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.

Korean Bean Sprouts

Korean bean sprouts	Preperation Time : 30 Mins Serves : 4
Ingredients
150 gms Bean sprouts (cleaned and washed). ½ tsp Garlic powder. ¼ cup Green onions 2 tbsps Sesame seeds, toasted. Sesame oil As required Salt To taste		Korean Bean Sprouts
Method
Boil beansprouts for 5 minutes in water. Drain, return to pan and stir the salt, sesame seeds, sesame oil, garlic powder, green onions and simmer on low heat for 2-3 minutes. Once done, serve hot or cold.

Pudina Puris

Pudina Puris	Preperation Time 25 mins Serves :2
Ingredients
2 cups plain flour (maida) 1/2 cup mint leaves (pudina) 1 teaspoon cumin seeds (jeera) 2 green chillies, chopped 1 tablespoon lemon juice 1 teaspoon sugar salt to taste oil for deep frying		Pudina Puri
Method
Pound the mint leaves, cumin seeds, green chillies, lemon juice, sugar and salt together. Combine this mixture with the flour, add enough water and knead into a firm dough. Divide into small portions Roll out on a lightly greased surface into thin circles Deep fry in hot oil till  golden brown and drain on tissue paper.

Pav Bhaji (Buns)

Pav Bhaji (Buns)	Preperation Time : 30 Mins Serves :4
Ingredients
butter to shallow fry. 8 pavs (buns) 1 capsicum chopped 2 onions chopped 2 tomatoes chopped 2 1/2 cups chopped vegetables (carrots, beans, cauliflower, pototo etc.) 1/2 cup shelled peas Butter to taste 2 tsp. Pav bhaji readymade masala 1 1/2 tsp. chilli powder 1/4 tsp. turmeric powder 1/2 tsp. sugar salt to taste 1 cup water (in which vegetables were boiled) 1/2 tsp. each ginger grated, garlic crushed 1/2 lemon juice. 1 tbsp. coriander chopped 1 onion chopped		Pav Bhaji
Method
Pressure cook mixed vegetables and peas. Mash them coarsely after draining. Heat butter in a pan. Add ginger-garlic, capsicum, onion, tomatoes. Fry for 2-3 minutes till very soft. Add pav bhaji masala , chilli powder, turmeric, salt, sugar and cook further 2-3 minutes. Bring to boil.  Cook on low flame till gravy is thick, mashing veggies in between. Add lemon juice, stir. Garnish with chopped coriander and a block of butter. Now take pavs and cut them horizontally leaving one edge attached. Apply butter and roast till the surface is crisp on both sides. Add some lemon juice and chopped onion to bhaji and server with pav.

Medu Vada

Medu Vada	Preperation Time :30 Mins Serves :4
Ingredients
4 cups urad dal 1 cup ordinary rice 1 tsp. ginger grated 1 tbsp. coconut grated coarsely 8-10 whole pepper corns 1 tsp. cumin seeds salt to taste oil to deep fry		Medu Vada
Method
Wash and soak dal and rice together in plenty of water overnight. Drain, grind to a soft batter, a fine grain should be felt in it. Do not make the batter thin. It should be thick enough to shape vadas. Add all ingredients and beat well clock wise/ anti clockwise with hand to incorporate air. Heat oil, wet palm and take an idli sized lump on fingers palm side up. Make a hole in the middle with thumb. Put gently into hot oil, repeat the same for more. One can  use a medhu vada press. Fry on medium flame. Serve hot with chutney and sambar. Z9VGARTN8VVQ

Dill Tofu Dip

Dill Tofu Dip	Preperation Time : 15 Mins Serves : 2
Ingredients
3 tbsp olive oil 2 tbs lemon juice 1 clove garlic Salt to taste ½ tsp black pepper 2 scallions, roughly chopped 2 tsp dried dill 10 oz extra firm tofu, drained water for puree		Dill Tofu Dip
Method
Mix ingredients in a blender in the above order, and make smooth puree. Stir until you get the mix you want. That’s it.

Sambar/Pumpkin Curry

Sambar/Pumpkin Curry	Preparation Time : 100 mins Serves : 7
Ingredients
Ingredients: 1 small pumpkin or winter squash (about 3 c. chopped) 1 c. lentils, brown or split red 4 c. water 1 tsp. cayenne pepper 1/2 tsp. ground cumin 1/4 tsp. ground turmeric 1/2 tsp. salt 1/2 c. coconut milk* 1 tbsp. vegetable oil 1/4 tsp. ground fenugreek 1/4 tsp. black mustard seeds 1 large onion, thinly sliced 1 curry leaf (optional)	Sambar
Method
For pumpkin, cut into quarters, scrape out seeds, cut off peel, and chop into 1-inch squares. For squash, first bake whole for 20 minutes on the middle rack of a 400°F oven. Cool, then quarter, scrape out seeds, cut off peel, and chop.  Place lentils in a colander and rinse thoroughly with cold water. Remove any inedible objects from lentils while washing. Put 4 cups of water in a large kettle. Add cayenne pepper, cumin, turmeric, and salt and bring to a boil. Add lentils, cover, and lower heat. Simmer for about 30 minutes, or until lentils are tender. (If you are using split red lentils, they will cook in about 15 to 20 minutes.)  Add pumpkin squares to lentils. Cover and simmer 15 to 20 minutes, or until pumpkin is tender. Add coconut milk to kettle and stir. As soon as mixture begins to boil, remove from heat and set aside. In a skillet, heat oil over medium-high heat. Add fenugreek, mustard seeds, onion slices, and curry leaf and fry for 4 to 5 minutes, or until mixture is brown. Add onion-and-spice mixture to kettle. Cover kettle and let stand 5 Stir