Mushrooms and corn in onion gravy

Ingredients:

3 medium sized onions
4 cloves garlic
1 inch piece of ginger
100 gms corn kernels
15 mushrooms halved (stems removed)
1 bay leaf
1 stick cinnamon
2 cloves
2 cardamoms
1 teaspoon coriander powder
1 teaspoon cumin powder
Red chili powder to taste
Salt to taste
Oil

In a blender add onion, garlic, ginger, cinnamon, cardamom, cloves, bay leaf add some water and blend to make a paste.

In some oil sauté the paste till cooked. Add salt, chili powder, coriander powder, cumin powder and water. When the water starts boiling add the mushrooms and corn. Cover with lid and let cook for 5-7 minutes. Serve hot.

P.S: you can use chicken instead of the vegetables but remember to cook the chicken in the onion paste before adding water.

Panna e Noci (Walnut cream sauce) Pasta

Ingredients:

1/4 cup ground walnuts
3/4 cup cream
1/4 cup white wine (optional)
4 tablespoons butter
1 tablespoon chopped sage
1/4 cup Parmesan cheese
Salt to taste
Black pepper powder to taste
Pasta of your choice
1 tablespoon olive oil

Boil the pasta with olive oil and some salt till al dente.
Heat butter in a pan and add walnuts, sage and cook for 2-3 minutes. Then add salt, pepper, wine, cream and Parmesan cheese and switch of the flame.
Drain the pasta and add to the sauce. Serve hot.

Vegetable makhanwala

Ingredients:

1 cup chopped mixed vegetables ( beans, carrots, peas, corn, mushrooms, cauliflower)
4 tablespoons butter
1 teaspoon garam masala
Salt to taste
5 cloves garlic
2 inch piece ginger
1 stick cinnamon
4 cardamoms
1 green chili
1/2 cup tomato purée
1/4 cup cream
1 tablespoon powdered kasuri methi
2 teaspoons honey

Boil the vegetables in a little water. Grind together ginger, garlic, cinnamon, cardamom, green chili with some water to form a thick paste. Add this to the boiling water.
Then add salt, garam masala and tomato purée.
Keep on low flame till vegetables are cooked.
Then add honey, kasuri methi and cream and serve hot.

P.S: you may use chicken or paneer instead of mixed vegetables.

Peanut and sprouts salad

Ingredients:

1/4 cup peanut butter
1/4 cup roasted peanuts coarsely grounded
1 cup sprouts
4 tablespoons oil
Salt to taste
Juice of 1 lemon
Black pepper powder to taste

Sauté the sprouts with 2 tablespoons oil until slightly cooked yet crunchy.
In a bowl mix the peanut butter, peanuts salt, pepper, lemon juice and the ramining oil to form a nice paste.
Add the sprouts to the above mixture and serve warm.

P.S: You may add more vegetables. Sauté them with the sprouts. Mushrooms and bell peppers taste great!

Coconut and rice fritters

Ingredients:

1 cup cooked rice (without salt)
1/2 cup desiccated coconut
1/4 cup ground almonds (optional)
1/2 cup castor sugar
1 egg yolk
Oil for frying
Castor sugar to dust

In a bowl mix all ingredients except the oil and knead till sticky. Shape the rice in balls and deep dry until golden brown.
Dust with castor sugar and serve.