COD WITH CHICKPEAS HOMEMADE

Ingredients

-500 g dried and salted cod
-1 large onion,
-4 cloves garlic
-1 pepper
-salt
-pepper
-250 g chickpeas
-6 cherry tomatoes

Method

Put the code in cold water,one day before
Change the water 2 or 3 times.
Put the chickpeas in water the night before.
Boil code and chickpeas separately.
Cut onion, garlic and chili finely and put them to cook in a pan with olive oil.
Add the chickpeas and the code after you have cleaned beforehand spin.
Salt and pepperto taste and  add the tomatoes cut in quarters and cover pan with a lid, leaving a moderate heat a few minutes.
Serve hot or cold.

PASTA WITH COURGETTE AND TUNA HOMEMADE

Ingredients for 4 people

400g pasta (penne, fusilli)
2 courgettes
1 large box of tuna in natural sauce
10 cherry tomatoes
1 small onion
4 tablespoons extra virgin olive oil
Salt to taste
 pepper to taste
2 tablespoons grated Parmesan cheese

Method 

Chop finely  the onion and sauté
Add the courgette  cut into slivers or Julien
Add salt and the courgette  cut and cook for 10 or 20 minutes, depending on how you cut the courgette
Once cooked pumpkin, add the drained tuna and tomatoes are cut in half and let it cook for a few minutes, stirring occasionally
Put a pot of water to a boil in abundance when water boils add salt and a lingurta it begins to boil again add pasta pasta .Fierbe time indicated on the package.
Drain the pasta and add them to the sauce, stir and sprinkle parmiggiano
                                                                          Sprinkle pepper to taste

LEMON RICE

Ingredients

2 cup basmati rice
4 tbsp oil
5 whole red peppers
1/4 tsp asafoetida
4 tbsp lemon juice
2 tsp dried and crushed curry leaves
2 tsp mustard seeds
4 tbsp chopped coriander leaves
1 tsp turmeric
salt to taste



Method

Pick and wash the rice and soak for at least 1/2- 1  hour.
Heat oil  ... add the asafoetida, mustard seeds, curry leaves and the red peppers.
When the seeds begin to splutter, add the rice and turn  a few times.
Add the turmeric, salt and 3 cups water, and bring to a boil, uncovered.
When start  a boil, sprinkle a few drops of lemon, cover  and lower the heat.
The rice should cook in 10 minutes
Shut off the heat, and mix in the lemon juice and half of the coriander leaves.

TANDOORI POMFRET

INGREDIENTS

2 pomfret fish, whole
2 Tbsp yoghurt (low fat)
2 Tbsp mustard paste
1 Tbsp red chilli powder
1/2 Tbsp turmeric
1 Tbsp salt
1 Tbsp mustard oil
8 Tbsp lemon juice

METHOD
In a bowl, take yoghurt, mustard paste, red chilli powder, turmeric, salt, mustard oil, lemon juice and mix well.
Cut slits into the fish.
Marinate the fish with the paste.
Grill the fish till it is crispy and golden brown
Serve on a platter with lettuce and lemon wedges.

INDIAN CHAI - MILK TEA

Ingredients


4 cup water

8 tablespoons black tea
4 cup milk

sugar to taste


Method


Pour water and  tea into a pot and bring to a boil. If you are using sugar to sweeten your tea, add it at the beginning as well.

When the tea begins to boil, start the timer for 5 minutes. After 5 minutes add milk and bring to a boil again. For stronger tea, bring the milkened-tea to a boil at least 3 times

Strain and serve at this time if you like it hot

PARSI EEGS

INGREDIENTS

2 eggs
2 small potatoes (peeled and finely sliced)
1-2 Tbsp  olive oil
1/2 tsp cumin seeds
1/2 green chilli finely chopped
1/2 tsp chopped garlic
1 small onion- sliced
1/2 Tbsp chopped coriander
Salt, pepper to taste

METHOD

Heat oil and add the cumin seeds- allow them to sizzle.
Add the green chilli, garlic and onions. Cook fra min until softened.
Add the potato slices .and cook for 5 minutes.
Pour in enough water to come just below the contents of the pan. Cover and cook until the potato is tender and sprinkle the coriander.
Mix ingredients and level out again.
Make four indentations in the mixture, about 1/2 away from the pans side.
Break an egg into each hollow.
Cover and cook until the eggs are just set.

POTATO-TOMATO CURRY -( ALOO TAMATAR SUBZI )

Ingredients

2 potatoes (boiled and slightly mash roughly to form small chunks)
1 small onion chopped finely
2 cloves garlic finely minced
1/2″ ginger finely minced
1/2 tsp red chilli pwd (to your taste )
1/8 tsp cumin pwd
1 dry red chillis
5 curry leaves
1 green chilli slit length wise
1/2 tsp jaggery or sugar
1/2 tbsp coriander pwd
3/4 tbsp oil
1/8 tsp turmeric pwd
1/4 tsp mustard seeds
1 tomatoe finely chopped
chopped coriander leaves for garnish
salt to taste

Method 

Heat oil , add the mustard seeds and let them pop, add the red chillis and curry leaves and fry for a few seconds.  Add onions, ginger and garlic and saute till the onions turn light brown. Add the green chillis and all the pwds and mix
Add the tomatoes and stir fry till the oil seperates
Add the potatoes and mix and keep covered with a lid on low heat for 4-5 minutes.
Remove lid and cook further for another 5 mts stirring once in a while.
Add salt and  water to cover the potatoes.
Bring to a boil and let it simmer on low heat till you get the desired curry consistency.  Add the jaggery/sugar and mi. Turn off heat. Garnish with chopped coriander leaves.
Serve hot with rotis/chapatis/steamed white rice.

LASOONI DAL PALAK

Ingredients

1 cup tur dal
4 cups chopped and tightly packed palakura/palak/spinach
6 garlic cloves
2 onion, chopped
2 tomato, chopped
1 tsp finely chopped ginger
3-4 green chillis, slit lengthwise
3-4  cups water, approx
big pinch turmeric pwd
1 tsp red chilli pwd
salt to taste



For seasoning/poppu/tadka

4 garlic cloves, finely chopped
1 tsp cumin seeds
2 tbsp ghee

Method 

1 Saute in ghee the garlic clove finely sliced till lightly browned and keep aside
2 Boil the tur dal with 3-4 cups of water.If cooking over stove top ,cooking till the dal is almost cooked.and  if you cook in a pressure cooker upto 3 whistles 
3 Heat ghee , add cumin seeds and as they splutter, add garlic and ginger and stir fry for few seconds.
4 Add the chopped onions and saute for 4-5 mts.
5 Add red chilli pwd and turmeric pwd and combine. 
6 Add the chopped palak and saute for 5 mts. 
7 Add chopped tomato and saute for another 4 mts.
8 Add the cooked dal along with salt and combine. 
9 Cook on slow to medium flame for 10 mts without lid or till you get the consistency of your choice. Garnish with sauteed garlic slices.
10 Serve with white rice or rotis.

YOGURT CAKE

Ingredients

-1 Cup of yogurt 125 g (the cup yogurt we use to measure the other ingredients)
-3 Cups flour
-1 Cup sugar
-1 Cup sunflower oil
-3 eggs
-paper oven
-1 Baking powder
-powdered sugar


 Method

1. In a bowl mix the eggs with the sugar, add the yogurt and oil.
2. Add flour, mix until well homogenized mass. Finally add the baking powder.
3. Put the dough on a tray where previously you put baking paper
4.Pon the preheated oven at 180 degrees for about 40 minutos.Depende oven.

RAJMA SUNDAL

Ingredients

4 tbsps - Coconut .freshly grated
2 cup-Rajma  ( black beans )
2 tsp -Green chili-ginger paste
For garnish, fresh coriander leaves
2 tsp Lemon juice

For tempering

pinch Asafoetida  (hing/inguva)
1 tsp Mustard seeds
2 spring -curry leaves
2 tsp ( split gram dal /minappa pappu )- Urad dal
2 tear and de-seed Red chili

Method

Soak rajma in water for at overnight. Drain water, wash the soaked rajma  and pressure cook rajma with 1 tsp salt and 3 cups water upto 4 whistles and drain the liquid. If cooking over stove top, boil in salted water till soft. Drain and keep aside.
Heat the oil and once hot, add mustard seeds. . Add urad dal and as they turn red, add asafoetida, curry leaves and red chili. Add the green-chili ginger paste and saute for a few seconds. Add the  rajma and toss the contents on medium flame.
Turn off flame and add grated coconut and mix well. Add lemon juice and garnish with fresh coriander leaves.

GRILLED ROCK LOBSTER TAILS

Ingredients

2 tablespoon lemon juice
1 cup olive oil
2 teaspoon salt
2 teaspoon paprika
1/4 teaspoon white pepper
1/4 teaspoon garlic powder
4 rock lobster tails


Method 

Preheat grill for high heat.
Squeeze lemon juice into a small bowl, and slowly whisk in olive oil. Whisk in salt, paprika, white pepper, and garlic powder. Split lobster tails lengthwise with a large knife, and brush flesh side of tail with marinade.
Lightly oil grill grate. Place tails, flesh side down, on preheated grill. 
Cook for 10 to 12 minutes, turning once, and basting frequently with marinade. Discard any remaining marinade. 
Lobster is done when opaque and firm to the touch.

LOBSTER MORNAY SAUCE

Ingredients

1/2 cup butter
2 cup sliced fresh mushrooms
1 kg g  lobster meat, diced
1/2 cup all-purpose flour
2 cup chicken broth
2 cup heavy cream
1 teaspoon pepper
1 cup freshly grated Parmesan cheese

Method 

Melt the butter in a saucepan over medium heat.
Slowly cook and stir mushrooms in the butter until tender. Mix in lobster meat. Cook until opaque. Remove mushrooms and lobster from saucepan and set aside.
Reduce heat to low. Place flour in pan. Cook and stir approximately 2 minutes, then stir in chicken broth, heavy cream and pepper. Simmer 5 to 10 minutes.
Stir mushrooms, lobster and Parmesan cheese into the sauce mixture. Continue cooking for other 5 minutes.
 Serve over rice or pasta.

MUFFINS WITH CHOCOLATE CHIPS

Ingredients 

500 g flour
360 g sugar
3 tablespoons unsweetened cocoa
4 teaspoons baking powder
1 teaspoon sodium bircabonate
pinch salt
300 g chocolate chips
180 g seed oil
500ml whole milk
2 eggs
vanilla flavoring to taste


Method

Mix  in a bowl all the dry ingredients: cocoa, sugar, baking powder, baking soda, sifted flour and possibly a pinch of salt.
In another bowl, beat the egg and add the vegetable oil and milk; stir just to mix the ingredients
Transfer the liquid mixture into the bowl with the dry ingredients and stir to mix well.
Stir in chocolate chips or chopped chocolate leaving a bit 'for later.
Spread the batter into the muffin mold where you prepared the maps for muffins filling each cookie cutter to 3/4 of capacity.
Sprinkle each muffin with chocolate chips 
Bake the cookies at 180 ° C for about 17 minutes or until cooked.

CHURMA LADOO

Ingredients 

400 gms Sugar (grounded)
8 Cardamom (small)
400 gms Wheat flour
800 gms Ghee
200 gms Khoya
100 gms Soaked almond (finely chopped)
30 g  Dalchini


Method

Melt 300 gms of ghee and mix it in wheat flour. Make a stiff dough using very little water.
Heat the rest of the ghee in a kadahi. Make about 40 balls with the dough.
Fry it on low flame till it becomes golden brown. Churn it in grinder after it cools down. Mix khoya. Heat 2  tbsp ghee in kadahi.
Add cardamom seeds and dalchini. Add the above mixture of wheat flour and khoya. Fry it for one minute. When it cools down, add sugar and chopped almonds.
Mix well. Serve churma laddoo in a plate.

SWEET SURPRISES

Ingredients

600 g flour
60 g of butter
10 g of yeast
zest of 1 orange
1 vanilla bean
80 g of sugar
2 eggs
250 ml of milk

For the filling

Nutella
jam

For brushing

1 egg, butter

Method 

1.Mix the flour with the butter, baking powder, zest of orange peel, the seeds of the vanilla bean, the zuccchero, eggs and milk until dough is soft and elastic.
Form a ball, cover with plastic wrap and let rest in refrigerator for 40 minutes.
Divide the dough into balls regularly from about 40 g each (-25 24 balls)


2.Stuffed balls
Roll the balls in his hands and farcitene with Nutella or jam.
As the stuffed, close them again and formed the balls.

3.Arrange in pan
Line a cake pan about 30 cm in diameter with a sheet of parchment paper, Put the  balls in tortiera.Coprite and let rise for 2 hours.

4.Complete and bake
spent the rising time, brushing the surface with beaten egg and a little butter melted Put in the oven at 160 C and bake for about 40 min. Sprinkle with a little' of icing sugar (opcional )

KERALA CHICKEN STEW

Ingredients

0,5  kg chicken pieces, washed
1 potato, peeled and cubed
1/4 tsp ginger paste
1/2  tbsp ghee
2 cloves garlic, sliced
3 green chillis, partially slit
2-3 cloves
2  onions, finely sliced
3/4 cups thin coconut milk
1/2 cinnamon
1 cardamom
4 pepper corns
1/4 tsp freshly ground black pepper pwd
1/8 tsp turmeric pwd (optional)
pinch fennel pwd (optional)
1/4 tsp garam masala pwd
1/4 cup thick coconut milk
1/2 tbsp lemon juice
8 curry leaves
3/4  tbsp oil
salt to taste


Method 

Heat oil and ghee , add few curry leaves, cloves, cinnamon, cardamom, pepper corns and saute for few secs.
Add garlic slices and saute for for few secs. Add ginger paste and saute for few secs. Add the green chillis and sliced onions and fry for 5 mts.
 Add turmeric pwd and mix. Add the chicken  and cook over medium heat for 8 - 10 mts.
 Add the thin coconut milk and salt and combine. Cook without lid for 5 mts. Add garam masala pwd, fennel pwd and potato cubes and place lid. Simmer till the chicken and potatoes turn tender and the gravy thickens. Turn off heat. Add the thick coconut milk, few fresh curry leaves, lemon juice and pepper pwd and mix .
Serve with appam, rice or roti

SPICED BUTTERMILK - NEER MOR

Ingredients

2 cup -Thick curd/ plain yogurt
2 tblsp Chopped ginger
4 Green chilli
7- 8 cups  Water (Adjust the quantity depending upon your curd's thickness and sourness)
2 spring Chopped curry leaves
2 tblsp Chopped coriander
 pinch of Asafoetida
1 Lemon(optional)

To temper

Pinch of  asafoetida
2 spring Curry leaves
2 tsp Oil
2 tsp Mustard


Method

Chop ginger, green chilly, coriander and curry leaves very finely and  you can also try grinding the chilly, ginger and few curry leaves to add it in the buttermilk.
In a deep  bowl, place the thick curd.
Beat the curd  and add all the other items including salt. Make sure you beat/ whisk the buttermilk well coz, the frothy top adds a lot of flavor
Add water and mix well. If If the buttermilk is not that sour and you need to make a lot, then you can squeeze lemon
Temper the items given under ‘To temper’ table and mix it to the buttermilk.
Add a pinch of asafoetida raw and rest while tempering, both together gives a great flavour. Keep refrigerated to have it chill, when ever needed.

COCONUT CHANA DAL STIR-FRY

Ingredients

2 onion, finely chopped
4 green chillis
2 small cup chana dal
6 tbsps grated fresh coconut
2 carrot or few beans – optional
1 tbsp oil


For seasoning/popu/tadka

10 garlic cloves, crushed
4 dry red chillis, tear and de-seed
2 tsp mustard seeds
1 tsp cumin seeds
1 tsp split gram dal
10 garlic cloves, crushed
few fresh curry leaves

Method

 Cook the dal till it turns soft but not mushy.
 Boil the beans or carrots and keep aside.
 Heat oil  add the mustard seeds and let them splutter, followed by the urad dal and cumin seeds, let the dal and cumin change color. Add the curry leaves, dry red chillis, garlic and stir fry for a few seconds.
Add the green chillis and chopped onons and saute till the onions turn transparent. add the carrots or beans and stir fry for 4 mts. If not using vegetables, add the cooked chana dal once the onions turn transparent.
 Add the cooked dal and salt and combine well and let it simmer for 3 mts. Add the grated coconut and stir fry for 5 mts.
Serve with rice and rasam.

FILTER COFFEE -FILTER KAAPI

Ingredients 

  6 tbsp  Coffee Powder 
  1 1/2 cup  Water 
  4cups of coffe  Fresh Milk 
  coffee filter
   Sugar to taste 

   Method 


Put the coffee powder in the upper container, fix it on top of the lower container and tap the container gently, so that the powder will settle 
Bring water to rolling boil and pour it over the coffee powder. Close it with a lid and leave it undisturbed for 15 minutes.
The coffee decoction will get collected in the lower container
Boil milk for a few minutes stirring continuously. Pour needed decoction in a cup and add milk and sugar to taste. If you want it strong, add more decoction.
 Serve hot and frothy in tumbler and davara. 

CRUMBLED MUTTER PANEER

Ingredients

1/2 tsp garam masala
2 tsp oil
2 cup crumbled paneer
1 cup fresh green peas
2-3 tomato
1 cup low fat milk
3 tbsps chopped fresh corainder for garnish
big pinch coriander pwd
1/2 tsp kasoori methi (dried fenugreek leaves)
salt and pepper to taste



Method

Heat oil and  add the chopped tomatoes and peas and cook on low heat till soft, about 4 mts. Add salt and mix
 Add crumbled paneer and stir well to combine and cook for 3 mts.
 Add pepper, coriander pwd, garam masala and kasoori methi and mix , cook further for another minute.
 Add the milk and go on stirring constantly till the subzi reaches a semi-wet consistency. This could take about 7 mts .  Garnish with fresh coriander leaves and serve hot with rotis.

KAJU PANEER

Ingredients

1/2 kg paneer
2 tsp ghee
2 large onion
ginger-green chilli paste
2 capsicum, chop into small pieces
3 tsps coriander pwd
3 tsps kasuri methi (dry fenugreek leaves)
3 cups low fat milk
2 tsp malai/top of milk
cashew nut paste
salt to taste
1 1/2 tbsp oil

Garam masala pwd 

4 cloves
2 cardamom
2 cinnamon

Method 

Cut the paneer in  cube and saute in  ghee till lightly browned
Blache the 2 onion  for 7 mts and make a coarse paste
Make ginger-green chilli paste with 2 ginger piece and 8 - 10 green chillis
Make cashew nut paste - soak 24 cashews in warm milk for 10 mts, grind to a paste
 Heat oil  add the onion paste and saute for 7 mts.
Add the capsicum pieces and saute for 3 mts.
Add ginger-green chilli paste, coriander pwd and mi well. Add also few tbsps water and saute for 1- 2 mts.
Add milk and cashew nut paste and simmer for 7 mts.
Add paneer, crushed kasuri methi and salt. Simmer for a few more mts.
 Stir in malai, garam masala pwd and kasuri methi and min , cook for a mt. Turn off flame.
Let it sit for a while before serving. The gravy thickens, so at the time of serving, add a little milk and combine. Serve hot with rotis or naan.

RICE AND LENTIL MEDLEY

Ingredients

3 cups old basmati rice
1/2 tsp turmeric pwd
1 cup split yellow moong dal
5 bay leaves
4 tbsps oil or ghee
2 tsp grated ginger
1 tsp cumin seeds
2 large onion finely chopped
10 cloves
1 cup carrots and potatoes (chopped into small cubes) or mixed vegetables  (peas, carrots, potatoes, cauliflower)
2 large tomato finely chopped
1 tsp coriander pwd
1 tsp garam masala pwd
salt to taste
1/2 tsp whole black pepper
10 cups of water

Method 

 Wash the rice and dal and soak them together in water for 15-20 mts.
 In a  pot, heat oil or ghee. Add the cumin seeds, let them splutter and turn slightly     brown. Add the cloves and bay leaves and let them pop few seconds .
 Add the onions and ginger and saute them, when  they begin to turn brown, add turmeric pwd and mix.
Add the mixed vegetables and cook them covered for 5 mts on low heat.
Add the tomatoes and cook them till they form a gooey paste.
Drain the water from the rice and dal mixture and add to the onion-tomato mixture. Combine and add the pepper pwd, coriander pwd, garam masala pwd and salt. Mix well till the spice powders are blended well with the rest of the other ingredients.
 Add the water to the above mixture, bring to a boil, cover and cook on low heat till both the dal and rice are cooked. This could take approx 20-25 mts.
 Serve it as a meal by itself or with a pickle of your choice, yogurt and appadam

TOMATO PANNER

Ingredients

4 large ripe tomatoes (blanch, de-skin and puree)
2 large onion (blanch for 6-7 mts and make a coarse paste)
2 tsp coriander pwd
ginger-green chilli paste (2 ginger piece+10 green chillis)
1/2 kg paneer cube
4 tsps ghee
 2 cup of water
large pinch cumin pwd
pinch of haldi
turmeric pwd
pasupu
2 1/2 tsp kasuri methi (dry fenugreek leaves)
garam masala pwd ( 6 cloves,2 green cardamom and 2 cinnamon)
3 tsps malai/fresh cream
cashew nut paste (soak 12 cashewnuts in warm water for 10 mts and grind to a paste)
salt to taste
3 tbsps oil


Method 

 Saute the  in the  ghee till lightly brown, remove into a bowl, add the water to the fried paneer cubes and let them sit for 5mts, drain the water and keep aside
Heat oil , add the onion paste and saute till light brown, approx 5 mts. Add ginger-green chilli paste, coriander pwd, turmeric pwd and cumin pwd and mix.
Saute for other 2 mts.
Add tomato puree, crushed kasuri methi and salt. Stir and let it simmer for 5 mts on low to medium flame.
Add the paneer and simmer for 5 mts. Add a cup of water and let it cook on medium heat till you get the desired curry consistency.( about 10 min ). Remove from fire, stir in fresh cream/malai, cashewnut paste and garam masala pwd. Simmer for 2-3 mts.
Garnish with coriander leaves. Serve hot with rotis or naan.

BANANA FLAVORED THAI BASIL SEED

Ingredients

2 tablespoons Thai basil seed
1/2  lemon , freshly squeezed
2 tablespoons honey
1 quarts water
1/4 cup superfine sugar, to taste
1 teaspoons banana extract ( Opcional : can add cherry extract, rose water, orange blossom water or simply vanilla extract.)
1  cups ice cubes, or more

Method 

Wash the Thai basil seeds and place the Thai basil seeds in a pitcher.
 Bring 1 cups of water to a near boil. Pour into the pitcher. Let the seeds gain in volume, about  5 minutes.
In one saucepan, dissolve the sugar with 1/2 cup of water. 
Bring to a near boil and  add the honey. Pour the syrup into the pitcher. 
Add the banana extract, the rest of the cold water and lots of ice cubes.
I served this chilled with some fresh Thai baby basil leaves 

MINT RICE

Ingredients

2 tsp ginger garlic paste
4 cups long grained rice
1 tbsp ghee
2 large onion, finely sliced
1 tbsp oil 
1 tsp shahjeera
1 tsp red chilli pwd
salt to taste

Garam masala 

2 bay leaf
2 elachi
8 cloves
2 cinnamom
2 star anise

Make a paste

4 green chillis
1/2 cup chopped mint  leaves, packed
4 tbsps grated coconut


Method 

Heat oil and ghee in a cooking vessel.
Add garam masala , shahjeera ,bay leaf and saute for a few seconds. 
Add the sliced onions and saute for 5 mts. 
Add the ginger garlic paste and mint -green chillis paste , saute further for another 5 mts. 
Add red chilli pwd and combine.
Add the washed rice and saute for a minute. Add 7-8  cups water and bring to a boil.  Cover with lid and cook till the rice is done.
Serve  with raita or any curry of your choice.

PASTA WITH COURGETTE AND PHILADELPHIA CHEESE

Ingredients 


400 g pasta 
 3 courgette
100 g Philadelphia
2-3 cloves garlic
Parmiggiano reggiano for drizzling

Method 


Sauté zucchini cut into thin slices with garlic cloves.
Boil pasta time indicated on the package.
When pasta is cooked put it over courgette sauté add the  fresh cheese and mixing well ..
And you can optionally add diced mozzarella.
Drizzling with  parmiggiano reggiano

FOCACCIA CON TOMATES Y ACEITUNAS

Ingredientes 

500 g harina para el pan 
1 sobre levadura para el pan 
2 cucharas aceite de oliva 
1 cucharadita sal 
aproximadamente 250 ml agua 
aceite de oliva para rociar 
algunas aceitunas negras 
algunos tomates cherry 

Metodo de preparacion 

Pon la harina cernida en un bol grande.
Añade la sal y mezcla bien .
Anñade el sobre de levadura con 2 cucharadas de azucar ,el aceite y el agua .
La cantidad del agua depende mucho de la harina .
Comienza amasar hasta que has obtenido una masa elastica , compacta y un poco morbida al tacto 
Dejala a levitar en un lugar seco sin corintes de aire por 2 horas .
Divide la masa en 2 partes iguales 
Aplanar cada porción en una bandeja para hornear,aproximadamente 1 1/2 cm  empujando a las esquinas, a continuación, dejarla levitar otra media hora.
Rocíe los panes con aceite,pon los tomates cherry cortados el la mitad ,y las aceitunas negras tambien cortados en la mitas ,y espolvorea con oregano .
Metelas al horno por aproximadamente 20 minutos a 180 grados  .Depende del horno .

FOCACCIA WITH TOMATO AND OLIVES

Ingredients 

500 g strong flour for bread 
1 yeast for bread ( 7 g ) 
2 tablespoons olive oil
1 teaspoon salt
about 250 ml water 
olive oil, for drizzling
few black olives
few Cherry tomatoes

Method

Put the sifted flour in a large bowl.
Add salt and mix well.
Added on yeast with 2 tablespoons of sugar, oil and water.
The  amount of water depends much flour.
Begins to knead until you have obtained a compact elastic mass.
Leave it to levitate in a dry place without corintes air for 2 hours.
Divide the dough into 2 equal parts
Flatten each portion on a baking tray,  (about 1 1/2 cm thickness) pushing the corners and  put   another half hour to  levitate.
Drizzle the bread with oil, put the cherry tomatoes cut in half, and black olives also cut in half ,and  sprinkle with oregano.
Put them in the oven for about 20 minutes at 180 .
Depend of oven.

MUSSELS IN WHITE WINE SAUCE

Ingredients

1 kg mussels
1 cebolla large
2-3 cherry tomatoes
1/2 cup white wine
1/2 Tbsp Tomato paste
1 bay leaf
pepper to taste
parsley or coriander

 Method

Clean the mussels and remove any that do not close or have broken shells. Scrub the shells thoroughly under running water to remove dirt.
Cut the onions in julien.
Optional you can add two or three cherry tomatoes cut in half add the bay leaf, peppercorns, a pinch of salt and wine and 1/2 tablespoon tomato paste
Cook over high heat for 15 minutes. Add the mussels, cover the pot and cook , until all the mussels are open.
  Sprinkle over pererejil or coriander

MEJILLONES EN SALSA DE VINO BLANCO

Ingredientes 

1 kg mejillones 
1 cebolla grande 
2-3 tomates cherry (opcional)
1/2  cup vino blanco 
1/2 cuchara pasta de tomate 
1 hoja de laurel
pimienta negra a gusto
perejil o coriandro 

Metodo de preparacion 

Limpia  los mejillones y elimine los que no se cierran o que tienen la cáscara rota. Limpia  bien con agua corriente para eliminar la suciedad. 
Corta la  cebolla en julien.
Opcional puedes añadir 2 o 3 tomates cherry cortadas en la mitad añade la  hoja de laurel,la pimienta en grano ,una   pizca de sal y el vino y 1/2 cuchara de pasta de tomate 
Dejar cocer a fuego fuerte durante 15 minutos. Añadir los mejillones, tapa en la olla y cocine por unos 5 minutos, hasta que todos los mejillones se abren.
 Espolvorea por encima pererejil o coriandro 

TOMATO RICE

Ingredients

1 tsp Kasoori methi (dried fenugreek leaves)
4 cups Raw rice
2 tsp Shah jeera
2 tbsp Oil
2 Bay leaf
10 Cloves
2 tsp Red chili powder
2 Cinnamon stick
4 Tomato  finely chopped
4 Cardamoms
4 Onions finely sliced
3 tsps Green chili-ginger-garlic paste
25 leaves ( Pudina)  Mint
pinch Cumin Powder (roasted jeera powder)
2 Tomato (large red tomato, blanch, peel skin and puree)
3 tbsps Coriander leaves (finely chopped for garnish)
2 tbsp Ghee (optional) vegan can omit ghee and substitute with oil
Salt to taste

Method

Heat oil+ghee in a vessel or pressure cooker, add shah jeera, cloves, cinnamon and cardamoms and stir fry few  secs. Add the sliced onions and saute for 4 mts.
Add green chili-ginger-garlic paste, mint leaves and kasoori methi and saute for 5 mts.
Add red chili powder and cumin powder and mix. Add chopped tomato, tomato puree and salt to taste and mix. Cook  on low to medium flame,  till oil separates.
Reduce heat, add the raw rice, mix, saute for a mt. Add 7 cups of water and bring to a boil. Reduce flame and cook till rice is done. If using pressure cooker, cook rice upto 3 whistles.
Remove onto a serving bowl. Garnish with fresh coriander leaves. Serve warm with raita or any curry of your choice.

KEEMA MATAR

Ingredients 

1 KG Minced meat (keema)
4 Onions  finely chopped
6 green chilies  slit length wise
4 Tomatoes  finely chopped
1 cup Green peas
1 tbsp ginger garlic paste
2 Black cardamom
1/2 cup Yogurt  mixed to a smooth paste (curd)
4 Green cardamom
2 Bay leaf
4 tbsps cooking oil
2 Cinnamon stick
6 Cloves
1 tsp Turmeric powder
1/2 tsp Cumin powder
1 tbsp coriander powder
2 tsp red chili powder
2 tbsp ghee
Coriander leaves for garnish
sal to taste

Garam masala pwd 

2 elaichi
4 cloves
1 cinnamon stick
 4 black pepper corns

Method

Heat oil and ghee in a pressure cooker, add green cardamom, black cardamom, cinnamon stick, cloves and bay leaf and allow to sizzle. Add green chilies and chopped onions and saute till the onions turn transparent,few minuts
Add the ginger garlic paste and saute  now add the minced meat and turmeric pwd and cook on high without lid for 4 mts.Reduce flame and cook for other 4 mts.
Add the red chili powder, coriander powder, cumin powder and salt and mix well. Add the chopped tomatoes and cook for 3 mts on medium flame. Add a 3 cups of water and yogurt and place lid and pressure cook up to 3 whistles or until the meat is almost cooked. Turn off heat. Allow the pressure to come down and add the fresh green peas.
Cook with lid on low flame  till you get the desired gravy consistency. Add garam masala pwd and mix
Garnish with fresh coriander leaves and serve hot with rotis, pulao or white steamed rice.

WHOLEMEAL BREAD

Ingredients

1 teaspoon honey
500 grams of wholemeal flour
250 ml of water (the amount is by approximation)
12 g yeast
salt to taste
50 g extravergine olive oil (if you have also the Sunflower is perfect)


 Method

Dissolve yeast in warm water with honey.
Add the flour and start kneading, add the oil and salt.
Continuous kneading until a homogeneous and soft dough
Leave levitate 2-3 hours.Depends also on the flour .
A maybe need more time, olive oil is more heavy.
After levitate out the dough ,with your hands give  a rectangular shape and make one bread or 2 smaller
Roll the dough and then put it in a baking pan or in a larger tray if you do 2 lined ,with parchment paper and let lievitar again for an hour or hour and a half
Rub the surface of the bread with a little milk and put it in a preheated oven at 180 ° Bake for 30- 35 minutes.
The time depends on the oven.

PAN INTEGRAL

Ingredientes 

1 cucharadita miel 
500 gramos de harina integral 
250 ml de agua ( la cantidad es con aproximacion ) 
12 g de levadura 
sal a tu gusto 
50 g de aceite extravergine de oliva ( si no tienes tambien el de girasol esta perfecto)


Metodo de preparacion 

Disuelve  la levadura en el agua tibia ,junto con la miel .
Añade la harina y comienza amasar ,añade el aceite y la sal .Continua amasando hasta obtener una masa homogeneo e suave 
Deja levitar unas 2-3 horas .Depende mucho de la harina .A lo mejor necesita mas tiempo ,el aceite de oliva es mas pesante.
Despues de levitar extiende la masa con las manos, dándole una forma rectangular .
Puedes hacer solo un pan ,or dos mas pequeños 
Enrollar la masa y luego ponerlo en un molde para pan o en una bandeja mas grande si haces 2 ,forrada con papel pergamino y dejar lievitar de nuevo  por una hora o hora y media 
Unta la superficie del pan con un poco de leche y metela en el horno precalentado a 180 ° Hornee durante 30- 35  minutos.
Depende mucho del horno.

CHHATARPUR TEMPLE

Chhatarpur Temple is located in a down town area in south of Delhi - Chhatarpur. This is the second largest temple complex in India, and is dedicated to Goddess, Katyayani

Chhatarpur Temple was constructed in the year 1974, by Baba Sant Nagpalji. Following his death in 1988, his samadhi shrine lies in the premises of the Shiv-Gauri Nageshwar Mandir within the temple premises. Built entirely out of marble, it is characterised by ‘jaali’ work on all its facets. 

The entrance of the main temple is guarded by an old tree, where devotees tie a holy thread for the fulfilment of their wishes. Another shrine of Goddess Durga lies above the shrines dedicated to Radja-Krishna, and Lord Ganesh. There are also temples dedicated to Lord Rama, Lord Ganesha and Lord Shiva within the Chhatarpur Temple complex. The temples have been built in both South and North Indian style of temple architecture.

 During the festive celebrations of Navratri, thousands of devotees come to visit this temple of Chhatarpur. Succinctly, Chhatarpur Mandir is an important temple, unfolding the religious legacy of India.

Here, two forms of Goddess Durga are commemorated. One shrine is dedicated to Maha Gauri (form of Durga), which is opened for 'darshan' every day. Another shrine is dedicated to Goddess Katyayani, whose 'darshan' can be availed only on 'ashtami' falling in every month. Otherwise, the 'darshan' of Goddess Katyayani can be made throughout the days of 'Navratri'. The golden image of Katyayani attracts the attention of devotees with its huge size and sheer divinity. 

The image of Katyayani Devi is placed in a big hall, which can also be reached from the hall of prayers. The gilded image of Goddess Katyayani is always festooned in rich clothes, striking jewelry and a heavy garland of flowers. During the time of Navratri, the temple is thronged by thousands of people. To control such massive crowd of devotees, serpentine queues are made ranging in kilometers. Innumerable security guards are kept to manage the functioning of queues. 

Near to the shrine of Katyayani Devi, there are two rooms that are meant to Goddess' rooms. One room is made as the living room with tables and chairs made in silver. The other room is regarded as the 'Shayan Kaksha' (Bed Room), where a bed, dressing table and table are carved in silver. The royal appearance of the rooms, make one to ponder over the appearance of heaven. 

Inside the complex, there are several shrines that are dedicated to Lord Shiva, Lord Ganesha, Radha-Krsihna and Lord Rama respectively. Apart from the shrines, a massive structure has been constructed where 'Bhandara' (Food is offered to people) is conducted on a daily basis. Almost for 24 hours, various religious prayers and discourses are held in the temple.

 The temple  opens only during the bi-annual Navratri season, and is accordingly thronged by thousands of devotees. A nearby room has been adopted as a living room, complete with tables and chairs made in silver, and another as the ‘Shayan Kaksha’ or the bed room, where a bed, dressing table and table are carved in silver. 

The best time to visit the Chhatarpur Temple is between the months of October and March.

VEG BALLS IN SPICY AND HOT GARLIC SAUCE

INGREDIENTS 

VEG BALLS 

1 tsp freshly crushed black pepper or black pepper powder or white pepper powder
1 cup finely chopped bell pepper
2 cup grated carrot
2 cup finely chopped cabbage
1/2 cup finely chopped spring onion/scallion greens
4 tbsp all purpose flour/maida
4 tbsp cornfloursalt to taste


SCHEZUAN SAUCE 

1 tbsp soya sauce
4 tbsp finely chopped onion or spring onions/scallions
4 tbsp tomato sauce
2 tbsp finely chopped garlic
2 tbsp chopped celery
6 tbsp red chili paste (details on how to make in notes below)
2 tsp vinegar
7 schezuan pepper, crushed
1 tsp black pepper powder or freshly crushed black pepper
sugar & salt as required


GARLIC SAUCE

6 tbsp of the homemade schezuan sauceground
1 cup chopped spring onions/scallions (reserve some greens for garnish)
10 tbsp finely chopped garlic
1 inch finely chopped ginger
2 green chili, finely chopped
2 tbsp corn flour dissolved in 2 tbsp water
3 cups water.
2 tsp soya sauce
pepper & salt as required

METHOD 

Schezuan sauce

heat oil and add the chopped garlic. Fry for 2 min and add the chopped onion and fry till they become transparent.
 Add the red chili paste, tomato sauce, soy sauce, celery and crushed schezuan pepper and fry for  2 minutes.Season with salt, sugar and pepper,to your taste .

 Veg balls

Mix all the ingredients listed under veg balls.keep aside for 15-20 minutes.
Shape into small round balls and shallow fry or deep fry till golden browned drain on kitchen tissues and keep aside.

 Hot garlic sauce

Put 4 tbsp of oil and add the chopped spring onion and fry till they become tranparent Add the ginger, garlic and green chilies and fry them for a minute.
Add soya sauce, the schezuan sauce we made, salt and pepper.
Fry for a minute and mix  well.
Add vegetable stock or water and stir.when the mixture comes to a boil, add cornflour paste slowly and stir.make sure lumps are not formed.let the gravy thicken and then add the fried veg balls.
Serve vegetable balls in hot garlic sauce garnished with spring onion greens.

MOROCCAN CHICKEN SALAD

Ingredients 

 1 kg chicken thigh fillets

Moroccan seasoning


  2 tablespoon olive oil
 1  red onion, finely sliced
 2 bag pre-washed rocket salad mix
 2 large tomato, cut into wedges
 2 avocado, cut into large chunks
 2 can chickpeas, rinsed & drained
 Handful fresh coriander

Dressing

 250 ml natural yoghurt
 Juice of 1 lemon
 1 clove garlic, crushed

Method 

Trim the chicken thighs of any excess fat and coat in Moroccan seasoning.
Heat  olive oil in a frypan over medium heat and cook chicken for 5 minutes each side or until golden and cooked through. Set aside
Add red onion to the same pan and fry for 2 minutes. Remove onion to a plate and set aside.
Scatter rocket salad mix onto a large platter. Top with the chickpeas, fried red onion, tomato and avocado.
Slice the chicken and scatter over the salad.
Combine the yoghurt, lemon juice and garlic and drizzle over salad. Top with the fresh coriander and serve.

BENGALI MATAR KACHORI

INGREDIENTS 

FOR THE KACHORI DOUGH

5 cups maida or all purpose flour

5 tbsp ghee or oilwater as requiredsalt as required

FOR THE GREEN PEAS STUFFING 

2 cup fresh or frozen peas or matar

2 tbsp besan/gram flour

4 green chillies, chopped

3 cm ginger, chopped

2 tsp cumin powder

1/2 tsp red chili powder

2 green cardamomone or two pinches of garam masala powdera 

pinch of asafoetida or hing

3 tsp oil sugar as requiredsalt as required oil for deep frying

INSTRUCTIONS

In a bowl add the flour, salt and ghee or oil.mix everything so as to incorporate the ghee or oil through the whole flour.add water in intervals and knead to a smooth and soft dough.cover the dough with a wet napkin and keep aside for 30-45 minutes at room temperature.

Rinse the shelled or frozen peas,take them in a grinder or blender,grind to a semi coarse consistency without adding any water.if not able to grind in your mixer or grinder.

Add 4 tsp of water.peel the cardamom and powder the seeds in a mortar-pestle till finely ground.

Heat oil in a small pan on a low flame and  add all the spice powders one by one - cumin powder, cardamom powder, red chili powder, garam masala powder and asafoetida and fry for few seconds.

 Add the ground peas, sugar and saltand saute  4  minutes.

Add the besan or gram flour and saute for a further 3 minutes with continuous stirring.

Take the stuffing in a bowl or plate and let it cool.

prepare small balls from the stuffing and keep aside.before making the kachoris, 

Heat oil for deep frying in a kadai or pan.make lemon sized balls from the dough and cover with a wet kitchen napkin.

Take one ball and flatten it with your palm.

Apply some oil to it on both sides and place the ball on the rolling board and roll to a 7 cm  diameter circle.

keep the stuffing in the center and bring all the edges of the dough and press them together.

Apply some more oil if required and roll the stuffed kachori to a circle of 10 cm circle.

Gently drop the kachori in the hot oil.with a slotted spoon, apply gentle pressure on the kachori to help it to puff up, like we do while frying pooris.when one side is done and all puffed up 

Turn over and fry the other side you can turn over twice and fry for a few seconds too.when the matar kachori appears crisp and pale creamish golden, remove from the slotted spoon and drain on kitchen paper towels.serve motor shutir kochuri plain or with yogurt or any chutney or with aloor dum or cholar dal

PANEER JALFREZI

Ingredients

2 Tomato - deseed and slice into long strips
pinch Garam Masala powder
1 Red Capsicum (optional), julienne
Paneer - 1/2 kgs, cut into long pieces , place in warm water till use
Onion - 2 medium, finely sliced
2 tsp Ginger garlic paste
1 tsp Kasuri Methi crushed
2 Green Capsicum julienne
8 Baby corn -  cut diagonally  (optional)
2 Carrot -  peel and julienne
6 Beans -  cut diagonally  (optional)
1/2 cup Tomato puree
3 tbsps Oil
2 tbsp Tomato ketchup
2 tsp Red chili powder
2 tsp Coriander powder
2 tbsp Lemon juice
Salt to taste


Method

Heat oil and once hot, add cumin seeds and allow them to splutter.
 Add sliced onions and saute for 5 mts. Add ginger garlic paste and saute for other 3 mts.
Add red chili powder, turmeric powder, kasuri methi, coriander powder and salt. Mix well. Add tomato puree and cook for few mts (4). Add sliced beans, carrots and cook for 5 mts on low to medium flame. Mix once in a while.
Add tomato ketchup and mix. Add capsicum pieces and cook on low to medium flame for 5 mts. Mix once in a while.
Add the paneer pieces and tomato pieces and mix well. Sprinkle 3-4 tbsps of water and mix well. Cook for 5 mts on medium high flame tossing the contents.
Add garam masala and lemon juice (Lemon juice can be substituted with amchur powder 1 tsp) and mix well. Turn off flame and remove to a serving bowl. Serve with warm rotis or as filling for wraps.

Note 

Kalonji or nigella seeds (1 tsp) can be added along with cumin seeds at the time of tempering.

MANGO COCONUT SMOOTHIE

Ingredients 

4 cups mango peeled 
1 cup coconut milk
few ice cubes 
Sugar or honey to taste 

Few leaf mint 


Method 

Blend the mango  and diced mangoes, few ice cubes, and the coconut milk (increase for a thinner consistency) and honey or sugar to your taste.Pour into glasses and serve.

JACKFRUIT SHAKE WITH COCONUT MILK

Ingredients 

400 ml thick coconut milk
500 grams ripe jackfruit
6 tbsp powdered jaggery or add as required
water or as required (1/2 cup)
 4tbsp finely chopped jackfruit for garnish (optional)
 18 chopped cashews for garnish (optional)
15 ice cubes 

Method

Chop the jackfruit and  remove the seeds.
Put the chopped jackfruit in a blender and add the coconut milk and powdered jaggery.
Blend till smooth and then add the ice cubes and 1/2  cup water and blend again
For a thinner consistency you can add some water.
Serve jackfruit shake immediately and garnish with chopped cashews.