parwal do pyaaza

ingredients: 10-12 parwal,3 potatoes, pindi chana masala, jeera, haldi, hing, onions 3, salt, oil, red chilli powder

method

• half cook parwals(peeled) by steaming them
• deseed them and put cuts longitudnally with knife
• mash boil potatoes
• heat 1 tbsp oil in pan , add jeera, potatoes mashed, salt, 1 tsp pindi chana masala
• fill this stuffing in parwals
• take a pan, heat 3 tbsp oil, put jeera,add longitudinally cut onions, and saute them..
• then put haldi, add parwals let them cook for 7-8 mins on low heat.
• add pindi chana masala, red chilli powder, dhaniya powder and salt.
• garnish with coriander and serve

masala dal

http://www.tarladalal.com/recipe.asp?id=1538

A tasty combination of four dals.


Cooking Time : 30 minutes.
Preparation Time : 20 minutes.

Serves 4.

Ingredients

1/2 teacup moong dal 1/2 teacup masoor dal 1/2 teacup black gram (urad) dal 1/2 teacup toovar (arhar)dal 3 onions, grated 2 tomatoes, chopped 3 tablespoons ghee salt to taste

For garnishing

chopped coriander

To be ground into a paste

5 cloves garlic 2 teaspoons coriander seeds 1 teaspoon cumin seeds 1/4 teaspoon turmeric powder 1 tablespoon chopped coriander 8 Kashmiri chillies 25 mm. piece ginger 3 sticks cinnamon 3 peppercorns 3 cloves

Method

1. Wash all the dals together. 2. Add 4 teacups of water and cook until done in a pressure cooker. 3. Heat the ghee and fry the onions till light pink in colour. 4. Add the paste and fry for 3 to 4 minutes. 5. Add the tomatoes and fry again for 3 to 4 minutes. 6. Add the cooked dals and salt. 7. Cook for 5 to 7 minutes. Garnish with coriander. 8. Serve hot.

Another five course dinner by Phil Gelb

soup: gazpacho

heirloom tomatos, heirloom peppers, heirloom cucumbers, heirloom squashes, lime, spices, herb

salad
roasted nectarines
fried parsnip strips
romaine hearts
blueberry olive oil dressing

herbed pecan pate

small plate
socca
beet nut pate

brocollini

entree
baby eggplants stuffed with Rancho Gordo Santa Maria Pinquita beans
Quinoa -corn pilaf
homemade cucumber pickles and sauerkraut

dessert
raw nectarine walnut tart
nectarine ice "cream"

raspberry sauce

chana dal with cucumber

ngredients

¾ cup chana dal (split Bengal gram) ½ cup cucumber, finely chopped 1 teaspoon cumin seeds (jeera) 1 teaspoon ginger-green chilli paste a pinch turmeric powder (haldi) ½ teaspoon chilli powder 1 teaspoon oil salt to taste

For the garnish

1 tablespoon chopped coriander Method: 1. wash the dal and soak it in water for 1 hr, remove water 2. put the dal in pressure cooker with 2 cups of water and cook it for 10-15 mins 3. mash the dal and keep it aside 4. in a pan put oil and jeera after oil is heated 5. add cooked dal, ginger-chilli paste, turmeric powder, red chilli powder and cook for 2-3 min 6. add cucumber and salt and cook for 10-15 mins... if needed add water..and garnish with corriander ...lemon juice can also be added..

Stir fried tempeh

Phil's tempeh

http://philipgelb.blogspot.com/2010/01/simple-tempeh-dish-with-many-variations.html
good finger food

The dipping that I used was sake, brown rice vinegar and nama shoyu.

Khumb jahanara

This is a five star recipe. The flavors couldn't blend together better. Slightly cooked shitake mushrooms melting in your mouth with the spicy sauce of spinach and cashews. Hard to beat

Rainbow chard w olives and capers

This recipe relies on the flavor of caramelized sweet onions and salty olives.

Ingredients

1 bunch rainbow chard (cut in strips and stems removed)

1/4 chopped olives

1/2 cup sliced onion rings

2 cloves minced garlic

1 Tbsp capers

1 Tbsp sugar

1 Tbsp olive oil

Salt to taste

Directions

Caramelize onions by sauteing on high heat and then add some sugar. (dont' add salt, it will interfere in that process)

Add garlic and cook for 2 minutes.

Add chard and cook until wilted.

Add olives, capers and salt and mix well.

Remove from heat.

Serve over couscous of quinoa

my cookie story

my cookies...

as per saurabh's reciepe... need to practice a bit :P

Chocolate cupcakes

Chocolate Cake

Ingredients

· 1-1/2 cups (188 g) unbleached all-purpose flour

· 3/4 cup (150 g) granulated sugar

· 1/2 teaspoon salt

· 1 teaspoon baking soda

· 1/4 cup (30 g) unsweetened cocoa powder

· 1-1/2 teaspoons vanilla extract

· 1/3 cup (80 ml) canola oil

· 1 tablespoon white distilled vinegar

· 1 cup (235 ml) cold water

Preheat the oven to 350° F (180° C or gas mark 4). Lightly oil a Bundt pan, 9-inch (23 cm) springform pan, or muffin tins.

Combine the flour, sugar, salt, baking soda, and cocoa powder in a bowl until thoroughly combined. Create a well in the center of your dry ingredients, and add the vanilla, oil, vinegar, and water. Mix until just combined. Pour into your prepared pan, and bake in the preheated oven for 30 minutes, until a toothpick inserted in center comes out clean. If making cupcakes, check for doneness after 15 minutes.

Cool on a wire rack. To remove the cake from the pan, run a sharp knife around the inside of the pan to loosen the cake. Cool completely before frosting with Chocolate Frosting (see below). You may also dust with sifted confectioner's sugar and top with fresh raspberries.

Yield: One 9-inch cake (23-cm) or 8 cupcakes. Double the recipe for a layer cake or a bundt cake.

Chocolate Frosting

A chocolate lover's dream!

Ingredients

· 1/4 cup (56 g) non-hydrogenated, coconut oil or light flavored oil

· 1.5 cups (150 g) powdered (confectioner's) sugar, sifted

· 2 Tbsp cup cocoa, sifted

· 1 teaspoon vanilla or 1/2 teaspoon peppermint extract

· 3-4 tablespoons (45 to 60) water mixed with arrowroot powder

raw juices

After having tried the raw juices at plant café organic:, I have started juicing. My favorite combination so far is beets, carrots, kale, apple with celery and ginger.

Pictures to be added

The combinations are in this menu

Chocolate chip cookies

The recipe is here: http://theppk.com/blog/2008/11/10/chocolate-chip-cookies/

VEG KOTHE

• 1/2 cup vegetables - cabbage (tear it up in pieces ), carrot (triangle cut ), onion & capsicum(cut in squares)
• par boil the vegetables or can be boiled in micro by soaking them in water and putting in a polybag nd micro for 2 mins
• make a batter- 1/2 cup arrarot/cornflour, 2 tbsp maida, add seasoning- salt, pepper, ajinomoto. add 1 tbsp baking powder. batter such that it can coat vegetables
• wet your hands to make small pakodas
• once the pakodas are crisp put them in hot garlic sauce (in a pan )
• add honey 1-1.5 tbsp mix it well
• then serve hot in a plate garnished with corriander or chopped green onion

Garlic sauce:

• 2 tbsp oil + 1 tbsp chopped garlic ; toss for 1-2 min
• add 1-2 tbsp onion chopped, green chillies add tomato sauce as per requirement
• add seasoning - salt, peppr ajinomoto
• add a small pinch of orange-red cooking colour
• bring the sauce to boil