Pasta Stuffed Pitas

Ingredients:

Cooked Bow tie pasta - 1 cupPitas - 4Broccoli - few floretsFinely chopped Onions -1/2 cupFinely chopped Garlic - 2 clovesChopped bell pepper - 1/2 cup Salt to taste 

Pepper powder -1/2 tspOlive oil -1 tbsp

Method:

1) Heat oil in a pan and add chopped Onions and garlic and fry well till they turn golden brown.
2) Add broccoli florets,sliced bell peppers, salt,pepper and Continue to stir often, until vegetables are crisp-tender, about 3 minutes.
3) Fold in cooked bow tie pasta and keep aside.
4) Preheat oven to 325°F. Heat pitas in oven until warmed through.
5) Place warm pitas on individual plates. Divide vegetable mixture into equal portions, and place each inside pita pocket to make a sandwich and serve.
6) Can sprinkle feta cheese too its optional.

French Toast with Cheddar cheese

Ingredients:

Italian bread -1 loaf (cut into slices)
Eggs - 3
Milk - 1/2 cup
Salt - a pinch 
Grated Cheddar cheese -1 cup
Unsalted butter - 1 tbsp
Dried Thyme - 1tsp

Roasted Tomato sides:

Tomatoes - 1 sliced into big circles 
Pepper powder - 1 tsp
Salt to taste

Method:

1) In a bowl beat eggs,salt and milk together.
2) Fold in grated cheddar cheese and thyme to the above mixture and keep aside.
3) Heat a pan and add small piece of butter and let it melt.
4) Dip slices of bread in egg mixture on both sides and let the excess mixture drip back into bowl.
5) Place them on pan and fry on both sides till they turn golden brown.
6) In the same pan add sliced tomatoes and sprinkle some salt and pepper and roast them for few minutes on both sides.
7) Remove roasted tomatoes and serve them with french toast.

Cranberry Muffins

Ingredients:

All purpose flour- 1 cup
Baking powder - 1-1/2 tsp
Dried chopped cranberries - 3/4 cup
Eggs-1
Salt - a pinch 
Vegetable Oil -2 tbsp 
Sugar -3 tbsp
Orange Juice -1/2 cup

Method:

1) Preheat oven to 400 F.
2) In a bowl sift flour,baking powder and salt and set aside.
3) In another bowl beat Oil and sugar together and add egg and beat until smooth.
4) Add orange juice and beat well.
5) Add the above mixture to flour and stir until well mixed.
6) Fold in cranberries and fill muffin pans 2/3 full with the mixture.
7) Bake for 25 to 30 minutes at 400 F.
8) Insert tooth pick in middle of the muffin and if it comes out clear then muffin are cooked perfectly.

Kandi ginjala koora

Ingredients:

Fresh kandi ginjalu - 2 cups (Boiled)
Chopped Onions -1
Chopped tomatoes -2
Chopped green chillies -4
Salt to taste
Turmeric powder - 1/4 tsp
Red chili powder -1/2 tsp
Coriander powder - 2 tsp
Cumin powder -1/2 tsp
Curry leaves - few
Boiled potatoes -1 (cut into cubes)
Grated coconut (dry or fresh)-1/2 cup
Ginger garlic paste -1/2 tsp
Mustard seeds -1/4 tsp
Coriander leaves - few for garnish
Olive oil - 1 tbsp

Method:

1) In a blender add red chili, coriander, cumin and grated coconut with little bit of water and grind it into a paste and keep aside.
2) Heat oil in a pan and add curry leaves, mustard seeds and once they start to splutter add chopped green chilies and onions and fry till golde brown.
3) Add ginger garlic paste,salt and fry tillraw smell goes away.
4) Add chopped toamtoes and let them cook for 5 to 7 minutes.
5) Add turmeric powder and the coconut mixture and mix well and let it cook for another 5 minutes with lid closed.
6) Add boiled kandi ginjalu and potatoes to the pan and mix well.
7) Let it cook on low flame for another 7 to 10 minutes and garnish with coriander leaves and serve hot with roti or chapati.

Thai Panang Curry

Ingredients:

Chicken - 3 breast pieces (cut into cubes)
Bell peppers - 2
Squash - 1
Brown sugar -1 tbsp
Coconut milk -1 cup
Basil leaves - 1 cup
Panang Curry paste -2 tbsp (store bought)
Water -1 cup
Fish Sauce -2 tsp
Kaffir lime leaves -5
Olive Oil -2 tbsp
Chunky Peanut butter -2 tbsp

Method:

1) Heat pan on low flame and add oil.
2) Once the oil is heated add Panang curry paste and fry well till raw smell is gone.
3) Add coconut milk,water and mix well and bring it to boil.
4) Add cubed chicken and cook well in coconut mixture.
5) Add fish oil, peanut butter,brown sugar,basil leaves,kaffir lime leaves and mix well.
6) Add sliced bellpepper and squash and close the lid and cook for anothe 5 to 7 minutes and serve hot with Jasmine Rice or Normal cooked rice.


 

Zucchini tart with lemon thyme and goat cheese

Ingredients:

Allpurpose flour- 1and1/4 cup
Cold Unsalted butter - 5 oz
Kosher salt - 2 3/4 tsp
White vinegar- 1/2 tsp
Cold water - 3 to 4 tbs
Zucchini-one and 1/2 lb
Kosher salt -2tsp
Olive oil - 1tbs
Plain goat cheese- 8 oz
lemon thyme - 1 tsp
Ground pepper for taste

Method:

1) In a food processor pulse all purpose flour,unsalted butter,kosher salt untill butter is in size of small peas.
2) Add white vinegar and cold water,pushing until the dough comes together.
3) Shape the dough into 1-inch thick disk,wrap in plastic and chill for 30 minutes.
4) Roll the dough on a well floured usrface into 11-inch round and 1/4 inch thick.
5) Place the dough on a baking sheet,cover with plastic wrap and chill for another 30 minutes.
6) Trim Zucchini and slice into 1/8th inch thick rounds.
7) In a bowl toss the zucchini with 2 tsp kosher salt and driain for 30 minutes.
8) Gently squeeze the slices with your hand to release excess water and trasfer to another bowl.
9) Pre heat the over to 400 F
10) Toss the zucchini with olive oil and freshly ground black pepper to taste.
11) In a small bowl mix softened plain goat cheese with chopped fresh lemon thyme or dried thyme,salt and pepper to taste.
12) Spread the cheese over the dough,leaving 1/2-inch border.
13) Arrange the zucchini roundsin tightly overlapping concentric circles all the way to the edge of the dough.
14) Drizzle 1 tbs olive oil and bake until zucchini is golden brown for about to 40 to 50 minutes.

Chocolate dipped strawberries

Ingredients:

Frest Strawberries - 1 lb
Semi sweet chocolate chopped -1 cup
Cookie sheet

Method:

1) In a microwave-safe bowl, add chocolate chips and microwave for 1 minute,check and stir.
2) If you need more time, do it in 10 to 20 seconds intervals.
3) Remove the container from the microwave and stir the chocolate until completely melted. Baking chips and baking chocolate may appear formed and un-melted after heating but will become fluid after stirring.
4) Wash strawberries and drain excess water by patting them with tissue paper.
5) Hold the stem and dip the strawberry in chcoolate and place them on cookie sheet.
6) Let them dry for 10 minutes.