughly crushed or sliced thinly
1 Green Chilly slit
1 Tomato – chopped
Cilantro for garnishing
1tsp Lime Juice – to taste

Method:
1. In a large pot, add Quinoa, Moong Daal, 4 cups Water, Salt and Ginger.
2. Cook uncovered on medium heat until Daal and Quinoa are tender but not completely mashed – approx 20-25 minutes. Skim foam off the top as needed.
3. In a skillet, heat Ghee.
4. Add Asafoetida, Turmeric Powder, Cumin Powder, Garlic and Green Chilies. Mix and cook for 30 seconds.
5. Add Tomatoes and cook for another 30-45 seconds.
6. Add mixture into the cooked Daal and Quinoa along with 1/2 cup water.
7. Bring to a rolling boil and remove from heat.
8. Garnish with Cilantro and Lime Juice and serve hot as a soup or with Rice or Chapati.

Homemade Pizza

For making Pizza dough:

Ingredients:

3 cups all purpose flour
2 tsp active dry yeast
1 tsp sugar
1 1/2 tbsp oil
1 1/4 cup luke warm water

Method:

1.Take luke warm water in a wide bowl and add sugar to it.Once the sugar has dissolved sprinkle yeast over it and let it rest for 10 minutes.The yeast will bubble up and turn frothy.

2.Take the flour in a mixing bowl,add salt and oil to it.Mix well. Then add the yeast water and mix slowly. Knead to a smooth dough.

3.Covert it with a damp cloth and let it rest in a warm place for 30-60  mins or until it rises twice in volume.

For Making Pizza:

Ingredients:

Pizza sauce / Basil pesto sauce
Dough
Topping:
Onion - thinly sliced
 Red or green bell peppers - cubed 
Pineapple (cubed)
olives (optional)
Jalopinoe's 
Spinach leaves (optional)
Grated mozzarella or Cheddar cheese 
Grated ginger (optional )
chilli flakes

Method: 

1.Take the dough and punch it back. Knead well once again. Preheat oven at 375 degrees.
2.Take the dough on a clean surface and spread it in a rectangular shape (I have a rectangular baking  tray), you can make it thin or thick crusted as per your wish. Grease and dust the pizza plate well before transferring the dough.Transfer the rolled dough to the baking tray and prick the base here and there with a fork.
3.Now spread the sauce on it evenly.Now add all the toppings. Add  the grated cheese as much as required.
4.Bake the arranged pizza for 20 minutes or until the crust turns light golden.

5.Allow to cool for 5 minutes and cut into wedges.

Tips:

1.You can add Paneer cubes along with vegetables as topping.

BLUEBERRY AND ORANGE SPINACH SALAD

Ingredients: 

1/4 cup coarsely chopped pecans

1/4 cup chopped walnuts

2 tsp real maple syrup or honey

2 tablespoons fresh orange juice

1 tablespoon balsamic vinegar

1 tablespoon olive oil

2 teaspoons sugar 

4 cups torn fresh spinach leaves

1 cup fresh blueberries

2 medium oranges, peeled, cut into sections (about 1/2 cup)

optional -  sunflower seeds, dry cherries etc

DIRECTIONS:

Heat oven to 350°F. Line cookie sheet with foil. In small bowl, mix pecans and syrup until pecans are well coated. Spread pecans on foil. Sprinkle with 1/2 teaspoon sugar. Bake 7 to 9 minutes, stirring occasionally, until pecans are lightly toasted. Cool completely, about 15 minutes.Meanwhile, in small bowl, beat orange juice, vinegar, oil and 2 teaspoons sugar with vinegar whisk until well blended.In large bowl, toss spinach, blueberries and orange sections. Pour dressing over salad; toss. Sprinkle with pecans and walnuts.  Serve immediately.

Cream Style Corn Espresso

Ingredients

Sweet corn (cream style) 1 tin
Onion 1/2 medium chopped
Green Bell pepper chopped -  1/2 cup
Red Bell pepper chopped - 1/2 cup
Yellow Bell pepper chopped - 1/2 cup(optional)
Iceberg lettuce 1/2 head chopped thinly
Spring onion chopped - 2 tbsp
Oil 2 tbsp
Soy sauce 1 tsp
Red chilli sauce 1 tsp
Salt to taste
Vinegar 1 tsp

Method

1. Heat oil in a non stick pan.  Add Onions, green, red and yellow bell pepper and saute.
2. Add 1 tsp red chilli sauce and soy sauce and mix. Add cream style sweet corn and mix well.
3. Add spring onion and mix. Add salt, and vinegar, mix and cook till thick.
4. Chop iceberg lettuce and put them into small glass cups. Put the sweet corn mixture over and serve immediately.

Paneer and Pineapple stir fry

Ingredients

Paneer (cottage cheese) 100 grams cut in cubes
Canned pineapple, cut into cubes -  1 can
Olive Oil 2 tbsp
Cumin seeds 1/4 tsp
1 Onion - sliced
Red chilli flakes -1/2 tsp
Red and Green Bell pepper - 1 cup cut into strips
Broccoli 7-8 florets
Tomatoes 2 medium (For grinding )
Garlic cloves 2-3
1 Tomato -  cut into strips
Salt to taste
Lemon 1
1 tbsp soya sauce
1 tsp sugar
1 tbsp - vinegar
Spring onions for garnish

Method

1. Heat oil in a non stick pan. Add cumin seeds, onion, red chilly flakes, bell pepper, broccoli to the pan and saute.
2. Cut paneer into big cubes and set aside.
3. Cut 2 tomatoes into big pieces, add garlic and puree it and sieve it.
4. Add this to the pan.
5. Add pineapple, tomato strips, paneer cubes, salt, and juice of 1 lemon.
6. Mix it well and add sugar, soya sauce, vinegar and toss lightly.
7. Transfer into a serving bowl and garnish with spring onion and serve hot with steamed brown rice or white rice .

Tiramisu

I have always wanted to make a Tiramisu. But I felt that it was something beyond my reach as I thought it's impossible to make such a delicious Italian dessert. Finally after  a lot of research and watching multiple videos I decided its time now. This is one of the creamiest cakes I have ever tasted and it has become my all time Fav. The flavors in it are so subtle it will keep you wanting for more & more!!!! Best part is it can be made in no-time!!!

Ingredients :
Cream Cheese – 8 oz box at room temp
Sugar – 3 Tbsp
Custard powder - 2 tbsp
Milk - 150 ml
Strong Coffee – 1 cup (or as needed)
Whipped Cream – 1 1/2 cups (See recipe below) or (1 1/2 cups of Cool Whip) may be used as an instant alternative
Lady Fingers – 1 package (Alternative: Use a basic cake & cut in to 1''thick and 5" long pieces )see pic below.
Cocoa Powder & Powdered Sugar – for garnishing.
Vanilla Essence - few drops

How to make Whipped Cream :  Makes about 2 cups
Ingredients:
2 tbsp sugar
1 cup heavy whipping cream
Directions :
Whip Heavy Whipping Cream and 1 Tbsp Sugar in a bowl over ice until fluffy. Whisk just until the cream reaches stiff peaks.           Tip: Make sure the cream is very cold. This will help the cream whip quickly and will increase its volume.

Method for Tiramisu:
1. In a large mixing bowl, mix softened Cream Cheese with 3 Tbsp of sugar until sugar is completely dissolved.
2. In a separate bowl make thick Custard mixture & keep it aside.
3. Mix the custard mixture into the cream cheese & add a few drops of vanilla essence  and stir well.
4. Add 2-3 Tbsp of the coffee liquid in the mixture and mix well.
5. Fold Whipped Cream into cream cheese & custard mixture until well incorporated.
6. Dip each Lady Finger into the coffee for just 2 seconds on each side and place into square or rectangle tray until the bottom is completely covered.
7. Spread 1/2 of the cream cheese filling evenly on top of the fingers and dust cocoa powder over the filling.
8. Repeat another layer of coffee dipped lady fingers.
9.Top with remaining filling and sprinkle cocoa powder on top  to form a coating.
10. Chill overnight or at least for 8 hrs.
11 Garnish with a light dusting of powdered sugar.