Thuviyal

1 cup Tur dal
1/4 cup shredded coconut
4 red chilies or to taste
1 tablespoon tamrind concentrate
1 teaspoon salt

Seasoning:

Pedas, Almond and Milk Peda

1 1/4 cup whole almonds pour hot water into it let it soak overnight and remove the skin
1 can evaporated milk
Grind almond and evaporated milk together

2 lbs paneer made from 1 gallon milk
1 1/2 stick butter
3 1/2 cup sugar
2 1/3 cups of good quality milk powder
1 teaspoon ground nutmeg
2 teaspoon ground cardamom

Cook paneer, ground almond and sugar mixture for 1 hour in butter

Add nutmeg, cardamom dry milk powder, cook for 5 minutes remove the lumps formed by adding the milk powder  Turn heat off when cool roll into balls on granulated sugar when in dish.  
Makes 100 pedas

Sprouted Mung Beans Salad

3/4 cup cooked black chana (1/4 cup dry weight(kala chana)
1/4 cup cooked dry yellow peas(pattani, vattana, 1/4 cup dry weight)
1 cup boiled potato(alu)
1 cup chopped cucumber(kheera)
1 cup chopped tomato
1/2 cup carrot shredded(gajar)
2 cups sprouted mung beans
2 green chilies or to taste chopped
2 tablespoon lemon juice
1 teaspoon salt
3 teaspoon of roasted (1 tsp coriander, 1 tsp cumin, 2 red chilli all roasted and powdered)
2 teaspoon chaat masala
2 tablespoon thin nylon sev

To a bowl add the cooked black chana, cooked yellow peas and potato and mix.
Next, add the chopped cucumber, tomato and shredded carrots and give it a mix.  
Next, add the sprouted mung beans, green chilies, lemon juice and mix.
Next, add salt, chaat masala.

Mix all of the ingredients and serve.

Sprouting Mung Beans

1/2 cup mung beans

water as needed

Day 1: Take the mung beans in a bowl add water to it and rinse it out.  Add fresh water to it above the level of the beans and let it soak overnight.

Day 2:  The next day, the beans would have absorbed most of the water and some of them would have started to sprout.  Discard the what is left of the water that it was soaking in, add new water wash gently and rinse it out. Repeat this at least 2 to 3 times and 2 to 3 times a day.

Day 3:  Repeat day 2.

Day 4:  The beans would have mostly sprouted and it is now ready to use or you can refrigerate this for 3 to 4 days until ready to use.

Millet Upma - Millet Recipe

Instead of eating rice or wheat all the time, I like to mix up my diet with other grains at least once a week.  Millet is one of my favourite grain.  It not only cooks fast, it is also very tasty.  Millet upma is one of the dishes I make frequently.  Other Indian names for millet is bajra, kambu, varagu. Here is my recipe.

1/2 cup millet (100g or 3.65 oz)

1 cup water to cook the millet

1 tablespoon oil

1/2 teaspoon mustard seeds

1/2 cup peanuts (raw or roasted)
2 chopped green chillies 
1" inch piece of ginger chopped
1/2 teaspoon turmeric powder
2 teaspoon sambar powder( can be substituted with curry powder)
1/4 teaspoon asafoetida powder
1 cup chopped potato (225g)
1 cup chopped green beans(125g)
1/2 cup chopped carrots(80g)
1/2 cup green peas
1/2 teaspoon salt or to taste
A few curry leaves or cilantro(dhania) leaves
1 tablespoon lemon juice

Cook the millet and keep it aside.  In a pressure cooker it takes one or two whistles or 10 to 15 minutes.  On the burner it takes about 15 minutes.
To a pan on medium heat with one tablespoon of oil add mustard seeds and wait for it to pop.  When the mustard seeds pop add the peanuts and let it cook for 10 to 15 seconds, next add the chopped ginger and green chillies and let it cook for 10 seconds.  Next, add the turmeric powder and sambar powder mix let it cook for a few seconds and add asafoetida powder after cooking for 10 seconds add the chopped vegetables and peas, add about half cup of water or as needed for the vegetables to cook.  Cook for 10 minutes or so or until the vegetables are cooked.  After the vegetables are cooked add the salt mix, add the curry leaves, and next add the cooked millet, mix and lastly add the lemon juice mix and serve.

Serve with raita.

Serves 3

Paruppu Urundai Kuzhambu

Video of preparation:
This tasty dish will give meat balls a run.

To make the Urandai - Toor dal Balls
1 cup toor dal
water to soak the dal
2 green chilies
2 red chillies
1/2 teaspoon turmeric powder (haldi)
1/2 teaspoon salt
1 tablespoon oil
1/2 teaspoon mustard seed(saraso)
1/4 teaspoon asafoetida
2 tablespoon rice powder

Wash and soak the dal for at least one hour before grinding.  To grind: discard the water it was soaking in add green chilies, red chilies, turmeric powder and salt and grind to a smooth paste with as little water as possible.

Heat a tablespoon oil and add mustard seeds to it.  When the mustard seeds pop add the asafoetida let it sizzle for a few seconds, add the ground dal and rice powder and cook the dal until it is dry and pliable.  Remove from the burner and when it is cool make large marble size balls and place them on an idli plate for steaming.  Place them so that they do not stick to one another.  Steam for about 10 minutes and remove and keep aside.
Makes about 24 urandais 

Mor Kuzhambu
3/4 cup grated coconut
1 or 2 whole red chili
1/4 tsp Fenugreek seeds (methi)
1/2 tsp cumin seeds (jeera)
a few curry leaves
4 cups yogurt preferably slightly sour
1/2 teaspoon turmeric powder (haldi)
1/2 teaspoon salt to taste
4 cups yogurt
Season
1 tablespoon oil
1/2 teaspoon mustard seeds
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder

Grind the coconut with red chili, fenugreek and cumin seeds and curry leaves with very little water to a smooth paste.
Prepare the yogurt, if it is too thick add some water and beat it to remove the lumps.  Next, to a pan on medium heat add the yogurt, ground coconut mixture, turmeric powder and salt, cook for 5 to 6 minutes until the yogurt is hot but not boiling over, keep it aside for seasoning.
To season heat a pan with oil add mustard seeds to it.  When the mustard seeds pop add the coriander and cumin powder let it sizzle for 10 seconds and add it to the mor kuzhambu.  Lastly add the prepared toor dal balls or urandai and serve.
Serves 4.

Serves with rice or chappati

Garlic Rasam

2 teaspoon ghee
2 tablespoon tur dal
1 teaspoon black pepper
1 teaspoon coriander seeds
1 teaspoon cumin seeds
2 whole red chili

In two teaspoon of ghee roast the above ingredients and grind with a little water and keep aside

4 cups water
2 tablespoon tamarind concentrate
1 teaspoon salt or to taste

To a pan with 4 cups of water add the tamarind concentrate and let it boil for 5 minutes.  Add the ground spices and salt and let it boil for an additional 5 minutes after which remove it from heat and prepare seasoning.


1 teaspoon ghee
2 small cloves of crushed garlic
1/2 teaspoon mustard seeds
1/2 teaspoon turmeric powder

For seasoning heat one teaspoon of ghee to it add mustard seeds and wait for it to pop.  When the mustard seeds pop add the crushed garlic and turn the heat off and let the garlic fry until it turns brown.  Next add the turmeric powder and let it cook for 10 seconds and add it to the prepared rasam.

Vegetable au gratin

Mixed vegetables: broccoli, beans, cauliflower, potato

1/4 cup all purpose flour
3 cups milk
1 teaspoon nutmeg powder
1/2 teaspoon ajwain or thyme
parsley leaves
1 teaspoon salt
cheddar cheese

To a bowl with the all purpose flour add milk and dissolve the flour in it slowly warm up the dish and when it thickens add nutmeg, ajwain and salt.

Line the dish with some liquid add vegetables add liquid, vegetable dot with cheese.

Cook for 1 hour at 350 F

Banana Bread Eggless

2 1/2 cups all purpose flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground nutmeg
2 medium mashed banana 
1/2 cup shredded coconut
1/2 cup walnut
1/4 cup brown sugar

1/2 cup vegetable oil
1/2 cup butter at room temperature
1 can condensed milk
1 can evaporated milk

To a bowl add flour baking powder and baking soda mix and sift it at least two times.
In a second bowl mix evaporated milk and condensed milk and keep aside
In a third bowl mash the banana, add shredded coconut, walnut and brown sugar, mix.  Add oil and butter and mix.  Next, add the milk mixture and mix and lastly add the sifted flour a little at a time and fold slowly DO NOT BEAT OR OVER MIX.

Pour into a 10" greased loaf pan.
Bake at 280F degrees for 3 hours or until a butter knife inserted in the middle comes out clean.

Fruit Cake Recipe Eggless

1 cup oil

2 big apple or 2 1/2 cups (700 gm or 24 oz) shredded

2 1/2 cups unsifted cake flour

2 teaspoon baking powder
1/2 teaspoon baking soda

1/2 cup bourbon whisky or fruit juice

1/4 cup honey
1 can condensed milk
1 can evaporated milk

2 1/2 cups raisins

3 cups walnuts (or pecans, almonds or cashew)

1/2 cup chopped candied or crystallized mixed fruits or citron mix

1/2 teaspoon nutmeg powder

1 teaspoon cinnamon powder

1/2 ground cloves powder

Oil or melted butter for greasing pans

Preheat oven to 280 degrees.
1. Blend flour and baking powder, baking soda in flour sifter, after sifting add cinnamon, cloves, nutmeg mix keep aside

2. In a second mixing bowl beat condensed milk and evaporated milk together and beating briskly add oil and keep aside
3. In a third bowl soak candied mix in fruit juice or whisky for 1/2 hour. Add honey, walnut, raisin mix with wooden spatula. Add the milk mixture to the nut mixture and mix. Lastly add the flour mixture a little at a time and fold into it, DO NOT BEAT FOLD GENTLY until contents are mixed.

 

4.   Lightly oil inside of 13-cup tube pan.

5.   Pour batter into pan and smooth over top with spatula. Place in the oven. Bake about 3 hours at 280 degrees or until cake is nicely browned on top and a knife inserted into the cake comes out clean.

Let stand on a wire rack before unmolding. Use a knife to loosen the edges.

Spinach with Masoor Dal recipe

12 oz or 340 g of spinach
3 tablespoon oil
1 cup chopped onion
1 cup chopped tomato
1 tablespoon chopped ginger
2 green chilies or to taste
1/2 teaspoon of turmeric powder
1/2 teaspoon of chili powder or to taste
1 teaspoon of garam masala powder
3/4 cup of masoor dal (520 oz or 150 g)
3/3 cup water or as needed
1/2 teaspoon of salt or to taste
A few cilantro leaves

For Seasoning:
2 teaspoon ghee or clarified butter
1/2 teaspoon of mustard seeds
1/2 teaspoon of cumin seeds
1/4 teaspoon of asafoetida

Wash and chop the spinach and keep it aside.  To a pan on medium heat with 3 tablespoon of oil add the chopped onions and saute until it has turned light brown.  When the onions have turned light brown add the turmeric and chili powder and saute for 10 seconds, followed by the garam masala powder, saute again for 10 seconds, add the chopped tomatoes, ginger and green chilis and let it cook for 2 minutes or so until the tomatoes have turned soft. Next  next add the washed masoor dal and chopped spinach and cook for 15 minutes or so until the dal and spinach is cooked.  When the dal and spinach is cooked add salt and a little water mix and cook for 2 minutes so that the salt is dissolved.  Turn the heat off add some chopped cilantro leaves, transfer the prepared dish into a serving dish for seasoning.

For seasoning: To a pan on medium heat with 2 teaspoon of ghee add the mustard seeds and cumin seeds and wait for the cumin seeds to pop.  When the cumin seeds pop turn the heat off and add the asafoetida and add the seasoning to the prepared dish

Chicken Dorito Casserole

Ingredients:

3-4 BSCB baked

1 regular sized bag of original Doritos

1 can Cream of Mushroom

1 can Cream of Chicken

3/4 cup Milk

Shredded Cheese

Step 1: I like to pre-bake my chicken breasts and I tend to do it the same way for most of my recipes. Sprinkle with Pampered Chef Southwest Seasoning and Garlic salt in bottom of baker.

Step 2: Place BSCB in baker, sprinkle the tops of the chicken with same seasonings and bake for 25-30 min on 375

Step 3: While waiting for chicken to bake, combine both cans of Cream of Mushroom and Cream of Chicken in a bowl, along with milk and stir. This will make the ‘saucy’ portion of the dish. But being the goober that I am sometimes, I totally missed taking a picture of this step, so you will just have to take my word on it. ;-)

Step 4: After taking the chicken out of baker, add a layer of Doritos to the bottom.

Step 5: Chop Chicken breasts up and place a layer of chicken on top of Doritos.

Step 6: Add the creamy sauce on top of the chicken.

Step 7: Add any remaining Doritos on top and finish with a layer of shredded cheese. (I use the Mexican shredded blend from Costco and tend to be VERY generous with my layer!)

Step 8: Bake in over on 375 – 400 for 15 -20 minutes or until heated through and cheese is melted.

And then serve this yummy (but certainly not low-fat or ‘healthy) casserole to all the Dorito lovers in your life and I promise that it will be gone in a few minutes…mine always is!

TUNA NOODLE CASSEROLE

1 bag (12 oz) egg noodles

1 can (10 1/4 oz) cream of mushroom soup (you can use cream of celery soup if desired)

1/2 cup mayonnaise

3/4 cup evaporated milk

1 cup cheddar cheese, divided

1/2 cup celery, chopped small

1/2 cup onion, chopped small

1 tsp black pepper

1 cup peas

12 oz can of tuna, drained

1/2 cup French fried onions (optional)

Directions:

1.Cook egg noodles according to directions. Drain water.

2.In a large bowl, combine the noodles, cream of mushroom, mayonnaise, evaporated milk, 1/2 cup cheddar cheese, celery, onion, black pepper, mixed veggies if using, and tuna.

3.Pour mixture into a large casserole dish.

4.Sprinkle remaining 1/2 cup of cheddar cheese on top of noodle mixture.

5.Bake in a preheated oven, 325, for about 30 minutes.Sprinkle on onions and bake 5 more minutes.

6.Remove from oven and serve!!

Bisquick sour cream biscuits

Ingredients:

2 cups Bisquick

1/2 cup butter, melted

1 cup sour cream (I used reduced fat)

Directions:

1

Preheat oven to 350.

2

Mix all ingredients together.

3

Pour into ungreased muffin cups about 2/3 full.

4

Bake for 15-20 minutes.

Canada's Best Carrot Cake with Cream Cheese Icing

Ingredients

2 cups (500 mL) all-purpose flour

2 tsp (10 mL) baking powder

2 tsp (10 mL) cinnamon

1 tsp (5 mL) baking soda

3/4 tsp (4 mL) salt

1/2 tsp (2 mL) nutmeg

3/4 cup (175 mL) granulated sugar

3/4 cup (175 mL) packed brown sugar

3 eggs

3/4 cup (175 mL) vegetable oil

1 tsp (5 mL) vanilla

2 cups (500 mL) grated carrots

1 cup (250 mL) drained crushed canned pineapple

1/2 cup (125 mL) chopped pecans

Icing:

1 8 oz (250g) package cream cheese, softened

1/4 cup (60 mL) butter, softened

1/2 tsp (2 mL) vanilla

1 cup (250 mL) icing sugar (aka confectioners sugar and powdered sugar)

Preparation

Grease and flour 13- x 9-inch (3.5 L) metal cake pan; (or 2 round pans) set aside.

In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg. In separate bowl, beat together granulated and brown sugars, eggs, oil and vanilla until smooth; pour over flour mixture and stir just until moistened. Stir in carrots, pineapple and pecans. Spread in prepared pan.

Bake in centre of 350°F (180°C) oven for 40 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack. (Make-ahead: Cover with plastic wrap and store at room temperature for up to 2 days. Or ovenwrap with heavy duty foil and freeze for up to 2 weeks; let thaw before continuing.)

Icing: In bowl, beat cream cheese with butter until smooth. Beat in vanilla. Beat in icing sugar, one-third at a time, until smooth. Spread over top of cake. (Make-ahead: Cover loosely and refrigerate for up to I day.)

Cinnamon Roll Pancakes

Ingredients:

for the Pancakes:

4 cups all-purpose flour

8 tsps baking powder

2 tsp. salt

4 cups milk

4 tbsps vegetable oil

4 large eggs, lightly beaten

for the Cinnamon Filling

1 cup butter, melted

1 1/2 cup brown sugar, packed

2 tbsp ground cinnamon

for the Cream Cheese Glaze

1/2 cup butter

4 oz. cream cheese

1 1/2 cups powdered sugar

1 tsp. vanilla

Directions:

To make the Cinnamon Filling:

Mix the three ingredients together. Place in a disposable piping bag and snip the end off or put in a Ziploc bag and snip the corner off.

To make the Pancakes:

Mix the dry ingredients in one bowl and the wet ingredients in another bowl. Stir them together until everything is moistened leaving a few lumps.

Heat your griddle to exactly 325 degrees. You don't want these too cook too quickly, and you won't want your cinnamon to burn.

Make desired size pancake on greased griddle and then using the piping bag and starting at the center of the pancake, create a cinnamon swirl. Wait until the pancake has lots of bubble before you try to turn it. You will find that when you turn it the cinnamon swirl will melt. The cinnamon will melt out and create the craters which the cream cheese glaze will fill.

To make the Cream Cheese Glaze:

In a microwave safe bowl melt the butter and cream cheese and then stir together. Whisk in the powdered sugar and vanilla. Add a little milk if needed to make

it a glaze consistency.

Place pancake on plate, then cover with cream cheese glaze.

Pistachio Pudding Dessert

Ingredients:

Pie crust :

1 stick butter

1 cup flour

1 cup chopped walnuts

Layer 1:

1 cup powdered sugar

1 (8oz) cream cheese

1 cup cool whip

Layer 2:

2 regular sized pkgs instant pistachio pudding mix

3 cups milk

Topping:

cool whip

chopped almonds

Directions:

1. Mix butter, flour, nuts; press into 9x13 inch pan. Bake 350 for 20 min. Cool.


2. Mix powdered sugar, cream cheese and cool whip; spread on cooled crust.


3. Beat together pudding mix and milk until thick. Spread on cream cheese layer and top with a layer of cool whip and chopped nuts. Refrigerate.

Crock Pot Parmesan Honey Pork Roas

Ingredients:

1 boneless whole pork loin roast, turkey breast or beef roast (4 pounds)

2/3 cup grated Parmesan cheese

1/2 cup honey

3 tablespoons soy sauce

2 tablespoons dried basil

2 tablespoons minced garlic

2 tablespoons olive oil

1/2 teaspoon salt

2 tablespoons cornstarch

1/4 cup cold water

Directions:

Cut roast in half. Transfer to a 3-qt. slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 5-1/2 to 6 hours or until a meat thermometer reads 160°.

Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy. Yield: 10 servings.

STARBUCKS LEMON LOAF

Ingredients:

1 1/2 cup(s) FLOUR

1/2 tsp BAKING SODA

1/2 tsp BAKING POWDER

1/2 tsp SALT

3 EGGS

1 cup(s) SUGAR

2 TBS BUTTER; Softened.

1 tsp VANILLA

1 tsp LEMON EXTRACT

1/3 cup(s) LEMON JUICE

1/2 cup(s) OIL



Lemon Icing Ingredients:

1 cup POWDERED SUGAR; Plus 1 Tablespoon.

2 TBS WHOLE MILK; I Used 2%.

1/2 tsp LEMON EXTRACT



Instructions:

Combine flour, baking soda, baking powder and salt in a bowl.

Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.

Pour wet ingredient into the dry ingredients and blend until smooth.

Add oil and mix well.

Pour batter into a well greased 9x5-inch loaf pan.

Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.

Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed.

When the loaf is cool, remove it from pan and frost the top with the icing.

Let the icing set up before slicing.