Coconut Milk Pulao

Coconut Milk Rice	Preperation Time : 60 Mins Serves :4
Ingredients
1" piece  of Ginger 15 Green chillies 8 cloves of Garlic 1 Can Coconut Milk 2 cups Rice 2 medium sized Carrots 10 to 15 Beans ¼ cup Green Peas 2 Cinnamon Few Coriander leaves stems salt to taste 10 tea spoons of Oil/butter		Coconut milk pulao
Method
For Masala : cut ginger chillies and garlic into pieces and then grind. Clean the rice and soak in hot water for 10 to 15 minutes. Heat the cooking oil in a vessel and add the cinnamon, cloves. Now add Vegetables (except peas) and fry for some time. After this add masala paste which you have prepared, salt and cook for some time. Now add green peas and Coriander leaves and cook again. Pour the Coconut milk and add water for the rest. Let the mixture boil. At last add rice and cover the vessel. Set the flame to low and keep it for 20 minutes. Finally open and mix the cooked rice gently. Garnish with coriander leaves. Note : While adding water Rice and Water should be in 1 : 11/2 proportion.

Oatmeal Raisin Cookies

Oatmeal Raisin Cookie	Preperation Time : 50 Mins Serves :8
Ingredients
½ cup sugar ½ cup brown sugar 2 eggs ¾ cup sifted flour ½ tsp salt ¼ cup walnuts 1 tbsp orange rind 1 ½ cup quick cooking oatmeal ¼ tsp baking soda ½ cup softened margarine 2 tsp vanilla extract
Method
Grease cookie sheet, sift dry ingredients in a bowl. Beat butter and sugars until light and fluffy. Now beat them well in eggs vanilla and mix in flour mixture until well moistened. After this stir in oatmeal, nuts and rind. Drop in the cookie sheet with a difference of 2”. Bake at 250 F for 15 min.

Strawberries Lassi

Strawberries Lassi	Preperation Time : 25 Mins Serves :2
Ingredients
400g strawberries (ripe) 250ml good-quality plain yoghurt 2 tbsp sugar, or to taste ice cubes		Strawberries Lassi
Method
Blend strawberries, yoghurt and sugar until smooth in a blender. Pour into glasses, add some ice cubes and serve.

Tofu with Spinach

Tofu with Spinach	Preperation Time : 20 Mins Serves :4
Ingredients
2-4 peanut oil & butter 1 small green chili chopped 1 medium onion chopped ½ tsp coriander salt to taste ½ tsp turmeric ½ tsp cumin 1 10 oz firm tofu drained and cut in cubes 1 12 oz frozen/fresh chopped spinach 1 tsp lemon juice		Tofu with Spinach
Method
Heat the oil, cook the chilies in the oil for about 3 minutes. Add the onion and spices and cook on low flame until the onions turns golden the longer the better. Now add tofu, stir and cook while the tofu absorbs the spices. In the end add spinach, stir and heat. Add salt and lemon juice and serve.

Omelet Curry

Omelet Curry
Ingredients
1 onion, pureed 1 tsp. ginger paste 4 eggs, made into omelets 1 tsp. turmeric powder 1 tsp. chili powder 1 tsp. garlic paste 1 tomato, pureed 1 boiled potato, cubed 1 tsp. salt and pepper or to taste coriander leaves 1 tbsp. oil	Omelet Curry
Method
Omelets To make a perfect omelet - cook on medium low heat and resist the temptation to turn it over. A lid over the frying pan will ensure that the omelet cooks evenly in five minutes. The oil must be heated to the right temperature or the omelet will be ruined. To be sure, drop a spoonful of the beaten eggs into the heated oil if it starts sizzling immediately, go ahead. For Curry Heat oil in a frying pan and fry the onions, ginger and garlic together with tomato puree for five minutes. Add potato, omelets, turmeric and chili powders and salt together with a cup of lukewarm water and cook on medium low heat for twenty five minutes. Garnish with coriander leaves.

Butter Chicken

Butter Chiken
Ingredients
1 tbsp. oil 1 tsp. ginger paste 1 tsp. garlic paste salt to taste 3 lbs. chicken sliced breast pieces 1 cup yogurt or buttermilk 1 cup sour cream 1/2 cup/4 oz. tomato puree 4 oz. butter 6 cardamoms 6 cloves 2 sticks cinnamon 3 tsp. chili powder	Butter Chicken
Method
Heat the oil in a large saucepan. Fry the ginger, garlic, cardamoms, cinnamon and cloves on medium low heat for a minute, and add the chicken with the yogurt or buttermilk, tomato puree, sour cream, chili powder and salt. Cook on medium low heat, stirring occasionally, for half an hour, keeping the saucepan covered with a lid. Add butter before serving.

Palak Paneer

Palak Paneer
Ingredients
1 lb. chopped spinach 1 onion, pureed 1 tsp. ginger paste 1 tsp. garlic paste 1 large tomato, pureed 1 tsp. turmeric powder 1 tsp. chilli powder 1 tsp. cumin powder 1 tsp. coriander powder 1 lb. cottage cheese (paneer) 1 tsp. salt or to taste 2 tbsp. oil	Palak Paneer
Method
Heat oil in a non-stick frying pan (or skillet) and fry the onion, tomato, ginger and garlic, together with cumin and coriander powder for five minutes. Add cottage cheese, chopped spinach, turmeric and chilli powders and salt together with half a cup of lukewarm water and cook on medium low heat for half an hour.

Spicy Cabbage Salad

Spicy Cabbage Salad
Ingredients
2-3 tbsp olive oil 2 cloves garlic, pressed or chopped 1 tsp oregano ½ tsp black pepper ¼ tsp cayenne (red chilli) ½ c grated daikon/radish or chopped red radish 1-2 carrots grated, 4 c cabbage (green, red or both), finely chopped ½ tsp salt or to taste 2-3 tbsp red wine vinegar	Spicy Cabbage Salad
Method
Combine ingredients and mix well. Chill before serving.