Research "Ek Khoj"

Preparation time: 25 minutes.
Cooking Time: Nil. Serves 4.
Baking Temperature: 200C (400F).
Baking Time: 15 minutes.

12 boiled big shell pasta
1½ cups basic tomato sauce, given below
Salt and pepper to taste

To be combined as a filling

1 cup grated paneer (cottage cheese)
1 cup blanched and chopped spinach (palak)
Salt and pepper to taste

Other ingredients

¼ cup grated mozzarella cheese
Butter for greasing

1.Place each shell pasta on a 200 mm. (8") diameter greased baking dish.
2.Fill each shell pasta with 2 tbsp of the mixture.
3.Pour the tomato sauce on top of the shell pastas evenly.
4.Sprinkle cheese on top and bake in a pre-heated oven at 200C (400F) for 10 minutes. Serve hot.

BASIC TOMATO SAUCE

Preparation Time: 10 minutes. Cooking Time: 20 minutes. Makes approx. 1 cup.

4 large tomatoes
1 cup finely chopped onions
2 tsp finely chopped garlic
2 tbsp tomato ketchup
1 tbsp cream
1 tsp oregano
1 tbsp olive oil
Salt to taste

1.Blanch the tomatoes in boiling water.
2.Peel, cut into quarters and deseed the tomatoes.
3.Chop them finely and keep the tomato pulp aside.
4.Heat the oil in a pan, add the onions and garlic sauté for 3 to 4 minutes.
5.Add the tomatoes, tomato ketchup and salt and sauté for 4 to 5 minutes until the sauce thickens.
6.Add the cream and oregano and mix well.
7.Use as required.

Handy Tip: You can make the sauce in advance in large quantities by multiplying the above recipe and refrigerate until required.

Preparation Time: 10 minutes.
Cooking Time: 20 minutes.
Serves 4
Baking Temperature: 200C (400F)
Baking Time: 15 minutes

Ingridents:

2 cups boiled macaroni

For the vegetable layer:

½ cup chopped onions
1 cup chopped coloured capsicum (red and yellow)
1 cup chopped tomatoes
1 cup sliced mushrooms (khumbh)
2 tbsp oregano
2 tbsp chopped olives
2 tbsp butter
Salt and pepper to taste

To be mixed for the mushroom sauce:

¼ cup readymade mushroom soup powder
1½ cup water

Other ingredients:

¼ cup grated mozzarella cheese
Butter for greasing

For the vegetable layer:

Heat the butter in a pan, add the onions and sauté till they turn translucent.
Add the capsicum, tomatoes and mushrooms and sauté for another 2 minutes.
Add the oregano, olives, salt, pepper and mix well. Keep aside.

How to proceed:

Arrange the macaroni on the bottom of a greased baking dish.
Spread the vegetable layer on top of the pasta, and pour the mushroom sauce on top.
Sprinkle cheese on top and bake in a pre-heated oven at 200C (400F) for 10 minutes. Serve hot.

Cooking Time : Nil.
Preparation Time : A few min.

Makes 6 glasses.

Ingredients:

6 teacups orange juice
3 tablespoons pomegranate(grenadine) syrup
6 tablespoons fresh 3 teaspoons lemon juice
crushed ice

Ethnicity Indian

Type of Meal Teatime, Party, Festive, Brunch

Type of Dish Pastries and Cakes, Desserts, Baked

Main Ingredients Biscuits, Cocoa , Butter, Sugar (Cheeni)

Ingredients:
350 gm glucose biscuits
1/2 cup drinking chocolate
1/4 cup icing sugar
1/8 cup Coca powder
1/2 tsp vanilla essence
1/2 cup butter (unsalted
1 cup milk
6" x 5" (approx) tray to make the cake
7" x 6" sheet of butter paper

Method:

Make fine crumbs of 2-3 biscuits in a mixie keep aside.
Sieve together the dry powder ingredients twice.
Beat butter till soft in a bowl.
Add sieved mix spoon by spoon to butter and mix well.
Beat again till shiny and light.
Add essence and mix well.
Keep aside.
Take milk in a shallow plate.
Spread the butter paper sheet in the tray.
Sprinkle a little of the crumbs all over it.
Take six biscuits.
Dip one by one in the milk for a few second and place on sheet side by side.
They should form a rectangle.
Spread a layer of chocolate mixture carefully over the biscuits with a knife.
Sprinkle some crubs over it.
Repeat the biscuit, coco, crumbs layers till all the biscuits are used up.
Cover the cake on top and sides with remaining.
Decorate with either white or chocolate icing as for sponge cakes and glace cherries or strawberries, you may even use chocolate nuggets, etc.
Chill for 2 hour before serving in the fridge.

Serves 8
Making Time 1/2 hour (excl setting time)
Shelf life 2 weeks (in the fridge)

Ingredients:
3 packets (8 oz each) cream cheese, softened
3/4 cup sugar
1 tsp vanilla essence
3 eggs
1/3 cup graham cracker crumbs
1 1/2 cups sliced strawberries or assorted fruit

Method:

Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
Do not overheat after adding eggs.
Spray 9" pie plate with butter or oil and sprinkle bottom with crumbs.
Pour cream cheese mixture into prepared pie plate.
Bake at 325 degrees F for 45 minutes or until center is almost set.
Cool.
Refrigerate 3 hours or overnight.
Top with fruit; dizzle with 2 tbsp of melted kraft strawberry jelly, if desired.

Ingridents:

16 7 - 8 inch flour tortillas
1/2 C. sour cream
1 T. cilantro finely chopped
1 medium onion chopped
1 zucchini julienned
1/2 C. shredded carrot
1 1/2 t. ground cumin
1 T. oil
1 15 oz. can pinto beans rinsed and drained
1 4 oz. can diced green chili peppers drained
1 tomato chopped
3/4 C. shredded cheddar cheese

Salsa

Cut flour tortillas into 6 wedges each. Arrange wedges in a single layer on a cookie sheet that has been lightly sprayed with oil. Lightly spray the tortillas. Bake at 350° F. for 10 - 15 minutes until crisp and dry.
In a small mixing bowl, mix together the sour cream and cilantro. Cover and set aside in the refrigerator.
Add the oil to a large skillet. Cook zucchini, onion, carrot and cumin until tender crisp, about 4 minutes. Stir in the pinto beans.
Arrange the tortilla chips on a 12 inch ovenproof platter or baking sheet. Spoon the bean mixture over the chips. Top with tomatoes, green chilies and the cheese.
Bake at 350° F. for 5 - 8 minutes, until cheese has melted.
Garnish with fresh cilantro, if desired. Serve with salsa and sour cream.

Serves 6.

Ingridents:

2 teaspoons vegetable oil
1 teaspoon sesame oil
1 medium onion, diced
6 garlic cloves, minced
1 tablespoon gingerroot, grated
2 cups zucchini, sliced
2 cups button mushrooms, sliced
2 cups eggplants, cubed
3/4 cup vegetable stock or water
1/2 cup tomato sauce
1/4 cup mirin (Chinese cooking wine)
2 tablespoons bean sauce
2 tablespoons hoisin sauce
2 tablespoons tamari
1 tablespoon rice vinegar
1/2 teaspoon Chinese chili sauce
1 lb chinese noodles, cooked
1/4 cup fresh cilantro, minced (optional)

Method:

Heat vegetable oil and sesame oil in a large saucepan.
Add onion, garlic and ginger and sauté over medium heat 5 minutes.
Add zucchini, mushrooms and eggplant and sauté 8 to 10 minutes until vegetables soften.
Stir in remaining ingredients and bring to a boil.
Reduce heat and continue cooking, uncovered, 15 to 20 minutes until vegetables are tender.
Serve over Chinese noodles.
Garnish with fresh cilantro, if desired.

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Ingredients:
1. Rice – 1 cup
2. Seasame seeds - ¼ cup
3. Mustard seeds – ½ tsp
4. Urad dal – ½ tsp
5. Channa dal – ½ tsp
6. Red chillies – 4
7. Coriander seeds – 1 tsp
8. Curry leaves – 8
9. Ghee - 2 tsp
10. Salt – to taste

Method:-

First dry roast the sesame seeds, red chillies and coriander seeds and powder it.
Now take a pan and heat with ghee.
Then add mustard seeds, urad dal and channa dal.
When they colour change to golden brown add curry leaves and turmeric powder.
Sauté for a min.
Then add the powder and mix well.
Finally add the cooked rice and salt. Mix gently until coat the rice well.
Gingilli rice is ready.
Serve with papad or chips.

Ingredients:

500g big size potatoes
3g garam masala
Small piece ginger
1/4 cup grated coconut
6 green chilies
1/2 tsp pepper corns
2 bunches mint leaves
1 bunch cilantro
100g oil
Salt to taste
150g tomatoes
A pinch of turmeric

Method:

Peel the potatoes, cut them into two pieces lengthwise and soak in salt water for 10 minutes.
Heat oil in a pan, fry garam masala and chopped ginger for few minutes.
Then add potato pieces, turmeric and cook till they are tender.
Now add coconut, green chilies, pepper corns, mint leaves paste, salt and cook for another 10 minutes.
When the masala gets tender, add chopped tomatoes and cook for 2 minutes.
When the gravy is done, sprinkle chopped coriander leaves and serve hot.

Ingredients:

Basmati rice – 2 cups
Milk – ½ cup
Cream – ½ cup
Water – 3 cup
Cumin seeds – ½ tsp
Cloves – 2
Cardamoms – 2
Cinnamon – small stick
Bay leaf – 1
Ghee – 1 tbsp
Saffron strands – a pinch
Saffron colour – small pinch (optional)
Salt – to taste
Cashwenuts – 5
Pista – 5
Badam – 5
Kismis - 5 (dry grapes)
Fruits – for garnishing (as you wish)

Preparation:

Clean and wash the rice.
Drain all the water and keep it aside.
Take a heavy bottomed pan and heat with ghee.
Add cumin seeds, bay leaf, cinnamon, cardamom and cloves.
Saute for few mins.
Then add the washed and drained basmati rice and fry for 2 mins.
Now add cream, milk, saffron strands and saffron colour.
Combine gently.
Add water, salt and combine gently.
Bring it to boil.
Then close with a lid and cook on low flame till each grain should be cooked and separate.
Remove from heat and garnish with chopped fruits and fried nuts and mix gently.
Keep it covered for the flavours to blend.
Serve hot with raitha

Note:

Take a pan and heat with 2 tsp of ghee.
Roast the cashewnuts, badam, pista and dry grapes.
Remove from pan and keep it aside.
Wash and cut the fruits into small pieces and keep it aside.

Ingredients:
Thick curd without water
Thick sugar syrup
Crushed biscuits
Mango pulp or pomegranates
Chocolate shavings
Cherry and dry apricots.

Preparation:
Mix 2 spoons of sugar syrup with 200gms of curd.
Take small glasses and lay one layer of thick curd.
Place the second layer of crushed biscuits.
Third layer of mango pulp or pomegranates.
Fourth layer of chocolate shavings and two cherries and small pieces of dry apricots.
Best served if the ingredients are chilled.