Cabbage Kofta Curry

Ingredients:

For Koftas
1/2 medium size Cabbage Shredded
2 tbsp Besan or all Purpose flour
Oil for frying

For Gravy
1 medium sized onion
a Piece of ginger
1 Cardamon
1 cinanamon stick small
1 clove
1 spoon jeera
1 spoon dania
2 medium sizes Tomatoes

Method:
1.Take the shredded Cabbage in a bowl, add flour & make small round balls with the same.
2.Deep fry the balls in the hot oil & keep aside
3.In a seperate pan heat 1 tsp of oil & add bay leaves & the paste, salt according to taste & little bit of sugar.
4.Let the paste cook till the oil seperates.
5.Can add little water if the paste is too thick.
6.Switch off the flame add the Kofta’s & Cover till Serving.
7.Before serving garnish with fresh coriader leaves.

Dal ka seera

Ingredients:
500 gm Moong dal (green)
500 gm sugar
500 gm ghee
saffron soaked in a little milk
elaichi powder
water about 250 ml.

Method:
Soak the dal for 5-6 hours.
Wash and remove the skins well.
Grind dal fine either in a stone grinder or electric grinder or mixie.
Use as little water as possible.
Put sugar and water in a pan and put to boil.
Once sugar dissolve add a few tblsp. of milk.
As the syrup boils the scum will rise.
Remove with a strain.
Further boil till the syrup become sticky between the fingers.
(One thread should fall when poured from a tilted spoon) keep aside.
Heat the ghee in a heavy kadai (vessel) and add dal.
Keep stirring rigorously to avoid burning.
Once the dal stops sticking to the vessel, stir gradually till golden brown, and ghee begins to separate.
Pour the hot syrup, add elaichi and dissolved saffron.
Stir very carefully, not allowing hand to be scalded. Cook slowly till all water is absorbed.
Decorate with chopped dry fruit.
Serve hot especially on a cold day.

Rasgulla / Rossogolla

Ingredients:
1 litre milk
1/2 tsp. citric acid
1 1/2 cups sugar
4 cups water
2-3 drops rose essence

Method:
Heat the milk and bring to boil.
Cool the milk for a couple of hours. Remove the cream layer.
Reheat the milk and bring to a boil.
Add the citric acid dissolved in some water.
Stir slowly till the milk is fully curdled.
Keep as it is for 5 minutes.
Meanwhile heat the sugar and water in a wide sauce pan. Bring to a boil.
Strain the milk through a muslin cloth. Wash the chenna in the cloth under cold running water.
Press out the excess water and remove in a wide plate.
Gently knead into a soft dough by passing between fingers.
Make twelve equal sized balls of the dough.
Let them into the boiling water. Cover with a perforated lid. Boil for 13 to 15 minutes.
Take off from heat and cool them to room temperature.
Add essence and chill for at least 4 to 5 hours.

Aloo Bhajias

Ingredients:
2-3 potatoes
½ kg rajgiri flour
1 glass Water
Salt
½ tsp Red chilly powder
1/2 liter Oil for frying

Method:
Take a bowl and put the rajgiri flour in it.
Add salt and red chilly powder in the flour.
Now add water accordingly so as to make a little thick liquid like solution.
Take the potatoes and peel the skin of the potatoes.
Cut the potatoes horizontally into very thin slices and put salt on the potatoes.
Put the potatoes one by one in the flour paste that was made.
Now heat the oil and once it gets heated add the diced potatoes in the oil.
Deep fry the potatoes till golden brown and place the fried bhajias on a tissue paper so as to soak the excess oil.

Tasty bhajias are ready to eat.

Herb Biscuits

INGREDIENTS

3 cups Heart Smart pancake and baking mix (Bisquick)
1 Tbsp chopped fresh chives, rosemary, thyme, dill or parsley
1/4 tsp pepper
3/4 cup milk

PREPARATION

1. Heat oven to 450ºF. Combine all ingredients in a bowl until soft dough forms. Knead on surface sprinkled with baking mix, until dough holds together.

2. Roll dough until 1/2-in. thick; cut with a 2-in. round cutter. Place biscuits 2 in. apart on ungreased baking sheet. Bake 10 to 12 minutes until golden brown.

CHEDDAR-SAGE VARIATION: Mix 3/4 cup shredded sharp Cheddar and 1 Tbsp chopped fresh sage into baking mix. Prepare as above.

PUMPKIN PIE–SPICE VARIATION: Omit herb; mix 1/2 cup chopped walnuts and 2 tsp pumpkin pie spice into baking mix. Reduce milk to 1/2 cup; stir 1 cup canned pure pumpkin and the milk into baking mix. Prepare as above.

BACON-CORN VARIATION: Reduce baking mix to 2 3/4 cups. Dice 4 slices cooked bacon; add to baking mix with 1/3 cup yellow cornmeal and 1/2 tsp pepper. Prepare as above.

Eggs with Legs

INGREDIENTS

2 eggs
1 Tbsp reduced-fat cream cheese
Whole-grain pita pocket
Salsa

PREPARATION

Lightly beat 2 eggs in a small cup. Add 1 Tbsp reduced-fat cream cheese. Microwave about 1 minute until cooked, stirring halfway through. Spoon into half of a whole-grain pita pocket and add some salsa.

Sausage and Potato Frittata

INGREDIENTS

• 4 tsp oil
• 1 lb lean sweet Italian turkey sausage, casings removed
• 1 medium zucchini (about 6 oz), thinly sliced
• 8 large eggs
• 1 can (141/2 oz) sliced potatoes
• 1 can (83/4 oz) corn kernels
• 4 oz (half an 8-oz brick) 1/3-less-fat cream cheese (Neufchâtel), diced

PREPARATION

1. Heat 2 tsp oil in a nonstick 10-in. skillet over medium-high heat. Add sausage and zucchini. Cook, stirring and breaking up sausage with a wooden spoon, 5 to 6 minutes until sausage is cooked through and zucchini is tender. Let cool.

2. Meanwhile whisk eggs in a medium bowl, and drain the potatoes and corn. Stir sausage, zucchini, potatoes and corn into eggs, then stir in cream cheese. Wipe skillet clean.

3. Heat broiler (see Note). Heat remaining 2 tsp oil in skillet over medium-low heat, tilting skillet to coat bottom and half-

way up sides.

4. Add egg mixture, cover and cook 12 minutes or until eggs are set on bottom. Slide under broiler and cook just until eggs on top have set.

Note: If the skillet handle is plastic or wood, wrap it in a double layer of foil to protect it from scorching when placed under the broiler.