BREAD PANEER ROLLS

Recipe will make 6 bread paneer rolls.

Ingredients:
6 slices of soft white bread

Filling

1 cup shredded paneer, available in Indian grocery stores

1/2 teaspoon salt

1/2 teaspoon cumin seeds (jeera)

Pinch of black pepper

1 teaspoon ginger finely shredded (adrak)

2 tablespoons cilantro finely chopped (hara dhania)

1 teaspoon finely chopped green chili, adjust to your taste

About 1-2 tablespoons hot milk, use as needed

Also Need to Grill

2 tablespoons clarified butter (ghee)

Method

1.

Mix well all the filling ingredients, except milk. The texture of the mix should be
soft enough to spread on bread. If needed add milk as needed. Set aside.

2.

Trim the edges of the bread slices.

3.

Roll the bread very thin using rolling pin. Spread a thin layer of the mix over
of the bread slice, and roll it into a cylinder, making sure ends are sealed, if needed
brush the edges with water.

4.

Lightly butter all around and grill on skillet over medium heat. Keep turning
them, making sure rolls are evenly browned all around.

5.

Serve them hot or at room temperature they taste great. You can also slice
them in two to three pieces.
Variations
Instead of paneer you can also use the boiled mashed potato with same spices.
DABELI

Dabeli is a popular snack on the go, with street vendor in Mumbai. Pav (small burger
buns) filled with spicy potatoes and topped with peanuts, chutney, fine sev and
pomegranate. Enjoy this delicious sandwich;
Serves 4

Ingredients:
Spice Mix

1 red chili dry

1 teaspoon coriander (dhania) seeds

2 cloves (laung / lavang)

1/2 inch cinnamon (dalchini)

1/2 teaspoon cumin (jeera) seeds

4 black pepper

Filling

1 cup potato boiled and mashed (aloo)

2 tablespoons oil

1/2 teaspoon cumin (jeera) seeds

1/2 teaspoon salt

Spice mix which we prepared that should be about 1 tablespoon

1 tablespoon tamarind paste (imli)

3 teaspoons sugar

1/2 cup water

Also Need

4 buns

2 tablespoons butter for cooking

To Serve

1/4 cup roasted and crushed peanuts

1/4 cup fine sev available in Indian grocery stores

1/4 cup pomegranate (anar) seeds, if not available red or green grapes cut
into small pieces

3 tablespoons cilantro chutney (dhania chutney)

Preparation

1.

For Dabeli Masala: roast all the ingredients red chili, coriander, cloves, cumin
seeds, cinnamon and black pepper, in a small pan on the medium heat for two

minutes, spices will become very aromatic. Grind the spices to fine powder. This
should make about one tablespoon.
2.

For Filling: heat the oil in pan on medium heat moderately. Add cumin seeds
when seeds crack add potatoes spice mix, salt and tamarind paste, mix it well.

3.

Add about half cup of water mix it and bring to boil, cook on low heat for about
two minutes. Mix should be consistency of thick paste. Set aside.
How to Proceed

1.

Slice the buns into halves and toast the buns over skillet on medium heat
using little butter both sides.

2.

Over one half of the bun put about cup of the filling, top it with chutney,
pomegranate, peanuts and fine sev (you can find in Indian grocery stores), sandwich
with the other half of the bun.
Enjoy!

PASTA

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

1 cup shell pasta or macaroni

1 button mushroom packet - 200 to 250 gms mushroom
1 medium to large yellow or red bell pepper (optional)
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 tsp chopped parsley or coriander leaves
1 tsp chopped basil
2 tbsp all purpose flour/maida
1.5 cups milk
2 tbsp butter
2 to 3 tbsp grated cheddar or mozzarella cheese
salt and black pepper as required

INSTRUCTIONS
1.
2.
3.
4.
5.
6.
7.
8.

heat enough water with salt & a few drops of oil till it begins to boil.
add the pasta and cook the pasta till they are completely cooked.
once cooked, strain them in a colander or strainer.
run fresh or cold water on the pasta.
drain and keep them aside.
rinse the mushrooms well in water in a strainer or colander. drain them.
trim the stalks and slice them. keep aside. chop the bell pepper and keep aside.
peel and finely chop the onions and garlic.

9.

melt butter in a pan. add the garlic and saute for about 10-12 seconds on a low
flame.
10.
add the chopped onions and saute till the onions become translucent.
11.
add the sliced mushrooms and saute on a low to medium flame till the
mushrooms have shrunk in size.
12.
there should be no moisture in the pan.
13.
the mushrooms will release their juices initially and after continuous sauting, the
juices will evaporate.
14.
keep on stirring in breaks while sauting the mushrooms.
15.
after the liquids have evaporated and the mushrooms have cooked, add the
chopped bell pepper and saute for 4-5 mins on a low flame.
16.
add the 2 tbsp flour.
17.
stir well and saute for 3-4 mins on a low flame.
18.
the flour will coat itself to the mushrooms and bell pepper.
19.
add milk in a gentle stream to the pan and keep on stirring.
20.
the flour will combine with the milk and you will see the sauce getting thickened
slowly.
21.
cook for about 2 minutes and add the pasta.
22.
stir well and simmer for 1-2 minutes more.
23.
then add the chopped parsley and basil and simmer for a minute
24.
season with salt and pepper.
25.
if the sauce becomes too thick, add some hot water or milk and thin the sauce.

26.

you can garnish with grated cheese and serve the creamy mushroom pasta right
here.

MASALA MASHED POTATOES

Ingredients

1 tsp olive oil

1 tsp mustard seeds
1 tsp zeera
Hing, a pinch
1 green chilli
1/2 tsp turmeric
7-8 curry leaves
1 cup mashed potatoes
1 dollop cream
1 Tbsp coriander, chopped
Salt
1 Tbsp butter

Method
In a pan add olive oil.
Crackle some mustard seeds, zeera, curry leaves. Add chillies, hing and turmeric.
Add the mashed potatoes. Saute.
Add cream, butter, salt and chopped coriander leaves. Cook for 2 minutes.

3 MIN CHOCOLATE CAKE

Ingredients

3 Tbsp all purpose flour/maida

3 Tbsp powdered sugar
1 Tbsp unsweetened cocoa
2 Tbsp crushed oreo cookies
1/8 tsp baking powder
1/2 tsp salt
1/4 tsp vanilla extract
3 Tbsp oil / melted butter
3 Tbsp milk (you might require less)

Method
Mix flour, sugar, coco, baking powder and salt in the mug.
Add vanilla, crushed cookies, milk and oil and make the batter.
Make sure that your mug is only half full so that the cake has some space to rise and
be fluffy.
Microwave it for 1 minute on the highest power.

Note: The timing may vary according to your microwave setting and your mug too.
So insert a knife or toothpick after 1 minute and if it comes out clean your one minute
cake is ready, if not then microwave to 30 more seconds. And that's about it, you are
done. Now, I know we feel like eating our cakes at that very moment, but wait for a
few minutes, just a few and dig into it while it is warm.

CHOCOLATE MOUSSE

Ingredients

180 gm plain milk chocolate

3 eggs - separated
1 Tbsp butter (15 gm)
1 Tbsp rum or orange liquor (optional)
Chocolate curls for garnish
4 bowls/cups to set the mousse

Method
Break the chocolate into smaller pieces.
Place the chocolate and butter in a double boiler or in a bowl placed in a bigger bowl
with hot water.
Leave thus till the chocolate melts, stirring constantly.
When melted and smooth, remove from heat, and beat in the egg yolks and rum.
Whisk egg whites stiff, and fold into the chocolate mixture.
Pour into the cups and refrigerate to set.
Garnish with the chocolate curls and serve.

EGGLESS CHOCOLATE MOUSSE

Ingredients

2 cups hot milk

1 cup sugar
100 gm plain milk chocolate
1 cup cream-chilled
1 Tbsp gelatine
1 tsp vanilla essence
1/2 cup water at room temperature
Grated chocolate for garnish

Method
Sprinkle the gelatine over the 1/2 cup water and let it soak.
Put milk, 1/2 the sugar and chocolate into a small pan, which will fit into a bigger one
with water.
Put the larger pan with water on the stove and the smaller one into this. Heat mixture
over low heat, stirring all the time, till warm and the sugar and chocolate have
melted.
When warm, add the soaked gelatine and continue stirring till it reaches a coating
consistency.
Remove from heat, mix in the vanilla, pour into serving bowls and leave to cool.
Beat the cream and the remaindered sugar till it holds shape.
When the chocolate mixture is set, cover with a thick layer of cream.
Garnish with the chocolate, chill and serve.

5 ingredient Chocolate Mousse

Ingredients

4 eggs, white and yolk separated

200 ml thick cream
2-3 Tbsp sugar
150 gm semi sweet chocolate
1 tsp vanilla essence

Method
Melt the chocolate in a double boiler (a bowl placed on top of a pan of boiling water)
and keep it aside.
Then heat up the cream to just below boiling point.
Mix in the vanilla with the cream and let it cool.
Cream the egg yolks with sugar till they are nice and fluffy.
Now when the cream has cooled off add the egg and sugar mixture.
Now place this egg-cream mixture in double boiler and cook this the mixture coats
the back of the spoon.
Once it is ready, let it cool down and then add the melted chocolate.
Let this again cool down, to an almost chilled consistency.
Then add the egg whites. These should be whipped with little sugar until soft peaks
form.
Add them to the chocolate mixture, mix and pour in small bowls.
Chill for a while, till it sets.

BUTTERED POTATOES

Ingredients

750 gm potatoes approx

175 ml boiling milk
50 gm butter
Salt and pepper grate nutmeg
For wholegrain mustard to flavor:
2 Tbsp sarson seeds
2 Tbsp rai seeds
Vinegar to cover approx 75 ml olive oil
2 Tbsp yellow mustard seeds

Method
Peel potatoes and boil until tender.
Drain and dry potatoes over a gentle flame.
Mash well.
Gradually pour in hot milk with the butter.
Seasoning and nutmeg.
Beat very well with a wooden spoon for a light creamy finish.
Flavour with mustard and serve.
You can also make flat potato cakes with the mash and bake it for a couple of
minutes.

For the whole grain mustard:

Combine the mustard seeds.

Cover with vinegar and set aside in a warm place for 3 days.
Drain any excess vinegar.
Pound mustard seeds to a course paste.
Gradually pour in olive oil in a thin steady stream pounding all the time.

More complicated
http://www.vegrecipesofindia.com/eggless-cheese-biscuits-recipe/
http://www.vegrecipesofindia.com/vegetable-pasta-in-white-sauce-recipe/
http://food.ndtv.com/recipe-chocolate-cake-in-a-pressure-cooker-100447