Vegetable Egg Pineapple Fried Rice

* Cooking Time = 45 mins

Ingredients (Serves 6)

• 1 small can pineapple chunks, drained
• 2-3 cups cooked rice
• 1/4 cup vegetable or chicken stock (mix in water if solid cubes)
• 225 grams vegetable medley (carrots/corn/green beans/peas)
• 1 small onion chopped
• 1 red or green chili, thinly sliced
• 1 tbsp ginger garlic paste
• 2 eggs
• 3 tbsp soy sauce / fish sauce / schezwan  sauce 
• 3 tbsp oil
• 2 tbsp curry powder

Directions

1. Mix 1 Tbsp. oil with the rice, using your fingers to separate any chunks into grains. Set aside.
2. In a cup, stir the soy sauce/fish sauce/schezwan sauce together with the curry powder.
3. Drizzle 1-2 Tbsp. oil in a wok/large frying pan over medium-high heat. Add ginger garlic paste, and chili, stir-frying until fragrant (1 minute). Whenever the wok/pan becomes dry, add a little stock (1 Tbsp. at a time to keep ingredients sizzling).
4. Crack eggs into wok and stir quickly to cook (like making scrambled eggs).
5. Add the vegetables and cook for 1 min.
6. Now add the rice and pineapple chunks. Drizzle the fish/soy/schezwan sauce mixed with curry powder over and gently stir-fry to combine over medium-high to high heat until the rice "dances" (makes popping sounds) - about 5 to 8 minutes, or until desired lightness is achieved.
7. Remove from heat. Do a taste-test for salt/flavor, adding a few shakes of salt or a little more soy sauce, as needed. If too salty for your taste, add a squeeze or two of lime juice.
8. Serve hot.

This dish has been adapted from the following link
http://thaifood.about.com/od/vegetarianthairecipes/r/thaifriedrice.htm

Avocado Paneer Vegetable Stew

* Cooking Time = 45 mins

Ingredients (Serves 6)

• 1 large onion, finely sliced
• 2 ripened avocados, cut in cubes
• 225 grams fried paneer
• 225 grams vegetable medley (carrots/corn/green beans/peas)
• 1.5 tbsp oil (olive oil tastes better)
  
• 1 potato, cut in cubes
• 1 tbsp ginger garlic paste
• 2-3 green chili
• 1/4 tbsp red chili powder 
• 2 cups thin coconut milk 
• 0.5 cup thick coconut milk 
• Salt to taste
• 4-5 bay leaves

Directions

1. Heat oil in a deep bottom pan. Add the onion, ginger garlic paste, bay leaves & green chili and saute for a few minutes till the onion becomes soft/transparent. Don't make the onions brown.
2. Add the vegetables and combine well.
3. Add thin coconut milk and salt, bring to boil, reduce heat; simmer and cook till vegetables are tender, it will take 10 mins approx.
4. Add thick coconut milk and cook for 5 more minutes & remove from fire.
5. Serve with Indian chapati / Naan.

This dish has been adapted from the following link
http://www.mariasmenu.com/vegetarian/vegetable-stew

Egg Biryani (Traditional Indian Rice)

 

* Cooking Time = 2 hours

Ingredients (Serves 5)

• 4 hard boiled eggs, peeled and cut in half
  
• 1.5 large onions, finely sliced
• 1 tomato, finely chopped
• 1 tbsp chopped coriander leaves or powder
• 2 tbsp ghee
• 1.5 tbsp oil
  
• 1.5 cup yogurt 
• 1/2 tbsp ginger garlic paste
• 2 tbsp lemon juice
• 1/4 tbsp red chili powder 
• 5 green chillis, make a small slit in them 
• Salt to taste
• Pinch of saffron soaked in 5 tbsp luke warm milk for 10 mins
• Shan / Everest Biryani masala 
• 3 medium potatoes cut into medium round slices
• 1 cinnamon stick

For Cooking Rice

• 2.5 cups Basmati rice
• 4 bay leaves
  
• 1 cinnamon stick
  
• 1/2 tbsp oil
• 1/2 tbsp cumin seeds
• 3/4 tbsp salt
• 5.5 cup water

Directions

1. Cook basmati rice in water along with bay leaves, cinnamon, cumin, oil and salt till its half cooked. Drain the water and allow to cool.
2. Heat 1.5 tbsp oil + 1.5 tbsp ghee in a vessel, add sliced onions, saute for 8-10 minutes till they become golden brown. Remove half of the golden brown onions and keep aside.
3. To the remaining half, add green chilis, coriander leaves/powder and ginger garlic paste and saute for 2 minutes. Add red chili powder, biryani masala powder and salt and combine well. Add chopped tomatoes and saute for 3 minutes. Add the eggs and saute till well coated with the masala.
4. Add the yogurt and combine. Cook for 5 minutes till oil separates. Add lemon juice and combine. Turn off heat and keep aside.
5. Take a wide deep vessel to prepare the biryani. Drizzle some oil all over, make a layer of potatoes at the bottom, add half the rice as a first layer followed by the egg masala and spread out in the vessel.
6. Spread the remaining rice over the egg masala layer, pour 1/2 tbsp of ghee all over the rice, add the golden brown onions. Pour the saffron milk over the rice.
7. Place lid and over the lid place a heavy weight. Cook on medium high flame for 5 minutes. Remove the vessel from fire and place a iron tawa over low flame. Place back the vessel on the iron tawa and cook on low flame for 15 minutes. Turn off heat and do not remove lid for 5 minutes.
8. Remove lid, combine gently and serve hot with raita and curry of your choice.

This dish has been adapted from the following link
http://www.sailusfood.com/2010/04/19/egg-biryani/

Jalapeno Poppers (Stuffed Mirchi Pakora)

Ingredients (Serves 3)

• 2 ounces cream cheese, softened
• 1 cup shredded mozzarella cheese
• 1 Italian vegan sausage
• 1 cup canola oil for frying
• 4 big jalapeno peppers, seeded and halved
• 1 cup milk
• 1 cup all-purpose flour
• 1 cup dry bread crumbs

Directions

1. In a medium bowl, mix the cream cheese, mozzarella cheese and sausage (cut into small bits). Spoon this mixture into the jalapeno pepper halves.
2. Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes.
3. Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.
4. In a medium skillet, heat the oil on medium to high heat. Fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.
5. Serve with Dippings

This dish has been adapted from the following link

http://allrecipes.com//Recipe/best-ever-jalapeno-poppers/Detail.aspx

Chocolate Fondue

 

Ingredients (Serves 2)

• 1/2 can whipped cream
• 4 ounces semi sweet chocolate bar
• 15-20 almonds
• Dippables like banana, apple, cut in 1 inch pieces, strawberries, biscotti

Directions

1. Warm the cream over moderate heat until tiny bubbles show and begins to lightly and slowly boil. Add the chocolate and whisk until smooth and full incorporated.
2. Add almonds and mix. Immediately transfer to a fondue pot heated at low or with a low flame, or serve straight from the pot.
3. Add espresso powder / vanilla extract / Irish cream to give a different flavor.

Chick'n Tikka Masala

 

Marinade (Serves 4)

• 4 vegan chicken breasts
• 1 cup yogurt
• 2 tbsp lime juice
• 1 tbsp ground cumin
• 1/2 tbsp red chili powder
• 1 tbsp ground black pepper
• 1 tbsp ginger garlic paste
• Salt to taste
• 6 bamboo skewers

Sauce

• 1 tbsp butter
• 1/2 tbsp ginger garlic paste
  
• 1 tbsp ground coriander
  
• 1/2 tbsp ground cumin
  
• 1/2 tbsp red chili powder
• 1/2 tbsp garam masala
  
• 3 cup tomato juice
• 2/3 cup grated coconut  
• 1 cup canned peas
• Salt to taste

Directions

1. Chop chick'n into 1" cubes. Mix all marinade ingredients together and add the cubed chick'n. Marinate for about 1 hour.
2. Soak bamboo skewers in warm water while preparing sauce.
3. For sauce, melt butter on medium heat until melted.
4. Add garlic and cook for 1 minute. Stir in coriander, cumin, red chili, garam masala and salt.
5. Stir in tomato sauce and simmer for 15 minutes. Add peas and stir in coconut milk. Simmer on low heat stirring often while preparing the chicken.
6. Thread chick'n onto skewers and discard marinade. Broil chick'n, turning occasionally, to cook through for about 15 minutes.
7. Remove chick'n from skewers and add to sauce and simmer for 5 minutes.
8. Serve hot with white rice or Indian Naan/chapati. 

This dish has been adapted from the following link
http://www.food.com/recipe/chicken-tikka-masala-vegan-style-418756

Fried Cauliflower in Cashewnut Curry

 

Ingredients (Serves 6)

• 1 pound cauliflower
• 2 Cinnamon
• 1 tbsp chili powder
• 4 tbsp canola oil
• 1 tbsp coriander powder
• 1 tbsp garam masala 
• 1/4 tbsp turmeric powder
• 3/4 cup cashewnut paste (thick)
• 2 medium onions
• 2 tomatoes
• 1/2 cup water
• Salt to taste

Directions

1. Heat 2 tbsp oil in a pan and fry cauliflower till it becomes golden brown. Keep it aside.
2. Now in another pan heat 2 tbsp of oil and fry Cinnamon, Ginger garlic paste and garam masala powder for 5sec. Now add chopped onions,turmeric,salt and fry well.
3. Add fried Cauliflower, mix well and add tomato, coriander powder, chili powder and fry with closed lid for 5 minutes.
4. Add water and let it cook covered for 3 minutes. Add cashew nut paste and mix well. Cook covered for 3 more minutes.
5. Serve hot with Indian Naan/chapati or pita bread. 

This dish has been adapted from the following link
http://www.vahrehvah.com/Cauliflower+Kaju+Curry:6554 

Mashed Potatoes in Butternut Squash Soup

Ingredients (Serves 8 as side dish and 4 as main dish)

• 2 pound (about 6 medium) potatoes
• 2 V8 golden butternut squash soup packs (1 pound each)
• 1 tbsp. salt
• 1 tbsp canola oil
• 1/2 cup 2 percent milk
• 1/2 tbsp red chili powder
• freshly-ground black pepper, to taste

Directions

1. In a saucepan, cover potatoes with water. Add 1 tbsp. salt. Bring to a boil over high heat. Reduce heat, cover and cook until tender, 25 to 30 minutes.
2. Add 1 tbsp oil in another saucepan and empty the contents of V8 soup in it. Add milk and chili powder. Cook uncovered over medium heat for 30 minutes.
3. Drain the potatoes and mash leaving them chunky. Add the potatoes to butternut squash pan and mix well. Season with salt and pepper.
4. Serve with Indian Naan/chapati or pita bread. You can also serve it as side with any main dish.

This dish has been adapted from the following link
http://www.suite101.com/content/butternut-squash-smashed-potatoes-a21549

Stuffed Eggplant Casserole and Chocolate Mudslide

    Stuffed Eggplant Casserole

Ingredients (4 Servings)

• 1 medium eggplant
• 1 tablespoon salt
• 1 small onion, chopped
• 2  tbsp butter, cubed
• 4 tbsp bread crumbs
• 3/4 cup fresh mushrooms sliced and halved
• 1 tablespoon fresh parsley
• 3/4 tbsp pepper
• 1 cup milk
• 2 eggs
• 1/2 cup shredded Swiss cheese

Directions

1. Cut eggplant in half lengthwise; scoop out pulp, leaving a 1/4-in.-thick shell. Set shell aside. Chop pulp; sprinkle with salt; let stand for 30 minutes. Blot moisture with a paper towel.
2. Mix eggs, milk and pepper in a small bowl.
3. In a skillet, fry eggplant pulp and onion in butter until tender (about 5mins). Add mushrooms and fry for 2 more minutes.
4. Add the egg and milk mixture and cook till gravy starts to thicken (about 6 mins); keep stirring frequently.
5. Add parsley and bread crumbs. Spoon mixture into eggplant shells.  
6. Place in a greased baking dish. Bake, uncovered, at 350 degrees F for 20 minutes. Sprinkle with cheese; bake 10 minutes longer or until cheese is melted.  
7. Serve hot with garlic bread.   

This recipe has been adapted from the following link  

http://allrecipes.com//Recipe/eggplant-with-mushroom-stuffing/Detail.aspx

    Chocolate Mudslide

Ingredients (4 Servings) 

• Ghirardeli chocolate fudge brownie mix
• Ice cream (flavor is your choice)
• Whipped cream
• Assorted sprinklers

 Directions

1. Bake the brownie according to the directions on the box.
2. Cut a piece of brownie and place 2 scoops of ice cream on the side.
3. Decorate with whipped cream and sprinklers.

Get ready to cook

Hi everyone,

I will be posting cooking recipes for people who don't mind experimenting with their food. Most dishes will be a fusion of different cuisines. Mind you, i don't guarantee that any of it will be any good, afterall i didn't even know how break an egg not too long ago. One thing i can promise is that they will be easy to make even for people who don't know how to break an egg. Stay tuned :)