Cheesy Rolls

1 pk Crescent roll
1 pkt Cream cheese (room temperature)
1 small onion minced fine
1 Jalapeno pepper minced

Preheat oven to 350 degrees F.
Open the Crescent roll dough, lay it flat on a board. Join all the seams and roll a rolling pin over it lightly.
Mix the cream cheese, onion and Jalapeno, and spread it over the dough. now roll the dough into a log. Cut the dough log into 1 inch width.
Light grease a baking pan and place the rolls 1 inch apart and bake for 9 minutes or till golden brown.
Serve hot.

Hi. Try these Whole Wheat Tandoori Rotis. Very easy to make.

Whole Wheat Tandoori Rotis

1 Cup Whole Wheat Flour
2 Tbsp Sour Yogurt
1 Tsp oil
2 pinches of salt.
A few Tbsp of water to bind dough

Mix the flour, oil and salt and bind with yogurt. If needed add a little water to make a semi stiff dough. Cover and keep aside for 1 hour. Make 3 balls and roll out each ball in a round shape Roti, about 8 inches in diameter.
Heat an Iron Tava/Griddle on medium heat. Now take a rolled out Roti and place on tava. Take a little water and spread it on top of the roti, use a piece of wet cloth to do this please. After 1 min turn the Roti on the Tava and let cook for 2 to3 mins on medium low heat. Let the Roti stick to the tava, do not touch it. Now take the Tava and invert in onto the gas flame. The Roti will pluff out and get roasted in the open flame. Keep moving the tava so that the roti gets roasted evenly all over. Be careful do not let the roti burn. Now revet the tava back on the stove and remove the roti with a metal flipper. If you feel the roti is still undercooked on the bottom, you can put it back on the tava and roast it for a minute more. Apply a little butter or ghee before serving.
Eat with Dal, Vegetable (try the vegetable curry recipe with this)

Chocolate Mud Pie

1 Graham Cracker Pie Crust ( available in Baking aisle)
1 Instant Jell O Chocolate Pudding mix
1 1/2 cup Cold Whole Milk (2% is fine too)
1 Cool whip (Thawed)

With a Hand Blender, mix the pudding mix and milk and half of the Cool Whip container. Pour into Graham Cracker Pie crust. Top with Remaining Cool Whip, Chill for 3 hours in the refrigerator. Serve in Wedges.
Tip: You can also make it in Fat Free milk and Fat free Cool Whip

Veg Minestrone Soup
From the kitchen of Nisha Desai

A no mess no hassle, quick and easy soup. You will go back for more.

1 lb Bottle Pasta Sauce
2 bottles of water( use the pasta sauce bottle itself)
1 can Dark Red Beans/Kidney beans
1 1/2 cup chopped veggies (peas, carrots, french beans, celery)
1/2 cup small shell macaroni (boiled for 5 mins seperately)
1 Tsp Dried Oregano leaves.
Salt and Pepper to taste

In a large pot, heat the Pasta Sauce and water. Add the veggies and dark red beans and bring to a boil, add the half cooked macaroni and continue boiling. Add the Oregano leaves, you may need more than a Tsp, depending on the flavour. Now add Salt and Pepper to taste. Boil about 10 more mins. Serve hot.

Chlli Bean Dip
From the kitchen of Bela Shah

1 can Vegetarian chili bean
1 8oz Packet of Cream cheese.
1 cup Shredded Sharp Cheddar cheese
1 Tsp Red Chilli Flakes

Spread the cream cheese in a Glass baking dish. Pour the Chili bean over it. Sprinkle the Red chilli flakes and Shredded Cheddar Cheese over it. Bake in an oven at 350 Degrees for 20 mins. Serve with any Tortillas chips.

Creamy Green Peas Soup
Makes 2 bowls

2 Cup Frozen Green Peas
1 small chopped onion (optional)
1 Stick chopped Celery
1 Small choppped Potato
1 cup Fat Free Half and Half OR Heavy Cream
1/2 Tbsp Butter
1 Cup Water
Salt and Pepper to taste
2 thin slices of Home made Paneer (Recipe at the bottom)
1 Tbsp chopped clilantro/coriander leaves
or 4 basil/tulsi leaves

In a non stick Saucepan, Heat the Butter on medium heat, add onion and cook till transparent, add the Green Peas and cook for 5 mins, add celery and potatoes, stir and cook for 2 mins then add the water and cover and cook for 15 mins. Let cool then Blend in Blender/Mixer into a smooth paste. Put it back into the non stick pan and cook and medium high, when it starts to boil add the Half and Half Or Heavy Cream and stir n heat for about 5 mins on medium high heat or till hot but not boiling. Add salt and Pepper to taste. Ideally the soup should not be thin it should be gravy like.
Pour into soup bowls, place the Paneer on it and sprinkle Cilantro/Coriander leaves on the Paneer.

Paneer
1 cup milk
2 Tbsp Sour yogurt(it makes the Paneer softer)
1 Tsp White vinegar or Lime juice
Cheese cloth/Muslin cloth

In a pan heat milk on medium high, once it starts boiling add the yogurt and vinegar/ lime juice. The milk should curdle immediately. Strain the milk in a cheese cloth/muslin cloth and hang to drip for an hour.
You can make Paneer in advance and store it in the refrigerator for upto 3 days.

VEGETABLE CURRY
From the kitchen of Ranjan Doshi, my Mom.

2 cups mixed veggies
Cauliflower flowerets, Carrots chopped fine, Peas, French beans chopped fine, Potatoes cut into 1 inch pieces
OR
2 cups sprouted Muth and 1 potato cut into 1 inch pieces.

For the curry paste
1 cup freshly or frozen and thawedgrated coconut or dessicated coconut. (fresh taste much better)
1 medium onion sliced fine(optional)
1 Tsp Sesame seeds
1 Tsp Poppy seeds
1 Tsp Whole Black Pepper
1 inch stick cinnamon (Dalchini)
5 Black peppercorns (Lavang)
1 Tsp Red chilli Powder
a pinch Haldi
Salt to taste
1 tsp oil
2 cups water

In a nonstick pan, dry roast the sesame seeds, till pink, remove then dry roast poppy seeds till pink remove, then dry roast Black Pepper, Cinnamon and Black Peppercorns, remove, then dry roast Onion till pink, remove and set aside and then dry roast coconut till light brown. Cool then grind in Blender/ Mixer into a smooth paste with a little water.
In the same nonstick pan, heat 1 Tsp oil then add the curry paste and roast till u get an aromatic smell about 7 to 8 mins, add the red chilli powder and Turmeric powder then add about 2 cups of water, the gravy has to be neither too thick nor thin and bring it to a boil. Add Salt according to taste. Add the veggies or Sprouts and let cook till veggies are done. If using Sprouts then about 15 mins.
Serve with Chappati, Bread or Rice

Corn Bites

1 cup fresh corn kernels
2 tbsp cornflour
1 tsp chilli paste
1/2 tsp ginger paste
1/2 tsp garlic paste
Salt to taste
Cornflour for dusting
Oil for frying

Mix the first 6 items together. If needed use a little water to bind together. Make bite size balls and roll in cornflour. Heat oil in a frying pan on medium high. Test one, it should rise up slowly when you put it in. Fry till golden brown. Drain and serve hot with Green chutney or Tomato Ketchup.

Eggless Espresso Souffle

1 cup Whole Milk, divide into half cup each
1 cup Heavy Cream
1 1/2 tsp Corn starch/ Cornflour
1 Tbsp Finely ground Espresso
5 Heaped Tsp Sugar
Pinch Salt
A few shaving of Dark Milk Chocolate and White Milk Chocolate

In a Saucepan take 1/2 cup Milk and add the Espresso Powder and heat till you a get light boil. Strain the liquid and in another Saucepan, Heat heavy cream, espresso liquid, sugar and salt amd let it come to boil. In a small cup mix corn starch with remaining milk and add to the boiling mixture and stir for 2 minutes on medium low heat.
Pour into 2 Martini glasses and garnish with Dark milk chocolate shavings and white milk chocolate shavings and chill for 4 hours.

Spinach soup

1 tsp oil
Baby spinach one pack
1 minced onion
1 minced potato
3 cups water
1 cup milk or half n half
Salt n pepper to taste

Heat oil add onion till transparent then add potato cook for 4 mins then add palak cook for 2 mins add 1 cup water n cover n cook for 5 mins. Cool then blend in mixie . Put into pot add remaining water and half n half n salt. Let it come to boil then boil 5 mins.

Rice Balls curry

1 cup cooked rice(u can use leftover rice)
1 tbsp Besan Flour
1tsp wheat flour
a pinch turmeric
1tsp red chilli powder
salt to taste
A little water

Seasoning
1/4tsp mustard seeds
pinch asafoetida(hing)
1tsp red chilli powder
a pinch turmeric
2 cups of water
1tsp oil
2 tsp coriander leaves

Mix rice, besan flour, wheat flour turmeric, red chilli powder and salt and a little water for binding. Heat oil in 2 quart saucepan on medium high, when hot add mustard seeds, let them splutter add hing and chilli powder and 2 cups of water and let it come to a rolling boil.
Take the rice mixture and drop balls into the boiling water n let cook for 5 to 6 mins on medium high. take a little water n make a paste of the remaining batter in the rice mixture pan and add it to the boiling water this wil thicken the curry and boil for a 3 minute. Take off heat and pour in serving dish and garnish with coriander/cilantro leaves.

Hi all. By popular demand 2morrow will post Rice balls curry.

Black Bean with Tofu/Paneer Quesedillas
This recipe is Healthy, contains lot of Proteins and Fiber too. Good for kids who dont like to see veggies in their food. Some people who dont like Tofu can substitue with Paneer

1 Pkt Firm Tofu cut into 1 inch pieces/ or can use 2 cups crumbled Paneer
1 cup Black beans
2 sticks celery
1 carrot
1/2 cup Parsley leaves
1tbsp Hot sauce
8 Burrito size Tortillas
2cups Shredded Monterrey Jack cheese/ Amul cheese
Salt
Butter
Sour Cream and Salsa

In a food processor mince the celery, carrots and parsley leaves. Wash the Black beans and put in pressure pan directly (alternatively u can use a slow cooker n cook for 5hrs in it )and add 2 cups water and all the minced veggies and Hot Sauce. and pressure cook for 30 minutes. Alternatively u can use a slow cooker n cook for 5hrs in it. ( Pressure pans vary, so pls be around to know ur food is not being burnt :) ) Once cooked and cooled check to see liquid remaning there shd be enough just to coat the back of spoon, if it drips it is too liquidy then cook some more without lid till u get the desired consistency. Add the tofu and mix lightly.
Heat a griddle and butter it lightly place a tortillas then the black bean mixture abt 2 large tbsp on just half the tortillas, then spread some cheese on it, fold the Tortillas over let cook for abt a min on one side then flip and another min on the other side.
Serve with Sour cream and Salsa.

Tip: You can make a paste of the veggies instead of mincing it if kids dont like to see veggies in their food. Try it with Whole wheat Tortillas too.

Cauliflower soup
1 tsp oil or butter
1 minced onion
1 minced potato
2 cups minced cauliflower
2 sticks minced celery
1 minced carrot
2 cups water
1 cup milk or half n half
Salt
Heat oil add onion cook till transparent then add potato cook for 4 mins then add all veggies cook for 5mins then add 1 cup water n cover n cook for 10 mins.
Cool then blend in mixie to smooth paste , put into pot again then add 1cup water and milk or half n half n boil when it starts boiling add salt to taste n boil for 5 mins.

Black Bean Cutlet

2 tbsp nutrela nuggets soaked for 30 mins, squeeze out water n cook in pressure cooker along with black beans and brown rice.
2 cups cooked black beans
1 cup cooked brown rice
1 green pepper
2 sticks celery
1 green chilli or more according to spiciness
1 tsp ginger paste
Salt
Bread crumbs
Put the first 8 ingredients in a food processor n grind to rough paste.
Make cutlets and shallow fry in with bread crumbs coating.
Take hot sauce with sour cream make a paste n put on top instead of cheese. Or u can use salsa as a topping.

Jain tomato soup

1tsp oil or butter
1 clove (lavang)
3 tbsp tomato paste Or 2 cup crushed tomatoes
2tbsp cornflour mixed with little water
1-2 cup water
1/4 cup milk or half and half
Salt and pepper

Heat oil add clove after 30 sec add tomato paste/crushed tomatoes, cook for 7 mins then add cornflour paste and salt and cook for 4mins add water slowly n let it become a medium thick consistency abt 10 mins. Close gas. Add pepper according to taste.
Let it cool then blend in mixie add little water to make fine paste while mixing. Pour into pot and add more water and half and half till u get creamy consistency n let boil . When it boils , put to simmer for 5 mins. Soup done.

Tomato Soup

1tsp oil or butter
1 garlic clove
1 clove (lavang)
1 medium chopped onion
1 medium chopped potato
3 tbsp tomato paste
Or 1 cup crushed tomatoes
1-2 cup water
½ cup milk or half and half
Salt and pepper

Heat oil add clove after 30 sec add garlic after 10 sec add onion stir n cook till onion is transparent abt 3 to 4 mins then add potato. Stir n cook for 7 mins then add tomato paste mix and salt and cook for 4mins add water slowly n let it become a medium thick consistency abt 10 mins. Close gas. Add pepper according to taste.
Let it cool then blend in blender, add little water to make fine paste while blending. Pour into pot and add more water and half and half till u get creamy consistency n let boil . When it boils , put to simmer for 5 mins.
Best time to have this soup is in the fall. The cloves gives a nice warm kick.

Corn Quiche

Ingredients
1 cup Instant Biscuit Mix
1/2 cup milk
1 Tbsp Butter
1 cup Shredded Sharp cheddar cheese
2 cups Frozen Corn Kernels
1/2 cup Fat free Half and Half
2 Tbsp Sage leaves/Cilantro/Coriander leaves
4 Tbsp of melted Butter
Salt and Pepper to taste

Method
Preheat oven.
In a saucepan stir corn kernels butter and half and hald. cover and cook for 12 minutes or till you have one tbsp of half and half remaining in it. Add salt pepper and Sage leaves/Cilantro/Coriander leaves.
Pour this mixture into a 9x13 glass pan. Sprinkle Cheddar cheese over it. In bowl mix Instant Bisquit mix with 1/2 cup milk, no lumps please, and pour and spread over the mixture. Now pour the melted butter over the mixture. Bake in oven at 350 degrees for 40 minutes or till the crust turns golden brown.
Cool for 5 mins before serving. This can be made in advanced and just warmed before serving.