Potato Salad with Wild Mushrooms

Serves 4 • Prep: 35 minutes

Ingredients for Potato Salad with Wild Mushrooms

1lb 5oz (600g) red potatoes
1 teaspoon caraway seeds
1 kohlrabi
3 scallions
1¼ cups vegetable broth
1 tablespoon mustard
¼ cup white wine vinegar
¼ cup canola oil
7oz (200g) wild mushrooms (chanterelles in the summer)
1 bunch chives, sliced into thin rings
1 bunch dill, chopped
freshly ground salt and pepper

How to make Potato Salad with Wild Mushrooms

1 Boil the potatoes with a large pinch of salt and the caraway seeds for 20 minutes. In the meantime, peel the kohlrabi, quarter, and slice very thinly. Chop the scallions into fine rings, setting the dark green ones aside. Bring the vegetable broth to a boil and pour over the kohlrabi and lighter green scallion rings in a bowl.

2 Drain the potatoes; allow to cool slightly, peel, and cut into slices directly into the broth mixture. Combine mustard, white wine vinegar, and 2 tablespoons canola oil; gently stir in. Season generously with salt and pepper and allow to rest for at least 10 minutes.

3 Clean the mushrooms with a cloth (only wash them if absolutely necessary then dry well with a paper towel); quarter or slice large mushrooms. Heat the remaining canola oil in a frying pan over high heat and sauté the mushrooms for 5 minutes

4 Season the mushrooms with salt and pepper, and while still warm, add to the potato mixture along with the herbs and dark green scallion rings. Season to taste and serve.

Tip: If there are no wild mushrooms available, slice a bunch of radishes very thinly and mix with a handful baby spinach or arugula; gently stir into the potato mixture.

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Potato Casserole

The traditional potato casserole from Graubunden and Engadin used to be baked directly over hot coals in a large baking dish or on a sheet in the oven. This variation of the Swiss casserole adds apples and dill to the base recipe to give it fresh and tart accents.

Serves 4 • Prep: 15 minutes + 40 minutes baking time

Ingredients for Potato Casserole

For the casserole:

2 white onions, peeled and diced

3½oz (100g) cured or smoked meat (such as Salsiz, Bündnerfleisch, or smoked bacon), diced

1lb 5oz (600g) red potatoes

1 tablespoon polenta

5 tablespoons soft butter plus extra for the baking dish

freshly grated nutmeg

salt

For the apples:

½ bunch dill

2 apples

2 tablespoons butter

freshly ground pepper

How to make Potato Casserole

1 Preheat the oven to 370°F(190°C) or 340°F (170°C) (convection oven). Peel the potatoes and grate into a bowl. Add the diced onions, Salsiz, polenta, and 5 tablespoons butter; combine thoroughly and season with salt and nutmeg. Butter 4 small ramekins or a muffin tray and fill with the potato mixture. Place on the middle rack and bake for about 40 minutes, or until golden brown. 

2 In the meantime, chop the dill. Peel and core the apples; cut into slices. Melt the butter in a frying pan, then sauté the apples for 3–4 minutes until golden. Season with pepper and dill. 

3 Remove the casseroles from the oven and allow to cool slightly in the ramekins. Transfer to plates and serve with the apple mixture.

Tip: The following winter salad goes well with this dish: Quarter an apple, remove the seeds, and slice. Wash an organic lemon with hot water and dry; zest and juice. Pick the leaves off four parsley stems and chop. In a tall jar, combine lemon zest, lemon juice, 1 teaspoon spicy mustard, 2 teaspoons quince jelly, and the chopped parsley. Season with salt and pepper and puree, preferably using an immersion blender. Add 1–2 tablespoons water and ¼ cup oil little by little until you have a creamy sauce. Break up a head of endive; combine with the apple slices and the dressing in a bowl, then serve.

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Endive with Caramelized Onions

This hearty winter salad goes well with smoked fish fillets, including the not-so-Alpine herring fillets, as well as chopped herbs like chervil or dill. (And, of course, who could have guessed it—the salad also goes well with fried bacon.)

Serves 4 • Prep: 20 minutes

Ingredients for Endive with Caramelized Onions

1 head endive

1¾oz (50g) walnuts, coarsely chopped

1¾oz (50g) stale white bread

4½oz (125g) goose fat or lard

(or 3½fl oz (100ml) canola oil)

1 apple

3–4 tablespoons apple cider vinegar

1 medium onion, peeled and diced

1 clove garlic

1 teaspoon caraway seeds

freshly ground salt and pepper

How to make Endive with Caramelized Onions

1 Wash the endive, slice thinly, and add to a bowl. With the stale bread, form coarse bread crumbs with your hands or a food processor; you should have about 1 cup of bread crumbs. Melt 1 tablespoon goose fat in a frying pan and toast the walnuts and bread crumbs in the fat until golden brown while stirring frequently. Lightly season with salt then spread on a plate and allow to cool. Peel and quarter the apple, remove the core, and slice into thin pieces. Sprinkle with several drops of apple cider vinegar. 

2 Melt the remaining goose fat in a pot and sauté the onion on low to medium heat until almost soft and golden brown. 

3 In the meantime, peel the garlic and mince with the caraway seeds. Add to the onions and cook briefly. Deglaze with the remaining apple cider vinegar and remove from the stove. Season with salt and pepper. 4 Add the endive and the apple slices to the onion mixture, cover with the nut–bread crumb mixture, and serve immediately.

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Beet Carpaccio with Watercress Sour Cream

Thinly sliced smoked duck or crispy fried chicken breast strips go exceptionally well with Randen—which is what beets are called in Switzerland—carpaccio. The carpaccio is especially beautiful with striped beets; you can sometimes find the striped Italian variety, Chioggia, at the farmers market or purchase the seeds to grow yourself. You could also simply mix red beets with white and yellow beets, carrots, and parsnips.

Serves 4 • Prep: 30 minutes + 30 minutes inactive time

Ingredients for Beet Carpaccio with Watercress Sour Cream

14oz (400g) red beets (or any other variety)

2 small red onions

½ organic orange

½ organic lemon

3 tablespoons canola oil and extra for the pine nuts

1 tablespoon pine nuts or

Zirbelnüsse (see tip)

2⁄3 cup Schmand or sour cream

1 bunch watercress or parsley

freshly ground salt and pepper

How to make Beet Carpaccio with Watercress Sour Cream

1 Peel the beets and slice thinly with a mandolin (cut large beets in half first). Peel and dice the onion. Wash the orange and lemon with hot water and dry; zest and juice each and place the lemon zest and juice aside. Season the orange juice generously with salt and pepper and whisk with the canola oil. Marinate the beets and onions in the sauce for at least 30 minutes. 

2 In the meantime, toast the pine nuts in a frying pan with a few drops of oil until golden brown. Allow to cool slightly, then chop coarsely; mix with the lemon zest and lightly season with salt. Whisk the lemon juice and Schmand or sour cream; season with salt and pepper. Coarsely chop the watercress and fold into the mixture. 

3 Divide the marinated beet slices evenly among four plates and add a scoop of the watercress-Schmand mixture; sprinkle with pine nuts and serve. 

Tip: The Zirbelkiefer, Arve, or Swiss pine is the Alpine relative to the Mediterranean umbrella pines, just without the umbrellas. In the regions the Zirbelkiefer grows, its seeds (Zirbelnüsse) are used exactly like pine nuts.

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Alpine Pickles Easy Recipe

The selection of vegetables in this recipe is only a suggestion; the pickling brine works well with all firmer vegetables, such as peppers, artichoke hearts, broccoli, and mushrooms. You can even use it to preserve peeled garlic cloves (leave out the sliced garlic in that case). The amount of chili peppers called for makes relatively spicy pickles; for a milder result, simply use fewer.

Makes 4 jars (17fl oz each) • Shelf life: About a year

Prep: 30 minutes + 15 days pickling time

How to make Pickles

1 In a large pot, bring 2 quarts (2 l) water and salt to a boil and let cool. In the meantime, cut the squash in half, scoop out the seeds, and cut into slices. Break the cauliflower into small florets. Peel the root vegetables and the onion (keep the root base); cut in half and slice into wedges. Slice the celery into ½in pieces. Cut the chili peppers lengthwise and remove the seeds. Add the vegetables to the salted water and let stand for 1 day. 

2 Peel and slice the garlic cloves and horseradish for the brine. Toast the mustard and caraway seeds in a large dry skillet until they become aromatic. Add the garlic, horseradish, sugar, and turmeric. Stir once and deglaze with the white wine vinegar. Add 3 cups water, savory, and bay leaves.

3 Strain the vegetables and boil them until they are al dente, approximately 6 minutes. Using a slotted spoon, remove the vegetables from the brine and pack them tightly into sterilized canning jars. Bring the brine back up to a boil and fill the jars; cover immediately. Let stand for at least 14 days. 

Tip: If you enjoy pickled chili peppers, try making some yourself: Bring brine to a boil and pour over whole chili peppers in a pot. Using a smaller lid, and weights if needed, press down the peppers and allow to cool overnight. Put the chilies in a separate bowl and bring the brine back up to a boil. Pour over chilies and allow to cool once more. Fill sterilized jars with chilies, bring the brine back up to a boil, and pour over the chilies. Close the jars immediately.

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CARAMELIZED LEEKS OVER NOODLES

You don't have to be vegetarian to enjoy the rich flavour of caramelized leeks. This quick and simple dish is amazingly full of flavour and only takes 10 minutes of prep time and 30 minutes of cook time for a total of 40 minutes of your time.

Ingredients for CARAMELIZED LEEKS OVER NOODLES:

2 medium leeks 

1/2 Tbsp olive oil 

1 Tbsp soya margarine 

1/2 Tbsp dark brown soft sugar 

5 ounces (150 g) noodles 

2 heaping Tbsp chopped fresh parsley 

1 tsp extra-virgin olive oil 

How to prepare CARAMELIZED LEEKS OVER NOODLES: 

 Salt and black pepper to taste. 

 Split the leeks lengthways and wash each layer thoroughly. 

 Slice across into thin strips, including the green part. 

 Heat the olive oil and margarine together over a gentle heat. When the margarine has melted, add the leeks and toss well. 

 Cook slowly, uncovered, for about 10 minutes or until the leeks start to soften. 

 Sprinkle over the sugar. After a couple more minutes, mix well. 

 Continue to cook for 15 to 30 minutes, until the leeks have begun to collapse into a sticky mass. 

 Add small amounts of hot water if required to stop sticking. 

 While the leeks are cooking, cook and drain the noodles. 

 When the leeks are done, add the parsley, olive oil, cooked noodles and seasoning to taste. 

 Toss well and serve.

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BRAISED ARTICHOKES WITH TOMATOES AND THYME

Artichokes are sauteed with onions, garlic, thyme, and tomatoes, then served over pasta and sprinkled with Parmesan. The only time-consuming part is trimming down the artichokes. The rest of the preparation is quite easy clocking in at 30 minutes and cook time of 45 minutes for a grand total of 1 hour and 15 minutes. 

Ingredients for ARTICHOKES WITH TOMATOES AND THYME:

1 lemon 

4 medium artichokes (about 2 pounds) 

1/4 cup olive oil 

1 medium onion, minced 

4 medium cloves garlic, minced 

1 Tablespoon minced fresh thyme leaves 

1 teaspoon of sea salt 

1/4 teaspoon freshly ground black pepper 

1 (28-ounce) can whole tomatoes packed in juice 

1 pound whole wheat linguine or long, thin pasta 

Freshly grated Parmesan cheese to taste

How to prepare ARTICHOKES WITH TOMATOES AND THYME: 

 Cut the lemon in half and squeeze the juice into a large bowl of cold water. 

 Add the lemon halves to the bowl. 

 Work with just one artichoke at a time and dip it into the water bath if it starts to discolor as you proceed. 

 To begin actual preparation, bend back and snap off the tough outer leaves on the artichoke. 

 Remove several layers until you reach leaves that are mostly pale green or yellow except for the tips. 

 Cut off the pointed leaf tops that are dark green. (Trim about 1 inch from a medium artichoke.) 

 Trim the base of the stem and use a vegetable peeler to remove the dark green outside layer of skin from the stem. 

 Use a knife or the vegetable peeler to remove any dark green leaf bases that may still encircle the top of the stem. 

 The next step is to quarter the artichoke lengthwise, leaving part of the stem attached to each piece.  Beginning at the stem end of each quarter, slide a small, sharp knife under the fuzzy choke and cut toward the leaf tips. 

 Discard the choke. Cut the cleaned artichoke quarters into 1/4-inch-thick wedges. 

 Drop the wedges into the bowl with the acidulated water. Once one artichoke has been completely trimmed, repeat the procedure with the next artichoke. 

 Heat the olive oil in a large saute pan with a cover. 

 Add the onion and saute over medium heat until translucent, about 5 minutes. 

 Stir in the garlic and saute for 1 minute. 

 Drain the artichokes and add them to the pan along with the thyme, salt, pepper, and 1 cup water. 

 Simmer briskly until most of the water in the pan has evaporated, about 10 minutes. 

 Coarsely chop the tomatoes and add them to the pan along with all of their packing juice. 

 Cover the pan and simmer gently, occasionally using a spoon to break apart the tomatoes, until the sauce thickens and the artichokes soften completely, about 35 minutes. 

 Taste for salt and pepper and adjust seasonings if necessary. 

 While preparing the sauce, bring 4 quarts of salted water to a boil in a large pot. 

 Cook and drain the pasta. 

 Toss the hot pasta with the artichoke sauce. 

 Mix well and transfer portions to warm pasta bowls. 

 Serve immediately with grated Parmesan cheese passed separately.

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BLACK WALNUT PESTO

Another simple pasta dish that includes walnuts, pine nuts and herbs that makes a delicious pesto sauce. This sauce can also be used as a dip. Prep time for this dish is 15 minutes and cook time of 40 minutes for a grand total of 55 minutes of your time.

Ingredients for BLACK WALNUT PESTO: 

1 head elephant garlic 

1 cup olive oil, plus about 

2 Tablespoons for basting 

1/2 cup fresh basil leaves 

1/4 cup fresh cilantro or parsley leaves 

1 cup walnuts 

1 cup pine nuts 

1/2 cup black walnuts 

1/4 cup dark-colored miso 

1/4 cup lecithin granules 

How to prepare BLACK WALNUT PESTO: 

 Preheat the oven to 375 degrees F. 

 In a covered, oiled casserole dish, bake the garlic for 40 minutes, basting occasionally with the 2 tablespoons of olive oil. 

 Let cool and then peel. 

 Meanwhile, in a food processor or by hand, chop the basil and cilantro or parsley. 

 Add the garlic and process or chop again. 

 Add the walnuts and pine nuts. 

 Process or chop until finely chopped. 

 Add the miso, lecithin, and remaining cup of olive oil and process until well mixed. 

 Black Walnut Pesto will keep, tightly covered, in the refrigerator for up to 3 weeks, covered with a thin layer of olive oil. 

 Serve it on whole wheat pasta, as a dip, or as a spread for crackers or bread.

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BEEF TENDERLOIN STUFFED WITH PEPPERS, SPINACH, AND GOAT CHEESE WITH WINE SAUCE

A meal that you can enjoy once a week, I usually have my beef meal on the weekend, although there are many ingredients, prep time will take 15 minutes and cook time is about 50 minutes for a total of 1 hour and 5 minutes, not a difficult recipe.

Ingredients BEEF TENDERLOIN STUFFED WITH PEPPERS, SPINACH, AND GOAT CHEESE WITH WINE SAUCE: 

1 (3 to 4-pound) organic beef tenderloin, center cut
1 (10-ounce) package frozen chopped spinach, thawed
8 ounces goat cheese, room temperature
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 (12-ounce) jar roasted red peppers, drained
Salt and freshly ground pepper
1 bunch fresh basil leaves
2 tablespoons olive oil
2 shallots, minced
1/2 cup port wine
1 cup beef stock
1 tablespoon cornstarch dissolved in 1/4 cup beef stock
1/3 cup tomato paste
1 teaspoon fresh rosemary
1/4 cup more beef stock
2 tablespoons butter, cold, cut into pieces

How to prepare BEEF TENDERLOIN STUFFED WITH PEPPERS, SPINACH, AND GOAT CHEESE WITH WINE SAUCE: 

 Butterfly the beef tenderloin by cutting the beef lengthwise down the center about two-thirds of the way through the beef.
 Open the beef tenderloin. Use a meat mallet to pound the meat to 3/4-inch thickness.
 Place the spinach in a colander and squeeze out as much of the moisture as possible.
 Mix together the spinach, goat cheese, fresh rosemary, and thyme in a large bowl.
 To stuff and roll the beef tenderloin, season the flattened beef with salt and freshly ground pepper.  Place the red peppers on top of the beef leaving a 1-inch border.
 Place the fresh basil leaves on top of the red peppers.
 Spread the cheese mixture on one end of the peppers and basil. The cheese will be at the center of the rolled beef.
 Roll the beef around the cheese end in a tight cylinder.
 Continue rolling jelly roll fashion.
 Use butcher string or bamboo skewers to secure beef roll.
 Refrigerate for at least one hour or until ready to serve.
 Preheat the oven to 375 degrees F.
 Heat 2 tablespoons olive oil in a large roasting pan over medium high heat.
 Add the beef tenderloin roll to the pan and quickly brown on all sides.
 Place the tenderloin on a rack in a roasting pan.
 Roast for 30 to 40 minutes.
 Use a meat thermometer to determine doneness.
 Cook the shallots over medium high heat in the pan used to brown the beef. Cook until just soft.
 Add the port wine to the pan and cook until the liquid is reduced by half.
 Add 1 cup beef stock and bring to a boil.
 Add the dissolved cornstarch and stir until thickened.
 Add the tomato paste and fresh rosemary.
 Season with salt and pepper.
 Remove the stuffed beef tenderloin from the pan and allow to rest for at least 10 minutes.
 Remove the rack from the roasting pan.
 Place the roasting pan over medium high heat.
 Add 1/4 cup of beef stock to the roasting pan to deglaze.
 Stir to loosen the brown bits from the bottom of the pan.
 Add the port wine sauce to the roasting pan.
 Simmer for 2 minutes. Reduce the heat.
 Stir in the cold butter until just combined.
 Cut the stuffed beef tenderloin into 1-inch slices.
 Pour the port wine sauce onto a dinner plate.
 Place a slice of beef tenderloin on top of the sauce.
 Garnish with fresh basil leaves.

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PESTO WITH BASIL AND SUNFLOWER SEEDS

Quick meal to prepare with pasta that includes basil, garlic, sunflower seeds, parmesan cheese blended with pesto sauce which is prepared in as little as 10 minutes!

Ingredients for PESTO WITH BASIL AND SUNFLOWER SEEDS: 

4 cups coarsely chopped fresh basil leaves
1 cup hulled raw sunflower seeds
1/2 cup olive oil
1 cup freshly grated Parmesan
2 Tablespoons sweet butter, at room temperature
2 cloves garlic, crushed

How to prepare PESTO WITH BASIL AND SUNFLOWER SEEDS: 

 Cook 1 pound of pasta in salted water.
 When pasta is cooked al dente, combine 3/4 cup pesto with 2/3 cup hot pasta water in a large bowl.  Drain pasta and add to the bowl. Toss to combine.
 Add lemon juice, salt, and pepper to taste. Toss again and serve immediately.
 Place basil, sunflower seeds, olive oil, Parmesan, butter, and garlic in the bowl of a food processor fitted with the metal blade.
 Process to a puree, scraping down sides often.
 Transfer pesto to a small bowl with a lid.
 Press a sheet of plastic wrap to the surface of the pesto sauce, then seal with the lid. May be refrigerated up to 2 weeks.

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BAKED PASTA WITH ZUCCHINI AND MOZZARELLA

Very simple casserole of baked pasta tossed with zucchini, tomatoes, black olives and mozzarella cheese.

Ingredients for PASTA WITH ZUCCHINI AND MOZZARELLA :

3/4 pound of 100% whole wheat pasta (fusilli, orecchiette or conchiglie)
5 small zucchini cut into 1/2-inch slices
Salt and pepper
1 (28 ounces) can Italian plum tomatoes, drained and chopped
8 black olives, sliced
3 Tablespoons Parmesan cheese, freshly grated
1 teaspoon fresh rosemary sprigs
1/2 pound Mozzarella cheese, cut in 1/2-inch cubes

How to prepare PASTA WITH ZUCCHINI AND MOZZARELLA : 

 Cook pasta in boiling salted water.
 In a large frying pan, heat oil and saute zucchini until lightly browned, about 5 minutes.
 Season with salt and pepper and transfer to an oiled shallow casserole dish.
 Preheat oven to 350 degrees F.
 When pasta is almost cooked, drain and add to zucchini.
 Add tomatoes, olives, Parmesan, rosemary, and 1/2 of the mozzarella.
 Sprinkle with a little more salt and pepper if desired and gently mix together.
 Cover with the remaining mozzarella and bake until cheese is melted and the top slightly browned, about 15 minutes.

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BABY ARTICHOKES SAUTEED WITH VEGGIES

In this tasty vegetarian dish, the baby artichokes are sautéed with carrots, leeks, garlic and wine. You then top it with mild cheese and olives. This dish is served at room temperature which takes 20 minutes of prep time and 35 minutes to cook. 

Ingredients for BABY ARTICHOKES SAUTEED WITH VEGGIES: 

18 baby artichokes 

1/2 cup olive oil 

3 large carrots, peeled and cut into small dice 

3 leeks (white part and 3 inches green), well rinsed, dried, and chopped 

4 cloves garlic, minced Salt and freshly ground black pepper, to taste 

1/2 cup dry white wine 

1 Tablespoon fresh lemon juice 

4 ounces Montrachet or other soft mild chevre 

Garnish with some olives 

How to prepare BABY ARTICHOKES SAUTEED WITH VEGGIES: 

 Cut the stem and 1/4 inch of the top from each artichoke. 

 Trim the tough outer leaves with a scissor. 

 Heat the oil in a saucepan large enough to hold all the artichokes upright over medium-high heat.  Add the carrots, leeks, and garlic. 

 Sauté, stirring frequently, for 10 minutes. 

 Season to taste with salt and lots of black pepper. 

 Place the artichokes upright on the bed of vegetables and pour in the wine. 

 Sprinkle the lemon juice over the tops of the artichokes. 

 Cover the pan and simmer over medium low heat for 20 to 25 minutes. 

 Remove from heat and cool to room temperature. 

 Remove the artichokes from the vegetables and set aside. 

 Crumble the chevre cheese into the vegetable mixture and fold gently together. 

 Spoon the vegetable mixture onto a platter or 6 individual serving plates.  

 Arrange the artichokes on top of the vegetables, spooning a few vegetables over the tops. 

 If you are serving on plates, allow 3 artichokes per serving. 

 Garnish with olives and serve at room temperature.

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AZTEC COUSCOUS RECIPE

Actec Cocosus Recipe

Ingredients: 1 cup couscous, 1/2 teaspoon ground cumin, 1 teaspoon of sea salt or to taste, 1 to 1-1/4 cups water, 1-3/4 cups black beans or 1 (15-ounce) can 1 cup corn kernels 1/2 cup red onion, finely chopped 1/4 cup fresh cilantro, minced 1 jalapeno, minced 3 Tablespoons roasted garlic olive oil 3 to 4 Tablespoons freshly squeezed lime juice

Here you got a tasty vegetarian dish with a Latin flair which will take you 15 minutes of prep time and just 10 minutes to cook it!

How to cook AZTEC COUSCOUS: 

Place couscous, cumin, and salt in a large heatproof bowl or storage container and pour 1 cup boiling water on top. 

Cover tightly and let sit until all the liquid is absorbed, about 10 minutes. If the couscous is not quite tender, add an additional 1/4 cup of boiling water, cover, and let sit for a few minutes longer. Fluff up with a fork. 

Add in the black beans, corn, red onion, cilantro, and jalapeno. 

Mix in the olive oil and enough lime juice to give the salad a lemony edge. 

Serve warm or at room temperature.

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CHEESE CORN BALLS RECIPE

CHEESE CORN BALLS RECIPE

Cheese with corn gives an excellent taste together. This is loved by all age group people. These re deeply fried but easiest to cook. You can also prepare the ball in advance and just fry them at the time you want to serve hot.

INGREDIENTS FOR CHEESE CORN BALLS:

1 Cup boiled and crushed sweet corn.

2 Tablespoon all purpose flour

1 Green chili (finely chopped)

1/2 Tablespoon Red chili powder

1 Tablespoon corn flour

1 1/2 Grated mozzarella cheese

1/2 Tablespoon cumin powder

1 Tablespoon grated ginger

1/2 Tablespoon black pepper powder

Salt (as per taste)

Oil (for deep frying)

HOW TO COOK CHEESE CORN BALLS:

Take a plate and add corn,all purpose flour,green chili,red chili powder,corn flour,mozzarella cheese,cumin powder,ginger,black pepper powder and salt as per taste.

Mix everything well together and prepare a dough.

Now prepare small (1/2 inch) balls from this dough and place them into a plate.

Now deep fry these balls into batches initially on low flame to cook all purpose flour and corn flour well.

Now golden fry them on medium flame and serve hot with chutney or sauce.

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QUICK BESAN DHOKLA RECIPE

QUICK BESAN DHOKLA RECIPE

This is a very tasty and yummy recipe. It does not take much time to prepare this. This is spongy and can be taken at tea time or as a snacks anytime . Generally we use to prepare the mixture for dhokla and it took 4-6 hrs for its fermentation but here we are using Eno Salt which causes to ferment the mixture instantly.

INGREDIENTS FOR QUICK BESAN AND RAVA MIX DHOKLA:

FOR BATTER OR MIXTURE: 

1 Cup Gram Flour or Besan

2 tbsp Semolina (Optional )

1 tsp Ginger Paste

1/2 tsp Red Chili Powder

1/2 tsp Turmeric Powder

1 tsp Eno Salt

1 tsp Salt (for taste )

FOR TADKA AND GARNISHING:

1 tbsp Lemon Juice 

1 tbsp Rie/ Mustard Seeds

1 tbsp Sugar

1/4 tsp Salt

4-5 Green Chili 

1 tbsp Chopped Coriander Leaves (for garnishing) 

HOW TO COOK QUICK BESAN AND RAVA MIX DHOKLA:

Take gram flour in a bowl and add semolina to it. Now keep it a side for 20 minutes.

After 20 minutes, take the mixture and add ginger paste , red chili powder, turmeric powder and salt as per taste.

Now add Eno Salt to it and mix well. 

Quickly pick a bowl and apply some cooking oil to its base and transfer mixture to it. 

Pre heat some water in a steamer and now transfer bowl of mixture to steamer and cook for 20 minutes.

Get a fork and insert into dhokla , if fork comes out clean this means dhokla has been cooked well.

When dhokla gets cool ,take it in a plate and and cut them into pieces. 

Now prepare tadka. Take a tadka pan and heat some oil into it. Cracker mustard seeds and green chili into oil.

Mix lemon juice ,salt and sugar together and add into tadka pan.

Now pour this tadka on each and every piece of dhokla. 

Garnish with coriander leaves and serve.

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Chowmein Recipe

Chowmein Recipe

Chowmein is a dish in which we cook noodles seperately and then topping them with different vegetables and ingredients in different styles. The indian way is being described here.it is very much liked by children.

Ingredients For Chowmein:

200 gm Noodles 

150 gm Cabbage 

2 Onions , small size

2 Capsicum , small size

1 tea spoon Azenomoto 

1tbsp Soya Sauce 

1 tbsp White Vinegar 

Salt (as per taste)

3-4 tbsp Refined oil 

How To Cook Chowmein:

Boil 10 cup of water in a large pan and let the water bubble. 

Add 1 tbsp oil in boiling water so that noodles does not stick to each other. 

Drop noodles in boiling water for 5-8 minutes so that noodles get half cooked.

Drain the noodles and wash under running water. 

Spread noodles on a flat surface.

Now cut thin and large slices of onions,capsicum and cabbage. If available you can add thin slices of carrot and spring onions as well. This gives nice colour in chowmein.

Now heat a pan and add 3-4tbsp oil into it. Add onion,capsicum and cabbage one by one into pan and toss them slightly. 

We need not to cook vegetables much.Just toss them a little bit. 

Now add noodles,soya sauce, vinegar,azenomoto and salt to pan. Mix everything very well. We need not to add much salt as soya sauce itself contains some salty texture.

If required add 1tbsp water to pan so that noodles does not stick to the surface of pan.

Cook for 5-6 minutes on medium flame .Your chowmein is ready.

Serve hot with chili sauce and tomato sauce.

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Besan ka cheela recipe

Besan ka cheela recipe

Besan ka cheela is a very delicious and famous recipe for breakfast. It becomes very tasty when roasted with oil. Cheela can be cooked with different vegetables but using capsicum in cheela changes its taste completely. Just try it once.

Ingredients For Besan Capsicum Cheela:

1 Cup Besan/gram flour

1 Cup Rava/Semolina 

1/2 Cup Curd 

1 Green chili , finely chopped

1/4 tea spoon Red chili powder (for colour)

1/2 tea spoon Turmeric powder 

Salt as per taste

Asafoetida/heeng a pinch

HOW To Cook Besan Capsicum Cheela:

Take a bowl and add gram flour, semolina,curd,red chili powder,turmeric powder,green chili, asafoetida , finely chopped capsicum and salt to it.

Mix all the ingredients very well and add some water to make thick batter. Leave the batter aside for 10 minutes.

Now heat a pan on high flame and then drop 1 tbsp oil on pan .

Now put the flame medium and pour 1 or 1-1/2 spoon batter and spread it evenly on the pan. For fisrt cheela add more oil on pan(2 tbsp) because there is a possibility of cheela to getting stuck on the pan. Now pour few drops of oil at the corners of the cheela, and spread the tea spoon of oil over the cheela evenly. 

Cook the cheela till upper layer changes its color and bottom layer becomes golden brown.

Now flip the cheela with the help of spatula and cook back side as well golden brown.

Prepare all the cheela in same way and serve with green chutney.

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Stuffed mirchi pakoda recipe

Stuffed mirchi pakoda is a very delicious and spicy recipe for mirchi lovers. This is mostly enjoyed in winters and rainy season. Its very easy and simple to cook it.

INGREDIENTS FOR STUFFED MIRCHI PAKODA:

1/2 Kg . Larger Green Chili 

1/2 Kg. Besan (for batter)

1/2 tea spoon Red Chili Powder

1-2 Spoon Semolina(To make pakoda crispy)

1 tea spoon Turmeric Powder

Salt as per taste

Oil for (deep fry) 

INGREDIENTS FOR FILLING :

6-7 Medium Size Potatoes

Salt as per taste

1/2 tea spoon dry mango powder

Asafoetida/heeng a pinch

1/2 tea spoon Red Chili Powder

HOW TO COOK STUFFED MIRCHI PAKODA:

Take a big bowl and add besan, red chili powder ,turmeric powder,semolina , salt and some water to it. Prepare a thick batter by mixing all these ingredients well. 

Boil potatoes and mash them on a plate. Mix salt, mango powder, heeng, red chili powder to potatoes well. 

Boil chilies till the color of chilies gets changed. Now cut a mark by knife vertically to all chilies. 

Now fill stuffing of boiled potatoes to each chili. 

Pour chilies into batter now and deep fry in hot cooking oil till they become golden brown.

Serve hot with green or red chutney. 

Note: Few people do not boil the chilies. They fill the stuffing without boiling chilies. You can try it by both the way.

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Veg Momos Recipe

Veg momos is a street food which is loved by most of the person. This a zero oil recipe and prepared with steam only. This is very delicious and nutritious snacks as consumes zero oil. So why not to try them at home .

INGREDIENTS FOR VEG MOMOS DOUGH:

For 7-8 Piece of momos-

1 Cup / 100gm maida(refined flour)

1/3 Cup Water

1 Tbsp Cooking oil

Salt( As per taste) 

INGREDIENTS FOR FILLING :

1 Cup /100gm cabbage (grated)

1/2 Cup Capsicum (grated)

1/2 Cup Carrot (grated)

1 Tbsp Oil( To fry filling)

1/2 Tbsp White Vinegar 

1/2 Tbsp Soya Sauce

1/2 Tbsp Salt

1 Tbsp Garlic Paste

1/2 Tbsp Black pepper powder

INGREDIENTS FOR RED CHUTNEY

2 Small Tomatoes

4-5 Red Chilies or Kashmiri Chilies

1/2 inch Ginger

1/4 Tbsp White Vinegar

1/4 Tbsp Soya Sauce

1/2 Tbsp Salt

1 Tbsp Oil 

HOW TO COOK VEG MOMOS:

1. Take refined flour in a bowl and add all ingredients of dough then add water slowly to knead stiff dough. Leave dough aside for 20 min.

2.In a pan heat 1 tbsp oil and add garlic paste to it. fry garlic paste till it becomes a little brown. Add Cabbage to it and fry for a minute. Now add Capsicum and carrot one by one and fry them for 1 min.

3.Now add salt, vinegar and soya sauce to it and fry for 1 min.

4.Turn off heat ,add black pepper and mix well. Now filling is ready.

5. Divide the dough in 8 equal pieces and prepare thin discs. Fill 1 tbsp filling to each disc and bring sides together to center, pinching firmly together to form a dumpling.

6. Steam all prepared momos for 10-12 min in a steamer. Serve hot with chutney

HOW TO PREPRAE CHUTNEY:

1. In a mixer prepare paste of tomatoes ,chilies and ginger.

2.Take a pan and heat 1 tbsp oil to it. Now add tomatoes ,chillest and ginger paste to it. Fry on high flame till oil separates . 

3.Now add salt , vinegar and soya sauce. Take out in a bowl , cool down and serve with hot momos.

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Sarso Ka Saag Recipe

Sarso ka saag and makki ki roti is the great combination to taste in winters. So lets try today sarso ka saag.

INGREDIENTS FOR SARSO KA SAAG:

1/2 Kg. Green mustard/sarso leaves
250 gm. Tomatoes
2-3 Green chillies
1 inch Ginger
5-6 Cloves of garlic
2 Tablespoon Oil
1-2 Pinch Heeng(asafoetida)
1/2 Tablespoon cumin seeds
1/4 Tablespoon Turmeric powder
1 Tablespoon corn flour
1/4 Tablespoon Red chilly powder
Salt (as per taste)
1 Tablespoon Butter/Ghee (for garnishing)

METHOD - HOW TO COOK SARSO KA SAAG:

Clean mustard leaves and pressure cook with 1 glass water for a single whistle. When pressure escapes from cooker,separate water and make a paste of mustard leaves in mixer grinder. Don't make a fine paste.

Now make a fine paste of tomatoes, green chillies, ginger and garlic.
Roast corn flour into a pan and take it out in a bowl.
Take a pan or wok and heat oil into it. Now cracker cumin seeds into oil. Now add hing into wok.Now add tomatoes, green chilies, ginger and garlic paste into wok followed by Turmeric and red chili powder and fry till oil separates.
Now add mustard leaves paste,roasted corn flour and salt as per taste into wok . Cook for 5-6 minutes on low flame.

Sarso ka saag is ready . Take it out in a bowl and put butter on top to serve.

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