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 :)