Research "Ek Khoj"

Ingredients:-

1 cup sweet corn kernels
1 cup paneer, cubed
1 onion, chopped
2 green chilies, chopped finely
1/4 tsp. turmeric powder
1/2 tsp. sugar
2 tbsp. chopped coriander
2 tbsp. Oil
Salt according to taste

Method:-

Heat the oil and cook the onion and green chilies.
Add the sweet corn kernels, paneer, turmeric, sugar and some water.
Heat till the corn kernels get cooked and then add the coriander.
Remove from the heat and keep aside.
Serve hot.

Ingredients:-

2 capsicums
1 cup thick fresh curds
1 cup grated cucumber
1tsp. chopped green chilies
Salt according to taste

Method:-

Tie the curds in a thin muslin cloth.
Hang and allow the water to drain out.
When thick, place in a bowl.
Squeeze out the water from the cucumber and add to the curds.
Add the green chilies and salt.
Divide each capsicum into two and scoop out the centers.
Fill with the curds mixture and serve cold.

Ingredients:-

2 cups chopped methi (fenugreek leaves)
2 onions, sliced
2 tomatoes, chopped
1/4 tsp. turmeric powder
1/2 tsp. chili powder
A pinch of sugar
200 GMS paneer
2 tbsp. oil
Oil for deep frying
Salt according to taste

Advice:-

Don't cover the methi while cooking as that would make it lose its color.
Before adding the salt taste as the remaining salt can make the vegetable very salty so drain & wash properly.

Method:-

First of all put methi (fenugreek leaves) covered with 1 handful of salt for 6-8 hours.
Wash & drain the excessive salt.
This will avoid the bitterness of methi (fenugreek leaves).
Heat the oil in a pan and fry the onion for a few minutes.
Add the tomatoes, turmeric powder, chili powder, and salt and fry again for a few minutes.
Cut the paneer into cubes.
Deep fry the paneer.
Soak in warm water for 30 minutes and drain.
Add the paneer and methi (fenugreek leaves) and cook for a few minutes.
Serve hot.

Ingredients:-

250 GMS Spinach
2 chopped Onion
1 tsp. each of garlic- ginger paste
1/2 cup diced tomatoes
2 chopped green chilies
2 tbsp. oil or butter
1/2 tsp. garam masala
1/2 tsp. turmeric powder
1/2 tsp. red chili powder
250 GMS fried paneer
3-4 tbsp. Cream
Salt according to taste

Advice:-

You can soak fried paneer in warm water for 10 minutes before adding it to the spinach. This yields softer cubes.

Method:-

Wash and clean spinach. Cut into big pieces.
Add a pinch of salt and boil it in minimum water for 8-10 minutes.
Remove from heat and cool.
Make a soft paste of spinach in a blender.
Heat oil and add ginger, garlic, green chili and chopped onions, Stir till light brown.
Add diced tomato and stir.
Add salt, red chili powder, garam masala and turmeric powder.
Mix well.
Boil for 2-3 minutes till it is of thick consistency.
Finally add fried paneer cubes just before serving.
Garnish with cream and serve hot.
Serve with Naan Or Kulchas.

Ingridents:-

2 tablespoons [30 mL] vegetable oil (or light oil)
1 small onion, chopped
2/3 cup [160 mL] canned black turtle beans
1/4 cup [60 mL] grated Mozzarella cheese
4 soft tortillas, taco shells or pita breads

Burrito Filling

1 cup [250 mL] shredded lettuce
3 or 4 thinly sliced radishes or thinly sliced cucumber
3 to 4 pitted black olives, thinly sliced
1/3 cup [80 mL] chunky salsa, hot or mild

***See Sauces & Condiments for my "To Die For" home-made salsa!!

Method:-

In a fry pan, heat oil; brown onion for 4 to 5 minutes.
Mix in black turtle beans and cook for another couple of mins.
Mix in grated cheese.
As soon as cheese has completely melted, spread it, totillas and let cool a bit.
Garnish with mixed filling.Serve cold or reheated, in oven or microwave.
To Make the FillingDelicately mix together lettuce, radishes or cucumber, black olives and chunky salsa.
Really Good with Corn Salsa (See Sauces, Condiments & Dips)

Preparation time: 3 minutes
Cooking time: 10 minutes
Servings: 2

Ingridents:-

8 oz lasagne noodles
2 cloves garlic, minced
1 medium onion, diced
1 tbsp olive oil
1 tbsp margarine
1/2 cup fresh mushrooms
2 large tomatoes, chopped
1 medium can tomatoe sauce
15oz.1 tbsp chopped parsely
1/2 tsp salt
1 1/2 cups packed, fresh spinach
1/2 cup ricotta or light cottage cheese.
1 cup mozzarella cheese, shredded.


Method:-

Cook lasagne according to package directions.
Drain and set aside.Melt the margarine and oil together in a large skillet over medium heat.
Add the garlic and onion and saute for 2 - 3 minutes.
Stir in tomatoes, tomato sauce, parsley and salt, simmer for 5 minutes.
Wash the spinach, leaviang the water that clings to the leaves and place in a covered saucepan.
Heat it over a low heat until the spinach just starts to wilt.
Drain on a paper towel.
Spoon enough sauce into a 9 inch square baking dish to just cover the bottom.
Place half the noodles on top of the sauce.
Top with half the spinach, spread with half the ricotta cheese and sprinkle with 1/3 of the mozzarella cheese.
Spoon about half of the remaining sauce on top.
Layer with the remaining noodles, spinach, ricotta cheese, 1/3 of the mozzarella and remaining sauce.
Sprinkle the remaining mozzarell cheese evenly over the lasagne.
Cover and bake at 375 degrees for about 30 - 40 minutes.

I think this is my favorite in the "cute" category. This monkey looks fabulous

Laurel and Hardy, Abbot and Costello, Siskel and Ebert—take your pick

Chicks flying the coop! Very cute

Verrry reminiscent of Bert and Ernie...but fruity...which is kinda redundant cuz, oh, never mind

This looks like some giant carnivorous plant I've seen on the Discovery Channel that is supposedto smell like rotting flesh. I'm sure the artist wanted those watermelons to look like roses.

Pretty...this looks like it belongs on a necklace or something

Ginger bubbles are a very nice touch.

I'm really, really NOT into these watermelon ones. I think the flesh looks entirely too bloody